Hooroku Jizo Mibu

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- 壬生寺 Mibu-Dera - see below -

Hooroku Jizo ほうろく地蔵
with an earthen pot on his head
焙烙地蔵


First let us look at the hooroku pot.



hooroku 焙烙 / 炮烙 / ホーロク / ほうろく is a special earthen pot.
Sometimes also called "hooraku, horaku".
It is used to roast tea leaves, beans, sesame seeds and other grains and even salt.
The origin of this word seems to be the word for the death penalty on the stake 炮烙. Grains are roasted slowly and the pan is moved constantly. This reminds the Japanese of the slow dance of Shizuka Gozen, which is called Hoorakumai 法楽舞（ほうらくまい）.
In Kyoto, the pan is called irigora いりごら（炒瓦）, in Chiba (Shimofusa) irigara いりがら.
irinabe 炒り鍋（なべ）roasting pan, is another word for this earthen pan.

Since it breaks easily there is an old proverb
A thousend hooro pans but only one hammer.
焙烙千に槌（つち）一つ
you can distroy 1000 pots easily with one hammer.


hooraku 宝楽 is a special flat pot to cook festival food like tai sea bream and lobster.

hooroku 法烙 are flat plates used in temples.

roku ロク（慣）means to warm something (food or your hands for example) over the fire.

WASHOKU : hooroku dishes of various regions




In a kyogen humorous story called Hooraku wari 炮烙割り, it is pronounced hooraku. See below for more.



hooroku 法烙 are flat plates used in temples.

During the ancestor festival O-Bon in August temples provide hooroku that you can place on the graves and make a little fire in them to welcome the ancestors.


kawarake-nage かはらけなげ throwing dishes
at Mount Atago, Atago Shrine, Kyoto. かわらけ投げ
. The Atago shrines of Japan .


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Thanks to Mark, who got me started on this subject!

Hōroku Jizō ほうろく地蔵

Devotees offer earthenware plates to images of this Jizō when they suffer from headaches or other head ailments. They write their prayers on the earthenware, and present the plates to Jizō, or place it atop the statue's head.
Hōroku Jizō
Mark Schumacher and the Jizo Pages


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at Temple Dai-en-ji , Daienji 大円寺
東京都文京区, Tokyo, Bunkyo


. . . CLICK here for Photos !

This temple reminds us of the love story of Yaoya O-Shichi 八百屋お七 and the great fire of 1682 in Edo. She was later sentenced to death for causing this great fire.
To appease her soul, this Jizo statue was errected. Hot earthen plates (hooroo) were placed on the head of Jizo, to lighten the heat of hell fires for O-Shichi. The statue was offered by one Watanabe Kyuubei 渡辺九兵衛 in 1719.

Later this Jizo came to be healing headaches, eye and ear and nose diseases and other diseases of the head too.


source : c-kitamura.cocolog-nifty.com



Hooroku plates with wishes


Daruma Museum
O-Shichi Kannon お七観音

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Saitama, Kurihashi 栗橋
焙烙地蔵 (ほうろくじぞう)

This statue is at a site of executions by burning during the Edo period, for people who tried to get out of Edo without permission. This Jizo statue is to appease the souls.
. . . CLICK here for Photos !


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at a site of a former shrine
上知我麻神社
near Tenmacho in Tokyo 伝馬町


この石地蔵は、もと三河国重原村(現在知立市)にあったが、野原の中に倒れ、捨石のようになっていた。ところが、三河より焙烙(ほうろく)を売りに尾張へ来るものが、荷物の片方の重しとしてこの石仏を運んできて、ここで焙烙を売りつくした後、石仏を海辺のあし原に捨てて帰った。地元の人がこの石仏を発見し、安置しようとしたが、動かないので怪しんでその下を掘ってみると、土中にこの仏の台座と思われる角石が深く埋もれていたので、皆が不思議なことだと思い、その台石を掘り出し、この石仏を置いたのが、すなわちこの地蔵である。・・・
. . . CLICK here for Photos !


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kigo for late summer




hooroku plates for moxibustion ほうろく灸
hooroku kyuu
at the temple Myosho-ji (Myooshooji 妙昌寺) in Yamanashi prefecture
People place hooroku plates with burning moxibustion weeds on ailing parts of their body, mostly head and shoulders.


They are said to be best on the hottest days in summer, especially doyoo 土用.
. . . CLICK here for more Photos !


moxabustion on the doyoo day
doyoo kyuu, doyookyuu 土用灸 (どようきゅう)
doyoo mogusa 土用艾（どようもぐさ）

. Moxibustion and Kigo


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hooraku wari 炮烙割り smashing pots

This Mibu Kyogen 壬生狂言 piece is performed every year. They are Buddhist morality plays performed at Mibu-dera Temple three times annually, just as they were in Kyoto's early medieval period.

source : www.kyoto.zaq.ne.jp

Characters:
Plate Merchant
Drum Merchant
Mokudai ( Official)

Pilgrims coming to Mibu-dera Temple to view the Spring Equinox plays purchase bisque plates which are presented to the temple as votive offerings. During this kyogen these platters are broken thereby ridding the believers of evil and bringing them good luck.

A new marketplace opens and an official puts up a sigh reading, "The first to open a stall is exempt from taxation." Before dawn a leather drum seller sees the sign and sets up shop. While waiting for his first customer he tires and naps.
A plate merchant sees the sign and while she is setting up, she sees the drum merchant asleep. Thinking to gain the tax break she switches goods with the drum merchant. When the drum merchant awakens and notices the ruse, he starts fighting with the plate salesman. The official returns and declares that the winner of a talent competition will be considered the first to arrive.
The plate seller wins and sets up his shop. The drum seller returns and with dramatic flare destroys the plates, pushing the many stacks of fragile clay disks off the front of the stage, where they fall many feet the ground with a great crash. Now, the official gives the tax break to the drum seller.

This is THE Mibu kyogen which everyone interested in it knows about, because of its spectacular action, the crashing of hundreds of bisque fired plates. And thus a lot evil karma is destroyed, even for the visitors.
source : www.kyoto.zaq.ne.jp



kigo for spring

Mibu Nenbutsu 壬生念仏
Invoction of Amida at Mibu Temple
Amida Prayer (Namu Amida Butsu)

Mibu Kyoogen 壬生狂言（みぶきょうげん）、
Mibusai 壬生祭（みぶさい）temple Mibudera festival
Mibu odori 壬生踊（みぶおどり）Mibu dance
Mibu no kane 壬生の鉦（みぶのかね）Prayer gongs at Mibu
Mibu no men 壬生の面（みぶのめん）masks of Mibudera temple

. SAIJIKI : Festivals and Ceremonies 　


. WKD : Kyogen, kyoogen　狂言 and Haiku . 　

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Mibudera 壬生寺 Mibu-Dera


31 Mibunaginomiyacho, Nakagyo Ward, Kyoto

According to tradition Mibu-dera Temple was established by the order of Emperor SHOMU (r. 724-749) for the Chinese monk known in Japan as GANJIN (JIANZHEN in Chinese; 688-763). Monk GANJIN introduced the Ritsu Sect of Buddhism from China into Japan. He is most famous for persisting in his attempts to reach Japan, despite many disastrous failures by ship, finally making it when he was already 66 years old and blind. The most famous temple of the Ritsu Sect is Toshodaiji in Nara, founded by GANJIN.

The actual founder of Mibu-dera Temple was KAIKEN, a monk of another temple in Mibu district, who erected a chapel for the Bodhisattva Jizo at the site of GANJIN'S former residence in 991. This chapel, just east of the present location, was completed in 1005. The enshrined statue was carved by JOCHO (?-1057), the best sculptor of Buddhist images in Kyoto during the Heian Period. The only surviving work of JOCHO is housed in Byodo'in Temple in Uji.



In 1077 the Emperor SHIRAKAWA (r.1073-87) awarded Mibu-dera Temple the status of Chokuganji (a temple where prayers were offered for the well-being of the Imperial Family and the tranquility of the country).

At the beginning of the Kamakura Period (1185 - 1392), TAIRA no MUNEHIRA , reestablished Mibu-dera Temple at its present location after it and JOCHO's Jizo were destroyed by fire in 1257.

DOGYO, also known as Engaku-juman Shonin, collected funds to rebuild Mibu-dera Temple. DOGYO sponsored the yuzu-dainenbutsu-e ceremonial gatherings at Mibu-dera Temple, as well as at Hokongo'in and Seiryo-ji Temples. At these meetings, worshipers would chant the name of the Amida Buddha in a loud voice. Mibu-dera Kyogen Pantomime evolved from DOGYO's yuzu-dainenbutsu-e ceremonial gatherings.

By the Muromachi period (1338-1573) the Jizo, known as one of the Roku (six) Jizo was an object of worship and drew many followers. By the Edo Period (1615-1865) Mibu-dera Temple was known as the "Temple of Plays" and can be found in guide books of the period, making it popular all over Japan.

The entire temple was again destroyed by fire in 1788. When rebuilt, the Main Hall faced east as it does today and the Kyogen-do (stage) was built as a separate structure just north of the main hall. The next restoration was in 1825. Fire struck again in 1962 burning down the Main Hall. It was rebuilt in 1967 with contributions from devotees. The present Jizo (Important Cultural Property) came from Toshodaiji Temple.

The Crest of Mibu-dera Temple is the cherry flower.

Masks in the temple treasury:


Sumiyoshi and Sanno, O-Tafuku and other female masks, Benkei, Hosho and some fools.

- - - - - HP of the temple
- source : www.mibudera.com/eng-


Figures and masks from papermachee are sold as souvenirs.




CLICK for more masks !

The dancers pronounce the words only in their mouth
(詞（ことば）のない口中念仏) - no sound with this pantomime dance.

On the left is tsuchigumo 土蜘蛛, the Ground Spider
. Tsuchigumo zooshi 土蜘蛛草紙　tale of the ground spider .


- further reference -

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source :　blogs.yahoo.co.jp/yunitake2000

- quote -
mibu kouhai　壬生光背 halo of the Mibu type
A type of halo kouhai 光背 found on Buddhist images.
A square backdrop is placed behind the body of the figure, and above this a round head halo *zukou 頭光. The border of the zukou is decorated with Chinese style plant motifs *karakusamon 唐草 in openwork *sukashibori 透彫. Five groups of three fine metal spokes emerge from the centre of the zukou.
The term mibu kouhai derives from the halo on the Jizou Bosatsuzou 地蔵菩薩像 (10-11c) in Mibudera 壬生寺, Kyoto, which was destroyed by fire in 1962. The best surviving example can be seen on the Miroku Bosatsuzou 弥勒菩薩像 (1208) in Koufukuji Hokuendou 興福寺北円堂, Nara.

- source : JAANUS -



. karakusa 唐草　/ からくさ　Karakusa art motives .
karakusa moyoo　唐草模様 Karakusa pattern. Karakusa arabesque
Chinesischen Arabesken und Rankenornamente

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Worldwide use


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Things found on the way

kawarake　土器 clay dishes
for throwing away after use



土器に浸みゆく神酒や初詣
kawarake ni shimiyuku miki ya hatsumoode

ritual sake
soaks into the clay dish -
first shrine visit

Takahama Toshio 高浜年尾



. Kawarake throwing at Mount Atago .


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HAIKU and SENRYU

古寺やほうろく捨つる芹の中
furudera ya hooroku sutsuru seri no naka

this old temple -
horoku dished are thrown out
into the dropwort fields

. Yosa Buson 与謝蕪村 in Edo .
at Mibu Temple 壬生寺


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Related words

***** WASHOKU : General Information

***** WASHOKU ... Tableware and Tools

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Miso culture

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Miso paste and soup

***** Location: Japan
***** Season: See below
***** Category: Humanity

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Explanation




. temae miso 手前味噌 home-made miso paste .


Miso (みそ or 味噌) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌, koojikin) (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁), a Japanese culinary staple.

High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.

mugi (麦): barley, mugi-miso, Gerste-Miso
tsubu (粒): whole wheat/barley
aka (赤): red, medium flavor, most commonly used
hatchō, hatchoo (八丁): aged (or smoked), strongest flavor
shiro (白): rice, sweet white, fresh
shinshu: rice, brown color
genmai (玄米): brown rice
awase (合わせ): layered, typically in supermarket
moromi (醪): chunky, healthy (kōji is unblended)
nanban (南蛮): chunky, sweet, for dipping sauce
inaka (田舎): farmstyle
taima (大麻): hemp seed
sobamugi (蕎麦): buckwheat
hadakamugi (裸麦): rye
meri (蘇鉄): made from cycad pulp, Buddhist temple diet
gokoku (五穀): "5 grain": soy, wheat, barley, proso millet, and foxtail millet

Many regions have their own specific variation on the miso standard. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso.
Saikyoo さいきょうみそ (西京味噌) white sweet miso from Western Kyoto

Miso made with rice (including shinshu and shiro miso) is called kome miso.

Soya miso is used to make a type of pickle called "misozuke".
These pickles are typically made from cucumber, daikon, hakusai, or eggplant, and are sweeter and less salty than the standard Japanese salt pickle. Barley miso, or nukamiso (糠味噌, nukamiso), is used to make another type of pickle. Nukamiso is a fermented product, and considered a type of miso in Japanese culture and linguistics, but does not contain soya, and so is functionally quite different. Like soya miso, nukamiso is fermented using kōji mold.
©　More in the WIKIPEDIA !


akamiso, red miso, about 70% soybeans and 30% rice or barley

amamiso あまみそ ／　甘みそ　sweet miso　
Usually made from kome kooji and less salt added. For example the white miso from Kyoto and Hiroshima. Edo Amamiso. Used often for nerimiso to mix with other foods.
. . . CLICK here for Photos !
shiso-iri amamiso しそ入りあまみそ with perilla leaves


Kinzanji miso, 径山寺味噌/ 金山寺味噌 with fermented vegetables and ginger
(originates in China at the mountain temple, brought back by monk Kakushin during the Kamakura period and started producing it at Yuasa, Kishuu province.


kuro-miso, 黒味噌 black miso. not very common
Kyozakura miso, red miso from Kyoto
namemiso, "finger licking" miso
nerimiso, sweet simmered miso
nukamiso, Reiskleien-Miso
nukamiso zuke, in Reiskleien-Miso Eingelegtes

koji, kooji 麹 fermentation starter for miso
Kooji-Pilzkultur


different tasts with miso
goma-miso mit geriebenem Sesam
karashi-miso mit scharfem japanischem Senf
kurumi-miso mit Walnusspaste
negi-miso mit Lauch
neri-miso, „gerührte Miso“. Miso-Paste wird mit Reiswein, Zucker und Wasser aufgerührt.
su-miso mit Essig
yuzu-miso mit Yuzu-Zitronen



ninniku miso くにんにく味噌 / miso ninniku 味噌ニンニク
miso paste mixed with garlic
genki miso 元気みそ "healthy miso" with a lot of garlic
. . . CLICK here for Photos !



sannenmiso さんねんみそ【三年味噌】three year old miso paste
drei Jahre alte Miso-Paste
. . . CLICK here for Photos !



Shoodai miso 招提味噌 Shodai Miso from the temple Toshodaiji 唐招提寺.
It has been introduced by the Chinese priest Ganjin.
also gyoohoo miso 行法味噌 from the temple Nigatsu-Do at Todaiji.
Some vegetables are pickled with this miso and it can be eaten on rice just like that to make a meal for the monks.



tamamiso, tama miso 玉味噌 white Kyoto miso mixed with egg yolk
can be used as sauce on tofu or other dishes, even on Ramen soup.
For special flavor, the egg yolks of quail eggs are used.
. . . CLICK here for Photos !



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Echigo-miso, Miso aus der Gegend Echigo.
sanshuu miso 三州味噌 eine Hatchoo-miso

Sendai-Miso
Handgemachte Miso aus Sendai
In alten Fässern, die mehr als 200 Jahre alt sind, haften an der Innenseite die Hefepilze. Die Miso wird mindestens sechs mal von einem Fass in ein anderes umgeschöpft, eine schwere Kraftarbeit, bei der der Schaufler in einem kleinen „Holzschiff“ mitten im Fass steht.



Miso sommelier Toyoko Miyoko 　
Miso in Kameido, Tokyo.


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The Book of Miso:
Savory High protein Seasoning
by William Shurtleff



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Miso Dengaku Dengaku ... 田楽 (でんがく) and tsukemono pickles
gebratener Tofu oder Fisch mit Miso

dengaku sashi, Aufspießen wie Schaschlik
dengaku tofu, mit Miso bedeckter und auf Spießen gebackener Tofu

Dengaku, a food and a dance



Miso Dengaku dishes from Edo
100 Favorite Dishes of Edo


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The most famous dish with miso is of course the
MISO SOUP, misojiru 味噌汁　。　みそじる
misoshiru, o-misoshiru おみそしる, misoshiro
Miso Suppe

The most common miso soup preparations

Asarijiru with asari clams, short-neck clam; baby-necked clam; littleneck clam
Gobojiru, goboo burdock
Gojiru 呉汁 with soy beans from Hokkaido
Hakusaijiru with Chinese cabbage, napa
Hoorenso to kakitamago, spinach and egg
Hotatejiru with scallop. Miso from Tsugaru
Junsaijiru with water shield
Kanijiru with crab meat. miso from Kaga
Komatsunajiru with komatsuna vegetables
Kuzushidofu with tofu and vegetables
Kyoofuu, Kyofu style of Kyoto
Mugimiso with barley
Naganegi to abura-age, leek and deep-fried tofu
Namekojiru with nameko mushrooms, akadashi miso
Nasujiru with eggplant
Nattojiru with natto fermented beans
Shijimijiru 蜆汁 with shijimi clams, akadashi
Shiromisojiro, white miso paste
Tonjiru with pork meat

and many many more

WASHOKU : Soups
shijimijiru 蜆汁, しじみ汁 miso with corbicula clams


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preparing homemade miso paste,
boiling beans for miso
miso mame niru 味噌豆煮る (みそまめにる)
kigo for early spring
ball of miso paste 味噌玉（みそだま）
miso fumitsumago 味噌踏みつまご（みそふみつまご）
boots for stamping on miso paste

In olden times, many rural homes made their own miso paste. In our modern day with maschinery to do the job, this is not so common any more.

I remember well helping my neighbour with this each year in February. We made balls of the paste and put it in an earthen jar. It then had to be pressed strongly to get the air out of the pot.
Another form of doing this is to put the paste on a wooden floor, wear straw boots and stamp on it with your feet.
In some areas the paste was then formed into balls and hung from the eaves to dry. When it became autumn, these balls were taken down, split into small pieces and added with salt and yeast (kooji) to prepare the final miso paste.

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Hooba miso 朴葉（ほおば）みそ, 朴葉みそ
miso with hooba leaves
from Gifu
often served with Hida beef




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


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hatchoo miso 八丁味噌 "eighth street miso"
from Ozaki
hatcho-miso

quote
Hatcho Miso has a unique flavour which is made from high-quality soybeans, salt and water. Cooked and mashed soybeans are shaped into small balls and mixed with salty water. Then the Miso ferments for 3 winters. Hatcho Miso is made by the Hatcho Miso Company in Hatcho (Eighth street), to the west of Okazaki castle. The name Hatcho is taken from this location. In the Meiji era, Hatcho Miso became the daily choice of the Emperor of Japan.

Hatcho Miso is less in water and salt content. It is easy to digest due to the aminolysis of the soy protein and is high in vitamins and minerals. Hatcho Miso is a natural food since neither food additives nor pasteurisation is used. Miso has yeast fungi which need carbohydrates, the right temperature and enzymes. Summer in the Tokai area(the middle part of Japan) is hot and the hot weather accelerates yeast fungi fermentation very quickly in kome (rice)-miso or mugi (barley)-miso. Thus Hatcho Miso developed mame (beans)-miso which contains less carbohydrates and tolerates the hot weather much better. Hatcho Miso was Tokugawa Ieyasu's favourite and his armies were supplied with the miso because it can be stored for quite a while and can be portable due to its reduced water content. It also has been taken on Japanese expeditions to the South Pole.

History
Hatcho is the place where Hatcho Miso originated and it is "hatcho= eight cho"(cho is an old unit of length used in Japan to measure distance: one cho is equal to 108 metres) away from Okazaki castle where Tokugawa Ieyasu, who founded the Edo feudal government, lived. The Hatcho is located on the banks of the Yahagi River, as it was easy to transport soybeans and sea salt there. Also Hatcho is the best place where high-quality springwater is easily accessible from the granitoid ground in Okazaki and is endowed with the right temperature and suitable humidity in order to make Hatcho Miso. Yahagi soybeans or Nanbu soybeans (Touhoku) and Aiba salt (Kira at the mouth of Yahagi River) were mainly used back then, however currently the ingredients are from all over the nation such as soybeans from Hokkaido and sea salt from Okinawa.

Salt, lumber for miso vats (considered to be Yoshino cedar) and river stones for piling on miso were transported by ship. Half a shipful of salt was unloaded at this place and the rest was carried to Asuke at the upper reaches of the Yahagi River. The salt was transported on foot or by horse from there to Shiojiri along a road called "shio no michi (The road of salt)". Then the empty ship was loaded with a lot of river stones and brought them back to Hatcho. Thus the river stones used currently are from Asuke. It was paid for by miso as a replacement for money and the ship owner left acertain amount of miso for himself and sold the rest in Osaka or Edo.

We come back to the Hatcho Miso.
Savory Hatcho Miso was well appreciated by Tokugawa's armies due to its mobility and long storage resulted from less salt content. Hatcho Miso spread throughout Edo (now Tokyo) as Tokugawa moved the capital to Edo. It also spread throughout the country due to feudal lords' Mandatory Alternate Residence System in Edo. Nevertheless Hatcho Miso currently holds only a10% share whereas kome-miso (rice miso) takes about 80%. The first biggest damage to Hatcho Miso was because of the Tokyo Earthquake in 1923. White kome-miso was brought from Nagano prefecture in relief supplies to help out victims. Furthermore, the Second World War made Hatcho Miso almost completely disappear by bringing kome-miso into the Kanto area as relief supplies. Although Hatcho Miso disappeared, it got the right to supply the Japanese royal family in 1892 and became the daily choice of the Emperor. Even though the system was abolished in 1954, Hatcho Miso is still the Emperor's favorite miso.

"Akadashi Hatcho Miso" is a combination of Hatcho Miso and shiro-miso.
"Tamari" is a fallout of Hatcho Miso. Tamari is the liquid piled up on top of Hatcho Miso during fermentation. It is preferred in the place where mame-miso is eaten.

Much more is here
source : www.yamasa.org


Hatcho Miso Kyarameru 八丁味噌キャラメル Caramels
. . . CLICK here for Photos !


Hatchoo Miso Aisu 八丁味噌アイス icecream, Miso ice cream
. . . CLICK here for Photos !


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mukashimiso, mukashi miso 昔みそ "Miso like in olden times"
prepared by a family in Nerima, Tokyo
in the old style, whith Japanese ingredients and all made by hand.


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tekkamiso, tekka miso てっかみそ【鉄火味噌】 "red hot miso"
red Hatcho miso, mixed with roasted soy beans and chopped burdock or carrots, fried in oil, with sugar, mirin and chili peppers added.
Yamanashi prefecture
. . . CLICK here for Photos !
it is often prepared to eat on top of a bowl of rice or sold in glas bottles.
Reference : Tekka Miso Condiment


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Worldwide use

das Miso
Paste aus vergorenen Sojabohnen
Misosuppe
in Miso Eingelegtes (misozuke)
Miso-Seiher (misokoshi)


Mamemiso, das nur aus Sojabohnen,
Komemiso, das aus Sojabohnen und Reis und
Mugimiso, das aus Sojabohnen und Gerste besteht.

wikipedia : Soyabohnenpaste

miso mo fun mo issho ni suru
miso mo kuso mo issho de aru
Gutes und Schlechtes durcheinander mischen.
lit. Miso und Kacke durcheinander mischen.

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Miso Minzokugaku 民俗学研究 Volkskunde

（卯・辰の日に味噌を作ること）

Shiga ken, Takashima town 滋賀県高島市

Am Tag des Hasen (u no hi) und des Drachen (tatsu no hi) darf man keine Miso machen.
昔、カツという人が味噌を作ってはいけないといわれている卯・辰の日に味噌をつき、弁当のおかずにしてカツ山で仕事をしていた。すると岩が落ちてきて、下敷きになって死んでしまったという。
http://www.nichibun.ac.jp/YoukaiCard/2363314.shtml
http://www.nichibun.ac.jp/cgi-bin/YoukaiDB2/namazu.cgi?query=%cc%a3%c1%b9

味噌長者
貧しい夫婦のところに、痩せ細ったみずぼらしい旅の坊さんが一夜の宿を求めてきた。夫婦は食事すら差し上げることができないからと断ったが、坊さんがそれでもいいと言ったので、夫婦は快く泊めてあげた。翌日、坊さんは家を去るときに何かを念じながら庭にあった古い瓶の周りを廻った。瓶の中には味噌が入っており、それはいくら使ってもなくならなかった。夫婦はそれを売って味噌長者と呼ばれるほど富裕な暮らしができるようになった。
Hyogo prefecture

巳の日 Tag der Schlange im Juni
6月の巳の日が3つあるときに味噌を煮ると、死んでしまってその味噌を食べないものが出るといわれている。
Miyagi prefecture


異僧，麹味噌
ある夫婦者は常に普門品を読むほど信心篤かったが、家貧しく草鞋をつくって生計を立てていた。ある時異僧が家に来て一夜を乞うた。夫婦は貧しさ故断ったが、僧は主人と寝食を共にしたいと、結局宿泊する事になった。翌朝僧は草履を請い、これを履いてぬかみそ桶の周りを、慈願視衆生福聚無量と唱えて出て行った。その桶を開けると麹味噌になっていた。近所の者にあげても尽きなかった。
Hyogo prefecture


山の婆 The old mountain witch and one grain of miso
和尚さんに言われて、小僧が山へ薪をとりに行った昼に味噌の入った握り飯を食べるとき、味噌を一粒落としてしまった。帰りに小僧は山の婆に襲われた。小僧は和尚さんからもらったお札の力で寺まで逃げ戻った。寺まできた鬼婆を和尚は一粒の味噌に化けさせ、小僧に食べさせた。婆は味噌が化けたものだった。
Iwate prefecture


Shamoji rock 杓子岩
箱神社の近くにある杓子岩は、夜に人が通ると「味噌をくれ」と言って杓子を突き出したので、この名をつけられたという。味噌を持って歩く人もそうはいないだろうから、元々味噌を供えて祭った石かと思われる。
Okayama prefecture


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Things found on the way

Miso paste called DARUMA
大だるまみそ


from Fukui, Onoya 平成大野屋
福井県大野市元町１番２号






. "Lucky Ears" (fukumimi 福耳) Miso .


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soba miso そば味噌
with a Daruma Label !


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Miso Jizoo, the Bean Paste Jizo
みそ地蔵, ミソ地蔵, 味噌地蔵



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HAIKU

寒菊や粉糠のかかる臼の端　
kangiku ya ko nuka no kakaru usu no hata - (konuka)

chrysanthemums in the cold -
from the edge of a millstone
rice bran spills over
Tr. Gabi Greve

- Further discussion of this hokku :
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


. fuyugiku 冬菊 winter chrysanthemum .

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. WKD : Kobayashi Issa 小林一茶 in Edo .

おのが味噌のみそ臭さをしらず
your own soybean paste is the only one that doesn't stink like soybean paste --

そば国のたんを切つつ月見哉
蕎麦国のたんを切りつつ月見哉
soba-guni no tan wo kiritsutsu tsukimi kana

flying high praising
local buckwheat noodles
they view the moon
Tr. Chris Drake

The proverb given in the headnote refers to the strong smell or mild stink given off by the fermented soybeans used to make miso beanpaste. Most people I know do not like this stink, which these days is reduced by various styles of processing. Thus the proverb is saying that people only smell the stink of others' bean paste and think the stink of their own bean paste is pleasingly fragrant. This proverb is of course used to refer to self-centeredness, egoism, following self-interest, and so on
. Chris Drake - comments on this Issa Haiku .


. WKD : Buckwheat noodles (soba 蕎麦) .

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フウフする　夫婦仲良く　お味噌汁
fuufu suru fuufu nakayoku o-misoshiru

blowing it cool -
the old couple slurping
miso soup

Gabi Greve 2005
Couple's Day, Februaray 2


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a haiku blog basically, by ALISON
miso soup

haiku talk -
the orange juice comes with
or without bits

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Daruma Miso from Kochi
だるま味噌株式会社


source :　kochilove.blog95


. Daruma from Kochi .


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Related words

***** Tofu (toofu), bean curd Japan

***** Yumiso 柚味噌 (ゆみそ) miso with yuzu citron


WASHOKU : INGREDIENTS
hachoo
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Kaki persimmon Kyorai Arashiyama

[ . BACK to WORLDKIGO TOP . ]
. Persimmon legends and art motives .
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Persimmon (kaki)

***** Location: Japan
***** Season: Various, see WKD
***** Category: Plant

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Explanation

Kaki, 柿 Persimmon
WKD : Kaki Persimmon (kaki, hoshigaki) as Kigo
WKD... various kigo

Diospyros kaki
Sharon Fruit


Kaki-Plate by Gabi Greve

kakinoki, kaki no ki カキノキ（柿の木）persimmon tree


There are said to be more than 1000 different kinds of KAKI in Japan.
渋柿と甘柿 shibugaki and amagaki, bitter and sweet kaki.

Die Sharonfrucht, die nach der Sharon-Ebene in Israel benannt ist, wird oft durch Chemikalien zur Reifung gebracht.


The most important sweet one is Fuyuugaki (fuyugaki) 富有柿 and Jiroo 次郎.

Bitter ones are Hachiyagaki 蜂屋 , and Hiratanenashi 平核無 （ヒラタネナシガキ）and Hatchingaki 八珍柿（はっちんがき）



anpogaki あんぽ柿（あんぽがき）type of bitter persimmon
from Tottori and and Isazawa, Fukushima
福島県伊達市梁川町五十沢（いさざわ)
They become black and hard when dried.
They can be kept 3 months in the refrigerator.
They are mixed in salads or cut finely and mixed with pickles or in yoghurt.
In Wakayama, they grow a type without kernels.
tanenashi anpogaki たねなしあんぽ柿, hiratanenashi　ひらたねなし



Ichitagaki 市田柿（いちたがき）
The most famous dried persimmon
from Ichita, South Shinshuu, Nagano.
長野県下伊那郡高森町の市田地域
They are eaten for the New Year and other celebrations.
"The more kernels there are in a persimmon eaten on the first of January, the richer you will become during this year".
元旦に食べた干し柿から出てきた種の数が多いほど、
その一年で多くの富を蓄えることができる



One last kaki (or a few) is left on the tree to "watch over it"
(kimori gaki 木守柿) kimamorigaki きまもりがき
kigo for autumn
also called "taking care of the children"
komorigaki こもりがき」
komamorigaki こまもりがき

These fruit are eaten by the birds and badgers and other animals.


momo kuri sannen, kaki hachinen 桃栗３年柿８年..
it takes three years to harvest from a peach or chestnut tree
but it takes eight years to harvest from a persimmon tree.


柿が赤くなると医者が青くなる
When the persimmons get red,
the doctor becomes pale (runs out of business).
Because of its vitamins and minerals it is very healthy.


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kushigaki 串柿 ( くしがき) dried persimmons on a stick

prepared in the town of Shigo, Katsuragi, in Wakayama.
They are used as a decoration for the New Year, placed on the mochi, usually in the Kansai area.
In November, there is a Shigo Persimmon Festival
They are grown in the mountains and harvested each day for two month to prepare the dried fruit on skewers, 10 each, for good luck. This is a play with words:
Soto nikoniko, uchi mutsumajii ...
Outside smiling (two and two),
inside a harmonious couple (six on the inside).
So they are put on the stick in the order of two ... six ... two.
The farmer's wife puts them on skewers from morning to evening, for two months. The son binds them in layers to hang out for drying. They are dried under roofs outside and have to be taken care of when the mountain fog comes up. All are quite exhausted each year when the persimmon harvest is over ... and not even a fruit to eat.
auf Spießen getrocknete Persimonen


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korogaki 枯露柿 / 古老柿 （ころがき）
bitter persimmons made sweet
. . . CLICK here for Photos !

It is the job of the farmer to get the persimmons down from the tree. The fomenfolk then do the other preparations.
The skin is peeled, they are then dried in the sunshine for a week or longer in special store shelters outside, until they are very dry and show a white powder outside, which is the natural sugar to make them taste sweet.
They were a special winter treet for many villagers in the mountains and used also for the new year decorations, like the kushigaki above.


Housewifes in the area near Uji in Kyoto also use these korogaki, add some yuzu peel and roll them to small sweets



kakiguruma 柿車 "persimmon rolls"


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Monbei-Gaki 紋平柿(もんべいがき)
aus Takamatsu. a bitter variety, about 300 g heavy.



. WASHOKU
Yamato no tsurushigaki 大和のつるし柿 　
dried persimmons from Nara prefecture
and other persimmon dishes from the Yamato area


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Persimmons in local lore

Once Saint Shinran 親鸞聖人 (1173-1262) on his way to exile in Echigo (now Niigata) stayed over night in a farmhouse. He told the eager farmer Tsujihara Saemon 辻源左ェ門 all about his religion, the New Pure Land Buddhism.
Outside an old grandmother 経田屋太兵衛の老婆 heared his sermon. The next morning, when Shinran passed Keitaya 経田屋, she gave him some persimmons on a stick to eat. Shinran was very pleased about this. He took three seeds out of the persimmons, which had been grilled in the hearth and were half-black, and planted them in the garden,saying: "May they bring forth buds and be witness to my beliefs!" 我が末法世に栄えるならば再び芽を生ぜよ (this is a legend, of course). And for sure, over night three young sprouts came out of the earth and grew into three persimmon trees "sanbongaki" 三本柿. The fruit and kernels of these persimmons have black spots (from the hearth fire) to this day.
Thus the whole village took the name of "persimmon village" kakigichoo 柿木町. People who tried to cut them down were severely punished. One still exists today, with replants over the years. In 1956, the town build a fence around it.
There is now one tree at the tempel Tsujitokuhoo-Ji 辻徳法寺 and its fruit have black spots as if they had been burned down. The abbot knows this: "The three trees in front of Keitaya 経田屋 became old and dry over the years, but one of them was planted to the temple and survived there, and the two others are now lost."
Niigata (Toyama) prefecture, Kurobe Town,Shimoniikawa 新川（にいかわ）/ 黒部市三島


And a sweet with white beans and dried persimmons sold in Kurobe Town in honor of this legend.


黒部市三日市 Kurobe Town , Mikkaichi Town


There is even a haiku about these trees.

佛恩の柿の茂りと見上げたり
butsuon no kaki no shigeri to miagetari

I look up to it -
this leafy persimmon tree
with a Buddha legend

Igarashi Bansui (1899-1920) 五十嵐播水



Shinran had been in exile for five years in Echigo (now Niigata), but was pardoned in1211.
Saint Shinran / More in the WIKIPEDIA !
Shinran lebte 5 Jahre im Exil in Echigo. Neue Joodo Sekte des Reinen Landes. 浄土真宗


. . . . .

Der Heilige Shinran und die drei Persimonenbäume
Shinran (1173-1263) war ein buddhistischer Mönch, bekannt als Begründer der „Neue Sekte vom Reinen Land“. Er studierte zunächst mehr als 20 Jahre lang in Kyoto im Bergkloster auf dem Hiei-Zan, distanzierte sich dann aber von der Lehre des esoterischen Buddhismus und folgte Honen (1133-1212), der die „Sekte vom Reinen Land“ begründet hatte und eine einfache, fromme Anrufung des Buddha Amida propagierte. Nach Streitereien mit den orthodoxen Lehren des Buddhismus wurde Honen und bald auch Shinran in die Verbannung geschickt. Auf seinem Weg in die Verbannung nach Echigo (heute die Präfektur Niigata) ereignete sich die folgende Episode.

Shinran übernachtete im Haus des Bauern Tsujihara Sa-emon in einem Dorf in der Nähe der heutigen Stadt Kurobe. Die beiden Herren verstanden sich auf Anhieb und Shinran verbrachte die ganze Nacht damit, dem Bauern seine Lehre zu predigen. Eine alte Nachbarin hörte ebenfalls interessiert zu. Als Shinran am nächsten morgen weiterziehen wollte, kam die Alte und brachte ihm ein paar Persimonen als Wegzehrung. Er verpeiste sie sofort, nahm die drei Kerne, die von der Herdasche schon fast schwarz waren, und pflanzte sie im Vorgarten der alten Frau mit dem Spruch: „Mögen sie sprießen und Frucht bringen, so wie meine neue Lehre!“ Und siehe da, bereits am nächsten Morgen begannen sie zu sprießen und drei stattliche Persimonenbäume wuchsen heran. Die Früchte und die Kerne haben bis heute schwarze Stellen.

Diese drei Bäume wurden liebevoll gepflegt und immer wieder durch Aufpfropfen erhalten, aber zwei davon gingen im Laufe der Zeit doch ein, während der dritte nach dem Umpflanzen in das Gelände des Tempels Tsujitokuhoo-Ji bis heute überlebt hat und hinter einem stattlichen Steinzaun hoch aufragt. (foto erwünscht)
In der Stadt Kurobe wird heute in Erinnerung an den Aufenthalt des Heiligen Shinran eine Waffel mit süßem weißem Bohnenmus und kleinen Persimonenstücken verkauft, die den stolzen Namen trägt „Die drei Persimonenbäume“ (sanbongaki).

Als der Haiku-Meister Igarashi Bansui (1899-1920) einmal hier vorbeikam, schrieb er folgendes Kurzgedicht:

butsu-on no kaki no shigeri to miagetari

hoch sehe ich auf –
dieser grünende Persimonenbaum
mit einer Buddhalegende


Die „Sekte des reinen Landes“ nach den Lehren von Honen und Shinran, mit dem Westlichen und Östlichen Tempel Hongan-Ji in Kyoto als Mittelpunkt, ist inzwischen weltweit verbreitet. Auch in Deutschland gibt es Gruppen, die dieser Lehre folgen.


. Honganji 本願寺 Hongan-Ji, Hongwanji . Kyoto


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Rakushisha 落柿舎（らくししゃ）
"Hermitage of the fallen persimmon"
is the cottage of Genroku poet Mukai Kyorai 向井去来.
Kyorai was one of ten disciples of the haiku poet, Matsuo Basho.

The cottage was listed in the Shui Miyako Meisho Zue, an Edo period travel book that listed famous places to see in Kyoto. The name of the place is derived from a story of how Kyorai achieved enlightenment.
As the story goes, Kyorai had forty persimmon (kaki) trees planted around the hut. One autumn, when they were heavy with fruit, he had arranged to sell the persimmons. But during the night before they were to be picked, a great storm arose. The following morning, not a single persimmon remained on the trees. As a result Kyorai was enlightened and from that point forward called the hut and garden, Rakushisha or 'the cottage of the fallen persimmons'. The poem he wrote for the occasion is inscribed on a stone in the garden:

かきぬしや こずえはちかき あらしやま
柿主や梢はちかきあらし山
kakinushi ya kozue wa chikaki Arashiyama

Master of Persimmons
Treetops are close to
Arashiyama

There's a bit of word play here. Arashiyama is a mountain near Kyoto but it means literally 'Storm Mountain'.

Basho visited here three times, in 1689, 1691 and 1694.
source : jgarden.org : Rakushisa


Main Entry
. Mukai Kyorai 向井去来 (むかい きょらい) .
1651 - 1704



. Mukai Chine 向井千子 . (? - 1688)
his sister, who died very young, age 25 only.



source :　Naokimi Yamada - facebook

yagate chiru . . .


Basho in Saga
Eight Basho haiku, one renku, seven passages of prose and two of his letters,
Translations and Commentary by Jeff Robbins - Assisted by Sakata Shoko
- source : writersinkyoto.com - (Robbins) -


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Arashiyama 嵐山 "Storm Mountain"
is a district on the western outskirts of Kyoto, Japan. It also refers to the mountain across the Ōi River, which forms a backdrop to the district. Arashiyama is a nationally-designated Historic Site and Place of Scenic Beauty.



Iwatayama Monkey Park
"Moon Crossing Bridge" (渡月橋,Togetsukyō), Togetsukyo
tombstone of the Heike courtesan Kogo of Sagano
hamlet of Kiyotaki and Mt Atago
Kameyama koen
©　More in the WIKIPEDIA !


六月や峯に雲置あらし山
rokugatsu ya mine ni kumo oku Arashiyama

Matsuo Basho 松尾芭蕉


the six month -
clouds are laying on the summit
of Mount Arashiyama
Tr. Gabi Greve



the sixth month --
with clouds laid on its summit
Mount-Arashi
Tr. Ueda Makoto


Basho is referring to the sixth lunar month.


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .



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Dishes with persimmons 柿料理 kaki ryoori



The most representative food of autumn in Japan.
Rich in vitamin C and carotin.

They can be cut finely and mixed with meat and curry dishes.
The stem is dried and made in to a kind of Chinese medicine, shitii 柿蒂（シテイ), good for cough.

The leaves contain Vitamin C, B and K and other minerals. They are also made to a kind of tea-medicine. Their antibacterial properties make them good for wrapping sushi rice.
kaki no ha sushi （柿の葉寿司）
(kakinoha sushi) Sushi-Reis umwickelt mit Persimonen-Blättern
The fresh leaves of spring are made into tempura.



kaki no sunomono 柿の酢の物 prepared with sweet vinegar
. . . CLICK here for Photos !

kaki no aemono 柿の和え物 with tofu dressing
. . . CLICK here for Photos !


kaki no ha sushi （柿の葉寿司）Sushi wrapped in Persimmon leaves
speciality from Nara, Wakayama, Ishikawa prefectures.
In Nara, the leaves are pickled with salt and let ferment. It is sold at the airport and train stations.
Meat from Salmon, tai and anago is put on the sushi rice.
. . . CLICK here for Photos !



often used in the temple kitchen
for shoojin ryoori 精進料理.

jamu 柿ジャムpersimmon jam

Wagashi . Japanese Sweets
Persimmon and Sweets

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Worldwide use

Persimone, Diospyros kaki. Kakipflaume; Sharonfrucht.


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Things found on the way


*****************************
HAIKU



串柿が障子に残す影三つ　　
kushigaki ga shooji ni nokosu kage mitsu

three shadows
from persimmons on a stick
on the paper door　　

Hayu はゆ

kushigaki, kigo for autumn

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柿くへば鐘が鳴るなり法隆寺　
kaki kueba / the famous persimmon haiku
Masaoka Shiki
kaki kueba kane ga naru nari Horyuji


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Related words

***** aogaki 青柿 (あおがき) green persimmon
kigo for late summer


***** WASHOKU : INGREDIENTS

. PLANTS - - - the Complete SAIJIKI . 　

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #kaki #persimmon -
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Bento, Bentoo ... Lunchbox

[ . BACK to WORLDKIGO TOP . ]
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Bento

Bento, bentoo 弁当　lunch box, Lunchpaket
ekiben,駅弁 famous lunch boxes at every station, Bahnhofs-Bentō
bentoobako, bentobako, boxes for this lunch 弁当箱

Bentō; O-Bentō, Lunch-Paket
Bentō-Schachtel; Frühstückskasten, Bentoschachtel


gekiyasu bentoo　激安弁当 extremely cheap lunchbox
On July 10, they sold three different types of delicious lunchboxes for 198 YEN in Hyogo prefecture, Kakogawa town, with rice and five pieces of side dishes, for example fried fish or a large croquette.
198円弁当
198円焼きそば弁当 Yakisoba bento
198円カレー弁当 Curry bento

There is a real war out there for cheaper and yet better lunchboxes.


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jikiroo じきろう(食籠) food box with a lid
. . . CLICK here for Photos !
. . . hakkaku jikiroo 八角喰籠 (はっかくじきろう) octagonal food box
Those old ones of Negoro laquer are especially famous.
. jikirou　食籠 jikiro - lidded food container .



juubako じゅうばこ (重箱) food box with many layers
. . . CLICK here for Photos !
..... sagejuu さげじゅう(提げ重) box with a handle


koori 行李（こうり) boxes from woven bamboo or willow
They could be thrown away after finishing lunch.


shookado bentoo (松花堂弁当)
A traditional black-lacquered Japanese bento box.


warigo 破り子 cypress containers
since the Heian period, made of thin sheets. Usually with a lid. A kind of magewappa.
Mentsuu めんつう(面桶), menpa めんぱ/ mentsu めんつ
for example
Warigo Soba from Izumo
. . . CLICK here for Photos !


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Selling BENTO at the station



aisai bentoo 愛妻弁当
"lunch prepared by a loving wife"
Prepared by the housewife for her family early in the morning. Most condiments are sold as frozen food to make things easier nowadays.


Many workers carry a kind of thermo with three layers for rice, sice dishes and a container for miso soup, whith all food kept warm until the lunchbreak.
. . . CLICK here for Photos !


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Bentoobako ― Lunchboxes with Daruma
bentoobako 弁当箱 Bentobako






cat for lunch

- Shared by Toshiya Miyamoto -
Joys of Japan, 2012



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Issunbooshi bentoo 一寸法師弁当
Issun-Boshi Bento for Tom Thumb
From the Gion Quarter of Kyoto. Yuba tofu skin, Nanbanzuke pickles, kuruma ebi shrimps, local chicken.
Kyoto Obanzai おばんざい vegetables and food from Kyoto

Däumling-Bento

Issunboshi ... The Legend of Tom Thumb 　


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Rokuben, Bento for a kabuki performance in Oshika Village, Nagano
ろくべん, 大鹿歌舞伎
Prepared since the Edo period to be enjoyed whilst watching the village kabuki. Each household prepares its own in laquer boxes with the family crest, so when they share some boxes it will always come back to its owner.
Salted squid, chikuwa, green beans (ingen), pumpkin and other seasonal vegetables, altogether six (roku) items, hence the name. Mixed Rice (mazegohan) was added in one layer of the box.
Since the village is sourrounded by high mountains, it was impossible to get fresh fish.

. . . CLICK here for more kabuki Photos !


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warigo bentoo わりご弁当 bento for the village kabuki
土庄町の肥土山地区、中山地区で農村歌舞伎
Kabuki-Bentoo from the Island Shodoshima
WARIGO is the name for the wooden box of each family.
. . . CLICK here for Photos !
A performance each year at the shrine Hachiman Jinja was the stage for a village kabuki. Sometimes more than 250 meals were prepared for the village and the actors.
Rice was cooked, as sushi or Inarizushi.
Cooked food was konnyaku, lotus, chikuwa, carrots, goboo, konbu and dried radish.



WASHOKU
Dishes from Shoodoshima 小豆島


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chuuka bentoo 中華弁当 with Chinese food.

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hinomaru bento 日の丸弁当
"bento like the Japanese flag"
only white rice and a red pickled plum (umeboshi) in the center.
. . . CLICK here for Photos !

. hinomaru, hi no maru 日の丸 the Japanese Flag .
and
The Good Luck Flag, known as
hinomaru yosegaki (日の丸寄せ書き)


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makunouchi bentoo 幕の内弁当 "eaten between the curtsins" during a Kabuki performance in Old Edo.
with a slice of salmon, an eggroll, pickled plums and other traditional fair.
. . . CLICK here for Photos ! It will make your mouth water !


noriben 海苔弁 slices of nori dipped in soy sauce cover the cooked rice.
A very simple form for busy mothers.

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shidashi-ya しだしや【仕出し屋】catering
Restaurant, das Essen auf Bestellung liefert.



The Shidashiya of Kyoto are especially famous.
They cater for private events and also deliver to temples and tea masters. Many prepare most of the food in their own kitchen and then go to the temple kitchen to prepare a hot soup or cook rice ready eat at the tea ceremony right to the minute. Many have a long tradition with their customers and wooden boards with the names of their client temples, for example, hang at their entrance. They often have long discussions with a priest or tea master about the food, which must be seasonal and beautifully arranged on special dishes.


shidashi bentoo 仕出し弁当 made in a restaurant and delivered for lunch at special occasions, like a funeral or meeting.
similar to
demae 出前 ordering food from a restaurant



okamochi　岡持ち special box for delivering food
food delivery case

usually with a lid or doors a the side and various shelves to store the food.
oka means "hill", maybe a distortion of oke 桶 bucket. Or the food is heaped like a mountain "oka" inside.


岡持にうごくもしれぬ海鼡哉
okamochi ni ugoku mo shirenu namako kana

in the delivery box
it is maybe still moving
this sea slug . . .
Tr. Gabi Greve

Tagaya Kioo 多賀谷亀翁 Tagaya Kio
Haikai poet of the middle Edo period.




okamochi from the Edo period

- - reference - -


. Okamochi for delivering sushi .
sushiuri, sushi-uri 鮨売り / すし売り Sushi vendor in Edo


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Shookadoo Bentoo 松花堂弁当 Shokado Bento Kyoto Kaiseki


sushizume 鮨詰め round box filled with sushi pieces


tori bentoo, shortend to TORIBEN 鳥弁当 with slices of grilled chicken
. . . CLICK here for Photos !
speciality of Gunma prefecture


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Famous Ekiben Station Lunchboxes

WASHOKU : Ekiben 駅弁 Station Lunch Box
Lunchpaket vom Bahnhof

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kuukoo bentoo 空港弁当 lunchbox at an airport
soraben 空弁(そらべん)
Since 2003, even airports serve special bentos for their visitors with local specialities, to be eaten on the spot or taken home as souvenir.
. . . CLICK here for Photos !


Chuubuu Kokusai Kuukoo Central Airport
misokatsu sando みそかつサンド Sandwich with kotelette in miso
. . . CLICK here for Photos !


Haneda Kuukoo 羽田空港 Haneda Airport
michiko no hamayaki sushi みち子の浜焼き鯖寿司 Sushi
with fish from Wakasa Bay
. . . CLICK here for Photos !


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quote
Bentō (弁当 or べんとう, Bentō) is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish. Containers range from disposable mass produced to hand crafted lacquerware. Although bento is readily available in many places throughout Japan, including convenience stores, bento shops (弁当屋, bentō-ya), train stations, and department stores, it is still common for Japanese homemakers to spend considerable time and energy producing an appealing boxed lunch.

Bento can be very elaborately arranged. Contests are often held where homemakers can compete for the most aesthetically pleasing arrangements. The food is often decorated to look like people, animals, or characters and items such as flowers and plants. This style of elaborate bento is called kyaraben キャラ弁 (kyara : character bento).

History
The origin of bento can be traced back to the late Kamakura Period (1185 to 1333), when cooked and dried rice called hoshi-ii (糒 or 干し飯, literally "dried meal") was developed. Hoshi-ii can be eaten as is, or can be boiled with water to make cooked rice, and is stored in a small bag. In the Azuchi-Momoyama Period (1568 to 1600), wooden lacquered boxes like today's were produced and bento would be eaten during a hanami or a tea party.

In the peaceful and prosperous time of the Edo Period (1603 to 1867), bento culture spread and became more refined. Travelers and sightseers would carry a simple koshibentō (腰弁当, "waist bento"), consisting of several onigiri wrapped with bamboo leaves or in a woven bamboo box. One of the most popular styles of bento, called makuno-uchi bentō ("between-act bento"), was first made during this period. People who came to see Noh and Kabuki ate specially prepared bento between maku (acts). Numerous cookbooks were published detailing how to cook, how to pack, and what to prepare for occasions like Hanami and Hinamatsuri.

In the Meiji Period (1868 to 1912), the first ekibentō or ekiben (駅弁当 or 駅弁, "train station bento") was sold. There are several records that claim where ekiben was first sold, but it is believed that it was sold on 16 July 1885, at the Utsunomiya train station, and contained two onigiri and a serving of takuan wrapped in bamboo leaves. As early schools did not provide lunch, students and teachers carried bento, as did many employees. A "European" style bento with sandwiches also went on sale during this period.

In the Taishō period (1912 to 1926), the aluminum bento box became a luxury item because of its ease of cleaning and its silver-like appearance. Also, a move to abolish the practice of bento in school became a social issue. Disparities in wealth spread during this period, following an export boom during World War I and subsequent crop failures in the Tohoku region. A bento too often reflected a student's wealth, and many wondered if this had an unfavorable influence on children both physically, from lack of adequate diet, and psychologically, from a clumsily made bento or the richness of food. After World War II, the practice of bringing bento to school gradually declined and was replaced by uniform food provided for all students and teachers.

Bento regained its popularity in the 1980s, with the help of the microwave oven and the proliferation of convenience stores. In addition, the expensive wood and metal boxes have been replaced at most bento shops with inexpensive, disposable polystyrene boxes. However, even handmade bento have made a comeback, and they are once again a common, although not universal, sight at Japanese schools. The Bento is still used by workers as a packed lunch, by families on day trips, for school picnics and sports days etc. The Bento, made at home, is wrapped in a furoshiki cloth, which acts as both bag and table mat.

In 2003, airports started offering an analogous version of the ekiben: bento filled with local cuisine, to be eaten while waiting for an airplane or during the flight.
©　More in the WIKIPEDIA !


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Worldwide use


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Things found on the way


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HAIKU

駅弁に掌のひら程の鮭がつき　　
ekiben ni te no hira no shake ga tsuki

station lunchbox ...
a piece of salmon
the size of my hand　　　　　　　

Hoshi Reiko 星令子


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駅弁に鮭のフライも郷土色　　
ekiben ni shake no furai mo kyoodo iro

the fried salmon
of this station lunch box also
has the color of home

Shunsui 春翠



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Related words

***** WASHOKU : Regional Japanese Dishes

***** Sansai 山菜 　Mountain vegetables


***** WASHOKU : General Information and References
bentoo, bentou, bentoh, Deutschland
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