Kagawa Prefecture

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Kagawa 香川 / Takamatsu

Kotohira, Konpira
Shodoshima (shoodoshima 小豆島)

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Since 2012, Kagawa is "renaming" itself into

Udon ken うどん県　”Udon noodles prefecture"




The new mascot has noodles in its brain . . .



うどん県のマスコット


CLICK for more udon no business ideas !

うどん脳 Udon No Brain


quote
Udon no debuted Monday as the mascot of Kagawa, which has been billing itself as "Udon Prefecture" since last fall. The noodle-brained mascot will be used to help promote Kagawa as the kingdom of the wheat-flour noodle.

"I am the same (as the character) in that the only thing in my brain is udon,"
said Shigeki Omine, chairman of the association.
source : english.kyodonews.jp


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Oiri, yomeiri おいり　嫁入り　sweets for the bride Marugame, Sanuki

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Shoodoshima 小豆島

オリーブ Olives from Shodoshima 小豆島
shoodoshima, shoodojima
Olives Chocolate, Olive chocolate ! オリーブチョコレート


. . . . . also
olive tempura オリーブ天ぷら deep fried olives on a stick each
オリーブの実のかき揚げ oriibu no mi no kakiage

olive cider オリーブサイダー from the juice left over after pressing.
. . . CLICK here for Photos !


オリーブを守る会 Group to protect the Olives


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shima soomen, 島そうめん soomen noodles expanded by hand
from Shodoshima 小豆島
somen from Shoodoshima

小豆島では、虫送りや法事の手伝い、気のおけない同士の集まりや内々で食べるそうめんは「千本ばし」で食べます。にゅう鉢（ばち）と呼ぶ大きい鉢（はち）や上だらいに夏は井戸水、冬には湯を張って浮かし、四方八方から、食べ手の箸（はし）が伸びるところから『千本ばし』といわれます。互いにはさんだ麺（めん）がつながっていたりすることもあり、たらいうどんの元祖といったところです。
小豆島のそうめん作りは、４００年ほど前、農作業の暇になる冬の副業として始まりました。原料の小麦や塩、麺（めん）に塗るごま油も島内産でした。
うどんの原料と同じ小麦粉で細いそうめんに仕上げるには、細く延ばしても切れないだけの十分なデ（粘り）を出すために早朝から２日間にわたる多くの製造工程を経て作られるのです。
ちなみに「長さ１９cm、重さ５０g、その数３２０～３５０本」、これが小豆島手延べそうめん１束の規格です。 　
source : 　www.pref.kagawa.jp with recipe
. . . CLICK here for Photos !



kankoro　かんころ　甘古呂 flower from sweet potatoes
kankoro dango かんころ団子 balls of sweet potato flower
kankoro soba かんころそば noodles with sweet potato flour and wheat flour



kabocha taikai カボチャ大会 the biggest pumpkin show
Giant Pumpkin Show
The Winner was 530 kg in 2008.
カボチャの大きさを競う「第２２回日本一どでカボチャ大会」が２８日、香川県小豆島町で開かれ、富山県の農業、長谷一司さん（６１）が優勝した。
. . . CLICK here for Photos !
„Fest der großen Kürbise“ Insel Shodoshima



肥田乳業　小豆島町草壁本町
yoghurt-like drinks in many flavors,
coffee, milk, low fat and rakubisu
特濃ミルク、肥田コーヒー、低脂肪乳、ラクビスの4種類


tsukudani, 貝と蕗の佃煮 sweetly simmered seafood and seaweed
still made by hand in many family enterprizes.


List of enterprizes in Shoodoshima with
Sake 1, soy sauce 17, tsukudani 15, Soomen 63, olives 2,
source : www.olive.or.jp / food

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ishikirizushi ishikiri sushi 石切ずし "stone cutters sushi"
stone masons sushi
From Shodoshima. The stones of this island were cut and transported to Osaka for the construction of Osaka Castle. Now this famous sushi is prepared for festivals or memorial services.
. . . CLICK here for Photos !


石工の鑿冷したる清水かな
sekkoo no nomi hiyashitaru shimizu kana

fresh spring water
cools the chisel
of the stone mason . . .

Written in 1768
. Yosa Buson 与謝蕪村 in Edo .


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warigo bentoo わりご弁当 lunchbox for the kabuki performance
every family has its own box, like the ROKUBEN.

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anago no nama sushi 穴子の生寿司 sushi with life anago fish


gakimeshi, kawameshi 餓鬼めし（川めし) rice cooked by the riverside
for the O-Bon festival


igizudoofu いぎす豆腐 toofu with igizu seaweed
igizu いぎす/ 海髪. kind of nori
it looks rather yellow.
. . . CLICK here for Photos !
Tofu mit Igizu-Seegras


kakimaze, omaze かきまぜ（おまぜ） rice mixed with ingredients


kintoki mame 金時豆 red kintoki beans
Phaseolus vulgaris
They grow in many parts of the prefecture since the Edo period.
Used for tempura 金時豆の天ぷら. kintokimame tenpura and
mamepan 豆パン buns with red beans
kintokimame, nimame 煮豆　"beans to be boiled"
. . . CLICK here for Photos !
They are often prepared with sugar coating for amanatto 甘納豆 sweet natto.


naracha meshi 奈良茶飯 Ricegruel
from the Toodai-ji Temple of Nara, here for more than 400 years.


source : 　www.pref.kagawa.jp


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Shimahide Senbei 志ま秀せんべい　えびせん
志満秀 Shimahide
志満秀えびせんべい
Shimahide shrimp cracker

with the landscape of Ritsurin Park made by ebi and nori.
. . . CLICK here for Photos !
. . . CLICK here for 志満秀 Photos !
wasanbon ebisen
source : 　www.shimahide.com/ Details about the making.


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shooyumame 醤油豆　しょうゆ豆　shoyu mame, broad beans simmered in soy sauce
しょい豆 shoimame. Fava beans. soramame . Saubohnen


An old grandmother wanted to give some food to the pilgrims as osettai. She roasted some broad beans in an earthen pot (hooroku). Some fell off and into a pot where she had kept a bit of soy sauce. She picked these beans out after a while and ... whow, they tasted really good and soft! Thus these beans were born.

My Japanese Text for these beans


ohaguro, o-haguro おはぐろ (御歯黒 / お歯黒 blackening teeth with braod beans extract


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gaarikku musume ガーリック娘 "Garlic daughter" oil with garlic taste
ninniku oiru ニンニクオイル
from Kotohira 琴平, where the second most garlic of Japan is produced


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Sanuki no Shokubunka 讃岐の食文化

讃岐うどん Sanuki udon noodles

Sanuki Udon, my photos

. Sanuki Udon Poster in English .

Sanuki Udon Henro 讃岐うどん遍路 Pilgrimage for Udon noodles
List of restaurants with the best udon noodles
. . . CLICK here for Photos !
Named after the famous Shikoku pilgrimage, Henro.


kenmenshiki 献麺式 offering Sanuki udon to the gods
. . . CLICK here for Photos !
On June the second, the day of udon, many udon-makers bring their special sanuki udon to the shrine Nakano Tenmangu 中野天満宮 / 滝宮天満宮 in Takamatsu.
They also hold the Sanuki Udon Festival さぬきうどん祭り.
The 2nd of July is the
Day of Udon　うどんの日 udon no hi

- quote -
Sanuki Udon Karuta　讃岐うどんカルタ playing cards
Noodle playing cards withdrawn over political correctness concern
. . . the prefecture, which has been promoting itself as “Udon Prefecture” since 2011, had something of a damper Tuesday when it announced a halt to sales of a new product to popularize the noodles in the rest of the country. One of its “Udon Karuta” playing cards for the New Year was feared to be politically incorrect.
The playing cards,
each bearing a poem on the theme of udon, were released by the prefectural government on Saturday after soliciting submissions of such poems from across Japan.


強いコシ　色白太目　まるで妻

“Strong koshi, fair-skinned, chubby, just like my wife,”
is a poem in traditional haiku mode intended to celebrate Kagawa’s famous Sanuki udon noodles. Koshi is a Japanese word for the “crunchiness” of noodles but as it can also be taken as referring to a person’s “hips” the poem was deemed potentially offensive to women.
..... The government of Kagawa had prepared 2,000 sets of the cards for sale.
- source : japantoday.com December 2015 -


- - - - - External LINKS
うずまきもち uzumakimochi
ひっかりずし hikkarizushi sushi
五合ずし
イギス豆腐 igisu toofu
豆茶飯 mame chahan
あなごの生 anago no nama
もちばな mochibana
里芋入り八朔ずし
八杯
えびみそ汁 ebimisojiru
もっそう飯 mossoo gohan
さわさわsawasawa
あさり雑炊 asari zoosui
なすびごはんnasubi gohan
トコロテンtokoroten

......................................... local food products

麦味そ mugimiso miso
オリーブ oriibu, olives
蕗
つわぶき tsuwabuki
イタドリ itatori
ヤーコン yaagon
こんにゃく konnnyaku
里芋 satoimo
山芋 yamaimo
よもぎ yomogi
うばuba, budoo mame ぶどう豆、ぶど豆
uba dango
かんぴょうkanpyoo


Seisan chihoo of Kagawa, 西讃 Western Sanuki

Sanuki udon are served for the ceremony when a new home is finished. It is customary that the people of the new home and the visitors sit in the new bath (ofuro) and eat the noodles there in the water. Yes.
And also if someone makes a renewal of his bathroom only, this eating in the water takes place.
futoku, nagaku ... for the new situation, may it be long and good.

also when moving to a new home, hikkoshi udon 引越しうどん
are eaten in the full bathtub.

新築の時に風呂場でうどん



katokichi 加ト吉 changed the name to
table mark テーブルマーク Table Mark.
specializing in frozen food, located in Kagawa.


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aji no sanbai 魚(あじ)の三杯 horse mackerel with sanbai vinegar
prepared for the summer festival to entertain visitors. The bones are soft and can be eaten too.


aosazoosui あおさ雑炊 rice gruel with aosa sea lettuce
dashi, carrots, shiitake mushrooms, mirin, soy sauce and mochi make this dish.


chishamomi ちしゃもみ chisha lettuce dish
prepared for spring festivals.
萵苣 chisha.
with iriko and chirimenjako, flavored with vinegar miso.
. . . CLICK here for Photos !



dojoojiru どじょう汁 soup with loach
After the field work is done, the dojoo are fat and ready to eat. Prepared with thick udon noodles and vegetables. Best eaten with all together.
. . . CLICK here for Photos !



fushimen ふしめん soomen noodles from Shodoshima
Best made in the cold months of November till March. Prepared with a simple broth.
. . . CLICK here for Photos !


honetsukidori 骨付鳥（ほねつきどり） fried chicken with the bones
From Marugame town 丸亀市
. . . CLICK here for Photos !


hyakka 万葉（ひゃっか）"onethousand leaves"
This is a special green leaf vegetable of Kagawa prefecture,the naming is of Western Sanuki. It is quite bitter and needs to be soaked in water over night to get rid of the bitterness (akunuku). It can then be prepared like hakusai or komatsuna leaves.
In Takamatsu, it is called "manba". takana, oona 高菜(大からし菜)
ひゃっかのドレッシングあえ hyakka no doresshingu ae RP
kigo for summer

. Takana 高菜 mustard greens .


imotako いもたこ octopus and satoimo potatoes
also with dengaku miso or nigorogashi. The octopus is fresh from the Inland Sea. This dish combines the bounty of the mountains and of the sea.


irikomeshi, iriko meshi いりこ飯 rice with little sardines
from katakuchi iwashi (anchovis). The fish are boiled for a moment, then dried and later added when the rice is cooked or mixed to the finished cooked rice .


kankanzushi kankan sushi (hottarazushi) カンカンずし(ほったらずし)
Prepared in large amounts to last for a few days, with a lot of salted fish. It is pressed into its form with a heavy hammer, hence the name imitating the sound "kan kan". Prepared from old family recipes.


kuromame no gomokuni 黒豆の五目煮 mixed ingredients and black beans
Especially eaten for the New Year, with the wish to work diligently (mame).



manba no kenchan まんばのけんちゃん fried leafy vegetables
manba is a kind of takana leafy vegetable. It is fried, abura-age and dashi are added. kenchan derived from kenchin けんちん【巻繊】 , the edges and fringes of leafy vegetables.
. . . CLICK here　for Photos !


. managatsuo マナガツオ　真名鰹, (まながつお) pomfret
off the shore of Sanuki　


nimono no tenpura 煮物てんぷら "
Tempura from boiled vegetables"
Leftovers from boiled vegetables are put into a coating and deep-fried again for another delicious meal up to three days after the first boiling.


oshinukizushi oshinuki sushi 押し抜きずし
from fava beans and sawara. In some areas, the new bride of the home would prepare some with the flavor of her mother-in-law, take it home to her own family and show off with her new recipe.


rakkasei no amani 落花生の甘煮 sweet simmered peanuts
From the islands 女木島、男木島 near Takamatsu, where peanuts are planted. Prepared in autumn. Peanuts simmered in saltwater, added to the black beans for the New Year food. The soft skin is kept on the peanuts for extra nutrition. The final flavor comes with salt and sugar.


satsuma さつま Black mullet dishes
Prepared in Western Sanuki. Black mullet is boiled, grated finely and poored over rice with wheat. Sometimes miso or dashi is used for flavor.



shippoku soba しっぽくそば buckwheat noodles with vegetables
Even in a "noodle country" like Sanuki, in the cold winter buckwheat noodles are eaten, because it warms the body. Fish dashi, radish, carrots, satoimo potatoes, aburaage tofu and other things are boiled together for a good broth.

shippoku udon うどん（しっぽく） udon noodles with vegetables
Prepared in the winter months. Vegetables of the season are boiled and thrown over the udon noodles. Some homes eat it instead of the "toshikoshi soba" on December 31 to pass over to the new year.


sofuto toofu ソフト豆腐 "soft tofu"
made from kinugoshi, with a bit less water.


sugatazushi sugata sushi 姿ずし "sushi keeping the form"
Prepared in Shodoshima island from summer to autumn. Freshly fished Horse mackerel is used.


suiki no nutaae ずいきのぬたあえ
satoimo potato stems with vinegared miso paste
The stem of satoimo potatoes is called suiki. It is soft and not too bitter.
Served for the autumn festival to thank for the harvest.


taimeshi たい飯 seabream with rice
Prepared for the workers when they came back home after a working ship trip to Osaka.


takuan no kinpira たくあんのキンピラ Kinpira from takuan radish
Takuan pickled radish is washed and dried, then fried in the pan with oil, soy sauce, mirin, chili peppers and so on.


teppai てっぱい crucian carp dish
prepared from autumn to winter, after the busy farmers season.
The fields are drained of water and the remaining fish are eaten. With white miso, sugar and a bit of vinegar and salt. Sometimes radish. Nowadays saba fish is used too.
. . . CLICK here for Photos !



uchikomijiru 打ち込み汁 "soup with anything thrown in"
A common dish of the farmers. With seasonal vegetables and miso flavor. Noodles are added


wakegiae, wakegi ae わけぎあえ wakegi leek with dressing
Best prepared in spring for the Doll Festival. Boiled with shells and asari shells, white miso, karashi mustard, sugar and vinegar.


wasanbon 和三盆 Japanese sugar from Kagawa and Tokushima, Shikoku


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Meine Photos
173 Starbucks mit Musikorgel
176 izakaya akachoochin Takamatsu
207 dango in Ritsurin park

　... and more Photos from Takamatsu


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Worldwide use

Shoodoshima, eine kulinarische Insel

„Unsere Gegend ist sehr steil und wir haben nur wenig Platz zwischen dem Meer und dem Bergwald. Da wächst kein Reis. Wir machen fast alles mit Süßkartoffeln.“ Frau Murakami Kazue von der Halbinsel Mito schiebt ihren Schubkarren auf einem schmalen Pfad entlang dem Haus nach oben auf eines der kleinen Terrassenfelder, wo ihre Süßkartoffeln wachsen. Oben angekommen hockt sie sich erst mal erschöpft auf die Steinmauer, sie ist nämlich schon weit über 80 Jahre. „Ich habe das Leben und Kochen hier von meiner Schwiegermutter gelernt, aber meine Söhne sind in die Stadt abgewandert und ich hab keine Schwiegertochter mehr, der ich den Geschmack unserer Familie weitergeben kann. Ich bin hier die letzte der Familie“, klagt sie wie viele alte Bauern im ländlichen Japan.
Dann beschreibt sie ihre Lieblingsgerichte mit den Süßkartoffeln.

Süßkartoffeln
Für „Kankoro-Mehl“ werden die Süßkartoffeln in Scheiben von einem Zentimeter Dicke geschnitten und an der Sonne getrocknet, dabei hilft im Winter der kalte Wind vom Meer und die Scheiben rollen dabei hin und her mit dem Geräusch koron koron ... daher der Name. Die getrockneten Scheiben werden im Steinmörser zerrieben und das Mehl für verschiedene Speisen verwendet. Weil auch die Schalen mitgetrocknet werden, bekommt das Mehl eine etwas braune Farbe.
Für die „Kankoro-Nudeln“ wird 70% Mehl von den Süßkartoffeln mit 30% Weizenmehl vermischt und daraus Nudeln geknetet. Die Dashi wird aus kleinen Sardinen gekocht. Die von Hand geschnittenen dicken Nudeln werden für eine einfache Mahlzeit in eine Schale gelegt, mit der Dashi übergossen und mit etwas geriebenem Ingwer und klein geschnittenen Frühlingszwiebeln gewürzt.

Aus dem Kankoro-Mehl werden auch kleine Bällchen (kankoro dango) geformt, die oft noch den Abdruck von Mutters Fingern haben und als kleiner Imbiss am Nachmittag beliebt sind.

Die Ranken der Süßkartoffeln liefern ein süßgesimmertes Gemüse (tsukudani) für die Inselbewohner. Sie werden mit Sojasauce und Kombu eingekocht.

Eingekochtes auf Tsukudani-Art
Tsukudani dieser Art mit verschiedenen anderen Zutaten ist seit 1945 eine Spezialität von Shoodoshima und es gibt einige Hersteller mit eigenen Rezepten, die noch von Hand einkochen. Ausgesuchtes Kombu von Hokkaido und Seegras von der Inlandsee werden mit der einheimischen Sojasauce eingekocht. Dabei müssen sie die Zutaten in den großen Töpfen mehr als zwei Stunden mit einem besonders langen Spatel umrühren. Die Inselbewohner essen ihr Tsukudani nicht nur auf Reis, sonder auch auf Toast, ganz moderne sogar auf einer Lage mit Käse oder Mayonnaise.

Sojasauce
Die Sojasauce von Shoodoshima hat eine Geschichte von mehr als 400 Jahren; sie wird auch heute noch in Familienbetrieben überwiegend von Hand in großen hölzernen Fässern zubereitet. Die Hersteller entwickeln neben den traditionellen Sorten immer wieder neue Geschmacksrichtungen, um sich an die Wünsche ihrer modernen Kunden anzupassen. Selbst Pudding mit dem Geschmack von Sojasauce wird angeboten und von den Kindern mit großem Vergnügen verspeist.

Soomen-Nudeln
Die Herstellung von langen dünnen von Hand ausgezogenen Weizennudeln (tenobe soomen) begann bereits im 16. Jahrhundert und hat bis heute nichts an ihrem traditionellen Geschmack verloren; sie werden hier einfach „Nudeln der Insel“ (shima soomen) genannt. Im Winter haben die Bauern Zeit genug, um die Nudeln sorgfältig mehr als zwei Tage lang von Hand auf lange Stäbe zu reihen und langsam zu strecken. Ein Bündel Shoodoshima-Soomen wiegt nach altem Brauch etwa 50 Gramm und enthält 320 bis 350 Nudeln von 19 Zentimeter Länge.
Gegessen werden sie hier noch nach der Tradition aus einem großen Holzbottich, im Sommer im kalten Wasser schwimmend, im Winter in heißer Brühe. Alle kommen zusammen und stecken ihre „tausend Essstäbchen“ (senbonbashi) in den Bottich, streiten sich lachend um gleichzeitig gemeinsam ergriffene Nudeln und stärken so die Bande der Gemeinschaft im Dorf.

Oliven
Shoodoshima wird auch die „Insel der Oliven“ genannt. Die ersten Olivenbäume kamen 1908 aus Amerika und der Anbau im Dorf Nishimura begann bald in großem Rahmen, da sich das milde Klima und die relative Trockenheit dieser Gegend für die Pflanzen als günstig erwies.
Olivenöl für kosmetische Produkte und für die Küche als Tempura-Öl gibt es in einigen Variationen, aber darüberhinaus haben die Inselbewohner auch ihre eigenen Produkte entwickelt.
Schokolade mit Olivengeschmack und Oliven-Brauselimonade (oriibu saidaa) sind begehrte Reisemitbringsel, während die Oliven-Eiscreme am besten frisch auf der Insel schmeckt.

Kürbise
Jedes Jahr im Herbst findet das „Fest der großen Kürbise“ (kabocha taikai) statt, bei dem der schwerste Kürbis einen Preis bekommt. Alle Bauern aus der Umgebung und aus vielen anderen Teilen Japans reisen mit ihren dicken Kürbisen an, tauschen Hinweise zum Anbau aus und wiegen die dicksten. Im Jahre 2008 gewann Hase Kazushi aus der Präfektur Toyama mit einem 530 Kilogramm schweren Prachtstück. Diese „Monster-Kürbise“ (o-bake kabocha おばけかぼちゃ) werden im allgemeinen nicht gegessen.


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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Kagawa .

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Karee Curry INFO

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Curry (karee)

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

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Explanation

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




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

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

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

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

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

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

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

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

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

©　More in the WIKIPEDIA !


It comes in three basic tasts

sweet 甘口 amakuchi
medium 中辛 chuukara
hot 辛口 karakuchi


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




Indo karee インドカレー "Indian Curry"


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Some Curry Specialities 日本のカレー



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




chikin karee チキンカレー chicken curry





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

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Fukushima Curry specialities

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

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

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


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



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



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




gooya karee ゴーヤーカレー bitter melon curry, goya curry
Okinawa


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


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


. . . CLICK here for more local curry Photos !





A Book with recipes from 47 prefectures of Japan.


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




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



hotate karee ほたてカレー scallop curry
Aomori



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




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




kaki karee 牡蠣カレー oyster curry
Hiroshima


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



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




karee mame カレー豆 peanuts with curry flavor
Chiba prefecture




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


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


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



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


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


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



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



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



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



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




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



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



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



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



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


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


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



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



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




tsepperin karee ツェッペリンカレー Zeppelin Curry
Tsuchiura 土浦



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


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





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



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




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Worldwide use


INDIA SAIJIKI
Food from India


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Things found on the way


Daruma Curry だるまカレー


In Osaka
大阪市西成区天下茶屋1-18-20




Snowman Daruma Curry ゆきだるまカレー




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


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HAIKU and SENRYU

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

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

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

Thank you, Wakimoto san.


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carry on !
oh, curry on !
Indian Spices


spilling curry
on my khadi suit -
all natural colors


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

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

Gabi Greve
India Saijiki


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red hot pepper -
another fight over
Indian curry

Gabi Greve
my husband likes it REALY HOT !

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

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

Claudia Cadwell

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curried pandan rice
I add a teaspoonful
of mango chutney

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

Ella Wagemakers

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in the outhouse
the curry burns
a second time

Mike Keville


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dose of curry
wondering where I left
my dose of curry

Melinda Hipple

source : my facebook
June 2009

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Indian delight...
the spouse adds spice
to life

Kumarendra Mallick
Hyderabad, whcIndia


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

Idli is a steamed rice ball from south India.

source : Gerard, Wild Lotus Art


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cold curry
lunch resumed after
a med call

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


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veggie fest
curry soya beans
with white rice

kenneth daniels (GY)


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Click for enlargement



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Related words

***** WASHOKU : General Information

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SWEETS list

[ . BACK to WORLDKIGO TOP . ]
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Sweets which are not KIGO

or not typical wagashi

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Three most famous sweets of Japan
日本三名菓


大和屋「越乃雪」　
CLICK here for PHOTOS !

森八「長生殿」　
CLICK here for PHOTOS !


風流堂「山川」　
CLICK here for PHOTOS !


松屋菓子舗「鶏卵素麺」
CLICK here for PHOTOS !


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




and an annual exhibition on the subject


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



. . . CLICK here for many Photos !




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


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


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


ayukashi 鮎菓子 "sweetfish cakes" from Gifu


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



bisuketto ビスケット bisquit


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



Chokoreeto チョコレート chocolate with many tasts




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



hachimitsu はちみつ　蜂蜜　Honey 　
Honig, Bienenhonig



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


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



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




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



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



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

ninaibako 荷担箱 box to carry sweets to the Shogun

服部吉右衛門泰彦
三重県亀山市関町中町３８７


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



KANTO : Sweets from the KANTO region
LIST



Kintaroo ame 金太郎飴 candy named Kintaro


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



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



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


kukkii クッキー cookie, cookies


KYOTO SWEETS 　



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



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


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


. Mochi 餅 ricecakes of all kinds 　


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


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


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

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

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

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

Kurofune monaka 黒船最中 Black Ship wafers

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


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

Kame no Monaka 亀の最中 Like a turtle/tortoise

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

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


! MORE monaka photos !


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Ningyooyaki, ningyoyaki 人形焼 figure waffles


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


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


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



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



Shagiri manjuu しゃぎり 饅頭 Murakami village, Niigata


shashin keeki 写真ケーキ edible photo cake 　


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



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



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


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


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

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

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warabimochi 笑来美餅 with bracken powder
Mochi vom Adlerfarn



wasanbon 和三盆 wasambon sugar sweets from Shikoku
Zucker aus Shikoku




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


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


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Worldwide use


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


External LINK

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


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Reference

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


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HAIKU



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Related words

***** WAGASHI ... Sweets SAIJIKI

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Tokushima

[ . BACK to WORLDKIGO TOP . ]
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Tokushima




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

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

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

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

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

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


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


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


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


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



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



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



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


Cheese cake with sweet potatoes
Photo Gabi Greve


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

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

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okonomiyaki お好み焼きに天ぷら with tempura
from ebi kakiage, shrimps with vegetables
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. . . with red azuki beans, mametama 豆玉で
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shoi no mi　しょいのみ shooyuu no mi
beans cooked in soy sauce
speciality from Miyoshi town　三次。It can be eaten on rice with green tea (o-chazuke) or with cucumbers or any other kind of the imagination of the local housewifes.
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Sudachi すだち(酢橘)Relative of the yuzu.
Mostly used when the peel is still green. When ripe, the peel turns to orange color.
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kigo for autumn



Toodai raamen 東大ラーメン Todai Ramen, Todai Noodle Soup
with a raw egg on top
served with rice, the ingredients in the soup are placed on rice and eaten.
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utsubo うつぼ moray eel
it is cut in one long stripe, dried in the sun and wind of the beach. All is eaten, the head and intestines come in a miso soup.
牟岐町 Mugichoo
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wasanbon 和三盆 wasambon
Japanese sugar from Kagawa and Tokushima



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



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Worldwide use

Ooasahiko and Hakuchoo Daruma
also : Naruto, the German House


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

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

Nur die berühmte Hängebrücke Kazurabashi かずらばし über den Fluß Iyagawa, heute eine Touristenattraktion, wird noch im alten Zustand gepflegt. Sie ist 45 Meter lang und zwei Meter breit und liegt 15 Meter hoch über dem Fluß. Sie ist ein nationales Folklore-Kulturdenkmal und wird alle drei Jahre nach altem Brauch repariert.
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Chiiori das Haus der Flöte 篪庵（ちいおり)
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In einem dieser steilen Täler liegt das „Haus der Flöte“, Chiiori. 1973 erwarb der Amerikaner und Japanologe Alex Kerr ein 200 Jahre altes strohgedecktes Bauernhaus mit einem offenen Herd in der Küche im Dorf Tsurui im Ost-Iya-Tal. Nach einigem Renovieren und Umarbeiten ist es seit 2005 das Zentrum des „Chiiori-Trusts“ und lockt viele Touristen aus der ganzen Welt, die sich an der abgelegenen, ländlichen Atmosphäre erfreuen oder als Voluntäre für einige Wochen mitarbeiten als Zimmerleute, Dachdecker oder Landarbeiter.

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

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

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

©　Alex Kerr in the WIKIPEDIA !

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Iyasoba sarada
Nudelsalat mit Buchweizennudeln aus dem Iya-Tal

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

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

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

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


祖谷豆腐 Iya Tofu





Iya Valley Heike Bento 祖谷平家弁当


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Things found on the way



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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Tokushima .
-- #tokushima --
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