WASHOKU - Japanese Food Culture and Cuisine: Search results for tenpura

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5/20/2008

Tokushima

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Tokushima

Tokushima Prefecture (徳島県, Tokushima-ken) is a prefecture of Japan located on Shikoku island. The capital is the city of Tokushima.

Long ago, Tokushima City belonged to a region known as Myodo-gun.

Agriculture
Tokushima is abounds in agricultural resources, and is the site of large-scale production of many different types of v egetables. The plains north of the Yoshino River are particularly fertile, and the produce here is often shipped to across to mainland Japan in the area around Kobe, Osaka and Kyoto. Produce from Tokushima always claims top shares in markets in the Kansai region, and particularly prominent are Naruto sweet potatoes, the citrus fruit 'sudachi', lotus roots and strawberries.

Unfortunately, the lack of goods heading to Tokyo has lead to a relatively low national profile for local Tokushima brands. To combat this, the local Tokushima Government now sends the "Fresh! Tokushima" moving display about the country with its mobile kitchen set to increase general awareness of the local food available in Tokushima Prefecture.

Rice - Anan City
Corn - Ishii-cho, Yoshinogawa City East
Sudachi - All across the prefecture, but mainly in Kamiyama-cho
Bamboo Shoots - Anan City
Spring Onions - Tokushima City
Lettuce - Awa City and the north shore of the Yoshino River
Lotus roots - Naruto City
Carrots - All across the prefecture, but mainly in Aizumi-cho
Cranshaw - All across the north shore of the Yoshino River, but mainly in Itano-cho
Rakkyo - Naruto City
Taranome - All across the West of the prefecture, but mainly in Yamashiro-cho, Miyoshi City
Sencha - Yamashiro-cho, Naka-cho, and the former Aioi-cho
Strawberries - All through the mountainous regions, but mainly in Sanagouchi-son
Grapes - Awa City
Egg plant - Naruto City
Satsuma mandarins - All across the prefecture, but mainly in Katsuura-cho
Yuzu - Naka-cho
Yamamomo - Komatushima City
Tsumamono - Kamikatsu-cho, Yamashiro-cho, Kamiyama-cho
Daikon radish - Naruto City
©　More in the WIKIPEDIA !

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amego no hirarayaki あめごのひらら焼き　
amego あめご Oncorhynchus masou; cherry salmon
hirara is a flat stone plate
Fish from the river Yoshinogawa are grilled, adding Tofu, Konnyaku, vegetables and other ingredients.
. . . CLICK here for Photos !

Awaodori 阿波尾鶏 chicken
free-range jidori fowl
. . . CLICK here for Photos !

booze no sugata sushi ぼうぜの姿寿司 / ぼうぜの姿鮨　
booze the name of a local fish. (Tokyo: いぼ鯛 ibodai, ebodai, Osaka: ubose, Kita-Kyushu : shizu).
This dish is especially delicious in Autumn, prepared for the many local Autumn festivals..
. . . CLICK here for Photos !

Iya soba　祖谷渓の蕎麦 buckwheat noodles from Iya valley
The Soba are a bit thicker than elsewhere in Japan, and also shorter.
The soup is made with dried anchovis.
. . . CLICK here for more Photos !

kancha 寒茶 tea harvested in the cold
Usually in January. The thick leaves are steamed for 30 minutes, then rubbed with a maschine and after that with the hands. Dried in the sun. For drinking, steep in hot water for 2 minutes and let stand for 3 minutes before consuming. A friend of the old people of many villages, especially in Kaiyoochoo 海陽町. They are trying to revive it and sell it in bottles for fast consumption of modern people.
. . . CLICK here for Photos !

katsu カツ cotelette of kirimi fishpaste
katsuten カツ天 as tenpura
katsubaaga カツバーガー in a hamburger
. . . CLICK here for Photos !

mekanzoo　芽甘草 (めかんぞう, メカンゾ)　
buds of special beans
. . . CLICK here for Photos !

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Naruto Kintoki satsuma imo 鳴門金時サツマイモ
Naruto sweet potatoes
. . . CLICK here for Photos !

232 Tokushima Naruto kintoku imo cheese cake sweet

Cheese cake with sweet potatoes
Photo Gabi Greve

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Naruto sumiboshi wakame 鳴門炭干しわかめ
dry seaweed with charcoal ash

wakame are covered with black charcoal ash and dried on the beach for 4 days. This is the old treatment of the Edo period to make them last longer.

. . . CLICK here for Photos !

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okonomiyaki お好み焼きに天ぷら with tempura
from ebi kakiage, shrimps with vegetables
CLICK here for PHOTOS !

. . . with red azuki beans, mametama 豆玉で
CLICK here for PHOTOS !

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shoi no mi　しょいのみ shooyuu no mi
beans cooked in soy sauce
speciality from Miyoshi town　三次。It can be eaten on rice with green tea (o-chazuke) or with cucumbers or any other kind of the imagination of the local housewifes.
. . . CLICK here for Photos !

Sudachi すだち(酢橘)Relative of the yuzu.
Mostly used when the peel is still green. When ripe, the peel turns to orange color.
. . . CLICK here for Photos !
kigo for autumn

Toodai raamen 東大ラーメン Todai Ramen, Todai Noodle Soup
with a raw egg on top
served with rice, the ingredients in the soup are placed on rice and eaten.
. . . CLICK here for Photos !

utsubo うつぼ moray eel
it is cut in one long stripe, dried in the sun and wind of the beach. All is eaten, the head and intestines come in a miso soup.
牟岐町 Mugichoo
CLICK for photos !

wasanbon 和三盆 wasambon
Japanese sugar from Kagawa and Tokushima

yookai nabe 妖怪鍋 "monster soup" and more MONSTER dishes
Miyoshi, Yamashiro Oboke Yookai Mura

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Worldwide use

Ooasahiko and Hakuchoo Daruma
also : Naruto, the German House

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Das Iya-Tal in Tokushima いや【祖谷】
. . . CLICK here for Photos !

Im Westen der PräfekturTokushima liegt das steile Iya-Tal im Nationalpark des Berges Tsurugi-san, mit 1954 Metern dem zweithöchsten Berg der Insel Shikoku. Dieser Berg ist ein altes Zentrum der Bergasketen des Shugendoo und auf seinem Gipfel ist ein kleiner Shintoo-Schrein. Die Täler in dieser Gegend, dem „Tibet Japans“, sind seit alter Zeit sehr unzugängig und boten den Flüchtlingen des Clans der Heike eine Zuflucht, nachdem ihre Soldaten am Ende des 12. Jahrhunderts die entscheidende Schlacht bei Dan-no-Ura gegen den Minamoto-Clan verloren hatten. Diese Flüchtlingsgruppen siedelten an den steilen Hängen, lebten von den Tieren und Pflanzen des Waldes, bauten etwas Buchweizen an und bewahrten in den Tälern ihre alten Traditionen und ihre höfische Sprache, bis ab 1970 auch hier neue Straßen für mehr Kontakt mit der Zivilisation sorgten.

Die steilen Schluchten waren kaum zu überwinden, daher bauten die Bewohner bis zum Beginn neuer Baumethoden nur schwankende Hängebrücken aus Schlingpflanzen, die inzwischen auch mit Stahlseilen verstärkt sind. Dokumente aus dem Jahre 1675 berichten bereits von 13 Hängebrücken dieser Art. Wenn sich Feinde näherten, konnte man dies Brücken kurzerhand an einer Talseite abschneiden.

Nur die berühmte Hängebrücke Kazurabashi かずらばし über den Fluß Iyagawa, heute eine Touristenattraktion, wird noch im alten Zustand gepflegt. Sie ist 45 Meter lang und zwei Meter breit und liegt 15 Meter hoch über dem Fluß. Sie ist ein nationales Folklore-Kulturdenkmal und wird alle drei Jahre nach altem Brauch repariert.
. . . CLICK here for Photos !

Chiiori das Haus der Flöte 篪庵（ちいおり)
. . . CLICK here for Photos !

In einem dieser steilen Täler liegt das „Haus der Flöte“, Chiiori. 1973 erwarb der Amerikaner und Japanologe Alex Kerr ein 200 Jahre altes strohgedecktes Bauernhaus mit einem offenen Herd in der Küche im Dorf Tsurui im Ost-Iya-Tal. Nach einigem Renovieren und Umarbeiten ist es seit 2005 das Zentrum des „Chiiori-Trusts“ und lockt viele Touristen aus der ganzen Welt, die sich an der abgelegenen, ländlichen Atmosphäre erfreuen oder als Voluntäre für einige Wochen mitarbeiten als Zimmerleute, Dachdecker oder Landarbeiter.

Alex Kerr (geb. 1952) ist Autor einiger Bücher über Japan, besonders bekannt sind „Lost Japan“ (1994) und „Dogs and Demons“ (2002), in denen er sich mit den Einflüssen der modernen Zivilisation und Verwestlichung auf die traditionelle Lebensweise der Japaner befaßt. In Kyoto arbeitet er mit an Projekten zur Wiederbelebung der alten traditionellen Stadthäuser (machiya).

quote
In 1971 I first discovered Iya 祖谷 Valley, a remote mountainous region in Tokushima Prefecture 徳島県 in the center of Shikoku. The Iya gorges 祖谷峡 are Japan's deepest, sometimes called "Japan's Grand Canyon," . Iya is so secluded that over the centuries refugees from Japan's civil wars fled into Iya and settled there, notably the Heike survivors from the Genji/Heike wars of the 12th century. Even now Iya people speak a dialect with traces of ancient Heian court language.
...

I named the house Chiiori 篪庵 , which means "House of the Flute." For the first few decades, my friends and I lived quietly in the house, and we succeeded in re-thatching the roof in the late 1980s.
source : www.alex-kerr.com

©　Alex Kerr in the WIKIPEDIA !

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Iyasoba sarada
Nudelsalat mit Buchweizennudeln aus dem Iya-Tal

120 g Iyasoba-Nudeln (Buchweizennudeln)
2 Eier, als Omelett gebraten und in Streifen geschnitten
100 g Mizuna-Wildnessel, auf 3 cm Länge geschnitten
1 Tomate, geachtelt
3 EL Sojasauce
3 EL Essig
2 EL Mayonnaise
1/4 TL Wasabi-Paste
40 g Buttererdnüsse, gehackt

Nudeln kochen und zum Abtropfen auf ein Sieb legen.
Nudeln in eine Schale legen und mit Eierstreifen, Küchenkraut und Tomate garnieren.
Sojasauce, Essig, Mayonnaise und Wasabi-Paste verrühren, als Dressing über die Nudeln gießen und alles mit Erdnüssen bestreuen.

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mochinashi zooni 餅なし雑煮
new year zoni soup without mochi
is a speciality of the Iya valley. On the slopes they could not grow rice, but a lot of soybeans, so they put a specially hard tofu in the soup, together with potatoes and yam roots. The bowl is filled with two large pieces of tofu and the lid does udually not fit any more.
Iya Zooni 祖谷雑煮

ishidoofu 石豆腐 "stone tofu" ishi-dofu
it is made with the double amount of nigari bitter than usual Tofu and contains less water. It can be wrapped around with just one straw rope and carried home like this.

祖谷豆腐 Iya Tofu

Iya Valley Heike Bento 祖谷平家弁当

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Things found on the way

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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Tokushima .
-- #tokushima --
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8/15/2008

Onigiri

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Rice balls (onigiri, o-nigiri　おにぎり)

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

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Explanation

Westerners eat sandwiches, Japanese eat onigiri.
It is one of the favorite outdoor snacks.

o-nigiri, "the honorable hand-kneaded"
おにぎり/　お握り /　御握り
When kneading onigiri, you add a little salt to the palm of your hand to add some flavor to the food.
tejio ni kakeru 手塩, "hand-salt", which is also an expression for a child or a plant or something that you bring up with utmost care.

nigirimeshi にぎりめし

The first mention seems to be already in the Genji Monogatari by Murasaki Shikibu.

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Onigiri (御握り; おにぎり), also known as
Omusubi (おむすび, O-musubi),
is a snack of Japanese rice formed into triangle or oval shapes and wrapped in nori (edible seaweed). Traditionally, the onigiri is filled with pickled salted plum fruit (umeboshi), salted salmon, bonito shavings, katsuobushi, or any other salty or sour ingredient.

In practice, pickled filling is used for preservation of the rice. Since the onigiri is one of the most famed and popular snacks in Japan, most convenience stores in Japan stock onigiri in many popular fillings and tastes. Specialized shops, called Onigiri-ya, offer handmade rice balls for take out.

History
The Murasaki Shikibu Nikki, the diary of the Lady Murasaki, writes of people eating rice balls during her time, the eleventh century. The rice ball was called tojiki (tonjiki) and often consumed as an outdoor picnic lunch.

Writings dating back as far as the 17th century tell us that many samurai stored rice balls wrapped in bamboo leaves as a quick lunchtime meal at war, but the origins of onigiri are much earlier. Before the use of chopsticks became widespread in the Nara period, rice was often rolled into a small ball so that it could be easily picked up. In the Heian period, rice was also made into small rectangular shapes called tonjiki (頓食; とんじき), so that they could be piled onto a plate and easily eaten.

From the Kamakura period to the early Edo period, onigiri was used as a quick meal. This made sense as cooks simply had to think about making enough onigiri and did not have to concern themselves with serving. These onigiri were simply a ball of rice flavored with salt. Nori seaweed did not become widely available until the Genroku era during the mid-Edo period, when the farming of nori and fashioning it into sheets became widespread.

It was believed that onigiri could not be produced with a machine as the hand rolling technique was considered too difficult to replicate. In the 1980s, a machine that made triangular onigiri was built. This was initially met with skepticism because rather than having the filling traditionally rolled inside, the flavoring was simply put into a hole in onigiri and this shortcut was hidden by the nori.

Since the onigiri made by this machine came with nori already applied to the rice ball, over time the nori became unpleasantly moist and sticky, clinging to the rice. A packaging improvement allowed the nori to be stored separately from the rice. Before eating, the diner could open the packet of nori and wrap the onigiri. The machines' limitation that an ingredient was filled into a hole instead of rolled together with the rice actually made new flavors of onigiri easier to produce as this cooking process did not require changes from ingredient to ingredient.

O-musubi and O-nigiri is not a form of sushi, despite common misconception.
While o-musubi is made with plain rice (perhaps lightly salted), sushi is made of rice with vinegar added. O-musubi is merely a method of making rice portable and easy to eat, while sushi originated as a way of preserving freshwater fish.
© More in the WIKIPEDIA !

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June 18 is is "Onigiri Day" 御握りの日
celebrating the rice ball !

Musubi-Maru from Sendai - after the Earthquake in 2011.

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Usually a large sheet of nori seaweed is wrapped around the rice ball.
But in Kansai, a small sheet of ajitsuke nori 味付けのリ is used.

The nigiri are short rolls, with the nori as a band around them.

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mokamusu もかむす Moka Musu
(Monaka Musubi)
musubi with a monaka wafer outside.
The wafer is made from mochigome dough and some sprinkles of nori. They come in different colors and flavors, like normal musubi.
Sold in department stores in Hyogo prefecture.
. . . CLICK here for Photos !　

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TENMUSU 天むす
riceball with something on the TOP /ten 天
Tenmusu are small rice balls containing shrimp tempura. But lately
not only for tenpura, but other things too
Originally from Nagoya.
. . . CLICK here for Photos !

quote
Tempura is a traditional dish consisting of shrimp, fish, and vegetables dipped into a batter of eggs, flour, and water and then deep-fried. Although it is usually served with rice and a dipping sauce mixed with grated radish, a restaurant owner in Tsu, Mie Prefecture, just over the Aichi border, came up with a new twist back in 1953.

The tempura was not offered as a separate dish but placed inside a ball of rice and wrapped in nori (thin, crispy dried seaweed), thus creating a tempura o-musubi--a traditional meal for travelers and others on the go. This was easier said than done, though, for there was the problem of how to get the sauce--a mixture of soy sauce, mirin (sweet sake), and dashi (stock)--inside the ball of rice. Tempura without this seasoning would taste too bland. And if the tempura was dipped in sauce beforehand, the extra liquid would cause the o-musubi to fall apart.

Given the wealth of natural spices and flavors available in Japanese cuisine, though, the tempura shop owner knew a carefully balanced mixture could be added to the batter that would provide sufficient lift for the tempura, even when consumed hours later. For instance, one could try mitsuba (Japanese wild chervil), shiso (beefsteak plant leaf), togarashi (cayenne pepper), or yuzu-no-kawa (chopped citron peel), in addition to the normal sauce and grated radish. The owner experimented for three years before settling on the "perfect" formula. The owner admits using mitsuba and some form of sauce, but the full list of ingredients, unchanged for over 40 years, is a well-kept secret--the pride of its creator.
source : www2.aia.pref.aichi.jp

takomusu たこむす with a full takoyaki ball on top of it
takoyaki musubi たこ焼き＋おむすび, speciality of Osaka
. . . CLICK here for Photos !

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yaki onigiri 焼きおにぎり　
roasted or grilled onigiri
. . . CLICK here for Photos !

online reference

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onigiriya おにぎり屋
stores or restaurants specializing in rice balls

Izakaya pubs also serve onigiri, usually eaten after the drinking time is over, shortly before going home.

The 24 hour convenience stores also sell different flavors of onigiri. Their taste has improved greatly over the years and they are a favorite with young and old.

Set of Onigiri from a local food shop.

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onigiri おにぎり鬼　Onigiri demons

- CLICK for more funny photos !

Made for the Setsubun rituals ;
. Setsubun Festival 節分 (February 3) .
fuku wa uchi 福は内（ふくはうち）"Good luck, come in!"
oni wa soto 鬼は外（おにはそと）"Demons, go out! "

. The Onipedia - Japanese Demons .

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Worldwide use

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Things found on the way

Genji Monogatari, The Tale of Genji 源氏物語

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HAIKU

おにぎり屋鮭がぽつんと膝に落ち　　
onigiriya shake ga potsun to hiza ni ochi

rice ball store ...
a piece of salmon flake
drops on my knee　　　　　

Takashi 高司

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転がった幸を探しににぎりめし
korogatta sachi o sagashi ni nigirimeshi

looking for the filling
that fell down ...
rice ball

Itano Yohsiko 板野美子

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Related words

***** WASHOKU - Japanese Food - Nori

***** . WASHOKU
Umeboshi 梅干 dried pickled salty plums

***** WASHOKU : COOKING METHODS

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- #onigiri #riceballs -
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4/05/2008

Edo Shokubunka

5/23/2009

GLOSSARY JJJ - KKKK

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. . . . . Find your Keyword hereMY complete DARUMAPEDIA SEARCH

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.......... JJJ

jagaimo, jaga-imo ... Kartoffel (Danshaku und May Queen) Solanum tuberosum
jajamen ... Jajamen. Nudelgericht aus Morioka.
janjanyaki ... Braten von Lachs auf der heißen Eiesnplatte

jibachiyaki ... gegrillte Larven der Erdwespe
jibuni冶部煮... Jibuni. Wildente mit Gemüse gekocht, aus Kanazawa
jidai ... xzy-Zeit !
jidori ... lokale Hühnerarten
jigoku mushi ... „Dämpfen in der Hölle“. Für Hühner und andere Zutaten aus Oita
jigokumushi gama ...Dampfgarer

jingisukaan nabe, Genghis Khan nabe, ... Dschingis Khan-Grillgericht, Eintopf mit Hammelfleisch
jizaikagi ... Kesselhaken

Joomon jidai ... Jomon-Zeit. ?Jungsteinzeit
... joomon 縄文 Schnurmuster; Strohschnurmuster #Schnurabdruckdekor

jooyanabe ... „Eintopf für jeden Abend“ "hodgepodge for each evening"
joshinko ... Mehl aus Uruchi-Reis 上新粉

junmaishu ... Reiner Reiswein, ohne Zusatz von Alkohol oder Zucker
junmaisu ... Reiner Reisessig, pure rice vinegar
jure ジュレ ... jelly . from the French: gelee

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..... KAKAKA

kaa カー　... spice from south-east asia. sold raw, dry or frozen.
kabayaki かばやき【蒲焼き】 ... grilled or broiled eel. gebratener Aal
kabocha ... Kürbis. Gartenkürbis. Cucurbita moschata
kabocha taikai ... „Fest der großen Kürbise“ auf Shoodoshima
kabosu ... Kabosu-Zitrusfrucht. Citrus sphaerocarpa.
kabu ... Mairübchen §Rüben, scheint das gleiche wie kabura zu sein.
kabura ... Rübe, Brassica campestris var. rapa
kaburazushi ... Fermentierte Rüben und Gelbschwanz
kaerichirimen, kaeri-chirimen かえりちりめん ... kind of small, dried fish (shirasu boshi)
kaeshi, okaeshi … Gegengeschenk
kagamimochi … „Neujahrs-Mochi“. rundes Mochi. „Spiegel-Mochi“. kazarimochi ... Dekorations-Mochi. Neujahrsdekoration.
kagen jooyu, kagenzu　加減醤油　加減酢 ... tpye of mixes soy sauce / vinegar. can be mixed with ricewine or dashi.

kaibashira かいばしら【貝柱】 ... adductor muscle in a shellfish. Muschelband (der Jakobsmuschel). sold dry or in cans.
kaienupeppe カイエヌペッパ ... cayenne pepper
kaiseki ryoori ... Kleine Mahlzeit vor der Teezeremonie懐石
kaiseki ryoori ... Kaiseki-Cuisine. Festliche Mahlzeit. 会席料理
kaisendonburi, kaisen donburi ... Schale Reis mit gemischten Meeresfrüchten 海鮮どんぶり
kaishiki かいしき　... white paper to place food on. in olden times, sasa leaves were used.
kaisho　会所　... place to come for eating a formal kaiseki meal (example: Golden Pavillion)
kaisoo ... Seegras. 海草 seaweed
kaitoo 解凍　... thaw, defrost. auftauen
kaitooge ... Eier des Kraken海藤花（かいとうげ）
kaiware daikon ... Rettichsprossen (vom weißen Rettich), see kaiwari.
kaiwarena ... Samensprossen
kaiwari 貝割り　... tool to open shells
kaiwarina 貝割り菜 (kaiwarena) ... frisch gesprossenes Gemüse, radish or beans. also kaiware.
kaiyaki … Muscheln in der Schale gegrillt
kajika ... Kaulkopf (Spinnenfisch). Cottus kazika
kajikibashi ... Essstäbchen für Wildfleisch

kaki, magaki ... Fam. Pazifische Felsenaustern (Meresfrüchte). Fam. Crassostrea – gemeine Pazifische Felsenauster : magaki, Crassostrea gigas ist Pacific cupped oyster, pacific giant oyster (Pazifische Riesen-Felsenauster, iwagaki,Crassostrea nippona. Oysters)
kaki, kaki no ki ... Persimone (Früchte), Sharonfrucht. Diospyros kaki. Persimmon, Sharon Fruit (bitter kaki variety prepared for eating)
kakiage, kaki age ... Kakiage. geschnitzeltes Tenpura mit geschnittenen Muscheln, Krabben und Gemüse.
kakigoori ... Raspeleis §Geraspeltes Eis. ?Kratzeis
kaki no dotenabe ... Austern-Dotenabe-Eintopf
kaki no tane ... Arare in der Form von Persimonen-Samen
kakitamajiru かきたまじる / 掻き卵汁 ... soup with beaten egg
kakko ... „Skorpion-Snack“. Konfekt aus China. 餲餬
kakuni 角煮　... das Kakuni, in Würfel geschnittenes x. diced pork.
kakushiaji かくしあじ【隠し味】 ... Geschmacksverfeinerung
kakuterusoosu カクテルソース ... cocktail sauce

kama ... Breitblättriger Rohrkolben. Typha latifolia.
kamaboko ... Fischpastete. (Fischkuchen)
kamameshi ... Reis und Beilagen im gleichen Topf gekocht
kamasu 梭魚 (かます) ... Roter Barrakuda §Edelhecht . Sphyraena pinguis . yamato kamasu : Sphyraena japonica … red barracuda
kaminariika, kaminari ika ... „Donner-Tintenfisch“. mongo-ika für Sushi. Sepia lycidas. kobu-ika

kanagushi 金ぐし　... metal skewer
kanappe カナッペ ... cannape. Kanapee, Cocktailhappen
kanbaikoo 寒梅粉 ... mochigome-Klebreismehl, in der Zeit gemacht, wenn die „Pflaumen im Kalten“ blühen. kanbai
kanbiiru ... Bier in Dosen, Büchsenbier
kanbutsu ... getrocknete Lebensmittel
kancha ... „Tee aus der kalten Jahreszeit“, Tokushima
kaneroni カネロニ　... cannelloni

kani ... Krebs. ?Krabbe. Fam. Brachyura ... siehe Untergruppen mit Eigennamen
kanikama / kanifuumi kamaboko かに風味かまぼこ... Kamaboko aus Krabbenfleisch
kanikurokke ... Krabben-Kroketten
kanimiso ... Paste aus Krabbeneingeweiden
kanitama ... Omlett mit Krabbenfleisch, chinesische Art
kanizoosui ... Angedickte Reissuppe mit Krabbenfleisch. rice porridge

kankidan, danki ... „Freuden-Kräcker“. Neujahrskonfekt.
kankoro ... Mehl aus Süßkartoffeln. Shoodoshima
kankoro soba ... Kankoro-Nudeln.
kanpachi ... Gelbschwanzstachelmakrele §Bastard-Makrele (Ersatz: Meeräsche oder Knurrhahn) Seriola dumerili. greater amberjack
kanpo ... chinesische Medizin
kanpyoo ... getrocknete Kürbisstreifen. von Lagenaria siceraria var. hispida
kanraku ... Käse. 乾酪
kanroni ... in angesüßter Soyasauce gekochtes
kansaba 寒サバ ... „Makrele im Kalten“
kansui ... alkalische Lösung, für die Ramen-Nudelherstellung
kantamago ... im Winter gelegte Hühnereier
kanten ... Agar-Agar. aus Tengusa. Gelidium amansii
kanzoo甘草 ... Süßholz, Lakrize. Glycyrrhiza uralensis und G.glabra
kanzoo萱草 ... Taglilie. Hemerocallis fulva

kaoyaapin カオヤーピン / 烤鴨餅... chinese food, kind of crepe, to wrap pecking duck and others.

kappamaki ... „Gurken-Rolle für einen Wasserkobold“ Sushiart

kappoo 割烹（かっぽう） ... "Geschnittenes und Gekochtes" . Lebensmittel zubereiten. kappyo ryoori Traditionelles Japanisches Essen.

kara-age, karaage ... ohne marinieren Frittiertes, nur in katakuriko oder Mehl gewendet . Tatsuta.age, tatsutaage mariniert in Sojasauce und Mirin, dann nur katakuriko.
karashi ... Japanischer Senf. scharf
karashi mentaiko ... Alaska-Seelachsrogen, scharf
karashina ... Senfkraut. Brassica juncea
karasumi ... getrockneter Rogen der Meeräsche
karayaki ... Meeresfrüchte in der Schale gegrillt
karee ... der Curry (als Gewürz), das Curry (als Gericht)
karee pan ... Curry in Brotteig
karei ... Kliesche. Limanda limanda §Seriola dumerili. dab
karei鰈 ... Flunder. Platichtichthys flesus. flounder
karei, magarei ... §Seezunge (Scholle, Plattfisch). Pleuronectes herzensteini
karifurawaa ... Blumenkohl. Brassica oleracea var. botrytis.
karubi … Koreanische Speise. Rinderrippen in Sauce mariniert für yakiniku. Calbie, galbi in Korean.

kasago笠子... Skorpionsfisch-Art. Sebastiscus marmoratus. false kelpfish. sebastinae sind Stachelköpfe
kasairui かさいるい【花菜類】 ... fruits and vegetables. Früchte und Gemüse
kashi no mi ... Eichel. Von der Eiche Quercus glauca.
kashoo 花椒　... kind of chinese mountain pepper
kashooen 花椒塩 ... salt with Chinese mountain pepper
kashuunatsu カシューナツ / カシューナッツ ... cashew nuts
kasu かす【滓／糟／粕】 ... lees, dregs grounds. Treber, Bodensatz, Rückstand
kasujiru 　粕汁 ... soup with sake lees
kassuree カッスレー ... cassoulet
kasuzuke 粕漬け ... pickled with sake lees
kasutaado ... Vanillepudding, Vanillesauce. custard
kasutera ... Castella. Castilian cake. Biskuitkuchen. Spanischer Kastenkuchen. Kastella.

katakuchi iwashi ... Anchovis. Sardelle. Anchovy. Engraulis japonica
katakuriko かたくりこ【片栗粉】 ..... Hundsveilchen-Stärke . #Stärkemehl (aus Hundsveilchen) Erythronium japonicum
kataniku, kataroosu　肩肉　 ... Fleisch von der Schulter
katei ryoori ... Hausmannskost
katorari カトラー　... cutlery. Besteck
katoruepisu, katoru episu カトルエピス ... quatre epice, quatre espices. mixed spices

katsu ... Kotelette ?Schnitzel ?Schweineschnitzel / auch "fight to win"
katsuretsu　カツレツ ... cutlet. Kotelette
katsudon ... Reis mit Schnitzel
katsukaree, Katsu karē ... Schnitzel mit Currysauce ?Kotelette mit Currysauce

katsuo ... Bonito-Thunfisch. . Echter Bonito ??Bonito / Blaufisch (Thunfischart) . Katsuwonus pelamis. skipjack tuna
katsuobushi ... Katsuobushi.
There are two different things
the hard pieces Katsuobushi ?Katsuobushi-Stücke and
the small light flakes, Katsuobushi-Flocken ? Katsuobushi-Späne 鰹節 (kezurikatsuo ?Bonitospäne ?Bonitoflocken) .
katsuo no tataki ... Bonito-Sushi ?Katsuo-Sushi mit gehackten Frühlingszwiebeln und Knoblauch (scharf angebratener Bonito)

katteeji chiizu カッテージチーズ ... cottage cheese. Hüttenkäse, körniger Schichtkäse

kawaebi, kawa-ebi ... Flußgarnele. Macrobrachium nipponense
kawahagi ... Segelfeilenfisch §Feilenfisch Stephanolepis cirrhifer. thread-sail filefish
kawakani, sawagani ... Flußkrabbe, Flusskrabbe. Geothelphusa dehaani. Japanische Süßwasserkrabbe
kayaki ... weiße Nanbu-Waffeln für die Suppe. nanbu senbei
kayu, o-kayu, okayu ... Reissuppe. Reisgrütze (nicht Reisbrei). shirakayu白粥 . weisse Reissuppe
kazunoko, kazu no ko かずのこ【数の子】 ... herring roe. Heringsrogen. „Unzählbare Kinder“.

.......... KEKEKE

kegani ... Haarkrabbe. Kegani-Krabbe. Haarkrabben (haarige Krabbe). Erimacrus isenbeckii. hairy crab. 大栗蟹 ookurigani, Esskastanienkrabbe
keishin ... Zimtgebäck.
keihan鶏飯（けいはん）... Reis mit Hühnchen
kenboo ... good mother. ryoosai kenboo 良妻賢母 good wife and wise mother
kengyo 献魚 ... Fisch als Opfergabe
kenzakiika, kenzaki ika, kensaki ika ... Schwertspitzen-Kalmar. § Schwertspitzen-Tintenfisch. Loligo edulis
keshoojio ... „Salz-Makeup“ für Grillfische, auf Schwanz und Flossen.

.......... KIKIKI

kibi ... Hirse. Panicum miliaceum.
kibidango, kibi dango … Hirsekloß, Hirseklößchen, Hirsebällchen黍団子 millet dumplings ... mit mochikibi. Mischung aus ca. 60% Mochigome und 40% Hirse
kibimochi ... Mochi aus Hirsemehl.
kibinago黍女子、黍魚子、吉備女子、吉備奈仔... „Blaue Sprotte“. Spratelloides gracilis. Silver-stripe round herring, Slender sprat
kichiji ... Fisch. Sebastolobus macrochir. Art „kasago“.
kihada黄肌、木肌... Gelbflossen-Thunfisch. §Gelbflossen-Thun.. Thunnus albacares. yellowfin tuna
kiji ... Fasan Phasianus colchicus tohkaidi
kijooyu udon ... udon mit Sojasauce生醤油（きじょうゆ）
kikurage ... „Quallen der Bäume“. Holunderschwamm. Auricularia auricula
kikuza きくざ【菊座】 ... "Chrysanthemensitz", japanische Kürbisart. Kikuza Squash. Cucurbita moschata

kimchi ... Kimchi, kimchee, Korean kimchee
kimi ... Eigelb
kimiyaki ... Braten mit einem Eigelb. auch oogonyaki, Gold-Gebratenes.

kin 禽 ... two-legged animals, birds to be eaten
kinako きなこ【黄な粉】 ... soybean flour. Sojabohnenmehl. „Gelbes Mehl“. gedörrtes Sojabohnenmehl
kinkatoo ... „Goldener Blumen-Zucker“, Süßigkeit aus Kanazawa
kinmedai金目鯛... Kinmedai. Centroberyx druzhinini 金目鯛 §Südlicher Kaiserbarsch. §Beryx splendens. - Golden Eye snapper. alfonsino
kinjisoo ... 金時草 … Kinjiso. Blattgemüse aus Kanazawa. Gynura bicolor
kinpira ... Schwarzwurzel gekocht in Sojasauce und Sesamöl
kinoko, ki no ko ... Pilze (allgemeine Bezeichnung)
kinomi, ki no mi ... Nüsse
kintoki mame ... Kintoki-Bohnen. Phaseolus vulgaris. large adzuki beans
kinton ... Kinton-Brei. Aus Süßkartoffeln oder Esskastanien oder Bohnen.
kinugoshidoofu ... Seiden-Tofu #Seidentofu. Durch ein Seidensieb passierter Tofu
kinusaya ... Zuckererbse, Zuckererbsenschote. Fam. Leguminosae

kirimugi ... „geschnittener Weizen“, Name für Nudeln in der Kamakurazeit

kiritanpo ... Gerösteter Reis am Stab . das Kiritampo, ?gegrillter Kiritanpo-Reis, Reisrolle (?Kiritanpo $Fischrolle)

kiru 切る ... cutting food. xxxkiri, xxxgiri ... see extra entry.
kisago ... Strandschnecke. Umbonium costatum
kisaminegi ... fein geschnittener Lauch
kinshi tamago ... „Goldfaden-Ei“. Dünnes Omelett, in feine Streifen geschnitten
kishimen ... Bandnudeln aus Nagoya. Weizennudeln
kisu ... Japanischer Sillago. §Sillago (Sillago japonica §Sillaginidae, Weißlinge) . japanese whiting
kitamaebune ... Schiff der nördlichen Handelsrute
kitsune ... Fuchs. Inari ist die Fuchsgottheit.
kitsune udon, kitsune soba ... mit Abura-Age, der Lieblingsspeise des Fuchses: Udon-Nudelsuppe mit einem Fuchs“ „Buchweizen-Nudelsuppe mit einem Fuchs“

.......... KOKOKO

kobumaki, konbumaki ... Kombu-Rollen
kochi, magochi鯒 ... Indischer Plattkopf §Plattkopf (Fisch) Platycephalus indicus $Platycephalus sp. Bartail flathat
kochi ... Entenschnabel-Plattkopf. Bembrops anatirostris. duckbill flathat
kochi … Indischer Plattkopf, Platycephalus indicus, bartail flathat
kogomi ... Straußenfarn. Matteuccia struthiopteris. oistrich fern
kohada/ shinko ... Gefleckter Pazifikhering §Alse/Maifisch. Konosirus punctatus. dotted gizzard shad
Kojiki ... älteste Geschichtschronik, 8. Jhd.
kokemomo ... Preiselbeere
kokemushi 苔蒸し… moss simmering
kokuminshoku 国民食 ... national dish
kokumotsu ... Getreide
kokusan 国産 ... domesitcally produced food, Japanese food source
komatsuna ..... Senfspinat #Das Komatsuna (Brassica rapa var. perviridis) spinach mustard
kome ... Reis auf dem Feld. Oryza sativa var. japonica, short-grain rice
komesu, yonezu … Reisessig
komochi ... „mit Kindern“ weibliche Fische
komodoofu, komo toofu コモドウフ tofu wrapped in a straw coever
komugi ... Weizen. Triticum aestivum. komugiko ... wheat flour

konbini コンビニ ... Konbini. ?Kombini / convenience store, Selbstbedienungsladen. Conbini

konbu ... Kombu (DAS Kombu). ?Kombu-Seetang ?Konbu. ?Riementang. ?Braunalge.. Laminaria japonica. Laminaria saccharina. Royal or Sweet Kombu. Sea spaghetti (Himanthalia elongata).
konbumaki ... Kombu-Rollen ?Konbu-Rollen

kondate 献立 ... menu, Menü. Zusammenstellung der Speisen für eine Mahlzeit
konebachi ... Knetschale. Für Soba und Udon

konnyakuimo, konnyaku imo ... Konjak. Konjakknolle ?Konnyaku-Knolle. #Konjakwurzel . Amorphophallus konjac. Wunderwurzel Glucomannan. auch Teufelszunge oder Tränenbaum
konnyaku ... Konjak. #?Konnyaku #Konjac – ito-konnyaku ... Faden-Konjak #Faden-Konnyaku. gelatineartige Masse aus Aronstabknollen. Amorphophallus konjac. nama-imo konnyaku, roher Konjak (direkt aus Knollen zubereitet)
konnyaku ko .. 蒟蒻粉.. Konjakmehl. #Konjacmehl. Konjak-Extrakt. Ein Verdickungsmittel
... ita-konnyaku ... Konjak im Block
... shirataki ... Konjak-Glasnudeln
... konnyakudama ... Konjak-Knolle

konomiyaki ... siehe Okonomiyaki
konowata ... gesalzene Eingeweide der Seegurke
konpeitoo ... sugar candy. Konfekt. 金平糖; 金米糖. vom portugiesischen confeito. also aruheitoo 有平糖
konsome karyuu ... Brühe-Granulat §granulierte Brühe
konton ... Teigtaschen mit Fleischbällchen und Gemüse

koogen yasai ... Gemüse der Hochebenen
kooika, koo ika ... Tintenfisch. Sepia esculenta甲烏賊
kooji ... Hefe. Kooji-Pilzkultur. Reis-Kooji, kome kooji, Aspergillus oryzae 米麹. - mugi-kooji Weizen-Kooji. mamekooji, Bohnen-Kooji-Pilzkultur (Aspergillus hatcho)
koon コーン... Mais / Babymaiskolben. (tomorokoshi, corn)

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koonfureeku ... Cornflakes

Autumn sunrise---
the smell of
cornflakes

Fred Masarani
Autumn 2012

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

koo no mono 香の物 ... pickles
Koorai ninjin 高麗人参... Koreanischer Ginseng. Panax ginseng
koppepan ... süßes Hefebrötchen
korokke ... Krokette
koshiabura, koshi-abura ... „Koshi-Abura-Sprossen“. Acanthopanax sciadophylloides (Fam. der Aralien)
kowa, okowa, kowameshi ... Mochi-Klebreis mit roten Bohnen
kowaii, kowameshi 強飯 ... hard boiled rice from uruchimai
Kooyadoofu ... Koya-Tofu. getrockneter Tofu vom Bergkloster Koyasan. (166)

.......... KUKUKU

kuchi ... anderer Name für „ishimochi“ ... Adlerfisch. Argyrosomus argentatus.
kuchikiri, kuchi kiri 口切り ... opening the lid of a new tea container
kuchinashi ... Gardenie. Gardenia jasminoides
kuchioto, kuchi oto　口音　... noises of the mouth when eating
kudamono … Frucht, Obst.
kuitsumi … “Essen gemeinsam herauspicken” zum Neujahrsfest
kujira ... Walfisch
kujira nabe ... Walfleisch-Eintopf
kukkii ... Keks, Gebäck, Plätzchen
kuko no mi ... Frucht vom chinesischen Bocksdorn, Lycium chinense. chinese wolfberry

kuma ... Bär. Fam. Ursidae
kuma nabe, kumanabe ... Bären-Eintopf
kumogani ... „Spinnenkrabbe“. ?Schneekrabbe? Chionoecetes opilio
kuppa ... Koreanische Reissuppe

kuri ... Esskastanie. Castanea crenata.
kuriaji kabocha ... Hokkaidokürbis. Cucurbita maxima convar. akai kabocha roter Hokkaidokürbis aus Kaga (als Ersatz für Nanking-Kürbis)
kurigani ... „Eßkastanien-Krabbe“. Telmessus cheiragonus　
kurigohan ... Reis mit Esskastanien
kurikinton 栗金団 ... Mus aus Esskastanien ?Püree aus Esskastanien
kurimeshi ... Reis mit Esskastanien
kuri shiroppu 栗シロップ ... Kastaniensirup
kuritaruto ... Törtchen mit Esskastanienpaste

kuroawabi ... Schwarze Abalone. Haliotis discus
kurodai ... dunkle Meerbrasse. Acanthopagrus schlegeli
kurogoma ... schwarzer Sesam. Sesamum indicum nigrum
kurokawa ... Schwarzer Kürbis . kind of pumpkin

kuromaguro, kuro maguro ... nördlicher Blauflossen-Thunfisch. §nördlicher Blauflossen-Thun („Schwarzer Thunfisch“). Thunnus thynnus. northern bluefin tuna (§Thunnus orientalis)

kuromame ... schwarze Sojabohnen. Fam. Glycine max
kuromamecha ... Tee aus schwarzen Bohnen, Tottori
kuromejio … Salz vermischt mit Kurome-Seetang
kuromugi ... „schwarzer Weizen“, Name für Buchweizennudeln inder Heian-Zeit

Kuroshio 黒潮 ... Kuroshio-Strömung ?Kuroshio-Strom. Nordäquatorialstrom. lit. Strömung

kurosu ... “Schwarzer Reisssig” aus braunem Reis.
kuroyaki 黒焼き ... black grilled, dark baked (refers to animal meat in the Edo period)
kurozatoo ... brauner Zucker, Rohrzucker
kurozukuri … „schwarze Zubereitung“, in eigener Tinte und mit Salz gewürzter Tintenfisch

kuruma ebi, kuruma-ebi ... Geißelgarnele. Penaeus japonicus
kurumi ... Walnuss
kurimi-miso ... Walnuss-Miso ?Walnussmiso ?Walnusspaste

kusaya … “Stinker”

kushi ... Spieß. skewer
kushi-age ... auf Spießen in heißem Fett ausgebackene Speisen
kushi-dango, kushidango ... Klößchen am Spieß. see DANGO #Reisbällchen
kushigaki ... auf Spießen getrocknete Persimonen
kushikatsu ... frittiertes Schweinefleisch am Spieß
kushiyaki ... am Spieß gebratenes, meist gegrillt

kuwai ... Pfeilkraut, #Blattgemüse. Sagittaria trifolia. arrowhead bulb

kuzu くず【葛】 ... kudzu [Japanese arrowroot]. Pfeilwurzel, Knabenkraut, DAS Kuzu. Pueraria thunbergiana, P. lobata. ( マランタ Maranta rundinacea seems to be a different plant in the tropics)
kuzuko 葛粉（くずこ ) kudzu starch, made from the root. Pfeilwurzel-Stärke. #Kuzu-Stärke # Pfeilwurzelmehl, Knabenkrautmehl
kuzuan 葛餡 ... An-Masse auf Pfeilwurzel-Basis
kuzukake 葛掛け ... Gericht mit Pfeilwurzel-Sauce
kuzukiri 葛切り ... Nudeln aus Pfeilwurzel-Stärke
kuzumochi 葛餅 ... Küchlein aus Pfeilwurzel-Stärke
kuzuzakura 葛桜 ... mit rotem Bohnenmus gefülltes, mit einem Kirschblatt bedecktes Manju).
kuzuyu 葛湯 ... Pfeilwurzelmehlsuppe
kuzu ukon, kuzuukon クズウコン (葛鬱金) Pfeilwurz. Maranta arundinacea.

kyabetsu ... Kohl, Weißkohl. Fam. Brassica oleracea var. capitata … me-kyabetsu芽キャベツ, Rosenkohl, Brassia oleracea var. gemmifera. aka-kyabetsu … Rotkohl
..... とんがりキャベツ Spitzkohl, Pointed Cabbage

kyaraben … “Bentoo mit Characterfiguren”
kyooyasai … Gemüse aus Kyoto. Kyoto-vegetables. kyoosai, kyosai
kyuuri ... Gurke. Cucumis sativus. The Japanese cucumber is about 18 – 20 cm long, 2 mm in diameter and weighs about 180 – 200 grams. It is much smaller than a german Salatgurke. Landgurke.
kyuushoku ... Schulessen.Schulspeisung. school lunch

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4/18/2008

Restaurants Menu

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Restaurants

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

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Explanation

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

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

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

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

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

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

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Specialty Restaurants

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

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

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

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

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

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

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ryootei　料亭　first-class Japanese restaurant

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

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

source : www.okami-kumiko.com

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

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

The most popular restaurants of this kind are

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

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

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

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

Fast Food Gourmet ... the Japanese Version

Hanbaiki 販売機 vending maschines for food

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

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

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

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

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

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

Izakaya in Edo 江戸の居酒屋

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

. Food vendors in Edo .

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

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

Izakaya ... die japanische Kneipe

CHOOCHIN, lanterns and restaurants 提灯とだるま

WKD : Izakaya - The Japanese Pub Cookbook
Mark Robinson

Izakaya More of my own PHOTOS !

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

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

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

Yakitoriya 焼き鳥屋
Specialize in chicken dishes.

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

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

. Hatago 旅籠, 旅篭 Lodging in the Edo period 　

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

. Edo Yatai 江戸屋台 Food stalls in Edo .

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

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

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

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

YATAI in FUKUOKA

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

. Welcome to Edo　江戸 ! .

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

WASHOKU : Roadside stations (michi no eki 道の駅)

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

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

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Kissaten, cofee shops

Fruits Parlor for sweets and ice creams

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

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

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

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

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

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

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

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

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

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

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

. Matsuo Basho .
Tr. Makoto Ueda

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

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

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

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

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

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

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Click on the photo to check some more menus.

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

. . . CLICK here for Photos !

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

More of my photos

Handwritten menu

Display of Bento for sale

Food display outside of a restaurant

Menu with noodle soups

- quote -

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

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

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

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

Rererence Sho Chiku Bai

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

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

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Worldwide use

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Things found on the way

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HAIKU

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

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

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

. Masaoka Shiki　正岡子規 .

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

source :　cgi-bin/HAIKUreikuDB

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Related words

***** Michelin and Tokyo Restaurants
Sternenköche

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

***** WASHOKU : General Information

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

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

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WASHOKU - Japanese Food Culture and Cuisine

5/20/2008

Tokushima

8/15/2008

Onigiri

4/05/2008

Edo Shokubunka

5/23/2009

GLOSSARY JJJ - KKKK

4/18/2008

Restaurants Menu

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