Aichi Prefecture Nagoya

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Aichi Prefecture

Aichi Prefecture (愛知県 , Aichi-ken) is a prefecture of Japan located in the Tokai region of the Chūbu region. The capital is Nagoya. It is the focus of the Chūkyō Metropolitan Area.

Originally, the region was divided into the three provinces of Owari, Mikawa and Ho. After the Nou-sama era, Mikawa and Ho were united into a single entity. In 1871, after the abolition of the han system, Owari, with the exception of the Chita Peninsula, was institutionalized as Nagoya Prefecture, while Mikawa combined with the Chita Peninsula and formed Nukata Prefecture. Nagoya Prefecture was renamed to Aichi Prefecture in April 1872, and was united with Nukata Prefecture on November 27 of the same year.

The highest spot is Chausuyama at 1415 m above sea level.
The people of Aichi are described as being earnest, austere and rational.

Aichi's industrial output is higher than any other prefecture in Japan: the prefecture is known as the center of Japan's automotive and aerospace industries.
The Nobi-plain is famous for rice planting, with the rivers Nagara, Kiso and Ibi. Fish and seafood come from Ise and Mikawa Bay.
Largest output of aquafarmed eel is from Aichi, second is Kagoshima. Especially in Mikawa, Isshiki 三河一色, with 30 % of the Japanese eel production.
©　More in the WIKIPEDIA !

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Nagoya Castle (名古屋城, Nagoya-joo)
Imagawa Ujichika built the original castle at Nagoya around 1525. Oda Nobuhide took it from Imagawa Ujitoyo in 1532, but later abandoned it.

In 1610, Tokugawa Ieyasu ordered the various daimyo to help with the building of a new castle on the site. This new castle was to become the new capital of the existing Owari Province. The source for many of the building materials for the new castle was from the smaller Kiyosu Castle, including Kiyosu castle's tenshu, which was located in the existing provincial capital of Kiyosu. Nagoya castle's reconstruction was completed in 1612.
©　More in the WIKIPEDIA !


Tokugawa Art Museum (徳川美術館) Tokugawa Bijutsukan
Nagoya
©　More in the WIKIPEDIA !


Yanagibashi chuuoo ichiba 柳橋中央市場
Yanagibashi Central Market
Most shops there sell local produce, like fish from the nearby sea and chicken from the area.
Best are mirugai　みるがい【海松貝】trough shell, hiragai ひら貝, torigai とりがい【鳥貝】Japanese cockle and kochi こち【鯒】 flathead fish .
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at the market there is a store for

mukimono むきもの (剥き物)（野菜の飾り切り）
decorative garnishing with vegetables. Eggplants, carrots and radish are used, also fruit. Popular since the early Edo period.
Vegetables are cut to artistic figures to serve as table decorations, especially for festivities. They used to be made by many cooks themselves, but this art is almost lost and there is even a shop that specializes in them. Within five minutes the "vegetable artist" cuts a crane out of a big radish !
Some say to comment on these beautiful garnishes makes for an easy start of a serious business lunch or dinner ...
Special knives are used.
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Suzukame 鈴亀, the present owner is in the third generation.
野菜細工（むきもの）
柳橋中央市場マルナカ食品センター内
Look here at the Gallery of Suzukame shop
http://suzukame.jp/gallery.html


Mukimono - The Art of Japanese Fruit and Vegetable Carving
Book by Bob and Yukiko Haydock


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More dishes from Aichi 愛知郷土料理
Most are simple and have a high nutritional value. Ideas from North and South of Japan often meet here and make room for new inovational dishes.

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arame 荒布 sea oak
Eisenia bicyclis Setchell

arame to rakkasei no nimono アラメと落花生の煮物
arame is a seaweed of the kombu family from the pacific coasts, rather thick and tasty. Peanuts are watered for one night before boiling, with sugar and soy sauce.

aramemaki, arame maki アラメ巻き/ Arame roll
for the New Year. wrapped around haze fish. ARAME is thought of like a futon bed and you eat this dish with the wish of being happy and warm all year round.
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asari, yaki oo-asari 焼き大あさり fried big littlenack clams
Ruditapes philippinarum
Japanische Teppichmuschel



atsumidori あつみ鳥
local chicken from Atsumi peninsula
渥美半島の地鶏「渥美赤鶏」
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bora zoosui ボラ雑炊 rice gruel with bora springer
striped black mullet, Mugil cephalus
It used to be prepared in each home with a different taste and brought for town meetings and festivals.
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dentoo yasai 伝統野菜リスト一覧 traditional vegetables
http://www.pref.aichi.jp/engei/dentoyasai/list/index.html


furofuki daikon ふろふき大根 boiled radish
with a bit of red hatchoo miso on top


hebomeshi へぼ飯 rice with black wasps


hitsu mabushi, hitsumabushi ひつまぶし
eel on rice mixed in a bowl
a kind of unagi don, cut barbecued eel on rice with sweet soy sauce in a bowl, when everything is mixed in this bowl called HITSU 櫃. Bits of yakumi spices are added and the rest s eaten as ochazuke with rice. So you can enjoy the dish with three different flavors.
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kishimen きしめん / きし麺 / 棊子麺 kishimen noodles
broad wheat noodles, made from wheat, salt and water.

When Tokugawa Ieyasu had the castle of Nagoya build, he ordered food for the workers to be prepared fast, so a kind of thin but broad noodles were invented that could be cooked faster to feed the many workers. With their wide surface, the noodles could take up a lot of flavored soup to make a delicious meal for the hungry.

The name has three possible origins.

kishuumen, noodles from Kishuu, the neighboring province.
kijimen, noodles with kiji, pheasant meat. This was a favorite food of the Tokugawa daimyo, who once ordered OKAWARI, one more dish, and the cook had no more meat, putting a piece of abura-age on the noodles instead.
kishimen, like KISHI, the small stones for the GO-game, since in the beginning the noodles were not long bit just like dumplings.

They are also served at the shop "Miya Kishimen 宮きしめん" at the shrine Atsuta jinguu 熱田神宮(あつたじんぐう).
In dashi broth with light soy sauce with deep fried tofu (abura-age), chicken meat, seasonal vegetables and hana katsuobushi.

Also eaten as miso nikomi 生きしめん味噌煮込み
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cold as zaru kishimen ザルきしめん


Flat noodles of this type are called "himo katsuo" in Kanto.
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Bandnudeln, flache Nudeln


. Shrine Atsuta Jingu 熱田神宮 .

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The flat thin noodles from regional wheat of Imokawa 芋川 are alreday mentioned in old travel books, as
Imokawa udon 芋川うどん or Imokawa soba 芋川そば.
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The soup was prepared with pheasant meat (kiji), because pheasants were abundant in this area.

The name himokawa derived from them.
himokawa udon ひもかわうどん broad udon noodles



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kashiwa no mizutaki かしわの水炊き
chicken and vegetables cooked in a pot at the table and eaten after being dipped in a sauce
bijin nabe 美人鍋 hodgepodge for a beautiful lady


Nagoya Koochin, コーチン Nagoya Cochin, Nagoya Kochin, the local chicken
名古屋コーチン鍋 hodgepodge with Nagoya chicken, since the Meiji restauration
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konowata このわた dried roe of fish

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Macha green powder tea from Nishio 抹茶（まっちゃ）/ 西尾茶 (にしおちゃ)



Mikawa buta みかわ豚 pork from Mikawa
mikawa pooku 三河ポーク Mikawa pork
buta soba 豚そば Chinese noodles with pork
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MISO 味噌 miso paste

hachoo miso, hatchoo miso 八丁味噌 from the Mikawa region. Haccho Miso
hacho, hatcho miso paste
This is made by steaming the beans to keep the nutritions high.
It keeps well and can be used for a long time. Samurai took it with them to battle. It is dark and rather firm, made purely from soybeans, kooji and water, with NO other ingredients.
It was first made in Ozaki and the distance to Osaka was eight choo, hatchoo. One choo 丁 is about 108 meters. Ozaki has rich resources of good water suited for miso.
There is a miso museum in Okazaki, with the Kakukyu Family
Location: 69 Aza Okandori, Hatcho-cho, Okazaki
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Dengaku 田楽 dance and food
Miso Dengaku Dengaku ... 田楽 (でんがく) and tsukemono

akadashi miso, tamari miso, all made with hatcho miso.

misodon, mido-don みそ丼 rice and cutlet with miso sauce
from the shop DARUMA だるまのみそ丼
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miso katsu みそかつ miso with pork cutlet
The sauce is made from miso paste, sugar and some bonito dashi.
The meat is deep-fried with batter, and a lot of shredded cabbage is added
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miso nikomi udon 味噌煮込みうどん udon noodles in miso broth
The dashi is made from katsuobushi and red miso (mame miso, aka miso 豆味噌（赤みそ). The noodles are made from wheat flour and water only and are rather firm. Chicken meat (kashiwa), abura-age tofu, egg, leek and kamaboko fish paste are boiled slowly in an earthen pot. All ingredients are highly nutritient and healthy. Aichi is the birth place of Tokugawa Ieyasu, and produces the famous hatcho miso

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Waraji miso katsu わらじ味噌カツ Pork Cutlet Rice Bowl
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misooden, miso oden 味噌おでん oden with miso paste

The ingredients cooked in oden broth are served on a plate, covered with a thick sauce of sweetened hatcho miso paste
or the oden broth is thickened with hatcho miso, sugar and ricewine to start with.
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moroko no oshizushi モロコの押寿司 pressed sushi from moroko carp
Gnathopogon elongatus, kind of carp
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namazu no kabayaki 鯰（なまず）の蒲焼
broiled catfish (Silurus asotus)


nameshi なめし rice with leaves of daikon radish


naporitan ナポリタン spagetti, Napolitan
This dish is usually called itarian supagetti.
In Nagoya, it is prepared in a frypan, then placed on a hot castiron plate and surrounded with two eggs, so the food keeps hot whilst eaten.
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Ogura toosuto おぐらトーストOgura-Toast
In memory of Mount Ogura and the red cherry blossoms.
小倉
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ogura-an おぐら餡 red bean paste
Ogura-Toast mit süßem Bohnenmus



rakkasei no nimame 落花生の煮豆 boiled peanuts
They are soaked in water over night, then carrots, gobo, konnyaku are simmered together.
peanuts from Hekinan 碧南市
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renkon no ni-ae れんこんの煮和え simmered lotus root salad
with radish, carrots, abura-age. simmered until all liquid is gone.




senji せんじ grated ice with sugar and whipped cream


shiroshooyu "white soysauce" thin soysauce, prepared from wheat
helle Sojasauce


Taiwan raamen 台湾ラーメン Taiwan Ramen Soup
One bowl of ramen noodle soup topped with minced meat flavored with red pepper and miso paste.
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tebasaki 手羽先 chicken wings
... kara-age 手羽先唐揚げ seasoned deep-fried chicken wings
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tenmusu 天むす rice balls with tempura


tonteki　とんてき　/ トンテキ pork steak with garlic sauce
“Ton”= pork and “Teki” = steak. First prepared at the restaurang Rairaiken
Yokkaichi　四日市　


. Tora Dooji 寅童子 Tora Doji Tonkatsu cutlet .

. Toyokawa Inarizushi 豊川いなり寿司
Toyokawa Inari Sushi Festa and more specialities



. Tsukimi Dango 月見団子 Dumplings for Moon Viewing 　



uiro ういろ, uiroo　ういろう kind of jelly sweet
It comes in various colors, mostly green (powder tea), pink (red beans), brown (brown sugar) and white.
Made from rice flour, starch and brown sugar, which are made into squares and steamed.
uiro mochi 外郎餅
It has a history of about 600 years, when a Chinese cook and medical man came to the area to make medicine. His decendants kept making sweets called uiro.
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Süßigkeit aus Reismehl und braunem Zucker

UIROO 外郎 was also made in Odawara during the Edo period, as a round medicine. Brought by Reihoo 礼部(れいほう) 員外郎(いんがいろう In Gairoo) 陳宗敬. His descendants made it in Hakata.


Uiro sellers in Odawara. Katsushika Hokusai, 1804

From a Kabuki Play called "Uiro Sellers" 外郎売り, selling the medicine TOOCHINKOO (Tochinko) 透頂香（とうちんこう）.
It is supposed to be good for bad breath and infected wounds.


CLICK for more photos !

外郎売 (ういろううり)の科白
- source : benricho.org/kotoba_lesson -

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uzura no tamago うずらの卵 quail eggs
eaten to many dishes, for example cold soba buckwheat noodles. In some restaurants, a speial pair of scissors is added to cut the egg yourself.
During WWII, all the Japanese quail were killed. After the war, a farmer from Toyohashi, Suzuki Tsuneji すずき つねじ, went to Tokyo, where miraculously a pair of quails had survives as pets. He started a new breed in his hometown, where quail breeding is now the highest in Japan. His family is still producing quail eggs. Tsuneji used the quail eggs to feed the small children some nutrition right after the war.
Toyohashi Town. 豊橋地域



waga no kara-age わがの唐揚げ deep fried waga fish
waga is a local dialect for yume kasago ユメカサゴ / 夢笠子
hilgendorf saucord、Helicolenus hilgendorfi
kasago is Skorpionfisch
This fish is also eaten as sashimi or simmered.
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yubeshi ゆべし jelly with yuzu and walnuts


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Things found on the way


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HAIKU

. Basho and Mount Ogura

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Related words

***** WASHOKU : Regional Japanese Dishes


. Folk Toys from #Aichi .

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Sweets from Tohoku

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Sweets from Tohoku, Northern Japan

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

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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


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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.

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gomasuri dango ごますりだんご / ごま摺り団子
dumplings with black sesame paste
From Iwate.
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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

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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.
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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.
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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.
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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.
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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
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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.
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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.
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Shirakami Man, Shirakami Manju 白神まん, 白神まんじゅう
sweet buns from the Shirakami Mountain area
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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.
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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.
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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.
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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:



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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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KANTO sweets

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Sweets from the Kanto region

In the Kanto area we have some traditional sweets from the Edo period, like grilled dumplings, the taiyaki and ningyooyaki, but we also have some of the earliest sweets with Western influence, coming via the opening of the Port of Yokohama.
In the year 2009, this port celebrated 150 years of operation.
Reference : 150 years of Yokohama

Cheese cake, Baumkuchen rolls and other types of Western cakes and chocolates are only some to name.



. . . CLICK here for Photos of Tokyo Sweets !




Cake Shops in Tokyo


Gunma prefecture is a great producer of wheat and many sweets are made with wheat flour.


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Tokyo Sweets Guide


東京スイーツガイド

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gokaboo ごかぼう【五家宝／五荷棒】rice flour sweet sticks
Kumagaya, Saitama
Mochigome rice flour is mixed with sugar and mizuame, then pressed into poles.
Since the middle of the Edo period.






. Fukutaro Engi Mochi 福太郎縁起餅 .
Mishima Shrine, Shizuoka



heraheradango, herahera dango へらへらだんご / へらへら団子
Kanagawa, Sashima 佐島 in Yokosuka
Prepared from wheat flour and jooshinko rice flour to make balls, then flatten them. The outside is covered with red bean paste.
Made for the Boat Festisval in July of this part of the city.
It is not made for sale and not known much outside of Sashima.
. . . CLICK here for Photos !
a kind of ankoromochi あんころ餅. They look similar to akafukumochi 赤福餅 (speciality of Mie prefecture).
In Atami hot spring, Shizuoka, they prepare another kind of herahera mochi with a sauce of sesame flavor.




iga manjuu いが饅頭 / 毬饅頭 / いがまんじゅう special rice cakes
Northern parts of Saitama. iga manjū
IGA is the name for the burr or skin of a chestnut that covers the nut.
Here it signifies an anko-filled steamed bun wrapped in red bean rice (sekihan). The red color is hopet to ward off illness in children.
Saitama is a great producer of wheat flour. It is said to be the best wheat of Japan, grown on the slopes where rice can not be grown.
Igamanju are made for festivals.
. . . CLICK here for Photos !
"Stachelhülle-Manju"



Kamakura sweets
Daibutsu manjuu 大仏まんじゅう / 大仏饅頭
... Sweets from the Big Buddha, Kamakura
Hachimangu kawara senbei 鶴岡八幡宮 瓦せんべい
... Senbei with Hachimangu shrine imprint
Kamakura hato saburee ハトサブレー
... sable bisquits in the shape of doves
Butterkeks in Form einer Taube (Vogel vom Schrein Hachimangu)



kankoyaki かんこ焼き grilled dumplings
Kanagawa, Sagamihara, Tsukui Town 津久井町
. . . CLICK here for Photos of the food!
mountain vegetables and mushrooms are stuffet into the manju. It is not really sweet, but eaten as oyatsu snack.
The name comes from a big drum used for Gagaku, kakko 羯鼓（かっこ）, which is similar in form.
. . . CLICK here for Photos of the drum !



Kuzu-mochi 葛餅 arrowroot mochi
Kanagawa, at Kawasaki Daishi Temple
川崎大師名物「久寿餅」
. . . CLICK here for Photos !



Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura



misopan みそパン bread with miso paste
Numada Town, Gunma 群馬県沼田市
Miso paste is put into freshly baked french bread
. . . CLICK here for Photos !


momo serii, momoserii 桃ゼリー peach jelly
Kanagawa.
Since 1931 Kanagawa produces even more peaches than the famous Okayama prefecture.



ningyooyaki 人形焼 figure waffles
They come from the Ningyocho-District of Edo. 人形町通り



nogonboomochi, nogonboo mochi のごんぼうもち
nogonboo is another name for oyamabokuchi オヤマボクチ ( 雄山火口)
Synurus pungens, a kind of smelly mountain thistle.
. . . CLICK here for Photos !
It is a kind of sansai, harvested in spring in the Eastern Chichibu area. It is prepared like yomogi mochi. Prepared in spring and then frozen it can be eaten all year long. The mochi look quite dark in color.



sakemanjuu, sakamanjuu 酒まんじゅう"manju with sake"

Kanagawa, Sagamihara. Sake-manju
made from fermenting kooji and cold rice, then add wheat flour. Filled with sweet bean paste.
They are made a bit different in each family.
They have a saying for the girls in Sagamihara: If you can not spin your own silk and prepare sake manju, you can not get married.
. . . CLICK here for Photos !
They are also made in other areas, for example Fukuoka.



taiyaki 　鯛焼き sea bream waffles



tansan manjuu 炭酸まんじゅう "carbonated manju cakes"
Gunma prefecture, Saitama prefecture
Gunma is a great producer of wheat and these cakes filled with sweet bean paste are made in every home to serve to visitors.
They are baked with sodium bicarbonate (baking soda, juutansan sooda じゅうたんさんソーダ【重炭酸ソーダ】.
. . . CLICK here for Photos !
Backpulver-Manju



tochimochi 栃もち, とち餅 mochi from horse chestnuts
Saitama
. . . CLICK here for Photos !
They are prepared for the New Year celebrations in Saitama. The nuts are very bitter and need special preparation to get rid of the bitterness. Mochigome sticky rice is pounded with the horse chestnuts.
It is said to ward off brain hemmorage in the elderly.
Also made in Tottori.



yakimanjuu, yaki manju 焼きまんじゅう grilled manju
Gunma
For the cold winter Daruma marked, for blossom viewing or other outings, you always feel the smell of grilled manju.
. . . CLICK here for Photos !
Some of them are filled with miso paste
miso yakimanjuu 味噌焼きまんじゅう
The manju are on a stick and some sweetened miso paste is spread over them.
It used to be a regional snack (oyatsu) in Gunma. Wheat powder was blended with cloudy sake (nigorizake) to make it ferment. Now they are sold at roadside stalls (yatai) during festivals.




yubeshi 柚辺志（ゆべし）yuzu and walnut jelly
Kanten jelly is dissolved and soy sauce, sugar and mirin added. An egg and juice from squeezed ginger is added and all let to harden in a square pot.
yubeshi 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 !
There are different ways to prepare it in various regions of Japan. Most important is brown sugar, waltnuts and the peel of yuzu.
Also from Toyama.


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Things found on the way

Daruma Sweets

Famous Daruma Sablee from
Kawasaki Daishi Temple


川崎大師名物 元祖ダルマサブレー





川崎大師名物のせき止め飴
sekidome ame, cough drops from Kawasaki Daishi
cut in a special way, ame kiri 飴切り


Dorayaki, Cakes with beanpaste filling
from Temple Jindai-Ji


Sweets with DARUMA



. ame-kiri no oto ni umoruru hatsu Daishi
the sound of cutting sweets,
just deafening -
First Daishi Ceremony
with a photo


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tansan senbei 炭酸センベイ
Hyogo prefecture
Prepared with the bubbeling carbonated water from Arima hot spring.

. Arima Hot Spring .
Arima Tosen Shrine 有馬 湯泉神社



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HAIKU and SENRYU



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Related words

WASHOKU
Various types of MOCHI 　


***** WASHOKU : Regional Japanese Dishes

***** WAGASHI ... Sweets SAIJIKI

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AUTUMN FOOD

[ . BACK to WORLDKIGO TOP . ]

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The Japanese Food Saijiki

和食歳時記　　

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Autumn Food

***** Location: Japan
***** Season: Autumn
***** Category: Humanity

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Explanation

The Haiku Autumn begins on August 8, according to the Asian lunar calendar.

There are many food specialities for Autumn in Japan.
In Alphabetical order of the Japanese.
Use your browser to find a word, please !

If the name of a vegetable is mentioned, it represents the cooked form as it is served with rice.


shokuyoku no aki　食欲の秋　　Autumn Eating, Autumn Appetite
the season of hearty appetites
the season for strong appetites
feeling strong appetite in autumn




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Early Autumn


Sakubei 索餅（さくべい） Sakubei-noodles


Sasagemeshi 豇豆飯 ささげめし
cooked rice with soybeen milk



Shin doofu 新豆腐 (しんどうふ)
new soybean curd, new tofu
Tofu (toofu), bean curd Japan


toogajiru 冬瓜汁（とうがじる）soup with wax gourd tooganjiru


Yakigome 焼米 (やきごめ) roasted rice
yaigome やいごめ、hiragome ひらごめ、irigome いりごめ、
torinokuchi とりのくち
yakigome uri 焼米売（やきごめうり） seller of roasted rice



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Mid-Autumn

Botamochi "Ricecakes in difficult times" Gonan no mochi
御難の餅 (ごなんのもち) in memory of saint Nichiren



Hararago 鮞 (はららご) fish roe, hard roe
harako はらこ、roe of salmon
sujiko 筋子（すじこ） salted salmon roe 、suzuko すずこ、甘子（あまこ）

harara jiru 鮞汁（はららじる） soup with hard salmon roe
hararago meshi 鮞飯（はららごめし）
cooked rice with hard salmon roe



Hassaku no iwai 八朔の祝 Hassaku Harvest Festival
hassaku gama　八朔釜. Rice Gruel, O-bana no kayu　尾花の粥



Hishikozuke 鯷漬 (ひしこづけ)
pickles hishiko sardines
hishiko hosu 鯷干す（ひしこほす） drying hishiko sardines
hishiko are also called katakuchi iwashi.
CLICK here for Photos !
***** Iwashi 鰯 (いわし) sardines and hishiko KIGO List and FOOD



Hizu namasu 氷頭膾 (ひずなます)
vinegared fish head namasu
A speciality of the Northern provinces of Japan. The head cartilage parts are especially chopped up for this.
CLICK here for Photos !
. . . MORE ABOUT Namasu dressing


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Kinukatsugi 衣被 (きぬかつぎ)
cooked satoimo taro potatoes

A court food of the Heian period aristocracy. A special kind of potato (satoimo 里芋) is cooked with the peel, then the peel is take off and the mash slightly salted.
CLICK here for Photos !



Kurimeshi 栗飯 (くりめし)
cooked rice with sweet chestnuts
栗強飯（くりおこわ） kuri okowa
Chestnut, sweet chestnut (kuri) Japan. Castanea sativa


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Matsutakemeshi 松茸飯 (まつたけめし)
cooked rice with matsutake mushrooms
kinokomeshi 茸飯（きのこめし）cooked rice with mushrooms
Mushrooms (kinoko, Japan ki no ko, take



とんぶり, tonburi seeds
from the summer cypress Kochia scoparia

CLICK here for Photos !


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Late Autumn


Asazuke daikon 浅漬大根 (あさづけだいこん)
lightly pickled big raddish
Radish (daikon) Japan. Pickled radish, takuan.

HOW TO prepare tsukemono

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Hachi no ko 蜂の仔（はちのこ, 蜂の子）
bee and wasp larvae
roasted bee larvae, jibachi yaki 地蜂焼（じばちやき）
rice with bee larvae, hachi no ko meshi 蜂の子飯（はちのこめし）




Hoshigaki 干柿 (ほしがき, 干し柿)
dried persimmons

The sight of persimmons lined up to dry from the eaves of a farm house is a special treat of AUTUMN in Japan.
hanging persimmons, tsurushigaki 吊し柿（つるしがき）、tsurigaki 釣柿（つりがき）kushigaki 串柿（くしがき）persimmons on sticks
amaboshi 甘干（あまぼし）、shirogaki 白柿（しろがき）
drying persimmons, 柿干す（かきほす）kaki hosu
kaki tsurusu 柿吊す（かきつるす）hanging persimmons
korogaki ころ柿（ころがき）, korogaki 枯露柿（ころがき）
kaki sudare 柿すだれ（かきすだれ）"persimmon curtain"
and
kaki yookan 柿羊羹 (かきようかん) sween persimmon jelly
Persimmon (kaki, hoshigaki) Japan


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Kachiguri tsukuru 搗栗作る (かちぐりつくる)
preparing dried chestnuts
uchiguri tsukuru 打栗作る（うちぐりつくる）
preparing chestnuts by hitting them


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Karasumi (からすみ) dried mullet roe
CLICK here for Photos !

Chinmi, special delicasies


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Kiku namasu 菊膾 (きくなます)
vinegar pickles of chrysanthemum blossoms

The Chrysanthemum is one of the typical flowers of Autumn in Japan.
Chrysanthemum kiku, chiyomigusa (Japan)
Chrysanthemum Festival kiku matsuri (Japan)
. . . MORE ABOUT Namasu dressing



Kiritanpo きりたんぽ skewers of mashed rice
tanpomochi たんぽ餅（たんぽもち）, yamamochi やま餅（やまもち）
A speciality of the Akita region. Freshly cooked rice is pounded and mashed, then formed into a cylindrical saussage form around cryptomeria skewer. It is then roasted over an open hearth. It is served with sweet miso or used cut as dumplings in soups and stews.
tanpo is a word for a special spear with a top rounded by cloth, used for practise. The form is similar to this food. Because the food stick is cut (kiri) the name developed.
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice


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Kuri no ko mochi 栗の子餅 (くりのこもち)
mochi rice cakes from sweet chestnuts
kurikomochi 栗子餅（くりこもち）、kuri no ko mochi 栗の粉餅（くりのこもち）


Kuri yookan 栗羊羹 (くりようかん)
jelly from sweet chestnuts
kurimushi yookan 栗蒸羊羹（くりむしようかん）
CLICK here for Photos !
Chestnut, sweet chestnut (kuri) Castanea sativa


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Mukago meshi 零余子飯 (むかごめし)
cooked rice with propagule from wild yam potatoes
nukago meshi ぬかご飯（ぬかごめし）、nukago jiru ぬかご汁（ぬかごじる） soup of mukago
imogo meshi 薯子飯（いもごめし） cooked rice with wild yam potatoes
CLICK here for Photos !

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Sanma .. 秋刀魚 (さんま).. pacific saury fish

aburi-sanma boozushi 炙りさんま棒寿司 pressed sushi with seared saury
. . . CLICK here for Photos !

boozushi ぼうずし【棒鮨】 (bozushi) is a kind of pressed sushi.
. . . CLICK here for Photos !


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Shin kooji 新麹 (しんこうじ) new malted rice
rice yeast, Hefe


Shin mai 新米 (しんまい) New rice
kotoshi mai 今年米（ことしまい）rice of this year
wase no meshi 早稲の飯（わせのめし）
komai 古米（こまい）old rice (of last year)
koko mai 古古米（ここまい）old rice of two years ago
shin mochi 新糯（しんもち）, shin nuka 新糠（しんぬか）
..... Rice plants (ine) New rice (shinmai)




Shinshu 新酒 (しんしゅ) ... new ricewine
Rice wine (ricewine) sake, Japan Reiswein



Shin soba 新蕎麦 (しんそば)
new buckwheat noodles
aki soba, autumn buckwheat 秋蕎麦（あきそば）、hashiri soba 走り蕎麦（はしりそば）
hatsu soba 初蕎麦（はつそば） first buckwheat, ara soba 新蕎麦（あらそば）
Buckwheat (soba), Buckwheat flowers Japan


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Tochimochi 橡餅 (とちもち)
ricecakes with horse chestnuts
tochimen 橡麺（とちめん）、tochidango 橡団子（とちだんご）
rice gruel with horse chestnuts, tochi gayu 橡粥（とちがゆ）
It takes a lot of effort to get the bitterness out of the chestnuts. But the poor farmers of old did not have much choice but use any kind of nuts from the autumn forrest as food to survive the harsh winter.
..... Horse Chestnut (tochi) Aesculus hippocastanum


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Uruka (うるか) salted entrails and roe of ayu trout fish
kouruka （こうるか）, wata uruka 臓うるか（わたうるか）
niga uruka, bitter entrails, 苦うるか（にがうるか）
CLICK here for Photos !


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Yubeshi 柚餅子 (ゆべし) Yuzu rice cakes
yubishio 柚醤（ゆびしお）

Yuzu citrons are cut out in the middle and filled with a paste of mochigome rice, miso, sugar and soy sauce. They are simmered about 20 minutes. The paste comes out of the top, has to be stuffed in back, then the yuzu is dried in the cold air. This is repeated until the inside is completely dry. Many of my neighbours still prepare this and hand it to their neighbours as an autumn present.
CLICK here for Photos !


Yumiso 柚味噌 (ゆみそ) miso with yuzu citron
yuzu miso 柚子味噌（ゆずみそ）, yugama 柚釜（ゆがま）, yumisogama 柚味噌釜（ゆみそがま）
Yuzu (Japan) a ctiron fruit



yudebishi 茹菱（ゆでびし） boiled water chestnuts
. . . CLICK here for Photos !


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All Autumn

Edamame 枝豆 (えだまめ) green soybeans snack, twig beans
tsukimi mame 月見豆（つきみまめ） beans for moon viewing

The green soy beans are cooked for a short while. When they are cold, they are salted and peeled as you eat them.
They are a favorite snack in autumn evenings with a cool beer !

WKD : Edamame and Haiku

TSUKIMI, moonviewing food and haiku


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inago 蝗, 稲子 ( いなご) 螽 grasshopper
catching grashoppers, inago tori 蝗捕り（いなごとり）
grashoppers on sticks, inagogushi 蝗串（いなごぐし）
inago no tsukudani




. kohadazushi 小鰭鮨（こはだずし） Kohada sushi 　
from spotted shad, Clupanodon punctatus



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Saki namasu 裂膾 (さきなます, 裂き膾)
"torn" vinegared sardins
. . . MORE ABOUT Namasu dressing



Suzuki namasu 鱸膾 (すずきなます)
vinegared sea bass
. . . MORE ABOUT Namasu dressing


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Tororo jiru とろろ汁 (とろろじる)
grated yam with miso bean paste soup
yam paste, yam gruel
tororojiru 薯蕷汁（とろろじる）、tororo とろろ
yam soup, imojiru 薯汁（いもじる）
yam rice gruel, imogayu 薯粥（いもがゆ）
grated yam with wheat, mugitoro 麦とろ（むぎとろ）
buckwheat noodles with grated yam, sobatoro 蕎麦とろ（そばとろ）
tororo yam, tororo imo 薯蕷芋 (とろろいも) a kind of "long yam", naga-imo
Tororo preparations are especailly common in the mountainous areas, where the yam potatoes still grow, even if rice is scarce. They turn into a rather sticky mass when grated.
CLICK here for Photos !

Tororojiru at the Tokaido Hanga and Food
'Mariko no Tororojiru'

tororomeshi, tororo meshi とろろめし rice with ground yam
a specialtiy in many mountainous areas.
. . . CLICK here for Photos !

. Yam (Dioscorea japonica), kigo and food 　


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Yashoku 夜食 (やしょく) Night meal, midnight snack
taking a night meal, yashoku toru 夜食とる（やしょくとる）
eating a midnight snack, yashoku kuu 夜食喰う（やしょくくう）
time for a night meal, yashokudoki 夜食どき（やしょくどき）
rice gruel for a night meal, yashokugayu 夜食粥（やしょくがゆ）
In autumn farmers are especially busy until it gets dark to bring in the harvest. The meal was often taken late an night. Now also students who prepare for an examination take a late meal.

The normal evening meal, supper or dinner is called yuushoku 夕食 and is a topic for haiku.


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Worldwide use


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Things found on the way


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HAIKU

“Edamame”
across the Pacific
in their lexicon

Kiyoshi Fukuzawa, Asahi Shinbun, August 2008


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すりこ木で蠅を追けりとろろ汁
surikogi de hae o oi keri tororo-jiru

chasing off flies
with a pestle...
grated yam soup

Kobayashi Issa
Tr. David Lanoue


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Related words

NEXT
*********** WINTER FOOD

BACK TO
*********** SUMMER FOOD




***** The Asian Lunar Calendar. Reference


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