Showing posts sorted by relevance for query yakisoba. Sort by date Show all posts
Showing posts sorted by relevance for query yakisoba. Sort by date Show all posts





Akita Prefecture

Akita Prefecture (秋田県, Akita-ken) is a prefecture of Japan located in the Tōhoku Region of northern Honshū, the main island of Japan. The capital is the city of Akita.
Separated from the principal Japanese centres of commerce, politics, and population by several hundred kilometres and the Ōu and Dewa mountain ranges to the east, Akita remained largely isolated from Japanese society until after the year 600. Akita was a region of hunter-gatherers and principally nomadic tribes.
Like much of the Tōhoku Region, Akita's economy remains dominated by traditional industries, such as agriculture, fishing, and forestry.
© More in the WIKIPEDIA !

The town of Uga and sketches of pretty girls advertisements
秋田県羽後町, Aoi Nishimata 西又葵
Akita Komachi あきたこまち (the belle of Akita) Rice Brand

. The Kanto Matsuri 竿燈 "pole lantern festival"  
beginning of August


Regional Dishes from Akita 秋田の郷土料理

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akebi no karakkozuke アケビの殻っこづけ akebia skin stuffed with meat and vegetables
akebi no nikuzume
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also eaten in Yamagata
akebi no tenpura from the skin of the plant.

asazuke あさづけ vinegared rice, a summer dish


damakko nabe だまっこ鍋
In Akita one of their most famous nabe is Damakko Nabe (だまっこ鍋).
The little balls in the pot are actually made from rice, they’re supposed to look like snowballs to give it a winter theme. The broth for the hot pot is made from soy sauce, chicken stock, and Japanese burdock and then a variety of vegetables and chicken are added. Damakko nabe is considered to be Akita’s soul food. Warm up around a Japanese hot pot in Akita.
- source : facebook -


hatahata ハタハタ

hatahata sushi ハタハタ寿し hatahata fish sushi
hatahata, Sandfisch, Arctoscopus japonicus
Its season is winter.
It is essential for the people to survive in the winter months.
Beliebt als Sushi oder mit Salz gegrillt (shioyaki) in Akita.
Er hat keine Schuppen und wenig kleine Gräten und die Wirbelsäule lässt sich leicht vom Fleisch ablösen. Wenn man den gegrillten Fisch fest am Schwanzende anfasst, lässt sich die Wirbelsäule einfach vom Kopfende her herausziehen.
Der weibliche Hatahata trägt die Eier, die als „Eiersack“-Snack beliebt sind (burikko ぶりっこ). The egg sack can be the size of a man's fist.
buriko ブリコ
. . . CLICK here for burikko Photos !

Hata-hata is really sticky and strange-looking fish because it doesn’t have any scales. What the most famous about Hata-hata is its egg, Buriko. It is really big about to explode, and the taste is chewy and jelly like. It is cooked as Shotsuru nabe, Hata-hata pot, Hata-hata sushi, and broiled fish. Many old Akita people love it because of its history.

According to my parents, people in my grandparents and my parents generation ate Hata-hata almost every day in winter instead of sweets since fishermen had a big catch of Hata-hata, and it was really cheep like 500 yen per one box which contained about 50 Hata-hata. However, the number of Hata-hata decreased because of too mach catch, and Hata-hata costs 500 yen for 3 at present. Therefore, old Akita people miss Hata-hata in their memory, and want to eat it even if it costs high.

鰰、  魚雷
In Japanese, Hata-hata is expressed in Kanji as Fish plus God, or Fish plus Thunder. Since Hata-hata gather close to beach when it thunders, people might think Hata-hata is God of fish.
source : : kayanon

. . . CLICK here for Photos !
hatahata ハタハタ is the name of the fish, but its roe is called "roe from buri" (buriko). During the Edo period, the lord of Satake (former name for Akita) forbid to eat the roe of hatahata. So the fishermen caught it nevertheless and called it "roe from buri" (buriko).
Another story tells of the lord of Mito, Satake Yoshinobu 佐竹義宣, who was transferred to live in Akita. Since yellowtail (buri) was not served for the New Year food, he called the other roe BURIKO and enjoyed it as such as a nostalgic food.

buriko are the round sacks of eggs that float in the sea. The roe taken from the fish after cutting it up is much softer.
buriko is seldom eaten raw, because the egg membrane is very hard. It is put in vinegar and soysauce and sometimes fried just a little.
The semem sacks of the male are called shirako 白子.
It is a deep-sea fish that comes to shallow wates along some areas, where rivers flow into the sea and there is plenty of kelp to shelter the young fish. The buriko is said to be in various colors, according to what the fish eat most.

Grilled hatahata was one of the fish arranged on a tray as offering for the Namahage Demons during the New Year celebrations of the Oga peninsula.
Namahage Demons
Daruma Museum

The fish was caught in such numbers, that it was fermented in large barrels into a salty liquid called "shotsuru" or "shottsuru しょっつる【塩汁】
". This process laste for three years, until the fish was almost completely discomposed. This shotsuru liquid is used to flavor many dishes in Akita, best known is a hodgepodge with hatahata and this sauce, shotsuru nabe しょっつるなべ【塩汁鍋】 (kigo for winter).
. . . CLICK here for shottsuru Photos !
This is a kind of fish sauce, gyoshoo 魚醤(ぎょしょう).

shottsuru was also used to make a special sushi of cooked rice and pieces of hatahata.
This kind of sushi is very ancient, called "cooked rice sushi" (izushi, iizushi いずし)。
Izushi 飯寿司, Summer Food
hatahata sushi ハタハタ寿


hikiwari nattoo ひきわり納豆 fermented soy beans, hacked small
eaten with sugar
. . . CLICK here for Photos !

Hinaidori 比内鶏(ひないどり)/ Hinai jidori 比内地鶏 Chicken from Hinai, Odate. Kiritanpo with these chicken
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice

iburi gakko, iburigakko いぶりがっこ smoked pickles with radish
smoked radish pickles
from Yokote town
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imo no ko jiru, imonokojiru いもの子汁 with satoimo yam

Inaniwa udon 稲庭うどん noodles from Inaniwa town. With a long tradition.
. . . CLICK here for Photos !


ishiyaki ryoori 石焼料理 prepared with hot stones
from the Hunters of Oga Peninsula to keep warm. Stones from Oga are especially strong when thrown in water. Nowadays it is prepared in barrels of cedar wood

Ishiyaki – Kochen mit heißen Steinen

Es zischt und brodelt – plötzlich steigt Dampf auf. Geschickt lässt der Koch einen heißen Stein in den kleinen hölzernen Bottich gleiten. Im Nu wird alles gegart!

Beim nur in dieser Gegend typischen Ishiyaki werden Steine im Feuer erhitzt und dann in die Suppe gelegt, um sie zu erwärmen. Diese Zubereitungsart entdeckten die Fischer entlang der Halbinsel Oga, die oft den ganzen Tag auf dem Meer unterwegs waren. Mittags kam ein hölzerner Bottich mit frischen Fischen und Meeresfrüchten auf die Planken, die Würze brachte das salzige Meerwasser.

Auch am Strand wurde oft auf diese Art gekocht. Wenn sich dort kein Holzbottich fand, wurden die Fische einfach mit Wasser in eine Felsvertiefung gelegt und die Vulkansteine dazugegeben, die auf einem Feuer erhitzt worden waren. Das lokale Vulkangestein Ignimbrit oder Schmelztuff erwies sich in Japan als besonders geeignet, da dieses Gestein enorm temperaturfest ist.

Heute ist die Brühe meistens eine gesalzene Suppe, es wird aber auch Miso-Paste verwendet. Die Würze der Brühe basiert in jedem ­ Restaurant traditionell auf einem Familiengeheimnis. Im großen Bottich aus Zedernholz werden die tagesfrischen Fische und das Gemüse der Saison in mundgerechten Bissen in der Brühe angerichtet. Anschließend wird der Bottich auf den Tisch gestellt und die Zutaten werden mit heißen Steinen gekocht. Jeder kann sich nach Belieben aus dem Bottich bedienen. Dazu werden Reis und kleine Teller mit eingelegtem Gemüse und Häppchen gereicht.


junsai nabe じゅんさい鍋 junsai vegetable hodgepodge

kasube no karagya ni かすべのからぎゃ煮
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kasupei is dried manta fish. Boiled with soy sauce it is a dish for a celebration in the Akita region.
There is also a kasube matsuri festival

keiran けいらん

kiritanpo nabe きりたんぽ鍋 hodgepodge with kiritanpo
kiritanpo is also a speciality of Aomori.

koi no amani 鯉の甘煮

kujira くじらかやき whale meat soup
kujirajiru くじら汁
salted whale meat in miso soup

matsukawa mochi 松皮餅

orandayaki, oranda yaki オランダ焼き "Holland waffles"
a kind of Imagawa yaki waffle, but filled with ham and mayonaise.
The dough is sweetened with honey.


shottsuru, shotsuru nabe しょっつる鍋
sauce from salted, fermented hatahata fish, when this fish was caught in large quantities.
. . . . . dadami nabe だだみ鍋

- quote
Shottsuru (しょっつる) is a type of fish sauce from Akita Prefecture, which is one of the 3 major fish sauces of Japan along with Ishiru from Ishikawa Prefecture and Ikanago-shoyu from Kagawa Prefecture.
Akita’s fish sauce is distinctive in its ingredients. It is made from Hatahata (sandfish) caught off the coast of Oga Peninsula.
Shottsuru (塩汁、塩魚汁) (lit. salt fish broth)
can be dated back to the early Edo period, and was traditionally made solely with the fish and salt. Now it has been produced in modern technique with additional ingredients, but there is a brewery who still produces it in the traditional method
Hatahata is a sandfish. Akita Prefecture has the largest catch of Sandfish in Japan. The fish has been an important protein sauce for Akita people in the old days, which was even sung in a famous folksong (“Akita-Ondo”). Today even designated as the prefectural fish!

How does Shottsuru taste like?

Despite how fishy it may sound, it is surprisingly mild and rich in flavor. Shottsuru is the main ingredient in Akita’s signature winter dish, Shottsuru-nabe, a hot pot with Hatahata and tofu and other ingredients. Also, in recent years, contemporary chefs are adopting some innovative ideas and recipes: the most popular style is the Italian style as in the picture !
- source :


tamago mochi だまこもち
tamakko nabe だまっこ鍋


Yokote yakisoba 横手やきそば fried noodles from Yokote
Thick wheat noodles with a fried egg on top, and fukujinzuke pickles.
It was served to children after WWII as a snack in the afternoon.

In 2009 the fourth B-1 Grand Prix was held in Yokote City in Akita Prefecture
A total of 26 dishes competed in the 2009 contest. The winner was a dish called Yokote yakisoba (fried noodles) from the host city itself. Yakisoba is eaten throughout Japan, but the Yokote variety is different in that it features noodles that are straight, thick, and boiled (rather than steamed), has cabbage and ground pork as its main other ingredients, is topped with a fried egg, and comes with sweet, crunchy pickles called fukujin-zuke on the side. The sauce used to flavor the noodles is a combination of Worcestershire sauce with a fish or other broth. Many established restaurants in Yokote have their own secret sauce recipes that have been handed down from generation to generation.

Yokote yakisoba was first produced in 1953, the creation of a local restaurant that specialized in okonomiyaki (thick, savory cabbage pancakes). Though originally designed to be a children's snack, the noodles caught on and soon came to be served as a regular main dish. Four restaurants were chosen as the Yokote yakisoba champions for 2009 in a competition in which the judges considered such criteria as how the noodles were fried and the balance between the noodles and sauce. Two of the four, Kuidoraku Yokote Ekimae Shiten and Idehaya, are conveniently located near Yokote Station.
- source :


yoochuu chokoreeto 幼虫チョコレート chocolate in the form of insect larvae
mostly like little beetle larvae from kabutomushi カブトムシの幼虫
They are covered with white sugar and the face is dark.
. . . CLICK here for Photos !
from Yokote town

Akita 郷土料理 レシピー

Things found on the way

Dämonen von der Halbinsel Oga 
»Whoooooohoho! War einer nicht brav? Weint etwa jemand? Hat die Schwiegertochter auch alle ihre Aufgaben im Haushalt ordentlich erledigt? Whoooooohoho!«

Mit großen hölzernen Messern und Wassereimern erscheinen gespenstisch aussehende Dämonenpaare am Neujahrstag, brüllend und wild umherspringend toben sie von Haus zu Haus. Manchmal dringen sie bis in die Wohnküche vor und erschrecken die Kinder.
Die Namahage-Dämonen sind mit riesigen Holzmasken und langen Strohmänteln kostümiert und kommen jedes Jahr zu Neujahr in die Häuser. Der Mann trägt eine rote, die Frau eine blaue Maske. Der Ursprung des Wortes Namahage erklärt auch gleich den Grund für das Erscheinen der Dämonen. Namahage stammt von namomi o hagu und bedeutet »kleine Brandwunden abkratzen«. Dabei handelt es sich um kleine Brandverletzungen an Händen und Beinen, die man sich schnell an der offenen Feuerstelle in der Küche zuziehen kann. Wer viele Brandstellen hat, zeigt damit, dass er im Winter faul am Herd gelegen hat. Die Namahage-Dämonen kommen mit ihren riesigen Messern ins Haus, um die faulen Kinder und Schwiegertöchter zu strafen, indem sie ihnen »die Brandstellen abkratzen«. Zur Besänftigung erhalten die Dämonen vom Hausherrn Reiswein und Mochi-Reiskuchen. Als Boten der Götter segnen die Namahage sowohl den Haushalt als auch alle Bewohner und versprechen Gesundheit, eine gute Ernte sowie gute Fischfangerträge im neuen Jahr.

Die Halbinsel Oga reicht wie eine spitze Zunge ins wilde Japanische Meer. Bezeichnenderweise heißt der höchste Berg in dieser Region »Berg des kalten Windes« (Kanpūsan). Neben dem Leuchtturm, der hoch oben auf diesem Berg in die Luft ragt, kann man mit Maiskorn-Softeis die Aussicht auf die Vulkanseen und das Gebiet Hachirōgata genießen. Hachirōgata war ursprünglich einer der größten Seen Japans, bevor er 1964 trockengelegt und in Ackerflächen umgewandelt wurde. Das Gelände liegt vier Meter unter dem Meeresspiegel und ist damit der tiefste Punkt Japans.

Am Ende der Halbinsel, dem Kap Nyūdō, befinden sich neben einem großen Parkplatz einige Souvenirläden. In den Hinterzimmern hocken die Namahage und trinken Tee. Sie warten nur darauf, dass der nächste Touristenbus eintrudelt. Dann laufen sie brüllend los und erfüllen vor den Läden ihre Pflicht als groteske, monströse Fotomodelle.


Related words

***** WASHOKU : Regional Japanese Dishes



Fujisan Specialities


Mount Fujisan, Fujiyama

***** Location: Japan
***** Season: See below
***** Category: Earth


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Mount Fuji (富士山, Fuji-san),
is the highest mountain in Japan at 3,776 m (12,388 ft). Along with Mount Tate and Mount Haku, it is one of Japan's "Three Holy Mountains" (三霊山 Sanreizan). An active volcano that last erupted in 1707–08, Mount Fuji straddles the boundary of Shizuoka and Yamanashi prefectures just west of Tokyo, from which it can be seen on a clear day. It is located near the Pacific coast of central Honshū. Three small cities surround it: Gotemba (south), Fujiyoshida (north) and Fujinomiya (southwest).
Mount Fuji's exceptionally symmetrical cone is a well-known symbol of Japan and it is frequently depicted in art and photographs, as well as visited by sightseers and climbers.
© More in the WIKIPEDIA !

Fujisan overlooks the Kanto plain.
He was north of Edo and was a protective deity, symbolized also in the "Genbu 玄武
black warrior" of Chinese lore.
"Tozai Nanboku 東西南北 The Four Heavenly Directions

There were many "Mount Fuji worship groups" in Edo, "Devotional Fuji confraternities" (Fujiko(fujikoo, fujikou 富士講).
Worshiping the mountain from the north (modern day Tokyo) would be considered an Edo religion.
The Fuji Asama Shrine in Asakusa


Let us look at some food specialities with FUJISAN.

富士山新五合目のレストハウス Resthouse at the 5th station
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Fujisan karee 富士山名物カレー "Curry a la Fujisan"
The rice is heaped like a little mountain top
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Fuji no kokemomo 富士のこけもも
"Bilberries from Mount Fuji"

A sweet of the rakugan pressed sugar type. Each stick is pressed in a wooden form by hand.
kokemomo , lit. "peach from the moss", is a bilberry (cowberry, Preiselbeere) that grows in the area and the berries are prepared to a paste (an). These sweets with their red and white color make an auspicious present for the New Year.

kokemomo mo sekku ni au ya akai hana

bilberries too
for the Boy's festival -
red flowers

Kobayashi Issa

kokemomo no hana 苔桃の花 (こけもものはな)
flowers of the bilberry
kigo for late spring
. . . CLICK here for Photos !

kokemomo 苔桃 (こけもも) bilberry, Preiselbeere
kokemomo no mi 苔桃の実(こけもものみ)bilberry berries
Vaccinium vitis-idaea
kigo for early autumn

kokemomo sofuto こけももソフト
soft ice cream with bilberries


Fuji manjuu 冨士饅頭 
Manju cakes in the form of Fujisan
For the outside flower from mochigome is used.

富士山名物 小麦まんじゅう
komugi manjuu 小麦まんじゅう manju made from wheat
They look white like snow.
. . . CLICK here for Photos !


富士山育ちのニジマス trout from Mt. Fuji

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Fujisan masu no sushi 富士山ますの寿し
sushi with trout from the clear waters of rivers from Fujisan

masu baaga 富士宮 虹鱒 マスバーガー
trout hamburger from Fujinomiya Town
. . . CLICK here for Photos !


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Fujisan meronpan 富士山メロンパン melon bread
Mount Fuji Melon Pan
With the snow on the top.
Sold at many local bakeries and at the 5. Station.


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Fuji no mizu 富士の水 bottled water from Mount Fuji

富士山美水 Fujisan Bisui Brand
"beautiful water from Fuji"
. . . CLICK here for Photos !


Fuji sabure 富士サブレー butter cookies "Fuji"
in the form of Fujisan with almonds and a white top. They come in a box in the mountain shape.

富士山さぶれ butter bisquits


Fuji sanchoo 富士山頂 "top of Mount Fuji"

also called
oppai manjuu おっぱい饅頭 "nipples manju"


Fuji wain 冨士ワイン wine called "Mt. Fuji"
From Yamanashi


Mt. Fuji Yokan (富士山羊羹)
matcha green tea and sweet beans jelly
by Kindaruma Japanese sweet shop, Kawaguchiko, Yamanashi

- source : Just Love Japan - facebook -


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Fujisan Yakisoba 富士山焼きそば fried noodles
. . . CLICK here for Photos !

Fujinomiya Yakisoba 富士宮焼きそば
This town is famous for its yakisoba fried noodles.
. . . CLICK here for Photos !

Fujinomiya nijimasu baagaa 富士宮 虹鱒 マスバーガー
trout hamburger from Fujinomiya Town. masu baagaa
. . . CLICK here for Photos !

Fuji yakimeshi senbei 焼きめしせんべい
Rice crackers
With sweet soy sauce flavor

. . . . .

The town of Fuji at the foot of Mount Fuji is using Kaguyahime as a tourist attraction.
The story goes that her prince came after her and they lived happily in a stone cave in the mountain, which is named FUJI 不死 Mountain where you do not die.

Kaguyahime chazuke 富士かぐや姫茶漬け bowl of rice with tea
. Kaguyahime .  


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Fujisan yamamori 富士山盛り
buckwheat noodles

extra large portion "like a mountain" yamamori


Yoogantoo 溶岩糖 "Lava Sugar" sweets
The red ones remind us of the still burning lava.


Fuji no Yuki 富士の雪 "Snow on Mount Fuji" Tofu
a kind rough yosedofu よせ豆腐, prepared with the fresh water of Mt. Fuji


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富士山土産 Fujisan o-Miyage souvenirs
More Photos of famous FUJI souvenirs

Worldwide use

Things found on the way



Fuji, Mt. Fuji, Fujiyama, Fujisan
Mount Fuji and Haiku

hatsu Fuji 初富士 first view of Mt. Fuji
kigo for the New Year


source :

Fujisan Nabe 富士山鍋 pot to heat food

Related words

***** WASHOKU : Regional Japanese Dishes



Menrui Noodles udon


Noodles (menrui  麺類 - めんるい) Nudeln

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


quote with external LINKS

CLICK for more menrui The first written account of noodles is from the East Han Dynasty between AD 25 and 220. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.

Wheat noodles:
Chūka men, chuukamen (中華麺): Japanese for "Chinese noodles", used for ramen, chanpon and yakisoba. Osaka and western Japan.

Sōmen, soomen (そうめん): very thin Japanese wheat noodles
Udon (うどん): thick Japanese wheat noodles

Mug beans noodles:
Cellophane noodles, also known as glass noodles, or bean vermicelli. fěnsī (粉絲) in Chinese, harusame(春雨)

Noodles are a popular item in Japanese cuisine. Varieties include:
Ramen - thin, wheat-based noodles with soda water. The dough is set to rise before being pulled.
Chinese-style noodles

Shirataki - noodles with very low carbohydrates and calories
Soba - medium, buckwheat-based noodles
Somen - very thin, wheat-based noodles
Udon - thick, wheat-based noodles

.................................................................................See also

Yakisoba, a popular soba dish
Champon, a noodle soup of Chinese origin
Instant noodles
Cup noodles
Sapporo Ichiban
Chinese noodles

© More in the WIKIPEDIA !

kiji 生地 dough
Usually kneaded a lot because little gluten in the rice or soba.

Morioka, the capital of NOODLES in Iwate prefecture !!!
wankosoba わんこ蕎麦

tsukemen 漬け麺 dipping noodles in broth (tsukejiru 漬け汁)


Katsushika Hokusai - Manga 葛飾北斎 漫画


UDON noodles

The three famous UDON noodle types of Japan

Sanuki Udon from Shikoku 讃岐うどん

Kishimen from Nagoya きしめん

. . . himokawa udon ひもかわうどん

Inaniwa Udon from Akita 稲庭干饂飩

ankake udon  あんかけうどん Kyoto style thick udon soup
It is a local kind of KITSUNE, with small stripes of abura-age, greens of the region and a thick sauce of katakuriko.
This keeps the noodles warm. This dish was "invented" in the Gion quarters, where many people used to order food. To keep it warm during transportation, the thick ankake was spread over the noodles.
This shows the warm heart of Kyotoites when entertaining guests.
. . . CLICK here for Photos !
gomoku ankake udon 五目あんかけうどん
! Recipes !

himiudon, himi udon ひみうどん
from Toyama
. . . CLICK here for Photos !

hippari udon ひっぱりうどん "pulling at udon noodles"
with natto and canned fish sauce
from Yamagata prefecture

Ise udon 伊勢うどん served at the shrine Ise Jingu
三重県(伊勢神宮)Mie Prefecture
They are rather thick with mochigome glutinous rice. They come with a thick "black" soy sauce broth, and a few cut leek rings.
. . . CLICK here for Photos !
. Ise Kaido 伊勢街道 Pilgrim roads ot Ise .

kakeudon, kake udon かけうどん Udon in broth
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Chishaku-in rongi sumitaru kake-udon

after the dispute
at Chishaku-in
a bowl of udon noodles

Kawasumi Sugekatsu 川澄祐勝, priest of the Shingon sect

. Temple Chishaku-In 智積院 .


Kansai Sanuki Udon Pigrimage ralley

関西讃岐うどん 西国三十三ヶ所巡礼

A journey to 33 restaurants in Osaka and three nearby prefectures to enjoy thick ‘‘sanuki udon’’ is under way to give momentum to a boom in the pasta-like noodles that originated in Japan.

CLICK for more photos Organizers call the journey ‘‘Kansai sanuki udon pilgrimage rally.’’ It involves participants slurping up noodles at one restaurant after another until they complete visits to all 33 eateries on the itinerary in Osaka, Kyoto, Hyogo and Nara prefectures. They will collect a stamp at each stop.

Keishi Kishimoto, 41, of Suita, Osaka Prefecture, was among those who came up with the idea of the rally three years ago and sounded out the restaurant owners.

The 33 restaurants in the rally were selected from among 190 eateries by eight udon fans, including a dentist and a self-employed person.

Yasuhiro Yamamoto, the 45-year-old manager of udon restaurant Mitsushima Shinuchi in Kadoma, Osaka, said, ‘‘I now have an increased rapport with those in the same line of business thanks to the rally. I have also grown closer to my customers. I am going to offer each participant in the rally a serious bowl of udon.’‘

Those who complete visits to all 33 restaurants are scheduled to take part in a celebratory party that the restaurant managers will also attend.

More is here
source :


kitsune udon きつねうどん "fox udon" with abura-age tofu and onions
"Fox Noodles"
speciality of the Osaka area
inari foxes like to eat this type of tofu, hence the name.
CLICK for more photos
. . . CLICK here for Photos !
! Recipes !
There are various kinds of KITSUNE udon in all parts of Japan.
The dashi used for the soup changes from East to West Japan. Also the ingredients a apart from abura-age.
In Edo, they use left-overs from tempura frying instead of tofu, and the surprize when finding this out is the "Fox effect", kitsune.
In other parts, Chinese soba are used for noodles, not wheat udon.

kuromame udon  黒豆うどん (くろまめうどん) udon with black beans
black soy beans flower is mixed with the wheat

matsuri udon まつりうどん Udon for festivals
from Aji Minato 庵治みなと near Takamatsu, Shikoku
They are extra long to bring good luck with the pun
"nagaku tsuzuku yoo ni", may the good things last long for you.

. mimiudon, mimi-udon 耳うどん "Udon like ears"  
Tochigi, Sano town

miso nikomi udon 味噌煮込みうどん udon simmered in miso-based soup
speciality of Nagoya
. . . CLICK here for Photos !
! Recipes !

raudon らう鈍 kind of ramen with udon-like noodles
with kimchi キムチ風らう鈍
Speciality of Shikoku

Sanuki udon 讃岐うどん from Kagawa

takiudon, taki-udon, taki udon 滝うどん "waterfall udon"
eaten close to a waterfall
. . . CLICK here for Photos !

tamago soomen, tamago somen  卵素麺 たまごそうめん somen with eggs
. . . CLICK here for Photos !
! Recipes !

toshikoshi udon 年越しうどん "udon to pass into the new year", eaten on January 1.

tori nanba udon 鳥なんばうどん with chicken and leek, Osaka style
Nanba is a suburb famous for delicious vegetables.
. . . CLICK here for Photos !
! Recipes !

Tsukimi udon, with an egg as decoration

Umen, uumen 温麺 see below, Miyagi.

Yaseuma ... sweet noodle dish from Oita  

zarusoba, zaru-udon ... eaten cold, in a bamboo basket
they are only dipped slightly in a sauce, not completely submerged.

and one more found on the way

CLICK for original LINK

udonya kaze ichiya kusuri うどん屋風一夜薬
medicine from the noodle shop
to heal your cold over night

a warm bowl of udon soup with lots of ginger and some cold medicine helps ward off a cold in winter ... This medicine was first made in Osaka in the year Meiji 9, 1876 and sold at udon noodle shops (udonya). At that time udon had just become a kind of fast food for the local people.
This expression has also become a winter kigo for haiku
and is used in rakugo funny stories.


WASHOKU : SOBA, buckwheat noodles

Soba (蕎麦 そば): buckwheat noodles and Daruma san

Izumo Soba, Shimane 出雲そば Wariko Soba 割子そば(わりごそば)


Noodle soups can be and should be slurped when eating ... no noise, no good food!
There are many famous rakugo funny stories with the teller performing this picking up of noodles with his fan from his cupped hand, slurping as part of the fun.

source :
performing "tokisoba" 時そば "Time For Noodles"

Read the story here in my article about
Rakugo, comic storytelling performances



..... REGIONAL DISHES with noodles

Uumen, umen 白石温麺 dried "warm" noodles from Shiroishi town MIYAGI

jajamen じゃじゃ麺 / じゃじゃ面 Morioka, IWATE

Soomen, somen noodles 索麺 HYOGO
karee soomen カレーそうめん soomen with curry sauce

きしめん kishimen, kishimen noodles from AICHI

三輪そうめん Miwa soomen, thin noodles from Miwa, NARA
. . . . . nyuumen にゅうめん wheat noodles from Miwa

出雲そば Izumo soba, buckwheat noodles, TOTTORI

ふくめん fukumen, noodle soup from Uwajima 宇和島, EHIME
五色そうめん, たいめん goshiki soomen, taimen, noodles, EHIME

島そうめん shima soomen, soomen noodles expanded by hand, KAGAWA
. . . . . 讃岐うどん Sanuki udon noodles, KAGAWA

チャンポン chanpon, mixed noodle soup, NAGASAKI

沖縄そば Okinawa soba, noodle soup, OKINAWA

CLICK for more photos
Panda Soomen パンダそうめん from Ueno Zoo, Tokyo
Somen noodles decorated to look like Panda.


Other products made into noodles

rice flour is made in thin biifun ビーフン "cellophane noodles", they come from Vietnam and China.
. . . CLICK here for Photos !
They are prepared in soups, or fried or even with curry sauce.

Other starch products made into noodles

daikon 刺身のつま radish cut in long threads as garnish for sashimi

edamame made into harusame 春雨

ikasoomen イカそうめん squid cut into stripes like soomen

konnyaku 糸コンニャク shirataki Fadennudeln

kuzukiri 葛切り
from arrowroot starch

rokubei 六兵衛(山芋も) from sweet potatoes or yamaimo

tengusa seaweed ところてん(心太) made into tokoroten


Cup noodles カップヌードル Cup O Noodle
. . . CLICK here for Photos !

New with Gundam ガンダム

Gunpla (or gan-pura, a Japanese portmanteau of "Gundam" and "plastic model")
The first plastic Gundam model kits were sold in 1980 in Japan.

Gundam Food !
to celebrate the 30th aniversary of the Gundam robot anime series.

A giant Gundam robot is being built in Odaiba, Japan, 2009.
Reference : Gundam 2009

From my photo files:
The BIG GUNDAM at Kume, Michi no Eki Rest Area, Okayama

source :
Snow in 2014 - Cup Noodle Museum in Yokohama


..... KIGO with noodles

Hiyamugi 冷麦 (ひやむぎ) Wheat noodles chilledon ice
and served with a dipping sauce

Hiya soomen 冷索麺 (ひやそうめん) cold thin somen noodles

Kuzuneri 葛練 (くずねり) vermicelli with kuzu starch
Kuzu soomen 葛索麺 (くずそうめん) kuzu somen noodles
made with kuzu arrowroot starch.

Shin soba 新蕎麦 (しんそば) new buckwheat noodles

Sobatoro, buckwheat noodles with grated yam,

Kama-age udon 釜揚饂飩 (かまあげうどん)
udon noodles in broth

Yotakasoba 夜鷹蕎麦 (よたかそば)
Buckwheat noodles for the late night hawkers.

Sakubei noodles, sakubei さくべい 索餅
The oldest form of the noodles, sakubei, produced by adding rice powder to flour, was introduced from China in the eighth century.
kigo for early autumn

Worldwide use

Sanuki Udon 讃岐うどん

Der Legende nach brachte der in der Sanuki-Provinz geborene berühmte Priester und Ahnherr der Pilgerfahrt zu 88 Tempeln von Shikoku, Kobo Daishi Kukai 弘法大師空海, der Gründer des Shingon-Buddhismus, diese Nudelzubereitung um 800 mit von seinen Studienfahrten nach China, aber Beweise gibt es nicht dafür. In China wurden die „Konton こんとん“ gegessen, eine Art Teigtaschen mit einer Füllung aus Hackfleisch und Gemüse, in Brühe gekocht.
Heute noch sind die Sanuki-Udon eine meist kostenlose Bewirtung für die Pilger von Shikoku。

Es gibt verschiedene Möglichkeiten, diese Sanuki-Nudeln zuzubereiten.

bukkake udon – Die gekochten Nudeln werden mit wenig dicker Nudelsuppe-Dashi übergossen und meist ohne weitere Zutaten gegessen, um den Nudelgeschmack zu genießen.

kakeudon – Dünne Nudelsuppe-Dashi wird über die gekochten Nudeln gegossen. Die Garnierung erfolgt mit fein geschnittenem Lauch und frittierten Tempura-Panaderesten, eventuell einige Scheiben Kamaboko.

kama-age udon – Die Nudeln werden heiß, ohne sie zu wässern, aus dem Kessel in eine Schale gefüllt. Zum Essen werden sie in gesondert angebotene Sauce aus Dashi und Sojasauce getaucht.

kijooyu udon (shooyu udon) – Etwas Sojasauce wird über die gekochten Nudeln gegossen. Manchmal wird noch Saft von Sudachi-Zitrusfrüchten darübergeträufelt.

shippoku udon – Die gekochten Nudeln werden mit einer süßen Suppe von gekochtem Fleisch und Gemüse der Saison übergossen. Diese Version findet sich in Ost-Sanuki.

yudame – Gekochte und danach kalt gewaschene Nudeln werden noch einmal in heißes Wasser gelegt und so angeboten. Zum Essen werden sie in Sauce getaucht. Im Sommer können sie auch in kaltes Wasser gelegt werden.

Things found on the way

Soba 蕎麦 そば <> Daruma Eating Buckwheat Noodles

Daruma Udon ... 招福だるまうどん

Cup noodle soup カップラーメン
カップヌードル (Kappu Nūdoru, Cup Noodle) with DARUMA
Including history of cup noodles

external LINKS

A whole page with cup noodle soup covers !豚骨編

Osaka 大阪おうどんの会


"Time For Noodles"
A Very Abbreviated Rakugo

In the old days, you could always get something cheap to eat after hours at one of the little stalls on the street that sold noodles in broth for 16 mon a bowl.

Late one night a customer at one of these stands was raining compliments nonstop on the noodle vendor: the service was prompt and decorous beyond all expectation, the bowl was a delight to the eye, the contents a miracle of generosity. The broth -- ah, the broth -- was seasoned to perfection. "How much?" he demanded at last. "Sixteen mon? Cheap, for a princely feed like that. All I've got is small change, though; better let me count it out in your hand."

"Go right ahead."

"One, two, three, four, five, six, seven, eight -- say, what time is it?"


"Ten, eleven, twelve, thirteen, fourteen, fifteen, sixteen. There you are -- and so long."

Overhearing this exchange is an Edo ne'er-do-well a little less talented; the following evening he picks out another noodle vendor and tries the same routine, but with very different results. The service is dreadful, the crockery is chipped and dirty, and the broth is just salt and hot water. Compliments are a little hard to summon up. ("Of course, it is just the right amount of hot water.") Finally comes the moment to pay up and work the swindle:

"Better let me count it out in your hand. One, two, three, four, five, six, seven, eight -- say, what time is it?"


"Five, six, seven . . . "

source : Rakugo


Daruma san
struggles with his short arms ...
noodle life

Gabi Greve, November 2008
click Daruma for more photos

Related words

***** Ramen, raamen ラーメン Chinese noodle soup

***** MORE .... Soups

***** WASHOKU : General Information


Nori laver seaweed


Laver seaweed (nori)

***** Location: Japan
***** Season: Early Spring
***** Category: Humanity


laver, sea lettuce, nori 海苔
..... Porphyra tenera

to dry laver, nori hosu 海苔干す
dried laver, hoshinori 干海苔

sweet laver, amanori 甘海苔(あまのり)
laver from Asakusa, Asakusa nori 浅草海苔(あさくさのり)
laver from Kasai, Kasai nori 葛西海苔(かさいのり)

laver sheets to eat, nori hibi 海苔篊(のりひび)

bamboo poles to grow seaweed among, nori soda 海苔粗朶(のりそだ)
floating seaweed, nagarenori 流海苔(ながれのり)
picking up seaweed, hiroi nori拾い海苔(ひろいのり)
board to dry seaweed 海苔砧(のりきぬた)、norisu 海苔簀(のりす)

susabi nori すさび海苔(すさびのり)
Nori from Uppuri Island, uppurui nori 十六島海苔(うっぷるいのり)

boat to harvest laver, noribune 海苔舟

gathering laver, harvesting laver, nori tori 海苔採
harvesting nori seeweeds, nori toru 海苔採る(のりとる)

... ... ...

"rock laver", iwa nori 岩海苔 いわのり
kigo for early spring

..... kaifu nori 海府海苔(かいふのり)
They are picked from the rocks and cliffs by hand when the tide receedes and are quite expensive.

"hair of the sea", ugo 海髪 うご
a kind of red seaweed, igisu
..... ogo おご、ogo nori 江籬(おごのり)、ugo nori うごのり、nagoya なごや

white seaweed (duckweed), shiramo 白藻 しらも
..... tsurushiramo 蔓白藻(つるしらも)、oo ogonori おおおごのり

green seaweed, aonori 青海苔
..... ito aosa いとあおさ、naga aonori 長青海苔(ながあおのり)、sasanori 笹海苔(ささのり)、usuba aonori 薄葉あおのり(うすばあおのり)、hito-e gusa ひとえぐさ

"cherry blossom seaweed" sakuranori 桜海苔 さくらのり
..... mukade nori むかで海苔(むかでのり)、okitsu nori 興津海苔(おきつのり)

"pine seaweed" matsu nori 松海苔 まつのり
..... pine needle seaweed, matsuba nori 松葉海苔(まつばのり)、tenboso てんぼそ

Saga nori 佐賀のり / 佐賀海苔 Saga Nori Laver. seaweed
from the Ariakekai Sea


regional humanity kigo for the New Year

yukinori, yuki nori 雪海苔 "snow-nori"
also called
hatsu nori 初海苔, or ichiban nori 一番海苔
This is a local kigo about the iwanori from Sado Island and along the coast of Echigo. They are given as an offering to the deity of the New Year on January first.
Even Ryokan has written a poem about this nori.

越の海 野積の裏の 海苔を得ば 懸けて偲ばぬ 月も日もなし
良寛 Ryokan


Nori (Japanese: 海苔) (Chinese: 海苔; pinyin: haitāi, Korean: kim or gim) is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. The term nori is also commonly used to refer to the food products created from these "sea vegetables", similar to the Korean gim. Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori.

CLICK for more photosNori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (海苔佃煮).

A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (青海苔 literally "blue nori") and is used like herbs on everyday meals like okonomiyaki and yakisoba.

Great source of Iron and Calcium.
© More in the WIKIPEDIA !


Asakusa nori 浅草海苔 Nori from Asakusa / Edo

江戸自慢三十六興 品川海苔
Utagawa Toyokuni 3rd 歌川豊国三代

A lady is sitting next to a dinner tray, grilling the Nori for a moment over charcoal on a Hibachi brazier to make them crisp and more tasty.

- quote -
Nori is an indispensable element of any sushi meal. At first glance, the black sheets of dried seaweed may look unappetizing, but nori is a healthy, nutritious sea vegetable. The type called Asakusa nori was once synonymous with nori, but is now fast disappearing.

The primary countries with nori-eating cultures in the world today are Japan, South Korea, and parts of China. In Japan, nori is a handy food item that is either used to wrap balls or rolls of rice or sliced into thin strips and sprinkled over various food items as a condiment. In the past, Westerners unfamiliar with nori were surprised to see Japanese people eating "black paper." But today, nori is widely recognized as a health food derived from the sea, and it can be found on the shelves of most natural food shops and supermarkets in the United States.

When Japanese people hear the word "nori," most conjure up images of Asakusa nori. But the type that is sold today is invariably the type called Susabi nori, as it is almost impossible to find Asakusa nori on the market today.

- - - - - Origins
Nori in Korean is called gim, which grows from spores on underwater rocks and branches of sea plants. According to Chosen shokubutsu-shi (The Flora of Korea) by Korean culinary expert Chun Daesong, nori first entered Japan in the late sixteenth century following a military expedition to Korea by warlord Toyotomi Hideyoshi. Nori was reportedly brought back to Japan, first to Hiroshima and eventually to Edo (present-day Tokyo), after which nori aquaculture began in Tokyo Bay.

Great progress was made in aquaculture techniques following World War II. Nori is harvested much like green tea, with only freshly grown "sprouts" being plucked. Sprouts are soft while young, but they harden as they grow. Harvest periods are very short and yields small if the process is left completely to nature.

Thus a method was developed to prolong the harvest period. Seedlings on nets are lowered into the sea until they grow to around 3 to 4 centimeters. They are then drawn up and preserved in a frozen state. When the nets are lowered into the sea again, the nori starts growing again. This method has more than doubled nori's harvest period.

- - - - - The Disappearance of Asakusa Nori
Nori usually refers to amanori (genus Porphyra), of which the Asakusa variety was once quite common. Most amanori freshly harvested off Japan's coast has a sweet aroma and a faintly sweet taste, giving rise to its name (amanori means "sweet nori"). Most amanori is found along the Pacific coast, in the Seto Inland Sea, and on the northwest shores of Kyushu in the upper intertidal. It is most commonly seen near river mouths, where water tends to have lower salinity.

Asakusa nori is extremely vulnerable to changes in temperature and to seawater contamination and is highly susceptible to disease. It may only be natural, then, that this type gradually disappeared as pollution grew more serious in Japan.

- - - - - Shigemi Koga, an Asakusa Nori Grower
Growing Asakusa nori without acid treatment requires the use of healthy seeds. Shigemi Koga (58) thus frequently visits a fisheries research center that cultivates a type of Asakusa nori called Noguchi in June to check the growth of seedlings. In September he prepares the breeding grounds by inserting metal poles that will hold the nets, and in mid-October, when seawater is around 22 to 23 degrees, he releases the spores. If seawater temperatures rise too high, the seedlings will die. To each net he hand-ties small bags of oyster shells that contain nori filaments. This is a task that continues from early morning to late at night with the help of many colleagues.

- - - - - Preserving Asakusa Nori
There are others in Kyushu's Ariake Bay-where Susabi nori has become the norm-besides Koga who are at least choosing not to cave in to the acid treatment trend in an effort to keep Asakusa nori aquaculture alive.
Read more :
- source : - Shiokawa, Kyoko 2008-

. Asakusa 浅草 district in Edo .
Seaweed Shop of Nakajimaya Heiemon
御膳海苔所 . 中島屋平左衛門

Worldwide use

Nori : Rotalgentang

Things found on the way


Matsuo Basho wrote :

otoroi ya ha ni kuiateshi nori no suna

getting weak
when a tooth bites down
sand in seaweed

Tr. Reichhold

ebbing strength--
my teeth detect a grain of sand
in the dried seaweed

Tr. Ueda

teeth sensitive to the sand
in salad greens --
I'm getting old

Tr. Hass

feeling decrepit
biting on a bit of sand
in the dried seaweed

Tr. Larry Bole

Written in 1691 元禄4年, Basho age 48.
Suddenly Basho feels old, by just a small incident at the dinner table.
(This hokku has the cut marker YA at the end of line 1.)


For his time he wasn't a young man anymore, not old, but the common age of dying was around 50. He didn't need to use oysters to become aroused so he wrote:

kaki yori wa nori o ba oi no uri mo sede

rather than oysters
it's dried seaweed one should sell
when one is old

Basho has no need for oysters because he is of age, but to stay healthy he ate dried seaweed.

source : Kristjaan Panneman

Written in the spring of 1687 貞亨4年春.
It seems he observend an old man with a shoulder carrying pole, selling oysters, and wondered if the lighter seaweed would not be a better deal.

. . . . .

nori jiru no tegiwa mise keri asagi wan

he is so skillfull
at serving seaweed soup -
in this laquer bowl l

Tr. Gabi Greve

seaweed soup
shows such skill
in a decorated bowl 

Tr. Reichhold

Written in 1684 貞亨元年.
He visited his disciple Kasuya Chiri 粕谷千里, who lived in Asakusa, Edo, a place famous for its nori even today.
The green norijiru soup was served in a light yellow bowl to make a colorful contrast.

asagiwan 浅葱椀 "blue laquer bowl"
in the translations of Shirane
The bowls are covered with black laquer and then decorated with golden flower and bird design.

More haiku by Basho and details about
. asagiwan 浅葱椀 - Bowls and Haiku .

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

MORE food hokku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

Related words

***** Seaweed (kaisoo) Japan

Including laver (nori), kelp (wakame), duckweed (mo) and agar agar (tengusa)

Seaweeds are a daily ingredient in Japanese food.
Seaweeds are sometimes called "sea vegetables".
Sea vegetables are seaweeds used as vegetables.

. .. . . . . . . . . . . . .. BACKUP

kelp, wakame, 若布, 和布
..... Undaria pinnatifida

nigime にぎめ
boat for harvesting kelp, wakamekaribune 若布刈舟

harvesting wakame seeweeds, wakame karu
若布刈る (わかめかる)
wakame toru 若布採る(わかめとる)

drying seeweeds, wakame hosu 若布干す(わかめほす)
drying hijiki seaweed, hijiki hosu ひじき干す(ひじきほす)
harvesting mirume seaweed, mirume karu みるめ刈る(みるめかる)
harvesting arame seaweed, arame karu 荒布刈る(あらめかる)

Kigo for SUMMER

gathering agar agar, tengusa tori 天草採り

cutting duckweed, mo kari 藻刈り
late summer

Kigo for NEW YEAR

gulf weed, seagrapes, sea grape, hondawara ほんだわら

Seaweed Daruma , Konbu Daruma 昆布だるま  

尼崎大覚寺のこんぶ達磨、from Daikaku-ji, Amagasaki  
Kigo for New Year or Spring at Amagasaki





Karee Curry INFO



Curry (karee)

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


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

CLICK for more photos

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

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

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

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

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

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

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

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

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

© More in the WIKIPEDIA !

It comes in three basic tasts

sweet 甘口 amakuchi
medium 中辛 chuukara
hot 辛口 karakuchi

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

look at many more delicious photos
Indo karee インドカレー "Indian Curry"


CLICK here for original LINK ...

Some Curry Specialities 日本のカレー

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

CLICK for more photos
chikin karee チキンカレー chicken curry

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


Fukushima Curry specialities

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

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

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


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

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

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

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


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

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

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A Book with recipes from 47 prefectures of Japan.


Hokkaido howaito karee 北海道ホワイトカレー white curry from Hokkaido
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hokki karee ほっきカレー / ホッキカレー hokki shell curry
hokki long shell, Spisula sachalinensis.
Speciality of the Ainu in Hokkaido
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hotate karee ほたてカレー scallop curry

ishiyaki karee 石焼きカレー curry sauce with rice served in a heated stone bowl
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jikaree 地カレー "local curry"
prepared in small factories for the local people.
With hacho miso and beans and other ingredients.

kaki karee 牡蠣カレー oyster curry


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karee aisu カレーアイスクリーム ice cream with curry flavor
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karee bootoo カレーぼうとう / カレーホウトウcurry taste hootoo
from Yamanashi

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karee mame カレー豆 peanuts with curry flavor
Chiba prefecture

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

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

karee ramune カレーラムネ lemonade with curry flavor
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karee soomen カレーそうめん cold soomen noodles with curry sauce
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karee soosu カレーソース curry sauce
to poor on many dishes for additional flavor
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katsu karee カツカレー cotelette with curry sauce on rice
Because of the auspicious meaning of KATSU (to win) this is often eaten to pass an examination.

kiima karee キーマカレー keema curry, qeema curry
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konan karee コナンカレー Conan curry  
From Tottori, with Manga illustration cover

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

nashi karee 梨カレー nashi pear curry
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... seiyoo nashi karee 西洋梨カレー western pears curry
from Niigata

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

pooku karee ポークカレー pork curry
similar to beef curry, but with pieces of pork meat.
Not common in Osaka.
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Potato Curry Pizza, Hokkaido Style
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ringo karee リンゴカレー / りんごカレーapple curry
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saba karee サバカレー mackerel curry
Made fresh or sold in tins.
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shikaniku-iri karee raisu シカ肉入りカレーライス
curry rice with deer meat, Ezo-deer meat curry

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

tenpura karee 天ぷらカレー Tempura curry
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udon karee, karee udon うどんカレー / カレーうどん
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tsepperin karee ツェッペリンカレー Zeppelin Curry
Tsuchiura 土浦

yakuzen karee 薬膳カレー Yakuzen curry
bean curry cooked “yakuzen-style” (medicine food)
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yasai karee 野菜カレー vegetable curry
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Yokosuka kaigun karee よこすか海軍カレー from Yokosuka navy


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

Worldwide use

Food from India

Things found on the way

Daruma Curry だるまカレー

In Osaka

Snowman Daruma Curry ゆきだるまカレー

and Daruma Curry served at Daruma Mountain in Izu
source : potawind/darumayama 達磨山


tsuyu shimeri karee raisu o tabe ni keri

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

Wakimoto Maki 脇本 眞樹(塾長)
月曜日, 6月 29, 2009

Thank you, Wakimoto san.


carry on !
oh, curry on !
Indian Spices

spilling curry
on my khadi suit -
all natural colors

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

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

Gabi Greve
India Saijiki


red hot pepper -
another fight over
Indian curry

Gabi Greve
my husband likes it REALY HOT !

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


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

Claudia Cadwell


curried pandan rice
I add a teaspoonful
of mango chutney

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

Ella Wagemakers


in the outhouse
the curry burns
a second time

Mike Keville


dose of curry
wondering where I left
my dose of curry

Melinda Hipple

source : my facebook
June 2009


Indian delight...
the spouse adds spice
to life

Kumarendra Mallick
Hyderabad, whcIndia


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

Idli is a steamed rice ball from south India.

source : Gerard, Wild Lotus Art


cold curry
lunch resumed after
a med call

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


veggie fest
curry soya beans
with white rice

kenneth daniels (GY)


curry from Japan
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Related words

***** WASHOKU : General Information