Showing posts sorted by date for query kyoto. Sort by relevance Show all posts
Showing posts sorted by date for query kyoto. Sort by relevance Show all posts


Amano Sake


Amanosake, Amano Sake 天野酒

- Homepage of the brewery in Osaka
- source : -


- quote John Gauntner
Osaka has long been a great center of commerce and activity, but likely doesn’t stand out as a major brewing center in the minds of most people. True, it has never been nearly as significant as its Kansai cousins — Kyoto, Hyogo and Nara — but the sake brewing culture was, and still is, strong there.

Osaka has historically been blessed with clean water and good rice. Things today are certainly not what they were hundreds of years ago, for either water or rice. But long ago water in Osaka was good all around, and tiny breweries existed (either officially or otherwise) in abundance, especially in Kawachi, Ikeda and Izumi. When Toyotomi Hideyoshi built Osaka Castle, Osaka consumerism boomed as it grew into a true castle town. Naturally enough, so did the demand for sake. Sake production in those three areas took off. At one point there were 38 sakagura (breweries) in Ikeda alone.

Hideyoshi was known to be fond of a sake called Amano-zake, brewed in a temple named Kangoji on Mount Amano. It was (and still is) brewed using koji that is much further along in its starch-to-sugar converting than koji used in normal sake. Amanozake is darker, mustier, sweeter and more tart than modern sake. One Osaka sake, which uses the brand name Amanozake, re-creates the original style in a sake they call their Amanozake Boso-shu.

- source : 1999


. Sake ... Jizake local rice wine .



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- #amanosake #amanozake -




- - - - - WASHOKU - UNESCO nomination

Cuisine targeted for UNESCO list

An ad hoc committee set up by the Cultural Affairs Council endorsed a plan Monday to get Japanese food culture listed on UNESCO's intangible cultural heritage list.

The government will present its formal nomination to the U.N. Educational, Scientific and Culture Organization by the end of March so a decision on the listing can be made as early as autumn 2013.

UNESCO has put 20 Japanese cultural traditions ranging from the performing arts of kabuki and noh to festivals and traditional crafts on the list so far.

The Agriculture, Forestry and Fisheries Ministry, which is backing the nomination, said the traditional Japanese meal is a customary social practice expressing respect for nature and serves to strengthen the bonds between family members and the community.
source : Japan Times, February 2012

Panel pushes for UNESCO recognition of Japanese food

Panel screens plan to seek UNESCO recognition for Japanese food

Japanese food deserves UNESCO cultural heritage recognition

Japanese cuisine should be registered as the intangible cultural heritage by UNESCO (United Nations Educational, Scientific and Cultural Organization).

Friday, February 17, 2012
Japan to propose food as UNESCO heritage
Japan's cultural affairs agency plans to propose adding its traditional cuisine and food culture to the UNESCO-designated intangible cultural heritage list next month.

The Agency for Cultural Affairs says Japanese cuisine expresses the respect of the country's people for nature and its close relationship with New Year's festivities, rice transplanting and other traditional annual events.
The agency also says Japanese food is closely linked to traditional crafts such as dishware.
Japan's proposal is expected to be examined by a UNESCO committee in November.
UNESCO's intangible cultural heritage system was set up 9 years ago to protect traditional performing arts, craftsmanship, festivals and others.

The UN cultural body's list of such heritages includes 20 Japanese events and performing arts including Noh, Kabuki and the Gion Festival in Kyoto.
French, Italian and two other culinary cultures are also on the list.
source :


Thursday, March 22, 2012

'Washoku' served up as heritage

As the world acquires a taste for sushi and other Japanese treats, the government is hoping that its application to have "washoku" placed on UNESCO's World Heritage list will prove irresistible.

Japanese cuisine, or washoku — characterized by its use of fresh, seasonal ingredients and attractive presentation — is gaining adherents across the globe who are drawn to its taste, appearance and healthy qualities.

The government is now aiming to get "Washoku: Traditional Dietary Cultures of the Japanese" put on the list of UNESCO intangible cultural heritage assets.

It will file a formal nomination with the U.N. Educational, Scientific and Cultural Organization by the end of March but will have to wait until November 2013 at the earliest before UNESCO issues its judgement.

In the government's definition, washoku is a customary social practice expressing "respect for nature" and serving to strengthen the bonds of family and community. The nomination will highlight three features of washoku — various fresh ingredients, balanced nutrition and seasonal aesthetic presentation.

"Japanese cuisine is becoming global food," said star chef Yoshihiro Murata, one of the first people to call on the public sector to help get washoku status as an intangible cultural heritage.

"Chefs from high-ranked restaurants across the world are enthusiastic about learning how to cook Japanese food and also learning about the tableware and culture," Murata said.

The 60-year-old president of Kikunoi, whose flagship restaurant in Kyoto was awarded three stars in the 2012 Michelin Guide, said UNESCO recognition of Japanese food would help Japanese people recognize the splendor of their culture as a whole and encourage more people to work in the traditional food industry.

"Sometimes culture blends in so naturally with our lives that we don't appreciate its value," he said. "As a chef, I started out with Japanese food. If washoku gets UNESCO heritage status, it will motivate Japanese chefs across the globe — and also enhance the quality of chefs in this country."

The Japanese Culinary Academy, of which Murata is chairman, initially proposed nominating washoku to the Kyoto Prefectural Government last summer. It soon became a national project led by the Agriculture, Forestry and Fisheries Ministry.

In the initiative, the ministry is stressing washoku as a factor behind the nation's low obesity rate and longevity. Japan's obesity rate stands at 3.9 percent, which compares favorably with rates of more than 20 percent for the United States and other Western countries, while the average life expectancy for Japanese men and women comes to 83, the highest in the world, according to data by the Organization for Economic Cooperation and Development.

The ministry attributes the healthfulness of Japanese cuisine to minimal use of animal oil and fat as well as the nutritional balance provided by rice in combination with different fermented foods, such as miso and soy sauce.

"All cuisines, except for Japanese food, are based on oils and fats. Japanese cuisine is built on 'umami,' " said Murata, referring to the savory fifth basic taste along with bitter, salty, sweet and sour.

He said basic Japanese stock, called "dashi," which brings out umami flavor, contains zero calories. This makes it possible to serve a course of dishes with 65 food items totaling 1,000 kilocalories. By contrast, one plate of spaghetti carbonara packs 1,200 kilocalories.

Promoting the culture of Japanese food via UNESCO will help "contribute to worldwide health," Murata said.

UNESCO adopted the Convention for the Safeguarding of Intangible Cultural Heritage in 2003 to safeguard and raise awareness of culture at local and international levels.

The number of Japanese cultural traditions on the UNESCO heritage list totals 20, including kabuki and noh. So far, only four types of food culture — French, Mexican, Mediterranean and Turkish — have been registered on the UNESCO list.

Makoto Osawa, director of policy planning of the agriculture ministry, said, "Japan, thanks to its shifting seasons, has a rich variety of food ingredients, while cooking methods vary depending on local conditions."

As an example of the diversity found in Japanese cuisine, the ministry cites "nabe" pot cooking from the Tohoku region, which developed out of the cold winters and active fishery industry.

"Japan has been concerned to raise awareness of protecting food culture," Osawa said. "This can be seen in the establishment in 2005 of the Basic Law on Shokuiku (Food and Nutrition Education)." The law encourages people to learn more about food and make proper food choices, and Osawa says few countries have legislation that promote public health in this way.

"The Westernization of food in Japan is not necessarily a bad thing, but the move (toward an UNESCO listing) will be an opportunity to urge Japanese not to let their food culture fade,"
he said.

It may not be easy for washoku to be registered as a UNESCO intangible cultural heritage, however.

South Korea is seeking to have its traditional royal court cuisine registered but missed out in last year's screening, with the body seeking more information on its connection with current society.

Japan is expected to underscore the cultural uniqueness of washoku and efforts to maintain the nation's culinary traditions to clear the hurdles in UNESCO's registration regimen.

A government online survey shows strong public support for registration, with 92 percent of the respondents in favor, while nearly 100 percent said they want to see the washoku tradition passed down to succeeding generations.

Also behind the government's efforts to win over UNESCO is its hope to regain global trust in the country's farm and marine products after the damage inflicted on their reputation by the Fukushima nuclear crisis.

Exports of Japanese agricultural and marine products were hit hard by radiation concerns, so international endorsement of washoku would be seen as a big plus.

"We are hoping that recognition of Japanese food by UNESCO will spur recovery from the disaster," Osawa said.

source : Japan Times


Washoku on World Heritage menu?

Let's talk about food cultures of the world. And I don't mean yogurt.

Japan, home to 16 World Heritage sites, is now hoping to add another World Heritage accolade with washoku (Japanese food). The only other cuisines deemed worthy of the UNESCO list of intangible cultural heritage assets are French, Mexican, Turkish, Mediterranean and most recently, Korean imperial food. And you know, if Korea is on the list, then Japan sure as heck better be. And there is no doubt that Japanese cuisine deserves to be on the list.

In fact, Japanese cuisine is said to include 1,500 different items. Hmm, let's count: Rice, sushi, sashimi; nabe, okonomiyaki, udon; sea anemone, chicken cartilage, fish sperm . . . I could probably come up with 100 more, but another 1,491? Maybe that's why the classification reads "intangible cultural heritage" — it can be left to the imagination.

From a local Kyoto movement, the push for UNESCO status went on to become a national project led by the Agriculture, Forestry and Fisheries Ministry. I don't know about you, but I just can't see the fish going for this one.

I'm not sure what it takes to get washoku placed on UNESCO's World Heritage list, but to get Mount Fuji considered as a World Heritage site took an application fee of ¥10 million and a 300-page document including drawings, figures and specific reasons why the sacred mountain is worthy of the listing under cultural heritage sites.

So I can only suspect that Japanese food will be put through the same rigorous application process. In addition to drawings, color charts, prescribed knife cutting angles and regulations on noodle lengths, the food items will also have to prove culturally important to the Japanese people. Noodles will have to show they are so popular they have spawned noodle-eating contests nationwide, octopus will have to prove they are hailed as the one food where absolutely all parts of it are used (including the head and all eight armpits), and natto (fermented beans) will have to show evidence it can be inhaled at a rate of 530 grams per 27.7 seconds (with a footnote congratulating the recent feat accomplished by Yasuharu Kimori at the 2012 natto speed-eating competition).

Furthermore, chefs will have to demonstrate that studies show that eating sazae (turban shells) does not induce nightmares of giant snails taking over the world, that sea urchin will not be thrown as ninja stars. Lastly, they will have to promise that mochi will not be given to the elderly.

Some foods thought to be uniquely Japanese are, in fact, shared by other Asian cultures. Miso, soy and even natto is eaten in other parts of Asia. However, umami, the mysterious fifth flavor, (after bitter, salty, sweet and sour) is uniquely Japanese, so we could include dashi in washoku. And probably okayu and green tea.

Okay, only 1,482 to go.

There is also shokuyo no hana (edible flowers) and leaves. I'm not just talking about your daily intake of digestible pollen, nor the opportunity to get buzzed and pollinated by bees (Hey, I'm here, pollinate me!). This is Japanese cuisine that includes carnations, cosmos, pansies, roses, and even cherry blossoms. I don't think it includes cherry blossom-flavored beer, however. Leave it to the Japanese, who also eat mitsuba and shiso, some of the tastiest greens around. I grow my own shiso and often see caterpillar shiso addicts, hanging out in hammocks at the bottom of my plants, drugged by the fragrance and heavenly taste. I even sometimes see other bugs shooting up the stems. 1,475.

As it turns out, however, the number of Japanese food items is only one small part of getting the cuisine recognized as a UNESCO World Heritage. Other factors include: visual presentation, fresh and seasonable ingredients, eating rituals, tableware and utensils, and the overall healthiness of the food that adds to longevity and quality of life.

Japanese food is certainly beautifully presented. Dandelions, autumn-colored maple leaves and bento grass, all inedible, are common decorations for food. And Japanese people do amazing things with food other than ingesting it, such as pounding it (mochi), throwing it (Shinto ceremonies) and offering it to the gods (Shinto and Buddhist ceremonies).

Eating utensils, in addition to chopsticks, would have to include the hari needles used to pierce and extract the corpses of sazae.

Although Japanese food is generally very healthy, I cannot agree with the claim that the cuisine has successfully resisted junk food. Personally, I consider cherry blossom-flavored potato chips and green-tea flavored Kit-Kats more on the junk side than the food side. I'm not letting my caterpillars get close to that stuff.

All in all, however, I think Japanese food will have no trouble making it onto the World Heritage list. And with help of Wasao, the dog appointed by the National Federation of UNESCO Associations in Japan as a special ambassador for World Heritage-related activities, washoku should attain this status even faster. This diplomat dog is said to "promote the connection between people and nature, as well as the importance of life."

With Wasao barking for us, maybe even Japanese dog food has a chance to be included. Japan is a country where discerning canines can get miso soup, freeze-dried natto, and even okara (from tofu) doggie treats from gourmet dog food companies. 1,472.

We'll find out in November 2013, when UNESCO issues its final judgment. Woof-woof!


- Reference -


October 23, 2013

- quote
UNESCO to recognize Japanese food culture
“Washoku” — traditional Japanese cuisine — is now likely to be designated by UNESCO as an Intangible Cultural Heritage.

A UNESCO body that screens cultural asset candidates has recommended that “washoku, traditional dietary cultures of the Japanese,” gain the status, the Cultural Affairs Agency said Tuesday.

An intergovernmental panel is expected to make a final decision on listing the Japanese food culture at a meeting in Azerbaijan in early December.
- source :

Japan hopes culinary honor helps Fukushima - NHK news
Chief Cabinet Secretary Yoshihide Suga says he hopes UNESCO endorsement of the heritage value of Japan's traditional cuisine helps counter rumors about the safety of food from Fukushima.
Suga told reporters on Wednesday that traditional Japanese food culture is grounded in a spiritual respect for nature. He said those values are sure to be passed on to future generations if they are formally recognized by the UN body in December as an intangible cultural asset.

. Fukushima - Problems in October 2013 .


November 06, 2013

Chefs from Japan, France advertise Japanese food
Chefs from Japan and France have displayed their culinary skills in an event in Paris meant to get more people to try Japanese food.
Renowned French chef Alain Ducasse, who uses Japanese ingredients in his restaurants, organized the event on Wednesday.
Nine chefs made dishes for reporters and people in the local food industry. They used around 50 ingredients, such as "wagyu" beef and Japanese horseradish.
Their original recipes included an appetizer made with whipped lettuce and herring roe, as well as a dessert of mixed Japanese horseradish and dairy cream.
People who tasted the dishes marveled at the exquisite combination of the French and Japanese elements.
In France, Japanese food is growing in popularity with many French chefs preferring to use "dashi" soup stock.
Ducasse said French chefs can learn many things from Japanese cuisine, which is known for its meticulous attention to fine detail.
Next month, UNESCO is expected to designate Japanese traditional cuisine and food culture as intangible cultural heritage.


November 09, 2013

Japanese cuisine restaurants to train foreigners - NHK
The Japanese government is considering a relaxation of immigration rules so that foreigners who studied the Japanese traditional cuisine "washoku" can extend their period of stay to work as trainees in Japan.
Government officials are discussing an around 2-year extension of residential status for foreigners who finished a professional cookery course for traditional Japanese cuisine.
Foreign cooks are required to have at least 10 years of work experience to obtain a residential visa from Japan.
They are not allowed to work at traditional Japanese restaurants.
An organization of professional cooking schools in Japan has appealed to the government panel discussing deregulation to grant residential status to foreigners who graduated their "washoku" courses.
The government is trying to spread Japanese culture to the world.
Next month, UNESCO is expected to recognize Japanese traditional cuisine and food culture as an intangible cultural heritage.


December 04, 2013

UNESCO picks Japanese cuisine as cultural heritage - NHK news

UNESCO has added Japanese cuisine and food culture to its Intangible Cultural Heritage list.
The world body's intergovernmental committee made the decision at a meeting in Azerbaijan on Wednesday.
Japan filed an application with UNESCO in March last year, following a request by a Japanese civic group.
The group has been campaigning to fight rumors about Japanese food since the Fukushima accident.

Many in Japan hope the recognition will boost exports and help make Japanese food, or washoku, more popular around the world.
Prime Minister Shinzo Abe welcomed the listing. He said Japan's food culture has been nurtured for generations and he wants to help preserve it.
Agriculture minister Yoshimasa Hayashi said he wants to sustain interest in Japanese food culture so it will be passed on to future generations.
The UNESCO listing is aimed at protecting traditional cultures, festivals, local arts and crafts around the world.
Japanese cuisine is the 22nd item from the nation to go onto the list, following Noh and Kabuki plays, and the float parade in Kyoto's Gion festival.


無形文化遺産へ “和食”の魅力とは… 「いただきます。」
岩村暢子室長 / 村田吉弘さん / 佐藤紀代子さん / 熊倉功夫さん
- source :

「WASHOKU - Try Japan's Good Food事業」- from Hokkaido to Okinawa
food served at the ambassies of Tokyo
Ministry of Foreign Affairs of Japan
- source :


- source : NHK World - Japan

My Diary

. Japan after the BIG earthquake March 11, 2011 .

Related words

***** WASHOKU : General Information



Akiyama Tokukzo


Akiyama Tokukzo 秋山徳蔵 cook for the Tenno
(1888 - 1974)

© More in the WIKIPEDIA !

Cooks and Other People
edited by Harlan Walker
Manyoken's first chef was Akiyama Tokuzo, who came to the restaurant from the Kyoto palace, having studied French cooking in France.
- source :


Tenno No Ryori Ban Ga Kataru Ki Shoku Chinmi

Tenno No Ryori Ban Ga Kataru Showa

source :


NHK historia

~天皇の料理番 秋山徳蔵~

- source :

Related words

***** . WKD : Main Index .



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Additions 2009



Additions 2009

Chopsticks (hashi, ohashi, o-hashi お箸) waribashi

somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier

kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from broken baseball clubs

Chopping board (manaita まな板 / 俎板)

mimiudon, mimi-udon 耳うどん "Udon noodles like ears" Sano town, Tochigi

iwashi no kezuribushi 蒲原いわし削りぶし shredded dried sardines
from Kanbara, Shizuoka

Presents during all seasons

Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake

Sukiyaki (鋤焼 / すき焼き meat hot pot "Japanese steamboat"

yudeboshi daikon ゆで干し大根 cooked, dried radish stripes from Nagasaki prefecture

shin yasai, shinyasai 新野菜 new types of vegetables
Not native to Japan. a long LIST

dentoo yasai 伝統野菜 traditional vegetables
heritage vegetables. a LIST

Restaurants and Menues

Tsukimi dango 月見団子 Dumplings for Moon Viewing and other kinds of DANGO

gyoojana 行者菜 Gyojana, "green chives for mountain ascetics" Yamagata

Milk and milk products LIST
Butter, Cheese, Sweets, Yoghurt
Pudding (purin プリン)
Ice cream (aisu アイス) Eiscreme
Chocolate チョコレート chocoreeto

Sho-Chiku-Bai shoochikubai 松竹梅  and the Menu ranking Pine Bamboo Plum

piiman ピーマン green sweet pepper, pimiento, pimento bell pepper. Paprika

okura オクラ Okra Abelmoschus esculentus. Gombofrucht

Aloe vera (aroe アロエベラ)

aisukuriimu アイスクリーム ice cream aisu: soft cream, ice candy, soft ice. Speiseeis, Eis

Cha 茶 O-Cha. tea, chai Tee

Imodango 芋だんごdumplings with sweet potatoes as base

Kagoshima local dishes

Naniwa yasai なにわ野菜 local vegetables from Naniwa (Osaka area) 浪花野菜

Suita kuwai 吹田くわい arrowhead from Suita town, Osaka

chanpuru チャンプル Champuru "mixed ingredients" and other dishes from Okinawa

Umeboshi 梅干 dried pickled salty plums

Nara Prefecture 奈良県
Asukanabe 飛鳥鍋 hodgepodge from Asuka, with milk
so 蘇(そ)酥 / 蘇 milk products of old、Asuka no So 飛鳥の蘇
Miwa soomen 三輪そうめん somen from Miwa
kuzu ryoori 葛料理 dishes made from arrowroot starch
chagayu 大和の茶がゆ rice gruel cooked with tea

Karashi 芥子 mustard, the plant and the condiment

Himiko, Yamataikoku and Yoshinogari 卑弥呼 / 邪馬台国 / 吉野ヶ里 in Saga, Kyushu
Himiko senbei 卑弥呼せんべい
Himiko manju 卑弥呼饅頭
Yamataikoku manjuu 邪馬台国饅頭
noodles the old style 吉野ヶ里古代麺
Sablee from Yoshinogari 吉野ヶ里 サブレー and more

Saga prefecture 佐賀県 Local specialities

Watarikaki 渡利牡蠣(わたりかき)Oysters from Mie prefecture

Mukimono むきもの Vegetables cut to artistic figures

Sesame street セサミストリート cookies and lunchboxes

Akagai 赤貝 "red clam", arc clam
Edo wazurai 江戸患い "the Illness of Edo", and Kagurazaka 神楽坂

Bernd Siefert ベアンド ・ ジーフェルトPatisserie, Von Michelstadt nach Japan

Yufuin Hot Spring 湯布院 Specialities Oita, Kyushu.

Ariakekai 有明海 Ariake Sea Kyushu. Ariake Dishes 有明料理

Daikotaki 大根焚きDaikotaki Cooking Radishes for Saint Nichiren
and Yuzumeshi, yuzu gohan ゆず御飯

Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama

Shusseuo, shusse uo 出世魚 "career fish"

Kyoto obanzai 京のおばんざい home-cooking from Kyoto (omawari おまわり, お雑用 ozayoo). obansai

Maguro 鮪 (まぐろ) tuna, tunafish, Thunfisch

Matsuura zuke, Matsuurazuke 松浦漬け whale pickles from Matsuura

Kintaro 金太郎 .. a sardine and a candy

mozuku もずく(水雲/海蘊) seaweed, Nemacystis decipiens

mokuzugani 藻屑蟹 / モクズガニ Japanese mitten crab

Food safety in Japan

Kabocha 南瓜 (かぼちゃ) pumpkin, squash

Unzen yusenpei ゆせんぺい senbei from hot sprint water Nagasaki, Mount Unzen

Gion doofu 祇園豆腐 Gion Tofu From Niken Chaya 二軒茶屋, Kyoto

Kanda Daruma 神田のたい焼き屋 達磨 with Daruma Taiyaki waffles in the form of a sea bream and Fudo yaki 不動焼き from the temple Sayama Fudoji 狭山不動寺.

Hatoyama apples 鳩山 リンゴ
政権交代紅白まんじゅう seiken kootai koohaku manjuu

yakiboshi 焼き干し "grilled and dried" small sardines

Hyogo Prefecture Dishes

horumon udon ホルモンうどん udon noodles with innards Tsuyama town, Okayama

Saitama Prefecture Dishes

Tochigi Santaka 栃木三鷹
"three hawk talons" from Tochigi
chilli peppers

kachidokimeshi (かちどき飯)"rice to win the battle" in memory of Uesugi Kenshin

unagi manjuu うなぎ饅頭 bun with eel filling Mishima, Shizuoka.

Kurashiki specialities, Okayama prefecture Kurashiki Sushi.

shagiri manjuu しゃぎり饅頭 buns in the form of cart wheels Murakami, Niigata

Yokai nabe 妖怪鍋 Monster Soup and other monster dishes

Kiru 切る cutting food

Komaijiru 氷下魚汁(こまいじる)soup with saffron cod
hoshi komai 乾氷下魚(ほしこまい)dried saffron cod

niken chaya mochi 二軒茶屋餅(にけんちゃやもち) from Ise, Kakuya 角屋

Izushi 飯寿司 and hatahata ハタハタ dishes from Akita shottsuru しょっつる【塩汁】

Buri 鰤 (ぶり) yellowtail, Gelbschwanz Seriola quinqueradiata

mashumaro マシュマロ marshmallow and Guimauve, gimoobu ギモーブ.

Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.

Yahataimo, Yahata-imo やはたいも taro from Yahata Yamanashi prefecture

Mamori, omamori, o-mamori お守り Talismans, amuletts and food

Akagai and Matsuo Basho at the Temple Kanman-Ji, Kisakata

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. Table manners

bubuzuke ぶぶづけ/ ぶぶ漬け ochazuke from Kyoto お茶漬け and furikake 振り掛け

Kanpyoo 干瓢calabash . Lagenaria siceraria var. hispida. Kampyo, Kanpyo.

Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto

Kyuusu teapot 急須 (kyusu) for green tea

Kokubun-ji Daifuku 国分寺大福 Kokubunji-Dumpling From Temple Kokubun-Ji, Shizuoka

mentaiko 明太子 marinated roe of pollock and
Banana Fair in Mojiko Retro 門司港レトロ / バナナフェア. Fukuoka dishes. Yanagibashi Coop Market 柳橋市場

ikijime (活き締め) ikejime (いけじめ / 活けじめ) fast killing of a fish

Akita, Ugo Town and pretty girl sketches advertisements 秋田県羽後町 Aoi Nishimata 西又葵, rice Akita Komachi あきたこまち

Polititians and Food
Hatoyama Yukio Bisquits 鳩山民衆サブレー / 鳩山サブレー Hatoyama Sabure 鳩山由紀夫
Aso Taro 麻生太郎、Fujikawa Yuri 藤川ゆり, Ozawa Ichiro 小沢一郎 : Manju
Obama Manju

McDonald’s “Nippon All-Stars” series and Mr. James Mr.ジェームスの食べある記. 日本マクドナルド

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"

yudebishi 茹菱(ゆでびし)boiled water chestnuts hishi . water chestnut and related kigo

Shabushabu しゃぶしゃぶ, sukiyaki 鋤焼 (すきやき) and other beef dishes wagyuu, wagyu 和牛 Japanese beef

Japanisches Essen im Laufe der Geschichte
Ein historischer Abriss

Dishes from Tochigo Prefecture 栃木県
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
suiton すいとん(法度汁)dumpling soup
yuba ryoori 湯波料理 dishes with yuba soymilk skin and many mroe

ninjin shirishiri 人参しりしり chopped carrots from Okinawa

Sweets from Western Japan

arare ochazuke あられお茶漬 arare senbei with green tea from Mie prefecture 三重県

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, Roswell Hosoki

Shibazuke しば漬け / 柴漬け Perilla pickles with eggplant Kyoto. and more tsukemono pickles.

menjitsuyu 綿実油 cotton seed oil

Kurofune monaka 黒船最中 Black Ship wafers

Cup Noodles with Gundam ガンダム カップヌードル GUNPLA CUP NOODLES

Daruma pan だるまパン Daruma bread

Monaka 最中  もなかwafers, waffles
Daruma monaka だるまもなか Daruma wafers

Shiro 城 Castle Burgen. and related food items

Bunraku and Joruri 文楽.浄瑠璃 and wasabi

kenkoo shokuhin 健康食品 health food

Orio Kashiwameshi 折尾駅  かしわめし Kitakyushu

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

mizunasu, mizu nasu 水なす "water-eggplant" from Southern Osaka

karee カレー curry and many curry dishes

tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura


YASAI . Vegetable Saijiki

Train station lunch boxes ... ABC

Addidions in 2008



Additions 2008



Additions in 2008

ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"Kuji, Chiba

jamu ジャム jam
maamareedo マーマレード marmalade

omuraisu オムライス omelette with rice filling, omusoba オムソバ omelette with Chinese fried soba noodles

tokoroten 心太, 心天 (ところてん) gelidium jelly

yamanashi、yama-nashi 山梨 (やまなし) "mountain pear" Malus sieboldii

obansai おばんさい / お晩彩 small dishes from Kyoto

Yamato-ni 大和煮 simmering meat of wild animals and whale

Kujria bento くじら弁当 Whale meat bento from Tateyama/Chiba

odorigui 踊り食いeating "dancing" small life icefish (shirauo)

Kyoto - famous dishes
including Kaiseki Ryori 懐石料理, kappoo ryoori 割烹料理 kappo food, kawadoko ryoori 川床料理, hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival, hon moroko 本諸子, imoboo 芋棒(いもぼう) , itokojiru いとこ汁, sabazushi 鯖寿司, sasamaki, sasa-maki, chimaki 笹巻き / ちまき; senmaizuke せんまい漬け / 千枚漬 pickled trunips; tochimochi, tochi-mochi 栃もち; yatsuhashi, nama yatsuhashi 生八ッ橋

Tenzo 典座 the Zen Cook Tenzo kyokun by Dogen Eihei Zenji

funaryoori 船料理 (ふなりょうり) food served on board a ship or boat

tonsho mochi 屯所餅(とんしょもち)"garrison mochi" in memory of the Shinsengumi 新選組 in Kyoto

minazuki 水無月 (みなずき) Kyoto sweets for June

Sea bream (tai 鯛) sakuradai, ma-dai and many more

Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun

うるしコーヒー urushi koohii, "laquer coffee" from the laquer tree fruit

Ubatama 鳥羽玉 /老玉 "Black Lily Seed"


Food and Games 野菜かるた Karuta games and other card games

Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆

Fujisan 富士山 and food specialities

Ichigo bentoo いちご弁当 Lunchbox with uni and awabi, sea urchin eggs and abalone

Hoorensoo ほうれん草 / 菠薐草 spinach

Sweets from the KANTO region

haabu  ハーブ herbs, Gewürzkräuter

Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more

Western vegetables used in Japan

Robots for Sushi and Okonomiyaki FOOMA (International Food Machinery & Technology Exhibition)

Ningyooyaki, ningyoyaki 人形焼 figure waffles

Daruma Daikon だるま大根 a radish named Daruma

Chokoreeto チョコレート chocolate with many tasts

Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack

moyashi 萌やし、糵, もやし bean sprouts Bohnensprossen
moyashi udo もやし独活(もやしうど)sprouts of spikenard

Kobiru, cobiru, kobilu (こびる) 小昼  "small lunch", rural lunch
Takachiho, Miyazaki

. 葷酒山門(くんしゅさんもん)kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!

Shookadoo Bentoo 松花堂弁当 Shokado Bento

karee raisu カレーライス curry rice Curryreis

Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes

Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅 Senbei with a "stamp like a thread" . From Ise, Mie prefecture

gooya ゴーヤ bitter gourd Momordica charantia. Okinawa. karela in Hindi, India.

Cookies だるまクッキー
Daruma cookies sweets

satoimo, sato imo 里芋 taro roots Taro-Kartoffel

. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about the Zen priest Muso Kokushi 夢窓国師 !


Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes

Red Beans, "small beans" , adzuki (azuki 小豆 )

udo 独活 (うど) udo Aralia cordata

Goheimochi 五平餅 and other food from Nagano

Dengaku 田楽 dance and food

Gyuuniku 牛肉 beef wagyuu, wagyu 和牛 Japanese beef

Momofuku Ando Instant Ramen Museum

Ika Daruma Ika Surume だるまいか / いかだるま Daruma Cuttlefish

Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets

Vegetables from SPRING ... List

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer

Miyajima Ekiben 宮島駅弁 Miyajima Stationlunch Anagomeshi あなごめし

Miso みそ or 味噌 Miso paste and miso soup and miso culture

Shimonoseki 下関駅 。gansoo fukumeshi 元祖ふくめしthe original puffer fish with rice EKIBEN

hamo 鱧 (はも) pike conger pike, pike eel Muraenesox cinereus. dragontooth

Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion Liebestrunk

Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー

Fu, Wheat gluten (fu 麩) and FU products

Soba ryoori そば料理 dishes with soba Buckwheat noodles

Wagashi Sweets from Kanazawa 金沢に和菓子

Salty Sweets (shioaji suiitsu 塩味スイーツ)
sweets with a flavor of salt, Süßigkeiten mit Salz

Hanabatake Bokujoo 花畑牧場 in Hokkaido nama kyarameru ”生キャラメル”fresh caramels, weiche Karamellen

Kaki 柿 Persimmon Persimone. Sharon fruit.

Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara

hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata

Ebisu sama 恵比寿様. Deity of the Fishermen

"Frost Shrine" 霜神社 Shimo Jinja, Shimomiya at Mount Aso, KyushuThe legend of Kihachi 鬼八

Konnyaku plant and food (Amorphophallus konjac) . Elephant jam

Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)

Gotoochi Gurume ご当地グルメ Cheap local specialities
kankoo gurume 観光グルメ, tourism gourmet
bii kyuu gurume B級グルメ B-class gourmet food

mamushi まむし (蝮 ) poisonous snake 日本蝮 (ニホンマムシ)

Morning Market (asa ichi, asa-ichi) Morgenmarkt

Wasabi 山葵 green horseradish . yamawasabi 山わさび white horseradish

Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture

Sushi decorations and vocabulary 寿司の盛り方

corbicula from Seta (Seta shijimi) and the Big Bridge at Seta 瀬田の唐橋

Tenmusu 天むす rice balls with tempura

Roadside stations (michi no eki 道の駅) Highway Service Areas

Mottainai もったいない モッタイナイ Do not waste food !

Garlic (ninniku 蒜 (にんにく(ニンニク)) ) Knoblauch

Gyooza, gyoza  ギョーザ / 餃子 Jiaozi Chinese dumplings

Pan パン bread
toosuto トースト toast

Shark 鮫 (さめ) same Haifisch

Ninaibako 荷担箱 Box to carry sweets to the Shogun Kameyama sweets

Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)

Edo Yasai, Edo dentoo yasai 江戸伝統野菜 Traditional vegetables of Edo

Umeboshi 梅干 dried pickled plums Salzpflaumen

Iwashi 鰯 (いわし) sardine Sardinen, Anchovy.
urume small herring

Regional Sashimi ... LIST

Regional and local sushi types ... a LIST only

Yamamori Goboo Festival 山盛りのゴボウ / ごぼう講 at Kuninaka in Echizen, Fukui. Eating lots of Burdock.

TEN GU jiru, tengujiru 十具汁 TENGU soup

Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki

Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum Pufferfisch, Kugelfisch

warabimochi 笑来美餅 mochi with bracken powder

momiji tenpura もみじ天ぷら/ 紅葉の天ぷら sweet tempura from maple leaves from Mino town, Osaka
Tempura von roten Ahornblättern

"Tokyo Taste — the World Summit of Gastronomy 2009"

Ishimatsu manjuu 石松まんじゅう Manju in memory of Ishimatsu From Konpira-San, Kotohira Shrine in Kagawa, Shikoku

iburi いぶり, ibusu 燻す to smoke, smoking, smoked food kunsei 薫製
iburi gakko いぶりがっこ smoked radish pickles from Akita

Day of Meat (niku no hi) Febraruy 9, NI KU

Ehomaki Sushi Roll (ehoomaki) for February 3, Setsubun

Quail and quail eggs (uzura no tamago うずらの卵) Wachteleier

wasanbon 和三盆 Japanese sugar and other sweets from Shikoku

wasanbon 和三盆 Japanischer Zucker . All kinds of brown and black sugar. kurosato 黒砂糖

onimanjuu, oni manjuu 鬼饅頭 おにまんじゅう "devil's cakes" for Setsubun, February 03.

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Yakumi やくみ (薬味) spices and condiments Gewürze

warigo bentoo わりご弁当 lunchbox for the village kabuki ... Shodoshima, Kagawa

Juken fuuzu 受験フーズ  Juken Food for the Examination Hell

Shikoku Sweets 四国スイーツ Sweets from Shikoku

Gifu Prefecture ... Regional Dishes

katsuo no ipponzuri 鰹の一本釣り fishing for skipjack tuna in Kochi, Tosa, Shikoku
and related dishes

Museums, Food Museums and Food Theme Parks

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse

Rural Culture Association 農山漁村文化協会 農文協 The BEST online resources !

Shokuyoo no hana 食用の花 Edible blossoms, edible flowers

kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi, Wakayama

Collagen Nabe コラーゲン鍋 Hodgepodge with collagen ... for beautiful skin ?

anpanman アンパンマン Mister Anpan  

toshikoshi udon 年越しうどん udon noodles, eaten to "pass over into the new year"

Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura

Daruma Senbei for the New Year 干支せんべい 2009

Daruma Manju だるま饅頭 (Daruma Manjuu)

Natural Ice for drinks ... declining
December 09, 2008

Samurai Cooking

Tsubaki abura 椿油) camellia oil

cha no hana 茶の花 (ちゃのはな) tea blossoms

Joodoo-E Ceremony 成道会 Daikodaki Cooking Radish Soup to ward off evil
December 8 at Shakado Temple in Kyoto

Yomogi よもぎ 蓬 mugwort Beifuss, Beifuß

Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet

Ecotarian Food エコタリアン

Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment

Hachimitsu 蜂蜜 はちみつ Honey, Honig

Red Beans, "small beans" (azuki 小豆 ) and DARUMA

Tanada no Udonya 棚田のうどん屋 . まーちゃんうどん Ohaga no Tanada 大垪和の棚田

nonbee 呑兵衛 (のんべえ) Nonbei, nombei, drinker, alcoholic Trinker, Alkoholiker

yukishio, yuki shio, yukijio 雪塩 snow-salt from Miyakojima Island. Salt (shio)

McDonald's and Mr. James Mr.ジェームスのブログ

Takuan, takuanzuke 沢庵漬 (たくあんづけ) Takuan radish pickles and Priest Takuan Soho

Shiitake, maitake, matsutake, nameko and many other mushrooms Mushroom (ki no ko, kinoko), dobin mushi

Chuukanabe, wok 中華なべ 囲炉裏鍋, irori nabe, donabe earthen pot and more pots and pans

Mogura daikon もぐら大根 "mole radish" and other dishes from Gunma prefecture

Teppanyaki 鉄板焼き fried (or grilled) on an iron plate or pan and other fried or grilled food, yakiniku 焼き肉

oyaki, o-yaki おやき , お焼き, 御焼(き)grilled dumplings with vegetables
mit Gemüse gefüllte Reisküchlein

Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto

ramune ラムネ lemonade and other Summer Drinks

biiru ビール
beer : Bier
and local beer (jibiiru 地ビール)

budooshu ぶどうしゅ、葡萄酒 wine

shinsen 神饌(しんせん) Shinto - Food offerings

shirasu elvers . しらすの釜揚げ boiled shirasu from Shonan

Rakkasei 落花生 (らっかせい) Peanuts from Chiba

FAGI FOODS ファジフーズ Fagiano Okayama ファジアーノ岡山

Miele Guide of Asian Restaurants ミーレガイド
Miele KITCHEN(ミーレ・キッチン)

gekiyasu bentoo 激安弁当 extremely cheap lunchbox

Osaka no kui-daore くいだおれ kuidaore

hamakonabe, hamako nabe 浜子鍋 hodgepodge for the "beach children" Hiroshima

Shoochuu 焼酎 (しょうちゅう) Shochu
strong distilled liquor, Schnaps

Haneki shibori sake 撥ね木搾り(はねぎしぼり)酒

Yakimochi Fudoo Son 焼き餅不動尊in Gunma

"salt road" 塩の道 shio no michi
from Niigata to Matsumoto, Nagano

Firefly squid (hotaruika, hotaru ika ホタルイカ(蛍烏賊))

Squid, cuttlefish dishes (ika ryoori イカ料理, 烏賊料理)  

Chinmi and fish roe dishes

Bean curd (tofu, toofu, dofu 豆腐) and haiku

Mamakari ままかり Fish dishes from Okayama

Koohii 黒だるまコーヒー Black Daruma Coffee

kankoro かんころ 甘古呂 flower from sweet potatoes
kankoro dango かんころ団子
kankoro soba かんころそば

kinpira キンピラ simmered root vegetables

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)

Satsumaimo, satsuma imo 薩摩薯(さつまいも)sweet potatoes

Horse meat, baniku (ばにく/ 馬肉)

Kenchinjiru けんちんじる(巻繊汁) vegetable soup from temple Kenchoji, Kamakura

God of Cooking, Iwakamutsukari no Mikoto 磐鹿六雁命

History of Japanese Food Culture

Issunbooshi bentoo 一寸法師弁当 Issun-Boshi Bento for Tom Thumb

Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

BUTA ... Pig and Pork (buta, ton 豚 ぶた)

Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏

Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画

Dishes from Tokyo 東京

Wrapping Paper Art / Food Art

Ramen, raamen ラーメン Chinese noodle soup

Hakata no shio 伯方の塩 salt from Hakata island

Sweets from Hokkaido 北海道スィーツ Hokkaido Sweets

Ainu Dishes, Hokkaido アイヌ料理

Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa

Kagawa dishes 香川 Shikoku Takamatsu, Shodoshima

World Tasty Museum 世界食文化博物館 Imabari, Ehime. Nihon Shokken

Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.

Famine and Hunger periods during the Edo period . kikin 飢饉

Sweets from Tohoku 東北の甘いもの

Tottori dishes 鳥取

Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln

Yam 長芋, Taro 里芋 and sweet potatoes 薩摩芋 Dioscorea japonica. Colocasia esculenta. Ipomoea batatas.

Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima

Kani 蟹料理 CRAB dishes

Oiri, yomeiri おいり 嫁入り sweets for the bride

Kamaboko (蒲鉾, かまぼこ) Fish paste, fish cake, ground fish on boards

Cooking methods : yaku and ...yaki

Kitaoji Rosanjin (北大路魯山人)
UTSUWA うつわ【器】, vessel or dish
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki
hirazara ひらざら【平皿】 flat dish
kakuzara かくざら【角皿】 plate with four corners
kareezara カレー皿 plate for curry rice
sara, ban さら 【皿・盤】 plate, dish, saucer, platter
kozara 小皿 small plate
torizara 取り皿 small plate
ukezara 受け皿 saucer
hachi はち【鉢】 bowls of all kinds
daibachi 大鉢 big bowl
fukabachi 深鉢 deep bowl
kakubachi 角鉢 square bowl
katakuchi bachi 片口鉢 bowl with a spout on one side
kobachi 小鉢 small bowl
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀/飯碗】 bowl for rice
tonsui とんすい small bowl with a handle
cups : kappu カップ cup
sakazuki 杯/ さかずき small cup for hot sake
yunomi 湯のみ(湯呑み) small tea cups.

Washoku .. Onegai Daruma



WASHOKU : Regional Japanese Dishes


JANUARY ... ichigatsu 一月

WKD ... Latest KIGO Additions

WorldKigo Database ... ABC INDEX


SEARCH all my articles



Poetry and Food


Food and Poetry

. Haiku Sweets (haika ) .


Waka 和歌 Japanese waka poems

. Cherry blossoms in Kyoto .

Arare cracker devoted to the poetry collection
. Hyakunin Isshu 百人一首 .
Ogurayama shunjuu おぐら山春秋 
Spring and Autumn at Mount Ogura

Things found on the way


Related words

***** . WKD : Main Index .







Michelin about Japan

Michelin has been active to rate restaurants in Tokyo.

CLICK for more photos

The tour guide Michelin awarded 191 stars to 150 restaurants in the Japanese capital, Tokyo, the most number of stars awarded in any city.
Paris so far had the most stars, 65.

Michelin and Tokyo Food

 List of some Tokyo Restaurants


quote December 2007

Michelin Tokyo takes Japan by storm
Guide sells out nationwide, but critics question rating system's validity

Japan Times

A new book released last month has created a sensation and is selling like hotcakes in Japan, with bookstores being picked clean of the initial stock of 120,000 copies in only three days.

Michelin guides Director Jean-Luc Naret speaks about the famous restaurant guide during a recent interview in Tokyo's Iidabashi district. YOSHIAKI MIURA PHOTO

Its publisher printed an additional 150,000 copies and put them on shelves on Dec. 12, but they also quickly disappeared from bookstores up and down the country.
The book in question is the Japanese version of Michelin Tokyo 2008, the first Asian edition of the prestigious gastronomic guidebook.

Kazumi Kawashima, an employee at Yaesu Book Center near Tokyo Station, said the only book she can remember selling like this was the "Harry Potter" series.

"We started selling the book at 8 a.m. (on Nov. 22) outside the store — two hours before the store itself opened. We ran out of our stock before noon the same day," Kawashima said.

..... But what has surprised people the most is perhaps not the book's impressive sales, but the fact that all of the 150 restaurants listed in Michelin Tokyo carry at least one prestigious star.

..... That means Tokyo is now considered the world leader in terms of the sheer number of Michelin stars awarded.

..... Before launching the Tokyo project, Naret visited other Asian cities, including Hong Kong and Singapore. He said he was particularly impressed with Japanese people's passion for food and the quality of restaurants in Japan.

At a reception party to celebrate the publication of the book last month, he kiddingly urged reporters to buy a copy immediately because, he joked, all the copies would soon be gone from bookstores.

 source: Japan Times . Dec. 29, 2007


Critics dispute Michelin regard for Tokyo food

Associated Press Writer
Mon Aug 25, 2008

TOKYO - Paris might still be good if you've got a big wad of cash and want the best of the best. But Tokyo is really where it's at food-wise, at least according to the French people who keep track of these things.

When the venerable Michelin guide came out with its first Tokyo edition, it was so full of praise that it almost read like a press release for the Japan Restaurant Association. Its conclusion — Tokyo is the culinary capital of the world.

But is it, really?

Here's a Michelin morsel:

"Tokyo is a shining star in the world of cuisine," Michelin Guides Director Jean-Luc Naret said shortly after its Tokyo edition came out last November. "We found the city's restaurants to be excellent, featuring the best ingredients, culinary talents and a tradition passed on from generation to generation and refined by today's chefs."

Michelin's Tokyo guide awarded a whopping 191 stars to 150 restaurants in the Japanese capital, the most number of stars awarded in any city. Previously, Paris had the most stars, at 65. Eight restaurants in Tokyo — three French, two sushi bars and three traditional Japanese — received Michelin's highest three-star rating.

Paris can still claim to have the most top-rated restaurants — with 10. New York has just three.

The announcement was a godsend for Japan, which has been trying for years to put a shine on a tourist industry muted by the country's notoriously high prices and a powerful lineup of rival attractions just beyond its shores — such as the fabled shopping districts of Hong Kong, the beaches of Thailand, and the rapid rise of Shanghai as one of Asia's most interesting cityscapes.

Treated as front-page news and trumpeted on TV broadcasts, Michelin's glowing review was also seen as confirmation of the value of something that the Japanese have long seen as a source of national pride — their mastery of sushi, raw fish and all the other famously subtle elements of Japan's indigenous cuisine.

The guide sold 120,000 copies in just three days.

It was a hard-won honor for Tokyo.

A team of three undercover European and two Japanese inspectors spent a year and a half visiting 1,500 of Tokyo's estimated 160,000 restaurants to decide on the ratings, according to Michelin. The guidebook series rates restaurants on excellence in cooking, service, decor and upkeep.

But the Michelin hype has met with a great deal of skepticism — especially from other reviewers.

One particularly controversial pick was a sushi bar that — though on just about everybody's list for quality — is located in a basement, is cramped even by Tokyo standards and shares its restroom with other tenants. Ambiance, it would seem, is pretty subjective.

Some of Michelin's competitors say there are bigger problems with Michelin's whole premise. Why, for example, are so many French restaurants at the top of the Tokyo list? Why no Chinese, no Italian, no palaces of tofu?

"There are a lot of great cities in the world," Tim Zagat, founder of the Zagat guides, told The Associated Press. "Tokyo is an exciting place to eat. But Paris is an exciting place to eat. So is Rome."

The question, he says, is whether Tokyo is better.

"I don't think it is helpful to make that kind of statement," Zagat said. "Tokyo has the best Japanese food in the world. But it is nowhere near as diverse as other cities."

There is no doubt Tokyo — the land of the Iron Chef — has an exceptionally well-developed restaurant scene.

Zagat said the reasons are many — not least of which being the fact that the Japanese like good food, they have money to spend on it and their native cuisine is highly refined and places a very strong emphasis on tradition, freshness and the natural balance of ingredients.

Another reason, however, is that dining in is often not an option, especially for business-related meals. Homes continue to be relatively small and cramped, and getting there often involves a long commute for all. Thus, restaurants have thrived, from the neighborhood bar to the whole areas of town that are built around after-hours entertaining.

Yasuo Terui, the editor of "Tokyo Ii Mise, Umai Mise (Tokyo Good Restaurant, Delicious Restaurant)" whose first edition went on sale in 1967, was also critical of Michelin, saying that it only scratched the surface of what there is to be had in Tokyo.

"I don't think Michelin knows anything about Japan," he said.

But he basically agreed with the rating of Tokyo as the world's best place to eat.

"I think we can call it the culinary capital of the world," he said. "If you try any cuisine, it's hard to go wrong in Tokyo."

Terui said part of the secret of Tokyo's success is that many of emerging Japanese chefs have studied Italian, French, Chinese and other international cuisines all over the world, and are trying to be creative by adding to them a fusion of Japanese tradition.

He added, however, that guides have limitations — some good places are bound to be overlooked.

"You can find many places that are not publicized at all but are still good, especially when you are traveling rural Europe," he said. "I'm sure it's similar in Japan, too."


AP writer Mari Yamaguchi contributed to this report.


If You Go...

According to the Michelin Guides, Tokyo is the world's capital of good food. Of course, not everybody agrees. But when the lists come out, there are a few places that just seem to please everybody. Here are three that got Michelin's highest ranking, three stars, and also tend to get the nod in other lists as well. Dinner prices can range from $180-$280.

7-5-5 Ginza, Chuo-ku, Tokyo, phone 011-81-3-3571-6050,
French food in Tokyo's swanky Ginza shopping and nightlife area under French chef Bruno Menard. Claims to be "More French than France." Ambiance is a mix of Japonism, art deco and 20th century French painters.

3-13-5 Ningyo-cho, Nihonbashi, Chuo-ku, Tokyo, phone 011-81-3-3661-5940,
Very Japanese. Meals may or may not include the services of geisha, depending on what kind of a dining experience the customer is looking for. Food is elegant classical Japanese cuisine, with a strong emphasis on seasonal elements, the finest ingredients and service on beautiful dishes. Location is an old geisha establishment by the Nihon Bridge, an older Tokyo neighborhood.

4-2-15 Ginza Chuo-ku, Tokyo, near JR Yurakucho Station/Ginza Station, phone 011-81-3-3535-3600.
Located near a subway exit in the basement of an office building, this place is the stuff of sushi legend. Chef Jiro Ono is a national treasure. The restaurant is tiny, seating only about 20 people at its counter and tables. Chefs make their way each day to the huge Tsukiji fish market, a short walk away, to find the best and freshest.

By ERIC TALMADGE, Associated Press Writer


October 2009

Michelin Guide Kyoto, Osaka, Kobe
Keihanshin (京阪神)

October 13, 2009

Michelin Gives 3 Stars to 7 Kyoto, Osaka Restaurants

The Michelin Guide said it gave top billing to six traditional restaurants in Japan’s ancient capital of Kyoto and one French eatery in Osaka in its debut coverage of the cities that pays homage to local cuisine.

The best-possible three-star rating was awarded to Kyoto outlets such as Chihana, a six-decade-old, family-run restaurant in the geisha district of Gion; Osaka’s Hajime, which opened last year and serves French food under owner-chef, Hajime Yoneda, won the title in Japan’s second-biggest business center. Kyoto won a combined 110 stars, shared among 85 restaurants and traditional hotels, known as “ryokans,” while Osaka had 79 stars among 65 restaurants, Michelin said in a statement.

“We are shocked,” said Yoshihiro Murata, owner of Kyoto- based Kikunoi, one of six restaurants awarded three stars. “We didn’t even know the judges had come by and had been focused on serving to satisfy our customers.”

The Kyoto-Osaka guide is Michelin’s second in Japan after the Tokyo edition, first released in November 2007 to media controversy over the French company’s perceived leaning toward foreign cuisines. Michelin has repeatedly denied that bias and defended its understanding of local food.

Kyoto Restaurants With Three Michelin Stars

Chihana (Traditional Japanese):
584 Minamigawa, Gionmachi, Higashiyama-ku, Kyoto, Japan.

Hyo-tei (Traditional Japanese):
35 Nanzen-ji Kusakawa-cho Sakyo-ku, Kyoto, Japan.
Tel: +81-75-771-4116;

Kikunoi Honten (Traditional Japanese):
459 Shimo Kawaramachi, Yasaka Torii Mae, Shimo Kawara dori,
Higashiyama-ku, Kyoto, Japan.
Tel: +81-75-561-0015;

Kitcho Arashiyama Honten (Traditional Japanese):
58, Susukinobaba, SagaTenryuji, Ukyo, Kyoto, Japan
Tel: +81-75-881-1101;

Mizai (Traditional Japanese):
Maruyama park Higashiyama-ku Kyoto,Japan
Tel: +81-75-551-3310;

Tsuruya (Traditional Japanese):
30, Okazakihigashi-Tennocho, Sakyo-ku, Kyoto, Japan
Tel: +81-75-761-0171;

Osaka Restaurants With Three Michelin Stars

Hajime (French):
1-9-11,Edohori,Nishi-ku, Osaka, Japan
Tel: +81-6-6447-6688;

source :


Friday, April 20, 2012

Hokkaido's diverse cuisine recognized by Michelin

Hiroshi Nakamichi dreamed of becoming a great one-star restaurateur when he went to Lyon, France, with a Michelin guide in his hands, to work at Michelin-starred restaurants. More than 30 years later, his dream came more than true when his "bible" gave three stars to his Sapporo-based French restaurant Molière.

"I never thought three stars was possible," says owner-chef Nakamichi, 60.

The "Michelin Guide Hokkaido 2012,"
which hit store shelves today, brought tears and cheers to 69 restaurants and hotels awarded with the treasured Michelin stars. This is the first time Michelin has put Hokkaido on its reputable gastronomic map; the guide introduces 699 restaurants and hotels in the region.

The highest honor of three Michelin stars went to Japanese restaurants Sushi Tanabe and Nukumi, as well as to Nakamichi's Molière, all in the city of Sapporo. Michel Bras Toya Japon, which offers French cuisine in the town of Toyako, is also listed among the three-starred restaurants, all of which Michelin designates as "worth a special journey."

Nakamichi says Michelin's Hokkaido guide gave credit to restaurants that showcase Hokkaido's rich and diverse harvest.

"I thought Michelin made a bold decision by awarding stars to my restaurant, which serves very authentic French cuisine, leaving not so much room for creativity — even though creativity is something Michelin valued in its Tokyo guide," says Nakamichi.
Nakamichi's observation might be true.

After Michelin's eight famously anonymous food connoisseurs journeyed around Japan's largest chunk of land to wine and dine at 1,500 restaurants and hotels, they decided that Hokkaido offers too wide a variety of culinary experiences to apply their usual tack. In order to the embrace the gastronomic diversity, Michelin's inspectors took unusual steps.

For the first time in a Japanese Michelin restaurants and hotels guide, they added a Bib Gourmands selection, introducing 121 nonstar restaurants that offer reasonable gourmet experiences for under ¥3,500. They also listed 288 restaurants featuring local cuisine such as the mutton barbecue jingisukan, a dish named after Genghis Khan, whose Mongolian soldiers were said to have grilled mutton on their own helmets.

The biggest surprise came when Michelin recognized 19 ramen eateries, its first inclusion of the noodle dish in Michelin's five-year history in Japan.

"I did not even really know what the Michelin Guide was about," says Machimi Terui, 43, the owner-chef of ramen noodle shop Gentle-men in the town of Kyowa. The restaurant's name is a play on words, since men is Japanese for "noodle."

Hokkaido Prefecture has high hopes that the Michelin guide will bolster its already-robust tourism industry, especially in attracting visitors from outside of Japan. But how much the guide will contribute has yet to be tested, as the Hokkaido edition, unlike the guides for the Kanto and Kansai areas, is published in Japanese only. The prefecture says it will put an English translation on its official tourism website by summer.
source :

Related words

***** Restaurants in Japan

***** WASHOKU : General Information and References