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

7/03/2009

Karee Curry INFO

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Curry (karee)

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


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Explanation

Curry is a dish of India, but in Japan it has taken on a life of its own.


CLICK for more photos

quote
Curry (カレー, karē) is one of the most popular dishes in Japan. It is commonly served in three main forms: curry rice (カレーライス, karē raisu), karē udon (thick noodles) and karē-pan (bread. Curry rice is most commonly referred to simply as 'curry' (カレー, karē).

A wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. For the meat, beef, pork, chicken and sometimes duck are the most popular, in order of decreasing popularity. Katsu-karē is a breaded deep-fried pork cutlet with curry sauce.

Curry was introduced to Japan during the Meiji era (1869 - 1913),
at a time when India was under the administration of the British. The dish became popular and available for purchase in supermarkets and restaurants in the late 1960s. It has been adapted since its introduction to Japan, and is so widely consumed that it can be called a national dish.
As curry rice was introduced to Japan via English cuisine, it was originally considered to be Western cuisine.

original curry (オリジナルカレー, orijinaru karē), Japanese style

Curry sauce (カレーソース, karē sōsu) is served on top of cooked rice to make curry rice. Curry sauce is made by frying together curry powder, flour and oil, along with other ingredients, to make roux (ルー, rū); the roux is then added to stewed meat and vegetables, and then simmered until thickened. Adding potatoes to curry sauce was introduced by William S. Clark of the Sapporo Agricultural College, due to rice shortages at the time.

While curry roux and curry sauce are strictly speaking not the same, many people do not distinguish between the two, and it is common for people to ask for 'extra roux' (ルー増し, rū mashi) when ordering extra curry sauce in restaurants.

Instant curry roux カレールー was first sold in powder form by House Foods in 1926, and in block form by S&B Foods in 1956.

Vacuum-sealed curry sauce, prepared by heating the pouch in hot water or the microwave, is also popular.

dorai karē (ドライカレー) dry curry
yaki karē / yaki karee (焼きカレー)

© More in the WIKIPEDIA !


It comes in three basic tasts

sweet 甘口 amakuchi
medium 中辛 chuukara
hot 辛口 karakuchi



It is served in small stand-only shops in the stations, Indian restaurants or curry restaurants, where it is served extra in a silver bowl.



look at many more delicious photos
Indo karee インドカレー "Indian Curry"


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CLICK here for original LINK ... blog.nufs.ac.jp

Some Curry Specialities 日本のカレー



aroe karee アロエカレー aloe curry with Aloe vera



CLICK for more photos
chikin karee チキンカレー chicken curry





Fujisan karee 富士山名物カレー "Curry a la Fujisan"
The rice is heaped like a little mountain top
. . . CLICK here for Photos !

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Fukushima Curry specialities

karee chaahan カレーチャーハン fried rice with curry sauce
. . . CLICK here for Photos !

karee raamen カレーラーメン noodle soup with curry sauce
. . . CLICK here for Photos !

karee yakisoba カレーやきそば
fried noodles with curry sauce
. . . CLICK here for Photos !


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. bengara karee ベンガラカレー Bengara Curry
from Fukiya village, Okayama 



biifu karee ビーフカレ beef curry
from all kinds of famous Japanese beef varieties
. . . CLICK here for Photos !
... Matsusaka gyuu karee 松阪牛カレー Matsuzaka beef
Mie prefecture



. Gegege no Kitaro (ゲゲゲの鬼太郎) . Beef Curry
from Tottori, home of Mizuki Shigeru, Manga Painter



CLICK for more photos
gooya karee ゴーヤーカレー bitter melon curry, goya curry
Okinawa


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gotoochi karee ご当地カレー "local curry"
from all the different regions of Japan


A shop in Kurashiki offers more than 60 varieties of local curry during the hot summer of 2010!


. . . CLICK here for more local curry Photos !



CLICK for more photos

A Book with recipes from 47 prefectures of Japan.


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Hokkaido howaito karee 北海道ホワイトカレー white curry from Hokkaido
. . . CLICK here for Photos !




hokki karee ほっきカレー / ホッキカレー hokki shell curry
hokki long shell, Spisula sachalinensis.
Speciality of the Ainu in Hokkaido
. . . CLICK here for Photos !



hotate karee ほたてカレー scallop curry
Aomori



ishiyaki karee 石焼きカレー curry sauce with rice served in a heated stone bowl
. . . CLICK here for Photos !



CLICK for more photos
jikaree 地カレー "local curry"
prepared in small factories for the local people.
With hacho miso and beans and other ingredients.




kaki karee 牡蠣カレー oyster curry
Hiroshima


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CLICK for more photos
karee aisu カレーアイスクリーム ice cream with curry flavor
. . . CLICK here for Photos !



karee bootoo カレーぼうとう / カレーホウトウcurry taste hootoo
from Yamanashi



CLICK for more photos
karee mame カレー豆 peanuts with curry flavor
Chiba prefecture



CLICK for more photos
kareepan, karee pan カレーパン curry bread
This is very popular, especially with children.


karee raisu カレーライス curry rice cooked rice with curry


karee ramune カレーラムネ lemonade with curry flavor
. . . CLICK here for Photos !



karee soomen カレーそうめん cold soomen noodles with curry sauce
. . . CLICK here for Photos !


karee soosu カレーソース curry sauce
to poor on many dishes for additional flavor
. . . CLICK here for Photos !


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CLICK for original LINK
katsu karee カツカレー cotelette with curry sauce on rice
Because of the auspicious meaning of KATSU (to win) this is often eaten to pass an examination.



kiima karee キーマカレー keema curry, qeema curry
. . . CLICK here for Photos !



konan karee コナンカレー Conan curry  
From Tottori, with Manga illustration cover



maaboo karee マーボーカレー Mabo-Curry
sauce mix with Chinese-flavored mabo-sauce



nashi karee 梨カレー nashi pear curry
Shimane
. . . CLICK here for Photos !
... seiyoo nashi karee 西洋梨カレー western pears curry
from Niigata




orientaru raisu オリエンタルライス oriental rice
a kind of dry curry, with low-fat salami from local cows. On top of this a special demi-glace curry sauce.
From Nemuro, Hokkaido



pooku karee ポークカレー pork curry
similar to beef curry, but with pieces of pork meat.
Not common in Osaka.
CLICK here for PHOTOS !



Potato Curry Pizza, Hokkaido Style
. . . CLICK here for Photos !



ringo karee リンゴカレー / りんごカレーapple curry
Nagano
. . . CLICK here for Photos !



saba karee サバカレー mackerel curry
Chiba
Made fresh or sold in tins.
. . . CLICK here for Photos !


shikaniku-iri karee raisu シカ肉入りカレーライス
curry rice with deer meat, Ezo-deer meat curry
Hokkaido


suupukaree, スープカレー soup curry
Curry ingredients are cut to big pieces and boiled in the soup. Vegetables, potatoes, carrots, paprica. Some even ladle this over boiled rice.
Sapporo, Hokkaido



tenpura karee 天ぷらカレー Tempura curry
. . . CLICK here for Photos !



udon karee, karee udon うどんカレー / カレーうどん
. . . CLICK here for Photos !



CLICK for more photos
tsepperin karee ツェッペリンカレー Zeppelin Curry
Tsuchiura 土浦



yakuzen karee 薬膳カレー Yakuzen curry
bean curry cooked “yakuzen-style” (medicine food)
. . . CLICK here for Photos !


yasai karee 野菜カレー vegetable curry
. . . CLICK here for Photos !





Yokosuka kaigun karee よこすか海軍カレー from Yokosuka navy
Kanagawa,横須賀カレー



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Tokyo X buta 東京X豚 Tokyo X pork from special pigs
Often processed into a Tokyo Curry.
WASHOKU
Tokyo X buta 東京X豚 Pigs from Tokyo





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Worldwide use


INDIA SAIJIKI
Food from India



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Things found on the way



Daruma Curry だるまカレー


In Osaka
大阪市西成区天下茶屋1-18-20




Snowman Daruma Curry ゆきだるまカレー




and Daruma Curry served at Daruma Mountain in Izu
だるまカレー
source : potawind/darumayama 達磨山


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HAIKU and SENRYU


梅雨湿りカレーライスを食べにけり
tsuyu shimeri karee raisu o tabe ni keri

humid rainy season ...
I go out to eat some
curry rice


Wakimoto Maki 脇本 眞樹(塾長)
月曜日, 6月 29, 2009
http://333751044.blogspot.com/2009/06/blog-post_3891.html

Thank you, Wakimoto san.


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carry on !
oh, curry on !
Indian Spices


spilling curry
on my khadi suit -
all natural colors



When I want to tease my Japanese friends asking about our stay in India, I tell them:

"We ate rice and curry for breakfast,
curry and rice for lunch and later
rice and curry for dinner."


Gabi Greve
India Saijiki


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red hot pepper -
another fight over
Indian curry


Gabi Greve
my husband likes it REALY HOT !

WASHOKU
toogarashi 唐辛子 (とうがらし) red pepper, hot pepper


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lamb korma
topped with crisp fried onions-
a labor of love


Claudia Cadwell

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curried pandan rice
I add a teaspoonful
of mango chutney


According to some recent scientific study, a regular dose of curry keeps Alzheimer's at bay.

Ella Wagemakers

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in the outhouse
the curry burns
a second time


Mike Keville


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dose of curry
wondering where I left
my dose of curry


Melinda Hipple

source : my facebook
June 2009

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Indian delight...
the spouse adds spice
to life


Kumarendra Mallick
Hyderabad, whcIndia


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The pot belly crackles
Idli's steaming in bamboo
Raindrops shatter the window


Idli is a steamed rice ball from south India.

source : Gerard, Wild Lotus Art


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cold curry
lunch resumed after
a med call


bob (a medical worker)
people tend to want the ambulance just as we sit down to eat!
Happy Haiku Forum, July 2009


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veggie fest
curry soya beans
with white rice


kenneth daniels (GY)


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curry from Japan
Click for enlargement



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Related words

***** WASHOKU : General Information

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2/26/2008

SWEETS list

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Sweets which are not KIGO

or not typical wagashi

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Three most famous sweets of Japan
日本三名菓


大和屋「越乃雪」 
CLICK here for PHOTOS !

森八「長生殿」 
CLICK here for PHOTOS !


風流堂「山川」 
CLICK here for PHOTOS !


松屋菓子舗「鶏卵素麺」
CLICK here for PHOTOS !


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The 100 most special sweets in Japan
wagashi momoshiro hyakuchin
和菓子おもしろ百珍


wagashi hyakuchin book


and an annual exhibition on the subject


wagashi hyakuchin 和菓子百珍
Exhibition about the 100 most special sweets in Japan

wagasshihyakuchin

. . . CLICK here for many Photos !


CLICK For more info CLICK for more information

図説和菓子の今昔
和菓子風土記
and many more books are available.


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Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆


anpan あんパン bread with an (sweet bean paste)
anpanman アンパンマン Mister Anpan  
komepanman コメパンマン with rice flour


ayukashi 鮎菓子 "sweetfish cakes" from Gifu


bakudan kyandii バクダンキャンディー "bakudan candy"
frozen sherbet in a plastic tubes "like bombs": "bomb candy"
It comes in eight flavors: soda, grapes, lemon, strawberries, milk, coffee and melon.
CLICK here for PHOTOS !



bisuketto ビスケット bisquit


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Christmas cake クリスマス ケーキーkurisumasu keeki and Christmas in general
Weihnachtskuchen, Kuchen und Gebäck für Weihnachten
. . . CLICK here for Photos of the japaneses version with strawberries !
Weihnachtsstollen, Stollen
Weihnachtsplätzchen



Chokoreeto チョコレート chocolate with many tasts




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Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake



hachimitsu はちみつ 蜂蜜 Honey  
Honig, Bienenhonig



hakkoo suiitsu 発酵スイーツ ”fermented sweets"
sakekasu suiitsu 酒粕スイーツ
from sakekasu, like pudding, cake or crackers
. . . CLICK here for Photos !
..... kooji jamu 麹ジャム jam with Koji malted rice


Himiko manjuu 卑弥呼まんじゅう
Himiko senbei 卑弥呼せんべい
Yagura manjuu やぐらまんじゅう
Yamataikoku manjuu 邪馬台国饅頭
Saga, Kyushu. Yoshinogari 吉野ヶ里



Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture
Ura sweets 浦スイーツ, hirome dougnuts, hirome daifuku




. Ishida Mitsunari Ame 石田三成飴  
candy in memory of Ishida Mitsunari, a famous samurai



. jamu ジャム jam
maamareedo マーマレード marmalade, Marmelade
 



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Kameyama sweets
Kameyama is the station Nr.47 at the Tokaido, where the road to Ise starts down south. It is the only station which has gained status as cultural property, because they keep the old look of the town with about 1.5 km of old houses.
The sweet store has been providing his sweet for the Shogun in Kyoto, and has used a special box to put them in, whith many layers and slits for ventilation at the sides. The box is black laquer with golden decoration and the crest of the Tokugawa family.
The sweet is round and simple and made with wasanbon on the outside. It has a history of more than 350 years, it is named
関の戸, 餅菓子. This is the only sweet the store makes and takes pride in keeping the taste. Now there is the 14th generation of owners.

ninaibako 荷担箱 box to carry sweets to the Shogun
CLICK For original LINK
服部吉右衛門泰彦
三重県亀山市関町中町387



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kanji bisuketto 漢字ビスケット Kanji cookies, Kanji bisquits
You can use them to learn the Japanese language !
With a taste of sesame and salt.
From Burbon ブルボン
. . . CLICK here for Photos !
. Kanji looking like Daruma .



KANTO : Sweets from the KANTO region
LIST



Kintaroo ame 金太郎飴 candy named Kintaro


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koinobori choofu 鯉のぼり調布
CLIC for more photos in the form of a carp streamer, filled with orange marmelade or anko paste.
Eaten on May 5 for the Boy's festival.
There are also other kinds of KOI sweets available.
. . . CLICK here for Photos of all kinds of KOI sweets !



koohii serii 珈琲セリー / コーヒーゼリー coffee Jelly
coffee jello
. . . CLICK here for Photos !
Götterspeise mit Kafeegeschmack



kuchitori 口取り お菓子 sweets in the form of fish and prawns
CLICK here for PHOTOS !


kukkii クッキー cookie, cookies


KYOTO SWEETS  



mashumaro マシュマロ marshmallow
Sweet from the marshmallow plant (Althaea officinalis), originally a medicine for sore throats.
Stems of marsh mallow were peeled to reveal the soft and spongy pith with a texture similar to manufactured marshmallow. This pith was then boiled in sugar syrup and dried to produced a soft, chewy confection.
In Shikoku flavored with local yuzu citron juice or strawberry flavor.
In Japan, it was introduced via France and the French name Guimauve is used, gimoobu ギモーブ (gimobu).
. . . CLICK here for Photos !
weiche Süßigkeit aus Zucker, Eiweiß, Gelatine.
Mashmallow



midorimushi kukkii みどりむしクッキ cookies from Euglena
Midorimushi みどりむし Euglena and food preparations
yuugurena ユーグレナ Euglena


Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura


. Mochi 餅 ricecakes of all kinds  


momiji tenpura もみじ天ぷら/ 紅葉の天ぷら) Maple leaves sweet tempura
from the town of Mino 箕面 near Osaka.


monshushu モンシュシュ Mon ChouChou
a kind of roll cake with various fillings
. . . CLICK here for Photos !


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Monaka 最中 waffles, wafers
だるまもなか Waffles with Daruma

Monaka
lit. it means
"the shape of the moon floating on a pond on the harvest festival"
a sweet wafer made of anko azuki bean filling sandwiched between two thin crisp wafers made from mochi. The wafers may be shaped like cherry blossoms, chrysanthemums and many other shapes.

Monaka can also be filled with various flavors of ice cream.
aisu monaka アイス最中(あいすもなか) wafer with ice
kigo for all summer

"Shushiki monaka 秋色もなか"
for haiku poet Shushiki (1668-1725).

Kurofune monaka 黒船最中 Black Ship wafers

. Kibuna, ki-buna 黄鮒 / 黄ぶな yellow carp wafers .


Photos:
Monaka for a couple picking tea leaves
茶呑み夫婦最中

Kame no Monaka 亀の最中 Like a turtle/tortoise

Ogina Monaka 翁最中 Noh-Mask of Ogina (Old Man) as wafer

Zenigata Heiji Monaka 銭形平次最中 In Memory of the Detective of the Edo period.


! MORE monaka photos !


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Ningyooyaki, ningyoyaki 人形焼 figure waffles


onimanjuu, oni manjuu 鬼饅頭 おにまんじゅう
"devil's cakes



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pontaname, pontan ame ボンタンアメ Pectin Soft Candy
with citrus fruit juice
. . . CLICK here for Photos !


purin dora ぷりんどら dorayaki waffle with pudding
Yufuin, Oita, Kyushu



Seta shijimi 瀬田蜆 Wafer like a shijimi shell filled with sweet bean paste



Shagiri manjuu しゃぎり 饅頭 Murakami village, Niigata


shashin keeki 写真ケーキ edible photo cake  


Salty sweets 塩味スイーツ shioaji suiitsu
sweets with a flavor of salt, salty sweets
shioaji suiitsu, shio-aji suiitsu 塩味スイーツ
„Süßigkeiten mit Salz“ , salzige Süßigkeiten



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Siefert, Bernd Siefert ベアンド ・ ジーフェルトPatisserie, Von Michelstadt nach Japan



http://wkdhaikutopics.blogspot.com/2009/04/tosa-nikki.html
WASHOKU
Tosa Nikki 土佐日記 Tosa Diary by Kin no Tsurayuki

... and some manju sweets


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Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara


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uguisu booru  鶯ボール
"nightingale balls"
since Meiji 40 prepared by Uegaki Sweets Company
uegaki beika 植垣米菓
They are popular in Kansai since 1930.
a bit like arare, a bit like karintoo.

Little mochigome rice balls with brown sides, they are looking like plum blossom buds and remind us of the time of nightingales songs (hoohokekyoo ホーホケキョ) , hence the name.
They are fried in oil to get the brown sides.
. . . CLICK here for Photos !

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warabimochi 笑来美餅 with bracken powder
Mochi vom Adlerfarn



wasanbon 和三盆 wasambon sugar sweets from Shikoku
Zucker aus Shikoku




Yoshinogari saburee 吉野ヶ里 サブレー Sablee from Yoshinogari
Saga, Kyushu


zerii biinzu ゼリービーンズ jelly beans
. . . CLICK here for Photos !
Geleebonbon


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Worldwide use


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Things found on the way



External LINK

Kyoto Foodie: Where and what to eat in Kyoto
Autumn Leaves and Ginkgo Leaf Shaped Namagashi いちょう 生菓子
Dorayaki: Gion Shimogawara Azuki Mikasa 祇園 下河原 阿月 三笠
Gion Chigo Mochi 祇園ちご餅
Daimonji Okuribi Senbei and Kompeito 大文字 送り火 せんべい こんぺいとう
Kuromame Daifuku Mochi 京都ふたば 丹波黒豆大福
Kurikinton Autumn Chestnut Confection 栗きんとん
Kyoto Daimonji Namagashi 大文字 生菓子
Mochibana Japanese New Year Decoration


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Reference

Japanese Snack Reviews
Telling you more than you need to know about Japanese junk food
BLOG


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HAIKU




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Related words

***** WAGASHI ... Sweets SAIJIKI

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5/20/2008

Tokushima

[ . BACK to WORLDKIGO TOP . ]
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Tokushima




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

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

Agriculture

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

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

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

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


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


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


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


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



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



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



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Naruto Kintoki satsuma imo 鳴門金時 サツマイモ
Naruto sweet potatoes

. . . CLICK here for Photos !

232 Tokushima Naruto kintoku imo cheese cake sweet
Cheese cake with sweet potatoes
Photo Gabi Greve


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

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

. . . CLICK here for Photos !


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

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


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



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



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


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



wasanbon 和三盆 wasambon
Japanese sugar from Kagawa and Tokushima




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



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Worldwide use

Ooasahiko and Hakuchoo Daruma
also : Naruto, the German House


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

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

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

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



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

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

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

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

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

© Alex Kerr in the WIKIPEDIA !

. . . . .


Iyasoba sarada
Nudelsalat mit Buchweizennudeln aus dem Iya-Tal

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

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

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CLICK for more photos

mochinashi zooni 餅なし雑煮
new year zoni soup without mochi

is a speciality of the Iya valley. On the slopes they could not grow rice, but a lot of soybeans, so they put a specially hard tofu in the soup, together with potatoes and yam roots. The bowl is filled with two large pieces of tofu and the lid does udually not fit any more.
Iya Zooni 祖谷雑煮

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


祖谷豆腐 Iya Tofu





Iya Valley Heike Bento 祖谷平家弁当


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Things found on the way




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Related words

***** WASHOKU : Regional Japanese Dishes

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

Onigiri

[ . BACK to WORLDKIGO TOP . ]
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Rice balls (onigiri, o-nigiri おにぎり)

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


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Explanation

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

o-nigiri, "the honorable hand-kneaded"
おにぎり/ お握り / 御握り

When kneading onigiri, you add a little salt to the palm of your hand to add some flavor to the food.
tejio ni kakeru 手塩, "hand-salt", which is also an expression for a child or a plant or something that you bring up with utmost care.

nigirimeshi にぎりめし

CLICK for more photos

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

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Onigiri (御握り; おにぎり), also known as
Omusubi (おむすび, O-musubi),

is a snack of Japanese rice formed into triangle or oval shapes and wrapped in nori (edible seaweed). Traditionally, the onigiri is filled with pickled salted plum fruit (umeboshi), salted salmon, bonito shavings, katsuobushi, or any other salty or sour ingredient.

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

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

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

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

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

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

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

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




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



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



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




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



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


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

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

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



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


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yaki onigiri 焼きおにぎり 
roasted or grilled onigiri

. . . CLICK here for Photos !

online reference


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


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

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




Set of Onigiri from a local food shop.

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onigiri おにぎり鬼 Onigiri demons


- CLICK for more funny photos !

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

. The Onipedia - Japanese Demons .



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Worldwide use


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Things found on the way


Genji Monogatari, The Tale of Genji 源氏物語


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HAIKU



CLICK for more photos

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

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

Takashi 高司

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

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


Itano Yohsiko 板野美子


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Related words

***** WASHOKU - Japanese Food - Nori

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



***** WASHOKU : COOKING METHODS

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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #onigiri #riceballs -
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4/05/2008

Edo Shokubunka

[ . BACK to WORLDKIGO TOP . ]
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Die Esskultur von Edo
Edo no shokubunka
江戸の食文化

source : www.kabuki-za.com

External LINKS
Copyright(C) 2002 松竹株式会社 
株式会社歌舞伎座 歌舞伎座事業株式会社


VOL.1 “芝居と食べ物”
NO.20
“芝居と食べ物”の連載を振り返って
NO.19
芝居茶屋の食事-安永3年2月3日-
NO.18
伊達家正月料理
NO.17
芝居茶屋の料理-安永4年8月16日-
NO.16
芝居茶屋の料理-餅-
NO.15
芝居茶屋の料理-菓子(2)-
NO.14
芝居茶屋の料理-菓子(1)-
NO.13
芝居茶屋の料理-そば屋-
NO.12
芝居茶屋の料理-安永2年11月26日-
NO.11
芝居茶屋の料理-食材の肉とは?-
NO.10
芝居茶屋の料理-主食-
NO.9
柳沢信鴻の芝居見物と食事
NO.8
観劇記録の「宴遊日記別録」
NO.7
楽屋のあたり振舞 gakuya
NO.6
歌舞伎座での“かべす”の再現 kasube
NO.5
芝居見物の食べ物
NO.4
芝居見物の楽しさ
NO.3
芝居茶屋
NO.2
江戸の芝居小屋と木挽町
NO.1
中村座の観客席 Nakamuraza

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VOL.2 “江戸の美味探訪”

NO.173 Yokohama port opening
開港当時の横浜
NO.172 Iseebi lobsters
伊勢海老
NO.171 Chuushingura and Fugu
忠臣蔵とフグ
NO.170 Meat in Edo
江戸の肉食
NO.169 Kagurazaka
神楽坂の今昔
NO.168
楽屋の酒宴
NO.167
不忍池と蓮飯 shinobazu no ike, lotus rice
NO.166
魚仙と生作
NO.165
雑司ヶ谷の茗荷屋
NO.164
多摩川の鮎
NO.163 kurimochi chestnut mochi
粟餅
NO.162
花火と役者と刺身 hanabi and sashimi

NO.161 Kasamori no O-Sen
笠森おせんと水茶屋
NO.160
秋田の大ふき
NO.159 ukai cormorants and ayu fish
鵜飼(うかい)と鮎
NO.158 Mizuame sweets
水あめ
NO.157 Tsukudani
鉄砲洲と佃島の佃煮
NO.156 hatsugatsuo first bonito
江戸の初鰹人気
NO.155
日暮里の景観と谷中しょうが
NO.154
浅草寺奥山と雷おこし
NO.153 Hanami box lunch
花見の重箱
NO.152 Carp dishes
鯉の料理
NO.151 Doll Festival dishes
雛の料理
NO.150
梅屋敷の沿革と梅干の効用
NO.149 Kanrobai plums
甘露梅(かんろばい)
NO.148 New Year in Edo
江戸の正月
NO.147 Asakusa Kannon and Asakusa mochi
浅草観音と浅草餅
NO.146
塗箸と割箸 nuribashi hashi
NO.145
酉のまちの土産物 Nishi no machi
NO.144
顔見世月の芝居茶屋
NO.143 kyoka and food
狂句と八百善
NO.142 kikumi chrysanthemum viewing
菊見と菊の花のさしみ
NO.141
重陽の節句の食べ物 chooyoo chrysanthemum

NO.140 Tsukimi and sashimi
月見と刺身
NO.139
鱸と紫蘇と金目鯛 kinmedai
NO.138
鯖と蟹と朝顔
NO.137 mountain ascetics and nigirimeshi !
江戸の山岳信仰と握り飯

NO.136 Ryogoku
両国の涼み船

NO.135 Tanabata offerings
七夕の供え物
NO.134 kujira whale

NO.133
日本橋魚市の魚介類
NO.132
粽と柏餅
NO.131 sakura and seaweed
桜と海苔
NO.130 sakuramochi
桜餅
NO.129
吉原の桜と台の物
NO.128
江戸の雛人形と雛道具
NO.127 buri and fugu
鰤と河豚
NO.126 umemi and dishes for plum viewing
梅見と梅の料理
NO.125 koi, carp
二十四孝と鯉
NO.124 Nihonbashi new year
日本橋の正月
NO.123
三井越後屋と棒手振
NO.122 sweets or fruit
菓子か果物か
NO.121
台の物と鯛
NO.120 shibai chaya no shokuji
芝居茶屋の食事
NO.119
旅籠の食事

NO.117
笹折と散蓮華
NO.116
上戸(じょうご)と下戸(げこ)
NO.115 Water ... mizu no mono
水の物

NO.113 otsumami
屋根船での酒肴
NO.112 hanashoobu
落雁と花菖蒲
NO.111 ajisai and tokoroten
紫陽花とところてん
NO.110 mi no koku tsukemono
巳の刻の漬物売り
NO.109
辰の刻のご飯炊き tatsu no koku gohan
NO.108
潮干狩のいまとむかし shiogari

NO.107 education of children and food
飲食のしつけ
NO.106
祝儀と鰹節
NO.105
式三献と熨斗鮑
NO.104 Inari and inarizushi
稲荷と稲荷ずし
NO.103
芝居茶屋の料理
NO.102 yukimizake, for snow viewing
雪見酒
NO.101
屠蘇と繭玉
NO.100
曽我物と巻狩 soga monogatari
NO.99
日本橋魚市場と『魚鑑』
NO.98 suzuharai and food
煤払いの食べ物
NO.97
頭の竿と黄金餅
NO.96 Chitose ame
千歳飴など
NO.95 nakamise
「顔見せ」の桟敷の食べ物
NO.94 kakesoba
風聞きゝと「かけそば」
NO.93
草津のうばが餅
NO.92 Tsukimi Meeting
月見の宴
NO.91
賀の祝と鰹節
NO.90
干瓢の名産地
NO.89 nijuuroku ya
二十六夜待の料理
NO.88 Tanabata good
江戸の七夕
NO.87
麦湯

NO.85 hamaguri
焼蛤と時雨蛤
NO.84
江戸の評判娘と刺身
NO.83 Zoojooji temple and fish sellers
増上寺と魚売り
NO.82 shiogari
潮干狩とあさり
NO.81 white fish
白魚
NO.80 Hinamatsuri food for doll festival
雛祭の料理
NO.79 white sake
白酒
NO.78
摘み草
NO.77 terakoya at new year
寺子屋の正月
NO.76 Shoogatsu new year
江戸の正月のおせち
NO.75 Mochitsuki
江戸の餅搗き
NO.74
棟上の撒餅
NO.73 momijigari maple leaves and tea
紅葉狩と茶
NO.72 nihachi soba
「二八そば」と「二六そば」
NO.71 tororojiru soup
とろろ汁
NO.70 Konpeitoo sweets
金花糖
NO.69 tsukimi and hamaguri
月見と蛤
NO.68
菓子の外郎
NO.67 awabi
鮑の美味

NO.66 Ryogoku
江戸両国の納涼花火

NO.65 nooryoo ... food to feel cool in the hot season - Ryogoku
江戸両国の納涼

NO.64 kaiseki
納涼と会席
NO.63 River Fish
川魚料理と床、生簀
NO.62
梅屋敷と梅干
NO.61 seeweed in Edo
江戸の海苔
NO.60 Kashiwamochi
江戸の柏餅

NO.59
御殿山の花見と花見弁当
NO.58 Hanami Bento
東叡山の花見と花見弁当
NO.57 sweets and sake
菓子と酒の戦い
NO.56
野菜と魚の合戦
NO.55 Vegetables in Edo
江戸の野菜
NO.54 Fish markets in Edo
日本橋の魚市場
NO.53 Rice in Edo
江戸の米食
NO.52
江戸三座の正月
NO.51 mochitsuki
江戸の餅搗き
NO.50
料理と酒器
NO.49
鍋料理と酒器
NO.48
江戸の鍋料理
NO.47 Nabe hodgepodge eintopf
鍋料理
NO.46 Dengaku and oden
田楽とおでん
NO.45
八百善と『料理通』
NO.44 Tsukimi dango
月見と団子
NO.43
書画会と河内屋 Kawachiya
NO.42
百川と卓袱料理
NO.41 Sumo and Tai fish
相撲と鯛の焼物
NO.40
朝顔煎餅
NO.39 noodles for Tanabata
七夕の素麺
NO.38 selling cold water
冷水売り
NO.37 rakugan
落雁
NO.36
練羊羹と船橋屋
NO.35 kashiwamochi
柏餅
NO.34
江戸の菓子屋
NO.33 Sumidagawa no Sakuramochi
隅田川の桜餅
NO.32 shiogari
潮干狩
NO.31 hinamatsuri doll festival
ひなまつり
NO.30 shiruko
汁粉
NO.29
吉原の弾き初めと名物 yoshiwara
NO.28
七福神と吉原の料理
NO.27 yakiimo sweet potatoes
焼芋
NO.26 Dango
江戸の菓子 -団子-
NO.25
江戸の菓子 -飴と飴売り-
NO.24 Sweets, Manjuu
江戸の菓子 -まんじゅう-
NO.23 Sushi
すし-すし屋の案内-
NO.22
すし-押しずし-
NO.21 nigirizushi
すし-握りずし-
NO.20 Sushi
すし-すしの移り変わり-
NO.19
てんぷら屋
NO.18 tenpura
てんぷら
NO.17
役者に見立てた瓜の評判
NO.16 gourds and melons
西瓜
NO.15
鮎料理
NO.14 Sashimi
刺身と刺身屋
NO.13 katsuobushi and dashi
鰹節のだし
NO.12
江戸の初鰹
NO.11 Edo Time egg dishes
江戸時代の卵料理
NO.10
扇屋と卵焼
NO.9
飛鳥山と花見弁当
NO.8 Tofu Dengaku
豆腐田楽
NO.7 dengaku
甲子屋と田楽
NO.6
鯛は魚の第一位
NO.5 ushiojiru
“平清”と潮汁
NO.4 shoojin ryoori vegetarian dishes
蓬莱屋と精進料理
NO.3 wakamochi
黄金の若餅



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Related words

***** WASHOKU : General Information

. - - - Welcome to Edo 江戸 ! - - - .

. Thirty-six Fashionable Restaurants of the Eastern Capital .
(Tôto ryûkô san-jû-rokkaiseki, 東都流行三十六會席 / 東都流行三十六会席 )
Utagawa Kuniyoshi

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