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......................................... .. TTT
tabaragani ... Königskrebs. Rote Krabbe. Paralithodes camtschaticus
tachiuo, tachi uo ... “Haarschwanz” (Fisch mit großem Schwert) §Degenfisch. Trichiurus lepturus auriga. largehead hairtail . cutlassfisch
tade …Knöterich, Wasserpfeffer Polygonum hydropiper
tai, madai ... Rote Seebrasse §Meerbrasse Pagrus major . Fam. Sparidae. Sea bream-. sea bream … fuedai. Schnapper. Lutjanus stellatus. snapper
tai no karamushi 鯛の唐蒸し ... gedünstete Seebrasse mit Gemüse. steamed sea bream with vegetables
taiyaki ... Waffel in Form einer Seebrasse
takaashigani, taka-ashi kani ... „Japanische Spinnen-Krabbe“. Macrocheira kaempferi . Japanese Spider Crab, giant spider crab
takana ... Takana-Wirsing. Brassica juncea
taka no tsume ... roter Pfeffer. rote Pfefferschote. Capsicum annuum..
take, madake ... Bambus. Phyllostachys bambusoides
takenoko, take no ko ... Bambussprossen. Bambussprössling §Bambuswurzel
takesudare, take sudare ... Rollmatte aus Bambus . Bambusmatte, klein, zum Rollen von Speisen, besonders Sushi (makisu まきす)
takikomigohan ... Reis gekocht mit weiteren Zutaten
tako, madako ... Oktopoden. Gemeiner Oktopus, Krake : §Oktopus, Octopus vulgaris
takohiki, takobiki … Messer zum Zerschneiden von Kraken für Sashimi.
tako no fukurogo … Eiersack des weiblichen Kraken.
tako no sakurani, sakura-ni ... gekochter Oktopus “wie Kirschblüten“
takoyaki ... Oktopus-Teigbällchen
takoyaki nabe ... Takoyaki-Eisen. (Ersatzweise Augenpfanne)
takuan ... Takuan. Eingelegter Rettich
tamago ... Ei
tamagokake gohan ... „Reis mit rohem Ei“
tamagoyaki ... japanisches Omelett
tamari shooyu ... Tamari-Sojasauce
tamanegi #tama-negi ... Zwiebel
tango no sekku ... Knabenfest
tanishi ... Teichschnecke. Cipango paludina.
tanpaku ... Protein. protein
tansan manjuu ... Backpulver-Manju. juutansan sooda ist sodium bicarbonate
tarabagani ... roter Königskrebs §Königskrabbe. Paralithodes camtschaticus
tara, madaraタラ（鱈） ... Kabeljau. Gadus morhua §Gadus macrocephalus. atlantic cod. Sein Rogen ist “shirako”.
tarako ... Gesalzener Rogen vom Alaska-Pollak. (Alaska-Seelachs) ?nicht Kabeljaurogen
tara no me ... Knopsen der japanischen Aralie. Aralia elata 楤の芽
tare ... Sauce zum Dippen $Eintauchen
taroimo, satoimo, taro imo, sato imo ... Taro-Wurzeln. Colocasia esculenta
tataki ... roh Geschnetzeltes
tataki … scharf angebrates, z. B. buri oder katsuo
tateba chaya 立場茶屋 ... tea stall serving food by the roadside whilst standing
tawashi … Scheuerbürste (japanische TAWASHI sind anders wie deutsche)
teishoku ... Gedeck §Menü. set meal, let lunch,
tekka ... glühend heiße rote Kohlen.
tekkamaki ... Sushi-Rollen mit Thunfisch. „Fleisch so rot wie glühende Kohlen und so heiß wie ein Bissen Wasabi.“
temaki-zushi, temakizushi ... von Hand selbst gerolltes Sushi (meist in Form einer Tüte)
... maki-zushi, makizushi ... gerolltes Sushi. ?Sushirolle, ?Sushi-Rolle (in einer Bambusmatte gerollt) Maki-Sushi.
??Maki-zushi mit Inside-out-rolls.
Tempel Sensooji
tenagadako ... „Langarm-Oktopus“. Octopus minor
tendon … Schale Reis mit Tempura
tengusa … Agar-Agar. Gelidium amansii.
tenkasu ... Tenkasu, frittierte Tempura-Panadereste (als Ersatz .. grob geriebene Semmelbrösel §Grobe Brotkrumen als Ersatz)
tenmenjan ... chinesische süße schwarze Miso-Paste. Chinese sweet black miso
tennen kinenbutsu 天然記念物 ... Naturdenkmal
tennoo … Kaiser. §Tennoo
tenpura ... Das Tempura §Tenpura
tenshin 点心 ... refreshment, eaten shortly before lunch. dim sum in Chinese.
teppanyaki ... Braten auf der Eisenplatte. Gemischte Grillplatte.
teriyaki ... Teriyaki, mariniert mit Teriyaki-Sauce. Teriyaki-Glasursauce.
tessa ... Sashimi vom Kugelfisch, Fugu-Sashimi
te-uchi soba, teuchi soba ... von Hand geknetete Buchweizennudeln, ?handgemachte Buchweizennudeln
tobiko, tobiuonoko, tobiuo no ko, tobikko ... Rogen von fliegendem Fisch $Fliegenfischrogen
tobiuo ... fliegender Fisch. Fam. Exocoetidae, Cypselurus... . hontobiuo C. hiraii. hamatobiuo C. pinnatibarbatus japonicus, oder Cheilopogon agoo (Japanese flying fish). In Tottori wird er AGO genannt.. flying fish
toge kurigani ... Eßkastanien-Krabbe mit Stacheln. Telmessus acutidens
togurokooika togurokoo ika … Posthörnchen. Spirula spirula
toki daikoo … “Trommel zur Stundenanzeige”. Schnaps in Doogo Onsen.
tokkuri … Sakeflasche mit engem Hals
tokobushi床伏... Abalonenart. Sulculus diversicolor aquatilis
tokusa ... Schachtelhalm. Equisetum hyemale
tonburi ... Samen der Sommerzypresse. "Berg-Kaviar". Frucht der Kochia scoparia
ton, buta ... Schwein
tonjiru ... miso soup with pork. Schweine-Miso-Suppe
tonkatsu … Schweineschnitzel
tonkotsu … Schweineknochen. Für Ramen ausgekocht-
toobanjan ... chinesische scharfe rote Miso-Paste. $rote Chilipaste.
toobanyaki, tooban yaki … Grillen-Braten-Kochen auf einer Keramikplatte
toochi … chinesische würzige schwarze Bohnenpaste 豆鼓（トウチ/ トーチ）Black bean sauce
toofu … DER Tofu. ?Bohnenquark ?Sojabohnenquark
toofu ryoori ... Tofugerichte oder Tofu-Gerichte
toogan … Wintermelone. Benincasa hispida
toogarashi ... die Chili (als Schote), der Chili (als Gewürz)
Toohoku, Tookyoo, Kyooto … Tohoku, Tokyo, Kyoto !
toonyuu ... Sojabohnenmilch. ??Sojamilch. Nach Zugabe von Salzsole-Bitterstoff (nigari) entsteht Milchbruch.
tooshi ... „Pfirsischzweige“. Konfekt
tooyadoofu, tooya toofu 冬夜豆腐 ... Tofu eaten on a winter night
torigai ... Herzmuschel. Fulvia mutica
tori no kara-age … frittiertes Hühnerfleisch
toromi ... Dickheit einer Suppe. Andicken. thickness of soup.
tororo … geschabter Kombu-Seetang
tororo ... geriebene Jamswurzel
tororo imo ... Jamswurzeln. Dioscorea japonica
tororojiru ... Suppe mit geriebener Jamswurzel
toshikoshi soba ... Silvester-Buchweizennudeln „für einen guten Rutsch“
tsuboyaki ... (sazae ?Kreiselschnecke ) gegrillt in der Schale
tsubuan, tsubu-an ... gekochte süße Azuki-Bohnen, nicht püriert. #Bohnenpüree
tsubugai ... Tsubugai-Muschel. Babylonia japonica
tsuishi ... Bällchen aus Mehl. Konfekt für Neujahr.
tsuji-uranai ... Glückskekse, zum Neujahrsfest in Kanazawa
tsukemen ... Nudeln zum Eintauchen
tsukemono , o-tsukemono, otsukemono 漬物 ... Pickles. Eingelegtes Gemüse.
tsukimi dango ... Klößchen für die Mondschau
tsuki no wa guma ... Kragenbär . Selenarctos thibetanus.
tsukudani ... „Eingekochtes von der Insel Tsukuda“. in Sojasauce mit Zucker und Mirin geschmort ?Mit gesüßter Sojasauce und Gewürzen.
tsukushi, sugina ..... Schachtelhalm. Equisetum arvense
tsumami, otsumami, o-tsumami ... Kleinigkeit zu Essen, Häppchen zum Alkohol. (wird gekocht)
tsumami ... Snack (meist in einer Verpackung)
tsurumurasaki, tsuru murasaki つるむらさき【蔓紫】 ... Basella rubra. Malabar-Spinat
tsuwabuki ... Tsuwabuki-Huflattich. Farfugium japonicum 石蕗 japanese silver leaf
.......... UUU
uchiko うちこ【打（ち）粉】 ... "Mehl werfen", verhindert, dass die Nudeln miteinander verkleben
udo ... Udo. mountain vegetable. Aralia cordata Thunb. (Berg-Spargel) Japanese spikenard, wild sarsaparilla. Veleriana celtica ist Speik. – shishiudo, shishi-udo (Angelica pubescens). “Japanische Bergangelika“ scheint was anderes zu sein
uerudan ウエルダン well-done. gut durchgebraten.
udon ... Udon-Nudlen. ?Udon. dicke Weizennudeln
uikyoo ういきょう【茴香】 fennel. Fenchelart. Foeniculum vulgare Mill.
uinaa, uinaa sooseeji ウィナーソーセージ , ウインナソーセージ... Wiener Würstchen, Wienerle. Wiener saussage. ?Siedewürstchen
uisukii ... Whisky (Scotch), Whiskey (irischer Whiskey)
ukiko … feines Reismehl浮粉 (Weizenmehl wird mit Wasser geknetet, bis die Stärke und das Eiweiß getrennt sind. Die Stärke wird verwendet.
ukokkei ... „Schwarzes Huhn“. Hühnerrasse. „ „Knochen wie ein Rabe“ ?Rabenknochen. Schwarze Knochen und Haut.
umai ... „Das schmeckt lecker!“ . delicious
umami ... Schmackhaftigkeit. savory. der 5. Geschmack. yummy
ume 梅 ... a Japanese apricot. apricot variety in Japan. ?Pflaume, plum. Prunus mume Sieb., eigentlich eine Aprikosenart (Pflaume ist PURAMU, plum)
umeboshi ... "getrocknete Pflaume", getrocknete Salzpflaume
umezu (§umesu)... „Pflaumen-Essig“, Flüssigkeit beim Einlegen von Salzpflaumen.
umi no sachi ... „Segen aus dem Meer“ §"Segen des Meeres”$Meeresprodukte
umi no sachi yama no sachi ... Segen des Meeres und der Berge (sansai ist ein "Geschenke des Waldes")
unagi ... Japanischer Aal . §Aal. Anguilla japonica. Japanese eel
uni ... Seeigel. Fam. Echinoidea.
uni … Seeigelkeimdrüsen. Männliche und weibliche werden unterschieden. sea urchin
unohana ... Rückstände bei der Herstellung von Tofu.
unshuu mikan ... Mandarinenart. Citrus unshiu. 温州蜜柑
uragoshi ... sieben, seihen
uramaki, ura-maki 裏巻き（うらまき ... "Inside-out rolls", kind of california roll of sushi / temaki no ... handgeformte Sushi-Rolle mit Füllung "nach außen gekehrt"
uri うり (瓜) ... gourd, oriental melon. Uri-Melone. ?Zuckermelone
uruchigome, uruchimai ... gewöhnlicher Reis, nicht klebender Reis. Oryza sativa. uruchigomeko … Reismehl. Mehl von gewöhnlichem Reis, komeko 米粉
urume ... runde Heringsart.urume-iwashi Etrumeus teres. round herring big-eye sardine
ushiojiru ... Meersalzsuppe mit frischen Meeresfrüchten
usukuchi shooyu ... helle Sojasauce (#milde)
usutaasoosu … Worcestersauce, Worcestersoße
uuroncha, uuron cha ウーロン茶 ... Ulong-Tee. Olong-Tee.
utsubo …Kidako-Muräne. Gymnothorax kidako
uzura … Wachtel. Coturnix cotrunix. quail
uzura no tamago ... Wachtelei ?Wachtel-Ei
uzuramame, uzura mame うずらまめ【鶉豆】 ... pinto bean. (kind of ingen). gesprenkelte Bohne
.......... WWW
wabicha 佗び茶 ... "rustic tea ceremony"
wafuu ... im japanischen Stil. japanese style
wafuu soosu ... Sauce im Japanischen Stil.
wakame ... Wakame. Riesenblättertang. Undaria pinnatifida
wakasagi公魚、鰙、若鷺 … Japanischer Stint. Hypomesus nipponensis. japanese smelt
wankosoba ... Wankosoba. Buchweizennudeln in kleinen Schalen serviert, zum Schnellessen.
warabi ... Adlerfarn. Pteridium aquilinum. bracken
warazaiku, wara zaiku ... Kunstewerke aus Reisstroh
warigo重箱 ... gestapelte Kästen oder Schachteln für Essen
warishita ...angesüßte Sojasauce, meist für Sukiyaki oder dojoonabe
wasabi ... Das Wasabi. Japanischer Meerrettich. Wasabia japonica. #grüner Meerrettich . Japanese Horseradish
.... Produkte :
wasabi peesuto 山葵ペースト / ワサビペースト ... Wasabipaste (wasabi paste)
... neriwasabi, neri-wasabi 練りわさび is in the tube as paste. geriebenes Wasabi
kona wasabi 粉山葵（粉ワサビ）. wasabi kona わさび粉 ... Wasabipulver (wasabi powder)
wasabijooyu 山葵醤油 ... Wasabi-Sojasauce
... wasabi dipping sauce
wasanbon ... Wasanbon. Wasambon. Japanischer Zucker. aus Zuckerrohr von Kagawa und Tokushima. Saccharum sinense Roxb, Chinese sugar cane
wasei haabu ... Japanese herbs, like myooga and shiso
washi ... Japanpapier
wata-ame, wataame わたあめ / 綿あめ / 綿飴 cotton candy. Zuckerwatte
watarigani, gazami ... Gazami-Schwimmkrabbe. Portunus trituberculatus
..... YYY
yadokari... Einsiedlerkrebs. $Fam. Paguroidea
yaezakura ... Gefüllte Kirschblüten vom Baum Prunus lannesiana
yaki (yaku) ... grilled, roasted ..
yakibuta ... Japanischer Krustenbraten
yakidoofu ... gegrillter Tofu
yakiimo, yaki-imo ... geröstete Süßkartoffeln. ?Süßkartoffel aus dem Ofen
yakimeshi ... aufgebratener Reis, oft „chaahan“
yakimochi ... gerösteter Reiskuchen. Eifersucht
yakiniku ... gegrilltes Fleisch „Koreanisches Barbeque“ (auf koreanische Art), gebratenes Fleisch
yakinori ... geröstete Nori
yakishio ... Tafelsalz
yakisoba ... gebratene Nudeln (chinesische Nudeln)
yakitori ... Hünchen am Spieß
yakizakana ... gebratener Fisch, Bratfisch. Häufig eher über Holzkohlen gegrillter Fisch. Beim traditionellen yakizakana wird kaum Öl verwendet. grilled or broiled fish
yaku ... grillen, braten, rösten usw.
yakumi ... Gewürze (und Kräuter)
yakuzen ... „Medizin-Essen“ 薬膳 316
yamabudoo ... „Berg-Trauben“, wilde Trauben, Vitis coigenetiae. Scharlach-Rebe. Crimson glory vine
yamaimo, yama-imo ... runde Jamswurzel. Dioscorea japonica.
yamakake 山かけ ... Thunfisch-Stücke auf Reis mit geriebener Jamswurzel
yama no sachi ... "Segen der Berge". ?Segnungen des Waldes und der Berge ?Segnungen des ?Waldes. ?Produkte der Berge (des Landes). „Segen aus den Bergen“ ?„Segenungen der Berge“
yamazuke ... "bergförmig gesalzener Lachs". gesalzener Lachs der Ainu
yana ... Bambus-Fischwehr . Fischreuse. Bambus-Wehr zum Fang von Lachs
yanagibashi ... Essstäbchen aus Weidenholz. Für Neujahr.
yariika, yari ika ... Bleekers-Kalmar ( „Speer-Tintenfisch”) . Loligo bleekeri.
yasai ... Gemüse
yatsume unagi ... Neunauge. Lampetra japonica
yomogi ... Beifuß. Artemisia princeps. mugwort
yokochoo … “Gasse”, eigentlich Seitenstraße.
yookan 羊羹 … Yookan. ?Yōkan-Gelee-Paste. Süßes Bohnengelee in Stangenform. Süßigkeit aus Bohnenmus, Zucker, Mehl und Agar-Agar. mizu yokan. swetened and jellied been paste (often in a bar form)
yoonashi ... „Westilche Birne“. Birne
yosenabe ... Eintopfgericht
yoshikirizame ... 葭切鮫... Blauer Hai. Prionace glauca, blue shark. 104
yuba ... Yuba. Haut von Sojamilch ?Haut der Sojabohnenmilch. ?Sojamilchhaut (falsch: Tofuhaut)
yuusoku kojitsu 有職故実 ... formal rules for behaviour and eating at the court
yubeshi ... Süßigkeit aus einer ausgehölten Yuzu-Citrusfrucht, gefüllt mit diversen Zutaten ...
yubiki 湯引き ... blanchierte Speisen
yudoofu ... Tofu in warmem Wasser. „Heiß gebadet“
yukishio, yuki-shio雪塩 ... snow-salt. Schnee-Salz
yuri ... Lilie. Fam. Lilium
yurine ... Lilienknolle百合根。Von Lilium auratum
yuuanyaki, yuuan yaki ... 幽庵焼き（ゆうあんやき）柚庵（ゆあん）焼き .. seared (grilled) fish with radish an lots of yuzu juice and soy sauce a la teriyaki.
yuusoku 有職 ... formal etiquette at courd, Hofetiquette
yuzu … Yuzu-Zitrone. Citrus junos. yuzu no kawa ... Yuzuschale, ersatzweise Limettenschale
.......... ZZZ
zanban 残飯 ... left over rice, zanbanya 残飯屋 stall selling left-over rice to the poor. zanpan
zarame, zarametoo 粗目 (ざらめ) ... Kristallzucker, chrystal sugar
zaru 笊 ... Bambuskorb #Bambussieb
zarusoba ... Kalte Buchweizennudeln im Korb serviert
zenji marugaki ... „Die runde Persimone vom Zen-Tempel“, in Kawasaki, Tempel Oozen-Ji.
zenmai ... Taubenfarn. Osmunda japonica. - レガリスゼンマイ Osmunda regalis . Königsfarn
zenmai meshi ... Reis mit Taubenfarn
zenzai … dicke süße Bohnensuppe mit Mochi
zerii ゼリー ... jelly, Gelee, Götterspeise
zooni ... Zōni, eine Gemüsesuppe mit Mochi ?Neujahrssuppe.
zoosui ... (dicke) Reissuppe mit weiteren Zutaten
zundamochi ... Reiskuchen mit grüner Bohnenpaste
zuwaigani ... Schneekrabbe. Chionoecetes opilio
.......................... END
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Showing posts sorted by relevance for query yubeshi. Sort by date Show all posts
Showing posts sorted by relevance for query yubeshi. Sort by date Show all posts
5/10/2009
5/08/2008
Kumamoto
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Kumamoto Prefecture (熊本県,Kumamoto-ken) is a prefecture of Japan located on Kyūshū Island. The capital is the city of Kumamoto.
Historically the area was called Higo 肥後 province and was renamed to Kumamoto prefecture during the Meiji Restoration as part of the abolition of the feudal system. The current Japanese orthography for Kumamoto literally means "bear root/origin", or "origin of the bear".
Mt. Aso, Aso san 阿蘇山 (1592 m), an extensive active volcano, is in the east of Kumamoto Prefecture. This volcano is located at the center of the Aso caldera, the most famous caldera in Japan.
Kato Kiyomasa, a contemporary of Toyotomi Hideyoshi, was made daimyo of half of the (old) administrative region of Higo in 1588.
Amakusa
© More in the WIKIPEDIA !
. WASHOKU
The Ariake Sea (有明海, Ariake-kai, Ariakekai)
WKD ： Frost Shrine (Shimo Jinja 霜神社)
Aso Shrine (阿蘇神社 Aso-jinja)
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A lot of horse meat is eaten in Kumamoto.
WASHOKU
Horse meat, baniku ばにく/ 馬肉 , sakuraniku 桜肉
sakuranattoo, sakura nattoo 桜納豆 finely cut raw horse meat with natto, an egg and some mustard
basashi 馬刺し sashimi of horse meat
umashabu 馬しゃぶ Shabushabu with horse meat
CLICK here for PHOTOS !
warishita わりした broth at the end of a sukiyaki is eaten with kishimen noodles.
see: soysauce
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Kareigawa Ekiben Station Lunchbox
嘉例川駅
百年の旅物語 かれい川 Kareigawa
only with local vegetables.
gane ガネ local name for kakiage, tempura of vegetables
It is prepared with sliced sticks of sweet potatoes, carrots and nira leek takes about 3 hours to prepare!
A pair of mother and daughter prepare only 30 packs for each sunday, and is always sold out immediately. The station house is an old wooden building.
. . . CLICK here for Photos !
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Higo yasai 肥後野菜 vegetables from Higo
hitomoji ひともじ hitomoji leek
. . . CLICK here for Photos !
Kasuga boobura 春日ぼうぶら kind of gourd
boobura ぼうぶら【南瓜】 (bobura) is the way they are called in West-Japan. From the Portugese abobora.
. . . CLICK here for Photos !
Kumamoto ingen 熊本いんげん ingen beans
Kumamoto Kyoona 熊本京菜 kyona leafy
Kumamoto naga ninjin 長人参 long carrots
Kumamoto nasu 熊本なす eggplants
Kumamoto negi 熊本ねぎ leek
Temple Suizenji is place name in the Kumamoto town area. During the Edo period, the Daimyo Hosokawa Tadatoshi 細川忠利 had build a temple in the area, which was later rebuild elsewhere and thea area became a large park, Joojuu en 成趣園 or Suizenji Kooen 水前寺公園.
. Hosokawa Tadatoshi 細川忠利 (1586 – 1641) .
Suizenji moyashi 水前寺もやし been sprouts from Suizenji
. . . CLICK here for Photos !
Suizenjina, suizenji na 水前寺菜 "leafy vegetables from Temple Suizenji"
One leaf side is green and the other violet.
. . . CLICK here for Photos !
Suizenjinori, suizenji nori 水前寺のり seaweed
Suizenjiseri, suizenji seri 水前寺せり dropwort
. WASHOKU
Dentoo yasai 伝統野菜 Traditional Vegetables from Japan
Dento Yasai
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More Dishes from Kumamoto 熊本の郷土料理
. . . CLICK here for Photos !
Amakusa daioo 天草大王 "king of Amakusa"
a local chicken brand
The meat is also used for a "chicken shabu shabu"
. . . CLICK here for Photos !
chikuwa sarada ちくわサラダ chikuwa filled with potato salad
ポテトサラダ
. . . CLICK here for Photos !
furikake gohan no tomo ご飯の供 "friend of the cooked rice"
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Kumamoto was one of the first places to develop furikake, toppings to sprinkle on rice. They also sprinkle it on other dishes like natto and salads.
A new one to sprinkle on "rice with a raw egg" (tamagokake gohan 卵かけご飯) is developed, where you put the raw egg on the rice and the topping all around and do not use soy sauce any more.
hamaguri ryoori ハマグリ料理 / 蛤料理
dishes with hamaguri clams
Higo dried taro root, higo zuiki 肥後ずいき
The dried root of a taro is bundled together, looking almost like a male symbol.
It has been used by the ladies as such ...
随喜 zuiki, great pleasure, shedding tears of joy
This root is longer than the normal taro roots, and maybe started being introduced after the first Europeans came to the area. Some say, the cucumber for an European lady, the zuiki for a Japanese geisha!
芋茎（ずいき） Zuiki Taro and the 随喜 Zuiki Vegetable Festival
also spelled
suiki すいき.
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ikinaridago, ikinari dago いきなりだご
the local pronounciation of
ikinari dango いきなり団子 "all of a sudden dumplings"
. . . CLICK here for Photos !
kaki 牡蠣 カキ / 熊本カキ Kumamoto oysters,
There is a local variety of oysters, that is now revived to produce a regional speciality since Autumn of 2009.
From 1949 to 1958 these oysters had been exported to the West Coast of America and grown there.
. . . CLICK here for Photos !
Reference : Kumamoto Oysters
karashi renkon 辛子れんこん lotus root with mustard paste
kidako きだこ moray eel
Gymnothorax kidako
local dialect for the utsubo うつぼ, taken from the latin name of the animal.
The fish has a very large mouth with strong teeth and can bite the fishermen.
It has a very thick skin and many small bones. But through special preparation, it is now sold packed with a miso paste to make a hodgepodge, kidakonabe きだこ（うつぼ）鍋 with a lot of collagen.
From Amakusa.
CLICK here for PHOTOS !
kumaebi, kuma-ebi くまえび / 隈海老 / クマ海老
Green tiger prawn
from Kumamoto, also called aka-ashi ebi 赤あし
Penaeus semisulcatus
They are caught in special boats in the Yatsushirokai 八代海.
. . . CLICK here for Photos !
Also in the Seto Inland Sea
. Utasebune 打瀬船
boats for catching shrimp
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raisuyaki ライス焼き "fried rice", rice on o-konomiyaki
ご飯入りお好み焼き
with special toppings of miso paste with mayonaise, shrimp, meat and anything you like ... even with curry taste.
It was "invented" by a housewife who told her husband to mix mayonaise with miso (things all kids like) and prepare a simpel fast food for dinner . . . more than 30 years ago, still a favorite of the region.
The restaurant now prepares more than 400 meals a day, many for home delivery.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
shooyu suiitsu 醤油スイーツ sweets made with soy sauce
suiitsu shooyu スイーツ醤油 soy sauce for sweets
suika スイカ watermelon
Kumamoto is one of the great producing areas. Before the war, a variety with a thick outer skin were produced. After eating the red fruit, the housewife cuts the thick skin off and puts the leftovers, cut to bite size, in a bolw, mix it with salt and let it stay for a day.
suika no asazuke スイカを漬物.
Even now, with varieties of a much thinner outer skin, this pickle is loved in Kumamoto.
Takamori Dengaku 高森田楽
From Aso, Takamori village 阿蘇高森田楽の里
Tsuetate purin 杖立プリン pudding from Tsuetate
from Tsuetate Onsen hot spring 杖立温泉 , 小国町
This small town is also known for its koinobori carp streamers over the small river in town and its many very narrow alleys with hot spring ryokan lodgings.
CLICK here for PHOTOS !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
yubeshi ゆべし yuzu dumplings
with ?miso, rice and lots of yuzu or citron fruit juice, sometimes with walnuts
yubesi
Princess Atsuhime liked this very much. When she travelled by land to Edo, she also found yubeshi in the postal station of Yakage in Okayama 岡山県矢掛町 and ordered more than 500 packs of it to share with others.
. . . CLICK here for Photos !
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Worldwide use
*****************************
Things found on the way
miru ミル miru seaweed
Codium fragile.
Green sea fingers, Dead man's fingers, felty fingers, felt-alga, Green sponge, Green fleece
This siphonous alga is dark green in color. It appears as a fuzzy patch of tubular fingers. These formations hang down from rocks during low tide.
© More in the WIKIPEDIA !
It has a special finger form which later became the pattern of a local white and blue pottery,
Takahama yaki 高浜焼
from Amakusa 天草
It is part of the tradtion of
Amakusa Toojiki 天草陶磁器 ceramics
First established in 1762 by Ueda Dengoemon 上田伝五右衛門.
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HAIKU
*****************************
Related words
***** WASHOKU : Regional Dishes
- #kumamoto -
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Kumamoto Prefecture (熊本県,Kumamoto-ken) is a prefecture of Japan located on Kyūshū Island. The capital is the city of Kumamoto.
Historically the area was called Higo 肥後 province and was renamed to Kumamoto prefecture during the Meiji Restoration as part of the abolition of the feudal system. The current Japanese orthography for Kumamoto literally means "bear root/origin", or "origin of the bear".
Mt. Aso, Aso san 阿蘇山 (1592 m), an extensive active volcano, is in the east of Kumamoto Prefecture. This volcano is located at the center of the Aso caldera, the most famous caldera in Japan.
Kato Kiyomasa, a contemporary of Toyotomi Hideyoshi, was made daimyo of half of the (old) administrative region of Higo in 1588.
Amakusa
© More in the WIKIPEDIA !
. WASHOKU
The Ariake Sea (有明海, Ariake-kai, Ariakekai)
WKD ： Frost Shrine (Shimo Jinja 霜神社)
Aso Shrine (阿蘇神社 Aso-jinja)
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A lot of horse meat is eaten in Kumamoto.
WASHOKU
Horse meat, baniku ばにく/ 馬肉 , sakuraniku 桜肉
sakuranattoo, sakura nattoo 桜納豆 finely cut raw horse meat with natto, an egg and some mustard
basashi 馬刺し sashimi of horse meat
umashabu 馬しゃぶ Shabushabu with horse meat
CLICK here for PHOTOS !
warishita わりした broth at the end of a sukiyaki is eaten with kishimen noodles.
see: soysauce
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Kareigawa Ekiben Station Lunchbox
嘉例川駅
百年の旅物語 かれい川 Kareigawa
only with local vegetables.
gane ガネ local name for kakiage, tempura of vegetables
It is prepared with sliced sticks of sweet potatoes, carrots and nira leek takes about 3 hours to prepare!
A pair of mother and daughter prepare only 30 packs for each sunday, and is always sold out immediately. The station house is an old wooden building.
. . . CLICK here for Photos !
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Higo yasai 肥後野菜 vegetables from Higo
hitomoji ひともじ hitomoji leek
. . . CLICK here for Photos !
Kasuga boobura 春日ぼうぶら kind of gourd
boobura ぼうぶら【南瓜】 (bobura) is the way they are called in West-Japan. From the Portugese abobora.
. . . CLICK here for Photos !
Kumamoto ingen 熊本いんげん ingen beans
Kumamoto Kyoona 熊本京菜 kyona leafy
Kumamoto naga ninjin 長人参 long carrots
Kumamoto nasu 熊本なす eggplants
Kumamoto negi 熊本ねぎ leek
Temple Suizenji is place name in the Kumamoto town area. During the Edo period, the Daimyo Hosokawa Tadatoshi 細川忠利 had build a temple in the area, which was later rebuild elsewhere and thea area became a large park, Joojuu en 成趣園 or Suizenji Kooen 水前寺公園.
. Hosokawa Tadatoshi 細川忠利 (1586 – 1641) .
Suizenji moyashi 水前寺もやし been sprouts from Suizenji
. . . CLICK here for Photos !
Suizenjina, suizenji na 水前寺菜 "leafy vegetables from Temple Suizenji"
One leaf side is green and the other violet.
. . . CLICK here for Photos !
Suizenjinori, suizenji nori 水前寺のり seaweed
Suizenjiseri, suizenji seri 水前寺せり dropwort
. WASHOKU
Dentoo yasai 伝統野菜 Traditional Vegetables from Japan
Dento Yasai
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More Dishes from Kumamoto 熊本の郷土料理
. . . CLICK here for Photos !
Amakusa daioo 天草大王 "king of Amakusa"
a local chicken brand
The meat is also used for a "chicken shabu shabu"
. . . CLICK here for Photos !
chikuwa sarada ちくわサラダ chikuwa filled with potato salad
ポテトサラダ
. . . CLICK here for Photos !
furikake gohan no tomo ご飯の供 "friend of the cooked rice"
CLICK here for PHOTOS !
Kumamoto was one of the first places to develop furikake, toppings to sprinkle on rice. They also sprinkle it on other dishes like natto and salads.
A new one to sprinkle on "rice with a raw egg" (tamagokake gohan 卵かけご飯) is developed, where you put the raw egg on the rice and the topping all around and do not use soy sauce any more.hamaguri ryoori ハマグリ料理 / 蛤料理
dishes with hamaguri clams
Higo dried taro root, higo zuiki 肥後ずいき
The dried root of a taro is bundled together, looking almost like a male symbol.
It has been used by the ladies as such ...
随喜 zuiki, great pleasure, shedding tears of joy
This root is longer than the normal taro roots, and maybe started being introduced after the first Europeans came to the area. Some say, the cucumber for an European lady, the zuiki for a Japanese geisha!
芋茎（ずいき） Zuiki Taro and the 随喜 Zuiki Vegetable Festival
also spelled
suiki すいき.
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ikinaridago, ikinari dago いきなりだご
the local pronounciation of
ikinari dango いきなり団子 "all of a sudden dumplings"
. . . CLICK here for Photos !
kaki 牡蠣 カキ / 熊本カキ Kumamoto oysters,
There is a local variety of oysters, that is now revived to produce a regional speciality since Autumn of 2009.
From 1949 to 1958 these oysters had been exported to the West Coast of America and grown there.
. . . CLICK here for Photos !
Reference : Kumamoto Oysters
karashi renkon 辛子れんこん lotus root with mustard paste
kidako きだこ moray eel
Gymnothorax kidako
local dialect for the utsubo うつぼ, taken from the latin name of the animal.
The fish has a very large mouth with strong teeth and can bite the fishermen.
It has a very thick skin and many small bones. But through special preparation, it is now sold packed with a miso paste to make a hodgepodge, kidakonabe きだこ（うつぼ）鍋 with a lot of collagen.
From Amakusa.
CLICK here for PHOTOS !
kumaebi, kuma-ebi くまえび / 隈海老 / クマ海老
Green tiger prawn
from Kumamoto, also called aka-ashi ebi 赤あし
Penaeus semisulcatus
They are caught in special boats in the Yatsushirokai 八代海.
. . . CLICK here for Photos !
Also in the Seto Inland Sea
. Utasebune 打瀬船
boats for catching shrimp
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
raisuyaki ライス焼き "fried rice", rice on o-konomiyaki
ご飯入りお好み焼き
with special toppings of miso paste with mayonaise, shrimp, meat and anything you like ... even with curry taste.
It was "invented" by a housewife who told her husband to mix mayonaise with miso (things all kids like) and prepare a simpel fast food for dinner . . . more than 30 years ago, still a favorite of the region.
The restaurant now prepares more than 400 meals a day, many for home delivery.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
shooyu suiitsu 醤油スイーツ sweets made with soy sauce
suiitsu shooyu スイーツ醤油 soy sauce for sweets
suika スイカ watermelon
Kumamoto is one of the great producing areas. Before the war, a variety with a thick outer skin were produced. After eating the red fruit, the housewife cuts the thick skin off and puts the leftovers, cut to bite size, in a bolw, mix it with salt and let it stay for a day.
suika no asazuke スイカを漬物.
Even now, with varieties of a much thinner outer skin, this pickle is loved in Kumamoto.
Takamori Dengaku 高森田楽
From Aso, Takamori village 阿蘇高森田楽の里
Tsuetate purin 杖立プリン pudding from Tsuetate
from Tsuetate Onsen hot spring 杖立温泉 , 小国町
This small town is also known for its koinobori carp streamers over the small river in town and its many very narrow alleys with hot spring ryokan lodgings.
CLICK here for PHOTOS !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
yubeshi ゆべし yuzu dumplings
with ?miso, rice and lots of yuzu or citron fruit juice, sometimes with walnuts
yubesi
Princess Atsuhime liked this very much. When she travelled by land to Edo, she also found yubeshi in the postal station of Yakage in Okayama 岡山県矢掛町 and ordered more than 500 packs of it to share with others.
. . . CLICK here for Photos !
*****************************
Worldwide use
*****************************
Things found on the way
miru ミル miru seaweed
Codium fragile.
Green sea fingers, Dead man's fingers, felty fingers, felt-alga, Green sponge, Green fleece
This siphonous alga is dark green in color. It appears as a fuzzy patch of tubular fingers. These formations hang down from rocks during low tide.
© More in the WIKIPEDIA !
It has a special finger form which later became the pattern of a local white and blue pottery,
Takahama yaki 高浜焼
from Amakusa 天草
It is part of the tradtion of
Amakusa Toojiki 天草陶磁器 ceramics
First established in 1762 by Ueda Dengoemon 上田伝五右衛門.
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HAIKU
*****************************
Related words
***** WASHOKU : Regional Dishes
- #kumamoto -
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5/07/2008
Gunma prefecture
[ . BACK to WORLDKIGO TOP . ]
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Gunma Prefecture
Gunma Prefecture (群馬県, Gunma-ken) is a prefecture of Japan located in the northwest corner of the Kantō region on Honshū island. Its capital is Maebashi.
In the past, Gunma was joined with Tochigi Prefecture and called Kenu Province. This was later divided into Kami-kenu (Upper Kenu, Gunma) and Shimo-kenu (Lower Kenu, Tochigi). The area is sometimes referred to as Jomo (上毛, Jōmō). For most of Japanese history, Gunma was known as the province of Kozuke.
The first modern silk factories were built with Italian and French assistance at Annaka in the 1870s.
One of only eight landlocked prefectures in Japan.
Because Gunma is situated in inland Japan, the difference in temperature in the summer compared to the winter is large, and there is less precipitation. This is because of the kara-kaze, a strong, dry wind which occurs in the winter when the snow falls on the coasts of Niigata. The wind carrying clouds with snow bang into the Echigo Mountain Range, and it also snows there, although the high peaks do not let the wind go past them. For this reason, the wind changes into the kara-kaze.
More traditional industries include sericulture of silk and agriculture. Gunma's major agricultural products include cabbages and konnyaku (konjacs). Gunma produces 90% of Japan's konjacs, and two-thirds of the farms in the village of Tsumagoi are cabbage farms.
© More in the WIKIPEDIA !
Tsumagoi village 嬬恋村
close to Mount Asama, has vulcanic soil and grows cabbages and runner beans (saya ingen mame さや豆)
Lit. "Loving the wife" has a platform where you stand with your wife and call out loudely that you love her.
. . . CLICK here for Photos !
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The village of Shimonita is famous for its leek (Welsh onions) and konnyaku.
Shimonita is located in the basin by Mt. Myogi.
Shimonita negi 下仁田葱（しもにたねぎ）and other LEEK
shimonitanegi kurokke 下仁田ねぎコロッケ
Shimonita Konnyaku (paste made from the arum root)
Konnyaku plant and food (Amorphophallus konjac) . Elephant jam
shimikonnyaku, shimi-konnyaku 凍みこんにゃく
frozen Konnyaku
A brick-like piece is put into a wooden cuter and cut into 42 slices. These are dried on the fields, for one month, watered every day and frozen at night. It becomes a thin slice of whitish substance.
Frozen Konnyaku food (Amorphophallus konjac)
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More dishes from Gunma 群馬郷土料理
anpinmochi あんぴんもち mochi with red bean paste
the local version of daifuku mochi.
. . . CLICK here for Photos !
himokawaudon, himokawa udon ひもかわうどん broad udon noodles
from Kiryu town 桐生市
Sometimes up to 10 cm wide, like a flat sheet.
. . . CLICK here for Photos !
himokawa ひもかわ【紐革】 this type of flat udon originates in Nagoya from the river Imokawa 芋川, the name of the noodles later became pronounced HIMOKAWA. In Nagoya they are eaten with a miso soup.
hanaingen no nimame 花インゲンの煮豆 simmered beans
. . . CLICK here for Photos !
kaburajiru 鏑汁 turnip soup
kamameshi 釜めし rice cooked in a metal pot
. . . CLICK here for Photos !
kaminarijuu かみなり重
. . . CLICK here for Photos !
kansooimo, kansoo imo 乾燥芋（さつま芋の切干）
dried satsuma sweet potatoes
kenchinjiru けんちん汁 vegetable soup
also common in other prefectures
konnyaku ryoori コンニャク料理 dishes with konnyaku
from Shimonita village
see above.
koshinejiru こしね汁 KO-SHI-NE soup
with KOnnyaku, SHIitake and NEgi leek.
. . . CLICK here for Photos !
maitake mushrooms from Gunma
with a Takasaki Daruma Mark
maitake gohan 舞茸ご飯 rice with maitake mushrooms
. . . CLICK here for Photos !
MISO
Handmade miso is still popular in the area.
misomanjuu, miso manjuu 味噌饅頭 manju with sweet miso and pieces of eggplants and sesame flavor.
misopan みそパン bread with miso paste
Mizuzawa udon 水沢うどん noodles from Mizuzawa
. . . CLICK here for Photos !
mogura daikon もぐら大根 "mole radish"
a specially karai spicy radish from Numata 沼田地区
It is added to dishes of soba buckwheat noodles or ramen nodles.
. mogura-uchi 土龍打 ( もぐらうち) "hitting the moles" .
neginuta ねぎぬた
leek with maguro and ika
. . . CLICK here for Photos !
noppejiru のっぺい汁 vegetable soup
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Okirikomi, okkirikomi おきりこみ, おっきりこみ
udon noodle soup with vegetables
Makes body and soul warm on a hot winter day and tasts "like mothers". It is handed down from mother in law to daughter in law as a family taste. The dough is kneaded with mother's hands and not stepped on as with other udon dough. It is also used immediately after preparing just the amount for one meal. The broad noodles are therefore rather soft and are thrown into the soup (komi) immediately after cutting (kiri). They give a special toromi thickness to the broth, which is usually of homemade miso paste, another speciality of many villages. Gunma has long been an area to grow wheat, which is called "local flower, jigona 地粉.
Vegetables come from the local community, the housewifes share their daily harvest of radish, carrots and the king of leek from Shimonita town, Shimonitanegi 下仁田葱（しもにたねぎ).
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Shimonita, see above.
suiton, dangojiru すいとん（だんご汁）soup with dumplings
. . . CLICK here for Photos !
sumitsukare すみつかれ
on the first day of the ox in February. Prepared with the beans left over from setsubun.
. . . CLICK here for Photos !
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takuan たくあん. 沢庵 pickled radish
The daikon of this area in the plain of Mount Haruna is especially full of juice and suited best for takuan making.The dry wind coming down from Mount Haruna (karakara kaze) is needed to produce these delicious takuan pickles. About 1000 daikon per picker is pulled out of the earth, a backbreaking job, and bound together two of them and hanged on long poles to dry for about two weeks. Half in the shadow is best for this. Many farming families had to stop planting radish because the young people are not there to help any more.
After two weeks the radish gets all limp and is easy to bend into containers for pickling. Various spices are added, for example chili peppers or the skin of shibugaki bitter persimmons. This is the secret of each mother who does her own pickles.
. . . CLICK here for Photos !
Other growing areas for takuan daikon are Nagano and Tochigi.
Radish (daikon) Pickled radish,
a KIGO for all winter
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tamago manjuu 卵饅頭 たまごまんじゅう bun with boiled egg
a sweet manjuu dough wrapped around a boiled egg, which is soaked in soy sauce for a while. This gives a rather appealing flavor.
Fujioka town 藤岡市 Naritaya shop 成田屋さんの たまご饅頭
CLICK here for PHOTOS !
yakimanjuu 焼きまんじゅう grilled manjuu
yakimonchi, oyaki やきもち（おやき）
see Nagano.
Yakimochi Fudoo Son 焼き餅不動尊in Gunma
yooguruto ヨーグルト yoghurt
yubeshi ゆべし. 柚餅子 dumpling with yuzu
first prepared for the warlord Takeda Shingen.
Black sugar is melted, the skin of yuzu citrons and walnuts are mixed with kyooriki 強力粉 flower
. . . CLICK here for Photos !
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Worldwide use
*****************************
Things found on the way
Gunma has a traditional card game called
Jomo Karuta (上毛かるた) (joomoo karuta)
There is even a karuta with Daruma san. The famous Daruma temple Shorinzan 少林山 is located in Gunma prefecture.
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HAIKU
浅間から分かれて来るや小夕立
Kobayashi Issa 一茶
上州の風ひりひりと野良の梅
Takashi たかし
桑の実や忠治の墓へ駅３分
kuwa ni mi ya Chuuji no haka e eki sanpun
楽可
八木節や樽を真中に踊りの輪
楽可
榛名富士映る湖畔にキャンプ張り
Harunafuji utsuru kohan ni kyanpu hari
章
葛咲くや嬬恋村の字いくつ
波郷
source : 上州俳句茶屋
*****************************
Related words
***** WASHOKU : Regional Japanese Dishes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Gunma Prefecture
Gunma Prefecture (群馬県, Gunma-ken) is a prefecture of Japan located in the northwest corner of the Kantō region on Honshū island. Its capital is Maebashi.
In the past, Gunma was joined with Tochigi Prefecture and called Kenu Province. This was later divided into Kami-kenu (Upper Kenu, Gunma) and Shimo-kenu (Lower Kenu, Tochigi). The area is sometimes referred to as Jomo (上毛, Jōmō). For most of Japanese history, Gunma was known as the province of Kozuke.
The first modern silk factories were built with Italian and French assistance at Annaka in the 1870s.
One of only eight landlocked prefectures in Japan.
Because Gunma is situated in inland Japan, the difference in temperature in the summer compared to the winter is large, and there is less precipitation. This is because of the kara-kaze, a strong, dry wind which occurs in the winter when the snow falls on the coasts of Niigata. The wind carrying clouds with snow bang into the Echigo Mountain Range, and it also snows there, although the high peaks do not let the wind go past them. For this reason, the wind changes into the kara-kaze.
More traditional industries include sericulture of silk and agriculture. Gunma's major agricultural products include cabbages and konnyaku (konjacs). Gunma produces 90% of Japan's konjacs, and two-thirds of the farms in the village of Tsumagoi are cabbage farms.
© More in the WIKIPEDIA !
Tsumagoi village 嬬恋村
close to Mount Asama, has vulcanic soil and grows cabbages and runner beans (saya ingen mame さや豆)
Lit. "Loving the wife" has a platform where you stand with your wife and call out loudely that you love her.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The village of Shimonita is famous for its leek (Welsh onions) and konnyaku.
Shimonita is located in the basin by Mt. Myogi.
Shimonita negi 下仁田葱（しもにたねぎ）and other LEEK
shimonitanegi kurokke 下仁田ねぎコロッケ
Shimonita Konnyaku (paste made from the arum root)
Konnyaku plant and food (Amorphophallus konjac) . Elephant jam
shimikonnyaku, shimi-konnyaku 凍みこんにゃく
frozen Konnyaku
A brick-like piece is put into a wooden cuter and cut into 42 slices. These are dried on the fields, for one month, watered every day and frozen at night. It becomes a thin slice of whitish substance.
Frozen Konnyaku food (Amorphophallus konjac)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
More dishes from Gunma 群馬郷土料理
anpinmochi あんぴんもち mochi with red bean paste
the local version of daifuku mochi.
. . . CLICK here for Photos !
himokawaudon, himokawa udon ひもかわうどん broad udon noodles
from Kiryu town 桐生市
Sometimes up to 10 cm wide, like a flat sheet.
. . . CLICK here for Photos !
himokawa ひもかわ【紐革】 this type of flat udon originates in Nagoya from the river Imokawa 芋川, the name of the noodles later became pronounced HIMOKAWA. In Nagoya they are eaten with a miso soup.
hanaingen no nimame 花インゲンの煮豆 simmered beans
. . . CLICK here for Photos !
kaburajiru 鏑汁 turnip soup
kamameshi 釜めし rice cooked in a metal pot
. . . CLICK here for Photos !
kaminarijuu かみなり重
. . . CLICK here for Photos !
kansooimo, kansoo imo 乾燥芋（さつま芋の切干）
dried satsuma sweet potatoes
kenchinjiru けんちん汁 vegetable soup
also common in other prefectures
konnyaku ryoori コンニャク料理 dishes with konnyaku
from Shimonita village
see above.
koshinejiru こしね汁 KO-SHI-NE soup
with KOnnyaku, SHIitake and NEgi leek.
. . . CLICK here for Photos !
maitake mushrooms from Gunma
with a Takasaki Daruma Mark
maitake gohan 舞茸ご飯 rice with maitake mushrooms
. . . CLICK here for Photos !
MISO
Handmade miso is still popular in the area.
misomanjuu, miso manjuu 味噌饅頭 manju with sweet miso and pieces of eggplants and sesame flavor.
misopan みそパン bread with miso paste
Mizuzawa udon 水沢うどん noodles from Mizuzawa
. . . CLICK here for Photos !
mogura daikon もぐら大根 "mole radish"
a specially karai spicy radish from Numata 沼田地区
It is added to dishes of soba buckwheat noodles or ramen nodles.
. mogura-uchi 土龍打 ( もぐらうち) "hitting the moles" .
neginuta ねぎぬた
leek with maguro and ika
. . . CLICK here for Photos !
noppejiru のっぺい汁 vegetable soup
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Okirikomi, okkirikomi おきりこみ, おっきりこみ
udon noodle soup with vegetables
Makes body and soul warm on a hot winter day and tasts "like mothers". It is handed down from mother in law to daughter in law as a family taste. The dough is kneaded with mother's hands and not stepped on as with other udon dough. It is also used immediately after preparing just the amount for one meal. The broad noodles are therefore rather soft and are thrown into the soup (komi) immediately after cutting (kiri). They give a special toromi thickness to the broth, which is usually of homemade miso paste, another speciality of many villages. Gunma has long been an area to grow wheat, which is called "local flower, jigona 地粉.Vegetables come from the local community, the housewifes share their daily harvest of radish, carrots and the king of leek from Shimonita town, Shimonitanegi 下仁田葱（しもにたねぎ).
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Shimonita, see above.
suiton, dangojiru すいとん（だんご汁）soup with dumplings
. . . CLICK here for Photos !
sumitsukare すみつかれ
on the first day of the ox in February. Prepared with the beans left over from setsubun.
. . . CLICK here for Photos !
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takuan たくあん. 沢庵 pickled radish
The daikon of this area in the plain of Mount Haruna is especially full of juice and suited best for takuan making.The dry wind coming down from Mount Haruna (karakara kaze) is needed to produce these delicious takuan pickles. About 1000 daikon per picker is pulled out of the earth, a backbreaking job, and bound together two of them and hanged on long poles to dry for about two weeks. Half in the shadow is best for this. Many farming families had to stop planting radish because the young people are not there to help any more.
After two weeks the radish gets all limp and is easy to bend into containers for pickling. Various spices are added, for example chili peppers or the skin of shibugaki bitter persimmons. This is the secret of each mother who does her own pickles.
. . . CLICK here for Photos !
Other growing areas for takuan daikon are Nagano and Tochigi.
Radish (daikon) Pickled radish,
a KIGO for all winter
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tamago manjuu 卵饅頭 たまごまんじゅう bun with boiled egg
a sweet manjuu dough wrapped around a boiled egg, which is soaked in soy sauce for a while. This gives a rather appealing flavor.
Fujioka town 藤岡市 Naritaya shop 成田屋さんの たまご饅頭
CLICK here for PHOTOS !
yakimanjuu 焼きまんじゅう grilled manjuu
yakimonchi, oyaki やきもち（おやき）
see Nagano.
Yakimochi Fudoo Son 焼き餅不動尊in Gunma
yooguruto ヨーグルト yoghurt
yubeshi ゆべし. 柚餅子 dumpling with yuzu
first prepared for the warlord Takeda Shingen.
Black sugar is melted, the skin of yuzu citrons and walnuts are mixed with kyooriki 強力粉 flower
. . . CLICK here for Photos !
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Worldwide use
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Things found on the way
Gunma has a traditional card game called
Jomo Karuta (上毛かるた) (joomoo karuta)
There is even a karuta with Daruma san. The famous Daruma temple Shorinzan 少林山 is located in Gunma prefecture.
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HAIKU
浅間から分かれて来るや小夕立
Kobayashi Issa 一茶
上州の風ひりひりと野良の梅
Takashi たかし
桑の実や忠治の墓へ駅３分
kuwa ni mi ya Chuuji no haka e eki sanpun
楽可
八木節や樽を真中に踊りの輪
楽可
榛名富士映る湖畔にキャンプ張り
Harunafuji utsuru kohan ni kyanpu hari
章
葛咲くや嬬恋村の字いくつ
波郷
source : 上州俳句茶屋
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Related words
***** WASHOKU : Regional Japanese Dishes
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5/13/2008
Miyagi Prefecture
[ . BACK to WORLDKIGO TOP . ]
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Miyagi and Sendai
Miyagi Prefecture (宮城県, Miyagi-ken is a prefecture of Japan located in the Tōhoku Region on Honshū island. The capital is Sendai.
© More in the WIKIPEDIA !
. . . CLICK here for Photos !
. Sendai Shiroo 仙台四郎 / 仙臺四郎 Sendai Shiro
Haga Shiroo 芳賀四郎 Haga Shiro . (1855 - 1902)
A legendary man good for business !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Specialities from Miyagi 宮城郷土料理
aburafu 油麩 fried gluten croutons
aburafu-iri nishime 油麩入り煮しめ with fat-fu あぶらふ(油麩）
fryed gluten in vegetable oil. Speciality from Tome town
It is prepared from wheat gluten powder, water is squeezed out carefully.
The dough (mottsu もっつ) is cut with a special knife (ohsigiri 押し切り) with two handles and then kneaded again to squeeze out the water.
Then it is rolled to a long strip and put into a large square box full of oil. Four ladies are busy turning the pieces round and round. They have to be elongated to the proper lenght and then one cut is made with a special knife. After that, they get bigger and a second cut is made whilst turning them. One shop produceds 700 sticks per day, they almost look like french bread.
One dish is a bowl of rice
aburafu don 油麩丼, where the fu is cut and prepared almost like a piece of chicken meat, and an egg on top of it.
. . . CLICK here for Photos !
frittierter FU (Weizen-Gluten)
azara あざら "ara" (rough fish meat) mixed with vegetables, from Kesenuma
dotenabe 土手鍋 pot with oysters and miso "as an embankment" around the rim of the pot.
gyuu 牛 oxen and cows
gyuumotsu hatto 牛肚 (ぎゅうもつ はっと)
from the Ishikoshi area, consisting of cooked cow intestines with Japanese flour dumplings in soy broth.
gyuutan 牛タン ox tongue
Sendai gyuutan 仙台牛タン from Sendai
This dish started after WWII in Showa 23 (1948) in a shop named Daisuke 太助. Its owner Sano Keishiroo 佐野啓四郎 served it to his friends.
Ochsenzunge
Hakuchozuke (local pickles)
hattojiru はっと汁 speciel hatto soup
hesodaikon, heso daikon へそ大根 "radish with a navel"
from 宮城県伊具郡丸森町筆甫（ひっぽ）地区
Igu Gun Marumori village
. . . CLICK here for Photos !
Daikon is cut in rounds, boiled for a moment, then skewed on a bamboo stick and let to dry in the cold winter air for about 1 month. It becomes a delicious brown candy color. It is usually prepared in December and January and can be eaten in February. When the bamboo sticks are pulled out, it looks as if the round piece has a "navel" in the middle.
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hoya and hoya dishes 海鞘; 老海鼠 sea pinapple
Sea pineapple (Halocynthia roretzi)
hoya nimono ホヤ雑煮 boiled
hoya no su no mono ホヤの酢の物 with vinegar dressing.
hoya is a very primitive animal. lonley planet says it tastes like ""rubber dipped in ammonia".
Hoya is found mostly along the beaches of Miyagi and Iwate.
Ascidiacea (commonly known as the ascidians or sea squirts) is a class in the Tunicata subphylum of sac-like marine filter feeders.
bakurai ばくらい "water bomb" 爆雷 is the original meaning.
a mix of hoya and salted konowata 海鼠腸. Best eaten is very small bits and washed down with a very dry sake.
. . . CLICK here for Photos !
© More in the WIKIPEDIA !
Seescheide
"Wasserbombe", Mischung aus Hoya und Konowata. Sehr salzig.
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ika ninjin いか人参 squid and carrots
imoni いもに、芋煮 boiling sweet potatoes
usually by the riverside in an outing with many people.
Sendai-Miso is used for the soup and many vegetables are used too.
. . . CLICK here for Photos !
inago no tsukudani イナゴの佃煮 sweetly simmered grashoppers
inohana gohan イノハナご飯 rice with wild mushrooms
kakimeshi カキめし rice with oysters
karamen からめん cold reimen noodles with spicy broth, which is finally soaked up in a portion of rice
manboo no sumiso マンボウの酢味噌 ocean sunfish in vinegar miso dressing
Mondfisch; Mola mola
matsuba jiru 松葉汁 soup with chopped leaves of radish and sanma fish
mekabu zuke メカブ漬け wakame seaweed pickles
Mokkori Wagyu
brand of beef produced in Minamikata town
Mokkori Nira Sembei (rice cracker)
made from rice flour mixed with chopped leeks, and it goes well with beer.
Mokusakueki もくさくえき（木酢液）
Mokusakueki is a liquid made by cooling smoke from charcoal kilns. It is used for making soaps, face creams, and various other products. Some people put several drops of Mokusakueki into their bath tubs.
Mokusakueki is said to contribute to healthy, radiant looking skin. It also helps to enrich soil.
Monzen Kuroame Black sweets
a hand made black sugar candy. The recipe has been handed down from generation to generation, and reminds us of what our grandmothers used to make.
Nakada Rice
Nirakko no Gyoza にらっこ Chinese dumpling
Minamikata is famous for nira leek. They grow 250 tons of leeks a year.
Local people add chopped leeks to their gyoza dumplings.
Numano Shiki (Japanese sake)
oborojiru おぼろ汁 miso soup with oboro dofu tofu
okuzukake おくずかけ dashi soup with vegetables
with additional ankake sauce
sasa kamaboko 笹かまぼこ料理 kamaboko with sasa bamboo grass
eaten raw with wasabi shoyu. or put in soup with noodles and vegetables.
sasa maki 笹まき
Shiitake Mushroom, Maitake Mushroom
Shiroishi uumen, umen 白石温麺 dried "warm" noodles from Shiroishi town
It has a history of more than 400 years.
A pious son wanted to prepare some light food for his ill father. A wandering monk showed him how to make these noodes. They are only made from salted water and komugiko flower. His father ate these noodles and soon became better. The lord of Shiroishi heared of the story and gave the noodles the name "warm noodles" because of the warm feeling we get from hearing the story of the thoughtful caring son.
Warm noodles and kokeshi wooden dolls, the local specialities
. . . CLICK here for Photos !
Toyoma Miso (soybean paste) and Shoyu (soy sauce)
Taihaku Ame 太白飴 "big white sweet"
Taihaku Ame is a traditional local candy made from wheat and glutinous rice. No artificial sweeteners are added . It is very nutritious. . . . CLICK here for Photos !
Yubeshi 柚辺志（ゆべし）sweet cake
Yubeshi is a traditional Japanese sweet cake, from rice flour and walnuts.
It is not too sweet and typically served with green tea. Toyosato speciality.
. . . CLICK here for Photos !
zundamochi ずんだ餅 rice cakes with edamame beans.
jindamochi じんだ餅
10 different kind of mochi from the local Miyagi rice are used for various dishes.
. . . CLICK here for Photos !
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Worldwide use
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Things found on the way
Kesennuma (気仙沼市; -shi) is a city located in the extreme northeast of Miyagi Prefecture. It wraps around the western part of Kesennuma Bay, and also includes the island of Ōshima. Its coastline forms the southern boundary of the Rias Coastline National Park, which stretches north all the way to Aomori Prefecture.
The city borders Hirota Bay, Kesennuma Bay, and the Pacific Ocean to the east and Motoyoshi, Miyagi to the south. Iwate Prefecture makes up the remainder of its borders, with Murone Village to the west, and Rikuzen-Takata City to the north.
The highest point in Kesennuma is 711.9 m high, on the border with Motoyoshi, while the lowest point is at sea level.
© More in the WIKIPEDIA !
. . . CLICK here for Photos !
Tooth Coastline
Kesennuma is a naturally favorable harbor marked by waters that are calm due to the presence of Oshima Island at the mouth of the harbor. Visitors can soak up powerful sights at Rikuchu Coast National Park, a place of scenic beauty characterized by a deeply indented coastline imbued with the natural beauty of the four seasons.
Slow Food Declaration
Kesennuma, a leading fishing town in Japan, is famous for landing tuna, bonito, and Pacific saury and for producing the largest catches of shark fin in the world. As the first city in Japan to adopt a slow food declaration, Kesennuma is committed to promoting a unique and attractive community sustained by local foods.
Shark 鮫 (さめ) same Haifisch in Kesenuma
Toyoma (Tome town, Miyagi)
Experience the Joys of School Dining
Visitors can enjoy consuming school meals served in a century-old school building. Sample a typical school meal from the 1950s, which would have included a bread roll and curry stew. (Reservations required.)
School-provided lunches are lunch meals provided to all elementary-school students in Japan according to a standard menu that is very much a traditional feature of school life in this country.
source : www.jnto.go.jp
Shark fin menu during the "Shark Fin Week", each December.
. Shark (same 鮫) .
. fukahire purin ふかひれプリン vanilla pudding with sharks fins
from Kesennuma
Kesennuma was badly damaged by the earthquake on March 11, 2011
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Der Fischmarkt von Kesennuma
Die „Schwarze Strömung“ (kuroshio) bestimmt die Anwesenheit der Fische vor den Küsten Japans im Pazifischen Ozean. Sie hat eine tiefblaue Farbe und bringt warmes Wasser aus den Gebieten um Taiwan zu den kalten Polarregionen. Sie ermöglicht sogar das Wachstum von Korallenriffen in Japan, den nördlichsten Riffen der Welt. Ein Teil der Strömung zweigt ins Japanische Meer ab und wird hier nach einer Insel die „Tsushima-Strömung“ genannt. Mit der „Schwarzen Strömung“ schwimmen viel Fischarten im Sommer nach Norden und ziehen im Herbst und Winter wieder zurück; „Fische bringen die Jahreszeiten nach Japan“ sagt ein alter Spruch.
Der „erste Bonito“ der Saison kündigte in Edo den Sommer an und viele reiche Bürger liessen sich den ersten Bissen der Saison viel kosten. Bei seinem Zug nach Norden bis vor die Küste Hokkaidos heißt der Fisch „aufwärts schwimmender Bonito“. Im Herbst bei seiner Rückreise wird er „zurückkehrender Bonito“ genannt; er ist nun besonder fett und wohlschmeckend.
Kesennuma ist ein Fischereihafen im Norden der Präfektur Miyagi an der Bucht von Kesennuma.
Der Fischmarkt hat den größte Umsatz Japans an frischem Bonito, Schwertfisch und Haifisch. Weiterhin werden hier Thunfisch, Makrelenhechte und Seezungen gehandelt.
Ende Dezember findet eine „Woche der Haifischflossen“ statt, bei der besondere Menüs mit dieser Delikatesse angeboten werden.
Haifischflossensuppe ist ein fester Bestandteil der chinesischen Küche. In Kesennuma werden auch andere Gerichte davon zubereitet: Ramen-Nudelsuppe, Sushi und Kochen bei Erhaltung der Form (sugata ni).
Der Makrelenhecht bringt den Herbst nach Kesennuma. Er schmeckt am besten auf Holzkohlen gegrillt mit etwas Salz. Aber auch als Sashimi oder gekocht mit Soyasauce wird er hier verzehrt.
Die lokalen Austern schmecken am besten im Winter. Durch die Sedimente von den nahen Wäldern, die viele Flüße in die Bucht bringen, sind sie besonders mineralhaltig. Sie schmecken in jeder Form gut, roh oder gekocht, im Eintopf oder frittiert.
Schwertfische werden auf eine ganz besodere Art gefangen: Vom Vordeck des Bootes aus wirft der Fischer eine Lanze nach dem Fisch und betäubt ihn dann mit einem elektrischen Schlag. Danach kann der bewegungslose Fisch einfach ins Boot gehievt werden.
Eine besondere Spezialität dieses Küstenbereiches bis hinauf nach Iwate sind die Seescheiden, auch „Ananas des Meeres“ genannt. Sie werden mit Essig angemacht, haben aber einen stark ammoniakhaltigen Geschmack und eine gummiartige Konsistenz, sie sind im wahrsten Sinne des Wortes „Geschmacksache“.
Kesennuma bemüht sich um eine nachhaltige Landwirtschaft und hat eine Deklaration zur „Slowfood-Bewegung“ herausgegeben.
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HAIKU
*****************************
Related words
***** WASHOKU : Regional Japanese Dishes
March 11, 2011
. Japan - after the BIG earthquake -
. Folk Toys from Miyagi .
. Folk Toys from Kesennuma 気仙沼 .
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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Miyagi and Sendai
Miyagi Prefecture (宮城県, Miyagi-ken is a prefecture of Japan located in the Tōhoku Region on Honshū island. The capital is Sendai.
© More in the WIKIPEDIA !
. . . CLICK here for Photos !
. Sendai Shiroo 仙台四郎 / 仙臺四郎 Sendai Shiro
Haga Shiroo 芳賀四郎 Haga Shiro . (1855 - 1902)
A legendary man good for business !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Specialities from Miyagi 宮城郷土料理
aburafu 油麩 fried gluten croutons
aburafu-iri nishime 油麩入り煮しめ with fat-fu あぶらふ(油麩）
fryed gluten in vegetable oil. Speciality from Tome town
It is prepared from wheat gluten powder, water is squeezed out carefully.
The dough (mottsu もっつ) is cut with a special knife (ohsigiri 押し切り) with two handles and then kneaded again to squeeze out the water.
Then it is rolled to a long strip and put into a large square box full of oil. Four ladies are busy turning the pieces round and round. They have to be elongated to the proper lenght and then one cut is made with a special knife. After that, they get bigger and a second cut is made whilst turning them. One shop produceds 700 sticks per day, they almost look like french bread.
One dish is a bowl of rice
aburafu don 油麩丼, where the fu is cut and prepared almost like a piece of chicken meat, and an egg on top of it.
. . . CLICK here for Photos !
frittierter FU (Weizen-Gluten)
azara あざら "ara" (rough fish meat) mixed with vegetables, from Kesenuma
dotenabe 土手鍋 pot with oysters and miso "as an embankment" around the rim of the pot.
gyuu 牛 oxen and cows
gyuumotsu hatto 牛肚 (ぎゅうもつ はっと)
from the Ishikoshi area, consisting of cooked cow intestines with Japanese flour dumplings in soy broth.
gyuutan 牛タン ox tongue
Sendai gyuutan 仙台牛タン from Sendai
This dish started after WWII in Showa 23 (1948) in a shop named Daisuke 太助. Its owner Sano Keishiroo 佐野啓四郎 served it to his friends.
Ochsenzunge
Hakuchozuke (local pickles)
hattojiru はっと汁 speciel hatto soup
hesodaikon, heso daikon へそ大根 "radish with a navel"
from 宮城県伊具郡丸森町筆甫（ひっぽ）地区
Igu Gun Marumori village
. . . CLICK here for Photos !
Daikon is cut in rounds, boiled for a moment, then skewed on a bamboo stick and let to dry in the cold winter air for about 1 month. It becomes a delicious brown candy color. It is usually prepared in December and January and can be eaten in February. When the bamboo sticks are pulled out, it looks as if the round piece has a "navel" in the middle.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hoya and hoya dishes 海鞘; 老海鼠 sea pinapple
Sea pineapple (Halocynthia roretzi)
hoya nimono ホヤ雑煮 boiled
hoya no su no mono ホヤの酢の物 with vinegar dressing.
hoya is a very primitive animal. lonley planet says it tastes like ""rubber dipped in ammonia".
Hoya is found mostly along the beaches of Miyagi and Iwate.
Ascidiacea (commonly known as the ascidians or sea squirts) is a class in the Tunicata subphylum of sac-like marine filter feeders.
bakurai ばくらい "water bomb" 爆雷 is the original meaning.
a mix of hoya and salted konowata 海鼠腸. Best eaten is very small bits and washed down with a very dry sake.
. . . CLICK here for Photos !
© More in the WIKIPEDIA !
Seescheide
"Wasserbombe", Mischung aus Hoya und Konowata. Sehr salzig.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ika ninjin いか人参 squid and carrots
imoni いもに、芋煮 boiling sweet potatoes
usually by the riverside in an outing with many people.
Sendai-Miso is used for the soup and many vegetables are used too.
. . . CLICK here for Photos !
inago no tsukudani イナゴの佃煮 sweetly simmered grashoppers
inohana gohan イノハナご飯 rice with wild mushrooms
kakimeshi カキめし rice with oysters
karamen からめん cold reimen noodles with spicy broth, which is finally soaked up in a portion of rice
manboo no sumiso マンボウの酢味噌 ocean sunfish in vinegar miso dressing
Mondfisch; Mola mola
matsuba jiru 松葉汁 soup with chopped leaves of radish and sanma fish
mekabu zuke メカブ漬け wakame seaweed pickles
Mokkori Wagyu
brand of beef produced in Minamikata town
Mokkori Nira Sembei (rice cracker)
made from rice flour mixed with chopped leeks, and it goes well with beer.
Mokusakueki もくさくえき（木酢液）
Mokusakueki is a liquid made by cooling smoke from charcoal kilns. It is used for making soaps, face creams, and various other products. Some people put several drops of Mokusakueki into their bath tubs.
Mokusakueki is said to contribute to healthy, radiant looking skin. It also helps to enrich soil.
Monzen Kuroame Black sweets
a hand made black sugar candy. The recipe has been handed down from generation to generation, and reminds us of what our grandmothers used to make.
Nakada Rice
Nirakko no Gyoza にらっこ Chinese dumpling
Minamikata is famous for nira leek. They grow 250 tons of leeks a year.
Local people add chopped leeks to their gyoza dumplings.
Numano Shiki (Japanese sake)
oborojiru おぼろ汁 miso soup with oboro dofu tofu
okuzukake おくずかけ dashi soup with vegetables
with additional ankake sauce
sasa kamaboko 笹かまぼこ料理 kamaboko with sasa bamboo grass
eaten raw with wasabi shoyu. or put in soup with noodles and vegetables.
sasa maki 笹まき
Shiitake Mushroom, Maitake Mushroom
Shiroishi uumen, umen 白石温麺 dried "warm" noodles from Shiroishi town
It has a history of more than 400 years.
A pious son wanted to prepare some light food for his ill father. A wandering monk showed him how to make these noodes. They are only made from salted water and komugiko flower. His father ate these noodles and soon became better. The lord of Shiroishi heared of the story and gave the noodles the name "warm noodles" because of the warm feeling we get from hearing the story of the thoughtful caring son.
Warm noodles and kokeshi wooden dolls, the local specialities
. . . CLICK here for Photos !
Toyoma Miso (soybean paste) and Shoyu (soy sauce)
Taihaku Ame 太白飴 "big white sweet"
Taihaku Ame is a traditional local candy made from wheat and glutinous rice. No artificial sweeteners are added . It is very nutritious. . . . CLICK here for Photos !
Yubeshi 柚辺志（ゆべし）sweet cake
Yubeshi is a traditional Japanese sweet cake, from rice flour and walnuts.
It is not too sweet and typically served with green tea. Toyosato speciality.
. . . CLICK here for Photos !
zundamochi ずんだ餅 rice cakes with edamame beans.
jindamochi じんだ餅
10 different kind of mochi from the local Miyagi rice are used for various dishes.
. . . CLICK here for Photos !
*****************************
Worldwide use
*****************************
Things found on the way
Kesennuma (気仙沼市; -shi) is a city located in the extreme northeast of Miyagi Prefecture. It wraps around the western part of Kesennuma Bay, and also includes the island of Ōshima. Its coastline forms the southern boundary of the Rias Coastline National Park, which stretches north all the way to Aomori Prefecture.
The city borders Hirota Bay, Kesennuma Bay, and the Pacific Ocean to the east and Motoyoshi, Miyagi to the south. Iwate Prefecture makes up the remainder of its borders, with Murone Village to the west, and Rikuzen-Takata City to the north.
The highest point in Kesennuma is 711.9 m high, on the border with Motoyoshi, while the lowest point is at sea level.
© More in the WIKIPEDIA !
. . . CLICK here for Photos !
Tooth Coastline
Kesennuma is a naturally favorable harbor marked by waters that are calm due to the presence of Oshima Island at the mouth of the harbor. Visitors can soak up powerful sights at Rikuchu Coast National Park, a place of scenic beauty characterized by a deeply indented coastline imbued with the natural beauty of the four seasons.
Slow Food Declaration
Kesennuma, a leading fishing town in Japan, is famous for landing tuna, bonito, and Pacific saury and for producing the largest catches of shark fin in the world. As the first city in Japan to adopt a slow food declaration, Kesennuma is committed to promoting a unique and attractive community sustained by local foods.
Shark 鮫 (さめ) same Haifisch in Kesenuma
Toyoma (Tome town, Miyagi)
Experience the Joys of School Dining
Visitors can enjoy consuming school meals served in a century-old school building. Sample a typical school meal from the 1950s, which would have included a bread roll and curry stew. (Reservations required.)
School-provided lunches are lunch meals provided to all elementary-school students in Japan according to a standard menu that is very much a traditional feature of school life in this country.
source : www.jnto.go.jp
Shark fin menu during the "Shark Fin Week", each December.
. Shark (same 鮫) .
. fukahire purin ふかひれプリン vanilla pudding with sharks fins
from Kesennuma
Kesennuma was badly damaged by the earthquake on March 11, 2011
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Der Fischmarkt von Kesennuma
Die „Schwarze Strömung“ (kuroshio) bestimmt die Anwesenheit der Fische vor den Küsten Japans im Pazifischen Ozean. Sie hat eine tiefblaue Farbe und bringt warmes Wasser aus den Gebieten um Taiwan zu den kalten Polarregionen. Sie ermöglicht sogar das Wachstum von Korallenriffen in Japan, den nördlichsten Riffen der Welt. Ein Teil der Strömung zweigt ins Japanische Meer ab und wird hier nach einer Insel die „Tsushima-Strömung“ genannt. Mit der „Schwarzen Strömung“ schwimmen viel Fischarten im Sommer nach Norden und ziehen im Herbst und Winter wieder zurück; „Fische bringen die Jahreszeiten nach Japan“ sagt ein alter Spruch.
Der „erste Bonito“ der Saison kündigte in Edo den Sommer an und viele reiche Bürger liessen sich den ersten Bissen der Saison viel kosten. Bei seinem Zug nach Norden bis vor die Küste Hokkaidos heißt der Fisch „aufwärts schwimmender Bonito“. Im Herbst bei seiner Rückreise wird er „zurückkehrender Bonito“ genannt; er ist nun besonder fett und wohlschmeckend.
Kesennuma ist ein Fischereihafen im Norden der Präfektur Miyagi an der Bucht von Kesennuma.
Der Fischmarkt hat den größte Umsatz Japans an frischem Bonito, Schwertfisch und Haifisch. Weiterhin werden hier Thunfisch, Makrelenhechte und Seezungen gehandelt.
Ende Dezember findet eine „Woche der Haifischflossen“ statt, bei der besondere Menüs mit dieser Delikatesse angeboten werden.
Haifischflossensuppe ist ein fester Bestandteil der chinesischen Küche. In Kesennuma werden auch andere Gerichte davon zubereitet: Ramen-Nudelsuppe, Sushi und Kochen bei Erhaltung der Form (sugata ni).
Der Makrelenhecht bringt den Herbst nach Kesennuma. Er schmeckt am besten auf Holzkohlen gegrillt mit etwas Salz. Aber auch als Sashimi oder gekocht mit Soyasauce wird er hier verzehrt.
Die lokalen Austern schmecken am besten im Winter. Durch die Sedimente von den nahen Wäldern, die viele Flüße in die Bucht bringen, sind sie besonders mineralhaltig. Sie schmecken in jeder Form gut, roh oder gekocht, im Eintopf oder frittiert.
Schwertfische werden auf eine ganz besodere Art gefangen: Vom Vordeck des Bootes aus wirft der Fischer eine Lanze nach dem Fisch und betäubt ihn dann mit einem elektrischen Schlag. Danach kann der bewegungslose Fisch einfach ins Boot gehievt werden.
Eine besondere Spezialität dieses Küstenbereiches bis hinauf nach Iwate sind die Seescheiden, auch „Ananas des Meeres“ genannt. Sie werden mit Essig angemacht, haben aber einen stark ammoniakhaltigen Geschmack und eine gummiartige Konsistenz, sie sind im wahrsten Sinne des Wortes „Geschmacksache“.
Kesennuma bemüht sich um eine nachhaltige Landwirtschaft und hat eine Deklaration zur „Slowfood-Bewegung“ herausgegeben.
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HAIKU
*****************************
Related words
***** WASHOKU : Regional Japanese Dishes
March 11, 2011
. Japan - after the BIG earthquake -
. Folk Toys from Miyagi .
. Folk Toys from Kesennuma 気仙沼 .
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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2/19/2008
Sweets from Tohoku
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sweets from Tohoku, Northern Japan
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Sendai .. .. .. .. .. Dagashi 駄菓子
Traditional Cheap Sweets
会津若松市本家長門屋さんの｢だるま飴｣
Daruma-Ame sweets
Aizu Wakamatsu, Nagatoya
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ame yobare, ameyobare 飴よばれ
There is nothing better on a cold winter day than to sit with your neighbours, taste some sweet ame and some tsukemono vegetables and chat. Especially in the Aizu area, this is a common treat in winter.
Made only with mochigome rice and sprouts from wheat this AME has a natural malt sugar sweetness 麦芽糖. It takes the housewife two or three days to simmer the ingredients slowly to a thick sweet broth and neighbours take pride in showing their skill at making it. So it is also a socializing event. Because it takes time to stir and simmer, the housewifes can not make it during the busy summer months.
. . . CLICK here for Photos !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
gomasuri dango ごますりだんご / ごま摺り団子
dumplings with black sesame paste
From Iwate.
. . . CLICK here for Photos !
.......................................................................
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
a typical steamed manju. They are full of red bean paste.
From Fukushima.
They originate from the hot spring 高湯温泉名物 Takayu Onsen and are sold one a piece.
- source : blogs.yahoo.co.jp/fukushima_iizakajuraku
. . . CLICK here for Photos !
.......................................................................
koorimochi 凍もち frozen mochi
The leaves of mountain goboo and sometimes other leaves are used after the first night when they have frozen. They are mixed with mochigome rice. They are formed and hung outside in the cold to freeze further and dry. They are full of minerals and quite healthy. They have a green color.
They has been prepared first during the great famine of Tenmei in 1782, when farmers were starving.
. . . CLICK here for Photos !
kujira mochi くじら餅 "whale mochi cakes"
named so because they look like whale meat. Made from mochigome and uruchimai rice, sugar and some soy sauce. They are made from a different mixture in every family and people are proud to share their taste. They keep long 久しく良く持つ, and these characters can be read 久持良 KU JI RA, like the name of the whale fish.
Prepared for the Boy's Festival, May 5.
From Yamagata prefecture in the Mogami area.
© PHOTO : xxx
kurikomochi 栗粉餅 mochi with sweet chestnut powder
Fukushima prefecture.
The mixture is carefully pressed and strained.
The sweetness is all natural.
. . . CLICK here for Photos !
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Speciality from Akita, Chookai and Yajima regions.
秋田県由利本荘市鳥海、矢島地域
The cork part of the bark of akamatsu pines is peeled off and cooked until soft. This mass is then mixed with mochigome.
Made with a wish for long life like the pine, prepared for festivals and celebrations.
One of the three colored mochi for the Doll Festival in this area:
三色の菱餅（白餅、蓬餅、松皮餅)
This has been prepared first during the great famine of Tenmei in 1782, when farmers were starving.
. . . CLICK here for Photos !
Monzen Kuroame 門前黒飴 Black sweets
From Tome town.
a hand made black sugar candy. The recipe has been handed down from generation to generation, and reminds us of what our grandmothers used to make.
Miyagi prefecture
Nanbu senbei, Nambu senbei, Nambu Sembei
南部せんべい
waffles from Morioka
ocha mochi お茶もち "tea mochi" rice dumplings
made from rice flour, round dumplings are flattened and put on skewers. They used to be called uchiwa mochi (handfan mochi), the pronounciation changed then to ujamochi うじゃもち ... ocha mochi.
. . . CLICK here for Photos !
and
uchiwamochi, uchiwa mochi うちわもち (うちわ餅)
dumplings made of buckwheat flour, shaped like an uchiwa handfan, put on skewers,
see ocha mochi
. . . CLICK here for Photos !
sasadango 笹団子 "Bamboo-grass dumpling"
Dumplings from mochigome and yomogi mugwort, with a lot of sweet bean paste
From Niigata and Fukushima. They are wrapped in the leaves of sasa bamboo grass.
. . . CLICK here for Photos !
shitogi mochi しとぎもち
from Aomori, in the Tsugaru peninsula they where prepared for festivals with the wish for a bountiful harvest. They were offered to the gods on the god shelf (kamidana) and after this taken down and fried in the pan.
Prepared from mochigome, water and anko sweet bean paste.
. . . CLICK here for Photos !
Shirakami Man, Shirakami Manju 白神まん, 白神まんじゅう
sweet buns from the Shirakami Mountain area
. . . CLICK here for Photos !
Taihaku Ame 太白飴 "big white sweet"
Taihaku Ame is a traditional local candy made from wheat and glutinous rice. No artificial sweeteners are added . It is very nutritious.
. . . CLICK here for Photos !
Tsuruko manjuu 鶴子まんじゅう "baby crane manju"
from Hachinohe town. Named after a dream about a crane to bring good luck.
A shop on the way to the important shrine Kushibiki Hachimangu 櫛引八幡宮 (founded in 1191) to venerate the protector deities of the Nanbu domaine.
. . . CLICK here for Photos !
Yubeshi 柚辺志（ゆべし）sweet cake
Yubeshi is a traditional Japanese sweet cake, from rice flour and walnuts.It is not too sweet and typically served with green tea. Toyosato speciality, Miyagi prefecture.
.. . . CLICK here for Photos !
zundamochi, zunda mochi ずんだ餅 rice cakes with edamame beans
jindamochi じんだ餅
10 different kind of mochi from the local Miyagi rice are used for various dishes.
.. . . CLICK here for Photos !
Yamagata is also famous for these "zundanmochi ずんだん餅".
Food from Tohoku, click here:
*****************************
Worldwide use
Süßigkeiten aus Tohoku
Die Winter in Tohoku sind kalt und schneereich, aber dadurch haben die Hausfrauen endlich Zeit für etwas Süße. Mehr als drei Tage dauert es, bis der Mochi-Klebreis zusammen mit den selbst gezogenen Weizenkeimsprossen ständig gerührt und zusammengesimmert ist. Nun ist es soweit, die Nachbarinnen kommen zum Probieren, denn diese „Einladung zum gemeinsamen Essen von Malzzucker-Sirup“ (ame yobare 飴呼ばれ) ist ein soziales Ereignis. Der Sirup wird in Reisschalen gegossen, mit etwas Puderzucker bestreut und als Kontrastgeschmack kommt noch etwas eingelegtes Gemüse auf den Tisch – das ist alles, der Rest ist das Gespräch, Plaudern unter Freundinnen, Klatsch aus dem Dorf als scharfe Würze.
Wenn der Schnee nicht rechzeitig schmolz, kam es oft im Frühjahr zu Nahrungsmittelknappheit, wenn die Vorräte aufgezehrt waren (shunkyuu 春窮 ). Not macht erfinderisch, besonders die Hungersnot, und so gehen einige Zubereitungsarten zurück auf die Große Hungersnot von Tenmei im Jahre 1782.
Für die „Kiefernrinde-Reiskuchen“ (matsukawa mochi) wurde in einigen Regionen Akitas die Korkschicht unter der Rinde der japanischen Rotkiefer mühsam abgekratzt und einige Tage weich gekocht. Diese Masse diente zur Verlängerung des gestampften Klebreises für die Reiskuchen. Die Rotkiefer, ein Symbol des langen Lebens, war ein glückverheißender Baum und so wurden diese Reiskuchen auch bei Festen gereicht, zum neuen Jahr und besonders beim Puppenfest am dritten März, wo sie ein Bestandteil der „dreifarbigen Fest-Reiskuchen“ (hishimochi) dieser Gegend sind.
Nach dem ersten Frost wurden die Blätter vieler Bäume gesammelt und mit Blättern von Gemüse, z. B. Gobo fein zerrieben. Der Brei wird wiederum dem Klebreis beigemischt und daraus Reiskuchen geformt. Diese mineralhaltigen haltbaren Nahrungsmittel hingen bis zum Frühjahr unter den Hausgiebeln, dem natürlichen Kühlschrank der Bergregionen.
Auch Esskastanien werden zu Puder gestampft und dem Klebreis für Reiskuchen untergemischt (kurikomochi).
Beifuß wächst überall wie Unkraut. Die Blätter werden getrocknet, kleingestampft und dem Klebreis untergemischt. Von Hand läßt sich diese Masse einfach in kleine Kugeln formen, die mit Blättern von Bambusgras (sasa 笹) umwickelt werden. Schon sind die „Bambusgras-Bällchen“ (sasa dango 笹団子) fertig. Sie sind in Niigata und Fukushima besonders beliebt.
„Zunda“ sind gekochte, geriebene grüne Edamame-Bohnen. Die Masse wird auf weiße Mochi-Reiskuchen geschmiert und als ein farbenprächtiger Imbiss gereicht.
Billiges Konfekt aus Sendai (Sendai dagashi)
Hervorgegangen aus dem einfachen Malzzucker-Sirup der Hausfrauen ohne weitere Süßstoffe begannen in der Edo-Zeit die Zuckerbäcker von Sendai, auf dieser Basis allerlei billiges Konfekt herzustellen. Bald hatten sie mehr als 100 verschiedene Süßigkeiten zusammengestellt, von einfachen runden Bonbons bis zu Mini-Zöpfchen, Zuckerhasen und Plätzchen aus Reisresten. Ihre besten Kunden waren die Kinder der Nachbarschaft, aber der Name „Dagashi“ verbindet sich heute mit vielen Kleinigkeiten, Süßigkeiten und Spielzeug, das die Kinder von ihrem kargen Taschengeld kaufen können; die Erwachsenen verbinden damit nostalgische Erinnerungen an die eigene Jugend. Oft gewinnen die Kinder auch noch mit einem Extra-Los eine weiter Kleinigkeit, alles bunt eingewickelt und appetitanregend. Der Dagashiya-Laden war der wichtigste Versammlungsort nach der Schule.
„Kranich-Manju“ (ｔsuruko manju) aus der Stadt Hachinohe sind eng verbunden mit dem großen Schrein Kushibiki Hachimangu aus dem 11.Jhd. Der erste Laden, der diese Manju herstellte, war Maneido an der hinteren Zugangsstraße zum Schrein. Der Ladenbesitzer machte sich Sorgen wegen seiner ungünstige Lage am Hinterausgang und bat den Gott im Schrein um seine Hilfe. Im Traum wurde er alsbald einem Kranich gewahr und schon war der Gedanke zu einem weißen Manju geboren. Brauner Rohrzucker und Reis aus der Gegend geben diesem Manju seinen unverwechselbaren Geschmack. Die Füllung besteht aus getrocknetem süßen Bohnenmus, daher ist der Manju recht hart zum Beißen, aber auf Wunsch der Kunden stellt Maneido auch Versionen mit weichem Bohnenmus her.
Klößchen mit Sesampaste (gomasuri dango) aus Iwate sind kontrastreich, außen schneeweiß, innen kohlschwarz. Die geriebene Paste aus schwarzen Sesamkörnern wird noch angesüßt und bildet auch einen geschmacklichen Kontrast zu dem neutralen Klebreis-Klößchen. „Gomasuri“, das kann aber auch „Schmeichelei“ bedeuten!
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
shunkyuu 春窮 (しゅんきゅう)
food scarcity in spring (kigo)
Famine 飢饉 kikin
WASHOKU : Regional Japanese Dishes
***** WAGASHI ... Sweets SAIJIKI
March 11, 2011
. Japan - after the BIG earthquake -
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sweets from Tohoku, Northern Japan
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Sendai .. .. .. .. .. Dagashi 駄菓子
Traditional Cheap Sweets
会津若松市本家長門屋さんの｢だるま飴｣
Daruma-Ame sweets
Aizu Wakamatsu, Nagatoya
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
ame yobare, ameyobare 飴よばれ
There is nothing better on a cold winter day than to sit with your neighbours, taste some sweet ame and some tsukemono vegetables and chat. Especially in the Aizu area, this is a common treat in winter.
Made only with mochigome rice and sprouts from wheat this AME has a natural malt sugar sweetness 麦芽糖. It takes the housewife two or three days to simmer the ingredients slowly to a thick sweet broth and neighbours take pride in showing their skill at making it. So it is also a socializing event. Because it takes time to stir and simmer, the housewifes can not make it during the busy summer months.
. . . CLICK here for Photos !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
gomasuri dango ごますりだんご / ごま摺り団子
dumplings with black sesame paste
From Iwate.
. . . CLICK here for Photos !
.......................................................................
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
a typical steamed manju. They are full of red bean paste.
From Fukushima.
They originate from the hot spring 高湯温泉名物 Takayu Onsen and are sold one a piece.
- source : blogs.yahoo.co.jp/fukushima_iizakajuraku
. . . CLICK here for Photos !
.......................................................................
koorimochi 凍もち frozen mochi
The leaves of mountain goboo and sometimes other leaves are used after the first night when they have frozen. They are mixed with mochigome rice. They are formed and hung outside in the cold to freeze further and dry. They are full of minerals and quite healthy. They have a green color.
They has been prepared first during the great famine of Tenmei in 1782, when farmers were starving.
. . . CLICK here for Photos !
kujira mochi くじら餅 "whale mochi cakes"
named so because they look like whale meat. Made from mochigome and uruchimai rice, sugar and some soy sauce. They are made from a different mixture in every family and people are proud to share their taste. They keep long 久しく良く持つ, and these characters can be read 久持良 KU JI RA, like the name of the whale fish.
Prepared for the Boy's Festival, May 5.
From Yamagata prefecture in the Mogami area.
© PHOTO : xxx
kurikomochi 栗粉餅 mochi with sweet chestnut powder
Fukushima prefecture.
The mixture is carefully pressed and strained.
The sweetness is all natural.
. . . CLICK here for Photos !
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Speciality from Akita, Chookai and Yajima regions.
秋田県由利本荘市鳥海、矢島地域
The cork part of the bark of akamatsu pines is peeled off and cooked until soft. This mass is then mixed with mochigome.
Made with a wish for long life like the pine, prepared for festivals and celebrations.
One of the three colored mochi for the Doll Festival in this area:
三色の菱餅（白餅、蓬餅、松皮餅)
This has been prepared first during the great famine of Tenmei in 1782, when farmers were starving.
. . . CLICK here for Photos !
Monzen Kuroame 門前黒飴 Black sweets
From Tome town.
a hand made black sugar candy. The recipe has been handed down from generation to generation, and reminds us of what our grandmothers used to make.
Miyagi prefecture
Nanbu senbei, Nambu senbei, Nambu Sembei
南部せんべい
waffles from Morioka
ocha mochi お茶もち "tea mochi" rice dumplings
made from rice flour, round dumplings are flattened and put on skewers. They used to be called uchiwa mochi (handfan mochi), the pronounciation changed then to ujamochi うじゃもち ... ocha mochi.
. . . CLICK here for Photos !
and
uchiwamochi, uchiwa mochi うちわもち (うちわ餅)
dumplings made of buckwheat flour, shaped like an uchiwa handfan, put on skewers,
see ocha mochi
. . . CLICK here for Photos !
sasadango 笹団子 "Bamboo-grass dumpling"
Dumplings from mochigome and yomogi mugwort, with a lot of sweet bean paste
From Niigata and Fukushima. They are wrapped in the leaves of sasa bamboo grass.
. . . CLICK here for Photos !
shitogi mochi しとぎもち
from Aomori, in the Tsugaru peninsula they where prepared for festivals with the wish for a bountiful harvest. They were offered to the gods on the god shelf (kamidana) and after this taken down and fried in the pan.
Prepared from mochigome, water and anko sweet bean paste.
. . . CLICK here for Photos !
Shirakami Man, Shirakami Manju 白神まん, 白神まんじゅう
sweet buns from the Shirakami Mountain area
. . . CLICK here for Photos !
Taihaku Ame 太白飴 "big white sweet"
Taihaku Ame is a traditional local candy made from wheat and glutinous rice. No artificial sweeteners are added . It is very nutritious.
. . . CLICK here for Photos !
Tsuruko manjuu 鶴子まんじゅう "baby crane manju"
from Hachinohe town. Named after a dream about a crane to bring good luck.
A shop on the way to the important shrine Kushibiki Hachimangu 櫛引八幡宮 (founded in 1191) to venerate the protector deities of the Nanbu domaine.
. . . CLICK here for Photos !
Yubeshi 柚辺志（ゆべし）sweet cake
Yubeshi is a traditional Japanese sweet cake, from rice flour and walnuts.It is not too sweet and typically served with green tea. Toyosato speciality, Miyagi prefecture.
.. . . CLICK here for Photos !
zundamochi, zunda mochi ずんだ餅 rice cakes with edamame beans
jindamochi じんだ餅
10 different kind of mochi from the local Miyagi rice are used for various dishes.
.. . . CLICK here for Photos !
Yamagata is also famous for these "zundanmochi ずんだん餅".
Food from Tohoku, click here:
*****************************
Worldwide use
Süßigkeiten aus Tohoku
Die Winter in Tohoku sind kalt und schneereich, aber dadurch haben die Hausfrauen endlich Zeit für etwas Süße. Mehr als drei Tage dauert es, bis der Mochi-Klebreis zusammen mit den selbst gezogenen Weizenkeimsprossen ständig gerührt und zusammengesimmert ist. Nun ist es soweit, die Nachbarinnen kommen zum Probieren, denn diese „Einladung zum gemeinsamen Essen von Malzzucker-Sirup“ (ame yobare 飴呼ばれ) ist ein soziales Ereignis. Der Sirup wird in Reisschalen gegossen, mit etwas Puderzucker bestreut und als Kontrastgeschmack kommt noch etwas eingelegtes Gemüse auf den Tisch – das ist alles, der Rest ist das Gespräch, Plaudern unter Freundinnen, Klatsch aus dem Dorf als scharfe Würze.
Wenn der Schnee nicht rechzeitig schmolz, kam es oft im Frühjahr zu Nahrungsmittelknappheit, wenn die Vorräte aufgezehrt waren (shunkyuu 春窮 ). Not macht erfinderisch, besonders die Hungersnot, und so gehen einige Zubereitungsarten zurück auf die Große Hungersnot von Tenmei im Jahre 1782.
Für die „Kiefernrinde-Reiskuchen“ (matsukawa mochi) wurde in einigen Regionen Akitas die Korkschicht unter der Rinde der japanischen Rotkiefer mühsam abgekratzt und einige Tage weich gekocht. Diese Masse diente zur Verlängerung des gestampften Klebreises für die Reiskuchen. Die Rotkiefer, ein Symbol des langen Lebens, war ein glückverheißender Baum und so wurden diese Reiskuchen auch bei Festen gereicht, zum neuen Jahr und besonders beim Puppenfest am dritten März, wo sie ein Bestandteil der „dreifarbigen Fest-Reiskuchen“ (hishimochi) dieser Gegend sind.
Nach dem ersten Frost wurden die Blätter vieler Bäume gesammelt und mit Blättern von Gemüse, z. B. Gobo fein zerrieben. Der Brei wird wiederum dem Klebreis beigemischt und daraus Reiskuchen geformt. Diese mineralhaltigen haltbaren Nahrungsmittel hingen bis zum Frühjahr unter den Hausgiebeln, dem natürlichen Kühlschrank der Bergregionen.
Auch Esskastanien werden zu Puder gestampft und dem Klebreis für Reiskuchen untergemischt (kurikomochi).
Beifuß wächst überall wie Unkraut. Die Blätter werden getrocknet, kleingestampft und dem Klebreis untergemischt. Von Hand läßt sich diese Masse einfach in kleine Kugeln formen, die mit Blättern von Bambusgras (sasa 笹) umwickelt werden. Schon sind die „Bambusgras-Bällchen“ (sasa dango 笹団子) fertig. Sie sind in Niigata und Fukushima besonders beliebt.
„Zunda“ sind gekochte, geriebene grüne Edamame-Bohnen. Die Masse wird auf weiße Mochi-Reiskuchen geschmiert und als ein farbenprächtiger Imbiss gereicht.
Billiges Konfekt aus Sendai (Sendai dagashi)
Hervorgegangen aus dem einfachen Malzzucker-Sirup der Hausfrauen ohne weitere Süßstoffe begannen in der Edo-Zeit die Zuckerbäcker von Sendai, auf dieser Basis allerlei billiges Konfekt herzustellen. Bald hatten sie mehr als 100 verschiedene Süßigkeiten zusammengestellt, von einfachen runden Bonbons bis zu Mini-Zöpfchen, Zuckerhasen und Plätzchen aus Reisresten. Ihre besten Kunden waren die Kinder der Nachbarschaft, aber der Name „Dagashi“ verbindet sich heute mit vielen Kleinigkeiten, Süßigkeiten und Spielzeug, das die Kinder von ihrem kargen Taschengeld kaufen können; die Erwachsenen verbinden damit nostalgische Erinnerungen an die eigene Jugend. Oft gewinnen die Kinder auch noch mit einem Extra-Los eine weiter Kleinigkeit, alles bunt eingewickelt und appetitanregend. Der Dagashiya-Laden war der wichtigste Versammlungsort nach der Schule.
„Kranich-Manju“ (ｔsuruko manju) aus der Stadt Hachinohe sind eng verbunden mit dem großen Schrein Kushibiki Hachimangu aus dem 11.Jhd. Der erste Laden, der diese Manju herstellte, war Maneido an der hinteren Zugangsstraße zum Schrein. Der Ladenbesitzer machte sich Sorgen wegen seiner ungünstige Lage am Hinterausgang und bat den Gott im Schrein um seine Hilfe. Im Traum wurde er alsbald einem Kranich gewahr und schon war der Gedanke zu einem weißen Manju geboren. Brauner Rohrzucker und Reis aus der Gegend geben diesem Manju seinen unverwechselbaren Geschmack. Die Füllung besteht aus getrocknetem süßen Bohnenmus, daher ist der Manju recht hart zum Beißen, aber auf Wunsch der Kunden stellt Maneido auch Versionen mit weichem Bohnenmus her.
Klößchen mit Sesampaste (gomasuri dango) aus Iwate sind kontrastreich, außen schneeweiß, innen kohlschwarz. Die geriebene Paste aus schwarzen Sesamkörnern wird noch angesüßt und bildet auch einen geschmacklichen Kontrast zu dem neutralen Klebreis-Klößchen. „Gomasuri“, das kann aber auch „Schmeichelei“ bedeuten!
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Things found on the way
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HAIKU
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Related words
shunkyuu 春窮 (しゅんきゅう)
food scarcity in spring (kigo)
Famine 飢饉 kikin
WASHOKU : Regional Japanese Dishes
***** WAGASHI ... Sweets SAIJIKI
March 11, 2011
. Japan - after the BIG earthquake -
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