METHODS . ZUBEREITUNG

[ . BACK to WORLDKIGO TOP . ]

! SEARCH THIS BLOG !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

COOKING METHODS

The most important methods for preparing food are introduced here.

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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.



::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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

... Namasu dressing 膾 , 鱠, なます


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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.

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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 !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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.


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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 !


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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)


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::



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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Kiru 切る cutting Japanese food
an art in itself !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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 !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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 !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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)

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

. 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 .


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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 !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::



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

. Yamato Province in Nara prefecture 　　




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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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

Onigiri

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Rice balls (onigiri, o-nigiri　おにぎり)

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

*****************************
Explanation

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

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

nigirimeshi にぎりめし



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

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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 !

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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




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



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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.




::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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 !　



::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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 !


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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

online reference


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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 .



*****************************
Worldwide use


*****************************
Things found on the way

Genji Monogatari, The Tale of Genji 源氏物語


*****************************
HAIKU




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

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

Takashi 高司

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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


*****************************
Related words

***** WASHOKU - Japanese Food - Nori

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


***** WASHOKU : COOKING METHODS

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #onigiri #riceballs -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

INGREDIENTS . ZUTATEN

[ . BACK to WORLDKIGO TOP . ]

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

INGREDIENTS . ZUTATEN

zairyoo　材料



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

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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


aamondo, アーモンド almonds


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

. abura uri 油売り oil vendor in Edo .



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


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

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


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

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


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


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

daizuko 大豆粉 soybean flour, soy flour

Dashi ... soup stock

Edo-Vegetables (Edo yasai 江戸伝統野菜)

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


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


Gobo, goboo 牛蒡 Burdock root

Goma 胡麻 sesame, seeds or goma abura ゴマ油　oil
shirogoma　白胡麻,white seeds. kurogoma　黒胡麻, black seeds.
chagoma 茶胡麻 "tea sesame".
kingoma 金胡麻 "golden goma" and mixtures of white and golden are available.
surigoma, crushed. kirigoma, cracked.
nerigoma 練り胡麻, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
kingoma has the most oil of all seeds.
Sesame (til, tila, gingili) India goma, goma no hana (Japan)
姓と胡麻の油は絞れば絞るほど出る
The more you squeeze the farmers and sesame seeds, the more you get out of them.


Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers


haabu 　ハーブ herbs, Gewürzkräuter

Hamaguri, clam shells, venus clams Venusmuscheln

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


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

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


Jidori 地鳥 (じどり) Local Chicken types



Kaiso Sea Vegetables 海草Edible seaweeds, LIST

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

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Kani 蟹料理 CRAB dishes

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

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

Kanten 寒天 gelatine (mostly from agar agar)

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

Karee カレー　Japanese curry preparations

Katakuriko, Starch 片栗粉. potato starch. Stärkemehl

Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes

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

Keshi no mi 芥子の実 white poppy seeds

Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne

Kinako 黄粉 "yellow powder", toasted soybean flour
Sojabohnenmehl

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

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

Ko, kona 粉 flour, Mehl

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

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

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


Kudamono, fruit ... LIST

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

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

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


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

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

menjitsuyu 綿実油 cotton seed oil

Menrui ... all kinds of noodles 麺類 Nudeln
Soba, Udon, Somen

Mi 実 Berries and Nuts from the forest Nuesse und Beeren

Midorimushi みどりむし / yuugurena ユーグレナ Euglena

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

Miruku ミルク / gyuunyuu 牛乳 Milk and milk products Butter, Cheese, Pudding, Yoghurt

Miso paste 味噌 miso dishes

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

. Mizuame (水飴) is a sweetener from Japan .

Mochi ricecakes, 餅 (もち) rice cakes

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

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


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

Naganegi 葱 (ねぎ) leek, green onions

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

Natto, nattoo 納豆 fermented soy beans

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

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


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


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

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


Rice お米　o-kome

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Sakana ... 魚 FISH of all kinds


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

Sansai 山菜 　Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

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

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


Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO

Shio ... Salt 　塩
Meersalz, Salz

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

Shiso, beefsteak plant, Perilla 紫蘇

Shooga, Ginger 生姜

Shoyu, Soy Sauce shooyu　醤油

SHUN 旬の物 / 旬の味 Specialities of the Season

Shungiku, garland chrysanthemum 春菊

Soomen, somen noodles 索麺

Su 酢 , komezu, komesu 米酢　rice vinegar


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Tamago 卵　(たまご) egg dishes

Tara 鱈 Cod fish

Tare タレ Sauces and dressings

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

Togarashi, toogarashi 唐辛子 red hot pepper

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

Tsubaki abura 椿油) camellia oil

Tsukemono and how to make them ...　漬物

Udo, Spikenard, Japanese spikenard 独活（うど)

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

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



Wagyuu, wagyu 和牛 Japanese beef Rindfleisch

Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica

Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo


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


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

Yomogi よもぎ　蓬 mugwort
Beifuss, Beifuß


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


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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

WASHOKU :
YASAI . Vegetable SAIJIKI

Seaweed (kaisoo 海草) as kigo

WASHOKU : INGREDIENTS tags

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Shooyu ... Soy Sauce

[ . BACK to WORLDKIGO TOP . ]
. Legends about Soy Sauce .
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Soy Sauce , Sojasoße, Sojasauce

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

*****************************
Explanation

making soy sauce, shooyu tsukuru
醤油作る (しょうゆつくる)
hishio tsukuru 醤作る (ひしおつくる)
kigo for late summer


© PHOTO :　shokubunka

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Soy sauce is maybe the most important item on the Japanese table. Little flasks and containers to poor your own (see below) are the colorful addition to any table setting.

Many of my Japanese friends carry a bottle of their favorite brand when they travel abroad, and some even when they travel in Japan.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


hishio is the base of soy sauce, prepared from fermented beans, rice, wheat, 麹 kooji yeast and other ingredients. It was a special food in the Heian period for the aristocracy, and only later became more widespread.
Saltwater is mixed to the soybeans and kooji to subpress unwanted bacteria and enhance the good bacteria. The mix is left standing for about one year before consumption.
Eaten like this on plain white rice it is a delicacy.
Today still prepared by hand in Choshi, Chiba prefecture.
醤司 : 室井 房治

. Kōjimachi (麹町 / 麴町 Kojimachi district in Edo .


History of Soy Sauce in Japan

Soy Beans as Kigo


kokubishio 穀醤（こくびしお) fermented grains and beans
kusabishio 草醤（くさびしお） fermented vegetables
shishibishio 肉醤（ししびしお） fermented meat
uobishio 魚醤（うおびしお）fermented fish

These are the Chinese predecessors since more than 2500 years ago of our HISHIO.
It was prepared in the imperial office for "fermentated food" 醤院（ひしおつかさ）, hishiotsukasa.


Kinzanji miso 径山寺（きんざんじ）味噌 was brought back to Japan by the Zen monk Kakushin 覚心（かくしん） in 1254 and marked the beginning of miso making. Some farmers from Kishu village of Yuasa 湯浅の村 prepared the miso as he told them and found some liquid at the bottom of the barrels, they called tamari shooyu たまりしょうゆ.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Soy sauce (US) or soya sauce (Commonwealth) is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In the 7th century, Buddhist monks introduced soy sauce into Japan where it is known as shoyu. The Japanese word "tamari" is derived from the verb "tamaru" that signifies "to accumulate," referring to the fact that tamari was traditionally produced as the liquid byproduct that was produced during the fermentation of miso. Japan is the leading producer of tamari. Soy sauce is used widely in East and Southeast Asian cuisines and appears in some Western cuisine dishes.

Authentic soy sauces are made by mixing the grain and/or soybeans with yeast or kōji (麹, the mold Aspergillus oryzae or A. sojae) and other related microorganisms. Traditionally soy sauces were fermented under natural conditions, such as in giant urns and under the sun, which was believed to contribute to additional flavours. Today, most of the commercially-produced counterparts are fermented under machine-controlled environments instead.

Although there are many types of soy sauce, all are salty and earthy-tasting brownish liquids used to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami by the Japanese (鮮味, 鮮味 lit. "fresh taste").
Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University. The free glutamates which naturally occur in soy sauce are what give it this taste quality.



Koikuchi (濃口)
Originating in the Kantō region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is produced from roughly equal quantities of soybean and wheat. This variety is also called kijōyu (生醤油) or namashōyu (生しょうゆ) when it is not pasteurized.

Usukuchi (淡口) "thin soy sauce"
Light-colored soy sauce. Particularly popular in the Kansai region of Japan, it is both saltier and lighter in color than koikuchi. The lighter color arises from the usage of amazake, a sweet liquid made from fermented rice, that is used in its production.

Tamari (たまり)
Produced mainly in the Chūbu region of Japan, tamari is darker in appearance and richer in flavour than koikuchi. It contains little or no wheat; wheat-free tamari is popular among people eating a wheat free diet. It is the "original" Japanese soy sauce, as its recipe is closest to the soy sauce originally introduced to Japan from China. Technically, this variety is known as miso-damari (味噌溜り), as this is the liquid that runs off miso as it matures.

Shiro (白, "white")
A very light colored soy sauce. In contrast to "tamari" soy sauce, "shiro" soy sauce uses mostly wheat and very little soybean, lending it a light appearance and sweet taste. It is more commonly used in the Kansai region to highlight the appearances of food, for example sashimi.
Saishikomi (再仕込, twice-brewed)
This variety substitutes previously-made koikuchi for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shoyu (甘露醤油) or "sweet shoyu".
Gen'en (減塩)
Low-salt soy sauces also exist, but are not considered to be a separate variety of soy sauce, since the reduction in salt content is a process performed outside of the standard manufacture of soy sauce.
Amakuchi (甘口)
Called "Hawaiian soy sauce" in those few parts of the US familiar with it, this is a variant of "koikuchi" soy sauce.

All of these varieties are sold in the marketplace in three different grades according to how they were produced:

Honjōzō hōshiki (本醸造 方式)
Contains 100% naturally fermented product.
Shinshiki hōshiki (新式 方式)
Contains 30-50% naturally fermented product.
Tennen jōzō (天然 醸造)
Means no added ingredients except alcohol.

All the varieties and grades may be sold according to three official levels of quality:

Hyōjun (標準)
Standard pasteurized.
Tokkyū (特級)
Special quality, not pasteurized.
Tokusen (特選)
Premium quality, usually implies limited quantity.

Other terms unrelated to the three official levels of quality:

Hatsuakane (初茜)
Refers to industrial grade used for flavoring, powder.
Chōtokusen (超特選)
Used by marketers to imply the best.
©　More in the WIKIPEDIA !



shiroshooyu ... しろしょうゆ (白醤油) "white soy sauce"
„Weiße Sojasoße“, aus Weizen. Spezialität von Aichi.


shooyu sofuto しょうゆソフトクリーム Softice with soysauce flavor
醤油ソフトクリーム
. . . CLICK here for Photos !
Softeis mit Sojasauce



ISHIRI いしり　fish soy sauce from the Noto peninsula, Ishikawa
魚醤油


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Engelbert Kaempfer
mentions the taste of food from time to time. Thus receiving a meal in the shogunal chambers he writes with regard to shooyu:

"Next to that stood a porcelain bowl with a few slices of raw salmon, marinated or pickled, with a little brown soup like soy, but not as strong, rather sweeter, ...."
(, p. 411; Kaempfer uses the word "Soje".)

Elsewhere (p. 68), explaining the use of soy beans he mentions miso "which in cooking takes the place of butter" and also shooyu (here "Soeju") "which is used as marinade or sauce to flavor food, and is served at every meal. It is exported as far as Holland."

The production of miso and shooyu he explains in more detail in Fasc. V of his Latin work (pp. 839-40).
This has been put on the internet by various universities. One site is
http://gdz.sub.uni-goettingen.de/dms/load/img/?PPN=PPN487493915

source : pmjs January 2011


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


awasejooyu 　合わせ醤油　soy sauce mixed with ...

donburimono no tsuyu つゆ for rice bowls
with sake, mirin, and dashi

goma jooyu ごま醤油 with sesame
and some sugar

karashi jooyu からし醤油 with mustard
and dashi and a bit of sugar

ponzu jooyu ポンズ醤油
soy sauce with juice of citrus fruits


shooyu ame, shooyu-ame 醤油飴 しょうゆあめ hard candy with soy sauce flavor
Bonbons mit Sojasauce-Geschmack / 醤油の飴
. . . CLICK here for Photos !


sukiyaki no warishita すき焼きの割り下 for sukiyaki
with mirin, dashi, sugar and a bit of sake
shitaji 下地 was the original name for soy sauce, which was then diluted (wari) with dashi and other ingredients. wari shitaji 割り下地, became warishita.
WASHOKU
warishita in Kanto and Kansai


tentsuyu 天つゆ for tenpura
with mirin and dashi

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


ori 澱 (おり) dregs, sediment when making soy sauce
It is still quite rough and not for sale.
Local houswifes and neighbours of a soy sauce producer can get a bottle full to make special pickles.

orizuke おり漬け pickles with ori dregs
. . . CLICK here for Photos !



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

The best online information

SOY info center



*****************************
Worldwide use


*****************************
Things found on the way

Soy Sauce dispensers with Daruma
Sojasoßenfläschchen, 醤油差しshooyu sashi



Daruma Museum Japan






. . . CLICK here for more Photos !


*****************************
HAIKU

soy sauce stains
on my silk tie -
careless pleasures

Mike Garofalo
Saba Maki, autumn of 1999


*****************************
Related words

***** Soy Beans as Kigo
soya- sose Soyabohnen, soyasosse

***** Kanro-Ni, sweet simmering

***** Soy Sauce Pudding / shooyu purin 小豆島醤油プリン

WASHOKU : INGREDIENTS

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

soyasauce - #shoyu #soysauce -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Kamaboko

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Fish paste (kamaboko)

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

*****************************
Explanation

Kamaboko Day、蒲鉾の日 kamaboko no hi

The Kamaboko organization of Japan specified
November 15 for Kamaboko Day in 1983.



Some stores use a stone mortar to grind the fish meat to keep the ancient flavor of the dish.

The name originates from its early preparation, when fish meat not suited for quick consumption had to be preserved.
A small bamboo tube was willed with ground fish meat and grilled. It form resembled the ear of the reed mace (gama no ho 蒲の穂（がまのほ), also pronounced KAMA NO HO). This pronounciation later developed to　KAMAHOKO 蒲穂子 and then KAMABOKO.
Another theory states it resembles the HOKO 鉾, a spear or hellebarde.

The present-day food developed during the Momoyama period, when the ground fish was pasted on bamboo, a ring of bamboo ... chiku wa　竹輪、ちくわ.

Usually only white fishmeat is used, but lately types with red fish meat are prepared, called "kuroboko くろぼこ" black kamaboko.


Red and white kamaboko are eaten at the New Year as an auspicious food.



itawasa いたわさ【板山葵】 slices of white fish paste served with horseradish and soy sauce
A quick sidedish with ricewine.
(ita wasabi)
. . . CLICK here for Photos !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Kamaboko (蒲鉾)
is a variety of Japanese processed seafood products, made from surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical, Quonset hut-shaped loaves. Some kamaboko are made so that a slice looks like an object.
The most common pattern is a simple spiral - sometimes referred to as "naruto" in reference to a well known tidal whirlpool near the Japanese city of Naruto.

Although the Japanese name for kamaboko is becoming increasingly common outside of Japan some extant English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage (Tsuji, 1980). Tsuji recommends using the Japanese name in English because no adequate English name exists, other than the Jewish dish, gefilte fish, which is somewhat similar.
Red-skinned kamaboko and white kamaboko are typically served at celebratory and holiday meals, as the red and white colors are considered to bring good luck.

Kamaboko has been made in Japan since the 14th century CE and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko), the best known form of surimi in the West, is a type of kamaboko. A replica of snow crab legs. In Japan, chīkama, chiikama (cheese plus kamaboko) is commonly sold in convenience stores as a pre-packaged snack food.
©　More in the WIKIPEDIA !


. . . CLICK here for Photos of NARUTO !



HANPEN
(半片　はんぺん） is a white, square shaped surimi product with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a cook, Hanpei (半平, Hanpei) of Suruga, and the dish is named for him.
Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a half (半, han) piece (片, pen). It can be eaten as an ingredient in oden or soup. It can also be fried or broiled.

In Shizuoka Prefecture, whole sardines are used and the resulting product has a bluish-gray color. This is called Kuro Hanpen, literally "black hanpen".
©　More in the WIKIPEDIA !

. . . CLICK here for HANPEN　Photos !


CHIKUWA
(竹輪) is a Japanese tube-like food product made from ingredients like fish surimi, salt, sugar, starch, and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The name chikuwa, literally bamboo ring, comes from the shape when it is sliced.

Chikuwa is consumed all over Japan but in some places other variants of surimi products such as kamaboko and satsuma age may be consumed more. In Tottori, the per-household consumption has been the highest of all prefectures for the past 30 years, since the first year such records were kept.

As it is cheap and a relatively low-fat source of protein, chikuwa is also popular as a doggy treat.
©　More in the WIKIPEDIA !


. . . CLICK here for CHIKUWA　Photos !

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::






http://ameblo.jp/ochousi-neri/archive1-201101.html　　

　
Kamaboko Daruma
handmade gokaku Daruma 合格かまぼこ


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


agekamaboko, age-kamaboko あげかまぼこ deep-fried kamaboko
almost like tenpura
It comes in many regional varieties.
CLICK here for PHOTOS !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Kanagawa prefecture

Odawara Kamaboko 小田原かまぼこ、小田原蒲鉾
Odawara Boild Fish Paste



contains

76-84% surimi, 11.9- 19.5% sugar, 4.8-6.5% sweet sake, 4.2-5.3% salt, 1 .2-2.0% sodium glutamate, 0-6.5% potato starch and a small amount of egg white.
source : 　Muscle Foods. By Donald Markham Kinsman

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Sasakamaboko, sasa kamaboko
ささかまぼこ, 笹かまぼこ
Bamboo-Leaf-Shaped Fish Cake
Bamboo Grass (sasa, Sasa japonica)



Made with ground whitefish meat, eggs, ricewine and salt. It is served grilled or dipped in boiling water, with soy sauce flavored with Japanese horseradish or ginger.

Speciality of Sendai, Miyagi prefecture.



Sail-cord Festival in Shiogama
A festival held on March 10 at Shiogama Shrine (Shiogama jinja　鹽竈神社) in Shiogama City, Miyagi Prefecture.
Shiogama Myoojin （塩釜明神, 鹽竈明神)

Shiogama is recognized as the largest unloading point for fresh tuna in Japan,as well as a city with abundant fresh seafood. The City has the most sushi restaurants per square kilometer in Japan . The fisheries industry is strong and Shiogama leads Japan in the production of kamaboko, or kneaded fish cakes, as well as other processed fish products.

In ancient times a god named Shiotsuchi no oji no kami, is said to have come to Shiogama and to have taught the people how to make salt. Shiogama, meaning salt caldron, derived its name from this legend.
Today, the ancient salt making ritual is still performed every July at the Okama Shrine in Shiogama.

WKD ... Hote Festival, Hote Matsuri 帆手祭 (ほてまつり) March 10


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Ingredients for SURIMI, ground fish meat

Cod Different kinds of cods including Alaska pollock and Pacific whiting are commonly used in all types of kamaboko.

Sea Bream Sea breams including alfonsino and golden thread are among those commonly used. Red seam bream sometimes makes the list too.

Flatfish Flatfish is most often used in the premium grade sasa-kamaboko cakes which are made by hand.

Shark Blue shark is most popular, especially in making hanpen, a puffy type of kamaboko.

Atka Mackerel (hokke) One of the popular types of fish in the industry, especially with fried patties and tubular rolls.

Salmon Salmon in autumn makes excellent fish paste and we have used it, too.

Are there more?
herring, horse mackerel, sardine, white croaker, conger pike―you name it! Different kinds of fish are used depending on the type of kamaboko produced.

source : 　www.abezen.co.jp

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Different types of Kamaboko

eso 工ソ is a kind of iwashi, sardine.
kigo for summer

焼板かまぼこ yaki-ita kamaboko
魚種　クチハモ　スケソウタラ
関西地方 Kansai


白焼かまぼこ shiroyaki kamaboko
魚種　工ソ　小ダイ
山口地方の特産


蒸かまぼこ mushi kamaboko
魚種　クチ　工ソ　スケソウタラ
小田原 Odawara


焼抜かまぼこ yaki-ita kamaboko from Kansai
魚種　クチ　工ソ　ハモ. kuchi, eso hamo
京阪神地方 Kansai


簀巻すまぼこ sumaki kamaboko
魚葎　工ソ　クチ　トラハゼ
中国・四国地方 Central Japan, Shikoku


なんば焼 nanba yaki
魚種　工ソ
和歌山地方 Wakayama


昆布巻かまぼこ konbumaki kamaboko
魚種　スケソウタラ　クチ
富山が有名 Toyama


焼きちくわ yaki chikuwa. fried fish paste
魚種　プチ　工ソ　スケソウタラ
愛和の豊橋が有名 Toyohashi


笹かまぼこ sasa kamaboko, sasakamaboko
魚種　キチジ　スケソウタラ
宮城, Sendai


カニ風味かまぼこ kanifuumi kamaboko with crab flavor
魚種　スケソウタラ
all of Japan


黒はんぺん kuro hanpen
魚種　サバ　イワシ
焼津が名産 Yaizu harbor, Shizuoka


はんぺん hanpen, hampen. fluffy fish cakes
魚種　ヨシキリザメ　アオサメ
東京や銚子が産地 Tokyo, Choshi


つみれ tsumire
魚種　イワシサンマ　サパ　アジ
all of Japan


なると巻 naruto makim narutomaki
魚種　スケソウタラ　クチ
焼津 Yaizu

suji すじ
魚種　サメ　クチ　ハモ
all of Japan


梅やき ume yaki
魚種　クチ　ハモ
大阪名産


さつまあげ satsuma age, satsumaage
魚種　スケソウタラ　工ソクチ
特産の鹿児島 Kagoshima, former Satsuma domain


白天 Hakuten
魚種　プチ八モ　スケソウタラ
京阪神 Kansai


じゃこ天 jakoten
魚種　ホタルジャコ　ヒメジ
愛媛宇和島地方, Uwajima, Ehime


ごぼう天 goboo ten
魚種　スケソウタラ　工ソ　ハモ
all of Japan

source : 　www.tokusen.info with photos
www


kuchi, ishimochi イシモチ（クチ） 石持/ 石首魚 silver jewfish
Adlerfisch. Argyrosomus argentatus.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


To recycle the boards of kamaboko, they are used in kindergardens, women's clubs and old peoples homes to paint or write poetry on them.

Kamaboko-Ita-E かまぼこ板絵
. . . CLICK here for Photos !


Time for a snack! Winning painting.



Things made of Kamaboko boards ... to enjoy


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Zur Herstellung von Surimi wird vorwiegend Alsaka-Pollack verwendet. Eine im Nordpazifik vorkommender Seefischart die meist schon auf See in Fabrikschiffen verarbeitet wird. Die Fische werden entgrätet, zerkleinert und mit Kochsalz angereichertem Wasser gewaschen. So entsteht ein Fischbrei , der anschließend gesiebt und gepresst wird. Durch die Zugabe von Sorbit und Phosphaten erhält die gepresste Fischmasse eine viskose Textur und kann relativ viel Wasser binden.
Nach der Zugabe von Wasser entsteht ein wasser- und eiweißreiches Grundprodukt.
Der Anteil an Eiweiß liegt zwischen 8 und 12 Prozent. Es ist geruchs- und geschmacklos. Erst durch die Zugabe von Gewürzen, Stärke, Hühnereiweiß, Aromastoffen oder/und anderen Zutaten erhält die Masse einen, dem Endprodukt entsprechenden Geschmack. In einem weiteren Verarbeitungsprozess wird die Surimimasse in Form gepresst und wämebehandelt. Beispielsweise gegrillt, fritiert, gebraten oder gedämpft. Abschließendem werden die Krebsfleischimitate mit Farbstoff auch optisch dem "Original" angepasst.
source : 　www.chefkoch.de


*****************************
Worldwide use


*****************************
Things found on the way

Kamaboko – Verwandlungskünstler Fischpastete

Diese Fischpasteten erweisen sich als recht vielseitig.
Warm zubereitet dienen sie als Zugabe für Ramen-Nudelsuppen und Eintöpfe wie Nabe oder Oden. Kalt serviert schmecken sie zum Bier am Abend oder als Beilage im Bento-Lunchpaket. Zur kalten Fischpastete wird meistens scharfer japanischer Senf gereicht. Am 15. November wird in Japan der "Kamaboko-Tag" gefeiert; allein diese Tatsache deutet auf die Wichtigkeit dieser Spezialität hin.
Weniger hochwertiges Fischfleisch, das nicht als Sashimi, Sushi oder anderweitig zum Kochen oder Braten verwendet werden kann, wird in einem gerillten Topf suribachi mit einem Stößel klein gerieben. Dafür wird zumeist nur weißes Fischfleisch verwendet. Kabeljau und Alaska-Pollack sind beinahe in jeder Fischpastete enthalten, außerdem Seebrasse, Sardinen und Makrelen. Salz und verschiedene Gewürze geben der Grundmasse Geschmack und Konsistenz. Im Anschluss wird die Masse angedickt und zu einem halbierten Zylinder geformt. Auf schmalen Holzbrettchen wird die Masse bis zur Bissfestigkeit gedämpft.
Früher wurde die Fischpastete in eine Bambusröhre gedrückt und gegrillt, um das Fischfleisch haltbar zu machen. Die Form glich einem breitblättrigen Rohrkolben Kama no ko – so soll Kamaboko zu seinem Namen gekommen sein.
Eine besondere Art von Kamaboko bilden Chikuwa.
Ihre charakteristische Form wird erzielt, indem die Fischmasse um einen Stab gedrückt wird, der nach dem Garprozess entfernt wird. Üblicherweise verzehrt man Chikuwa gekühlt als Snack. Chikuwa kann mit diversen Zutaten gefüllt werden, Gemüse oder neuerdings auch Käsesorten sind beliebt (chiikama, nach dem Englischen "cheese" kamaboko).

In vielen Regionen wurden weitere Kamaboko-Varianten entwickelt. Eine davon stammt aus der Präfektur Miyagi in Tohoku und trägt den Namen Sasa-Kamaboko. Die Besonderheit dieser Fischpastete ist, dass sie in Form von Bambusgrasblättern sasa hergestellt wird.
Fleisch vom Skorpionsfisch, Alaska-Pollak, Kabeljau, Seebrasse und Seezunge wird am häufigsten für diese Fischpastete verwendet. In Tohoku wird diese Kamaboko-Variante gern in Sojasauce getunkt, mit Käse gefüllt oder frittiert als Tempura gegessen.

*****************************
Related words

***** WASHOKU : INGREDIENTS

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

REGIONAL DISHES LIST

[ . BACK to TOP . ]

Use SEARCH BLOG in the top left corner to find your keyword.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

REGIONAL DISHES

local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理

lokale Küche, Küche der Heimat
from all prefectures of Japan


Here I will list some typical dishes of each area, trying to find a haiku as we go along.
Travel from the North to the South of Japan, and through the seasons !

Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.


LINKS only to this BLOG

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Check the local dishes HERE!

HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]


Ainu Food ... アイヌ料理


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]


AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤（まきぶり）
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Akita miso
MORE dishes from Akita



AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori



FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima



IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka



MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma


YAMAGATA
いもっこ汁　 imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁（どんがら汁）
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom
Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa
MORE
Dishes from Yamagata



memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada



Sweets from Tohoku 東北の甘いもの


. Tohoku after the BIG earthquake March 11, 2011　.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]


Sweets from the KANTO region


CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan　芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba


GUNMA, GUMMA
刺身こんにやく　sashimi konyaku, raw konyaku slices
キャベツ　kyabetsu, cabbage　　　
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma


IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋　. どぶ汁　 ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki



KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川　郷土料理



SAITAMA
gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ　菊芋　"chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理



TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理



TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo



Fujisan 富士山 and food specialities from Mount Fuji


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Beginning of Chubu, Chuubu Chihoo 中部地方




SHINETSU 信越 [ 新潟 長野 ]

NAGANO
こいの洗い koi no arai, carp
ハチの子，ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road



NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理


Shinshuu Soba, Shinshu Soba 信州蕎麦


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


HOKURIKU 北陸 [ 富山 石川 福井 ]

FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui


ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび　amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa


TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama


YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]

AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理


GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉（ほおば）みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理



SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka



... End of Chubu ...

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]

HYOGO Kobe, Himeji
たこの直煮（じかに） tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo



KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
MORE
Dishes from Kyoto



MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture



OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)


NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture


SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚（でっち）ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture


WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama


KANSAI
Kansai Specialities

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]

HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima


OKAYAMA
chirashizushi
ままかりの酢漬け　　mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山




SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes



TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば（わりごそば）and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取



YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口
external link : 山口名物



Setonaikai、瀬戸内海 from the the Inland See

tai 鯛　たい sea bream is best here.

akauni, aka-uni 赤海栗　red sea urchin
. . . CLICK here for Photos !

Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !

Murakami Suigun Nabe 村上水軍鍋　Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !


Western Japan 西日本 Nishi Nihon
Sweets from Western Japan


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]

EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき　芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime



KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり　嫁入り　sweets for the bride Marugame, Sanuki


KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish
かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine


TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima



Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa

Shikoku Sweets 四国スイーツ　Sweets from Shikoku


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]

FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子（めんたいこ） mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata


KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps
Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma




KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕（たいぴーえん）harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu　カボス citrus fruit
MORE
Dishes from Kumamoto



MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理



NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱（しっぽく）料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理　


OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭（びんた）料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita


SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
MORE
Dishes from Saga : Arita, Karatsu, Imari, Ariake sea


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


沖縄 [ 沖縄 ] OKINAWA FOOD

さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps


More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理



*****************************
Related words

***** Ekiben 駅弁 Train station lunch boxes
with local specialities


***** WASHOKU : FISH and SEAFOOD SAIJIKI


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



TOP
***** WASHOKU Regional Dishes from Hokkaido to Okinawa

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::