1/15/2008

New Year Decorations

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New Year Food and Decorations

***** Location: Japan
***** Season: New Year
***** Category: Humanity


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Explanation


There are some decoratinons for the New Year prepared with mochi or other food items.
Most of them are eaten after January 15.


hatsu .. means first done in the new year
waka ... means young, also first in the new year

. WASHOKU
New Year's Food, sechi ryoori 節料理(せちりょうり)o-sechi



Let us look at some of the food-related items, that are not typiclally osechi.


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hatsu kashigi 初炊ぎ (はつかしぎ) first cooking (of rice)
hatsu kamado 初竈 (はつかまど) first use of the hearth (fire)


fukuwakashi 福沸 (ふくわかし) first boiling of fresh water

fukunabe 福鍋(ふくなべ)first preparing of a hodgepodge


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kakedai 掛鯛 (かけだい) sea bream decoration
..... kakedai 懸鯛(かけだい)"hanging sea bream"
niramidai 睨鯛(にらみだい / 睨み鯛)"glaring at the sea bream"
tsutsumi-o no tai 包尾の鯛(つつみおのたい)sea bream with the tail wrapped


This is a special decoration for the New Year and wedding parties.
It can be hung at the eaves of a home or temple or shrine.
The fish is not eaten afterwards, so people "glare" at it. Also maybe because two fish are hung up to glare and stare at each other.
They are an amulet for strong family ties.


. iwaidai 祝鯛 sea bream for celebrations .

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kezurikake 削掛 (けずりかけ) srcaped wood pole
(for hanging the decorations)

kezuribana 削花(けずりばな)scraped flowers
kibana 木花(きばな)wooden flowers
hoitakeboo ほいたけ棒(ほいたけぼう)
awabo hiebo 粟穂稗穂(あわぼひえぼ)pole for awa and millet

kezurikake sasu 削掛挿す(けずりかけさす)sticking the pole for decoration

hondare ほんだれ, hodare 穂垂れ(ほだれ)hanging ears (of rice)

The wood is shaved into flowrers or the ears of grains are hung on it to pray for a good harvest.


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CLICK for more photos

mochibana 餅花 (もちばな) "mochi flowers"
hahamochi 花餅(はなもち) flower-mochi
hana kazari 花飾(はなかざり)、
mochi no hana 餅の花(もちのはな)flowers made from mochi
mochiho 餅穂(もちほ)ears (of rice) made from mochi
mochigi 餅木(もちき)tree branch with decorations

inaho 稲穂(いなほ)ears of rice
inaho no mochi 稲穂の餅(いなほのもち)mochi like ears of rice

mochi demari 餅手毬(もちでまり)temari balls as mochi
Temari, decoration balls


These red and white round mochi are put on branches of willows or bamboo and hung on the shelf for the deities (kamidana) in the home or at the entrance, especially of stores and shops. The twigs bend down by the weight of the mochi and thus remind the people of ears of rice. They are a prayer for a good harvest in the coming year.

Now many are made from plastic and hung in the shopping malls and department stores, beginning at the end of the old year and taken down on January 14.


餅花やかざしに挿せる嫁が君
餅花やかざしに插せる嫁が君
mochi-bana ya kazashi ni saseru yome ga kimi /mochibana

these mochi flowers -
put up for decorations
for the first mouse


Written around 延宝年間, Basho around age 35.
He observed the first mounse looking hungry at these deliciuos decorations.

MORE
hokku about mochi
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


. First mouse 嫁が君 (よめがきみ ) yomegakimi .
old name of the mouse / New Year


source : itoyo/basho


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. Mayudama 繭玉 (まゆだま) "cocoon balls"
mayudango 繭団子(まゆだんご)dumplings like cocoons
mayumochi 繭餅(まゆもち)cocoon ball mochi
They are a bit smaller than the mochibana and are a prayer for the silk production.



toshi no mochi 年の餅 (としのもち) mochi for the New Year




Wakamizu 若水 First Water, "young water"



wakamochi 若餅 (わかもち) "young mochi"
Prepared during the first three days of the New Year. Sometimes also for the small New Year (koshoogatsu) on January 15.



. WASHOKU
tsuttoko つっとこ New Year Food
 
Toge Shuraku, Matsudai Area 峠集落(松代エリア)Niigata



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Worldwide use


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Things found on the way



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HAIKU and SENRYU


かまけるな柳の枝に餅がなる
kamakeru na yanagi no eda ni mochi ga naru

stop pestering!
rice cakes are growing
on willow branches


Kobayashi Issa
Tr. David Lanoue

This haiku has the prescript, mochibana.
Mochibana are rice cakes with willow branches stuck in them, presented as offerings to the gods on home altars

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繭玉の踊るがごとく咲くごとく
mayudama no odoru ga gotoku saku gotoku

the cocoon balls
are like dancing
like blossoming


Hayashi Shoka (Shooka ) 林昌華 (1923 -


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Related words

***** WASHOKU : General Information


. WASHOKU
New Year's Food, sechi ryoori 節料理(せちりょうり)



WASHOKU ... Japanese Food SAIJIKI


. New Year Decorations (o-kazari)  
and KIGO 

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1/14/2008

FOOD HAIKU TOPICS

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FOOD TOPICS for Haiku

As I work on this SAIJIKI, I find a lot of dishes to write about in connection with Japanese food, which are not of any seasonal connection.

But there are HAIKU about these dishes and food items !

So below is a LIST of these topics for haiku related to Japanese food.

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Ainu Food アイヌ料理

Ameyoko あめよこ (アメ横)Cheap shopping alley, from Ueno to Okachimachi

Asagohan, asameshi... Japanese Breakfast

Basashi, raw horse meat

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

Cha no ko, Snack served with tea (o-cha no ko)

Chinmi, special delicasies

Daidokoro, kitchen

Donburi ... Bowl of rice with topping


Ekiben 駅弁 station lunchbox


Hitashi, Ohitashi ... quickly boiled vegetables

Jizake, local ricewine brands

Kikin ... Famine

Kusuri ... Medicine Day (kusuri no hi)
Chinese Medicine as food for your health !


Mamakari ままかり Fish dishes from Okayama

Manaita, chopping board

Mori no megumi ... bountiful food from the mountains


Naracha Rice Gruel


Oboro and Denbu ... shredded meat, fish or vegetables

Onigiri おにぎり rice balls


Sansai ... Mountain vegetables

Sashimi -Raw Fish: Sashimi and Sushi ... and rice balls

Shichirin 七輪 portable cooking stove

Shiokara, salty and pungent fish pickles

Shio-yaki, shioyaki  塩焼き grilled with salt

SHUN 旬の物 / 旬の味 Specialities of the Season shun no mono, shun no aji


Tamago (eggs)

Tera ... Temple Ceremonies involving Food
Thanksgiving
Tofu (toofu 豆腐), bean curd Japan
Tsukudani ... simmered in sweet soy sauce


Yamamori, Portions, large food portions (oomori)

Yuba, skin of soy milk


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MORE

FOOD TOPICS for HAIKU
discussed in this BLOG




CLICK for more photos

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1/10/2008

SUMMARY

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SUMMARY


Please use your browser to find a keyword.

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GENERAL INFORMATION ... In our Washoku BLOG

GENERAL INFORMATION ... In our Washoku BLOG

Aemono ... Japanese dressing

Ameyoko あめよこ (アメ横)Cheap shopping alley, from Ueno to Okachimachi
..... Reference: Kappabashi for plastic food


Anecdotes about Japanese Food

Asagohan, asameshi ... Japanese Breakfast

Asaichi, Morning Market (asa ichi, asa-ichi 日本三大朝市) Morgenmarkt


Bamboo, as food or tool in daily life

Bento and Ekiben Lunchpakete und O-Bento am Bahnhof

Bizenyaki, Pottery from Bizen

Bunraku and Joruri 文楽.浄瑠璃 and wasabi


Chanoko, 茶の子 Snack served with tea (cha no ko, o-cha no ko)

Cherry Blossom Time ... some Food Kigo

Chinmi, special delicasies

Chuka Ryori, chuuka ryoori 中華料理 Chinese Food
Chinatown 中華街 in Yokohama, Kobe and Nagasaki

conbini コンビニ / コンビニエンスストア convenience store Combini


Daidokoro 台所 (だいどころ) Japanese Kitchen

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

daigomi 醍醐味 "taste of Daigo" ghee butter

Dango 団子 Dumplings of all kinds
... Tsukimi and MORE dango ...

Danshi Gohan 男子ごはん, 太一×ケンタロウ men are cooking !
. . . bentoo danshi 弁当男子 lunchbox men

Daruma and Food ... LINKS

Dengaku 田楽 dance and food

Donburi 丼 Bowl of rice with topping


Ecotarian Food エコタリアン Slow food, スローフード

Edo no Shokubunka 江戸の食文化 Food Culture of Edo, LINK list

Edo-Vegetables (Edo yasai 江戸伝統野菜)

Edo wazurai 江戸患い "the Illness of Edo"

Ekiben 駅弁 Station Lunch Boxes ABC-Index, Lunchpaket vom Bahnhof

Expo, exhibitions, food fairs and more food news


Famine in spring (shunkyuu) Famine in Japanese History. kikin 飢饉

Fast Food Gourmet ... the Japanese Versionshominha gurume 庶民派グルメ

Food safety in Japan

Fucha ryori, fucha ryoori 普茶料理 Chinese monk quisine of the Obaku sect of Zen

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

Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け


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

Geemu ゲーム Games and Food yasai karuta 野菜かるた and more

Gyuunyuu 牛乳 and so 蘇(そ) milk products of the Asuka period


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

Hanbaiki 販売機 vending maschines for food

Hanga and Nihonga ... 版画 / 日本画 Japanese Food in Art

Hara hachibu ... eating only 80% of your capacity an Okinawan diet

History of Japanese Food

Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo)

Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"

Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion


Italian Food (itarian ryoori イタリアン料理)made in Japan

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


Kagurazaka 神楽坂 restaurant district in Tokyo

Kaiseki Ryori, kaiseki ryoori 懐石料理


Kappoo ryoori 割烹料理 Kappo food, a simpler style of Kaiseki Food

Kayu 粥 rice gruel with many kigo

Kazari ... Decoration of table and food 食卓の飾り

kenkoo shokuhin 健康食品 health food Supplements, Macrobiotics

Kitaoji Rosanjin (北大路魯山人) ... and the Japanese Vessels for Food, Utsuwa

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

Kusuri
Medicine Day (kusuri no hi)Chinese Medicine as food for your health !

Kyoyasai, kyooyasai 京野菜 vegetables from Kyoto

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen


Language, Japanese and Food


Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)

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


Mashiko Pottery, Folk Craft Mashikoyaki, mingei

Matsuri, Festival Food

Menrui ... all kinds of noodles 麺類

Meoto Tableware for Couples
Rice bowls : meotojawan 夫婦茶碗 , chopsticks : meotobashi 夫婦箸, tea cups : meotoguinomi 夫婦ぐい呑み , meoto yunomi 夫婦湯のみ

Modoki ryoori もどき料理 "imitation food" vegetarian dishes. ganmodoki

Mori no megumi Bountiful food from the Forest

Mukimono むきもの Vegetables cut to artistic figures


Nagasaki and the influence of European food

Noren 暖簾store curtains


omocha おもちゃ Cooking Toys

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


Pan パン bread
toosuto トースト toast

Presents during all seasons


Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln

Restaurants and Tea stalls (ryooriten, ryokan, chaya, izakaya and more )


Robatayaki ... around the open hearth Kushiyaki, skewers


Sake no Hosomichi 酒のほそ道 "The Narrow Road of Ricewine"
Manga about food, with haiku, by ラズウェル細木 Rozwell Hosoki

Sashimi, Raw Food raw fish, wild boar, horse, pheasant ...


Satoyama 里山 さとやま Local Mountain Region Ecology

seibo, o-seibo, oseiboo 歳暮, o-chugen, ochuugen 中元
Presents during all seasons


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

Settai, O-Settai ... Giving Alms to Henro Pilgrims SETTAI : Henro Pilgrims Culture in Shikoku

Shiro 城 Castle Burgen. and related food items

Shogayaki, ginger roast dishes

Shokuyoo no hana 食用の花 Edible blossoms, edible flowers

Shojin Ryori (shoojin ryoori) 精進料理Vegetarian Temple Food
including
Fucha Ryori (fucha ryoori 普茶料理)

Shopping in Japan Shopping for food

SHUN 旬の物 / 旬の味 Specialities of the Season

Shusse uo 出世魚 "career fish" fish changing the name as they grow

Soups of Japan, an overview

Sushi 寿司 


Tera ... Temple Festivals and Food

Terminology used for Japanese Cooking

Tobeyaki, Tobe pottery

Tools used for Cooking

Tsukemono and how to make them ... 漬物

Tsukiji, the big fish market in Tokyo 築地市場, Tsukiji shijoo

Tsumami, o-tsumami, otsumami 御摘みSnacks with alcohol. Horsd’œuvre.


Umi no sachi, yama no sachi ...
Bountiful food from the sea, bountiful food from the mountains
The Origin.


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

Washoku Sahoo 和食作法 Table manners
Japanese Table Manner 和食作法 Ishimura Kanae 石邨可奈江, Okayama. Grace Finishing School グレースフィニッシングスクール.

Water (nomimizu) Drinking Water of Japan

Western vegetables used in Japan

Whisky, whiskey, uisukii ウイスキー
online reference
Burbon, Whiskey-Soda


Wrapping Paper Art / Food Art


Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)
Kanpo, Chinese Medicine as food (kanpo 漢方薬)
kenkoo ryoori 健康料理 food for your health
yakuzen ryoori 薬膳料理 food with medicinal propertirs
yakusoo ryoori 薬草料理 food with medicinal herbs
yakujiki (やくじき)
kusudama 薬玉 クスダマ food with yomogi mugwort Beifuss
Speisen mit Heilkräutern, Medizin-Essen
Speisen als Medizin


Yookai (youkai, yokai) 妖怪 Japanese monsters and food


Zen, Tray, Dinner tray, box tray (hako zen) ...

CLICK for more food trays
Family eating from food trays

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INGREDIENTS . ZUTATEN

zairyoo 材料



Raw materials, spices and seasonings are listed here.
Some come with extra lists for details.

A lot of the ingredients are also KIGO.
Please check the World Kigo Database for their details.


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aamondo, アーモンド almonds

abura 油 all kinds of oil, öl
goma abura ごま油 seseme oil, Sesamöl
oriibu abura オリーブ油 olive oil
piinattsu abura ピーナッツ油 peanut oil
roofatto oiru ローファットオイル low fat oil
sarada abura サラダ油 salad oil
tenpura abura 天婦羅油 tempura oil
tsubaki abura, see below



Azuki 小豆 adzuki beans, many other dried beans are used.
daizu 大豆 soy bean
sasage mame ささげ(大角豆) soy bean variety


Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe

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


Chikuwa ちくわ(竹輪) "bamboo ring" grilled fish saussage

Chirimen jako ちりめんじゃこ、ちりめんざこ(縮魚) semi-dried very small sardines
kigo for spring


choomiryoo 調味料 flavoring, seasoning
awase choomiryoo あわせ調味料 mixing seasonings


Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.

Dashi ... soup stock

Edo-Vegetables (Edo yasai 江戸伝統野菜)

Fu, Wheat gluten (fu 麩) and FU products. fu-croutons
Fu ふ (麩) breadlike pieces of dried wheat gluten


Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け


Gobo, goboo 牛蒡 Burdock root

Goma 胡麻 sesame, seeds or goma abura ゴマ油 oil
shirogoma,white seeds. kurogoma, black seeds.
surigoma, crushed. kirigoma, cracked.
nerigoma, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
Sesame (til, tila, gingili) India goma, goma no hana (Japan)


Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers


haabu  ハーブ herbs, Gewürzkräuter

Hamaguri, clam shells, venus clams Venusmuscheln

Hanpen はんぺん (hanpei 半平/hanpen 半片) fluffy fish cake made of ground fish


Ichiyaboshi いちやぼし (【一夜干(し)) "dried for one night" air-dried fish

Iriko いり‐こ(熬り子) dried sardines, niboshi 煮干し


Jidori 地鳥 (じどり) Local Chicken types



Kaiso Sea Vegetables 海草Edible seaweeds, LIST

Kamaboko かまぼこ (蒲鉾) fish cake, fish paste
Fischwurst; Fischpastete

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Kani 蟹料理 CRAB dishes

Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others

Kanpyo かんぴょう(干瓢/乾瓢) dried gourd ribbons

Kanten 寒天 gelatine (mostly from agar agar)

Karashi からし(芥子/辛子) Japanese mustard, often in powder form to prepare fresh for use

Karee カレー Japanese curry preparations

Katakuriko, Starch 片栗粉. potato starch. Stärkemehl

Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes

Ken, tsuma and karami, garnish with Sashimi
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.

Keshi no mi 芥子の実 white poppy seeds

Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne

Kinako 黄粉 "yellow powder", toasted soy bean flower
Sojabohnenmehl

Kinoko, take きのこ(茸/蕈/菌) mushrooms LIST

Kiriboshi daikon きりぼし大根 shredded radish, also other shredded items are used

Ko 粉 kona flower

Konbu 昆布 kombu kelp seaweed
Seaweed (kaisoo 海草) as kigo

Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food

Konyaku, konnyaku こんにゃく(蒟蒻/菎蒻)
sometimes braid-cut pieces
..... shirataki "white waterfall" konnyaku noodles, konnyaku
..... aka konnyaku, red konnyaku, red with iron residues


Kudamono, fruit ... LIST

Kuri no kanro-ni 栗の甘露煮  chestnuts in syrup
Kanro-Ni, sweet simmering

Kurumi くるみ (胡桃) walnuts Walnuss
Walnut (kurumi) as kigo

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


Masu and Ayu : Trouts and sweetfish ... the naming Forellenarten

Matsu no mi まつのみ (松の実) pine nuts, often used for Chinese cooking

Menrui ... all kinds of noodles 麺類 Nudeln

Mi 実 Berries and Nuts from the forest Nuesse und Beeren

Mirin みりん 味醂 ミリン ... sweet cooking ricewine, syrup rice wine

Miso paste 味噌

Mitsuba 三つ葉 (みつば) "Three leaves" honewort

Mochi ricecakes, 餅 (もち) rice cakes

Moyashi 萌やし、糵, もやし bean sprouts of various types
..... kaiware かいわれ, supurauto スプラウト sprouts, often daikon radish, for garnishing
Bohnensprossen

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


nagaimo, naga-imo ながいも(長芋)yam, Chinese yam
http://www.jetro.org/trends/food_ingredients_nagaimo.php

Naganegi 葱 (ねぎ) leek, green onions

Nasu 茄子 (なす), nasubi なすび eggplant, aubergine

Natto, nattoo 納豆 fermented soy beans

Niku 肉 にく all kinds of meat from four-legged animals

Nori 海苔 dried laver, as sheets or chopped. Meerlattich
... ao-nori, green nori, iwa nori from the rocks, yaki-nori toasted, ajitsuke-nori with flavor


Oboro and Denbu ... shredded meat, fish or vegetables おぼろ (朧) / 田麩


Pan パン Bread
..... koppepan コッペパン spindle-shaped small bread, sometimes with a cut in the top to add some other food items. Often sweet.
. . . CLICK here for Photos !
anpan アンパン, meronpan メロンパン melon bread, and many more 
tsukudani toast 佃煮トースト

Panko パン粉 bread crumbs, often used as coating before deep-frying food


Rice お米 o-kome

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Sakana ... 魚 FISH of all kinds


Sake 酒 ricewine, rice wine Reiswein
..... amazake, 甘酒 sweet white rice wine,
..... amakuchi, 甘口  sweet
..... karakuchi, 辛口 dry
Rice wine (ricewine) sake, Japan Reiswein as KIGO

Sansai 山菜  Mountain vegetables

Sansho, Sanshoo, Japanese pepper, "Mountain pepper"

Satoo 砂糖 sugar
..... kurosato "black" sugar from Okinawa, brown sugar
..... mizuame, mizu ame 水飴, syrup, made from barley or other grains
..... wasanbon 和三盆 Japanese sugar from Shikoku

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


shidashiya 仕出し屋 catering, delivery service

Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO

Shio ... Salt  塩 Salz

Shirasuboshi しらす‐ぼし (白子干し/白子乾し) blanched very small sardines
kigo for spring

Shiso, beefsteak plant, Perilla 紫蘇

Shooga, Ginger 生姜

Shoyu, Soy Sauce shooyu 醤油

SHUN 旬の物 / 旬の味 Specialities of the Season

Shungiku, garland chrysanthemum 春菊

Soomen, somen noodles 索麺

Su 酢 , komezu, komesu 米酢 rice vinegar


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Tamago 卵 (たまご) egg dishes

Tara 鱈 Cod fish

Tare タレ Sauces and dressings

Tofu, toofu, dofu, doofu 豆腐 Soy bean curd and its preparations

Togarashi, toogarashi 唐辛子 red hot pepper

Tonkatsu soosu 豚カツソース sauce for pork cutlet. fruity taste like a Worcestershire sauce

Tsubaki abura 椿油) camellia oil

Tsukemono and how to make them ... 漬物

Udo, Spikenard, Japanese spikenard 独活(うど)

Umeboshi 梅干 dried pickled plums
Umezu 梅酢 plum vinegar, liquid from the pickled plums

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


Wagyuu, wagyu 和牛 Japanese beef
http://www.jetro.org/trends/food_ingredients_wagyu.php

Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica

Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo


Yasai 野菜 やさい vegetables
Vegetables in the season, shun no yasai


Yakumi やくみ (薬味) spices and condiments
dokumi, kayaku

Yomogi よもぎ 蓬 mugwort
Beifuss, Beifuß


Yurine ゆり根 bulbs of lilies (lilly)
Lilienknollen. used for chinese medicine. grown in Hokkaido.
yurine manjuu 百合根饅頭
yurikonyurikon


Yuzu 柚子 ゆず citron, juice or peel is used
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan


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WASHOKU :
YASAI . Vegetable SAIJIKI


Seaweed (kaisoo 海草) as kigo

WASHOKU : INGREDIENTS tags


WASHOKU : INGREDIENTS


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COOKING METHODS

The most important methods for preparing food are introduced here.

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aburadooshi あぶらどおし【油通し】 frying food quickly
usually before simmering or other cooking methods. Often done with Chinese cooking The outside gets a small membrane that will not let the taste leek out later. Usually done at 150 to 160 degrees centigrade.


aburanuki
あぶらぬき【油抜き】 to drain off oil
after frying and deep-frying. Put it in hot water for a moment to drain of the oily taste.



aburu あぶる【焙る/炙る】 to per-heat
Both sides of a food are heatet for a moment over a grill or gas flames to get rid of excess moisture and warm the food. Nori get tasty after this treatment.



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Aemono あえ物、和え物 (あえもの) Japanese Dressing

... Namasu dressing 膾 , 鱠, なます


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Ageru 揚げる (あげる) frying, stir-frying
this word is also used for tenpura and furai (fried shrimp)
pfannenrühren

Kara-age and Tatsuta-age ... deep-frying 唐揚げ / 竜田揚げ


Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo sticks


agebitashi あげびたし【揚(げ)浸し】first frying and then marinating in flavored broth for some time.
With eggplants. Fish get softer bones when prepared like this.


agedama あげだま【揚(げ)玉】bits of fried batter
for example after cooking some tempura (tempura kasu, tenkasu 天かす)
in Kanto, these are put into udon soup )Tanuki udon.
Also put into miso soup.


agedashi あげだし【揚(げ)出し】deep fried food with a batter is placed in broth, some yakumi spices are added and shredded daikon radish, to sap off the oil.
Usually for Tofu (agedashidoofu) and eggplants (agedashi nasu 揚げだし茄子)
. . . CLICK here for eggplant Photos !


ageni, age-ni あげに【揚(げ)煮】 first frying, then simmering
Fish, meat or vegetables.

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Aku nuki, akunuki あくぬき (灰汁抜き) removing bitterness
the vegetables are often rubbed and rolled in a special liquid.
aku has an acrid, alkaline flavor.
Bitter chestnuts and acorns were treated in running water for days before eating.
Bamboo shoots need to be treated too, by boiling them with rice bran (komenuka).
Many ferns and other sansai mountain vegetables need to be treated.
rubbing with salt, shiomomi しおもみ(塩揉み)


aku tori, akutori アク取り take off the scum from boiling food
usually a flat spoon or sieve is used
. . . CLICK here for Photos !


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amani あまに【甘煮】 "sweetly simmered"
Simmering food with extra lots of sugar. Especially kabocha, sweet potatoes and beans. People in Nagasaki use a lot of sugar in the food.


amiyaki あみやき【網焼き】 grilling, broiling
when the food is placed on a metal net or squeezed between two nets.



aomi あおみ "greenness"
to add green color for decoration.
for sashimi : aojiso perilla, spinach, cucumbers, cauliflower
for dressings (aemono) : rapeseed, shungiku chrysanthemum, spinach, cucumber, mitsuba, menegi leek
for nimono simmering : sayaendoo green beans, sayaingen, rapeseed, shungiku, mizuna, kinome tree buds
for soups : mitsuba, green leek, spinach, shungiku, mizuna, mibuna, kaiwarena.


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aramijin あらみじん / 粗みじん cut into rough small pieces
. . . CLICK here for Photos !


araregiri あられぎり / あられ切り cut to squares like arare pieces
especially for vegetables with a lenght of 4 to 5 cm.



ataru あたる grinding
The proper word would be suru する【擂る】for grinding, but this has a negative feeling to it (engi ga yokunai), so its opposite ataru あたる【当たる/中る】was choosen.

Im Mörser zerreiben


suribachi すりばち【擂り鉢/摺り鉢】 earthwear mortar
. . . CLICK here for Photos !


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Denbu and Oboro 田麩 / おぼろ (朧)... shredded food preparations
sakura denbu

Dengaku 田楽 dance and food
pieces on skewers with miso paste

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Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し


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iburi いぶり, ibusu 燻す to smoke, smoking, smoked food
kunsei 燻製 smoked food, often with cherry wood chips.




Iru いる (炒る /煎る) roasting, toasting

Kara iri からいり (乾煎り/ 空炒り), parching without using oil, dry-roasting


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Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit


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Kiru 切る cutting

Hocho, wabocho . 和包丁. Knife, knives (hoochoo, waboochoo) Japanisches Messer

katsuramuki かつらむき(桂剥き)cutting a continuous thin peel

kazaribocho, kazari boochoo 飾り包丁 decorative cutting and slashing

mentori 面取り cutting and leveling edges

rangiri 乱切り chopping into chunks

sengiri せんぎり(千切り) "one thousand cuts", shredding, cutting fine strips of cabbage, cutting carrots into juliennes

sogigiri そぎぎり (削ぎ切り) slant cutting, shaveing into slivers, for example the burdock roots

tazunagiri たづな切り(手綱切り) "cut like a horse bridle", braid cutting
often done with konnyaku pieces

toofu o kiru, dicing tofu in the hand


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Kosu こす straining
strainer for miso, misokoshi みそこし (味噌漉し)
sarashi さらし, sarashinuno さらし布 thin cloth for straining food

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Modosu もどす(戻す) rehydrating dried food, soaking dried food in water

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Musu むす (蒸す)steaming
dünsten, schmoren, in einer Pfanne, wenn die Lebensmittel Wasser ziehen

mushiki むしき (蒸し器) steamer
Dämpfer
mushiyaki ... 蒸し焼き steaming
dämpfen
This is a typical preparation for Chinese food items and some Japanese fish dishes.
CLICK here for PHOTOS !



jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

in Dampf kochen

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Niru 煮る simmering
nitsuke 煮付け simmering with soy sauce, sugar and mirin
CLICK here for PHOTOS !

Hokke no nitsuke ... and Prime Minister Aso some politics !

aoni あおに【青煮】"simmering while keeping the green color"
mostly with salt and thin soy sauce.


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Onigiri おにぎり rice balls




Orosu おろす grating

grating radish, daikon oroshi だいこんおろし (大根卸し)
metal grater, oroshigane おろしがね (下ろし金/卸し金), comes in many shapes, some used directly at the table for wasabi etx.
samekawa oroshi-ki 鮫皮 下ろし器 grater for shakeskin

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Otoshibuta おとしぶた (落とし蓋) "dropped down lid", lid resting directly on the food in a pot or pan
to simmer, poach or braise food
The lid has to be a little bit smaller than the opening of the pot or pan.


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Shiokara ... salty and pugnant pickles 塩辛


Shiozuke しおづけ(塩漬(け)) preserved in salt, pickled in salt
preserve fish in salt
Einsalzen, Einlegen in Salz (Fisch, Gemüse, Eier).
Pökeln (Fleisch und Wurstwaren)

quote
Einsalzen ist neben dem Trocknen eine der ältesten Methoden zur Konservierung von Lebensmitteln. Dabei wird durch das Salz die Feuchtigkeit in den Produkten für Mikroorganismen unbrauchbar. Um zuverlässig zu wirken, muss das Salz die Lebensmittel vollständig und gleichmäßig durchdringen. Dem Salz können auch trockene Gewürze zugegeben werden, um den Geschmack zu verbessern ...
Bei einigen Produkten, z.B. Weißkohl oder grünen Bohnen, tritt durch eine genau abgemessene Salzmenge Saft aus. Die darin enthaltenen Mikroorganismen bewirken eine langsame Fermentation, bei der Zucker in Säure verwandelt wird.
Pökeln
Dabei kommt außer dem Salz noch Salpeter zum Einsatz, der die bakterienhemmende Wirkung des Salzes verstärkt.
Pökeln mit Nitritpökelsalz
© More in the WIKIPEDIA !



Shogayaki ... Ginger Roast Meat 生姜焼き


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Suritsubusu すりつぶす(磨り潰す/擂り潰す) crushing, mashing, grinding
groved grating mortar, suribachi すりばち(擂り鉢/摺り鉢)

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Tare, タレ all kinds of sauces for dipping
amadare, あまだれ 甘タレ sweet dipping sauce
gomadare, ごまだれ(胡麻垂れ) seseme sauce
misodare みそだれ 味噌タレ miso sauce
shabushabu no tare しゃぶしゃぶのタレ comes with different kinds of sauces for dipping, some are the specialities of a restaurand kept for many generations.
. . . CLICK here for Photos !
shoogadare しょうがだれ ginger sauce
wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish



tataki たたき food chopped with a knife
aji no tataki アジのたたき chopped horse mackerel


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CLICK for more photos
tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura
deep-fried battered food
many ingredients are deep-fried. Mostly fish and seafood and vegetables.
Even the new leaves of greet tea are made into tempura during the season 新茶の天婦羅.
© More in the WIKIPEDIA !
frittierter Fisch, frittiertes Gemüse

WASHOKU : Tenpura Tempura dishes

basu tenpura バス天ぷら tempura from black bass
ブラックバス天ぷら付のうどん
From Lake Biwa


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WASHOKU
Tsukemono 漬物 Pickles

asazuke あさづけ【浅漬け】lightly pickled vegetables



Tsukimi, with an egg as "moon viewing" decoration



tsukudani つくだに (佃煮, つくだ煮) simmering in sweetened soy sauce


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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto


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Yaku 焼く "burning, heating", baking, toasting, broiling, grilling, pan searing
this word is used for many preparations, sometimes using oil.

shichirin しちりん (七輪) small portable stove for grilling with charcoal
. . . CLICK here for Photos !

YAKU ...
Aburi-yaki, Horoku-yaki, Kara-yaki, Kimi-yaki, Miso-yaki, Namban-yaki, O-kariba-yaki, Shio-yaki, Teri-yaki
and many more !


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CLICK for more
Yamatoni, Yamato-ni 大和煮 simmering meat of wild animals and birds in soy sauce, sugar and ginger
for whale meat, ginger and perilla leaves are cut finely and simmered too.
CLICK here for PHOTOS !
This method evolved in the Meiji period, when meat was eaten more frequently in Japan. A procucer of canned chicken meat, Maeda 前田道方 made it famous.
In 1915 the company Meijiya 明治屋 produced canned beef.
In 1923 Mitsukoshi in Nihonbashi had bargain sales of the canned meat. The Japanese army used this canned meat too.
hogei 捕鯨(ほげい) catching whales became popular and much whale meat was produced for canning, also sheep, horse and deer, even bears and sea lions. But all this meet has a strong animal tast and needs long hours of simmering.
See .. Kujira Ekiben from Tateyama, Chiba.




Yudoshi, yudooshi ゆどおし(湯通し) blanching in boiling water


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These items are related to DARUMA SAN !



Akachochin CHOOCHIN, lanterns 提灯とだるま
Ame, dagashi <> Sweets  飴、駄菓子
Anko, sweet bean paste Daruma 餡子だるま , だるまあん

Bentoobako ― Lunchbox with Daruma Bentoobako 弁当箱
Bon, 盆 a tray

CHA 茶 The world of TEA and Daruma

Coasters
Cookies だるまクッキー
Daruma sweets

Cups and Mugs
..... Guinomi ぐい飲み Tea Cups
Cup soup <> カップラーメン Cup Ramen, Cup Raamen

Fukutoku Senbei <> Waffles for Good Luck from Kanazawa
福徳せんべい

Gokoku hojo .. 五穀豊穣 (gokoku hoojoo)
Prayers for a Bountiful Harvest of the Five Grains

Hamburger Cotelettes KATSU Daruma Food
..... 合格祈願エビカツバーガー to pass examinations
Hashi, O-Hashi ... Chopsticks お箸 おはし
Hashi oki ... chopstick rests 箸置き

Juken Food 受験フーズ Examination Hell Food, January 2007

Kabocha Daruma as Pumpkinかぼちゃ達磨, かぼちゃだるま
Kagome Food for Exam Students カゴメ 
Kashigata 菓子型 <> Cake Molds from wood
..... Kashigata 菓子型 Cake mold from iron
..... Kashi bin 菓子ビン <> Glass for cookies

Maekake ... Apron 前掛け
Mito Kōmon .. 水戸黄門 Tokugawa Mitsukuni 徳川 光圀

Nabe ... だるま鍋 ... Cooking pot and restaurant
Natto 納豆 ... Fermented Beans
Noren ... Door Curtains 暖簾 のれん


Pan, Daruma pan だるまパン Daruma bread and
Daruma monaka だるまもなか Daruma wafers

Parfait Daruma ..... パフェだるま Food Art

RESTAURANTS . . . More . . . DARUMA Restaurants

Sable Cakes from Kawasaki 川崎大師名物 大人気 元祖ダルマサブレー
Salt and Pepper Shaker Shio Koshoo Ire . 塩コショウ入れ. 塩胡椒入れ

Sake, Ricewine and Daruma 酒.....
Sakazuki 杯 small cups / 達磨タンブラー . Tumbler Daruma

Sankuro, Dondo Yaki and Spring Fire Ceremonies 三九郎とだるま 
(Sankuroo)
Sara - Plates お皿にだるま
Senbei だるませんべい Rice Crackers
Sencha 煎茶 <> Tea with Daruma see > CHA
Shamoji しゃもじ <> Rice Spoon, Ladle
Snacks with Daruma スナック Food
Soba 蕎麦 そば <> Daruma Eating Buckwheat Noodles

TABEMONO More about FOOD with Daruma
Tamago ... 卵だるま, たまごだるま, タマゴダルマEggs and Daruma

TEA and Daruma : Cha
The world of TEA and Daruma Introduction

Tokkuri ― Drinking Hot Sake with Daruma  徳利とだるま
Tsumayooji (tsumajoji) 爪楊枝 つまようじ <> Toothpicks-holder

Udon Noodles with Daruma 達磨にうどん ウドン

Vinegar Tasters, The three Vinegar Tasters of Chinese Art

Wasabi わさびだるま  Japanese Horseradish called "Daruma"

Yunomi ― Drinking Tea with Daruma  湯のみとだるまさん/ Guinomi




source : Daruma Food LINKS


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MORE
Genral Information Articles


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12/23/2007

Japanische Speisen LISTE

[ . BACK to WORLDKIGO TOP . ]


SEARCH THIS BLOG


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Japanische Gerichte

Alphabetisch nach Japanischem Namen


..... AAA

Abokado to maguro no tarutaru soosu ... Thunfisch mit Avocado in Sauce Tartare 10
Abokado to maguro no wasabijooyu-ae ... Thunfisch mit Avocado in Wasabi-Sojasauce 7
Agejaga no soboro ankake ... Frittierte Kartoffeln mit dicker Gemüsesoße
Ageyurikon to shiokonbu ... Frittierte Lilienknollen mit gesalzenen Seetangstreifen

Ainu Dishes
... Chiporoimo ... Kartoffelbrei mit Lachsrogen
... Ratooshipe ... Lachs mit langer Siegwurz
... Shakejiru ... Lachssuppe

Aji no hiraki shoooyuzuke ... Getrocknete Rossmakrele in Sojasauce mariniert
Aji no sugatamori ... Sashimi von einer Rossmakrele
Amazake ... Süßer Reiswein
Asarigohan ... Reis mit kleinen Miesmuscheln
Asari no sakemushi ... In Sake gedämpfte kleine Miesmuscheln



..... BBB

Banbanji ... Kalter Gurken- und Hühnchenfleischsalat
Batterazushi, battera sushi ... gepresstes Makrelen-Sushi 37

Botannabe... Wildschwein-Eintopf

Buri daikon ... Gelbschwanz mit Rettich
Buri no sawachi ... Großer Festteller mit Gelbschwanz
Buri no teriyaki ... Gelbschwanz in Teriyaki-Sauce
Buri-zooni ..... Neujahrssuppe mit Gelbschwanz

Buta no kakuni ... Kakuni vom Schweinebauch /oder Geschmorte Schweinebauchwürfel
Butaniku no ninniku misoyaki ... Schweinefleisch in Knoblauch-Misopaste gebraten
Butaniku no misoni to shiitake ... Schweinefleisch mit Schiitake-Misopaste gebraten 12
Butaniku no shoogayaki ... mit Ingwer gebratenes Schweinefleisch
Buta udon ... Udon-Nudeln mit Schweinefleisch



..... CCC

Chagayu ... Tee-Reisbrei 35
Chankonabe ... Sumoringer-Eintopf
Chawanmushi ... Gedämpfter Eierstich

Chikuwa kyuuri ... Chikuwa mit Gurke
Chimaki ... In Bambusblätter gewickelte Mochi mit Gemüse
Chiporoimo ... Kartoffelbrei mit Lachsrogen, Ainu-Gericht
Chirashizushi ... Sushi-Reis mit Auflagen, in der Schüssel serviert

Chokobanana ... Schokoladenbanane


..... DDD

Daikon namasu ... Eingelegter Rettich mit Karotten
Daikon no torisoboro ankake ... Rettich mit Hühnerfleischsauce 8
Daikon to ume no konbu-ae ... Salat aus Rettich, Salzpflaumen und Kombu
Dashimaki ... Gerolltes süßes Omelett 41
Datemaki ... Gerolltes süßes Omelett mit Fischpaste
Dojoonabe und Yanakawanabe ... Schmerleneintopf


..... EEE

Ebichili ... Garnelen in Chilisauce
Ebifurai ... Frittierte Garnelen
Ebi-iri no sumashijiru ... Klare Suppe mit Garnelen
Ebi makaroni guratan ...Gratin mit Garnelen und Makkaroni
Ebi-oroshi kishimen ... Kishimen-Nudeln mit Tempura-Garnelen
Ebisakamushi ... Mit Sake gedämpfte Garnelen


..... FFF

Fukahiresuupu ... Haifischflossensuppe
Furofuki Daikon ... Gesimmerter Rettich


..... GGG

Genmai no tofu kuriimu doria ...Doria mit braunem Reis und Tofu
Ginnan no kuzutoji ... Gingko-Nüsse in angedickter Sauce
Goheimochi ... Reis am Spieß mit Walnuss-Miso ?Reis am Spieß mit Walnusssauce
Gomadare ... Sesamsauce
Gomadoofu Owan ... Suppe mit „Sesam-Tofu“
Gomoku-inarizushi ... Inari-Sushi mit vielen Zutaten
Gomasuri dango ...Klößchen mit Sesampaste
Gooyaa no sunomono ...Gooyaa-Gurken in Essig
Gyuuniku to goboo to konnyaku no nimono ... Eingekochtes mit Rindfleisch, japanischer Schwarzwurzel und Konnyaku
Gyuunyuu imojuusu ... Milch-Süßkartoffelsaft
Gyuunyuu nabe ... Eintopf mit Milch
Gyuunyuu raamen ... Ramen mit Milch
Gyutan bentoo ... Lunchpaket mit Rinderzunge


..... HHH


Hakusainabe... Chinakohl-Eintopf
Hakusai to hijiki no sarada ... Chinakohl-Hijiki-Algen-Salat
Hamaguri gyuunyuu nikomi ... Venusmuscheln in Milch gekocht
Hamaguri no osuimono ... Klare Suppe mit Venusmuscheln
Harakomeshi ... Reis mit Lachs und Lachsrogen
Hayashi raisu ... Haschee auf Reis

Hijiki no nimono ... Hijiki-Algen mit Bohnen gekocht
Himemasu no misoyaki ... Gegrillter Kokanee-Lachs mit Miso-Paste
Himemasu no shioyaki ... Gegrillter Kokanee-Lachs mit Salz
Hinaiya ramen ... Hinaiya-Hühnersuppe mit Nudeln
Hiyashi Shoodoshima soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art
Hizunamasu, hizu namasu ... Lachskopfknorpel in Dressing 46
Hizusenbei, hizu senbei ... Senbei mit Lachskopfknorpel 49

Hoikoro ... Schweinefleisch mit Gemüse auf chinesische Art
Hoorensoo no gmoa-ae ... Spinatsalat mit Sesam 9
Hoorensoo no ohitashi ... Gekochter Spinat
Hoshigaki ... Herstellung von getrockneten Persimonen
Hoshikaibashira chuugokufuugayu ... Reissuppe mit Jakobsmuscheln auf chinesische Art (Muschelmuskeln)
Hotategai no marine ikura-ae ... Marinierte Jakobsmuscheln mit Lachsrogen


..... III

Ika no gaarikku shooyu itame ... Mit Knoblauch gebratener Tintenfisch
Ika no sugatayaki ... Im Ganzen gegrillter Tintenfisch
Ikuradon ... Lachsrogen auf einer Schale Reis
Ikura gunkanmaki ... Sushi Kriegsschiff-Rolle mit Lachsrogen
Ikuranegi ... Lachsrogen auf Lauch
Ikura-oroshi ... Geriebener Rettich mit Lachsrogen

Inaniwa udon no tomato soosu ... Udon-Nudelsalat mit Tomatensauce
Inarizushi ... Einfaches Inari-Sushi
Ingen no gomaae ... Stangenbohnen mit Sesamsoße
Iridori ... Gedämpftes Hühnerfleisch mit Beilagen 17
Ishikarinabe ... Eintopf nach Ishikari-Art
Ishiyaki ... mit heissen Steinen gekochter Eintopf
Iwashi no marinee ... Marinierte Sardinen
Iwashi to tofu no hanbaagu ... Sardinen-Hamburger mit Tofu
Izumo soba sarada ... Salat mit Izumo-Buchweizennudeln


..... JJJ

jagaaimo, jagaimo ... Kartoffeln
Jagaaimo mochi ... Kartoffelmochi
Jagaabataa ... Kartoffeln mit Butter
Jagaaimo no misojiru ... Misosuppe mit Kartoffeln
Jagaaimo to ebidango no shoogafumini ... Kartoffel-Garnelen-Klöße mit Ingwer. #Kartoffeln und Garnelenknödel mit Ingwergeschmack
Jagaaimo to matsu no mi pasuta ..... Spaghetti mit Kartoffeln und Pinienkernen
Jaaman poteto (German potato) ... Kartoffeln auf Deutsche Art
Jajamen, Jaja-Nudeln, ein Nudelgericht aus Morioka

Jibuni ... Wildente mit Gemüse gekocht
Jingiuskaan nabe ..... Dschingis Khan Eintopf mit Hammelfleisch


..... KKKK

Kabochaguratan ... Kürbis-Gratin
Kabocha no itokoni ... Gekochter Kürbis mit Bohnen
Kabocha no piinatsu age ... Gebratener Kürbis mit Erdnüssen
Kabu no shoogayaki ... Mit Ingwer gebratene Rüben
Kabura to anzu no sunomono ... Salat mit Rüben und Aprikosen
Kakeudon, kake-udon ... Warme Udon-Nudeln
Kaki furai ... Frittierte Austern
Kakigama no gomamisoyaki ... Gegrillte Beilagen in ganzer Persimmone 28
Kakigoori ... Geschabtes Eis
Kaki no dotenabe ... Austern-Eintopf im irdenen Topf
Kakinohazushi, kaki no ha sushi ... Makrelen-Sushi im Persimonenblatt 38
Kaki to beekon ... Austern mit Speck 42
Kaki muusu ... Persimonen-Mousse
Kaki no shira-ae ... Persimone mit weißem Tofu-Dressing
Kamameshi . . . Reis und Beilagen im gleichen Topf gekocht
Kamo no nanban soba ... Entenfleisch auf Buchweizennudeln 23
Kamo no okaribayaki ... Grillen von Wildentenfleisch
Kaninabe ... Krebseintopf .Krabbeneintopf
Kanitama gooma fuumi ... Omlett mit Krabbenfleisch und Sesamsauce
Kani tamagodoofu ... Krabben mit Ei und Tofu 44
Kanizoosui ... ;Angedickte Reissuppe mit Krabbenfleisch
Kara-age kamaboko sando ... Frittiertes Kamaboko-Sandwich
Katsuo no sawachi ... Großer Festteller mit Bonito
Katsuo no tataki ... Bonito-Sushi mit gehackten Frühlingszwiebeln und Knoblauch
Katsuo shutoofuumi no komatsuna-itame ... Bonito und scharf gebratener Senfspinat
Kazunoko ... Heringsrogen
Kazunoko no natsu sarada ... Sommerlicher Salat mit Herngsrogen

Kenbiki-yaki ... "Klößchen für schmerzende Schultern"
Kenchinjiru ... Klare Gemüsesuppe

Kibidango ... Hirseklößchen (oder Hirsebällchen)
Kimosui ... Suppe mit Aalleber
Kimoyaki ... Gebratene Aalleber
Kimuchi raamen ... Ramen mit Kimchi
Kinmedai no sattoni ... Kurz gekochter südlicher Kaiserbarsch
Kinokonabe, konoko nabe ... Eintopf mit Pilzen 27
Kinoko no ninnikuitame ... Gebratene Pilze mit Knoblauchgeschmack
Kinpiragoboo ... Gekochte japanische Schwarzwurzel
Kiritanpo nabe...Kiritanpo-Eintopf
Kishimen no shiitake ankake ... Kishimen-Nudeln mit Shiitake-Sauce
Kitsune hiyashi Shoodoshima soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art, mit frittiertem Tofu

Konbumaki ... Kombu-Rollen
Konnyaku no gyuudon fuumi ... Konnyaku nach Art einer Rindfleisch-Reisschale
Konnyaku sashimi ... Rohes Konnyaku als Sashimi 19
Konnyaku, teami konnyaku ... Handgeflochtenes Konnyaku
Koshian no ohagi ... Mochi-Reisklösschen mit süßer Bohnepaste
Kosumosu no chikin banbanjii ... Hühnersalat mit Schmuckkörbchenblüten

Kuko no mi yakuzengayu ... Reissuppe mit der Frucht vom chinesischen Bocksdorn
Kurigohan ... Reis mit Esskastanien
... Kuri-okowa ...Mochi-Klebreis mit Esskastanien

Kurikinton ... Süßkartoffelbrei mit Esskastanien
Kuromame ... Schwarze Sojabohnen
Kuromame gohan ... Reis mit schwarzen Sojabohnen
Kuromame iritori ... Hühnerfleisch mit schwarzen Sojabohnen
Kuromame paundokeeki ... Kuchen mit schwarzen Sojabohnen
Kurumaebi no onikarayaki ... In der Schale gegrillte Geißelgarnelen

Kyabetsu to yudetamago no gomasarada ... Sesamsalat mit gekochtem Ei und Weisskohl
Kyabetsuna-sarada ... Kohl-Thunfisch-Salat
Kyuuri no uni gunkanmaki ... Seeigel-Sushi in Gurkenstreifen gewickelt
Kyuuri no tsumetai suupu udon ... Kalte Udon-Nudelsuppe mit Gurken
Kyuuri to kani no sunomono ... Gurken und Krabbenfleisch in Essigdressing


..... LLL


..... MMM

Maaboodoofu ... Tofu mit Hackfleisch in scharfer chinesischer Sauce
Macha aisu..... Eiscreme mit grünem Pulvertee
Madako no yawarakani ... Weichgekochter Krake
Magurodon ... Thunfischstücke auf Reis
Maguro no kara-age ... Frittierte Thunfischstücke
Mamakari no chazuke ... Schale Reis mit Mamakari-Sardinen und grünem Tee übergossen
Mamakari no su-zuke ... Mamakari-Sardinen in Reisessig eingelegt
Mamakarizushi ... Sushi mit Mamakari-Sardinen
Maruimo toofu ... Tofu aus runden Jamswurzeln
Matsuzakagyuu ... Matsuzaka-Rindfleisch 32

Mebaru no shioyaki ... Gegrillter Rotbarsch mit Salz
Mentsuyu ... Brühe für die Nudeln – Grundrezept
Miso, jikasei ... Herstellung von Miso-Paste zu Hause / DAS Miso
Miso bataa kukkii ... Butterkekse mit Miso
Miso dengaku ... Gebratener Tofu oder Konnyaku oder Fisch mit Misopaste 20
Miso goma konsai ... Gemüse gekocht mit Miso-Paste
Misokatsu ... Miso-Schnitzel #Kotelett mit Misosauce
Miso raamen ... Miso-Ramen

Momotaro reisei pasuta ... Kalte Spagetti mit Momotaro-Tomaten
Momijinabe ... Hirschfleisch-Eintopf
Momo to edamame no shira-ae ... Pfirsich und Edamame in weißer Sauce
Moyashi no raayu-ae ... Bohnensprossen mit Chiliöl
Moyashisarada ... Bohnensprossensalat mit Sesam

Mushitori ... Gedämpftes Hühnerfleisch

Myooga no amasuzuke ... Japanischer Myoga-Ingwer in Essig süßsauer eingelegt
Myooga no su-ae ... Japanischer Myoga-Ingwer mit Essig-Dressing angemacht



..... NNN

Nabeyakiudon ... Udon im irdenen Topf gekocht
Namakyarameru ... Weiche Sahne-Karamellbonbons
Nanbu senbei ... Nanbu-Waffeln aus Morioka
Narazuke ... Eingelegtes Gemüse auf NARA-Art, in Sake-Treber
Nasu dengaku ... Auberginen mit Miso-Paste
Nasu no miso-itame ... Mit Misopaste gebratene Auberginen
Nasu no toriniku hasami-age …Hünherhackfleisch in Auberginen

Nikaki ... Gekochte Austern
Nikujagaa ... Rindfleisch mit Kartoffeln
Nimono ... Gekochtes Allerlei
Nimono no sawachi ... Großer Festteller mit gekochtem Gemüse
Ninnikuage ... Frittierter Knoblauch
Ninniku shooyu ... Knoblauch-Sojasauce
Nishin udon ... Udon-Nudeln mit Hering
Nishoku tamago ... Zweifarben-Ei

Nori chiizu toosuto ... Käsetoast mit Nori
Noto-don ... Reisschale mit Produkten aus der Noto-Gegend


..... OOO

Ochazuke ...Schale Reis mit grünem Tee übergossen (chazuke)
Ogura toosuto ... Ogura-Toast mit süßem Bohnenmus 29
Okaka chiizu nigiri ... Reisball mit Katsuobushiflocken und Käse
Okara no okonomiyaki ... Japanische Pfannkuchen mit Okara-Tofu-Rückständen
Okonomiyaki Osaka fuu ... Japanische Pfannkuchen im Osaka-Stil
Okonomiyaki Hiroshima fuu ... Japanische Pfannkuchen im Hiroshima-Stil 43
Okura sarada ... Okura-Salat 11
Okura ikanatto ... Okra-Tintenfisch-Natto
Omuraisu ... Reisomelett
Onigiri ... Reisball
Orenji chiizu keeki ... Käsekuchen mit Orangengeschmack
Osuimono ... Klare Suppe
Otsukuri ... Gemischtes Sashimi
Oyaki ... Gefüllte Küchlein ?gefüllte Reisküchlein
Oyako donburi ... Reis mit Huhn und Ei. Eltern (Huhn) und Kind (Ei) auf Reis
Ozooni Kanto-fuu ... Neujahrssuppe nach Kanto-Art


..... PPP

Pirikara nikumiso ... Scharfes Schweinehackfleisch in Miso 15
Ponzu ... Ponzu-Sauce


..... QQQ



..... RRR

Raamen ... Ramen, chinesische Nudelsuppe
Rakkasei-iri yakiniku no tare ... Grillsauce mit Erdnüssen
Rakkyoo no suzuke ... Schalotten in Essig eingelegt
Rea chiizu keeki (rare cheese cake) ... Käsesahnetorte
Reimen ... Kalte Nudeln
Renkon chippusu ... Lotoswurzel-Chips 16
Robatayaki ... am offenen Holzkohlengrill zubereitet
..... Yasai no Robatayaki .... Gemüse-Robatayaki
Ruibe ... Angetautes Lachs-Sashimi 47


..... SSS

Saba no misoni ... Makrele in Miso gesimmert
Sabazushi ..... Makrelen-Sushi
Sakuracha ... Kirschblütentee
Sakurameshi ... Mit Sojasauce und Reiswein gekochter Reis
Sakuramochi ... Reisküchlein mit Kirschblüten
Samefurai. same furai ... Frittiertes Haifischfilet
Same no amazu ankake ... Haifischfleisch mit süßsaurer dicker Sauce
Sanma no shioyaki ... Mit Salz gegrillter Makrelenhecht
Sanma to eringi no shooyuyaki ... Gebratener Makrelenhecht mit Eringi-Pilzen
Sansai gohan ... Reis mit Berggemüse
Sanuki udon ... Udon-Nudeln nach Sanuki-Art
Sapporo raamen ... Ramen aus Sapporo
Sasakamaboko ... Fischpastete im Form eines Bambusblattes
Satoimo no shironi ... Gekochte Taro-Wurzeln
Satoimo to hikiniku no ankake ...Taro-Wurzeln mit Hackfleisch und dicker Sauce
Satsumaimo no tenpura ... Tempura von Süßkartoffeln
Sawachi ryoori ... Großer Festteller mit Speisen

Sekihan ... Reis für Feierlichkeiten, mit roten Bohnen gekocht

Shakejiru ... Lachssuppe
Shake no kimimayoyaki ... Lachs mit Eigelb-Mayonnaise-Soße überbacken
Shake no sakamushi ... Lachs in Reiswein gedünstet 48
Shake no teriyaki ... Teriyaki vom Lachs 50
Shiitake no hoorokuyaki ... Shiitakepilze in der Röstpfanne zubereitet
Shiitake no kuriimuni ... Shiitakepilze in Cremesoße
Shijimi no misojiru ... Misosuppe mit Körbchenmuscheln
Shimesaba ... Marinierte Makrele 36
Shimitoofu ankakemushi ... Gefrorener Tofu mit dicker Sauce aus Pfeilwurz-Stärke
Shimonitta negi no kakiage ... Geschnitzeltes Tempura von Shimonitta-Lauch 21
Shio raamen ... Ramen mit Salz
Shira-ae ... Dressing mit weißem Sesam, Miso und Tofu
Shiragayu ... Einfache Frühstücks-Reissuppe
Shiromi sakana no misozukeyaki ... In Miso-Sauce eingelegter weißer gebratener Fisch
Shoodoshima hiyashi soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art
Shoodoshima . Kitsune hiyashi soomen ... Kalte dünne Weizennudeln, Shoodoshima-Art, mit frittiertem Tofu
Shooga no amazuzuke ... Ingwer mariniert in süßem Essig
Shooyu mame ... Saubohnen in Sojasauce
Shooyu raamen ..... Ramen mit Sojasauce
Shutoofuumi no komatsuna itame ... Bonitofischklein und scharf gebratener Senfspinat

Soboro donburi... Huhn und Ei auf Reis
(Grobes Hünerhackfleisch und Ei auf Reis)

soosu ... Saucen
Gomadare ... Sesamsauce
Okonomiyaki soosu ..... Okonomiyaki-Sauce
Ponzu ... Ponzu-Sauce
Takoyaki soosu ... Takoyaki-Sauce
Tonkatsu soosu ... Tonkatsu-Sauce
. . . Tokusei tonkatsu soosu ... Würzige Tonkatsu-Sauce

Subuta ... Schweinefleisch in süßsaurer Sauce
Sugaki ... Austern in Essig-Dressing
Sukiyaki ... Sukiyaki mit Rindfleisch 33


..... TTT

Taimen ... Seebrasse mit Nudeln
Taimeshi ... Reis mit Seebrasse
Tai no hamayaki ... Am Strand gegrillte Seebrasse
Tai no misoyaki ... Rote Seebrasse, mit Misopaste gebraten
Tai no ushiojirufuu ... Seebrassenkopf in Salzsuppe
Tai no yakizuke ...Gegrillte Seebrasse mariniert
Takenoko no sugagazsushi ... Bambussprossen-Sushi
Takikomigohan . . . Reis gekocht mit weiteren Zutaten
Takoraisu doria ...Doria mit Reis und Würstchen
Takoyaki ... Oktopus-Teigbällchen
Tamagokake gohan ... Reis mit rohem Ei
Tamago no okayu ... Reissuppe mit Ei
Tamanegi no okonomiyaki ... Japanische Pfannkuchen mit Zwiebeln
Tarachirinabe.... Kabeljau-Eintopf
Tazukuri ... Gezuckerte trockene Sardienen

Tendon ... Schale Reis mit Tempura
Teppanyaki, Gyokai to yasai no teppanyaki ... Gemischte Grillplatte mit Meeresfrüchten und Gemüse
Teriyaki chikin (Chicken) ... Huhn in Teriyaki-Sauce, mit Hähnchenbrust

Tobiuo no satsuma-age ... Frittierte Fischbällchen vom fliegenden Fisch
Tomato to abokado no wasabijooyu ...Tomaten-Avocadovorspeise mit Wasabi-Sojasauce

Tonkatsu ... Schweineschnitzel
Toofu dengaku ... Gegrillter Tofu mit Misopaste 31
Toofu no mayo namashooga yaki ... Gebratener Tofu mit Ingwer und Mayonnaise
Toofu no misozuke ... Tofu mit Miso-Sauce
Toofu shinjo ... Tofu-Bällchen mit Gemüse
Toofu to soboro no suupu ... Suppe mit Tofu und grobem Hühnerhackfleisch
Toofu to tomato no mirufiiyu... Geschichteter Tofu mit Tomatensoße
Toonyuu chankonabe ... Sumoringer-Eintopf mit Sojabohnenmilch

Torimuneniku no miso chiizuyaki ... Hüherbrust mit Käse und Miso-Paste
Toriniku no narutomaki ... Hühnerfleisch in Wirsing gewickelt
Tori no oroshi ponzukake …Hühnerfleisch mit geriebenem Rettich und Ponzu-Sauce
Toriniku to seri no zatsuni ... Gekochtes Hühnerfleisch mit Brunnenkresse
Toriniku no tatsuta-age ... Frittiertes Hühnerfleisch nach Tatsuta-Art
Tori no kara-age ... Frittiertes Hünerfleisch 14
Tori no nanbanyaki ... Huhn auf Nanban-Art („Art der südlichen Barbaren“)
Torisasami no kazeboshi ... Luftgetrocknetes weißes Hühnerfleisch
Tororo tsukimi soba ... Buchweizennudeln, geriebene Jamswurzel und Ei

Tsukemono-iri rooru inarizushi ... Gerolltes Inari-Sushi mit eingelegtem Gemüse
Tsukimi dango ... Klößchen für die Mondschau
Tsukimidoofu ... "Vollmond-Tofu"
Tsukimi soba ... Buchweizennudelsuppe mit "Vollmond-Ei"


..... UUU

Udon no ume doresshingu ... Udon-Nudeln mit Salzpflaumen-Dressing
Udon tsukeawase no tenpura ... Tempura als Beilage yu warmen oder kalten Udon-Nudeln
Umaki ... Gebratener Aal in Omelett gerollt
Umemayo nigiri ... Reisball mit Salzpflaumenpaste und Mayonaise
Unagi no shiroyaki ... Einfach gegrillter Aal
Unajuu (kabayaki) ... Gegrillter Aal mit Sauce auf Reis
Unidon ... Seeigel auf Reis
Unohana chakinshibori ... Rückstände bei der Herstellung von Tofu, im Teetuch ausgewrungen
Ushiojiru ... Suppe mit Meeresfrüchten
Uzaku ... Aal-Salat


..... VVV


..... WWW

Wafuu agekurokke ... Frittierte Krokette, japanische Art
Wafuu hanbaagu ... Hamburger, japanische Art
Wakamesuupu ... Wakame-Suppe
Wakame to toofu no misojiru ... Misosuppe mit Seetang und Tofu 40
Wankosoba ... Nudeln aus Morioka. Soba-Nudeln aus der Essschale
Wankosoba teishoku ... Wankosoba-Menü
Warigo Izumo soba ... Izumo-Buchweizennudeln in gestapelten Kästen
Wasabi taimeshi ...Seebrasse auf Reis mit Wasabi



..... XYZ

Yaki purin ... Vanillepudding mit Karamellsoße
Yakiniku ... Gegrilltes Fleisch
Yakisakana ... Bratfisch (kann auch gegrillt sein)
Yakisakana soosu ... Negi shichimi ... Frühlingszwiebeln-Sieben-Gewürze-Mischung-Paste für Bratfisch
Yakisoba ... Gebratene Nudeln

Yomogimochi ... Beifuß-Reiskuchen
Yookan ... Süßes Bohnengelee
Yosenabe ... Eintopfgericht

Yuba sashi ... Yuba- Haut der Soyabohnenmilch, als Sashimi zubereitet
Yudoofu ... Warmer Tofu
Yudoofu tamago soosu ... Warmer Tofu mit Eisauce
Yukihana shuumai ... Shumai-Teigtaschen mit Tofu
Yurine to gyuuniku no kurokoshoo itame ... Lilienknollen und Rindfleisch gebraten mit schwarzem Pfeffer


Zaruudon, zaru-udon ... Kalte Udon-Nudeln
Zarusoba ... Kalte Buchweizen-Nudeln 22
Zundamochi ... Reiskuchen mit Edamame-Paste


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12/15/2007

Culinaria Books

[ . BACK to WORLDKIGO TOP . ]

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Culinaria Books
Worldwide Food Culture

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...CULINARIA Deutschland
Alle Spezialitäten Deutschlands


Culinaria Books at amazon.com
Buch, Bücher




Culinaria Russia.
Tandem Verlag GmbH, Germany, 2007



Culinaria Deutschland
Küche. Land. Menschen


CLICK for original page

. www.ullmann-publishing.com/culinaria  


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quotes

... some of the Culinaria series of world cuisine cookbooks, which are now on clearance at Borders for $9.99.
These cookbooks are very difficult to find, and the prices wildly fluctuate as they go in and out of print.
I like these cookbooks so much
that I even named my blog after them.


The Culinaria series, which consists of the Caribbean, France, Germany, Greece, Hungary, Italy, Russia, and the United States, specializes in cultural and regional specialties in each of the countries featured in the books.
There are many recipes for classic dishes and the recipes seem to be uniformly excellent, from what I can tell from the few reviews online and my own experience.

The German publisher Konemann started putting out the Culinaria series out about ten years ago, and most of the Culinaria cookbooks have gone through two editions.

I’d imagine that since the publisher is German, they are available in German as well as English, but I don’t have evidence for that. H. F. Ullmann and/or the Langenscheidt Group now puts them out, with new editions in the past couple of years and upcoming in 2008. (I think Konemann went out of business, but you’ll still see the publisher listed as Konemann on several online cookbook sites for these cookbooks.)

from a person at Ullmann :
in Autumn 2010 the Japan volume will be published in German, with an English translation to appear in the Spring of 2011.
However, this person says that further volumes are not planned for the time being.
answer to a question from American Culinaria Fan Club

P. W. Turner Says:
If you want to suggest a volume for the series, you should write to the publisher – see my earlier email (above). They replied in German, but really, I think it would help if they heard from more fans of the series.
Try writing to Isabel Weiler:
i.weiler@ullmann-publishing.com

Paul Says:
I would kill for a copy of the Culinaria India that was never released.

Giorgio Says:
Well, we are well into 2010 and unfortunately no Culinaria China or India yet (in english)… sob.. sigh..


8 September 2011


Hi,
still working on Culinaria Japan. Takes more time than expected especially due to the Fukushima incident and we have to invest more money.
Hope to release it next year. ...
Best Florian


More is HERE
Culinaria Eugenius
source : culinariaeugenius.wordpress.com


.................................................................................


They NEED Japan, Korea, China (probably a Boxed set) Thailand, Philippines etc.

ONLY Culinaria can give us the type of Japanese cookbook I think people have been wanting... Which Japanese cookbooks that you know of have Combini food, Takoyaki, KareAge. Daifuku and even MENTION Pocky and KitKats...
NO ONE.

source : Culinaria series by Konemann



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CULINARIA JAPAN is coming up !
I have worked very hard to realize it in its due time.

But it will be greatly delayed,
due to circumstances of the publisher.


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***** WASHOKU : General Information

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11/01/2007

Last Page

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07 taking a bite


Yamataro

he has eaten the rest of it ...


... GokuRakuAn ...

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