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5/30/2008

REGIONAL DISHES LIST

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REGIONAL DISHES

local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理


lokale Küche, Küche der Heimat
from all prefectures of Japan


CLICK for more photos Here I will list some typical dishes of each area, trying to find a haiku as we go along.
Travel from the North to the South of Japan, and through the seasons !

Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.


LINKS only to this BLOG

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Check the local dishes HERE!

HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]


Ainu Food ... アイヌ料理


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TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]


AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤(まきぶり)
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅(まつかわもち)"mochi from pine bark"
Akita miso
MORE dishes from Akita



AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori




FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima




IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka



MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma



YAMAGATA
いもっこ汁  imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁(どんがら汁)
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom

Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa

MORE
Dishes from Yamagata




memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada



Sweets from Tohoku 東北の甘いもの


. Tohoku after the BIG earthquake March 11, 2011 .


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KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]


Sweets from the KANTO region


CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan 芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba



GUNMA, GUMMA
刺身こんにやく sashimi konyaku, raw konyaku slices
キャベツ kyabetsu, cabbage   
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma



IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋 . どぶ汁  ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki




KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川 郷土料理




SAITAMA

gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ 菊芋 "chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理




TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理




TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo




Fujisan 富士山 and food specialities from Mount Fuji


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Beginning of Chubu, Chuubu Chihoo 中部地方

CLICK for more chubu


SHINETSU 信越 [ 新潟 長野 ]

NAGANO
こいの洗い koi no arai, carp
ハチの子,ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road




NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理



Shinshuu Soba, Shinshu Soba 信州蕎麦


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HOKURIKU 北陸 [ 富山 石川 福井 ]

FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui



ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa



TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama



YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理



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TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]

AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理



GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉(ほおば)みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理




SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka




... End of Chubu ...

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KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]

HYOGO Kobe, Himeji
たこの直煮(じかに) tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo




KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel

MORE
Dishes from Kyoto




MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture




OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)



NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture



SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚(でっち)ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture



WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama



KANSAI
Kansai Specialities

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CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]

HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima



OKAYAMA
chirashizushi
ままかりの酢漬け  mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山





SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes




TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば(わりごそば)and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取




YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口

external link : 山口名物



Setonaikai、瀬戸内海 from the the Inland See

tai 鯛 たい sea bream is best here.

akauni, aka-uni 赤海栗 red sea urchin
. . . CLICK here for Photos !

Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !

Murakami Suigun Nabe 村上水軍鍋 Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !


Western Japan 西日本 Nishi Nihon
Sweets from Western Japan


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SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]

EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき 芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime




KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり 嫁入り sweets for the bride Marugame, Sanuki


KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish

かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine


TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima




Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa

Shikoku Sweets 四国スイーツ Sweets from Shikoku


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KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]

FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子(めんたいこ) mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata



KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps

Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma





KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕(たいぴーえん)harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu カボス citrus fruit
MORE
Dishes from Kumamoto




MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理




NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱(しっぽく)料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理 



OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭(びんた)料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita



SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
MORE
Dishes from Saga : Arita, Karatsu, Imari, Ariake sea



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沖縄 [ 沖縄 ] OKINAWA FOOD

さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps


More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理




*****************************
Related words

***** Ekiben 駅弁 Train station lunch boxes
with local specialities



***** WASHOKU : FISH and SEAFOOD SAIJIKI


***** Hakubutsukan, 食文化博物館   Food Museums and Theme Parks



TOP
***** WASHOKU Regional Dishes from Hokkaido to Okinawa

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4/11/2009

Ki no ko . Mushrooms Pilze

[ . BACK to WORLDKIGO TOP . ]
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Mushrooms (kinoko, ki no ko) as food

Various types of local mushrooms are used for food.
Most of them are kigo for late autumn. Some are also regional specialities.

mushrooms, kinoko, ki no ko, take 茸, 菌

first mushroom, hatsu-take hatsutake 初茸
mountain with mushrooms, takeyama 茸山



looking for mushrooms in the forest,
mushroom hunting, kinokogari 茸狩
picking mushrooms, kinoko tori 茸採り(きのことり)
bag for mushrooms, kinoko kago 茸籠(きのこかご)
mat to spread mushrooms to dry, kinoko mushiro 茸筵(たけむしろ)

"watchman for mushrooms" kinoko ban 茸番(きのこばん)
vendor of mushrooms, kinoko uri 茸売(きのこうり)



rice with fresh mushrooms, kinoko meshi,
takenoko meshi 茸飯

kigo for late autumn
..... a delicacy on a cold autumn night



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benitake 紅茸 / ベニタケ "red mushroom" "scarlet mushroom
Fam. Russulaceae
kigo for all autumn



chitake soba ちたけそば soba
buckwheat noodles with chichi mushrooms

chichitake チチタケ / 乳茸 Lactarius volemus


Enoki take えのきたけ, (えのきだけ)(榎茸) enoki mushrooms, enokidake, enoki-dake
enokidake, hackberry, velvet shank
Flammulina velutipes
kigo for early winter
cultivated version of the wild nameko.
. . . CLICK here for Photos !
Enokitake-Pilz

They grow on old tree stumps and are beautifully white and shining. Grown in dark rooms, they look almost like moyashi bean sprouts.
They taste good when boiled in alufoil or added to a nabe hodgepodge.


. enoki 榎 nettletree, Chinese hackberry tree .


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Eringi エリンギ king trumpet mushroom
french horn mushroom, king oyster mushroom
Pleurotus eryngii

. . . CLICK here for Photos !

an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia.In Chinese, it is called xìng bào gū (杏鮑菇, lit. "almond abalone mushroom"), cì qín gū (刺芹菇, lit. "stab celery mushroom"), or cì qín cè ěr (刺芹側耳, lit. "stab celery side ear").

It is the largest species in the oyster mushroom genus, Pleurotus, which also contains the oyster mushroom Pleurotus ostreatus. It has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked it, develops typical mushroom umami flavors, with a texture similar to that of abalone.

The mushroom has a good shelf life. An effective cultivation method was introduced to Japan around 1993 and has become popular there used in variety of dishes, and is now cultivated and sold commercially in Australia.
Its species name is derived from the fact that it grows in association with the roots of Eryngium campestre or other Eryngium plants (English names: 'Sea Holly' or 'Eryngo').
© More in the WIKIPEDIA !
Introduced to Japan in 1995.



Hiratake (ひらたけ) 平茸 oyster mushroom
Pleurotus ostreatus
. . . CLICK here for Photos !
Austernpilz, Austernseitling

Eringi is a cultivated kind of hiratake.


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CLICK for more photos

kikurage 木耳 (きくらげ) Jew's-ear; Judas-ear
lit. "jelly fish on a tree"
Auricularia auricula. Judasohr; Holunderschwamm,
Wolkenohrpilz "cloud ear mushroom"

kigo for mid-summer

It is sold dried and used for many side dishes in mountainous regions. It is used as a medicine in yakuzen medical dishes.



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Kuritake (くりたけ) 栗茸 Chestnut mushroom
..... kuri motashi 栗もたし(くりもたし)
Naematoloma sublateritium
kigo for late autumn
WKD ... more about Kuritake


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Maitake (まいたけ) 舞茸 Sheep’s Head, Hen of the Woods
Grifola frondosa
lit. "dancing mushroom".
black maitake, kuromai 黒舞茸(くろまい)
white maitake, shiromai 白舞茸(しろまい)
kigo for mid-autumn
Very popular in the Japanese kitchen, the KING of MUSHROOMS.
. . . CLICK here for Photos !
The underground tubers from which hen of the woods arises has been used in traditional Chinese and Japanese medicine to enhance the immune system. Researchers have also indicated that whole maitake has the ability to regulate blood pressure, glucose, insulin, and both serum and liver lipids, such as cholesterol, triglycerides, and phospholipids, and may also be useful for weight loss.
© More in the WIKIPEDIA !
They are mostly grown in dark places.
The name "dancing mushroom" comes from the peasure when eating them, you feel like getting up and dance for gratitude.
Best in the kiritanpo hodgepodge of Akita.


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Matsutake (まつたけ) 松茸 pine mushroom
Tricholoma matsutake = syn. T. nauseosum
..... one of the most expensive !
matsutake meshi, 松茸飯 (まつたけめし)
kigo for late autumn

Matsutake are hard to harvest and therefore the price is very high. Domestic productions of Matsutake in Japan have been sharply reduced over the last fifty years due to a pine nematode Bursaphelenchus xylophilus, and it has influenced the price a great deal. The annual harvest of Matsutake in Japan is now less than 1000 tons, and it is largely made up by imports from China, Korea, the American Pacific Northwest (Northern California - British Columbia) and Northern Europe (Sweden and Finland).The price for Matsutake in the Japanese market is highly dependent on quality, availability and origin. The Japanese Matsutake at the beginning of the season, which is the highest grade, can go up to $2000 per kilogram. In contrast, the average value for imported Matsutake is about $90 per kilogram.
Cooking
The main recipes for matsutake are matsutake soup, matsutake rice, grilled matsutake, etc. Their magnificently spicy aroma, similar to a blend of pine and cinnamon, enhances wild mushroom dishes and makes great recipes. The aroma lasts even after it is cooked.
© More in the WIKIPEDIA !

Kiefernpilz


Matsutake sold in Japan come also from China, Korea and Canada.
In former times, matsutake was abundant and people could affort it in their regular winter sukiyaki, but could not afford meat. Since 1950 things changed slowly and now they have meat in the sukiyaki, but no pine mushrooms, and they can not even aford a small piece of matsutake in their soup.

Tanba matsutake 丹波松茸
pine mushrooms from the Tamba region.
They are the most expensive to be eaten in Kyoto.
. . . CLICK here for Photos !
They come in three sizes,
koro コロ when the hat is not opened yet
wan 椀 when the hat starts opening "like a bowl"
hiraki 開き when the hat is fully opened
Some areas try to revive the local forest to make it easier for matsutake to grow in the forest. Trees are cut out to bring more sunshine to the ground and old leaves are taken away. One group is called "Matsutake juujigun" マツタケ十字軍, the Crusaders for Pine Mushrooms.
. . . CLICK here for Photos !




dobinmushi, dobin mushi どびん蒸し/ 土瓶蒸し
simmered in an earthen pot
with some dashi and mitsuba leaves, a shrimp, a piece of hamo eel and then some sudachi or kabosu citrus juice.
. . . CLICK here for Photos !


yaki matsutake やきまつたけ/ 焼松茸
grilled on charcoal
Sometimes wrapped in alufoile, sometimes in Japanese paper soaked in ricewine.
. . . CLICK here for Photos !

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hayamatsutake 早松茸 (はやまつたけ) "early matsutake"
. . . . . samatsu さまつ
kigo for late summer

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Matsutake were quite popular since the Heian period, and in Kyoto there were many spots for look for them and cook them outside.
But in Edo things were different.
To get all the timber for building the town, the trees around town were felled and fast-growing types planted.
To find a pine forest you had to qo quite far.
The third Shogun, Tokugawa Iemitsu, liked them anyway and had a relay of more than 10 stations to get them from about 100 away in Gunma, harvested in the evening and arriving at Edo Castle in the early morning - for his breakfast.

This relay is part of a local festival in Ota Town.
太田市|太田松茸道中 Matsutake Dochu


CLICK For more photos !


and a view from an old guidebook
江戸時代の松茸狩り(『摂津名所図会』



金竜寺山松茸狩
looking for Matsutake at temple Kinryu-Ji
- source : edo-g.com/blog/2017 -


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Nameko なめこ(滑子) "slippery kids" nameko mushrooms
Pholiota nameko
kigo for all winter
Wild version of the cultivated enoki.
nametake なめたけ【滑茸】 was their old name.
nameko soup, namekojiru 滑子汁(なめこじる)

CLICK for more photos A small, amber-brown mushroom with a slightly gelatinous coating, It is enjoyed in miso soup and nabemono hodgepodges.
Wild nameko grwos in Yamagata and in the Shirakami mountains in the beech tree forests.
Nowadays, they are grown in special containers and available all year.
They are not mentioned in the old records of Japan, since they were never availabel in Kyoto or Edo, but only locally. Their slipperiness (numeri) is good for digesting amino acids.
This mushroom is only used in the kitchen of Japan, not in other countries.
der Nameko
In Yamagata, there is a "Nameko Festival" なめこ祭り nameko matsuri.


nameko oroshi-ae なめおろしあえ
with grated radish and soy sauce

namekojiru なめこじる miso soup
usually a bit of sakekasu is added

. . . CLICK here for nameko food Photos !


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Saru no koshikake 猿の腰掛 (猿の腰掛け, さるのこしかけ)
shelf fungus, polypore

lit. "ape stool" "monkey's chair"
kosongan 胡孫眼(こそんがん)mashiratake 猿茸(ましらたけ)
Ganoderma Lucidum
kigo for all autumn
"Ling-zhi" in Chinese or "Reishi", "Saru-no-koshikake" or "Mannendake" in Japanese.
. . . CLICK here for Photos !
Used for Chinese medicine.
Saru-no-koshikake


bukuryoo 茯苓 (ぶくりょう) Poria cocos
(a kind of "monkey's chair")
shirobukuryoo 白茯苓(しろぶくりょう)white Poria
akabukuryoo 赤茯苓(あかぶくりょう) red Poria
kigo for late autumn

It grows at the roots of akamatsu pines.

This mushroom is used in Chinese medicine to induce urin flow.

. . . CLICK here for Photos !

Fu Ling
Wolfiporia extensa (Peck) Ginns (formerly known as Poria cocos F.A. Wolf)
Called Fu Ling, it is collected between July and September.
© More in the WIKIPEDIA !


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semitake 蝉茸 (せみたけ) "cicada mushroom"
semibana 蝉花(せみばな)
kanzemi 冠蝉(かんぜん)
It looks like the larva of the minmin cicada.
Chinese caterpillar mushroom

Cordyceps sobolifera
kigo for late summer

. . . CLICK here for Photos !


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shanpinyon シャンピニョン champignon
mashuruumu マシュルーム mushroom
Agaricus bisporus, known as table mushroom, cultivated mushroom or button mushroom, is an edible basidiomycete fungus which naturally occurs in grasslands, fields and meadows across Europe and North America, though has spread much more widely and is one of the most widely cultivated mushrooms in the world. The original wild form bore a brownish cap and dark brown gills but more familiar is the current variant with a white form with white cap, stalk and flesh and brown gills.
© More in the WIKIPEDIA !
In Japan since the Meiji period. Now availabel not only in cans but also as fresh ones.


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Shiitake 椎茸  shiitake mushrooms
Lentinula edodes
kigo for late autumn
They come fresh or dries in various qualities.
How to grow shiitake in your back yard
Daruma Museum
© More in the WIKIPEDIA !
Schiitakepilz, Pasaniapilz

There are two main differences
CLICK for more hana donko photos donko 冬茹椎茸, どんこ椎茸
... hana donko 花どんこ椎茸 (photo)
with thick meat when dried. They used to be exported to China during the Edo period.
When dried on large nets in a special heated room (jimoro shiage 地室仕上げ ) they last for a long time. After soaking them in water they give a very good dashi broth.
. . . CLICK here for donko Photos !

kooshin こうしん椎茸, 香信(こうしん)
with thin meat when dried
. . . CLICK here for kooshin Photos !

ishizuki 石づき ”part that clings to stone"
the stem of a mushroom. It is usually cut off and not eaten.
. . . CLICK here for Photos !


しいたけ飯 shiitake meshi, rice with shiitake mushrooms
speciality of Miyasaki, Kyushu

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kigo for all spring

haru shiitake 春椎茸 (はるしいたけ ) Shiitake in spring
..... haruko 春子(はるこ)"children of spring"


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Shimeji しめじ (占地, 湿地茸, ) shimeji mushrooms
Lyophyllum shimeji
meadow mushrooms
kigo for late autumn
. . . CLICK here for Photos !
Shimeji (シメジ, 占地) is a group of edible mushrooms native to East Asia. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungi (similar to matsutake, porcini and truffle) and difficult to cultivate, while others are saprotroph and buna-shimeji is now widely cultivated. Shimeji is rich in umami taste such as guanylic acid, glutamic acid, and aspartic acid.

The Shimeji should always be cooked, it is not a good mushroom to serve raw. When raw this mushroom has a somewhat bitter taste; the bittereness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.
© More in the WIKIPEDIA !

Champignons are a different kind, Agaricus campestris, A. hortensis and others


shimeji no takikomi gohan しめじの炊き込みご飯
boiled with rice
sometimes abura-age tofu pouches are added.
. . . CLICK here for Photos !


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shooro 松露 (しょうろ) truffle, truffles
lit "dew of the pine"
shooro kaku 松露掻く(しょうろかく) scratching for truffles
Rhizopogon rubescens
kigo for late spring
Trüffel


tobidake とび茸 (とびだけ)
tonbimaitake トンビマイタケ
Speciality at Hijiori Onsen 肘折温泉, where a stone Jizo broke his ellbow (hiji).
. . . CLICK here for Photos !

Founded a little after the year 800, Hijiori is said to have cured an old monk's broken elbow and is still known by that name ("elbow-broken").
Compared to other famous springs, Hijiori is more often visited by older individuals and those with chronic illnesses who come for the curative effects of bathing in the water. As a result many of the inns here offer rooms with kitchens where guests can prepare their own meals and stay for a week or more. And, as a result of this, Hijiori still is able to preserve its traditional morning market (which is actually open all day), where residents and guests alike are able to purchase delicious, fresh wild mountain vegetables, mushrooms, fish and other items.

Hijiori is also unique because of the nearby geothermal power plant which takes advantage of the abundant thermal heat in the area. The inns here are great for relaxation after a day of hiking or mushroom hunting (not on private land, however) in the mountains south of town. In addition Hijiori is famous for the production of Hijiori kokeshi, the traditional wooden doll of the Tohoku Region.
source :  okura


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plant kigo for all autumn

doku take 毒茸 (どくたけ) "poisonous mushroom"
doku kinoko どくきのこ
ase take 汗茸(あせたけ)"sweat mushroom"
shibire take しびれ茸(しびれたけ)
nigaguri take 苦栗茸(にがぐりたけ) "bitter chestnut mushroom"
Hypholoma fasciculare

warai take, waraitake 笑い茸(わらいたけ)"laughing mushroom"
laughing gym, laughing Jim, spectacular rustgill,
Gymnopilus junonius
This large orange mushroom is often found growing on tree stumps, logs, or tree bases. Some subspecies contain the hallucinogenic compound psilocybin.


tengu take 天狗茸 (てんぐたけ) death cup
lit. "Tengu goblin mushroom". Amanita pantherina
haetori take 蠅取茸(はえとりたけ)"Fliegenpilz"
beni tengu take 紅天狗茸(べにてんぐたけ)Amanita muscaria
tamago tengu take 卵天狗茸(たまごてんぐたけ) Amanita phalloides
. . . CLICK here for Photos !


tsukiyo take 月夜茸 (つきよたけ) moonlight mushroom
Omphalotus guepiniformis


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kigo for early autumn

naratake, tara take 楢茸 (ならたけ) honey fungus
Armillaria mellea

sakuradake 桜茸 (さくらだけ) "cherry mushroom"
sakuratake サクラタケ Mycena pura


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kigo for late autumn

hatsu nameko 初滑子 (はつなめこ) first nameko
hatsu nametake 初滑茸(はつなめたけ)
"slippery kids" nameko mushrooms
Pholiota nameko




iwatake iwa take 岩茸 (いわたけ) "cliff mushrooms"
Umbilicaria esculenta
takane iwatake 高嶺岩茸(たかねいわたけ)
iwatake tori 岩茸採り(いわたけとり) picking Iwatake
イワタケ

It was quite dangerous to pick them from the cliffs of high mountains.


Iwatake gathering at Kumano in Kishu
Kishū Kumano iwatake tori
Chinpei Suzuki (1829-1869). (Hiroshige II)


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Worldwide use

Cantharellus cibarius

Germany - Pfifferling
North America chanterelle, golden chanterelle or girolle


chanterelles
and a fresh spikehorn backstrap . . .
waxing hunter’s moon


Elaine Andre

- Spikehorn - a male deer of 1-1/2 years old, growing its first set of spike antlers
- Backstrap - the most prime tenderloin cut of venison

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India


Giddarpirhi mushroom (Trametes versicolor)


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Things found on the way



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HAIKU



source : photozou.jp


松茸やかぶれた程は松の形
matsutake ya kabureta hodo wa matsu no nari

pine mushrooms -
the more ragged its top
the more it looks like a red pine


Matsuo Basho, age 41




The name comes from the area where the mushroom grows, in a pine grove of Japanese red pines (akamatsu). But as Basho takes a closer look, he finds that the form of the mushroom itself resembles the tree. The broken parts of the hat look like the broken bark of akamatsu.

kabureta ... yabureta 笠の破れた辺りの模様


mushroom--
it's become so ragged
it looks like a pine

Tr. David Barnhill


A matsutake mushroom!
With its skin scarred, it looks like
A real pine tree!

Tr. Oseko


pine mushroom <>
scratched surface (state of being)
pine tree's shape

Jane Reichhold, literal translation


Further discussion of the translation
source : www.thehaikufoundation.org



. matsutake ya shiranu ko-no-ha no nebaritsuku .  



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CLICK for original LINK .. kandemoya.hida-ch.com
茸飯 kinoko meshi

ki no kuni no ki no ka narikeri kinoko meshi

in the land of trees
there is the fragrance of trees -
rice with mushrooms


Fujimoto Miwako (1950 - )
Born in Wakayama, a province with large forests.


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茸番の声を発する続けざま
kinoko ban no koe o hassuru tsuzukezama

the watchman for mushrooms
has his way in shouting and
raising his voice


. Hatano Soha (Sooha) 波多野爽波


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Related words

***** WASHOKU : INGREDIENTS

***** Mushrooms as KIGO

[ . BACK to WORLDKIGO  TOP . ]
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5/01/2008

Aomori Prefecture

[ . BACK to WORLDKIGO TOP . ]
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Aomori

Aomori Prefecture (青森県, Aomori-ken) is a prefecture of Japan located in the Tōhoku Region. The capital is the city of Aomori.

Aomori Prefecture is the northernmost prefecture on Honshū and faces Hokkaidō across the Tsugaru Strait. It borders Akita and Iwate in the south. Oma, at the northwestern tip of the axe-shaped Shimokita Peninsula, is the northernmost point of Honshū. The Shimokita and Tsugaru Peninsulas enclose Mutsu Bay. Between those peninsulas lies the Natsudomari Peninsula, the northern end of the Ōu Mountains. The three peninsulas are prominently visible in the prefecture's symbol, a stylized map.

Lake Towada, a crater lake, straddles Aomori's boundary with Akita.

Like much of Tōhoku, the Aomori region remains dominated by traditional industries such as farming, forestry, and fishing.

Hirosaki Castle is most beautiful in spring with the cherry blossoms.
© More in the WIKIPEDIA !

- - - Eight local culinary specialties from Hirosaki

Kenoshiru
Miso-seasoned ingredients baked in a shell (Kaiyakimiso)
Hirosaki Igamenchi
Jappajiru
Tsugaru Buckwheat Noodles
Codfish dressed with salted cod roe (Tara-no-koae)
Green peppers pickled in a bottle (Namban-no-isshozuke)
Dengaku with bent bamboo shoots
- source : en.hkg.jp/local


CLICK for more
Nebuta festival floats

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CLICK for more photos

ringo 青森りんご apples and Aomori

Aomori produces more apples than any other place in Japan, especially in the plains of Tsugaru at the foot of Mount Iwaki.
Apple Orchards near Hirosaki City
In spring they are pollinated by hand and later covered in bags to grow unharmed.

Right after the war, one of the most popular aongs in Japan was the "Apple Song" and people used apples to sweeten a lot of food.
Then bananas, strawberries and other fruit came to the market and Aomori apples lost some of their appeal, but later recovered when the type FUJI was marketed.

beni tsugaru 紅つがる "red apple from Tsugaru"
The fruit is oblong, without crowning. The flesh of the apple is creamy white, very juicy, lightly flavored, and moderately sweet. It has low acidity and very little browning.

ringo no shiozuke リンゴの塩漬け whole apples pickled in salt
ringo no shisomaki リンゴの紫蘇巻き apple slices in red perilla leaves
,,,, shisomaki ringo しそ巻リンゴ

ringomeshi リンゴ飯 rice cooked with apple pieces
This was often prepared during the war when people did not have enough rice to feed the children.



国光りんご

sekai ichi
san fuji
jona goorudo
Mutsu
Fuji (after 1969)
Hokuto 北斗

Ralls Janet
Starking Delicious

"Pedigreed apples" are shipped with a detailed cultivation record.



Hatoyama apples 鳩山 リンゴ
from Hirozaki, October 2009


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Dazai bentoo だざい弁当 lunchbox a la Dazai
- - - Dazai Osamu, 太宰治 Writer 1909 - 1948 - - -
at the train station
Goshokawahara station Aomori 青森県五所川原市
Includes all the local dishes which the author had loved, especially thin bamboo shoots (nemagaridake 根曲がり竹). Herring and scallops boiled in soy sauce and many other delicacies.

CLICK here for PHOTOS !

Other lunchboxes from the station
「ストーブ弁当」stove lunchbox
「いなほ弁当」rice ears lunchbox
「さくら弁当」cherry blossom lunchbox

Dazai Lunchbox was made in the year 2009 to celebrate the 100 birthday of Dazai.


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CLICK for more photos


makkoichi マッコ市 market with a present
On the second sunday in January (formerly it used to be the 15th, the "small New Year Day". Almost all stores in the town of Kuroishi give a special packet to the customers. The sales start at 5:30 in the morning, to give people time to go shopping before going to work.


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akahata mochi あかはたもち akahata fish mochi
aka hata 赤羽太 red grouper, Epinephelus morio

. . . CLICK here for Photos !


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banana バナナ
The people of Aomori eat the most bananas in Japan.

banana saidaa バナナサイダー drink, banana cider

banana monaka バナナモナカ waffles in the form of banana
they do not taste like bananas, but are made of white anko.
. . . CLICK here for Photos !


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chawanmushi 茶碗蒸し stocked egg and dashi
with sween chestnuts, kuri no kanroni 栗の甘露煮

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ensoo kyuuri no shooyuzuke 塩蔵きゅうりの醤油漬け
salted cucumber pickles
also with added garlic




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hariharizuke はりはり漬け
with kiriboshi daikon radish
. . . CLICK here for Photos !


hokke no sushi ほっけのすし Atka mackerel sushi


hookaiori, hookai ori 法界折 lunchbox as offering for the ancestors
It is placed in front of the grave during the o-bon ancestoral festivities. Sometimes the whole family sits on a straw mat in front of the grave and all eat from the lunchbox after it has been offered to the ancestor's spirit.



hotategai no misoyaki ほたて貝の味噌焼 hotate scallops grilled with miso
The scallops from Mutsu bay have a special clear and delicous taste.


ichigo-ni, ichigoni いちご煮 "boiled strawberries"
seafood stew with sea urchins and abalones
eaten mostly in summer.
The name of this stew comes from its color. Sea urchins and abalone are put in hot water or a dashi broth and brought to a boil. It is seasoned with salt and a little soy sauce, and sprinkled with finely chopped green shiso leaves. The pink of the sea urchin is thought to evoke the color of strawberries in the dawn mist.
It is usually eaten on formal occasions along the coast of Tohoku.
. . . CLICK here for Photos !


ikameshi イカ飯 squid with rice
ika soomen いかそうめん squid with somen noodles
ika no sushi いかのすし squid sushi. This is stuffed squid with vegetables and the legs squeezed in at last. There is no rice
and
ikazushi イカ寿司
without rice, see SUSHI



inarizushi いなり寿司 PINK Inari-Sushi from Tsugaru
made with sugar and is pink inside, because sweat vinegared pink ginger (beni shooga 紅生姜) is chopped finely and put inside.
. . . CLICK here for Photos !


jappajiru, jappa jiru じゃっぱ汁 soup with codfish
. . . CLICK here for Photos !
- quote
Available: November-March
Jappajiru is a traditional winter dish that is highly popular among the locals.
It is a one-pot dish (the variety called in Japanese 'nabe'), in which all the parts that get usually thrown away when cooking fish such as the head, bones, skin, and entrails are cut to the easily eatable size and cooked together with vegetables. This dish is a true gem of the wisdom of people of Hirosaki, who really know how to put whatever is at hand to the most effective use. The rich broth made with the head, bones, and skin of the fish is gives a taste so thick and rich, one simply cannot create if only the meat of the fish is used.
The soup is thickly seasoned with salt and bean paste, and is savored together with the bones covered with fish meat, which is said to be the most delicious part.
The peculiar name of the soup, Jappa-jiru, is said to derive from the word 'zappa' that is used to describe the unnecessary parts of the fish, while 'jiru' or 'shiru' mean soup.
- source : en.hkg.jp/local

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Joomon no maguro nabe 縄文のまほろば鍋
Oma Maguro (Ooma Maguro 大間まぐろ Tuna from Oma town


kaisoo raamen 海草ラーメン seaweed noodle soup

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kaiyaki miso 貝焼き味噌 clams and scallops fried in miso
fried in a pan with beaten egg, dashi soup stock and miso paste. Sometimes fish is added.
It is very healthy and was served to sick people in former times, where eggs were considered medicine. Served in a scallop shell it is most decorative.
Well loved in Shimokita and Tsugaru.
. . . CLICK here for Photos !

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kashiwa miso かしわみそ miso with chicken

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keiran けいらん lit: "chicken eggs" , a kind of mochi
Rice flour is made into a white dough, inside the round balls is azuki sweet bean paste. It comes as a soup, with a bit of soy sauce, flavored with konbu and shiitake mushrooms.
Usually served at celebrationsl


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ke no jiru, kenojiru けの汁 vegetable hodgepodge
From Tsugaru peninsula. Radish, carrots, goboo burdock, bracken, tofu and konnyaku are cut in small pieces and simmered in miso or soy sauce until a thick soup is done. Yakiboshi sardines are used to create a delicious dashi broth.
This dish is prepared in great quantity in a big pot and can be re-heated many days.
It was originally made by the housewife for the family to last while she was gone to visit her parents during the New Year period.
. . . CLICK here for Photos !

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kenchin けんちん

kinoko no shiokara きのこのしおから


WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
Also a speciality of Akita.
um einen Stock geformter Mochi-Teig wird gebraten und zu Eintopf gegessen


koae, ko-ae 子あえ

kodai no sushi 小鯛の寿司

kogori mame こごり豆


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konnyaku 蒟蒻, musubi ito konnyaku むすび糸こんにゃく thread konnyaku bound together in a knot
to be eaten with hodgepodge, it is easier to grip with chopsticks.
It is all white in Aomori, because it is made from konnyaku flour.
There is a factory with a special maschine to bind these knots into the noodles.
. . . CLICK here for Photos !


makaroni konnyaku マカロニ こんにゃく konnyaku in the form of italian macaroni
. . . CLICK here for Photos !


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Kuroishi town in Tsugaru

Kuroishi no yakisoba 黒石のやきそば fried noodles
Started after the war as a snack for children.With rather thick, flat noodles 太麺 and a sweet hot sauce. Fruit juice is used in the sauce.
. . . CLICK here for Photos !


Kuroishi no tsuyu yakisoba 黒石のつゆやきそば
fried noodles in soup
Started in Showa 30, when hot soup was poored over the fried noodles.
Rather special and not eaten in other areas of Japan.
. . . CLICK here for Photos !

other noodles from Tsugaru

Tsugaru chuuka zarusoba 津軽中華ざるそば
Tsugaru miso raamen 津軽みそラーメン
Tsugaru no shina soba 支那そば
. . . with soya sauce soup 醤油スープ

- quote
Yakisoba-no-Machi Kuroishikai
(Yakisoba City Kuroishi Association)

Yakisoba-no-Machi Kuroishikai is a community volunteer group committed to promoting Kuroishi Yakisoba and Kuroishi Tsuyu Yakisoba as regional brands (specialty dishes of Kuroishi) throughout Japan, and contributing to the revitalization and development of the region.

Kuroishi Tsuyu Yakisoba is served with Kuroishi Yakisoba (pan-fried noodles) sprinkled with tsuyu (Japanese broth) and topped with deep-fried tempura batter and scallions. The thick and flat noodles take on a unique, chewy texture, especially when mixed well with Worcester sauce. Only after eating Yakisoba, will you realize the uniqueness of these pan-fried noodles. Please try Kuroishi Tsuyu Yakisoba--we are certain you will find it pleasingly delicious.
- source : www.aomori-gourmet.jp


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matagi meshi マタギ飯 bear hunter's rice and other dishes
see: mori no megumi


Minmaya maguro 三厩まぐろ tuna fish from Minmaya town, Tsugaru
It is one of the most expensive. Each is caught with a single line and then shipped in his own box (looks amost like a coffin), filled with ice.
. . . CLICK here for Photos !



naga-imo no suitonjiru 長芋のすいとん汁




nebutazuke ねぶたづけ/ ねぶた漬け "Nebuta"-pickles
made from the benefits of the sea (fish roe, surume squid and kombu kelp) and the benefits of the mountains (radish, cucumbers). They can be heaped on a bowl of white rice to make a good meal (gohan no tomo).
. . . CLICK here for Photos !
NEBUTA are the famous floats for the festival, made from paper with huge illustrations.



Ooma no meguro ryoori 大間のまぐろ料理
Ooma (Oma) is the most famous port in the North.


oden, natsu oden 夏おでん oden hodgepodge eaten in summer
to keep warm after bathing.
It is eaten with shooga-miso, shoogamiso しょうがみそ/生姜みそ miso paste mixed with grated ginger.


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Ōwani (大鰐町, Ōwani-machi)
popular for its many hot springs (Onsen).

Oowani onsen moyashi 大鰐温泉もやし bean sprouts from Owani
They are raised in hothouses with hot water pipes in the ground. The beans, kohachimame, are soaked in hot water and then grown for one week. The final sprouts are cleaned in hot water from the onsen ... They are very long and said to be healthier than normal moyashi.
This has been done since 300 years, when the local daimyo ordered the production to bring it to Edo as payment.
. . . CLICK here for Photos !


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saba 鯖 mackerel is a speciality of the port town of Hachinone.



sabappuru さばっぷる / サバップル apple pie with saba mackerel meat
Mackerel meat is shredded in very small pieces, fried with salt, spices, a lot of cinamon and yuzu juice, then put as an upper layer in the pie.
The baker has to be able to cut and prepare the fish as well as preparing the apple pie.
This is a newly created food from a girl of the local high school in Hachinohe town. It won the first prize in a competition for "creative food", because it combines the two specialities of Aomori, mackerels and apples. She also thought of the name and thus became quite a celebrity in town.
. . . CLICK here for Photos !



sake no meshi sushi さけの飯寿し

sakura nabe 桜鍋 hodgepodge with horse meat

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same no atama サメの頭 head of a shark
It is boiled for about 15 minutes, then the eatable parts picked out, mixed with grated radish and miso to make
sukume サメすくめ a side dish, even served for the New Year.
Eaten in winter in the Tsugaru peninsula.
. . . CLICK here for Photos !
To eat the head of a fish is considered auspicious. And in winter, the type
Aburatsuno-zame or Abura-zame あぶらつのざめ is found in great numbers in Tsugaru.


Bereits in den Überresten prähistorischer Siedlungen in Aomori aus der Jungsteinzeit (Jōmon-Zeit, ca. 5000–300 v. Chr.) fanden sich Knochen von Haifischen, insbesondere der Arten Dornhai (Aburatsunozame) und »Sternen-Haifisch« (Hoshizame).
Die kulturelle Bedeutung von Haifischfleisch für die Japaner belegt, dass seit jeher am großen Schrein von Ise, dem höchsten Shinto-Heiligtum, getrocknetes Haifischfleisch zu den Opfergaben für die Gottheiten gehört.
Es gibt mehr als 250 Haifischarten unterschiedlichster Größen in den Weltmeeren. In den japanischen Gewässern wurden bis zu 150 Arten gezählt. Die Rückenflossen und die Schwanzflosse der Blauhaie werden am häufigsten verarbeitet. Der Yoshikirizame-Blauhai wird bis zu vier Meter lang und wiegt bis zu 200 Kilogramm. Die männlichen Fische leben in südlichen Gewässern um Japan, die weiblichen ziehen nach Norden und kehren erst wieder zurück, wenn sie ausgewachsen sind.
In zoologischen Aquarien sind Haifische beliebte Ausstellungstiere. Kinder und Eltern können den scharfen Kiefern hier gefahrlos nahe kommen. Das große Aquarium im Sea Paradise auf der Insel Hakkeijima vor Yokohama hat sogar ein Grabmal für Haifische angelegt, das einmal jährlich von einem buddhistischen Priester besucht wird, der für die Seelen der im Aquarium verstorbenen Tiere betet.

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CLICK for more photos
sarada kanten サラダ寒天 jellied salad
with agaragar kanten. People in Aomori put a lot of food in a jellied mix with sugar and eat it as oyatsu for the afternoon break. Here it is a salad with cucumbers, carrots and other vegetables, lots of mayonnaise and then ... sugar and agar-agar kanten. Udon noodles are also prepared as "udon kanten" うどん寒天.
These kinds of preparations have started to become popular since 1975.


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senbeijiru せんべい汁 soup with Nanbu Nambu senbei 南部煎餅 waffles
in the southern Nambu area and Iwate

. Nanbu senbei, Nambu senbei 南部せんべい
from Morioka, former Nambu province .
  

Die berühmten Nambu-Waffeln kommen aus der Stadt Hachinohe, die in der heutigen Präfektur Aomori liegt, einst die Domäne Nambu. Früher dienten die Waffeln als haltbare Nahrungsmittel für die langen Wintermonate.
In den Supermärkten von Hachinohe finden sich endlose Regale mit über 40 Sembei-Sorten, allein zehn davon mit Sesam. Meistens werden sie in kleinen Familienbetrieben von Hand gebacken, sodass jede Sorte ihren einzigartigen Geschmack erhält.
Bei ganz einfachen Waffeln besteht der Teig lediglich aus Weizenmehl, Salz und Wasser. Die Sembei werden in Waffeleisen mit langen Griffen über glühenden Holzkohlen oder in einem elektrischen Heizgerät gebacken. Die Temperatur für Waffeln ohne Füllung sollte 130 °C betragen. Der Bäcker muss darauf achten, sie ständig zu wenden, damit sie nicht anbrennen. Mittlerweile wurden auch spezielle Maschinen zur Waffel-Herstellung entwickelt, die in Kleinbetrieben bis zu 3000 Waffeln täglich backen können. Die Bäcker allerdings müssen stets wachsam sein, da gleichzeitig Teig in die Formen gegossen und Waffeln aus den Formen herausgenommen werden mussen.

Zur Geschmacksverfeinerung wird häufig schwarzer Sesam mitgebacken, der den Waffeln einen unverwechselbar aromatischen Geschmack gibt. Einige Hersteller bestellen das unverzichtbare Salz für den Teig sogar aus den Hochebenen von Tibet, weil dieses Natursalz dank seines Mineralgehaltes dem Gebäck überraschenderweise eine gewisse natürliche Süße verleiht.
Für andere Sorten werden klein gehackte Erdnüsse mit etwas Zucker eingebacken. Andere Mischungen ergeben sich aus Äpfeln und Kürbissen, Süßkartoffeln und Shiso-Blättern. Auch verschiedene Getreidesorten werden beigemischt. Für einen herzhafteren Geschmack kommen Zwiebeln, Sojasauce, Chili, Tintenfisch oder Jakobsmuscheln mit in den Teig.

Der bei der Herstellung am Rand herausquellende Teig wird nicht entfernt, sondern mitgebacken, und in Körben gesammelt. Viele Kunden lieben diese von den Japanern »Ohren« genannten Reststücke als Zutat für die tägliche Suppe. Sie kommen daher auch in den Verkauf. Ebenfalls als Suppenzutat, und zwar für Eintöpfe im Winter Senbeijiru, werden weiße Sembei gebacken. Sie sind sehr hart und lösen sich im heißen Wasser nur langsam auf. Weitere Zutaten dieses Eintopfs sind Hühnerfleisch, Wintergemüse, Pilze – und alles, was der Familie schmeckt.

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shitogi mochi しとぎもち / しとぎ餅 fried or uncooked rice cakes
shidoge / shitogi 粢



First made as offerings for the deities, later eaten by the family.
During the 12th lunar month (now december) daily offerings of these mochi and a bit of sake are made.
Sometimes a bit of soy been an paste is used as filling and they are fried just a bit before eating.

. shitogimochi and クニチ,シトギマワシ Kunichi September 9 .
shitogi mawashi シトギマワシ


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Shirakami Man, Shirakami Manju 白神まん, 白神まんじゅう
sweet buns from the Shirakami Mountain area
. . . CLICK here for Photos !


shotsuru nabe しょっつる鍋, shottsuru nabe

sobakakke そばかっけ

sujiko すじこ (筋子) , sushiko すしこ red fish eggs
salted salmon roe
. . . CLICK here for Photos !


sutamina gen tare  スタミナ源タレ from KNK. sauce for grilled meat, put on other dishes like cold tofu, salad, white rice
with apples and garlic from Aomori


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taratama,tara-tama たらたま dried cod fish with a raw egg
The dried fish pieces (hoshidara 干し鱈) are dipped in a bowl with a raw egg mixed with soy sauce.
From Tsugaru.




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Tsugaruzuke 津軽漬け
made of kazunoko fish roe

Tsugaru soba, nama soba 生そば

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tsutsuke kakke つつけ(かっけ)

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uguijiru, ugui jiru ウグイ汁 ugui soup
ugui 鰔 Japanese dace

The fish is cut finely, bones and all, and mixed with miso, katsuobushi and eggs (almost like a hamburger) and then formed into small balls to be put in the soup.

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unimeshi うに飯 rice with sea urchins



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yakiboshi 焼き干し "grilled and dried" small sardines
for dashi broth, when they are cooked later.
They are made along Mutsu Bay at the Tsugaru peninsula. The head and entrails of small sardines are quickly taken off, the sardines washed in a bamboo basket until the scales are washed off and the back of the fish shimmers. Then they are "sewn" on a long bamboo stick, with the backbones all showing on the upper side, and grilled (broiled) over charcoal for about 8 minutes. Finally the grilled fish are dried in the sun and salty wind of Mutsu bay.
In winter the fish are not so fat and just right for this preparation.
CLICK for more photos
For grilling they are stuck in the pebbles around the fire with a tilt, so that the fat does not drip on the charcoal but rund down the fish and babmoo skewer.

They are the most expensive fish for dashi broth, one kilo costs more than 100 Euro.

CLICK here for PHOTOS !

yakiboshi raamen 焼き干しラーメン
noodle soup with special broth of yakiboshi sardines


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External LINKS:

More are here:
Aomori 郷土料理ガイド

More are here:
- source : japantravel-guide.com


More are here:
Aomori : Various culinary specialties


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Worldwide use


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Things found on the way



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HAIKU


きりたんぽ焼くやどの子も憎からず   
kiritanpo yaku ya dono ko mo nikukarazu

roasting kiritanpo ...
no more hatred among
the children  
 

Nawadaya Roro (Rooroo) 縄田屋朗々


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Related words

***** WASHOKU : Regional Japanese Dishes


March 11, 2011
. Japan - after the BIG earthquake -   

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