Aichi Prefecture Nagoya

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Aichi Prefecture

Aichi Prefecture (愛知県 , Aichi-ken) is a prefecture of Japan located in the Tokai region of the Chūbu region. The capital is Nagoya. It is the focus of the Chūkyō Metropolitan Area.

Originally, the region was divided into the three provinces of Owari, Mikawa and Ho. After the Nou-sama era, Mikawa and Ho were united into a single entity. In 1871, after the abolition of the han system, Owari, with the exception of the Chita Peninsula, was institutionalized as Nagoya Prefecture, while Mikawa combined with the Chita Peninsula and formed Nukata Prefecture. Nagoya Prefecture was renamed to Aichi Prefecture in April 1872, and was united with Nukata Prefecture on November 27 of the same year.

The highest spot is Chausuyama at 1415 m above sea level.
The people of Aichi are described as being earnest, austere and rational.

Aichi's industrial output is higher than any other prefecture in Japan: the prefecture is known as the center of Japan's automotive and aerospace industries.
The Nobi-plain is famous for rice planting, with the rivers Nagara, Kiso and Ibi. Fish and seafood come from Ise and Mikawa Bay.
Largest output of aquafarmed eel is from Aichi, second is Kagoshima. Especially in Mikawa, Isshiki 三河一色, with 30 % of the Japanese eel production.
©　More in the WIKIPEDIA !

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Nagoya Castle (名古屋城, Nagoya-joo)
Imagawa Ujichika built the original castle at Nagoya around 1525. Oda Nobuhide took it from Imagawa Ujitoyo in 1532, but later abandoned it.

In 1610, Tokugawa Ieyasu ordered the various daimyo to help with the building of a new castle on the site. This new castle was to become the new capital of the existing Owari Province. The source for many of the building materials for the new castle was from the smaller Kiyosu Castle, including Kiyosu castle's tenshu, which was located in the existing provincial capital of Kiyosu. Nagoya castle's reconstruction was completed in 1612.
©　More in the WIKIPEDIA !


Tokugawa Art Museum (徳川美術館) Tokugawa Bijutsukan
Nagoya
©　More in the WIKIPEDIA !


Yanagibashi chuuoo ichiba 柳橋中央市場
Yanagibashi Central Market
Most shops there sell local produce, like fish from the nearby sea and chicken from the area.
Best are mirugai　みるがい【海松貝】trough shell, hiragai ひら貝, torigai とりがい【鳥貝】Japanese cockle and kochi こち【鯒】 flathead fish .
. . . CLICK here for Photos !

at the market there is a store for

mukimono むきもの (剥き物)（野菜の飾り切り）
decorative garnishing with vegetables. Eggplants, carrots and radish are used, also fruit. Popular since the early Edo period.
Vegetables are cut to artistic figures to serve as table decorations, especially for festivities. They used to be made by many cooks themselves, but this art is almost lost and there is even a shop that specializes in them. Within five minutes the "vegetable artist" cuts a crane out of a big radish !
Some say to comment on these beautiful garnishes makes for an easy start of a serious business lunch or dinner ...
Special knives are used.
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Suzukame 鈴亀, the present owner is in the third generation.
野菜細工（むきもの）
柳橋中央市場マルナカ食品センター内
Look here at the Gallery of Suzukame shop
http://suzukame.jp/gallery.html


Mukimono - The Art of Japanese Fruit and Vegetable Carving
Book by Bob and Yukiko Haydock


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More dishes from Aichi 愛知郷土料理
Most are simple and have a high nutritional value. Ideas from North and South of Japan often meet here and make room for new inovational dishes.

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arame 荒布 sea oak
Eisenia bicyclis Setchell

arame to rakkasei no nimono アラメと落花生の煮物
arame is a seaweed of the kombu family from the pacific coasts, rather thick and tasty. Peanuts are watered for one night before boiling, with sugar and soy sauce.

aramemaki, arame maki アラメ巻き/ Arame roll
for the New Year. wrapped around haze fish. ARAME is thought of like a futon bed and you eat this dish with the wish of being happy and warm all year round.
. . . CLICK here for Photos !

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asari, yaki oo-asari 焼き大あさり fried big littlenack clams
Ruditapes philippinarum
Japanische Teppichmuschel



atsumidori あつみ鳥
local chicken from Atsumi peninsula
渥美半島の地鶏「渥美赤鶏」
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bora zoosui ボラ雑炊 rice gruel with bora springer
striped black mullet, Mugil cephalus
It used to be prepared in each home with a different taste and brought for town meetings and festivals.
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dentoo yasai 伝統野菜リスト一覧 traditional vegetables
http://www.pref.aichi.jp/engei/dentoyasai/list/index.html


furofuki daikon ふろふき大根 boiled radish
with a bit of red hatchoo miso on top


hebomeshi へぼ飯 rice with black wasps


hitsu mabushi, hitsumabushi ひつまぶし
eel on rice mixed in a bowl
a kind of unagi don, cut barbecued eel on rice with sweet soy sauce in a bowl, when everything is mixed in this bowl called HITSU 櫃. Bits of yakumi spices are added and the rest s eaten as ochazuke with rice. So you can enjoy the dish with three different flavors.
. . . CLICK here for Photos !


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kishimen きしめん / きし麺 / 棊子麺 kishimen noodles
broad wheat noodles, made from wheat, salt and water.

When Tokugawa Ieyasu had the castle of Nagoya build, he ordered food for the workers to be prepared fast, so a kind of thin but broad noodles were invented that could be cooked faster to feed the many workers. With their wide surface, the noodles could take up a lot of flavored soup to make a delicious meal for the hungry.

The name has three possible origins.

kishuumen, noodles from Kishuu, the neighboring province.
kijimen, noodles with kiji, pheasant meat. This was a favorite food of the Tokugawa daimyo, who once ordered OKAWARI, one more dish, and the cook had no more meat, putting a piece of abura-age on the noodles instead.
kishimen, like KISHI, the small stones for the GO-game, since in the beginning the noodles were not long bit just like dumplings.

They are also served at the shop "Miya Kishimen 宮きしめん" at the shrine Atsuta jinguu 熱田神宮(あつたじんぐう).
In dashi broth with light soy sauce with deep fried tofu (abura-age), chicken meat, seasonal vegetables and hana katsuobushi.

Also eaten as miso nikomi 生きしめん味噌煮込み
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cold as zaru kishimen ザルきしめん


Flat noodles of this type are called "himo katsuo" in Kanto.
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Bandnudeln, flache Nudeln


. Shrine Atsuta Jingu 熱田神宮 .

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The flat thin noodles from regional wheat of Imokawa 芋川 are alreday mentioned in old travel books, as
Imokawa udon 芋川うどん or Imokawa soba 芋川そば.
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The soup was prepared with pheasant meat (kiji), because pheasants were abundant in this area.

The name himokawa derived from them.
himokawa udon ひもかわうどん broad udon noodles



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kashiwa no mizutaki かしわの水炊き
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
bijin nabe 美人鍋 hodgepodge for a beautiful lady


Nagoya Koochin, コーチン Nagoya Cochin, Nagoya Kochin, the local chicken
名古屋コーチン鍋 hodgepodge with Nagoya chicken, since the Meiji restauration
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konowata このわた dried roe of fish

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Macha green powder tea from Nishio 抹茶（まっちゃ）/ 西尾茶 (にしおちゃ)



Mikawa buta みかわ豚 pork from Mikawa
mikawa pooku 三河ポーク Mikawa pork
buta soba 豚そば Chinese noodles with pork
. . . CLICK here for Photos !


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MISO 味噌 miso paste

hachoo miso, hatchoo miso 八丁味噌 from the Mikawa region. Haccho Miso
hacho, hatcho miso paste
This is made by steaming the beans to keep the nutritions high.
It keeps well and can be used for a long time. Samurai took it with them to battle. It is dark and rather firm, made purely from soybeans, kooji and water, with NO other ingredients.
It was first made in Ozaki and the distance to Osaka was eight choo, hatchoo. One choo 丁 is about 108 meters. Ozaki has rich resources of good water suited for miso.
There is a miso museum in Okazaki, with the Kakukyu Family
Location: 69 Aza Okandori, Hatcho-cho, Okazaki
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Dengaku 田楽 dance and food
Miso Dengaku Dengaku ... 田楽 (でんがく) and tsukemono

akadashi miso, tamari miso, all made with hatcho miso.

misodon, mido-don みそ丼 rice and cutlet with miso sauce
from the shop DARUMA だるまのみそ丼
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miso katsu みそかつ miso with pork cutlet
The sauce is made from miso paste, sugar and some bonito dashi.
The meat is deep-fried with batter, and a lot of shredded cabbage is added
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miso nikomi udon 味噌煮込みうどん udon noodles in miso broth
The dashi is made from katsuobushi and red miso (mame miso, aka miso 豆味噌（赤みそ). The noodles are made from wheat flour and water only and are rather firm. Chicken meat (kashiwa), abura-age tofu, egg, leek and kamaboko fish paste are boiled slowly in an earthen pot. All ingredients are highly nutritient and healthy. Aichi is the birth place of Tokugawa Ieyasu, and produces the famous hatcho miso

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Waraji miso katsu わらじ味噌カツ Pork Cutlet Rice Bowl
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misooden, miso oden 味噌おでん oden with miso paste

The ingredients cooked in oden broth are served on a plate, covered with a thick sauce of sweetened hatcho miso paste
or the oden broth is thickened with hatcho miso, sugar and ricewine to start with.
. . . CLICK here for more Photos !



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moroko no oshizushi モロコの押寿司 pressed sushi from moroko carp
Gnathopogon elongatus, kind of carp
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namazu no kabayaki 鯰（なまず）の蒲焼
broiled catfish (Silurus asotus)


nameshi なめし rice with leaves of daikon radish


naporitan ナポリタン spagetti, Napolitan
This dish is usually called itarian supagetti.
In Nagoya, it is prepared in a frypan, then placed on a hot castiron plate and surrounded with two eggs, so the food keeps hot whilst eaten.
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Ogura toosuto おぐらトーストOgura-Toast
In memory of Mount Ogura and the red cherry blossoms.
小倉
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ogura-an おぐら餡 red bean paste
Ogura-Toast mit süßem Bohnenmus



rakkasei no nimame 落花生の煮豆 boiled peanuts
They are soaked in water over night, then carrots, gobo, konnyaku are simmered together.
peanuts from Hekinan 碧南市
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renkon no ni-ae れんこんの煮和え simmered lotus root salad
with radish, carrots, abura-age. simmered until all liquid is gone.




senji せんじ grated ice with sugar and whipped cream


shiroshooyu "white soysauce" thin soysauce, prepared from wheat
helle Sojasauce


Taiwan raamen 台湾ラーメン Taiwan Ramen Soup
One bowl of ramen noodle soup topped with minced meat flavored with red pepper and miso paste.
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tebasaki 手羽先 chicken wings
... kara-age 手羽先唐揚げ seasoned deep-fried chicken wings
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tenmusu 天むす rice balls with tempura


tonteki　とんてき　/ トンテキ pork steak with garlic sauce
“Ton”= pork and “Teki” = steak. First prepared at the restaurang Rairaiken
Yokkaichi　四日市　


. Tora Dooji 寅童子 Tora Doji Tonkatsu cutlet .

. Toyokawa Inarizushi 豊川いなり寿司
Toyokawa Inari Sushi Festa and more specialities



. Tsukimi Dango 月見団子 Dumplings for Moon Viewing 　



uiro ういろ, uiroo　ういろう kind of jelly sweet
It comes in various colors, mostly green (powder tea), pink (red beans), brown (brown sugar) and white.
Made from rice flour, starch and brown sugar, which are made into squares and steamed.
uiro mochi 外郎餅
It has a history of about 600 years, when a Chinese cook and medical man came to the area to make medicine. His decendants kept making sweets called uiro.
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Süßigkeit aus Reismehl und braunem Zucker

UIROO 外郎 was also made in Odawara during the Edo period, as a round medicine. Brought by Reihoo 礼部(れいほう) 員外郎(いんがいろう In Gairoo) 陳宗敬. His descendants made it in Hakata.


Uiro sellers in Odawara. Katsushika Hokusai, 1804

From a Kabuki Play called "Uiro Sellers" 外郎売り, selling the medicine TOOCHINKOO (Tochinko) 透頂香（とうちんこう）.
It is supposed to be good for bad breath and infected wounds.


CLICK for more photos !

外郎売 (ういろううり)の科白
- source : benricho.org/kotoba_lesson -

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uzura no tamago うずらの卵 quail eggs
eaten to many dishes, for example cold soba buckwheat noodles. In some restaurants, a speial pair of scissors is added to cut the egg yourself.
During WWII, all the Japanese quail were killed. After the war, a farmer from Toyohashi, Suzuki Tsuneji すずき つねじ, went to Tokyo, where miraculously a pair of quails had survives as pets. He started a new breed in his hometown, where quail breeding is now the highest in Japan. His family is still producing quail eggs. Tsuneji used the quail eggs to feed the small children some nutrition right after the war.
Toyohashi Town. 豊橋地域



waga no kara-age わがの唐揚げ deep fried waga fish
waga is a local dialect for yume kasago ユメカサゴ / 夢笠子
hilgendorf saucord、Helicolenus hilgendorfi
kasago is Skorpionfisch
This fish is also eaten as sashimi or simmered.
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yubeshi ゆべし jelly with yuzu and walnuts


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Worldwide use


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Things found on the way


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HAIKU

. Basho and Mount Ogura

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Related words

***** WASHOKU : Regional Japanese Dishes


. Folk Toys from #Aichi .

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Gifu prefecture

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Gifu

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

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Explanation



Gifu Prefecture (岐阜県, Gifu-ken) is a prefecture located in the Chūbu region of central Japan. Its capital is the city of Gifu. Located in the center of Japan, it has long played an important part as the crossroads of Japan, connecting the east to the west through such routes as the Nakasendō. During the Sengoku period, many people referred to Gifu by saying, "control Gifu and you control Japan."

The land area of Gifu Prefecture consists of the old provinces of Hida and Mino, as well as smaller parts of Echizen and Shinano. The name of the prefecture derives from its capital city, Gifu, which was named by Oda Nobunaga during his campaign to unify all of Japan in 1567.
The first character 岐阜 used comes from Qishan (岐山), a legendary mountain from which most of China was unified, whereas the second character comes from Qufu (曲阜), the birthplace of Confucius. Nobunaga chose those characters because he wanted to unify all of Japan and he wanted to be viewed as a great mind.
Historically, the prefecture served as the center of swordmaking in all of Japan, with Seki being known for making the best swords in Japan.

The northern Hida region is dominated by tall mountains, including parts of the Japanese Alps. The southern Mino region is mostly made up of parts of the fertile Nōbi Plain, a vast plains area with arable soil.

The Mino region has long been known for its high-quality paper called Mino washi, which is stronger and thinner than most other papers in Japan.

Shirakawa and Takayama 白河　高山.
Gifu is famous for cormorant fishing, which has a history of over 1,300 years.
©　More in the WIKIPEDIA !

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Maze Village 馬瀬村
famous for its clear river water, supported by a broad-leaf forest.
mori ga sakana o sodatsu, the forest helps grow good fish.
uotsukirin　魚付林（うおつきりん） a forest needed for providing food for the fish

the ayu sweetfish are the best of all Japan. Also called fragrant fish, koogyo 香魚.
ajime dojoo 味女泥鰌 (あじめどじょう) loach are often caught with bamboo contraptions placed in little fjords in the river.

ayu no misoyaki, grilled ayu with miso paste
ayu no shioyaki 鮎の塩焼 grilled with salt

. . . CLICK here for ajime Photos !

In Maze, tradigional small waterways run through the village to provide fresh water to each home. There is a basin to wash the vegetables and food, and beside this, another basin to keep some fish who feed on the leftovers from washing food. The fish in turn end up on the dinner table.


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Maze is situated in the southern part of Hida area , Gifu Prefecture, close to renowned resorts like Gero (one of the top 3 spas in Japan), Takayama (little Kyoto), and Shirakawa-go (UNESCO world heritage site of traditionally straw-thatched roof houses).

Maze (population 1,500) is a mountain village, at 500m high, long 25km from North to South, and wide 4km East to West. Our particularity is the Maze river, famous for Ayu (sweetfish unique in East Asia) and other stream fish. They are the kinds of fish you can find only in clear mountain waters.Plecoglossus altivelis.

Mountains surrounding the Maze river need to be in good shape for fishing. We have luckily kept away from rapid industrialization that changed the whole landscape in other parts of Japan.
Thus, old, wooden houses remain as before. For example, small shrines closely related to each hamlet, to which city dwellers pay little attention, are still well maintained, and play important roles in villagers' daily life. Work on the fields does not start before sunrise, and finishes before sunset. Late autumn harvests stay below the snow cover, a natural refregirator for vegetables. Local fishermen are on the river at 5am, and can start working in offices at 8am.

* Miki-no-Yu outdoor bath next to the river in a natural setting.
* Fishing center which is an information center for fishing, you can rent fishing equipement, get info on fishing, enjoy a BBQ, let your children catch mountain trout by"hand", and have your first experience of the sweetfish fishing, using an Ayu as a live decoy (duing July thru August, you can come empty hands to experience this traditional fishing method).
* Restaurants preparing "Slow Food", contrary to what you have in cities, with selected local ingredients.
source : 　www.mazegawa.com

- quote -
Japan singles out five tourism promotion areas
with unique farming and food features:
Tokachi in Hokkaido,
Hiraizumi near Ichinoseki, Iwate Prefecture,
Tsuruoka in Yamagata Prefecture,
Nishi-Awa in Tokushima Prefecture
Maze in Gifu Prefecture
- source : Japan Times November 2016 -

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Shirakawa 　白河郷 / 白川郷
. . . CLICK here for Photos !
Village and World Heritage Area
They grow a lot of soba buckwheat.

Hagimachi 萩町
At the local shrine Hachimangu, there is a festival where doburoku ricewine is served to more than 5000 visitors.
どぶろく祭, 白川八幡神社
A special lion dance is performed with four people inside the "centipede lion" "mukadejishi" 百足獅子 and two leading the lion and fighting with him.
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14th - 19th Oct. Doburoku Matsuri
People pray to the mountain god for safety and a good harvest and offer doburoku(unrefined sake) to the shrine to express their gratitude. While private alcoholic beverage production is banned in Japan, people in Shirakawa are given special permission to produce doburoku for a limited quantity for this festival. Doburoku looks like rice porridge. It is thick and slightly sweet. Doburoku first offered to the shrine later entertains people gathered in the precincts. People there dance, perform niwaka(improvised buffoonery), sing songs and so on. The Doburoku Matsuri Festival is the biggest among the festivities for the villagers.
source : 　shirakawa-go.org

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doburoku, trüber Sake

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Local dishes from Gifu 岐阜の郷土料理


akakabu no tsukemono 赤かぶの漬物 pickles from red turnips
from Hida Takayama, made from special round turnips of the area 八賀カブ, Hida no akakabu 飛騨紅かぶ in the village 丹生川村. In 1918 the turnips turned red.
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ayugashi, ayu kashi 鮎菓子, 鮎がし, あゆ菓子 "sweetfish cakes"
made from castella dough in the shape of sweetfish, remembering the cormorant fishing with these fish along the Naragawa river.
Also as senbei or arare.

ayu no shioyaki 鮎の塩焼 grilled sweetfish with salt
ayu ryoori 鮎料理（雑炊） various sweetfish dishes, including zooni
ayu are a speciality in the rivers Kisogawa, Nagaragawa and others.
木曽川、長良川

WKD : Cormorant fishing (ukai) in Gifu


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bijomochi, bijo mochi 美女もち. 美女餅 "pretty woman" mochi
From Hida Asahi 飛騨あさひ
uruchi rice is kneaded into sticks. They can be fried or grilled or simmered.
. . . CLICK here for Photos !





dangojiru だんご汁 dumpling soup
made from sato-imo taro. Made for moonviewing imo meigetsu in autumn. The dumplings are first offered to the Moon.
7 parts wheat flour and 3 parts rice flour were mixed for the dumplings. Vegetables were boiled in the miso soup. The soup was then eaten first to make you feel less hungry. Normal cooked rice was served later.


dobujiru どぶ汁（スリタテ汁）mashed beans soup
mashed beans (before making tofu) were boiled in hot water. Then flavored with soy sauce.
This looks white like doburoku, new ricewine.
. . . CLICK here for Photos !



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Enku 円空 <> Master Carver Enku san

In memory of this famous carver, who spent some time in the Mino area.
美濃市

Enkuu kurokke 円空コロッケ croquettes "Enku"
円空里芋コロッケ
En-chan boo 円ちゃん棒 Sticks "Enku"

made from the local rice Minonishiki みのにしきand local taro potatoes Enkuu sato-imo 円空さといも

. . . CLICK here for croquette Photos !


. . . CLICK here for sticks Photos !
Two sticks make one portion.


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Fuyuu gaki, Fuyuu kaki 富有柿 persimmons from Fuyu town





Goheimochi 五平餅
also from Nagano



hachiyagaki, hachiya kaki 蜂屋柿 persimmons from Mino region
"as sweet as honey" (hachimitsu)


hebo gohei へぼ五平 gohei mochi with wasps
Japanese yellowjacket, Vespula flaviceps
hebo ヘボ is a local name for the larvae of a kind of large black wasps, kuro suzumebachi クロスズメバチ. They are mashed and mixed under the gohei dough. They have a good flavor.
The wild wasps are lured with meat and a thin whiff of cotton. When they carry the lure home to their nest in the woods, the "hunter" follows and takes out the nest.
Others keep the wasps in special wooden hives near their home. Once a year there is even a contest for the heaviest hive of wild wasps.

When a hive is opened, the larvae are picked out of the nest with pincettes and then cooked with soy sauce and sugar, like a tsukudani.

... hebo meshi へぼ飯 rice cooked with wasps
from Tajimi Town 多治見市

WASHOKU : Insects as Food (konchuu ryoori)


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Hida Takayama Specialities

chuuka soba, Chinese noodle soup
Hida gyuu, Beef from Hida
Hida soba, buckwheatnoodles
kooreichi yasai ... vegetables from cold areas, the temperature difference from day and night is high and produces a good taste. große tägliche Temperaturvariation
miso and hooba miso
mitarashi dango, Süße Klöße (Knödel aus Reismehlteig)
sake, with a history of more than 300 years
tsukemono, Eingelegtes Gemüse (Japanische Essiggemüse)
... red beet and wild mountain vegetables are pickled

yomogi udon よもぎうどん / ヨモギうどん mugwort noodles, green with ground yomogi
. . . CLICK here for Photos !

http://www.hida.jp/german/cuisine.htm


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hiruganian howaito ヒルガニアンホワイト camembert
Hiruganian White from Jersey cows
kanmanbeeru chiizu カマンベールチーズ camembert cheese
. . . CLICK here for Photos !


hooba miso, Hoba Miso ほうばみそ miso paste served on a hooba leaf
. . . CLICK here for Photos !
Speciality from the Hida Takayama area 飛騨高山, where a lot of food is prepared with the large leaves of the hooba magnolia. Each home prepares its own version of miso, with leek, shiitake, ginger and sesame, served on a washed leave of hooba. The leave is grilled over charcoals.
Hooba is said to be antibacterial so it is good to perserve food in summer.
There is also
hoobazushi 朴葉寿司 with Nagara Masu fish and
hoobamochi 朴葉もち in Gifu.
朴葉（ほうば） weißgraue Magnolie, Magnolia obovata
. . . CLICK here for Hoba Sushi Photos !
Besondere Misopaste aus Gifu, auf einem Hoba-Magnolienblatt serviert


Ibigawa kenton sooseeji いびがわけんとんソーセージ
saussages
River Ibigawa 揖斐川


Ibuka shigure 伊深しぐれ simmered gluten of wheat
Vegetarian dish. Simmered hot and sweet.
shigureni shigure-ni 時雨煮 is usually made from hamaguri clams or white chicken breast with ginger. A kind of tsukudani.
Ibuka is famous for its old castle 伊深城.


iburidoofu, iburi doofu　いぶり豆腐　smoked tofu 燻り豆腐
岐阜県郡上市大和町栗巣1670 .
toofu no kunsei 豆腐の燻製 smoked tofu



imokyamochi, imokya mochi いもきゃもち mochi from potatoes
From 高山市高根町日和田地域.
Boiled potatoes are mixed with buckwheat flour and simmered at low heat. They area very fragrant.
. . . CLICK here for Photos !



imomochi いももち mochi with grated taro roots
To make them tasteful, they are covered with negimiso ネギ味噌 miso with leek or shooga shooyu 生姜しょうゆ soy sauce.
From the Kashimo 加子母 area.
. . . CLICK here for Photos !


inago no tsukudani いなごの佃煮 simmered grashoppers


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kanten ryoori 寒天料理 agar-agar dishes
From Yamaoka Town 恵那市山岡町
Made since the beginning of the Showa period in winter, because the area is very cold but does not have much snow.
天然細寒天 is used to prepare kaiseki dishes.
. . . CLICK here for Photos !



karasumi wagashi からすみ（和菓子） sweets
Eastern Mino Region 東美濃地方
Made from rice flour and sugar. Often for the Boy's festival in May.
. . . CLICK here for Photos !


keichan けいちゃん / 鶏ちゃん chicken dishes
keichan is a kind word for chicken. The meat was pickled in miso and then fried with cabbage and other vegetables.
From Hida. Now there are also keichan dishes with soy sauce.
. . . CLICK here for Photos !



koi no arai 鯉の洗い carp sashimi
koi koku 鯉コク
and other carp dishes, cut to sashimi pieces and washed in cold water
. . . CLICK here for Photos !
Karpfen-Sashimi


komodoofu no nitsuke こも豆腐の煮付け boiled "komo" tofu
Tofu was wrapped in straw and bound tightly as a food to keep.
From Hida, a festival food prepared for many people
. . . CLICK here for Photos !



kuri kinton, kurikinton 栗きんとん sweets from sweet chestnuts
. . . CLICK here for Photos !
From the Eastern parts of Gifu. Sweet chestnuts are cooked and sived (gesiebt), then sugar is added and they are pressed with a cloth (chakin shibori 茶巾絞り, mit einem Tuch geformte Paste) to give them a special pattern.
They are well liked by poets and enjoyed with a cup of green tea.
Kastanien-Kinton

kuri okowa, kuri-okowa 栗おこわ steamed rice with csweet hestnuts
From Hida
. . . CLICK here for Photos !
.... also gyuu okowa 牛おこわ with Hida gyuu Beef from Hida 飛騨牛


kuwanokimame 桑の木豆おこわ okowa rice with beans
kuwa no ki mame 桑の木豆 （くわのきまめ） is a kind of green beans (ingenmame). kuwa no ki is the mulberry tree, grown to provide food for the silk worms. The beans were grown at the foot of these trees. The beans were dried with the shells and then eaten with the pod.
From 美山町. The area was famous for silk production


ingenmame, ingen mame 隠元豆　haricot beans, Schminkbohne


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Meihoo hamu 明宝ハム / メイホウハム bacon from Meiho
Since Showa 28, made from local pork meat.
. . . CLICK here for Photos !

Meihoo tomato kechappu 明宝レディース
トマトケチャップ Tomato Ketchup from Meiho
. . . CLICK here for Photos !
From very sweet Momotaro Tomatoes.

from Gujo Hachiman Town 郡上八幡特


This looks almost like a little Daruma to me.

Meiho Ham / 明宝ハム


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Mino yomenasubi 美濃よめなすび
eggplanst from Mino "for the bride"
Takatomi village 高富町 is famous for its eggplants.
A kind of sweet to go with green tea.
. . . CLICK here for Photos !

WKD : Eggplant, aubergine (nasu) ... a KIGO


nasu no misoni 茄子の味噌煮
eggplant boiled in miso
Eggplants are first fried in oil, then dashi, sugar and miso is added for simmering. Some like it really sweet, it is a "Mother's taste".


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myoogabochi みょうがぼち mochi wrapped in Japanese ginger
from the Northern part of the province
made from wheat and braod beans
bochi is the local dialect for mochi.
The simple moche were wrapped in a leaf of Japanese ginger (myooga).



renkon katsudon れんこんカツ丼 cotelette with lotus root on rice
with fresh lotus root from the area and local pork



sasanoko ryoori ささの子料理
dishes with sasa babmoo grass sprouts
prepared in May and June to last for the whole year.
From Hida, vegetarian dish.


shinazuke しな漬け pickles from red turnips
benikabu 紅カブ red turnips, mixed with eggplants, cucumbers, myooga ginger and mushrooms. They have to pickle for about 1 month before eating.
. . . CLICK here for Photos !

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Takayama senbei 高山せんべい / 高山煎餅
rice crackers from Takayama
. . . CLICK here for Photos !



tooganjiru とうがん汁 / 冬瓜汁 wax gourd soup
WASHOKU : toogan, wax gourd, white gourd-melon



warabi shiruko わらび汁粉 sweet soup with fern
warabi no ohitashi わらびのおひたし simmered fern
warabi 蕨汁（わらび）bracken



zaigo ryoori 在郷（ざいご）料理/ 在郷料理 vegetarian temple food
From Hida, Furukawa 飛騨古川
Prepared as vegetarian food for meetings of the Pure Land Sect of Shinran, HoonKo 報恩講料理 in memory of the founder Shinran
hōon-kō
. . . CLICK here for Photos !



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Worldwide use


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Things found on the way


. Furukawa Drum Festival
古川の起し太鼓 okoshi daiko 　


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HAIKU

つくだにの蝗となって鬚のこす　　
tsukudani no inago to natte hige o kosu

to make tsukudani
out of grashoppers ...
strain the whiskers　　　　　

Ishida Tokiji 石田時次


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鮎菓子をほしがる姉におくりつつ　
ayugashi o hoshigaru ane ni okuritsutsu

I keep sending
sweetfish cakes to my older sister
who likes them so much

Suiren 水蓮


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高山や花見序の寺参り
Takayama ya hanami tsuide no tera mairi

Oh Takayama !
enjoying the cherry blossoms
and a temple visit

Kobayashi Issa


And we have
Takayama Village History and Folk Custom Museum
close by is the
Issa Yukari-no Sato Museum / Museum in memory of Issa
http://www.book-navi.com/hokusai/kita/kita4-e.html

read the discussion here,
Issa was most probably in Hida-Takayama.
Issa and Takayama


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Related words

Insects as food (konchuu ryoori 昆虫料理)


***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Gifu .


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Kumamoto

[ . BACK to WORLDKIGO TOP . ]
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Kumamoto Prefecture (熊本県,Kumamoto-ken) is a prefecture of Japan located on Kyūshū Island. The capital is the city of Kumamoto.

Historically the area was called Higo 肥後　province and was renamed to Kumamoto prefecture during the Meiji Restoration as part of the abolition of the feudal system. The current Japanese orthography for Kumamoto literally means "bear root/origin", or "origin of the bear".

Mt. Aso, Aso san　阿蘇山 (1592 m), an extensive active volcano, is in the east of Kumamoto Prefecture. This volcano is located at the center of the Aso caldera, the most famous caldera in Japan.

Kato Kiyomasa, a contemporary of Toyotomi Hideyoshi, was made daimyo of half of the (old) administrative region of Higo in 1588.

Amakusa
©　More in the WIKIPEDIA !


. WASHOKU
The Ariake Sea (有明海, Ariake-kai, Ariakekai) 　



WKD　：　Frost Shrine (Shimo Jinja 霜神社)
Aso Shrine (阿蘇神社 Aso-jinja)


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A lot of horse meat is eaten in Kumamoto.
WASHOKU
Horse meat, baniku ばにく/ 馬肉 , sakuraniku 桜肉

sakuranattoo, sakura nattoo　桜納豆 finely cut raw horse meat with natto, an egg and some mustard

basashi　馬刺し sashimi of horse meat

umashabu 馬しゃぶ Shabushabu with horse meat
CLICK here for PHOTOS !


warishita わりした broth at the end of a sukiyaki is eaten with kishimen noodles.
see: soysauce


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Kareigawa Ekiben Station Lunchbox
嘉例川駅

百年の旅物語　かれい川 Kareigawa
only with local vegetables.
gane ガネ local name for kakiage, tempura of vegetables
It is prepared with sliced sticks of sweet potatoes, carrots and nira leek takes about 3 hours to prepare!
A pair of mother and daughter prepare only 30 packs for each sunday, and is always sold out immediately. The station house is an old wooden building.
. . . CLICK here for Photos !


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Higo yasai 肥後野菜 vegetables from Higo


hitomoji ひともじ hitomoji leek
. . . CLICK here for Photos !


Kasuga boobura 春日ぼうぶら kind of gourd
boobura ぼうぶら【南瓜】 (bobura) is the way they are called in West-Japan. From the Portugese abobora.
. . . CLICK here for Photos !


Kumamoto ingen 熊本いんげん　ingen beans

Kumamoto Kyoona　熊本京菜 kyona leafy

Kumamoto naga ninjin 　長人参 long carrots

Kumamoto nasu 熊本なす eggplants

Kumamoto negi　熊本ねぎ leek


Temple Suizenji is place name in the Kumamoto town area. During the Edo period, the Daimyo Hosokawa Tadatoshi 細川忠利 had build a temple in the area, which was later rebuild elsewhere and thea area became a large park, Joojuu en 成趣園 or Suizenji Kooen 水前寺公園.
. Hosokawa Tadatoshi 細川忠利 (1586 – 1641) .


Suizenji moyashi 水前寺もやし been sprouts from Suizenji
. . . CLICK here for Photos !

Suizenjina, suizenji na 水前寺菜 "leafy vegetables from Temple Suizenji"
One leaf side is green and the other violet.
. . . CLICK here for Photos !

Suizenjinori, suizenji nori 水前寺のり seaweed

Suizenjiseri, suizenji seri　水前寺せり dropwort


. WASHOKU
Dentoo yasai 伝統野菜 Traditional Vegetables from Japan 　
Dento Yasai


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More Dishes from Kumamoto　熊本の郷土料理
. . . CLICK here for Photos !



Amakusa daioo 天草大王 "king of Amakusa"
a local chicken brand
The meat is also used for a "chicken shabu shabu"
. . . CLICK here　for Photos !



chikuwa sarada ちくわサラダ chikuwa filled with potato salad
ポテトサラダ
. . . CLICK here for Photos !


furikake gohan no tomo ご飯の供 "friend of the cooked rice"
CLICK here for PHOTOS !
Kumamoto was one of the first places to develop furikake, toppings to sprinkle on rice. They also sprinkle it on other dishes like natto and salads.
A new one to sprinkle on "rice with a raw egg" (tamagokake gohan 卵かけご飯) is developed, where you put the raw egg on the rice and the topping all around and do not use soy sauce any more.




hamaguri ryoori ハマグリ料理　/ 蛤料理
dishes with hamaguri clams



Higo dried taro root, higo zuiki 肥後ずいき



The dried root of a taro is bundled together, looking almost like a male symbol.
It has been used by the ladies as such ...

随喜 zuiki, great pleasure, shedding tears of joy

This root is longer than the normal taro roots, and maybe started being introduced after the first Europeans came to the area. Some say, the cucumber for an European lady, the zuiki for a Japanese geisha!


芋茎（ずいき） Zuiki Taro and the 随喜 Zuiki Vegetable Festival
also spelled
suiki すいき.

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ikinaridago, ikinari dago いきなりだご
the local pronounciation of
ikinari dango いきなり団子 "all of a sudden dumplings"
. . . CLICK here　for Photos !




kaki 牡蠣　カキ / 熊本カキ　Kumamoto oysters,
There is a local variety of oysters, that is now revived to produce a regional speciality since Autumn of 2009.
From 1949 to 1958 these oysters had been exported to the West Coast of America and grown there.
. . . CLICK here for Photos !
Reference : Kumamoto Oysters



karashi renkon 辛子れんこん lotus root with mustard paste



kidako きだこ moray eel
Gymnothorax kidako
local dialect for the utsubo うつぼ, taken from the latin name of the animal.
The fish has a very large mouth with strong teeth and can bite the fishermen.
It has a very thick skin and many small bones. But through special preparation, it is now sold packed with a miso paste to make a hodgepodge, kidakonabe きだこ（うつぼ）鍋 with a lot of collagen.
From Amakusa.
CLICK here for PHOTOS !



kumaebi, kuma-ebi くまえび / 隈海老 / クマ海老
Green tiger prawn
from Kumamoto, also called aka-ashi ebi 赤あし
Penaeus semisulcatus
They are caught in special boats in the Yatsushirokai 八代海.
. . . CLICK here for Photos !
Also in the Seto Inland Sea

. Utasebune 打瀬船
boats for catching shrimp


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raisuyaki ライス焼き "fried rice", rice on o-konomiyaki
ご飯入りお好み焼き
with special toppings of miso paste with mayonaise, shrimp, meat and anything you like ... even with curry taste.
It was "invented" by a housewife who told her husband to mix mayonaise with miso (things all kids like) and prepare a simpel fast food for dinner . . . more than 30 years ago, still a favorite of the region.
The restaurant now prepares more than 400 meals a day, many for home delivery.


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shooyu suiitsu 醤油スイーツ sweets made with soy sauce
suiitsu shooyu スイーツ醤油 soy sauce for sweets



suika スイカ watermelon
Kumamoto is one of the great producing areas. Before the war, a variety with a thick outer skin were produced. After eating the red fruit, the housewife cuts the thick skin off and puts the leftovers, cut to bite size, in a bolw, mix it with salt and let it stay for a day.
suika no asazuke スイカを漬物.
Even now, with varieties of a much thinner outer skin, this pickle is loved in Kumamoto.



Takamori Dengaku 高森田楽
From Aso, Takamori village 阿蘇高森田楽の里



Tsuetate purin 杖立プリン pudding from Tsuetate
from Tsuetate Onsen hot spring 杖立温泉 , 小国町
This small town is also known for its koinobori carp streamers over the small river in town and its many very narrow alleys with hot spring ryokan lodgings.
CLICK here for PHOTOS !



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yubeshi ゆべし yuzu dumplings
with ?miso, rice and lots of yuzu or citron fruit juice, sometimes with walnuts
yubesi

Princess Atsuhime liked this very much. When she travelled by land to Edo, she also found yubeshi in the postal station of Yakage in Okayama 岡山県矢掛町 and ordered more than 500 packs of it to share with others.

. . . CLICK here for Photos !


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Worldwide use


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Things found on the way

miru　ミル miru seaweed
Codium fragile.
Green sea fingers, Dead man's fingers, felty fingers, felt-alga, Green sponge, Green fleece
This siphonous alga is dark green in color. It appears as a fuzzy patch of tubular fingers. These formations hang down from rocks during low tide.
©　More in the WIKIPEDIA !

It has a special finger form which later became the pattern of a local white and blue pottery,

Takahama yaki 高浜焼
from Amakusa　天草

It is part of the tradtion of
Amakusa Toojiki 天草陶磁器 ceramics

First established in 1762 by Ueda Dengoemon 上田伝五右衛門.





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HAIKU



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Related words

***** WASHOKU : Regional Dishes
- #kumamoto -
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Tsukemono Pickles

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Tsukemono 漬物　漬け物 Japanese Pickles

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How to make tsukemono

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Kasuzuke (粕漬け), also Kasu-zuke is a Japanese dish made by pickling fish or vegetables in the lees (residual yeast and other precipitates) of sake, known as sake kasu.

History and variations
Kasuzuke was made in the Kansai region as early as the Nara Period, twelve hundred years ago. Vegetable kasuzuke, known as shiru-kasu-zuke or Narazuke was originally made with white melon, but later with cucumbers, eggplants, uri, and pickling melons. It was made by Buddhist monks, and used by samurai as imperishable wartime food. During the Edo period of the 17th century, a sake dealer promoted it widely. The dish spread throughout Japan and remains popular today. Carrots, watermelon rind, and ginger may also be pickled in this way.

To make shiru-kasu-zuke vegetables are pickled in a mixture of sake-kasu (in paste or sheet form), mirin, sugar, and salt. Optionally, ginger and citrus may be added. Pickling time ranges from one to three years, with the younger pickles consumed locally in the summer and the older pickles, having turned an amber color, distributed as Narazuke. To make fish kasuzuke, sugar is sometimes omitted, and Sake, soy sauce, pepper and/or ginger may be added. Typical fish include cod, salmon, butterfish and tai snapper. Brining time is one to several days.

Vegetable kasuzuke is eaten as pickles, and is sweet and mild. Fish kasuzuke may be eaten raw or grilled over rice. The flavor is mild but pungent.
©　More in the WIKIPEDIA !

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Amazu shooga あまずしょうが(甘酢生姜)
sweet and sour pink ginger vinegar pickles
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
hajikami comes from leaf ginger (hashooga　葉しょうが）
端赤　。。。　はじかみ　。。。 edges are red
hajikami is a kigo for autumn

shooga no mazu-zuke 生姜の真酢漬 Eingelegter Ingwer fuer Sushi




asazuke 浅漬け lightly-pickled vegetables
. . . CLICK here for Photos !
kurz eingelegtes, schnell eingelegtes Gemüse



. WASHOKU
gooko 板井原ごうこ daikon radish pickles 　
Itaibara, Chizu town, Tottori




. fukujinzuku 福神漬け
Pickles for the Seven Gods of Good Luck .


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Kamakurazuke, Kamakura tsuke 鎌倉漬 / 鎌倉漬け
tamariboshi たまり干し pickled in tamari shoyu and dried in the sun
mostly for fish pieces, like sardines (nishin)
a kind of fish sushi
. . . CLICK here for Photos !
Kamakurazuke from the Arita area 有田 Wakayama



. WASHOKU
kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"
from Kamekura, Kyoto


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Narazuke, Nara-zuke 奈良漬
Gourd pickles
In Saketreber (Sake-Maische) Eingelegtes.
(sakekasu, Saketreber sind die Rueckstände bei der Sakeherstellung)
Eingelegtes nach Nara-Art





Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
kigo for late summer


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Nozawana-zuke 野沢菜漬 nozawanazuke
pickled green leafy vegetable
Vegetable from Nozawa hot spring, Nagano.
The leaves are quite large and can be used to wrap food.

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Rakkyoo らっきょう(辣韮) pickled shallots
speciality of Tottori
often served with curry rice and beef dishes.

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. WASHOKU
orizuke おり漬け pickles with ori dregs
dregs from the production of soy sauce





Shibazuke しば漬け / 柴漬け　
Perilla pickles with eggplant
from Ohara,　Kyoto. Nishiri.
This is one of the three famous pickles from Kyoto.

Made from Kamo eggplants (sometimes cucumbers, turnips, rape blossoms or other vegetables), a special kind of red chirimen aka shiso perilla ちりめん赤紫蘇 that grows in the special climate of Ohara and a lot of salt.
The ingredients are put in large wooden barrels and covered with stones of the same weight to ripen. It ferments with lactobacillus to a sour pickle, that tasts great on white rice.
Doi Shibazuke Honpo 土井志ば漬本舗　is quite famous and has tours for tourists.

This kind of pickle has been introduced by the ambulant vendor ladies from Ohara (Oharame 大原女) to Kyoto and from there to the rest of Japan. They were carrying SHIBA brushwood, firewood, on their head to sell in town and used to give a package of this pickle to their clients.

This pickle was made famous in the area of Ohara in the late Heian period, when the daughter of Regent Taira no Kiyomori fled after the lost battle of Dan no Ura. She became a nun and lived in the little monastery Jakkoin (Jakkooin 寂光院) in Ohara. Kenrei Mon-In 建礼門院 grieved about the death of her little son and the villagers brought her these local vegetable pickles to cheer her up in the hot summer.
She had it prepared by her ladies in waiting at the monastery, who were dressed like the Oharame ladies are now. So the Oharame ladies have a long history.
. . . CLICK here for Oharame dressed ladies photos !


This once-pampered great lady Kenrei is said to have composed this poem in her hermit's hut:

Did I ever dream
That I would behold the moon
Here on the mountain --
The moon that I used to view
In the sky o'er the palace?

Taira no Tokuko, Empress Dowager Kenrei (建礼門院)


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sokusekizuke, sokuseki-zuke 即席漬け "impromptu pickles"
Often made from cabbage or cucumbers or shalottes.
. . . CLICK here for Photos !
Schnell gemachte Tsukemono


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Takuan, takuanzuke 沢庵漬 (たくあんづけ)
Takuan radish pickles
kigo for winter
Named after priest Takuan Soho, who "invented" their making.
. . . CLICK here for Photos !
It comes in various flavors, like umeboshi or red hot peppers.

Takuwan, is a popular traditional Japanese pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan is also enjoyed at the end of meals as it is thought to aid digestion.
©　More in the WIKIPEDIA !


Takuan Sōhō (沢庵 宗彭, 1573–1645) was a major figure in the Rinzai school of Zen Buddhism. He is known for his excentric life.
It is stated that Takuan advised and befriended many persons, from all social strata of life.
Some of those include:

Miyamoto Musashi (kenjutsu swordmaster)
Matsudaira Dewa no Kami (Daimyo)
Ishida Mitsunari (Daimyo)
Kuroda Nagamasa (Christian Daimyo)
Yagyū Munenori (Daimyo and kenjutsu master, head of Yagyū Shinkage-ryū style of swordsmanship) - Takuan's writings to kenjutsu master, Lord Yagyū Munenori, are commonly studied by contemporary martial artists.
Go-Mizunoo (abdicated Japanese Emperor)
Tokugawa Iemitsu (Shogun)
Itō Ittōsai (swordsman)
©　More in the WIKIPEDIA !


Zen monks are supposed to eat their slices of Takuan radish without making any noise. There are usually two slices on the plate, used to carefully clear out the bowls after eating and then munching the Takuan in silence.
If you want to know the secret of eating Takuan in silence, contact me. :o) !

dinner time -
the silence of monks
munching takuan

DAIKON . Radish and radish dishes

The Unfettered Mind. by Takuan Soho


Regional TAKUAN specialities


quote
Nanshuji Temple, Osaka 南宗寺 Nanshuuji
A temple of Rinzaishu’s Daitokuji branch built south of Shukuin in the 3rd year of Koji Period (1557) by Nagayoshi Miyoshi, who ruled Sakai as local governor of Izumi/Kawachi, in memorial of his deceased father, Motonaga. The temple burned down during the Summer Battle of Osaka, and was rebuilt in the 3rd year of Genna Period (1617) by Takuan-osho, the resident priest of the temple, in Minamihatago-cho where it remains today.
... It is said that the great masters of tea ceremony such as Sen no Rikyu and Takeno Jo-o trained here ...
source : www.osaka-info.jp

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Umeboshi 梅干 the most famous
dried pickled salty plums
kigo for all summer


. WASHOKU
Umeboshi 梅干 dried pickled salty plums 　
Salzpflaumen


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Making Japanese pickles

There are many kinds of pickles and they are served when eating rice and "ochazuke", which is rice flavored with various toppings and poured with green tea. They are also served when drinking green tea and alcoholic beverages.


Shiozuke
Shiozuke is salt pickling. This the easiest way of pickling. Slice vegetables, salt them and place them under a weight for varying lengths of time. The best-known shiozuke pickled for a long time is "umeboshi". Ichiyazuke,one-night pickles, is one of "shiozuke" which is made briefly. Shiozuke is also used as preliminary step to serve food.


Nukazuke
Make "nukadoko" (pickling bed) by mixing "nuka"(rice bran) , salt and water. Then add them dried kelp and dried chilies to increase the flavor. Vegetables are buried in "nukadoko" and are kept there for varying lengths of time. You can eat it a couple of days later but the best "nukazuke" is the one which are buried for several months. Nukazuke are rich in vitamins.
The best-known examples are takuan (pickled Japanese radish) and kyuuri no nukazuke (pickled cucumber)

Read also: hinona kabu nukazuke
Here’s a little Zen of Nukazuke meditation for you…
When you mix the nukadoko and turnips take a moment to observe the wonderful colors that present and shift and fold; feel the mixture as the earth which has nurtured both the turnips and the rice grains; in the warmth you can feel the sunshine that ripened the green leaves and brought the rice grain to fruition; in the moisture you can feel the rain that fell upon the rice and turnip and gave them life; as you breath in and breath out in rhythm with your hands, you can feel your body relax….
Cate Kodo Juno
source : kyotofoodie.com . Pickling Hinona Turnips 日野菜蕪 ぬか漬け


Shooyuzuke Soy Sauce pickles
Pickle vegetables with salt, soy sauce, sugar and vinegar. It is possible to preserve vegetables for a long time. "Yamagoboo no shouyuzuke" (pickled burdock) and "fukujinzuke" (pickled 7
kinds of vegetables such as Japanese radish, eggplant etc., chutneylike pickles) are examples of "shouyuzuke".


Misozuke
Add sake to "miso" (fermented soybean paste) and pickle vegetables with them. Misozuke is originated with the fact that farmers buried salted vegetables when when they make "miso"
for their families.


Kasuzuke
"Sakekasu" is remains of the rice when making "sake" or "mirin", sweet rice wine for seasoning. A pickling bed is made by mixing "sakekasu", sugar and salt. Pickle vegetables, fish and meat. It has sweet taste and the best-know example is "narazuke"


Koojizuke
Pickle vegetables with malted rice. It can't be preserved for a long time. One of the famous "koojizuke" is "bettarazuke".

Bettarazuke (べったら漬) "sticky pickles"
from Tokyo


Karashizuke
A pickling bed is made of "sakekasu" and mustard. Pickle salted vegetables in the bed. A famous "karashizuke" is "karashi-nasu" using eggplants.
karashi renkon 辛子れんこん lotus roots with mustard
From Kumamoto
daikon karashizuke 大根からし with radish
kyuuri karashizuke きゅうりからし漬け with cucumbers
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
. WASHOKU
Karashizuke からし漬け pickles with mustard 　




Suzuke
Vinegar pickling. Beni-shooga (pickled red gingers) and rakkyo (pickled scallions) are the best-know examples of "suzuke".

source : ytoshi.cool.ne.jp



Melon Pickles
Japanese LINK : 漬け瓜（越瓜　本瓜）　夕顔　とうがん


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Worldwide use


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Things found on the way


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HAIKU

Kobayashi Issa

梅干と皺くらべせんはつ時雨
umeboshi to shiwa kurabesen hatsu shigure

comparing my wrinkles
with the pickled plums...
first winter rain

"Pickled plum" (umeboshi) is an idiom denoting an old wrinkled woman



福豆や福梅ぼしや歯にあはぬ
fuku mame ya fuku umeboshi ya ha ni awanu

lucky beans
lucky pickled plums...
yet no teeth

Issa has no teeth left with which to chew these end-of-year treats.

Tr. David Lanoue


ich vergleiche meine Falten
mit einer Salzpflaume ...
erster kalter Regen
Tr. Gabi Greve


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物言はぬ独りが易し胡瓜もみ　
mono iwanu hitori ga yasushi kyuuri momi

so good to be alone
with no need to talk . . .
kneading salted cucumbers
Tr. Gabi Greve

Abe Midorijo 阿部みどり女 (1886 - 1980)


この宮の我も氏子よ札納
. kono miya no ware mo ujiko yo fuda osame .


keichitsu ya yoji no gotoku ashi narashi

yume no ato oute hare nari sawayaka ni

MORE about Midorijo : thegreenleaf.co.uk/hp/women


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Related words

***** Gourd Pickles

***** WASHOKU : Tsukemono Pickles

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