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

5/14/2008

Niigata Echigo

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Niigata prefecture



Niigata Prefecture (新潟県, Niigata-ken) is a prefecture of Japan located on Honshū island on the coast of the Sea of Japan. The capital is the city of Niigata. The name Niigata literally means "New Lagoon".
Niigata prefecture was originally divided into Echigo Province and Sado Province until the Meiji Restoration. During the Sengoku period it was ruled by Uesugi Kenshin.

The major industry in Niigata is agriculture. Rice is the principal product, with Niigata ranking 2nd (after Hokkaidō) among the prefectures for total rice output. The area around Uonuma is especially known for its Koshihikari variety of rice, which is widely thought of as the highest quality rice in Japan.

Rice-related industries are also very important to the local economy. Niigata prefecture is known throughout Japan for its quality sake, senbei, mochi, and arare. In sake production, Niigata is third in the country after Gunma and Kyoto prefectures.

The prefecture is famous as the original home of the ornamental carp known as koi, and the best-quality koi are still considered to come from the farms of Niigata.


Niigata is known for the following regional specialities:

Uonuma koshihikari rice: considered the best quality rice in Japan.
Shoyu (soy-sauce) and Yofu (western-style) katsudon.
Shoyu sekihan.
Sasa-dango, sasadango (mochi balls filled with red bean paste, seasoned with mugwort and wrapped in bamboo leaves).
Po-po-yaki (steamed bread flavored with brown sugar).
"Tsubame-Sanjo ramen" (ramen made using thick udon-style noodles).
Kirazu (dishes using okara).
Kakinomoto (edible chrysanthemums).

Kanzuri (a special seasoning from Myōkō (Myookoo, Myoko) made by leaving chili pepper exposed on snow, then adding flour, salt and yuzu).
© More in the WIKIPEDIA !


Tenchijin (天地人)
is the 48th NHK Taiga drama for 2009! NHK大河ドラマ
The life of Naoe Kanetsugu 
直江兼続(なおえ かねつぐ 1560 - 1619)
Kanetsugu in Yamagata


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Niigata Dishes 新潟郷土料理


abura-age 油あげ deepfried tofu pouches
Tochio aburage あぶらげ (aburaage is called "aburage" in Tochio 栃尾), where there is even an "aburage matsuri" festival あぶらげまつり.
They are made with 100 % Niigaga soybeans. With leek and ginger, they are a delicacy.
. . . CLICK here for Photos !


anbo あんぼ balls from rice and vegetables
rice flour and finely chopped vegetables of the season, sansai and soy beans are kneaded with them. A food for the cold winter morning breakfast.
. . . CLICK here for Photos !
Ambo


ayu no ishiyaki 鮎の石焼 ayu fish fried on hot stones
You collect stones by the riverside and heat them up for 2 hours. Thes the innards of the fish and miso paste are fried on the stone. It is just a little bitter in taste.


boodara no nitsuke ぼうだらの煮付け simmered dried cod
boodara 棒鱈 "stick tara" is tara cut in three pieces and dried.
It is simmered with sugar and soy sauce for half a day to get the bones soft.
boodara is a kigo for spring.
. . . CLICK here for Photos !
Stockfisch
tara たら【鱈】codfish, haddock


botamochi ぼたもち rice cakes covered with sween bean paste
... see mochi


dengaku 田楽 food on skewers, with misopaste
Dengaku dance and food with amazing details
Usually firm tofu and eggplants on skewers, grilled with miso paste. Also satoimo potatoes, fish and other vegetables are grilled like this.




donbikoni, donbiko-ni, どんびこ煮 donbiko-ni cooked heart of salmon
speciality of Murakami area.
Cooked in sweet sauce. Precious food since there is only one heart in each fish caught.
. . . CLICK here for Photos !


egoneri (igoneri) えごねり(イゴネリ)seaweed
The seaweed "egogusa エゴ草" from the wild sea of the Nihonkai is full of minerals.
. . . CLICK here for Photos !
. The Azumi clan 安曇族  and ego /igo dishes .


Fucha ryori, fucha ryoori 普茶料理 Chinese monk quisine


gajini がじに cooked innards of salmon
from Murakami area. Cooked in a hodgepodge with vegetables and spicy sauce.


gibasani, gibasa-ni ぎばさ煮 boiled gibasa seaweed
also called akamoku あかもく or nagamo ナガモ "long seaweed"
It grows in shallow sea water and grows to seven meters long.
. . . CLICK here for Photos !


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CLICK for more photos hegisoba, hegi soba へぎそば buckwheat noodles
from Ochiya town 小千谷そば
Buckwheat flour is mixed with the seaweed funori 布海苔(ふのり), hitting the dough in a special way. (nori 糊 glue). The noodles are quite firm.
hegi 片木 is a thin wooden board hegi ita 剥板, that was used like a shingle for a roof.
They are served in small portions arranged like shingles, "swinging the hand once" 一手振り.
They are almost like zarusoba.



hime takenoko 姫たけのこ / 姫竹の子 small thin bamboo shoots
They are put in miso soup or boiled as a sidedish.
. . . CLICK here for Photos !


ibushi daikon いぶし大根 smoked radish
small radishes are smoked for about one week. Then it is cut and pickled in rice bran miso
(iburi gakko is from Akita)


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kachidokimeshi (かちどき飯)"rice to win the battle"
This was given to the warriours before sending them to battle, to encourage them, by their lord, Uesugi Kenshin 謙信公.
It includes kezurimono in auspicious five colors けずりもの, sengoku war sashimi 戦国さしみ, aburiyaki grilled meat 炙り焼き, nuka misoni boiled in miso 糠味噌煮, kurumi hitashi walnuts 胡桃浸し, kuromai black rice (brown rice) 黒米(玄米), atsumejiru soup 集め汁 koo no mono pickles 香の物, mizugashi mixed fruit 水菓子.
. . . CLICK here for Photos !



kaguramiso, kagura nanban miso 神楽南蛮味噌
CLICK for more pepper photos kagurananban (kagura namban) is a kind of bell pepper. It has its name because it is full of bulbs like the mask for a kagura dance. In the village 新潟県中頚城郡中郷村 it is called buta koshoo, ぶたこしょう pepper for pigs.
. . . CLICK here for Photos !


kanzuri かんずり chili paste
fermented chili paste with yuzu citron and salt, kept in the snow and matured for 3 years. Sauce for nabemono
from the high areas of Echigo
. . . CLICK here for Photos !


kensayaki, kensa-yaki けんさ焼き "rice grilled on a sword tip"
When Uesugi Kenshin fought his many wars around 1550, he had his soldiers put onigiri on the top of the sword and grill them slightly before eating. It was his way to show resprct to the rice-growing farmers of his province.
Now it is eaten for the New Year and harvest festivals.
A bit of miso paste can be put on the grilled rice.
. . . CLICK here for Photos !



kiku no hana no sunomono 菊の花の酢の物
vinegared chrysanthemum flowers
Speciality of Niigata and other areas of Tohoku in Northern Japan. Eaten in autumn.


kinpira キンピラ simmered root vegetables
Kinpira (Japanese: 金平) is a Japanese cooking style that can be summarised as a technique of "sauté and simmer". It is commonly used to cook root vegetables such as carrot, burdock and lotus root, seaweeds such as arame and hijiki and other foods including tofu and namafu (生麸) (wheat gluten).
The dish features the use of soy sauce and mirin, as well as often slivered chili peppers.
© More in the WIKIPEDIA !

In Niigata, kinpira is put into rice flour dumplings, kinpira dango キンピラ団子, (considered a sweet or oyatsu for the three o'clock snack)
. . . CLICK here for Photos !

kinpira soba キンピラ蕎麦 where the kinpira is put into the dipping sauce and then eaten with the buckwheat noodles.



kiriai きりあい daikon pickled in miso
daikon radish boiled, cut very small and mixed with miso. Some yuzu citron, black sesame and sugar is added. It can be put on rice just like this.
shiso-iri kiriai しそ入りきりあい with perilla leaves
from Iwaya Onsen 岩室温泉
Iwa is a postal town at the "Northern Route" hokkoku kaidoo 北国街道.
another speciality of Iwaya is
suika misozuke すいか味噌漬 watermelon pickled in miso
Iwaya onsen manjuu 岩室温泉饅頭
Iwaya senbei 岩室せんべい
. . . CLICK here for Photos of the hot spring!



CLICK for more photos koshihikari コシヒカリthe most famous brand of rice
Rice, kome, types of rice

koshihikari matsuril コシヒカリまつり
rice festival
. . . CLICK here for Photos !

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Kubiki no oshizushi くびきの押し寿司 station lunch
from Naoetsu Station 直江津駅 and JR越後湯沢駅
ekiben from Kubiki area 頸城地方(くびきちほう)
Three different flavors in three layers. With local koshihikari rice.
CLICK here for PHOTOS !



miruku yookan ミルクようかん milk desert
made from milk, sugar and kanten jelly. It comes in a container like yoghurt. Taken out it looks like a white piece of tofu. Cut into pieces, eaten with fruit.




mojio
藻塩 salt with seaweed
from Sado Island 佐渡
Salt of Japan



nasu no abura itame なすの油炒め fried eggplant
There are many different types of eggplants in Niigata. round eggplants 丸なす, long eggplants 長なす, eggplants "like brushes" 鉛筆なす、and 十全なす、水なす、漬けなす、巾着なす ...
Most of them are also prepared for tsukemono pickles.


nina 煮菜 "simmered leaves"
from leafy vegetables like Nozawana 野沢菜 and taina タイ菜
Simmered with beans and abura-age tofu pouches.
..... ni namasu 煮なます simmered daikon
grated daikon radish with crushed beand simmered with sugar and vinegar.


nodoguro のどぐろ / のど黒 "black neck" fish
expensive fatty white fish
CLICK here for PHOTOS !


noppejiru のっぺ汁 Vegetable broth with mixed ingredients
noppe stew, Noppe-Eintopf


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okoshigata おこし型 colored sweet dumplings
Sado beanpaste cakes
filled with anko sweet bean paste. They are very colorful, pink, green and yellow. They come in various auspicious forms, flowers or animals, made to stand up on decoration shelves, for example the Doll festival, the Boy's festival or O-Bon for the ancestors.
Sado Island
. . . CLICK here for Photos 佐渡のおこし型 !



okowadango おこわだんご balls
with okowa rice outside and sween anko inside
from Washima village 和島村


sankaku chimaki 三角ちまき rice wrapped in triangular form
prepared by lokal farmewifes for the husband to take to the field work.
Now it is mostly eaten as a sweet snack with kinako soybean flower.
. . . CLICK here for Photos !


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sasadango 笹団子 (ささだんご) dumplings


sasazushi 笹寿司 Sushi served on sasa leaves
Sasa japonica. During the battles at Kawanakajima, there were no vessels to serve the food in. So the soldiers took these leaves, which are abundant, and placed their food on them.
. . . CLICK here for Photos !

Kawanakajima no tatakai 川中島の戦い
were fought in the Sengoku Period of Japan between Takeda Shingen of Kai Province and Uesugi Kenshin of Echigo Province in the plain of Kawanakajima, in the north of Shinano Province. The location is in the southern part of the present-day city of Nagano.
© More in the WIKIPEDIA !


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Shagiri manjuu しゃぎり 饅頭 Murakami village



shake no sakebitashi 鮭の酒びたし salmon in rice wine
from the Murakami area 村上地方
Salmon pieces dried hard in the cold wind of the Sea of Japan were defrozen by putting them in a bit of hot rice wine and mirin.
salmon pickled in Japanese wine, marinated in Sake
. . . CLICK here for Photos !



shinsetsujiru miyuki jiru 深雪汁 "deep snow soup"
soup made of rabbit meat ウサギ肉. With pieces of radish, carrots, satoimo potatoes, shimeji mushrooms, konnyaku and burdock, it is full of nurishment on a cold winter day.



suketo no okijiru スケトウの沖汁 / スケトの沖汁
halibutt soup on the boat
prepared by fishermen on the boat. On the fishing trip to Sado island they caught sukettodara すけとうだら(介党鱈) and cut it into bite-size in a pot with miso soup or salt water.
Alaska pollack, Theragra chalcogramma
. . . CLICK here for Photos !


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CLICK for more photos Takahashi ame 高橋あめ made with millet
from Echigo, the store Takahashiya makes them in the 14th generation
桜花くびきの里 hana saku biki no sato
“粟の古代飴”awa no kodai ame, millet sweets in the old style
They were the appointed sweet makers of the Lord. 御用菓子師
高橋孫左衛門商店 Takahashi Magozaemon Ameya 高橋あめや
上越市南本町3-7-2

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tori no karaage (kara-age) 鳥のから揚げ deep fried chicken
They serve a half chicken with one wing and one leg, all covered in curry powder and then deep fried for about 10 minutes. It is quite a volumous portion.
CLICK here for PHOTOS !



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tsuttoko つっとこ New Year Food
packed in straw and hung in the cool space between the kitchen and outside.
About 14 different ingredients from the local fields are packed in a straw bag for each member of the family. A mikan was a special treat, so was a boiled egg. Home-made konnyaku was also put in the package.
Toge Shuraku, Matsudai Area 峠集落(松代エリア)(Tooge Shuuraku)
They also use wild rabbit for the zoni New Year soup in Toge.
yama-usagi ozooni 山ウサギお雑煮



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umazurahagi, umazura hagi ウマズラハギ "hagi with the face of a horse"
Thamnaconus modestus
Local people call it UMAZURA, horse face.
fish with a hard skin, which can be easily wrappef off. Eaten as Sashimi, with the liver in soysauce to dip.
CLICK here for PHOTOS !




Uonuma mochi 魚沼餅 mochi with rice from Uonuma town
Koganemochi 小金餅
This is the best rice in Japan to prepare mochi.
. . . CLICK here for Photos !



wappa-han, wappameshi ワッパ飯
cooked rice and seafood are steamed in a bamboo basket

wappa-ni, wappani わっぱ煮 boiled in a wappa basket by placing hot stones into the broth of fish and vegetables
. . . CLICK here for Photos !



yukiguni maitake 雪国まいたけ
Sheep’s Head, Hen of the Woods
Grifola frondosa
. . . CLICK here for Photos !
This is a special brand from Niigata. It even has a corporation in America to sell these mushrooms.
Maitake mushrooms KIGO
vinegar from yukiguni maitake 雪国まいたけ絞り黒酢
maitake tempura まいたけ天ぷら
Reference : fresh Kosher maitake mushrooms




zenmai abura itame ぜんまい油炒め fern fried with oil
Osmunda japonica, Taubenfarn
. . . CLICK here for Photos !
see: sansai, mountain vegetables


zooni 雑煮 New Year Soup
prepared with salmon and chicken meat and plenty of local vegetables.
Mochi are also put into the soup. They say it is the best zooni of all Japan!


zuiki no sunomono ずいきの酢の物 cooked stem from yam
from the yam potato yatsugashira 八つ頭
Zuiki from Wakayama
芋茎(ずいき) Zuiki Taro and the 随喜 Zuiki Vegetable Festival



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Worldwide use


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Things found on the way



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HAIKU



麦秋や子を負ながらいはし売
mugi aki ya ko o oi-nagara iwashiuri

ripened barley--
with a child on her back
the sardine vendor


Kobayashi Issa

In a prescript for this haiku, Issa writes,
"Feeling pity for a woman from Echigo on a business journey."
Echigo is one of the old provinces of Japan, today's Niigata Prefecture. Mugi is a generic term that refers to several grains: wheat, barley, oats, and rye. Shinji Ogawa explains that the phrase "barley's autumn" (mugi no aki) refers, in fact, to the summer season. The name derives from the fact that ripened barley "is comparable to the sight of a rice field in autumn." The grain is ready for harvest, but the baby bundled on his or her mother's back is just starting life.

Not mentioned in the haiku, but implied, are the field workers to whom the mother is selling her sardines for their lunch break. The haiku presents a scene teeming with life: the field of golden grain, the hungry harvesters, the mother, the child.
Tr. and Comment : David Lanoue

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Makoto Ueda mentions in his book,
Dew on the Grass: The Life and Poetry of Kobayashi Issa,
that there is an earlier version of this poem in Issa's Eighth Diary:

iwashi mese mese to ya naku ko oinagara

"Sardines! Sardines!"
she calls, with a baby
crying on her back



Ueda points out, however, that this "poem is deficient as a hokku since it lacks a season word. The revised version [which Issa included in The Year of My Life] corrects that deficiency, creating a sense not only of the season but of the surrounding landscape."


Larry Bole, Translating Haiku Fourm



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Related words

***** WASHOKU : Regional Japanese Dishes

. Folk Toys from Niigata .

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4/01/2008

Japan Times Information

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Japan Times Information


http://www.japantimes.co.jp/life/japanese_food_guide01.html
Many further LINKS with recipies.

Unformatted titles:

Rice grains of wisdomCooking rice
Taking stock of basicsThe perfect dashi (stock)
A flavor-enhancer to be handled with careSoy sauce
A good reason to hit the saucePonzu joyu and Kotsu mushi
Ume, back in the pinkThe standard umeboshi: pickled plums
Savoring rewards of slow foodUmeboshi of variety

Hiyashi somen: the cool slurp of summerJapanese vermicelli with dipping sauce
I love you, I knead youUdon: wheat noodles made in the old-fashion way
The buckwheat starts hereHandmade soba noodles
A journey back to old 'new Japanese cuisine'Fried-and-pickled fish with onions and hot chili peppers

Gently add mom's miso, while stirring in humilityAka dashi: provincial miso soup
Hit the sweet spot with eel on the grillKabayaki: eels basted with sweet soy sauce
The king of mushrooms rules in fallSteamed matsutake mushroom in clear soup
Kakigori: a close shave doused in sweet syrupFrappe, Japanese style
May we live long on beans and riceSweet red bean soup with rice cakes
Cuts above appliance-aided cuisineDaikon salad

Kitchen tools that you can trustGoma dofu: tofu made from sesame
Grater expectationsTaro with grated daikon
Help heal the spirit with comfort foodJibu-ni: simmered vegetables in chicken stock
A new kama meshi treat every seasonKama meshi: garnished rice
Holy mackerel! That's quite a fish!Saba cooked in miso sauce
Salted mackerel will reel 'em in every timeSenba-jiru: Osaka's saba and daikon soup
Fresh every day of the weekSaba no kizushi: vinegared mackerel
The satisifying taste of less is moreChawan Mushi: steamed savory custard
We're talking real tofuAgedashi-dofu: deep fried tofu in broth

When everyone gets in on the actYose-nabe: pot stew cooked in a rich broth
The days of eating dangerouslyTecchiri nabe: blowfish in your pot
Kawatare: a fleeting taste of twilightKawatare nabe: chicken soup with soymilk
A hodgepodge that really hits the spotOden soup

Gearing up for the New YearMutsu no misozuke: miso marinated big-eye
Black beans for a fruitful new yearKuromame: sweetened black beans
Tazukuri: an acquired taste worth acquiringDry-roasted small sardines

Making Udon
For a little taste of home that's not from homeYakisoba: griddle-fried, sauce-flavored noodles
Quick kitchen revision before term beginsNigauri: a bitter tasting late-summer gourd
Well, for starters, there's the shira-aeHappo dashi: lightly seasoned catch-all stock
Let the seasons shine through aemonoMoyashi to mitsuba no goma-ae: sprouts and herbs with sesame dressing

Tataki : a tasty starter created in a flashMaguro no tataki: seared tuna with ponzu sauce
For that rare occasion, why not try conger eel?Hamo no bainiku zukuri: sea eel with ume-flavored dressing
Yes, you too can roll your own raw fish at homeIka no shiso-maki: raw squid and shiso rolls
Simmered veggies just like mama used to makeEbisu-nankin no nimono: boiled pumpkins
Ni-mono is a many-splendored comfort foodNishin no uma-ni: large Pacific herring simmered uma-ni style

Straight from the grill to the kitchen tableSanma no shio-yaki: salt-grilled fish
The fish, my friend, can be dried in the windSanma no mirin-boshi: fish mirin-based marinade and dried
A special sauce that can travel anywhereBuri no teriyaki: broiled yellowtail fillet with teriyaki sauce

Delicate pauses to refreshThree delicacies — karasumi, konowata and sea urchin
Many different ways to play the frying gameAmadai no agemono: fried horsehead
Rice vinegar is key to the pause that refreshesRenkon no acharazu: sweet 'n' sour lotus roots
Even classics can be improvedKaki no chawan mushi: egg dumplings with oyster
Rice works well as a finale or as the main eventOya-ko donburi: rice topped with simmered chicken and eggs
Ultra-sweet treats to round off a kaiseki feastKuzukiri no kuromitsu: chilled starch noodles in sweet sauce
Good home cooking in a category all by itselfChikuzen-ni: a traditional chicken and vegetable dish

Savor slow food in a fast-food worldFu no Dengaku: skewered wheat gluten with miso toppings
Warming noodles are just the ticketNyumen: warm somen noodle dish
Goodness gracious, great balls of riceO-musubi: rice balls
You win some, you lose someTempura
The air is clear and the food gives cheerGood pottery, beef and vegetarian fare at Kansai's Tamba region

Kazu no ko — an eggcellent winter delicacySalted herring roe
This will be the last slurp of the rest of your yearToshikoshi soba: year-crossing noodles
Starting at the root of Japanese cookingDaikon-daki: simmered radish
Daikon breathes life into dead of winterDaikon salad

It's not just tsukemono -- it's a responsibilityDaikon pickled in rice bran
Harnessing the preservative power of the sunAcharazuke: vinegar pickle of dried daikon
Are you ready to roll with the change on 'setsubun no hi'?Makizushi: traditional sushi rolls
Taste of a new season springs eternal in nanohanaNanohana (rape blossoms) dressed in mustard sauce

Mmmm . . . tastes like crabEbiimo no kani an-kake: taro root in crab sauce
Sansai-gayu : a porridge found further afieldRice gruel with mountain greens
A simple, elegant mix to celebrate girl powerChirashizushi: tossed sushi
Now's the perfect time to stalk up on wild udoUdo to awafu no kinome-ae: Udo leeks and gluten dressed with Japanese sansho pepper

In search of the hidden children of bambooWakatake-ni: simmered young bamboo
What squids shine in yonder bayHotaru-ika no karashimiso-ae: firefly squid in
Fancy a bowl of baby eels?Tosazu vinegar for salad
Savoring sweet memories of fallen blossomsSakura mushi: a steamed dish with sea bream
Watercress: a visitor welcome at any tableCresson in o-hitashi salad

Let us go fiddlehead foragin', but carefullyWarabi gohan: fern shoots in seasoned rice
Japan grows some mean beansHiyashi endo: snap peas in chilled broth
Now is the season to indulge your shellfish geneAsari to nappa no o-suimono: a clear clam soup with greens

High fives for the best kind of Japanese foodIri-zansho: sansho leaves steeped in soy sauce
Time is ripe for the taste of Old World fruitNasu no shio-momi: eggplant kneaded with salt
You say tomato, we say deliciousTomato salad with soy dressing
In a pinch, these will do just fineSawagani no amakara-ni: sweet and salty marsh crabs
Now here's some real food for thought . . .Yasai no Yoshino-ni: vegetables sauteed in Zen style
Big world sprouts from tiny grains of riceGenmai: brown rice

You too can take the natto challengeEating natto: fermented soy beans
Spice it up, with a little or a lot of heatAmanagato no amakara-itame: sweet and salty green chili
Rooting for the nutritious fruits of the earthBeni-zuiki no usukuchi-daki: simmered taro stalk
Fishing around for ready-to-eat street foodAyu no shio-yaki: grilled sweetfish
Great big balls of octopus — easy on the sauceTakoyaki: octopus dumplings
As you like it, and you willTon kyabetsu no okonomi-yaki: Japanese-style pancakes


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SEARCH THE JAPAN TIMES : Japanese Food



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Related words

***** WASHOKU : Reference and general information

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5/14/2008

Nara prefecture

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Nara Prefecture

Nara Prefecture (奈良県, Nara-ken) is a prefecture in the Kansai region on Honshū Island, Japan. The capital is the city of Nara.

It is certain that a political force established at the foot of Mount Miwa in the east of Nara Basin, seeking unification of most parts in Japan from the third century until the fourth century, though the process was not well documented. At the dawn of history, Yamato was clearly the political center of Japan.

Ancient capitals of Japan were built on the land of Nara, namely Asuka-kyō, Fujiwara-kyō (694–710) and Heijō-kyō (most of 710–784). The capital cities of Fujiwara and Heijō are believed to have been modeled after Chinese capitals at the time, incorporating grid layout patterns. The royal court also established relations with Sui and then Tang Dynasty China and sent students to the Middle Kingdom to learn high civilization. By 7th century, Nara accepted the many immigrants including refugees of Baekje who had escaped from war disturbances of the southern part of the Korean peninsula. The first high civilization with royal patronage of Buddhism flourished in today's Nara city (710–784 AD).

Nara Prefecture is landlocked.
The climate of Nara Prefecture is overall warm, while there are important differences between the north-western basin area and the rest of the prefecture, that is, in the mountains.
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Nara is famed for its Kaki persimmon. Strawberry and tea are some other popular products of the prefecture, while rice and vegetables, including spinach, tomato, eggplants and others are the dominant in terms of amount of production.
© More in the WIKIPEDIA !


Eight temples, shrines and ruins in Nara, specifically Tōdai-ji, Saidai-ji, Kōfuku-ji, Kasuga Shrine, Gangō-ji, Yakushi-ji, Tōshōdai-ji and Heijō Palace Remains, together with Kasugayama Primeval Forest, collectively form "Historic Monuments of Ancient Nara", a UNESCO World Heritage Site.

Tame deer roam through the town, especially in Nara Park. These deer might not be considered "tame" should the visitor not have any "shika sembei - Deer Biscuits" when they see them.
© More in the WIKIPEDIA ! about Nara City



Mount Miwa (三輪山, Miwa-yama, Miwayama)
Mount Mimoro (三諸山, Mimoro-yama)
. Mount Miwa
Shrine Omiwa Jinja 大三輪神社



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Dishes from Nara 奈良の郷土料理


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Asukanabe 飛鳥鍋 hodgepodge from Asuka
Since the year 1400, when Buddhist monks brought the knowledge from China.
Monks considered the milk used here as a kind of medicine to keep healthy in the winter months.
Broth of soy milk or milk with chicken and vegetables. The chicken and vegetables are dipped into beaten eggs before you eat them, like Sukiyaki.


chagayu 大和の茶がゆ rice gruel cooked with tea.
Started in the year 1200 at the hall Nigatsudo at temple Todai-ji, as a simple food for the monks during the O-Mizutori Ceremony.
Now they say
大和の朝は茶がゆで明ける - chagayu
The morning in Yamato starts with a bowl of rice gruel boiled with green tea.
chagayu is used in a variety of cooking, such as Chagayu Kaiseki and Chagayu Bento. It is a simple dish, made of rice, water and tea such as Hojicha or roast tea. As simple as it is, Chagayu is quite popular in Nara due to its refreshing flavor and the way it slips easily down the throat.
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..... kakimochi iri chagayu かき餅入り茶粥 with kakimochi rice cakes
In summer, this is eaten cold.
Hizen chagayu 肥前茶粥 rice porridge from Hizen Saga prefecture
Iwakuni chagayu 岩国茶がゆ rice gruel from Iwakuni Yamaguchi prefecture
Chagayu from Wakayama, Kumano mountains
Tee-Reisbrei


侘びて澄め月侘斎が奈良茶歌
wabite sume tsuki wabisai ga Naracha uta
. Matsuo Basho, 奈良茶 Naracha rice gruel and Haikai .


chahan, chameshi 茶飯 / 大和茶飯 rice boiled with tea and soy beans
Nara chahan 奈良茶飯
Started in the temples Todai-Ji and Kofuku-Ji, when they added Nibancha (the second brew) with salt to boil rice and beans. Also for the O-Mizutori ceremony.
It is also served now at haiku meetings in Nara. Sometimes black beans are used to boil.
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dekomawashi
dengaku 田楽 grilled vegetables with miso paste
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The round ones with radish are also called dekomawashi でこまわし, remembering the round head of bunraku puppets, in the area of Yoshino 吉野地域. Eaten at New Year.
WASHOKU
Dengaku dishes and history




haggeshoomochi 小麦餅(はげっしょう餅) mochi from wheat flour
They are eaten on the day 10 days after the summer equinox, a day called hangeshoo (はんげしょう)半夏生. In the Nara plain, this was a time just after the rice planting, and there was rest to celebrate. Some areas also make it fore the summer festival in July.



. inoko mochi 猪子餅, 亥の子餅
ricecakes in the shape of little wild boars



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KAKI 柿 persimmons

kaki no hazushi かきの葉ずし/柿の葉 葉寿司 sushi wrapped in persimmon leaves
Kakinoha zushi (kakinoha sushi) is one of Nara's delicacies, made of rice seasoned with vinegar and slices of salmon or salted mackerel on top, formed in the shape of a cube, and wrapped with a "kakinoha" or persimmon leaf. Persimmon leaves contain tannin which acts as a natural antibacterial agent. They also contain vitamin C and can help to control high blood pressure. The mackerel used in this food is prepared according to a special method which is kept secret by the people who make it. This is why kakinoha zushi is only available in Nara.
Sushi-Reis umwickelt mit Persimonen-Blättern

kaki namasu 柿なます salad with persimmons
With radish, carrots for an auspicious color effect, and dried persimmons. Especially prepared for the New Year ceremonies in Nara.
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..... Yamato no tsurushigaki 大和のつるし柿
hanging persimmons from Yamato, they are hung up to dry as winter provisions.

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An old poem says

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色は黒いが味みておくれ、味は大和のつるし柿
iro wa kuroi ga ajimite okure
aji wa Yamato no tsurushigaki

the color is black but just try them -
they taste like dried persimmons from Yamato !



. WASHOKU
kushigaki 串柿 ( くしがき) dried persimmons on a stick
 
and more about persimmons. Persimonen.


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kashiwa no sukiyaki かしわのすき焼き sukiyaki with chicken
In Memory of Sugaware Michizane on his death day in the end of october, at the shrine in his honor. He is known as the protector of cattle, so instead of using beef for the dish chicken (kashiwa) is used and eaten with all parishioners.
Also eaten on other festive days.
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konnyaku, kushi konnyaku 串こんにゃく Konjak on skewers
The mountain regions of Yamato Koogen 大和高原 and in the east and south of it, konnyaku roots Konjak are grown.
Devil's-tongue (konnyaku 蒟蒻)


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Yoshino Kuzu from Kurokawa Honke


kuzu ryoori 葛料理 dishes made from arrowroot starch
The root of "kuzu", a plant from the legume family, Pueraria thunbergiana, can be crushed and refined to make starch. This starch is then used to make Kuzu Ryori. Kuzukiri is a semitransparent noodle made from Kuzu; it has a smooth texture and is delicious. Kuzu can also be used as an ingredient in various dishes; for example adding it to tofu or rice cake, makes them chewy and enhances the flavor.
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Pfeilwurzel.


. . gomadoofu, goma toofu ごま豆腐 tofu made with sesame paste
... kuzu-iri goma doofu 葛入胡麻豆腐 with arrowroot starch
In Yoshino, kuzuku 葛粉 starch of arrowroot is often used.
kuzu くず【国栖/国巣/国樔】 is also the name of a group of people living in Yoshino woods, singing special songs.
kuzu from Yoshino forests "Yoshino kuzu" 吉野葛 is very famous.


Dishes made from Yoshino Kuzu
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manyoogayu 万葉粥 rice gruel a la Manyo-shu
Served at the great shrine Kasuga Taisha
With different vegetables every month, according to the poems of the Manyo-Shu 万葉集 poetry collection of the Heian period.
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Kasuga Taisha 春日大社 was built at the same time as the capital of Nara. It is dedicated to the deity responsible for the protection of the city. Kasuga Taisha was also the tutelary shrine of the Fujiwara clan, Japan's most powerful family during most of the Nara and Heian Period.
. Kasuga Shrine 春日大社 Kasuga-taisha .

Hints of love fill the air at Nara's Manyo festival
Japan's oldest market in Sakurai, Nara Prefecture, will host the Manyo Matsuri on Sept. 8, a festival to commemorate the market and the region's (central Nara Prefecture) ancient culture.

One side of the Hatsuse River used to be the location of an old road that led to the village of Asuka, which was also the capital city of the region during the Asuka Period (593-710). The road intersected with a road to Nanba, today's Osaka. That crossing was a meeting spot for many people and was where the market, known as Tsubaichi, took place.

The ancient Tsubaichi market had an event called the utagaki, which translates as "poem party." During such parties, young men and women gathered and sought out partners by exchanging love poems. Several such poems were included in "Manyoshu," Japan's oldest existing poetry collection, which was compiled some time after the year 759 during the Nara Period (710-794).

Imitating the romantic tradition, festival organizers will sell paper lanterns on which participants can write romantic messages to their loved ones. The lanterns will then be set afloat on Hatsuse River.
source : Japan Times, September 2012

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meharizushi, mehari sushi めはり寿司 rice wrapped in leaves
... toobazushi, tooba sushi とう菜寿司
From the Back Yoshino area 奥吉野, made from wild takana, 高菜, (mana マナ, harumana 春真菜) wrapped around hot cooked rice. It is the first harbinger of spring in Yoshino. Woodworkers and forest workers used it as a bento lunch paket.
The names comes from a wordplay, with "opeinig your eyes wide when seeing this huge lunch paket" "me o miharu hodo okii".
Also eaten in Mie and Wakayama prefecture.
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..... haru mana no nibitashi 春まなの煮びたし
"cooked spring leaves"
They are first fried in oil and abura-age tofu is added.
Harumana 春真菜 is getting more and more difficult to find in the forests in the Back of Yoshino.

..... haru mana tsukemono 春まな漬 pickled harumana leaves

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. Takana 高菜 mustard greens .


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Miwa soomen 三輪そうめん / 素麺 thin Somen noodles from Miwa town
Somen are fine dried noodles, only one or two millimeters in diameter. Somen produced in Miwa are known for their high-quality due to the clear air and pure water. Somen have a history of more than 1000 years, showing the Chinese influence on the old capital. They are cooked in boiling water then washed in cold water until they have cooled down. Cooked somen are served with a special soup called somen tsuyu. Adding spice and condiments enhances the taste of the somen. (See nyuumen below.)


momiuri もみうり cucumbers in vinegar
Cucumbers (kyuuri) are rubbed (momi) in salt until they are soft and then pickled in vinegar. The pronounciation then boiled down to momi kyuuri, momi-uri.
Especially eaten in summer. Also prepared at the celebrations after rice planting,to entertain the God of the Rice Fields 田の神.
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nanairo o-ae 七色お和え dressing in seven colors
Made for the o-Bon celebrations of the ancestors, on August 7, when the preparations begin in the Nara area. Seven vegetables of the season (myooga ginger, taro roots, ingen beans, carrots, eggplants, zuiki, pumpkin and special beans (sando mame 三度豆) are used, different in each family tradition. The dressing is made from sweet miso and sesame. To present it to the ancestors, abura-age tofu is added and cooked rice and steamng hot tea is also pot on the shelf for the ancestors.


Naranoppe, Nara-noppe 奈良のっぺ Noppe vegetable broth from Nara
On the 17th of December at the shrine Kasuga Daisha Wakamiya 春日大社若宮 three is a special festival, On Matsuri おん祭り, where decorations from the passing year are burned as offerings. In Nara, peoople eat NOPPE on this day.
Made of satoimo taro root, radish, carrots and goboo, with aburak-age tofu, a very thick broth to keep you warm.


Narazuke, Nara-zuke 奈良漬け pickled vegetables
Narazuke pickles date back to the 8th Century when Nara was the capital of Japan. They are pickles made from vegetables such as shirouri, a type of cucurbitaceous fruit, using "sakekasu", or sake lees. Nara's "sakekasu" is particularly tasty, and gives the pickles their unique flavor. Narazuke pickles are easily Nara's most famous regional specialty.


nyuumen にゅうめん - 入麺 - 煮麺 - 乳麪 wheat noodles
(a kind of soomen from Miwa)
Their production has been taught by the gods from Mount Miwa to the people living close by. They are thin as a thread, white as snow. They are produced during the cold winter months. In summer eaten cold, in winter in warm broth with seasonal vegetables.
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sanmazushi, sanma sushi 秋刀魚寿司 sushi from Pacific saury
Around december, this fish comes down from Hokkaido toward the Kii peninsula and is caught near the high sea off Kumano 熊野灘. They have not so much fat and just right for sushi. Often made for family festivities or the new year celebrations.



senbei, shika senbei
Senbei, sembei 煎餅 (せんべい) rice crackers, sweet and salty
shika senbei tobashi, throwing deer senbei, kigo



shikaniku no Yamato-ni 鹿肉の大和煮 boiled deer meat
Meat from wild animals has been eaten since olden times in the villages near the forests around Yamato. Deer has more fat in the summer and autumn months from July to October and is poetically named as Momiji Meat モミジ肉, red maple leaves meat.




shikishiki しきしき snack from wheat flour
Eaten in the Katsuragi Taima area 葛城當麻
Wheat flour is grown on the paddies after the rice harvest. Flour with sugar and eggs is kneaded and made to thin crepes, folded and fried in the pan. It was a treat in times when eggs where an expensive item.



shishinabe しし鍋(しし汁) wild boar soup with miso paste
A lot of winter vegertables are used too, also mountain pepper to appease the strong smell of wild boar meat. The fatty meat warms the body to the bone on a cold winter day in the mountains.


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so そ 蘇(そ)酥 / 蘇 milk products of old
from Nara
milk product from boiled down milk of cows or sheep. almost condensed milk.
Made in the the area since the Asuka period (538 to 710 (or 592-645)).
The preparation of milk has been taught to the Japanese from China via the silk road. Since the advent of Buddhism, Emperor Tenmu in 675 made a degree forbidding the use of meat as food. Only wild beasts could be eaten by hunters in the forest. Some monks brought fried bean curd (toogashi とうがし【唐菓子】 ) and milk products like raku らく【酪】 (milk refined for drinking) and so 蘇 (condensed milk), even
daigo だいご【醍醐】 (a kind of butter or cheese), which could be enjoyed instead of meat products.

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Asuka no So 飛鳥の蘇

daigo 醍醐 is the fifth of our five tasts (gomi 五味). It symbolizes something very much at the top, in Buddhism even satori or enlightenment.


Sweets like a cheese cake made from this old-type milk are sold for example near the shrine Kashihara Jinguu 橿原神宮 in Yoshino.
It almost tasts like caramel candy.


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tachibana 橘 (たちばな) Tachibana citrus fruit




umeboshi 梅干し dried plums, salted plums, pickled ume, plum pickles
After Wakayama and Gunma, Nara is the third largest producer of this daiyl delicacy.
For example from Anou 賀名生 and Tsukigase 月ヶ瀬, where the tradition is very old. The whole family of a plum farmer will be out working in June.
. WASHOKU
Umeboshi 梅干 dried pickled salty plums




. Warabimochi 蕨餅 / 笑来美餅 mochi with bracken powder
Nara is famous for its delicious warabi bracken. These mochi have been prepared since the Ashikaga period.




yakiayu, yaki-ayu 焼鮎 / 焼き鮎 grilled ayu sweetfish
They grow in the clear rivers of Yoshinogawa and Asukagawa 吉野川や飛鳥川 and are already mentioned in the old poetry almanach of the Manyo-Shu 万葉集 .



yakuzen ryoori 薬膳料理 "medicine food", food as medicine
This refers to a healthy cuisine that originated in China. Fresh vegetables produced in Nara, including some that were first brought here from ancient China, are cooked with Japanese herbs and seasonings to create delicious food. Not only is it tasty, yakuzen ryori is also good for enhancing the immune system to keep you in good health. You can try both traditional as well as fusion style dishes.


Yamato mana no nibitashi 大和まなの煮浸し abura-age tofu with vegetables
Yamato mana are the green vegetables of the area. They have quite a sweet taste when boiled. Since Showa 50 some of the wild vegetables are also grown in the mountainous areas of eastern Nara prefecture.
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yogomi no antsuke-mochi よごみの餡つけ餅 ricecakes with sweet bean paste with mugwort
In the Yamato area, meeting and dining with friends and family in a kind of renzo れんぞ(連座) is on the 3rd day of April.
The most famous RENZO is probably Shinmu Renzo 「神武さんれんぞ」
celebrated at the Shrine Kashiwara Jinguu. Many other temples in Yamato also celebrate on this day.
Farmers do not work on this day and prepare some kinds of food like makizushi and boiled food (nimono) for their relatives as "gosso ごっつぉ" (gochisoo ごちそう/ 御馳走), a feast.
One special dish for this day is yogomi, local dialect for yomogi mugwort. It is picked from the riverbanks, only the young fresh leaves are used. After that day, farmers get busy with the spring field work.




zooni 奈良の雑煮(きな粉雑煮)
New Year Soup with kinako soybean flour
Mochi dumped in sweetened kinako are put in the soup, almost like Abekawa Mochi. Special vegetables, like "yatsugashira" 頭芋(ヤツガシラ)taro roots symbolize the head of a person, tofu stands for the white walls of a storehouse, konnyaku symbolizes a square storehouse with thick brown mortar walls, round mochi help people to live "round" with no problems. The yellow color of the kinako flour brings luck with money matters, the rice grains stand for many children and many generations to follow.
This is quite an auspicious soup !


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More specialities

Black Rice Curry

Kaki (persimmon) cake
Masaoka Shiki, a Japanese famous haiku poet wrote a well known haiku "Taking a bite of Kaki, suddenly the bell of Horyuji ringing". This is a Japanese pound cake that uses dried Kaki from Nara.

Nara no Tori Cha (chicken with tea)
Negi ... Home grown Negi and Yamato Nikudori Sukiyaki
Yamato Nabe
Yamato Nikudori Teriyaki Don (Yamato Chicken Teriyaki Bowl)

Sources
http://www.pref.nara.jp/nara_e/dd_aspx_itemid-1388.htm


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Worldwide use


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Things found on the way



a snack with no frills
飾らないおやつ




Daruma cookies from Nara
ぜいたく豆本舗

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Kukkii だるまクッキーDaruma cookies
Daruma sweets だるまやスイーツ



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HAIKU and SENRYU



くず水や 花の下ゆく吉野川
kuzumizu ya hana no shita yuku Yoshinogawa

arrowroot water -
under the blossoms flows
the Yoshino river


Kigin 季吟

Kuzu KIGO for summer


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焼鮎の膳より吹かれ箸袋
yaki-ayu no zen yori fukare hashi-bukuro

blown from the tray
with grilled sweetfish -
paperbag for chopsticks


Katsura Nobuko 桂信子

WKD : Ayu 鮎 trout, sweetfish as KIGO


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Matsuo Basho 松尾芭蕉
staying in Otsu 大津, at the home of Zeze Kyokusui 膳所曲水亭 / 菅沼曲水亭 on September 28.
The theme of the kukai meeting was "yosamu", the evening getting cold.
Basho's host Kyokusui was cooking a night meal of wheat noodles, miso, and vegetables.





乳麪の下たきたつる夜寒哉
煮麺の下焚きたつる夜寒哉 
nyuumen no shita takitatsuru yosamu kana

beneath the noodles
building up the fire:
the night's cold

Tr. Barnhill


noodles
building a fire underneath
a night's cold

Tr. Reichhold


Written in autumn of 1691, 元禄4年晩秋
This hokku has the cut marker KANA at the end of line 3.

tending to a fire
beneath the hot wheat noodle soup
on this cold night . . .

Tr. Gabi Greve


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Related words

***** WASHOKU : Regional Japanese Dishes
- #nara #chagayu -
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5/29/2008

TEMPLE Festivals Ceremonies

[ . BACK to WORLDKIGO TOP . ]
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Temple and Shrine Festivals and Food

Some Japanese temples and shrines have special festivals, where food is in the center.
The ones listed here are all kigo for haiku, since they are performed on special occasions during the year.

This LIST is part of Ceremonies and Festivals of Japan
SAIJIKI


A temple is a place for Buddhist worship.
Temple, Buddhist Temple (tera, -ji) Japan

A shrine is a place for Shinto worship.
Shrine, Shinto Shrine (jinja, miya, guu) Japan

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Cooking soup with big radishes
usually in a temple
kigo for mid-winter


Daikodaki (daikotaki) 大根焚 Cooking large radishes
Temple Sansen-In, Kyoto, Feb. 10 - 13
三千院の初午大根焚き, 年2月10日~13日
..... Daikon, Radish

. Sanzenin 三千院 Sanzen-In .



Joodoo-E Ceremony 成道会 Daikodaki 大根焚
cooking radish soup, Jodoe

At Temple Senbon Shakado 千本釈迦堂, Daihoo-Onji 大報恩寺 Kyoto
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5000 radishes are cooked and served in 10.000 portions for two days to the parishers to celebrate the death day of Buddha on December 8, when Shakyamuni Buddha reached the final nirvana.
A bowl of soup costs 1000 Yen.


Since the Kamakura period, monks write special sanskrit letters on the radishes to ward off evil.
On December 8. A ceremony "to bring winter to Kyoto".
「 千本釈迦堂・大根焚きと応仁の乱の痕跡を求めて 」
千本釈迦堂京都市
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demons in distress ...
a bowl of steaming soup
brings good luck

Gabi Greve, December 8, 2008
It was a very cold morning this year in Kyoto and the steam curling out of these many little bowls rising in the air could well frighten away anyone with a bad conscience.


Senbon Shakado 千本釈迦堂(大報恩寺)
上京区七本松通今出川上ル溝前町1034

Clay bells with O-Kame おかめ土鈴




CLICK for ryoomen 両面おかめ土鈴 O-Kame with two faces

. Kyoto no dorei 京都の土鈴 clay bells from Kyoto .

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念仏や兵戈無用の成道会
nenbutsu ya heika muyoo no joodoo e

praying to Amida Buddha !
on the day of nirwana
we need no weapons


Haiku by : Uuu 烏有(ウユウ)


Daikotaki at temple Sanpo-Ji, Nichiren-sect
三寳寺 (さんぽうじ)Kyoto

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Narutaki no daikotaki 鳴滝の大根焚 (なるたきのだいこたき)
cooking radish soup at Narutaki

..... daikotaki 大根焚(だいこたき)

On December 9 and 10, at temple Narutaki Ryootokuji in Kyoto 京都鳴滝了徳寺.
Ryotoku-Ji is situated in an area called Narutaki. Today it also has a Buddhist university.
The ceremony is in memory of Saint Shinran Shonin by the Hoo On Koo 報恩講 prayer group.
People line up since early morning to get a bowl of aokubi daikon soup with a bit of agetofu. If they eat it, they will not get an apoplexy or palsy.



. Saint Shinran 親鸞 .


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Benten, Benzaiten 弁天 / 弁財天 and food

Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes

Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.

Godairiki Mochi at Temple Daigoji 五大力餅 Kyoto


Nikkoo Goohan-Shiki 日光強飯式Gohanshiki.
Ceremony of eating large bowls of rice

Gesai no on kayu 解斎の御粥 End of mourning rice gruel

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

Botamochi Rice Cakes (Botamochi) "Ricecakes in difficult times" Gonan no mochi 御難の餅 (ごなんのもち)

Honen Matsuri (Hoonen Matsuri 豊年祭) and "sex" food


Kayu 粥 Rice Gruel and related ceremonies during the year
for example
gruel at the tenth night, juuya gayu 十夜粥(じゅうやがゆ)
"Gruel for Priest Chi-E", Chie gayu 智慧粥
offering gruel to the poor, kayu segyoo 粥施行(かゆせぎょう)


Azukigayu 小豆粥 (あずきがゆ) Rice gruel with small soybeans *..... rice gruel on the 15th, juugonichi gayu 十五日粥(じゅうごにちがゆ)
and a few more kigo with rice gruel:mochi put in rice gruel, kayu bashira 粥柱 (かゆばしら)"rice gruel stick" kayuzue 粥杖 (かゆづえ)kayu no ki 粥の木(かゆのき)..... kayugi 粥木(かゆき)fukuzue 福杖(ふくづえ)..... iwai boo、祝棒(いわいぼう)divination with rice gruel, kayu ura 粥占 (かゆうら)

Hagatame はがため Teeth strengthening Ceremony (hagatame) ..... rice cakes for strengthening the teeth


Hochoshiki, hoochooshiki 包丁式 Kitchen Knife Ceremony
God of Cooking, Iwakamutsukari no Mikoto and Knife Rituals.
磐鹿六雁命。April 18

Hooroku Jizo ほうろく地蔵 with an earthen pot on his head and Mibu Kyogen 壬生狂言

Juuhachi Gayu 十八粥 Rice Gruel

Kayutsuri 粥釣, 粥つり かゆつり "Fishing for rice gruel"


Kenpai Shiki 献盃式 Ceremony of drinking Rice wine (sake) sake in memory of Shinran Shoonin
Toso 屠蘇, ritual rice wine


kiganmai 祈願米 "consecrated rice" kigan mai
eingesegneter Reis und andere Speisen

Kyuuri fuuji きゅうり封じ / 胡瓜封じ cucumber service


Mamori, omamori, o-mamori お守り Talismans, amuletts and food


mayudama 繭玉 (まゆだま) "cocoon balls"
Mochi or dango for the New Year celebrations of the Silk protecting deities


Mitarashi dango dumplings and Shimogamo Shrine Kyoto.
御手洗団子(みたらしだんご) 下賀茂神社


. Naorai 直会 (なおらい)ritual Shinto banquets .


Sen dango matsuri 千団子祭(せんだんごまつり)festival of the one thousand dango dumpings
at temple Mii-dera
and other kigo/ceremonies with DANGO dumplings


Shirumori Jinja 汁守神社 Shrine Shirumori, the protector of soups
Ukemochi no Mikoto 保食命. and
Meshimori jinja 飯守神社 Protector shrine of cooked rice


Shishigatani Kabocha Kuyoo 鹿ヶ谷かぼちゃ供養 Pumpkin memorial service, at Temple Anraku-Ji in Kyoto



Yakimochi Fudoo Son 焼き餅不動尊in Gunma


Zenbonzuki 千本搗 Ceremony of preparing 1000 rice cakes.....
at the temple Mizumadera (大阪府貝塚市水間寺)
In honour of the Venerable Gyooki


Zuiki matsuri ずいきまつり(芋茎祭) Vegetable Decoration Festival
Kitano Tenmangu, Kyoto in October



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Buzen Kagura, at the Shrine Kibune Jinja
貴船神社, 豊前神楽


Iwado Kagura of Buzen, 岩戸神楽 Kyushu
kifune shrine
During the autumn performance of four months every day at the Kibune Shrine, dances are performen on the request of the people.

One dance is BON 盆神楽, the tray.
A priest/dancer/acrobat takes two flat plates filled with rice grains of this harvest and dances around, suddenly lifting the two plates vertically in front of his face and turning so fast that not one grain of rice is spilled on the ground! Turns to the left, to the right ... many times up and down with the rice plates. Even both plates balanced in one hand, lifting it up too and spins round like crazy not to loose one grain.


Three Gods Dance 三神神楽
This dance involves daifuku mochi, rice cakes filled with sweet bean paste anko.
The God of the Mountains is asked by the God of the Sea and the God of the Village (sato no kami 里の神) to share this food with all, so he breaks the bun into many small parts, gives a bite to an onlooker and smears the bean paste on his/her cheek for good luck in the coming season (fuku o tsukeru).

In another dance 立神楽  not related to food, the performer climbs up a bamboo pole of 10 meters, picks up some prayer flags from there and comes down sliding on a rope, performing acrobatic tricks on the way down.


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Things found on the way



my Library

宗教や神話の影響を受けた食文化
and
Basics about Japanese Food


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HAIKU




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Related words

***** Ceremonies and Festivals of Japan
SAIJIKI


***** WKD : Regional Dishes / WASHOKU

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12/29/2012

Additions 2008

[ . BACK to WORLDKIGO TOP . ]

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Additions in 2008


ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"Kuji, Chiba

jamu ジャム jam
maamareedo マーマレード marmalade


omuraisu オムライス omelette with rice filling, omusoba オムソバ omelette with Chinese fried soba noodles

tokoroten 心太, 心天 (ところてん) gelidium jelly

yamanashi、yama-nashi 山梨 (やまなし) "mountain pear" Malus sieboldii

obansai おばんさい / お晩彩 small dishes from Kyoto

Yamato-ni 大和煮 simmering meat of wild animals and whale

Kujria bento くじら弁当 Whale meat bento from Tateyama/Chiba

odorigui 踊り食いeating "dancing" small life icefish (shirauo)

Kyoto - famous dishes
including Kaiseki Ryori 懐石料理, kappoo ryoori 割烹料理 kappo food, kawadoko ryoori 川床料理, hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival, hon moroko 本諸子, imoboo 芋棒(いもぼう) , itokojiru いとこ汁, sabazushi 鯖寿司, sasamaki, sasa-maki, chimaki 笹巻き / ちまき; senmaizuke せんまい漬け / 千枚漬 pickled trunips; tochimochi, tochi-mochi 栃もち; yatsuhashi, nama yatsuhashi 生八ッ橋

Tenzo 典座 the Zen Cook Tenzo kyokun by Dogen Eihei Zenji

funaryoori 船料理 (ふなりょうり) food served on board a ship or boat

tonsho mochi 屯所餅(とんしょもち)"garrison mochi" in memory of the Shinsengumi 新選組 in Kyoto

minazuki 水無月 (みなずき) Kyoto sweets for June

Sea bream (tai 鯛) sakuradai, ma-dai and many more

Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun

うるしコーヒー urushi koohii, "laquer coffee" from the laquer tree fruit

Ubatama 鳥羽玉 /老玉 "Black Lily Seed"

JULY NEWSPAPER

Food and Games 野菜かるた Karuta games and other card games

Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆

Fujisan 富士山 and food specialities

Ichigo bentoo いちご弁当 Lunchbox with uni and awabi, sea urchin eggs and abalone

Hoorensoo ほうれん草 / 菠薐草 spinach

Sweets from the KANTO region

haabu  ハーブ herbs, Gewürzkräuter

Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more

Western vegetables used in Japan

Robots for Sushi and Okonomiyaki FOOMA (International Food Machinery & Technology Exhibition)

Ningyooyaki, ningyoyaki 人形焼 figure waffles

Daruma Daikon だるま大根 a radish named Daruma

Chokoreeto チョコレート chocolate with many tasts

Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack

moyashi 萌やし、糵, もやし bean sprouts Bohnensprossen
moyashi udo もやし独活(もやしうど)sprouts of spikenard

Kobiru, cobiru, kobilu (こびる) 小昼  "small lunch", rural lunch
Takachiho, Miyazaki

. 葷酒山門(くんしゅさんもん)kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!

Shookadoo Bentoo 松花堂弁当 Shokado Bento

karee raisu カレーライス curry rice Curryreis

Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes

Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅 Senbei with a "stamp like a thread" . From Ise, Mie prefecture

gooya ゴーヤ bitter gourd Momordica charantia. Okinawa. karela in Hindi, India.

Cookies だるまクッキー
Daruma cookies sweets


satoimo, sato imo 里芋 taro roots Taro-Kartoffel

. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about the Zen priest Muso Kokushi 夢窓国師 !

JUNE NEWSPAPER

Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln

Red Beans, "small beans" , adzuki (azuki 小豆 )

udo 独活 (うど) udo Aralia cordata

Goheimochi 五平餅 and other food from Nagano

Dengaku 田楽 dance and food

Gyuuniku 牛肉 beef wagyuu, wagyu 和牛 Japanese beef

Momofuku Ando Instant Ramen Museum
(インスタントラーメン発明記念館)


Ika Daruma Ika Surume だるまいか / いかだるま Daruma Cuttlefish

Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets

Vegetables from SPRING ... List

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer

Miyajima Ekiben 宮島駅弁 Miyajima Stationlunch Anagomeshi あなごめし

Miso みそ or 味噌 Miso paste and miso soup and miso culture

Shimonoseki 下関駅 。gansoo fukumeshi 元祖ふくめしthe original puffer fish with rice EKIBEN

hamo 鱧 (はも) pike conger pike, pike eel Muraenesox cinereus. dragontooth

Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion Liebestrunk

Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー

Fu, Wheat gluten (fu 麩) and FU products

Soba ryoori そば料理 dishes with soba Buckwheat noodles

Wagashi Sweets from Kanazawa 金沢に和菓子

Salty Sweets (shioaji suiitsu 塩味スイーツ)
sweets with a flavor of salt, Süßigkeiten mit Salz

Hanabatake Bokujoo 花畑牧場 in Hokkaido nama kyarameru ”生キャラメル”fresh caramels, weiche Karamellen

Kaki 柿 Persimmon Persimone. Sharon fruit.

Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara

hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata

Ebisu sama 恵比寿様. Deity of the Fishermen

"Frost Shrine" 霜神社 Shimo Jinja, Shimomiya at Mount Aso, KyushuThe legend of Kihachi 鬼八

Konnyaku plant and food (Amorphophallus konjac) . Elephant jam

Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)

Gotoochi Gurume ご当地グルメ Cheap local specialities
kankoo gurume 観光グルメ, tourism gourmet
bii kyuu gurume B級グルメ B-class gourmet food

mamushi まむし (蝮 ) poisonous snake 日本蝮 (ニホンマムシ)

Morning Market (asa ichi, asa-ichi) Morgenmarkt

Wasabi 山葵 green horseradish . yamawasabi 山わさび white horseradish

Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture

Sushi decorations and vocabulary 寿司の盛り方

corbicula from Seta (Seta shijimi) and the Big Bridge at Seta 瀬田の唐橋

Tenmusu 天むす rice balls with tempura

Roadside stations (michi no eki 道の駅) Highway Service Areas

Mottainai もったいない モッタイナイ Do not waste food !

Garlic (ninniku 蒜 (にんにく(ニンニク)) ) Knoblauch

Gyooza, gyoza  ギョーザ / 餃子 Jiaozi Chinese dumplings

Pan パン bread
toosuto トースト toast

Shark 鮫 (さめ) same Haifisch

Ninaibako 荷担箱 Box to carry sweets to the Shogun Kameyama sweets

Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)

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

Umeboshi 梅干 dried pickled plums Salzpflaumen

Iwashi 鰯 (いわし) sardine Sardinen, Anchovy.
urume small herring

Regional Sashimi ... LIST

Regional and local sushi types ... a LIST only

Yamamori Goboo Festival 山盛りのゴボウ / ごぼう講 at Kuninaka in Echizen, Fukui. Eating lots of Burdock.

TEN GU jiru, tengujiru 十具汁 TENGU soup

Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki

Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum Pufferfisch, Kugelfisch

warabimochi 笑来美餅 mochi with bracken powder
Adlerfarn-Mochi

momiji tenpura もみじ天ぷら/ 紅葉の天ぷら sweet tempura from maple leaves from Mino town, Osaka
Tempura von roten Ahornblättern

"Tokyo Taste — the World Summit of Gastronomy 2009"

Ishimatsu manjuu 石松まんじゅう Manju in memory of Ishimatsu From Konpira-San, Kotohira Shrine in Kagawa, Shikoku

iburi いぶり, ibusu 燻す to smoke, smoking, smoked food kunsei 薫製
iburi gakko いぶりがっこ smoked radish pickles from Akita

Day of Meat (niku no hi) Febraruy 9, NI KU

Ehomaki Sushi Roll (ehoomaki) for February 3, Setsubun

Quail and quail eggs (uzura no tamago うずらの卵) Wachteleier

wasanbon 和三盆 Japanese sugar and other sweets from Shikoku

wasanbon 和三盆 Japanischer Zucker . All kinds of brown and black sugar. kurosato 黒砂糖

onimanjuu, oni manjuu 鬼饅頭 おにまんじゅう "devil's cakes" for Setsubun, February 03.

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Yakumi やくみ (薬味) spices and condiments Gewürze

warigo bentoo わりご弁当 lunchbox for the village kabuki ... Shodoshima, Kagawa

Juken fuuzu 受験フーズ  Juken Food for the Examination Hell

Shikoku Sweets 四国スイーツ Sweets from Shikoku

Gifu Prefecture ... Regional Dishes

katsuo no ipponzuri 鰹の一本釣り fishing for skipjack tuna in Kochi, Tosa, Shikoku
and related dishes

Museums, Food Museums and Food Theme Parks

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse

Rural Culture Association 農山漁村文化協会 農文協 The BEST online resources !

Shokuyoo no hana 食用の花 Edible blossoms, edible flowers

kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi, Wakayama

Collagen Nabe コラーゲン鍋 Hodgepodge with collagen ... for beautiful skin ?

anpanman アンパンマン Mister Anpan  

toshikoshi udon 年越しうどん udon noodles, eaten to "pass over into the new year"

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

Daruma Senbei for the New Year 干支せんべい 2009

Daruma Manju だるま饅頭 (Daruma Manjuu)

Natural Ice for drinks ... declining
December 09, 2008

Samurai Cooking

Tsubaki abura 椿油) camellia oil

cha no hana 茶の花 (ちゃのはな) tea blossoms

Joodoo-E Ceremony 成道会 Daikodaki Cooking Radish Soup to ward off evil
December 8 at Shakado Temple in Kyoto

Yomogi よもぎ 蓬 mugwort Beifuss, Beifuß

Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet

Ecotarian Food エコタリアン

Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment

Hachimitsu 蜂蜜 はちみつ Honey, Honig

Red Beans, "small beans" (azuki 小豆 ) and DARUMA

Tanada no Udonya 棚田のうどん屋 . まーちゃんうどん Ohaga no Tanada 大垪和の棚田


nonbee 呑兵衛 (のんべえ) Nonbei, nombei, drinker, alcoholic Trinker, Alkoholiker

yukishio, yuki shio, yukijio 雪塩 snow-salt from Miyakojima Island. Salt (shio)

McDonald's and Mr. James Mr.ジェームスのブログ

Takuan, takuanzuke 沢庵漬 (たくあんづけ) Takuan radish pickles and Priest Takuan Soho

Shiitake, maitake, matsutake, nameko and many other mushrooms Mushroom (ki no ko, kinoko), dobin mushi

Chuukanabe, wok 中華なべ 囲炉裏鍋, irori nabe, donabe earthen pot and more pots and pans

Mogura daikon もぐら大根 "mole radish" and other dishes from Gunma prefecture

Teppanyaki 鉄板焼き fried (or grilled) on an iron plate or pan and other fried or grilled food, yakiniku 焼き肉

oyaki, o-yaki おやき , お焼き, 御焼(き)grilled dumplings with vegetables
mit Gemüse gefüllte Reisküchlein

Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto

ramune ラムネ lemonade and other Summer Drinks

biiru ビール
beer : Bier
and local beer (jibiiru 地ビール)

budooshu ぶどうしゅ、葡萄酒 wine

shinsen 神饌(しんせん) Shinto - Food offerings

shirasu elvers . しらすの釜揚げ boiled shirasu from Shonan

Rakkasei 落花生 (らっかせい) Peanuts from Chiba

FAGI FOODS ファジフーズ Fagiano Okayama ファジアーノ岡山

Miele Guide of Asian Restaurants ミーレガイド
Miele KITCHEN(ミーレ・キッチン)

gekiyasu bentoo 激安弁当 extremely cheap lunchbox

Osaka no kui-daore くいだおれ kuidaore

hamakonabe, hamako nabe 浜子鍋 hodgepodge for the "beach children" Hiroshima

Shoochuu 焼酎 (しょうちゅう) Shochu
strong distilled liquor, Schnaps


Haneki shibori sake 撥ね木搾り(はねぎしぼり)酒

Yakimochi Fudoo Son 焼き餅不動尊in Gunma

"salt road" 塩の道 shio no michi
from Niigata to Matsumoto, Nagano

Firefly squid (hotaruika, hotaru ika ホタルイカ(蛍烏賊))

Squid, cuttlefish dishes (ika ryoori イカ料理, 烏賊料理)  

Chinmi and fish roe dishes

Bean curd (tofu, toofu, dofu 豆腐) and haiku

Mamakari ままかり Fish dishes from Okayama

Koohii 黒だるまコーヒー Black Daruma Coffee

kankoro かんころ 甘古呂 flower from sweet potatoes
kankoro dango かんころ団子
kankoro soba かんころそば

kinpira キンピラ simmered root vegetables

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)

Satsumaimo, satsuma imo 薩摩薯(さつまいも)sweet potatoes

Horse meat, baniku (ばにく/ 馬肉)

Kenchinjiru けんちんじる(巻繊汁) vegetable soup from temple Kenchoji, Kamakura

God of Cooking, Iwakamutsukari no Mikoto 磐鹿六雁命

History of Japanese Food Culture

Issunbooshi bentoo 一寸法師弁当 Issun-Boshi Bento for Tom Thumb

Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

BUTA ... Pig and Pork (buta, ton 豚 ぶた)

Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏

Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画


Dishes from Tokyo 東京

Wrapping Paper Art / Food Art

Ramen, raamen ラーメン Chinese noodle soup

Hakata no shio 伯方の塩 salt from Hakata island

Sweets from Hokkaido 北海道スィーツ Hokkaido Sweets

Ainu Dishes, Hokkaido アイヌ料理

Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa

Kagawa dishes 香川 Shikoku Takamatsu, Shodoshima

World Tasty Museum 世界食文化博物館 Imabari, Ehime. Nihon Shokken

Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.

Famine and Hunger periods during the Edo period . kikin 飢饉

Sweets from Tohoku 東北の甘いもの

Tottori dishes 鳥取

Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln

Yam 長芋, Taro 里芋 and sweet potatoes 薩摩芋 Dioscorea japonica. Colocasia esculenta. Ipomoea batatas.

Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima

Kani 蟹料理 CRAB dishes

Oiri, yomeiri おいり 嫁入り sweets for the bride

Kamaboko (蒲鉾, かまぼこ) Fish paste, fish cake, ground fish on boards

Cooking methods : yaku and ...yaki

Kitaoji Rosanjin (北大路魯山人)
UTSUWA うつわ【器】, vessel or dish
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki
hirazara ひらざら【平皿】 flat dish
kakuzara かくざら【角皿】 plate with four corners
kareezara カレー皿 plate for curry rice
sara, ban さら 【皿・盤】 plate, dish, saucer, platter
kozara 小皿 small plate
torizara 取り皿 small plate
ukezara 受け皿 saucer
hachi はち【鉢】 bowls of all kinds
daibachi 大鉢 big bowl
fukabachi 深鉢 deep bowl
kakubachi 角鉢 square bowl
katakuchi bachi 片口鉢 bowl with a spout on one side
kobachi 小鉢 small bowl
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀/飯碗】 bowl for rice
tonsui とんすい small bowl with a handle
cups : kappu カップ cup
sakazuki 杯/ さかずき small cup for hot sake
yunomi 湯のみ(湯呑み) small tea cups.



Washoku .. Onegai Daruma


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WASHOKU ... SEASONAL DISHES SAIJIKI


WASHOKU : Regional Japanese Dishes



. WASHOKU
NEWSLETTER 2010
 



Monthly FOOD JOURNAL
JANUARY ... ichigatsu 一月



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