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The Japanese Vegetable Saijiki



Vegetables of Autumn ... aki no yasai 秋の野菜

***** Location: Japan
***** Season: Autumn
***** Category: Plants


The Haiku AUTUMN begins on August 8, according to the Asian lunar calendar.

Berries, fruit, mushrooms etc. will be listed elsewhere.

aki yasai 秋野菜
CLICK for more photos


Early Autumn

green beans
sayaingen, saya Ingen さやいんげん 莢隠元 string beans, French beans
. . . CLICK here for Photos !
Stangenbohne (nicht unbedingt: Grüne Erbse)
The Ingen mame gets its name from the priest Ingen who brought the beans (Ingen mame 隠元豆) from China in the 16th century.
Embassies to China 遣唐使 Gabi Greve
BEANS as KIGO for autumn

potato, potatoes 馬鈴薯 (じゃがいも) jaga imo
... jagaimo じゃがいも、
jagatara imo じゃがたらいも "potatoes from Jakarta"
hasshoo imo 八升芋(はっしょういも)
bareisho 馬鈴薯(ばれいしょ)

wax gourd, white gourd-melon 冬瓜 (とうが) tooga
toogan とうがん、kamo-uri かもうり、
toogajiru 冬瓜汁(とうがじる)soup with wax gourd
Benincasa hispida
It used to be the food of poor people in the Edo period, when the outside of the fruit was white with a natural powder, inside more seeds. Now they are cleaned and green and have more flesh. The tasteless flesh takes on any seasoning and tasts good with all kinds of preparations.
Mostly produced in Aichi prefecture.
. . . CLICK here for Photos !



foxtail millet 粟 (あわ) awa
ears of the foxtail millet 粟の穂(あわのほ)awa no ho
field with millet 粟畑(あわばたけ)awabatake
foxtail millet mochi 粟餅(あわもち)awamochi
rice with foxtail millet 粟飯(あわめし)awameshi

Selling kumade and awamochi in Edo

. awamochi no kyokutsuki 栗餅の曲つき in Edo .

maize 玉蜀黍 (とうもろこし) toomorokoshi
morokoshi もろこし、yakitookibi 焼唐黍(やきとうきび)
nanban kibi 南蛮黍(なんばんきび)"millet from the Southern barbarians" (Europeans)
nanban なんばん "Barabarians's food"
kooraikibi 、高麗黍(こうらいきび)"millet from the Koreans"
tookibi 玉黍(とうきび), tookibi 唐黍(とうきび) "millet from China"
Introduced to Japan since the Meiji period.
WKD : Maize, corn in Kenya

millet 黍 (きび) kibi
ears of the millet 黍の穂(きびのほ)kibi no ho
cutting millet, 黍刈る(きびかる)kibi karu
"pulling out millet" 黍引く(きびひく) kibi hiku
field with millet 黍畑(きびばた)kibibata
millet dumplings 黍団子(きびだんご) kibi dango
. Momotaro and Okayama specialities .

. WKD : Millet (awa, hie, kibi)

propagule 零余子 (むかご) mukago
nukago ぬかご、mukabu 球芽(むかぶ)
imoko いもこ mukago tori零余子とり(むかごとり)
. . . CLICK here for Photos !

red pepper leaves 葉唐辛子 (はとうがらし) ha toogarashi

03 boat with sweet potatoes
Satsumaimo, satsuma imo 薩摩薯(さつまいも)
sweet potatoes

sprouts of radish or turnips 貝割菜 (かいわりな) k
kaiwarena 貝割れ菜(かいわれな)、kaiwarina 殻割菜(かいわりな)
... futaba na 二葉菜(ふたばな)
..... mabiki na 間引菜 (まびきな), nuki na 抜菜(ぬきな)
tsumami na 摘み菜(つまみな), nakanuki na 中抜き菜(なかぬきな)、uronuki na 虚抜き菜(うろぬきな), kona 小菜(こな)"small leaves",
namabiku 菜間引く(なまびく) thinning out the sprouts


Late Autumn

beet, table beet 火焔菜 (かえんさい) kaensai
Beta vulgaris L. var. rapa Dumort
. . . CLICK here for Photos !
rote Rübe

eggplant seedlings 種茄子 (たねな) tane nasu

radish sprouts 中抜大根 (なかぬきだいこん) nakanuki daikon
uronuki daidon 虚抜き大根(うろぬきだいこん), oronuki daikon 疎抜き大根(おろぬきだいこん)
mabiki daikon 間引大根(まびきだいこん) thinning out radish plants

shalott flowers, rakkyoo no hana 辣韮の花 (らっきょうのはな)
..... 薤の花(らっきょうのはな)

taro stems 芋茎 (ずいき) zuiki
... imo gara 芋殻(いもがら)
... imo no kuki 芋の茎(いものくき)
... 、芋茎干す(ずいきほす) drying the stem of taro
Taro imo, sato-imo as a KIGO and an explanation of the naming
. Dishes with ZUIKI

wolfberry. Lycium rhombifolium
berries of wolfberry 枸杞の実 (くこのみ) kuko no mi
kuko shi 枸杞子(くこし)
kuko shu 枸杞酒(くこしゅ) ricewine with wolfberries


All Autumn

barngrass, barnyard grass ひえ【稗】 a kind of millet
Daruma hie だるまヒエ Strong variety, grown in Iwate prefecture and other places.
barnyard millet. Also widely eaten by the Ainu in Hokkaido.
When properly dried, barngrass grains can be stored for more than 10 years and were used by the poor farmers as a stash for times when the rice production failed.

Beans 豆、まめ mame all kinds of beans and peas

Chrysanthemum kiku

Edamame 枝豆 green soybeans on branches

Eggplants in autumn 秋茄子 (あきなす) aki nasu
... aki nasubi 秋なすび(あきなすび)
... nagori nasu 名残茄子(なごりなす)

Gourd and gourd pickles (uri)

Ginger, jinjaa ジンジャー, shooga 生姜

hajikami はじかみ(薑/椒) hajikami is a type of ginger
端赤 。。。 はじかみ 。。。 edges are red
hajikami comes from leaf ginger (hashooga 葉しょうが)
hajikami suzuke はじかみ(薑/椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish

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

rice , Reis
Ine, the rice plant
rice plants in autumn, ine no aki 稲の秋
Kome, o-kome お米 cooked rice

Okra オクラ okura
... Amerika neriアメリカねり
... 陸蓮根(おかれんこん) oka renkon
Abelmoschus esculentus
© More in the WIKIPEDIA !
It came to Japan after the Meiji restauration, first popular in Okinawa. Ishigaki island and Nanjo Town in Okinawa are one of the growing areas, also Amakusa in Kyushu.
Cut in small circles for salads and dressing. Boiled to go with other vegetables.
Ground okra gives a sticky mass, which is loved by some gourmets in Japan, like the other tororo "slimy" dishes.
Fried and katsuobuhsi are added. Eaten blanched for a moment and then miso is added.
. . . CLICK here for FOOD Photos !

Pumpkins, Kabocha ... all sorts of pumpkins
Shishigatani kabocha 鹿ヶ谷南瓜(カボチャ)pumpkins from Shishigatani

Pepper, red hot pepper, paprika (papurika) and more
piiman, pimento, bellpepper, Piment, Nelkenpfeffer
Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more
Pimento Mori, some fun !

taro 芋 (いも) imo
Colocasia antiquorum Schott var. esculenta
imo batake 芋畑(いもばたけ)fiels of taro
oyaimo 親芋(おやいも)parent taro
koimo 子芋(こいも)child taro
kinu katsugi 衣被ぎ(きぬかつぎ)
imo no aki 芋の秋(いものあき)autumn of the taro
... imo aki 芋秋(いもあき)
dotare 土垂(どたれ)"hanging on the ground"
Bungo imo 豊後芋(ぶんごいも)taro from Bungo
Yoshihama imo 吉浜芋(よしはまいも)taro from Yoshihama
Yoshino imo 吉野芋(よしのいも)taro from Yoshino
dango imo 団子芋(だんごいも)taro for balls
shiro imo 白芋(しろいも)white taro
shigami imo しがみ芋(しがみいも)
futo imo 太芋(ふといも)thick taro
akame imo 赤芽芋(あかめいも)taro with red buds
taimo, ta imo 田芋(たいも)taro in the field
eguimo, egu imo 蘞芋(えぐいも)、
hasu imo 蓮芋(はすいも)"taro like lotus"
imogara 芋がら(いもがら)、
zuiki、芋茎(ずいき)stem of the taro
zuiki imo ずいき芋(ずいきいも)zuiki taro
satoimo dengaku 里芋田楽(さといもでんがく)

yam 自然薯 (じねんじょ ) jinenjo
... yama imo, yamaimo, yama-imo 山芋(やまいも) "mountain potato"
... yama no imo 山の芋(やまのいも)
... naga imo 薯蕷 (ながいも)
naga-imo 長薯(ながいも)
rakuda imo 駱駝薯(らくだいも) "camel potato"
tsukune imo 仏掌薯 (つくねいも) "Buddha Hands yam"
. . . CLICK here for Photos !
... tsuku imo つくいも、
... tuskune つくね、kobushi imo こぶしいも "fist potato"
kashuu imo 何首烏芋 (かしゅういも)Dioscorea bulbifera L

Things found on the way


秋野菜 だいこん畑 きゃべつだよ
aki yasai daikon batake kyabetsu da yo

autumn vegetables -
a field full of radishes
and cabbage

source : 里山散歩


bush clover,
eulalia, arrowroot,
pink, patrinia,
also, mistflower
and morning faces flower

Seven Herbs of Autumn (aki no nanakusa 秋の七草)

Sieben Herbstgräser (秋の七草 aki no nanakusa)
Buschklee (hagi), Nelke (nadeshiko), Wasserdost (fujibakama), Glockenblume (kikyoo), Knabenkraut (kuzu), Goldbaldrian (ominaeshi), Susuki-Gras (susuki)

kuzu ryoori 葛料理 dishes made from arrowroot starch
Yoshino kuzu 吉野葛 from Nara prefecture

Planting, harvesting and preparing food in AUTUMN kigo





Yakuzen Food as Medicine


Food as Medicine (yakuzen)

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


yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine"
vegetarian health cooking , medicinal food dishes, cooking with traditional Chinese herbal remedies

Traditional Chinese Medicine (TCM)

source :

Dishes prepared according to the teachings of Chinese traditional medicine (kanpoo).
Including the ingredients given below and more. Many small dishes of all varieties are served, according to the season and to the condition of the patient, if a doctor prescribes it.
The food should consider the hot/cold condition and have plenty of fibers, vitamins and minerals.

shooyaku 生薬 herbal medicine
Naturheilmittel, Kräutermedizin
In Chinese it is chuuyaku 中薬(ちゅうやく).

Yakuzen is based on the traditional Chinese medical science. It is tailor-made food which has its focus on the environment in which people live, climate, physical environment, the seasons of the region). The physical constitutions of an individual is also considered to create a meal adapted to these factors and the special medical properties of the ingredients.
Yakuzen developed in the Asian food culture, in Japan, China, and South Korea and is a kind of traditional health food, which is reconsidered and re-evaluated in its use lately.


benibana 紅花(こうか, kooka) べにばな afflower
The dried flowers (kooka) improve blood circulation.
Used in yoomeishuu 養命酒 herb sake.
Sometimes used in moxibustion herbs.
Färbersaflor, Färberdistel,Carthamus tinctorius.

fukahire ふかひれ shark fin and chicken contain a lot of collagen.
アンチエイジング to keep you young, eat tako octopus and vegetables of the season.

hasu no mi 蓮の実 lotus fruit
good in case of constipacy
Lotosfrucht. Nelumbo nucifera.

hachi kafun 蜂花粉 bee pollen

. kanzoo 甘草(かんぞう) licorice root .
マメ科のカンゾウの根. Fam. Glycyrrhiza
Süßholz; Lakritze

kinshinsai 金針菜(きんしんさい)kind of day lily bud
kigo for summer.
ユリ科のホンカンゾウの花のつぼみ kansoo no hana no tsubomi
yabu hookan ヤブカンゾウ(藪萱草) Hemerocallis fulva var. kwanso
Young leaves are also eaten with vinegar or miso. Mostly eaten in soup.
The bulb is also used as medicine.

kodaimai 古代米 (こだいまい) ancient black rice
choojuumai ちょうじゅまい (長寿米)rice to live long
Improves blood quality. Contains potassium, calcium and various kinds of vitamins.
comes in three colors
Red rice …  non-glutinous rice containing tannin
Black rice … glutinous rice containing anthocyanin
Green rice … glutinous rice containing chlorophyll


koorai ninjin (こうらいにんじん) 高麗人参 ginseng
Korean ginseng. Panax ginseng
... choosen ninjin 朝鮮人参(ちようせんにんじん)

During the Edo period, they were imported from China (via Nagasaki) and thus very expensive. Thus only rich patients could afford them, but not the poor townspeople

. Tanuma Okitsugu 田沼意次 .
around 1760 encouraged their planting in Japan. He offered positions as "ministers" (bakushin 幕臣) to the scholars of kanpo medicine plants.

Japanese ginseng 東洋参 (Panax japonicus)


kuko no mi クコの実
keeps the body cool and strong
Frucht vom chinesischen Bocksdorn. Lycium chinense

mamushi まむし (蝮 ) poisonous snake,
mamushi pit viper
nihon mamushi 日本蝮 (ニホンマムシ) Gloydius blomhoffii
CLICK for more photos
It grows about 40 to 60 cm. The body is brown with lighter stripes and spots. The head is triangular. It usually gets out of the way if people make enough noise when walking outside in mamushi coutry. So just stomp your feet!
Its liver and blood is used as a tonic drinc to revitalize.
The gall bladder jatan 蛇胆(じゃたん(通称じゃったん))
The skin is removed and the rest dried to get to the Chinese medicine called KANPI 反鼻(はんぴ), also a revitalizing medicine.
In Japan, the dried or raw meat is put into strong liquor to make a mamushi schnaps, mamushizake マムシ酒(まむしざけ). This is also helpful to put on infected wounds.
Giftschlange . Agkistrodon blomhoffi.

In Kansai, the word mamushi means manmeshi まんめし, rice with eel.

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matsu no mi 松の実 pine seeds, pine nuts, pine kernels
strenghten the body, make the body warm. Improve skin conditions. Balance the inner organs. Improve brain function. Good for the elderly and reconvalsecent.
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Pinienkerne. 海松子(かいしょうし))「松子仁」(しょうしにん、しょうしじん shooshinin, shoohsijin )、「松子」(しょうし shooshi "Child of the pine")
in Europe, pine nuts come from the Stone Pine (Pinus pinea), which has been cultivated for its nuts for over 6,000 years, and harvested from wild trees for far longer. The Swiss Pine (Pinus cembra) is also used to a very small extent.
In Asia, two species are widely harvested, Korean Pine (Pinus koraiensis) in northeast Asia (the most important species in international trade), and Chilgoza Pine (Pinus gerardiana) in the western Himalaya. Four other species, Siberian Pine (Pinus sibirica), Siberian Dwarf Pine (Pinus pumila), Chinese White Pine (Pinus armandii) and Lacebark Pine (Pinus bungeana), are also used to a lesser extent.

Throughout Europe and Middle East the pine nuts used are from Pinus pinea (Stone Pine). They are easily distinguished from the Asian pine nuts by their more slender shape and more homogeneous flesh. Due to the lower price, Asian pine nuts are also often used, especially in cheaper preparations.Pine nuts contain thiamine, vitamin B1 and and protein. Many dieters eat pine nuts because of their proven ability to suppress hunger.
The pine nuts involved typically contain triglycerides formed by 16-18° unsaturated fatty acids. No contamination with pesticide residues or heavy metals was found.
© More in the WIKIPEDIA !

monkoo ika, kaminari ika 紋甲いか/ カミナリイカ /紋甲烏賊(もんごういか)
cuttlefish, squid, Sepia
it has spots on the back KO like a pattern MON.
kooika 甲いか, yoroppa kooika ヨーロッパコーイカ
often used for sushi, sliced cuttlefish
It helps the blood circulation, best eaten with kuko no mi


mozuku もずく(水雲/海蘊)
An alga-like seaweed served in a vinegary sauce.
Nemacystis decipiens. Seegras-Art
kigo for spring

futo mozuku フトモズク Tinocladia crassa
ishi mozuku イシモズク Sphaerotrichia divaricata
Okinawa mozuku オキナワモズク Cladosiphon okamuranus
iwa mozuku 岩モズク "rock-mosuku"
shio mozuku 塩もずく salted mozuku
kinu mozuku 絹もずく "silken mozuku"

Mozuku has long been used in Okinawa for health food in the traditional Chinese way.
It is already mentioned in literature from the Heian period, written as 毛都久.
It is said when you wash your hands with mozuku it keeps women's hands soft and moist. The reason is maybe the slimy composition of mozuku. It is based on the physiological effects of the polysaccharide known as fucoidan.
More than 90% of mozuku comes from Okinawa. The young buds in spring are collected and preserved in salt. Lately less salt and more vinegar is used. It can also be eaten with a quail egg and some grated ginger on it or in zoosui rice porridge.
mozukujiru 海雲汁(もずくじる)soup with mozuku
mozuku tori 海雲採(もずくとり)harvesting mozuku
mozuku uri 海雲売(もずくうり)vendor of mozuku
mozuku oke 海雲桶(もずくおけ) barrel for mozuku

mozuku soomen もずくそうめん somen-noodles with mozuku
mozukusu もずく酢 vinegared mosuku
Itoman mozuku 糸満もずく from Itoman/Okinawa

Sold in little cups with differently flavored vinegar like sanbaizu or yuzu citron and vinegar.
. . . CLICK here for Photos !

The third sunday in April is the "day of mozuku" (mozuku no hi もずくの日).
. . . CLICK here for Photos !


natsume なつめ 棗 date, dates
natsume no mi 棗の実 (なつめのみ)
aonatsume, ao natsume 青棗(あおなつめ) green dates
kigo for early autumn
Ziziphus jujuba
Sanebutu natsume サネブトナツメ are used for yakuzen.
The dried fruit are called daisoo 大棗(たいそう), the kernels sansoonin 酸棗仁(さんそうにん)
Revitalizes the body, helps improve sleep.
Dattel, Datteln

natsume no hana 棗の花 (なつめのはな) date blossoms
kigo for early summer

. Dukh-Bhanjani Beri tree .
Sacred jujube tree in the Golden Temple, Amritsar, India


ryuugan リュウガン(竜眼、龍眼) "dragon eye"
fruit are dried ryuugan niku 竜眼肉(りゅうがんにく). Balance heart and body, help blood circulation strenghten the body. Improve sleep. Given to reconvalescents or after childbirth. Good for weak stomach functions.
Family Mukuroji, Sapindaceae

sanshoo 山椒 さんしょう "mountain pepper"
heats the body
Japanischer Pfeffer

sanzan no mi サンザシの実
Crataegus cuneata, of the rose family
The fruit are dried. Good for digestion. Sometimes used in liquor extract サンザシ酒.
Used in mochi 山査子餅 and other sweets.

shiro kigurage 銀耳(ぎんじ)/ 白木耳(しろきくらげ)
white tree jellyfish
kikurage : Judasohr,Holunderschwamm. Auricularia auricula.


toogan とうがん(冬瓜) white gourd-melon; a wax gourd
winter melon
..... kamouri, kamo uri かもうり
tooganjiru 冬瓜汁(とうがじる) wax-gourd soup
Wintermelone. Benincasa hispida
made in a chicken soup. Eaten in summer to take the heat out of the body, good for natsubate summer fatigue.

kintooga 紅冬瓜 (きんとうが) "red wax gourd"
kintooga 紅南瓜(きんとうが)、kintooga 金冬瓜(きんとうが)
akoda uri 阿古陀瓜(あこだうり)

kigo for eraly autumn

toogan ya tagai ni kawaru kao no nari

Matsuo Basho

. Faces and Haiku .


yurine, byakkoo 百合(びゃくごう)lily bulbs
see below.


Fresh food of the season is the best medicine.

The liver needs to be active, but is maybe still weak. You want to boost the physical power.
Shellfish, salmon, celery, apples, potatoes. Yaakon ヤーコンvegetable,

Heat will affect the heart.
Cucumbers, tomatoes, watermelon, banana, pinapple, oranges to cool the body. Eggplants, seaweed.

Autum :
Dry air might affect the lungs.
Radish to warm your lungs.

Cold affects the blood circulation.
Oysters, carottes, radishs and other rood vegetables. Ginger, leek, mochigome rice, beef or chicken or deer. Korean ginseng 高麗人参
Keep the body warm, strengthen the kidneys.

yurine 百合根 Lilium auratum



Cooked rice with wolfberry leaves (kuko meshi) Japan

Tonburi berries from Akita

Deafness-curing sake (jirooshu)


ishoku doogen 医食同源 ( いしょくどうげん)
yakushoku-dogen 薬食同源 (yakushoku-dougen)
"medicines and foods share the same origin"
Medicine and Food are both used to support the human body and keep it healthy. So you should eat proper food every day to stay healthy.
Medizin und Essen komme aus der gleichen Quelle.
Building physical and mental health through everyday meals is important.

The dishes are ment to increase the well-being of healthy people, based on the Chinese learning about the human body.


Using Chinese and Japanese medicien with food
Many Chinese restaurants in Japan offer some kind of Yakuzen Lunch 薬膳ランチ or Yakuzen course 薬膳コースランチ .

Nara Yakuzen Ryori
with fresh vegetables from the area, some have been introduced by the monks who studied in China.

Shimane prefecture 島根県 グルメ
There are many restaurants which offer this food of the season with local produce.
和風薬膳料理 Japanese style Yakuzen
洋風薬膳料理 Western style Yakuzen
中華薬膳料理 Chinese style Yakuzen

wafuu soosaku yakuzen ryoori 和風創作薬膳料理
和風薬膳料理 wafuu yakuzen ryoori
Chinese medicine food, in Japanese style
CLICK for more photos
. . . CLICK here for Photos !

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

yakuzen kaiseki 薬膳懐石 やくぜんかいせき
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yakuzen nabe 薬膳鍋 “Kanpo Pot”, herb pot
sometimes more than 30 herbs are used
It can come in a special pot with two sides of different tasts. It keeps the body warm in winter.
CLICK for more
. . . CLICK here for Photos !

yakuzen raamen 薬膳ラーメン
ramen noodle soup with medical ingredients
. . . CLICK here for Photos !
ingredients vary in the season. kokkei chicken 烏骨鶏, suppon turtle, Korean ginseng 高麗人参 and many herbs.
A bit of vinegar to help digestion.

Worldwide use

In the times before the advent of modern western medicine, Asia relied heavily on the use of traditional remedies, medical plants and minerals and then prayers to the various deities !

medicine from China, kanpoo, kanpooyaku 漢方薬
as used in Japan
In this LINK are some kigo related to the word "medicine 薬".

Juuyaku 十薬, dokudami (Houttuynia cordata),
a strong medical plant, literally "worth ten medicines".
kigo for summer

Koojusan 香需散

Perilla, beefsteak plant, shiso 紫蘇
kigo for summer

"eating medicine" kusuri gui 薬喰
kigo for all winter

medicine (cream) for split skin on hands and feet
hibi gusuri 胼薬(ひびぐすり)
kigo for late winter

"medicine day" kusuri no hi 薬の日
kigo for mid-summer

"water of God", shinzui, shinsui
神水 (しんずい, しんすい)
"it is raining medicine", kusuri furu 薬降る (くすり ふる)
kigo for mid-summer

"digging for medicine", kusuri horu 薬掘る
kigo for late autumn
collecting medicine, kusuri toru 薬採る(くすりとる)

Daranisuke 陀羅尼助 topicIt
is made by boiling the bark of the Chinese cork tree (kihada キハダ, Phellodendron amurense) for a while.

Chinese Medicine (kanpo), medicine (kusuri) 漢方薬

Heartleaf, lizardtail, dokudami ドクダミ, juuyaku 鱼腥草

Things found on the way

eating disorders 摂食障害

kyoshokushoo 拒食症
anorexia アノレキシア Magersucht

kashokushoo 過食症 Overeating and vomiting
ブリミア bulimia. Bulimie, Ess-Brech-Sucht


observance kigo for the New Year

mikusuri o kuuzu 御薬を供ず offering honorable medicine
..... toso 屠蘇(とそ)ritual ricewine
byakusan 白散(びゃくさん)
doshoosan, toshoosan 度嶂散(どしょうさん)
kusurigo 薬子(くすりご)"child drinking medicine"

The original name was toso enmei san 屠蘇延命散 medicine to prolong life.
It was introduced from China in the Heian period for the Emperor Saga Tenno 嵯峨天皇 and been offered at court on the third day of the New Year. Later during the Edo period it became a habit of the townspeople.

The tradition of drinking toso at the New Year began in the Tang Dynasty in China, and was adopted by Japanese aristocrats during the Heian period. The first cup drunk would be made with tososan, and the second and third cups with different varieties called byakusan and toshōsan.
. First Court Rituals .


yasooji haru yakuzengayu de sashimukai

my 80es birthday
this spring again I welcome it
with medicine ricesoup

小田利吉 Oda Tookichi


yakuzen ni yoote wakaba no saka no michi

drunk from eating medicine -
the walk uphill amongst
young green leaves

後藤智津子 Gotoo Mitsuko

Related words

kenkoo shokuhin 健康食品 health food diet, macrobiotics

futsukayoi ふつかよい(二日酔い/ 宿酔 )
hangover and its natural remedies

***** WASHOKU : General Information



Toyama Prefecture



Toyama Prefecture (富山県 Toyama-ken)
is a prefecture of Japan located in the Chūbu region on Honshū island. The capital is the city of Toyama.
Toyama is the leading industrial prefecture on the Japan Sea coast, and has the industrial advantage of cheap electricity due to abundant water resources. The Itai-itai disease occurred in Toyama around 1950.

Toyama is a major producer of high quality rice making use of abundant water sources originating from Mt.Tateyama.
Toyama is famous for its historical pharmaceutical industry.

The Historic Villages of Shirakawa-gō 白河郷 and Gokayama are one of Japan's UNESCO World Heritage Sites.

© More in the WIKIPEDIA !

Kurobe Dam 黒部ダム
Tateyama Mountain Range 館山連峰 / 立山連峰
. Tateyama Shinkō 立山信仰 Tateyama belief .

Tateyama Mandala 立山曼荼羅
- quote
Hell-bent for Heaven in Tateyama Mandara
Painting and Religious Practice at a Japanese Mountain

Caroline Hirasawa (Sophia University, Tokyo)

CLICK for detailed photos.

Hell-bent for Heaven in Tateyama mandara treats the history, religious practice, and visual culture that developed around the mountain Tateyama in Toyama prefecture. Caroline Hirasawa traces the formation of institutions to worship kami and Buddhist divinities in the area, examines how two towns in the foothills fiercely fought over religious rights, and demonstrates how this contributed to the creation of paintings called Tateyama mandara.
The images depict pilgrims, monks, animals, and supernatural beings occupying the mountain’s landscape, thought to contain both hell and paradise. Sermons employing these paintings taught that people were doomed to hell in the alpine landscape without cult intervention—and promoted rites of salvation. Women were particular targets of cult campaigns. Hirasawa concludes with an analysis of spatial practices at the mountain and in the images that reveals what the cult provided to female and male constituents.
Drawing on methodologies from historical, art historical, and religious studies, this book untangles the complex premises and mechanisms operating in these pictorializations of the mountain’s mysteries and furthers our understanding of the rich complexity of pre-modern Japanese religion.
- source :


Shogawa river valley stretching across the border of Gifu and Toyama Prefectures in northern Japan. Hagimachi 萩町
Shirakawa  白河郷 / 白川郷 Gifu


Toyama specialities 富山 郷土料理

aimaze あいまぜ mixed radish leaves and root
radish leaves are cut finely and pickled in salt and the radish itself is cut in small stripes, boiled for a moment to remove the salt. This mix is simmered with sakekasu, miso paste and kombu dashi.
from 舟橋村

akakabu ryoori 赤かぶ料理 food with red turnips
pickles, in soups or simmered

akamama, aka-mama 赤まま red rice
made from mochigome, a kind of okowa porridge. With red beans for color. Some families also mix black beans or white soy beans. Served for weddings and festivities because of the auspicious red and white color.

ayu no kanro-ni あゆの甘露煮 sweet simmered ayu sweetfish
fish is slightly grilled and then simmered in green tea with a bit of rice wine, soy sauce, sugar and ginger.

ayu no narezushi あゆのなれ寿し
sushi with fermented sweetfish
. . . CLICK here for Photos !

burakku raamen 富山ブラックラーメン Toyama Black Ramen
black noodle soup from Toyama
with roast pork, a rather salty mix from thick soy sauce.
First introduced at a shop called Daiki 大喜 in 1947.
black type ramen soup from Toyama 黒系ラーメン is now sold in four shops
. . . CLICK here for Photos !

buridaikon ブリと大根のあら煮 yellowtail boiled with radish
The yellowtail from Toyama bay is all natural and not aquafarmed. It is the "King of the Fish in Toyama Bay" 富山湾の王者, when it arrives in winter together with the snow bird (raichoo). Yellowtail changes its name according to its size and is therefore a fish that "makes a good career" (shussezakana 出世魚). Names are 「tsubain ツバイソ(コズクラ)」「bukuragi フクラギ」「hamachi ハマチ(ガンド)」「buri ブリ」. Thus it is auspicious and eaten for celebrations.
The leftovers after cutting out the filets are called ZAN 残(ざん) (usually for other fish they are called ARA アラ) are boiled with seasonal radish (daikon) to make a delicious dish.
BURI is the most representative fish of Western Japan.
Gelbschwanz mit Rettich, Seriola mit Rettich

..... buri no arani, buri no ara-ni ぶりのあらに / 鰤のあら煮
boiled leftover of yellowtail
. . . CLICK here for Photos !

dago だご dumplings from rice flour
dagojiru だご汁
sasadago 笹だご

daikon radish dishes
..... daikon namasu 大根なます salad
..... daikon no gotcha-ni 大根のごっちゃ煮 simmered with its leaves, miso taste
..... 大根まま rice with radish, with radish leaves too

genge no sumashijiru げんげのすまし汁 fish soup
genge is a fish from the deep sea off the coast with white meat. Kombu is also put into the soup. It is good for women who breastfeed babies.

gohei mochi, goheimochi 五平もち, 御幣餅/五平餅
made from glutinous rice and egoma, with a taste of miso.

gojiru 呉汁 warm soup in winter
Soy beans are cooked and seasoned with miso paste. With more tofu and leek.
. . . CLICK here for Photos !

gondamochi ごんだもち
glutinous rice flour is used. They are then elongated to mochi and dried. Put into porridge or grilled for eating.

. Hotaruika 蛍烏賊 firefly squid .
different kind of ika is fished throughout the year in Toyama bay.
. . . CLICK here for Photos !
hotaru-ika no karashi sunomono ほたるいかの辛子酢物
from 滑川市
..... ika no mochigome tsume-ni いかのもち米つめ煮 stuffed with glutinous rice and boiled
..... ika no sumitsukuri いかの黒作り dried squid, boiled in its ink
..... ika no teppoo yaki いかの鉄砲焼き grilled yari-ika, made in March only.
teppooyaki is a way of preparing meat of fish or chicken with hot red peppers miso paste, toogarashi-miso とうがらし味噌.
. . . CLICK here for teppoo-yaki Photos !

ichijiku いちじくの甘煮・しょうゆ煮 figs simmered with soy sauce
Figs skin is removed and then simmered with sugar and salt in soy sauce.

imo ohagi いもおはぎ dumplings made from potatoes
imo no ohagi イモのおはぎ
in autumn. made from satoimo potatoes and sweet red bean paste.

いとこ煮 cooked beans with radish, carrots, yam, goboo, fried tofu pouches, konnyaku and other vegetables.
special food for the New Joodo sect of Buddhism.

iwashi no nuta 鰯のぬた nuta of sardines
nuta is a preparation with vinegared miso. The head, innards and bones are taken off and the fish is pickled in vinegar for a while. Then mixed with onions, grated radish, miso paste, vinegar and sugar and some yuzu juice..

jinda じんだ / 糂だ simmered vegetables
nukamiso ぬかみそ, jindamiso じんだみそ, gotomiso, goto miso 五斗味噌(ごとみそ)
Warabi fern, carrots, goboo, shiitake are cut finely and simmered sweet and hot. Later soy beans are added.
Served for religious ceremonies 報恩講の膳
. . . CLICK here for Photos !
jindadora じんだどら sweet jinda

kabura goki かぶらごき turnip goki
turnips and the leaves are boiled separately and cut, ground radish is added and soy sauce poored over it.

kaburazushi 蕪(かぶら)寿し turnip sushi
prepared for the new year. Fermented fish meat with turnips.
Also prepared in Ishikawa prefecture.

kabura no yachara かぶらのやちゃら turnips salad
turnips, carrots, long yam, kanten, kikurage, mikan are covered with vinegar, sugar and salt. The ingredients of yachara are different in every home. Some use kombu.

kabusu jiru かぶす汁 soup with gazami crabs
watarigani are put in hot water and other seafood is added. Finally miso paste and cut leek is added.

kachiri,katchiri かっちり small potatoes
boiled with sugar and salt and soy sauce. When the potatoes are done, ground sesame, peanuts powder and egoma are added.

kaki no ha sushi 柿の葉寿し
sushi wrapped in persimmon leaves
the leaves are pickled in vinegar over night.

kamaboko かまぼこ fish paste
in special forms of fish in red and white and other colors for auspicious situations.
. . . CLICK here for Photos !

kamouri, kamo-uri no ankake かもうり(冬瓜)のあんかけ
toogan 氈瓜 kind of gourd.
The flesh is simmered with sugar in soy sauce. It is poored over boiled chicken meat or other food.

kanmochi 寒もち"Mochi for the cold season"
koorimochi 氷餅(こおりもち), konmochi こん餅(もち), kakimochi かきもち
they come in various colors.
. . . CLICK here for Photos !

kazumino onigiri かずみ野おにぎり
oya taro potatoes, kabu radish, dried zuiki taro stems and chicken meat are mixed with rice and formed to onigiri rice balls.
芋茎(ずいき) Zuiki Taro and the 随喜 Zuiki Vegetable Festival

kibi okowa きびおこわ gruel from millet
mochigome rice and millet are mixed, beans are cooked with sugar and soy sauce and added.
. . . CLICK here for Photos !

masuzushi 鱒寿司 sushi from Masu salmon
In 1717 a samurai from Toyama, Yoshimura Shinpachi 吉村新八 begun preparing this round sushi with ayu from the river Jinzugawa 神通川 and rice from Etchuu 越中米. The third daimyo of Toyama, Maeda Toshioki 前田利興 (1678-1733) liked it very much and gave it as a special offering to the 8th Shogun, Yoshimune, who was quite a gourmet. Since then it is a speciality of Etchu. Leaves of sasa grass (Sasa japonica) are placed into a round vessel and salted masu salmon on sushi rice is placed on it. It is now sold in many places according to secret family recipies.
sometimes ayu is translated as Plecoglossus altivelis.
Masu-Lachs, Oncorhynchus masou

misojiru ni kyuuri きゅうりのお味噌汁 miso soup with raw cucumbers
Cucumbers are not used in other prefectures as an ingredient in miso soup.
CLICK here for PHOTOS !

myoogazushi みょうが寿司
. . . CLICK here for Photos !

nishin no konbumaki ニシンの昆布巻き
. . . CLICK here for Photos !

sansai okowa 山菜おこわ rice with mountain vegetables

satoimo ryoori
..... satoimo no oyaki 里芋のおやき
..... satoimo no nimono 里芋・大根・いかの煮物
..... satoimo no goma-ae 里芋のごま和え
..... satoimo no dengaku 里芋の田楽

shiroebi no kakiage シロエビのかき揚げ shrimps deep fried

soba tsumanko そばつまんこ buckwheat dumplings
with vegetables like zenmai fern, carrots, sweet ebi, simmered in soy sauce and sugar. Buckwheat is formed by hand to small dumplings and simmered in the broth.

takenoko ryoori たけのこ料理 dishes with bamboo sprouts

tenkoro てんころ料理
ちぼいも chibo-imo potatoes prepared as nikorogashi (じゃがいもの煮ころがし). first boiled in the skin, then fried. Then simmered in soy sauce and sugar and mirin.

toofu no buramanju 豆乳のブラマンジェ
(柚子のマーマレードかけ) with yuzu marmelade

tsuboni, tsubo-ni つぼ煮
from the mountains of Tateyama. Perpared for the mountain ascetics.
Dried kugomi are watered and cooked with carrots. Then cooked with dashi and yam, abura-abe, sugar and soy sauce.
. . . CLICK here for Photos !

wappani つぼ煮

yubeshi ゆべし with yuzu
made for festivals, served in a dish with a high stand. Kanten jelly is dissolved and soy sauce, sugar and mirin added. An egg and juice from squeezed ginger is added and all let to harden in a square pot.

zenmai no shira-ae ぜんまいの白和え fern in dressing
with tofu and carrots

Things found on the way

Shirakawa Daruma 白川だるま

Medicine sellers from Toyama 富山の薬売り


CLICK for more photos

ginkooin ra asa yori keikoo su ika no-gotoku

these bank clarks
already in the morning under flurescent light
like firefly squid

die Bankangestellten
schon früh am morgen im Fluoreszenzlicht
wie die Leuchttintenfische

Kaneko Tohta 金子兜太
Kaneko Tohta (Kaneko Toota) 1919-

. . more translations of this haiku .

Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Toyama .





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......................................... .. TTT

tabaragani ... Königskrebs. Rote Krabbe. Paralithodes camtschaticus
tachiuo, tachi uo ... “Haarschwanz” (Fisch mit großem Schwert) §Degenfisch. Trichiurus lepturus auriga. largehead hairtail . cutlassfisch
tade …Knöterich, Wasserpfeffer Polygonum hydropiper
tai, madai ... Rote Seebrasse §Meerbrasse Pagrus major . Fam. Sparidae. Sea bream-. sea bream … fuedai. Schnapper. Lutjanus stellatus. snapper
tai no karamushi 鯛の唐蒸し ... gedünstete Seebrasse mit Gemüse. steamed sea bream with vegetables
taiyaki ... Waffel in Form einer Seebrasse

takaashigani, taka-ashi kani ... „Japanische Spinnen-Krabbe“. Macrocheira kaempferi . Japanese Spider Crab, giant spider crab
takana ... Takana-Wirsing. Brassica juncea
taka no tsume ... roter Pfeffer. rote Pfefferschote. Capsicum annuum..
take, madake ... Bambus. Phyllostachys bambusoides
takenoko, take no ko ... Bambussprossen. Bambussprössling §Bambuswurzel
takesudare, take sudare ... Rollmatte aus Bambus . Bambusmatte, klein, zum Rollen von Speisen, besonders Sushi (makisu まきす)
takikomigohan ... Reis gekocht mit weiteren Zutaten

tako, madako ... Oktopoden. Gemeiner Oktopus, Krake : §Oktopus, Octopus vulgaris 
takohiki, takobiki … Messer zum Zerschneiden von Kraken für Sashimi.
tako no fukurogo … Eiersack des weiblichen Kraken.
tako no sakurani, sakura-ni ... gekochter Oktopus “wie Kirschblüten“
takoyaki ... Oktopus-Teigbällchen
takoyaki nabe ... Takoyaki-Eisen. (Ersatzweise Augenpfanne)
takuan ... Takuan. Eingelegter Rettich

tamago ... Ei
tamagokake gohan ... „Reis mit rohem Ei“
tamagoyaki ... japanisches Omelett
tamari shooyu ... Tamari-Sojasauce
tamanegi #tama-negi ... Zwiebel
tango no sekku ... Knabenfest
tanishi ... Teichschnecke. Cipango paludina.
tanpaku ... Protein. protein
tansan manjuu ... Backpulver-Manju. juutansan sooda ist sodium bicarbonate

tarabagani ... roter Königskrebs §Königskrabbe. Paralithodes camtschaticus
tara, madaraタラ(鱈) ... Kabeljau. Gadus morhua §Gadus macrocephalus. atlantic cod. Sein Rogen ist “shirako”.
tarako ... Gesalzener Rogen vom Alaska-Pollak. (Alaska-Seelachs) ?nicht Kabeljaurogen
tara no me ... Knopsen der japanischen Aralie. Aralia elata 楤の芽
tare ... Sauce zum Dippen $Eintauchen
taroimo, satoimo, taro imo, sato imo ... Taro-Wurzeln. Colocasia esculenta
tataki ... roh Geschnetzeltes
tataki … scharf angebrates, z. B. buri oder katsuo
tateba chaya 立場茶屋 ... tea stall serving food by the roadside whilst standing
tawashi … Scheuerbürste (japanische TAWASHI sind anders wie deutsche)

teishoku ... Gedeck §Menü. set meal, let lunch,
tekka ... glühend heiße rote Kohlen.
tekkamaki ... Sushi-Rollen mit Thunfisch. „Fleisch so rot wie glühende Kohlen und so heiß wie ein Bissen Wasabi.“

temaki-zushi, temakizushi ... von Hand selbst gerolltes Sushi (meist in Form einer Tüte)
... maki-zushi, makizushi ... gerolltes Sushi. ?Sushirolle, ?Sushi-Rolle (in einer Bambusmatte gerollt) Maki-Sushi.
??Maki-zushi mit Inside-out-rolls.

Tempel Sensooji

tenagadako ... „Langarm-Oktopus“. Octopus minor
tendon … Schale Reis mit Tempura
tengusa … Agar-Agar. Gelidium amansii.
tenkasu ... Tenkasu, frittierte Tempura-Panadereste (als Ersatz .. grob geriebene Semmelbrösel §Grobe Brotkrumen als Ersatz)
tenmenjan ... chinesische süße schwarze Miso-Paste. Chinese sweet black miso
tennen kinenbutsu 天然記念物 ... Naturdenkmal
tennoo … Kaiser. §Tennoo
tenpura ... Das Tempura §Tenpura
tenshin 点心 ... refreshment, eaten shortly before lunch. dim sum in Chinese.
teppanyaki ... Braten auf der Eisenplatte. Gemischte Grillplatte.
teriyaki ... Teriyaki, mariniert mit Teriyaki-Sauce. Teriyaki-Glasursauce.
tessa ... Sashimi vom Kugelfisch, Fugu-Sashimi
te-uchi soba, teuchi soba ... von Hand geknetete Buchweizennudeln, ?handgemachte Buchweizennudeln

tobiko, tobiuonoko, tobiuo no ko, tobikko ... Rogen von fliegendem Fisch $Fliegenfischrogen
tobiuo ... fliegender Fisch. Fam. Exocoetidae, Cypselurus... . hontobiuo C. hiraii. hamatobiuo C. pinnatibarbatus japonicus, oder Cheilopogon agoo (Japanese flying fish). In Tottori wird er AGO genannt.. flying fish
toge kurigani ... Eßkastanien-Krabbe mit Stacheln. Telmessus acutidens
togurokooika togurokoo ika … Posthörnchen. Spirula spirula
toki daikoo … “Trommel zur Stundenanzeige”. Schnaps in Doogo Onsen.
tokkuri … Sakeflasche mit engem Hals
tokobushi床伏... Abalonenart. Sulculus diversicolor aquatilis
tokusa ... Schachtelhalm. Equisetum hyemale

tonburi ... Samen der Sommerzypresse. "Berg-Kaviar". Frucht der Kochia scoparia
ton, buta ... Schwein
tonjiru ... miso soup with pork. Schweine-Miso-Suppe
tonkatsu … Schweineschnitzel
tonkotsu … Schweineknochen. Für Ramen ausgekocht-
toobanjan ... chinesische scharfe rote Miso-Paste. $rote Chilipaste.
toobanyaki, tooban yaki … Grillen-Braten-Kochen auf einer Keramikplatte
toochi … chinesische würzige schwarze Bohnenpaste 豆鼓(トウチ/ トーチ)Black bean sauce

toofu … DER Tofu. ?Bohnenquark ?Sojabohnenquark
toofu ryoori ... Tofugerichte oder Tofu-Gerichte

toogan … Wintermelone. Benincasa hispida
toogarashi ... die Chili (als Schote), der Chili (als Gewürz)
Toohoku, Tookyoo, Kyooto … Tohoku, Tokyo, Kyoto !
toonyuu ... Sojabohnenmilch. ??Sojamilch. Nach Zugabe von Salzsole-Bitterstoff (nigari) entsteht Milchbruch.
tooshi ... „Pfirsischzweige“. Konfekt
tooyadoofu, tooya toofu 冬夜豆腐 ... Tofu eaten on a winter night

torigai ... Herzmuschel. Fulvia mutica
tori no kara-age … frittiertes Hühnerfleisch
toromi ... Dickheit einer Suppe. Andicken. thickness of soup.
tororo … geschabter Kombu-Seetang
tororo ... geriebene Jamswurzel
tororo imo ... Jamswurzeln. Dioscorea japonica
tororojiru ... Suppe mit geriebener Jamswurzel
toshikoshi soba ... Silvester-Buchweizennudeln „für einen guten Rutsch“

tsuboyaki ... (sazae ?Kreiselschnecke ) gegrillt in der Schale
tsubuan, tsubu-an ... gekochte süße Azuki-Bohnen, nicht püriert. #Bohnenpüree
tsubugai ... Tsubugai-Muschel. Babylonia japonica
tsuishi ... Bällchen aus Mehl. Konfekt für Neujahr.
tsuji-uranai ... Glückskekse, zum Neujahrsfest in Kanazawa
tsukemen ... Nudeln zum Eintauchen
tsukemono , o-tsukemono, otsukemono 漬物 ... Pickles. Eingelegtes Gemüse.

tsukimi dango ... Klößchen für die Mondschau
tsuki no wa guma ... Kragenbär . Selenarctos thibetanus.
tsukudani ... „Eingekochtes von der Insel Tsukuda“. in Sojasauce mit Zucker und Mirin geschmort ?Mit gesüßter Sojasauce und Gewürzen.
tsukushi, sugina ..... Schachtelhalm. Equisetum arvense
tsumami, otsumami, o-tsumami ... Kleinigkeit zu Essen, Häppchen zum Alkohol. (wird gekocht)
tsumami ... Snack (meist in einer Verpackung)
tsurumurasaki, tsuru murasaki つるむらさき【蔓紫】 ... Basella rubra. Malabar-Spinat
tsuwabuki ... Tsuwabuki-Huflattich. Farfugium japonicum 石蕗 japanese silver leaf

.......... UUU

uchiko うちこ【打(ち)粉】 ... "Mehl werfen", verhindert, dass die Nudeln miteinander verkleben
udo ... Udo. mountain vegetable. Aralia cordata Thunb. (Berg-Spargel) Japanese spikenard, wild sarsaparilla. Veleriana celtica ist Speik. – shishiudo, shishi-udo (Angelica pubescens). “Japanische Bergangelika“ scheint was anderes zu sein
uerudan ウエルダン well-done. gut durchgebraten.
udon ... Udon-Nudlen. ?Udon. dicke Weizennudeln

uikyoo ういきょう【茴香】 fennel. Fenchelart. Foeniculum vulgare Mill.

uinaa, uinaa sooseeji ウィナーソーセージ , ウインナソーセージ... Wiener Würstchen, Wienerle. Wiener saussage. ?Siedewürstchen

uisukii ... Whisky (Scotch), Whiskey (irischer Whiskey)
ukiko … feines Reismehl浮粉 (Weizenmehl wird mit Wasser geknetet, bis die Stärke und das Eiweiß getrennt sind. Die Stärke wird verwendet.
ukokkei ... „Schwarzes Huhn“. Hühnerrasse. „ „Knochen wie ein Rabe“ ?Rabenknochen. Schwarze Knochen und Haut.
umai ... „Das schmeckt lecker!“ . delicious
umami ... Schmackhaftigkeit. savory. der 5. Geschmack. yummy

ume 梅 ... a Japanese apricot. apricot variety in Japan. ?Pflaume, plum. Prunus mume Sieb., eigentlich eine Aprikosenart (Pflaume ist PURAMU, plum)
umeboshi ... "getrocknete Pflaume", getrocknete Salzpflaume
umezu (§umesu)... „Pflaumen-Essig“, Flüssigkeit beim Einlegen von Salzpflaumen.

umi no sachi ... „Segen aus dem Meer“ §"Segen des Meeres”$Meeresprodukte
umi no sachi yama no sachi ... Segen des Meeres und der Berge (sansai ist ein "Geschenke des Waldes")

unagi ... Japanischer Aal . §Aal. Anguilla japonica. Japanese eel
uni ... Seeigel. Fam. Echinoidea.
uni … Seeigelkeimdrüsen. Männliche und weibliche werden unterschieden. sea urchin
unohana ... Rückstände bei der Herstellung von Tofu.
unshuu mikan ... Mandarinenart. Citrus unshiu. 温州蜜柑
uragoshi ... sieben, seihen

uramaki, ura-maki 裏巻き(うらまき ... "Inside-out rolls", kind of california roll of sushi / temaki no ... handgeformte Sushi-Rolle mit Füllung "nach außen gekehrt"

uri うり (瓜) ... gourd, oriental melon. Uri-Melone. ?Zuckermelone

uruchigome, uruchimai ... gewöhnlicher Reis, nicht klebender Reis. Oryza sativa. uruchigomeko … Reismehl. Mehl von gewöhnlichem Reis, komeko 米粉
urume ... runde Heringsart.urume-iwashi Etrumeus teres. round herring big-eye sardine

ushiojiru ... Meersalzsuppe mit frischen Meeresfrüchten
usukuchi shooyu ... helle Sojasauce (#milde)
usutaasoosu … Worcestersauce, Worcestersoße
uuroncha, uuron cha ウーロン茶 ... Ulong-Tee. Olong-Tee.
utsubo …Kidako-Muräne. Gymnothorax kidako

uzura … Wachtel. Coturnix cotrunix. quail
uzura no tamago ... Wachtelei ?Wachtel-Ei
uzuramame, uzura mame うずらまめ【鶉豆】 ... pinto bean. (kind of ingen). gesprenkelte Bohne

.......... WWW

wabicha 佗び茶 ... "rustic tea ceremony"
wafuu ... im japanischen Stil. japanese style
wafuu soosu ... Sauce im Japanischen Stil.
wakame ... Wakame. Riesenblättertang. Undaria pinnatifida
wakasagi公魚、鰙、若鷺 … Japanischer Stint. Hypomesus nipponensis. japanese smelt

wankosoba ... Wankosoba. Buchweizennudeln in kleinen Schalen serviert, zum Schnellessen.
warabi ... Adlerfarn. Pteridium aquilinum. bracken
warazaiku, wara zaiku ... Kunstewerke aus Reisstroh
warigo重箱 ... gestapelte Kästen oder Schachteln für Essen
warishita ...angesüßte Sojasauce, meist für Sukiyaki oder dojoonabe

wasabi ... Das Wasabi. Japanischer Meerrettich. Wasabia japonica. #grüner Meerrettich . Japanese Horseradish
.... Produkte :
wasabi peesuto 山葵ペースト / ワサビペースト ... Wasabipaste (wasabi paste)
... neriwasabi, neri-wasabi 練りわさび is in the tube as paste. geriebenes Wasabi
kona wasabi 粉山葵(粉ワサビ). wasabi kona わさび粉 ... Wasabipulver (wasabi powder)
wasabijooyu 山葵醤油 ... Wasabi-Sojasauce
... wasabi dipping sauce

wasanbon ... Wasanbon. Wasambon. Japanischer Zucker. aus Zuckerrohr von Kagawa und Tokushima. Saccharum sinense Roxb, Chinese sugar cane
wasei haabu ... Japanese herbs, like myooga and shiso
washi ... Japanpapier
wata-ame, wataame わたあめ / 綿あめ / 綿飴 cotton candy. Zuckerwatte
watarigani, gazami ... Gazami-Schwimmkrabbe. Portunus trituberculatus

..... YYY

yadokari... Einsiedlerkrebs. $Fam. Paguroidea
yaezakura ... Gefüllte Kirschblüten vom Baum Prunus lannesiana

yaki (yaku) ... grilled, roasted ..
yakibuta ... Japanischer Krustenbraten
yakidoofu ... gegrillter Tofu
yakiimo, yaki-imo ... geröstete Süßkartoffeln. ?Süßkartoffel aus dem Ofen
yakimeshi ... aufgebratener Reis, oft „chaahan“
yakimochi ... gerösteter Reiskuchen. Eifersucht
yakiniku ... gegrilltes Fleisch „Koreanisches Barbeque“ (auf koreanische Art), gebratenes Fleisch
yakinori ... geröstete Nori
yakishio ... Tafelsalz
yakisoba ... gebratene Nudeln (chinesische Nudeln)
yakitori ... Hünchen am Spieß
yakizakana ... gebratener Fisch, Bratfisch. Häufig eher über Holzkohlen gegrillter Fisch. Beim traditionellen yakizakana wird kaum Öl verwendet. grilled or broiled fish

yaku ... grillen, braten, rösten usw.
yakumi ... Gewürze (und Kräuter)
yakuzen ... „Medizin-Essen“ 薬膳 316
yamabudoo ... „Berg-Trauben“, wilde Trauben, Vitis coigenetiae. Scharlach-Rebe. Crimson glory vine
yamaimo, yama-imo ... runde Jamswurzel. Dioscorea japonica.
yamakake 山かけ ... Thunfisch-Stücke auf Reis mit geriebener Jamswurzel

yama no sachi ... "Segen der Berge". ?Segnungen des Waldes und der Berge ?Segnungen des ?Waldes. ?Produkte der Berge (des Landes). „Segen aus den Bergen“ ?„Segenungen der Berge“

yamazuke ... "bergförmig gesalzener Lachs". gesalzener Lachs der Ainu
yana ... Bambus-Fischwehr . Fischreuse. Bambus-Wehr zum Fang von Lachs
yanagibashi ... Essstäbchen aus Weidenholz. Für Neujahr.
yariika, yari ika ... Bleekers-Kalmar ( „Speer-Tintenfisch”) . Loligo bleekeri.
yasai ... Gemüse
yatsume unagi ... Neunauge. Lampetra japonica

yomogi ... Beifuß. Artemisia princeps. mugwort
yokochoo … “Gasse”, eigentlich Seitenstraße.
yookan 羊羹  … Yookan. ?Yōkan-Gelee-Paste. Süßes Bohnengelee in Stangenform. Süßigkeit aus Bohnenmus, Zucker, Mehl und Agar-Agar. mizu yokan. swetened and jellied been paste (often in a bar form)
yoonashi ... „Westilche Birne“. Birne
yosenabe ... Eintopfgericht
yoshikirizame ... 葭切鮫... Blauer Hai. Prionace glauca, blue shark. 104

yuba ... Yuba. Haut von Sojamilch ?Haut der Sojabohnenmilch. ?Sojamilchhaut (falsch: Tofuhaut)
yuusoku kojitsu 有職故実 ... formal rules for behaviour and eating at the court

yubeshi ... Süßigkeit aus einer ausgehölten Yuzu-Citrusfrucht, gefüllt mit diversen Zutaten ...
yubiki 湯引き ... blanchierte Speisen
yudoofu ... Tofu in warmem Wasser. „Heiß gebadet“
yukishio, yuki-shio雪塩 ... snow-salt. Schnee-Salz
yuri ... Lilie. Fam. Lilium
yurine ... Lilienknolle百合根。Von Lilium auratum
yuuanyaki, yuuan yaki ... 幽庵焼き(ゆうあんやき)柚庵(ゆあん)焼き .. seared (grilled) fish with radish an lots of yuzu juice and soy sauce a la teriyaki.
yuusoku 有職 ... formal etiquette at courd, Hofetiquette

yuzu … Yuzu-Zitrone. Citrus junos. yuzu no kawa ... Yuzuschale, ersatzweise Limettenschale

.......... ZZZ

zanban 残飯 ... left over rice, zanbanya 残飯屋 stall selling left-over rice to the poor. zanpan
zarame, zarametoo 粗目 (ざらめ) ... Kristallzucker, chrystal sugar
zaru 笊 ... Bambuskorb #Bambussieb
zarusoba ... Kalte Buchweizennudeln im Korb serviert

zenji marugaki ... „Die runde Persimone vom Zen-Tempel“, in Kawasaki, Tempel Oozen-Ji.
zenmai ... Taubenfarn. Osmunda japonica. - レガリスゼンマイ Osmunda regalis . Königsfarn
zenmai meshi ... Reis mit Taubenfarn
zenzai … dicke süße Bohnensuppe mit Mochi
zerii ゼリー ... jelly, Gelee, Götterspeise

zooni ... Zōni, eine Gemüsesuppe mit Mochi ?Neujahrssuppe.
zoosui ... (dicke) Reissuppe mit weiteren Zutaten
zundamochi ... Reiskuchen mit grüner Bohnenpaste
zuwaigani ... Schneekrabbe. Chionoecetes opilio

.......................... END



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Top of this Glossary



Gifu prefecture



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


Gifu Prefecture (岐阜県, Gifu-ken) is a prefecture located in the Chūbu region of central Japan. Its capital is the city of Gifu. Located in the center of Japan, it has long played an important part as the crossroads of Japan, connecting the east to the west through such routes as the Nakasendō. During the Sengoku period, many people referred to Gifu by saying, "control Gifu and you control Japan."

The land area of Gifu Prefecture consists of the old provinces of Hida and Mino, as well as smaller parts of Echizen and Shinano. The name of the prefecture derives from its capital city, Gifu, which was named by Oda Nobunaga during his campaign to unify all of Japan in 1567.
The first character 岐阜 used comes from Qishan (岐山), a legendary mountain from which most of China was unified, whereas the second character comes from Qufu (曲阜), the birthplace of Confucius. Nobunaga chose those characters because he wanted to unify all of Japan and he wanted to be viewed as a great mind.
Historically, the prefecture served as the center of swordmaking in all of Japan, with Seki being known for making the best swords in Japan.

The northern Hida region is dominated by tall mountains, including parts of the Japanese Alps. The southern Mino region is mostly made up of parts of the fertile Nōbi Plain, a vast plains area with arable soil.

The Mino region has long been known for its high-quality paper called Mino washi, which is stronger and thinner than most other papers in Japan.

Shirakawa and Takayama 白河 高山.
Gifu is famous for cormorant fishing, which has a history of over 1,300 years.
© More in the WIKIPEDIA !


Maze Village 馬瀬村
famous for its clear river water, supported by a broad-leaf forest.
mori ga sakana o sodatsu, the forest helps grow good fish.
uotsukirin 魚付林(うおつきりん) a forest needed for providing food for the fish

the ayu sweetfish are the best of all Japan. Also called fragrant fish, koogyo 香魚.
ajime dojoo 味女泥鰌 (あじめどじょう) loach are often caught with bamboo contraptions placed in little fjords in the river.

ayu no misoyaki, grilled ayu with miso paste
ayu no shioyaki 鮎の塩焼 grilled with salt

. . . CLICK here for ajime Photos !

In Maze, tradigional small waterways run through the village to provide fresh water to each home. There is a basin to wash the vegetables and food, and beside this, another basin to keep some fish who feed on the leftovers from washing food. The fish in turn end up on the dinner table.

Maze is situated in the southern part of Hida area , Gifu Prefecture, close to renowned resorts like Gero (one of the top 3 spas in Japan), Takayama (little Kyoto), and Shirakawa-go (UNESCO world heritage site of traditionally straw-thatched roof houses).

CLICK for more photos Maze (population 1,500) is a mountain village, at 500m high, long 25km from North to South, and wide 4km East to West. Our particularity is the Maze river, famous for Ayu (sweetfish unique in East Asia) and other stream fish. They are the kinds of fish you can find only in clear mountain waters.Plecoglossus altivelis.

Mountains surrounding the Maze river need to be in good shape for fishing. We have luckily kept away from rapid industrialization that changed the whole landscape in other parts of Japan.
Thus, old, wooden houses remain as before. For example, small shrines closely related to each hamlet, to which city dwellers pay little attention, are still well maintained, and play important roles in villagers' daily life. Work on the fields does not start before sunrise, and finishes before sunset. Late autumn harvests stay below the snow cover, a natural refregirator for vegetables. Local fishermen are on the river at 5am, and can start working in offices at 8am.

* Miki-no-Yu outdoor bath next to the river in a natural setting.
* Fishing center which is an information center for fishing, you can rent fishing equipement, get info on fishing, enjoy a BBQ, let your children catch mountain trout by"hand", and have your first experience of the sweetfish fishing, using an Ayu as a live decoy (duing July thru August, you can come empty hands to experience this traditional fishing method).
* Restaurants preparing "Slow Food", contrary to what you have in cities, with selected local ingredients.
source :

- quote -
Japan singles out five tourism promotion areas
with unique farming and food features:
Tokachi in Hokkaido,
Hiraizumi near Ichinoseki, Iwate Prefecture,
Tsuruoka in Yamagata Prefecture,
Nishi-Awa in Tokushima Prefecture
Maze in Gifu Prefecture
- source : Japan Times November 2016 -


Shirakawa  白河郷 / 白川郷
. . . CLICK here for Photos !
Village and World Heritage Area
They grow a lot of soba buckwheat.

Hagimachi 萩町
At the local shrine Hachimangu, there is a festival where doburoku ricewine is served to more than 5000 visitors.
どぶろく祭, 白川八幡神社
A special lion dance is performed with four people inside the "centipede lion" "mukadejishi" 百足獅子 and two leading the lion and fighting with him.
. . . CLICK here for Photos !

14th - 19th Oct. Doburoku Matsuri
People pray to the mountain god for safety and a good harvest and offer doburoku(unrefined sake) to the shrine to express their gratitude. While private alcoholic beverage production is banned in Japan, people in Shirakawa are given special permission to produce doburoku for a limited quantity for this festival. Doburoku looks like rice porridge. It is thick and slightly sweet. Doburoku first offered to the shrine later entertains people gathered in the precincts. People there dance, perform niwaka(improvised buffoonery), sing songs and so on. The Doburoku Matsuri Festival is the biggest among the festivities for the villagers.
source :

. . . CLICK here for Photos of "Centipede Lion Festivals" !

doburoku, trüber Sake


Local dishes from Gifu 岐阜の郷土料理

akakabu no tsukemono 赤かぶの漬物 pickles from red turnips
from Hida Takayama, made from special round turnips of the area 八賀カブ, Hida no akakabu 飛騨紅かぶ in the village 丹生川村. In 1918 the turnips turned red.
. . . CLICK here for Photos !

CLICK for more photos ayugashi, ayu kashi 鮎菓子, 鮎がし, あゆ菓子 "sweetfish cakes"
made from castella dough in the shape of sweetfish, remembering the cormorant fishing with these fish along the Naragawa river.
Also as senbei or arare.

ayu no shioyaki 鮎の塩焼 grilled sweetfish with salt
ayu ryoori 鮎料理(雑炊) various sweetfish dishes, including zooni
ayu are a speciality in the rivers Kisogawa, Nagaragawa and others.

WKD : Cormorant fishing (ukai) in Gifu


bijomochi, bijo mochi 美女もち. 美女餅 "pretty woman" mochi
From Hida Asahi 飛騨あさひ
uruchi rice is kneaded into sticks. They can be fried or grilled or simmered.
. . . CLICK here for Photos !

dangojiru だんご汁 dumpling soup
made from sato-imo taro. Made for moonviewing imo meigetsu in autumn. The dumplings are first offered to the Moon.
7 parts wheat flour and 3 parts rice flour were mixed for the dumplings. Vegetables were boiled in the miso soup. The soup was then eaten first to make you feel less hungry. Normal cooked rice was served later.

dobujiru どぶ汁(スリタテ汁)mashed beans soup
mashed beans (before making tofu) were boiled in hot water. Then flavored with soy sauce.
This looks white like doburoku, new ricewine.
. . . CLICK here for Photos !


Enku 円空 <> Master Carver Enku san

In memory of this famous carver, who spent some time in the Mino area.

Enkuu kurokke 円空コロッケ croquettes "Enku"
En-chan boo 円ちゃん棒 Sticks "Enku"

made from the local rice Minonishiki みのにしきand local taro potatoes Enkuu sato-imo 円空さといも

. . . CLICK here for croquette Photos !

. . . CLICK here for sticks Photos !
Two sticks make one portion.


Fuyuu gaki, Fuyuu kaki 富有柿 persimmons from Fuyu town

Goheimochi 五平餅
also from Nagano

hachiyagaki, hachiya kaki 蜂屋柿 persimmons from Mino region
"as sweet as honey" (hachimitsu)

hebo gohei へぼ五平 gohei mochi with wasps
Japanese yellowjacket, Vespula flaviceps
hebo ヘボ is a local name for the larvae of a kind of large black wasps, kuro suzumebachi クロスズメバチ. They are mashed and mixed under the gohei dough. They have a good flavor.
The wild wasps are lured with meat and a thin whiff of cotton. When they carry the lure home to their nest in the woods, the "hunter" follows and takes out the nest.
Others keep the wasps in special wooden hives near their home. Once a year there is even a contest for the heaviest hive of wild wasps.

When a hive is opened, the larvae are picked out of the nest with pincettes and then cooked with soy sauce and sugar, like a tsukudani.

... hebo meshi へぼ飯 rice cooked with wasps
from Tajimi Town 多治見市

WASHOKU : Insects as Food (konchuu ryoori)


Hida Takayama Specialities

chuuka soba, Chinese noodle soup
Hida gyuu, Beef from Hida
Hida soba, buckwheatnoodles
kooreichi yasai ... vegetables from cold areas, the temperature difference from day and night is high and produces a good taste. große tägliche Temperaturvariation
miso and hooba miso
mitarashi dango, Süße Klöße (Knödel aus Reismehlteig)
sake, with a history of more than 300 years
tsukemono, Eingelegtes Gemüse (Japanische Essiggemüse)
... red beet and wild mountain vegetables are pickled

yomogi udon よもぎうどん / ヨモギうどん mugwort noodles, green with ground yomogi
. . . CLICK here for Photos !


hiruganian howaito ヒルガニアンホワイト camembert
Hiruganian White from Jersey cows
kanmanbeeru chiizu カマンベールチーズ camembert cheese
. . . CLICK here for Photos !

hooba miso, Hoba Miso ほうばみそ miso paste served on a hooba leaf
. . . CLICK here for Photos !
Speciality from the Hida Takayama area 飛騨高山, where a lot of food is prepared with the large leaves of the hooba magnolia. Each home prepares its own version of miso, with leek, shiitake, ginger and sesame, served on a washed leave of hooba. The leave is grilled over charcoals.
Hooba is said to be antibacterial so it is good to perserve food in summer.
There is also
hoobazushi 朴葉寿司 with Nagara Masu fish and
hoobamochi 朴葉もち in Gifu.
朴葉(ほうば) weißgraue Magnolie, Magnolia obovata
. . . CLICK here for Hoba Sushi Photos !
Besondere Misopaste aus Gifu, auf einem Hoba-Magnolienblatt serviert

Ibigawa kenton sooseeji いびがわけんとんソーセージ
River Ibigawa 揖斐川

Ibuka shigure 伊深しぐれ simmered gluten of wheat
Vegetarian dish. Simmered hot and sweet.
shigureni shigure-ni 時雨煮 is usually made from hamaguri clams or white chicken breast with ginger. A kind of tsukudani.
Ibuka is famous for its old castle 伊深城.

iburidoofu, iburi doofu いぶり豆腐 smoked tofu 燻り豆腐
岐阜県郡上市大和町栗巣1670 .
toofu no kunsei 豆腐の燻製 smoked tofu

imokyamochi, imokya mochi いもきゃもち mochi from potatoes
From 高山市高根町日和田地域.
Boiled potatoes are mixed with buckwheat flour and simmered at low heat. They area very fragrant.
. . . CLICK here for Photos !

imomochi いももち mochi with grated taro roots
To make them tasteful, they are covered with negimiso ネギ味噌 miso with leek or shooga shooyu 生姜しょうゆ soy sauce.
From the Kashimo 加子母 area.
. . . CLICK here for Photos !

inago no tsukudani いなごの佃煮 simmered grashoppers


kanten ryoori 寒天料理 agar-agar dishes
From Yamaoka Town 恵那市山岡町
Made since the beginning of the Showa period in winter, because the area is very cold but does not have much snow.
天然細寒天 is used to prepare kaiseki dishes.
. . . CLICK here for Photos !

karasumi wagashi からすみ(和菓子) sweets
Eastern Mino Region 東美濃地方
Made from rice flour and sugar. Often for the Boy's festival in May.
. . . CLICK here for Photos !

keichan けいちゃん / 鶏ちゃん chicken dishes
keichan is a kind word for chicken. The meat was pickled in miso and then fried with cabbage and other vegetables.
From Hida. Now there are also keichan dishes with soy sauce.
. . . CLICK here for Photos !

koi no arai 鯉の洗い carp sashimi
koi koku 鯉コク
and other carp dishes, cut to sashimi pieces and washed in cold water
. . . CLICK here for Photos !

komodoofu no nitsuke こも豆腐の煮付け boiled "komo" tofu
Tofu was wrapped in straw and bound tightly as a food to keep.
From Hida, a festival food prepared for many people
. . . CLICK here for Photos !

kuri kinton, kurikinton 栗きんとん sweets from sweet chestnuts
. . . CLICK here for Photos !
From the Eastern parts of Gifu. Sweet chestnuts are cooked and sived (gesiebt), then sugar is added and they are pressed with a cloth (chakin shibori 茶巾絞り, mit einem Tuch geformte Paste) to give them a special pattern.
They are well liked by poets and enjoyed with a cup of green tea.

kuri okowa, kuri-okowa 栗おこわ steamed rice with csweet hestnuts
From Hida
. . . CLICK here for Photos !
.... also gyuu okowa 牛おこわ with Hida gyuu Beef from Hida 飛騨牛

kuwanokimame 桑の木豆おこわ okowa rice with beans
kuwa no ki mame 桑の木豆 (くわのきまめ) is a kind of green beans (ingenmame). kuwa no ki is the mulberry tree, grown to provide food for the silk worms. The beans were grown at the foot of these trees. The beans were dried with the shells and then eaten with the pod.
From 美山町. The area was famous for silk production

ingenmame, ingen mame 隠元豆 haricot beans, Schminkbohne


Meihoo hamu 明宝ハム / メイホウハム bacon from Meiho
Since Showa 28, made from local pork meat.
. . . CLICK here for Photos !

Meihoo tomato kechappu 明宝レディース
トマトケチャップ Tomato Ketchup from Meiho
. . . CLICK here for Photos !
From very sweet Momotaro Tomatoes.

from Gujo Hachiman Town 郡上八幡特

This looks almost like a little Daruma to me.

Meiho Ham / 明宝ハム


Mino yomenasubi 美濃よめなすび
eggplanst from Mino "for the bride"
CLICK for more photosTakatomi village 高富町 is famous for its eggplants.
A kind of sweet to go with green tea.
. . . CLICK here for Photos !

WKD : Eggplant, aubergine (nasu) ... a KIGO

nasu no misoni 茄子の味噌煮
eggplant boiled in miso
Eggplants are first fried in oil, then dashi, sugar and miso is added for simmering. Some like it really sweet, it is a "Mother's taste".


myoogabochi みょうがぼち mochi wrapped in Japanese ginger
from the Northern part of the province
made from wheat and braod beans
bochi is the local dialect for mochi.
The simple moche were wrapped in a leaf of Japanese ginger (myooga).

renkon katsudon れんこんカツ丼 cotelette with lotus root on rice
with fresh lotus root from the area and local pork

sasanoko ryoori ささの子料理
dishes with sasa babmoo grass sprouts
prepared in May and June to last for the whole year.
From Hida, vegetarian dish.

shinazuke しな漬け pickles from red turnips
benikabu 紅カブ red turnips, mixed with eggplants, cucumbers, myooga ginger and mushrooms. They have to pickle for about 1 month before eating.
. . . CLICK here for Photos !


Takayama senbei 高山せんべい / 高山煎餅
rice crackers from Takayama
. . . CLICK here for Photos !

tooganjiru とうがん汁 / 冬瓜汁 wax gourd soup
WASHOKU : toogan, wax gourd, white gourd-melon

warabi shiruko わらび汁粉 sweet soup with fern
warabi no ohitashi わらびのおひたし simmered fern
warabi 蕨汁(わらび)bracken

zaigo ryoori 在郷(ざいご)料理/ 在郷料理 vegetarian temple food
From Hida, Furukawa 飛騨古川
Prepared as vegetarian food for meetings of the Pure Land Sect of Shinran, HoonKo 報恩講料理 in memory of the founder Shinran
. . . CLICK here for Photos !

Worldwide use

Things found on the way

. Furukawa Drum Festival
古川の起し太鼓 okoshi daiko


tsukudani no inago to natte hige o kosu

to make tsukudani
out of grashoppers ...
strain the whiskers 

Ishida Tokiji 石田時次


CLICK for more photos

ayugashi o hoshigaru ane ni okuritsutsu

I keep sending
sweetfish cakes to my older sister
who likes them so much

Suiren 水蓮


Takayama ya hanami tsuide no tera mairi

Oh Takayama !
enjoying the cherry blossoms
and a temple visit

Kobayashi Issa

And we have
Takayama Village History and Folk Custom Museum
close by is the
Issa Yukari-no Sato Museum / Museum in memory of Issa

read the discussion here,
Issa was most probably in Hida-Takayama.
Issa and Takayama

Related words

Insects as food (konchuu ryoori 昆虫料理)

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Gifu .