Showing posts sorted by relevance for query tenpura. Sort by date Show all posts
Showing posts sorted by relevance for query tenpura. Sort by date Show all posts

8/30/2008

METHODS . ZUBEREITUNG

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COOKING METHODS

The most important methods for preparing food are introduced here.

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aburadooshi あぶらどおし【油通し】 frying food quickly
usually before simmering or other cooking methods. Often done with Chinese cooking The outside gets a small membrane that will not let the taste leek out later. Usually done at 150 to 160 degrees centigrade.


aburanuki
あぶらぬき【油抜き】 to drain off oil
after frying and deep-frying. Put it in hot water for a moment to drain of the oily taste.



aburu あぶる【焙る/炙る】 to per-heat
Both sides of a food are heatet for a moment over a grill or gas flames to get rid of excess moisture and warm the food. Nori get tasty after this treatment.



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Aemono あえ物、和え物 (あえもの) Japanese Dressing

... Namasu dressing 膾 , 鱠, なます


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Ageru 揚げる (あげる) frying, stir-frying
this word is also used for tenpura and furai (fried shrimp)
pfannenrühren

Kara-age and Tatsuta-age ... deep-frying 唐揚げ / 竜田揚げ


Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo sticks


agebitashi あげびたし【揚(げ)浸し】first frying and then marinating in flavored broth for some time.
With eggplants. Fish get softer bones when prepared like this.


agedama あげだま【揚(げ)玉】bits of fried batter
for example after cooking some tempura (tempura kasu, tenkasu 天かす)
in Kanto, these are put into udon soup )Tanuki udon.
Also put into miso soup.


agedashi あげだし【揚(げ)出し】deep fried food with a batter is placed in broth, some yakumi spices are added and shredded daikon radish, to sap off the oil.
Usually for Tofu (agedashidoofu) and eggplants (agedashi nasu 揚げだし茄子)
. . . CLICK here for eggplant Photos !


ageni, age-ni あげに【揚(げ)煮】 first frying, then simmering
Fish, meat or vegetables.

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Aku nuki, akunuki あくぬき (灰汁抜き) removing bitterness
the vegetables are often rubbed and rolled in a special liquid.
aku has an acrid, alkaline flavor.
Bitter chestnuts and acorns were treated in running water for days before eating.
Bamboo shoots need to be treated too, by boiling them with rice bran (komenuka).
Many ferns and other sansai mountain vegetables need to be treated.
rubbing with salt, shiomomi しおもみ(塩揉み)


aku tori, akutori アク取り take off the scum from boiling food
usually a flat spoon or sieve is used
. . . CLICK here for Photos !


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amani, ama-ni あまに【甘煮】 "sweetly simmered"
Simmering food with extra lots of sugar. Especially kabocha, sweet potatoes and beans. People in Nagasaki use a lot of sugar in the food.


amiyaki あみやき【網焼き】 grilling, broiling
when the food is placed on a metal net or squeezed between two nets.



aomi あおみ "greenness"
to add green color for decoration.
for sashimi : aojiso perilla, spinach, cucumbers, cauliflower
for dressings (aemono) : rapeseed, shungiku chrysanthemum, spinach, cucumber, mitsuba, menegi leek
for nimono simmering : sayaendoo green beans, sayaingen, rapeseed, shungiku, mizuna, kinome tree buds
for soups : mitsuba, green leek, spinach, shungiku, mizuna, mibuna, kaiwarena.


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aramijin あらみじん / 粗みじん cut into rough small pieces
. . . CLICK here for Photos !


araregiri あられぎり / あられ切り cut to squares like arare pieces
especially for vegetables with a lenght of 4 to 5 cm.



ataru あたる grinding
The proper word would be suru する【擂る】for grinding, but this has a negative feeling to it (engi ga yokunai), so its opposite ataru あたる【当たる/中る】was choosen.

Im Mörser zerreiben


suribachi すりばち【擂り鉢/摺り鉢】 earthwear mortar
. . . CLICK here for Photos !


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Denbu and Oboro 田麩 / おぼろ (朧)... shredded food preparations
sakura denbu

Dengaku 田楽 dance and food
pieces on skewers with miso paste

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heating food

Old names of the Edo period:
the words in brackets are used now

bunka 文火 (ぶんか) low heat/flame (yowabi 弱火)
bunbuka 文武火(ぶんぶか)medium heat/flame (chuubi 中火)
buka 武火(ぶか) high heat/flame (tsuyobi 強火)


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Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し


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iburi いぶり, ibusu 燻す to smoke, smoking, smoked food
kunsei 燻製 smoked food, often with cherry wood chips.




Iru いる (炒る /煎る) roasting, toasting
rösten; dörren; brennen; braten.
Preparation with little oil or whater, simply stirring the food frequently.

Kara iri からいり (乾煎り/ 空炒り), parching without using oil, dry-roasting

see ... iridoofu, iridori, iritamago.

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Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit


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Kiru 切る cutting Japanese food
an art in itself !


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Kosu こす straining
strainer for miso, misokoshi みそこし (味噌漉し)
sarashi さらし, sarashinuno さらし布 thin cloth for straining food

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Modosu もどす(戻す) rehydrating dried food, soaking dried food in water

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Musu むす (蒸す)steaming
dünsten, schmoren, in einer Pfanne, wenn die Lebensmittel Wasser ziehen

mushiki むしき (蒸し器) steamer
Dämpfer
mushiyaki ... 蒸し焼き steaming
dämpfen
This is a typical preparation for Chinese food items and some Japanese fish dishes.
CLICK here for PHOTOS !



jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

in Dampf kochen


seiromushi, seiro mushi セイロ蒸し steamed in a seiro steamer
a traditional seiro is made of bamboo (take seiro 竹せいろ).
Or you can use a metal pot and have two or more seiro to put on it.
. . . CLICK here for Photos !


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Niru 煮る simmering
nitsuke 煮付け simmering with soy sauce, sugar and mirin
CLICK here for PHOTOS !

Hokke no nitsuke ... and Prime Minister Aso some politics !

aoni あおに【青煮】"simmering while keeping the green color"
mostly with salt and thin soy sauce.

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


inakani, inaka-ni 田舎煮 cooked food, "rural style"
vegetables boiled with soysauce and sugar, until almost all liquid is gone. Often prepared with taro.
. . . CLICK here for Photos !


. WASHOKU
suppa-ni すっぱ煮 sour simmered food
 


umani, uma-ni うまに 【旨煮/甘煮】 "deliciously simmered"
fish [meat] and vegetables boiled in soy sauce and sugar
. . . CLICK here for Photos !


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Onigiri おにぎり rice balls




Orosu おろす grating

grating radish, daikon oroshi だいこんおろし (大根卸し)
metal grater, oroshigane おろしがね (下ろし金/卸し金), comes in many shapes, some used directly at the table for wasabi etx.
samekawa oroshi-ki 鮫皮 下ろし器 grater for shakeskin

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Otoshibuta おとしぶた (落とし蓋) "dropped down lid", lid resting directly on the food in a pot or pan
to simmer, poach or braise food
The lid has to be a little bit smaller than the opening of the pot or pan.


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Shiokara ... salty and pugnant pickles 塩辛


Shiozuke しおづけ(塩漬(け)) preserved in salt, pickled in salt
preserve fish in salt
Einsalzen, Einlegen in Salz (Fisch, Gemüse, Eier).
Pökeln (Fleisch und Wurstwaren)

quote
Einsalzen ist neben dem Trocknen eine der ältesten Methoden zur Konservierung von Lebensmitteln. Dabei wird durch das Salz die Feuchtigkeit in den Produkten für Mikroorganismen unbrauchbar. Um zuverlässig zu wirken, muss das Salz die Lebensmittel vollständig und gleichmäßig durchdringen. Dem Salz können auch trockene Gewürze zugegeben werden, um den Geschmack zu verbessern ...
Bei einigen Produkten, z.B. Weißkohl oder grünen Bohnen, tritt durch eine genau abgemessene Salzmenge Saft aus. Die darin enthaltenen Mikroorganismen bewirken eine langsame Fermentation, bei der Zucker in Säure verwandelt wird.
Pökeln
Dabei kommt außer dem Salz noch Salpeter zum Einsatz, der die bakterienhemmende Wirkung des Salzes verstärkt.
Pökeln mit Nitritpökelsalz
© More in the WIKIPEDIA !



Shogayaki ... Ginger Roast Meat 生姜焼き


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Suritsubusu すりつぶす(磨り潰す/擂り潰す) crushing, mashing, grinding
groved grating mortar, suribachi すりばち(擂り鉢/摺り鉢)

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Tare, タレ all kinds of sauces for dipping
amadare, あまだれ 甘タレ sweet dipping sauce
gomadare, ごまだれ(胡麻垂れ) seseme sauce
misodare みそだれ 味噌タレ miso sauce
shabushabu no tare しゃぶしゃぶのタレ comes with different kinds of sauces for dipping, some are the specialities of a restaurand kept for many generations.
. . . CLICK here for Photos !
shoogadare しょうがだれ ginger sauce
wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish



tataki たたき food chopped with a knife
aji no tataki アジのたたき chopped horse mackerel


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. tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura .

CLICK for more photos
tenpura てんぷら . 天婦羅 . 天麩羅 .
天ぷら Tenpura, Tempura
deep-fried battered food
many ingredients are deep-fried. Mostly fish and seafood and vegetables.
Even the new leaves of greet tea are made into tempura during the season 新茶の天婦羅.
The recipe for tempura was introduced to Japan by Portuguese Jesuit missionaries particularly active in the city of Nagasaki also founded by the Portuguese, during the sixteenth century (1549).
Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura. Originally, tempura was a popular food eaten at street venders called 'yatai'(屋台) since the Genroku era.
Today, tempura is still a popular side dish at home, and is frequently eaten as a topping at soba stands.
© More in the WIKIPEDIA !
frittierter Fisch, frittiertes Gemüse

WASHOKU : Tenpura Tempura dishes in our BLOG

basu tenpura バス天ぷら tempura from black bass
ブラックバス天ぷら付のうどん
From Lake Biwa

Maple leaves tempura (momiji tenpura)

kinpura きんぷら 【金麩羅】Kinpura
the coating is made with buckwheat flour. Oil from torreya nuts (kaya 榧(かや) is used for frying.
. . . CLICK here for Photos !



tenpuraya 天麩羅屋 vendor of tenpura in Edo
They were the beginning of small stalls selling "fast food" to be eaten while standing, for the fast-living workers of Edo.



source : homepage3.nifty.com/shokubun

. Food vendors in Edo .

天麩羅の指をぎぼしへ引きなすり
tenpura no yubi o giboshi e hikinasuri

he wipes his fatty tempura fingers
on the giboshi decoration
of the bridge


This senryu tells us about the carefree behaviour of the tempura cooks. Tempura was made with some flavor on the food items, but not served with sauce as it is today. Tempura dipping sauce was introduced much later in the Meiji period.

. senryu, senryū 川柳 Senryu in Edo .


. giboshi 擬宝珠 metai decoration of a railing .


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WASHOKU
Tsukemono 漬物 Pickles

asazuke あさづけ【浅漬け】lightly pickled vegetables



Tsukimi, with an egg as "moon viewing" decoration



tsukudani つくだに (佃煮, つくだ煮) simmering in sweetened soy sauce


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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto


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Yaku 焼く "burning, heating", baking, toasting, broiling, grilling, pan searing
this word is used for many preparations, sometimes using oil.

shichirin しちりん (七輪) small portable stove for grilling with charcoal
. . . CLICK here for Photos !

YAKU ...
Aburi-yaki, Horoku-yaki, Kara-yaki, Kimi-yaki, Miso-yaki, Namban-yaki, O-kariba-yaki, Shio-yaki, Teri-yaki
and many more !


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CLICK for more
Yamatoni, Yamato-ni 大和煮 simmering meat of wild animals and birds in soy sauce, sugar and ginger
for whale meat, ginger and perilla leaves are cut finely and simmered too.
CLICK here for PHOTOS !
This method evolved in the Meiji period, when meat was eaten more frequently in Japan. A procucer of canned chicken meat, Maeda 前田道方 made it famous.
In 1915 the company Meijiya 明治屋 produced canned beef.
In 1923 Mitsukoshi in Nihonbashi had bargain sales of the canned meat. The Japanese army used this canned meat too.
hogei 捕鯨(ほげい) catching whales became popular and much whale meat was produced for canning, also sheep, horse and deer, even bears and sea lions. But all this meet has a strong animal tast and needs long hours of simmering.
See .. Kujira Ekiben from Tateyama, Chiba.

. Yamato Province in Nara prefecture   




Yudoshi, yudooshi ゆどおし(湯通し) blanching in boiling water


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***** WASHOKU : COOKING METHODS
Zubereitung, Zubereitungen von Speisen
Methoden
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2/13/2008

Momiji tenpura sweets

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Maple leaves tempura (momiji tenpura)

***** Location: Japan
***** Season: Autumn
***** Category: Humanity


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Explanation


momiji tenpura もみじ天ぷら/ 紅葉の天ぷら
tempura from maple leaves


A sweet speciality of the town of Mino 箕面 near Osaka. The Maple Park has a famous waterfall and 12 different types of momiji with 5300 trees.
The batter is prepared with sugar and sesame, so it tasts like a sweet. The oil for frying should be natane abura, rapeseed oil.
The leaves of a special kind of maple are pickled for one year in salt to make them tasty.
The momiji maple tree variety is called "ichigyooji 一行寺".
ogurayama ichigyoji, Acer palmatum , with leaves turning bright red.

CLICK for more photos !CLICK for mroe waterfall photos


Here is the legend about these sweets:
More than 1300 years ago. En no Gyooja 役行者, the famous ascetic, was practising austerities at Mount Minosan. He was enchanted by the read leaves of the trees of Mino Waterfall and fried them in the rapeseed oil of his lamp.

In memory of this scene, locals make this sweet tempura and give it to visitors.
. . . CLICK here for Photos !
Tempura von roten Ahornblättern




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Minoyama Ryuuan-Ji 箕面山瀧安寺
Temple Ryuanji at Mount Minoyama

Mino Temple 箕面寺

The founder of this temple is En no Gyoja 役行者(えんのぎょうじゃ=役小角/えんのおづぬ).
It is a place of ascetic practises for Shugendo. The waterfall Mino no Taki 箕面の滝 is especially famous in autumn with the red maple leaves.

When En no Gyoja pracises austerities at Mount Katsuragi, he had a vision of "a mountain sending out light" in the north, so he went to look for it and found the impressive waterfall sending out light, or like a dragon. So he build a temple there and venerated Benzaiten 弁財天, the Deity of Water. Ryuuanji means "Dragon Peace Temple".

He practised for a long time in this area and attained supernatural powers here.

CLICK for more temple photos


Meiji no Mori
Mino Quasi-national Park (Mino Waterfall)

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. Minoo no tomi 箕面の富  (みのおのとみ)
lottery at Minoo
 
Minoo san Benzaiten mairi 箕面山弁財天参(みのおさんべんざいてんまいり)/ 辨財天
Visiting Benten at Mount Minoo
and more BENTEN kigo



Daruam Museum : En no Gyoja


Maple leaves, red autumn leaves (momiji)
kigo for haiku


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Worldwide use


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Things found on the way



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HAIKU


CLICK for original, kokotaroo


ダンス友もみじ天ぷら銘菓なり
dansutomo momiji tenpura meika nari

friends from dancing -
maple leaves tempura,
famous sweets indeed


source : korotaro.shashin-haiku.jp 薫子

We can imagine her friends from a flamenco dance group, eating these sweets together after a trip to the area.


. WKD : Red autumn leaves, red leaves (momiji) .



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Related words

Dishes from Osaka
Speisen aus der Stadtpräfektur Osaka


***** WAGASHI ... Sweets SAIJIKI

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3/14/2008

Nabe pot and pan

[ . BACK to WORLDKIGO TOP . ]
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Pots and pans (nabe)

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


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Explanation


Different types of NABE pots are used for boiling, simmering, frying or otherwise preparing and serving food.
They come in many materials and forms.



© PHOTO : www.doguyasuji.or.jp
Different nabe from aluminium

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Atsuryoku nabe 圧力鍋 high pressure cooker

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Chukanabe, chuuka nabe 中華鍋, 中華なべ.
Pan for Chinese cooking. The name is Kantonese.

CLICK for more photos


There is also the VOK, WOK with two handles.
. . . CLICK here for Photos !


WASHOKU : Chinese Food, Chuka Ryori


quote
The casting of iron woks in Guangdong, China, in 1840
Donald B. Wagner
One of the marvels of the traditional Chinese foundry industry was the cast-iron wok - the round-bottomed cooking pan used for stir-frying and a thousand other purposes in Chinese cooking. It can be a metre or more in diameter and only a few millimetres thick, and was in early times cast in iron with only about 0.2% silicon - yet it was generally grey-cast.
With many photos, read here:
source : www.staff.hum.ku.dk


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Furaipan, フライパン, pan for frying, frypan
Bratpfanne

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Irori nabe いろり鍋, 囲炉裏鍋
pot to hang over open fire


the most important item in a farmhouse with an open fireplace to keep warm and eat.
. . . CLICK here for Photos !

The nabe comes with a round handle and wooden lid. Many are made of Nanbutetsu 南部鉄, Iron from Nanbu, now Iwate.
Nanbutetsu iron is also used for pots to heat tea water.


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Ishinabe 石なべ、石鍋 stone pan
for special food preparations and local dishes
石焼ビビンバ・チッケ鍋

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Jingisu kan nabeジンギスカン鍋 Genghis Khan pot, to fry meat on the table with all around.
Comes with an iron plate to fry the meat on.

. . . CLICK here for Photos !

Jingisukaan nabe 成吉思汗鍋 (じんぎすかんなべ)
"Genghis Khan Stew"
kigo for all winter


This is a type where the food is boiled in hot broth. The middle is hollow and open.
Dschingis Khan Eintopf. Dschingis Kahn Barbeque.


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Makiyakinabe 巻き焼き鍋 (まきやきなべ)
square omelete pan


Makiyakinabe (Japanese: 巻き焼き鍋; まきやきなべ, literally: roll-bake-pan) is a square or rectangular cooking pan used to make Japanese style rolled omelettes. It is also known as tamagoyakiki (玉子焼き器; たまごやきき, literally: tool to make omelettes).

CLICK for more photos of 玉子焼き器In Japanese cuisine rolled omelettes are made as rectangular thin omelettes and then rolled into a cylindrical or elongated cube shape using Japanese kitchen chopsticks. To obtain a roll with a constant diameter over the entire lengths, the thin omelette should be of rectangular shape. To obtain this shape a special rectangular frying pan is used.

Dimensions
The pans usually have a width of 10 to 35 cm, and are made of as for example aluminium or cast iron. The best type is considered to be heavy copper coated with tin, although care has to be taken to avoid damage to the pan due to the low melting point of tin. A cheaper, Teflon coated pan is available in many stores. The depth of the pans are usually from 3 cm to 4 cm. Their weights are usually from 0.5 kg to 2.5 kg.

There are three types of makiyakinabe: Kantō-type, Kansai-type and Nagoya-type. The Kantō-type pans are squared. The Kansai-type pans are tall-and-thin rectangles. The Nagoya-type pans are short-and-wide rectangles.

. . . . . Kantō-type (Kanto-type)
Width: 10 cm to 30 cm; usually 15 to 25 cm
. . . . . Kansai-type
Width: 10 cm to 30 cm; usually 15 to 25 cm
Length: 15 cm to 35 cm; usually less than 1.5 x of the width
. . . . . Nagoya-type
Width: 15 cm to 35 cm
Length: 10 cm to 30 cm; usually 15 to 25 cm

The makiyakinabe is usually used with a thick wooden lid which is used to help people flip the omelette. No one says you cannot use a platter instead though the task is said to be much easier with the lid.
© More in the WIKIPEDIA !

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Misoshiru nabe 味噌汁鍋 pot for the daily miso soup

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Nabemono (鍋物, なべ物)
Food eaten from the cooking pot

The pots are traditionally made of clay (土鍋, donabe) which can keep warm for a while after being taken off the fire or cast thick iron (鉄鍋, tetsunabe) which evenly distributes heat and is preferable for sukiyaki. The pots are usually placed in the center of dining tables, shared by multiple people.
Eating together from a shared pot is considered as an important feature of nabemono; East Asian people believe that eating from one pot makes for closer relationships.
© More in the WIKIPEDIA !

. . . CLICK here for Photos !


donabe 土鍋 earthen pot


kainabe, kai nabe 貝鍋 "shell pot"
The large shell of a clam (hotate) is used as a container to boil some broth and then fish or seafood right on the beach. Often with hotaru ika in Toyama.



kayunabe 粥鍋 , okayu nabe, pot for rice gruel
. . . CLICK here for Photos !




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Nabeshigi なべしぎ (鍋鴫) Sauteed eggplant with miso
all made in one pan


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Oonabe 大鍋 BIG nabe
Often with a round handle and wooden lid, to be placed over an open fireplace (irori) for communal cooking.
Also Ishigaki Nabe イシガキ大鍋
. . . CLICK here for Photos !

also tetsunabe 鉄鍋, iron pan
. . . CLICK here for Photos !

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Oyakodon nabe 親子鍋 for special egg dishes
The handle is in a right angle position.
. . . CLICK here for Photos !
food

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Sukiyaki nabe すきやき鍋
pot for preparing sukiyaki food
usually made from iron.
. . . CLICK here for Photos !

sliced beef and vegetables cooked at the table in a shallow pan
Sukiyaki (鋤焼 / すき焼き meat hot pot "Japanese steamboat"


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suppon nabe 鼈鍋 (すっぽんなべ) suppon turtle stew
kigo for all winter

this denotes not only the food but also the special flat clay pot.
Suppon is a special kind of soft-shelled turtle with a long neck and feroucious bite. It is eaten to enhance male stamina.
The pot itself is heated up to 1000 degrees in a strong fire to cook the meat fast. To endure such a temperature day in day out in the restaurants the pot must be made of special clay to last.
its red blood is also served in a glas mixed with sake.
. . . CLICK here for Photos !
snapping turtle, Pelodiscus sinensis
Alligatorschildkröte
© More in the Japanese WIKIPEDIA !



すつぽんも羽ほしげ也帰る雁
suppon mo hane hoshige nari kaeru kari

even the turtle
wants feathers...
the geese depart

Tr. David Lanoue

. Kobayashi Issa 小林一茶 .

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Tenpura nabe てんぷら鍋, 天ぷら鍋
pot for preparing tenpura

Tempura pot
comes with a special net-like contraption (tenpura ami) to let the fat drip off the food.
. . . CLICK here for Photos !

agenabe 揚鍋 nabe for deep-frying
often with a thermometer to check the heated oil temperature


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Uchidashi nabe 打ち出し鍋
made from hammered metal, mostly bronze. Through the hammering, the surface of the inside is large and food is cooked faster than in flat-walled pots.
. . . CLICK here for Photos !


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Food called NABE

dotenabe 土手鍋 "embankment hodgepodge"
oyster miso hodgepodge from Matsushima, Sendai. also from Hiroshima, another oyster area.
The miso is layered around the inner rim of the pot, hence the name "embankment".
made with oysters and vegetables, tofu can also be used.
. . . CLICK here for Photos !
More reference


nabe ryoori なべ料理 Hodgepodge dishes
. . . CLICK here for Photos !
A lot of them get a better taste at home, if you fry some vegetable pickles (hakusai tsukemono) in a pan with sesame oil first. Put them into the cold water of the nabe, add the meat and last the vegetables.
For seafood and fish nabe, try to fry some takanazuke 高菜漬 hot pickles.


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Worldwide use


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Things found on the way



jooyanabe (常夜鍋) じょうやなべ with pork
豚肉・ほうれんそうなどをさっとだしで煮て、酢じょうゆで食べる鍋物。毎晩食べても飽きないことから付けられた名。

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jizaikagi 自在鉤 pot hook, Kesselhaken 
to hang a pot above the open fire of a hearth (irori 囲炉裏).


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Nabe – Warmes aus einem Topf

Im kalten Winter geht nichts über einen heißen Eintopf – nabemono – kurz Nabe genannt. Die Familie sitzt gemeinsam um einen dampfenden Topf, aus dem sich jeder nach Belieben bedienen kann. So unterschiedlich wie Landschaft und Menschen in Japan sind, so vielfältig ist auch die Nabe-Küche. Jede Gegend hat ihre eigenen Lieblingszutaten, die wiederum in jeder Familie ganz individuell abgewandelt und in einer Brühe nach Familientradition gegart werden. Am bekanntesten ist das Eintopfgericht Yosenabe. In dieser ­ Suppe werden Zutaten verkocht, die nicht mehr lange haltbar sind. Die meisten Winter­gemüse-Sorten werden als Zutaten im Eintopf sehr geschätzt. Das Gefäß selbst heißt Nabe, ebenso wie das Gericht. Wenn Nabe auf dem Speiseplan steht, braucht die Hausfrau nicht viel Zeit in der Küche zu verbringen, denn die Zubereitung erfolgt direkt am Tisch. Etwas Mühe macht lediglich die Vorbereitung: Gemüse, Fisch, Fleisch, Tofu und weitere Zutaten müssen in mundgerechte Stücke geschnitten und auf Servierplatten neben dem Topf appetitlich angerichtet werden. Die einzelnen Zutaten werden allmählich nacheinander in die köchelnde Brühe gegeben, sodass alles gleichzeitig gar ist. Gemüse mit langer Garzeit wie Rettich und Karotten gelangen zuerst in die Brühe, Chinakohl hingegen erst kurz vor dem Essen. Dies ist mitunter eine recht schwierige Angelegenheit und erfordert Übung. Aufgrund dessen gibt es stets einen Verantwortlichen für diesen Bereich, den sogenannten Kochtopf-Kommissar (nabe bugyo).

Wenn das Gemüse fast verzehrt ist, wird eine Portion Nudeln in die mittlerweile sehr schmackhafte Brühe gegeben. Auf diese Weise wird gewährleistet, dass auch tatsächlich jeder satt wird. Mitunter wird die Brühe auch mit Reis versetzt. Die heißbegehrte Reissuppe kann direkt mit Miso-Paste und Sojasauce nachgewürzt werden. Serviert wird Nabe meist aus einem Keramikkochtopf, der auf einem kleinen Gasbrenner in der Mitte des Esstisches steht. Diese Töpfe gibt es in vielen Größen und mit zahlreichen traditionellen Mustern. Sie alle haben einen Keramikdeckel mit einem hervorstehenden oberen Griff, der nicht heiß wird. Jeder Gast bekommt eine zum Topf passende kleine Schale, in die er die gewünschte Portion füllen kann. Es folgen mehrere Portionen, denn ein Nabe-Essen ist oft ein abendfüllendes Programm. Warmer Reiswein oder kühles Bier schmecken hervorragend zu diesem Gericht.

- - - Beliebte japanische Eintöpfe - - -

Shottsuru nabe
Dieser Eintopf ist eine Spezialität aus der Gegend Tohoku. Shottsuru bedeutet »salzige Sauce«. In diesem Fall handelt es sich um eine Fischsauce vom eingelegten Sägebarsch, dessen Hauptsaison von November bis Dezember ist. Sägebarsch diente im Winter lange Zeit als Haupteiweißquelle und wurde auf verschiedene Weisen haltbar gemacht. Unter anderem durch Fermentierung mit Salz. Während der Fang­saison kommt der Sägebarsch auch als Sushi auf den Tisch.

Anko-nabe
Im Seeteufel-Eintopf wird fast jeder Teil des Fisches verwendet, vom Rogen bis zur Haut und der Schwanzflosse, der Leber, dem Magensack und den Kiemen. Es ist eine Spezialität von Ibaragi.

Fugu-nabe
Der Kugelfisch-Eintopf ist eine Art russisches Roulette. Wenn die giftige Galle und Leber des Kugelfisches nicht vorsichtig entfernt werden, kann es schon einmal zu Unfällen kommen. Deshalb benötigen Köche, die Kugelfisch zubereiten, eine spezielle Lizenz.

Kujira-nabe
Auch Walfisch-Eintopf ist in vielen Küstengebieten nach wie vor beliebt. In diesem Eintopf wird frisches Walfleisch verkocht.

Hama-nabe
Der Eintopf mit Venusmuscheln ist indes wesentlich harmloser: Venusmuscheln, etwas Bauchspeck vom Schwein, viel Weißkohl und ein wenig Reiswein werden in die Brühe gegeben – und schon kann gespeist werden.

Chiri-nabe
Kabeljau und Seebrasse sind die Hauptzutaten dieses Fischeintopfs. Er wurde zu Beginn der Meiji-Zeit von Ausländern erdacht, ihnen war roher Fisch suspekt und daher kochten sie ihr Sashimi in heißer Brühe. Wenn weißes Fischfleisch in heißes Wasser geworfen wird, schrumpft es zusehends: chiri-chiri - daher stammt der Name.

Sukiyaki
Der bekannteste Fleischeintopf mit Rindfleisch ist Sukiyaki.

Jōya-nabe
Darüber hinaus gibt es einen Eintopf mit Schweinefleisch und Spinatblättern. Letztere werden vor dem Essen kurz in Ponzu-Sauce getaucht. Dieser Eintopf bedeutet übersetzt »Eintopf für jeden Abend« und soll somit die große Beliebtheit dieser Speise zum Ausdruck bringen.


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HAIKU



橋守の鍋蓋ふんで鳴千鳥
hashimori no nabebuta funde naku chidori

plovers cry out
walk on the bridge guard's
cooking pot lid

Tr. Chris Drake

Kobayashi Issa 小林一茶

This winter hokku is from the 10th month (November) of 1818, when Issa was traveling around the area near his hometown. Large bridges were considered strategically important and usually had at least one armed guard stationed by them. In addition to taking care of security and looking out for wanted people, the guard (or guards), often from the outcast class, was in charge of upkeep and cleaning as well as collecting tolls if it was a toll bridge. One special duty was constantly watching the bridge to prevent would-be suicides from jumping off it.

In this hokku, the guard seems to have left the newly washed wooden lid of his metal cooking pot outside to dry on a mat or some other object at one end of the bridge. Some plovers from the riverbank drop by, and they cry out as if chatting with each other as they discover and walk on the lid. In waka and haikai plovers are usually portrayed as group birds, and the first syllable of their name (chidori) may come from their continual high cries to each other, which are heard as chii, chii (chee, chee in English). Issa may follow this theory, since he writes chi- here with a phonetic symbol instead of a character. Another theory is that the chi comes from the chi meaning 'thousand,' since the birds are so sociable. The juxtaposition of the open mouths of the excited plovers and the implicitly lidless cooking pot has an expansive resonance.

Chris Drake


. WKD : Plover (chidori) .

. WKD : Bridges and Haiku .


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Related words

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



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1/10/2008

SUMMARY

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SUMMARY


Please use your browser to find a keyword.

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GENERAL INFORMATION ... In our Washoku BLOG

GENERAL INFORMATION ... In our Washoku BLOG

Aemono ... Japanese dressing

Ameyoko あめよこ (アメ横)Cheap shopping alley, from Ueno to Okachimachi
..... Reference: Kappabashi for plastic food


Anecdotes about Japanese Food

Asagohan, asameshi ... Japanese Breakfast

Asaichi, Morning Market (asa ichi, asa-ichi 日本三大朝市) Morgenmarkt


Bamboo, as food or tool in daily life

Bento and Ekiben Lunchpakete und O-Bento am Bahnhof

Bizenyaki, Pottery from Bizen

Bunraku and Joruri 文楽.浄瑠璃 and wasabi


Chanoko, 茶の子 Snack served with tea (cha no ko, o-cha no ko)

Cherry Blossom Time ... some Food Kigo

Chinmi, special delicasies

Chuka Ryori, chuuka ryoori 中華料理 Chinese Food
Chinatown 中華街 in Yokohama, Kobe and Nagasaki

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


Daidokoro 台所 (だいどころ) Japanese Kitchen

Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏

daigomi 醍醐味 "taste of Daigo" ghee butter

Dango 団子 Dumplings of all kinds
... Tsukimi and MORE dango ...

Danshi Gohan 男子ごはん, 太一×ケンタロウ men are cooking !
. . . bentoo danshi 弁当男子 lunchbox men

Daruma and Food ... LINKS

Dengaku 田楽 dance and food

Donburi 丼 Bowl of rice with topping


Ecotarian Food エコタリアン Slow food, スローフード

Edo no Shokubunka 江戸の食文化 Food Culture of Edo, LINK list

Edo-Vegetables (Edo yasai 江戸伝統野菜)

Edo wazurai 江戸患い "the Illness of Edo"

Ekiben 駅弁 Station Lunch Boxes ABC-Index, Lunchpaket vom Bahnhof

Expo, exhibitions, food fairs and more food news


Famine in spring (shunkyuu) Famine in Japanese History. kikin 飢饉

Fast Food Gourmet ... the Japanese Versionshominha gurume 庶民派グルメ

Food safety in Japan

Fucha ryori, fucha ryoori 普茶料理 Chinese monk quisine of the Obaku sect of Zen

funaryoori 船料理 (ふなりょうり) food served on board a ship or boat

Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け


Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun

Geemu ゲーム Games and Food yasai karuta 野菜かるた and more

Gyuunyuu 牛乳 and so 蘇(そ) milk products of the Asuka period


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

Hanbaiki 販売機 vending maschines for food

Hanga and Nihonga ... 版画 / 日本画 Japanese Food in Art

Hara hachibu ... eating only 80% of your capacity an Okinawan diet

History of Japanese Food

Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo)

Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"

Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion


Italian Food (itarian ryoori イタリアン料理)made in Japan

Juken fuuzu 受験フーズ  Juken Food for the Examination Hell


Kagurazaka 神楽坂 restaurant district in Tokyo

Kaiseki Ryori, kaiseki ryoori 懐石料理


Kappoo ryoori 割烹料理 Kappo food, a simpler style of Kaiseki Food

Kayu 粥 rice gruel with many kigo

Kazari ... Decoration of table and food 食卓の飾り

kenkoo shokuhin 健康食品 health food Supplements, Macrobiotics

Kitaoji Rosanjin (北大路魯山人) ... and the Japanese Vessels for Food, Utsuwa

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

Kusuri
Medicine Day (kusuri no hi)Chinese Medicine as food for your health !

Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen


Language, Japanese and Food


Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)

Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画


Mashiko Pottery, Folk Craft Mashikoyaki, mingei

Matsuri, Festival Food

Menrui ... all kinds of noodles 麺類

Meoto Tableware for Couples
Rice bowls : meotojawan 夫婦茶碗 , chopsticks : meotobashi 夫婦箸, tea cups : meotoguinomi 夫婦ぐい呑み , meoto yunomi 夫婦湯のみ

Modoki ryoori もどき料理 "imitation food" vegetarian dishes. ganmodoki

Mori no megumi Bountiful food from the Forest

Mukimono むきもの Vegetables cut to artistic figures


Nagasaki and the influence of European food

Noren 暖簾store curtains


omocha おもちゃ Cooking Toys

Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack


Pan パン bread
toosuto トースト toast

Presents during all seasons


Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln

Restaurants and Tea stalls (ryooriten, ryokan, chaya, izakaya and more )


Robatayaki ... around the open hearth Kushiyaki, skewers


Sake no Hosomichi 酒のほそ道 "The Narrow Road of Ricewine"
Manga about food, with haiku, by ラズウェル細木 Rozwell Hosoki

Sashimi, Raw Food raw fish, wild boar, horse, pheasant ...


Satoyama 里山 さとやま Local Mountain Region Ecology

seibo, o-seibo, oseiboo 歳暮, o-chugen, ochuugen 中元
Presents during all seasons


Senbei, sembei 煎餅 (せんべい) rice crackers, sweet and salty
shika senbei tobashi, throwing deer senbei, kigo

Settai, O-Settai ... Giving Alms to Henro Pilgrims SETTAI : Henro Pilgrims Culture in Shikoku

Shiro 城 Castle Burgen. and related food items

Shogayaki, ginger roast dishes

Shokuyoo no hana 食用の花 Edible blossoms, edible flowers

Shojin Ryori (shoojin ryoori) 精進料理Vegetarian Temple Food
including
Fucha Ryori (fucha ryoori 普茶料理)

Shopping in Japan Shopping for food

SHUN 旬の物 / 旬の味 Specialities of the Season

Shusse uo 出世魚 "career fish" fish changing the name as they grow

Soups of Japan, an overview

Sushi 寿司 


Tera ... Temple Festivals and Food

Terminology used for Japanese Cooking

Tobeyaki, Tobe pottery

Tools used for Cooking

Tsukemono and how to make them ... 漬物

Tsukiji, the big fish market in Tokyo 築地市場, Tsukiji shijoo

Tsumami, o-tsumami, otsumami 御摘みSnacks with alcohol. Horsd’œuvre.


Umi no sachi, yama no sachi ...
Bountiful food from the sea, bountiful food from the mountains
The Origin.


Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment

Washoku Sahoo 和食作法 Table manners
Japanese Table Manner 和食作法 Ishimura Kanae 石邨可奈江, Okayama. Grace Finishing School グレースフィニッシングスクール.

Water (nomimizu) Drinking Water of Japan

Western vegetables used in Japan

Whisky, whiskey, uisukii ウイスキー
online reference
Burbon, Whiskey-Soda


Wrapping Paper Art / Food Art


Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)
Kanpo, Chinese Medicine as food (kanpo 漢方薬)
kenkoo ryoori 健康料理 food for your health
yakuzen ryoori 薬膳料理 food with medicinal propertirs
yakusoo ryoori 薬草料理 food with medicinal herbs
yakujiki (やくじき)
kusudama 薬玉 クスダマ food with yomogi mugwort Beifuss
Speisen mit Heilkräutern, Medizin-Essen
Speisen als Medizin


Yookai (youkai, yokai) 妖怪 Japanese monsters and food


Zen, Tray, Dinner tray, box tray (hako zen) ...

CLICK for more food trays
Family eating from food trays

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INGREDIENTS . ZUTATEN

zairyoo 材料



Raw materials, spices and seasonings are listed here.
Some come with extra lists for details.

A lot of the ingredients are also KIGO.
Please check the World Kigo Database for their details.


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aamondo, アーモンド almonds

abura 油 all kinds of oil, öl
goma abura ごま油 seseme oil, Sesamöl
oriibu abura オリーブ油 olive oil
piinattsu abura ピーナッツ油 peanut oil
roofatto oiru ローファットオイル low fat oil
sarada abura サラダ油 salad oil
tenpura abura 天婦羅油 tempura oil
tsubaki abura, see below



Azuki 小豆 adzuki beans, many other dried beans are used.
daizu 大豆 soy bean
sasage mame ささげ(大角豆) soy bean variety


Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe

BUTA ... Pig and Pork (buta, ton 豚 ぶた) Schwein


Chikuwa ちくわ(竹輪) "bamboo ring" grilled fish saussage

Chirimen jako ちりめんじゃこ、ちりめんざこ(縮魚) semi-dried very small sardines
kigo for spring


choomiryoo 調味料 flavoring, seasoning
awase choomiryoo あわせ調味料 mixing seasonings


Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.

Dashi ... soup stock

Edo-Vegetables (Edo yasai 江戸伝統野菜)

Fu, Wheat gluten (fu 麩) and FU products. fu-croutons
Fu ふ (麩) breadlike pieces of dried wheat gluten


Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け


Gobo, goboo 牛蒡 Burdock root

Goma 胡麻 sesame, seeds or goma abura ゴマ油 oil
shirogoma,white seeds. kurogoma, black seeds.
surigoma, crushed. kirigoma, cracked.
nerigoma, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
Sesame (til, tila, gingili) India goma, goma no hana (Japan)


Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers


haabu  ハーブ herbs, Gewürzkräuter

Hamaguri, clam shells, venus clams Venusmuscheln

Hanpen はんぺん (hanpei 半平/hanpen 半片) fluffy fish cake made of ground fish


Ichiyaboshi いちやぼし (【一夜干(し)) "dried for one night" air-dried fish

Iriko いり‐こ(熬り子) dried sardines, niboshi 煮干し


Jidori 地鳥 (じどり) Local Chicken types



Kaiso Sea Vegetables 海草Edible seaweeds, LIST

Kamaboko かまぼこ (蒲鉾) fish cake, fish paste
Fischwurst; Fischpastete

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Kani 蟹料理 CRAB dishes

Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others

Kanpyo かんぴょう(干瓢/乾瓢) dried gourd ribbons

Kanten 寒天 gelatine (mostly from agar agar)

Karashi からし(芥子/辛子) Japanese mustard, often in powder form to prepare fresh for use

Karee カレー Japanese curry preparations

Katakuriko, Starch 片栗粉. potato starch. Stärkemehl

Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes

Ken, tsuma and karami, garnish with Sashimi
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.

Keshi no mi 芥子の実 white poppy seeds

Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne

Kinako 黄粉 "yellow powder", toasted soy bean flower
Sojabohnenmehl

Kinoko, take きのこ(茸/蕈/菌) mushrooms LIST

Kiriboshi daikon きりぼし大根 shredded radish, also other shredded items are used

Ko 粉 kona flower

Konbu 昆布 kombu kelp seaweed
Seaweed (kaisoo 海草) as kigo

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

Konyaku, konnyaku こんにゃく(蒟蒻/菎蒻)
sometimes braid-cut pieces
..... shirataki "white waterfall" konnyaku noodles, konnyaku
..... aka konnyaku, red konnyaku, red with iron residues


Kudamono, fruit ... LIST

Kuri no kanro-ni 栗の甘露煮  chestnuts in syrup
Kanro-Ni, sweet simmering

Kurumi くるみ (胡桃) walnuts Walnuss
Walnut (kurumi) as kigo

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


Masu and Ayu : Trouts and sweetfish ... the naming Forellenarten

Matsu no mi まつのみ (松の実) pine nuts, often used for Chinese cooking

Menrui ... all kinds of noodles 麺類 Nudeln

Mi 実 Berries and Nuts from the forest Nuesse und Beeren

Mirin みりん 味醂 ミリン ... sweet cooking ricewine, syrup rice wine

Miso paste 味噌

Mitsuba 三つ葉 (みつば) "Three leaves" honewort

Mochi ricecakes, 餅 (もち) rice cakes

Moyashi 萌やし、糵, もやし bean sprouts of various types
..... kaiware かいわれ, supurauto スプラウト sprouts, often daikon radish, for garnishing
Bohnensprossen

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
japanischer Ingwer


nagaimo, naga-imo ながいも(長芋)yam, Chinese yam
http://www.jetro.org/trends/food_ingredients_nagaimo.php

Naganegi 葱 (ねぎ) leek, green onions

Nasu 茄子 (なす), nasubi なすび eggplant, aubergine

Natto, nattoo 納豆 fermented soy beans

Niku 肉 にく all kinds of meat from four-legged animals

Nori 海苔 dried laver, as sheets or chopped. Meerlattich
... ao-nori, green nori, iwa nori from the rocks, yaki-nori toasted, ajitsuke-nori with flavor


Oboro and Denbu ... shredded meat, fish or vegetables おぼろ (朧) / 田麩


Pan パン Bread
..... koppepan コッペパン spindle-shaped small bread, sometimes with a cut in the top to add some other food items. Often sweet.
. . . CLICK here for Photos !
anpan アンパン, meronpan メロンパン melon bread, and many more 
tsukudani toast 佃煮トースト

Panko パン粉 bread crumbs, often used as coating before deep-frying food


Rice お米 o-kome

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Sakana ... 魚 FISH of all kinds


Sake 酒 ricewine, rice wine Reiswein
..... amazake, 甘酒 sweet white rice wine,
..... amakuchi, 甘口  sweet
..... karakuchi, 辛口 dry
Rice wine (ricewine) sake, Japan Reiswein as KIGO

Sansai 山菜  Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

Satoo 砂糖 sugar
..... kurosato "black" sugar from Okinawa, brown sugar
..... mizuame, mizu ame 水飴, syrup, made from barley or other grains
..... wasanbon 和三盆 Japanese sugar from Shikoku

Satsumaimo, satsuma imo 薩摩薯(さつまいも)sweet potatoes
Süßkartoffel


shidashiya 仕出し屋 catering, delivery service

Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO

Shio ... Salt  塩 Salz

Shirasuboshi しらす‐ぼし (白子干し/白子乾し) blanched very small sardines
kigo for spring

Shiso, beefsteak plant, Perilla 紫蘇

Shooga, Ginger 生姜

Shoyu, Soy Sauce shooyu 醤油

SHUN 旬の物 / 旬の味 Specialities of the Season

Shungiku, garland chrysanthemum 春菊

Soomen, somen noodles 索麺

Su 酢 , komezu, komesu 米酢 rice vinegar


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Tamago 卵 (たまご) egg dishes

Tara 鱈 Cod fish

Tare タレ Sauces and dressings

Tofu, toofu, dofu, doofu 豆腐 Soy bean curd and its preparations

Togarashi, toogarashi 唐辛子 red hot pepper

Tonkatsu soosu 豚カツソース sauce for pork cutlet. fruity taste like a Worcestershire sauce

Tsubaki abura 椿油) camellia oil

Tsukemono and how to make them ... 漬物

Udo, Spikenard, Japanese spikenard 独活(うど)

Umeboshi 梅干 dried pickled plums
Umezu 梅酢 plum vinegar, liquid from the pickled plums

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)


Wagyuu, wagyu 和牛 Japanese beef
http://www.jetro.org/trends/food_ingredients_wagyu.php

Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica

Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo


Yasai 野菜 やさい vegetables
Vegetables in the season, shun no yasai


Yakumi やくみ (薬味) spices and condiments
dokumi, kayaku

Yomogi よもぎ 蓬 mugwort
Beifuss, Beifuß


Yurine ゆり根 bulbs of lilies (lilly)
Lilienknollen. used for chinese medicine. grown in Hokkaido.
yurine manjuu 百合根饅頭
yurikonyurikon


Yuzu 柚子 ゆず citron, juice or peel is used
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan


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WASHOKU :
YASAI . Vegetable SAIJIKI


Seaweed (kaisoo 海草) as kigo

WASHOKU : INGREDIENTS tags


WASHOKU : INGREDIENTS


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COOKING METHODS

The most important methods for preparing food are introduced here.

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aburadooshi あぶらどおし【油通し】 frying food quickly
usually before simmering or other cooking methods. Often done with Chinese cooking The outside gets a small membrane that will not let the taste leek out later. Usually done at 150 to 160 degrees centigrade.


aburanuki
あぶらぬき【油抜き】 to drain off oil
after frying and deep-frying. Put it in hot water for a moment to drain of the oily taste.



aburu あぶる【焙る/炙る】 to per-heat
Both sides of a food are heatet for a moment over a grill or gas flames to get rid of excess moisture and warm the food. Nori get tasty after this treatment.



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Aemono あえ物、和え物 (あえもの) Japanese Dressing

... Namasu dressing 膾 , 鱠, なます


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Ageru 揚げる (あげる) frying, stir-frying
this word is also used for tenpura and furai (fried shrimp)
pfannenrühren

Kara-age and Tatsuta-age ... deep-frying 唐揚げ / 竜田揚げ


Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo sticks


agebitashi あげびたし【揚(げ)浸し】first frying and then marinating in flavored broth for some time.
With eggplants. Fish get softer bones when prepared like this.


agedama あげだま【揚(げ)玉】bits of fried batter
for example after cooking some tempura (tempura kasu, tenkasu 天かす)
in Kanto, these are put into udon soup )Tanuki udon.
Also put into miso soup.


agedashi あげだし【揚(げ)出し】deep fried food with a batter is placed in broth, some yakumi spices are added and shredded daikon radish, to sap off the oil.
Usually for Tofu (agedashidoofu) and eggplants (agedashi nasu 揚げだし茄子)
. . . CLICK here for eggplant Photos !


ageni, age-ni あげに【揚(げ)煮】 first frying, then simmering
Fish, meat or vegetables.

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Aku nuki, akunuki あくぬき (灰汁抜き) removing bitterness
the vegetables are often rubbed and rolled in a special liquid.
aku has an acrid, alkaline flavor.
Bitter chestnuts and acorns were treated in running water for days before eating.
Bamboo shoots need to be treated too, by boiling them with rice bran (komenuka).
Many ferns and other sansai mountain vegetables need to be treated.
rubbing with salt, shiomomi しおもみ(塩揉み)


aku tori, akutori アク取り take off the scum from boiling food
usually a flat spoon or sieve is used
. . . CLICK here for Photos !


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amani あまに【甘煮】 "sweetly simmered"
Simmering food with extra lots of sugar. Especially kabocha, sweet potatoes and beans. People in Nagasaki use a lot of sugar in the food.


amiyaki あみやき【網焼き】 grilling, broiling
when the food is placed on a metal net or squeezed between two nets.



aomi あおみ "greenness"
to add green color for decoration.
for sashimi : aojiso perilla, spinach, cucumbers, cauliflower
for dressings (aemono) : rapeseed, shungiku chrysanthemum, spinach, cucumber, mitsuba, menegi leek
for nimono simmering : sayaendoo green beans, sayaingen, rapeseed, shungiku, mizuna, kinome tree buds
for soups : mitsuba, green leek, spinach, shungiku, mizuna, mibuna, kaiwarena.


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aramijin あらみじん / 粗みじん cut into rough small pieces
. . . CLICK here for Photos !


araregiri あられぎり / あられ切り cut to squares like arare pieces
especially for vegetables with a lenght of 4 to 5 cm.



ataru あたる grinding
The proper word would be suru する【擂る】for grinding, but this has a negative feeling to it (engi ga yokunai), so its opposite ataru あたる【当たる/中る】was choosen.

Im Mörser zerreiben


suribachi すりばち【擂り鉢/摺り鉢】 earthwear mortar
. . . CLICK here for Photos !


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Denbu and Oboro 田麩 / おぼろ (朧)... shredded food preparations
sakura denbu

Dengaku 田楽 dance and food
pieces on skewers with miso paste

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Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し


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iburi いぶり, ibusu 燻す to smoke, smoking, smoked food
kunsei 燻製 smoked food, often with cherry wood chips.




Iru いる (炒る /煎る) roasting, toasting

Kara iri からいり (乾煎り/ 空炒り), parching without using oil, dry-roasting


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Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit


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Kiru 切る cutting

Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer

katsuramuki かつらむき(桂剥き)cutting a continuous thin peel

kazaribocho, kazari boochoo 飾り包丁 decorative cutting and slashing

mentori 面取り cutting and leveling edges

rangiri 乱切り chopping into chunks

sengiri せんぎり(千切り) "one thousand cuts", shredding, cutting fine strips of cabbage, cutting carrots into juliennes

sogigiri そぎぎり (削ぎ切り) slant cutting, shaveing into slivers, for example the burdock roots

tazunagiri たづな切り(手綱切り) "cut like a horse bridle", braid cutting
often done with konnyaku pieces

toofu o kiru, dicing tofu in the hand


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Kosu こす straining
strainer for miso, misokoshi みそこし (味噌漉し)
sarashi さらし, sarashinuno さらし布 thin cloth for straining food

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Modosu もどす(戻す) rehydrating dried food, soaking dried food in water

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Musu むす (蒸す)steaming
dünsten, schmoren, in einer Pfanne, wenn die Lebensmittel Wasser ziehen

mushiki むしき (蒸し器) steamer
Dämpfer
mushiyaki ... 蒸し焼き steaming
dämpfen
This is a typical preparation for Chinese food items and some Japanese fish dishes.
CLICK here for PHOTOS !



jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

in Dampf kochen

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Niru 煮る simmering
nitsuke 煮付け simmering with soy sauce, sugar and mirin
CLICK here for PHOTOS !

Hokke no nitsuke ... and Prime Minister Aso some politics !

aoni あおに【青煮】"simmering while keeping the green color"
mostly with salt and thin soy sauce.


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Onigiri おにぎり rice balls




Orosu おろす grating

grating radish, daikon oroshi だいこんおろし (大根卸し)
metal grater, oroshigane おろしがね (下ろし金/卸し金), comes in many shapes, some used directly at the table for wasabi etx.
samekawa oroshi-ki 鮫皮 下ろし器 grater for shakeskin

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Otoshibuta おとしぶた (落とし蓋) "dropped down lid", lid resting directly on the food in a pot or pan
to simmer, poach or braise food
The lid has to be a little bit smaller than the opening of the pot or pan.


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Shiokara ... salty and pugnant pickles 塩辛


Shiozuke しおづけ(塩漬(け)) preserved in salt, pickled in salt
preserve fish in salt
Einsalzen, Einlegen in Salz (Fisch, Gemüse, Eier).
Pökeln (Fleisch und Wurstwaren)

quote
Einsalzen ist neben dem Trocknen eine der ältesten Methoden zur Konservierung von Lebensmitteln. Dabei wird durch das Salz die Feuchtigkeit in den Produkten für Mikroorganismen unbrauchbar. Um zuverlässig zu wirken, muss das Salz die Lebensmittel vollständig und gleichmäßig durchdringen. Dem Salz können auch trockene Gewürze zugegeben werden, um den Geschmack zu verbessern ...
Bei einigen Produkten, z.B. Weißkohl oder grünen Bohnen, tritt durch eine genau abgemessene Salzmenge Saft aus. Die darin enthaltenen Mikroorganismen bewirken eine langsame Fermentation, bei der Zucker in Säure verwandelt wird.
Pökeln
Dabei kommt außer dem Salz noch Salpeter zum Einsatz, der die bakterienhemmende Wirkung des Salzes verstärkt.
Pökeln mit Nitritpökelsalz
© More in the WIKIPEDIA !



Shogayaki ... Ginger Roast Meat 生姜焼き


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Suritsubusu すりつぶす(磨り潰す/擂り潰す) crushing, mashing, grinding
groved grating mortar, suribachi すりばち(擂り鉢/摺り鉢)

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Tare, タレ all kinds of sauces for dipping
amadare, あまだれ 甘タレ sweet dipping sauce
gomadare, ごまだれ(胡麻垂れ) seseme sauce
misodare みそだれ 味噌タレ miso sauce
shabushabu no tare しゃぶしゃぶのタレ comes with different kinds of sauces for dipping, some are the specialities of a restaurand kept for many generations.
. . . CLICK here for Photos !
shoogadare しょうがだれ ginger sauce
wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish



tataki たたき food chopped with a knife
aji no tataki アジのたたき chopped horse mackerel


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CLICK for more photos
tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura
deep-fried battered food
many ingredients are deep-fried. Mostly fish and seafood and vegetables.
Even the new leaves of greet tea are made into tempura during the season 新茶の天婦羅.
© More in the WIKIPEDIA !
frittierter Fisch, frittiertes Gemüse

WASHOKU : Tenpura Tempura dishes

basu tenpura バス天ぷら tempura from black bass
ブラックバス天ぷら付のうどん
From Lake Biwa


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WASHOKU
Tsukemono 漬物 Pickles

asazuke あさづけ【浅漬け】lightly pickled vegetables



Tsukimi, with an egg as "moon viewing" decoration



tsukudani つくだに (佃煮, つくだ煮) simmering in sweetened soy sauce


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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto


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Yaku 焼く "burning, heating", baking, toasting, broiling, grilling, pan searing
this word is used for many preparations, sometimes using oil.

shichirin しちりん (七輪) small portable stove for grilling with charcoal
. . . CLICK here for Photos !

YAKU ...
Aburi-yaki, Horoku-yaki, Kara-yaki, Kimi-yaki, Miso-yaki, Namban-yaki, O-kariba-yaki, Shio-yaki, Teri-yaki
and many more !


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CLICK for more
Yamatoni, Yamato-ni 大和煮 simmering meat of wild animals and birds in soy sauce, sugar and ginger
for whale meat, ginger and perilla leaves are cut finely and simmered too.
CLICK here for PHOTOS !
This method evolved in the Meiji period, when meat was eaten more frequently in Japan. A procucer of canned chicken meat, Maeda 前田道方 made it famous.
In 1915 the company Meijiya 明治屋 produced canned beef.
In 1923 Mitsukoshi in Nihonbashi had bargain sales of the canned meat. The Japanese army used this canned meat too.
hogei 捕鯨(ほげい) catching whales became popular and much whale meat was produced for canning, also sheep, horse and deer, even bears and sea lions. But all this meet has a strong animal tast and needs long hours of simmering.
See .. Kujira Ekiben from Tateyama, Chiba.




Yudoshi, yudooshi ゆどおし(湯通し) blanching in boiling water


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These items are related to DARUMA SAN !



Akachochin CHOOCHIN, lanterns 提灯とだるま
Ame, dagashi <> Sweets  飴、駄菓子
Anko, sweet bean paste Daruma 餡子だるま , だるまあん

Bentoobako ― Lunchbox with Daruma Bentoobako 弁当箱
Bon, 盆 a tray

CHA 茶 The world of TEA and Daruma

Coasters
Cookies だるまクッキー
Daruma sweets

Cups and Mugs
..... Guinomi ぐい飲み Tea Cups
Cup soup <> カップラーメン Cup Ramen, Cup Raamen

Fukutoku Senbei <> Waffles for Good Luck from Kanazawa
福徳せんべい

Gokoku hojo .. 五穀豊穣 (gokoku hoojoo)
Prayers for a Bountiful Harvest of the Five Grains

Hamburger Cotelettes KATSU Daruma Food
..... 合格祈願エビカツバーガー to pass examinations
Hashi, O-Hashi ... Chopsticks お箸 おはし
Hashi oki ... chopstick rests 箸置き

Juken Food 受験フーズ Examination Hell Food, January 2007

Kabocha Daruma as Pumpkinかぼちゃ達磨, かぼちゃだるま
Kagome Food for Exam Students カゴメ 
Kashigata 菓子型 <> Cake Molds from wood
..... Kashigata 菓子型 Cake mold from iron
..... Kashi bin 菓子ビン <> Glass for cookies

Maekake ... Apron 前掛け
Mito Kōmon .. 水戸黄門 Tokugawa Mitsukuni 徳川 光圀

Nabe ... だるま鍋 ... Cooking pot and restaurant
Natto 納豆 ... Fermented Beans
Noren ... Door Curtains 暖簾 のれん


Pan, Daruma pan だるまパン Daruma bread and
Daruma monaka だるまもなか Daruma wafers

Parfait Daruma ..... パフェだるま Food Art

RESTAURANTS . . . More . . . DARUMA Restaurants

Sable Cakes from Kawasaki 川崎大師名物 大人気 元祖ダルマサブレー
Salt and Pepper Shaker Shio Koshoo Ire . 塩コショウ入れ. 塩胡椒入れ

Sake, Ricewine and Daruma 酒.....
Sakazuki 杯 small cups / 達磨タンブラー . Tumbler Daruma

Sankuro, Dondo Yaki and Spring Fire Ceremonies 三九郎とだるま 
(Sankuroo)
Sara - Plates お皿にだるま
Senbei だるませんべい Rice Crackers
Sencha 煎茶 <> Tea with Daruma see > CHA
Shamoji しゃもじ <> Rice Spoon, Ladle
Snacks with Daruma スナック Food
Soba 蕎麦 そば <> Daruma Eating Buckwheat Noodles

TABEMONO More about FOOD with Daruma
Tamago ... 卵だるま, たまごだるま, タマゴダルマEggs and Daruma

TEA and Daruma : Cha
The world of TEA and Daruma Introduction

Tokkuri ― Drinking Hot Sake with Daruma  徳利とだるま
Tsumayooji (tsumajoji) 爪楊枝 つまようじ <> Toothpicks-holder

Udon Noodles with Daruma 達磨にうどん ウドン

Vinegar Tasters, The three Vinegar Tasters of Chinese Art

Wasabi わさびだるま  Japanese Horseradish called "Daruma"

Yunomi ― Drinking Tea with Daruma  湯のみとだるまさん/ Guinomi




source : Daruma Food LINKS


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Genral Information Articles


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