Yaku and Yaki

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Grill, bake, broil, toast (yaku, yaki)

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

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Explanation

yaku 焼く　... can have many translations in English and is used for a variety of dishes.

Let us look at some famous yaku preparations.
Usually they are called xyz-yaki 焼き.


To do YAKU you can use a net over the grill or barbeque, a frying pan, frypan, or skillet, an oven toaster or an oven.
broiling in English usually refers to heat from above.


using a shichirin


Shichirin 七輪 portable cooking stove
for home grilling
. . . CLICK here for more Photos !
kiridashi shichirin 切り出し七輪 from the Noto peninsula 能登 are cut out of one piece of earth. They come in round or oblong forms for sanma fish.
. . . CLICK here for Photos of Noto Shichirin !


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furaipan, asanabe　浅鍋
see TOOLS


furaido フライド　
This method came to Japan via the Europeans at the beginning of the Edo period.
Pieces are covered in a dough and fried as tempura or like this in a frypan.
ebifurai エビフライ
furaido onion　フライドオニオン
furaido chikin　フライドチキン
furaido poteto フライドポテト


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Aburi-yaki, aburiyaki あぶり焼き quick grilling
pass lightly over a flame, to make it crisp, for example nori seaweed.
. . . CLICK here for Photos !



Ami-yaki, amiyaki 網焼き grilled on a net
Grilled beef from Matsuzaka beef is a speciality of Mie prefecture
. . . CLICK here for Photos !
yakiami 焼き網 net for grilling




Chanchan-yaki, chanchanyaki ちゃんちゃん焼き
grilling salmon with vegetables on a hot plate
Online reference
. . . CLICK here for Photos !



Dora-yaki, dorayaki どらやき bun or cake with anko filling
It is named after a Japanese gong (dora). It can be filled with many things. It is the favorit food of the manga character Doraemon, of course.
Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake




furai フライ "fried" (in the frying pan)
a kind of yakisoba-like very flat pancake (perapera), folded in half and
covered with yakisoba sauce
Speciality of Saitama 埼玉県の名物【フライ】
CLICK here for PHOTOS !
Another speciality is
serifurai ゼリーフライ "jelly fry", croquette
seri- comes from zeni, the form of the old gold money, koban, zenifurai, serifurai which has the same form as this kind of croquette (kurokke) made from okara tofu and potatoes, deep fried.




Hama-yaki, hamayaki 浜焼き grilled on the beach
local specialities are grilled directly on the beach.
Old method of the fishermen and divers to get warm.
saba no hamayaki, さばの浜焼き, speciality of Fukui.
たいの浜焼き tai no hamayaki is a speciality of Okayama.



Horoku-yaki, hoorokuyaki ほうろくやき (焙烙焼き）
. . . CLICK here for hooroku pot Photos !
roasted in an earthware pot. steam-baking
a kind of mushiyaki for seafood or vegetables
The Murakami priates used this pot filled with explosives as a weapon, hoorokutama 焙烙玉.
. . . CLICK here for Photos !
irdene Röstpfanne
http://kokonuggetyumyum.blogspot.com/2005/12/horoku-yaki.html



Hoosho-yaki, hooshoyaki, hoshoyaki 奉書焼き grilling wrapped in washi paper
. . . CLICK here for Photos !
すずきの奉書焼き suzuki no hoosho yaki, speciality of Tottori
Online reference



Ikayaki イカ焼き grilled squid
gegrillter Tintenfisch


Imagawa yaki 今川焼 (いまがわやき, 今川焼き)
kind of waffles filled with sweat bean paste
taikoyaki 太鼓焼（たいこやき）, tomoeyaki 巴焼（ともえやき）、 gishiyaki 義士焼（ぎしやき）
Imagawayaki, KIGO for winter



Ishiyaki, ishi yaki 石焼き　（いしやき） fried on stone
or baked or boiled with hot stones in water
ishiyaki nabe 石焼鍋　ｆrom Oga peninsula, Akita
- - - - - 石頭火鍋 in Taiwan
..... also
ishiyaki imo 薯 (やきいも) roasted sweet potatoes


Jibachi yaki... roasted bee or wasp larvae
Hachi no ko 蜂の仔（はちのこ, 蜂の子）bee and wasp larvae


jigoku yaki 地獄焼 grilling seafood alive
"Hellish griling"


Kabayaki, unagi no kabayaki うなぎのかば焼き
skewered grilled eel with a soy sauce
speciality of Tokyo



Kaiyaki, kai-yaki 貝焼 (かいやき) simmering seafood in shells
kayaki かやき
kigo for winter



Kara-yaki, karayaki から焼き (からやき, 殻焼き) grilled in the shell
kaki-karayaki, grilled oysters
grilled sazae
At the beach on the way from Kamakura to Enoshima.
A special form is the onigarayaki 鬼殻焼き of lobsters as a whole.
Also yoroiyaki よろい焼き or gozokuyaki 具足焼き, grilling in full armour
The back of the animal is cut open and some soysauce and mirin poored on it before grilling.
. . . CLICK here for Photos !



Kimi-yaki, kimiyaki 黄身焼き broiling with an egg yoke
The egg yoke is mixed with sake, mirin and salt, this mixture poored over the almost finished dish and then fried again.
Especially for squid and ebi prawns, white fish and pork.
Also called "golden fry" (oogon yaki 黄金焼き ).
. . . CLICK here for Photos !
http://www.isedelica.co.jp/recipe/nihon/sasami.htm



kurokke コロッケ croquette
Mashed ingredients deep-fried in a breadcrum cover. Potato croquettes are most popular, but they come in many flavors in Japan.
WASHOKU : Kurokke コロッケ croquettes



Miso-yaki, misoyaki みそやき (味噌焼き) broiled in miso sauce
often used for sake salmon or chicken
hoikoro, hoikoroo ホイコロー in the chinese cuisine, with cabbage and chicken or meat
. . . CLICK here for Photos !



Nabeyaki, nabe-yaki 鍋焼 (なべやき)stew in an earthen pot
with fish, meat and vegetables
Pieces are seared with very little oil in a pan before stewing.
nabeyaki udon 鍋焼饂飩（なべやきうどん, 鍋焼きうどん, 鍋焼き饂飩）
yaki udon, yakiudon 焼饂飩 udon noodles slightly fried in a pan, mixed with other food.
kigo for winter
. . . CLICK here for Photos !



Namban-yaki, nambanyaki, nanban yaki 南蛮焼き; 南蛮焼 (なんばんやき)
namban ... food preparations are usally "from the southern barbarians", introduced via Nagasaki from the Portugese around 1600.
Western Style fry
Nambanyaki sauce, hot miso or chili sauce
. . . CLICK here for Photos !
The word is also used for pottery from South Asia and China.



O-kariba-yaki, okaribayaki お狩場焼き (おかりばやき) in-the-field dish for hunting parties.
The shogun of Edo had his own kariba hunting grounds around the city.
slices of wild game and vegetables are grilled on charcoal
. . . CLICK here for Photos !


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Okonomi-yaki, okonomiyaki お好み焼き (おこのみやき)"Japanese Pizza"
Online Reference
. . . CLICK here for Photos !
They come in a style from Osaka and one from Hiroshima. Often yakisoba are added to it to give it more volume. Served with a lot of Aonori and mayonaise. A fried egg is also served with it.
Osaka is sprinkled with red vinegar-ginger (benishooga) and lots of katsuobushi flakes.
monjayaki もんじゃ焼き　is another term.



fuafua Daruma yaki フワフワだるま焼
It is made without flour, only yamato-imo yam 大和芋.
a kind of monjayaki もんじゃ焼.
オリジナルの“だるま焼”
だるまさんが焼いちゃった
Near Ebisu Station, Tokyo
www.bloom-co.jp/shop/darumasan/info.html


kakioko, kaki oko カキオコ oysters on okonomiyaki
kaki no okonomiyaki
. . . CLICK here for Photos !


. Okonomiyaki - Hiroshima style .

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monjiyakiya 　文字焼き屋 selling "monjiyaki" in Edo

mojiyaki　文字焼き　"frying letters", letting the dough drip from a spatula (shamoji) onto the hot pan, giving it patterns like letters.

This is the fore-runner of okonomiyaki.
moji . monji . monja . monjayaki


Most Monjiyaki-ya in Edo opened their stalls (yatai) during the many festival days of temples and shrines.

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monja yaki namae no yurai wa moji yaki

the origin
of the word "monjayaki"
is "writing letters "

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杓子程筆では書けぬ文字焼屋
shamoji hodo fude de wa kakenu mojiyakiya

with a spatula
he writes better than with a pen -
the "fried letters" chef


source :　blog.oricon.co.jp/masuda


. Food vendors in Edo .



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oyaki, o-yaki お焼き roasted rice dumplings from Nagano
. . . Himeji 姫路名物『お城やき』O-Shiro-Yaki
Castle waffles


Rooyaki 臘焼き (ろうやき)
a kind of kimiyaki
Roosoku yaki 蝋燭焼 (ろうそくやき, 蝋燭焼き) grilled craw's meat
kigo for winter



. Seriyaki 芹焼 (せりやき) dropwort stew with duck .
kigo for winter



Shigiyaki, shigi-yaki
Nasu no shigiyaki 茄子の鴫焼 (なすのしぎやき) fried egglpants with dengaku dressing
shigiyaki 鴫焼（しぎやき）
kigo for late summer



Shio-yaki, shioyaki　 塩焼き grilled with salt
Often used for whole fish on sticks, like ayu trout over charcoal.
ayu trout is a speciality of Gifu
. . . CLICK here for Photos !
Röstenmit Salz; Braten mit Salz.



Shogayaki, Shoogayaki, shoga-yaki 生姜焼き, しょうが焼き Roast Ginger Meat



Sugiyaki 杉焼 (すぎやき)"preparing food in a cedar box"
hegiyaki 折ぎ焼き
kigo for winter



Sukiyaki, suki-yaki 鋤焼 (すきやき)
"food prepared on a spade"
gyuunabe 牛鍋（ぎゅうなべ）、uosuki 魚すき（うおすき）、okisuki 沖すき（おきすき）、torisuki 鶏すき（とりすき）、udonsuki 饂飩すき（うどんすき）
kigo for winter
WASHOKU : Sukiyaki Information

often prepared with warishita すき焼きわりした soy sauce mix (see soy sauce for explanation)
. . . CLICK here for warishita Photos !



sumibi-yaki, sumibiyaki 炭火焼 barbequing over charcoals



Tai-yaki, taiyaki Taiyaki 鯛焼 (たいやき, 鯛焼き) waffles filled with sweat bean paste
in the form of a sea bream (tai).
kigo for winter

Ningyooyaki, ningyoyaki 人形焼 figure waffles from Edo



Tako-yaki, takoyaki 蛸焼き ( たこやき) octopus balls
pan-fried ocotpus dumplings
A favorite for festival stalls.
Online reference
. . . CLICK here for Photos !
Oktopus-Teigbällchen


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Teppan-yaki, teppanyaki
てっぱんやき, てっぱん焼, 鉄板焼き
fried (or grilled) on an iron plate or pan
In restaurants, the cooking can be done on a large iron plate (teppan) on the counter or on indivitual hot plates for a group of guests for socializing while eating.
The fried ingredients, mostly meat, fish and vegetables, are dipped in a special sauce, often the secret of a restaurant.
Meat can be marinated before grilling.
Steak, shrimp, okonomiyaki, yakisoba, and monjayaki are prepared on these iron plates.
Sizzling Plate.
. . . CLICK here for Photos !
Braten auf der Eisenplatte. Gemischte Grillplatte

quote
Origin
The originator of the teppanyaki-style steakhouse is the Japanese restaurant chain Misono, which introduced the concept of cooking Western-influenced food on a teppan in Kobe in 1945. They soon found that the cuisine was more popular with foreigners than with the Japanese, who enjoyed both watching the skilled maneuvers of the chefs preparing the food as well as the cuisine, somewhat more familiar than more traditional Japanese dishes. As the restaurants became popular at tourist spots with non-Japanese, the chain increased the performance aspect of the chef's preparation, such as stacking round slices of onion in the shape of Mount Fuji and lighting alcohol (usually sake) contained within on fire, producing a flaming onion volcano.

In Japan, many teppanyaki restaurants feature Kobe beef. Side dishes of mung bean sprouts, zucchini (even though zucchini is not a popular vegetable in Japan and rarely found in the market), garlic chips or fried rice usually accompany the meal. Some restaurants provide sauces in which to dip the food. However, in Japan, only soy sauce is typically offered.
©　More in the WIKIPEDIA !

Reference : Misono Kobe


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teppoo yaki, teppooyaki, teppoyaki 鉄砲焼き "hot gun grilling"
fish or meat is wrapped in red hot pepper miso paste and grilled.
speciality of Toyama


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Teri-yaki, teriyaki 照り焼き broiled after being soaked in sweetened soy sauce
Often used for chicken. Teriyaki chikin, done in a frypan.
usukuchi shooyu, thin soy sauce is best, because it gives a natural glaze and is saltier than normal soy sauce, so it can be used sparcely, but effectively to give a strong umami taste to the food.
. . . CLICK here for Photos !
das Teriyaki; in Sojasauce gebratener Fisch

. . . yuuanyaki, yuuan yaki 幽庵焼き（ゆうあんやき）
Yuan Yaki. Grilled fish or chicken a la teriyaki, first marinated in a mixture of light soysauce, sake and mirin, with lots of yuzu juice.
This marinade was first used by the gourmet, monk and tea master Kitamura Yuan (Yuuan) 北村祐庵 / 堅田幽庵(1648 - 1719) of the Edo period.
His name was also 道遂。幽安・幽庵・柚庵. He was the son of a rich family in Katata, Otsu, Shiga prefecture. He was one of the four great disciples of Sen Sotan 千 宗旦 (Sen Sootan) and learned also from Fujimura Yoken 藤村庸軒 (Fujimura Yooken). He also designed the famous garden Isomeshi Teien 居初氏庭園 in Otsu, Isomeshi's Garden .



yuuanzuke, yuuan tsuke 幽庵漬け marinade a la Yuan


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toobanyaki とうばんやき. とうばん焼・燈板焼
tobanyaki, toban-yaki
method of cooking/grilling/roasting on a ceramic plate. The plates keep the food warm for a long time.Used for seafood and meat.


Tsuboyaki 壷焼 (つぼやき)
sazae turban shell fried in the conch


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Yakimono 焼き物 (やきもの) Broiled seasonal fish
course in a kaiseki ryori meal
. . . CLICK here for Photos !

京懐石 Kyoo kaiseki, Kaiseki from Kyoto



yakizakana　焼き魚　grilled or broiled fish
fish with some sprinkles of salt.
Oil is not used in tradtional Japanese yakimono.
Grilled fish served in formal banquets was only eaten from the top side. It was bad manners to turn the fish around and eat the bottom side as well.
gebratener Fisch, Bratfisch, gegrillter Fisch

I wonder if this is done on a charcoal grill or in a frypan. And did the folks of Edo use frypans? How did they call it? Or when did it first show up in a frypan fried with oil?


yakishimozukuri 焼き霜づくり
grilling fish for a short time to change color on the outside, serving as sashimi.
searing over heat.

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yakiboshi 焼き干し "grilled and dried" small sardines


yaki-doofu, yakidofu, yaki toofu 焼き豆腐 momen firm tofu which is slightly browned on both sides by broiling.
For the New Year, nishime, ni-shime 煮しめ is prepared, a yakidofu piece cooked in sweatened soy sauce together with other ingredinets.
. . . CLICK here for Photos !
. . . CLICK here for NI-SHIME Photos !



yaki-imo, yakiimo 焼薯 (やきいも) roasted sweet potatoes
kigo for winter



yaki-meshi, yakimeshi やきめし (焼き飯) fried rice
usually chahan, chaahan　チャーハン
.... also
yakigome 焼米 (やきごめ) roasted rice (kigo for early autumn)
yaki-onigiri, yakionigiri 焼きおにぎり grilled rice balls



yaki-niku, yakiniku 焼き肉 (やきにく, 焼肉)
grilled slices of meat
Korean-style barbecued beef is quite popular too. Korean barbeque. Japanese barbeque.
Many restaurants specialize in this kind of food for a group of people to enjoy whilst socializing.
. . . CLICK here for Photos !
Online reference
One type is HORUMONYAKI ホルモン焼き horumon yaki, in the dialect of Kansai it means "things thrown away" hooru mono 放る物 and is not related to the western word "hormon". It is said to bring stamina to the tired worker in the evening and very popular
Other Korean dishes are Bibimba ビビンバ and Kimchee キムチ kimuchi, kimchi.




yaki-shimozukuri, yakishimozukuri 焼き霜作り "frost grilling"
used for sashimi raw fish to grill it just a second until it changes color. Dipped in ice water after grilling.
Also helps to get extra moisture out of frozen fish.
Often used for katsuo and tai. Sometimes the skin of the fish is left on one side.
. . . CLICK here for Photos !



yaki shio, yakishio 焼き塩 (やきしお, 焼塩) baked salt
table salt. Also used when baking in an earthware pan (hooroku).
Through the baking process the magnesium chlorid in the salt turns to magnesium oxide and takes out the bitterness of food.
. . . CLICK here for Photos !

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yaki-soba, yakisoba 焼き蕎麦、やきそば fried noodles, not necessarily buckwheat noodles
literally "fried noodles in sauce", is considered a Japanese dish but originated in China and is technically a derivative of Chinese chow mein.
©　More in the WIKIPEDIA !

- - - kuro yakisoba 黒焼きそば "black yakisoba" from Higashimurayama, Tokyo 東京都東村山市
with octopus ink sauce
and more . Regional yakisoba dishes .


Yakisoba Sandwich Recipe external LINK
Reference : Yakisoba Sauce
Kuroishi tsuyu yakisoba 黒石つゆやきそば / 黒石焼きそば
fried noodles in soup made from yakisoba sauce

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yaki-tori, yakitori やきとり (焼き鳥) grilled (barbecued; broiled) chicken on a skewer.
usually bamboo skewer
A favorite dish at the izakaya restaurants.





yooganyaki yoogan yaki　溶岩焼き cooked on heated peaces of lava
CLICK here for PHOTOS !


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Worldwide use


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Things found on the way


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HAIKU

一匹も釣れずオトリを塩焼きす
ippiki mo tsurezu otori o shioyaki su

not one fish caught ...
we decide to use the bait
for salt grilling

Arasaga あらさが


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七輪の炭赤々と妻照らす
shichirin no sumi aka-aka to tsuma terasu

the red red charcoal
of the outdoor cooking stove ..
it shines on my wife

midnightsapporo 2006


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Related words

***** . Barbeque 　
kigo for summer in Europe


***** WASHOKU : Regional Japanese Dishes

***** WASHOKU : COOKING METHODS
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Tare Sauce Dressing

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Tare, sauces and dippings

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

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Explanation


There are different kinds of sauces and dippings.
And plenty of dressings for salad.


Shoyu, Soy Sauce shooyu　醤油
Soyasauce, Sojasauce, Soyasoße, Sojasoße


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Soosu, ソース sauces for pouring over

american sauce アメリカンソース

bainiku soosu 梅肉ソース sauce with umeboshi

barbeque sauce バーベキューソース

bulldog sauce ブルドックソース

chease creme sauce チーズクリームソース

chilli sauce チリソース

chuuka soosu 中華ソース Chinese-style sauce

creme sauce クリームソース

curry sauce カレーソース

fruit sauce フルーツソース

garlic sauce ニンニクソース ninniku soosu

Japanese-style sauce 和風ソース wafuu soosu

kimchi sauce キムチソース

lemon sauce レモンソース
Zitronensauce

meatball sauce ミートボールソース

miso sauce 味噌ソース
Misosauce

octopus ink sauce イカスミソース ikasumi soosu

oisuta soosu オイスターソース oyster sauce

okonomiyaki sauce お好み焼きソース
okonomi sauce お好みソース

original sauce 元祖ソース gansoo soosu

oyster sauce オイスターソース
Austernsauce

pasta sauce パスタソース
Spagettisauce

peanuts sauce ピーナッツソース
Erdnußsauce

safran sauce サフランソース

salsa sauce サルサソース

sesami sauce ごまソース goma soosu

soosu itame ソース炒め fried with sauce
soosu pan ソースパン pot to prepare sauce

takoyaki sauce たこ焼ソース

tarako soosu たらこソース sauce with cod roe

tartar sauce タルタルソース

teriyaki sauce テリヤキソース
external: Make Your Own Teriyaki Sauce

tomato sauce トマトソース
Tomatensauce

tonkatsu sauce トンカツソース

white sauce ホワイトソース
Weisse Sauce

worcester sauce ウスターソース

yakisoba sauce やきそばソース

yoghurt sauce ヨーグルトソース

. . . CLICK here for Photos !


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raayu　ラー油 chili pepper oil
Rayu 辣油 or La Yu 辣椒油
often with a bit of sesame flavor
Used for dressings and gyoza dippings.


春の宵いつからそこにあるラー油
haru no yoi itsu kara soko ni aru raayu

spring night -
since when is it here,
this chilli oil

Okada Yuki 岡田由季 (1966 - )
http://weekly-haiku.blogspot.com/2007/08/50.html



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Tare, タレ　all kinds of sauces for dipping

amadare, あまだれ　甘タレ sweet dipping sauce

gomadare, ごまだれ(胡麻垂れ) seseme sauce

hidendare, hiden no tare 秘伝タレ, 秘伝のタレ
"secret" sauce of the house

kisetsu no tare 季節のタレ sauce changing with the season

kimuchi no tare キムチのタレ kimchee sauce

misodare みそだれ　味噌タレ　miso sauce

mitarashi dango no tare みたらし団子のタレ
sauce for dango rice balls


negidare ネギだれ sauce with leek
small chopped leek, soy sauce, sake, mirin, sesame oil, grated garlic, white sesame seeds and some spicy pepper oil (raayu) if you like.
eaten on many foods in the town of Iida, Nagano prefecure, where it is part of the local food culture. Especially on oden and zooni soup. Also plain on white rice.
ネギだれは飯田の食文化. 長野県飯田市
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shabushabu no tare しゃぶしゃぶのタレ comes with different kinds of sauces for dipping, some are the specialities of a restaurand kept for many generations.
. . . CLICK here for Photos !

shoogadare しょうがだれ　ginger sauce

tokusei tare 特製タレ special sauce

unagi no tare うなぎのタレ sauce for eel

wafuu tare 和風タレ Japanese-style sacue

wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish

yakiniku no tare 焼肉のタレ dip for fried and grilled meat


. . . CLICK here for Photos !



Buckwheat noodles are dipped in a special pot called
sobachoko そばちょこ.

These pots are quite beautiful items and old ones collected as antiques.
The noodles are not fully immersed, but the real gourmet only dips them about twothirds, as you can see.


雪中筍掘り Digging for bamboo shoots in the snow
a sobachoko そば猪口 pot for dipping soba buckwheat noodles
. Edo no takenoko 江戸の筍 bamboo shoots in Edo .

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doreshingu ドレシング salad sauces and dressings

aojiso doreshingu 青じそドレシング with green shiso perilla

goma doreshingu ごまドレシング sesame dressing

jikasei doreshingu 自家製ドレシング home-made dressing

ume doreshingu 梅ドレシング with umeboshi plums

tezukuri doreshingu 手作りドレシング handmade dressing

wafuu doreshingu 和風ドレシング Japanese-style dressing

wasabi doreshingu わさびドレシング with wasabi horseradish



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More shelves ...








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Worldwide use


Gegenwärtig umfasst unser Sortiment 30 verschiedene Sorten von Saucen und Gewürzmischungen.
Nihon Shokken Saucen in Deutschland


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Things found on the way


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HAIKU




Tabasco


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Related words

***** WASHOKU : INGREDIENTS

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Nori laver seaweed

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Laver seaweed (nori)

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

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Explanation

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


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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


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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.

Nori 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 !
ao-nori

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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 : tokyofoundation.org - 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

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Worldwide use

Nori : Rotalgentang


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Things found on the way


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HAIKU

Matsuo Basho wrote :




衰ひや歯に喰ひ当てし海苔の砂
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:


牡蠣よりは海苔をば老の売りもせで　
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.

. . . . .





海苔汁の手際見せけり浅黄椀
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 .


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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）

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Kigo for SUMMER

gathering agar agar, tengusa tori　天草採り

cutting duckweed, mo kari 藻刈り
late summer

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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

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WASHOKU : INGREDIENTS


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[ . BACK to WORLDKIGO . TOP . ]
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REGIONAL DISHES LIST

[ . BACK to TOP . ]

Use SEARCH BLOG in the top left corner to find your keyword.
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REGIONAL DISHES

local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理

lokale Küche, Küche der Heimat
from all prefectures of Japan


Here I will list some typical dishes of each area, trying to find a haiku as we go along.
Travel from the North to the South of Japan, and through the seasons !

Most prefectures have antenna shops in Tokyo, where you can sample regional specialities.


LINKS only to this BLOG

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Check the local dishes HERE!

HOKKAIDO 北海道 [ 道北 道東 道央 道南 ]


Ainu Food ... アイヌ料理


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TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]


AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤（まきぶり）
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
. . . CLICK here for Photos !
speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Akita miso
MORE dishes from Akita



AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
MORE
famous dishes from Aomori



FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
MORE
Dishes from Fukushima



IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
More dishes from Iwate and Morioka



MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
MORE
famous dishes from Miyagi and Sendai and Kesennuma


YAMAGATA
いもっこ汁　 imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁（どんがら汁）
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom
Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa
MORE
Dishes from Yamagata



memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu-Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada



Sweets from Tohoku 東北の甘いもの


. Tohoku after the BIG earthquake March 11, 2011　.


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KANTO 関東
[ 東京 神奈川 埼玉 千葉 茨城 栃木 群馬 山梨 ]


Sweets from the KANTO region


CHIBA
なめろう・さんが nameroo, sanga, kind of chopped fish
かわはぎ kawahagi, filefish; a leatherfish; Stephanolepis cirrhifer
落花生 rakkasei, peanuts
imo yookan, imo yokan　芋洋館 from sweet potatoes
Rape blossom dishes (nanohana, na no hana)
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
MORE
Dishes from Chiba


GUNMA, GUMMA
刺身こんにやく　sashimi konyaku, raw konyaku slices
キャベツ　kyabetsu, cabbage　　　
Okirikomi, okkirikomi おきりこみ, おっきりこみ
下仁田ねぎ Shimonita negi, leek
MORE
Dishes from Gunma


IBARAKI / IBARAGI
ankoo あんこうのとも酢 . 鍋　. どぶ汁　 ankoo nabe, dobujiru and more anglerfish specialities
水戸納豆 Mito no natto
わかさぎ wakasagi, pond smelt
かんぴょうの立田揚げ kanpyoo, dried gourd shavings, special preparation
しもつかれ imotsukare, PHOTO and recipe
いちご ichigo, strawberries
かんぴょう kanpyoo, dried gourd shavings
shungkiku 春菊 (しゅんぎく)garland chrysanthemum
MORE
Dishes from Ibaraki



KANAGAWA
ねぎま汁 negimajiru, soup with leek
小田原かまぽこ Odawara kamaboko
小梅干し ko-umeboshi, small dried apricots/plums
... Enoshima Tsuboyakikigo
MORE
Dishes from Kanagawa 神奈川　郷土料理



SAITAMA
gokaboo 五家宝 kind of sweet (see sweets link above)
kikuimo, kiku-imo キクイモ　菊芋　"chrysanthemum potato"
Soka senbei, Sooka senbei 草加せんべい
MORE
Dishes from Saitama 埼玉郷土料理



TOCHIGI
moro モロ slices of shark. nezumi same
Shark 鮫 (さめ) same Haifisch
Ootsuka soosu 大塚ソース Sauce from Otsuka company, for yakisoba and many other dishes, made in Utsunomiya town
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
MORE
Dishes from Tochigi 栃木の郷土料理



TOKYO
うなぎのかば焼き unagi no kabayaki, eel on skewers
江戸前ずし Edomae zushi
天ぷら Tempura
柳川鍋 yanagikawa nabe
くさや kusaya, "smelly one", dried horse mackerel (which has a very strong smell)
つくだ煮 tsukudani, simmered food in the style of Tsukuda Island
七色唐辛子 ground mixture of red pepper and aromatic spices
べったら漬け bettarazuke, radish pickles
Senjunegi, Senju negi 千住葱 leek from Senju, Tokyo
MORE
Dishes from Tokyo



Fujisan 富士山 and food specialities from Mount Fuji


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Beginning of Chubu, Chuubu Chihoo 中部地方




SHINETSU 信越 [ 新潟 長野 ]

NAGANO
こいの洗い koi no arai, carp
ハチの子，ザザムシ hachi no ko, zazamushi, bee larvae
そばがき sobagaki, soba dumplings
五平餅 gohei mochi, rice dumplings with miso
のざわな漬け Nozawana zuke, pickles of nozawa leaves
Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
MORE
Dishes from Nagano / shio no michi, the Salt Road



NIIGATA
のっぺ汁 , noppejiru, vegetable stew
Sasadango 笹団子 (ささだんご)
わっぱ煮 wappani, food prepared in a wooden wappa container
いごねり igoneri, seaweed food, Sado Island
たらの親子漬け tara no oyako zuke, cod roe pickles
MORE
Dishes from Niigata 新潟郷土料理


Shinshuu Soba, Shinshu Soba 信州蕎麦


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HOKURIKU 北陸 [ 富山 石川 福井 ]

FUKUI
今庄干しがき Imajoo hoshigaki, dried oysters from Imajo
ゆでがに yudegani, boiled crabs, Echizengani, Echizen Kani
へしこ heshiko, pickled saba mackerel for one year
MORE
Dishes from Fukui


ISHIKAWA
じぶ煮 jibuni, stewed duck with vegetables and more specialities
ごりの唐揚げ gori no kara-age, deep-fried gori fish
..... gorijiru is Summer Kigoカブラずし kaburazushi, turnip sushi
たいの唐蒸し tai no karamushi, steamed sea bream with vegetables
(jap. wiki)
あまえび　amaebi, sweet small shrimp
くちこ kuchiko, the roe of namako, dried in triangular shape, bachiko (eaten by Rosanjin)
konowata (is CHINMI and kigo for winter)
MORE
Dishes from Ishikawa


TOYAMA
いかの黒作り ika no kurozukuri, squid with black
越中ばいがい Etchuu baigai, bai-shells. (Balylonia japonica)
ほたるいか hotaruika, hotaru squid (Akaika (Ommastrephes bartramii))
MORE
Dishes from Toyama


YAMANASHI
MORE
Dishes from Yamanashi 山梨郷土料理


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TOKAI 東海 [ 愛知 岐阜 静岡 三重 ]

AICHI
かしわの水炊き kashiwa no mizutaki
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
miso of variuos kinds
きしめん kishimen, kishimen noodles
このわた konowata, dried roe of fish
MORE
Dishes from Aichi 愛知郷土料理


GIFU
富有がき fuyuu gaki, pregnant oysters
あゆの塩焼き ayu no shioyaki, grilled ayu fish and other sweetfish dishes
朴葉（ほおば）みそ hooba miso, with hooba leaves
tamari miso
MORE
Dishes from Gifu 岐阜の郷土料理



SHIZUOKA
しらすタタミ shirasu tatami, small fish spread
麦とろ mugitoro, creamy wheat sauce for topping
静岡茶 Shizuoka cha, tea from Shizuoka
わさび漬け wasbizuke, wasabi pickles spring kigo
MORE
Dishes from Shizuoka



... End of Chubu ...

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KINKI / KANSAI 近畿 [ 大阪 兵庫 京都 滋賀 奈良 和歌山 ]

HYOGO Kobe, Himeji
たこの直煮（じかに） tako no mani, jikani, boiled squid
赤穂の塩 Akoo no shio, salt from Akoo
Akashiyaki 明石焼, Takoyaki from Akashi
MORE
Dishes from Hyogo



KYOTO, Kyooto
Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto
京懐石 Kyoo kaiseki, Kaiseki from Kyoto
湯葉 yuba soy milk skin
Uji-Cha 宇治茶 tea from Uji
Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
MORE
Dishes from Kyoto



MIE
てこねずし/ てこね寿司 tekonezushi, fish zushi mixed with the hands
牛肉の網焼き gyuuniku no amiyaki, grilled beef on the net (Matsuzaka beef)
Matsuzaka beef
時雨はまぐり, 時雨蛤 shigure hamaguri, clamshells
tamari miso
Ise udon 伊勢うどん at Ise Shrine 伊勢神宮
fukuhiki senbei 福引煎餅 large threeangular senbei for setsubun, with talismans inside. you have to smash them and eat the crumbs.
MORE
Dishes from Mie prefecture



OSAKA
魚すき sakana suki, fish hodgepodge
お好み焼き・たこ焼き okonomiyaki, takoyaki, omelett or shid balls
船場汁 senbajiru, soup at the harbour
あわおこし awa okoshi, sweet from Osaka
塩こんぶ shio konbu, salted konbu seaweed
ばってら hattera, kind of saba makerel sushi
Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo skewers
shungkiku 春菊 (しゅんぎく )garland chrysanthemum
Osaka no kuidaoreEat until you are broke
unagizushi 鰻寿司 unagi eel on sushi rice (not common elswhere)
MORE
Dishes from Osaka (Naniwa)


NARA
かきの葉ずし kaki no hazushi, sushi wrapped in persimmon leaves
茶がゆ・茶飯 chagayu, chahan, rice gruel with tea
奈良漬け Narazuke, pickled vegetables
三輪そうめん Miwa soomen, thin noodles from Miwa
MORE
Dishes from Nara Prefecture


SHIGA
かもすき kamosuki, duck pot
ふなずし bunazushi, funazushi, crucian carp sushi
げんごろうぶな gengoroo buna, crucian carp pickled
丁稚（でっち）ようかん detchi yookan, sweet bean jelly
MORE
Dishes from Shiga Prefecture


WAKAYAMAKishu, Kishuu
紀州たかな・めはりずし Kishuu takana, mebarizushi, fish sushi
すずめずし suzumezushi, suzume fish sushi
なれずし narezushi, fermented sushi
紀州みかん 蜜柑 Kishuu mikan, mandarins from Kishuu
高野豆腐 Kooya doofu, dried tofu from Mount Koya, kigo for late winter
Kishu no Umeboshi
whale meat from Taji
MORE
Dishes from Wakayama


KANSAI
Kansai Specialities

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CHUGOKU CHIHO 中国 [鳥取 島根 岡山 広島 山口 ]

HIROSHIMA
かきの土手鍋 kaki no dote nabe, oyster hodgepodge
わにの刺身, 鮫 wani no sashimi, shark sashimi
Shark 鮫 (さめ) same Haifisch
かき oysters
小いわし ko iwashi, small sardines
MORE
Dishes from Hiroshima


OKAYAMA
chirashizushi
ままかりの酢漬け　　mamakari suzuke,
mamakari fish pickled in vinegar
しらうお shirauo, whitefish
momo ... peaches and Peach Boy Festival
Momotaro Nabe ... Peach Boy Hodgepodge
pione grapes
tobiuo, flying fish
MORE
Dishes from Okayama 岡山




SHIMANE
some are similar to TOTTORI.
Izumo Soba
Imoni 芋煮 boiled sweet potatoes
Uzume sushi うずめ寿司
Gojiru 呉汁
Sasamaki 笹巻き
Shijimijiru しじみ汁
Tonbarazuke とんばら漬け
MORE
Shimane dishes



TOTTORI
ののこ , ののこ飯 nonoko, a type of Inari zushi
Inari Sushi (inarizushi いなり寿司)
あごちくわ, とうふ竹輪 ago chikuwa, tofu chikuwa
すずきの奉書焼き susuki no hoosho yaki, susuki fish wrapped in washi paper and fried
めのは飯 menoha meshi, rice with vegetables
津田かぶ tsuda kabu, turnips from Tsuta
Izumo Soba, Shimane Wariko Soba 割子そば（わりごそば）and more Izumo specialities
Kuromame, black beans, schwarze Bohnen
Rakkyo 、rakkyoo 辣韮 pickled shallots
MORE
Tottori dishes 鳥取



YAMAGUCHI
いとこ煮 itokoni, boiled pumpkin with red beans
岩国ずし Iwakuni zushi, sushi from Iwami
ちしゃなます chisha namasu
いりこ iriko, small dried fish, used to make dashi
うに uni, sea-urchin eggs
Fugu from Shimonoseki, pufferfish
MORE
Yamaguchi dishes 山口
external link : 山口名物



Setonaikai、瀬戸内海 from the the Inland See

tai 鯛　たい sea bream is best here.

akauni, aka-uni 赤海栗　red sea urchin
. . . CLICK here for Photos !

Hakata no shio raamen 伯方の塩ラーメン salt ramen from Hakata, a small island famous for salt making.
. . . CLICK here for Photos !

Murakami Suigun Nabe 村上水軍鍋　Hodgepodge with seafod and one whole tako octopus
on Oshima Island.
tako octopus is also boiled like "cherry blossoms", tako no sakurani, sakura-ni 蛸の桜煮
. . . CLICK here for Photos !


Western Japan 西日本 Nishi Nihon
Sweets from Western Japan


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SHIKOKU 四国 [ 徳島 香川 愛媛 高知 ]

EHIME
いずみや , 泉屋 izumiya, small fish in vinegar
ふくめん fukumen, noodle soup from Uwajima 宇和島
五色そうめん・たいめん goshiki soomen, taimen, noodles
いもたき　芋炊き boiled satoimo potatoes (different from Yamagata)
伯方の塩 salt from Hakata, salt icecream
タルト taruto, roll cake
World Tasty Museum 世界食文化博物館, Imabari
MORE
Dishes from Ehime



KAGAWA
MORE Kagawa Dishes
Oiri, yomeiri おいり　嫁入り　sweets for the bride Marugame, Sanuki


KOCHI (Koochi)
Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
katsuo no tataki かつおのたたき chopped katsuo tuna fish
かつお節 katsuobushi, bonito shavings
Tosa no Inakazushi (inaka sushi) 土佐の田舎寿司 sushi from the countryside of Tosa
MORE dishes from Kochi
Nasu 茄子 (なす), eggplant, aubergine


TOKUSHIMA
そば米雑炊 sobagome zoosui, porridge with buckwheat and rice
でこまわし dekomawashi, grilled on open fire, like potatoes and fish on a stick
すだち sudachi, type of citron fruit
鳴門わかめ Naruto wakame, seaweed from Naruto
MORE
Dishes from Tokushima



Settai, O-Settai ... Giving Alms to Henro Pilgrims
satsuma imo tempura 芋天ぷら in Tosa

Shikoku Sweets 四国スイーツ　Sweets from Shikoku


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KYUSHU Kyuushuu 九州
[ 福岡 佐賀 長崎 熊本 大分 宮崎 鹿児島 ]

FUKUOKA
あぶってかも abuttekamo, cooked susuki fish type
Gameni がめ煮 mixed boiled vegetables and chicken meat
博多水炊き Hakata mizutaki, chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
ふぐ刺し fugu sashi, fugu puffer fish
明太子（めんたいこ） mentaiko, roe of tara fish
八女茶 yamecha, green tea
Nasu 茄子 (なす), eggplant, aubergine
MORE
Dishes from Fukuoka and Hakata


KAGOSHIMA (former Satsuma)
酒ずし sakezushi, sushi
薩摩汁 satsumajiru, soup
豚骨 butabone, pig bones, kurobuta black pork
Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps
Satsuma-age さつま揚げ fried fish cake from Satsuma
Satsumazuke さつま漬け pickles from Satsuma
MORE
Dishes from Kagoshima / Satsuma




KUMAMOTO
いきなりだご ikinaridago, ikinari dango ... dumplings
肥後田楽 Higo dengaku,
ひともじのぐるぐる hitomoja no guruguru, pickles
辛子れんこん karashi renkon, lotus roots with mustard
朝鮮飴 choosen ame, Korean sweets
Higo zuiki 肥後ずいき dried taro root
Taipiien 太平燕（たいぴーえん）harusame noodle soup
. . . CLICK here for Photos !
Nasu 茄子 (なす), eggplant, aubergine
kabosu　カボス citrus fruit
MORE
Dishes from Kumamoto



MIYAZAKI, MIYASAKI
しいたけ飯 shiitake meshi, rice with shiitake mushrooms
冷や汁 hiyajiru, cold soup
サボテン漬け sabotenzuke, pickled cactus
日向かぽちゃhinata kabocha, pumpkin
Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, Schnaps
MORE
Dishes from Miyazaki 宮崎料理



NAGASAKI
具雑煮 kai zooni, mixed boil of shells
卓袱（しっぽく）料理 shipoku ryoori, Shippoku dishes
チャンポン chanpon, mixed noodle soup
カステラ kasutera, castella sponge cake
からすみ karasumi, dried mullet roe ... chinmi
MORE
Dishes from Nagasaki 長崎郷土料理　


OITA . ooita
だんご汁 dangojiru, soup with dumplings
頭（びんた）料理 binta ryoori, katsuo fish meal
やせうま yaseuma, "thin horse" wheat noodles and more specialities
かぼす kabosu, kind of sour mandarin
kabusu juice in ramen soup / kabosu aisu カボスアイス icecream
toriten 鳥天 tori tenpura
(different from karaage kara-age) chicken tempura / toriten raamen, toriten karee
. . . CLICK here for Photos !
MORE
Dishes from Oita


SAGA 佐賀県
がん漬け ganzuke, pickles
松浦漬け Matsu-ura zuke, pickles from Matsuura
むつごろう mutsugoroo, haze-type mudskipper of the wetlands
dabu だぶ food for communal festivities
MORE
Dishes from Saga : Arita, Karatsu, Imari, Ariake sea


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沖縄 [ 沖縄 ] OKINAWA FOOD

さつま揚げ satsuma age, fried sweet potatoes
さつま漬け satsuma zuke, pickles
沖縄そば Okinawa soba, noodle soup
チャンプルー chanpuru, soup
ラフテー fafutee, quare boiled pig meat, buta no kakuni
黒糖 kurosato, black sugar
地豆豆腐 "jiimamidoofu" jimame toofu, tofu from local beans, meaning peanuts.
inoshishi sashimi ... wild boar meat from Yanbaru
awamori schnaps


More
Okinawa Ryori (Okinawa Ryoori) 沖縄料理



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Related words

***** Ekiben 駅弁 Train station lunch boxes
with local specialities


***** WASHOKU : FISH and SEAFOOD SAIJIKI


***** Hakubutsukan, 食文化博物館 　 Food Museums and Theme Parks



TOP
***** WASHOKU Regional Dishes from Hokkaido to Okinawa

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Tottori

ko[ . BACK to WORLDKIGO TOP . ]

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Tottori

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

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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 !
. . . CLICK here for Photos !



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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