[ . BACK to WORLDKIGO TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
SUMMARY
Please use your browser to find a keyword.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
GENERAL INFORMATION ... In our Washoku BLOG
GENERAL INFORMATION ... In our Washoku BLOG
Aemono ... Japanese dressing
Ameyoko あめよこ (アメ横)Cheap shopping alley, from Ueno to Okachimachi
..... Reference: Kappabashi for plastic food
Anecdotes about Japanese Food
Asagohan, asameshi ... Japanese Breakfast
Asaichi, Morning Market (asa ichi, asa-ichi 日本三大朝市) Morgenmarkt
Bamboo, as food or tool in daily life
Bento and Ekiben Lunchpakete und O-Bento am Bahnhof
Bizenyaki, Pottery from Bizen
Bunraku and Joruri 文楽.浄瑠璃 and wasabi
Chanoko, 茶の子 Snack served with tea (cha no ko, o-cha no ko)
Cherry Blossom Time ... some Food Kigo
Chinmi, special delicasies
Chuka Ryori, chuuka ryoori 中華料理 Chinese Food
Chinatown 中華街 in Yokohama, Kobe and Nagasaki
conbini コンビニ / コンビニエンスストア convenience store Combini
Daidokoro 台所 (だいどころ) Japanese Kitchen
Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏
daigomi 醍醐味 "taste of Daigo" ghee butter
Dango 団子 Dumplings of all kinds
... Tsukimi and MORE dango ...
Danshi Gohan 男子ごはん, 太一×ケンタロウ men are cooking !
. . . bentoo danshi 弁当男子 lunchbox men
Daruma and Food ... LINKS
Dengaku 田楽 dance and food
Donburi 丼 Bowl of rice with topping
Ecotarian Food エコタリアン Slow food, スローフード
Edo no Shokubunka 江戸の食文化 Food Culture of Edo, LINK list
Edo-Vegetables (Edo yasai 江戸伝統野菜)
Edo wazurai 江戸患い "the Illness of Edo"
Ekiben 駅弁 Station Lunch Boxes ABC-Index, Lunchpaket vom Bahnhof
Expo, exhibitions, food fairs and more food news
Famine in spring (shunkyuu) Famine in Japanese History. kikin 飢饉
Fast Food Gourmet ... the Japanese Versionshominha gurume 庶民派グルメ
Food safety in Japan
Fucha ryori, fucha ryoori 普茶料理 Chinese monk quisine of the Obaku sect of Zen
funaryoori 船料理 (ふなりょうり) food served on board a ship or boat
Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け
Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun
Geemu ゲーム Games and Food yasai karuta 野菜かるた and more
Gyuunyuu 牛乳 and so 蘇(そ) milk products of the Asuka period
Hakubutsukan, 食文化博物館 Food Museums and Theme Parks
Hanbaiki 販売機 vending maschines for food
Hanga and Nihonga ... 版画 / 日本画 Japanese Food in Art
Hara hachibu ... eating only 80% of your capacity an Okinawan diet
History of Japanese Food
Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo)
Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"
Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion
Italian Food (itarian ryoori イタリアン料理)made in Japan
Juken fuuzu 受験フーズ Juken Food for the Examination Hell
Kagurazaka 神楽坂 restaurant district in Tokyo
Kaiseki Ryori, kaiseki ryoori 懐石料理
Kappoo ryoori 割烹料理 Kappo food, a simpler style of Kaiseki Food
Kayu 粥 rice gruel with many kigo
Kazari ... Decoration of table and food 食卓の飾り
kenkoo shokuhin 健康食品 health food Supplements, Macrobiotics
Kitaoji Rosanjin (北大路魯山人) ... and the Japanese Vessels for Food, Utsuwa
Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food
Kusuri
Medicine Day (kusuri no hi)Chinese Medicine as food for your health !
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
Kyuushoku 給食 School Lunch Schulspeisung, Schulessen
Language, Japanese and Food
Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)
Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画
Mashiko Pottery, Folk Craft Mashikoyaki, mingei
Matsuri, Festival Food
Menrui ... all kinds of noodles 麺類
Meoto Tableware for Couples
Rice bowls : meotojawan 夫婦茶碗 , chopsticks : meotobashi 夫婦箸, tea cups : meotoguinomi 夫婦ぐい呑み , meoto yunomi 夫婦湯のみ
Modoki ryoori もどき料理 "imitation food" vegetarian dishes. ganmodoki
Mori no megumi Bountiful food from the Forest
Mukimono むきもの Vegetables cut to artistic figures
Nagasaki and the influence of European food
Noren 暖簾store curtains
omocha おもちゃ Cooking Toys
Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack
Pan パン bread
toosuto トースト toast
Presents during all seasons
Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln
Restaurants and Tea stalls (ryooriten, ryokan, chaya, izakaya and more )
Robatayaki ... around the open hearth Kushiyaki, skewers
Sake no Hosomichi 酒のほそ道 "The Narrow Road of Ricewine"
Manga about food, with haiku, by ラズウェル細木 Rozwell Hosoki
Sashimi, Raw Food raw fish, wild boar, horse, pheasant ...
Satoyama 里山 さとやま Local Mountain Region Ecology
seibo, o-seibo, oseiboo 歳暮, o-chugen, ochuugen 中元
Presents during all seasons
Senbei, sembei 煎餅 (せんべい) rice crackers, sweet and salty
shika senbei tobashi, throwing deer senbei, kigo
Settai, O-Settai ... Giving Alms to Henro Pilgrims SETTAI : Henro Pilgrims Culture in Shikoku
Shiro 城 Castle Burgen. and related food items
Shogayaki, ginger roast dishes
Shokuyoo no hana 食用の花 Edible blossoms, edible flowers
Shojin Ryori (shoojin ryoori) 精進料理Vegetarian Temple Food
including
Fucha Ryori (fucha ryoori 普茶料理)
Shopping in Japan Shopping for food
SHUN 旬の物 / 旬の味 Specialities of the Season
Shusse uo 出世魚 "career fish" fish changing the name as they grow
Soups of Japan, an overview
Sushi 寿司
Tera ... Temple Festivals and Food
Terminology used for Japanese Cooking
Tobeyaki, Tobe pottery
Tools used for Cooking
Tsukemono and how to make them ... 漬物
Tsukiji, the big fish market in Tokyo 築地市場, Tsukiji shijoo
Tsumami, o-tsumami, otsumami 御摘みSnacks with alcohol. Horsd’œuvre.
Umi no sachi, yama no sachi ...
Bountiful food from the sea, bountiful food from the mountains
The Origin.
Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment
Washoku Sahoo 和食作法 Table manners
Japanese Table Manner 和食作法 Ishimura Kanae 石邨可奈江, Okayama. Grace Finishing School グレースフィニッシングスクール.
Water (nomimizu) Drinking Water of Japan
Western vegetables used in Japan
Whisky, whiskey, uisukii ウイスキー
online reference
Burbon, Whiskey-Soda
Wrapping Paper Art / Food Art
Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)
Kanpo, Chinese Medicine as food (kanpo 漢方薬)
kenkoo ryoori 健康料理 food for your health
yakuzen ryoori 薬膳料理 food with medicinal propertirs
yakusoo ryoori 薬草料理 food with medicinal herbs
yakujiki (やくじき)
kusudama 薬玉 クスダマ food with yomogi mugwort Beifuss
Speisen mit Heilkräutern, Medizin-Essen
Speisen als Medizin
Yookai (youkai, yokai) 妖怪 Japanese monsters and food
Zen, Tray, Dinner tray, box tray (hako zen) ...
Family eating from food trays
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
INGREDIENTS . ZUTATEN
zairyoo 材料
Raw materials, spices and seasonings are listed here.
Some come with extra lists for details.
A lot of the ingredients are also KIGO.
Please check the World Kigo Database for their details.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
aamondo, アーモンド almonds
abura 油 all kinds of oil, öl
goma abura ごま油 seseme oil, Sesamöl
oriibu abura オリーブ油 olive oil
piinattsu abura ピーナッツ油 peanut oil
roofatto oiru ローファットオイル low fat oil
sarada abura サラダ油 salad oil
tenpura abura 天婦羅油 tempura oil
tsubaki abura, see below
Azuki 小豆 adzuki beans, many other dried beans are used.
daizu 大豆 soy bean
sasage mame ささげ(大角豆) soy bean variety
Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
BUTA ... Pig and Pork (buta, ton 豚 ぶた) Schwein
Chikuwa ちくわ(竹輪) "bamboo ring" grilled fish saussage
Chirimen jako ちりめんじゃこ、ちりめんざこ(縮魚) semi-dried very small sardines
kigo for spring
choomiryoo 調味料 flavoring, seasoning
awase choomiryoo あわせ調味料 mixing seasonings
Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.
Dashi ... soup stock
Edo-Vegetables (Edo yasai 江戸伝統野菜)
Fu, Wheat gluten (fu 麩) and FU products. fu-croutons
Fu ふ (麩) breadlike pieces of dried wheat gluten
Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け
Gobo, goboo 牛蒡 Burdock root
Goma 胡麻 sesame, seeds or goma abura ゴマ油 oil
shirogoma,white seeds. kurogoma, black seeds.
surigoma, crushed. kirigoma, cracked.
nerigoma, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
Sesame (til, tila, gingili) India goma, goma no hana (Japan)
Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers
haabu ハーブ herbs, Gewürzkräuter
Hamaguri, clam shells, venus clams Venusmuscheln
Hanpen はんぺん (hanpei 半平/hanpen 半片) fluffy fish cake made of ground fish
Ichiyaboshi いちやぼし (【一夜干(し)) "dried for one night" air-dried fish
Iriko いり‐こ(熬り子) dried sardines, niboshi 煮干し
Jidori 地鳥 (じどり) Local Chicken types
Kaiso Sea Vegetables 海草Edible seaweeds, LIST
Kamaboko かまぼこ (蒲鉾) fish cake, fish paste
Fischwurst; Fischpastete
Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel
Kani 蟹料理 CRAB dishes
Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others
Kanpyo かんぴょう(干瓢/乾瓢) dried gourd ribbons
Kanten 寒天 gelatine (mostly from agar agar)
Karashi からし(芥子/辛子) Japanese mustard, often in powder form to prepare fresh for use
Karee カレー Japanese curry preparations
Katakuriko, Starch 片栗粉. potato starch. Stärkemehl
Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes
Ken, tsuma and karami, garnish with Sashimi
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
Keshi no mi 芥子の実 white poppy seeds
Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne
Kinako 黄粉 "yellow powder", toasted soy bean flower
Sojabohnenmehl
Kinoko, take きのこ(茸/蕈/菌) mushrooms LIST
Kiriboshi daikon きりぼし大根 shredded radish, also other shredded items are used
Ko 粉 kona flower
Konbu 昆布 kombu kelp seaweed
Seaweed (kaisoo 海草) as kigo
Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food
Konyaku, konnyaku こんにゃく(蒟蒻/菎蒻)
sometimes braid-cut pieces
..... shirataki "white waterfall" konnyaku noodles, konnyaku
..... aka konnyaku, red konnyaku, red with iron residues
Kudamono, fruit ... LIST
Kuri no kanro-ni 栗の甘露煮 chestnuts in syrup
Kanro-Ni, sweet simmering
Kurumi くるみ (胡桃) walnuts Walnuss
Walnut (kurumi) as kigo
Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse
Masu and Ayu : Trouts and sweetfish ... the naming Forellenarten
Matsu no mi まつのみ (松の実) pine nuts, often used for Chinese cooking
Menrui ... all kinds of noodles 麺類 Nudeln
Mi 実 Berries and Nuts from the forest Nuesse und Beeren
Mirin みりん 味醂 ミリン ... sweet cooking ricewine, syrup rice wine
Miso paste 味噌
Mitsuba 三つ葉 (みつば) "Three leaves" honewort
Mochi ricecakes, 餅 (もち) rice cakes
Moyashi 萌やし、糵, もやし bean sprouts of various types
..... kaiware かいわれ, supurauto スプラウト sprouts, often daikon radish, for garnishing
Bohnensprossen
Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
japanischer Ingwer
nagaimo, naga-imo ながいも(長芋)yam, Chinese yam
http://www.jetro.org/trends/food_ingredients_nagaimo.php
Naganegi 葱 (ねぎ) leek, green onions
Nasu 茄子 (なす), nasubi なすび eggplant, aubergine
Natto, nattoo 納豆 fermented soy beans
Niku 肉 にく all kinds of meat from four-legged animals
Nori 海苔 dried laver, as sheets or chopped. Meerlattich
... ao-nori, green nori, iwa nori from the rocks, yaki-nori toasted, ajitsuke-nori with flavor
Oboro and Denbu ... shredded meat, fish or vegetables おぼろ (朧) / 田麩
Pan パン Bread
..... koppepan コッペパン spindle-shaped small bread, sometimes with a cut in the top to add some other food items. Often sweet.
. . . CLICK here for Photos !
anpan アンパン, meronpan メロンパン melon bread, and many more
tsukudani toast 佃煮トースト
Panko パン粉 bread crumbs, often used as coating before deep-frying food
Rice お米 o-kome
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sakana ... 魚 FISH of all kinds
Sake 酒 ricewine, rice wine Reiswein
..... amazake, 甘酒 sweet white rice wine,
..... amakuchi, 甘口 sweet
..... karakuchi, 辛口 dry
Rice wine (ricewine) sake, Japan Reiswein as KIGO
Sansai 山菜 Mountain vegetables
Sansho, Sanshoo, Japanese pepper, "Mountain pepper"
Satoo 砂糖 sugar
..... kurosato "black" sugar from Okinawa, brown sugar
..... mizuame, mizu ame 水飴, syrup, made from barley or other grains
..... wasanbon 和三盆 Japanese sugar from Shikoku
Satsumaimo, satsuma imo 薩摩薯(さつまいも)sweet potatoes
Süßkartoffel
shidashiya 仕出し屋 catering, delivery service
Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO
Shio ... Salt 塩 Salz
Shirasuboshi しらす‐ぼし (白子干し/白子乾し) blanched very small sardines
kigo for spring
Shiso, beefsteak plant, Perilla 紫蘇
Shooga, Ginger 生姜
Shoyu, Soy Sauce shooyu 醤油
SHUN 旬の物 / 旬の味 Specialities of the Season
Shungiku, garland chrysanthemum 春菊
Soomen, somen noodles 索麺
Su 酢 , komezu, komesu 米酢 rice vinegar
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tamago 卵 (たまご) egg dishes
Tara 鱈 Cod fish
Tare タレ Sauces and dressings
Tofu, toofu, dofu, doofu 豆腐 Soy bean curd and its preparations
Togarashi, toogarashi 唐辛子 red hot pepper
Tonkatsu soosu 豚カツソース sauce for pork cutlet. fruity taste like a Worcestershire sauce
Tsubaki abura 椿油) camellia oil
Tsukemono and how to make them ... 漬物
Udo, Spikenard, Japanese spikenard 独活(うど)
Umeboshi 梅干 dried pickled plums
Umezu 梅酢 plum vinegar, liquid from the pickled plums
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
Wagyuu, wagyu 和牛 Japanese beef
http://www.jetro.org/trends/food_ingredients_wagyu.php
Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica
Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo
Yasai 野菜 やさい vegetables
Vegetables in the season, shun no yasai
Yakumi やくみ (薬味) spices and condiments
dokumi, kayaku
Yomogi よもぎ 蓬 mugwort
Beifuss, Beifuß
Yurine ゆり根 bulbs of lilies (lilly)
Lilienknollen. used for chinese medicine. grown in Hokkaido.
yurine manjuu 百合根饅頭
yurikonyurikon
Yuzu 柚子 ゆず citron, juice or peel is used
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU :
YASAI . Vegetable SAIJIKI
Seaweed (kaisoo 海草) as kigo
WASHOKU : INGREDIENTS tags
WASHOKU : INGREDIENTS
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
COOKING METHODS
The most important methods for preparing food are introduced here.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
aburadooshi あぶらどおし【油通し】 frying food quickly
usually before simmering or other cooking methods. Often done with Chinese cooking The outside gets a small membrane that will not let the taste leek out later. Usually done at 150 to 160 degrees centigrade.
aburanuki あぶらぬき【油抜き】 to drain off oil
after frying and deep-frying. Put it in hot water for a moment to drain of the oily taste.
aburu あぶる【焙る/炙る】 to per-heat
Both sides of a food are heatet for a moment over a grill or gas flames to get rid of excess moisture and warm the food. Nori get tasty after this treatment.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Aemono あえ物、和え物 (あえもの) Japanese Dressing
... Namasu dressing 膾 , 鱠, なます
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ageru 揚げる (あげる) frying, stir-frying
this word is also used for tenpura and furai (fried shrimp)
pfannenrühren
Kara-age and Tatsuta-age ... deep-frying 唐揚げ / 竜田揚げ
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo sticks
agebitashi あげびたし【揚(げ)浸し】first frying and then marinating in flavored broth for some time.
With eggplants. Fish get softer bones when prepared like this.
agedama あげだま【揚(げ)玉】bits of fried batter
for example after cooking some tempura (tempura kasu, tenkasu 天かす)
in Kanto, these are put into udon soup )Tanuki udon.
Also put into miso soup.
agedashi あげだし【揚(げ)出し】deep fried food with a batter is placed in broth, some yakumi spices are added and shredded daikon radish, to sap off the oil.
Usually for Tofu (agedashidoofu) and eggplants (agedashi nasu 揚げだし茄子)
. . . CLICK here for eggplant Photos !
ageni, age-ni あげに【揚(げ)煮】 first frying, then simmering
Fish, meat or vegetables.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Aku nuki, akunuki あくぬき (灰汁抜き) removing bitterness
the vegetables are often rubbed and rolled in a special liquid.
aku has an acrid, alkaline flavor.
Bitter chestnuts and acorns were treated in running water for days before eating.
Bamboo shoots need to be treated too, by boiling them with rice bran (komenuka).
Many ferns and other sansai mountain vegetables need to be treated.
rubbing with salt, shiomomi しおもみ(塩揉み)
aku tori, akutori アク取り take off the scum from boiling food
usually a flat spoon or sieve is used
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
amani あまに【甘煮】 "sweetly simmered"
Simmering food with extra lots of sugar. Especially kabocha, sweet potatoes and beans. People in Nagasaki use a lot of sugar in the food.
amiyaki あみやき【網焼き】 grilling, broiling
when the food is placed on a metal net or squeezed between two nets.
aomi あおみ "greenness"
to add green color for decoration.
for sashimi : aojiso perilla, spinach, cucumbers, cauliflower
for dressings (aemono) : rapeseed, shungiku chrysanthemum, spinach, cucumber, mitsuba, menegi leek
for nimono simmering : sayaendoo green beans, sayaingen, rapeseed, shungiku, mizuna, kinome tree buds
for soups : mitsuba, green leek, spinach, shungiku, mizuna, mibuna, kaiwarena.
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
aramijin あらみじん / 粗みじん cut into rough small pieces
. . . CLICK here for Photos !
araregiri あられぎり / あられ切り cut to squares like arare pieces
especially for vegetables with a lenght of 4 to 5 cm.
ataru あたる grinding
The proper word would be suru する【擂る】for grinding, but this has a negative feeling to it (engi ga yokunai), so its opposite ataru あたる【当たる/中る】was choosen.
Im Mörser zerreiben
suribachi すりばち【擂り鉢/摺り鉢】 earthwear mortar
. . . CLICK here for Photos !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Denbu and Oboro 田麩 / おぼろ (朧)... shredded food preparations
sakura denbu
Dengaku 田楽 dance and food
pieces on skewers with miso paste
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
iburi いぶり, ibusu 燻す to smoke, smoking, smoked food
kunsei 燻製 smoked food, often with cherry wood chips.
Iru いる (炒る /煎る) roasting, toasting
Kara iri からいり (乾煎り/ 空炒り), parching without using oil, dry-roasting
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kiru 切る cutting
Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer
katsuramuki かつらむき(桂剥き)cutting a continuous thin peel
kazaribocho, kazari boochoo 飾り包丁 decorative cutting and slashing
mentori 面取り cutting and leveling edges
rangiri 乱切り chopping into chunks
sengiri せんぎり(千切り) "one thousand cuts", shredding, cutting fine strips of cabbage, cutting carrots into juliennes
sogigiri そぎぎり (削ぎ切り) slant cutting, shaveing into slivers, for example the burdock roots
tazunagiri たづな切り(手綱切り) "cut like a horse bridle", braid cutting
often done with konnyaku pieces
toofu o kiru, dicing tofu in the hand
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kosu こす straining
strainer for miso, misokoshi みそこし (味噌漉し)
sarashi さらし, sarashinuno さらし布 thin cloth for straining food
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Modosu もどす(戻す) rehydrating dried food, soaking dried food in water
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Musu むす (蒸す)steaming
dünsten, schmoren, in einer Pfanne, wenn die Lebensmittel Wasser ziehen
mushiki むしき (蒸し器) steamer
Dämpfer
mushiyaki ... 蒸し焼き steaming
dämpfen
This is a typical preparation for Chinese food items and some Japanese fish dishes.
CLICK here for PHOTOS !
jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏
in Dampf kochen
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Niru 煮る simmering
nitsuke 煮付け simmering with soy sauce, sugar and mirin
CLICK here for PHOTOS !
Hokke no nitsuke ... and Prime Minister Aso some politics !
aoni あおに【青煮】"simmering while keeping the green color"
mostly with salt and thin soy sauce.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Onigiri おにぎり rice balls
Orosu おろす grating
grating radish, daikon oroshi だいこんおろし (大根卸し)
metal grater, oroshigane おろしがね (下ろし金/卸し金), comes in many shapes, some used directly at the table for wasabi etx.
samekawa oroshi-ki 鮫皮 下ろし器 grater for shakeskin
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Otoshibuta おとしぶた (落とし蓋) "dropped down lid", lid resting directly on the food in a pot or pan
to simmer, poach or braise food
The lid has to be a little bit smaller than the opening of the pot or pan.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shiokara ... salty and pugnant pickles 塩辛
Shiozuke しおづけ(塩漬(け)) preserved in salt, pickled in salt
preserve fish in salt
Einsalzen, Einlegen in Salz (Fisch, Gemüse, Eier).
Pökeln (Fleisch und Wurstwaren)
quote
Einsalzen ist neben dem Trocknen eine der ältesten Methoden zur Konservierung von Lebensmitteln. Dabei wird durch das Salz die Feuchtigkeit in den Produkten für Mikroorganismen unbrauchbar. Um zuverlässig zu wirken, muss das Salz die Lebensmittel vollständig und gleichmäßig durchdringen. Dem Salz können auch trockene Gewürze zugegeben werden, um den Geschmack zu verbessern ...
Bei einigen Produkten, z.B. Weißkohl oder grünen Bohnen, tritt durch eine genau abgemessene Salzmenge Saft aus. Die darin enthaltenen Mikroorganismen bewirken eine langsame Fermentation, bei der Zucker in Säure verwandelt wird.
Pökeln
Dabei kommt außer dem Salz noch Salpeter zum Einsatz, der die bakterienhemmende Wirkung des Salzes verstärkt.
Pökeln mit Nitritpökelsalz
© More in the WIKIPEDIA !
Shogayaki ... Ginger Roast Meat 生姜焼き
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Suritsubusu すりつぶす(磨り潰す/擂り潰す) crushing, mashing, grinding
groved grating mortar, suribachi すりばち(擂り鉢/摺り鉢)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tare, タレ all kinds of sauces for dipping
amadare, あまだれ 甘タレ sweet dipping sauce
gomadare, ごまだれ(胡麻垂れ) seseme sauce
misodare みそだれ 味噌タレ miso sauce
shabushabu no tare しゃぶしゃぶのタレ comes with different kinds of sauces for dipping, some are the specialities of a restaurand kept for many generations.
. . . CLICK here for Photos !
shoogadare しょうがだれ ginger sauce
wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish
tataki たたき food chopped with a knife
aji no tataki アジのたたき chopped horse mackerel
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura
deep-fried battered food
many ingredients are deep-fried. Mostly fish and seafood and vegetables.
Even the new leaves of greet tea are made into tempura during the season 新茶の天婦羅.
© More in the WIKIPEDIA !
frittierter Fisch, frittiertes Gemüse
WASHOKU : Tenpura Tempura dishes
basu tenpura バス天ぷら tempura from black bass
ブラックバス天ぷら付のうどん
From Lake Biwa
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
Tsukemono 漬物 Pickles
asazuke あさづけ【浅漬け】lightly pickled vegetables
Tsukimi, with an egg as "moon viewing" decoration
tsukudani つくだに (佃煮, つくだ煮) simmering in sweetened soy sauce
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yaku 焼く "burning, heating", baking, toasting, broiling, grilling, pan searing
this word is used for many preparations, sometimes using oil.
shichirin しちりん (七輪) small portable stove for grilling with charcoal
. . . CLICK here for Photos !
YAKU ...
Aburi-yaki, Horoku-yaki, Kara-yaki, Kimi-yaki, Miso-yaki, Namban-yaki, O-kariba-yaki, Shio-yaki, Teri-yaki and many more !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yamatoni, Yamato-ni 大和煮 simmering meat of wild animals and birds in soy sauce, sugar and ginger
for whale meat, ginger and perilla leaves are cut finely and simmered too.
CLICK here for PHOTOS !
This method evolved in the Meiji period, when meat was eaten more frequently in Japan. A procucer of canned chicken meat, Maeda 前田道方 made it famous.
In 1915 the company Meijiya 明治屋 produced canned beef.
In 1923 Mitsukoshi in Nihonbashi had bargain sales of the canned meat. The Japanese army used this canned meat too.
hogei 捕鯨(ほげい) catching whales became popular and much whale meat was produced for canning, also sheep, horse and deer, even bears and sea lions. But all this meet has a strong animal tast and needs long hours of simmering.
See .. Kujira Ekiben from Tateyama, Chiba.
Yudoshi, yudooshi ゆどおし(湯通し) blanching in boiling water
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
These items are related to DARUMA SAN !
Akachochin CHOOCHIN, lanterns 提灯とだるま
Ame, dagashi <> Sweets 飴、駄菓子
Anko, sweet bean paste Daruma 餡子だるま , だるまあん
Bentoobako ― Lunchbox with Daruma Bentoobako 弁当箱
Bon, 盆 a tray
CHA 茶 The world of TEA and Daruma
Coasters
Cookies だるまクッキー
Daruma sweets
Cups and Mugs
..... Guinomi ぐい飲み Tea Cups
Cup soup <> カップラーメン Cup Ramen, Cup Raamen
Fukutoku Senbei <> Waffles for Good Luck from Kanazawa
福徳せんべい
Gokoku hojo .. 五穀豊穣 (gokoku hoojoo)
Prayers for a Bountiful Harvest of the Five Grains
Hamburger Cotelettes KATSU Daruma Food
..... 合格祈願エビカツバーガー to pass examinations
Hashi, O-Hashi ... Chopsticks お箸 おはし
Hashi oki ... chopstick rests 箸置き
Juken Food 受験フーズ Examination Hell Food, January 2007
Kabocha Daruma as Pumpkinかぼちゃ達磨, かぼちゃだるま
Kagome Food for Exam Students カゴメ
Kashigata 菓子型 <> Cake Molds from wood
..... Kashigata 菓子型 Cake mold from iron
..... Kashi bin 菓子ビン <> Glass for cookies
Maekake ... Apron 前掛け
Mito Kōmon .. 水戸黄門 Tokugawa Mitsukuni 徳川 光圀
Nabe ... だるま鍋 ... Cooking pot and restaurant
Natto 納豆 ... Fermented Beans
Noren ... Door Curtains 暖簾 のれん
Pan, Daruma pan だるまパン Daruma bread and
Daruma monaka だるまもなか Daruma wafers
Parfait Daruma ..... パフェだるま Food Art
RESTAURANTS . . . More . . . DARUMA Restaurants
Sable Cakes from Kawasaki 川崎大師名物 大人気 元祖ダルマサブレー
Salt and Pepper Shaker Shio Koshoo Ire . 塩コショウ入れ. 塩胡椒入れ
Sake, Ricewine and Daruma 酒.....
Sakazuki 杯 small cups / 達磨タンブラー . Tumbler Daruma
Sankuro, Dondo Yaki and Spring Fire Ceremonies 三九郎とだるま
(Sankuroo)
Sara - Plates お皿にだるま
Senbei だるませんべい Rice Crackers
Sencha 煎茶 <> Tea with Daruma see > CHA
Shamoji しゃもじ <> Rice Spoon, Ladle
Snacks with Daruma スナック Food
Soba 蕎麦 そば <> Daruma Eating Buckwheat Noodles
TABEMONO More about FOOD with Daruma
Tamago ... 卵だるま, たまごだるま, タマゴダルマEggs and Daruma
TEA and Daruma : Cha
The world of TEA and Daruma Introduction
Tokkuri ― Drinking Hot Sake with Daruma 徳利とだるま
Tsumayooji (tsumajoji) 爪楊枝 つまようじ <> Toothpicks-holder
Udon Noodles with Daruma 達磨にうどん ウドン
Vinegar Tasters, The three Vinegar Tasters of Chinese Art
Wasabi わさびだるま Japanese Horseradish called "Daruma"
Yunomi ― Drinking Tea with Daruma 湯のみとだるまさん/ Guinomi
source : Daruma Food LINKS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
MORE
Genral Information Articles
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Showing posts sorted by relevance for query kujira. Sort by date Show all posts
Showing posts sorted by relevance for query kujira. Sort by date Show all posts
1/10/2008
2/19/2008
Sweets from Tohoku
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sweets from Tohoku, Northern Japan
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Sendai .. .. .. .. .. Dagashi 駄菓子
Traditional Cheap Sweets
会津若松市本家長門屋さんの「だるま飴」
Daruma-Ame sweets
Aizu Wakamatsu, Nagatoya
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ame yobare, ameyobare 飴よばれ
There is nothing better on a cold winter day than to sit with your neighbours, taste some sweet ame and some tsukemono vegetables and chat. Especially in the Aizu area, this is a common treat in winter.
Made only with mochigome rice and sprouts from wheat this AME has a natural malt sugar sweetness 麦芽糖. It takes the housewife two or three days to simmer the ingredients slowly to a thick sweet broth and neighbours take pride in showing their skill at making it. So it is also a socializing event. Because it takes time to stir and simmer, the housewifes can not make it during the busy summer months.
. . . CLICK here for Photos !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
gomasuri dango ごますりだんご / ごま摺り団子
dumplings with black sesame paste
From Iwate.
. . . CLICK here for Photos !
.......................................................................
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
a typical steamed manju. They are full of red bean paste.
From Fukushima.
They originate from the hot spring 高湯温泉名物 Takayu Onsen and are sold one a piece.
- source : blogs.yahoo.co.jp/fukushima_iizakajuraku
. . . CLICK here for Photos !
.......................................................................
koorimochi 凍もち frozen mochi
The leaves of mountain goboo and sometimes other leaves are used after the first night when they have frozen. They are mixed with mochigome rice. They are formed and hung outside in the cold to freeze further and dry. They are full of minerals and quite healthy. They have a green color.
They has been prepared first during the great famine of Tenmei in 1782, when farmers were starving.
. . . CLICK here for Photos !
kujira mochi くじら餅 "whale mochi cakes"
named so because they look like whale meat. Made from mochigome and uruchimai rice, sugar and some soy sauce. They are made from a different mixture in every family and people are proud to share their taste. They keep long 久しく良く持つ, and these characters can be read 久持良 KU JI RA, like the name of the whale fish.
Prepared for the Boy's Festival, May 5.
From Yamagata prefecture in the Mogami area.
© PHOTO : xxx
kurikomochi 栗粉餅 mochi with sweet chestnut powder
Fukushima prefecture.
The mixture is carefully pressed and strained.
The sweetness is all natural.
. . . CLICK here for Photos !
matsukawa mochi 松皮餅(まつかわもち)"mochi from pine bark"
Speciality from Akita, Chookai and Yajima regions.
秋田県由利本荘市鳥海、矢島地域
The cork part of the bark of akamatsu pines is peeled off and cooked until soft. This mass is then mixed with mochigome.
Made with a wish for long life like the pine, prepared for festivals and celebrations.
One of the three colored mochi for the Doll Festival in this area:
三色の菱餅(白餅、蓬餅、松皮餅)
This has been prepared first during the great famine of Tenmei in 1782, when farmers were starving.
. . . CLICK here for Photos !
Monzen Kuroame 門前黒飴 Black sweets
From Tome town.
a hand made black sugar candy. The recipe has been handed down from generation to generation, and reminds us of what our grandmothers used to make.
Miyagi prefecture
Nanbu senbei, Nambu senbei, Nambu Sembei
南部せんべい
waffles from Morioka
ocha mochi お茶もち "tea mochi" rice dumplings
made from rice flour, round dumplings are flattened and put on skewers. They used to be called uchiwa mochi (handfan mochi), the pronounciation changed then to ujamochi うじゃもち ... ocha mochi.
. . . CLICK here for Photos !
and
uchiwamochi, uchiwa mochi うちわもち (うちわ餅)
dumplings made of buckwheat flour, shaped like an uchiwa handfan, put on skewers,
see ocha mochi
. . . CLICK here for Photos !
sasadango 笹団子 "Bamboo-grass dumpling"
Dumplings from mochigome and yomogi mugwort, with a lot of sweet bean paste
From Niigata and Fukushima. They are wrapped in the leaves of sasa bamboo grass.
. . . CLICK here for Photos !
shitogi mochi しとぎもち
from Aomori, in the Tsugaru peninsula they where prepared for festivals with the wish for a bountiful harvest. They were offered to the gods on the god shelf (kamidana) and after this taken down and fried in the pan.
Prepared from mochigome, water and anko sweet bean paste.
. . . CLICK here for Photos !
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 !
Taihaku Ame 太白飴 "big white sweet"
Taihaku Ame is a traditional local candy made from wheat and glutinous rice. No artificial sweeteners are added . It is very nutritious.
. . . CLICK here for Photos !
Tsuruko manjuu 鶴子まんじゅう "baby crane manju"
from Hachinohe town. Named after a dream about a crane to bring good luck.
A shop on the way to the important shrine Kushibiki Hachimangu 櫛引八幡宮 (founded in 1191) to venerate the protector deities of the Nanbu domaine.
. . . CLICK here for Photos !
Yubeshi 柚辺志(ゆべし)sweet cake
Yubeshi is a traditional Japanese sweet cake, from rice flour and walnuts.It is not too sweet and typically served with green tea. Toyosato speciality, Miyagi prefecture.
.. . . CLICK here for Photos !
zundamochi, zunda mochi ずんだ餅 rice cakes with edamame beans
jindamochi じんだ餅
10 different kind of mochi from the local Miyagi rice are used for various dishes.
.. . . CLICK here for Photos !
Yamagata is also famous for these "zundanmochi ずんだん餅".
Food from Tohoku, click here:
*****************************
Worldwide use
Süßigkeiten aus Tohoku
Die Winter in Tohoku sind kalt und schneereich, aber dadurch haben die Hausfrauen endlich Zeit für etwas Süße. Mehr als drei Tage dauert es, bis der Mochi-Klebreis zusammen mit den selbst gezogenen Weizenkeimsprossen ständig gerührt und zusammengesimmert ist. Nun ist es soweit, die Nachbarinnen kommen zum Probieren, denn diese „Einladung zum gemeinsamen Essen von Malzzucker-Sirup“ (ame yobare 飴呼ばれ) ist ein soziales Ereignis. Der Sirup wird in Reisschalen gegossen, mit etwas Puderzucker bestreut und als Kontrastgeschmack kommt noch etwas eingelegtes Gemüse auf den Tisch – das ist alles, der Rest ist das Gespräch, Plaudern unter Freundinnen, Klatsch aus dem Dorf als scharfe Würze.
Wenn der Schnee nicht rechzeitig schmolz, kam es oft im Frühjahr zu Nahrungsmittelknappheit, wenn die Vorräte aufgezehrt waren (shunkyuu 春窮 ). Not macht erfinderisch, besonders die Hungersnot, und so gehen einige Zubereitungsarten zurück auf die Große Hungersnot von Tenmei im Jahre 1782.
Für die „Kiefernrinde-Reiskuchen“ (matsukawa mochi) wurde in einigen Regionen Akitas die Korkschicht unter der Rinde der japanischen Rotkiefer mühsam abgekratzt und einige Tage weich gekocht. Diese Masse diente zur Verlängerung des gestampften Klebreises für die Reiskuchen. Die Rotkiefer, ein Symbol des langen Lebens, war ein glückverheißender Baum und so wurden diese Reiskuchen auch bei Festen gereicht, zum neuen Jahr und besonders beim Puppenfest am dritten März, wo sie ein Bestandteil der „dreifarbigen Fest-Reiskuchen“ (hishimochi) dieser Gegend sind.
Nach dem ersten Frost wurden die Blätter vieler Bäume gesammelt und mit Blättern von Gemüse, z. B. Gobo fein zerrieben. Der Brei wird wiederum dem Klebreis beigemischt und daraus Reiskuchen geformt. Diese mineralhaltigen haltbaren Nahrungsmittel hingen bis zum Frühjahr unter den Hausgiebeln, dem natürlichen Kühlschrank der Bergregionen.
Auch Esskastanien werden zu Puder gestampft und dem Klebreis für Reiskuchen untergemischt (kurikomochi).
Beifuß wächst überall wie Unkraut. Die Blätter werden getrocknet, kleingestampft und dem Klebreis untergemischt. Von Hand läßt sich diese Masse einfach in kleine Kugeln formen, die mit Blättern von Bambusgras (sasa 笹) umwickelt werden. Schon sind die „Bambusgras-Bällchen“ (sasa dango 笹団子) fertig. Sie sind in Niigata und Fukushima besonders beliebt.
„Zunda“ sind gekochte, geriebene grüne Edamame-Bohnen. Die Masse wird auf weiße Mochi-Reiskuchen geschmiert und als ein farbenprächtiger Imbiss gereicht.
Billiges Konfekt aus Sendai (Sendai dagashi)
Hervorgegangen aus dem einfachen Malzzucker-Sirup der Hausfrauen ohne weitere Süßstoffe begannen in der Edo-Zeit die Zuckerbäcker von Sendai, auf dieser Basis allerlei billiges Konfekt herzustellen. Bald hatten sie mehr als 100 verschiedene Süßigkeiten zusammengestellt, von einfachen runden Bonbons bis zu Mini-Zöpfchen, Zuckerhasen und Plätzchen aus Reisresten. Ihre besten Kunden waren die Kinder der Nachbarschaft, aber der Name „Dagashi“ verbindet sich heute mit vielen Kleinigkeiten, Süßigkeiten und Spielzeug, das die Kinder von ihrem kargen Taschengeld kaufen können; die Erwachsenen verbinden damit nostalgische Erinnerungen an die eigene Jugend. Oft gewinnen die Kinder auch noch mit einem Extra-Los eine weiter Kleinigkeit, alles bunt eingewickelt und appetitanregend. Der Dagashiya-Laden war der wichtigste Versammlungsort nach der Schule.
„Kranich-Manju“ (tsuruko manju) aus der Stadt Hachinohe sind eng verbunden mit dem großen Schrein Kushibiki Hachimangu aus dem 11.Jhd. Der erste Laden, der diese Manju herstellte, war Maneido an der hinteren Zugangsstraße zum Schrein. Der Ladenbesitzer machte sich Sorgen wegen seiner ungünstige Lage am Hinterausgang und bat den Gott im Schrein um seine Hilfe. Im Traum wurde er alsbald einem Kranich gewahr und schon war der Gedanke zu einem weißen Manju geboren. Brauner Rohrzucker und Reis aus der Gegend geben diesem Manju seinen unverwechselbaren Geschmack. Die Füllung besteht aus getrocknetem süßen Bohnenmus, daher ist der Manju recht hart zum Beißen, aber auf Wunsch der Kunden stellt Maneido auch Versionen mit weichem Bohnenmus her.
Klößchen mit Sesampaste (gomasuri dango) aus Iwate sind kontrastreich, außen schneeweiß, innen kohlschwarz. Die geriebene Paste aus schwarzen Sesamkörnern wird noch angesüßt und bildet auch einen geschmacklichen Kontrast zu dem neutralen Klebreis-Klößchen. „Gomasuri“, das kann aber auch „Schmeichelei“ bedeuten!
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
shunkyuu 春窮 (しゅんきゅう)
food scarcity in spring (kigo)
Famine 飢饉 kikin
WASHOKU : Regional Japanese Dishes
***** WAGASHI ... Sweets SAIJIKI
March 11, 2011
. Japan - after the BIG earthquake -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sweets from Tohoku, Northern Japan
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Sendai .. .. .. .. .. Dagashi 駄菓子
Traditional Cheap Sweets
会津若松市本家長門屋さんの「だるま飴」
Daruma-Ame sweets
Aizu Wakamatsu, Nagatoya
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ame yobare, ameyobare 飴よばれ
There is nothing better on a cold winter day than to sit with your neighbours, taste some sweet ame and some tsukemono vegetables and chat. Especially in the Aizu area, this is a common treat in winter.
Made only with mochigome rice and sprouts from wheat this AME has a natural malt sugar sweetness 麦芽糖. It takes the housewife two or three days to simmer the ingredients slowly to a thick sweet broth and neighbours take pride in showing their skill at making it. So it is also a socializing event. Because it takes time to stir and simmer, the housewifes can not make it during the busy summer months.
. . . CLICK here for Photos !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
gomasuri dango ごますりだんご / ごま摺り団子
dumplings with black sesame paste
From Iwate.
. . . CLICK here for Photos !
.......................................................................
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
a typical steamed manju. They are full of red bean paste.
From Fukushima.
They originate from the hot spring 高湯温泉名物 Takayu Onsen and are sold one a piece.
- source : blogs.yahoo.co.jp/fukushima_iizakajuraku
. . . CLICK here for Photos !
.......................................................................
koorimochi 凍もち frozen mochi
The leaves of mountain goboo and sometimes other leaves are used after the first night when they have frozen. They are mixed with mochigome rice. They are formed and hung outside in the cold to freeze further and dry. They are full of minerals and quite healthy. They have a green color.
They has been prepared first during the great famine of Tenmei in 1782, when farmers were starving.
. . . CLICK here for Photos !
kujira mochi くじら餅 "whale mochi cakes"
named so because they look like whale meat. Made from mochigome and uruchimai rice, sugar and some soy sauce. They are made from a different mixture in every family and people are proud to share their taste. They keep long 久しく良く持つ, and these characters can be read 久持良 KU JI RA, like the name of the whale fish.
Prepared for the Boy's Festival, May 5.
From Yamagata prefecture in the Mogami area.
© PHOTO : xxx
kurikomochi 栗粉餅 mochi with sweet chestnut powder
Fukushima prefecture.
The mixture is carefully pressed and strained.
The sweetness is all natural.
. . . CLICK here for Photos !
matsukawa mochi 松皮餅(まつかわもち)"mochi from pine bark"
Speciality from Akita, Chookai and Yajima regions.
秋田県由利本荘市鳥海、矢島地域
The cork part of the bark of akamatsu pines is peeled off and cooked until soft. This mass is then mixed with mochigome.
Made with a wish for long life like the pine, prepared for festivals and celebrations.
One of the three colored mochi for the Doll Festival in this area:
三色の菱餅(白餅、蓬餅、松皮餅)
This has been prepared first during the great famine of Tenmei in 1782, when farmers were starving.
. . . CLICK here for Photos !
Monzen Kuroame 門前黒飴 Black sweets
From Tome town.
a hand made black sugar candy. The recipe has been handed down from generation to generation, and reminds us of what our grandmothers used to make.
Miyagi prefecture
Nanbu senbei, Nambu senbei, Nambu Sembei
南部せんべい
waffles from Morioka
ocha mochi お茶もち "tea mochi" rice dumplings
made from rice flour, round dumplings are flattened and put on skewers. They used to be called uchiwa mochi (handfan mochi), the pronounciation changed then to ujamochi うじゃもち ... ocha mochi.
. . . CLICK here for Photos !
and
uchiwamochi, uchiwa mochi うちわもち (うちわ餅)
dumplings made of buckwheat flour, shaped like an uchiwa handfan, put on skewers,
see ocha mochi
. . . CLICK here for Photos !
sasadango 笹団子 "Bamboo-grass dumpling"
Dumplings from mochigome and yomogi mugwort, with a lot of sweet bean paste
From Niigata and Fukushima. They are wrapped in the leaves of sasa bamboo grass.
. . . CLICK here for Photos !
shitogi mochi しとぎもち
from Aomori, in the Tsugaru peninsula they where prepared for festivals with the wish for a bountiful harvest. They were offered to the gods on the god shelf (kamidana) and after this taken down and fried in the pan.
Prepared from mochigome, water and anko sweet bean paste.
. . . CLICK here for Photos !
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 !
Taihaku Ame 太白飴 "big white sweet"
Taihaku Ame is a traditional local candy made from wheat and glutinous rice. No artificial sweeteners are added . It is very nutritious.
. . . CLICK here for Photos !
Tsuruko manjuu 鶴子まんじゅう "baby crane manju"
from Hachinohe town. Named after a dream about a crane to bring good luck.
A shop on the way to the important shrine Kushibiki Hachimangu 櫛引八幡宮 (founded in 1191) to venerate the protector deities of the Nanbu domaine.
. . . CLICK here for Photos !
Yubeshi 柚辺志(ゆべし)sweet cake
Yubeshi is a traditional Japanese sweet cake, from rice flour and walnuts.It is not too sweet and typically served with green tea. Toyosato speciality, Miyagi prefecture.
.. . . CLICK here for Photos !
zundamochi, zunda mochi ずんだ餅 rice cakes with edamame beans
jindamochi じんだ餅
10 different kind of mochi from the local Miyagi rice are used for various dishes.
.. . . CLICK here for Photos !
Yamagata is also famous for these "zundanmochi ずんだん餅".
Food from Tohoku, click here:
*****************************
Worldwide use
Süßigkeiten aus Tohoku
Die Winter in Tohoku sind kalt und schneereich, aber dadurch haben die Hausfrauen endlich Zeit für etwas Süße. Mehr als drei Tage dauert es, bis der Mochi-Klebreis zusammen mit den selbst gezogenen Weizenkeimsprossen ständig gerührt und zusammengesimmert ist. Nun ist es soweit, die Nachbarinnen kommen zum Probieren, denn diese „Einladung zum gemeinsamen Essen von Malzzucker-Sirup“ (ame yobare 飴呼ばれ) ist ein soziales Ereignis. Der Sirup wird in Reisschalen gegossen, mit etwas Puderzucker bestreut und als Kontrastgeschmack kommt noch etwas eingelegtes Gemüse auf den Tisch – das ist alles, der Rest ist das Gespräch, Plaudern unter Freundinnen, Klatsch aus dem Dorf als scharfe Würze.
Wenn der Schnee nicht rechzeitig schmolz, kam es oft im Frühjahr zu Nahrungsmittelknappheit, wenn die Vorräte aufgezehrt waren (shunkyuu 春窮 ). Not macht erfinderisch, besonders die Hungersnot, und so gehen einige Zubereitungsarten zurück auf die Große Hungersnot von Tenmei im Jahre 1782.
Für die „Kiefernrinde-Reiskuchen“ (matsukawa mochi) wurde in einigen Regionen Akitas die Korkschicht unter der Rinde der japanischen Rotkiefer mühsam abgekratzt und einige Tage weich gekocht. Diese Masse diente zur Verlängerung des gestampften Klebreises für die Reiskuchen. Die Rotkiefer, ein Symbol des langen Lebens, war ein glückverheißender Baum und so wurden diese Reiskuchen auch bei Festen gereicht, zum neuen Jahr und besonders beim Puppenfest am dritten März, wo sie ein Bestandteil der „dreifarbigen Fest-Reiskuchen“ (hishimochi) dieser Gegend sind.
Nach dem ersten Frost wurden die Blätter vieler Bäume gesammelt und mit Blättern von Gemüse, z. B. Gobo fein zerrieben. Der Brei wird wiederum dem Klebreis beigemischt und daraus Reiskuchen geformt. Diese mineralhaltigen haltbaren Nahrungsmittel hingen bis zum Frühjahr unter den Hausgiebeln, dem natürlichen Kühlschrank der Bergregionen.
Auch Esskastanien werden zu Puder gestampft und dem Klebreis für Reiskuchen untergemischt (kurikomochi).
Beifuß wächst überall wie Unkraut. Die Blätter werden getrocknet, kleingestampft und dem Klebreis untergemischt. Von Hand läßt sich diese Masse einfach in kleine Kugeln formen, die mit Blättern von Bambusgras (sasa 笹) umwickelt werden. Schon sind die „Bambusgras-Bällchen“ (sasa dango 笹団子) fertig. Sie sind in Niigata und Fukushima besonders beliebt.
„Zunda“ sind gekochte, geriebene grüne Edamame-Bohnen. Die Masse wird auf weiße Mochi-Reiskuchen geschmiert und als ein farbenprächtiger Imbiss gereicht.
Billiges Konfekt aus Sendai (Sendai dagashi)
Hervorgegangen aus dem einfachen Malzzucker-Sirup der Hausfrauen ohne weitere Süßstoffe begannen in der Edo-Zeit die Zuckerbäcker von Sendai, auf dieser Basis allerlei billiges Konfekt herzustellen. Bald hatten sie mehr als 100 verschiedene Süßigkeiten zusammengestellt, von einfachen runden Bonbons bis zu Mini-Zöpfchen, Zuckerhasen und Plätzchen aus Reisresten. Ihre besten Kunden waren die Kinder der Nachbarschaft, aber der Name „Dagashi“ verbindet sich heute mit vielen Kleinigkeiten, Süßigkeiten und Spielzeug, das die Kinder von ihrem kargen Taschengeld kaufen können; die Erwachsenen verbinden damit nostalgische Erinnerungen an die eigene Jugend. Oft gewinnen die Kinder auch noch mit einem Extra-Los eine weiter Kleinigkeit, alles bunt eingewickelt und appetitanregend. Der Dagashiya-Laden war der wichtigste Versammlungsort nach der Schule.
„Kranich-Manju“ (tsuruko manju) aus der Stadt Hachinohe sind eng verbunden mit dem großen Schrein Kushibiki Hachimangu aus dem 11.Jhd. Der erste Laden, der diese Manju herstellte, war Maneido an der hinteren Zugangsstraße zum Schrein. Der Ladenbesitzer machte sich Sorgen wegen seiner ungünstige Lage am Hinterausgang und bat den Gott im Schrein um seine Hilfe. Im Traum wurde er alsbald einem Kranich gewahr und schon war der Gedanke zu einem weißen Manju geboren. Brauner Rohrzucker und Reis aus der Gegend geben diesem Manju seinen unverwechselbaren Geschmack. Die Füllung besteht aus getrocknetem süßen Bohnenmus, daher ist der Manju recht hart zum Beißen, aber auf Wunsch der Kunden stellt Maneido auch Versionen mit weichem Bohnenmus her.
Klößchen mit Sesampaste (gomasuri dango) aus Iwate sind kontrastreich, außen schneeweiß, innen kohlschwarz. Die geriebene Paste aus schwarzen Sesamkörnern wird noch angesüßt und bildet auch einen geschmacklichen Kontrast zu dem neutralen Klebreis-Klößchen. „Gomasuri“, das kann aber auch „Schmeichelei“ bedeuten!
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
shunkyuu 春窮 (しゅんきゅう)
food scarcity in spring (kigo)
Famine 飢饉 kikin
WASHOKU : Regional Japanese Dishes
***** WAGASHI ... Sweets SAIJIKI
March 11, 2011
. Japan - after the BIG earthquake -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
2/28/2009
EKIBEN ABC Station Lunch Box
[ . BACK to TOP . ]
! SEARCH THIS BLOG !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Train Station Lunch Box (ekiben)
***** Location: Japan
***** Season: Kigo for late spring
***** Category: Humanity
*****************************
Explanation
ekiben 駅弁 famous lunch boxes at every train station,
Bahnhofs-Bentō
a box lunch (sold at train stations or on trains), railway boxed meal
railroad boxed meal, railway lunchbox
Ekiben Mark 駅弁マーク
Every officially approved ekiben carries this mark, since 1988.
日本鉄道構内営業中央会
On April 10 is the day of the Ekiben
ekiben no hi 駅弁の日!
The Chinese character 弁 looks like a 十 (ten) and the image of number 4 are combined in the image pun for this day.
Thanks to Mariko Shimizu for this info.
Bento, bentoo 弁当 lunch box, lunchbox, Lunchpaket
bentoobako, bentobako, boxes for this lunch 弁当箱
Bentō; O-Bentō, Lunch-Paket
Bentō-Schachtel; Frühstückskasten, Bentoschachtel
source : keionet. order bento online
Many department stores have special sales of famous EKIBEN. You can order them also online.
The containers too are attractive and many collect them. They can be made from ceramic, wood or plastic. Some can later be used as something else, for example a piggy bank.
Others are not so special on the outside and just have a nice label.
Ekiben should contain some rice to live up to its name.
There are also many sandwiches sold at stations.
There is also a museum, EKIBEN Hakubutsukan
駅弁博物館
external LINK
驛弁博物館
ekiben gurume 駅弁ぐるめ gourmet who travels to eat ekiben
In 2007, there were special ekiben prepared along the Tokaido line for its 120 years of existence.
東海道線120周年記念
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
History of the Ekiben 駅弁の歴史
The first train lines opened in 1872.
A lot of written material has been lost during the war.
The first Tokaido line between Tokyo and Kobe opened in 1889 and since then the dining cars and lunch box operations became a general busines.
The first lunch boxes were simple nigiri rice balls.
In 1888 the first "maku no uchi bento 幕の内弁当" with more ingredients was sold at Himeji Station. It contained one box with rice and one box with the ingredients.
In 1890 the first lunch boxes with local specialities were sold at Ichinoseki and Kurosawajiri (Iwate). They sold sushi.
In 1899 the first dining car operated.
Some stations take pride in being the really first ones to sell this kind of lunchbox.
Utsunomiya 宇都宮 (Tochigi) in 1885
梅干入りごま塩握り飯
A simple nigiri with black sesame outside and a dried plum inside, and a slice of takuan pickled radish to go with it.
First made by the restaurant Shiragiya 白木屋.
Umeda 梅田(Osaka) in 1877
Kobe (Hyogo) in 1877
Travellers had to buy it before boarding. Mostly for soldiers of the "Seinan War" with Kagoshima and Kyushu. The ships with the soldiers sailed from Kobe to the south, and soldiers moved from Osaka station to Kobe station.
Koyama 小山駅 (Tochigi) in 1885
Okinazushi 翁ずし with nori seaweed, abura-age tofu and an egg.
Made by Kashiwaya 柏屋. An old maid called OKINA made very good sushi by hand and sold it.
Ueno 上野 (Tokyo) in 1883
made by Fujinoya 弁当料理ふぢのや
Kumagaya (Saitama) in 1883
Since the first day of the train line, they sold sushi and bread.
Ueno and Kumagaya lines opened in the same year and some sold the lunch boxes "outside the station" (eki mae).
Takasaki 高崎 (Gunma) in 1884
mentioned in a survey of Ekiben in 1956.
Some trains seemed to have had a dining car, shokudoosha 食堂車.
Takaben later became famous because they used a container with Daruma san.
Takaben - Takasaki Bento Daruma
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Bentoobako ― Lunchboxes with Daruma Bentoobako 弁当箱
:::::::::::::::::::::::::::::::::::::::::
In 1914 the modernism of the Taisho-Period began and also the first world war started. More lunch boxes were sold at many stations. The wrapping paper for lunch boxes became more elaborate with special local designs.
During world war 2 rice became scarce and many lunch boxes served bread or other grains instead. Since 1945 after the war people got used to eating out and the consumption of lunch boxes soared. Also "army lunch boxes" (gunben 軍弁) became popular.
source . http://www.ekibento.jp/nos-senzen-gunben1.htm
After 1956 the Tokaido Main Line became electrified, in 1969 the Tokaido Shinkansen 東海道新幹線 started to run. Along with the travelling boom came the need for more and more specialized local ekiben.
Since 1960 there is an annual "Ekiben Meeting" ekiben taikai 駅弁大会 with a competition to win.
Even now, when people can buy cheap lunch boxes at convenience stores in front of a station, many still prefer the real EKIBEN.
The most expensive, by the way, is the one with special Matsuzaka beef and costs more than 100 dollars.
極上松阪牛ヒレ牛肉弁当
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ekiben selling(駅弁売り) - The man or woman who sells "Ekiben"
on the platform to the passengers in the train,while the train stops at the station.
This work has gone since the current train window will not open, but The window from the Meiji to the Showa period was easily opened by hand.
Railway advertisement in the Meiji Taisho period
Lithographic Printing, a Beauty riding at the first class train and Ekiben Selling
36.5 cm × 25.5 cm
- source : Hiromi on facebook 2017 -
Georges-Ferdinand Bigot (1860-1927)
"Railroad between Tokyo to Kobe" published in 1893.
on the platform Ekiben selling · · · only for 1st,2nd class cars
- source : Hiromi on facebook 2017 -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Famous Ekiben A B C
Aizu Wakamatsu (Fukushima)
Kurisansai bentoo with chestnuts and mountain vegetables
Goshokawahara (Aomori, Tsugaru)
Dazai bentoo だざい弁当 lunchbox a la Dazai
Hamamatsu (Shizuoka)
unagi meshi eel with rice
Hachinohe (Aomori)
tako ninniku buta kimuchi don 田子にんにく豚キムチ丼
Rice with garlic and pork kimchee
Hitoyoshi (Kumamoto) 人吉駅弁
kuri bentoo 栗弁当 with sweet chestnuts
kuri meshi 栗めし, served in a container shaped like a chestnut
ayuzushi 鮎すし sushi of a whole sweetfish
. . . CLICK here for Photos !
Kamogawa (Chiba) 鴨川
umi to sazae meshi うにとさざえめし rice with uni and sazae
. . . CLICK here for Photos !
oraga don おらが丼」"my very own bowl" rice with seafood
. . . CLICK here for Photos !
Kanayama (Chiba) 金山
biwa bentoo びわ弁当
ichigo mochi
kujira bentoo くじら弁当
Kareigawa (Kumamoto ) 嘉例川駅
百年の旅物語 かれい川 Kareigawa : Hyakunen no Tabi Monogatari
Kisarazu (Chiba) 木更津
asari bentoo アサリ弁当 / 漁り(あさり)
nanohana bentoo 菜の花弁当
. . . CLICK here for Photos !
Kobe (Hyogo)
Shin-Kobe Shinkansen
Toomasu ranchi トーマスランチ
Lunchbox with Thomas, the locomotive
Koriyama Kooriyama 郡山, Fukushima
Aizu Jidori Torimeshi 会津地鶏 Local Chicken Meat from Aizu Wakamatsu
Kuji 奥久慈駅弁 Oku Kuji Ekiben
Shamo Bento しゃも弁当 , Local Chicken Lunchbox
Kuroiso (Tochigi)
Kijiyaki, fried pheasant
. . . CLICK here for Photos !
Matsue ( Shimane )
Oyogi-ushi no bentoo およぎ牛の弁当 with beef from the "swimming cows" of Oki no shima 隠岐の島.
Matsuzaka (Mie)
Mootaroo bentoo モー太郎弁当
With the famous Matsuzaka beef!
also
極上松阪牛ヒレ牛肉弁当 : The most expensive one in Japan.
. . . CLICK here for Photos of the most expensive beef filet !
COWS in Japan and the World
The Daily MOOOO BLOG / Amy Chavez
Miyajima (Hiroshima)
Anago Meshi 穴子飯弁当 . あなごめし Rice with conger eel
Miyako 宮古 (Iwate)
Ichigo bentoo いちご弁当
Lunchbox with uni and awabi, sea urchin eggs and abalone
Mitsuwasoo (Miyazaki)
Mitsuwasoo 三ツ和荘道弁
sono manma そのまんま 宮崎地鶏丼 jidori don with local chicken
Nagoya (Aichi)
ganso misokatsu monogatari "元祖みそかつ物語”
Original cotelette with miso Story,
with cutlets on a stick
. . . CLICK here for Photos !
. "Nobunaga Bento" 「信長膳」Nobunaga Zen .
Nikko 日光 Tobu Line
masu sushi 日光鱒寿し Sushi from masu, local trout
Numazu Shizuoka
Minato Ajizushi mackerel sushi with extra wasabi
Oarai, O-Arai (Ooarai 大洗駅弁) Kagoshima
Isobushi Bento 磯節弁当 "Seashore Lunchbox"
Odawara (Kanagawa)
tai meshi たいめし
Odate (Akita)
大館駅, Oodate eki
Matagi na torimeshi マタギな鶏めし
Chicken with rice like the bear hunters
Okayama 岡山
Momotaro bento 桃太郎
. . . . . Matsurizushi 祭り寿司 Sushi with various toppings
. . . . . おかやま和牛肉弁当 Bento with beef from Okayama with 牛時雨(しぐれ)煮
Orio Kashiwameshi 折尾駅 かしわめし Kitakyushu
Osaka
Shin-Osaka Tokaido Shinkansen and Tokaido
Hakkaku Bento 八角弁当 with eight corners
Conger eel roll, koya-dofu (freeze-dried bean curd), kelp roll, eggplant cut into pieces, taro and lotus root cooked in mild-tasting Kansai style. No deep-fried food.
. . . CLICK here for Photos !
Shimizu (Shizuoka)
Sakura ebi sushi 桜えびすし
sushi with sakura shrimp
Shimonoseki (Yamaguchi)
gansoo fukumeshi 元祖ふくめし
the original puffer fish with rice
Shizuoka
tai red snapper
Shuzenji (Shizuoka)
Ajizushi no ekiben あじ寿司 駅弁 Horse makerel sushi
Takamatsu (Kagawa)
Anpanman bentoo アンパンマン弁当
. . . CLICK here for Bentoo Photos !
anpan あんパン bread or bun with an (sweet bean paste)
Tateyama 館山 (Chiba)
Kujira bentoo
くじら弁当 Whale meat bento
Tokyo Station 東京駅
Shookadoo Bentoo 松花堂弁当 Shokado Bento
Toyama (Fukui) 富山
masu no sushi 富山ますのすし Sushi from trout
. . . CLICK here for Photos !
Toyohashi 豊橋 (Mikawa)
Handheld fireworks bento 手筒花火 Tezutsu Hanabi Bento
Wakayama
Kodai suzume sushi, 小鯛雀寿し small sea bream sushi
. . . CLICK here for Photos !
Yatsushiro 八代駅 (Kumamoto)
Ayuya sandai 鮎屋三代 "Third Generation of Sweetfish"
with one whole sweetly simmered ayu fish. Forelle.
. . . CLICK here for Photos !
Yokohama (Kanagawa)
Kiyooken shuumai 崎陽軒 シウマイ
Kiyoken Chinese shumai dumplings
Yokokawa (Gunma)
Tooge no Kamameshi, Toge no kamameshi 駅弁 峠の釜飯
Started in 1958 at 横川駅 as one of the oldest "travelling souvenier bento".
. . . CLICK here for Photos !
Yonago (Tottori)
Gozaemon sushi 米屋吾左衛門寿し Sushi
from sea brass or crabs. with a thick layer of konbu.
. . . CLICK here for Photos !
Yonezawa (Yamagata)
gyuuniku domannaka 牛肉どまんなか Beef Domannaka Yonezawa beef and Domannaka rice.
Yonezawa gyuuniku Matsukawa bentoo
米沢牛肉松川弁当
CLICK here for PHOTOS !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Lately there is a trend toward extra big ekiben:
mega ekiben メガ駅弁 . 特盛
Special size Shumai Bento from Yokohama, since 2008
oomori ekiben 大盛り駅弁 Large-size ekiben
. . . CLICK here for Photos !
*****************************
Worldwide use
*****************************
Things found on the way
日本列島駅弁
source : BS JAPAN 駅弁列島
Ekibengaku kooza 駅弁学講座
Hayashi Junshin / Kobayashi Shinobu
ISBN 4087200523
Ekiben History
http://www.ekibento.jp/study-ekibenhistory.htm
Ekiben Museum
http://eki-ben.web.infoseek.co.jp/index.html
*****************************
HAIKU
駅弁に掌のひら程の鮭がつき
ekiben ni te no hira no shake ga tsuki
station lunch box ...
a piece of salmon
the size of my hand
Hoshi Reiko 星令子
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ekiben -
my thoughts follow
the rails
a little drama
at every station -
ekiben
Gabi Greve, June 2009
*****************************
Related words
***** WASHOKU : General Information
***** WASHOKU : Regional Japanese Dishes
***** WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
BACK TO TOP
***** WASHOKU : EKIBEN 駅弁 Station Lunch Boxes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
! SEARCH THIS BLOG !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Train Station Lunch Box (ekiben)
***** Location: Japan
***** Season: Kigo for late spring
***** Category: Humanity
*****************************
Explanation
ekiben 駅弁 famous lunch boxes at every train station,
Bahnhofs-Bentō
a box lunch (sold at train stations or on trains), railway boxed meal
railroad boxed meal, railway lunchbox
Ekiben Mark 駅弁マーク
Every officially approved ekiben carries this mark, since 1988.
日本鉄道構内営業中央会
On April 10 is the day of the Ekiben
ekiben no hi 駅弁の日!
The Chinese character 弁 looks like a 十 (ten) and the image of number 4 are combined in the image pun for this day.
Thanks to Mariko Shimizu for this info.
Bento, bentoo 弁当 lunch box, lunchbox, Lunchpaket
bentoobako, bentobako, boxes for this lunch 弁当箱
Bentō; O-Bentō, Lunch-Paket
Bentō-Schachtel; Frühstückskasten, Bentoschachtel
source : keionet. order bento online
Many department stores have special sales of famous EKIBEN. You can order them also online.
The containers too are attractive and many collect them. They can be made from ceramic, wood or plastic. Some can later be used as something else, for example a piggy bank.
Others are not so special on the outside and just have a nice label.
Ekiben should contain some rice to live up to its name.
There are also many sandwiches sold at stations.
There is also a museum, EKIBEN Hakubutsukan
駅弁博物館
external LINK
驛弁博物館
ekiben gurume 駅弁ぐるめ gourmet who travels to eat ekiben
In 2007, there were special ekiben prepared along the Tokaido line for its 120 years of existence.
東海道線120周年記念
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
History of the Ekiben 駅弁の歴史
The first train lines opened in 1872.
A lot of written material has been lost during the war.
The first Tokaido line between Tokyo and Kobe opened in 1889 and since then the dining cars and lunch box operations became a general busines.
The first lunch boxes were simple nigiri rice balls.
In 1888 the first "maku no uchi bento 幕の内弁当" with more ingredients was sold at Himeji Station. It contained one box with rice and one box with the ingredients.
In 1890 the first lunch boxes with local specialities were sold at Ichinoseki and Kurosawajiri (Iwate). They sold sushi.
In 1899 the first dining car operated.
Some stations take pride in being the really first ones to sell this kind of lunchbox.
Utsunomiya 宇都宮 (Tochigi) in 1885
梅干入りごま塩握り飯
A simple nigiri with black sesame outside and a dried plum inside, and a slice of takuan pickled radish to go with it.
First made by the restaurant Shiragiya 白木屋.
Umeda 梅田(Osaka) in 1877
Kobe (Hyogo) in 1877
Travellers had to buy it before boarding. Mostly for soldiers of the "Seinan War" with Kagoshima and Kyushu. The ships with the soldiers sailed from Kobe to the south, and soldiers moved from Osaka station to Kobe station.
Koyama 小山駅 (Tochigi) in 1885
Okinazushi 翁ずし with nori seaweed, abura-age tofu and an egg.
Made by Kashiwaya 柏屋. An old maid called OKINA made very good sushi by hand and sold it.
Ueno 上野 (Tokyo) in 1883
made by Fujinoya 弁当料理ふぢのや
Kumagaya (Saitama) in 1883
Since the first day of the train line, they sold sushi and bread.
Ueno and Kumagaya lines opened in the same year and some sold the lunch boxes "outside the station" (eki mae).
Takasaki 高崎 (Gunma) in 1884
mentioned in a survey of Ekiben in 1956.
Some trains seemed to have had a dining car, shokudoosha 食堂車.
Takaben later became famous because they used a container with Daruma san.
Takaben - Takasaki Bento Daruma
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Bentoobako ― Lunchboxes with Daruma Bentoobako 弁当箱
:::::::::::::::::::::::::::::::::::::::::
In 1914 the modernism of the Taisho-Period began and also the first world war started. More lunch boxes were sold at many stations. The wrapping paper for lunch boxes became more elaborate with special local designs.
During world war 2 rice became scarce and many lunch boxes served bread or other grains instead. Since 1945 after the war people got used to eating out and the consumption of lunch boxes soared. Also "army lunch boxes" (gunben 軍弁) became popular.
source . http://www.ekibento.jp/nos-senzen-gunben1.htm
After 1956 the Tokaido Main Line became electrified, in 1969 the Tokaido Shinkansen 東海道新幹線 started to run. Along with the travelling boom came the need for more and more specialized local ekiben.
Since 1960 there is an annual "Ekiben Meeting" ekiben taikai 駅弁大会 with a competition to win.
Even now, when people can buy cheap lunch boxes at convenience stores in front of a station, many still prefer the real EKIBEN.
The most expensive, by the way, is the one with special Matsuzaka beef and costs more than 100 dollars.
極上松阪牛ヒレ牛肉弁当
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ekiben selling(駅弁売り) - The man or woman who sells "Ekiben"
on the platform to the passengers in the train,while the train stops at the station.
This work has gone since the current train window will not open, but The window from the Meiji to the Showa period was easily opened by hand.
Railway advertisement in the Meiji Taisho period
Lithographic Printing, a Beauty riding at the first class train and Ekiben Selling
36.5 cm × 25.5 cm
- source : Hiromi on facebook 2017 -
Georges-Ferdinand Bigot (1860-1927)
"Railroad between Tokyo to Kobe" published in 1893.
on the platform Ekiben selling · · · only for 1st,2nd class cars
- source : Hiromi on facebook 2017 -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Famous Ekiben A B C
Aizu Wakamatsu (Fukushima)
Kurisansai bentoo with chestnuts and mountain vegetables
Goshokawahara (Aomori, Tsugaru)
Dazai bentoo だざい弁当 lunchbox a la Dazai
Hamamatsu (Shizuoka)
unagi meshi eel with rice
Hachinohe (Aomori)
tako ninniku buta kimuchi don 田子にんにく豚キムチ丼
Rice with garlic and pork kimchee
Hitoyoshi (Kumamoto) 人吉駅弁
kuri bentoo 栗弁当 with sweet chestnuts
kuri meshi 栗めし, served in a container shaped like a chestnut
ayuzushi 鮎すし sushi of a whole sweetfish
. . . CLICK here for Photos !
Kamogawa (Chiba) 鴨川
umi to sazae meshi うにとさざえめし rice with uni and sazae
. . . CLICK here for Photos !
oraga don おらが丼」"my very own bowl" rice with seafood
. . . CLICK here for Photos !
Kanayama (Chiba) 金山
biwa bentoo びわ弁当
ichigo mochi
kujira bentoo くじら弁当
Kareigawa (Kumamoto ) 嘉例川駅
百年の旅物語 かれい川 Kareigawa : Hyakunen no Tabi Monogatari
Kisarazu (Chiba) 木更津
asari bentoo アサリ弁当 / 漁り(あさり)
nanohana bentoo 菜の花弁当
. . . CLICK here for Photos !
Kobe (Hyogo)
Shin-Kobe Shinkansen
Toomasu ranchi トーマスランチ
Lunchbox with Thomas, the locomotive
Koriyama Kooriyama 郡山, Fukushima
Aizu Jidori Torimeshi 会津地鶏 Local Chicken Meat from Aizu Wakamatsu
Kuji 奥久慈駅弁 Oku Kuji Ekiben
Shamo Bento しゃも弁当 , Local Chicken Lunchbox
Kuroiso (Tochigi)
Kijiyaki, fried pheasant
. . . CLICK here for Photos !
Matsue ( Shimane )
Oyogi-ushi no bentoo およぎ牛の弁当 with beef from the "swimming cows" of Oki no shima 隠岐の島.
Matsuzaka (Mie)
Mootaroo bentoo モー太郎弁当
With the famous Matsuzaka beef!
also
極上松阪牛ヒレ牛肉弁当 : The most expensive one in Japan.
. . . CLICK here for Photos of the most expensive beef filet !
COWS in Japan and the World
The Daily MOOOO BLOG / Amy Chavez
Miyajima (Hiroshima)
Anago Meshi 穴子飯弁当 . あなごめし Rice with conger eel
Miyako 宮古 (Iwate)
Ichigo bentoo いちご弁当
Lunchbox with uni and awabi, sea urchin eggs and abalone
Mitsuwasoo (Miyazaki)
Mitsuwasoo 三ツ和荘道弁
sono manma そのまんま 宮崎地鶏丼 jidori don with local chicken
Nagoya (Aichi)
ganso misokatsu monogatari "元祖みそかつ物語”
Original cotelette with miso Story,
with cutlets on a stick
. . . CLICK here for Photos !
. "Nobunaga Bento" 「信長膳」Nobunaga Zen .
Nikko 日光 Tobu Line
masu sushi 日光鱒寿し Sushi from masu, local trout
Numazu Shizuoka
Minato Ajizushi mackerel sushi with extra wasabi
Oarai, O-Arai (Ooarai 大洗駅弁) Kagoshima
Isobushi Bento 磯節弁当 "Seashore Lunchbox"
Odawara (Kanagawa)
tai meshi たいめし
Odate (Akita)
大館駅, Oodate eki
Matagi na torimeshi マタギな鶏めし
Chicken with rice like the bear hunters
Okayama 岡山
Momotaro bento 桃太郎
. . . . . Matsurizushi 祭り寿司 Sushi with various toppings
. . . . . おかやま和牛肉弁当 Bento with beef from Okayama with 牛時雨(しぐれ)煮
Orio Kashiwameshi 折尾駅 かしわめし Kitakyushu
Osaka
Shin-Osaka Tokaido Shinkansen and Tokaido
Hakkaku Bento 八角弁当 with eight corners
Conger eel roll, koya-dofu (freeze-dried bean curd), kelp roll, eggplant cut into pieces, taro and lotus root cooked in mild-tasting Kansai style. No deep-fried food.
. . . CLICK here for Photos !
Shimizu (Shizuoka)
Sakura ebi sushi 桜えびすし
sushi with sakura shrimp
Shimonoseki (Yamaguchi)
gansoo fukumeshi 元祖ふくめし
the original puffer fish with rice
Shizuoka
tai red snapper
Shuzenji (Shizuoka)
Ajizushi no ekiben あじ寿司 駅弁 Horse makerel sushi
Takamatsu (Kagawa)
Anpanman bentoo アンパンマン弁当
. . . CLICK here for Bentoo Photos !
anpan あんパン bread or bun with an (sweet bean paste)
Tateyama 館山 (Chiba)
Kujira bentoo
くじら弁当 Whale meat bento
Tokyo Station 東京駅
Shookadoo Bentoo 松花堂弁当 Shokado Bento
Toyama (Fukui) 富山
masu no sushi 富山ますのすし Sushi from trout
. . . CLICK here for Photos !
Toyohashi 豊橋 (Mikawa)
Handheld fireworks bento 手筒花火 Tezutsu Hanabi Bento
Wakayama
Kodai suzume sushi, 小鯛雀寿し small sea bream sushi
. . . CLICK here for Photos !
Yatsushiro 八代駅 (Kumamoto)
Ayuya sandai 鮎屋三代 "Third Generation of Sweetfish"
with one whole sweetly simmered ayu fish. Forelle.
. . . CLICK here for Photos !
Yokohama (Kanagawa)
Kiyooken shuumai 崎陽軒 シウマイ
Kiyoken Chinese shumai dumplings
Yokokawa (Gunma)
Tooge no Kamameshi, Toge no kamameshi 駅弁 峠の釜飯
Started in 1958 at 横川駅 as one of the oldest "travelling souvenier bento".
. . . CLICK here for Photos !
Yonago (Tottori)
Gozaemon sushi 米屋吾左衛門寿し Sushi
from sea brass or crabs. with a thick layer of konbu.
. . . CLICK here for Photos !
Yonezawa (Yamagata)
gyuuniku domannaka 牛肉どまんなか Beef Domannaka Yonezawa beef and Domannaka rice.
Yonezawa gyuuniku Matsukawa bentoo
米沢牛肉松川弁当
CLICK here for PHOTOS !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Lately there is a trend toward extra big ekiben:
mega ekiben メガ駅弁 . 特盛
Special size Shumai Bento from Yokohama, since 2008
oomori ekiben 大盛り駅弁 Large-size ekiben
. . . CLICK here for Photos !
*****************************
Worldwide use
*****************************
Things found on the way
日本列島駅弁
source : BS JAPAN 駅弁列島
Ekibengaku kooza 駅弁学講座
Hayashi Junshin / Kobayashi Shinobu
ISBN 4087200523
Ekiben History
http://www.ekibento.jp/study-ekibenhistory.htm
Ekiben Museum
http://eki-ben.web.infoseek.co.jp/index.html
*****************************
HAIKU
駅弁に掌のひら程の鮭がつき
ekiben ni te no hira no shake ga tsuki
station lunch box ...
a piece of salmon
the size of my hand
Hoshi Reiko 星令子
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ekiben -
my thoughts follow
the rails
a little drama
at every station -
ekiben
Gabi Greve, June 2009
*****************************
Related words
***** WASHOKU : General Information
***** WASHOKU : Regional Japanese Dishes
***** WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas
BACK TO TOP
***** WASHOKU : EKIBEN 駅弁 Station Lunch Boxes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Labels:
Daruma,
ekiben station lunchbox
Subscribe to:
Posts (Atom)