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ORIGINAL IS HERE
http://wkdkigodatabase03.blogspot.com/2008/02/buds-of-trees.html





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Buds of trees (ko no me)

***** Location: Japan
***** Season: All spring
***** Category: Plant

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Explanation

Tree buds, who would not think of spring immediately. And in Japan, a lot of the sprouts end up on the dinner table and are eaten as tempura or in miso soup.

Some buds are early, some later in spring. Their beauty and vitality has been the theme of poetry since olden times. Their colors range from light greet to pink or even red.




tree buds, ko no me 木の芽 (このめ)

buds from special trees with names, nanoki no me
名木の芽（なのきのめ)
(like maples etc. see below)

..... ki no me きのめ、medachi 芽立（めだち）
..... kigi no me　木々の芽
mebuku 芽吹く（めぶく）
budds are swelling, kono me haru 木の芽張る（このめはる）

rain on the tree buds, konome ame
木の芽雨（このめあめ）
mountain with budding trees, konome yama
木の芽山（このめやま）

fence of budding trees, konome gaki
木の芽垣（このめがき）



sprout, tiller, shoot, bud, hikobae 蘖 (ひこばえ)
..... hikobayu ひこばゆ , yago　やご
late spring
Coming out of cut-down trees or from the side of the stem or branches, they show great vitality and life energy.



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mulberry tree buds, kuwa no me 桑の芽（くわのめ）


buds of the willow, yanagi no me 柳の芽 (やなぎのめ)
..... me yanagi 芽柳（めやなぎ）,
budding willow trees, bebari yanagi 芽ばり柳（めばりやなぎ）


mountain pepper buds, sanshoo no me
山椒の芽 (さんしょうのめ)
Also pronounced as "ki no mi" 木の実.


maple buds, kaede no me 楓の芽 (かえでのめ )


buds of the Chinese matrimony vine, kuko no me
枸杞の芽（くこのめ）
picking buds of the kuko vine, kuko tsumu 枸杞摘む（くこつむ）

They are used for Chinese medicine (kampo), so are the little red fruit later in the year.



tara no me, buds of the angelica tree
楤の芽 (たらのめ)
..... tara no me 多羅の芽（たらのめ）, udo modoki うどもどき、udome うどめ、tarame たらめ、
picking tara buds, tara tsumu 楤摘む（たらつむ）
They are a delicacy prepared as tempura ! and have the taste of spring. In my area, many people pick the wild ones in the afternoon to have them real fresh for their dinner.


devil's walking stick (tree), Japanese angelica tree
(Aralia elata), tara no ki たらの木 (たらのき, タラノキ)


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time for the tree buds, ko no me doki
木の芽時 (このめどき)
..... medachi doki 芽立時（めだちどき）

before the budding, medachi mae 芽立前（めだちまえ）

wind on the tree buds, konome kaze 木の芽風（このめかぜ）

spring wind on tree buds, konome harukaze　木の芽春風
spring rain on tree buds, konomi haruzame 木の芽春雨

fine weather on tree buds, konome bare 木の芽晴（このめばれ）




© Photo by Gabi Greve, 2007


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Worldwide use


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Things found on the way


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HAIKU

朝夕に 雫のふとる 木の芽哉
asayuu ni shizuku no futoru konome kana

morning and evening
the dew swells
on the buds

Chiyo-ni (1703-1775)
Tr. Patricia Donegan & Yoshie Ishibashi





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一雫こぼして延びる木の芽かな
hito shizuku koboshite nobiru konome kana

one drop falls
and it swells -
this tree bud

有井諸九 . Arai Shokyuu （1714～1781）
Tr. Gabi Greve

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Some Haiku by Issa

木々おのおの名乗り出たる木の芽哉
kigi ono-ono nanori idetaru ko no me kana

every tree
with its calling card...
spring buds



木々もめを開らくやみだの本願寺
kigi mo me o hiraku ya mida no honganji

the tree buds, too
open up...
Amida's Hongan Temple



深山木の芽出しもあへず喰れけり
miyama-gi no me dashi mo aezu kuware keri

deep mountain trees--
soon as buds appear
they're eaten



茨の芽も皆々人に喰れけり
bara no me mo mina-mina hito ni kuware keri

even wild rose buds--
all eaten
by people

Tr. David Lanoue


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木々の芽や新宅の庭とゝのはず
kigi no me ya shintaku no niwa totonowazu

The buds come out on the trees,
But the garden of the new house
Is not yet natural.

Masaoka Shiki 正岡子規
Tr. Blyth

Blyth's comment:

Thoreau says, of Wealland [s/b Welland] Canal:
"In the lapse of ages, Nature will recover and indemnify herself, and gradually plant fit shrubs and flowers along its borders....Thus all works pass directly out of the hands of the architect into the hands of Nature, to be perfected."

But what is interesting in Shiki's verse is the fact that it is the buds of the trees that bring out in reverse, the newness of the garden.



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Related words

BUDS of other plants



peony buds, botan no me 牡丹の芽 (ぼたんのめ)
early spring
These plants are rather indifferent toward the cold.


rose buds, bara no me 薔薇の芽 (ばらのめ)
early spring
The rose buds are a bit later than the peonies, usually in March. Some start in tints of pink, others rather green, some are round, some rather oblongated, others quite sharp. You can feel the power of life in these small buds.

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blue spring sky -
the sound of a bud
ready to burst








rosebuds in snow -
the softness of his hand
on my shoulder




© Photos and Haiku by Gabi Greve, 2007


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***** Young leaves (wakaba, Japan)


Photo © Gabi Greve


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BACK TO

WASHOKU : Mori no Megumi

WASHOKU : General Information

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Restaurants Menu

[ . BACK to WORLDKIGO TOP . ]
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Restaurants

***** Location: Japan
***** Season: Topic
***** Category: Humanity

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Explanation

There are many types and varieties of restaurants and eateries in Japan, from the highly expensive to the very cheap.

Let us look at some of them, starting from the most expensive ones.

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Serving Kaiseki Ryori 懐石料理, maybe the most expensive, many are located in Kyoto and the other big towns. Often you need a special introduction to go there and NEVER ask for the price of the food!


和食　 料理店 Washoku　Ryooriten, Restaurants serving only Japanese food. Many have a long tradition and their chefs take great pride in working at a famous place.

食堂 Shokudoo, shokudo, serving Japanese food, often near a station or an area where many people take lunch outside. Some can be quite cheap and are just a large living-room like space in the ground floor of a private home, run by a couple.


taishuu inshokuten 大衆飲食店
restaurant for the masses
often serving cheap Chinese food.


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Specialty Restaurants

Along the many beaches you find the
Amimoto ryoori, 網本料理, food served from fresh catches of the day.
Amimoto is the name for the local boss, who lends boats and equipment to the fishermen.

In the mountains there are still some places specialized on
Matagi ryoori, マタギ料理, the cuisine of the hunters, mostly wild boar and deer.


Curry Rice Shops, karee raisuya カレーライス屋They are specialized for the Japanese version of the Indian Curry. Sometimes it is just a counter with 10 seats, run by a couple.


Soup restaurants, raamenya ラーメン屋Some serve all kinds of soups, some only local ones an area. So you can have your favorite Nagasaki or Sapporo Ramen anywhere in Japan.
. . . CLICK here for Photos !


Sushi Bars, sushiya, 寿司屋
Some are so expensive, you never check the price of any dish and just eat what the master serves you. Often the guests are regular patrons (Stammgast).
Some are food chains and serve any dish for a small amount, like 100 yen or 150 yen. The one's with bands where the dishes roll around the counter, kurukuru sushi くるくる寿司 are of this type. You staple the small dishes at your side and a waiter counts them before writing the bill.

Raw Fish : Sushi, sashimi, sushi and .. rice balls (onigiri)


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ryootei　料亭　first-class Japanese restaurant

Often you need the introduction of a friend to be admitted.




Shinise Ryootei 老舗料亭
Ryotei with a haiku meeting and delicious seasonal food :
Kumiko san 若女将

source : www.okami-kumiko.com


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Family restaurants, ファミリーレストラン, mostly restaurant chains all over Japan, like Denny's.
Many are specialized on "Western Food" yooshoku 洋食, some have a free service of drinks.
. . . CLICK here for Photos !


famiresu ファミレス "family restaurant"
famireus mooningu ファミレスモーニング
family restaurant morning servise
. . . CLICK here for Photos !

The most popular restaurants of this kind are

Aiya 藍屋
Bamian (serving Chinese food) バーミアン
Coco's ココス
Denny's デニーズ
Gusto ガスト
Jonathan ジョナサン
Saizeria サイゼリア
Skylark スカイラーク
Yume-An 夢庵 Washoku
Zensho ゼンショー


After 2010, family restaurants are less popular since families have to tighten the budgets.


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



Fast food chain restaurants ファーストフード, like McDonald, Mister Donuts ミスタードーナツ or Starbucks.
Lotteria to give refunds if customers do not like new hamburger "zetsumyo" for 360 Yen, July 2009.
Lotteria
. . . CLICK here for Photos !

Fast Food Gourmet ... the Japanese Version


Hanbaiki 販売機 vending maschines for food



yooshokuya 洋食屋 restaurants with western food
like omuraisu, katsu cotelettes, hanbaagu hamburgers, ebifurai deep-fried shrimp, hayashi raisu hashee, rizotto rice and many more.
gohan ご飯 in bowls is not served, but raisu ライス　on a plate, to be eaten with the fork.
. . . CLICK here for Photos !
Some have a bit of tradition since the Meiji restauration and opening of Japan and owners in the fourth generation still keep the taste of their great-grandfathers.
The first were around Yokohama when the port opened for foreigners after 1868.


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Many restaurants serve a cheap daily changing course
higawari ranchi 日替わりランチ
in Kagawa this is called

taimu ranchi タイムランチ / 日替わりタイムランチ
(lunch time, lunchtime is ranchi taimu ランチタイム).


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Izakaya, 居酒屋, public drinking house, the German KNEIPE, where workers take a sip before going home. Often located close to the station.
Some are chain restaurants, others are just small establishments on the ground floor of a home, run by a couple.
You get a free appetizer (otooshi in Kanto, tsukidashi in Kansai) before ordering.

These are most often also called "Red lampions" aka choochin、赤提灯, because such an item is hung outside the restaurant.

Lately we also have "Green lampions", midori choochin、緑提灯
They serve healthy food, using naturally grown vegetables, chicken or natural fish from the area only.
The owners are proud to contribute to environmental conservation of resources.
In Kanto, owners are called TENCHO 店長, in Osaka, TAISHOO 大将.



Izakaya in Edo 江戸の居酒屋


- quote -
Izakaya, literally means “stay-in” (i) (liquor shop” (sakaya);
these are much-loved local establishments for casual drinking and dining.
It is said that izakaya were started in the Edo Period (1603-1867) when sake was sold at large in individual servings. People would drink in front of the liquor shops, so eventually the shops began to serve simple foods to go with it. As matter of fact, you can still find some liquor shops that have places to sit and drink with simple finger food today.
- source : japan.stripes.com -

. Food vendors in Edo .

. Toshimaya 豊島屋 first Izakaya in Edo (1596) .


A new type of Izakaya, where all food costs only 270 Yen.
全品270円居酒屋 . 金の蔵Jr.
Open since August 20, 2009. They want to become a nationwide chainstore.
東京都新宿区新宿3-35-18
全品299円居酒屋　金の蔵Jr.
全品300円居酒屋　金の蔵Jr.
. . . CLICK here for Photos !
Check their menu HERE
http://r.gnavi.co.jp/g078868/menu4.htm



Izakaya ... die japanische Kneipe

CHOOCHIN, lanterns and restaurants 提灯とだるま


WKD : Izakaya - The Japanese Pub Cookbook
Mark Robinson

Izakaya More of my own PHOTOS !



Kushiyaki 串焼き
fish, meat, shellfish, or vegetables grilled on skewers
. . . CLICK here for Photos !


robatayaki 炉辺焼き grilling and cooking by the fireside
Guests sit around an open fireplace and enjoy barbequed seafood, meat and vegetables.
. . . CLICK here for Photos !
am offenen Holzkohlenfeuer Gegilltes

- quote -
In Japanese cuisine, robatayaki (炉端焼き, literally "fireside-cooking"),
often shortened to just robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food on skewers are slow-grilled over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of seafood and vegetables, but other kinds of food that are suitable for grilling may also be offered.
Robata originates from a centuries-old country style of cooking by northern Japanese fishermen around a communal hearth (irori) that serves both as a cooking area and a source of heat, found on the northernmost island of Japan, Hokkaido.
- - - More in the WIKIPEDIA !




Yakitoriya 焼き鳥屋
Specialize in chicken dishes.


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Hotels and Ryokan, ホテル、旅館 also serve food, mostly of local and seasonal flavor.
One speiality are the temples where you can stay over night and sample the "food of the monks", shojin ryori, shoojin ryoori 精進料理, vegetable dishes. You are also expected to take part in the morning prayer sessions and sometimes a bout of cleaning, gardening or oher temple work, samu 作務.
These places are called shukubo, shukuboo 宿坊. Mt. Koya is especially famous for its shukubo and in the evening, after your meager meal, you can go to the center of the huge temple compound and sample a bit of the "water of wisdom", hannya no mizu 般若の水.
Koya San in Wakayama 高野山　和歌山県

At a ryokan, the O-Kami san おかみさん, O-Kami, is in charge of caring for the visitors and their entertainmens (motenashi 持て成し) while the husband or sun is handling the kitchen as itamae　板前, the chef.
. . . CLICK here for Photos of O-Kami san !
Many ryokan take great pride in a long history of "motenashi no kokoro" おもてなしのこころ, entertaining the guests with utmost care.


. Hatago 旅籠, 旅篭 Lodging in the Edo period 　


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Yatai, 屋台 food stalls, pushcart stalls, used to be more common, are now under stricter hygienic control. They also were located close to train stations, even under the rails in the most noisy areas.
Some were used by two people, one cook and one
hikiko 引き子 puller of the yatai。
In some towns we now have "food stall villages", yatai mura, where many are located together to share water supply and toilets.
. . . CLICK here for Photos !

. Edo Yatai 江戸屋台 Food stalls in Edo .




The most famous three ones were for Sushi, Tenpura and Soba noodles. The nihachi soba (80% buckwheat and 20% wheat) was mostly frequented.
There were about 7600 yatai in Edo, because there were so many single men coming here to work who needed food.
The yatai was carried around, but it had all that was needed. A lamp (andon) at one side, stove (kama) at the other.



Yatai selling cheap food are also part of every festival, standing on both sides of the acces road to the festival ground.

The modern version of the YATAI is a truck equipped like a small kitchen. Especially during festivals or during lunchtime in the cities they show up or bring pre-cooked food and sell it rather cheap to the visitors and office workers.

They also used to come around local neighbourhoods to sell soup and other food in the evening, sounding as special song so you knew the "Ramen Car" was approaching. You bring your own bowl to get the noodle soup or grilled sweet potatoes.


YATAI in FUKUOKA


. Tempura yatai (stall)　天ぷら屋台 .
- (Fukagawa Edo Museum)

. Welcome to Edo　江戸 ! .

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Michi no Eki 道の駅 "Station at the Roadside"
are stop-overs along national roads, where you can have a cheap meal of local specialities. They also have stores selling the local specialities and fresh vegetables of the area.
Some are quite famous, for example the one in Okutsu Hot Spring, Okayama prefecture, where the local housewives prepare their home-made food and sell it for "all you can eat" for a rather cheap price. The variety of dishes and sweets is great and every day numbers of tourist buses flood the parking area during lunchtime.
. . . CLICK here for Photos !

WASHOKU : Roadside stations (michi no eki 道の駅)


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Chain food stores also sell o-bento and some provide a space where you can eat too.
hokahoka bento　ほかほか弁当. . . CLICK here for Photos !
Some of them are open for 24 hours and quite frequented by the young office workers.


Bento and Ekiben
弁当, 駅弁, lunchboxes sold at the station.
Lunchpakete

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Kissaten, cofee shops

Fruits Parlor for sweets and ice creams


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Chaya, tea shops, tea stalls 茶屋
(in the contracted form, it reads JAYA)

You can still find them on the road to a remote mountain temple. They serve tea and light refreshments of the area.
They were quite common along the many official travelling roads (kaidoo　街道) leading to Edo (now Tokyo).
Also called "Water Tea Shops", mizujaya 水茶屋 (みずぢゃや) or chamise 茶店(ちゃみせ).

O-Sen no Chaya お仙の茶屋 at the famous shrine Kasamori Inari during the Edo period

Teahouse of Doshinbo Nonko 道心坊能古の茶屋跡 and a haiku by Matsuo Basho

Dango chaya だんご茶屋 Tea stall selling dumplings, Mt. Utsu and Poetry

Haiku Chaya at Temple Iyadani-Ji, Shikoku Pilgrimage 俳句茶屋

Some chaya are even KIGO for haiku :
stall selling tea made with fresh water
..... shimizujaya 清水茶屋（しみずぢゃや）
teahouse at a waterfall, takimijaya 滝見茶屋 (たきみぢゃや)


Hanami chaya 花の茶屋（はなのちゃや）
Tea stall during the cherry blossom viewing season

Tsukimijaya 月見茶屋 (つきみじゃや)
tea house for moon viewing



秋近き心の寄るや四畳半
aki chikaki kokoro no yoru ya yojoohan

sensing autumn's approach
four hearts draw together
in a small tea room

. Matsuo Basho .
Tr. Makoto Ueda

The "tea room with four and a half mats 四畳半" is a small one for the tea ceremony.


. niuriya, niuri-ya 煮売屋 / 煮売り屋 / にうりや selling simmered, boiled food .
saiya 菜屋
niurizakaya 煮売り酒屋 selling simmered food and sake
ichizen meshiya 一膳飯屋 quick lunch vendor
ochazuke ya お茶漬け屋 selling o-chazuke
- niuribune　煮売船 / 煮売り船

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Antenna Shops アンテナショップ in Tokyo from every prefecture
satellite shops
to sample regional specialities
Furusato Antenna Shops (Chiho Bussan Kan　地方物産館)
. . . CLICK here for Photos !

quote Japan Times Feb. 26, 2009
Prefecture satellite shops proliferate in Ginza
Tokyo's glitzy Ginza district is becoming the new platform for satellite shops opened by various prefectures to introduce their local specialties and offer tourism information.
Gunma and Tottori opened such shops last summer, and Yamagata will relocate its Tokyo outlet to Ginza this spring.
A growing number of shoppers are flocking to such stores, boosting sales and drawing new local specialty shops to the district in Chuo Ward.

On Nov. 21, when seasonal marine products from the Sea of Japan were put on sale at the Tottori outlet, middle-aged and elderly housewives rushed to snap them up.
"There are many customers with 'matsuba' crabs on their minds, and they are sometimes sold out in one day," shop manager Hirotaka Toba said, referring to brisk sales of the famous but expensive winter delicacy.
Tottori last August opened a shop that is publicly run but privately managed in the Shinbashi district of Minato Ward. There was a good turnout in September, when 8,400 people visited its sales corner ...
But even if the sales target is achieved, the monthly rent — about ¥3.5 million — is a big headache, and some ¥20 million a year is required from the prefecture's general account to cover the deficit.

An official in charge said the red ink could be wiped out if local products that become popular at the shop are instead sold at department stores and supermarkets.
According to the Japan Center for Regional Development, satellite shops in Ginza became widely known in 1994 after Okinawa opened an outlet. In 1995, Kagoshima opened a shop near Ginza in Yurakucho, and Hokkaido and Iwate followed suit.
There are now about 15 prefectural satellite stores in the Ginza, Yurakucho and Shinbashi districts.
©　Japan Times !


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Click on the photo to check some more menus.


The Menu お品書き　o-shinagaki
料理の品目
kondate hyoo 献立表
meniyuu, menyuu メニュー menu

. . . CLICK here for Photos !

The menu chart is often with photos of the dishes (see above), so it is easy to pick our favorite dish.

More of my photos

Handwritten menu

Display of Bento for sale

Food display outside of a restaurant

Menu with noodle soups

- quote -

Comparison of Menus
(Oryori Kondate Kurabe)
This is a ranking list covering serious restaurants within Edo. Promoters include "Yaoya Zenshirō" also known as "Yaozen", an owner of the high-end restaurant that was loved by many educated men.
Since the beginning of the Bunka/Bunsei eras (1804-1830), many ranking lists that give an insight into the food culture in Edo in those days were published. This ranking is one of them, with Tagawa-ya, a famous catering restaurant in front of Daion-ji temple (in Ryūsen, Taitō ward) as the top-ranked restaurant in the east, and Kawaguchi, a Japanese style luxury restaurant in Hashiba (in Taitō ward) as the top in the west. Hashiba was an elegant place along the Sumida river with many vacation houses of wealthy merchants and luxury Japanese restaurants.
"Kayaba-chō Iseta" written in the center of referees refers to the restaurant Iseya Tahei in front of Kayaba-chō Yakushi-mae (Koto-bashi bridge in Sumida ward). This restaurant offered Tsukudani (food boiled down in soy sauce) to visitors who had come to worship at Sumiyoshi Shrine (in Tsukuda, Chūō ward) as something to go with young sake, and developed it into one of the local specialties in Edo.
- source : Tokyo Metropolitan Museum -

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The order of Shochikubai
(shoochikubai　松竹梅　しょうちくばい　) Sho-Chiku-Bai
Pine (matsu　松 ) ... the most expensive
Bamboo (take 竹) ... medium expensive
Plum (ume 梅 ) ... least expensive (but still expensive ...)

Shochikubai are the three friends of winter in Chinese legend and lore.
saikan sanyu 歳寒三友 "three friends of winter", especially well known during the New Year holidays, when products with their name are auspicious.

. WKD : decoration of pine, bamboo and plum 　
kigo for the New Year


Rererence Sho Chiku Bai

Sho Chiku Bai Sake from Takara brewery
. . . CLICK here for Photos !


Sho Chiku Bai as anime
. . . CLICK here for Photos !


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Worldwide use


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Things found on the way


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HAIKU

居酒屋の窓に梨咲く薄月夜
izakaya no mado in nashi saku usuzukiyo

at the window of the pub
a nashi pear is in blossom -
night with a hazy moon

居酒屋へいでまゐらせん梅一枝
居酒屋に今年も暮れて面白や
居酒屋に新酒の友を得たりけり
居酒屋の喧嘩押し出す朧月
居酒屋に馬繋ぎけり春の月
居酒屋によらで過ぎ行く燕かな

. Masaoka Shiki　正岡子規 .


.......................................................................


居酒屋に傘を忘るも走り梅雨 岡田成青
居酒屋に席空くを待つ西鶴忌 岸川素粒子
居酒屋に日雇ら足る年忘れ 昌寿
居酒屋に時雨持ちこむ女傘 小池龍渓子
居酒屋に棲む夢千代といふ金魚 山下かず子
居酒屋に棲む廣重とあめふらし 大屋達治 繍鸞
居酒屋に靄たちこむる葱鮪かな 井上唖々
居酒屋のあかりは暗く遠花火 富田巨鹿
居酒屋のいつもの席の凝鮒 沖 鴎潮
居酒屋のさて何処に置く冬帽子 林翔
居酒屋の凭れ柱や衣被 河西みつる
居酒屋の昼定食や荻の風 小澤 實
居酒屋の木の椅子鳴りぬ隙間風 高橋欣也
居酒屋の浅き春なり新メニュー 吉野敏
居酒屋の漢の夕餉初鰊 渡辺とき子
居酒屋の火床にありけり十夜柿 古舘曹人 樹下石上
居酒屋の灯に佇める雪だるま 阿波野青畝
居酒屋の肴となりし年の豆 富本修志
居酒屋の谷中生姜と更けにけり 鈴木鷹夫 風の祭
居酒屋は船員ばかり蚊遣たく 小林清一

source :　cgi-bin/HAIKUreikuDB

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Related words

***** Michelin and Tokyo Restaurants
Sternenköche

***** conbini コンビニ / コンビニエンスストア convenience store Combini


***** WASHOKU : General Information

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



bentoo kooyasan kooya san hanya no mizu
See you soon at the local IZAKAYA!

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SEAFOOD . FISH ..... SAIJIKI . . . START

[ . BACK to WORLDKIGO TOP . ]
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FISH AND SEAFOOD SAIJIKI

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This saijiki contains kigo about seafood and fish of all seasons.
More haiku will be added later.


. WASHOKU
FISH AND SEAFOOD ... THIS complete Saijiki


. WASHOKU : Fish and Seafood
Individual posts



. "Career Fish"(shusse-uo 出世魚) 　
They change their name as they grow larger.



. Fishing in all seasons 　
humanity kigo



. Boats and ships used for fishing 　
humanity kigo





. Sakana 　魚　toys and amulets with FISH .


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Seafood in Spring

***** Location: Japan
***** Season: Spring
***** Category: Humanity

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Explanation


The word seafood just like that is not a kigo.

I will make a list here of the seafood that appears in the Japanese Saijiki and the ones we added so far worldwide. Since most of the seafood end up at the table, they are now included in the WASHOKU part of the World Kigo Database.



Two types of shells (seashells, sea shells)
(general terms, not used as kigo)

nimaigai 二枚貝 (にまいがい) bivalve shell
zweischalige Muschel; Bivalvia

makigai 巻き貝 (まきがい) conch, spiral shell
Kreiselschnecke; Spiralmuschel


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Late Spring


. shiohigai 汐干貝（しおひがい）shells in the tideland
and more kigo about seashells


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Sakuraebi, sakura ebi, sakura-ebi 桜蝦 (さくらえび)
"cherryblossom shrimp", stardust shrimp
hikari ebi ひかり蝦（ひかりえび）
This is a speciality of the Suruga Bay, Sagami Bay and a few others.
Spring Kigo from the Beach
A favorite spring food.
Sakura-Garnele



Uni 雲丹 (うに) sea urchin
海胆（うに）、海栗（うに）
Seeigel


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All Spring


Akagai, "red shell", ark shell, ark clam 赤貝 (あかがい)
Anadara broughtoni
..... kisa 蚶（きさ）
"blood shell", chigai 血貝（ちがい）
. WASHOKU
Information and Dishes with arc clam


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Asari, asari 浅蜊 (あさり) short-neck clam; baby-necked clam; littleneck clam
Ruditapes philippinarum
collecting littleneck clams, asari tori 浅蜊取（あさりとり）
vendor of littleneck clams, asari uri 浅蜊売（あさりうり）
boat to collect asari clams , asaribune 浅蜊舟（あさりぶね）
asari clam soup, asarijiru 浅蜊汁（あさりじる）
Asari-Muschel; kleine Miesmuschel

They are a favorite in Miso soup or fried with butter.
They live in the estuary of rivers, being saltwater clams. In Edo, many were harvested in the Sumida river by children in the morning and sold in the streets for the breakfast soup, like Shijimi clams too.



mukimi uri, mukimi-uri 剥き身売り　selling shelled (stripped) clams
a job for children in Edo
They walked around in the morning around the public baths calling
asari mukin, hamaguri mukin　浅蜊むきん蛤むきん
mukin was their way of saying mukimi 剥き身

clams were also sold in their shells, calling :
kara asari asari からあさりあさり
hamaguri ya hamaguri はまぐりやはまぐり

The children were dressed in simple yukata with spotted patterns, wearing a short obi belt (sanshaku obi 三尺帯) for children, with a small tenugui 手拭い towel over the shoulder.

むきみ売りぎょうさんにして一つまけ
mukimi-uri gyoosan ni shite hitotsu make

the vendor of stripped clams
makes a big fuss and then
gives one extra


５文が剥き身擂鉢を内儀だし
go mon ga mukimi suribachi o naigi dashi

five penny for the stripped clams
and the wive of the vendor brings
the grinding mortar

stripped clams were often grinded and put into soup or salads.

. Food vendors in Edo .

. senryu, senryū 川柳　Senryu in Edo .


- - - - -

陽炎にぱっかり口を浅蜊哉
kageroo ni pakkari kuchi o asari kana

in the heat shimmers
its mouth pops up open -
littleneck clam

Kobayashi Issa　小林一茶


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Bakagai, surf clam 馬珂貝 (ばかがい)
Mactra chinensis
..... bakagai 馬鹿貝（ばかがい, バカ貝）
ubagai うば貝（うばがい）ootorigai おおとり貝（おおとりがい）
meat of a surf clam, aoyagi あおやぎ
. . . CLICK here for Photos !
Looks similar to a hamaguri clam.
Trogmuschel

baka means a stupid person. Since this clam has its foot hanging out, it looks like the toungue of a stupid person with his mouth always open.

Another type is the
shiofuki "water sprouting clam" 潮吹 (しおふき)
shiofukigai 潮吹貝（しおふきがい）
. . . CLICK here for Photos !
It is often prepared as tsukudani, but not as delicious as asari.


Another type is the
Hokkigai 北寄貝 (ほっきがい, ほっき) surf clam
Spisula sachalinensis
hokki hiku ほっき曳く（ほっきひく）
hokki nabe, hodgepodge with hokki ほっき鍋（ほっきなべ）
vendor of hokki, hokki uri ほっき売（ほっきうり）
steamed hokki, mushi hokki 蒸ほっき（むしほっき）
speciality of Yamagata, also in sushi.
Ubagai, (eine Trogmuschel)


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Hamaguri, clam shells, venus clams 蛤 (はまぐり)
Venusmuscheln

sudaregai, 簾貝 (すだれがい )
sudare hamaguri スダレハマグリ


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Igai, mussle 貽貝 (いがい)
Mytilus coruscus
tansai 淡菜（たんさい）,i no kai 貽の貝（いのかい）
"black mussle", kurogai 黒貝（くろがい）
"princess mussle", himegai 姫貝（ひめがい）
nitarigai にたり貝（にたりがい）
Setogai 瀬戸貝（せとがい）
. . . CLICK here for Photos !
Seemuschel (Familie Miesmuscheln)

also
karasugai, "crow mussle" 烏貝 (からすがい)
Found in all rivers and sweetwaters of Japan. Its name comes from the black color of the shell. It tasts of mud and is not a favorite for food.
Cristaria plicata spatiosa
Teichmuschel


Isoginchaku 磯巾着 (いそぎんちゃく) sea anemone
Spring kigo from the Beach




Itayagai, itaya shell, 板屋貝 (いたやがい)
Pecten albicans
shakushi gai 杓子貝（しゃくしがい）
. . . CLICK here for Photos and English information !

shajuji, shamoji 杓子 is a spatula for scooping rice.


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Kisago 細螺 (きさご) trochid sand snail, sand snail
Umbonium costatum
zezegai ぜぜ貝（ぜぜがい）. ibokisagoいぼきさご, kishago きしゃご
Not used as food.
Strandschnecke



Koyasugai 子安貝 (こやすがい) cowrie
takaragai "treasure shell" 宝貝（たからがい）,たから貝
"treasure from Hachijoo Island" hachijoo takara
八丈宝貝 (はちじょうたから) hachijoo takaragai
baishi 貝子（ばいし）
. . . CLICK here for Photos !
Kaurischnecke; Kaurimuschel


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Mategai, razer shell 馬蛤貝 (まてがい, 馬刀貝)
Solen gouldi
mate 馬刀（まて）
"razor shell", kamisorigai 剃刀貝（かみそりがい)
matetsuki 馬刀突（まてつき）、
digging for razor shells, mate hori 馬刀堀（まてほり）
Scheidenmuschel


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Nina 蜷 (にな) fresh-water snail, marsh snail
Semisulcospira bensoni
mina みな、
river nina, kawanina 川蜷（かわにな）
sea nina, umi nina 海蜷（うみにな）、
beach nina, iso nina いそにな
path a nina took, nina no michi 蜷の道（になのみち）
. . . CLICK here for Photos !
Most haiku are about the sweetwater type found in rivers and wet rice fields.
spiralförmige Süßwasserschnecke, Kawanina


文字のなきむかしのありて蜷の道
moji no naki mukashi no arite nina no michi

long long ago
there was a time without letters -
path of the marsh snail

Amemiya Kinuyo 雨宮きぬよ



Nina no Michi 蜷の道　高橋時枝句集
Poetry collection by Takahashi Tokie


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Sakuragai 桜貝 (さくらがい) cherry shell
Nitidotellina nitidula
"beni-red shell, benigai 紅貝（べにがい）
"blossom shell", hanagai 花貝（はながい）
The shell has the thin, slight pink color of a cherry blossom. Often found along the beaches of the Inland Sea. Children love to collect it.
Tellinamuschel



Sazae, 栄螺 さざえ, turban shell
tsubu つぶ、sazae 拳螺（さざえ）
"grilled in the conch", tsuboyaki 壷焼 (つぼやき)



Shijimi 蜆 (しじみ) corbicula
Corbicula japonica
shijimigai 蜆貝（しじみがい), mashijimi 真蜆（ましじみ）
big shijimi, ooshijimi 大蜆（おおしじみ）
Yamato shijimi 大和蜆（やまとしじみ）
Seta shijimi 瀬田蜆（せたしじみ）
collecting shijimi, shijimi tori 蜆採（しじみとり）
scratching for shijimi, shijimi kaki 蜆掻（しじみかき）
digging for shijimi, shijimi hori 蜆堀（しじみほり）
vendor of shijimi, shijimi uri 蜆売（しじみうり）
river with shijimi, shijimi kawa蜆川（しじみかわ）
boat for collecting shijimi,
shijimibune 蜆舟（しじみぶね）
die Corbicula

Shijimi was very popular during the Edo period. Children would get them and sell them in the early morning hours for the shijimi miso soup and thus make a little pocket money.
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso with corbicula clams



Shiomaneki 望潮 (しおまねき) fiddler crab
Uca arcuata
ushiomaneki 潮招（うしおまねき）
tauchigani 田打蟹（たうちがに）
. . . CLICK here for Photos !
Winkerkrabbe


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Tanishi 田螺 (たにし) paddie snails, mud snails



Tokobushi, round abalone 常節 (とこぶし)
Sulculus diversicolor aquatilis
tokobushi 小鮑（とこぶし）
"ten thousand year old abalone" mannen awabi 万年鮑（まんねんあわび）
"thousant year old shell", sennengai 千年貝（せんねんがい）
. . . CLICK here for Photos !


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Torigai, 鳥貝 (とりがい)egg cockle
"bird clam" - Fulvia mutica
Herzmuschel

the last body of the
cockle-pickers washed ashore ...
frightened children

(Illegal immigrant Chinese cockle-pickers drowned along the north-eastern English coast)
- Susumu Takiguchi - 2005


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Tsukihigai, kind of scallop 月日貝
. . . CLICK here for Photos !
close to the hotategai.
lit. "moon sun scallop", denoting the passge of time.


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Yadokari (yadogari) 寄居虫 (やどかり) hermit crab
goona ごうな, hon yadokari 本やどかり（ほんやどかり）
vendor of yadogari , goona uri ごうな売（ごうなうり）-
..... yadokari uri やどかり売（やどかりうり）
Crab living in the shell of a conch. Vendors come from the sea towns to the big cities to sell their fare as an entertainment for children or food.
Einsiedlerkrebs. Fam. Paguroidea
goona, gauna 身寄虫


住みづらい里はないとや身寄虫どの
sumi-zurai sato wa nai to ya gauna dono

"No cruel village
for me!"
Mr. Hermit Crab

I assume that the first two phrases are being spoken by the crab. Issa, rejected and scorned by many of the people in his own home village who took the side of his stepmother in his long and bitter inheritance dispute, envied the crab that carries home on his back.
Tr. and comment : David Lanoue


sumizurai sato wa nai to ya gōna-dono

Sir Hermit Crab says
I feel right at home
in any village

This hokku is from the second lunar month (March) in 1824. This was two months after Issa's last surviving child had died and ten months after his wife had died. In the hokku Issa reads the behavior of a land hermit crab and guesses what it seems to be implying (to ya) with its body language. The "hermit" part of the crab's name is not part of its Japanese name. Issa uses its venerable ancient name, pronounced with a long o in his time, although he probably knows its colloquial name, too: yado-kari, 'creature that borrows its house.' This colloquial name reflects the fact that hermit crabs borrow shells of various sizes to fit their own changing size as they grow larger, shells they can withdraw into when danger appears. Once they find a shell of the right size, they drag it around with them for protection as long as it fits them.

Issa speaks politely to the crab, as if he were an honored human being, and he takes the crab to be telling him there aren't any villages that are or would be difficult for the crab to live in. The crab keeps his shell with him at all times, so he has no problem feeling at home wherever he is. Issa seems to be interested in the honored crab's advice, since he is in the opposite situation himself. Judging by the tone of the hokku, Issa seems to imply that although he possesses no shell to help him forget the loss of his family and the coldness of most of his fellow villagers, he can appreciate what the crab is telling him. By this time he probably realizes he needs to develop at least a soft shell in order to remain in his hometown for the rest of his life -- his firm commitment.

Chris Drake


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Worldwide use

Olm, or proteus (Proteus anguinus)
Europe

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Things found on the way

japanesefood.about.com : japanese seafood recipes
more than 10 pages to explore


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HAIKU


馬刀突の子の上手なりつどひ見る　
matetsuki no ko no joosu nari tsudoi miru

a child reaching for razor shells
gets more and more skillfull...
the whole family watches

Takahama Kyoshi 高浜虚子


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面白や馬刀の居る穴居らぬ穴　　
omoshiro ya mate no iru ana iranu ana

how interesting !
a hole with a razor shell
a hole without one

Masaoka Shiki 正岡子規



Illustraded by Terry Steudlein, September 2008


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Related words

. kaiawase, kai-awase 貝合 (かいあわせ) clam shell game

***** WASHOKU : SEAFOOD and FISH SAIJIKI - TOP

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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Tai Sea Bream

[ . BACK to WORLDKIGO TOP . ]
. Amulets and toys with animals .
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Sea bream (tai)

***** Location: Japan
***** Season: Various, see below
***** Category: Animal

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Explanation

Bream is a general term for a number of species of freshwater and marine fish belonging to a variety of genera. The term sea bream is sometimes used for porgies (family Sparidae) or pomfrets (family Bramidae).



His name includes the TAI, connected to MEDETAI 目出たい ... used on auspicious situations and therefore a fish dish with TAI is very important. It is also used as an offering for the Deities, expecially in Sawachi Food.
Also because of its auspicious red color, it is an auspicious food item.


Some varieties well known in Japan :

amadai 甘鯛 "sweet tai" tilefish
Lopholatilus chamealeonticeps
. . . CLICK here for Photos !
Blauer Ziegelfisch
kigo for all winter


asahidai 旭鯛 アサヒダイ "morningsun sea bream"
Pagellus bellottii
. . . CLICK here for Photos !


chidai 血鯛 チダイ "blood sea bream" crimson sea bream
Evynnis japonica
. . . CLICK here for Photos !


fuedai ふえだい snapper
Lutjanus stellatus
Schnapper


hedai 平鯛 ヘダイ "flat sea bream"
Sparus sarba


hirekodai 鰭小鯛 ヒレコダイ
Evynnis cardinalis


ibodai 疣鯛 wart perch, japanese butterfish
Psenopsis anomala
Japanischer Butterfisch


kichinu 黄茅渟 キチヌ yellowfin porgy
Acanthopagrus latus
. . . CLICK here for Photos !
. Tsuriyuki anzen 釣行安全　safety when fishing .


kidai 黄鯛 キダイ yellow sea bream
Dentex tumifrons
. . . CLICK here for Photos !




kurodai 黒鯛 クロダイ black sea bream
kibire 黄鰭（きびれ）、honchinu 本ちぬ（ほんちぬ）
kaizu かいず、keizu けいず,
chinchin kaizu ちんちんかいず、chinchin ちんちん、
tsuyu kaizu 梅雨かいず（つゆかいず）
chinutsuri ちぬ釣（ちぬつり）fishing for black sea bream
..... kaizu tsuri かいず釣（かいずつり）
Acanthopagrus schlegeli
dunkle Meerbrasse
kigo for all summer



madai 真鯛 マダイ red sea bream
Pagrus major
. . . CLICK here for Photos !
Rote Seebrasse, (Rote Meerbrasse)


minami kurodai 南黒鯛 ミナミクロダイ "Southern black sea brass"
Acanthopagrus sivicolus
. . . CLICK here for Photos !


nanyoo chinu 南洋茅渟 ナンヨウチヌ "South Sea progy"
Acanthopagrus berda
. . . CLICK here for Photos !


oshirenko ホシレンコ (dedai ヂダイ)
Cheimerius matsubarai
. . . CLICK here for Photos !


sakuradai 桜鯛 サクラダイ cherry sea bream
Sacura margaritacea
. . . CLICK here for Photos !


Taiwandai 台湾鯛 タイワンダイ "sea bream from Taiwan)
Argyrops bleekeri
. . . CLICK here for Photos !


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Let us look at some kigo with the sea bream !



kigo for late spring

Sakuradai 桜鯛 red sea bream
Sparus species and sometimes also applied to "red snapper" Lutianus species.
Literally the name means "Cherry Blossom Bream", because of the delicate pink meat.
During the Flower viewing season, they are called
Cherry blossom-viewing sea bream, hanamidai 花見鯛

nokkomidai 乗込鯛（のっこみだい）"pulling sea bream in the boat"
sugatami no tai 姿見の鯛（すがたみのたい）
ikadai 烏賊鯛（いかだい / イカダイ）



taiami, tai-ami 鯛網 net for fishing sea bream
different types of nets:
tai katsura-ami 鯛葛網（たいかつらあみ）
gochi-ami 吾智網（ごちあみ）
tai jikogi-ami 鯛地漕網（たいじこぎあみ）
tai shibari-ami 鯛縛網（たいしばりあみ）



ukidai 浮鯛 (うきだい/ 浮き鯛 ) "floating sea bream"
sea bream coming up on the high tide in spring, they look like floaters.


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kigo for all summer

arai tai 洗鯛（あらいたい）"washed sea bream"
prepared as sashimi


. mugiwara dai 麦藁鯛 (むぎわらだい) "straw sea bream" 　


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kigo for late autumn


ochidai, ochi dai 落鯛 (おちだい) sea bream coming down
When it begins to get cold, the fish seek deeper seawater, which is warmer.


ochikaizu, ochi kaizu 落かいず (おちかいず)
black sea bream coming down


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kigo for late winter

kandai 寒鯛 (かんだい) sea bream in the cold
fuyu no tai 冬の鯛（ふゆのたい）sea bream in winter


. . . . .


kigo for all winter


amadai 甘鯛 "sweet tai" tilefish
Lopholatilus chamealeonticeps
Okitsudai 興津鯛（おきつだい）sea bream from Okitsu, Shizuoka
guji ぐじ



budai 舞鯛 (ぶだい) "dancing sea bream"
..... maidai まいだい
Calotomus japonicus)



itoyoridai いとよりだい【糸縒鯛】
.... itoyori 金糸魚 (いとより)
itoyouo, ito uo 糸魚（いとうお）"thread fish"
itokuri uo糸繰魚（いとくりうお）
kinsengyo 金線魚（きんせんぎょ）"Golden Thread Fish"
Nemipterus virgatus
A very expensive variety, with not so much fat




kinmedai 金目鯛 (きんめだい) Alfonsino, "Golden Eye Tai"
nishikidai 錦鯛（にしきだい） "brocade tai"
also sakurazushi 桜寿し sea bream sushi
Südlicher Kaiserbarsch, Nordischer Schleimkopf




WASHOKU
taiyaki　鯛焼き sweet waffles in the form of a sea bream
stall selling tai waffles, taiyaki ya 鯛焼屋（たいやきや）



taichiri 鯛ちり（たいちり）nabe
hodgepodge with sea bream
. . . CLICK here for Photos !


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regional humanity kigo for the New Year
Kanazawa 金沢　



bendai 紅鯛 "red Tai"
sasa bendai 笹紅鯛（ささべんだい）
It is hung on a willow branch or sasa grass branch, together with other auspicious symbols like a silkworm cocoon, a koban gold piece, an auspicious hammer, the mask of o-Tafuku or an edifice of the god of riches and fishermen, Ebisu.
They are sold on the New Year market in Kanazawa.





買初の紅鯛吊す炬燵かな
kaizome no bendai tsurusu kotatsu kana

the first purchase
of a bendai hangs
above the kotatsu

Murou Saisei, Kanazawa

. Murou Saisei 室生犀星 (1889 - 1962) 　　



. Kotatsu, heatable table 　　


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observance kigo for the New Year


. kakedai 掛鯛 (かけだい) hanging sea bream decoration
..... kakedai / kaketai 懸鯛（かけだい）"hanging sea bream"
niramidai 睨鯛（にらみだい / 睨み鯛）"glaring at the sea bream"
tsutsumi-o no tai 包尾の鯛（つつみおのたい）sea bream with the tail wrapped




. suwaridai, suwari dai 据り鯛 (すわりだい) "seated sea bream"


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observance kigo for late summer
first day of the sixth lunar month

kaketai orosu 掛鯛下す (かけたいおろす)
taking the sea bream down
kakedai orosu

The dried sea bream from the New Year is taken down and prepared as a soup to ward off the summer diseases.



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The following are NOT KIGO !


Setonaikai 瀬戸内海 best for tai fishing, also the coast around Matsuyama, Shikoku.


Special sea bream dishes 鯛料理 tai ryoori
. . . CLICK here for Photos !


kurodai miso くろだい味噌 / 黒鯛味噌/ 黒鯛みそ
miso paste with black tai fish
. . . CLICK here for Photos !
from Hiroshima


tai-aji chirimen 鯛味ちりめん
small white fish simmerd with tai broth
from Hiroshima
. . . CLICK here for Photos !






taimeshi 鯛めし rice with sea bream
from Shimane and Matsuyama
. . . CLICK here for Photos !
Reis mit Seebrasse


tai no hamayaki 鯛の浜焼き
sakuradai no hamayaki 櫻鯛の浜焼き
from Kasaoka Town, Okayama


tai no karamushi 鯛の唐蒸し
steamed sea bream with vegetables
Speciality of Kaga ryoori, Ishikawa
. . . CLICK here for Photos !
gedünstete Seebrasse mit Gemüse




tai senbei 鯛せんべい rice crackers with sea bream


Uwajima taimeshi 宇和島鯛めし rice with sea bream from Uwajima
. . . CLICK here for Photos !
from Ehime



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Proverbs with the TAI

ebi de tai o tsuru 海老で鯛を釣る to catch a sea bream with a shrimp
To have a great profit with little effort.
"To throw a sprat to catch a mackerel."
zooni de tai o tsuru 雑魚で鯛釣る
蝦蛄で鯛を釣る
麦飯で鯛を釣る


fugu ni atareba tai ni mo ataru 河豚にも当たれば鯛にも当たる
"you can eat poisonous globe fish, or bad tai sometimes"
You never know when bad luck will hit you.


iwashi no atama o sen yori tai no i ni tsuke
イワシの頭をせんより鯛の尾につけ
Better be the head of a small group of people than the tail of a large group.
or the opposite
tai no oo yori iwashi no atama 鯛の尾より鰯の頭



kusatte mo tai 腐っても鯛 "Even a rotten tai is worthwhile"
A great person retans his worth, no matter how the circumstances.


uchi no tai yori tonari no iwashi 内の鯛より隣の鰯
"Better the sardines from the neighbour than the sea bream in your own posession"
To be easily envious of anything of other people.



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Worldwide use


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Things found on the way




Traditional Folk Toys
all sorts of Sea Bream dolls

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. tsurushibina つるし雛 / 吊るし雛 small hanging hina dolls .



An important item for auspicious situations. With its red color, it will also ward off evil influence for the girl.

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. bonbori ぼんぼり / 雪洞 paper lantern - Introduction .



tai bonbori 鯛ぼんぼり sea bream lantern

They come on wheels, some are quite big and are carried around town.
They are a speciality of Murakami town and lighten the night to ward off evil in the summer months. A bit like the Nebuta floats of the Tohoku region.


. Niigata Folk Art - 新潟県　 .
Murakami town 村上市

ganman no tai 願満の鯛 sea bream for a fulfilled wish
Chiba, temple Tanjo-Ji 大本山 小湊 誕生寺 / in honor of Saint Nichiren　日蓮

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HAIKU and SENRYU





Matsuo Basho's Poetic Spaces:
Exploring Haikai Intersections
edited by Eleanor Kirkham

"What makes the 'Basho style' fundamentally different from those of other haikai schools is that it frankly expresses keijo (environment and emotion) just as it is. This certainly is Karumi's [lightness] season. The kei of keijo means scenery or landscape, expressing the concrete image of a thing just as it is, without clever artifice. In Chinese poetics we also find the phrase, 'unification of environment and emotion' (J. keijo itchi); basically it means expression in which landscape is depicted, charged with emotional resonance. Therefore, it is not a mere copy or sketch of a scene . . . expressions of environments that come to possess emotion of their own accord.

"Also, of course, many different qualities exist in the emotions that derive from the environments, but the one that Basho most emphasized in his last years was ordinary feeling, feelings that can casually emerge from everyday life. This is what is called 'zokutan heiwa' (lit., commonplace stories in ordinary language) --- writing verse about everyday things in plain, easy words.

塩鯛の歯ぐきも寒し魚の店
shiodai no haguki mo samushi uo no tana / shio dai

salted bream,
cold up to their gums:
fishmonger's shelf

(Komojishishu [Straw Lion Collection]. 1693


"This verse describes an impression of bitter cold from the gums of salted sea bream lined up in a fishmonger's stall. This is indeed one of the pinnacles of haiku as the poetry of ordinary people. In first touching on it, this quality of ordinariness was one of the things that Basho's disciple Kagami Shiko (1665 - 1731) most strongly emphasized as a way of teaching commoners; another was respect for the power of images, telling students to make the content of their verse just like a picture."

Horikiri Minoru
Basho's World of Poetic Expression
Translated by Cheryl Crowley

source : Simply Haiku, 2007


shio-dai no haguki mo samushi uo no tana

In the fish-shop
The gums of the salted sea-bream
Are cold.
Tr. Barnhill


The salted bream
Look cold, even to their gums,
On the fishmonger’s shelf.
Tr. Peipei-Qiu


FOOD haiku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

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俎板に鱗ちりしく桜鯛　
manaita ni uroko chirishiku sakuradai

on the chopping board
the fish scales are everywhere -
cherry sea bream
　　　　　　　　　　　
Masaoka Shiki 正岡子規


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安宿とあなどるなかれ桜鯛　
yasuyado to anadoru nakare sakuradai

no need to look down
at this cheap inn ...
(they serve) cherry sea bream　

Morita Tooge, Morita Toge 森田峠


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鯛網や浜街道は山に入り　　
tai-ami ya hama-kaidoo wa yama ni iri

net for sea breams -
the old beach road leads
into the mountains

Uchida Hyakken 内田百閒 (1889 - 1971)

Hamakaido is one of the old trading roads from Edo via Mito via Kesennuma in Miyagi to Hachinohe in Aomori in Northern Japan, along the Sanriku Beach 三陸浜街道.
In Iwate, by the Morioka clan, it was called 海辺道 umibe michi.

. . . CLICK here for Photos !
There are other old trading routes named like this, for example in Kishu.


Many harbors along the Sanriku Hamakaido have been destroyed:
. Japan after the BIG earthquake
March 11, 2011

I remember travelling this road by car. The road was high up above the cliffs, and you had to drive down to each harbor in a valley. They seemd to have known the dangers of tsunami in olden times.

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喪の家の焼いて縮める桜鯛
mo no ie no yaite chijimeru sakuradai

a family in mourning -
the grilled cherry sea bream
is shrinking

Ooki Amari 大木あまり (1941 - )


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Related words

***** ishidai 石鯛 (いしだい) parrot fish
lit. "stone tai"
..... shimadai 縞鯛（しまだい）
Oplegnathus fasciatus
. . . CLICK here for Photos !
kigo for all summer


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Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
Kochi


. WASHOKU - Favorite Sea Bream Dishes from Edo . 　


***** FISH AND SEAFOOD SAIJIKI

. Amulets and toys with animals .


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