Shun and Vegetables

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Specialities of the Season (shun no mono)

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

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Explanation

SHUN 旬　(しゅん) season, the best season for fresh food

shun no mono, 旬の物　specialities of the season, seasonal food
shun no aji,　旬の味 taste of the season
shun no mikaku 旬の味覚　seasonal delicacies

The most important part of washoku.　It dates back to the time when no refrigerators were available.
shun is also the time when a vegetable (or something else) is "at its best" as a kigo for haiku, for example the ants in summer.


Most of the ingredients for cooking are also kigo.
See the World Kigo Database





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Vegetables from a hothouse are found in the stores at any time of the year, they are never SHUN.

Vegetables of the season are full of the energy of the season, full of nutrition and vitamines and best for the human health. Vegetables produced on the free land have a lot more energy than those from the greenhouses.


In spring, the first sun givee new energy to the plants. Buds and first leaves of plants are eaten most often, like fuki no too or tara no me. (see mori no megumi)

In summer the energy circle is at it's hight. Most plants produce fruits and vegetables to eat, like cucumbers, eggplants or tomatoes.

In autumn, many grains and fruit or nuts from trees are harvested, like rice or persimmons. Natural energy tends to provide for the next generation already.

In winter, natural energy takes a rest. Now most of the roots of vegetables are eaten, like radish and turnips. They have a lot of fibers and are a great addition to the winterly nabe hodgepodge dishes.


Within each season, the FIRST hatsumono 初物　of something was also a great pleasure for the gourmets of Edo.
Ships would race to carry the first catch of bonitos, hatsugatsuo, hatsu gatsuo, to fetch a good price or bring it as a special present to the Shogun of Edo.
First rice or first tea of the season are also well known specialities.


Check the main
Washoku Saijiki
for more details about dishes with these seasonal ingredients.


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Vegetables for Spring Cooking
asparagus, endomame beans, jagaimo potatoes, kyabetsu cabbage, nanohana mustard flowers, retasu lettuce and salads, tamanegi onions, udo Japanese spikenard and many more.
Frühlingsgemüse


Vegetables for Summer Cooking
kyuuri cucumbers, mame-rui all kinds of beans, nasu eggplants, serori cellery, shishitoo hot peppers, shooga ginger, tomato, toomorokoshi corn, zucchini.
hyakka 万葉（ひゃっか）"onethousand leaves" manba, takana from Kagawa
Sommergemüse




Vegetables for Autumn Cooking
kabu turnips, kabocha pumpkin, kinoko ki no ko mushrooms, ninjin carrots, rakkasei peanuts, piiman paprica, satoimo sato-imo yam, satsumaimo satsuma-imo sweet potatoes, shiitake mushrooms, tororo-imo yamspotatoes and many other mushrooms.
Herbstgemüse


Vegetables for Winter Cooking
daikon radish, hakusai Chinese cabbage, hoorenso spinach, karifurawaa cauliflower and broccoli, komatsuna, kyoosai Kyoto vegetables, naganegi leek, renkon lotus roots, shungiku garland chrysanthemums, yamaimo yama-imo yam and others.
Wintergemüse


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YAM ... Dioscorea
is a genus of over 600 species of flowering plants in the family Dioscoreaceae, native throughout the tropical and warm temperate regions of the world. The vast majority of the species are tropical, with only a few species extending into temperate climates.
©　More in the WIKIPEDIA !



yamaimo, yama imo, yama-imo 山芋
Dioscorea japonica
Japanese yam
. . . CLICK here for Photos !
yama no imo ヤマノイモ（山の芋）"root from the mountain"
There used to be about 13 different wild ones in the mountains of Japan.
They came to Japan via China as a cultivated plant. There are no wild ones.

They are the most popular, grown all year as "ichinen imo" 一年芋.
Also called "tokkuri imo" トックリイモ（徳利芋).
Jinenjo 自然薯（学名： Dioscorea japonica Thunb.）
In Okayama prefecture, Kibi Chuo Town, mochi are prepared with these roots.


Some special forms of yamaimo:
gingko leaf root, ichoo imo イチョウイモ（銀杏芋）because of the form.

These are also called "hands folded in Buddhist prayer" busshoo imo ブッショウイモ（仏掌芋）.

In the Kanto area, they are called "Yamato imo" ヤマトイモ（大和芋).
Varieties are "tsukuneimo" ツクネイモ（つくね芋）, "Tanba no imo" 丹波山の芋, Iseimo 伊勢芋.

nagaimo... 長芋（Dioscorea batatas Decne）

Yamaimo are used to make the slimy tororo, they are therefore also called
tororoimo, tororo imo とろろ芋、トロロ芋.
(Dioscorea opposita)

. Tororo jiru とろろ汁 (とろろじる)grated yam with miso bean paste soup 　
and other autumn dishes



tokoro ところ【野老】 Japanese yam
Dioscorea tokoro
. . . CLICK here for Photos !
The roots of this plant are only edible after getting rid of the bitterness. It is eaten in some areas by the poor farmers.


more KIGO with yama-imo, Japanese YAM


propagule 零余子 (むかご) mukago
of the yam

Jamswurzel, Yamswurzel


Matsuo Basho and haiku about TOKORO yam



. Yam dreaming . Australia 　


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quote
The sweet potato (Ipomoea batatas)
has traditionally been referred to as a "yam" in parts of the southern United States and Canada even though it is not part of the Dioscoreaceae family.
The word yam comes from Portuguese inhame or Spanish ñame, which both ultimately derive from the Wolof word nyam, meaning "to sample" or "taste"; in other African languages it can also mean "to eat", e.g. yamyam and nyama in Hausa.
The majority of the vegetable is composed of a much softer substance known as the "meat". This substance ranges in color from white or yellow to purple or pink in ripe yams.
Konnyaku belongs here too.
©　More in the WIKIPEDIA !


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WASHOKU
satoimo, sato imo 里芋 taro
Colocasia esculenta
taro imo タロ芋


In German we have
Taro-Kartoffel sato-imo
Jamswurzel (Duden spelling), Yamswurzel, yama-imo
Süßkartoffel ist Satsumaimo.


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kabocha
the name derived from the Portugese, which introduced this vegetagle from Cambodia (カンボジア kambojia ... kaboja）. The Chinese characters imply "a gourd that came from the south (Nagasaki)" 南瓜.

. WASHOKU
kabocha 南瓜 (かぼちゃ) pumpkin, squash 　


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Cauliflower and Broccoli
Cauliflower, Brassica oleracea var. botrytis
Japanese name for cauliflower is hanayasai ハナヤサイ（花椰菜） flower vegetable or hanakanran ハナカンラン（花甘藍）flower cabbage, literally the German "Blumen Kohl". Or
花梛菜（はなはぼたん）hana habotan "Blumen-Pfingstrose" flower-peony. The second Chinese character 梛 is NAGI, Podocarpus nagi, Japanische Steineibe.

Broccoli, Brassica oleracea var. italica
Japanese name for broccoli: midori hanayasai ミドリハナヤサイ（緑花野菜）
green flower vegetable or flower vegetable hanayassai メハナヤサイ（芽花野菜）
Grown in Yamaguchi prefecture, a mix between broccoli and the chinese vegetable saishin 薄葉細辛Asiasarum sieboldii is called hanakkori はなっこりー and is sold since 2003.
A mixture of broccoli and cauliflower is called romanesuko ( ロマネスコromanesque) in Europe, but in Japan it is karikkorii カリッコリー.
Main growing areas are Saitama, Aichi, Hokkaido.

Both vegetables came to Jaan after the Meiji restauration in 1868, not only as a vegetable but as a flower to enjoy in the garden. After WWII it became more widespread as food in Japan, together with a wider influnece of Western food.

burokkori ブロッコリ broccoli
komohcihana yasai 子持花椰菜（こもちはなやさい）"vegetable with a flower that has children"
kigo for all winter

Blumenkohl und Brokkoli




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WKD : Radish (daikon) Rettich 　
(Raphanus sativus L.)

nezumi daikon ねずみだいこん/ ねずみ大根 "rat radish, mouse radish"
from Shimabara. It has a very strong taste. They are quite small and thick.
Similar to Momoyama daikon.
Since 1695, this radish was mentioned as grown by farmers in a district called NEZUMI, Rat in Shinshuu and eaten with buckwheat noodles. 信州埴科郡坂城町中之条の鼠地区
. . . CLICK here for Photos !


hatsuka daikon 二十日大根 ( はつかだいこん) "20 days old radish"
a fast-growing round and small radish. Comes in the colors red, yellow, purple and white. Originally from Europa, indroduced to Japan in the Meiji period. also called
radisshu ラディッシュ
. . . CLICK here for Photos !


Shinshu-ji-daikon, Maesaka-daikon, Oyadakarami-daikon, Akaguchi-daikon, Daimon-daikon, Tatara-daikon, Togakusi-daikon, Wattera-daiokn わってら大根, Haibara-daikon, Maki-daikon, Kirehamatumoto-ji-daikon and more varieties.

Ueno-daikon 上野大根
Edo Yasai, Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo


. WASHOKU
Dentoo yasai 伝統野菜 Traditional Japanese Vegetables 　


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More vegetable kigo for All Winter

hakusai 白菜 (はくさい) chinese cabbage
ninjin 人参 (にんじん) carrots


early winter
kanchiku no ko 寒竹の子 (かんちくのこ)
babmoo shoots in the cold
... 寒筍（かんたけのこ）

TBA

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shishitoo ししとう【獅子唐】
small sweet green pepper
shishitoogarashi 獅子唐辛子
best in summer
. . . CLICK here for Photos !

Fushimi toogarashi　伏見トウガラシ
Manganji toogarashi　万願寺トウガラシ
from Kyoto、both are rather sweet

taka no tsume 鷹の爪 "tallon of a hawk"
Evodiopanax innovans
. . . CLICK here for Photos !

WASHOKU
Togarashi 唐辛子 red hot pepper



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kinpira キンピラ simmered root vegetables
Niigata


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Worldwide use

jahreszeitliche Spezialitäten
Zutaten aus der Jahreszeit

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Things found on the way


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HAIKU

苗代風吹いて鰈の旬となる　
yawashiro kaze fuite karei no shun to naru

wind blows
over the rice seeldings ...
season for flounders

Ninomiya Miyo 二宮美代


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人参を並べておけば分かるなり　
ninjin o narabete okeba wakaru nari

when I arrange
the carrots side by side
I understand

Tokita Tomoya 鴇田智哉 (1969 - )


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山冷のどんぞこ薬喰の旬
yamabie no donzoku kusuri gui no shun

in the middle of
cold winter mountains ...
season for medicinal food

Fujita Minoru 藤田美乗

MORE
source : 俳句例句データベース Japanese haiku about SHUN


kusurigui, "eating medicine" kigo for all winter


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Related words
kulinarisch Augenschmauß
***** WASHOKU : INGREDIENTS

Daikon ... Radishes used in Temple Ceremonies

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

. Takana 高菜 mustard greens .

***** WASHOKU :
YASAI . Vegetable Saijiki



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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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[ . BACK to WORLDKIGO . TOP . ]

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REGIONAL DISHES LIST

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Use SEARCH BLOG in the top left corner to find your keyword.
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REGIONAL DISHES

local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理

lokale Küche, Küche der Heimat
from all prefectures of Japan


Here I will list some typical dishes of each area, trying to find a haiku as we go along.
Travel from the North to the South of Japan, and through the seasons !

Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.


LINKS only to this BLOG

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Check the local dishes HERE!

HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]


Ainu Food ... アイヌ料理


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TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]


AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤（まきぶり）
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Akita miso
MORE dishes from Akita



AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori



FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima



IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka



MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma


YAMAGATA
いもっこ汁　 imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁（どんがら汁）
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom
Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa
MORE
Dishes from Yamagata



memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada



Sweets from Tohoku 東北の甘いもの


. Tohoku after the BIG earthquake March 11, 2011　.


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KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]


Sweets from the KANTO region


CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan　芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba


GUNMA, GUMMA
刺身こんにやく　sashimi konyaku, raw konyaku slices
キャベツ　kyabetsu, cabbage　　　
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma


IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋　. どぶ汁　 ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki



KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川　郷土料理



SAITAMA
gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ　菊芋　"chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理



TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理



TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo



Fujisan 富士山 and food specialities from Mount Fuji


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Beginning of Chubu, Chuubu Chihoo 中部地方




SHINETSU 信越 [ 新潟 長野 ]

NAGANO
こいの洗い koi no arai, carp
ハチの子，ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road



NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理


Shinshuu Soba, Shinshu Soba 信州蕎麦


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HOKURIKU 北陸 [ 富山 石川 福井 ]

FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui


ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび　amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa


TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama


YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理


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TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]

AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理


GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉（ほおば）みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理



SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka



... End of Chubu ...

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KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]

HYOGO Kobe, Himeji
たこの直煮（じかに） tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo



KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
MORE
Dishes from Kyoto



MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture



OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)


NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture


SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚（でっち）ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture


WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama


KANSAI
Kansai Specialities

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CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]

HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima


OKAYAMA
chirashizushi
ままかりの酢漬け　　mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山




SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes



TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば（わりごそば）and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取



YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口
external link : 山口名物



Setonaikai、瀬戸内海 from the the Inland See

tai 鯛　たい sea bream is best here.

akauni, aka-uni 赤海栗　red sea urchin
. . . CLICK here for Photos !

Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !

Murakami Suigun Nabe 村上水軍鍋　Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !


Western Japan 西日本 Nishi Nihon
Sweets from Western Japan


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SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]

EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき　芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime



KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり　嫁入り　sweets for the bride Marugame, Sanuki


KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish
かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine


TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima



Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa

Shikoku Sweets 四国スイーツ　Sweets from Shikoku


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KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]

FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子（めんたいこ） mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata


KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps
Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma




KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕（たいぴーえん）harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu　カボス citrus fruit
MORE
Dishes from Kumamoto



MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理



NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱（しっぽく）料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理　


OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭（びんた）料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita


SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
MORE
Dishes from Saga : Arita, Karatsu, Imari, Ariake sea


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沖縄 [ 沖縄 ] OKINAWA FOOD

さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps


More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理



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Related words

***** Ekiben 駅弁 Train station lunch boxes
with local specialities


***** WASHOKU : FISH and SEAFOOD SAIJIKI


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



TOP
***** WASHOKU Regional Dishes from Hokkaido to Okinawa

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Yamaguchi Hagi

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Yamaguchi Prefecture

a prefecture of Japan in the Chūgoku region on Honshū island. The capital is the city of Yamaguchi, in the center of the prefecture.
The largest city, however, is Shimonoseki.

Yamaguchi Prefecture was created by the merger of the provinces of Suō and Nagato. During the rise of the samurai class during the Heian and Kamakura Periods (794–1333), the Ouchi family of Suō Province and the Koto family of Nagato Province gained influence as powerful warrior clans
©　More in the WIKIPEDIA !


Let us look at some food from Yamaguchi.

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WASHOKU
Sweets from Yamaguchi



ankozushi あんこ寿司 sushi with pressed vegetables
a kind of pressured sushi with ANKO, boiled vegetables. Always prepared for festivals and celebrations.
. . . CLICK here for Photos !


chirinabe ちりなべ
hodgepodge, made with fugu


fugu ryoori ふぐ料理（ふく料理）dishes with globefish fugu
Shimonoseki speciality.


hakugin 白銀 "white silver" kamaboko


hookamuri ほうかむり "covering your cheeks with a cloth"
minced fish meat of sawara and iwashi sardines is wrapped in konbu seaweeds. Boiled in a sweet-hot soy sauce.
Typical family food.



Itokoni いとこ煮 boiled pumpkin with red beans



Iwakuni chagayu 岩国茶がゆ rice gruel from Iwakuni
Since the battle of Sekigahara more than 400 years ago this was prepared by the poor farmers to survive. Rice boiled with tea. Said to be good for cleaning the intestines. Bancha tea was cooked in an iron pot and then rice was cooked in the tea. Some sweet potatoes of vegetables and tofu could be added. Umeboshi as pickles.


Iwakunizushi 岩国ずし Sushi from Iwakuni
A reminder of the old Furukawa domain. Sushi with the five grains. Prepared in a specially large sushi oke with a layer of rice, a layer of other ingredients and a final layer of the five grains. Covered with a lid and a heavy stone to let it stand. Makes many portions for many people. With the bounty of the sea and the bounty of the local mountains.

Also called "The Daimyo Sushi", tonosama sushi 殿様寿司.



kaimochi かいもち mochi rice cakes with sweet potatoes
from Oshima town.山口県周防大島町. Yam 芋 was added to preserve the precious rice for a snack.



Kasado hiramezushi 笠戸ひらめ寿司
flounder sushi from Kasado
Speciality of Kasado Island, where a lot of this fish is landed. Best from autumn to winter, when the fish thrive in the clean water around the island. Now they are also kept in aquariums and can be eaten all year round.


kawarasoba, kawara soba 瓦そば "noodles cooked on roof tiles"
Speciality of Yamaguchi town. Noodles and meat are fried together and then sauce is added.
It is now also sold as a pack to prepare at home (瓦そばセット).
. . . CLICK here for Photos !
岡山県浅口郡里庄町新庄平井1887-1 : 手延べ麺



kenchoo けんちょう radish pot
winter dish with a lot of radish. Can be prepared in a large pot and warmed before eating.
. . . CLICK here for Photos !



Kintaroo iwashi 金太郎イワシ / 金太郎鰯 Kintaro sardine
from Hagi town 萩



kurumaebi, kuruma ebi full course 車えびのフルコース
Kurumaebi prawns from Akiho town 秋穂町 are best! They are fresh all year round. As sashimi or sushi, fried or grilled ... anything.



mikoto ika 男命いか　Squid like the God Susano-O no Mikoto
須佐の地名は須佐之男命（すさのおのみこと）/ 須佐男命いか
From the town of Susa, which is playing with words on the name of the deity.
Susa is near Hagi and now uses this squid to bring life back to town.


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natsumikan　夏蜜柑　/　夏ミカン summer mandarines
from Hagi town　萩市
They are rather large.
They were introduced after the Meiji restauration for former samurai to plant in their estates. They could sell the fruit and earn some money like that. Some estates produce as much as two tons of these during the season.
. . . maruzuke 夏蜜柑丸漬 one whole mikan, filled with yookan jelly.
. . . CLICK here for Photos !
. . . aogiri 夏蜜柑菓子　あおぎり "green cut"
the green fruit is cut off the top and bottom in round slices, only a few of them from each fruit. The green outside peel of the slices are cut by hand to make them rounder. They are dried and marinated with sugar.
. . . CLICK here for Photos !

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niguinabe 煮食い鍋（にぐいなべ）sukiyaki with fish
also called
iriyaki いりやき
Eaten along the coast of San-In also, in Tottori.
A simple way of the local fishermen to eat their fresh catch with some local winter vegetables.



obaike オバイケ / 尾羽毛 whalemeat
from the tail of the whale, contains a lot of fat. Eaten for setsubun in February, it brings health for the rest of the year.
. . . CLICK here for Photos !


Okatora no chikuwa 岡虎のちくわ Chikuwa from Okatora town
a kind of kamaboko food, made from fresh fish paste.



oohira 大平 soup with a lot of vegetables
mountain potato (satoimo), konnyaku, carrots, goboo, lotos root and others. Chicken is boiled to give the broth its flavor.
Speciality of Iwakuni.



renkon no su no mono と\れんこんの酢の物
lotus root pickled in vinegar
Speciality of Iwakuni. Prepared for celebrations.



saomanjuu 竿（さお）まんじゅう manjuu on a stick
竿まんじゅうの由来は、これより古く、約四百年前の大内氏の時代にさかのぼる。荒滝山に山城を構えていた内藤隆春の家臣に薙刀（なぎなた）作りの名人がおり、その武勇をたたえて里の人々が薙刀状のもちを作り、兵士たちの労をねぎらった。血に見立てた赤い模様が特徴。
http://www.ubenippo.co.jp/skiji/2004/kusunoki/kusunoki.htm



shirouo ryoori シロウオ料理 "small white fish dishes"
Leucopsarion petersi. shirauo, icefish
see haiku below

shirouo fish of the haze family. Sometimes eaten as odorigui, small fish alive in your mouth! wash down with soy sauce.
or fried, boiled, with egg or tofu.


shitchoru nabe しっちょる鍋 "do you know this nabe?"
local dialect for shitte orimasu ka ... shitte imasu ka?
(shittchoru nabe)
With different ingredients during each season. One kind of dango is in each.
小郡 Ogori Town
Some ingredients: anpeifu 安平麩, naritaki soomen 鳴滝そーめん, hanakkorii はなっこりー (special green vegetable from Yamaguchi), meebo めーぼ,
CLICK here for PHOTOS !



Takasecha, Takase cha 高瀬茶 たかせちゃ Tea from Takase
This tea grows well in high altitudes and originates in Kagawa Prefecture, Takase area.
CLICK here for photos 　!


Tenjin hamo ryoori 天神はも料理 dishes with Tenjin pike eel
鱧（はも）Hamo.
Hamo is mostly fished here in Yamaguchi, in the town of Hofu 防府市.



uni うに(海胆) sea urchin
Famous from Shimonoseki. Uni Sukiyaki is also prepared.
The sea urchin tastes special here because of the water quality.

unimeshi ウニめし rice with sea urchin
Best from spring to summer, when the ovaries are full. The sea urchin roe can also be fried.
Speciality of Hagi town.


yuureizushi yuurei sushi ゆうれい寿司
"ghost sushi"
from Kichibe 吉部地区. They could not get any fresh fish and made sushi only with white rice, vinegar and a bit of yuzu citron juice. For decoration, leaves of green perilla shiso or sanshoo japanese pepper was used.
Also called "white sushi" 白ずし shirozushi.
. . . CLICK here for Photos !


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Worldwide use


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Things found on the way


Yamaguchi Fudo Pilgrimage to 18 Temples ...
十八不動三十六童子霊場 山口県



Laquer Dolls from Oouchi, Yakko 大内の漆だるま



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HAIKU

白魚をひと飲みにして喉さみし
shirauo o hito-nomi ni shite nodo samishi

icefish
gulped down in one sip -
my throat feels loneliness

Tanayama Haro (Haroo Tanayama) 棚山波朗 (1939 - )


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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Yamaguchi .

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Wakayama Kumano Koya

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Wakayama Prefecture




Wakayama Prefecture (和歌山県, Wakayama-ken) is a prefecture of Japan located on the Kii Peninsula in the Kansai region on Honshū island. The capital is the city of Wakayama.
©　More in the WIKIPEDIA !


In october, daidai mikan だいだい 和歌山 are shipped to all of Japan.
. . . CLICK here for Photos !



Koya San in Wakayama 高野山


The ancient Kumano Pilgrims Road
Kumano Kodoo, Kumano Kodō (熊野古道)

Waterfall of Nachi, Nachi no Taki

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Regional dishes from Wakayama 和歌山の郷土料理
. . . CLICK here for Photos !

In olden times, many refugees from the capital found a new home in the valleys of Wakayama and brought some of the food culture from the capital (Nara, later Kyoto) with them.


ayuzushi, ayu sushi 鮎ずし sushi with sweetfish
best from the clear waters of the river Kozagawa 古座川
in this river there are also tenagaebi 手長えび、unagi うなぎ、zugani ずがに.
and other ayu dishes
ayu no nikuzushi 鮎の肉ずし、ayu no segohsi 鮎のせごし、ayu no shirago 鮎の白子 roe of the female、ayu no misoni 鮎の味噌煮、ayu no kanroni 鮎の甘露煮、aburiayu あぶり鮎、ayu no zoosui 鮎の雑炊



chagayu 大和の茶がゆ　rice gruel cooked with tea
Especially in the mountainous area of Kumano, where each farmhouse has its own small tea plantation for private use. They can not grow much rice and to give the daily portions more volume, the rice was cooked with hoojicha tea until it was soft. It is now eaten for breakfast or dinner together with some side dishes.
The color is a brown-green mix.



gomadoofu, gomadofu, goma tofu ごま豆腐 tofu with sesame paste
Mount Koya is especially famous for this dish. It is very healthy and has a pleasant fragance.
. . . CLICK here for Photos !



hijiki no tsukudani ひじきの佃煮 sweetly simmered hijiki seaweed
From Higashi Murogun 東牟婁. The seaweed is collected in early spring. funori and tengusa are also collected.


hoorakuyaki, hooraku yaki ほうらく焼き simmered in an earthen pot
Fish with white meat of the season is simmered in an earthen pot. Sauce from pickled plums is added.
hooroku 焙烙 / 炮烙 / ホーロク / ほうろく is a special earthen pot
hooraku is a local dialect version.



igami no nitsuke いがみの煮付け boiled igami fish
a typical fish of Soutern Wakayama, igami budai「いがみ（ブダイ)
Leptoscarus japonicus.
Served for the new year, boiled with its head and some potatoes to go with it.
. . . CLICK here for Photos !
Papageifisch



inoko mochi 猪子餅, 亥の子餅 ricecakes like little wild boars
Made for the autumn festival of Wild Boars (inoko matsuri いのこ祭り for the deity of Wild Boars 亥の神様, to see him off to the mountains for his winter rest.
The mochi war white and red anko is pasted around them. There are 12 in a common year and 13 in a leap year (uruudoshi 閏年), placed in a wooden masu as offering to the deity.
Marishiten and the wild boar mochi connection



imomochi, imo mochi いももち sweet potato mochi
mat along the coast of Kumano, where there was not enough space to grow rice. In former times, a little wheat and sweet potatoes was the daily food of the poor farmers, especially along the coast of Higashi Muro 東牟婁海岸. Their other food was
ukecha
ukecha うけ茶, when the dried sweet potaotes were placed in a bowl of green tea.


itadori nimono イタドリ煮物 boiled itadori fern
gathered from the end of march. For keeping it is pickled in salt, shiozuke 塩漬け.
. . . CLICK here for Photos !





jakozushi, jako sushi じゃこ寿司 sushi from small river fish
jako (zako) じゃこ【雑魚】
kawauo 川魚(じゃこ jako in the local dialect) river fish, they were quite common in the waters around Wakayama. They were boiled with sweet soy sauce and then put on sushi rice, eaten in summer and as oshizushi for the autumn festival. Often wrapped in a persimmon leaf, like the
Benkei no jakosushi 弁慶のじゃこすし
from fish of the river Ki no Kawa 紀ノ川 near Koya-san 高野山.


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kaki 柿 persimmon
an important product of Wakayama

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

kakijamu, kaki jam 柿ジャム persimmon jam
It contains a lot of vitamin C, carotin and calium. Like this it could be eaten the whole year.


kaki no hazushi, kaki no ha sushi 柿の葉ずし sushi wrapped in a persimmon leaf
more famous in Nara 柿の葉 葉寿司


kaki no nukazuke 柿の粕漬け persimmons pickled in rice bran
from the Ito area 伊都地方, were Fuyuugaki 富有柿 were grown. It was a special gift of this area.


kakizuke daikon 柿漬け大根 pickled radish with persimmons
The peel of bitter persimmons was pickled with takuan radish in rice bran. The liquor from the fruit would give it a special fruity flavor.


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kakimaze かきまぜ（o-maze おまぜ） mixed sushi
. . . kashiwa ha no sushi 柏葉のすし sushi in an oak tree leaf
with carrots, goboo, shiitake, fuki no to and bamboo shoots or other seasonal vegetables.
Prepared for memorial services in red color. For happy occasions and festivals yellow omelett stripes and pickled pink ginger were added.
Katsuura and Nachi area 那智勝浦町太田地域


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kamakurazuke kamakura tsuke かまくら漬 / 鎌倉漬 fish sushi
from the Arita area 有田
Especially prepared for visitors, a kind of narezushi, mostly with saba, pickled together with radish, carrots and renkon lotus root, with a lot of salt, sugar and rice vinegar.



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Kishuu no umeboshi　紀州の梅干　
dried plums from Kishu
Umeboshi 梅干 dried pickled salty plums
from 紀州産 南高 梅


Kishuu ume flavor 紀州梅を使用した梅味の柿の種 snack, kaki no tane
also with peanuts 紀州梅味 柿の種 ピーナッツ入り　
. . . CLICK here for Photos !




Kishuu ume konbucha 紀州梅昆布茶 Kombu-Tea with ume flavor
. . . CLICK here for Photos !


Kishuu ume koshu (furuzake) 紀州梅古酒 "old liquor"
. . . CLICK here for Photos !


Kishuu ume monaka 紀州梅と梅最中 / 紀州梅もなか Waffers with ume
. . . CLICK here for Photos !


Kishuu ume negijio raamen 紀州梅ネギ塩ラーメン soup with leek and pickled plums
. . . CLICK here for Photos !


Kishuu ume sofuto 紀州梅ソフト　soft icecream
. . . CLICK here for Photos !


Kishuu ume suupu ほんのり紀州梅 スープ春雨 instant soup
with edamame beans and nori
. . . CLICK here for Photos !


Kishuu ume tan / sumi 紀州梅炭 coal from Kishuu plum trees
. . . CLICK here for Photos !


Kishuu ume zerii 紀州梅ゼリー jelly with plums from Kishu
. . . CLICK here for Photos !




ume udon 梅うどん red udon noodles with ume in the dough
. . . CLICK here for Photos !
also as instant soup from Nisshin Ume Donbei どん兵衛


usujio Kishuu ume うす塩紀州梅 pickled with less salt


tomato ume とまと梅 tomato plum sauce
tomato―ume（とまとうめ）だれ
from Minabe Village, Yutosei 優糖星


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kokerazushi, kokera sushi こけらずし layered festival sushi
From Matsue area 松江
For the autumn festival. Made with shrimp and seasoned fish powder (soboro).
kokerazushi 柿鮓 "wood shingled sushi", layered sushi



komugi mochi 小麦餅 wheat flour mochi
11 days after hangeshoo （はんげしょう）半夏生, the summer solstice.
haggeshoomochi 小麦餅（はげっしょう餅 ）from Nara



kuenabe, kue nabe クエ鍋 kelp grouper hodgepodge
kue 九絵 Epinephelus moara
This fish loves the warmer sea south of the Kanto area. It grows until about 1 meter long. It lays its eggs in the cliffs around Hidaka coast. In winter, it is eaten in hodgepodge, as sashimi or soaked in ricewine.
from Hidaka 日高町
. . . CLICK here for Photos !



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kujira 鯨 whale
Mostly caught in Taiji (太地町, Taiji-chō), located in Higashimuro District.
Taiji Whale Museum opened in 1969.
太地の鯨料理 紀州 Kishu Dishes with whale meat

Wada Kakuemon, later known as Taiji Kakuemon, invented the whaling net technique called Amitori hoo (網取法) to increase the safety and efficiency of whaling. This method lasted more than 200 years.

kujira no goma-ae 鯨のごま和え whale meat with sesame dressing
first prepared by 太地角右衛門 Taji Kakuemon in the Edo period. Also prepared with misoae.

kujira no tazuta age 鯨の竜田揚げ deep-fried whale meat
This was most common in the good old days.

kujira suteeki 鯨ステーキ whale meat steak


sarashikujira no sumiso-ae さらし鯨の酢味噌和え
whale meat with vinegar-miso paste dressing
sarashi kujira さらしくじら【晒し鯨】 The fins and skin are thinly cut, blanched in boiling water to get rid of the skin and then "cooled down" (sarashi) in ice water. This tasts good with a vinegary flavor dressing. It is also eaten in miso soup.
whale meat dishes as KIGO for summer


saezuri 鯨さえずり the tongue of the whale, often as sashimi or bacon
saezuri is a word for the twittering of birds
. . . CLICK here for Photos !



WKD : Whale, kigo for all winter


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kurumimochi, kurumi mochi くるみ餅 mochi with walnuts
Mochi are prepared with the new rice for the autumn festival and offered to the tutelary clan deities (ujigami 氏神様) . Their light green color is pleasant.
. . . CLICK here for Photos !



mamegohan, mame gohan 豆ごはん rice with reeen peas
from Inancho town 印南町, a growing region for endomame えんどう【豌豆】 podded peas.
There are many varieties of these peas like oranda オランダ、usui ウスイ、saya endoo サヤエンドウ. For cooking with rice, the usui-endo are used.
. . . CLICK here for Photos !




menosushi, me no sushi めのすし sushi wrapped in seaweed
Every spring, a specially wide seaweed of the kombu family is harvested near East Muro town 東牟婁 (and in parts of neighbouring Mie prefecture).
antokume あんとくめ, hirome ひろめ are names for this seaweed. It is dried in the sun and can be used all year long for wrapping sushi.




Naraae, Nara ae, Nara-ae 奈良あえ Nara salad
with radish, carrots, abura-age tofu, dried shiitake mushrooms, goboo, and a sauce with sake, sugar, vinegar and salt.
The area of Hirai, Kozagawa 古座川町平井地区
. . . CLICK here for Photos of the area !
This area is famous for the fugitives from the capital Nara, who kept their food culture like in the old days. Their regional specialities have quite a revival these days. For example yuzu products and
ayuzushi and uzumidoofu in our list here.




ni namasu, ninamasu 煮なます boiled "namasu"
finely chopped raw fish and vegetables soaked in vinegar, then boiled



osasuri おさすり (ebitsu えびつ）festival confect
Offering on May 5, for the Boy's festival, together with chimaki dumplings.
They used to be made from wheat flour in green color or with past of soramame beans.
. . . CLICK here for Photos !


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saba no hayazushi to amazake 鯖の早寿しと甘酒
mackerel sushi and sweet ricewine
From Hidaka 日高地方
Prepared for the autumn festival in October, a kind of narezushi (fermented sushi), but nowadays vineger is used.
narezushi is prepared for festivals since more than 800 years. The Arita area 有田 also has a long tradition. They wrap the sushi into a leaf similar to the susuki reed grass, called ase no ha sushi あせの葉寿司.



saba no takikomi gohan 鯖の炊きこみご飯 mackerel cooked with rice
Along the coastline of Wakayama, takikomi rice cooked with ingredients is often prepared. Also sanma pacific saury, oysters or mussles are used. In the mountains, mushrooms and sansai mountain vegetables are cooked with the rice.



saera no teppoo さえらのてっぽう Pacific saury sushi
Along the southern coastline, when autumn turns in winter, sanma Pacific saury comed down from the North and has less fat, just right to prepare sushi.
This is a special dish for festivities., prepared with vinegared sushi rice and hand-kneaded sushi.
saerazushi さえらずし（sanmazushi さんまずし）


sanmazushi, sanma sushi さんまずし 秋刀魚 Pacific saury sushi
sanma comes down from Hokkaido and reaches Wakayama in winter. It has less fat and is right for maruboshi 丸干し, drying in the sun and wind of the beach. The fish is salted over night and then dried for two or three days. Grilled is a delicacy.
For sugatazushi, with head and tail, some juice of daidai mikan is added to the sushi rice.
. . . CLICK here for sugatazushi Photos !
Makrelenhecht. Cololabis saira.




satoimo kukizuke 里芋くき漬け pickles from taro stems
from Higashi Murogun 東牟婁.
The stems are also eaten as boiled vegetables or with dressing.
(see zuiki below)


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tachiuo, tachi-uo たちうお【太刀魚】
hairtail; cutlass fish; scabbard fish
Trichiurus lepturus auriga
Degenfisch


tachi-uo to chiizu no pai tsutsumi 太刀魚とチーズのパイ包み
scabbard fish wrapped in cheese and baked as a pie


tachi-uo sushi, tachiuo sushi タチウオすし sushi from scabbard fish
The best in Japan, as they say.
From Arita town. 有田市 which has the highest catch of this fish.
. . . CLICK here for Photos !


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takanazushi, takana sushi 高菜ずし sushi from takana leaves
. . . CLICK here for Photos !
Brassica juncea var. integrifolia.
nubarizushi, nubari sushi めばり寿司 from Mie prefecture
. . . meharizushi, mehari sushi めはりずし large sushi
wrapped inthe pickled leaves of Takana, which are pickled in winter and early spring. They were used to wrap the lunch rice for forest workers.
The names comes from a wordplay, with "opeinig your eyes wide when seeing this huge lunch paket" "me o miharu hodo okii".
Nara no mehari sushi

. Takana 高菜 mustard greens .



toofuyaki 豆腐焼き grilled tofu
For the New Year preparations. A kind of dengaku with miso paste.
In Wakayama spielt der Tofu bei den Neujahrsvorbereitungen eine wichtige Rolle. Nach dem großen Neujahrs-Hausputz am 31. Dezember treffen sich die Mitglieder der „Tofu-Gruppe“ (toofukoo豆腐講) abwechselnd in einem Haus und genießen gegrillten Tofu mit Miso-Paste (toofudengaku), während sie die Ereignisse des abgelaufenen Jahres besprechen und sich an glückverheißenden symbolischen Wortspielen mit MISO　（失敗、弱みそ, 泣きみそ） und TOFU erfreuen.


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umebishio, ume hishio 梅びしお paste from pickled plums
umeboshi were made into a fine paste and cooked with sugar. Their sweet-sour taste was a condiment for all food, for salads and fish dishes.
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ume gohan, umemeshi 梅ごはん pickled umeboshi plums with rice
Best in summer, when people were tired and the sourness of the plums together with the perilla brought back their appetite. It was good cold as a luchbox.
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utsubo ryoori うつぼ料理 moray (eel) dishes
in Kushimoto, Southern Kishu 南紀串本
it was eaten as a stamina food for the farmers and fishermen. Dried in the cold wind, then prepared as tsukudani. It was given to pregnant women and after birth to make the milk flow for the baby.
It best season is in summer, like hamo eel.
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. utsubo 靱 moray eel, Kidako eel .
Gymnothorax kidako

. utsubogusa 靱草 (うつぼぐさ) "Kidako eel plant" .




uzumidoofu, uzumi tofu, uzumi dofu うずみ豆腐 "tofu burried in rice"
uzumaru 埋まる lit. means to be burried under something.
It can be freshly cooked white rice or rice gruel (kayu) or mochigome sticky rice.
From the mountainous area around Kozagawa 古座川町, where followers of the Heike lived in secrecy and kept the tradition of the capital Nara.



yorori no zushi ヨロリのずし sushi from black tuna
yorori ヨロリis another name for kuroshibi kamasu クロシビカマス
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black tuna, Promethichthys prometheus
He looks rather black,has a lot of fat and tasts superb. You can also fry the meat, cook it or use it for other fish dishes.



. WASHOKU
yubamaki ゆば巻 "suhsi rolled in soymilk skin" 　



zuiki no nimono ずいきの煮物 boiled taro stems
mostly from yatsuhashi 八つ頭 and ebi-imo えび芋 varieties.
zuiki is good for women after giving birth.
芋茎（ずいき） Zuiki Taro and the 随喜 Zuiki Vegetable Festival


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External LINK

Food, Dining, Festivals in Wakayama


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Worldwide use


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Things found on the way


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HAIKU



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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Wakayama .

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