:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Additions 2011
Sabappuru サバップル apple pie with saba mackerel meat Aomori
. . Sakana 魚 toys and amulets with FISH . .
Rice milk ライスミルク
Kamaboko Daruma かまぼこだるま
Sangaria サンガリア a drink for children
akamoku 鎌倉の新名産アカモク akamoku seaweed
new dishes from Kamakura beach
KitKat chocolate キットカット and Kit mail キットメール
Nokisaki Business 軒先.com
Edo - 100 favorite dishes
Asian Food Regulation Information Service
Food Crisis Worldwide
insutanto zooni インスタント雑煮 ready-made zoni soup
for the New Year
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Additions 2010
shufu 主婦 / 主夫 ... housewife, homemaker Hausfrau
kawabitarimochi 川浸り餅（かわびたりもち）
mochi prepared on the day of kawabitari
otogomochi otogo mochi 乙子餅
"mochi for the youngest child"
Recycled vegetables (Okaeri Yasai)
hiuchi yaki 火打焼 a kind of mochi
from shrine Kasuga Taisha . gyuuhi mochi 求肥餅
Sea bass (suzuki 鱸（すずき）) Lateolabrax japonicus
Worlds of Flavor : Japan: Flavors of Culture. CIA
日本の味と食文化
Shiratama 白玉 (しらたま) Shiratama Dango dumplings
raayu ラー油 chili pepper oil Rayu 辣油 or La Yu 辣椒油
Slow food, eco food スローフード !
Matsuyama Sushi and Masaoka Shiki Matsuyama sushi 松山鮓
Ajinomoto 味の素 and MSG, Umami flavor
Kyuuri fuuji きゅうり封じ / 胡瓜封じ cucumber service
Bettarazuke (べったら漬) "sticky pickles" from Tokyo
hasumeshi 蓮飯 lotus with rice and other lotus rood (renkon 蓮根) dishes
Hatago (旅籠, 旅篭) lodgings, inns and guesthouses
Shiga Prefecture - Regional Dishes
nanuka no on sechiku 七日の御節供 Official easonal feast on the
seventh day of the seventh lunar month
Ishida Mitsunari 石田三成, a famous samurai
candy and senbei in his honor
Music and Food for animals and plant growing
Fukuro no atsumono 梟の羹 (ふくろうのあつもの)
"hot soup with owl meat"
Gopan Bread Maker （ゴパン） Rice Bread Cooker ライスブレッドクッカー
Ichiyoo senbei 一葉煎餅(いちようせんべい)
Senbei in honor of Ichiyo Writer Higuchi Ichiyo
Benten, Benzaiten 弁天 弁財天 and Food
Tsuchinoko ツチノコ or 槌の子 hammerspawn
Hatoyama apples and bisquits Farewell, Hatoyama 鳩山由紀夫 !
daikonsoba 大根そば buckwheat noodles with shredded radish
Tochigi
Gyaru ギャル gals, girls
noogyaru 農ギャル / ノギャル nogyaru, farming girls
ugyaru 魚ギャル / ウギャル fishing girls
bengara karee ベンガラカレー Bengara Curry from Fukiya Village, Okayama
Suizenji-nori 水前寺のり
fruutsu wain フルーツワイン Fruit Wine
Wasabi Distro ワサビディストロ zines/fanzines / ミニコミ誌
mitsuimo, mitsu imo 蜜芋 "honey sweet potato"
Tanegashima Annoo Imo 種子島あんのう芋 / 安納芋
kajoogashi 嘉定菓子（かじょうがし）Kajo-cakes
Sex and Food / Penis Festivals
.
Karakki からっキー a mascot for red hot food
Sooshoku otoko 草食男子 grass-eaters and
nikushoku onna 肉食女 "meat-eating girls" / 草食系男子
Containers for food, new materials P-Plus Ｐ-プラス
Bii Kyuu Gurume Ｂ級グルメ Grade B Gourmet, Okayama prefecture
abare-ichi あばれ市 "Wild market sales"
Pareo foodo パレオフード paleo food, Paleo diet Paleolithic Diet
Bisuketto, kukkii ビスケット, kukkii クッキー Bisquits and Cookies
Ryugu no tsukai 竜宮の使い slender Oarfish "sea serpent, Genus Regalecus
doggii baggu ドッギーバッグ doggy bag
.
kako no jabujabu 水夫のじゃぶじゃぶ sailor's jabu-jabu Ushimado, Okayama
Agri-fashion アグリファッション Agrifashion
Agrizm(アグリズム) Magazine
Motenashi, shitsurai 持成しの心 / 失礼
entertaining guests and table manners
Kansai Sanuki Udon Pigrimage ralley
関西讃岐うどん 西国三十三ヶ所巡礼
ankoo 鮟鱇 (あんこう) anglerfish Lophiomus setigerus
Curry from GLICO グリコカレー / glico カレー職人
Gookaku Karee 合格 to pass the examination
Midorimushi みどりむし Euglena and food preparations
yuugurena ユーグレナ Euglena
.
. DANGO as kigo for all seasons
. Manjuu まんじゅう (饅頭) steamed buns of all kinds
. Mochi もち (餅) ricecakes, rice cake of all kinds
Panda and Food パンダまん / ぱんだパン
Tachibana 橘 and other citrus fruit kankitsurui かんきつるい (柑橘類)
New Year decorations with food items
Mayudama 繭玉 (まゆだま) "cocoon balls"
Mochi or dango for the New Year celebrations of the Silk protecting deities
Tsuribaka nisshi raamen 釣りバカ日誌ラーメン "Fishing addicts diary" Ramen noodle soup
from エースコック Acecook Co.
Udon うどん
noodles from all over Japan
kanji bisuketto 漢字ビスケット Kanji bisquits, Kanji cookies from Burbon ブルボン
ori 澱 (おり) dregs, sediment when making soy sauce
Shashin keeki 写真ケーキ Edible Photo Cake
kiganmai 祈願米 "consecrated rice"
ishidoofu 石豆腐 "stone tofu"
from the Iya valley, Tokushima. 祖谷豆腐 Iya Tofu and Iya Zooni soup
Shirumori Jinja 汁守神社 Shrine Shirumori, the protector of soups
Ukemochi no Mikoto 保食命. and
Meshimori jinja 飯守神社 Protector shrine of cooked rice
Sakamoto Ryoma 坂本竜馬 龍馬伝 the hero of Tosa at NHK
Tokoroten 心太, 心天 (ところてん) jelly strips, gelidium jelly
Ebisu sama 恵比寿様 God of the Fishermen
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
December 2009
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams
somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier
mimiudon, mimi-udon 耳うどん "Udon noodles like ears" Sano town, Tochigi
iwashi no kezuribushi 蒲原いわし削りぶし shredded dried sardines
from Kanbara, Shizuoka
Presents during all seasons
Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake
Sukiyaki (鋤焼 / すき焼き meat hot pot "Japanese steamboat"
yudeboshi daikon ゆで干し大根 cooked, dried radish stripes from Nagasaki prefecture
shin yasai, shinyasai 新野菜 new types of vegetables
Not native to Japan. a long LIST
dentoo yasai 伝統野菜 traditional vegetables
heritage vegetables. a LIST
Restaurants and Menues
Tsukimi dango 月見団子 Dumplings for Moon Viewing and other kinds of DANGO
gyoojana 行者菜 Gyojana, "green chives for mountain ascetics" Yamagata
Milk and milk products LIST
Butter, Cheese, Sweets, Yoghurt
Pudding (purin プリン)
Ice cream (aisu アイス) Eiscreme
Chocolate チョコレート chocoreeto
. . . BUZZWORDS buzzwords
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
NEXT
Addidions in 2009
NEXT
Addidions in 2008
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Showing posts sorted by date for query renkon. Sort by relevance Show all posts
Showing posts sorted by date for query renkon. Sort by relevance Show all posts
12/31/2012
10/15/2010
Renkon (lotus root)
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Lotus root (renkon)
***** Location: Japan
***** Season: Various LOTUS, see below
***** Category: Plant, Humanity
*****************************
Explanation
renkon 蓮根 lotus root
kigo for all winter
It is not really the root, but but an underground stem with many holes.
There are alwasy one small hole in the middle, two smaller ones on the top side and all around the middle one are seven other ones, altogether nine holes around the middle. Air is funneled through these holes to the plant.
It is an auspicious food,since you can see through the holes of the root "into the future", saki ga mitooseru 先が見通せる, which is lucky. Therefore lotus dishes are always prepared for auspicious situations, festivals and the New Year food.
renkon no hasami-age れんこんのはさみ揚げ
Renkon no Hasami Age
Lotoswurzel mit Hackfleischfüllung
Lotus, Lotos (hasu) ... all KIGO
and all about the symbolism of the lotus blossoms.
The flowers of lotus play an important role in Buddhist philosophy.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Renkon is well loved and prepared as a speciality in some prefectures.
. Kaga renkon 加賀レンコン/ 加賀れんこん
Lotos roots from Kaga, Ishikawa
The story of the ailing daimyo of Kumamoto, Hosokawa Tadatoshi,
細川 忠利 and how he got well with
. karashi renkon 辛子れんこん lotus roots with mustard
and
karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
from Kumamoto
. renkon katsudon れんこんカツ丼
cotelette with lotus root on rice
from Gifu
. renkon no ni-ae れんこんの煮和え
simmered lotus root salad
from Aichi
. renkon no su no mono と\れんこんの酢の物
lotus root pickled in vinegar
from Iwakuni, Yamaguchi
. Urajima renkon 連島レンコン
lotus roots from Urajima town
renkon shooshuu レンコン焼酎 schnaps
from Okayama
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hasumeshi 蓮飯 lotus with rice
hasu no meshi 蓮の飯 (はすのめし)
hasumeshi 荷飯（はすめし）
hasuha no meshi 荷葉の飯（はすはのめし）rice on a lotus leaf
observance kigo for early autumn
Served at the O-Bon ancestor festival.
. Bon Festival, O-Bon, Obon お盆 .
Hiroshige, Eating Lotus at Shitaya Hirokoji, Ueno
江戸高名会亭尽 下谷広小路
In the background is the pond Shinobazu no Ike in Ueno, famous for its lotus and the island with a shrine of Benten. Parties for "lotus blossom viewing " (hasu no hanami 蓮の花見) were quite popular.
A party of writers of comic verse (kyooku 狂句) in 17 syllables is having a party after the poetry meeting.
One of the dishes is Lotus with Rice 蓮飯 hasumeshi,
prepared with lotus seeds and leaves and salted rice.
There is also hasu no ha meshi, kayoohan (荷葉飯 はすのはめし）,
rice with lotus leaves, with the rice wrapped in a lotus leaf.
The rice is cooked with this wrapper.
Other recipes prefer to boil the lotus seeds and leaves and use the broth to cook the rice.
. Reference : 荷葉飯
. Benten, Benzaiten 弁天 弁財天
*****************************
Worldwide use
Lotoswurzeln.
*****************************
Things found on the way
hasu no mi 蓮の実 fruit of the Indian lotus
Nelumbo nucifera
It is used as medicine against sleeplessness and also helps with diarrhoe.
It can be served in soup or as a sweed desert.
*****************************
HAIKU and SENRYU
塩魚の塩こぼれけり蓮の飯
shiozakana no shio koborekeri hasu no meshi
the salt of this
salted fish spills over . . .
rice with lotus
Kaya Shirao 加舎白雄 (1738-1791)
*****************************
Related words
***** WASHOKU :
YASAI . Vegetable SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Lotus root (renkon)
***** Location: Japan
***** Season: Various LOTUS, see below
***** Category: Plant, Humanity
*****************************
Explanation
renkon 蓮根 lotus root
kigo for all winter
It is not really the root, but but an underground stem with many holes.
There are alwasy one small hole in the middle, two smaller ones on the top side and all around the middle one are seven other ones, altogether nine holes around the middle. Air is funneled through these holes to the plant.
It is an auspicious food,since you can see through the holes of the root "into the future", saki ga mitooseru 先が見通せる, which is lucky. Therefore lotus dishes are always prepared for auspicious situations, festivals and the New Year food.
renkon no hasami-age れんこんのはさみ揚げ
Renkon no Hasami Age
Lotoswurzel mit Hackfleischfüllung
Lotus, Lotos (hasu) ... all KIGO
and all about the symbolism of the lotus blossoms.
The flowers of lotus play an important role in Buddhist philosophy.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Renkon is well loved and prepared as a speciality in some prefectures.
. Kaga renkon 加賀レンコン/ 加賀れんこん
Lotos roots from Kaga, Ishikawa
The story of the ailing daimyo of Kumamoto, Hosokawa Tadatoshi,
細川 忠利 and how he got well with
. karashi renkon 辛子れんこん lotus roots with mustard
and
karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
from Kumamoto
. renkon katsudon れんこんカツ丼
cotelette with lotus root on rice
from Gifu
. renkon no ni-ae れんこんの煮和え
simmered lotus root salad
from Aichi
. renkon no su no mono と\れんこんの酢の物
lotus root pickled in vinegar
from Iwakuni, Yamaguchi
. Urajima renkon 連島レンコン
lotus roots from Urajima town
renkon shooshuu レンコン焼酎 schnaps
from Okayama
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hasumeshi 蓮飯 lotus with rice
hasu no meshi 蓮の飯 (はすのめし)
hasumeshi 荷飯（はすめし）
hasuha no meshi 荷葉の飯（はすはのめし）rice on a lotus leaf
observance kigo for early autumn
Served at the O-Bon ancestor festival.
. Bon Festival, O-Bon, Obon お盆 .
Hiroshige, Eating Lotus at Shitaya Hirokoji, Ueno
江戸高名会亭尽 下谷広小路
In the background is the pond Shinobazu no Ike in Ueno, famous for its lotus and the island with a shrine of Benten. Parties for "lotus blossom viewing " (hasu no hanami 蓮の花見) were quite popular.
A party of writers of comic verse (kyooku 狂句) in 17 syllables is having a party after the poetry meeting.
One of the dishes is Lotus with Rice 蓮飯 hasumeshi,
prepared with lotus seeds and leaves and salted rice.
There is also hasu no ha meshi, kayoohan (荷葉飯 はすのはめし）,
rice with lotus leaves, with the rice wrapped in a lotus leaf.
The rice is cooked with this wrapper.
Other recipes prefer to boil the lotus seeds and leaves and use the broth to cook the rice.
. Reference : 荷葉飯
. Benten, Benzaiten 弁天 弁財天
*****************************
Worldwide use
Lotoswurzeln.
*****************************
Things found on the way
hasu no mi 蓮の実 fruit of the Indian lotus
Nelumbo nucifera
It is used as medicine against sleeplessness and also helps with diarrhoe.
It can be served in soup or as a sweed desert.
*****************************
HAIKU and SENRYU
塩魚の塩こぼれけり蓮の飯
shiozakana no shio koborekeri hasu no meshi
the salt of this
salted fish spills over . . .
rice with lotus
Kaya Shirao 加舎白雄 (1738-1791)
*****************************
Related words
***** WASHOKU :
YASAI . Vegetable SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
11/14/2009
Karashi mustard
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mustard plant (karashina)
***** Location: Japan
***** Season: Various, see below
***** Category: Plant
*****************************
Explanation
kigo for all spring
brown mustard plant 芥菜 (からしな / からし菜) karashina
..... 芥子菜（からしな）, nagarashi ながらし
aokarashi 青芥（あおがらし）
karashina 芥菜（からしな）、菜芥（ながらし）
Brassica juncea Czern. et Coss
ha karashina 葉からしな, hatakena はたけな
Leaf mustard、Oriental mustard
（オリエンタル・マスタード）
From China, introduced in the Heian period, probably aready the Yayoi period.
The Chinese name, when used as a medicine, is gaishi 芥子（生薬名：がいし) and refers to the seeds.
The leaves also have a strong taste and are eaten as a vegetable.
100 g contains 26 kalories. proteines 3.3g、fat.1g、carbonides4.7g、fibers3.7g、carotin2800μg、Vitamin E 3.1mg、Vitamin 260μg、Vitamin B1 0.12mg、VitaminB2 0.27mg、Niacin 1.2mg、Vitamin B6 0.25mg、folic acid310μg、panthoten acid 0.32mg、Vitamin C 64mg、natrium 60mg、calium 620mg、calcium 140mg、magnesium21mg、phosphor72mg、iron2.2mg etc.
Chinese name : gai choy, kaai tsai, taai kaai tsai, ye yong jie cai
Different types grow in various regions.
It has a strong hot taste.
.................................................................................
kigo for mid-autumn
karashina maku 芥菜蒔く からしなまく
sowing mustard plant seeds
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The following items are not kigo.
karai からい ... is a word to imply HOT, spicy food.
The seeds of the mustard plant are small and round.
They are dried and prepared to
wa karashi 和からし (wagarashi 和がらし) or simply called
karashi からし【芥子／辛子】】 Japanese mustard
It comes in tubes as a paste ready to use or in powder form to prepare fresh for each meal.
kona karashi 粉からし mustard powder
neri karashi ねりからし mustard paste
.................................................................................
masutaado マスタード mustard
yoo karashi 洋からし (yoogarashi 洋がらし)
"Western Karashi", Western-style mustard
This type comes from a different plant. It is much less pungent than "Japanese mustard" 和がらしwagarashi and has more of a vinegary taste.
It comes in a white and a brown version.
The origin was the plant from the Dijon area, where even today all kinds of mustard are made with wine-vinegar.
All kinds of Western mustard are available in Japan.
. . . CLICK here for Photos of mustard seeds!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
karashi jooyu からし醤油 soysauce with mustard
and dashi and a bit of sugar
. . . CLICK here for Photos of some dishes!
karashi miso からし味噌 miso with mustard
mit scharfem japanischem Senf
often used with lotus roots 蓮根とからし味噌
Bandai karashi miso 磐梯からし味噌 from Mount Bandai
. . . CLICK here for Photos of some dishes!
karashi su ae からし酢和え with mustard and vinegar
. . . CLICK here for Photos of some dishes!
karashi su shooyu からし酢醤油 with soy sauce
kaki no karashi su 柿のからし酢 with persimmons
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
It is also used to pickle other vegetabels.
Karashizuke からし漬け pickles with mustard
A pickling bed is made of "sakekasu" and mustard. Pickle salted vegetables in the bed.
Red peppers and sesame seeds can also be used.
. . . CLICK here for Photos of some dishes!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
karashi renkon
source : www.ritsumei.ac.jp / click for the moving version
karashi renkon 辛子れんこん lotus roots with mustard
Lotus Root with Japanese Mustard, sometimes fried.
Sometimes white miso, kamaboko ground fish paste and katsuobushi are used for the filling.
From Kumamoto
When the daimyo of Kumamoto, Hosokawa Tadatoshi, 細川 忠利 became sick, a priest from the temple 豊前国耶馬溪羅漢寺 in Buzen told his aides to prepare some lotos roots for him. One of the kitchen crew, Heigoro 平五郎, remembered that Kato Kiyomasa had some lotus planted in the moat of Kumamoto castle as food for emergencies, so they took some out filled the holes with a paste of mustard powder, wheat miso paste and egg yolk. They fried this in oil and offered it to the ailing lord, who ate it with gusto and became well soon.
digging for lotus root れんこん掘る renkon horu
kigo for early winter
karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
daikon karashizuke 大根からし漬 with radish
. . . CLICK here for Photos !
kazunoko karashi zuke 数の子からし漬け herring roe pickled in mustard
. . . CLICK here for Photos !
kyuuri karashizuke きゅうりからし漬け with cucumbers
. . . CLICK here for Photos !
nasu karashizuke 茄子辛子漬け with eggplants
Rather famous in many areas of Japan.
minden-nasu みんでんなす, 民田なす Minden eggplant pickles
Yamagata
Nozawana no karashizuke 野沢菜のからし漬け
from Nozawa town, with nozawana spinach
piiman karashizuke ピーマンからし漬け with bellpeppers (paprika)
shiitake karashizuke 椎茸からし漬け with shiitake mushrooms
Prepared in many regions famous for shiitake growing.
. . . CLICK here for Photos !
Shiitake mustard pickles
Dishes from Yufuin, Oita, Kyushu.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Other dishes with "karashi"
inarizushi いなり寿司 Inari sushi
In Matsumoto, they smear karashi mustard on the inside of the pouch.
hotaru-ika no karashi sunomono ほたるいかの辛子酢物
from Namerigawa town 滑川市
Dishes from Toyama prefecture
karashina no masutaato ae からし菜のマスタード和え
mustard plants with mustard dressing
nanohana to ika no karashi ae 菜の花といかの辛子あえ squid and hot mustard dressing
Rape blossoms ( 花菜漬 nanohana, na no hana)
shimazushi しまずし/ 島寿司 Sushi from the Islands
. . . CLICK here for Photos !
Since there grows no Japanese horseradish (wasabi) on the islands, this sushi is usually served with mustard (karashi) or hot pepper.
WASHOKU
Hachijojima Island. 八丈島の島寿司
wakegiae, wakegi ae わけぎあえ wakegi leek with dressing
Best prepared in spring for the Doll Festival. Boiled with shells and asari shells, white miso, karashi mustard, sugar and vinegar.
Dishes from Kagawa, Shikoku
*****************************
Worldwide use
Senf
*****************************
Things found on the way
ariru karashi abura アリルからし油
from Izu Town
This is made from wasabi, Japanese horseradish.
. . . CLICK here for Photos !
. WASHOKU
spicy mentaiko (辛子明太子, karashi mentaiko).
marinated roe of pollock
.................................................................................
toogarashi 唐辛子 chilli peppers "Chinese karashi"
komatsuna こまつな 小松菜 Japanese Mustard Spinach
Senfspinat
*****************************
HAIKU and SENRYU
初鰹 銭と辛子で二度涙
hatsugatsuo zeni to karashi de nido namida
first bonito of the season ...
for the prize and for the pungency
we have to cry twice
The "Children of Edo" liked the first expensive bonito of the season, cut in sashimi and with a dip of Japanese mustard.
There was an old way to prepare the mustard seeds by grinding them fine, then put a piece of paper on top of them and add hot water. Now a redhot piece of charcoal is added to the pot and the whole stays over night. The charcoal takes on the pungency of the mustard, and a fine fragrance remains.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
からし菜に直ぐ積りけり春の雪
karashina ni massugu tsumorikeri haru no yuki
on the mustard plant field
it piles up in straight rows -
snow of spring
Maeda Shura 前田普羅 (1888 - 1954)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
からし菜の湯を通したる緑かな
karashina o yu o tooshitaru midori kana
this special green
of mustard leaves blanched
in hot water
Nakamura Seijichiro 中村青一路
*****************************
Related words
***** . Mustard greens, Senfkraut (takana 高菜) .
SPRING vegetables
***** WASHOKU : INGREDIENTS
***** WASHOKU :
YASAI . Vegetable SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mustard plant (karashina)
***** Location: Japan
***** Season: Various, see below
***** Category: Plant
*****************************
Explanation
kigo for all spring
brown mustard plant 芥菜 (からしな / からし菜) karashina
..... 芥子菜（からしな）, nagarashi ながらし
aokarashi 青芥（あおがらし）
karashina 芥菜（からしな）、菜芥（ながらし）
Brassica juncea Czern. et Coss
ha karashina 葉からしな, hatakena はたけな
Leaf mustard、Oriental mustard
（オリエンタル・マスタード）
From China, introduced in the Heian period, probably aready the Yayoi period.
The Chinese name, when used as a medicine, is gaishi 芥子（生薬名：がいし) and refers to the seeds.
The leaves also have a strong taste and are eaten as a vegetable.
100 g contains 26 kalories. proteines 3.3g、fat.1g、carbonides4.7g、fibers3.7g、carotin2800μg、Vitamin E 3.1mg、Vitamin 260μg、Vitamin B1 0.12mg、VitaminB2 0.27mg、Niacin 1.2mg、Vitamin B6 0.25mg、folic acid310μg、panthoten acid 0.32mg、Vitamin C 64mg、natrium 60mg、calium 620mg、calcium 140mg、magnesium21mg、phosphor72mg、iron2.2mg etc.
Chinese name : gai choy, kaai tsai, taai kaai tsai, ye yong jie cai
Different types grow in various regions.
It has a strong hot taste.
.................................................................................
kigo for mid-autumn
karashina maku 芥菜蒔く からしなまく
sowing mustard plant seeds
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The following items are not kigo.
karai からい ... is a word to imply HOT, spicy food.
The seeds of the mustard plant are small and round.
They are dried and prepared to
wa karashi 和からし (wagarashi 和がらし) or simply called
karashi からし【芥子／辛子】】 Japanese mustard
It comes in tubes as a paste ready to use or in powder form to prepare fresh for each meal.
kona karashi 粉からし mustard powder
neri karashi ねりからし mustard paste
.................................................................................
masutaado マスタード mustard
yoo karashi 洋からし (yoogarashi 洋がらし)
"Western Karashi", Western-style mustard
This type comes from a different plant. It is much less pungent than "Japanese mustard" 和がらしwagarashi and has more of a vinegary taste.
It comes in a white and a brown version.
The origin was the plant from the Dijon area, where even today all kinds of mustard are made with wine-vinegar.
All kinds of Western mustard are available in Japan.
. . . CLICK here for Photos of mustard seeds!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
karashi jooyu からし醤油 soysauce with mustard
and dashi and a bit of sugar
. . . CLICK here for Photos of some dishes!
karashi miso からし味噌 miso with mustard
mit scharfem japanischem Senf
often used with lotus roots 蓮根とからし味噌
Bandai karashi miso 磐梯からし味噌 from Mount Bandai
. . . CLICK here for Photos of some dishes!
karashi su ae からし酢和え with mustard and vinegar
. . . CLICK here for Photos of some dishes!
karashi su shooyu からし酢醤油 with soy sauce
kaki no karashi su 柿のからし酢 with persimmons
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
It is also used to pickle other vegetabels.
Karashizuke からし漬け pickles with mustard
A pickling bed is made of "sakekasu" and mustard. Pickle salted vegetables in the bed.
Red peppers and sesame seeds can also be used.
. . . CLICK here for Photos of some dishes!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
karashi renkon
source : www.ritsumei.ac.jp / click for the moving version
karashi renkon 辛子れんこん lotus roots with mustard
Lotus Root with Japanese Mustard, sometimes fried.
Sometimes white miso, kamaboko ground fish paste and katsuobushi are used for the filling.
From Kumamoto
When the daimyo of Kumamoto, Hosokawa Tadatoshi, 細川 忠利 became sick, a priest from the temple 豊前国耶馬溪羅漢寺 in Buzen told his aides to prepare some lotos roots for him. One of the kitchen crew, Heigoro 平五郎, remembered that Kato Kiyomasa had some lotus planted in the moat of Kumamoto castle as food for emergencies, so they took some out filled the holes with a paste of mustard powder, wheat miso paste and egg yolk. They fried this in oil and offered it to the ailing lord, who ate it with gusto and became well soon.digging for lotus root れんこん掘る renkon horu
kigo for early winter
karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
daikon karashizuke 大根からし漬 with radish
. . . CLICK here for Photos !
kazunoko karashi zuke 数の子からし漬け herring roe pickled in mustard
. . . CLICK here for Photos !
kyuuri karashizuke きゅうりからし漬け with cucumbers
. . . CLICK here for Photos !
nasu karashizuke 茄子辛子漬け with eggplants
Rather famous in many areas of Japan.
minden-nasu みんでんなす, 民田なす Minden eggplant pickles
Yamagata
Nozawana no karashizuke 野沢菜のからし漬け
from Nozawa town, with nozawana spinach
piiman karashizuke ピーマンからし漬け with bellpeppers (paprika)
shiitake karashizuke 椎茸からし漬け with shiitake mushrooms
Prepared in many regions famous for shiitake growing.
. . . CLICK here for Photos !
Shiitake mustard pickles
Dishes from Yufuin, Oita, Kyushu.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Other dishes with "karashi"
inarizushi いなり寿司 Inari sushi
In Matsumoto, they smear karashi mustard on the inside of the pouch.
hotaru-ika no karashi sunomono ほたるいかの辛子酢物
from Namerigawa town 滑川市
Dishes from Toyama prefecture
karashina no masutaato ae からし菜のマスタード和え
mustard plants with mustard dressing
nanohana to ika no karashi ae 菜の花といかの辛子あえ squid and hot mustard dressing
Rape blossoms ( 花菜漬 nanohana, na no hana)
shimazushi しまずし/ 島寿司 Sushi from the Islands
. . . CLICK here for Photos !
Since there grows no Japanese horseradish (wasabi) on the islands, this sushi is usually served with mustard (karashi) or hot pepper.
WASHOKU
Hachijojima Island. 八丈島の島寿司
wakegiae, wakegi ae わけぎあえ wakegi leek with dressing
Best prepared in spring for the Doll Festival. Boiled with shells and asari shells, white miso, karashi mustard, sugar and vinegar.
Dishes from Kagawa, Shikoku
*****************************
Worldwide use
Senf
*****************************
Things found on the way
ariru karashi abura アリルからし油
from Izu Town
This is made from wasabi, Japanese horseradish.
. . . CLICK here for Photos !
. WASHOKU
spicy mentaiko (辛子明太子, karashi mentaiko).
marinated roe of pollock
.................................................................................
toogarashi 唐辛子 chilli peppers "Chinese karashi"
komatsuna こまつな 小松菜 Japanese Mustard Spinach
Senfspinat
*****************************
HAIKU and SENRYU
初鰹 銭と辛子で二度涙
hatsugatsuo zeni to karashi de nido namida
first bonito of the season ...
for the prize and for the pungency
we have to cry twice
The "Children of Edo" liked the first expensive bonito of the season, cut in sashimi and with a dip of Japanese mustard.
There was an old way to prepare the mustard seeds by grinding them fine, then put a piece of paper on top of them and add hot water. Now a redhot piece of charcoal is added to the pot and the whole stays over night. The charcoal takes on the pungency of the mustard, and a fine fragrance remains.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
からし菜に直ぐ積りけり春の雪
karashina ni massugu tsumorikeri haru no yuki
on the mustard plant field
it piles up in straight rows -
snow of spring
Maeda Shura 前田普羅 (1888 - 1954)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
からし菜の湯を通したる緑かな
karashina o yu o tooshitaru midori kana
this special green
of mustard leaves blanched
in hot water
Nakamura Seijichiro 中村青一路
*****************************
Related words
***** . Mustard greens, Senfkraut (takana 高菜) .
SPRING vegetables
***** WASHOKU : INGREDIENTS
***** WASHOKU :
YASAI . Vegetable SAIJIKI
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
5/20/2009
GLOSSARY MMM - RRR
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Use my search function for this blog
. . . SEARCH THIS BLOG ONLY
or
. . . . . Find your Keyword hereMY complete DARUMAPEDIA SEARCH
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.......... MMM
maaboodoofu ... Mabodofu.Tofu mit Hackfleisch in scharfer Sauce, chinesische Art.
maaji, ma-aji ... ?Bastardmakrele. Stöcker. Trachurus japonicus
macha, matcha, maccha 抹茶 ... powdered green tea. grüner Pulvertee. #Grüntee
machajio ... Salz mit grünem Pulvertee
MAFF ... Ministry of Agriculture, Forestry and Fisheries/ 農林水産省 Noorinsuisanshoo
magariya … Bauernhaus mit L-förmigem Grundriss
magocha ... „Schale Reis mit Tee für die Enkelkinder“ aus Chiba
maguro, honmaguro, kuromaguro ... Thunfisch, nördlicher Blauflossen-Thunfisch. Thunnus thynnus . / minami maguro ist südlicher Blauflossen-Thunfisch. #südlicher Blauflossen-Thun . #Thunfisch. #Gewöhnlicher Thunfisch. Thunnus maccoyii , southern bluefin tuna –
... meji メジ ... junger Thunfisch. shibi シビ 鴟尾; 鵄尾; 蚩尾... old name for maguro. (also end tile on a temple or castle roof.
maitake ... Maitake-Pilze. Grifola frondosa.
maiwashi, ma-iwashi … “gemeine Sardine”Sardinops melanostictus
makajiki, kajiki ...Gestreifter Marlin. §Blauer Marlin. Tetrapturus audax. striped marlin
makaroni … macaroni, Makkaroni – ..guratan Makkaroni-Gratin
maki-zushi, makizushi ... see temakizushi
makomotake マコモ, まこもたけ / 真菰竹 ... chinesischer wilder Reis, Zizania caduciflora ＃makomodake, #mokomotake
makunouchi bentoo ... Lunchpaket „zwischen den Akten“ beim Theater
mamakari ... Mamakari-Sardine ままかり【飯借り】sappa fish from Okayama. Sardinella zunasi
mame ... Bohnen
mamemeshi ... Reis mit Bohnen
mamushi マムシ ... Halysotter (Gloydius blomhoffii) #Giftschlange. #Agkistrodon blomhoffi.
manekineko ... Glück herbeiwinkende Katzenfigur
manjuu 饅頭 ... Manju. ?Manjū ?Manjuu. Küchlein gefüllt mit suessem rotem Bohnenmus oder anderem. ... steamed cakes
maruboshi ... einfach nur getrocknet
maron … Esskastanie
maron gurasse …kandierte Esskastanie
maru imo ?maruimo, maru-imo ... „Runde Jamswurzel“ Dioscorea japonica
masago ... Rogen des Kapelan. (Mallotus villosus).
masu ... Masu-Lachs §Lachsforelle. Oncorhynchus masou. cherry salmon §Salmo milktschitsch. / - nijimasu : Regenbogenforelle Salmo gairdneri. /
matsubayuzu ... Schale von Yuzu-Zitronen, geschnitten wie Kiefernnadeln
matsu no mi 松の実 ... Pinienkerne. ?Kiefernsamen . pine nuts. Pinienkerne der stone pine, Pinus pinea (und von der Koreanischen Pinie, Pinus koraiensis. auch von akamatsu Pinus densiflora und kuromatsu Pinus thunbergii
Matsuo Bashoo ... Matsuo Bashoo (mit langem O) (082)
matsurizushi ... „Fest-Sushi“ von Okayama.
matsutake ... Kiefernpilz. Tricholoma matsutake.
mayoneezu ... Mayonnaise
mazegohan ... Reis mit Einlagen
mebachi ... Großaugen-Thunfisch §Großaugen-Thun. Thunnus obesus. big-eye tuna
mebaru ... Rotbarsch-Art. Sebastes inermis. black rockfish “Stachelkopf”. Japanese stingfisch
medamayaki ... Spiegelei
medetai ... glückverheißend.
meibutsu 名物 ... Spezialität, berühmtes Produkt
Meiji jidai ... Meiji-Zeit #Meiji-Epoche
Meiji ishin 明治維新 ... Meiji-Restauration ?Meiji-Reformation
meika ... bekannte Süßigkeiten. famous sweets
mekajiki ... Schwertfisch. Xiphias gladius (#Makaina mazana). shun ist Herbst und Winter.
mekuri mochi めくり餅 … mochi “with blinded eyes”
menjitsuyu 綿実油 . . . cotton seed oil
me-negi, manno negi ... Frühlingszwiebel. Dünne F. Allium fistulosum.
menma ... Menma. ,gegarte Bambussprossen (eingelegte chinesische Bambussprossen, auch „shinachiku“ genannt)
mentai ... Alaska-Pollak. #Alaska-Seelachs. Theragra chalcogramma.
mentaiko ... Fischrogen mit Chili #Rogen vom Alaska-Pollak . #Alaska-Seelachsrogen
mentsuyu ... Nudelsuppe-Dashi ?Nudelsuppen-Würzsauce (? Tsuyu (Würzsauce für Nudeln) ) ?Nudelsuppen-Dashi
mezashi ... Sardinen durch die Augen gespiesst
mibun seido 身分制度 ... Klassensystem (Kaste ist Falsch)
michi no eki ... “Stationen am Wegrand”, Einkaufszentren
mijinko 微塵粉 ... very fine flour. similar to kanbaiko. for expensive sweets. Reisgranulat. sehr fein geriebenes Mehl.
miki, omiki ... Opfersake. geweihter Reiswein.
mikoshi ... der Mikoshi. Tragbarer „Götterschrein“, „Göttertaxi“
mimi ... Brotrinde, Brotkruste. Wörtl. „Ohren“.
mimiika, mimi ika, dangoika ... „Ohren-Tintenfisch“. Euprymna morsei
minami maguro ... südlicher Blauflossen-Thunfisch §südlicher Blauflossen-Thun §Indischer Thunfisch. Thunnus maccoyii. southern bluefin tuna. minami maguro ist indo maguro インドマグロ
mirin ... Mirin. Angesüßte Reisweinwürze.
mirinboshi, mirin-boshi ... Getrocknetes Fischfilet mit Miringeschmack.
mirufiiyu ... Millefeuille ミルフィーユ
mirukui, mirugai 海松貝; 水松貝 ... Klaffmuschel. Mirukugai, Mirukugai ? irukuigai-Muschel, ?Mirugai , Tresus keenae
miso ... Miso-Paste #Misopaste, miso paste , DAS Miso
aka-miso, rote Miso
akadashi-miso, rote Dashi-Miso-Paste
awase-miso, gemischte Miso
Edo-Miso, Miso aus Edo (heute Tokyo)
genmai-miso, Miso aus braunem Reis
hatchoo-miso, „Acht-Meilen-Miso“ aus Nagoya
inaka-miso, Miso vom Land
Kinzanji-miso, Miso vom Tempel Kinzanji
kooji-miso, Kooji-Pilzkultur-Miso
moromi-miso, grobe Miso, auch hishio-miso
Saikyoo-miso, Miso aus West-Kyoto
Sendai-miso, Miso aus der Stadt Sendai
Shinshuu-miso, Miso aus der Gegend Shinshuu, Nagano
shiro-miso, weisse Miso ?helle Miso-Paste
miso-ae, misoae ... Misodressing
miso-dengaku, mit Miso-Paste bestrichene, leicht gegrillte Speisen
misoni, Einkochen mit Miso
misozuke, Einlegen in Miso-Paste
misoshiru, §misojiru ... Miso-Suppe ?Misosuppe
misoyaki ... Simmern oder Braten in Miso-Paste
mitsuba ... Dreiblätterkraut. ?ein Stängel Mitsuba (Dreiblätterkraut). Cryptotaenia japonica
miyage, o-miyage ... Reisemitbringsel, ?Mitbringsel, ?Reiseandenken, ?Mitbringsel für die Daheimgebliebenen
mizore-ae ... Zubereitung wie „Schneeregen“
mizudako ... „Wasser-Oktopus“. Octopus dofleini
mizuame, mizu-ame ... syrupartige Bonbonmasse aus Kartoffel- oder Reisstärke
mizudako ... Dofleins-Krake. („Water-Oktopus“). §Riesenkrake des Nordpazifik . Octopus dofleini. Enteroctopus dofleini. pacific giant octopus
mizuguri 水栗 …sweet chestnuts peeled and boiled in water
mizuhiki ... zweifarbige Dekorationsschnüre
mizuna ... Japanischer Blattkohl #Mizuna-Wildnessel, §japanischer Blattkohl. Brassica rapa L. var. nipposinica. ev. Rübstil verwenden
mizuyookan … Süßes Bohnengelee. §Gelee-Paste aus Azuki-Bohnen. sweetened jellied bean paste
mo 藻... Seegras, Entengrütte
mochi ... Mochi-Reiskuchen. ?Reiskuchen. ?Klebreiskuchen ?Reisküchlein, Klebreis-Mochi. (es gibt auch anderes als Reiskuchen bezeichnetse Konfekt)
Entweder weich zum baldigen Verzehr oder getrocknet und hart, werden vor dem Essen in Suppe erweicht oder gegrillt.
mochigome ... Mochi-Klebreis. ?Mochireis
mochigomeko ... Mochigome-Klebreismehl
mochiko ... rice flour shinko, toriko – Mochi-Klebreismehl ?Mochi-Reismehl
mochitsuki ... Reisstampfen für Mochi-Reiskuchen
mochikibi ... Mischung aus Mochigome und Hirse für Kibidango. siehe KIBIDANGO. もちきび
modorigatsuo ... zurückkehrender Bonito
mojio, moshio ... „Algen-Salz“. Salz mit Seegras. 藻塩
momendoofu ... „Baumwoll-Tofu“ (feste Sorte)
momigara ... Reishülsen, Spreu
momiji nabe, momijinabe ... Hirschfleisch-Eintopf. „Eintopf der roten Herbstblätter“, Hirsch- und Rehfleisch
momijioroshi ... Orangerot eingefärbter, geriebener Rettich. Momiji-oroshi . Geraspelter Rettich mit rotem Pfeffer. auch mit geraspelten Karotten vermischter Rettich.
momo ... Pfirsisch . Persica vulgaris. peaches and immortality in Asia
momonji ももんじ ... animal meat (also momonga ももんが）
Momotaroo … Momotaro, (Märchenfigur. japanischer Däumling) wörtlich Pfirsischjunge. Peach boy.
momonjiya ももんじ屋 ... shops that sold meat from animals, like wild boar, deer or tanuki badgers
monaka もなか 最中 … Waffel. wafer, waffle
monburan … “Montblanc”. Esskastanien-Paste wie ein Berg angehäuft
mori, shinrin ... Wald. forest
moriawase ... Spezialitätenplatte
motenashi持て成し... Bewirtung, Gastfreundschaft. to serve the guests very well. motenashi no kokoro, „echter Geist der Gastfreundschaft” ist sincere hospitality, spirit of hospitality ... (furumai no kokoro)
motsu ... Innereien, Gedärme
moyashi ... Bohnensprossen. 萌やし、糵- siehe auch oyashi . bean sprouts (aus drei verschiedenen Bohnensorten)
mugi ... Weizen
muginawa ... „Schnur aus Weizen“, Name für Nudeln in der Heianzeit
mujin hanbaijo ... unbemannter Verkaufsstand
mukoo musubi 向結び ... dish added in the back of a tray
mukoozuke 向こう付け ... dish in the back of a tray
mukoozume 向詰め ... dish included in the back of a tray
mura hachibu 村八分 ... ostracism. aus der Dorfgemeinschaft ausgeschlossen werden.
murasakiuni, murasaki uni ... purpurfarbener Seeigel. Anthocidaris crassispina
murasu蒸らす … dünsten, schmoren. fukasu ist auch dünsten
mushiki ... Dämpfer
mushiyaki ... 蒸焼きdämpfen
musu ... dämpfen蒸す
mutsu 鯥 ... Gnomenfisch § Blaubarsch. mutsugoi in Shikoku. Scombrops boops. Japanese bluefish
mutsugoroo … Schlammspringer. Boleophthalmus pectinirostris.
myooga ... ?Myōga-Ingwer (Myoga-Ingwer), 4 Sprossen Myooga-Ingwer. Japanischer Ingwer (myooga). (Zingi-Ingwer). Sprossen vom Z. Zingiber mioga. Himmlische Gunst
.................... NNN
nabe ... Eintopf (das Gericht)
nabe ... irdener Topf, Kochtopf, Pfanne, Kessel, Topf
nabebugyoo ... Kochtopf-Kommissar
nabeyaki ... im irdenen Topf zubereitet, nabeyaki udon : Udon-Nudeln
nagaimo, naga-imo ... Lange Jamswurzel. Chinesische Jamswurzel. Dioscorea batatas.
naganegi ... Frühlingszwiebel. Dicke Frühlingszwiebel. Allium fistulosum
nagashi-soomen, nagashisoomen, nagashi soomen ... Kalte Somen-Nudeln, portionsweise in Bambusschienen im Wasser fließend. Nagashi-Somen, Nagashi Somen.
Nakasendoo, nakasendo ... „Inlandstraße von Edo nach Kyoto“
namagusa 生臭 ... "secular food", smelling raw
nama kyarameru ... Weichkaramellen
namako, manamako ... Japanische Seegurke, §Seewalze.. Stichbopus japonicus
namasu … Namasu-Salatdressing
namazu … Wels. Silurus asotus. catfisch
nameko ... Nameko-Pilz, Goldkäppchen. japanisches Stockschwämmchen . Pholiota nameko
nameroo ... Gehackter Fisch mit Miso-Paste und Ei. Chiba.
nanakusagayu ... Reisgrütze mit sieben Frühlingskräutern
nanban ... Namban. Südliche Barbaren (die ersten Ausländer in Japan). Southern Barbarians food preparation
nanbankibi ... Mais (kibi der südlichen Barbaren)
nanbanyaki, nambanyaki ... Gegrillt/gebraten nach Art der „Südlichen Barbaren“
Nanbuhan ... Domäne Nanbu (Nambu) in Nord-Japan (Tohoku)
Nanbu-senbei ... Nanbu-Sembei. Nanbu-Waffeln.
nanohana, na no hana ...Rapsblüten. Brassica campestris rape blossom
..... Rapsblütengemüse, ?Rübstiel
narezushi, nare zushi … Sushi mit fermentiertem Fisch. kaga
narutomaki ... „Kamaboko mit rot-weißem Wirbelmuster“. §Fisch-Kombu-Rolle
nashi ... Japanbirne. Pyrus serotina var. culta. Japanese pear
nasutaachiumu ... Kapuzinerkresse. Nasturtium
nasu ... Aubergine. Solanum melongena.
natsume ... Datteln Ziziphus jujuba . Jujube ist Chinesische Dattel Chinese date
natsumikan . . . 夏蜜柑 japanische Pampelmusenmandarine. Citrus natsudaidai
nattoo ... Natto. fermentierte Sojabohnen. vergorene Sojabohnen oder andere Bohnen
nattookakegohan ... Reis mit fermentierten Natto-Bohnen
nazuna ... Hirtentäschel. Capsella bursa-pastoris.
negi, shironegi ... Lauch. Lauchstange. Allium fistulosum.
negijiru ... Lauchsuppe
nejidai 捻じ鯛 … twisted sea bream, verdrehte Seebrasse
nekonbu tororo ... 根昆布とろろ geschabte Wurzelteile von Konbu
nenbutsu jiru 念仏汁 … “Amida Prayer soup”, prepared with kanagashira, gurnard fish
nengumai 年貢米 ... Steuerreis, rice payed as taxes in the Edo period
nerigoma ... Sesampaste
nibaizu ... Reisessig mit Soyasauce und Salz.
niban dashi ... zweite Dashi
niboshi ... kleine gekochte und getrocknete Sardinen, für Dashi-Brühe
nichiyo shokusho 日用食書 ... Book: Effects of everyday food
nigiri, onigiri、o-nigiri ... Onigiri-Reisbälle, ?Reisball . ＃Reiskloß #Reisklösschen
... dango ist Reismehl-Bällchen
nigirizushi ... handgeformtes Nigiri-zushi . Nigiri-zushi. ?Nigiri-Zushi ?Nigirizushi. ?Nigiri-Sushi. von Hand geknetetes Sushi. ?von Hand geformtes Sushi ?handgeformtes Sushi
nihachi soba ... „Zwei zu Acht Buchweizennudeln“ 20% Weizenmehl, 80% Buchweizenmehl . - juuwari ... aus 100% Buchweizenmehl. te-uchi soba ... von Hand zubereitete Buchweizennudeln
nihaizu ... Nihaizu-Reisessig
nihon soba ... „japanische Buchweizennudeln“. Aus Kitakata
niika ... gekochter Tintenfisch.
nijimasu ... Regenbogenforelle. Oncorhynchus mykiss §Salmo gairdneri. rainbow trout
nikomu ... Simmern mit Soyasauce und Mirin. „süßes Simmern“.
niku ... Fleisch
nikujaga ... „Kartoffeln mit Rindfleisch" #Kartoffeln mit Fleisch
nimono ... Gekochtes Allerlei, gekochtes Gemüse
ningyoo-yaki, ningyooyaki ... “Figuren-Waffeln”, #Puppen-Waffeln
ninjin ... Möhre. #Karotte. Daucus carota.
ninniku, gaarikku ... Knoblauch. Allium sativum. Chinesischer Knoblauch (Allium sativum var. pekinense)
nira にら【韮】... kind of Chinese leek. Chinesischer Schnittlauch. Allium tuberosum. #Schnittknoblauch
nishimeya 煮しめ屋 ... stall serving boiled food
nishin ... Pazifischer Hering. §Hering. Clupea pallasi . pacific herring
Nishi Nihon 西日本 ... West-Japan (nicht : Westjapan. auch bitte nicht West-Honshu. nishi honshuu 西本州）das gleiche gilt bei Kita Nihon 北日本, Nord-Japan (nicht Nordjapan, auch nicht : Nord-Honshu. kita honshuu 北本州. Der Nordteil von Honshu heisst Tohoku 東北）. Zentral-Japan, chuubu 中部 (nicht: Zentral-Honshu, chuubu honshuu 中部本州)
nishoku tamago ... Zweifarben-Ei
nitsuke ... mit angesüßter Soyasauce gesimmert
niwatori ... „Vogel im Garten“, Huhn, Hahn / toriniku ... Hähnchenfleisch / ?Hühnerfleisch
nobiru 野蒜... wilder Knoblauch. Allium grayi - Allium macrostemon
noborigatsuo ... aufwärtsschwimmender Bonito
nogi芒 ... Haare einer Reisähre
nonbee, nonbei, nombei 呑兵衛 (のんべえ) drinker, alcoholic ... Trinker (Alkoholiker) Säufer; Trunkenbold .
noogyoo ... Landwirtschaft. agriculture
nooryoo のうりょう【納涼】 ... to enjoy the cool evening breeze. Abendkühle im Sommer
noren ... Ladenvorhang
nori 海苔 ... Nori. Eine Art Seegras. ?Seetang ?Meerlattich. Porphyra tenera. (the plant)
verarbeitet als (the food) definition: papierartiges Algenprodukt
. . . Nori-Blatt, Nori-Blätter. ?Nori-Algenblatt. ?ein Blatt Nori / ?Nori-Streifen ?Noristreifen ?ein Streifen Nori . ??Seetangstreifen
.... im Furikake : kleingeschnittene Nori-Blätter
noshiika, noshi ika ... getrockneter, flach gezogener Tintenfisch
noshizakana 熨斗肴 … noshi awabi, abalone for banquets
nukazuke ... Einlegen in Reiskleie pickling in ricebran
nuta ぬた ... kind of salad with miso paste and vinegar. Salat mit Essig und Miso.
..... OOO
obake kabocha, o-bake kabocha ... Monster-Kürbis.
obansai おばんさい / お晩彩 ... small dishes from Kyoto. Kleine Tellergerichte von Kyoto.
obon ... O-Bon-Ahnenfest. buddhistisches Totengedenkfest
oboro おぼろ ... finely cut or chopped, so the ingredient looses its original form. oboro konbu, oboro toofu. Fischbrösel
ochiayu, ochi-ayu おちあゆ【落ち鮎】 ... ayu fish going down in the rivers in autumn to lay eggs.
odamakimushi ... Eierstich mit Udon-Nudeln
oden おでん、オデン ... Oden-Eintopf
odori awabi ... „tanzende Abalone“
odorigushi, odori-gushi おどりぐし【躍り串】 ... skewering life small fish for grilling, usually flavored with salt on the fins and tail
ogonori, ogo-nori おごのり【於胡海苔／海髪】 ...seaweed. "sea moss". Gracilaria verrucosa Papenfuss.
ohagi, o-hagi お萩 ... Mochi-Klebreis-Klößchen. ?Mochireis-Klößchen #Mochireis-Klösschen mit Anko bedeckt. #Mochi mit süßer Bohnenpaste #weiches Anko-Mochi. sweet rice balls
ohitashi ... おひたし【御浸し】 gekochtes Gemüse, in Sojasauce
ohyoo ..... Heilbutt. Hippoglossus. halibut
Ohootsuku kai ... Ochotskisches Meer
oiru saadin オイルサーディン ... oil sardine. Ölsardine
oishii ... "it tasts good"
oishiina おいしい菜 ... good tasting Western vegetable. Grown in Fukuoka.
oisutasoosu … Austernsauce. oyster sauce. auch kakiabura.
ojiya … dicke Reissuppe, ähnlich wie okayu.
okahijiki, oka-hijiki おかひじき【陸鹿尾菜】 seaweed. Salsola komarovii Iljin
okara 御殻 … Okara. ?Sojakuchen. Rückstände bei der Tofu-Produktion
okaka … Katsuobushiflocken, mit etwas Sojasauce für Onigiri
okaribayaki … Grillen von Wild während der Jagd auf dem kariba … Jagdgrund
okashiratsuki, o-kashira-tsuki 尾頭付 ... "fish served with his tail and head". Fisch mit Kopf und Schwanz
okayu, kayu …Reissuppe (nicht Reisbrei)
okazu, o-kazu御菜 ... Beilagen zum Reis. „Ein Blatt Gemüse“, o-saiお菜
okkusuteeru オックステール ... oxtail. Ochsenschwanz
okoge, o-koge ryoori おこげ【御焦げ】 ... rice burned at the bottom of the cooking pot. festgebackener Reis, leicht angebrannter Reis. Used for various dishes, since this is the most tasty part of cooked rice.
okonomiyaki ..... Okonomiyaki. “Japanische Pfannkuchen”, japanisches Omelett. „Wie es dir gefällt“. Osaka fuu „im Osaka-Stil“
okowa, o-kowa 御強 ... Mochi-Reis m mit roten Azuki-Bohnen
okoze, ono-okoze ... Steinfisch, ?Kaulkopf. Inimicus japonicus ?Synanceja verrucosa . Japanese stonefish
okura ... Okra. Gombofrucht. Abelmoschus esculentus
omaaru ebi オマールえび【オマール〈海老〉】 ... homard, kind of lobster
omuraisu ... Reisomelett
omuretsu オムレツ ... Omelette
onagadori ... „Hahn mit langem Schwanz“
ondokei 温度計 ... thermometer
oni ... Dämon
onigarayaki ... „Dämonen-Grillen“, Langusten in der Schale grillen. yoroiyaki, guzokuyaki
onigiri ... see nigiri
onikawa おにかわ【鬼皮】 ... hard peel of nuts like chestnuts and gingko nuts.
oniokoze ... Steinfisch-Art. Inimicus japonicus. japanese stonefish
onkuchitori 御口取り ... hors d'oevres. Vorspeisen
onsen tamago ... „Eier der heißen Quellen“, gekocht im heißem Quellwasser
ooba ... „großes Blatt“ von Perilla 大葉. green perilla leaf
oobun ... oven. Ofen. Backofen, Backröhre
oobun renjii オーブンレンジ ... "oven range" cook stove. (ガスレンジ a gas range)
oobun shiitoo オーブンシート ... oven sheet
oobun toosutaa オーブントーストー oven toaster
oodoburu オードブル ... hors-d'oevre. Hors d’œuvre, Vorspeise
oojidori ... Große Hühner. 大地鶏
oomugi ... Gerste. Hordeum vulgare
oopuna オープナー ... opener (for tins or bottles)
ooru supaisu オール･スパイス ... allspice. piment
ootoro ... fettestes Tunfischfleisch
oozuwaigani ... große Schneekrabbe. Chionoecetes bairdi
orandazaya オランダざや... kind of greeen field peas (oranda ... Holland)
oregano オレガノ ... Oregano
orenji オレンジ ... orange
oriibu オリーブ... olive
oriibu yu オリーブ油 ... olive oil
oroshi おろし ... grating, oroshigane (oroshi-gane), oroshiki おろし器 ... Gemüsereibe. Reibeisen
oroshi-uri 卸し売り ... Großhandel, Engros-Verkauf
osetchi, o-setchi おせち【御節】 ... New Year Food
oshimugi おしむぎ【押（し）麦】 ... rolled barley. grobe Haferflocken
oshinukizushi ... Neujahrs-Sushi aus Saubohnen und Stöcker. 押しぬきずし
ossobukko オッソブッコ ... osso bucco. dish of lamb meat with bones.
otafukumame, o-tafuku-mame おたふくまめ【阿多福豆 / お多福豆】 ... kind of fava bean. Saubohne, dicke Bohne
otooshi ... Hors d’œuvre. Vorspeise
otoshibuta, otoshi-buta おとしぶた【落し蓋】 ... cooking in a pot with a small lid resting directly on the fish or vegetables
otoshi shooga ... liquid of ginger, to flavor soups. shooga no shiborijiru 生姜の絞り汁
otoso ... Toso. gewürzter Reiswein zum Neujahrstag
otsukuri, tsukuri ... gemischtes Sashimi. Short for "o-tsukuri mono".
oyaki, o-yaki ... mit Gemüse gefüllte Küchlein aus Weizenmehl, Nagano
oyakodon, oyako don, oyako donburi ... "Eltern-Kind-Reis" .Reis in der Schüssel mit Huhn und Ei. „Eltern-Kind-Reisgericht“
oyashi, mame oyashi豆もやし Soyabohnensprossen
oyatsu ... Zwischenmahlzeit, Imbiss. Kleiner Imbiss am Nachmittag.
.............. PPP
pafee パフェ ... parfait, Eisbecher mit Obst
pan, shokupan ... Brot,
panko ... Semmelbrösel (Paniermehl)
piiman .... der Paprika (als Gewürz), die Paprika (als Schote). Capsicum annuum
pinkuiro inarizushi ... rosa Inarizushi aus Tsugaru, Aomori
pioone ... Pione. Traubenart der Familie Vitis vinifera. aus Okayama
ponzu ... Ponzu-Sauce auf Zitrusfrucht-Basis. §Ponzo. Aji-Pon
..... RRR
raamen (ramen) ... das Ramen. chinesische Nudelsuppe. chinesische Nudeln.
raamenrenge ... Löffel für Ramen-Suppe. Chinesische Art.
raamen yokochoo ... „Ramen-Gasse“
raayu, rāyu 辣油 rayu, layu ... Sesamöl mit Chili. ?Chiliöl, chinesisches.
rakkasei ... Erdnüße, Erdnuß. Arachis hypogaea
rakkasei no amani ... Süß eingekochte Erdnüsse. Kagawa.
rakkyoo辣韭; 薤... Schalotte. Allium chinense., Allium bakeri. Insel-Schalotten, shimarakkyoo auf Okinawa (auch datchooダッチョウ genannt).
rakugan ... Konfekt aus geröstetem Reismehl, Sojabohnenmehl und wasanbon Zucker.
rakunooka ... Milchbauer
ramune ... Limonade
rappu ... Cellophanfolie. wrapp
rea chiizu keeki ... Käsesahnetorte. “Gelatine-Käsekuchen“ “rare cheesecake”, gelatin cheesecake
reijoo aisu ... „Eis vom Heiligen Bezirk“ (Osorezan)
reimen ... Reimen. Kalte koreanische Buchweizennudeln aus Morioka.
Reisbrei ... Süßer (deutscher) Reisbrei mit Zucker und Zimt.
renkon ... Lotoswurzeln. Nelumbo nucifera
ringo ... Apfel. Malus pumila var. domestica
ringo ame ... kandierter Apfel
ro ... Herd, Feuerstelle
robatayaki ... Robatayaki. am offenen Holzkohlenfeuer Gegilltes. 炉辺焼き
rokubei 六兵衛 ... Nudeln aus dem Mehl von Süßkartoffeln, Nagasaki
rooru keeki, roorukeeki ... Bisquitrolle
rooru kyabetsu ... Krautwickel
rubaabu ルバーブ ... rhubarb, Rabarber,Rhabarber. Rheum rhabarbarum
ruibe ... .Halbgefrorenes Lachs-Sashimi (Ainu)
ryokan 旅館 ... Ryokan. Hotel im japanischen Stil. Gasthaus. Japanisches Landgasthaus
ryokutoo ... Mungbohne. Phaseolus radiatus
ryoori 料理 ... DAS Ryori. Kochkunst, Kochen, Speise, Gericht
ryooribon 料理本 ... book about cooking
ryoorisho 料理書 ... Kochbuch, cooking book
ryoorinin … Koch. chef
ryooriya … Restaurant
BACK
Top of this Glossary
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Use my search function for this blog
. . . SEARCH THIS BLOG ONLY
or
. . . . . Find your Keyword hereMY complete DARUMAPEDIA SEARCH
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.......... MMM
maaboodoofu ... Mabodofu.Tofu mit Hackfleisch in scharfer Sauce, chinesische Art.
maaji, ma-aji ... ?Bastardmakrele. Stöcker. Trachurus japonicus
macha, matcha, maccha 抹茶 ... powdered green tea. grüner Pulvertee. #Grüntee
machajio ... Salz mit grünem Pulvertee
MAFF ... Ministry of Agriculture, Forestry and Fisheries/ 農林水産省 Noorinsuisanshoo
magariya … Bauernhaus mit L-förmigem Grundriss
magocha ... „Schale Reis mit Tee für die Enkelkinder“ aus Chiba
maguro, honmaguro, kuromaguro ... Thunfisch, nördlicher Blauflossen-Thunfisch. Thunnus thynnus . / minami maguro ist südlicher Blauflossen-Thunfisch. #südlicher Blauflossen-Thun . #Thunfisch. #Gewöhnlicher Thunfisch. Thunnus maccoyii , southern bluefin tuna –
... meji メジ ... junger Thunfisch. shibi シビ 鴟尾; 鵄尾; 蚩尾... old name for maguro. (also end tile on a temple or castle roof.
maitake ... Maitake-Pilze. Grifola frondosa.
maiwashi, ma-iwashi … “gemeine Sardine”Sardinops melanostictus
makajiki, kajiki ...Gestreifter Marlin. §Blauer Marlin. Tetrapturus audax. striped marlin
makaroni … macaroni, Makkaroni – ..guratan Makkaroni-Gratin
maki-zushi, makizushi ... see temakizushi
makomotake マコモ, まこもたけ / 真菰竹 ... chinesischer wilder Reis, Zizania caduciflora ＃makomodake, #mokomotake
makunouchi bentoo ... Lunchpaket „zwischen den Akten“ beim Theater
mamakari ... Mamakari-Sardine ままかり【飯借り】sappa fish from Okayama. Sardinella zunasi
mame ... Bohnen
mamemeshi ... Reis mit Bohnen
mamushi マムシ ... Halysotter (Gloydius blomhoffii) #Giftschlange. #Agkistrodon blomhoffi.
manekineko ... Glück herbeiwinkende Katzenfigur
manjuu 饅頭 ... Manju. ?Manjū ?Manjuu. Küchlein gefüllt mit suessem rotem Bohnenmus oder anderem. ... steamed cakes
maruboshi ... einfach nur getrocknet
maron … Esskastanie
maron gurasse …kandierte Esskastanie
maru imo ?maruimo, maru-imo ... „Runde Jamswurzel“ Dioscorea japonica
masago ... Rogen des Kapelan. (Mallotus villosus).
masu ... Masu-Lachs §Lachsforelle. Oncorhynchus masou. cherry salmon §Salmo milktschitsch. / - nijimasu : Regenbogenforelle Salmo gairdneri. /
matsubayuzu ... Schale von Yuzu-Zitronen, geschnitten wie Kiefernnadeln
matsu no mi 松の実 ... Pinienkerne. ?Kiefernsamen . pine nuts. Pinienkerne der stone pine, Pinus pinea (und von der Koreanischen Pinie, Pinus koraiensis. auch von akamatsu Pinus densiflora und kuromatsu Pinus thunbergii
Matsuo Bashoo ... Matsuo Bashoo (mit langem O) (082)
matsurizushi ... „Fest-Sushi“ von Okayama.
matsutake ... Kiefernpilz. Tricholoma matsutake.
mayoneezu ... Mayonnaise
mazegohan ... Reis mit Einlagen
mebachi ... Großaugen-Thunfisch §Großaugen-Thun. Thunnus obesus. big-eye tuna
mebaru ... Rotbarsch-Art. Sebastes inermis. black rockfish “Stachelkopf”. Japanese stingfisch
medamayaki ... Spiegelei
medetai ... glückverheißend.
meibutsu 名物 ... Spezialität, berühmtes Produkt
Meiji jidai ... Meiji-Zeit #Meiji-Epoche
Meiji ishin 明治維新 ... Meiji-Restauration ?Meiji-Reformation
meika ... bekannte Süßigkeiten. famous sweets
mekajiki ... Schwertfisch. Xiphias gladius (#Makaina mazana). shun ist Herbst und Winter.
mekuri mochi めくり餅 … mochi “with blinded eyes”
menjitsuyu 綿実油 . . . cotton seed oil
me-negi, manno negi ... Frühlingszwiebel. Dünne F. Allium fistulosum.
menma ... Menma. ,gegarte Bambussprossen (eingelegte chinesische Bambussprossen, auch „shinachiku“ genannt)
mentai ... Alaska-Pollak. #Alaska-Seelachs. Theragra chalcogramma.
mentaiko ... Fischrogen mit Chili #Rogen vom Alaska-Pollak . #Alaska-Seelachsrogen
mentsuyu ... Nudelsuppe-Dashi ?Nudelsuppen-Würzsauce (? Tsuyu (Würzsauce für Nudeln) ) ?Nudelsuppen-Dashi
mezashi ... Sardinen durch die Augen gespiesst
mibun seido 身分制度 ... Klassensystem (Kaste ist Falsch)
michi no eki ... “Stationen am Wegrand”, Einkaufszentren
mijinko 微塵粉 ... very fine flour. similar to kanbaiko. for expensive sweets. Reisgranulat. sehr fein geriebenes Mehl.
miki, omiki ... Opfersake. geweihter Reiswein.
mikoshi ... der Mikoshi. Tragbarer „Götterschrein“, „Göttertaxi“
mimi ... Brotrinde, Brotkruste. Wörtl. „Ohren“.
mimiika, mimi ika, dangoika ... „Ohren-Tintenfisch“. Euprymna morsei
minami maguro ... südlicher Blauflossen-Thunfisch §südlicher Blauflossen-Thun §Indischer Thunfisch. Thunnus maccoyii. southern bluefin tuna. minami maguro ist indo maguro インドマグロ
mirin ... Mirin. Angesüßte Reisweinwürze.
mirinboshi, mirin-boshi ... Getrocknetes Fischfilet mit Miringeschmack.
mirufiiyu ... Millefeuille ミルフィーユ
mirukui, mirugai 海松貝; 水松貝 ... Klaffmuschel. Mirukugai, Mirukugai ? irukuigai-Muschel, ?Mirugai , Tresus keenae
miso ... Miso-Paste #Misopaste, miso paste , DAS Miso
aka-miso, rote Miso
akadashi-miso, rote Dashi-Miso-Paste
awase-miso, gemischte Miso
Edo-Miso, Miso aus Edo (heute Tokyo)
genmai-miso, Miso aus braunem Reis
hatchoo-miso, „Acht-Meilen-Miso“ aus Nagoya
inaka-miso, Miso vom Land
Kinzanji-miso, Miso vom Tempel Kinzanji
kooji-miso, Kooji-Pilzkultur-Miso
moromi-miso, grobe Miso, auch hishio-miso
Saikyoo-miso, Miso aus West-Kyoto
Sendai-miso, Miso aus der Stadt Sendai
Shinshuu-miso, Miso aus der Gegend Shinshuu, Nagano
shiro-miso, weisse Miso ?helle Miso-Paste
miso-ae, misoae ... Misodressing
miso-dengaku, mit Miso-Paste bestrichene, leicht gegrillte Speisen
misoni, Einkochen mit Miso
misozuke, Einlegen in Miso-Paste
misoshiru, §misojiru ... Miso-Suppe ?Misosuppe
misoyaki ... Simmern oder Braten in Miso-Paste
mitsuba ... Dreiblätterkraut. ?ein Stängel Mitsuba (Dreiblätterkraut). Cryptotaenia japonica
miyage, o-miyage ... Reisemitbringsel, ?Mitbringsel, ?Reiseandenken, ?Mitbringsel für die Daheimgebliebenen
mizore-ae ... Zubereitung wie „Schneeregen“
mizudako ... „Wasser-Oktopus“. Octopus dofleini
mizuame, mizu-ame ... syrupartige Bonbonmasse aus Kartoffel- oder Reisstärke
mizudako ... Dofleins-Krake. („Water-Oktopus“). §Riesenkrake des Nordpazifik . Octopus dofleini. Enteroctopus dofleini. pacific giant octopus
mizuguri 水栗 …sweet chestnuts peeled and boiled in water
mizuhiki ... zweifarbige Dekorationsschnüre
mizuna ... Japanischer Blattkohl #Mizuna-Wildnessel, §japanischer Blattkohl. Brassica rapa L. var. nipposinica. ev. Rübstil verwenden
mizuyookan … Süßes Bohnengelee. §Gelee-Paste aus Azuki-Bohnen. sweetened jellied bean paste
mo 藻... Seegras, Entengrütte
mochi ... Mochi-Reiskuchen. ?Reiskuchen. ?Klebreiskuchen ?Reisküchlein, Klebreis-Mochi. (es gibt auch anderes als Reiskuchen bezeichnetse Konfekt)
Entweder weich zum baldigen Verzehr oder getrocknet und hart, werden vor dem Essen in Suppe erweicht oder gegrillt.
mochigome ... Mochi-Klebreis. ?Mochireis
mochigomeko ... Mochigome-Klebreismehl
mochiko ... rice flour shinko, toriko – Mochi-Klebreismehl ?Mochi-Reismehl
mochitsuki ... Reisstampfen für Mochi-Reiskuchen
mochikibi ... Mischung aus Mochigome und Hirse für Kibidango. siehe KIBIDANGO. もちきび
modorigatsuo ... zurückkehrender Bonito
mojio, moshio ... „Algen-Salz“. Salz mit Seegras. 藻塩
momendoofu ... „Baumwoll-Tofu“ (feste Sorte)
momigara ... Reishülsen, Spreu
momiji nabe, momijinabe ... Hirschfleisch-Eintopf. „Eintopf der roten Herbstblätter“, Hirsch- und Rehfleisch
momijioroshi ... Orangerot eingefärbter, geriebener Rettich. Momiji-oroshi . Geraspelter Rettich mit rotem Pfeffer. auch mit geraspelten Karotten vermischter Rettich.
momo ... Pfirsisch . Persica vulgaris. peaches and immortality in Asia
momonji ももんじ ... animal meat (also momonga ももんが）
Momotaroo … Momotaro, (Märchenfigur. japanischer Däumling) wörtlich Pfirsischjunge. Peach boy.
momonjiya ももんじ屋 ... shops that sold meat from animals, like wild boar, deer or tanuki badgers
monaka もなか 最中 … Waffel. wafer, waffle
monburan … “Montblanc”. Esskastanien-Paste wie ein Berg angehäuft
mori, shinrin ... Wald. forest
moriawase ... Spezialitätenplatte
motenashi持て成し... Bewirtung, Gastfreundschaft. to serve the guests very well. motenashi no kokoro, „echter Geist der Gastfreundschaft” ist sincere hospitality, spirit of hospitality ... (furumai no kokoro)
motsu ... Innereien, Gedärme
moyashi ... Bohnensprossen. 萌やし、糵- siehe auch oyashi . bean sprouts (aus drei verschiedenen Bohnensorten)
mugi ... Weizen
muginawa ... „Schnur aus Weizen“, Name für Nudeln in der Heianzeit
mujin hanbaijo ... unbemannter Verkaufsstand
mukoo musubi 向結び ... dish added in the back of a tray
mukoozuke 向こう付け ... dish in the back of a tray
mukoozume 向詰め ... dish included in the back of a tray
mura hachibu 村八分 ... ostracism. aus der Dorfgemeinschaft ausgeschlossen werden.
murasakiuni, murasaki uni ... purpurfarbener Seeigel. Anthocidaris crassispina
murasu蒸らす … dünsten, schmoren. fukasu ist auch dünsten
mushiki ... Dämpfer
mushiyaki ... 蒸焼きdämpfen
musu ... dämpfen蒸す
mutsu 鯥 ... Gnomenfisch § Blaubarsch. mutsugoi in Shikoku. Scombrops boops. Japanese bluefish
mutsugoroo … Schlammspringer. Boleophthalmus pectinirostris.
myooga ... ?Myōga-Ingwer (Myoga-Ingwer), 4 Sprossen Myooga-Ingwer. Japanischer Ingwer (myooga). (Zingi-Ingwer). Sprossen vom Z. Zingiber mioga. Himmlische Gunst
.................... NNN
nabe ... Eintopf (das Gericht)
nabe ... irdener Topf, Kochtopf, Pfanne, Kessel, Topf
nabebugyoo ... Kochtopf-Kommissar
nabeyaki ... im irdenen Topf zubereitet, nabeyaki udon : Udon-Nudeln
nagaimo, naga-imo ... Lange Jamswurzel. Chinesische Jamswurzel. Dioscorea batatas.
naganegi ... Frühlingszwiebel. Dicke Frühlingszwiebel. Allium fistulosum
nagashi-soomen, nagashisoomen, nagashi soomen ... Kalte Somen-Nudeln, portionsweise in Bambusschienen im Wasser fließend. Nagashi-Somen, Nagashi Somen.
Nakasendoo, nakasendo ... „Inlandstraße von Edo nach Kyoto“
namagusa 生臭 ... "secular food", smelling raw
nama kyarameru ... Weichkaramellen
namako, manamako ... Japanische Seegurke, §Seewalze.. Stichbopus japonicus
namasu … Namasu-Salatdressing
namazu … Wels. Silurus asotus. catfisch
nameko ... Nameko-Pilz, Goldkäppchen. japanisches Stockschwämmchen . Pholiota nameko
nameroo ... Gehackter Fisch mit Miso-Paste und Ei. Chiba.
nanakusagayu ... Reisgrütze mit sieben Frühlingskräutern
nanban ... Namban. Südliche Barbaren (die ersten Ausländer in Japan). Southern Barbarians food preparation
nanbankibi ... Mais (kibi der südlichen Barbaren)
nanbanyaki, nambanyaki ... Gegrillt/gebraten nach Art der „Südlichen Barbaren“
Nanbuhan ... Domäne Nanbu (Nambu) in Nord-Japan (Tohoku)
Nanbu-senbei ... Nanbu-Sembei. Nanbu-Waffeln.
nanohana, na no hana ...Rapsblüten. Brassica campestris rape blossom
..... Rapsblütengemüse, ?Rübstiel
narezushi, nare zushi … Sushi mit fermentiertem Fisch. kaga
narutomaki ... „Kamaboko mit rot-weißem Wirbelmuster“. §Fisch-Kombu-Rolle
nashi ... Japanbirne. Pyrus serotina var. culta. Japanese pear
nasutaachiumu ... Kapuzinerkresse. Nasturtium
nasu ... Aubergine. Solanum melongena.
natsume ... Datteln Ziziphus jujuba . Jujube ist Chinesische Dattel Chinese date
natsumikan . . . 夏蜜柑 japanische Pampelmusenmandarine. Citrus natsudaidai
nattoo ... Natto. fermentierte Sojabohnen. vergorene Sojabohnen oder andere Bohnen
nattookakegohan ... Reis mit fermentierten Natto-Bohnen
nazuna ... Hirtentäschel. Capsella bursa-pastoris.
negi, shironegi ... Lauch. Lauchstange. Allium fistulosum.
negijiru ... Lauchsuppe
nejidai 捻じ鯛 … twisted sea bream, verdrehte Seebrasse
nekonbu tororo ... 根昆布とろろ geschabte Wurzelteile von Konbu
nenbutsu jiru 念仏汁 … “Amida Prayer soup”, prepared with kanagashira, gurnard fish
nengumai 年貢米 ... Steuerreis, rice payed as taxes in the Edo period
nerigoma ... Sesampaste
nibaizu ... Reisessig mit Soyasauce und Salz.
niban dashi ... zweite Dashi
niboshi ... kleine gekochte und getrocknete Sardinen, für Dashi-Brühe
nichiyo shokusho 日用食書 ... Book: Effects of everyday food
nigiri, onigiri、o-nigiri ... Onigiri-Reisbälle, ?Reisball . ＃Reiskloß #Reisklösschen
... dango ist Reismehl-Bällchen
nigirizushi ... handgeformtes Nigiri-zushi . Nigiri-zushi. ?Nigiri-Zushi ?Nigirizushi. ?Nigiri-Sushi. von Hand geknetetes Sushi. ?von Hand geformtes Sushi ?handgeformtes Sushi
nihachi soba ... „Zwei zu Acht Buchweizennudeln“ 20% Weizenmehl, 80% Buchweizenmehl . - juuwari ... aus 100% Buchweizenmehl. te-uchi soba ... von Hand zubereitete Buchweizennudeln
nihaizu ... Nihaizu-Reisessig
nihon soba ... „japanische Buchweizennudeln“. Aus Kitakata
niika ... gekochter Tintenfisch.
nijimasu ... Regenbogenforelle. Oncorhynchus mykiss §Salmo gairdneri. rainbow trout
nikomu ... Simmern mit Soyasauce und Mirin. „süßes Simmern“.
niku ... Fleisch
nikujaga ... „Kartoffeln mit Rindfleisch" #Kartoffeln mit Fleisch
nimono ... Gekochtes Allerlei, gekochtes Gemüse
ningyoo-yaki, ningyooyaki ... “Figuren-Waffeln”, #Puppen-Waffeln
ninjin ... Möhre. #Karotte. Daucus carota.
ninniku, gaarikku ... Knoblauch. Allium sativum. Chinesischer Knoblauch (Allium sativum var. pekinense)
nira にら【韮】... kind of Chinese leek. Chinesischer Schnittlauch. Allium tuberosum. #Schnittknoblauch
nishimeya 煮しめ屋 ... stall serving boiled food
nishin ... Pazifischer Hering. §Hering. Clupea pallasi . pacific herring
Nishi Nihon 西日本 ... West-Japan (nicht : Westjapan. auch bitte nicht West-Honshu. nishi honshuu 西本州）das gleiche gilt bei Kita Nihon 北日本, Nord-Japan (nicht Nordjapan, auch nicht : Nord-Honshu. kita honshuu 北本州. Der Nordteil von Honshu heisst Tohoku 東北）. Zentral-Japan, chuubu 中部 (nicht: Zentral-Honshu, chuubu honshuu 中部本州)
nishoku tamago ... Zweifarben-Ei
nitsuke ... mit angesüßter Soyasauce gesimmert
niwatori ... „Vogel im Garten“, Huhn, Hahn / toriniku ... Hähnchenfleisch / ?Hühnerfleisch
nobiru 野蒜... wilder Knoblauch. Allium grayi - Allium macrostemon
noborigatsuo ... aufwärtsschwimmender Bonito
nogi芒 ... Haare einer Reisähre
nonbee, nonbei, nombei 呑兵衛 (のんべえ) drinker, alcoholic ... Trinker (Alkoholiker) Säufer; Trunkenbold .
noogyoo ... Landwirtschaft. agriculture
nooryoo のうりょう【納涼】 ... to enjoy the cool evening breeze. Abendkühle im Sommer
noren ... Ladenvorhang
nori 海苔 ... Nori. Eine Art Seegras. ?Seetang ?Meerlattich. Porphyra tenera. (the plant)
verarbeitet als (the food) definition: papierartiges Algenprodukt
. . . Nori-Blatt, Nori-Blätter. ?Nori-Algenblatt. ?ein Blatt Nori / ?Nori-Streifen ?Noristreifen ?ein Streifen Nori . ??Seetangstreifen
.... im Furikake : kleingeschnittene Nori-Blätter
noshiika, noshi ika ... getrockneter, flach gezogener Tintenfisch
noshizakana 熨斗肴 … noshi awabi, abalone for banquets
nukazuke ... Einlegen in Reiskleie pickling in ricebran
nuta ぬた ... kind of salad with miso paste and vinegar. Salat mit Essig und Miso.
..... OOO
obake kabocha, o-bake kabocha ... Monster-Kürbis.
obansai おばんさい / お晩彩 ... small dishes from Kyoto. Kleine Tellergerichte von Kyoto.
obon ... O-Bon-Ahnenfest. buddhistisches Totengedenkfest
oboro おぼろ ... finely cut or chopped, so the ingredient looses its original form. oboro konbu, oboro toofu. Fischbrösel
ochiayu, ochi-ayu おちあゆ【落ち鮎】 ... ayu fish going down in the rivers in autumn to lay eggs.
odamakimushi ... Eierstich mit Udon-Nudeln
oden おでん、オデン ... Oden-Eintopf
odori awabi ... „tanzende Abalone“
odorigushi, odori-gushi おどりぐし【躍り串】 ... skewering life small fish for grilling, usually flavored with salt on the fins and tail
ogonori, ogo-nori おごのり【於胡海苔／海髪】 ...seaweed. "sea moss". Gracilaria verrucosa Papenfuss.
ohagi, o-hagi お萩 ... Mochi-Klebreis-Klößchen. ?Mochireis-Klößchen #Mochireis-Klösschen mit Anko bedeckt. #Mochi mit süßer Bohnenpaste #weiches Anko-Mochi. sweet rice balls
ohitashi ... おひたし【御浸し】 gekochtes Gemüse, in Sojasauce
ohyoo ..... Heilbutt. Hippoglossus. halibut
Ohootsuku kai ... Ochotskisches Meer
oiru saadin オイルサーディン ... oil sardine. Ölsardine
oishii ... "it tasts good"
oishiina おいしい菜 ... good tasting Western vegetable. Grown in Fukuoka.
oisutasoosu … Austernsauce. oyster sauce. auch kakiabura.
ojiya … dicke Reissuppe, ähnlich wie okayu.
okahijiki, oka-hijiki おかひじき【陸鹿尾菜】 seaweed. Salsola komarovii Iljin
okara 御殻 … Okara. ?Sojakuchen. Rückstände bei der Tofu-Produktion
okaka … Katsuobushiflocken, mit etwas Sojasauce für Onigiri
okaribayaki … Grillen von Wild während der Jagd auf dem kariba … Jagdgrund
okashiratsuki, o-kashira-tsuki 尾頭付 ... "fish served with his tail and head". Fisch mit Kopf und Schwanz
okayu, kayu …Reissuppe (nicht Reisbrei)
okazu, o-kazu御菜 ... Beilagen zum Reis. „Ein Blatt Gemüse“, o-saiお菜
okkusuteeru オックステール ... oxtail. Ochsenschwanz
okoge, o-koge ryoori おこげ【御焦げ】 ... rice burned at the bottom of the cooking pot. festgebackener Reis, leicht angebrannter Reis. Used for various dishes, since this is the most tasty part of cooked rice.
okonomiyaki ..... Okonomiyaki. “Japanische Pfannkuchen”, japanisches Omelett. „Wie es dir gefällt“. Osaka fuu „im Osaka-Stil“
okowa, o-kowa 御強 ... Mochi-Reis m mit roten Azuki-Bohnen
okoze, ono-okoze ... Steinfisch, ?Kaulkopf. Inimicus japonicus ?Synanceja verrucosa . Japanese stonefish
okura ... Okra. Gombofrucht. Abelmoschus esculentus
omaaru ebi オマールえび【オマール〈海老〉】 ... homard, kind of lobster
omuraisu ... Reisomelett
omuretsu オムレツ ... Omelette
onagadori ... „Hahn mit langem Schwanz“
ondokei 温度計 ... thermometer
oni ... Dämon
onigarayaki ... „Dämonen-Grillen“, Langusten in der Schale grillen. yoroiyaki, guzokuyaki
onigiri ... see nigiri
onikawa おにかわ【鬼皮】 ... hard peel of nuts like chestnuts and gingko nuts.
oniokoze ... Steinfisch-Art. Inimicus japonicus. japanese stonefish
onkuchitori 御口取り ... hors d'oevres. Vorspeisen
onsen tamago ... „Eier der heißen Quellen“, gekocht im heißem Quellwasser
ooba ... „großes Blatt“ von Perilla 大葉. green perilla leaf
oobun ... oven. Ofen. Backofen, Backröhre
oobun renjii オーブンレンジ ... "oven range" cook stove. (ガスレンジ a gas range)
oobun shiitoo オーブンシート ... oven sheet
oobun toosutaa オーブントーストー oven toaster
oodoburu オードブル ... hors-d'oevre. Hors d’œuvre, Vorspeise
oojidori ... Große Hühner. 大地鶏
oomugi ... Gerste. Hordeum vulgare
oopuna オープナー ... opener (for tins or bottles)
ooru supaisu オール･スパイス ... allspice. piment
ootoro ... fettestes Tunfischfleisch
oozuwaigani ... große Schneekrabbe. Chionoecetes bairdi
orandazaya オランダざや... kind of greeen field peas (oranda ... Holland)
oregano オレガノ ... Oregano
orenji オレンジ ... orange
oriibu オリーブ... olive
oriibu yu オリーブ油 ... olive oil
oroshi おろし ... grating, oroshigane (oroshi-gane), oroshiki おろし器 ... Gemüsereibe. Reibeisen
oroshi-uri 卸し売り ... Großhandel, Engros-Verkauf
osetchi, o-setchi おせち【御節】 ... New Year Food
oshimugi おしむぎ【押（し）麦】 ... rolled barley. grobe Haferflocken
oshinukizushi ... Neujahrs-Sushi aus Saubohnen und Stöcker. 押しぬきずし
ossobukko オッソブッコ ... osso bucco. dish of lamb meat with bones.
otafukumame, o-tafuku-mame おたふくまめ【阿多福豆 / お多福豆】 ... kind of fava bean. Saubohne, dicke Bohne
otooshi ... Hors d’œuvre. Vorspeise
otoshibuta, otoshi-buta おとしぶた【落し蓋】 ... cooking in a pot with a small lid resting directly on the fish or vegetables
otoshi shooga ... liquid of ginger, to flavor soups. shooga no shiborijiru 生姜の絞り汁
otoso ... Toso. gewürzter Reiswein zum Neujahrstag
otsukuri, tsukuri ... gemischtes Sashimi. Short for "o-tsukuri mono".
oyaki, o-yaki ... mit Gemüse gefüllte Küchlein aus Weizenmehl, Nagano
oyakodon, oyako don, oyako donburi ... "Eltern-Kind-Reis" .Reis in der Schüssel mit Huhn und Ei. „Eltern-Kind-Reisgericht“
oyashi, mame oyashi豆もやし Soyabohnensprossen
oyatsu ... Zwischenmahlzeit, Imbiss. Kleiner Imbiss am Nachmittag.
.............. PPP
pafee パフェ ... parfait, Eisbecher mit Obst
pan, shokupan ... Brot,
panko ... Semmelbrösel (Paniermehl)
piiman .... der Paprika (als Gewürz), die Paprika (als Schote). Capsicum annuum
pinkuiro inarizushi ... rosa Inarizushi aus Tsugaru, Aomori
pioone ... Pione. Traubenart der Familie Vitis vinifera. aus Okayama
ponzu ... Ponzu-Sauce auf Zitrusfrucht-Basis. §Ponzo. Aji-Pon
..... RRR
raamen (ramen) ... das Ramen. chinesische Nudelsuppe. chinesische Nudeln.
raamenrenge ... Löffel für Ramen-Suppe. Chinesische Art.
raamen yokochoo ... „Ramen-Gasse“
raayu, rāyu 辣油 rayu, layu ... Sesamöl mit Chili. ?Chiliöl, chinesisches.
rakkasei ... Erdnüße, Erdnuß. Arachis hypogaea
rakkasei no amani ... Süß eingekochte Erdnüsse. Kagawa.
rakkyoo辣韭; 薤... Schalotte. Allium chinense., Allium bakeri. Insel-Schalotten, shimarakkyoo auf Okinawa (auch datchooダッチョウ genannt).
rakugan ... Konfekt aus geröstetem Reismehl, Sojabohnenmehl und wasanbon Zucker.
rakunooka ... Milchbauer
ramune ... Limonade
rappu ... Cellophanfolie. wrapp
rea chiizu keeki ... Käsesahnetorte. “Gelatine-Käsekuchen“ “rare cheesecake”, gelatin cheesecake
reijoo aisu ... „Eis vom Heiligen Bezirk“ (Osorezan)
reimen ... Reimen. Kalte koreanische Buchweizennudeln aus Morioka.
Reisbrei ... Süßer (deutscher) Reisbrei mit Zucker und Zimt.
renkon ... Lotoswurzeln. Nelumbo nucifera
ringo ... Apfel. Malus pumila var. domestica
ringo ame ... kandierter Apfel
ro ... Herd, Feuerstelle
robatayaki ... Robatayaki. am offenen Holzkohlenfeuer Gegilltes. 炉辺焼き
rokubei 六兵衛 ... Nudeln aus dem Mehl von Süßkartoffeln, Nagasaki
rooru keeki, roorukeeki ... Bisquitrolle
rooru kyabetsu ... Krautwickel
rubaabu ルバーブ ... rhubarb, Rabarber,Rhabarber. Rheum rhabarbarum
ruibe ... .Halbgefrorenes Lachs-Sashimi (Ainu)
ryokan 旅館 ... Ryokan. Hotel im japanischen Stil. Gasthaus. Japanisches Landgasthaus
ryokutoo ... Mungbohne. Phaseolus radiatus
ryoori 料理 ... DAS Ryori. Kochkunst, Kochen, Speise, Gericht
ryooribon 料理本 ... book about cooking
ryoorisho 料理書 ... Kochbuch, cooking book
ryoorinin … Koch. chef
ryooriya … Restaurant
BACK
Top of this Glossary
4/29/2009
AUTUMN VEGETABLES
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The Japanese Vegetable Saijiki
野菜歳時記
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Vegetables of Autumn ... aki no yasai 秋の野菜
***** Location: Japan
***** Season: Autumn
***** Category: Plants
*****************************
Explanation
The Haiku AUTUMN begins on August 8, according to the Asian lunar calendar.
Berries, fruit, mushrooms etc. will be listed elsewhere.
aki yasai 秋野菜
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Early Autumn
green beans
sayaingen, saya Ingen さやいんげん 莢隠元 string beans, French beans
. . . CLICK here for Photos !
Stangenbohne (nicht unbedingt: Grüne Erbse)
The Ingen mame gets its name from the priest Ingen who brought the beans (Ingen mame 隠元豆) from China in the 16th century.
Embassies to China 遣唐使 Gabi Greve
BEANS as KIGO for autumn
potato, potatoes 馬鈴薯 (じゃがいも) jaga imo
... jagaimo じゃがいも、
jagatara imo じゃがたらいも "potatoes from Jakarta"
hasshoo imo 八升芋（はっしょういも）
bareisho 馬鈴薯（ばれいしょ）
wax gourd, white gourd-melon 冬瓜 (とうが) tooga
toogan とうがん、kamo-uri かもうり、
toogajiru 冬瓜汁（とうがじる）soup with wax gourd
(tooganjiru)
Benincasa hispida
It used to be the food of poor people in the Edo period, when the outside of the fruit was white with a natural powder, inside more seeds. Now they are cleaned and green and have more flesh. The tasteless flesh takes on any seasoning and tasts good with all kinds of preparations.
Mostly produced in Aichi prefecture.
. . . CLICK here for Photos !
Wintermelone
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mid-Autumn
foxtail millet 粟 (あわ) awa
ears of the foxtail millet 粟の穂（あわのほ）awa no ho
field with millet 粟畑（あわばたけ）awabatake
foxtail millet mochi 粟餅（あわもち）awamochi
rice with foxtail millet 粟飯（あわめし）awameshi
熊手・芋頭・粟餅を売る婦人
（『風俗』１巻4号より）
Selling kumade and awamochi in Edo
. awamochi no kyokutsuki 栗餅の曲つき in Edo .
maize 玉蜀黍 (とうもろこし) toomorokoshi
morokoshi もろこし、yakitookibi 焼唐黍（やきとうきび）
nanban kibi 南蛮黍（なんばんきび）"millet from the Southern barbarians" (Europeans)
nanban なんばん "Barabarians's food"
kooraikibi 、高麗黍（こうらいきび）"millet from the Koreans"
tookibi 玉黍（とうきび）, tookibi 唐黍（とうきび） "millet from China"
Introduced to Japan since the Meiji period.
WKD : Maize, corn in Kenya
millet 黍 (きび) kibi
ears of the millet 黍の穂（きびのほ）kibi no ho
cutting millet, 黍刈る（きびかる）kibi karu
"pulling out millet" 黍引く（きびひく） kibi hiku
field with millet 黍畑（きびばた）kibibata
millet dumplings 黍団子（きびだんご） kibi dango
. Momotaro and Okayama specialities .
. WKD : Millet (awa, hie, kibi)
propagule 零余子 (むかご) mukago
nukago ぬかご、mukabu 球芽（むかぶ）
imoko いもこ mukago tori零余子とり（むかごとり）
. . . CLICK here for Photos !
Kartoffelranke
red pepper leaves 葉唐辛子 (はとうがらし) ha toogarashi
Satsumaimo, satsuma imo 薩摩薯（さつまいも）
sweet potatoes Süßkartoffel
sprouts of radish or turnips 貝割菜 (かいわりな) k
kaiwarena 貝割れ菜（かいわれな）、kaiwarina 殻割菜（かいわりな）
... futaba na 二葉菜（ふたばな）
..... mabiki na 間引菜 (まびきな), nuki na 抜菜（ぬきな）
tsumami na 摘み菜（つまみな）, nakanuki na 中抜き菜（なかぬきな）、uronuki na 虚抜き菜（うろぬきな）, kona 小菜（こな）"small leaves",
namabiku 菜間引く（なまびく） thinning out the sprouts
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Late Autumn
beet, table beet 火焔菜 (かえんさい) kaensai
Beta vulgaris L. var. rapa Dumort
. . . CLICK here for Photos !
rote Rübe
eggplant seedlings 種茄子 (たねな) tane nasu
radish sprouts 中抜大根 (なかぬきだいこん) nakanuki daikon
uronuki daidon 虚抜き大根（うろぬきだいこん）, oronuki daikon 疎抜き大根（おろぬきだいこん）
mabiki daikon 間引大根（まびきだいこん） thinning out radish plants
shalott flowers, rakkyoo no hana 辣韮の花 (らっきょうのはな)
..... 薤の花（らっきょうのはな）
taro stems 芋茎 (ずいき) zuiki
... imo gara 芋殻（いもがら）
... imo no kuki 芋の茎（いものくき）
... 、芋茎干す（ずいきほす） drying the stem of taro
Taro imo, sato-imo as a KIGO and an explanation of the naming
. Dishes with ZUIKI
wolfberry. Lycium rhombifolium
berries of wolfberry 枸杞の実 (くこのみ) kuko no mi
kuko shi 枸杞子（くこし）
kuko shu 枸杞酒（くこしゅ） ricewine with wolfberries
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
All Autumn
barngrass, barnyard grass ひえ【稗】 a kind of millet
Daruma hie だるまヒエ Strong variety, grown in Iwate prefecture and other places.
barnyard millet. Also widely eaten by the Ainu in Hokkaido.
When properly dried, barngrass grains can be stored for more than 10 years and were used by the poor farmers as a stash for times when the rice production failed.
Beans 豆、まめ mame all kinds of beans and peas
Chrysanthemum kiku
Edamame 枝豆 green soybeans on branches
Eggplants in autumn 秋茄子 (あきなす) aki nasu
... aki nasubi 秋なすび（あきなすび）
... nagori nasu 名残茄子（なごりなす）
Gourd and gourd pickles (uri)
Ginger, jinjaa ジンジャー, shooga 生姜
hajikami はじかみ（薑／椒) hajikami is a type of ginger
端赤 。。。 はじかみ 。。。 edges are red
hajikami comes from leaf ginger (hashooga 葉しょうが）
hajikami suzuke はじかみ（薑／椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish
red pepper, hot pepper 唐辛子 (とうがらし) toogarashi
rice , Reis
Ine, the rice plant
rice plants in autumn, ine no aki 稲の秋
Kome, o-kome お米 cooked rice
Okra オクラ okura
... Amerika neriアメリカねり
... 陸蓮根（おかれんこん) oka renkon
Abelmoschus esculentus
© More in the WIKIPEDIA !
It came to Japan after the Meiji restauration, first popular in Okinawa. Ishigaki island and Nanjo Town in Okinawa are one of the growing areas, also Amakusa in Kyushu.
Cut in small circles for salads and dressing. Boiled to go with other vegetables.
Ground okra gives a sticky mass, which is loved by some gourmets in Japan, like the other tororo "slimy" dishes.
Fried and katsuobuhsi are added. Eaten blanched for a moment and then miso is added.
. . . CLICK here for FOOD Photos !
Pumpkins, Kabocha ... all sorts of pumpkins
Shishigatani kabocha 鹿ヶ谷南瓜（カボチャ）pumpkins from Shishigatani
Pepper, red hot pepper, paprika (papurika) and more
piiman, pimento, bellpepper, Piment, Nelkenpfeffer
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Pimento Mori, some fun !
taro 芋 (いも) imo
Colocasia antiquorum Schott var. esculenta
imo batake 芋畑（いもばたけ）fiels of taro
oyaimo 親芋（おやいも）parent taro
koimo 子芋（こいも）child taro
kinu katsugi 衣被ぎ（きぬかつぎ)
imo no aki 芋の秋（いものあき）autumn of the taro
... imo aki 芋秋（いもあき）
dotare 土垂（どたれ）"hanging on the ground"
Bungo imo 豊後芋（ぶんごいも）taro from Bungo
Yoshihama imo 吉浜芋（よしはまいも）taro from Yoshihama
Yoshino imo 吉野芋（よしのいも）taro from Yoshino
dango imo 団子芋（だんごいも）taro for balls
shiro imo 白芋（しろいも）white taro
shigami imo しがみ芋（しがみいも）
futo imo 太芋（ふといも）thick taro
akame imo 赤芽芋（あかめいも）taro with red buds
taimo, ta imo 田芋（たいも）taro in the field
eguimo, egu imo 蘞芋（えぐいも）、
hasu imo 蓮芋（はすいも）"taro like lotus"
imogara 芋がら（いもがら）、
zuiki、芋茎（ずいき）stem of the taro
zuiki imo ずいき芋（ずいきいも）zuiki taro
satoimo dengaku 里芋田楽（さといもでんがく）
yam 自然薯 (じねんじょ ) jinenjo
... yama imo, yamaimo, yama-imo 山芋（やまいも) "mountain potato"
... yama no imo 山の芋（やまのいも）
... naga imo 薯蕷 (ながいも)
naga-imo 長薯（ながいも）
rakuda imo 駱駝薯（らくだいも） "camel potato"
tsukune imo 仏掌薯 (つくねいも) "Buddha Hands yam"
. . . CLICK here for Photos !
... tsuku imo つくいも、
... tuskune つくね、kobushi imo こぶしいも "fist potato"
kashuu imo 何首烏芋 (かしゅういも)Dioscorea bulbifera L
*****************************
Things found on the way
*****************************
HAIKU
秋野菜 だいこん畑 きゃべつだよ
aki yasai daikon batake kyabetsu da yo
autumn vegetables -
a field full of radishes
and cabbage
source : 里山散歩
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
bush clover,
eulalia, arrowroot,
pink, patrinia,
also, mistflower
and morning faces flower
WASHOKU
Seven Herbs of Autumn (aki no nanakusa 秋の七草)
Sieben Herbstgräser (秋の七草 aki no nanakusa)
Buschklee (hagi), Nelke (nadeshiko), Wasserdost (fujibakama), Glockenblume (kikyoo), Knabenkraut (kuzu), Goldbaldrian (ominaeshi), Susuki-Gras (susuki)
kuzu ryoori 葛料理 dishes made from arrowroot starch
Yoshino kuzu 吉野葛 from Nara prefecture
Planting, harvesting and preparing food in AUTUMN kigo
NEXT
*********** WINTER VEGETABLES
BACK TO
*********** SUMMER VEGETABLES
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The Japanese Vegetable Saijiki
野菜歳時記
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Vegetables of Autumn ... aki no yasai 秋の野菜
***** Location: Japan
***** Season: Autumn
***** Category: Plants
*****************************
Explanation
The Haiku AUTUMN begins on August 8, according to the Asian lunar calendar.
Berries, fruit, mushrooms etc. will be listed elsewhere.
aki yasai 秋野菜
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Early Autumn
green beans
sayaingen, saya Ingen さやいんげん 莢隠元 string beans, French beans
. . . CLICK here for Photos !
Stangenbohne (nicht unbedingt: Grüne Erbse)
The Ingen mame gets its name from the priest Ingen who brought the beans (Ingen mame 隠元豆) from China in the 16th century.
Embassies to China 遣唐使 Gabi Greve
BEANS as KIGO for autumn
potato, potatoes 馬鈴薯 (じゃがいも) jaga imo
... jagaimo じゃがいも、
jagatara imo じゃがたらいも "potatoes from Jakarta"
hasshoo imo 八升芋（はっしょういも）
bareisho 馬鈴薯（ばれいしょ）
wax gourd, white gourd-melon 冬瓜 (とうが) tooga
toogan とうがん、kamo-uri かもうり、
toogajiru 冬瓜汁（とうがじる）soup with wax gourd
(tooganjiru)
Benincasa hispida
It used to be the food of poor people in the Edo period, when the outside of the fruit was white with a natural powder, inside more seeds. Now they are cleaned and green and have more flesh. The tasteless flesh takes on any seasoning and tasts good with all kinds of preparations.
Mostly produced in Aichi prefecture.
. . . CLICK here for Photos !
Wintermelone
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mid-Autumn
foxtail millet 粟 (あわ) awa
ears of the foxtail millet 粟の穂（あわのほ）awa no ho
field with millet 粟畑（あわばたけ）awabatake
foxtail millet mochi 粟餅（あわもち）awamochi
rice with foxtail millet 粟飯（あわめし）awameshi
熊手・芋頭・粟餅を売る婦人
（『風俗』１巻4号より）
Selling kumade and awamochi in Edo
. awamochi no kyokutsuki 栗餅の曲つき in Edo .
maize 玉蜀黍 (とうもろこし) toomorokoshi
morokoshi もろこし、yakitookibi 焼唐黍（やきとうきび）
nanban kibi 南蛮黍（なんばんきび）"millet from the Southern barbarians" (Europeans)
nanban なんばん "Barabarians's food"
kooraikibi 、高麗黍（こうらいきび）"millet from the Koreans"
tookibi 玉黍（とうきび）, tookibi 唐黍（とうきび） "millet from China"
Introduced to Japan since the Meiji period.
WKD : Maize, corn in Kenya
millet 黍 (きび) kibi
ears of the millet 黍の穂（きびのほ）kibi no ho
cutting millet, 黍刈る（きびかる）kibi karu
"pulling out millet" 黍引く（きびひく） kibi hiku
field with millet 黍畑（きびばた）kibibata
millet dumplings 黍団子（きびだんご） kibi dango
. Momotaro and Okayama specialities .
. WKD : Millet (awa, hie, kibi)
propagule 零余子 (むかご) mukago
nukago ぬかご、mukabu 球芽（むかぶ）
imoko いもこ mukago tori零余子とり（むかごとり）
. . . CLICK here for Photos !
Kartoffelranke
red pepper leaves 葉唐辛子 (はとうがらし) ha toogarashi
Satsumaimo, satsuma imo 薩摩薯（さつまいも）
sweet potatoes Süßkartoffel
sprouts of radish or turnips 貝割菜 (かいわりな) k
kaiwarena 貝割れ菜（かいわれな）、kaiwarina 殻割菜（かいわりな）
... futaba na 二葉菜（ふたばな）
..... mabiki na 間引菜 (まびきな), nuki na 抜菜（ぬきな）
tsumami na 摘み菜（つまみな）, nakanuki na 中抜き菜（なかぬきな）、uronuki na 虚抜き菜（うろぬきな）, kona 小菜（こな）"small leaves",
namabiku 菜間引く（なまびく） thinning out the sprouts
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Late Autumn
beet, table beet 火焔菜 (かえんさい) kaensai
Beta vulgaris L. var. rapa Dumort
. . . CLICK here for Photos !
rote Rübe
eggplant seedlings 種茄子 (たねな) tane nasu
radish sprouts 中抜大根 (なかぬきだいこん) nakanuki daikon
uronuki daidon 虚抜き大根（うろぬきだいこん）, oronuki daikon 疎抜き大根（おろぬきだいこん）
mabiki daikon 間引大根（まびきだいこん） thinning out radish plants
shalott flowers, rakkyoo no hana 辣韮の花 (らっきょうのはな)
..... 薤の花（らっきょうのはな）
taro stems 芋茎 (ずいき) zuiki
... imo gara 芋殻（いもがら）
... imo no kuki 芋の茎（いものくき）
... 、芋茎干す（ずいきほす） drying the stem of taro
Taro imo, sato-imo as a KIGO and an explanation of the naming
. Dishes with ZUIKI
wolfberry. Lycium rhombifolium
berries of wolfberry 枸杞の実 (くこのみ) kuko no mi
kuko shi 枸杞子（くこし）
kuko shu 枸杞酒（くこしゅ） ricewine with wolfberries
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
All Autumn
barngrass, barnyard grass ひえ【稗】 a kind of millet
Daruma hie だるまヒエ Strong variety, grown in Iwate prefecture and other places.
barnyard millet. Also widely eaten by the Ainu in Hokkaido.
When properly dried, barngrass grains can be stored for more than 10 years and were used by the poor farmers as a stash for times when the rice production failed.
Beans 豆、まめ mame all kinds of beans and peas
Chrysanthemum kiku
Edamame 枝豆 green soybeans on branches
Eggplants in autumn 秋茄子 (あきなす) aki nasu
... aki nasubi 秋なすび（あきなすび）
... nagori nasu 名残茄子（なごりなす）
Gourd and gourd pickles (uri)
Ginger, jinjaa ジンジャー, shooga 生姜
hajikami はじかみ（薑／椒) hajikami is a type of ginger
端赤 。。。 はじかみ 。。。 edges are red
hajikami comes from leaf ginger (hashooga 葉しょうが）
hajikami suzuke はじかみ（薑／椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish
red pepper, hot pepper 唐辛子 (とうがらし) toogarashi
rice , Reis
Ine, the rice plant
rice plants in autumn, ine no aki 稲の秋
Kome, o-kome お米 cooked rice
Okra オクラ okura
... Amerika neriアメリカねり
... 陸蓮根（おかれんこん) oka renkon
Abelmoschus esculentus
© More in the WIKIPEDIA !
It came to Japan after the Meiji restauration, first popular in Okinawa. Ishigaki island and Nanjo Town in Okinawa are one of the growing areas, also Amakusa in Kyushu.
Cut in small circles for salads and dressing. Boiled to go with other vegetables.
Ground okra gives a sticky mass, which is loved by some gourmets in Japan, like the other tororo "slimy" dishes.
Fried and katsuobuhsi are added. Eaten blanched for a moment and then miso is added.
. . . CLICK here for FOOD Photos !
Pumpkins, Kabocha ... all sorts of pumpkins
Shishigatani kabocha 鹿ヶ谷南瓜（カボチャ）pumpkins from Shishigatani
Pepper, red hot pepper, paprika (papurika) and more
piiman, pimento, bellpepper, Piment, Nelkenpfeffer
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Pimento Mori, some fun !
taro 芋 (いも) imo
Colocasia antiquorum Schott var. esculenta
imo batake 芋畑（いもばたけ）fiels of taro
oyaimo 親芋（おやいも）parent taro
koimo 子芋（こいも）child taro
kinu katsugi 衣被ぎ（きぬかつぎ)
imo no aki 芋の秋（いものあき）autumn of the taro
... imo aki 芋秋（いもあき）
dotare 土垂（どたれ）"hanging on the ground"
Bungo imo 豊後芋（ぶんごいも）taro from Bungo
Yoshihama imo 吉浜芋（よしはまいも）taro from Yoshihama
Yoshino imo 吉野芋（よしのいも）taro from Yoshino
dango imo 団子芋（だんごいも）taro for balls
shiro imo 白芋（しろいも）white taro
shigami imo しがみ芋（しがみいも）
futo imo 太芋（ふといも）thick taro
akame imo 赤芽芋（あかめいも）taro with red buds
taimo, ta imo 田芋（たいも）taro in the field
eguimo, egu imo 蘞芋（えぐいも）、
hasu imo 蓮芋（はすいも）"taro like lotus"
imogara 芋がら（いもがら）、
zuiki、芋茎（ずいき）stem of the taro
zuiki imo ずいき芋（ずいきいも）zuiki taro
satoimo dengaku 里芋田楽（さといもでんがく）
yam 自然薯 (じねんじょ ) jinenjo
... yama imo, yamaimo, yama-imo 山芋（やまいも) "mountain potato"
... yama no imo 山の芋（やまのいも）
... naga imo 薯蕷 (ながいも)
naga-imo 長薯（ながいも）
rakuda imo 駱駝薯（らくだいも） "camel potato"
tsukune imo 仏掌薯 (つくねいも) "Buddha Hands yam"
. . . CLICK here for Photos !
... tsuku imo つくいも、
... tuskune つくね、kobushi imo こぶしいも "fist potato"
kashuu imo 何首烏芋 (かしゅういも)Dioscorea bulbifera L
*****************************
Things found on the way
*****************************
HAIKU
秋野菜 だいこん畑 きゃべつだよ
aki yasai daikon batake kyabetsu da yo
autumn vegetables -
a field full of radishes
and cabbage
source : 里山散歩
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
bush clover,
eulalia, arrowroot,
pink, patrinia,
also, mistflower
and morning faces flower
WASHOKU
Seven Herbs of Autumn (aki no nanakusa 秋の七草)
Sieben Herbstgräser (秋の七草 aki no nanakusa)
Buschklee (hagi), Nelke (nadeshiko), Wasserdost (fujibakama), Glockenblume (kikyoo), Knabenkraut (kuzu), Goldbaldrian (ominaeshi), Susuki-Gras (susuki)
kuzu ryoori 葛料理 dishes made from arrowroot starch
Yoshino kuzu 吉野葛 from Nara prefecture
Planting, harvesting and preparing food in AUTUMN kigo
NEXT
*********** WINTER VEGETABLES
BACK TO
*********** SUMMER VEGETABLES
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WINTER VEGETABLES and Topics
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The Japanese Vegetable Saijiki
野菜歳時記
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Vegetables of Winter ... fuyu no yasai 冬の野菜
***** Location: Japan
***** Season: Winter
***** Category: Plants
*****************************
Explanation
The Haiku WINTER starts on November 7, according to the Asian lunar calendar.
fuyu yasai 冬野菜
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Early Winter
bamboo shoots in the cold 寒竹の子 (かんちくのこ) kanchiku no ko
kan take no ko 寒筍（かんたけのこ）
more about
take no ko 筍 (たけのこ) bamboo shoots, bamboo sprouts in Spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
lotus root, digging for lotus root れんこん掘る renkon horu
... hasune horu 蓮根掘る
... hasu hori 蓮堀（はすほり）digging for lotus (root)
. renkon 蓮根 lotus root
regional dishes with lotus root
karashi renkon 辛子れんこん lotus root stuffed with hot japanese mustard
WASHOKU
Lotus Root with Japanese Mustard / Kumamoto
Lotoswurzel mit Senfpaste gefuellt
karashi renkon chippusu 辛子れんこんチップス Karashi Renkon Chips
. . . CLICK here for Photos !
Urajima renkon 連島レンコン lotus roots from Urajima town, Kurashiki
The fields are dried first, then each lotus is carefully pulled out.
Okayama
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
pokeroot, pokeweed 山牛蒡 (やまごぼう) yamagoboo
azami goboo 薊牛蒡（あざみごぼう）
Phytolacca esculenta Van Houtte
. . . CLICK here for Photos !
red cabbage 紫甘藍 (むらさきかんらん) murasaki kanran
murasaki kyabetsu 初冬 紫キャベツ（むらさききゃべつ）
. . . CLICK here for Photos !
Rotkohl
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mid-Winter
spikenard in the cold 寒独活 (かんうど) kan udo
... kanudo 寒土当帰（かんうど）
Aralia cordata Thunb
more about Udo, Spikenard, Japanese spikenard 独活（うど)
"mountain asparagus" in the cold
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Late Winter
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
All Winter
aroe no hana アロエの花 aloe blossoms Aloe vera in bloom
and related food
broccoli ブロッコリ burokkori
komochi hanayasai 子持花椰菜（こもちはなやさい）
Brokoli, Brokkoli
Brussels sprouts 芽キャベツ (めきゃべつ) me kyabetsu
komochi kanran 子持甘藍（こもちかんらん）
hime kanran 姫甘藍（ひめかんらん）
hime kyabetsu 姫キャベツ（ひめきゃべつ）
white cabbage, Chinese cabbage, napa 白菜 (はくさい) hakusai
hakusaizuke 白菜漬（はくさいづけ） pickled cabbage
another word is KANRAN 甘藍
Brassica pekinensis
Often used for nabemono hodgepodge.
Had been introduced during the Meiji period from China to Japan.
They get sweeter in taste when they have some very cold nights.
in Korea, it is prepared into Kimchee (Kimchi, kimuchi キムチ).
. . . CLICK here for Photos !
Weisskohl
.................................................................................
carrots 人参 ( にんじん) ninjin
They were called after the "Korean carrots" koorai ninjin, the ginseng roots, which where known in Japan before the carrots were introduced in the 16th century. The species cultivated today have been introduced since the Meiji period.
. . kintoki ninjin 金時にんじん / 金時人参 "Kintoki" carrots
They have been cultivated in Japan in the Edo period. They are red and not orange. When used raw, they give a "red and white" (koohaku 紅白） auspicious touch to food. They are used for New Year Food.
Sometimes also called "Carrots from Kyoto" kyoo ninjin 京人参.
. . . CLICK here for Photos !
They can be cut in beautiful plum blossom forms.
nejiri ume ねじり梅 "twisted plum blossoms"
Until the 17th century, all carrots were purple.
Now you can choose to eat orange, red, yellow or white ones too!
source : Interesting Facts, facebook
now we know
the true colors of carrots -
curry for tonight
Gabi Greve
.................................................................................
cauliflower 花椰菜 (はなやさい) hana yasai
... hana kyabetsu 花キャベツ（はなきゃべつ）, karifurawaa カリフラワー、 hana kanran 花甘藍（はなかんらん）
cellory セロリ serori
seruki セルリ、oranda mitsuba オランダ三葉（おらんだみつば）
Sellerie
dropwort in winter 冬芹（ふゆぜり） fuyuzeri
kanzeri 寒芹 (かんぜり) dropwort in the cold
horse radish 山葵大根 (わさびだいこん) wasabi daikon
Ainu wasabi アイヌ山葵（あいぬわさび）
yamawasabi やまわさび horseradish / Hokkaido
Meerrettich
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
leafy vegetables in winter 冬菜 (ふゆな)
fuyu na
hana 葉菜（はな）,
kabu na, kabuna かぶ菜（かぶな）leaves of turnips
suzuna 菘（すずな）leaves of turnips (also one of the seven herbs of spring)
aona 蔓菁（あおな）, matsuna まつ菜（まつな）、
aburana 油菜（あぶらな） colza, Brassica campestris
... toona 唐菜（とうな）
... tsukena 漬菜（つけな）pickled leaves
... yudena ゆで菜（ゆでな）boiled leaves
. "oil flowers" abura na, aburana 油菜 .
- another name for : na no hana 菜の花, rapeseed blossoms, rapeseed flower
Mikawajima na 三河島菜（みかわじまな）
Mikawajima is a place in Centrla Tokyo
komatsuna 小松菜（こまつな）
Brassica campestris
contains a lot of calcium.
It is not bitter like spinach and often used to feed children.
Senfspinat
taina 体菜（たいな）、shakuna 杓子菜（しゃくしな）、sajina 匙菜（さじな）
Hoteina 布袋菜（ほていな）"leaf like Hotei" (God of Good Luck)
Hino na 日野菜（ひのな）from Hino
Hiroshima na 広島菜（ひろしまな）from Hiroshima
Nozawana, Nozawa na 野沢菜（のざわな）from Nozawa
Inekogi na 稲核菜（いねこきな）
katsuo na 鰹菜（かつおな）、shinobu na 信夫菜（しのぶな）
obazuke おはづけ、taguchi na 田口菜（たぐちな）
yuki na 雪菜（ゆきな）vegetable leaves in snow
suiguki na すいぐき菜（すいぐきな）
hi no na 緋の菜（ひのな）scarlet vegetable leave
fuyuna batake 冬菜畑（ふゆなばた）
field of leafy winter vegetables
fuyuna uri 冬菜売（ふゆなうり）
vendor of leafy winter vegetables
na arau 菜洗う（なあらう）washing leafy vegetables
na kuzu 菜屑（なくず）left-overs
fuyuna meshi 冬菜飯（ふゆなめし）
cooked rice with leafy winter vegetables
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Leek 葱 (ねぎ) naganegi
Lauch, Porree
lily bulbs
yurine ゆり根 百合根 bulbs of lilies, lily bulb Hokkaido
Lilium leichtlinii Hook.
ko oniyuri こおにゆり【小鬼百合】
The name comes from the many parts that form the bulb, like "100 meetings, yuri" 百合.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Radish 大根 daikon, big radish
Raphanus sativas
In the Zen sect, daikon also represents Shakyamuni Buddha.
One of the most important winter vegetables.
Rettich
more RADISH kigo
Takuan daiko 沢庵大根（たくあんだいこ）
hoshi daiko 干大根（ほしだいこ）
煮大根（にだいこ）、
Miyashige daikon 宮重大根（みやしげだいこん）、
aokubi daikon 青首大根（あおくびだいこん）、
Oowari daikon 尾張大根（おわりだいこん）、
Miura daikon 三浦大根（みうらだいこん）、
Nerima daikon 練馬大根（ねりまだいこん）、
Teraoo daikon 寺尾大根（てらおだいこん）、
risoo daikon 理想大根（りそうだいこん）、
Nishimachi daikon 西町大根（にしまちだいこん）、
Hooryoo daikon 方領大根（ほうりょうだいこん）、
Horie daikon 堀江大根（ほりえだいこん）、
Misono daikon 御園大根（みそのだいこん）、
Narutaki daikon 鳴滝大根（なるたきだいこん）、
Momoyama daikon 桃山大根（ももやまだいこん）、
Akita daikon 秋田大根（あきただいこん）、
Akasuji daikon 赤筋大根（あかすじだいこん）、
Shoogo-in daikon 聖護院大根（しょうごいんだいこん）
Shoogo-in kabu 聖護院蕪 turnips from Temple Shoogo-In
rather sweet and juicy, made into senmaizuke pickles in Kyoto.
Kuramaguchi daikon 鞍馬口大根（くらまぐちだいこん）、
Moriguchi daikon 守口大根（もりぐちだいこん）、
Nezumi daikon 鼠大根（ねずみだいこん）、
Ibukiyama daikon 伊吹山大根（いぶきやまだいこん）、
Tokkuri daikon 徳利大根（とくりだいこん）、
Uguro daikon うぐろ大根（うぐろだいこん）、
karami dakion 辛味大根（からみだいこん）、
ike daikon 埋大根（いけだいこ）、
kakoi dakion 囲大根（かこいだいこ）、
senroppon 千六本（せんろっぽん）、
sengiri せん切（せんぎり）、aone おおね、daiko だいこ、
tsuchi daiko 土大根（つちだいこ）、
daikon batake 大根畑（だいこんばたけ） field with radishes
daikon doki 大根時（だいこんどき） time for radishes
daikojiru 大根汁（だいこじる） radish soup
daiko oroshi, daikon oroshi
大根おろし（だいこおろし）grated radish
Takuanzuke 沢庵漬（たくあんづけ）
daiko ichi 大根市（だいこいち）market selling radish
daiko uri 大根売（だいこうり）vendor of radish
Onnayama daikon 女山大根 radish from Onnayama, Saga pref. Kyushu
Its outside is red and so it makes a lovely dish for the new year.
CLICK here for PHOTOS !
Onnayama daikon aisu 女山大根アイス icecream
janbo daikon ジャンボ大根
all-Japan festival for jumbo daikon radishes ! 39,4 kilogram !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
taro like a shrimp 海老芋 (えびいも) ebi imo, ebi-imo
... 蝦芋（えびいも）
Kyoo imo 京芋（きょういも） potato from Kyoto
grown near the temple Toji.
Used for the famous dish "potato on a stick" imoboo 芋棒(いもぼう).
. . . CLICK here for Photos !
Garneelen-Taro
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
turnips 蕪 ( かぶ) kabu
aona 菘（あおな）、suzuna すずな、kaburana かぶらな、suwari kabu 据り蕪（すわりかぶ）、
oomi kabu 近江蕪（おうみかぶ）、Shoogo-In kabu 聖護院蕪（しょうごいんかぶ）、
Oowari kabu 尾張蕪（おわりかぶ）、
Hino kabu 日野蕪（ひのかぶ）、Yorii-Kabu 寄居蕪（よりいかぶ）、Tsuta kabu 津田蕪（つたかぶ）(they have red outside and white inside)、Hakata kabu 博多蕪（はかたかぶ）、Atsumi kabu 温海蕪（あつみかぶ）
. Tennoo-Ji kabu 天王寺蕪（てんのうじかぶ）
turnips from temple Tenno-Ji, Osaka .
kokabu 小蕪（こかぶ） small trunips
oono akakabu 大野赤蕪（おおのあかかぶ）turnips with red outside, from Ono
伊予緋蕪（いよひかぶ）、
矢島蕪（やじまかぶ）、万木蕪（ゆるぎかぶ）、
蛭口蕪（ひるくちかぶ）、赤蕪（あかかぶ）、
緋蕪（ひかぶ）、黄色蕪（きいろかぶ）、
スウェーデン蕪（すうぇーでんかぶ）
ookabura 大蕪（おおかぶ）big turnips
Kabura 蕪菁（かぶら）
kabura hiku かぶら引く（かぶらひく）picking turnips
kabura hosu かぶら干す（かぶらほす）drying turnips
hoshi kabura 干蕪（ほしかぶ）dried turnips
kaburajiru 蕪汁（かぶらじる）miso soup with turnips
kabura mushi 蕪蒸（かぶらむし）steamed turnips
kaburazushi 蕪（かぶら）寿し turnip sushi
MORE kabura turnip dishes
Shoogo-in kabu 聖護院蕪 turnips from Temple Shoogo-In
rather sweet and juicy, made into senmaizuke せんまいづけ 千枚漬 pickles in Kyoto.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
New Year
Chorogi 草石蚕 (ちょろぎ) knotroot
Stachys affinis, Stachys sieboldii
It looks a bit like a silkworm.
It is supposed to give a special impetus to your brain function.
Chinese artichoke, crosne, artichoke betony
© More in the WIKIPEDIA !
Knollenziest, Stachysknöllchen
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Vegetables as a TOPIC for Haiku
aatichooku アーティチョーク artichoke
Cynara scolymus
Artischoke, Artischocke
gooya ゴーヤ bitter gourd Okinawa. Goya.
They are also eaten in summer to get rid of the summer tiredness (natsubate).
Momordica charantia
bittere Gurke
kikuimo, 菊芋 Jerusalem artichoke
Heliantus tuberosus
. . . CLICK here for Photos !
Topinambur. Erdbirne
*****************************
Things found on the way
*****************************
HAIKU
冬野菜 ほうれんそうよ よく育て
fuyu yasai hoorensoo yo yoku sodate
winter vegetables -
dear spinach, please,
grow well
source : mobeji
spinach is a spring kigo
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
first date -
he snickers at the broccoli
between my teeth
Melinda Hipple
a green smile
spreads across her face-
spinach for lunch
Claudia Cadwell
source : My Facebook Friends May 2009
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Western Vegetables
not native to Japan, most are NOT yet KIGO
aatichooku アーティチョーク artichoke, Artischocke
Artichoke, kigo for all summer
biitsu ビーツ beet, beets
rote Rüben
chikorii チコリーchicory
Cichorium intybus.
Chicorée
endaibu エンダイブ endive
andiibu アンデイーブ
Cichorium endivia
Endiviensalat
esharotto エシャロット echalote
Schalotte
hoosuradisshu ホースラディッシュ horseradish
Meerrettich
radisshu ラディッシュ radish
small red radishes
Radieschen
riiki リーキ leek
originally from the Mediterranean region
Lauch (other than the Japanese negi types)
rubaabu ルバーブ rhubarb, ruubabu ルーバブ
Rheum rhaponticum
Rabarber
torebisu トレビス trevis
(from the town of Terviso in Italy)
a kind of red cabbage
. . . CLICK here for Photos !
Chinese Vegetables
chingensai チンゲンサイ【青梗菜】
Brassica campestris L. var. chinensis
spinach-like vegetable
. . . CLICK here for Photos !
Chingen
koosai 香菜、コウサイ kosai, Bean Scoops
coriander
. . . CLICK here for Photos !
Koriander
kuushinsai 空芯菜（くうしんさい）kushinsai, green leafy vegetable
often prepared stir-fried
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kikakugai yasai 規格外野菜 "vegetables outside the norm"
slightly round cucumbers
tomatoes of different shapes
and many more are now sold at local centers and supermarkets for about half the price. Especially in the summer of 2009, when much rain damaged the growth, they made their appearance.
CLICK here for PHOTOS !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
Vegetables and Games 野菜かるた
Karuta games and other card games
. WASHOKU
okaeri yasai おかえりやさい recycled vegetables
Nagoya
Mukimono むきもの Vegetables cut to artistic figures
Nagoya
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
NEXT
*********** SPRING VEGETABLES
BACK TO
*********** AUTUMN VEGETABLES
WASHOKU
TOP of VEGETABLE SAIJIKI
..... WKD : Farmers Work in Winter
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The Japanese Vegetable Saijiki
野菜歳時記
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Vegetables of Winter ... fuyu no yasai 冬の野菜
***** Location: Japan
***** Season: Winter
***** Category: Plants
*****************************
Explanation
The Haiku WINTER starts on November 7, according to the Asian lunar calendar.
fuyu yasai 冬野菜
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Early Winter
bamboo shoots in the cold 寒竹の子 (かんちくのこ) kanchiku no ko
kan take no ko 寒筍（かんたけのこ）
more about
take no ko 筍 (たけのこ) bamboo shoots, bamboo sprouts in Spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
lotus root, digging for lotus root れんこん掘る renkon horu
... hasune horu 蓮根掘る
... hasu hori 蓮堀（はすほり）digging for lotus (root)
. renkon 蓮根 lotus root
regional dishes with lotus root
karashi renkon 辛子れんこん lotus root stuffed with hot japanese mustard
WASHOKU
Lotus Root with Japanese Mustard / Kumamoto
Lotoswurzel mit Senfpaste gefuellt
karashi renkon chippusu 辛子れんこんチップス Karashi Renkon Chips
. . . CLICK here for Photos !
Urajima renkon 連島レンコン lotus roots from Urajima town, Kurashiki
The fields are dried first, then each lotus is carefully pulled out.
Okayama
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
pokeroot, pokeweed 山牛蒡 (やまごぼう) yamagoboo
azami goboo 薊牛蒡（あざみごぼう）
Phytolacca esculenta Van Houtte
. . . CLICK here for Photos !
red cabbage 紫甘藍 (むらさきかんらん) murasaki kanran
murasaki kyabetsu 初冬 紫キャベツ（むらさききゃべつ）
. . . CLICK here for Photos !
Rotkohl
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Mid-Winter
spikenard in the cold 寒独活 (かんうど) kan udo
... kanudo 寒土当帰（かんうど）
Aralia cordata Thunb
more about Udo, Spikenard, Japanese spikenard 独活（うど)
"mountain asparagus" in the cold
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Late Winter
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
All Winter
aroe no hana アロエの花 aloe blossoms Aloe vera in bloom
and related food
broccoli ブロッコリ burokkori
komochi hanayasai 子持花椰菜（こもちはなやさい）
Brokoli, Brokkoli
Brussels sprouts 芽キャベツ (めきゃべつ) me kyabetsu
komochi kanran 子持甘藍（こもちかんらん）
hime kanran 姫甘藍（ひめかんらん）
hime kyabetsu 姫キャベツ（ひめきゃべつ）
white cabbage, Chinese cabbage, napa 白菜 (はくさい) hakusai
hakusaizuke 白菜漬（はくさいづけ） pickled cabbage
another word is KANRAN 甘藍
Brassica pekinensis
Often used for nabemono hodgepodge.
Had been introduced during the Meiji period from China to Japan.
They get sweeter in taste when they have some very cold nights.
in Korea, it is prepared into Kimchee (Kimchi, kimuchi キムチ).
. . . CLICK here for Photos !
Weisskohl
.................................................................................
carrots 人参 ( にんじん) ninjin
They were called after the "Korean carrots" koorai ninjin, the ginseng roots, which where known in Japan before the carrots were introduced in the 16th century. The species cultivated today have been introduced since the Meiji period.
. . kintoki ninjin 金時にんじん / 金時人参 "Kintoki" carrots
They have been cultivated in Japan in the Edo period. They are red and not orange. When used raw, they give a "red and white" (koohaku 紅白） auspicious touch to food. They are used for New Year Food.
Sometimes also called "Carrots from Kyoto" kyoo ninjin 京人参.
. . . CLICK here for Photos !
They can be cut in beautiful plum blossom forms.
nejiri ume ねじり梅 "twisted plum blossoms"
Until the 17th century, all carrots were purple.
Now you can choose to eat orange, red, yellow or white ones too!
source : Interesting Facts, facebook
now we know
the true colors of carrots -
curry for tonight
Gabi Greve
.................................................................................
cauliflower 花椰菜 (はなやさい) hana yasai
... hana kyabetsu 花キャベツ（はなきゃべつ）, karifurawaa カリフラワー、 hana kanran 花甘藍（はなかんらん）
cellory セロリ serori
seruki セルリ、oranda mitsuba オランダ三葉（おらんだみつば）
Sellerie
dropwort in winter 冬芹（ふゆぜり） fuyuzeri
kanzeri 寒芹 (かんぜり) dropwort in the cold
horse radish 山葵大根 (わさびだいこん) wasabi daikon
Ainu wasabi アイヌ山葵（あいぬわさび）
yamawasabi やまわさび horseradish / Hokkaido
Meerrettich
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
leafy vegetables in winter 冬菜 (ふゆな)
fuyu na
hana 葉菜（はな）,
kabu na, kabuna かぶ菜（かぶな）leaves of turnips
suzuna 菘（すずな）leaves of turnips (also one of the seven herbs of spring)
aona 蔓菁（あおな）, matsuna まつ菜（まつな）、
aburana 油菜（あぶらな） colza, Brassica campestris
... toona 唐菜（とうな）
... tsukena 漬菜（つけな）pickled leaves
... yudena ゆで菜（ゆでな）boiled leaves
. "oil flowers" abura na, aburana 油菜 .
- another name for : na no hana 菜の花, rapeseed blossoms, rapeseed flower
Mikawajima na 三河島菜（みかわじまな）
Mikawajima is a place in Centrla Tokyo
komatsuna 小松菜（こまつな）
Brassica campestris
contains a lot of calcium.
It is not bitter like spinach and often used to feed children.
Senfspinat
taina 体菜（たいな）、shakuna 杓子菜（しゃくしな）、sajina 匙菜（さじな）
Hoteina 布袋菜（ほていな）"leaf like Hotei" (God of Good Luck)
Hino na 日野菜（ひのな）from Hino
Hiroshima na 広島菜（ひろしまな）from Hiroshima
Nozawana, Nozawa na 野沢菜（のざわな）from Nozawa
Inekogi na 稲核菜（いねこきな）
katsuo na 鰹菜（かつおな）、shinobu na 信夫菜（しのぶな）
obazuke おはづけ、taguchi na 田口菜（たぐちな）
yuki na 雪菜（ゆきな）vegetable leaves in snow
suiguki na すいぐき菜（すいぐきな）
hi no na 緋の菜（ひのな）scarlet vegetable leave
fuyuna batake 冬菜畑（ふゆなばた）
field of leafy winter vegetables
fuyuna uri 冬菜売（ふゆなうり）
vendor of leafy winter vegetables
na arau 菜洗う（なあらう）washing leafy vegetables
na kuzu 菜屑（なくず）left-overs
fuyuna meshi 冬菜飯（ふゆなめし）
cooked rice with leafy winter vegetables
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Leek 葱 (ねぎ) naganegi
Lauch, Porree
lily bulbs
yurine ゆり根 百合根 bulbs of lilies, lily bulb Hokkaido
Lilium leichtlinii Hook.
ko oniyuri こおにゆり【小鬼百合】
The name comes from the many parts that form the bulb, like "100 meetings, yuri" 百合.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Radish 大根 daikon, big radish
Raphanus sativas
In the Zen sect, daikon also represents Shakyamuni Buddha.
One of the most important winter vegetables.
Rettich
more RADISH kigo
Takuan daiko 沢庵大根（たくあんだいこ）
hoshi daiko 干大根（ほしだいこ）
煮大根（にだいこ）、
Miyashige daikon 宮重大根（みやしげだいこん）、
aokubi daikon 青首大根（あおくびだいこん）、
Oowari daikon 尾張大根（おわりだいこん）、
Miura daikon 三浦大根（みうらだいこん）、
Nerima daikon 練馬大根（ねりまだいこん）、
Teraoo daikon 寺尾大根（てらおだいこん）、
risoo daikon 理想大根（りそうだいこん）、
Nishimachi daikon 西町大根（にしまちだいこん）、
Hooryoo daikon 方領大根（ほうりょうだいこん）、
Horie daikon 堀江大根（ほりえだいこん）、
Misono daikon 御園大根（みそのだいこん）、
Narutaki daikon 鳴滝大根（なるたきだいこん）、
Momoyama daikon 桃山大根（ももやまだいこん）、
Akita daikon 秋田大根（あきただいこん）、
Akasuji daikon 赤筋大根（あかすじだいこん）、
Shoogo-in daikon 聖護院大根（しょうごいんだいこん）
Shoogo-in kabu 聖護院蕪 turnips from Temple Shoogo-In
rather sweet and juicy, made into senmaizuke pickles in Kyoto.
Kuramaguchi daikon 鞍馬口大根（くらまぐちだいこん）、
Moriguchi daikon 守口大根（もりぐちだいこん）、
Nezumi daikon 鼠大根（ねずみだいこん）、
Ibukiyama daikon 伊吹山大根（いぶきやまだいこん）、
Tokkuri daikon 徳利大根（とくりだいこん）、
Uguro daikon うぐろ大根（うぐろだいこん）、
karami dakion 辛味大根（からみだいこん）、
ike daikon 埋大根（いけだいこ）、
kakoi dakion 囲大根（かこいだいこ）、
senroppon 千六本（せんろっぽん）、
sengiri せん切（せんぎり）、aone おおね、daiko だいこ、
tsuchi daiko 土大根（つちだいこ）、
daikon batake 大根畑（だいこんばたけ） field with radishes
daikon doki 大根時（だいこんどき） time for radishes
daikojiru 大根汁（だいこじる） radish soup
daiko oroshi, daikon oroshi
大根おろし（だいこおろし）grated radish
Takuanzuke 沢庵漬（たくあんづけ）
daiko ichi 大根市（だいこいち）market selling radish
daiko uri 大根売（だいこうり）vendor of radish
Onnayama daikon 女山大根 radish from Onnayama, Saga pref. Kyushu
Its outside is red and so it makes a lovely dish for the new year.
CLICK here for PHOTOS !
Onnayama daikon aisu 女山大根アイス icecream
janbo daikon ジャンボ大根
all-Japan festival for jumbo daikon radishes ! 39,4 kilogram !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
taro like a shrimp 海老芋 (えびいも) ebi imo, ebi-imo
... 蝦芋（えびいも）
Kyoo imo 京芋（きょういも） potato from Kyoto
grown near the temple Toji.
Used for the famous dish "potato on a stick" imoboo 芋棒(いもぼう).
. . . CLICK here for Photos !
Garneelen-Taro
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
turnips 蕪 ( かぶ) kabu
aona 菘（あおな）、suzuna すずな、kaburana かぶらな、suwari kabu 据り蕪（すわりかぶ）、
oomi kabu 近江蕪（おうみかぶ）、Shoogo-In kabu 聖護院蕪（しょうごいんかぶ）、
Oowari kabu 尾張蕪（おわりかぶ）、
Hino kabu 日野蕪（ひのかぶ）、Yorii-Kabu 寄居蕪（よりいかぶ）、Tsuta kabu 津田蕪（つたかぶ）(they have red outside and white inside)、Hakata kabu 博多蕪（はかたかぶ）、Atsumi kabu 温海蕪（あつみかぶ）
. Tennoo-Ji kabu 天王寺蕪（てんのうじかぶ）
turnips from temple Tenno-Ji, Osaka .
kokabu 小蕪（こかぶ） small trunips
oono akakabu 大野赤蕪（おおのあかかぶ）turnips with red outside, from Ono
伊予緋蕪（いよひかぶ）、
矢島蕪（やじまかぶ）、万木蕪（ゆるぎかぶ）、
蛭口蕪（ひるくちかぶ）、赤蕪（あかかぶ）、
緋蕪（ひかぶ）、黄色蕪（きいろかぶ）、
スウェーデン蕪（すうぇーでんかぶ）
ookabura 大蕪（おおかぶ）big turnips
Kabura 蕪菁（かぶら）
kabura hiku かぶら引く（かぶらひく）picking turnips
kabura hosu かぶら干す（かぶらほす）drying turnips
hoshi kabura 干蕪（ほしかぶ）dried turnips
kaburajiru 蕪汁（かぶらじる）miso soup with turnips
kabura mushi 蕪蒸（かぶらむし）steamed turnips
kaburazushi 蕪（かぶら）寿し turnip sushi
MORE kabura turnip dishes
Shoogo-in kabu 聖護院蕪 turnips from Temple Shoogo-In
rather sweet and juicy, made into senmaizuke せんまいづけ 千枚漬 pickles in Kyoto.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
New Year
Chorogi 草石蚕 (ちょろぎ) knotroot
Stachys affinis, Stachys sieboldii
It looks a bit like a silkworm.
It is supposed to give a special impetus to your brain function.
Chinese artichoke, crosne, artichoke betony
© More in the WIKIPEDIA !
Knollenziest, Stachysknöllchen
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Vegetables as a TOPIC for Haiku
aatichooku アーティチョーク artichoke
Cynara scolymus
Artischoke, Artischocke
gooya ゴーヤ bitter gourd Okinawa. Goya.
They are also eaten in summer to get rid of the summer tiredness (natsubate).
Momordica charantia
bittere Gurke
kikuimo, 菊芋 Jerusalem artichoke
Heliantus tuberosus
. . . CLICK here for Photos !
Topinambur. Erdbirne
*****************************
Things found on the way
*****************************
HAIKU
冬野菜 ほうれんそうよ よく育て
fuyu yasai hoorensoo yo yoku sodate
winter vegetables -
dear spinach, please,
grow well
source : mobeji
spinach is a spring kigo
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
first date -
he snickers at the broccoli
between my teeth
Melinda Hipple
a green smile
spreads across her face-
spinach for lunch
Claudia Cadwell
source : My Facebook Friends May 2009
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Western Vegetables
not native to Japan, most are NOT yet KIGO
aatichooku アーティチョーク artichoke, Artischocke
Artichoke, kigo for all summer
biitsu ビーツ beet, beets
rote Rüben
chikorii チコリーchicory
Cichorium intybus.
Chicorée
endaibu エンダイブ endive
andiibu アンデイーブ
Cichorium endivia
Endiviensalat
esharotto エシャロット echalote
Schalotte
hoosuradisshu ホースラディッシュ horseradish
Meerrettich
radisshu ラディッシュ radish
small red radishes
Radieschen
riiki リーキ leek
originally from the Mediterranean region
Lauch (other than the Japanese negi types)
rubaabu ルバーブ rhubarb, ruubabu ルーバブ
Rheum rhaponticum
Rabarber
torebisu トレビス trevis
(from the town of Terviso in Italy)
a kind of red cabbage
. . . CLICK here for Photos !
Chinese Vegetables
chingensai チンゲンサイ【青梗菜】
Brassica campestris L. var. chinensis
spinach-like vegetable
. . . CLICK here for Photos !
Chingen
koosai 香菜、コウサイ kosai, Bean Scoops
coriander
. . . CLICK here for Photos !
Koriander
kuushinsai 空芯菜（くうしんさい）kushinsai, green leafy vegetable
often prepared stir-fried
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kikakugai yasai 規格外野菜 "vegetables outside the norm"
slightly round cucumbers
tomatoes of different shapes
and many more are now sold at local centers and supermarkets for about half the price. Especially in the summer of 2009, when much rain damaged the growth, they made their appearance.
CLICK here for PHOTOS !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU
Vegetables and Games 野菜かるた
Karuta games and other card games
. WASHOKU
okaeri yasai おかえりやさい recycled vegetables
Nagoya
Mukimono むきもの Vegetables cut to artistic figures
Nagoya
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
NEXT
*********** SPRING VEGETABLES
BACK TO
*********** AUTUMN VEGETABLES
WASHOKU
TOP of VEGETABLE SAIJIKI
..... WKD : Farmers Work in Winter
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Subscribe to:
Posts (Atom)
