[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Use my search function for this blog
. . . SEARCH THIS BLOG ONLY
or
. . . . . Find your Keyword hereMY complete DARUMAPEDIA SEARCH
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
.......... 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
................................................ KKKK
..... 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)
.............................................................................
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
BACK
Top of this Glossary
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
5/23/2009
4/18/2008
Restaurants Menu
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Restaurants
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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)
.................................................................................
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
.................................................................................
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).
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 ! .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kissaten, cofee shops
Fruits Parlor for sweets and ice creams
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 -
.......................................................................
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 !
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
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 .
.......................................................................
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
*****************************
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!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Restaurants
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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)
.................................................................................
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
.................................................................................
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).
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 ! .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kissaten, cofee shops
Fruits Parlor for sweets and ice creams
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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 -
(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 -
.......................................................................
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 !
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
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 .
.......................................................................
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
*****************************
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!
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
5/01/2008
Akita
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Akita Prefecture
Akita Prefecture (秋田県, Akita-ken) is a prefecture of Japan located in the Tōhoku Region of northern Honshū, the main island of Japan. The capital is the city of Akita.
Separated from the principal Japanese centres of commerce, politics, and population by several hundred kilometres and the Ōu and Dewa mountain ranges to the east, Akita remained largely isolated from Japanese society until after the year 600. Akita was a region of hunter-gatherers and principally nomadic tribes.
Like much of the Tōhoku Region, Akita's economy remains dominated by traditional industries, such as agriculture, fishing, and forestry.
© More in the WIKIPEDIA !
. WASHOKU
The town of Uga and sketches of pretty girls advertisements
秋田県羽後町, Aoi Nishimata 西又葵
Akita Komachi あきたこまち (the belle of Akita) Rice Brand
. The Kanto Matsuri 竿燈 "pole lantern festival"
beginning of August
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Regional Dishes from Akita 秋田の郷土料理
. . . CLICK here for Photos !
akebi no karakkozuke アケビの殻っこづけ akebia skin stuffed with meat and vegetables
akebi no nikuzume
CLICK here for photos
also eaten in Yamagata
akebi no tenpura from the skin of the plant.
asazuke あさづけ vinegared rice, a summer dish
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
damakko nabe だまっこ鍋
In Akita one of their most famous nabe is Damakko Nabe (だまっこ鍋).
The little balls in the pot are actually made from rice, they’re supposed to look like snowballs to give it a winter theme. The broth for the hot pot is made from soy sauce, chicken stock, and Japanese burdock and then a variety of vegetables and chicken are added. Damakko nabe is considered to be Akita’s soul food. Warm up around a Japanese hot pot in Akita.
- source : facebook -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hatahata ハタハタ
hatahata sushi ハタハタ寿し hatahata fish sushi
hatahata, Sandfisch, Arctoscopus japonicus
Its season is winter.
It is essential for the people to survive in the winter months.
Beliebt als Sushi oder mit Salz gegrillt (shioyaki) in Akita.
Er hat keine Schuppen und wenig kleine Gräten und die Wirbelsäule lässt sich leicht vom Fleisch ablösen. Wenn man den gegrillten Fisch fest am Schwanzende anfasst, lässt sich die Wirbelsäule einfach vom Kopfende her herausziehen.
Der weibliche Hatahata trägt die Eier, die als „Eiersack“-Snack beliebt sind (burikko ぶりっこ). The egg sack can be the size of a man's fist.
buriko ブリコ
. . . CLICK here for burikko Photos !
quote
Hata-hata is really sticky and strange-looking fish because it doesn’t have any scales. What the most famous about Hata-hata is its egg, Buriko. It is really big about to explode, and the taste is chewy and jelly like. It is cooked as Shotsuru nabe, Hata-hata pot, Hata-hata sushi, and broiled fish. Many old Akita people love it because of its history.
According to my parents, people in my grandparents and my parents generation ate Hata-hata almost every day in winter instead of sweets since fishermen had a big catch of Hata-hata, and it was really cheep like 500 yen per one box which contained about 50 Hata-hata. However, the number of Hata-hata decreased because of too mach catch, and Hata-hata costs 500 yen for 3 at present. Therefore, old Akita people miss Hata-hata in their memory, and want to eat it even if it costs high.
鰰、 魚雷
In Japanese, Hata-hata is expressed in Kanji as Fish plus God, or Fish plus Thunder. Since Hata-hata gather close to beach when it thunders, people might think Hata-hata is God of fish.
source : discover-jp.blogspot.com : kayanon
. . . CLICK here for Photos !
hatahata ハタハタ is the name of the fish, but its roe is called "roe from buri" (buriko). During the Edo period, the lord of Satake (former name for Akita) forbid to eat the roe of hatahata. So the fishermen caught it nevertheless and called it "roe from buri" (buriko).
Another story tells of the lord of Mito, Satake Yoshinobu 佐竹義宣, who was transferred to live in Akita. Since yellowtail (buri) was not served for the New Year food, he called the other roe BURIKO and enjoyed it as such as a nostalgic food.
buriko are the round sacks of eggs that float in the sea. The roe taken from the fish after cutting it up is much softer.
buriko is seldom eaten raw, because the egg membrane is very hard. It is put in vinegar and soysauce and sometimes fried just a little.
The semem sacks of the male are called shirako 白子.
It is a deep-sea fish that comes to shallow wates along some areas, where rivers flow into the sea and there is plenty of kelp to shelter the young fish. The buriko is said to be in various colors, according to what the fish eat most.
Grilled hatahata was one of the fish arranged on a tray as offering for the Namahage Demons during the New Year celebrations of the Oga peninsula.
Namahage Demons
Daruma Museum
The fish was caught in such numbers, that it was fermented in large barrels into a salty liquid called "shotsuru" or "shottsuru しょっつる【塩汁】
". This process laste for three years, until the fish was almost completely discomposed. This shotsuru liquid is used to flavor many dishes in Akita, best known is a hodgepodge with hatahata and this sauce, shotsuru nabe しょっつるなべ【塩汁鍋】 (kigo for winter).
. . . CLICK here for shottsuru Photos !
This is a kind of fish sauce, gyoshoo 魚醤(ぎょしょう).
shottsuru was also used to make a special sushi of cooked rice and pieces of hatahata.
This kind of sushi is very ancient, called "cooked rice sushi" (izushi, iizushi いずし）。
Izushi 飯寿司, Summer Food
hatahata sushi ハタハタ寿
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hikiwari nattoo ひきわり納豆 fermented soy beans, hacked small
eaten with sugar
. . . CLICK here for Photos !
Hinaidori 比内鶏（ひないどり）/ Hinai jidori 比内地鶏 Chicken from Hinai, Odate. Kiritanpo with these chicken
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
iburi gakko, iburigakko いぶりがっこ smoked pickles with radish
smoked radish pickles
from Yokote town
. . . CLICK here for Photos !
imo no ko jiru, imonokojiru いもの子汁 with satoimo yam
Inaniwa udon 稲庭うどん noodles from Inaniwa town. With a long tradition.
. . . CLICK here for Photos !
Reference
.......................................................................
ishiyaki ryoori 石焼料理 prepared with hot stones
from the Hunters of Oga Peninsula to keep warm. Stones from Oga are especially strong when thrown in water. Nowadays it is prepared in barrels of cedar wood
Ishiyaki – Kochen mit heißen Steinen
Es zischt und brodelt – plötzlich steigt Dampf auf. Geschickt lässt der Koch einen heißen Stein in den kleinen hölzernen Bottich gleiten. Im Nu wird alles gegart!
Beim nur in dieser Gegend typischen Ishiyaki werden Steine im Feuer erhitzt und dann in die Suppe gelegt, um sie zu erwärmen. Diese Zubereitungsart entdeckten die Fischer entlang der Halbinsel Oga, die oft den ganzen Tag auf dem Meer unterwegs waren. Mittags kam ein hölzerner Bottich mit frischen Fischen und Meeresfrüchten auf die Planken, die Würze brachte das salzige Meerwasser.
Auch am Strand wurde oft auf diese Art gekocht. Wenn sich dort kein Holzbottich fand, wurden die Fische einfach mit Wasser in eine Felsvertiefung gelegt und die Vulkansteine dazugegeben, die auf einem Feuer erhitzt worden waren. Das lokale Vulkangestein Ignimbrit oder Schmelztuff erwies sich in Japan als besonders geeignet, da dieses Gestein enorm temperaturfest ist.
Heute ist die Brühe meistens eine gesalzene Suppe, es wird aber auch Miso-Paste verwendet. Die Würze der Brühe basiert in jedem Restaurant traditionell auf einem Familiengeheimnis. Im großen Bottich aus Zedernholz werden die tagesfrischen Fische und das Gemüse der Saison in mundgerechten Bissen in der Brühe angerichtet. Anschließend wird der Bottich auf den Tisch gestellt und die Zutaten werden mit heißen Steinen gekocht. Jeder kann sich nach Belieben aus dem Bottich bedienen. Dazu werden Reis und kleine Teller mit eingelegtem Gemüse und Häppchen gereicht.
.......................................................................
junsai nabe じゅんさい鍋 junsai vegetable hodgepodge
kasube no karagya ni かすべのからぎゃ煮
. . . CLICK here for Photos !
kasupei is dried manta fish. Boiled with soy sauce it is a dish for a celebration in the Akita region.
There is also a kasube matsuri festival
keiran けいらん
kiritanpo nabe きりたんぽ鍋 hodgepodge with kiritanpo
kiritanpo is also a speciality of Aomori.
koi no amani 鯉の甘煮
kujira くじらかやき whale meat soup
kujirajiru くじら汁
salted whale meat in miso soup
matsukawa mochi 松皮餅
orandayaki, oranda yaki オランダ焼き "Holland waffles"
a kind of Imagawa yaki waffle, but filled with ham and mayonaise.
The dough is sweetened with honey.
.......................................................................
shottsuru, shotsuru nabe しょっつる鍋
sauce from salted, fermented hatahata fish, when this fish was caught in large quantities.
. . . . . dadami nabe だだみ鍋
- quote
Shottsuru （しょっつる） is a type of fish sauce from Akita Prefecture, which is one of the 3 major fish sauces of Japan along with Ishiru from Ishikawa Prefecture and Ikanago-shoyu from Kagawa Prefecture.
Akita’s fish sauce is distinctive in its ingredients. It is made from Hatahata (sandfish) caught off the coast of Oga Peninsula.
Shottsuru (塩汁、塩魚汁) (lit. salt fish broth)
can be dated back to the early Edo period, and was traditionally made solely with the fish and salt. Now it has been produced in modern technique with additional ingredients, but there is a brewery who still produces it in the traditional method
Hatahata is a sandfish. Akita Prefecture has the largest catch of Sandfish in Japan. The fish has been an important protein sauce for Akita people in the old days, which was even sung in a famous folksong (“Akita-Ondo”). Today even designated as the prefectural fish!
How does Shottsuru taste like?
Despite how fishy it may sound, it is surprisingly mild and rich in flavor. Shottsuru is the main ingredient in Akita’s signature winter dish, Shottsuru-nabe, a hot pot with Hatahata and tofu and other ingredients. Also, in recent years, contemporary chefs are adopting some innovative ideas and recipes: the most popular style is the Italian style as in the picture !
- source : ohtazawako.blogspot.jp
.......................................................................
tamago mochi だまこもち
tamakko nabe だまっこ鍋
.......................................................................
Yokote yakisoba 横手やきそば fried noodles from Yokote
Thick wheat noodles with a fried egg on top, and fukujinzuke pickles.
It was served to children after WWII as a snack in the afternoon.
In 2009 the fourth B-1 Grand Prix was held in Yokote City in Akita Prefecture
A total of 26 dishes competed in the 2009 contest. The winner was a dish called Yokote yakisoba (fried noodles) from the host city itself. Yakisoba is eaten throughout Japan, but the Yokote variety is different in that it features noodles that are straight, thick, and boiled (rather than steamed), has cabbage and ground pork as its main other ingredients, is topped with a fried egg, and comes with sweet, crunchy pickles called fukujin-zuke on the side. The sauce used to flavor the noodles is a combination of Worcestershire sauce with a fish or other broth. Many established restaurants in Yokote have their own secret sauce recipes that have been handed down from generation to generation.
Yokote yakisoba was first produced in 1953, the creation of a local restaurant that specialized in okonomiyaki (thick, savory cabbage pancakes). Though originally designed to be a children's snack, the noodles caught on and soon came to be served as a regular main dish. Four restaurants were chosen as the Yokote yakisoba champions for 2009 in a competition in which the judges considered such criteria as how the noodles were fried and the balance between the noodles and sauce. Two of the four, Kuidoraku Yokote Ekimae Shiten and Idehaya, are conveniently located near Yokote Station.
- source : web-japan.org/trends
.......................................................................
yoochuu chokoreeto 幼虫チョコレート chocolate in the form of insect larvae
mostly like little beetle larvae from kabutomushi カブトムシの幼虫
They are covered with white sugar and the face is dark.
. . . CLICK here for Photos !
from Yokote town
More
Akita 郷土料理 レシピー
*****************************
Things found on the way
Dämonen von der Halbinsel Oga
»Whoooooohoho! War einer nicht brav? Weint etwa jemand? Hat die Schwiegertochter auch alle ihre Aufgaben im Haushalt ordentlich erledigt? Whoooooohoho!«
Mit großen hölzernen Messern und Wassereimern erscheinen gespenstisch aussehende Dämonenpaare am Neujahrstag, brüllend und wild umherspringend toben sie von Haus zu Haus. Manchmal dringen sie bis in die Wohnküche vor und erschrecken die Kinder.
Die Namahage-Dämonen sind mit riesigen Holzmasken und langen Strohmänteln kostümiert und kommen jedes Jahr zu Neujahr in die Häuser. Der Mann trägt eine rote, die Frau eine blaue Maske. Der Ursprung des Wortes Namahage erklärt auch gleich den Grund für das Erscheinen der Dämonen. Namahage stammt von namomi o hagu und bedeutet »kleine Brandwunden abkratzen«. Dabei handelt es sich um kleine Brandverletzungen an Händen und Beinen, die man sich schnell an der offenen Feuerstelle in der Küche zuziehen kann. Wer viele Brandstellen hat, zeigt damit, dass er im Winter faul am Herd gelegen hat. Die Namahage-Dämonen kommen mit ihren riesigen Messern ins Haus, um die faulen Kinder und Schwiegertöchter zu strafen, indem sie ihnen »die Brandstellen abkratzen«. Zur Besänftigung erhalten die Dämonen vom Hausherrn Reiswein und Mochi-Reiskuchen. Als Boten der Götter segnen die Namahage sowohl den Haushalt als auch alle Bewohner und versprechen Gesundheit, eine gute Ernte sowie gute Fischfangerträge im neuen Jahr.
Die Halbinsel Oga reicht wie eine spitze Zunge ins wilde Japanische Meer. Bezeichnenderweise heißt der höchste Berg in dieser Region »Berg des kalten Windes« (Kanpūsan). Neben dem Leuchtturm, der hoch oben auf diesem Berg in die Luft ragt, kann man mit Maiskorn-Softeis die Aussicht auf die Vulkanseen und das Gebiet Hachirōgata genießen. Hachirōgata war ursprünglich einer der größten Seen Japans, bevor er 1964 trockengelegt und in Ackerflächen umgewandelt wurde. Das Gelände liegt vier Meter unter dem Meeresspiegel und ist damit der tiefste Punkt Japans.
Am Ende der Halbinsel, dem Kap Nyūdō, befinden sich neben einem großen Parkplatz einige Souvenirläden. In den Hinterzimmern hocken die Namahage und trinken Tee. Sie warten nur darauf, dass der nächste Touristenbus eintrudelt. Dann laufen sie brüllend los und erfüllen vor den Läden ihre Pflicht als groteske, monströse Fotomodelle.
*****************************
HAIKU
*****************************
Related words
***** WASHOKU : Regional Japanese Dishes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Akita Prefecture
Akita Prefecture (秋田県, Akita-ken) is a prefecture of Japan located in the Tōhoku Region of northern Honshū, the main island of Japan. The capital is the city of Akita.Separated from the principal Japanese centres of commerce, politics, and population by several hundred kilometres and the Ōu and Dewa mountain ranges to the east, Akita remained largely isolated from Japanese society until after the year 600. Akita was a region of hunter-gatherers and principally nomadic tribes.
Like much of the Tōhoku Region, Akita's economy remains dominated by traditional industries, such as agriculture, fishing, and forestry.
© More in the WIKIPEDIA !
. WASHOKU
The town of Uga and sketches of pretty girls advertisements
秋田県羽後町, Aoi Nishimata 西又葵
Akita Komachi あきたこまち (the belle of Akita) Rice Brand
. The Kanto Matsuri 竿燈 "pole lantern festival"
beginning of August
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Regional Dishes from Akita 秋田の郷土料理
. . . CLICK here for Photos !
akebi no karakkozuke アケビの殻っこづけ akebia skin stuffed with meat and vegetables
akebi no nikuzume
CLICK here for photos
also eaten in Yamagata
akebi no tenpura from the skin of the plant.
asazuke あさづけ vinegared rice, a summer dish
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
damakko nabe だまっこ鍋
In Akita one of their most famous nabe is Damakko Nabe (だまっこ鍋).
The little balls in the pot are actually made from rice, they’re supposed to look like snowballs to give it a winter theme. The broth for the hot pot is made from soy sauce, chicken stock, and Japanese burdock and then a variety of vegetables and chicken are added. Damakko nabe is considered to be Akita’s soul food. Warm up around a Japanese hot pot in Akita.
- source : facebook -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hatahata ハタハタ
hatahata sushi ハタハタ寿し hatahata fish sushi
hatahata, Sandfisch, Arctoscopus japonicus
Its season is winter.
It is essential for the people to survive in the winter months.
Beliebt als Sushi oder mit Salz gegrillt (shioyaki) in Akita.
Er hat keine Schuppen und wenig kleine Gräten und die Wirbelsäule lässt sich leicht vom Fleisch ablösen. Wenn man den gegrillten Fisch fest am Schwanzende anfasst, lässt sich die Wirbelsäule einfach vom Kopfende her herausziehen.
Der weibliche Hatahata trägt die Eier, die als „Eiersack“-Snack beliebt sind (burikko ぶりっこ). The egg sack can be the size of a man's fist.
buriko ブリコ
. . . CLICK here for burikko Photos !
quote
Hata-hata is really sticky and strange-looking fish because it doesn’t have any scales. What the most famous about Hata-hata is its egg, Buriko. It is really big about to explode, and the taste is chewy and jelly like. It is cooked as Shotsuru nabe, Hata-hata pot, Hata-hata sushi, and broiled fish. Many old Akita people love it because of its history.
According to my parents, people in my grandparents and my parents generation ate Hata-hata almost every day in winter instead of sweets since fishermen had a big catch of Hata-hata, and it was really cheep like 500 yen per one box which contained about 50 Hata-hata. However, the number of Hata-hata decreased because of too mach catch, and Hata-hata costs 500 yen for 3 at present. Therefore, old Akita people miss Hata-hata in their memory, and want to eat it even if it costs high.
鰰、 魚雷
In Japanese, Hata-hata is expressed in Kanji as Fish plus God, or Fish plus Thunder. Since Hata-hata gather close to beach when it thunders, people might think Hata-hata is God of fish.
source : discover-jp.blogspot.com : kayanon
. . . CLICK here for Photos !
hatahata ハタハタ is the name of the fish, but its roe is called "roe from buri" (buriko). During the Edo period, the lord of Satake (former name for Akita) forbid to eat the roe of hatahata. So the fishermen caught it nevertheless and called it "roe from buri" (buriko).
Another story tells of the lord of Mito, Satake Yoshinobu 佐竹義宣, who was transferred to live in Akita. Since yellowtail (buri) was not served for the New Year food, he called the other roe BURIKO and enjoyed it as such as a nostalgic food.
buriko are the round sacks of eggs that float in the sea. The roe taken from the fish after cutting it up is much softer.
buriko is seldom eaten raw, because the egg membrane is very hard. It is put in vinegar and soysauce and sometimes fried just a little.
The semem sacks of the male are called shirako 白子.
It is a deep-sea fish that comes to shallow wates along some areas, where rivers flow into the sea and there is plenty of kelp to shelter the young fish. The buriko is said to be in various colors, according to what the fish eat most.
Grilled hatahata was one of the fish arranged on a tray as offering for the Namahage Demons during the New Year celebrations of the Oga peninsula.
Namahage Demons
Daruma Museum
The fish was caught in such numbers, that it was fermented in large barrels into a salty liquid called "shotsuru" or "shottsuru しょっつる【塩汁】
". This process laste for three years, until the fish was almost completely discomposed. This shotsuru liquid is used to flavor many dishes in Akita, best known is a hodgepodge with hatahata and this sauce, shotsuru nabe しょっつるなべ【塩汁鍋】 (kigo for winter).
. . . CLICK here for shottsuru Photos !
This is a kind of fish sauce, gyoshoo 魚醤(ぎょしょう).
shottsuru was also used to make a special sushi of cooked rice and pieces of hatahata.
This kind of sushi is very ancient, called "cooked rice sushi" (izushi, iizushi いずし）。
Izushi 飯寿司, Summer Food
hatahata sushi ハタハタ寿
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hikiwari nattoo ひきわり納豆 fermented soy beans, hacked small
eaten with sugar
. . . CLICK here for Photos !
Hinaidori 比内鶏（ひないどり）/ Hinai jidori 比内地鶏 Chicken from Hinai, Odate. Kiritanpo with these chicken
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
iburi gakko, iburigakko いぶりがっこ smoked pickles with radish
smoked radish pickles
from Yokote town
. . . CLICK here for Photos !
imo no ko jiru, imonokojiru いもの子汁 with satoimo yam
Inaniwa udon 稲庭うどん noodles from Inaniwa town. With a long tradition.
. . . CLICK here for Photos !
Reference
.......................................................................
ishiyaki ryoori 石焼料理 prepared with hot stones
from the Hunters of Oga Peninsula to keep warm. Stones from Oga are especially strong when thrown in water. Nowadays it is prepared in barrels of cedar wood
Ishiyaki – Kochen mit heißen Steinen
Es zischt und brodelt – plötzlich steigt Dampf auf. Geschickt lässt der Koch einen heißen Stein in den kleinen hölzernen Bottich gleiten. Im Nu wird alles gegart!
Beim nur in dieser Gegend typischen Ishiyaki werden Steine im Feuer erhitzt und dann in die Suppe gelegt, um sie zu erwärmen. Diese Zubereitungsart entdeckten die Fischer entlang der Halbinsel Oga, die oft den ganzen Tag auf dem Meer unterwegs waren. Mittags kam ein hölzerner Bottich mit frischen Fischen und Meeresfrüchten auf die Planken, die Würze brachte das salzige Meerwasser.
Auch am Strand wurde oft auf diese Art gekocht. Wenn sich dort kein Holzbottich fand, wurden die Fische einfach mit Wasser in eine Felsvertiefung gelegt und die Vulkansteine dazugegeben, die auf einem Feuer erhitzt worden waren. Das lokale Vulkangestein Ignimbrit oder Schmelztuff erwies sich in Japan als besonders geeignet, da dieses Gestein enorm temperaturfest ist.
Heute ist die Brühe meistens eine gesalzene Suppe, es wird aber auch Miso-Paste verwendet. Die Würze der Brühe basiert in jedem Restaurant traditionell auf einem Familiengeheimnis. Im großen Bottich aus Zedernholz werden die tagesfrischen Fische und das Gemüse der Saison in mundgerechten Bissen in der Brühe angerichtet. Anschließend wird der Bottich auf den Tisch gestellt und die Zutaten werden mit heißen Steinen gekocht. Jeder kann sich nach Belieben aus dem Bottich bedienen. Dazu werden Reis und kleine Teller mit eingelegtem Gemüse und Häppchen gereicht.
.......................................................................
junsai nabe じゅんさい鍋 junsai vegetable hodgepodge
kasube no karagya ni かすべのからぎゃ煮
. . . CLICK here for Photos !
kasupei is dried manta fish. Boiled with soy sauce it is a dish for a celebration in the Akita region.
There is also a kasube matsuri festival
keiran けいらん
kiritanpo nabe きりたんぽ鍋 hodgepodge with kiritanpo
kiritanpo is also a speciality of Aomori.
koi no amani 鯉の甘煮
kujira くじらかやき whale meat soup
kujirajiru くじら汁
salted whale meat in miso soup
matsukawa mochi 松皮餅
orandayaki, oranda yaki オランダ焼き "Holland waffles"
a kind of Imagawa yaki waffle, but filled with ham and mayonaise.
The dough is sweetened with honey.
.......................................................................
shottsuru, shotsuru nabe しょっつる鍋
sauce from salted, fermented hatahata fish, when this fish was caught in large quantities.
. . . . . dadami nabe だだみ鍋
- quote
Shottsuru （しょっつる） is a type of fish sauce from Akita Prefecture, which is one of the 3 major fish sauces of Japan along with Ishiru from Ishikawa Prefecture and Ikanago-shoyu from Kagawa Prefecture.
Akita’s fish sauce is distinctive in its ingredients. It is made from Hatahata (sandfish) caught off the coast of Oga Peninsula.
Shottsuru (塩汁、塩魚汁) (lit. salt fish broth)
can be dated back to the early Edo period, and was traditionally made solely with the fish and salt. Now it has been produced in modern technique with additional ingredients, but there is a brewery who still produces it in the traditional method
Hatahata is a sandfish. Akita Prefecture has the largest catch of Sandfish in Japan. The fish has been an important protein sauce for Akita people in the old days, which was even sung in a famous folksong (“Akita-Ondo”). Today even designated as the prefectural fish!
How does Shottsuru taste like?
Despite how fishy it may sound, it is surprisingly mild and rich in flavor. Shottsuru is the main ingredient in Akita’s signature winter dish, Shottsuru-nabe, a hot pot with Hatahata and tofu and other ingredients. Also, in recent years, contemporary chefs are adopting some innovative ideas and recipes: the most popular style is the Italian style as in the picture !
- source : ohtazawako.blogspot.jp
.......................................................................
tamago mochi だまこもち
tamakko nabe だまっこ鍋
.......................................................................
Yokote yakisoba 横手やきそば fried noodles from Yokote
Thick wheat noodles with a fried egg on top, and fukujinzuke pickles.
It was served to children after WWII as a snack in the afternoon.
In 2009 the fourth B-1 Grand Prix was held in Yokote City in Akita Prefecture
A total of 26 dishes competed in the 2009 contest. The winner was a dish called Yokote yakisoba (fried noodles) from the host city itself. Yakisoba is eaten throughout Japan, but the Yokote variety is different in that it features noodles that are straight, thick, and boiled (rather than steamed), has cabbage and ground pork as its main other ingredients, is topped with a fried egg, and comes with sweet, crunchy pickles called fukujin-zuke on the side. The sauce used to flavor the noodles is a combination of Worcestershire sauce with a fish or other broth. Many established restaurants in Yokote have their own secret sauce recipes that have been handed down from generation to generation.
Yokote yakisoba was first produced in 1953, the creation of a local restaurant that specialized in okonomiyaki (thick, savory cabbage pancakes). Though originally designed to be a children's snack, the noodles caught on and soon came to be served as a regular main dish. Four restaurants were chosen as the Yokote yakisoba champions for 2009 in a competition in which the judges considered such criteria as how the noodles were fried and the balance between the noodles and sauce. Two of the four, Kuidoraku Yokote Ekimae Shiten and Idehaya, are conveniently located near Yokote Station.
- source : web-japan.org/trends
.......................................................................
yoochuu chokoreeto 幼虫チョコレート chocolate in the form of insect larvae
mostly like little beetle larvae from kabutomushi カブトムシの幼虫
They are covered with white sugar and the face is dark.
. . . CLICK here for Photos !
from Yokote town
More
Akita 郷土料理 レシピー
*****************************
Things found on the way
Dämonen von der Halbinsel Oga
»Whoooooohoho! War einer nicht brav? Weint etwa jemand? Hat die Schwiegertochter auch alle ihre Aufgaben im Haushalt ordentlich erledigt? Whoooooohoho!«
Mit großen hölzernen Messern und Wassereimern erscheinen gespenstisch aussehende Dämonenpaare am Neujahrstag, brüllend und wild umherspringend toben sie von Haus zu Haus. Manchmal dringen sie bis in die Wohnküche vor und erschrecken die Kinder.
Die Namahage-Dämonen sind mit riesigen Holzmasken und langen Strohmänteln kostümiert und kommen jedes Jahr zu Neujahr in die Häuser. Der Mann trägt eine rote, die Frau eine blaue Maske. Der Ursprung des Wortes Namahage erklärt auch gleich den Grund für das Erscheinen der Dämonen. Namahage stammt von namomi o hagu und bedeutet »kleine Brandwunden abkratzen«. Dabei handelt es sich um kleine Brandverletzungen an Händen und Beinen, die man sich schnell an der offenen Feuerstelle in der Küche zuziehen kann. Wer viele Brandstellen hat, zeigt damit, dass er im Winter faul am Herd gelegen hat. Die Namahage-Dämonen kommen mit ihren riesigen Messern ins Haus, um die faulen Kinder und Schwiegertöchter zu strafen, indem sie ihnen »die Brandstellen abkratzen«. Zur Besänftigung erhalten die Dämonen vom Hausherrn Reiswein und Mochi-Reiskuchen. Als Boten der Götter segnen die Namahage sowohl den Haushalt als auch alle Bewohner und versprechen Gesundheit, eine gute Ernte sowie gute Fischfangerträge im neuen Jahr.
Die Halbinsel Oga reicht wie eine spitze Zunge ins wilde Japanische Meer. Bezeichnenderweise heißt der höchste Berg in dieser Region »Berg des kalten Windes« (Kanpūsan). Neben dem Leuchtturm, der hoch oben auf diesem Berg in die Luft ragt, kann man mit Maiskorn-Softeis die Aussicht auf die Vulkanseen und das Gebiet Hachirōgata genießen. Hachirōgata war ursprünglich einer der größten Seen Japans, bevor er 1964 trockengelegt und in Ackerflächen umgewandelt wurde. Das Gelände liegt vier Meter unter dem Meeresspiegel und ist damit der tiefste Punkt Japans.
Am Ende der Halbinsel, dem Kap Nyūdō, befinden sich neben einem großen Parkplatz einige Souvenirläden. In den Hinterzimmern hocken die Namahage und trinken Tee. Sie warten nur darauf, dass der nächste Touristenbus eintrudelt. Dann laufen sie brüllend los und erfüllen vor den Läden ihre Pflicht als groteske, monströse Fotomodelle.
*****************************
HAIKU
*****************************
Related words
***** WASHOKU : Regional Japanese Dishes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
12/01/2009
Aloe vera
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Aloe vera (aroe)
***** Location: Japan
***** Season: See below
***** Category: Humanity
*****************************
Explanation
kigo for all winter
aroe no hana アロエの花 aloe flowers
... hana aroe 花アロエ aloe flowers
Between the fleshy leaves a stem comes out with beautiful red flowers.
In Japan kidachi aroe 木立アロエ is most common.
It blooms from November till February.
Some saijiki do not list ALOE as a kigo.
It grown in Southern areas, mostly in Okinawa.
Aloe vera アロエベラ
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Aloe vera, also known as the medicinal aloe,
is a species of succulent plant that probably originated in Northern Africa, the Canary islands and Cape Verde. Aloe vera grows in arid climates and is widely distributed in Africa and other arid areas. The species is frequently cited as being used in herbal medicine.
In India, the plant is known as Ghritkumari or Gheekvar and in Pakistan,the plant is known as Quargandal and is used in Ayurvedic medicine.
In Tamil nadu, Aloe vera is known as katraazhai and hit has also a pet name kumari. Since use of Aloe vera extends one's longevity it has that pet name. The pulp is used extensively in Siddha medicines for treating constipation, enlargement of spleen, zymotic disease, chengamaari (a type of venereal infection) etc.
Aloe vera leaves when cut exude two fluids, with differing effects and properties. The yellow/green sap predominantly exuded wherever the green surface of the leaf is cut is an irritant. This contains the latex-like compound, aloin. On the other hand, the transparent fluid exuded by the inner leaf wherever it is cut or crushed, is soothing and said to promote healing.
Aloe vera has a long association with herbal medicine, although it is not known when its medical applications were first discovered.
© More in the WIKIPEDIA !
aroeburo, aroe-buro アロエ風呂 bath with aloe extract
is quite popular.
沖縄アロエベラ
Aloe from Okinawa is mostly produced for cosmetics, but a lot is also eaten, see below.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The following are not kigo.
Dishes with Aloe アロエ料理
(mostly served in the winter months)
. . . CLICK here for Photos !
aroe cha アロエお茶 aloe tea
aroe gyooza アロエギョーザ aloe gyoza dumplings
aroe juusu アロエジュース juice from aloe
aroe karee アロエカレー aloe curry
aroemen アロエ麺 noodles with aloe
aroe purin アロエプリン pudding with aloe
aroe sashimi アロエ刺身 raw aloe slices
. . . CLICK here for Photos !
aroe sushi アロエのお寿司 sushi rice with aloe
a kind of nigirizushi
aroe sofuto kuriimu aisu アロエソフトクリーム soft cream ice with aloe
It has a rather green color.
. . . CLICK here for Photos !
aroeshu アロエ酒 liquor from aloe
aroe tenpura アロエ天ぷら aloe tempura
aroe yooguruto アロエヨーグルトyoghurt with aloe
Quite popular in all Japan.
. . . CLICK here for Photos !
aroe no hachimitsuzuke アロエの蜂蜜漬け
aloe pickled in honey
. . . CLICK here for Photos !
aroe no su no mono アロエの酢の物
aloe salad with vinegar dressing
*****************************
Worldwide use
Kenya
neat plantation--
a muddy bucket filled
with aloe vera
Jescah Auma
Kenya Haiku Forum
. Aloe plants in Kenya
Aloe graminicola
Aloe rabaiensis
Aloe secundiflora
Aloe volkensii
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
干大根細りきつたりアロエ咲き
hoshidaikon hosori kittari aroe saku
dried radish
cut ever so finely -
aloe blossoms
Kiyozaki Toshiroo 清崎敏郎 (1922 - 1999)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
アロエ咲く故に真近し蜑部落
aroe saku yue ni majikashi ama shuuraku
aloe blossoms
therefore it is also near
the hamlet of diving women
Takazawa Ryooichi 高澤良一
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
uncluttered blue skies
greet subdued september --
healing tear of aloe
- Shared by Caroline Cecile -
Joys of Japan, August 2012
*****************************
Related words
***** WASHOKU :
YASAI . Vegetable SAIJIKI
Okinawa Dishes 沖縄料理
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Aloe vera (aroe)
***** Location: Japan
***** Season: See below
***** Category: Humanity
*****************************
Explanation
kigo for all winteraroe no hana アロエの花 aloe flowers
... hana aroe 花アロエ aloe flowers
Between the fleshy leaves a stem comes out with beautiful red flowers.
In Japan kidachi aroe 木立アロエ is most common.
It blooms from November till February.
Some saijiki do not list ALOE as a kigo.
It grown in Southern areas, mostly in Okinawa.
Aloe vera アロエベラ
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Aloe vera, also known as the medicinal aloe,
is a species of succulent plant that probably originated in Northern Africa, the Canary islands and Cape Verde. Aloe vera grows in arid climates and is widely distributed in Africa and other arid areas. The species is frequently cited as being used in herbal medicine.In India, the plant is known as Ghritkumari or Gheekvar and in Pakistan,the plant is known as Quargandal and is used in Ayurvedic medicine.
In Tamil nadu, Aloe vera is known as katraazhai and hit has also a pet name kumari. Since use of Aloe vera extends one's longevity it has that pet name. The pulp is used extensively in Siddha medicines for treating constipation, enlargement of spleen, zymotic disease, chengamaari (a type of venereal infection) etc.
Aloe vera leaves when cut exude two fluids, with differing effects and properties. The yellow/green sap predominantly exuded wherever the green surface of the leaf is cut is an irritant. This contains the latex-like compound, aloin. On the other hand, the transparent fluid exuded by the inner leaf wherever it is cut or crushed, is soothing and said to promote healing.
Aloe vera has a long association with herbal medicine, although it is not known when its medical applications were first discovered.
© More in the WIKIPEDIA !
aroeburo, aroe-buro アロエ風呂 bath with aloe extract
is quite popular.
沖縄アロエベラ
Aloe from Okinawa is mostly produced for cosmetics, but a lot is also eaten, see below.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The following are not kigo.
Dishes with Aloe アロエ料理
(mostly served in the winter months)
. . . CLICK here for Photos !
aroe cha アロエお茶 aloe tea
aroe gyooza アロエギョーザ aloe gyoza dumplings
aroe juusu アロエジュース juice from aloe
aroe karee アロエカレー aloe curry
aroemen アロエ麺 noodles with aloe
aroe purin アロエプリン pudding with aloe
aroe sashimi アロエ刺身 raw aloe slices
. . . CLICK here for Photos !
aroe sushi アロエのお寿司 sushi rice with aloe
a kind of nigirizushi
aroe sofuto kuriimu aisu アロエソフトクリーム soft cream ice with aloe
It has a rather green color.
. . . CLICK here for Photos !
aroeshu アロエ酒 liquor from aloe
aroe tenpura アロエ天ぷら aloe tempura
aroe yooguruto アロエヨーグルトyoghurt with aloe
Quite popular in all Japan.
. . . CLICK here for Photos !
aroe no hachimitsuzuke アロエの蜂蜜漬け
aloe pickled in honey
. . . CLICK here for Photos !
aroe no su no mono アロエの酢の物
aloe salad with vinegar dressing
*****************************
Worldwide use
Kenya
neat plantation--
a muddy bucket filled
with aloe vera
Jescah Auma
Kenya Haiku Forum
. Aloe plants in Kenya
Aloe graminicola
Aloe rabaiensis
Aloe secundiflora
Aloe volkensii
*****************************
Things found on the way
*****************************
HAIKU and SENRYU
干大根細りきつたりアロエ咲き
hoshidaikon hosori kittari aroe saku
dried radish
cut ever so finely -
aloe blossoms
Kiyozaki Toshiroo 清崎敏郎 (1922 - 1999)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
アロエ咲く故に真近し蜑部落
aroe saku yue ni majikashi ama shuuraku
aloe blossoms
therefore it is also near
the hamlet of diving women
Takazawa Ryooichi 高澤良一
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
uncluttered blue skies
greet subdued september --
healing tear of aloe
- Shared by Caroline Cecile -
Joys of Japan, August 2012
*****************************
Related words
***** WASHOKU :
YASAI . Vegetable SAIJIKI
Okinawa Dishes 沖縄料理
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
4/19/2009
Satsuma imo
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sweet potatoe (satsuma imo)
***** Location: Japan
***** Season: various
***** Category: Plant
*****************************
Explanation
Ipomoea batatas
Batate., satsumaimo, satsuma-imo 薩摩芋, サツマイモ
potato from Satsuma (old name for Kagoshima)
sweet potatoe
kigo for mid-summer
flower of the sweet potato
satsumaimo no hana 甘藷の花 (さつまいものはな)
薩摩芋の花（さつまいものはな）
kansho no hana 甘藷の花（かんしょのはな）
kigo for mid-autumn
satsumaimo 甘藷 さつまいも sweet potato
autumn of the sweet potatoe, imo no aki 甘藷の秋（いものあき）
imo 藷（いも）, imo 甘藷（いも）,
"Chinese potatoe", karaimo 唐藷（からいも）
"Okinawa potatoe", Ryuukyuu imo 琉球薯（りゅうきゅういも）
"Satsuma potatoe", satsumaimo 薩摩薯（さつまいも）
"island potatoe" shima imo, shimaimo 島いも（しまいも）
bansho 蕃薯（ばんしょ）,koosho 紅薯（こうしょ）
digging up sweet potatoes 甘藷掘（いもほり）imo hori
field of sweet potatoes, imo batake 甘藷畑（いもばたけ）
vines of sweet potatoes, imozuri 藷蔓（いもづる）
dried sweet potatoes, hoshiimo, hoshi-imo 干藷（ほしいも）
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. Tanegashima Annoo Imo 種子島あんのう芋 / 安納芋
mitsuimo, mitsu imo 蜜芋 "honey sweet potato"
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The student of European Knowledge (rangaku), Aoki Konyoo あおきこんよう【青木昆陽 1698～1769】from Satsuma studied the nutritious value of these potatoes and thus saved the people from starving during the Edo perod.
. . . CLICK here for Photos !
He was therefore called "Doctor Sweet Potato", 'Master Sweet Potato' (kansho sensei) かんしょせんせい【甘藷先生】.
. Aoki Konyoo 青木昆陽 Memorial .
In Fudōdōchō, Chiba 不動堂町 千葉県
Harvesting sweet potatoes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dishes with sweet potatoes
satsuma imo ryoori さつま芋料理
daigakuimo 大学芋 candied sweet potatoe
. . . CLICK here for Photos !
kandierte Süßkartoffel
imokenpi いもけんぴ sweet potatoe sticks
a deep/fried crunchy snack, also sold in packets.
. . . CLICK here for Photos !
Recipe
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kankoro かんころ 甘古呂
sweet potatoes are cut into circles of about 1 cm thickness and dried in the sun (and hopefully some cold wind from the sea, as in Shodoshima, Kagawa). Since the rings of potatoes roll around koronkoron, the name was given to this food.
The dry sweet potatoes are grind to flour in a stone grinder. The flour is used to prepare various dishes. This was a way to preserve the sweet potatoes for winter.
In Shodoshima there is almost no rice grown and people used sweet potatoe dishes instead. The island was also called "Sweet potatoe island さつまいもの島".
kankoro soba かんころそば noodles of sweet potatoe flour
from Mito peninsula, Shodoshima 三都半島（みと）
The skin is also used for making the flour and the final product looks slightly brown. 70% kankoro flour, 30% wheat flour is mixed. Dashi is made from iriko sardines.
The noodles are eaten with a bit of ginger and spring onion cuts.
kankoro dango かんころ団子 / かんころだんご dumplings
imodango イモ団子
They were formed by the mother with her hands only and showed the imprints of her fingers.
. . . CLICK here for Photos !
. . . . . one more dish from Shodoshima
satsumaimo no tsuru no tsukudani
さつまいもの蔓(つる)の佃煮
boiled vines of the sweet potatoe
The vine was also used as a toy for girls, they prepared earrings out of it by tearing about 6 small bits out of one vine, letting it hang on one thin fiber connected to the vine.
After the war, anything was used to eat, so the vines of the sweet potatoes in this area were simmered with soy sauce and kombu. Today the tsukudani makers take pride in their work, using the best konbu from Rausu and Rishiri off Hokkaido and a special soy sauce (saishikomi) from the island.
Just blending the ingredients for about two hours by hand in huge pots with a special ladle takes a few years to learn.
A special finely chopped tsukudani for children can be eaten with a raw egg on rice (tamagokake gohan 卵掛けご飯), a simple but delicious dish.
Tsukudani is also served on toast on the island, with a bit of mayonaise or cheese: tsukudani toast 佃煮トースト.
. . . CLICK here for Photos !
kankoromochi kankoro mochi かんころもち（甘古呂餅）
speciality of Goto Retto Islands, off Nagasaki
These mochi are not so hard and have a green color.
yomogi or sesame was also added to the mix.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
imodango, imo dango いも団子 / さつま芋団子 / 芋団子
kara imodango からいもダンゴ
dumplings from sweet potatoes
They can be yellow or from purple satsumaimo. The potatoes are cooked and made to a mash in a suribachi, with a little dango flour added. Then salt and a lot of zarame raw suger is added to the imo dango 芋だんご.
They are wrapped in leaves of sane no ha さねの葉, which have a faint fragrance of pepeprmint.
The whole dumpling is then put into a SUME スメ, a hot steamer from the local underground hot steam of the Unagi onsen 鰻温泉 hot spring. Each home has its own "sume steamer" outside, some even use the hot steam indoors as a kind of floor heating.
. . . CLICK here for Photos of Unagi Hotspring!
The flat dumplings are enjoyed together with friends or neighbors, as a snack during field work and on the sekku festivals in Spring.
Speciality from Ibusuki town いぶすき【指宿市】.
安納芋 Annoo imo from Kagoshima
CLICK here for PHOTOS !
. WASHOKU
Regional Dishes from Kagoshima (Satsuma)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
keeki 薩摩芋のケーキ cake with sweet potatoes
see photo above
kinpira, satsumaimo no kinpira 牛蒡と薩摩芋のきんぴら
simmered in soy sauce with burdock
. . . CLICK here for Photos !
Naruto Kintoki satsuma imo 鳴門金時 サツマイモ
Naruto sweet potatoes from Tokushima
. . . CLICK here for Photos !
Cheese cake with sweet potatoes
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
nettabo ねったぼ dumplings from mashed sweet potatoes and mochigome rice
Sprinkled with kinako powder.
Kagoshima
It takes some time to prepare, but now even some schools are serving this to revive the local food traditions.
. . . CLICK here for Photos !
satsumazuke さつま漬け pickled sweet potatoes
from Kagoshima
tenpura てんぷら、天婦羅
Tempura with slices of sweet potatoes
*****************************
Worldwide use
*****************************
Things found on the way
kuwazuimo, kuwazu imo くわずいも （食わず芋）
"potato not to be eaten"
Alocasia oddora
Found in Shikoku on Ashizuri Misaki, flowers in june/july. Has poison and can not be eaten.
Maybe brought by currents from the lost continent Sundaland スンダランド.
*****************************
HAIKU
芋団子汗の童べ膝に肩に
imodango ase no warabe hiza ni kata ni
sweet potato dumplings -
(I place) the swetting baby on my knees
on my shoulder
Hosoya Genji 細谷源二 (1906 - 1970)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The mountain's sorrows
the sweet potato digger
can readily tell
Matsua Basho (1644-1694)
Tr. ??
from The Knapsack Notebook
source : www.soupsong.com
此山のかなしさ告よ野老掘
kono yama no kanashisa tsuge yo tokoro-hori
Basho at Temple Jingu-ji
at temple 伊勢の菩提山（ぼだいせん）神宮寺. This temple has been founded by waka-poet and priest Saigyo, but has fallen to ruin when Basho visited.
This seems the Japanese to go with it, but it is about the
tororo potato, yama-imo, Dioscorea opposita, a kind of YAM.
another Japanese version is this:
山寺の悲しさ告げよ野老掘り
yamadera no kanashisa tsugeyo tororo hori
tell us about
the sad fate of this mountain temple -
digger of yam
Matsuo Basho 松尾芭蕉
yamadera, a temple in the mountains 山寺
tororoimo, tororo imo とろろ芋
*****************************
Related words
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sweet potatoe (satsuma imo)
***** Location: Japan
***** Season: various
***** Category: Plant
*****************************
Explanation
Ipomoea batatas
Batate., satsumaimo, satsuma-imo 薩摩芋, サツマイモ
potato from Satsuma (old name for Kagoshima)
sweet potatoe
kigo for mid-summer
flower of the sweet potato
satsumaimo no hana 甘藷の花 (さつまいものはな)
薩摩芋の花（さつまいものはな）
kansho no hana 甘藷の花（かんしょのはな）
kigo for mid-autumn
satsumaimo 甘藷 さつまいも sweet potato
autumn of the sweet potatoe, imo no aki 甘藷の秋（いものあき）
imo 藷（いも）, imo 甘藷（いも）,
"Chinese potatoe", karaimo 唐藷（からいも）
"Okinawa potatoe", Ryuukyuu imo 琉球薯（りゅうきゅういも）
"Satsuma potatoe", satsumaimo 薩摩薯（さつまいも）
"island potatoe" shima imo, shimaimo 島いも（しまいも）
bansho 蕃薯（ばんしょ）,koosho 紅薯（こうしょ）
digging up sweet potatoes 甘藷掘（いもほり）imo hori
field of sweet potatoes, imo batake 甘藷畑（いもばたけ）
vines of sweet potatoes, imozuri 藷蔓（いもづる）
dried sweet potatoes, hoshiimo, hoshi-imo 干藷（ほしいも）
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. Tanegashima Annoo Imo 種子島あんのう芋 / 安納芋
mitsuimo, mitsu imo 蜜芋 "honey sweet potato"
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The student of European Knowledge (rangaku), Aoki Konyoo あおきこんよう【青木昆陽 1698～1769】from Satsuma studied the nutritious value of these potatoes and thus saved the people from starving during the Edo perod.
. . . CLICK here for Photos !
He was therefore called "Doctor Sweet Potato", 'Master Sweet Potato' (kansho sensei) かんしょせんせい【甘藷先生】.
. Aoki Konyoo 青木昆陽 Memorial .
In Fudōdōchō, Chiba 不動堂町 千葉県
Harvesting sweet potatoes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dishes with sweet potatoes
satsuma imo ryoori さつま芋料理
daigakuimo 大学芋 candied sweet potatoe
. . . CLICK here for Photos !
kandierte Süßkartoffel
imokenpi いもけんぴ sweet potatoe sticks
a deep/fried crunchy snack, also sold in packets.
. . . CLICK here for Photos !
Recipe
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kankoro かんころ 甘古呂
sweet potatoes are cut into circles of about 1 cm thickness and dried in the sun (and hopefully some cold wind from the sea, as in Shodoshima, Kagawa). Since the rings of potatoes roll around koronkoron, the name was given to this food.
The dry sweet potatoes are grind to flour in a stone grinder. The flour is used to prepare various dishes. This was a way to preserve the sweet potatoes for winter.
In Shodoshima there is almost no rice grown and people used sweet potatoe dishes instead. The island was also called "Sweet potatoe island さつまいもの島".
kankoro soba かんころそば noodles of sweet potatoe flour
from Mito peninsula, Shodoshima 三都半島（みと）
The skin is also used for making the flour and the final product looks slightly brown. 70% kankoro flour, 30% wheat flour is mixed. Dashi is made from iriko sardines.
The noodles are eaten with a bit of ginger and spring onion cuts.
kankoro dango かんころ団子 / かんころだんご dumplings
imodango イモ団子
They were formed by the mother with her hands only and showed the imprints of her fingers.
. . . CLICK here for Photos !
. . . . . one more dish from Shodoshima
satsumaimo no tsuru no tsukudani
さつまいもの蔓(つる)の佃煮
boiled vines of the sweet potatoe
The vine was also used as a toy for girls, they prepared earrings out of it by tearing about 6 small bits out of one vine, letting it hang on one thin fiber connected to the vine.
After the war, anything was used to eat, so the vines of the sweet potatoes in this area were simmered with soy sauce and kombu. Today the tsukudani makers take pride in their work, using the best konbu from Rausu and Rishiri off Hokkaido and a special soy sauce (saishikomi) from the island.
Just blending the ingredients for about two hours by hand in huge pots with a special ladle takes a few years to learn.
A special finely chopped tsukudani for children can be eaten with a raw egg on rice (tamagokake gohan 卵掛けご飯), a simple but delicious dish.
Tsukudani is also served on toast on the island, with a bit of mayonaise or cheese: tsukudani toast 佃煮トースト.
. . . CLICK here for Photos !
kankoromochi kankoro mochi かんころもち（甘古呂餅）
speciality of Goto Retto Islands, off Nagasaki
These mochi are not so hard and have a green color.
yomogi or sesame was also added to the mix.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
imodango, imo dango いも団子 / さつま芋団子 / 芋団子
kara imodango からいもダンゴ
dumplings from sweet potatoes
They can be yellow or from purple satsumaimo. The potatoes are cooked and made to a mash in a suribachi, with a little dango flour added. Then salt and a lot of zarame raw suger is added to the imo dango 芋だんご.
They are wrapped in leaves of sane no ha さねの葉, which have a faint fragrance of pepeprmint.
The whole dumpling is then put into a SUME スメ, a hot steamer from the local underground hot steam of the Unagi onsen 鰻温泉 hot spring. Each home has its own "sume steamer" outside, some even use the hot steam indoors as a kind of floor heating.
. . . CLICK here for Photos of Unagi Hotspring!
The flat dumplings are enjoyed together with friends or neighbors, as a snack during field work and on the sekku festivals in Spring.
Speciality from Ibusuki town いぶすき【指宿市】.
安納芋 Annoo imo from Kagoshima
CLICK here for PHOTOS !
. WASHOKU
Regional Dishes from Kagoshima (Satsuma)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
keeki 薩摩芋のケーキ cake with sweet potatoes
see photo above
kinpira, satsumaimo no kinpira 牛蒡と薩摩芋のきんぴら
simmered in soy sauce with burdock
. . . CLICK here for Photos !
Naruto Kintoki satsuma imo 鳴門金時 サツマイモ
Naruto sweet potatoes from Tokushima
. . . CLICK here for Photos !
Cheese cake with sweet potatoes
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
nettabo ねったぼ dumplings from mashed sweet potatoes and mochigome rice
Sprinkled with kinako powder.
Kagoshima
It takes some time to prepare, but now even some schools are serving this to revive the local food traditions.
. . . CLICK here for Photos !
satsumazuke さつま漬け pickled sweet potatoes
from Kagoshima
tenpura てんぷら、天婦羅
Tempura with slices of sweet potatoes
*****************************
Worldwide use
*****************************
Things found on the way
kuwazuimo, kuwazu imo くわずいも （食わず芋）
"potato not to be eaten"
Alocasia oddora
Found in Shikoku on Ashizuri Misaki, flowers in june/july. Has poison and can not be eaten.
Maybe brought by currents from the lost continent Sundaland スンダランド.
*****************************
HAIKU
芋団子汗の童べ膝に肩に
imodango ase no warabe hiza ni kata ni
sweet potato dumplings -
(I place) the swetting baby on my knees
on my shoulder
Hosoya Genji 細谷源二 (1906 - 1970)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The mountain's sorrows
the sweet potato digger
can readily tell
Matsua Basho (1644-1694)
Tr. ??
from The Knapsack Notebook
source : www.soupsong.com
此山のかなしさ告よ野老掘
kono yama no kanashisa tsuge yo tokoro-hori
Basho at Temple Jingu-ji
at temple 伊勢の菩提山（ぼだいせん）神宮寺. This temple has been founded by waka-poet and priest Saigyo, but has fallen to ruin when Basho visited.
This seems the Japanese to go with it, but it is about the
tororo potato, yama-imo, Dioscorea opposita, a kind of YAM.
another Japanese version is this:
山寺の悲しさ告げよ野老掘り
yamadera no kanashisa tsugeyo tororo hori
tell us about
the sad fate of this mountain temple -
digger of yam
Matsuo Basho 松尾芭蕉
yamadera, a temple in the mountains 山寺
tororoimo, tororo imo とろろ芋
*****************************
Related words
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Subscribe to:
Posts (Atom)
