Okayama ... and Momotaro

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OKAYAMA

Momotaro Hodgepodge (momotaroo nabe)

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

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Explanation

Momotaro (Momotaroo ももたろう, 桃太郎 )
the Peach Boy is the hero of Okayama city. The main street is even called "Momotaro Road", momotaroo doori 桃太郎通り and an annual festival is held in his honor.
Der Pfirsischjunge


Clay Bell from Okayama


. Momotaro 桃太郎 and Yanagita Kunio 柳田國男 .
The Folktale Discussion
MOMOTARŌ NO TANJŌ (THE BIRTH OF PEACH BOY, 1933)

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The city of Okayama has now "invented" a hodgepodge named after this famous hero 桃太郎鍋.
It started off with a big pot serving visitors of a festival in 2006.
The hodgepodge includes ass the heroes of the story. Momotaro himself is represented by kibi dango, kibidango 黍団子 millet dumplings. The red demon is represented by mochi with red rice, whereas the green demon has yomogi mugwort mochi. The local momotaro jidori 桃太郎地鶏 chicken is used for the soup. Only local vegetables are used. They are cut into the heroes of the story, carrots are cut in little monkey shapes, the white dog is formed from radish. Yellow nira leek of Okayama is also added in great quantity to represent the tail of the pheasant.
It is quite fun to pick them all out of the pot when done. So the family has something to talk about when eating together.

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The main story of
Momotaro and Momotaro Dolls and Amulets

. Momotaroo 桃太郎 Momotaro the Peach Boy .

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Momotaro Festival in Okayama
"桃太郎祭り" Momotaro Matsuri
source : 　www.pref.okayama.jp

. . . CLICK here for Photos !

One of the attraction is the dance "uraja うらじゃ", where people paint the faces in all colors and wear fancyful costumes. Groups of many villages take part and often there is a competition for the best costumes and dancing.
My own village Ohaga also has a dance groupe of this kind.

. . . CLICK here for URAJA Photos !



桃太郎祭りずし弁当 Sushi for the Momotaro Festival
. . . CLICK here for Photos !





. Shrine Kibitsu Jinja 吉備津神社 .


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The story of Momotaro may be related to the old believes of the onmyodo 陰陽道　Yin-Yang Worldview. The direction of bad influence, kimon, is in the ushi-tora (bull tiger) direction. So one of the demons Momotaro is fighting has horns and the other wears a tiger skin.

And the Monkey, Dog and Pheasant are animals in the zodiac, in the opposite heavenly direction from the kimon　鬼門　.


The peach itself is seen as an auspicious symbol.
In the shrine Abe Jinja 安部神社 at the kimon related to the imperial palace in Kyoto is a metal peach, where people come to touch it to ward off evil 厄除けの桃 even today.
. . . CLICK here for Photos !　


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Momotarō (桃太郎)
is a popular hero from Japanese folklore. His name literally means Peach Tarō; as Tarō is a common Japanese boy's name, it is often translated as Peach Boy. Momotarō is also the title of various books, films, and other works that portray the tale of this hero.

The popular Children's song about Momotarō titled Momotarō-san no Uta (Momotarō's Song) was first published in 1911. One version of it is included below with romanization and translation.

Momotarō-san no uta (Momotarō's Song)
桃太郎さんの歌

Momotarō-san, momotarō-san (Momotarō, Momotarō)
桃太郎さん、桃太郎さん

Okoshi ni tsuketa kibidango (Those millet dumplings on your waist)
お腰につけたきびだんご

Hitotsu watashi ni kudasai na? (Won't you give me one?)
一つ私に下さいな！

Agemashou, agemashou (I'll give you one, I'll give you one)
あげましょう、あげましょう

Ima kara oni no seibatsu ni (From now, on a quest to conquer the ogres)
今から鬼の征伐に

Tsuite kuru nara agemashou (If you come with me, I'll give one to you)
ついてくるならあげましょう
©　More in the WIKIPEDIA !




4月に行われていた岡山桃太郎まつり
おかやま桃太郎まつり - Wikipedia -


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Momotaroo tomato 桃太郎トマト
Momotaroo tomato serii 桃太郎トマトセリー
Jelly from Momotaro Tomatoes
Momotaroo goorudo 桃太郎ゴールド Momotaro Gold Tomatoes
The skin is rather thin.
. . . CLICK here for Photos !
These tomatoes are a special kind of "sugar tomatoes シュガートマト" with a high sugar content.



Momotaro tomato amanatto トマト甘納豆
Sweet tomatos with a sugar coating


Momotaro grapes 桃太郎ぶどう momotaroo budoo
are big and green and very sweet. They have no kernels and the skin can be eaten too.
. . . CLICK here for Photos !


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Momotaro and Daruma ... 桃太郎とだるま


23x35cm
Painted with the wish to recover from illness.
source : 　www.eisai.co.jp/museum

One of the "smallpox paintings" . hoosoo-e 疱瘡絵 .


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Showa 33 in Shimonoseki
source : www.darmax.co.jp


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Chawanmushi served in a Daruma bowl
together with a Momotaro Sushi


桃太郎寿司でだるまの ハンニバル茶碗蒸し
source : 　blog.nan-can.com

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Bichu, Kurashiki Anko Meguri Stamp Ralley, October 2009
備中・倉敷あんこめぐり スタンプラリー


WASHOKU -Sweets from Okayama


Kurashiki Tenryo Sushi Matsuri / Okayama no Matsuri Sushi
and other festivals in Kurashiki


Bii Kyuu Gurume Ｂ級グルメ Grade B Gourmet, Okayama prefecture


Grade B Gourmet Meeting in Tsuyama
おかやまＢ級グルメフェスタin津山
B Kyu Gurume .. Festa in Tsuyama
March 20 / 21, 2010 in Tsuyama town


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Other dishes from Okayama

amidaikon あみだいこん
amiebi (ami-ebi) shrimp, radish and ginger are cooked with soy sauce, rice wine and sugar. A dish to bring autumn to the region of the Inland sea.
. . . CLICK here for Photos of ami-ebi あみえび!


aounagi, ao-unagi アオウナギ, アオ鰻 blue eel from Bizen Kojima Bay


arasuka アラスカ, arasuka mame アラスカ豆 Alaska green peas
arasuka gohan アラスカご飯 cooked rice with green peas.


barazushi ばらずし　バラ寿司)Gemischtes Sushi
In Okayama wird ein reichbestücktes Sushi in einem Teller angerichtet. Auf den Sushi-Reis kommen verschiedene Auflagen, es ist eine Art, die auch „chirashizushi“ genannt wird. Der Segen des Meeres und der Segen der Berge leuchtet in bunten Farben auf dem weißen Reis. Der Regionalfürst von Bizen und Okayama, Ikeda Mitsumasa (1609-1682), erließ damals einen Sparbefehl, nach dem für eine Mahlzeit nur „eine Suppe und ein weitere Speise“ serviert werden durften. Seine schlauen Untertanen umgingen diesen Befehl, indem sie auf einem großen Teller Reis allerlei Fischstücke, Garnelen und andere Meeresfrüchte sowie viele Gemüsesorten der jeweiligen Saison anhäuften. Dieses farbenprächtige Sushi hat sich bis heute erhalten und darf bei keiner Feier oder Festlichkeit fehlen, es wird daher auch „Festtags-Sushi“ (matsurizushi) genannt.


bengara karee ベンガラカレー Bengara Curry from Fukiya Village


dodomese どどめせ sushi rice with mixed ingredients
a kind of takikomi gohan with vinegar, to make a sushi. The beginning of the chirashizushi of Okayama. Already prepared in the Kamakura period. At that time, there was a stop-over for ships from Bizen to Fukuoka, where the takasebune ships used this kind of mixed rice as obento. The original word was doburoku meshi どぶろくめし (doburoku is cloudy white sake rice wine). It is also the origin of Bizen barazushi 備前ばらずし.
. . . CLICK here for Photos !


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FAGI FOODS ファジフーズ
Fagiano Okayama ファジアーノ岡山

icecream from Hiruzen milk
onigiri with mentaiko
Fagi Chicken KATSU Burger ファジチキン勝バーガー
Fagi crepe
Chahan bento チャーハン弁当 fried rice bento
pon juice ポンジュース orange juice

. . . CLICK here for Photos !

Fagiano Okayama Football Club is a football club from Okayama, Okayama, Japan. Fagiano currently play in the J. League Division 2, the second-tier professional football league in the country. Fagiano in Italian means "pheasant", and it's a reference to the pheasant that was a companion of local legend character Momotarō. Their mascot Fagi-kun is based on the specific species native to Japan, the Green Pheasant.
©　More in the WIKIPEDIA !


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funameshi フナ飯 rice with funa fish


gonboo baagaa ゴンボーバーガー,牛蒡バーガー,　ごんぼうバーガー” hamburger with gobo
Ibara town　井原
The town grows a lot of the variety Meiji goboo (gonbo in the local dialect) and puts this vegetable in many dishes. It is also sold as a "station lunch" ekiben.
明治ごんぼうバーガー
CLICK here for PHOTOS !



hime toogarashi 姫とうがらし roter Pfeffer aus Okutsu
hime togarashi, red hot chili peppers
. . . CLICK here for Photos !
It is sold in various preparations, dried, as powder or in hot oil salad dressing. Even Konnyaku is flavored with red chili (konnyaku hime).


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Hiruzen Yakisoba 蒜山焼そば fried noodles from Hiruzen
Flavored with miso sauce.
This has become more popular with the B-Kyu Gurmet movement, and even one prizes.
It is an old dish, keeping the tradition of the region. In winter, when snow covered the exit passes fro the highlands, farmers had to make do whith what they could preserve. So each family used some kind of miso pickles and a home-made miso-sauce mix for a "family flavor".
The chicken for this dish come from old hens, which have done their duty laying eggs. It was suggested to use young chicken with softer meat, but that is not the tradition of Hiruzen farmers, so the old ways were revived in this popular noodle dish.
. . . CLICK here for Photos !


Hiruzen okowa 蒜山（ひるぜん）おこわ Mochi-Klebreis mit roten Bohnen
und anderem Gemuese aus dem Hiruzen Hochland
. . . CLICK here for Photos !


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horumon udon ホルモンうどん udon noodles with innards
hormon udon
In the town of Tsuyama 津山市 this is quite popular as one of the B-kyu B 級グルメ second class gourmet foods. It even won third grading in the All Japan B-Kyu events in 2009. It was served at our village sports festival this autumn, look at the delicious photo above!
. . . CLICK here for Photos !

ホルモンのうどん振舞う運動会

they even serve
hormon udon noodles -
villge sports festival

Gabi Greve, October 2009


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inoshishi raamen いのししラーメン　with wild boar meat
from Niimi town, Okayama　新見市岡山県



kakioko, kaki oko カキオコ omelette with oysters
kaki okonomiyaki ... kakioko was coined in 2008 for promoting the village.
About 10 to 15 oysters per portion are put in a kind of okonomiyaki pizza style omelette with a lot of cut cabbage.
It is also called "Hinase yaki" 日生焼き
from Hinase fishing port 日生地区, near Bizen
. . . CLICK here for Photos !



kako no jabujabu 水夫のじゃぶじゃぶ sailor's jabu-jabu
Ushimado 牛窓




karee, furuutsu karee フルーツカレー　curry with local fruit
like peaches, persimmons, pione grapes, Momotaro tomatoes and even innards of pork (horumon karee)
Click on the photo to start your walk through our local specialities.



Kasaoka raamen 笠岡ラーメン Kasaoka ramen noodle soup
made only with chicken meat (chikin chaashuu) and chicken soup, since more than 50 years.
After the war, Kasaoka town was surrounded by chicken farms.
CLICK here for PHOTOS !



kenbiki-yaki, kenbikiyaki ケンビキ焼き, けんびき焼き
Kenbiki, kembiki in local dialect means "to be tired".
In the local dialect, the first of June, rokugatsu ichinichi, rokugatsu hitohi was pronounced rokkahidee ロッカッヒテエー was one whole day in June when the farmers did the planting of rice seedlings. All villagers would stop their other work and be out in the fields, also called shiromidi シロミテ, white day.
On this day, the kenyiki-yaki, prepared in a hooroku ホウロク earthen pan wrapped in leaves of myoga ginger was offered to the local deities (ujigami 氏神様、内神様) and later eaten by the whole family.
. . . CLICK here for Photos !
Recipe see below.


kibimochi, kibi mochi きび餅 mochi with millet
Often mochikibi もちきび flour is used to make it.
They were a substitute for poor farmers who could not afford to use mochigome rice in olden times.
. . . CLICK here for Photos !


Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi
from Hiruzen. kokera sushi


kurobuta from Nagi, Sakushuu　作州 black pork meat
Sakushuu kurobuta sushi with sushirice and black beans
yellow nira from Nagi



kusagina kakemeshi くさぎなかけめし
rice with kusagina leaves
From Kibi Chuo Town, Kibi Kogen highlands 吉備高原
kusagina are the leaves from a tree of the verbena officinalis family (kumatsuzura クマツヅラ科), which grows about 3 meters in hight. The leaves are big and eggshaped and have a strong smell. The leaves are dried and eaten as hozonshoku by the hunters of the mountainous area. They are rich in vitamin C and Calcium.
It is now also prepared as a school lunch and sold in packs online.
. . . CLICK here for Photos !


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mamakari, sappa ままかり（さっぱ） Sardinella zunasi
. . . . . mamakarizushi ままかりずし sushi with mamakari fish


mogai 藻貝 / もがい も貝 small clams
Boiled as tsukudani, put on the bento lunchbox or in miso soup.


mokuzugani　藻屑蟹 / モクズガニ Japanese mitten crab
from Kumenan, along the river Asahigawa 久米南, 旭川


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otsukakegohan, o-tsu kakegohan お汁かけごはん
rice with miso sauce
A bowl of local rice is doused with a bowl of miso sauce. A few pickled vegetables as a side dish make a simple farmer's meal.
Kumen Town, Michi no Eki 道の駅久米の里
source : Sanyo Shinbun, December 2009


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- new instant ramen soups　インスタント　ラーメン

gomamiso raamen　ごまみそラーメン　with sesame seeds and miso paste

momotaroo dango raamen 桃太郎団子ラーメン　with chicken meatballs

satoyama raamen　岡山里山ラーメン "Village noodle soup" with mushrooms and all kinds of vegetables

setouchi kaki raamen　瀬戸内カキラーメン from Setuichi, with oysters


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sabazushi サバずし / 鯖ずし
Speciality in Northern Okayama prefecture, especially prepared for the autumn festival. The salted fish was brought from Tottori during the Edo period and the farmers could only afford to buy it just after the harvest.
In my village, the farmers wifes offer their handmade sabazushi to friends and family.
. . . CLICK here for Photos !


Sakushuu kuro 作州黒 Black beans from Sakushu province
Sakushu is an old name of some northern parts of Okayama prefecture
. . . CLICK here for Photos !


sawara no kookozushi サワラのこうこずし


shirasagi komugi しらさぎ小麦　"white heron" type of wheat
good for making udon noodles.
CLICK here for PHOTOS !



tai no hamayaki 鯛の浜焼き
sakuradai no hamayaki 櫻鯛の浜焼き
from Kasaoka Town
. . . CLICK here for Photos !



. WASHOKU
Tamagokake gohan TKG 卵かけご飯 boiled rice with raw egg 　
Misaki Cho, 美咲町. made from tanada mai, rice from the terraced rice fields of Ohaga Nishi　大垪和西.
Ohaga, home of Gabi Greve



. Tsuchinoko ツチノコ or 槌の子 hammerspawn
legendary reptile souvenir food, Akaiwa and Yoshii



Tsuyama, B Kyu Gurume .. Festa おかやまＢ級グルメフェスタin 津山
March 20/21, 2010



Urajima renkon 連島レンコン lotus roots from Urajima town
連島町（つらじまちょう）. Kurashiki 倉敷市
They are quite delicious when eaten raw. Harvested from late autumn onward.
. . . CLICK here for Photos !
They are also trying to make shochu (renkon shooshuu レンコン焼酎) liquor with this roots.


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. Oishii o-hanashi Okayama
おいしいおはなし 岡山 .
Literature and Food Event from February to March 2012

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- source : kyoudo-ryouri.com/en.. okayama .. -
Bukkake Udon
Hawasabi Sushi
Iidako boiled with soy sauce
Jaku Tempura
Manzen Kabura
Shino Udon
Takomeshi
Ujo Golden Sushi


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Worldwide use


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Things found on the way

Kintaro, the Golden Boy
Daruma Museum


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HAIKU

kibi, millet and
millet dumplings 黍団子（きびだんご） kibi dango
kigo for mid-autumn

ume saku ya inu ni matagaru momotarô

plum blossoms --
riding a dog
the Peach Boy



老が世に桃太郎も出よ捨瓢
oi ga yo ni momotaroo mo deyo sute fukube

to an old man's world
Peach Boy, come out!
hollow gourd


Kobayashi Issa

In Issa's journal this is the first haiku of Eighth Month, 1816. Earlier that year, the last haiku of Second Month began with the same first two phrases, but ended with "peach blossoms" (momo no hana). Though the kanji for "gourd" is today read as hisago, Issa read it as fukube. Shinji Ogawa notes that a hollowed fukube could be used as a container or bottle.
In this haiku, "the gourd becomes a magic lamp or a bottle where a Genie comes out, in this case, Peach Boy." He adds, "There is a Japanese phrase, hyootan kara koma which means 'a horse from a gourd' or 'an unexpected thing happened'."
Tr. David Lanoue


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Kurashiki 　倉敷　 is famous for its canals and willow trees. There is a group of elders who go around town with masks and large fans and tap people on the head for good luck.
They walk around as representatives for their friends who are bedridden and can not go out.



suinkyo, su-inkyo 素隠居 （すいんきょ）persons in retirement
. . . CLICK here for Photos !

. Suinkyo Matsuri - Festival at Achi Shrine 阿智神社 .


. Toys and Talismans from Japan .



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Related words

Momotaro Food / my photos

***** WASHOKU : Local chicken (jidori)

Shoodoshima 小豆島 Shodoshima
Kagawa prefecture, but close to Okayama


***** WASHOKU : Regional Japanese Dishes


***** . Momotaroo 桃太郎 Momotaro the Peach Boy Dolls .

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- #okayama #momotaro -
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Hokkaido Island

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Hokkaido, Hokkaidoo 北海道　ほっかいどう


Matsumae　松前, one of the oldest port towns in Hokkaido, used to be busy during the summer months in the Edo period.
Matsumae at that time was almost identical with the old name of Ezo / Hokkaido.


. Matsumae wataru 松前渡る (まつまえわたる)
crossing over to Matsumae 　
kigo for early Summer



. Hokkaido Folk Toys .

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NHK news on April 2013

Pots used to cook fish date back 14,000 yrs.

Researchers have found traces of carbonized fish and other aquatic creatures on earthenware dating back about 14,000 years. The vessels have been unearthed at ruins in northern and central Japan.
The findings offer some of the earliest clues about the diet of prehistoric people.
A team of Japanese and British archaeologists released the findings in the online edition of the British science journal Nature.
The team says they examined carbide on the surface of earthenware found at 13 sites of ancient ruins around Japan. The ruins date back between 15,000 and 12,000 years to the early Jomon period.

They detected lipids from fish products in the scorched residue on the surface of pots that were unearthed at sites in Hokkaido, northern Japan, and Fukui Prefecture in central Japan.
The Taisho-3 ruins in Hokkaido date back 14,000 years, and the Torihama shell mound in Fukui 12,000 years.

The team says the carbonized residue from the ruins in Hokkaido could be of cooked salmon since the site is located inland. Ancient people are believed to have caught salmon as they swam upstream to spawn.
20,000-year-old pots unearthed last June in the Chinese province of Jiangxi are considered the earliest evidence so far of the prehistoric practice of cooking food in pots.
The team says their latest findings are the earliest clues indicating exactly what kind of food was cooked.

Researcher Yasutami Nishida says ancient people are believed to have used earthenware pots for cooking acorns and other plants.
He says the latest findings show that Jomon people also cooked fish in pots shortly after they started using them as cooking utensils.
http://www3.nhk.or.jp/nhkworld/english/news/20130411_02.html


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Lately, some kinds of rice are grown in Hokkaido too, put the staple is still potatoes.



Hokkaido Specialities Exhibition

A similar one was in my town, Oktober 2008.


Otaru's sushi-bar street "Otaru Sushiya-dori"

Cheese and butter production started in Hokkaido in the Meiji Era.

Hakodate Morning Market
The roots of the market are in farmers selling their products in the plaza in front of Hakodate Station after World War Two.
There are currently over 450 shops chiefly handling crab, salmon, salmon roe, chum salmon and other fresh seafood caught in the ocean around Hokkaido, but also including vegetables, fruit, dried goods, snacks, clothing, everyday sundries, and a wide variety of items.
Visitors can also enjoy meals made from fresh ingredients at restaurants in the market, with a bowl of rice topped with sashimi being on of the most popular items.
The market is very bustling, with over 1.8 million shoppers visiting each year.
www.japan-i.jp

Hakodate Free Market (jiyuu ichiba　自由市場)
Hakodate Cheap Marked of Nakajima (Nakajima kenbai 中島廉売)
„Ausverkaufsmarkt von Nakajima“



Hokkaido has the biggest production of buckwheat (soba) in Japan, especially in Sorachi and Tokachi.

'Hidaka beef' 日高牛 Hidakagyuu
'Shiraoi beef' 白老牛 Shiraoigyuu


Some areas like Otaru, Hakodate, Furano, Yoichi and others produce wine, since about 30 years.


Sapporo Beer
Sapporo Beer Museum
References : Sapporo Beer

Local Beer 北海道の地ビール jibiiru
Reference : www.BEER/hokkaido / 北海道の地ビール
. . . CLICK here for local beer Photos !




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Ainu Food ... アイヌ料理

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Bieicho, Biecho, the most beautiful village with its colorful hills.
北海道　美瑛町
grows potatoes and pumpkin. with Potato tower packaging.

. . . CLICK here for Photos !
Hill with many colors, shikisai no oka 色彩の丘

10 people took the initiative to plant colorful flowers, replanting every three to four weeks, all by hand.

One farmer also re-planted the delicate red wheat (akamugi 赤麦) to re-create the landscape.


From this red wheat they produce a local beer (jibiiru)
Akamugi Senretsu 麦秋鮮烈

The original "Red Wheat Hill"


Another product of the local farmers is milk tofu, gyuunyuu doofu 牛乳豆腐 gyunyu tofu
. . . CLICK here for Photos !
Made from the first milk after a calf is born. Milk is heated and some vinegar added to make it curdle. Eaten with some wasabi and soysauce.


shirakaba jueki shiroppu 白樺樹液から白樺シロップ
syrup from birch sap, shirakaba shiroppu
. . . CLICK here for Photos !
mori no shizuku　森の雫　"a drop from the forest" - drink

juekinabe, jueki nabe 樹液鍋 hodgepodge with tree sap
The sap is taken from birch trees in spring, and added to the stew. Almost like maple syrup.



Biei Buta Roosu 美瑛産豚ロース Pork roast from Biei Village
. . . CLICK here for Photos !


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Hokkaido Milk Beer : Milk + Beer = Bilk
From Abashiri beer Brewery. With 30 % milk.
NAKASHIBETSU
The idea for the drink was conceived after dairy firms threw out a huge amount of surplus milk in March last year. The son of the manager of a liquor store in Nakashibetsu, whose main industry is dairy farming, suggested the idea of producing the milk beer to local brewery Abashiri Beer.

.Milk + Beer = Bilk !


MORE : Abashiri Beer 網走ビール
Hamanasu Draft はまなすビール / ハマナスドラフト
Ryuhyo Draft 流氷DRAFT


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Trappist Butter from Hakodate
函館のトラピストバター



Trappist Monastery in Hakodate
函館トラピスト修道院

The Trappist Monastery was built in 1896 as the first monastery in Japan, and its official name is “Our Lady of the Lighthouse Trappist (Order of Cistercians of the Strict Observance) Monastery.”
The Trappist cookies, butter, butter candy, and jam made at the monastery are highly popular as Hokkaido’s local specialties.
source : 　www.japan-i.jp/explorejapan


Trappist cockies トラピストクッキー kukkii
Trappist butter drops トラピストバター飴 bataa ame
Trappist waffles トラピストガレット garetto (galette)
These are waffles or pancakes made from buckwheat flour.
. . . CLICK here for Photos !


Hakodate und das Trappistenkloster und Takadaya Kahei 高田屋嘉兵衛


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Kitami Town 北見市 Kitami-Shi
famous for its peppermint production, hakka ハッカ .

hakka amanattoo ハッカ甘納豆 black beans with white peppermint
CLICK here for PHOTOS !
hakka yookan ハッカ羊羹
CLICK here for PHOTOS !
hakka senbei ハッカせんべい
hakka sake　ハッカ酒

In this town, as in many other of Hokkaido, they put the sweet beans natto in sekihan rice.

Reference . Kitami Pepperint

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kigo for late summer


hakka karu 薄荷刈る (はっかかる) cutting peppermint
harvesting pepeprming
..... hakkakari, hakka kari 薄荷刈（はっかかり） peppermint harvest



kigo for early autumn

hakka no hana 薄荷の花 (はっかのはな) peppermint flowers

megusa めぐさ
ooararagi おおあららぎ
Pferrerminzbluete
. . . CLICK here for Photos !



wild peppermint
the dock leaf's shadow
a bee clings to it

Alan Summers
Basho Anthology 2001, Japan
(selected by Tadashi Kondo)


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Hakodate asaichi, asa ichi 函館　朝市 morning market in Hakodate

some specialities

ikasumi aisu イカ墨アイス soft cream with squid ink
also ikasumi to banira イカ墨＆バニラ mixed with vanilla ice cream
and
ikasumi rooru イカ墨ロール squid ink roll cake
CLICK here for PHOTOS !


kaniman, kani man ”かにまん” manju filled with crab meat
CLICK here for PHOTOS !


nebari konbu ねばり昆布 sticky kombu
called: gagome . がごめ昆布
very tasty in miso soup
CLICK here for PHOTOS !


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ageimo, age-imo あげいも fried potatoes
The ones from Nakayama pass 中山峠 are most famous. Danshaku potatoes are fried in butter.

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bataa バター butter
also many butter cookies
. . . CLICK here for Photos !

When the butter production first begun in Hokkaido, the people did not know how to use it with western food. So they put it on the Japanese dishes they were used to. In the cold winter of Hokkaido, butter provided the poor people with enough calories to survive.


bataa shooyu gohan バター醤油ご飯
cooked rice with a slice of butter and soy sauce
the normal mix of a family when eating at home.
The habit of putting butter on bread and potatoes is well alive even when eating rice.
. . . CLICK here for Photos !



bataa koohii バターコーヒー butter coffee
a piece of butter in the coffe !
. . . CLICK here for Photos !


bataa miso バター味噌
miso soup with a slice of butter
. . . CLICK here for Photos !

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butadon 豚丼 rice with pork meat
Dish from the early settlers of Hokkaido, first prepared about 70 years ago in a restaurant in Obihiro. It was for the rich people, with rice, but later spread to all people.


chiizu チーズ cheese from Hokkaido
also a lot of cheese cake, see Sweets from Hokkaido
. . . CLICK here for Photos !


chikuwapan, chikuwa pan ちくわぱん bread roll with a chikuwa inside
The chikuwa itself is filled with tuna fish flakes.
. . . CLICK here for Photos !

There is also a natto chikuwa pan ”納豆竹輪パン”, where the chikuwa is filled with natto sticky fermented beans.

and a bread roll with kamaboko pan rooru かまぼこパンロール
from Otaru 小樽
. . . CLICK here for Photos !


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chirashi ちらし fried vegetables on rice
with a helping of ping pickled ginger in the middle.
in the style that is Chinese food
chuuka chirashi 中華ちらし
Speciality of the town of Obihiro.
chirashi in other parts of Japan denotes a kind of sushi.
. . . CLICK here for Photos !


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esukaroppu エスカロップ escaloppe
from Nemuro. esuka エスカ. A cutlet is placed on fried rice, with demi-glace sauce.
Sometimes ketchup is added. Developed in 1963 in a western restaurant.


gyuunyuu 牛乳 Milk products
gyuunyuu doofu　牛乳豆腐 "milk tofu"


hishi no mi 菱の実　ひしのみ water chestnut
like this or in miso soup
. . . CLICK here for Photos !



hizu namasu 氷頭（ひず）なます vinegared fish head namasu
(kigo for autumn)


hokki karee ほっきカレー hokki shell curry
hokki long shell, Spisula sachalinensis.
In the language of the Ainu, it sounds "hokku sei". The shell is black or light brown
kurohokki, chabokki. The black one has jelly-like meat and is valued a lot for Sashimi, sushi, grilling with salt or frying with butter. Also with miso dressing or in soups.


. . . . . IKA SQUID Tintenfisch
ikameshi イカめし squid with rice
a whole squid is filled with rice and boiled in soy sauce-based soup. The legs of the squid are cut finely and also eaten with mountain vegetables.
Station lunchbox from Hakodate line, Mori Station 函館本線森駅の駅弁.
In Hokkaido, common squid and spear squid are fished in summer and autumn. Mostly off the Tsugaru straights.

ikasoomen いかソーメン squid cut finely like somen noodles.
a kind of ika sashimi. From Hakodate.
Often eaten for breakfast.

ika-shiokara .. squid and fish guts pickled in salt



ikuradon, ikura don イクラ丼 rice with salmon roe
with a bit of soy sauce, the typical taste of Hokkaido.


imobataa いもバター potatoes with butter


imodango いも団子 potato dumplings
A snack for children, with a different flavor in every home.

imomochi, kabochamochi いももち・かぼちゃもち
mochi from potatoes or pumpkin
to be put into the Genghis Kahn Hodgepodge ジンギスカン nabe.


ishikarinabe, ishikari nabe 石狩鍋
whole salmon and vegetables grilled on a hot plate
A simple meal of the local fishermen. The name comes from the river Ishikarigawa.
Some vegetables, satoimo potatoes and cabbage or potatoes are added.
ちゃんちゃん焼き Chanchan yaki



imomochi いももち mochi with potatoes
can be fried or put into soup. Some are made with katakuriko, others with wheat flour.



jagaimo じゃがいも Potatoes, potato, Kartoffeln
Danshaku, danshaku imo, May Queen. Kitaakari, Waseshiro, Matilda, Tooya, Cynthia.
Baron Danshaku Kawada Ryuukichi (1856-1951) introduced potatoes to Hokkaido.
They were known in Kyushu as "oranda imo" potatoes from Holland.
The name comes from the harbour of .. Jakarta ... jagatara ... jagaimo.
New varieties of potatoes

jagabataa ジャガバター potatoes with butter


jingisukan Chingis Khan nabe ジンギスカン
Hodgepodge with lamb and mutton meat
Genghis Khan stew
Each home and restaurant has a different style and sauce.
Mostly eaten outside as barbeque.
Dschingis Khan Eintopf
. Genghis Khan and Haiku



kabochajiruko かぼちゃ汁粉 sweet soup with pumpkin
From Obihiro. When no rice was available in Hokkaido, pumpkin was added instead of mochi.


kajikajiru かじか汁　 soup with kajika fish
Cottus kazika.
Has a lot of fish bones. With fish, potatoes, carrots, konbu dashi, miso, leek and others to keep hot during the cold winter months.
. . . CLICK here for Photos !



kaisendon, kaisen don 海鮮丼 rice with seafood
Crabs, salmon roe, hotategai shells and other seafood is placed of steaming hot rice.


kakimeshi カキめし rice with oysters
a special from the station of 厚岸駅
北海道旅客鉄道（JR北海道）根室本線（花咲線）厚岸駅前.
The oysters are boiled and with this liquid rice is cooked. Hijiki seaweed is added, also shibugai ツブ貝 and asari shells, shiitake mushrooms, fuki butterbur and other vegetables. The rice is mixed with all this ingredients and "Good Luck Gods" tsukemono 福神漬け and takuan radish pickles are added.


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kani 蟹　かに　crabs
There are four types of crabs caught in Hokkaido, king crab, queen crab, hairy crab and hanasaki crab. Hanasaki are caught on the coast of Hanasaki peninsula in Nemuro.

kani no teppoojiru カニのてっぽう汁 crab leg soup
teppojiru
The legs of crabs are crushed and added to white miso soup. When eating, the leg meat is pushed out of the shell "like a bullet out of a gun (teppoo)".
Nemuro hanasakigani are best 花咲カニ / 花咲蟹.
. . . CLICK here for Photos !　



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kujirajiru くじら汁 whalemeat soup
Salted whalemeat is cooked with vegetables. Usually in a big pot, often for the new year. "A big fish brings big luck"!
Garlic, leek, cabbage, radish, carrots, warabi, zenmai and others are addes.



mamepan 豆パン bread with sweet beans
(amanatto 甘納豆, sweet beans) also served for school luncheons after the war.



matatabi, furuutsu matatabi フルーツまたたび
fruit of matatabi silvervine
from Abashiri 網走産完熟またたび果実「フルーツまたたび」



meron メロン melons
Yubari melons, Furano melons and Kyowa melons.
In greenhouses from April to October. Rupiah Red, Yubari King, King Melty.
"Densuke-suika" from of Tooma , a black jumbo watermelon


Matsumaezuke, matsumae tsukemono 松前漬け
pickled seaweed and fish rogen
with soy sauce, mirin sugar and other ingredients.


ninjin にんじん　人参 carrots
about 30% of the growth in Japan. Produced in Furano from April to October.


nishinzuke, nishin tsukemono にしん漬け pickles herring
Herring meat, cabbage, radish, carrots, chili peppers and others are pickled with salt for about 2 months.


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 sauce.
From Nemuro.



oshiruko kabocha お汁粉 oshiruko soup with pumpkin
In the area of Obihiro, Tokachi, they grow red azuki beans and green round pumpkin. White mochi are only put in the soup for the New Year, otherwise they use pumpkin pieces or pumpkin dumplings (kabocha dango かぼちゃ団子 )
. . . CLICK here for soup Photos !
. . . CLICK here for dumpling Photos !




Potato Curry Pizza, Hokkaido Style


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raamen ラーメン noodle soup
Asahi Ramen, Sapporo Ramen, Hakodate Ramen, Kushiro Ramen, Kawakami Ramen and others.
..... karee raamen 室蘭カレーラーメン ramen with curry sauce
from Muroran city
. . . CLICK here for Photos !
chikyuumisaki karee raamen 地球岬カレーラーメン
Has been first prepared in Showa 46. It is now often eaten as the last dish (シメ 〆 shime) in a yakitoria restaurant, after drinking and eating along. Sometimes you even get a portion of cooked rice in the leftover broth to finish it.


Hakodate basu raamen バスラーメン 函館


Ramen served from a bus which is driving around.
It has become so popular, it is even sold in packages online now.
. . . CLICK here for Photos !



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ramu chanchan yaki ラムちゃんちゃん焼
chanchan grill-cooking of mutton and lamb with vetetables and misopaste.


ruibe ルイベ "thawing food"
a kind of natural frozen sashimi, not only salmon.
See AINU FOOD>



sanpeijiru 三平汁 herring soup
Originally herring was used, but now salted salmon is mostly used. Fish innards are also used. Boiled with vegetables, it is a taste of home. Eaten in winter to keep warm.


sekihan 赤飯 rice boiled with red azuki-beans
sometimes 金時豆 kintoki mame are used.


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. . . . . SHAKE / SAKE / SALMON
shake chanchan yaki, chanchanyaki 鮭ちゃんちゃん焼mixed grill with salmon. grill-cooked on a hot plate.
The name comes for its easy way to mix things on the plate ... chan chan
or
Because father made it, he is also called CHAN.

shake no konbumaki サケの昆布巻き salmon wrapped in kombu seaweed
A typical dish of Hokkaido. Boiled with sake, ginger, sugar, soy sauce, mirin.
Also wrapped in konbu are herring, tarako roe or shishamo fish.
新巻さけ shin makisake

shake no roorukyabetsu 鮭のロールキャベツ Krautwickel mit Lachs

sake toba さけとば smoked salmon strips


shake to jagaimo no suupuni 鮭とじゃがいものスープ煮 soup with salmon and potatoes

sujiko 筋子（すじこ） salted salmon roe

ruibe　ルイベ "thawing food", frozen sashimi type
izushi fermented fish

SAKE, salmon, a kigo

Keta-Lachs. Oncorhynchus keta


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shikaniku suteeki, シカ肉ステーキ deer steak
With its low fat it is slowly becoming popular in Hokkaido as health food.


shioyakisoba, shio yakisoba 塩やきそば fried noodles, salt flavor
with hotate and onions as dressing.
From Obihiro
. . . CLICK here for Photos !


supearibu beekon スペアリブベーコン spearribs and bacon
..... chorisoo チョリソー coarsely ground saussages
..... レモン＆パセリ lemon and parsely saussages


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

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tako no atama タコの頭 head of the octopus
This is mostly eaten in Hokkaido. The mizudako has rather a big head which can not be sold well on mainland Japan. So it is used for sushi, sashimi and many other dishes, even for takoyaki dumplings.
. . . CLICK here for Photos !　


tako no shabushabu たこのしゃぶしゃぶ octopus shabushabu
Oktopus from From Wakkanai, Rebun, Rishiri islands.


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tamanegi　たまねぎ　玉ねぎ onions
first indroduced from North America, now almost half of the Japanese production. Grown in Abashiri, Furano, Ishikari and Sorachi from April to September.


toomorokoshi とうもろこし maize, corn, sweet corn
Mostly in Tokachi from March to September.
Sold in street stands in Odori Park in Sapporo in Summer.


tontoro yakidon, トントロ焼き丼, tontoro don トントロ丼 rice with tontoro
ton トン pig
. . . CLICK here for Photos !



uchidazerigani ryoori ウチダザリガニ料理 crabs
These crabs are about 10 cm long, a large kind of zarigani crawfish.
Eaten in Akan. Their bright red color makes you appetite!
. . . CLICK here for Photos !


uni, nama uni donburi 生ウニどんぶり（丼）
rice with raw sea urchin, unidon

'uni-kurage' combination of sea urchin eggs and jellyfish


wakasagi no tenpura わかさぎの天ぷら tempura of pond smelt
Best from autumn to winter.


wasabi no ha no shooyuzuke わさびの葉の醤油漬け soy pickles of wasabi leaves
Tasts good with rice or in onigiri rice balls. Tasts like エゴマ egoma leaves soy pickles.
wasabi from Noboribetsu
登別のわさび
This has started about 100 years ago, when the local doctor found a spring with very good and plentiful fresh water. He introduced the wasabi fields and used the wasabi as a kind of medicine for the villagers, to prevent food poisoning in the hot summer days. Now in the 4th generation, they keep these fields in good order and provide wasabi dishes of all kinds.

. Oni 登別の鬼　The Demons of Noboribetsu .



yamawasabi やまわさび horseradish
. . . CLICK here for Photos !
This is the white kind, introduced from Europa during the Meiji time. They are planted in large fields and eaten to many dishes in Hokkaid.
Meerrettich



Yezo shika, Ezo shika えぞ鹿肉 venison from Ezo deer
Yezo deer
Offered by "Daichi o mamoru kai" Association to preserve the earth.
The meet is low in calories and high in iron content.
source : 大地を守る会



yookan rooru ようかんロール /羊羹ロール bread with sweet bean paste
pan ni yooka パンに羊羹
and other combinations of bread and yookan paste, yookan suiitsu スイーツ
CLICK here for PHOTOS !




yurine ゆり根 百合根 bulbs of lilies, lily bulb
in season from august to february
They are full of nutrients and part of Chinese medicines.
Contains vitamin B, protein and calcium.
Prepared in chawanmushi and manjuu, mostly in the tempel quisine of Kyoto.
yurine kinton ゆり根きんとん sweat potato paste
yurine to gyuuniku to kurokoshoo itame ゆり根と牛肉の黒こしょう炒め
yurine no amani ゆり根の甘煮 sweet simmerd
yurine-iri hangaagu ゆり根入りハンバーグ hamburgers
source : Kikkoman recipes
In Chinese Medicine, it is called hyakugoo 百合（ひゃくごう）. For coughing, nervosity, sleeplessness, nervous tiredness and other nervous ailments.
It grows in the mountains of Japan. Lilium auratum
Called Oniyuri, himeyuri and other names.
山野のオニユリ、新潟県下田村のヒメサユリ、新潟県角田山のスカシユリ、新潟県奥只見のコオニユリ、新潟県柏崎市のタカサゴユリ、粟ケ岳のヒメサユリ、美しい海岸で知られる瀬波海岸のイワユリ、妙高市のササユリ、佐渡の海岸岩場のイワユリ、種子島などに岩場、崖に自生するテッポウユリ.
source : 　www.e-yakusou.com



zangi ザンギ deep-fried chicken
鶏の唐揚げの一種. with soy sauce and garlic flavor, meat is marinated over night in the refrigerator
. . . CLICK here for Photos !


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. . . . . . . . . some more dishes

tako negi chiizu age ... Kamaboko




gyooja ninniku iri no gyooja (gyooza) dumplings with victory onion
"garlic for mountain ascetics", victory onion, is the main plant of Ainu dishes.
wild onion, Ainu onion, Ainu negi, 行者大蒜
with Allium victorialis L. subsp. platyphyllum.
Old name is araragi アララギ.
Mountain ascetics used to eat it to bear through hardships. It is also a very powerful aphrodisiacum and was later forbidden for them.
Wild garlic, bear's garlic, Allium ursinum is a different species.
Lange Siegwurz, Long-rooted Garlic, Alpine leek
WASHOKU
ninniku 蒜 (にんにく（ニンニク）) garlic



tomoedon 巴丼 "comma-shaped swirl bowl of rice"
with hotate scallops, sea urchins, salmon roe placed to make a nice pattern.
. . . CLICK here for Photos !

most hotategai scallops are fished along the coast of Hokkaido, from March to April they are larger with eggs.

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Local Sake from Hokkaido 北海道　地酒


Click for more photos.


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SWEETS from HOKKAIDO



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Worldwide use


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Things found on the way

History of Milk and Cheese in Japan

miruku ミルク milk
kanraku 乾酪 cheese
gyuuraku 牛酪 butter

Via Korea the production of milk, butter and even cheese (so 蘇 ) was known before the Heian period. But when Shotoku Taishi elevated Buddhism and meat was forbideen to eat, the production stopped.

The 7. Shogun Yoshimune sponsored the import of cows from India and the daimyo Satomi in Chiba supervised the production of dairy products as a kind of medicine.
Maeda Tomekichi was the first to sell fresh milk in Yokahama around 1863, having studied from Holland how to handle cows.
Since the Meiji period, Hokkaido became the center of dairy products, thanks to its vast grazing grounds and fresh water. Holstein cows are most popular and produce about 8000 kg per year each.
The village Tsuruimura 鶴居村 （つるいむら） was the first "cow village" in Kushiro, Hokkaido.



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HAIKU

. Sapporo matsuri 札幌祭 (さっぽろまつり)
Sapporo festival
kigo for mid-summer


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Related words

. WASHOKU
Milk, Butter, Cheese and other Milk Products


***** WASHOKU : Regional Japanese Dishes


- #hokkaido -
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Hiroshima prefecture

[ . BACK to WORLDKIGO TOP . ]
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Hiroshima Prefecture



Hiroshima Prefecture (広島県, Hiroshima-ken) is a prefecture of Japan located in the Chūgoku region on Honshū island. The capital is the city of Hiroshima.

The area around Hiroshima, formerly divided into Bingo and Aki provinces, has been a center of trade and culture since the beginning of Japan's recorded history. Hiroshima is a traditional center of the Chūgoku region and was the seat of the Mori clan until the Battle of Sekigahara.

Hiroshima is home to two UNESCO World Heritage sites:

the Atomic Dome in Hiroshima, one of the few remnants of prewar Hiroshima following the atomic bombing in 1945;
Itsukushima Shrine in Miyajima, famed for filling with water and appearing to "float" during high tide.

The sheltered nature of the Inland Sea makes Hiroshima's climate very mild.

Hiroshima's main industries include automobiles (Mazda is headquartered in Hiroshima Prefecture) and shipbuilding (Kure was one of the main naval bases of the Imperial Japanese Navy and remains a major commercial yard).
©　More in the WIKIPEDIA !

. . . CLICK here for Photos !


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WASHOKU - Sweets from Hiroshima


Local dishes from Hiroshima 広島の郷土料理

anago 穴子　/ 海鰻　conger eel is a speciality of the warmer waters of Western Japan.

anago meshi あなごめし
Since more than 100 years a station lunchbox at Miyajima.



anago あなご (穴子)
anago sashimi アナゴ刺身 sashimi from conger eel
with the fish still alive . 穴子の刺身
. . . CLICK here for Photos !
Meeraal, “Kind der Höhle”. sea eel

. Yahata-maki 八幡巻き anago roll .

. densuke anago でんすけ穴子 . - Hyogo

. Pike conger eel (hamo) .

. unagi うなぎ /　鰻 と伝説 Legends about the eel .

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awabitake あわび茸 / あわびたけ "awabi mushroom"
abalone mushroom
Pleurotus cystidiosus (abalone)
A white mushroom with a large hat, grown in special dark houses.
It is quite expensive, but now can be grown all year round and the local restaurants use it for specialities.
It tastes chewy like an abalone. Eaten as steak in European style with special sauce.
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bataa keeki バターケーキ　 butter cake
a kind of castella cake. From Nagasakidoo shop


bishonabe, bisho nabe 美酒鍋（びしょなべ）hodgepodge with sake only
From Saijo Town 東広島・西条. bisho nabe びしょ鍋
Sake is made in this area. For the hodgepodge, the ingredients are only simmered in the rice wine. The workers in a sake factory were called "bisho" (from the sound of splashing water, bisho bisho ビショビショ. For the Chinese characters, the present version was then choosen for more effect, meaning "Beautiful Ricewine".
When heated, the alcohol part of the sake blows off and only the good flavor remains with the food.
All kinds of seasonal vegetables, Tofu, Konnyaku, pork, chicken and some salt are used. Bits of garlic can be used too. For the rest an egg can be used to make some ojiya rice gruel with the broth.
Especially eaten for the "Sake Festival" in Yokkaichi.
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gansu がんす
a kind of thin cotelette made from ground fish meat
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魚のすり身の揚げ物
gansu don がんす丼 gansu on a bowl of rice
gansu manjuu がんす饅頭
gansu doonatsu がんす　ドーナツ doughnuts with gansu
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がんす頑次郎


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hamakonabe, hamako nabe 浜子鍋
hodgepodge for the "beach children"
hamako is the old name for the workers in the salt fields of the islands off Onomachi, Ikuchijima, Setoda 生口島/瀬戸田(いくちじま/せとだ). The island was formerly used by the priates of Murakami suigun 村上水軍 and a nabe in their honor is also served here and on Innoshima (In no shima 因島(いんのしま)).
Made with miso taste and fresh seafood and vegetables of the season.
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. Murakami Suigun Nabe 村上水軍鍋　 .




hassaku daifuku はっさく大福
sweet dumplings with a hassaku orange inside
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igisudoofu, igisu tofu いぎす豆腐 tofu with igisu red seaweed
WASHOKU : igisu dishes
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Iwashi 鰯 (いわし) sardines KIGO List and FOOD
koiwashi 小いわし "small sardines", Japanese anchovy
speciality of the town

iwashi no atama yaki イワシの頭焼き (yakigashi 焼嗅がし)
At the Sumiyoshi shrine 住吉神社 in Hiroshima

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kaki no dotenabe かきの土手鍋　/ 牡蠣の土手鍋
oyster hodgepodge
with a salt rim
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kaki shigureni かきしぐれ煮 sweetly simmered oysters
牡蠣の時雨煮
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Kure reimen 呉冷麺 cold noodles from Kure
Slightly flat, cold Chinese soba noodles, a shrimp, two slices of chashu meat, half an egg. Then a special vinegar/red hot pepper sauce is poored over the noodles.
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kurodai miso くろだい味噌 / 黒鯛味噌/ 黒鯛みそ
miso paste with black tai fish
black sea bream, Acanthopagrus schlegeli is a speciality of the area.
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tai-aji chirimen 鯛味ちりめん
small white fish simmerd with tai broth


nejiripan, nejiri pan ねじりパン "twisted bread"
From Mukojima Island 向島 off Onomichi
The baker can make it with a whiff of his hand.
It is of course also made in other parts of Japan, with various flavours, like chocolate or brown sugar.
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chokochippu nejiri pan チョコチップのねじりパン




nikujaga 肉じゃが "meat and potatoes"
The meat is usually beef.
from Kure city
The town of Kure is one of the originagors of this dish, together with Maizuru.
Toogoo Heihachiro of the Marine is said to have introduced this dish to the mariners after eating it in Europe.
In Kure, they do not use water but may queen potatoes, beef, shirataki noodles and onions.
If you add also carrots and green peas, it is no longer nikujaga from Kure city.

The city of Kure is also lately trying to introduce the Marine gourmet, kaigun gurume　海軍グルメ, giving some dishes the names of the ships which were most famous for this dish.
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oikawa おいかわ oikawa-fish
a kind of yamabe ヤマベ（山女魚）, family of koi carps.
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okonomiyaki お好み焼き "Japanese pizza", Japanese omelett
Hiroshima style, eaten with spatula.
In Hiroshima, the ingredients are layered rather than mixed together. The layers are typically batter, cabbage, pork, and optional items such as squid, octopus, and cheese. Noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce. The amount of cabbage used is usually 3 to 4 times the amount used in the more common Osaka style. It starts out piled very high and is pushed down as the cabbage cooks. The order of the layers may vary slightly depending on the chef's style and preference, and ingredients will vary depending on the preference of the customer. People from Hiroshima claim that this is the correct way to make okonomiyaki. This style is also called Hiroshima-yaki or Hiroshima-okonomi.
©　More in the WIKIPEDIA !


.
Okonomi-yaki お好み焼き "Japanese Pizza" .


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otafuku おたふく/ オタフク/ 阿多福 / お多福
This face is also called "O-Kame san"
Otafuku are broad horse beans 多福豆.

It is also a brand name for sauces produced in Hiroshima, オタフクソース.
They put the sauce on many things, fried rice and okonomiyaki, even on sushi.
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remon レモン lemons
grown mostly in Hiroshima.
lemonade, drunk hot or cold

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sanzoku musubi 山賊むすび "onigiri for pirates"
They are rather big. Often stuffed with chicken, plums, salmon and kombu kelp.



seirosushi, seiro sushi せいろすし/ せいろ寿司
From Onomichi, made since 1832. Broiled eel placed in laquer boxes and steamed for 4 minutes and let stand for 10 minutes before eating.
From 宮徳 restaurant.
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. Shamoji Bento しゃもじ 弁当 lunch box .
from Miyajima


yonakigai　夜鳴貝　"mussle which cries at night"
It is hit with a hammer to spit the shell, then eaten raw as a great delicacy.

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wani ryoori わに料理 dishes with shark meat
In the mountainous regions of Northern Hiroshima prefecture, north of Miyoshi 三次, the farmers could only eat shark in winter times, because it kept during the transportation on horseback to their area.
The fish comes from the Sea of Japan, mostly mookasame or nezumisame もうか鮫（ねずみ鮫）.
It was transported along with the silver along the "Silver Road" (シルバーロードー）from Iwami Ginzan.
Iwami Ginzan Kaidoo 石見銀山街道 -
Silberstrasse von Iwami
. Iwami Ginzan 石見銀山　Old Silver Mines at Iwami .

wani no sashimi わにの刺身, 鮫 shark sashimi
also a speciality of Shimane prefecture.

the meat is also chopped finely and prepared as some kind of soft hamburger or mixed into a vegetable burger. Now in our modern times the villagers are proud to revive this kind of food of their ancestors.
Shark 鮫 (さめ) same Haifisch



yuppe 湯ッペ soup with local vegetables.
The vegetables harvested in autumn, like potatoes and radish, are kept in the earth under snow. Then in winter they are used for a hot soup. YU..PPE, YU means warm.
Speciality of the mountain regions close to Shimane, where a lot of snow is falling in winter.



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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Hiroshima Folk Toys .
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