Satsuma imo

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Sweet potatoe (satsuma imo)

***** Location: Japan
***** Season: various
***** Category: Plant

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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）


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. Tanegashima Annoo Imo 種子島あんのう芋 / 安納芋
mitsuimo, mitsu imo 蜜芋 "honey sweet potato"


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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


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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


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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 !


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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)


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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


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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


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Worldwide use


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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.


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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)


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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


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Related words

***** WASHOKU : INGREDIENTS

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Shokuyoo no hana

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Edible blossoms, edible flowers
(shokuyoo no hana)

***** Location: Japan
***** Season: Various, see below
***** Category: Humanity

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Explanation

Blumen zum Essen 食用の花
essbare Blumen, ebßare Blumen
エディブルフラワー ediburu furawaa


. . . CLICK here for Photos !




These blossoms contain a lot of vitamins and minerals, just as our edible vegetables. They are now often sold in sets of various colors in the supermarket, to give color to the daily meals. They also have an effect in the color therapy. So if you are tired, prepare a cup of hot water in a glass and drop an edible flower in it, it will make you feel better.
See the cherry blossom tea below.

Vitamin A
cosmos, pansies, dianthus, calendula, nasturtium ナスターチウム

Vitamin C
roses, carnation, touch-me-not (Impatiens balsamina, hoosenka ほうせんか【鳳仙花】 Balsamine; Springkraut, auch kinrenka キンレンカ（金蓮花） )

dietary fibers 食物繊維
Dianthus, roses, carnations and others.


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pansies and violas
Veilchen

© PHOTO :　www.na-ta.net


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WASHOKU :
Seven Herbs of Spring. Haru no Nanakusa 春の七草


Maybe the most famous is the rapeseed flower, nanohana.

WASHOKU :
rape blossoms, rape flower, na no hana 菜の花


菜の花や月は東に日は西に
na no hana ya tsuki wa higashi ni hi wa nishini

rapeseed blossoms -
the moon is in the east,
the sun in the west

Yosa Buson





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WASHOKU :
"Spring Chrysantheum" (shungiku) as food
春菊 (しゅんぎく )


kakinomoto, kaki no moto かきのもと
edible chrysanthemums from Niigata
They have a violet color and become even more colorful when dipped in vinegar and cold water.
as hitashi, with some vinegar, they become even more colorful
as tenpura, tsukudani, goma-ae or on chirashizushi
. . . CLICK here for Photos !


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bara バラ roses
contain a lot of vitamin C and fibers. Good for constipation.
Flowers are used for jelly and jam. Tea, also rose hip tea.
WKD : rose, bara 薔薇 (ばら) KIGO
Rosen
. . . CLICK here for Photos !


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kanzoo カンゾウ（萱草）daylily blossoms
They last only one day, but taste mild and juicy.
put into soups
Taglilienknospen

WKD : Daylily (kanzoo) KIGO


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haibisukasu ハイビスカス, 食用ハイビスカス
Hibiscus
Made into a sour kind of tea.
. . . CLICK here for Photos !
Hibiskus, Hibiskustee


Rose of Sharon (mukuge) / Hibiscus (bussooge) KIGO

Cotton rose, Rose-Mallow (fuyoo, fuyo, fuyoh) Hibiscus mutabilis. KIGO


hosuta, gibooshi ホスタ, (ギボウシ 擬宝珠）
hosta blossoms
a kind of lily
. . . CLICK here for Photos !
Hosta-Blume

Gibooshi no Hana 擬宝珠の花 KIGO


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kanna 食用カンナ（ショクヨウカンナ）Canna
Canna generalis
. . . CLICK here for Photos !
kigo for autumn



kosumosu コスモス cosmos flowers
Cosmos bipinnatus. Mexican aster
キバナコスモス kibana kosumosu has been used as food since the Showa period. It represents autumn on the table.
. . . CLICK here for Photos !
Schmuckkörbchen
akizakura 秋桜 (あきざくら) "autumn cherry (blossoms)"

kigo for mid-autumn

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panjii パンジー pansy
They come in many lovely colors. They have no strong smell or special taste and can go with salad or into soups.
Stiefmütterchen; Viola tricolor var. hortensis.
. . . CLICK here for Photos !


Pansy, pansies
"Three-colored violet", sanshoku sumire 三色菫
Viola Pansie, panjii uioora パンジー ウイオーラ



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rabendaa ラベンダー lavender
It balaces the taste of meat and fish.
Made into bisquits and icecream.
More often used for aroma oils アロマオイル.
. . . CLICK here for Photos !
Lavendel. lat.: Lavandula.

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sakuracha 桜茶 cherry blossom tea
from salted pickled cherry blossoms
This tea is good for a hangover.
. . . CLICK here for Photos !

Kirschblütentee

WKD : Cherry Blossoms (sakura) KIGO



湯の宿の客にもてなす桜茶
yu no yado no kyaku ni motenasu sakuracha

at the hot spring resort
guests are welcomed with
cherry blossom tea

Watanabe sama 渡辺様


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suiitopii スイートピー sweet peas
Lathyrus odoratus.
. . . CLICK here for Photos !
Wicke


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Worldwide use


Das Auge isst mit
Traditionelle japanische Speisen werden auf einem Tablett serviert. Bei der einfachsten Anrichtung liegen ganz vorne die Essstäbchen, rechts darüber die Schale mit der Miso-Suppe, links darüber die Schale mit dem Reis. In der zweiten Reihe steht rechts eine Schale mit Gemüse, links eine Platte mit Fisch oder Fleisch, der Kopf des Fisches zeigt dabei nach links. Dazwischen steht noch eine kleinere Schale mit eingelegtem Gemüse (tsukemono). Je nach Jahreszeit können einige bunte Blüten oder Blätter diesem einfachen Gedeck etwas Festliches verleihen.
Im Restaurant wird besonderen Wert auf passendes Geschirr und elegante jahreszeitliche Dekoration gelegt . Einen Höhepunkt dieser Präsentation von Speisen bietet die Kaiseki-Cuisine, bei der alles mit künstlerischer Sorgfalt zubereitet wird, um den bestmöglichen ästhetischen Eindruck zu erreichen.

Das gute Geschäft mit den Blättern
Die richtigen Blüten und Blätter je nach Jahreszeit für die Dekoration zu bekommen, ist für ein Restaurant im Stadtgebiet von Kyoto oder Tokyo gar nicht so einfach. Inzwischen haben sich einige Gemeinden in Shikoku darauf spezialisiert und machen ein „Geschäft mit Blättern“. Die Bauern sammeln Blätter aus dem Wald und pflanzen besondere Farnkräuter, Bambus, Bäume und Büsche mit dekorativen grünen Blättern und Ahornbäume, die im Herbst wegen ihrer roten Blätter geschätzt sind. Die Blätter werden gewaschen, sortiert und in kleinen Mengen verpackt, Angebot und Nachfrage erfolgt über das Internet, das die Bauersfrauen schnell selbst zu beherrschen gelernt haben. „Ich bin ganz stolz auf unser „Geschäft mit den Blättern“, dadurch hat unser Dorf neues Leben gewonnen und die Nachbarschaft hat etwas zu tun. Es ist genau das richtige für uns alte Leute!“, berichtet Frau Higuchi, 72 Jahre alt, aus dem Dorf Kamikatsu in Tokushima.
Farnkräuter vermitteln einem Gedeck in den Januartagen das besondere Festgefühl zum Neuen Jahr, Bambusblätter geben einem Sommergericht etwas Kühle und Frische und im Herbst dürfen die roten Ahornblätter und die glänzenden bunt gefleckten Blätter der Persimonenbäume nicht fehlen.


Beim „Inari-Zushi mit Blüten“ schneidet die Hausfrau kleine Blütenformen direkt aus den bunten Speisen. Gelb aus Omelett, grün aus Brokolistämmen, weiß oder rot aus Kamaboko, orange aus Karotten – der Fantasie sind hier keine Grenzen gesetzt.


Tempura von roten Ahornblättern
Die roten Blätter des Ahorns symbolisieren den Herbst Japans und dienen der herbstlichen Dekoration auf dem Speisetisch. Sie bilden in der Natur einen wunderbaren Kontrast mit den vielen weißen Wasserfällen des Landes.
In ferner Vergangenheit, im siebten Jahrhundert praktizierte der Asket En no Gyooja, Gründer der Shugendoo und der Yamabushi-Bergpriester, am Wasserfall in Mino, in der Nähe von Osaka und nährte sich dabei nur von den Pflanzen des Waldes. Die roten Ahornblätter glänzten verlockend in ihrer roten Pracht, so pflückte er sich einige, briet sie im Rapsöl seiner kleinen Lampe und verspeiste sie mit großem Genuß. In Erinnerung an diese Überlieferung wird heute noch am Temple Minoji ein süßes Tempura zubereitet. Die Ahornblätter müssen ein Jahr in Salzl liegen, bis sie essbar sind. Dann werden sie mit einem süßen Ausbackteig, in dem Zucker und Sesam vermischt sind, in Rapsöl zu einem aromatischen Tempura ausgebacken. So entstand ein begehrtes Reisemitbringsel dieser Gegend.
http://washokufood.blogspot.com/2008/02/momiji-tenpura-sweets.html



Essbare Blüten
Neben den Blüten als farbigen Dekorationen werden auch einige Blüten direkt verspeist. Sie enthalten Vitamine und Ballaststoffe im Dienste der Gesundheit und erfreuen obendrein nach dem Konzept der Farbtherapie das Auge und die Seele durch ihre Farbenpracht.
Stiefmütterchen, Schmuckkörbchen, Kapuzinerkresse, Ringelblume und Nelken enthalten viel Vitamin A, Rosen, Nelken und Springkraut Vitamin C. Rosen und Nelken sind reich an Ballaststoffen.
Diese Blüten finden sich mit Zucker in Küchlein gebacken, im Winter im Eintopf und im Sommer auf Salaten.

Chrysanthemenblüten
sind wegen ihrer kräftigen gelben Farbe beliebt. Chrysanthemen sind in Japan die Symbolblume für die kaiserliche Familie.

Hibiskusblüten
werden häufig zu Tee verarbeitet.

Kirschblüten
bringen den Frühling auf den Tisch.
Tee von in Salz eingelegten Kirschblüten, s.S.?172.

Lavenderblüten
haben einen kräftigen Eigengeschmack und passen gut zu Fleisch- und Fischgerichten. Sie werden auch in Biskuits und Eiscreme verarbeitet.

Rapsblüten
bringen den Frühling auf den Tisch und in die Eintöpfe. Raps wird besonders in der Präfektur Chiba angebaut.

Rosenblüten
enthalten viel Vitamin C und Faserstoffe. Sie sind wirksam bei Verstopfung. Sie werden als Tee oder in Gelee-Zubereitungen genossen.

Schmuckkörbchen (Cosmos)
zieren in Japan im Herbst viele brachliegende Felder und sind als „Kirschblüten des Herbstes“ seit der Shoowa-Zeit sehr beliebt.

Stiefmütterchen
sind wegen ihrer Farbenvielfalt und ihres geringen Eigengeschmackes besonders beliebt auf Salaten und in Suppen.

Taglilienblüten
blühen, wie der Name sagt, nur einen Tag. Sie sind mild im Geschmack und fleischig in der Konsistenz. Sie werden oft in Suppen angeboten. Auch andere Lilienblüten, wie die der Hosta-Blume, werden gegessen.

Wicken
sind nicht nur beliebt für Blumengebinde, sondern auch auf bunten Salaten und in Suppen.



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Things found on the way



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HAIKU


edible plants
bring some color on your plate -
summer deepens

Gabi Greve
Summer 2007


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Related words

WKD : Lotus as KIGO


***** WASHOKU : General Information


. Orchid tree, Kachnar tree blossoms .
Eaten in India.


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Myoga Japanese Ginger

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Japanese ginger (myooga)

***** Location: Japan
***** Season: Various, see below
***** Category: Plant

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Explanation

kigo for late spring

myoogatake (みょうがたけ) 茗荷竹 "myoga bamboo"
sprouts of the myoga
It is often grown in houses. They can get about 40 cm long.
They are a delicacy to eat fresh or in soup.

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kigo for late summer

myooga no ko 茗荷の子 "children of myoga"
the sprouts coming out near the root. In the wild, they come out of the ground like the bamboo sprouts. If they grow, a flower will come out at the end.
. . . CLICK here for Photos !

myoogajiru 茗荷汁 soup with myoga

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kigo for early autumn


flowers of myoga, myooga no hana,
茗荷の花 (みょうがのはな)
They grow new ones day after day and look almost like orchids.


autumn myoga, aki myooga 秋茗荷（あきみょうが）


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kigo for the New Year

Myoga Festival, myoga matsuri
myooga matsuri 茗荷祭 (みょうがまつり)
Japanese Ginger rite
take no ko shinji 筍神事（たけのこしんじ）
Bamboo shoots Ritual

at 阿須々伎神社の茗荷, 阿須須伎神社
Shrine Asusuki Jinja is famous for its myoga divination during the Myoga Festival.
On the third day of the new year (now on the Setsubun, 3rd day in February) they use myoga to divine the outcome of the rice crop for the year. The myoga is grown in a special field in the shrine compounds (shinden 神田).
Kyoto, Kanego-uchi 金河内(かねごうち), Ayabe city.


Here is a similar festival at a different place

At the shrine Menuma Jinja in Hyogo prefecture
Shinonsen Town, 新温泉町の面沼神社で お茗荷祭り
兵庫県美方郡新温泉町竹田
The crest of this shrine is the myooga, see below.

On February 11 the festival is held in honor of a small patch of myoga that can be harvested in winter, it grows on a small island in the pond "Menu no Ike" 女奴池（めぬのいけ) of the shrine. It is bright green in winter in the snow, a very special kind of plant and one of the seven strange things of the Tajima area 但馬七不思議.

The festival starts at 6.30 in the morning, when the priest enters the small pond and takes some samples of the sprouts. According to the form of the buds and root and the pinkish shine, it is used to predict the harvest of the coming year. After the festival, special myoga mochi for 100 persons, myoga sushi for 50 persons and some tea of the local black beans is given to the visitors.
They all shout
"May we enjoy a long life! myooga medetaya 命賀めでたや".

In olden times, it was forbidden for women to participate. Today, the villagers come together, sometimes only 30 people of the community.
. . . CLICK here for Photos of the festival !


There is a song when you pound mochi rice which also includes myoga and fuki
Myoga medetaya Fuki hanjoo みょうがめでたや

こなたお背戸にゃ
茗荷(ミョウガ)や
蕗(フキ)や
冥加(ミョウガ)めでたや
富家繁盛


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INFORMATION : Zingiber mioga　
Myoga 茗荷 grows wild in my own garden in Okayama.

Its name might go back to a word of the same pronounciation 冥加, the divine protection of Japanese kami gods and Buddhist deities, divine happiness and blessings. Myoga will ward off evil.
It is also the symbol of the esoteric deity Madarajin 摩多羅神, see below, and therefore thought to be an auspicious plant and food. Its form is often used for crests of temples and shrines.

Sometimes called one of the"wasei haabu", 和製ハーブ　Japanese herbs.
It is said to be slightly anaesthetic and ward off a cold in winter.

Most myoga is grown in Koochi in houses, in Gunma and Akita in the open, and the myogatake is grown in Miyagi prefecture.


legend knows this
One of the disciples of Buddha Shakyamuni, Culapantaka (Cuuda-pantaka) , had a hard time memorizing things and could not remember his own name, and even when Shakyamune places a name plate around his neck, he forgot to look at it and finally died without remembering his name. On his grave a strange plant started to grow. In a play of words it was called: "He did not even remember his name and had a hard time" 彼は自分の名前を荷って苦労してきた, taken the two Chinese characters for 名荷 and placed the plant radical on top of the first character 茗荷.



There is a proverb saying:
If you eat a lot of myoga,
you will loose your memory. 　

So there is a rakugo funny story ”Myoga yadoya　茗荷宿屋” about this, when the owner of a small lodging facility tried to cheat a visitor about money, but ended up not getting his services payed, since his guest forgot to pay when he left and he forgot to remind him of the payment.
(In fact, as a Chinese medicine, myoga is used against memory loss.)


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source : http://crystalrays.org/
Myoga is also the name of the bird that helps bring the lover stars Altair and Vega together on Tanabata, the night of the Star festival.
WKD : Star Festival (Tanabata)

For the O-Bon festival in Western Japan, people make decorations of a cucumber horse, an eggplant cow and a myooga sticking out with its long white part like this bird.


If someone is posessed by a fox spirit キツネッタカリ, you should give him myoga to eat, since foxes do not like this taste.
http://www.nichibun.ac.jp/YoukaiCard/2360020.shtml


Myoga patterns are often used as family crests.
茗荷の家紋 myooga no kamon, coat of arms


source : http://www.harimaya.com/o_kamon1/zukan/myouga.html

daki myooga 抱き茗荷　two myoga plants embracing

This is one of the 10 most famous family crests in Japan.
kamon, Familienwappen

The family crest of
gyooyoo 杏葉 Gyoyo is very similar.
Family crest "Daki-gyoyo"
The Gyoyo-mon was used in various ways as a family crest of the Nabeshima family. The exhibition room is filled with splendid lacquerware and gorgeous artifacts of the daimyo.
- reference and photos : -

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Myōga (茗荷) Myōga or myoga ginger
(Zingiber mioga, Zingiberaceae) is an herbaceous, deciduous, perennial native to Japan and other East-Asian countries that is grown for its edible flower buds and flavorful shoots. Flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono and dishes such as roasted eggplant.

A traditional crop in Japan, myoga has been introduced to cultivation in Australia and New Zealand for export to the Japanese market.
As a woodland plant myoga has specific shade requirements for its growth. It is frost-tolerant to 0F, -18C possibly colder.
While some constituents of myoga are cytotoxic, others have shown promise for potentially anti-carcinogenic properties.
©　More in the WIKIPEDIA !

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Myoga is one of the TSUMA additions for a good sushi.
WASHOKU : Ken Tsuma Karami and Sashimi

Myoga as an addition to sashimi, tsuma, like a good wife, should bring the taste of the original out and therefore the sprout has to be cut into very fine slices.

There are two types used for food and most are best at the end of summer toward autumn, a plant bringing autumn on the table:


hanamyooga 花茗荷（はなみょうが） "flower myoga",
the buds itself 花蕾 (tsubomi)




myoogadake 茗荷竹 "myoga bamboo" like a stick
fudemyooga 筆茗荷 ふでみょうが "like a brush"
It is white at the bottom and has a pinkish shine.
(one of the vegetables of Kyoto)
kyoo myooga 京みょうが Myoga from Kyoto
This is best eaten in spring.



A special brand is grown in Kanto, known as
Maebashi Myooga 前橋みょうが.


There used to be a brand Kohinata myooga 小日向茗荷 in Tokyo
but now only two place names remind us of the vast fields that used to be in this area (and an old lady growing this kind in her back yard).

Myoga Slope, myoogazaka 茗荷坂 （みょうがざか）
. . . CLICK here for Myogazaka Photos !
Myoga Valley, myoogadani 茗荷谷
. . . CLICK here for Myogadani Photos !
At the Myoga Valley, there used to be a stone statue of a small Jizo Bosatsu. When villagers went get a doctor for a very ill person, they came past this statue. If it was there as usual, the ill person would be all right, but if the stone statue faced the other sice, the doctor could not help any more.
http://www.nichibun.ac.jp/YoukaiCard/2180085.shtml



aemono, used like a dressing
... with tuna fish シーチキン和え
... with tarako たらこ和え


hiyajiru 冷汁 cold soup
with miso and myoga, good in summer


myooga dengaku ミョウガ田楽
on a stick, grilled with red miso

myooga gohan ミョウガご飯 rice with myoga

myooga no misoae, miso-ae 茗荷の味噌和え
myoga with a miso dressing, a side dish for summer
. . . CLICK here for Photos !


myooga no pikkurusu 茗荷のピクルス
pickles with myoga 赤梅酢浅漬け
with the red vinegar juice of pickled plums (umesu)
. . . CLICK here for Photos !


myooga no su-ae ミョウガ酢和え
myoga with vinegar dressing


myooga to nasu no misoshiru 茄子と茗荷の味噌汁
miso soup with myoga and eggplant


myooga tenpura 天ぷら as tempura


myoogazushi みょうが寿司 sushi with myoga wrapped around sushi rice
from Toyama prefecture
. . . CLICK here for Photos !


tamagotoji 卵とじ with egg


myooga ryoori ミョウガ料理 dishes with myoga
. . . CLICK here for Photos !
http://www.geocities.jp/yamapon65/tisantisyou_myouga.html

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Worldwide use

Zingi-Ingwer. Sprossen vom Zingi-Ingwer.
Japanischer Ingwer.


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Things found on the way

Bull Festival of Uzumasa, 太秦の牛祭
God Madara, matara jin 摩多羅神
This is a Buddist festival for the Deity Matarajin. The God appears riding on the black cow. It is held in Kyoto on the 12th of October at the temple Kooryuu-Ji (Koryuji　広隆寺).

Matarajin, Madarajin (Matara Shin)
a protector of the Amida Sutra
By Gabi Greve

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Even today, there is a famous statue of a "string-bound" Jizo Bosatsu statue at Myogazaka in Tokyo.
"Shibarare Jizo" in Tokyo


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かく生きてかく忘れられ雪達磨
kaku ikite kaku wasurerare yuki daruma

thus lived
thus being forgotten
the snowman

Arima Akito 有馬朗人
Tr. Emiko Miyashita


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HAIKU

なにもなくもてなす吸物茗荷竹
nani mo naku motenasu suimono myoogatake

only a soup
to offer to visitors -
myoga like a brush

Satoo Minako 佐藤美奈子


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茗荷汁　たのしいことが　多すぎる　
myoogajiru tanoshii koto ga oosugiru

myoga-soup -
almost too many
good things

Ono Tamiko 小野冨美子

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茗荷竹朝餉に妻とかく生きて　　
myoogatake asage ni tsuma to kaku ikite

with myoga ginger
for breakfast thus I lived
with my dear wife

Kaneko Kirinsoo 金子麒麟草


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source : Yasoichi（やそいち）


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myooga no ko -
the roots of life
on my table


Gabi Greve
See more, August 2010



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Related words


kigo for mid-summer

***** hanamyooga, hana myooga 花茗荷 (はなみょうが)
Japanese alpinia
lit. "flower myooga"
Alpinia japonica



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WASHOKU : Ken Tsuma Karami and Sashimi

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto


***** WASHOKU : INGREDIENTS

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Ika squid dishes

[ . BACK to WORLDKIGO TOP . ]
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Squid, cuttlefish dishes (ika ryoori)

***** Location: Japan
***** Season: Various.
***** Category: Humanity

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Explanation



イカ料理, 烏賊料理

ika イカ　烏賊　squid, cuttlefish
Fam. Tintenfisch. Kalmar. Sepia. Fam. Teuthida

WASHOKU : FISH and SEAFOOD SAIJIKI


In the Edo period, money was called "o-ashi" 足 legs, 　and things with many legs, like ika and tako octopus were considered auspicious gifts.

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Kan ika, kanika 寒烏賊 (かんいか) squid in the cold
kigo for late winter
They are good for sashimi or grilled or boiled or shiokara preparations of their innards.


ika no shiokara イカの塩辛 shiokara from cuttlefish
The most common variety
. . . CLICK here for Photos !
gesalzenes Fischklein
WASHOKU : Shiokara (塩辛)


ika no kakiage いかのかき揚げ fried squid
. . . CLICK here for Photos !
geschnitzeltes Tenpura


ikameshi イカめし, イカ飯 squid stuffed with rice
One of the most popular preparations.
Station lunchbox from Hakodate line, Mori Station 函館本線森駅の駅弁.
. . . CLICK here for Photos !
Mit Reis gefüllter Tintenfisch


ikasoomen いかソーメン, イカそうめん
squid cut finely like somen noodles.
a kind of sashimi. From Hakodate.
Often eaten for breakfast.
A rather popular dish with fresh squid. Tasts sweet, eaten with wasabi soy sauce or ponzu sauce.
. . . CLICK here for Photos !
in lange dünne Streifen geschnittener Tintenfisch, mit Wasabi und Sojasoße



ika no sushi いかのすし, イカの鮨 squid sushi
. . . CLICK here for Photos !
BUT
ikazushi いかずし
In Aomori, this is squid filled with cooked vegetables and the legs squeezed in too. There is NO rice in this sushi.





niika, ni-ika 煮烏賊 , 煮いか boiled squid
. . . CLICK here for Photos !
gekochter Tintenfisch


ika no shioyaki イカの塩焼き　grilled with salt
. . . CLICK here for Photos !
mit Salz gegrillter Tintenfisch

ikagezo no shioyaki イカげその塩焼き　grilled tentacles with salt
. . . CLICK here for Photos !
mit Salz gegrillte Tintenfischtentakel

gezo soomen げそそうめん　finely sliced raw tentacles
often from the small squid, koika (see hotaruika).
Served with ponzu sauce.
. . . CLICK here for Photos !

。。。。。

noren hoshi イカの暖簾ほし drying like a door curtain
ika no norenboshi 暖簾干し
The entrails are taken out, then it is spread with bamboo sticks and hung from early morning till afternoon in the strong wind from the sea, in the sunshine (tenpiboshi).
Speciality of Ajiro and Tajima.
. . . CLICK here for Photos !


sudareboshi イカの簾干し drying on a sudare bamboo net
. . . CLICK here for Photos !

。。。。。


tokkuri, ika tokkuri イカ徳利（いかとっくり）
A sake container (tokkuri) made of the dried mantle of a squid, it can be eaten when the drink is finished.
Speciality of Northern Japan.
. . . CLICK here for Photos !




Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Toyama: いかの黒作り ika no kurozukuri, squid with black ink


Squid and Broccoli Stir-fry Recipe
source : 　japanesefood.about.com



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aoriika, aori ika 障泥烏賊 (あおりいか ) aoriika cuttlefish
„Aori-Tintenfisch“. Sepioteuthis lessoniana
ジンドウイカ科. Body about 45 cm long. also called misuika みずいか. In the southern oceans.
. . . CLICK here for Photos !
Eaten as sashimi, shiokara or dried. Shun season is summer.
. . . CLICK here for Photos !



hanaika, sakuraika, sakura ika, kooika, koo ika さくらいか
„Kirschblüten-Tintenfisch“. Sepia esculenta
. . . CLICK here for Photos !


hariika, hari ika はりいか(針烏賊) Sepia madokai

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hotaruika, hotaru ika ほたるいか, ホタルイカ（蛍烏賊）
hotaru squid, firefly squid 　
kigo for late spring
. . . . . with many ika dishes

Leuchttintenfisch


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jindooika, jindoo ika ジンドウイカ（陣胴烏賊）
Loliolus japonica
eaten boiled. Shun season is spring.


kaminariika, kaminari ika かみなりいか
... „Donner-Tintenfisch“. mongo-ika für Sushi. Sepia lycidas
. . . CLICK here for Photos !



kenzakiika, kenzaki ika けんざきいか
Schwertspitzen-Tintenfisch. Loligo edulis
. . . CLICK here for Photos !
itozukuri 糸造り
sashimi けんざきいかの刺身




mimiika, mimi ika, dangoika みみイカ
„Ohren-Tintenfisch“. Euprymna morsei
. . . CLICK here for Photos !



sodeika, sode ika そでいか
„Ärmel-Tintenfisch“. Thysanoteuthis rhombus
taruika たるいか
sashimi or grilled
. . . CLICK here for Photos !



surumeika, surume ika, surume-ika
するめいか , するめイカ, スルメイカ, 鯣烏賊 flying squid, common squid
Japanischer fliegender Tintenfisch. Todarodes pacificus. Kalmar
from Hokkaito to Kyushu.
Shun season is winter.
. . . CLICK here for Photos !
Noto hantoo no tsuriika tsuri-ika 能登半島の釣りいか
grilled, fried, dried
hitoyaboshi 一夜干 dried over night
okizuke するめいかの沖漬け pickles
nimono するめいかの煮物 cooked
sashimi
spagetti するめいかのスパゲティ



togurokooika togurokoo ika トグロコウイカ
Posthörnchen. Spirula spirula
. . . CLICK here for Photos !



yariika, yari ika やりいか , やりイカ spear squid
„Speer-Tintenfisch” . Loligo bleekeri.
. . . CLICK here for Photos !
hoshi やりイカ生干しdried
sashimi
soomen やりイカソーメン finely sliced
sushi
tomatoni やりイカのトマト煮、boiled with tomatoes



Yobuko ika よぶこイカ / 呼子（よぶこ）squid from Yobuko town
Sage prefecture


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Worldwide use


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Things found on the way

Daruma-Ika だるまいか
soft Daruma Ika



寿都島牧名物, 島牧
from Shimamaki near Sutsu, West Hokkaido, near Shiribeshi

Slice Calmary
達摩魷魚(Daruma ika)

. . . CLICK here for Photos !




Surume Ika Daruma いかだるま



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okizuke 沖漬け preparation of small fish without innards or squid
. . . CLICK here for Photos !

kibinago no okizuke キビナゴの沖漬け


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HAIKU

蛍いか日本海も春の波　　
hotaruika nihonkai mo haru no nami

firefly squid ...
the Sea of Japan finally shows
waves of springtime
　　　　　　　　　　
Takaki Susu no Ie 高木鈴の家

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さびしさが焼きころがして蛍烏賊　　　
sabishisa ga yakikorogashite hotaru ika　　　
　
Nomura Toshiroo 能村登四郎


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父の忌の町に出初めし蛍烏賊　　　　
chichi no ki no machi ne dehajimeshi hotaru ika

on the day of
my father's death anniversary
firefly squid are in town
　　　　　
Sawaki Kinichi 沢木欣一

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Related words

Octopus TAKO


WASHOKU : Regional Japanese Dishes

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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Iwashi sardines shirasu

[ . BACK to WORLDKIGO TOP . ]
. Legends about Iwashi sardines .
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Sardine (iwashi)

***** Location: Japan
***** Season: various, see below
***** Category: Humanity

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Explanation

One of the most common fish in the warm currents around Japan. They come in large crowds and are therefore rather cheap on the market. The fresh ones have a silvery belly and are rather pretty to look at. Some have black spots on the side.


To show the freshness of their catch, vendors of old would call in the streets:

てて噛む鰯はいらんかー。とれとれのてて噛む鰯やでェ
tete kamu iwashi wa iran kaa.
toretate no tete kamu iwashi ya dee

Do you want sardines that bite your fingers?
Freshly caught, these sardines will bite your fingers!


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kigo for all spring

haru iwashi 春鰯 ( はるいわし) sardines of spring

ooba iwashi 大羽鰯（おおばいわし）
very big sardines "with great wings"
. . . CLICK here for Photos !


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kigo for all autumn

iwashi 鰯 (いわし) sardine
..... iwashi 鰮（いわし） Sardinia spp.


iwash hiki 鰯引（いわしひき）fishing for sardines
iwashi ami 鰯網（いわしあみ）net for sardine
iwashibune 鰯船（いわしぶね）boat for fishing sardines
iwashimi 鰯見（いわしみ）watching for sardines

maiwashi, ma iwashi 真鰯（まいわし）
Sardinops melanostictus
aki iwashi 秋鰯（あきいわし）autumn sardine

iwashi hosu 鰯干す（いわしほす）drying sardines
iwashi uri 鰯売（いわしうり）vendor of sardines



hishiko ひしこ hishiko-sardine, Japanese anchovy
... shiko しこ、shiko iwashi しこ鰮（しこいわし）
. . . CLICK here for Photos !
seguro iwashi背黒鰯（せぐろいわし）sardine with a black back
katakuchi iwashi 片口鰯（かたくちいわし）"sardine with half a mouth"
Engraulis japonica
chirimen iwashi 縮緬鰯（ちりめんいわし）"sardine like chirimen shrunk cloth"
. . . CLICK here for Photos !

koiwashi 小鰯（こいわし）small sardine

hishiko hosu ひしこ干す（ひしこほす）drying hishiko-sardines

hishikozuke 鯷漬 (ひしこづけ) pickled hishiko-sardines
kigo for mid-autumn


hishiko has many regional names
ヒシコイワシ hishiko iwashi、シコ shiko、シコイワシshiko iwashi、田作り（タヅクリ tazukuri）、五万米（ゴマメgomame）、背黒鰯（セグロイワシseguro iwashi）、狼鰯（オオカミイワシookami iwashi .. like a wolf）、脹眼(ハンガンhangan)、金山(カナヤマkanayama ... gold mountian)、丸(マルmaru ... round )、ヒラレ hirare、泥目（ドロメdorome）、ドロイワシdoro iwashi、ママゴmamago、エタレetare、クロタレkurodare、シラスshirasu、タレクチtaretachi、チリメンchirimen、タレtare、ホオタレootare、ホホタレ、ホウタレ、ブトbuto、コシナガkoshinaga、カエリkaeri 、カクハリ kakuhari



Kintaroo iwashi 金太郎イワシ / 金太郎鰯 Kintaro sardine
from Shimane prefecture, Hagi town


梅さくやごまめちらばふ猫の墓
ume saku ya gomame chirabau neko no haka

plum blossoms--
dried sardines scattered
on the cat's grave
Tr. David Lanoue


. Kobayashi Issa 小林一茶 in Edo .

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kigo for late winter

iwashi no kashira sasu
鰯の頭挿す（いわしのかしらさす）
piercing the head of a sardine

like
WASHOKU . hiiragi sasu 柊挿す piercing with a holly


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......................................... not to mix up with this one

kigo for all winter

urume (潤目)うるめ round herring big-eye sardine
Etrumeus teres.
also called : hon-urume ホンウルメ (real urume) or

urume-iwashi 潤目鰯 うるめいわし /ウルメイワシ : "Urume-sardine"
urume means to have wet, moist eyes. (urumu うるむ (潤む). They have much bigger eyes than other iwashi.
They have less fat than the sardines. They are around all year, but taste best in winter.

In Kumamoto it is called "big-eye sardine" oome iwashi オオメイワシ, in the Toyama area tonbo トンボ (dragonfly), in Kochi and Shikoku there is no difference between urume-iwashi and ma-iwashi マイワシ.




Basho kasen 'Summer Moon'. Bonchoo's v4:

火うちたたく　うるめ一枚
灰うちたたくうるめ一枚　
hai uchitataku urume ichimai
Bonchoo 凡 兆 !

Higginson's translation:
knocking the ashes off
one piece of sardine

Earl Miner, Japanese Linked Poetry (1979), in his notes to the same verse (p.300, calls it 'Miscellaneous' (i.e. not seasonal);

Miner's translation:
the charcoal ash is shaken off
the dried sarding broiled at noon

Maeda Cana, Monkey's Raincoat (1973) is the book that clarifies the matter. In his notes to that Bonchoo verse, Cana states (p.90):
"urume: urume iwashi; sardine. "Sardine" usually indicates autumn, but "dried sardine" belongs to no particular season" .

Cana's translation:
flip off the ashes
one dried sardine


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quote
Sardines, or pilchards, are a group of several types of small, oily fish related to herrings, family Clupeidae. Sardines were named after the island of Sardinia, where they were once in abundance.
Canned "sardines" in supermarkets may actually be sprats (such as the "brisling sardine") or round herrings.

Sardines are healthful and considered a "brain food." These fish are rich in omega 3 fatty acids, which can help maintain a healthy heart. Recent studies suggest that omega-3 fatty acids slow the progression of mild to moderate Alzheimer's disease. These fatty acids can also help control blood sugar level. Not only are sardines packed with omega-3 fatty acids, but they are also a good source of vitamin D, calcium, B12 and protein.
Sardines are extremely low in contaminants such as mercury.
©　More in the WIKIPEDIA !


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shirasu　しらす small white sardines
In Maihara (Shizuoka)at 遠州灘 most of these shirasu are fished in spring.
They are put in hot water (kama-age　釜揚げしらす) and can be eaten like this, or half-dried or full dried (hoshi-shirasu, chirimenjako, chirimen jako).

In Kyoto, the dried shirasu have been a substitute for fresh fish and are used in many dishes of the OBANZAI homne cooking.

shirasu sanshoo シラス山椒 with mountain pepper

see also
tatami iwashi, below.


shirasu biiru はしらすビール beer with shirasu fish
from Enoshima, Kanagawa prefecture


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Dishes with Sardines ... iwashi ryoori　
(not kigo)
鰯料理　いわしりょうり　

Sardines are fishes in the waters off Chiba all year round. They are best eaten fresh, because they do not keep well. iwashi basically means yowashi, not easy to keep.
The chinese character means "fish" and "soft, weak". Maybe because the meat does not keep long, or maybe, these small fish are always on the run for being eaten by larger fish.

maiwashi, ma-iwashi 真いわし Sardinops melanostictus (Sardine)
katakuchi iwashi かたくちいわし Engraulis japonica. (Sardelle)
urume iwashi うるめいわし Etrumeus teres (Heringsart)

Most are fished of Chooshi 銚子 along Kujukurihama 九十九里浜 and in this area there are more than 100 ways to eat iwashi.

iwashidango no tsumire jiru 鰯団子のつみれ汁 soup with sardine balls
. . . CLICK here for Photos !

iwashi no goma-ae イワシのごま漬 sardines with sesame dressing
made from fresh katakuchi iwashi with vinegar, sesame, ginger and chillies
. . . CLICK here for Photos !


They are often used to make DASHI.
iriko ... kleine getrocknete Sardinen, für Dashi. Meist „japanese pilchard“, Sardinops melanostictus und Katakuchi iwashi


They are also processed into kamaboko fish paste, for example
eso 工ソ sardines.
(eso is a kigo for summer)


irikogohan iriko gohan, irikomeshi いりこ飯 / いりこめしrice with little sardines
from katakuchi iwashi. They are boiled for a moment, then dried and later added to cooked rice.
Speciality of Kagawa prefecture.
. . . CLICK here for Photos !


iwashi baagaa, iwashi hanbaagu いわしハンバーグ
burger with sardine meat
. . . CLICK here for Photos !


iwashi dango いわし団子 sardine dumplings
From Sakai minato at the beach Yumigahama, Tottori. Made from April till May. Round balls are put on sticks and skewered on the grill.
. . . CLICK here for Photos !



iwashi no unohana sushi いわしの卯の花寿司
speciality of Ishikawa prefecture
iwashi no unohana tsuke イワシの卯の花漬け
iwashi no unohana ae 鰯の卯の花和え
. . . CLICK here for Photos !
unohana is the floewr deutzia. Deutzie.
unohana is also a leftover product from making tofu.



iwashi no tsumirejiru いわしのつみれ汁 soup with sardine balls
famous in many parts along the Inland sea, especially Ehime prefecture
With vegetables that grow in the family garden.
. . . CLICK here for Photos !

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. WASHOKU
iwashi no kezuribushi 蒲原いわし削りぶし shredded dried sardines 　
From Kanbara, Shizuoka



koiwashi 小いわし "small sardines", Japanese anchovy
speciality of Hiroshima
They come in various dishes, fried or grilled, as sashimi or tenpura.
. . . CLICK here for Photos !

iwashi no atama yaki イワシの頭焼き (yakigashi 焼嗅がし)
At the Sumiyoshi shrine 住吉神社 in Hiroshima the head of 1000 sardines are roasted by the shrine maidens in traditinal garb to procude a smell that wards off evil demons at the time of Setsubun, February 3, to prepare and clean the town for the new year (according to the Asian lunar calendar). They fan the fire with great fans.
This is an old ritual since the Heian period.




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maruyaki 鰯丸焼
. . . CLICK here for Photos !


sashimi いわし刺身
. . . CLICK here for Photos !


sushi いわし寿司
. . . CLICK here for Photos !


tatami iwashi でたたみいわし small dried sardines pressed into a cracker-like square form
Especially from Koshigoe (Kamakura, Kanagawa).
. . . CLICK here for Photos !

a Japanese processed food product made from baby sardines or shirasu (白子 / しらす) laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, a process that is evocative of the manufacture of traditional Japanese paper.
Tatami Iwashi can then be cut to various sizes and used in different ways. Common serving styles include use as an ingredient in soup or cut into small pieces for use as a snack or accompaniment to sake or beer drinking, known as sakana.
This food item is named for its resemblance to a straw tatami mat common in traditional Japanese-style rooms or houses.
©　More in the WIKIPEDIA !

There is also a manga character in NARUTO with this name.



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Worldwide use

Germany

iwashi ... Europäische Sardine. Sardina pilchardus
European pilchard

katakuchi iwashi ... Anchovy. Engraulis japonica

maiwashi, ma-iwashi ...“gemeine Sardine”Sardinops melanostictus


Die Gewässer um die Halbinsel Chiba 千葉　sind reich an frischen Fischen, weil die Kuroshio-Strömung warmes Wasser an die Küsten bringt. Im Hafen von Chooshi　銚子港　 werden das ganze Jahr über Sardinen (iwashi　鰯) gefangen und die Fischer kennen mehr als 100 verschiedene Rezepte, um ihren Fisch zu genießen. Sardinen halten sich nicht lange, das chinesische Schriftzeichen besteht einleuchtenderweise aus den Teilen für FISCH und SCHWACH.

Verschiedene Gerichte mit gehacktem Fischfleisch, vermischt mit Miso-Paste und einem rohen Ei als Dekoration (nameroo) passen gut zum Bier und im Sommer in kaltem Wasser aufgerührt wird daraus eine erfrischende Miso-Suppe (mizu namasu 水なます).


. . . CLICK here for nameroo Photos !

. . . CLICK here for mizu namasu 水なます Photos !


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Things found on the way

During the Edo period, people used oil to burn their small lights at night.
The most expensive was natane abura 菜種油（なたねあぶら）, made from rapeseed oil.
The cheapest oil for light was made from sardines ! It was a fish oil (gyoyu ぎょゆ【魚油】 that smelled pretty bad, but was cheap enough for the poorer cityfolk.
saba was also used for pressing oil.


The dealers for fish oil 魚油問屋 gyoyudonya


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HAIKU

Kobayashi Issa
Tr. David Lanoue

鰯焼片山畠や薄がすみ
iwashi yaku kata yama hata ya usu-gasumi

grilling sardines
in a mountain field...
thin mist


蕗の葉にいわしを配る田植哉
fuki no ha ni iwashi wo kubaru taue kana

sardines served
in butterbur leaves...
planting rice


木がらしやいわしをくるむ柏の葉
kogarashi ya iwashi o kurumu kashiwa no ha

winter wind--
wrapping sardines
in oak leaves




麦秋や子を負ながらいはし売
mugi aki ya ko o oi nagara iwashiuri

ripened barley--
with a child on her back
the sardine vendor


鰯めせめせとや泣子負ながら
iwashi mese mese to ya naku ko oi nagara

"Sardines! Get your sardines!"
she cries, a crying baby
on her back

Sardine is an autumn season word, according to the editors of Issa zenshû (Nagano: Shinano Mainichi Shimbunsha, 1976-79) 1.551. The association between sardines and autumn must not be widely known, since Makoto Ueda, while commenting on this haiku, notes that it lacks a season word; Dew on the Grass: The Life and Poetry of Kobayashi Issa (Leiden/Boston: Brill, 2004) 128.


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雲の色　明日は　鰯の群れがくる　　
kumo no iro asu wa iwashi no mure ga kuru

color of the clouds -
tomorrow a swarm of sardins
is sure to come

Yoneda Koohei 米田鉱平
Tr. Gabi Greve


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Related words

***** Herring (nishin) Japan. Koorai Iwashi,
かどいわし kado iwashi

***** Mackerel Clouds (iwashigumo) Japan


***** WASHOKU : FISH and SEAFOOD SAIJIKI

. Legends about Iwashi sardines .

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[ . BACK to WORLDKIGO . TOP . ]

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METHODS . ZUBEREITUNG

[ . BACK to WORLDKIGO TOP . ]

! SEARCH THIS BLOG !
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COOKING METHODS

The most important methods for preparing food are introduced here.

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


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



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



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

... Namasu dressing 膾 , 鱠, なます


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

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


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


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


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


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


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

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


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


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


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



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


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


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



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

Im Mörser zerreiben


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


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

Dengaku 田楽 dance and food
pieces on skewers with miso paste

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heating food

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

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


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


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




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

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

see ... iridoofu, iridori, iritamago.

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


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Kiru 切る cutting Japanese food
an art in itself !


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

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

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

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



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

in Dampf kochen


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


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

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

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

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


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


. WASHOKU
suppa-ni すっぱ煮 sour simmered food 　


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


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Onigiri おにぎり rice balls




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

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


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Shiokara ... salty and pugnant pickles 塩辛


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

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



Shogayaki ... Ginger Roast Meat 生姜焼き


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

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



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


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


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

WASHOKU : Tenpura Tempura dishes in our BLOG

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

Maple leaves tempura (momiji tenpura)

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



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



source :　homepage3.nifty.com/shokubun

. Food vendors in Edo .

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

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

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

. senryu, senryū 川柳　Senryu in Edo .


. giboshi 擬宝珠 metai decoration of a railing .


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WASHOKU
Tsukemono 漬物 Pickles
asazuke あさづけ【浅漬け】lightly pickled vegetables



Tsukimi, with an egg as "moon viewing" decoration



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


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


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

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

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


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

. Yamato Province in Nara prefecture 　　




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


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***** WASHOKU : COOKING METHODS
Zubereitung, Zubereitungen von Speisen
Methoden
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