Negi Leek

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Leek (negi)

***** Location: Japan
***** Season: All Winter
***** Category: Plant

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Explanation


The Japanese word NEGI 葱 (ねぎ) includes a lot of varieties, according to its age and place of growth.

The onion is a round negi, tamanegi　玉葱　（たまねぎ）

Here we are concerned with the "long onion",
NAGANEGI 長ネギ、(長ねぎ, ながねぎ)
leek, long green onion, scallion, spring onion
Fruehlinegzwiebel

and the NEGI 葱 with its bigger stem.
Lauch, Porree

There is a bit of a confusion in the naming of this vegetable.
Also called

oriental bunching onion
(Allium fistulosum) Welsh onion
. . . CLICK here for Photos : Allium fistulosum !


shironegi, white leek, is often used in Kansai dialect for this plant.


. . . CLICK here for Photos : Allium grayi !

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fukanegi 深葱（ふかねぎ), nebuka 根深（ねぶか）
ki, 葱（き）
"like Chinese character ONE", hitomoji ひともじ
一

winter leek, fuyunegi 冬葱（ふゆねぎ）

leaves of the leek, hanegi 葉葱（はねぎ）
(often put on sushi rice)


field with leek, negibatake 葱畑（ねぎばたけ）
pulling leek, negi nuku 葱ぬく（ねぎぬく）
..... nebuka hiku 根深引く（ねぶかひく）
washing leek, negi arau 葱洗う（ねぎあらう）
washed leek, arainegi 洗葱（あらいねぎ）
rinse leek, sarashinegi 晒葱（さらしねぎ）

thin leek, yasenegi 痩葱（やせねぎ）
frozen leek, itenegi 凍葱（いてねぎ）


leek soup, negijiru 葱汁（ねぎじる）
leek soup, nebukajiru 根深汁（ねぶかじる）
leek in rice soup, negizoosui 葱雑炊（ねぎぞうすい）


vendor of leek, nebuka uri 根深売（ねぶかうり）


Akuminegi, Akumi negi 飽海葱（あくみねぎ）


................... from special areas:


Akuminegi, Akumi negi 飽海葱（あくみねぎ）
Leek from Akumi, a town in Tohoku, Yamagata pref.


fugu negi 河豚葱/ふぐねぎ /フグネギleek for globefish dishes
fugu is quite popular in Shimonoseki, where they grow a special kind of very thin leek, almost like chives, to serve with the fish
yasuoka negi 安岡ねぎ
Speciality of Yamaguchi.
. . . CLICK here for Photos !


Fukayanegi, Fukaya negi 深谷葱（ふかやねぎ）
. . . CLICK here for Photos !

One of the mostly grown varieties along the river Tonegawa. With a rather sweet taste. Full of Alicin, good for your health.


Kujoonegi, Kujoo negi 九条葱（くじょうねぎ）
Leek from Kujoo, Kyoto. An important "Vegetable of Kyoto".
They have a lot of thick juice and come in different thickness, according to the earth they are grown in.
. . . CLICK here for Photos !


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Iwatsukinegi, Iwatsuki negi 岩槻葱（いわつきねぎ）

. . . CLICK here for Photos !
from Iwatsuki town, Saitama.

It has been out of use for many years but now revived by some diligent farmers. It is a special leek with 10 to 20 stems growing from the same stem. The white stems are about 20 cm long, and the soft green leaves are also eaten. It tasts rather sweet when cut fresh and put on a grill, the whole white and green plant.

The town uses this leek to revitaize the region,
"negiwai no machi" 「ぶらり岩槻観光『ねぎわい』マップ」.


They have a map with stores that sell special leek dishes.
Raw with white miso paste, negi nuta.
Mixed in yakisoba fried noodles and even baked into pie or a mix of leek and miso as a paste inside a bread bun.


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Nissatonegi, Nissato negi 新里葱（にっさとねぎ）
. . . CLICK here for Photos !



Senjuunegi, Senjuu negi 千住葱 leek from Senju, Tokyo
They are especially sweet and juicy and welcomed by gourmet cooks. Now mostly from Kita-Senju. It is auctioned off in special auctions, the only vegetable to have this honor in Japan.
You can eat them as a simple tempura without any condiments.
. . . CLICK here for Photos !
Senjunegi 千寿葱


Shimonitanegi, Shimonita negi 下仁田葱（しもにたねぎ）
leek from Shimonita, Kanto
King of the Negi, single stalk Japanese bunching onion. Gets sweeter when cooking.
The short and fat white root makes the Simonita Negi look more like a leek than a scallion. The Shimonita Negi is popular throughout Japan, but particularly so in its place of origin, Shimonita Town, famous for its produce.
. . . CLICK here for Photos !



Shimouekinegi, Shimo-Ueki Negi 下植木ネギ
from Isesaki town, Gunma prefecture
They are very thick and large and all parts can be eaten. The white part is about two fingers wide, the green leaves up to 50 cm long and the part in the ground swollen where the thin roots sprout. The seeds are taken every year to produce new plants of the same high quality, supervized by a group of farmers.
Local people even put them on pizza.
. . . CLICK here for Photos !



Yagirinegi, Yagiri negi 矢切葱（やぎりねぎ） Edo
Yagiri no Watashi was a famous exit road of Edo.
矢切の西蓮寺. 江戸川土手. 葱が多く植えられ特有の匂いに包まれる.
. . . CLICK here for Photos !



leek is good for your health, it warmth the body, recovering from fatigue and enhances the metabolism. It also contains vitamins, iron, calcium and kalium.


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aonegi, ao-negi あおねぎ / 青葱 green leek is preferred in West-Japan
shironegi, shiro-negi しろねぎ / 白葱 / 白ネギ white leek is preferred in Kanto and the north.

. . . CLICK here for AO NEGI Photos !

. . . CLICK here for SHIRO NEGI Photos !


akanegi, aka-negi あかねぎ / 赤ねぎ red leek
local variety of Japanese welsh onion, red in color



bannoonegi, bannonegi, banno negi 万能ねぎ, 蕃納葱
very thin variety of leek
leafy leek.
http://www.e-gohan.com/ingredient/182.html
. . . CLICK here for Photos !


me-negi めねぎ spring onion

Frühlingszwiebel

negi - Lauch, Porree



neginuta ねぎぬた/ ネギヌタ leek with maguro and ika
nuta 沼田 . from Tochigi prefecture



negima 葱鮪 dishes with leek and maguro tuna fish

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asatsuki あさつき　浅葱, chives, Schnittlauch


hiru 蒜 includes leek, onions and spring onoins. Old name for the vegetables of the yurika.ユリ科の多年草
nobiru 野蒜 leek, Allium grayi. Chinesischer Lauch
nira, araragi 韮 Chinese leek. Allium grayi. „Chinesischer Schnittlauch“


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nira, araragi 韮 leek. Allium grayi
„Chinesischer Schnittlauch“




nira 韮 (にら)
... kamira かみら、mira みら
futamoji ふたもじ "two Chinese characters"
this is with respect to normal leek, which was called "hitomoji 一文字" in the elegant language of the court cooking ladies, already in the Heian period.
kigo for mid-spring


nira no hana 韮の花 にらのはな
kigo for late summer


nira zoosui 韮雑炊（にらぞうすい）rice porridge with leek
kigo for all winter





kinira, ki-nira 黄韮 / 黄ニラ yellow nira leek
speciality of Okayama. It is harvested and dried in the sun during autumn and winter. It has a delicious fragrance and can be added to many Japanese dishes to improve the taste.
The first crop of green nira is harvested, then the plot covered with sheet to keep it in the dark and the second crop is let grow, the yellow variety this time.
. . . CLICK here for Photos !
- - - and a soy sauce with it



Specialities from Okayama
In some parts of Misakicho town it is grown in the dark of old mine shafts.
Momotaro nabe 桃太郎鍋 hodgepodge with yellow leek
ki nira donburi 黄ニラどんぶり bowl of rice with yellow nira




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Worldwide use


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Things found on the way

Leeks (Allium ampeloprasum var. porrum (L.) or synonym Allium porrum) are just one of many vegetables in the onion family. Cultivated from wild leek , it is closely related to elephant garlic and Kurrat (from Egypt) (all these are Allium ampeloprasum subspecies) and further related to chives and ramsons.

Leeks are commonly called (der) Lauch or (die) Porree in German and are tall, thick plants with straight, alternating leaves and non-bulbing roots. Farmers bury the sets (little plants) deep to blanch as much of the stalk as possible, but all parts of the leek are edible. They are usually about 1 inch in diameter, but can be eaten smaller or larger. They taste like a mild onion and garlic mix. They often have a sharp bite when raw, but are sweet when cooked.

Leeks have been used in Germany since the Middle Ages. Before that, people used wild garlic called ramsons or "Bärlauch" (Allium ursinum) for food and medicinal purposes for at least 5000 years. Ramsons grow wild and is gathered in May. Germans cook a cream soup (roux base) with it or use it in soft cheese spreads.

Leeks are famous for vichyssoise, a French potato leek soup and are always in a Suppengrün bundle, to be used as an herb. They are used in place of onions in many dishes and casseroles.

Another leek relative shows up in North America and is known as ramps, ramson or wild leek (Allium tricoccum). It is used in Appalachian cuisine and in Pennsylvania, where festivals are held each year in its honor.

Clean leeks by slitting them down the side and rinsing the dirt out of the rings under running water. Trim ends and slice or chop. Try cooking leeks in fat (or bacon grease) until soft and adding cream, salt and pepper for a side vegetable.

Pronunciation: Lauch - "Lauw-ch" (gutteral "ch"), Porree - "Pour-ay"

Also Known As:
(der) Lauch, (die) Porree, Breitlauch, Sommerlauch, Winterlauch, Borree, Welschzwiebel, Gemeiner Lauch, leek (English)

Common Misspellings: poree

source : 　germanfood.about.com

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ネギの種類 Types of NEGI

青葱 aonegi, green negi
mostly in the Kansai area
九条葱（京野菜）
万能葱
谷田部ネギ
観音ネギ
ワケネギ(わけねぎ)　株分れ(分けつ) しながら成長する葉ねぎ

白葱 shironegi, white negi
mostly in the Kanto area
深谷ねぎ
下仁田ネギ
ポロねぎ 地中海料理などで普通に使われるネギ。

曲がりねぎ（白葱） magarinegi , bent negi (white negi)
一関曲がりねぎ（岩手県一関市）
仙台曲がりねぎ（宮城県仙台市）
横沢曲がりねぎ（秋田県大仙市）
阿久津曲りねぎ（福島県郡山市）

その他 Others
越津ネギ
愛知県発祥。日本の東西の中間だけあり、根の部分も葉の部分も丁度同じぐらい長さで白葱と青葱の中間にあたる。
徳田ねぎ
岐阜県特産。白葱と青葱の両方の特徴を持つ。
©　More in the Japanese WIKIPEDIA !


A proverb

鴨が葱を背負ってくる kamo wa negi o seotte kuru
"Ducks come with a leek on their back"

When leek is put in a hodgepodge of duck meat, it takes away the strong flavor and makes the dish more pleasant. "Two good things follow each other".
or
kamonegi, a gullible person.

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There are quite a few
traditional Japanese colors named NEGI.

moegi iro 萌葱色もえぎいろ #006e54

usu moegi 薄萌葱うすもえぎ #badcad

mizu asagi 水浅葱みずあさぎ #80aba9

sabi asagi 錆浅葱さびあさぎ #5c9291

asagi iro 浅葱色あさぎいろ #00a3af

hana asagi 花浅葱はなあさぎ #2a83a2

toki asagi 鴇浅葱ときあさぎ #b88884

If you can not see them properly, go to this LINK
and input 葱 .
source : colors named 葱


. asagi あさぎ - 浅黄 - 浅葱 hues of light yellow, green and blue .



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HAIKU

negiboozu




negi boozu -
my neighbour plants
a few more

Gabi Greve, Spring 2010

. Welsh Onion Head (negi boozu 葱坊主) 　

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Yosa Buson 与謝蕪村
was very fond of leek, especially from Koshigaya 越谷ネギ.


冬ざれや小鳥のあさる韮畠
fuyuzare ya kotori no asaru nirabatake

withering plants in winter . . .
little birds search food
in the nira leek fields


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葱買うて枯木の中を帰りけり
nebuka katte kareki no naka ni kaeri keri

I buy some leek
and then walk home
under bare trees . . .

Here Buson contrasts the brown dreary color of the withered trees and the fresh green he carries home to his wife and children for a delicious hot leek soup.


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うら町に葱うる声や宵の月　
ura machi ni negi uru koe ya yoi no tsuki

in the nearby village
the voice of the leek sellers ...
moon of tonight


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. WASHOKU
MORE
discussion about haiku with leek 　


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There is also a special ramen soup with extra leek in memory of Buson

Buson Raamen ＋ negi 蕪村ラーメン＋ねぎ Buson Ramen
. . . CLICK here for Photos !


Buson soba 蕪村そば noodle soup with extra leek


Buson-An sells
negi miso senbei 蕪村庵のねぎみそせんべい
rice crackers with Kujo negi

ねぎみそ煎餅


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Related words

kigo for early autumn

sanran 山蘭（さんらん）"mountain leek"
(yama araragi)
hiyodoribana 鵯花 ひよどりばな "bulbul flower"
zawa hiyodori 沢ひよどり（さわひよどり）
Eupatorium chinense
. . . CLICK here for Photos !



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kamo 鴨 duck
Duck (kamo) KIGO
aigamo あいがも【合鴨】call duck
Anas platyrhyncha var. domestica

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Edo Yasai, Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo


WASHOKU : Regional Japanese Dishes

***** WASHOKU : INGREDIENTS


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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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Japanische Speisen LISTE

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Japanische Gerichte

Alphabetisch nach Japanischem Namen


..... AAA

Abokado to maguro no tarutaru soosu ... Thunfisch mit Avocado in Sauce Tartare 10
Abokado to maguro no wasabijooyu-ae ... Thunfisch mit Avocado in Wasabi-Sojasauce 7
Agejaga no soboro ankake ... Frittierte Kartoffeln mit dicker Gemüsesoße
Ageyurikon to shiokonbu ... Frittierte Lilienknollen mit gesalzenen Seetangstreifen

Ainu Dishes
... Chiporoimo ... Kartoffelbrei mit Lachsrogen
... Ratooshipe ... Lachs mit langer Siegwurz
... Shakejiru ... Lachssuppe

Aji no hiraki shoooyuzuke ... Getrocknete Rossmakrele in Sojasauce mariniert
Aji no sugatamori ... Sashimi von einer Rossmakrele
Amazake ... Süßer Reiswein
Asarigohan ... Reis mit kleinen Miesmuscheln
Asari no sakemushi ... In Sake gedämpfte kleine Miesmuscheln



..... BBB

Banbanji ... Kalter Gurken- und Hühnchenfleischsalat
Batterazushi, battera sushi ... gepresstes Makrelen-Sushi 37

Botannabe... Wildschwein-Eintopf

Buri daikon ... Gelbschwanz mit Rettich
Buri no sawachi ... Großer Festteller mit Gelbschwanz
Buri no teriyaki ... Gelbschwanz in Teriyaki-Sauce
Buri-zooni ..... Neujahrssuppe mit Gelbschwanz

Buta no kakuni ... Kakuni vom Schweinebauch /oder Geschmorte Schweinebauchwürfel
Butaniku no ninniku misoyaki ... Schweinefleisch in Knoblauch-Misopaste gebraten
Butaniku no misoni to shiitake ... Schweinefleisch mit Schiitake-Misopaste gebraten 12
Butaniku no shoogayaki ... mit Ingwer gebratenes Schweinefleisch
Buta udon ... Udon-Nudeln mit Schweinefleisch



..... CCC

Chagayu ... Tee-Reisbrei 35
Chankonabe ... Sumoringer-Eintopf
Chawanmushi ... Gedämpfter Eierstich

Chikuwa kyuuri ... Chikuwa mit Gurke
Chimaki ... In Bambusblätter gewickelte Mochi mit Gemüse
Chiporoimo ... Kartoffelbrei mit Lachsrogen, Ainu-Gericht
Chirashizushi ... Sushi-Reis mit Auflagen, in der Schüssel serviert

Chokobanana ... Schokoladenbanane


..... DDD

Daikon namasu ... Eingelegter Rettich mit Karotten
Daikon no torisoboro ankake ... Rettich mit Hühnerfleischsauce 8
Daikon to ume no konbu-ae ... Salat aus Rettich, Salzpflaumen und Kombu
Dashimaki ... Gerolltes süßes Omelett 41
Datemaki ... Gerolltes süßes Omelett mit Fischpaste
Dojoonabe und Yanakawanabe ... Schmerleneintopf


..... EEE

Ebichili ... Garnelen in Chilisauce
Ebifurai ... Frittierte Garnelen
Ebi-iri no sumashijiru ... Klare Suppe mit Garnelen
Ebi makaroni guratan ...Gratin mit Garnelen und Makkaroni
Ebi-oroshi kishimen ... Kishimen-Nudeln mit Tempura-Garnelen
Ebisakamushi ... Mit Sake gedämpfte Garnelen


..... FFF

Fukahiresuupu ... Haifischflossensuppe
Furofuki Daikon ... Gesimmerter Rettich


..... GGG

Genmai no tofu kuriimu doria ...Doria mit braunem Reis und Tofu
Ginnan no kuzutoji ... Gingko-Nüsse in angedickter Sauce
Goheimochi ... Reis am Spieß mit Walnuss-Miso ?Reis am Spieß mit Walnusssauce
Gomadare ... Sesamsauce
Gomadoofu Owan ... Suppe mit „Sesam-Tofu“
Gomoku-inarizushi ... Inari-Sushi mit vielen Zutaten
Gomasuri dango ...Klößchen mit Sesampaste
Gooyaa no sunomono ...Gooyaa-Gurken in Essig
Gyuuniku to goboo to konnyaku no nimono ... Eingekochtes mit Rindfleisch, japanischer Schwarzwurzel und Konnyaku
Gyuunyuu imojuusu ... Milch-Süßkartoffelsaft
Gyuunyuu nabe ... Eintopf mit Milch
Gyuunyuu raamen ... Ramen mit Milch
Gyutan bentoo ... Lunchpaket mit Rinderzunge


..... HHH


Hakusainabe... Chinakohl-Eintopf
Hakusai to hijiki no sarada ... Chinakohl-Hijiki-Algen-Salat
Hamaguri gyuunyuu nikomi ... Venusmuscheln in Milch gekocht
Hamaguri no osuimono ... Klare Suppe mit Venusmuscheln
Harakomeshi ... Reis mit Lachs und Lachsrogen
Hayashi raisu ... Haschee auf Reis

Hijiki no nimono ... Hijiki-Algen mit Bohnen gekocht
Himemasu no misoyaki ... Gegrillter Kokanee-Lachs mit Miso-Paste
Himemasu no shioyaki ... Gegrillter Kokanee-Lachs mit Salz
Hinaiya ramen ... Hinaiya-Hühnersuppe mit Nudeln
Hiyashi Shoodoshima soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art
Hizunamasu, hizu namasu ... Lachskopfknorpel in Dressing 46
Hizusenbei, hizu senbei ... Senbei mit Lachskopfknorpel 49

Hoikoro ... Schweinefleisch mit Gemüse auf chinesische Art
Hoorensoo no gmoa-ae ... Spinatsalat mit Sesam 9
Hoorensoo no ohitashi ... Gekochter Spinat
Hoshigaki ... Herstellung von getrockneten Persimonen
Hoshikaibashira chuugokufuugayu ... Reissuppe mit Jakobsmuscheln auf chinesische Art (Muschelmuskeln)
Hotategai no marine ikura-ae ... Marinierte Jakobsmuscheln mit Lachsrogen


..... III

Ika no gaarikku shooyu itame ... Mit Knoblauch gebratener Tintenfisch
Ika no sugatayaki ... Im Ganzen gegrillter Tintenfisch
Ikuradon ... Lachsrogen auf einer Schale Reis
Ikura gunkanmaki ... Sushi Kriegsschiff-Rolle mit Lachsrogen
Ikuranegi ... Lachsrogen auf Lauch
Ikura-oroshi ... Geriebener Rettich mit Lachsrogen

Inaniwa udon no tomato soosu ... Udon-Nudelsalat mit Tomatensauce
Inarizushi ... Einfaches Inari-Sushi
Ingen no gomaae ... Stangenbohnen mit Sesamsoße
Iridori ... Gedämpftes Hühnerfleisch mit Beilagen 17
Ishikarinabe ... Eintopf nach Ishikari-Art
Ishiyaki ... mit heissen Steinen gekochter Eintopf
Iwashi no marinee ... Marinierte Sardinen
Iwashi to tofu no hanbaagu ... Sardinen-Hamburger mit Tofu
Izumo soba sarada ... Salat mit Izumo-Buchweizennudeln


..... JJJ

jagaaimo, jagaimo ... Kartoffeln
Jagaaimo mochi ... Kartoffelmochi
Jagaabataa ... Kartoffeln mit Butter
Jagaaimo no misojiru ... Misosuppe mit Kartoffeln
Jagaaimo to ebidango no shoogafumini ... Kartoffel-Garnelen-Klöße mit Ingwer. #Kartoffeln und Garnelenknödel mit Ingwergeschmack
Jagaaimo to matsu no mi pasuta ..... Spaghetti mit Kartoffeln und Pinienkernen
Jaaman poteto (German potato) ... Kartoffeln auf Deutsche Art
Jajamen, Jaja-Nudeln, ein Nudelgericht aus Morioka

Jibuni ... Wildente mit Gemüse gekocht
Jingiuskaan nabe ..... Dschingis Khan Eintopf mit Hammelfleisch


..... KKKK

Kabochaguratan ... Kürbis-Gratin
Kabocha no itokoni ... Gekochter Kürbis mit Bohnen
Kabocha no piinatsu age ... Gebratener Kürbis mit Erdnüssen
Kabu no shoogayaki ... Mit Ingwer gebratene Rüben
Kabura to anzu no sunomono ... Salat mit Rüben und Aprikosen
Kakeudon, kake-udon ... Warme Udon-Nudeln
Kaki furai ... Frittierte Austern
Kakigama no gomamisoyaki ... Gegrillte Beilagen in ganzer Persimmone 28
Kakigoori ... Geschabtes Eis
Kaki no dotenabe ... Austern-Eintopf im irdenen Topf
Kakinohazushi, kaki no ha sushi ... Makrelen-Sushi im Persimonenblatt 38
Kaki to beekon ... Austern mit Speck 42
Kaki muusu ... Persimonen-Mousse
Kaki no shira-ae ... Persimone mit weißem Tofu-Dressing
Kamameshi . . . Reis und Beilagen im gleichen Topf gekocht
Kamo no nanban soba ... Entenfleisch auf Buchweizennudeln 23
Kamo no okaribayaki ... Grillen von Wildentenfleisch
Kaninabe ... Krebseintopf .Krabbeneintopf
Kanitama gooma fuumi ... Omlett mit Krabbenfleisch und Sesamsauce
Kani tamagodoofu ... Krabben mit Ei und Tofu 44
Kanizoosui ... ;Angedickte Reissuppe mit Krabbenfleisch
Kara-age kamaboko sando ... Frittiertes Kamaboko-Sandwich
Katsuo no sawachi ... Großer Festteller mit Bonito
Katsuo no tataki ... Bonito-Sushi mit gehackten Frühlingszwiebeln und Knoblauch
Katsuo shutoofuumi no komatsuna-itame ... Bonito und scharf gebratener Senfspinat
Kazunoko ... Heringsrogen
Kazunoko no natsu sarada ... Sommerlicher Salat mit Herngsrogen

Kenbiki-yaki ... "Klößchen für schmerzende Schultern"
Kenchinjiru ... Klare Gemüsesuppe

Kibidango ... Hirseklößchen (oder Hirsebällchen)
Kimosui ... Suppe mit Aalleber
Kimoyaki ... Gebratene Aalleber
Kimuchi raamen ... Ramen mit Kimchi
Kinmedai no sattoni ... Kurz gekochter südlicher Kaiserbarsch
Kinokonabe, konoko nabe ... Eintopf mit Pilzen 27
Kinoko no ninnikuitame ... Gebratene Pilze mit Knoblauchgeschmack
Kinpiragoboo ... Gekochte japanische Schwarzwurzel
Kiritanpo nabe...Kiritanpo-Eintopf
Kishimen no shiitake ankake ... Kishimen-Nudeln mit Shiitake-Sauce
Kitsune hiyashi Shoodoshima soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art, mit frittiertem Tofu

Konbumaki ... Kombu-Rollen
Konnyaku no gyuudon fuumi ... Konnyaku nach Art einer Rindfleisch-Reisschale
Konnyaku sashimi ... Rohes Konnyaku als Sashimi 19
Konnyaku, teami konnyaku ... Handgeflochtenes Konnyaku
Koshian no ohagi ... Mochi-Reisklösschen mit süßer Bohnepaste
Kosumosu no chikin banbanjii ... Hühnersalat mit Schmuckkörbchenblüten

Kuko no mi yakuzengayu ... Reissuppe mit der Frucht vom chinesischen Bocksdorn
Kurigohan ... Reis mit Esskastanien
... Kuri-okowa ...Mochi-Klebreis mit Esskastanien

Kurikinton ... Süßkartoffelbrei mit Esskastanien
Kuromame ... Schwarze Sojabohnen
Kuromame gohan ... Reis mit schwarzen Sojabohnen
Kuromame iritori ... Hühnerfleisch mit schwarzen Sojabohnen
Kuromame paundokeeki ... Kuchen mit schwarzen Sojabohnen
Kurumaebi no onikarayaki ... In der Schale gegrillte Geißelgarnelen

Kyabetsu to yudetamago no gomasarada ... Sesamsalat mit gekochtem Ei und Weisskohl
Kyabetsuna-sarada ... Kohl-Thunfisch-Salat
Kyuuri no uni gunkanmaki ... Seeigel-Sushi in Gurkenstreifen gewickelt
Kyuuri no tsumetai suupu udon ... Kalte Udon-Nudelsuppe mit Gurken
Kyuuri to kani no sunomono ... Gurken und Krabbenfleisch in Essigdressing


..... LLL


..... MMM

Maaboodoofu ... Tofu mit Hackfleisch in scharfer chinesischer Sauce
Macha aisu..... Eiscreme mit grünem Pulvertee
Madako no yawarakani ... Weichgekochter Krake
Magurodon ... Thunfischstücke auf Reis
Maguro no kara-age ... Frittierte Thunfischstücke
Mamakari no chazuke ... Schale Reis mit Mamakari-Sardinen und grünem Tee übergossen
Mamakari no su-zuke ... Mamakari-Sardinen in Reisessig eingelegt
Mamakarizushi ... Sushi mit Mamakari-Sardinen
Maruimo toofu ... Tofu aus runden Jamswurzeln
Matsuzakagyuu ... Matsuzaka-Rindfleisch 32

Mebaru no shioyaki ... Gegrillter Rotbarsch mit Salz
Mentsuyu ... Brühe für die Nudeln – Grundrezept
Miso, jikasei ... Herstellung von Miso-Paste zu Hause / DAS Miso
Miso bataa kukkii ... Butterkekse mit Miso
Miso dengaku ... Gebratener Tofu oder Konnyaku oder Fisch mit Misopaste 20
Miso goma konsai ... Gemüse gekocht mit Miso-Paste
Misokatsu ... Miso-Schnitzel #Kotelett mit Misosauce
Miso raamen ... Miso-Ramen

Momotaro reisei pasuta ... Kalte Spagetti mit Momotaro-Tomaten
Momijinabe ... Hirschfleisch-Eintopf
Momo to edamame no shira-ae ... Pfirsich und Edamame in weißer Sauce
Moyashi no raayu-ae ... Bohnensprossen mit Chiliöl
Moyashisarada ... Bohnensprossensalat mit Sesam

Mushitori ... Gedämpftes Hühnerfleisch

Myooga no amasuzuke ... Japanischer Myoga-Ingwer in Essig süßsauer eingelegt
Myooga no su-ae ... Japanischer Myoga-Ingwer mit Essig-Dressing angemacht



..... NNN

Nabeyakiudon ... Udon im irdenen Topf gekocht
Namakyarameru ... Weiche Sahne-Karamellbonbons
Nanbu senbei ... Nanbu-Waffeln aus Morioka
Narazuke ... Eingelegtes Gemüse auf NARA-Art, in Sake-Treber
Nasu dengaku ... Auberginen mit Miso-Paste
Nasu no miso-itame ... Mit Misopaste gebratene Auberginen
Nasu no toriniku hasami-age …Hünherhackfleisch in Auberginen

Nikaki ... Gekochte Austern
Nikujagaa ... Rindfleisch mit Kartoffeln
Nimono ... Gekochtes Allerlei
Nimono no sawachi ... Großer Festteller mit gekochtem Gemüse
Ninnikuage ... Frittierter Knoblauch
Ninniku shooyu ... Knoblauch-Sojasauce
Nishin udon ... Udon-Nudeln mit Hering
Nishoku tamago ... Zweifarben-Ei

Nori chiizu toosuto ... Käsetoast mit Nori
Noto-don ... Reisschale mit Produkten aus der Noto-Gegend


..... OOO

Ochazuke ...Schale Reis mit grünem Tee übergossen (chazuke)
Ogura toosuto ... Ogura-Toast mit süßem Bohnenmus 29
Okaka chiizu nigiri ... Reisball mit Katsuobushiflocken und Käse
Okara no okonomiyaki ... Japanische Pfannkuchen mit Okara-Tofu-Rückständen
Okonomiyaki Osaka fuu ... Japanische Pfannkuchen im Osaka-Stil
Okonomiyaki Hiroshima fuu ... Japanische Pfannkuchen im Hiroshima-Stil 43
Okura sarada ... Okura-Salat 11
Okura ikanatto ... Okra-Tintenfisch-Natto
Omuraisu ... Reisomelett
Onigiri ... Reisball
Orenji chiizu keeki ... Käsekuchen mit Orangengeschmack
Osuimono ... Klare Suppe
Otsukuri ... Gemischtes Sashimi
Oyaki ... Gefüllte Küchlein ?gefüllte Reisküchlein
Oyako donburi ... Reis mit Huhn und Ei. Eltern (Huhn) und Kind (Ei) auf Reis
Ozooni Kanto-fuu ... Neujahrssuppe nach Kanto-Art


..... PPP

Pirikara nikumiso ... Scharfes Schweinehackfleisch in Miso 15
Ponzu ... Ponzu-Sauce


..... QQQ



..... RRR

Raamen ... Ramen, chinesische Nudelsuppe
Rakkasei-iri yakiniku no tare ... Grillsauce mit Erdnüssen
Rakkyoo no suzuke ... Schalotten in Essig eingelegt
Rea chiizu keeki (rare cheese cake) ... Käsesahnetorte
Reimen ... Kalte Nudeln
Renkon chippusu ... Lotoswurzel-Chips 16
Robatayaki ... am offenen Holzkohlengrill zubereitet
..... Yasai no Robatayaki .... Gemüse-Robatayaki
Ruibe ... Angetautes Lachs-Sashimi 47


..... SSS

Saba no misoni ... Makrele in Miso gesimmert
Sabazushi ..... Makrelen-Sushi
Sakuracha ... Kirschblütentee
Sakurameshi ... Mit Sojasauce und Reiswein gekochter Reis
Sakuramochi ... Reisküchlein mit Kirschblüten
Samefurai. same furai ... Frittiertes Haifischfilet
Same no amazu ankake ... Haifischfleisch mit süßsaurer dicker Sauce
Sanma no shioyaki ... Mit Salz gegrillter Makrelenhecht
Sanma to eringi no shooyuyaki ... Gebratener Makrelenhecht mit Eringi-Pilzen
Sansai gohan ... Reis mit Berggemüse
Sanuki udon ... Udon-Nudeln nach Sanuki-Art
Sapporo raamen ... Ramen aus Sapporo
Sasakamaboko ... Fischpastete im Form eines Bambusblattes
Satoimo no shironi ... Gekochte Taro-Wurzeln
Satoimo to hikiniku no ankake ...Taro-Wurzeln mit Hackfleisch und dicker Sauce
Satsumaimo no tenpura ... Tempura von Süßkartoffeln
Sawachi ryoori ... Großer Festteller mit Speisen

Sekihan ... Reis für Feierlichkeiten, mit roten Bohnen gekocht

Shakejiru ... Lachssuppe
Shake no kimimayoyaki ... Lachs mit Eigelb-Mayonnaise-Soße überbacken
Shake no sakamushi ... Lachs in Reiswein gedünstet 48
Shake no teriyaki ... Teriyaki vom Lachs 50
Shiitake no hoorokuyaki ... Shiitakepilze in der Röstpfanne zubereitet
Shiitake no kuriimuni ... Shiitakepilze in Cremesoße
Shijimi no misojiru ... Misosuppe mit Körbchenmuscheln
Shimesaba ... Marinierte Makrele 36
Shimitoofu ankakemushi ... Gefrorener Tofu mit dicker Sauce aus Pfeilwurz-Stärke
Shimonitta negi no kakiage ... Geschnitzeltes Tempura von Shimonitta-Lauch 21
Shio raamen ... Ramen mit Salz
Shira-ae ... Dressing mit weißem Sesam, Miso und Tofu
Shiragayu ... Einfache Frühstücks-Reissuppe
Shiromi sakana no misozukeyaki ... In Miso-Sauce eingelegter weißer gebratener Fisch
Shoodoshima hiyashi soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art
Shoodoshima . Kitsune hiyashi soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art, mit frittiertem Tofu
Shooga no amazuzuke ... Ingwer mariniert in süßem Essig
Shooyu mame ... Saubohnen in Sojasauce
Shooyu raamen ..... Ramen mit Sojasauce
Shutoofuumi no komatsuna itame ... Bonitofischklein und scharf gebratener Senfspinat

Soboro donburi... Huhn und Ei auf Reis
(Grobes Hünerhackfleisch und Ei auf Reis)

soosu ... Saucen
Gomadare ... Sesamsauce
Okonomiyaki soosu ..... Okonomiyaki-Sauce
Ponzu ... Ponzu-Sauce
Takoyaki soosu ... Takoyaki-Sauce
Tonkatsu soosu ... Tonkatsu-Sauce
. . . Tokusei tonkatsu soosu ... Würzige Tonkatsu-Sauce

Subuta ... Schweinefleisch in süßsaurer Sauce
Sugaki ... Austern in Essig-Dressing
Sukiyaki ... Sukiyaki mit Rindfleisch 33


..... TTT

Taimen ... Seebrasse mit Nudeln
Taimeshi ... Reis mit Seebrasse
Tai no hamayaki ... Am Strand gegrillte Seebrasse
Tai no misoyaki ... Rote Seebrasse, mit Misopaste gebraten
Tai no ushiojirufuu ... Seebrassenkopf in Salzsuppe
Tai no yakizuke ...Gegrillte Seebrasse mariniert
Takenoko no sugagazsushi ... Bambussprossen-Sushi
Takikomigohan . . . Reis gekocht mit weiteren Zutaten
Takoraisu doria ...Doria mit Reis und Würstchen
Takoyaki ... Oktopus-Teigbällchen
Tamagokake gohan ... Reis mit rohem Ei
Tamago no okayu ... Reissuppe mit Ei
Tamanegi no okonomiyaki ... Japanische Pfannkuchen mit Zwiebeln
Tarachirinabe.... Kabeljau-Eintopf
Tazukuri ... Gezuckerte trockene Sardienen

Tendon ... Schale Reis mit Tempura
Teppanyaki, Gyokai to yasai no teppanyaki ... Gemischte Grillplatte mit Meeresfrüchten und Gemüse
Teriyaki chikin (Chicken) ... Huhn in Teriyaki-Sauce, mit Hähnchenbrust

Tobiuo no satsuma-age ... Frittierte Fischbällchen vom fliegenden Fisch
Tomato to abokado no wasabijooyu ...Tomaten-Avocadovorspeise mit Wasabi-Sojasauce

Tonkatsu ... Schweineschnitzel
Toofu dengaku ... Gegrillter Tofu mit Misopaste 31
Toofu no mayo namashooga yaki ... Gebratener Tofu mit Ingwer und Mayonnaise
Toofu no misozuke ... Tofu mit Miso-Sauce
Toofu shinjo ... Tofu-Bällchen mit Gemüse
Toofu to soboro no suupu ... Suppe mit Tofu und grobem Hühnerhackfleisch
Toofu to tomato no mirufiiyu... Geschichteter Tofu mit Tomatensoße
Toonyuu chankonabe ... Sumoringer-Eintopf mit Sojabohnenmilch

Torimuneniku no miso chiizuyaki ... Hüherbrust mit Käse und Miso-Paste
Toriniku no narutomaki ... Hühnerfleisch in Wirsing gewickelt
Tori no oroshi ponzukake …Hühnerfleisch mit geriebenem Rettich und Ponzu-Sauce
Toriniku to seri no zatsuni ... Gekochtes Hühnerfleisch mit Brunnenkresse
Toriniku no tatsuta-age ... Frittiertes Hühnerfleisch nach Tatsuta-Art
Tori no kara-age ... Frittiertes Hünerfleisch 14
Tori no nanbanyaki ... Huhn auf Nanban-Art („Art der südlichen Barbaren“)
Torisasami no kazeboshi ... Luftgetrocknetes weißes Hühnerfleisch
Tororo tsukimi soba ... Buchweizennudeln, geriebene Jamswurzel und Ei

Tsukemono-iri rooru inarizushi ... Gerolltes Inari-Sushi mit eingelegtem Gemüse
Tsukimi dango ... Klößchen für die Mondschau
Tsukimidoofu ... "Vollmond-Tofu"
Tsukimi soba ... Buchweizennudelsuppe mit "Vollmond-Ei"


..... UUU

Udon no ume doresshingu ... Udon-Nudeln mit Salzpflaumen-Dressing
Udon tsukeawase no tenpura ... Tempura als Beilage yu warmen oder kalten Udon-Nudeln
Umaki ... Gebratener Aal in Omelett gerollt
Umemayo nigiri ... Reisball mit Salzpflaumenpaste und Mayonaise
Unagi no shiroyaki ... Einfach gegrillter Aal
Unajuu (kabayaki) ... Gegrillter Aal mit Sauce auf Reis
Unidon ... Seeigel auf Reis
Unohana chakinshibori ... Rückstände bei der Herstellung von Tofu, im Teetuch ausgewrungen
Ushiojiru ... Suppe mit Meeresfrüchten
Uzaku ... Aal-Salat


..... VVV


..... WWW

Wafuu agekurokke ... Frittierte Krokette, japanische Art
Wafuu hanbaagu ... Hamburger, japanische Art
Wakamesuupu ... Wakame-Suppe
Wakame to toofu no misojiru ... Misosuppe mit Seetang und Tofu 40
Wankosoba ... Nudeln aus Morioka. Soba-Nudeln aus der Essschale
Wankosoba teishoku ... Wankosoba-Menü
Warigo Izumo soba ... Izumo-Buchweizennudeln in gestapelten Kästen
Wasabi taimeshi ...Seebrasse auf Reis mit Wasabi



..... XYZ

Yaki purin ... Vanillepudding mit Karamellsoße
Yakiniku ... Gegrilltes Fleisch
Yakisakana ... Bratfisch (kann auch gegrillt sein)
Yakisakana soosu ... Negi shichimi ... Frühlingszwiebeln-Sieben-Gewürze-Mischung-Paste für Bratfisch
Yakisoba ... Gebratene Nudeln

Yomogimochi ... Beifuß-Reiskuchen
Yookan ... Süßes Bohnengelee
Yosenabe ... Eintopfgericht

Yuba sashi ... Yuba- Haut der Soyabohnenmilch, als Sashimi zubereitet
Yudoofu ... Warmer Tofu
Yudoofu tamago soosu ... Warmer Tofu mit Eisauce
Yukihana shuumai ... Shumai-Teigtaschen mit Tofu
Yurine to gyuuniku no kurokoshoo itame ... Lilienknollen und Rindfleisch gebraten mit schwarzem Pfeffer


Zaruudon, zaru-udon ... Kalte Udon-Nudeln
Zarusoba ... Kalte Buchweizen-Nudeln 22
Zundamochi ... Reiskuchen mit Edamame-Paste


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WASHOKU : General Information
speisenliste


BACK
To GLOSSARY / Vokabelliste

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Tottori

ko[ . BACK to WORLDKIGO TOP . ]

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Tottori

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

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


Tottori, the sand dunes and camels ...



Mitoku San, Temple Sanbutsu-Ji


Izumo Kaido, The Old Road of Izumo 出雲街道


Sakai Minato, the fish port
境港さかなセンター Sakai sakana sentaa "Fish Center"
CLICK here for PHOTOS !
with a huge restaurant
kaniguratan baagaa カニブラタンバーガー burger with crab gratin
kanitoro don カニトロ丼 donburi with crab meat and thunafish hack
CLICK here for PHOTOS !


Daisen, Mount Daisen in Tottori 大山



. ishigamaryoo ishigama ryoo 石がま漁
fishing in artificial stone islands 　
at the lake Koyama-ike 湖山池. With a special bento for the fishermen.



. WASHOKU
Karo-ichi Seafood Market, Fish Market 賀露みなと 　
and more about
. GeGeGe no Kitaro (ゲゲゲの鬼太郎)　
cartonist Mizuki Shigeru 水木しげる


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WASHOKU
Sweets from Tottori



ago no yaki あごのやき chikuwa from flying fish
ago is tobiuo.
Tobiuo comes to the coast of Tottori and Sanin during may to june to lay eggs.
It is then also eaten as sashimi or fried at the beach or made to kamaboko. One of the "sakana snacks" for drinking sake.
. . . CLICK here for Photos !



aji okowa 味おこわ tasty rice gruel with red beans
Prepared for festivals and celebrations. In the mountains prepared with mountain vegetables, along the coast with red ark shells (akagai).



Daisen okowa 大山おこわ rice gruel from Mt. Daisen
for the mountain ascetics of the area, with a lot of mountain vegetables
Daisen soba 大山そば Buckwheat noodles from Mt. Daisen
Buckwheat growing had been introduced to the area by Holy Gyoki. They have a black skin.
Named after the famous Mount Daisen.


Daisen hyakusai shoku 大山百歳食（だいせんひゃくさいしょく）
Food from Mount Daisen to live for 100 years
Especially healthy food combinations of local food from the mountains, the sea and the foothills of Mount Daisen.
http://www.yonago-navi.jp/p/monthly/4/




daizujiru no zooni 小豆汁の雑煮
zoni soup with soybeans
for important celebrations.
Soybeans are cooked with sugar in the soup, mochi are added.




Dorayaki どら焼き filleld sponge cake from Marukyoo 丸京製菓




gooko 板井原ごうこ radish pickles from Itaibara
Chizu town 板井原集落 智頭町
Itaibara daikon 板井原大根（いたいばらだいこん）
This small radish is planted in a very mountainous area, where even now cars hardly reach the houses. The fields are usually fertilized with ashes when the forest is burned down.
It is pickled as takuan from November to mid-December in red rice bran from mochigome. It is usually eaten first in May for the Chizu Doodan Matsuri 智頭どうだんまつりfestival.
. . . CLICK here for Photos of the festival !



horusoba ほるそば fried Chinese noodles with innards (horumon)
horumon soba ホルモンそば
a kind of yakisoba, often eaten after a meal of yakiniku meat.
. . . CLICK here for Photos !


igaimeshi いがいめし rice with sea mussles
dish for summer and o-bon season.



igisu イギス igisu seaweed dishes
igisugusa いぎす草 is a kind of seaweed of the tengusa family. Best harvested in summer and important for shoojin ryoori vegetarian temple dishes. Very healthy food.
. . . CLICK here for Photos !



imobota いもぼた satsuma imo and botamochi mix
mochi ricecakes with sweet potatoes. They come in three colors.
. . . CLICK here for Photos !



Inari Sushi (inarizushi いなり寿司)



itadaki いただき rice dish
rice cooked with various ingredients (takikomi gohan) wrapped in aburaage tofu.



iwashi dango いわし団子 sardine dumplings
From Sakai minato at the beach Yumigahama. Made from April till May. Round balls are put on sticks and skewered on the grill.
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD



Izumo Soba, Shimane Wariko Soba 割子そば（わりごそば）
and more Izumo specialities



kaki no ha sushi 柿の葉寿司 sushi wrapped in persimmon leaves
From the mountainous regions of Chuugoku sanchi and Mt. Daisen area.
Prepared for Obon. With saltes masu fish. Important souce of protein for the mountain areas.



kanimeshi かにめし, kanijiru カニ汁
crab rice, crab soup




konan karee コナンカレー Conan curry
名探偵コナン 魅惑の鳥取牛カレー
鳥取県三朝町山田の食品総合商社 Tottori, Misasa

The cover features persons from the famous manga detective CONAN, who's creator Aoyama Gooshoo 青山剛昌 was born in the villag here in 1963.
With secret ingredients, like Tottori beef, soup from local chichen, long yam potatoes (naga-imo) and fruit from Tottori, Hokuei Choo 北栄町, which the eater has to guess.
This product was developed to help the local community with a hit product and sells well in all of Japan now ! They even think about hitting the international market.
Conan, the Manga
Tottori is famous for its various blends of curry.
カレー王国鳥取県




Kurayoshi mochi shabushabu 倉吉餅のしゃぶしゃぶ
mochi shabu 餅しゃぶ
Thinly sliced mochi in various flavors and colors are served and dipped in hot broth before eating. Pork is also served.




nashi 梨　なし japansese pears



nonoko ののこ a kind of inarizushi
Mostly prepared in winter at the beach Yumigahama. The wrapper looks like a hanten coat (nunoko) worn in winter.
. . . CLICK here for Photos !
nonoko meshi ののこめし rice with hijiki, shirataki, chikuwa and many other ingredients.



oogongani, oogon kani 黄金蟹 "golden crabs"
Goldkrabben
. . . CLICK here for Photos !



rakkyoo no amasuzuke らっきょうの甘酢漬け
shallots in sweet vinegar
. . . CLICK here for Photos !



sakyuu nagaimo no sashimi 砂丘長芋のさしみ
long yam from the sand dunes as sashimi
eaten raw or ground as tororo.
or as steak with chicken and miso.
長芋ステーキ鶏肉味噌


samoebi, samo-ebi サモエビ samo-shrimp
even sweeter that normal ama-ebi. They are usually not shipped to other parts of Japan.


sutamina nattoo スタミナ納豆 "stamina natto fermented beans"
Chicken minced meat fried with a bit of ginger and garlic, then let cool down. Small cut natto beans are added, and aonegi chives. For a special flavor, a drop of tabasco is added.
This is even served as schoo lunch and the kids just love it !
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tochimochi とちもち dumplings from horse chestnuts


toofuchikuwa, toofu chikuwa 豆腐竹輪 / 豆腐ちくわ Tofu Chikuwa
Tofu dishes



Local Food from Tottori 鳥取の郷土料理



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Worldwide use


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Things found on the way


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HAIKU



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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Tottori .

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