Anpan

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Anpan and Anpanman

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

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Explanation

anpan あんパン bread or bun with an (sweet bean paste)

a Japanese sweet bun filled with red bean paste. There are many types of Anpan, including goma an, shiro an, uguisu an, and kuri an, etc., but the original is anko made with azuki bean.

History
Anpan was first made in 1875, during the Meiji era, by a man called Yasubei Kimura, a samurai who lost his job with the rise of the Imperial Army (made up of conscripts) and the dissolution of the samurai as a social class. The Meiji era was a period in which Japan was becoming increasingly westernized, and many samurai who lost their jobs were given work that was totally new to them. The Western role of baker was one such job.

One day, while wandering around the area where many people employed in Western jobs worked, Kimura Yasubei found a young man making breads. Yasubei felt that it was time for Japanese culture to become more Westernised, and so he started a bakery named Bun'eidō (文英堂). In the next year he moved to Ginza and renamed the bakery Kimuraya (木村屋). At that time, however, the only recipe for bread known in Japan was for making a salty and sour tasting bread, ill-suited to Japanese tastes at the time. Yasubei wanted to make a bread that was more to Japanese tastes. Finally, he figured out how to make bread in the way of the Japanese manju -- raising the dough with the traditional sakadane liquid yeast. He then filled the bread with a bean paste (an) and sold anpan as snacks.
Anpan was very popular, not only because of its taste, but also because the Japanese were interested in anything new and foreign at this time.

Later, a man called Takayuki Yamaoka, a chamberlain of the Meiji emperor, who loved anpan, asked the Tokugawas, the rulers of Japan before the Meiji Period, to present anpans to the emperor when visiting him. So the Tokugawas asked Yasubei to make some for the emperor. Yasubei worked hard to make the anpan and, because he also cared about their appearance, he decorated them with a salt-pickled sakura in the middle of each bun. This anpan was presented to the Meiji emperor on April 4, 1875. The emperor told Yasubei to present him the Anpan everyday, and because of the rumor that the emperor ate anpan, breads, and especially anpan, began spreading around the country.
©　More in the WIKIPEDIA !


mit An gefülltes Brötchen
mit süßem Bohnenmus gefülltes Brötchen

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anpanman アンパンマン Mister Anpan
Anpanman, Ampanman

He is famous worldwide and decorates many a lunchbox for children.

Anpanman (アンパンマン, Anpanman?), written by Takashi Yanase, a Japanese writer of children's stories, is one of the most popular anime cartoon series for young children in Japan . It is produced by Nippon Television Network Corporation. Each animated cartoon is approximately 24 minutes long split into 2 episodes of approximately 12 minutes each.

Yanase has been writing Anpanman since 1968. The television series called Soreike! Anpanman (それいけ！アンパンマン, Go! Anpanman) has been on the air in Japan since 1988.
As of September 26, 2006, Anpanman's books have collectively sold over 50 million copies in Japan.

In 2005, according to research by Bandai, Anpanman is the most popular fictional character from age 0 to 12 years in Japan. He particularly appeals to the younger end of that age group. Heavily merchandised, the Anpanman characters appear on virtually every imaginable children's product, from clothes to video games to toys to snack foods.



Yanase became inspired by the idea of Anpanman while struggling to survive as a soldier in World War II. He many times became faced with the prospect of starvation which made him dream about eating a bean-jam filled pastry called Anpan.
©　More in the WIKIPEDIA !

Anpanman (eine Anime-Figur)



komepanman コメパンマン with rice flour
To promote more eating of rice (kome) in Japan, in Niigata, Tainai Town.
The bread is made from rice flour.

. . . CLICK here for Photos !


胎内市米扮製造会社 新潟



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Worldwide use


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Things found on the way


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HAIKU




あんぱんの葡萄の臍や春惜しむ
anpan no budoo no heso ya haru oshimu

the grape in the navel
of this anpan bun ...
lamenting spring

Miyoshi Tatsuji 三好達治


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Related words

***** WAGASHI ... Sweets SAIJIKI

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Amanattoo sugar-glazed beans

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Sugar-glazed beans (amanatto)

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

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Explanation

amanatto あまなっとう【甘納豆】 sugar-glazed beans
beans with caramel coating


Amanattō
is a Japanese traditional confectionery that is made of azuki beans or other beans, covered with refined sugar after simmering with sugar syrup and drying.

It was developed by Hosoda Yasubei 細田安兵衛（ほそだ やすべえ）during the Bunkyū years (1861–1863) in the Edo period. He opened a wagashi sweet store in Nihonbashi, Tokyo in 1856, which he named for his childhood name: Eitaro. He developes the method of Hamanatto to make sweets. Different types of beans are used, azuki soy beans, sasage ささげ【大角豆】cowpeas, ingenmame いんげんまめ【隠元豆】green beans Phaseolus vulgaris, and soramame そらまめ【空豆／蚕豆】 broad beans Vicia faba.
This store continues to operate. Now even sweet potatoes and sweet chestnuts are prepared like this.
They are a special kind different from wagashi sweets, they are called
satoni kashi 砂糖煮菓子sweets made with boiling and sugar-coating

Nihonbashi Eitaroo 日本橋榮太郎

Originally amanattō was called amananattō (甘名納糖); the name was abbreviated to amanattō after World War II.
The resemblance of the name to the fermented bean dish nattō is only coincidental.

In Hokkaidō, amanattō is used in cooking sekihan red rice for festivals. For this reason, unlike other areas, the sekihan of Hokkaidō is a little sweet.
©　More in the WIKIPEDIA !



hamanattoo 浜納豆 "beach beans"
Hama-nattoo, savory miso beans, soy nuggets
. . . CLICK here for Photos !
From Shizuoka
Beans are boiled and then fermented in kooji yeast, they are coated in wheat flour. Later they are pickled in saltwater and then dried. Together with grated ginger and myoga ginger they are a speciality at the TZen emple Daifuku-ji 大福寺 near Lake Hamanako in the 15th century. They are part of the vegetarian temple food.
Daitokuji natto
shiokara natto and kara natto : salty natto
tera natto : temple natto


Daitokuji natto 大徳寺納豆
Ikkyu Sojun (1396-1481) was a famous priest and Zen Master of the Rinzai sect, and a literary figure noted for his eccentricities. In 1474 he became head of Daitokuji temple, located in the northern part of Kyoto.
It is said that he learned the method for making soy nuggets originally transmitted from China and passed it on to his students and disciples, one of whom founded Ikkyu, a small shop that in 1984 was in its 17th generation, located just outside the gates of Daitokuji's huge compound. Ikkyu, the first commercial producer, has carried on the tradition to this day, largely as a secret transmission, using the ancient natural method, that is rarely if ever shown to outsiders. An entire year's supply of Daitokuji soy nuggets is produced during a 10-day period starting between July 15 and August 1, in the heat of summer, when direct exposure to the fierce sunlight allows proper drying.


What are Soy Nuggets?
We have coined the term "soy nuggets" to refer to a family of usually salty, fermented-and-aged whole soybean seasonings or condiments that have been made and used throughout East Asia under a variety of names since ancient times. Ironically, this oldest of all fermented soyfoods is, today, the least widely known worldwide.

Records show that in 754, the great T'ang dynasty blind Buddhist priest Chien-chen (Japanese: Ganjin) arrived in Japan by boat, bringing with him 1,428 gallons of salt-free soy nuggets ( kan-shih ). These are now widely considered to have been the progenitor of many of Japan's present fermented soyfoods (Kawamura 1958; Kawamura and Tatsumi 1972).

When Chinese soy nuggets ( shih ) entered Japan from China, they were called kuki , but the name was written with the same Chinese character.

At the time of the first written use of the word natto , it was preceded by an adjective, stating that these soy nuggets were salty. The use of this adjective probably implied that by this time a salt-free natto, an early form of today's "stringy natto" made with a bacterial fermentation, was already well known.

There are probably two basic reasons that the Japanese phased out the Chinese character shih ( kuki ) and coined the new term natto to replace it: first because of a movement during the Heian period (starting in about 894) to Japanize imported words and characters, and second because the Japanese had begun to transform the Chinese soy nuggets into new and different products.

source and more
http://www.soyinfocenter.com/HSS/soy_nuggets1.php


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jagaimo amanattoo　じゃがいも甘納豆　potatoes pickled in sugar
sugar-glazed potatoes
from Otaru, Hokkaido 糖漬け
. . . CLICK here for Photos !


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kintoki amanatto 金時甘納豆
red kintoki beans with sugar glazing
Phaseolus vulgaris
From Kagawa
. . . CLICK here for Photos !


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Momotaro tomato amanatto トマト甘納豆
Sweet tomatos with a sugar coating
from Okayama
. . . CLICK here for Photos !



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Worldwide use

amanatto ... mit Zucker glasiert, z.B. Bohnen oder Kartoffeln


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Things found on the way


Nattoo, Natto 納豆fermented beans and Daruma




「達磨も手を出す甘納豆」
Daruma mo te o dasu amanatto

Even Daruma san stretches out his arms -
for sugar-glazed beans

From a store in Onomichi



and on the way, Daruma Gummi turned up too
だるまグミ




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HAIKU and SENRYU

三月の甘納豆のうふふふふ
sangatsu no amanattoo no ufufufufu

sugar-glazed beans
of March
u fu fu fu fu

Tsubouchi Nenten 坪内稔典
source : 坪内稔典

ufufu ... imagine some old ladies eating sweets and giggeling "hehehe".

This haiku is very famous, but also very difficult to understand, even for Japanese. Maybe it is one of these "unfinished" ... avant-guard haiku.


Tsubouchi sensei has a whole set of haiku about
amanatto in each month.

一月の甘納豆はやせてます
ichigatsu no amanattoo wa yasetemasu

二月には甘納豆と坂下る
nigatsu ni wa amanattoo to saka kudaru

四月には死んだまねする甘納豆
shigatsu ni shinda mane suru amanattoo

五月来て困ってしまう甘納豆
gotatsu kite komatte shimau amanattoo

甘納豆六月ごろにはごろついて
amanatto rokugatsu gori ni wa gorotsuite

腰を病む甘納豆も七月も
koshi o itamu amanattoo mu shichigatsu mo

八月の嘘と親しむ甘納豆
hachigatsu no uso to shitashimu amanattoo

ほろほろと生きる九月の甘納豆 　　　
horohoro to ikiru kugatsu no amanattoo

十月の男女はみんな甘納豆 　　
juugatsu no danjo wa minna amanattoo


河馬を呼ぶ十一月の甘納豆 　　　
kaba o yobu juugatsu no amanattoo

I call a hippopotamus -
the sugar-coated beans of
november


十二月をどうするどうする甘納豆
juunigatsu o doo suru doo suru amanatto

december
what shall I do? what shall I do?
sugar-glazed beans

or

what shall I do?
what shall I do in December?
sugar-glazed beans


Reference : 甘納豆 12句


Maybe he will start another series after December?



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Related words

***** WAGASHI ... Sweets SAIJIKI

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Aisu ice cream

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Ice cream, ice-cream, icecream (aisu)

***** Location: Japan
***** Season: Summer
***** Category: Humanity

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Explanation

There are many flavors of icecream in Japan.



aisukuriimu アイスクリーム ice cream

sofuto kuriimu ソフトクリーム soft cream

aisukyandii アイスキャンデー ice candy


kakigoori かき氷（かきごおり）, shaved ice with flavor topping
Raspeleis, Wassereis

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Nowadays we are lucky to buy ice cream at the local store, but in former times it took quite an effort to produce ice for the Shogun and an elite of rich and influential people.

Cutting ice from a clear lake and putting it into a storehouse (muro) to keep it for summer was vital during the times without electricity and refrigerators.

Lakes with especially clear water were protected and a Shinto shrine was usually close by to pray for the safe clear ice to send to the local lord or Shogun in Edo during the Summer months.

By the way
cutting ice 氷切る（こおりきる) koori kiru
is a kigo for late winter.


Read more about the custom of cutting ice and various rituals related to it during the Edo period.
. himuro 氷室 (ひむろ) icehouse, ice cellar
and more about cutting ice


Even nowadays simple shavings of ice covered with some sweet syrup (kakigoori かき氷)is a favorite with young and old in the hot summer months.



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Now let us look at more ice flavors of Japan.


aisu korunetto アイスコルネット ice cornet,
Ice Cream Cornet
Cornet is a cone-shaped pastry, usually made of a wafer similar in texture to a waffle. The cone is then deep-fried. Soft cream is used.
originally from a store in Shizuoka prefecture.
CLICK here for PHOTOS !



akamai aisu 赤米アイス red rice icecream
Saga, Kyushu


aroe sofuto kuriimu aisu アロエソフトクリーム soft cream, ice with aloe vera




basashi ice cream 馬刺のアイスクリーム
basashi aisu 馬刺しアイス
ice with raw horse meat flavor ... YES
Eis mit dem Geschmack von rohem Pferdefleisch !



burakku monburan ブラックモンブラン "black Montblanc" ice cream with chocolate cover
Speciality of Saga


chikutan aisu 竹炭アイス ice cream with bamboo coal
. . . CLICK here for Photos !
From Otsu in Ehime prefecture and other regions


Hakata no shio aisu 伯方の塩 salt from Hakata, salt icecream
Some large crystals of the local salt are sprinkled on the ice cream.
Speciality of Ehime
Eis mit Salz



kabosu aisu カボスアイス with kabosu lime juice
speciality of Oita
. . . CLICK here for Photos !


karee aisu
karee カレー curry and many curry dishes


Onnayama daikon aisu 女山大根アイス made from Onnayama radish
This radish has a red outside and is suitable to color food.
CLICK here for PHOTOS !




sakuramochi aisu kuriimu 桜餅アイスクリーム
ice cream with sakura mochi taste
It is slightly pink and only sold during the cherry blossom season.
. . . CLICK here for Photos !


senbei aisu せんべいアイス icecream with crushed senbei crackers
Eaten by the sumo wrestlers at Ryogoku, Tokyo.
Also nanbu senbei from Iwate filled with icecream, sometimes salt is added / shio senbei aisu 塩せんべいアイス.



shijimi aisu しじみアイス corbicula clam ice cream
. . . CLICK here for Photos !　
from Lake Juusanko in Aomori, a famous spot for shijimi clams.


sofutokuriimu ソフトクリーム softcream ice
From the fresh milk of Hokkaido.
Flavored with melon, lavender and others.



toomorokoshi aisu とうもろこしアイス with corn
Speciality of Oga peninsula, Akita
. . . CLICK here for Photos !


yomogi aisu ヨモギアイス with mugwort
Speciality of Osorezan, Aomori
. . . CLICK here for Photos !


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Worldwide use


ice cream truck
kigo for summer in England and other areas
CLICK here for PHOTOS !

Eiswagen
in Deutschland


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Things found on the way


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HAIKU



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Related words

***** WAGASHI ... Sweets SAIJIKI

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SAIJIKI Japanese Food START

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The Japanese Food Saijiki

和食歳時記　　

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The JAPANESE FOOD SAIJIKI starts from here.
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Food of Spring ... haru no ryoori 春の料理

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

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Explanation

The Haiku SPRING starts on February 4, according to the Asian lunar calendar.

Spring is the time when a lot of sprouts and buds appear on the table or are made into preserves and pickles. I made an extra page with the pickles of spring, 春の漬物.
Tsukemono (Pickles)


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Early Spring


Daikotaki 大根焚き Cooking large radishes
Temple Sanzen-In, Kyoto, February, first day of the horse
三千院の初午大根焚き
A huge nabe pot of radish pieces and bits of fried tofu (abura age) are boiled in a broth and eaten by the people in the hope to stay well all year.
. . . CLICK here for Photos !

. Sanzenin 三千院 Sanzen-In - Kyoto .


Ehomaki Sushi Roll (ehoomaki 恵方巻き) for Setsubun, February 3.


Godairiki mochi 五大力餅Mochi rice cakes for good luck
Festival of the Five Powerful Deities, Temple Daigoji, Kyoto


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Mid-Spring


dengaku 田楽 food and spring dance
kinome dengaku 木の芽田楽（きのめでんがく）
dengaku with fresh tree sprouts
dengaku yaki 田楽焼（でんがくやき）grilling dengaku
dengaku toofu 田楽豆腐（でんがくどうふ）tofu-dengaku
dengaku sashi 田楽刺（でんがくざし） skewer for dengaku


Kuko meshi 枸杞飯 (くこめし)
Cooked rice with wolfberry leaves


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Mushigarei 蒸鰈 (むしがれい . 蒸し鰈)
steamed flounder , steamed sole
yanagi mushigarei 柳むしがれい（やなぎむしがれい）
yanagi mushi やなぎむし "steamed willow soles"

Hoshigarei 干鰈 (ほしがれい ) dried flounder

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Sanshoo no kawa 山椒の皮 (さんしょうのかわ)
bark of the mountain pepper
karakawa からかわ
sanshoo no kawa hogu 山椒の皮剥ぐ（さんしょうのかわはぐ）


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Tsukushi ae, horsetail with dressing 土筆和（つくしあえ）



Ukogimeshi 五加飯 (うこぎめし) cooked rice with aralia
ukogi cha 五加茶（うこぎちゃ） trea from aralia

The leaves of aralia are torn to small pieces and cooked with the rice.

Fatsia japonica blossoms (yatsude no hana) Japanese Aralia


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Yomenameshi 嫁菜飯 (よめなめし)
Starwort leaves cooked with rice


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Late Spring

Kazu no ko tsukuru 数の子作る (かずのこつくる)
preparing herring roe
drying herring roe, kazu no ko hosu
数の子干す（かずのこほす）


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


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Shunkyuu 春窮 (しゅんきゅう) food scarcity in spring
famine, Lebensmittelknappheit im Fruehling
Famine and Hunger periods during the Edo period . kikin 飢饉



warabijiru, bracken soup 蕨汁（わらびじる）
warabimeshi, rice with bracken 蕨飯（わらびめし）



zenmai meshi, rice with zenmai fern ぜんまい飯（ぜんまいめし）


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All Spring


Hidara 干鱈 ひだら dried codfish, haddock
hoshidara 乾鱈（ほしだら）
boodara 棒鱈（ぼうだら）
imoboo芋棒（いもぼう）"potato stick"
tara tenbu 鱈田夫（たらでんぶ）
uchidara 打鱈（うちだら）

This is a large fish and once dried, you have to place the pieces into water for two or three days to get soft. It is prepared with bamboo sprouts and wasabi or placed in a nabe hodgepodge.


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Mezashi 目刺 "pierced eyes", dried sardines
held together by a bamboo skewer or a piece of straw passed through their eyes
mezashi iwashi 目刺鰯（めざしいわし, hoozashi 頬刺（ほおざし）"pierced cheeks", hozashi ほざし、 hoodoshi ほおどし, 目刺し
. . . CLICK here for Photos !
Speciality of Kyushu.
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD


目刺　みなつらぬかれたる　かなしき眼　　　
mezashi mina tsuranukaretaru kanashiki me

poor dried sardines
all bound together ...
your sad eyes

Hosotani Genji 細谷源二
Tr. Gabi Greve


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Nameshi 菜飯 (なめし) "cooked rice with leaves"
..... nahan 菜飯（なはん）
nameshi jaya 菜飯茶屋（なめしぢゃや）tea shop selling this food
菜飯もどき（なめしもどき）

Rice is cooked with salt and a bit of rice wine, when done the chopped leaves of radish and komatsuna spinach are added. The fresh green of the vegetable leaves enhances the feeling of spring when eating.

komatsuna, Senfspinat


nameshi haiku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Sansai ryori, sansai ryoori 　山菜料理 　 Dishes with vegetables from the forest



Shijimi jiru 蜆汁 (しじみじる) Corbicula clam soup
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams



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Shirasuboshi 白子干 (しらすぼし, 白子干し)
dried small sardines
shirasu 白子（しらす） "white child"
chirimen jako ちりめんじゃこ、chirimen ちりめん
Mostly sardines, about 1 or 2 months old. They are only about 1 centimeter long. They are dried on the beach and best when eaten right there. They also make a topping for rice.
. . . CLICK here for Photos !


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Shungiku 春菊 (しゅんぎく ) Spring Chrysanthemum
leaves of chrysanthemum, kikuna 菊菜（きくな）
..... shingiku しんぎく


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Tsuboyaki 壷焼 (つぼやき)
sazae turban shell fried in the conch
sazae no tsuboyaki 栄螺の壷焼（さざえのつぼやき）
yakisazae 焼栄螺（やきさざえ）


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Tsukemono (Pickles)



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Things found on the way


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HAIKU

tree buds
as crisp tempura ...
start of the season

Gabi Greve, Japan, 2002




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Related words

***** The Asian Lunar Calendar. Reference


***** Rice, with many Japanese words
Rice plant (ine 稲, sanae 早苗 )
Rice grains are called "kome, mai　米".
On the table and cooked, it is called "Gohan" ご飯 or "meshi" 飯　めし.


NEXT
*********** SUMMER FOOD

BACK TO
*********** NEW YEAR FOOD

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TSUKEMONO . . . Spring

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Tsukemono 漬物　漬け物 Japanese Pickles

quote
'God of pickles'
Aichi shrine blesses veggies soaked in brine

Pickles of all kinds were recently gathered from different parts of Japan and brought to Aichi Prefecture, where the "god of pickles" is enshrined.

Kayatsu Shrine 萱津神社 in the city of Ama is known as the "birthplace of pickles". According to priest Tomoharu Aoki, 43, pickles were born by accident when vegetables offered to the shrine fermented with salt that was also being offered.
Facing the ocean, Aichi has always harvested salt and was a stopping point where merchants from both east and west brought goods for sale.

Legend has it that Prince Yamatotakeru, a mythical hero, had been touched by pickles offered to him by locals as he was making his way to a battlefield.

Aug. 21 is Pickles Day, where those in the businesses bring their wares to the shrine and pray for prosperity.

"I'm not sure how this day came to be regarded as such, but maybe it coincides with the harvesting season for vegetables," Aoki said.

One of the highlights of the celebration is the ritual for making pickles. Based on traditional procedure, vegetables are put into a pot of salt and enshrined in the altar. When autumn arrives, the pickles will be ready and presented to Atsuta Shrine in Nagoya, where Prince Yamatotakeru is enshrined.
source : Japan Times, August 28, 2010



Kayatsu Shrine Festival
漬け物の神様

Kayanu hime no kami 鹿屋野比売神（かやぬひめのかみ）
「漬物の祖神」
Deity of Pickled Vegetables





Aug. 21 is Pickles Day, where those in the business bring their wares to the shrine and pray for prosperity.
- source : pamandjapan.tumblr.com

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* * * TSUKEMONO of other seasons

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SPRING Pickles

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

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Explanation


oshinko おしんこ【御新香】 pickled vegetables

The Japanese word TSUKE in connection is often pronouced ... ZUKE, and can be spelled with or without a hyphen in English.
Dressings and miso paste preparations are also presented here.


In Alphabetical order of the Japanese.
Use your browser to find a word, please !



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Tsukemono (漬物) ("pickled things") are Japanese pickles. They are served with rice, and sometimes with beverages as an otsumami snack.

The most common kinds are pickled in salt or brine. Soy sauce, miso, vinegar, rice bran (nuka), and sake lees (sake kasu)or miso are also useful for pickling.

Takuan (daikon), umeboshi (ume plum), turnip, cucumber, and Chinese cabbage are among the favorites to be eaten with rice as an accompaniment to a meal. Beni shoga (red ginger) is used as a garnish on okonomiyaki, takoyaki and yakisoba. Gari (sushi ginger) is used between dishes of sushi to cleanse the palate. Rakkyoozuke (a type of shallot onion) is often served with Japanese curry.

Traditionally, the Japanese prepared tsukemono themselves with a tsukemonoki. Pickling was one of the fundamental ways to preserve food. Nowadays, tsukemono can be bought readily in the supermarket, but many Japanese still make their own. Typically, all that's needed to make pickles is a container with the food to be pickled, salt, and pressure on top of the pickles.

A tsukemonoki (漬物器, literally: vessel for pickled things) is a Japanese pickle press. The pressure was generated using heavy stones called tsukemonoishi (漬物石, literally: stone for pickled things) with a weight of 1 to 2 kilograms, sometimes more. This type is still in use, with the container being plastics, wood, glass or ceramics. Before tsukemonoishi came into use, the pressure was applied by driving a wedge between a handle of the vessel and its cover.

The weights are either stone or metal, with a convenient handle on top and often covered with a layer of food-neutral plastic. Another modern type of pickle press is usually made from plastic, and the necessary pressure is generated by turning a screw and clamping down onto the pickles.
©　More in the WIKIPEDIA !


Japanisches, eingelegtes Gemüse ... DE wikipedia


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Aonuta 青饅 (あおぬた) pickled mustard leaves
The mustard plant leaves are pickled with sake lees, miso and vinegar. To this, fish or vegetables can be added to make NUTA dressings.
asatsuki is also used for NUTA dressings.


Asatsuki namasu 胡葱膾 (あさつきなます)
Japanese chives namasu dressing
CLICK here for asatsuki Photos !
. . . MORE ABOUT Namasu dressing


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Buna namasu 鮒膾 (ふななます)
crucian carp in namasu dressing, often with roe
buna no ko mabushi 鮒の子まぶし（ふなのこまぶし）
yamabuki namasu 山吹膾（やまぶきなます)
tataki namasu 叩き膾（たたきなます）
komori namasu 子守膾（こもりなます）, komochi namasu 子持膾（こもちなます）
CLICK here for Photos !
. . . MORE ABOUT Namasu dressing


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Dengaku 田楽 (でんがく) simmered miso paste on food
konome dengaku, on tree buds 木の芽田楽（きのめでんがく）
dengaku yaki, 田楽焼（でんがくやき）、
dengaku doofu, on tofu 田楽豆腐（でんがくどうふ）
stick for dengaku, dengaku zashi 田楽刺（でんがくざし）
mid-spring

The preparation of simmering miso paste with a bit of sugar for dengaku is very old. This paste is coated on various types of skewered food and then grilled again for a few minutes.

Dengaku, a food and a dance

Miso paste and soup


田楽も　かたき豆腐に　かたき味噌
dengaku mo kataki toofu ni kataki miso

put dengaku
on hard tofu
with hard miso
　　　　　　　　
Takaham Kyoshi 高浜虚子



田楽に　舌焼く宵の　シュトラウス　　
dengaku ni shita yaku yoi no Shutorausu

I burn my tongue tonight
on the grilled dengaku ...
music of Strauss

Ishida Hakyo 石田波郷
Tr. Gabi Greve


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Fuki miso 蕗味噌 (ふきみそ) butterburr in miso
fuki no too miso 蕗の薹味噌（ふきのとうみそ）
early spring
CLICK here for Photos !
Butterbur sprouts (fuki no too, fuki no tou)


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Konomizuke, tree buds preserved
in sake lees or pickled,
ki no mi zuke 木の芽漬 (きのみづけ)
.... moezuke 萌え漬（もえづけ）
akebi no mezuke あけびの芽漬（あけびのめづけ）
boiled tree buds, kinomedaki 木の芽煮（きのめだき）

During the first few weeks of spring, many people come to our mountains to pick tree buds for tempura, deep fried in batter. It is one of these delicacies that make people aware of the change of season, thus one of the typical dishes with a spring flavor!
As pickles, they can be enjoyed for a longer time during the year.

ki no mi miso 木の芽味噌 (きのめみそ) tree buds in miso
sanshoo miso 山椒味噌（さんしょうみそ）mountain pepper in miso

kinomi ae 木の芽和 (きのめあえ) tree buds in dressing
sanshoo ae 山椒和（さんしょうあえ） mountain pepper in dressing

Japanese pepper, "Mountain pepper"


akebi あけび【通草／木通】acebia, akebia Akebia quinata


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Nahana zuke, rape flower pickles
花菜漬 (はななづけ)
na no hana zuke, nanohanazuke 菜の花漬（なのはなづけ）
picking rape flowers, hana natsumi 花菜摘（はななつみ）
late spring
Rapeseed blossoms (na no hana) Japan

nanohana tempura 菜の花天ぷら can also be put in onigiri rice balls.
. . . CLICK here for Photos !
Chiba prefecture is famous for its early rape blossoms.

MORE
Rape blossom dishes (nanohana, na no hana)


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Sakurazuke , cherry blossom salt pickles 桜漬 (さくらづけ)
hanazuke 花漬（はなづけ）
hot water with pickled cherry blossoms, sakura yu 桜湯（さくらゆ）

salted cherry blossoms, shiozakura 塩桜（しおざくら）

late spring

This is considered quite a delicacy. I often see the farmer's wifes in our area out there picking the blossoms carefully and later enjoying a cup of hot salted water (that is what it tastes to me) while rambling about the beautiful cherry blossom season.
They are also put into onigiri rice balls and sold at stations.


MORE
Food kigo for the Cherry Blossom Time


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Tanishi ae 田螺和 (たにしあえ) mud snail in dressing
tsubu ae つぶ和（つぶあえ）
Mud snails are a delicacy in this season, being boiled or added with different flavors. They where a source of protein for the poor farmers of the Edo period.
Mud snails and paddy kigo


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Udo ae 独活和 (うどあえ) spikenard in dressing
late spring
Aralia cordata, Japanese Spikenard
Its tender stalks are similar to asparagus, their flavor is a light fennel. Udo cen be used raw in salads or slightly cooked in soups and other dishes.
CLICK here for Photos !


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Wakame ae 若布和 (わかめあえ)
wakame seewead in dressing
Seaweed (kaisoo)

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Wasabizuke, wasabi-zuke, wasabi preserved in sake lees
山葵漬 (わさびづけ)
early spring
Wasabi, Japanese horseradish

This is a kind of hot side dish with many types of fish. It is said to prevent stomach upset in the summer season. The easiest preparation is with sugar and vinegar, but there are regional recipies for the mix, mostly with sake lees.
It is a favorite regional souvenier.

. Wasabizuke and other wasabi dishes . 　　



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Worldwide use


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Things found on the way


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HAIKU

モナリザの不思議な笑い山葵漬
Monarisa no fushigi na hohoemi wasabizuke

the wonderous smile
of Mona Lisa ...
wasabi pickles

source : 　俳句の累積
Tr. Gabi Greve


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Pickled Sorrow

I slice my sorrow,
pickle the cutlets,
and closet them in a jar.

When hungry,
I'll have a slice
with pinot noir.

Chen-ou Liu, Canada
August 2010


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Related words

***** SPRING FOOD ... SAIJIKI

HOW TO prepare tsukemono


Eco food in the Edo period by Azby Brown
Just Enough: Lessons in Living Green from Traditional Japan


MORE ABOUT
**************** TSUKEMONO of other seasons


Gourds and cucumber pickles of SUMMER


.SAIJIKI ... HUMANITY
Kigo for Spring 　

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SUMMER : preparing food

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SUMMER KIGO : Preparing Food


Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
Making Tsukemono Pickles


for priest Ikkyu 一休, see below.
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natto tsukuru 納豆造る (なっとうつくる)
late summer

Ikkyuu natto 一休納豆（いっきゅうなっとう）Ikkyu Natto
Daitokuji natto大徳寺納豆（だいとくじなっとう）
from temple Daitokuj-Ji
shiokara natto 塩辛納豆（しおからなっとう）with a lot of salt
kara natto 唐納豆（からなっとう）"Chinese-style natto"
tera natto 寺納豆（てらなっとう）natto made in a temple
Kyoo natto 京納豆（きょうなっとう）natto made in Kyoto
Takigi natto 薪納豆（たきぎなっとう）natto from Takigi
hama natto 浜納豆（はまなっとう） "beach natto", almost like miso paste

This kigo refers to a special kind of natto prepared in summer, especially at the tempel Daitoku-Ji, in a way that Saint Ikkyu taught his disciples. It is prepared in summer and can be kept till winter, when it is eaten with a bit of Japanese mountain pepper powder.
The Ikkyu Temple Shuon-an "Myosho-Ji Temple" (Myooshooji)
酬恩庵 / 一休寺
Takigi Satonouchi, Kyotanabe-shi
大徳寺精進料理・大徳寺納豆の大徳寺一久
http://www.daitokuji-ikkyu.jp/




Natto 納豆 ... Fermented Beans and Daruma san
History of regular Natto and more details.


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Shooyu tsukuru 醤油作る (しょうゆつくる)
making soy sauce
hishio tsukuru 醤作る (ひしおつくる)


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su tsukuru 酢作る すつくる making vinegar
late summer

Japanese vinegar is made from rice. One type of vinegar is made from fermented rice and another is made by adding rice vinegar to rice wine. Rice vinegar is quite sweet and mild. There are some local specialities.

Sanbaisu 三杯酢 ... "Vinegar with three flavors"
a mix of vinegar, soy sauce and sugar or sweetened rice wine (mirin)



The Three Vinegar Tasters in Asian Art



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Ikkyū (一休宗純, Ikkyū Sōjun, Ikkyu Sojun, 1394-1481)
was an eccentric, iconoclastic Japanese Zen Buddhist priest and poet. He had a great impact on the infusion of Japanese art and literature with Zen attitudes and ideals.


Ikkyū is one of the most significant (and eccentric) figures in Zen history. To Japanese children, he is a folk hero, mischievous and always out-smarting his teachers and the shogun. In addition to passed down oral stories, this is due to the very popular animated TV series "Ikkyū-san". In Rinzai Zen tradition, he is both heretic and saint. Ikkyū was among the few Zen priests who argued that his enlightenment was deepened by consorting with pavilion girls. He entered brothels wearing his black robes, since for him sexual intercourse was a religious rite. At the same time he warned Zen against its own bureaucratic politicising.

Usually he is referred to as one of the main influences on the Fuke sect of Rinzai zen, as he is one of the most famous flute player mendicants of the medieval times of Japan. The piece "Murasaki Reibo" is attributed to him.
©　More in the WIKIPEDIA !




This book examines the Japanese culture of the Muromachi epoch (14-16 centuries) with Ikkyū Sōjun (1394-1481), a celebrated monk and poet, as its focal point. Ikkyū’s contribution to the culture of his time was all-embracing and unique. He can be called the embodiment of his era, given that all the features typical for the Japanese culture of the High Middle Ages were concentrated in his personality. This multidisciplinary study of Ikkyū’s artistic, religious, and philosophical heritage reconstructs his creative mentality and his way of life. The aesthetics and art of Ikkyū are shown against a broad historical background. Much emphasis is given to Ikkyū’s interpretation of Zen.
- source : www.dajf.org.uk/event


有ろじより 無ろじへ帰る 一休み
雨ふらば降れ 風ふかば吹け

on the way from the world of passion
to the world of enlightenment
I take a break !
if it rains, let it rain
if the wind blows, let it blow

His name, (Ikkyu　一休), means "taking a break".
This poem is where he took his name from.

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Many paths lead
from the foot of the mountain,
But at the peak
We all gaze at the
Single bright moon.



- - - - -


a waka by Zen master Ikkyu 一休禅師
about living in the mountains, with three tan of paddies, some miso paste, a young attendant and fresh water - all you need to be content.

山居せば上田三反味噌八斗
小者一人に水の良き所


In his memory, a hokku about three tan of paddies by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


一休が土器買む年の市
. Ikkyuu ga kawarake kawanu toshi no ichi .
another hokku for Ikkyu by Matsuo Basho !



大比叡やしの字を引いて一霞　
. Oo-Hie ya shi no ji o hiite hito kasumi .

Here Basho is most probably referring to a story about priest Ikkyu.
In the collection of stories about Ikkyu (Ikkyuu banashi 一休咄) there is one where Ikkyu had encouraged the monks of the famous monastery at Mount Hieizan to imagine the letter SHI　し to be written in one brave stroke from the top of the mountain down to the town of Sakamoto at its foot.

. Basho and Mount Hiei-zan　比叡山 .

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What is not a dream?
Who will not end up as a skeleton? We appear as skeletons covered with skin — male and female — and lust after each other. When the breath expires, though, the skin ruptures, sex disappears, and there is no more high or low. Underneath the skin of the person we fondle and caress right now is nothing more than a set of bare bones.
Think about it — high and low, young and old, male and female, all are the same.”

–Ikkyū (“Skeletons,” 1457) Translated by John Stevens
https://multoghost.wordpress.com/2015/05/17/ikkyu-and-the-hell-courtesan/


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Every day, priests
minutely examine the Law . .
And endlessly chant
complicated sutras.

Before doing that, though,
they should learn
how to read the love letters
sent by the wind and rain,
snow and moon ...


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Related words

***** Beans (mame　マメ　/ 豆　)


WASHOKU ... Japanese Food SAIJIKI

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[ . BACK to WORLDKIGO . TOP . ]
- #ikkyu -
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SUMMER FOOD

[ . BACK to WORLDKIGO TOP . ]

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The Japanese Food Saijiki

和食歳時記　　

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SUMMER Food

under construction
haiku and explanations will be added later.

Nastu ryoori, 夏料理 (なつりょうり) ... Summer food

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The Haiku SUMMER starts on May 6, according to the Asian lunar calendar.

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


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

some sweets are included

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Early Summer

Chimaki 粽/茅巻き/茅巻


Gorijiru 鮴汁 (ごりじる) Gori fish soup
gori no jiru ごりの汁（ごりのしる）
Gori is a rare sweetwater fish, often eaten in Kanazawa, sometimes served as tempura.
. . . CLICK here for Photos !



Mamemeshi 豆飯 (まめめし) rice with beans
with endomame or green peas



Migaki nishin 身欠鰊 (みがきにしん)
hand-torn herring pieces
mikaki nishin (みかきにしん)
yakumigaki 厄身欠（やくみがき）
Prepared from "spring herring"


Mugimeshi 麦飯 (むぎめし)
rice mixed with hatomugi grains
sumugi すむぎ


Takenoko meshi 筍飯 (たけのこめし)
rice with bamboo shoots



Uri.. makuwa uri 真桑瓜 melon
Suika .. watermelon スイカ　西瓜
Traditional Folk Toys : Boy cutting a melon


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Mid-Summer


Atsumejiru 集め汁 (あつめじる)
"soup with mixed ingredients"
"stay safe-soup", mujitsujiru むじつ汁（むじつじる）
Known since the Heian period.



. taue meshi 田植飯（たうえめし）rice eaten during rice planting 　
usually some nigiri for all the participants, eaten in a hurry to finish the work needed for the day.

tauezakana 田植肴（たうえざかな）side dishes for rice planting
usually a few slices of pickled radish takuan and plums (umeboshi).


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Late Summer


Doyo eel, doyoo unagi 土用鰻 (どよううなぎ)
day of the eel, unagi no hi 鰻の日（うなぎのひ）
Eel dishes (unagi)
Aal


Doyo corbicula clams, doyoo shijimi
土用蜆 (どようしじみ)
eaten in miso soup
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams



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


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Hiyashi uri 冷し瓜 (ひやしうり) cooled gourd
uri hiyasu 瓜冷す（うりひやす）
cooled watermelon, hiyashi suika 冷し西瓜（ひやしすいか）
suika hiyasu 西瓜冷す（すいかひやす）
watermelon on ice, koori suika氷西瓜（こおりすいか）

MORE
Gourd and gourd pickles (uri)

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Hoshi-ii (hoshiii, hoshii) 干飯 (ほしいい) cooked dried rice
used as food for a journey or provisions for busy days.
It was soaked in water before eating.
It was already served on the Kentoshi 遣唐使　ships to China during the Heian period.
Together with dried deer meat, Narazuke pickles, miso paste, dried persimmons and walnuts, further konbu and katsuobushi for flavoring, it was dried food that kept the travellers healthy.
..... 糒（ほしいい）乾飯（ほしいい）
doomyooji 道明寺（どうみょうじ) Temple Domyo-Ji
hiki-ii 引飯（ひきいい）
kare iiかれいい、karei かれい、hoshi-i ほしい
First prepared in a nunnery in Kawachi at the temple Domyo-Ji. With poems in the Ise Monogatari.

. Domyo-Ji Temple Festivals 　


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Myoogajiru 茗荷汁 soup with myoga
Japanese ginger, Zingiber mioga　
Japanischer Ingwer


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Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
Making Tsukemono Pickles



nasu
nasujiru, nasu-jiru 茄子汁（なすじる）eggplant soup
usually miso soup

yakinasu 焼茄子（やきなす）grilled eggplant
... jigiyaki 鴫焼（しぎやき）
eaten with soy sauce and grated ginger

Eggplant, aubergine (nasu) (Japan


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Suihan 水飯 す(いはん) "water rice"
mizumeshi 水飯（みずめし）
arai meshi 洗い飯（あらいめし）, mizuzuke 水漬（みずづけ）
Made from dried cooked rice (hoshi-ii, see above) to make it soft again for consumption.


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Shoyu (shooyu) and hishio
Making soy sauce, shooyu tsukuru 醤油作る (しょうゆつくる)
hishio tsukuru 醤作る (ひしおつくる)


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All Summer


nastu ryoori, 夏料理 (なつりょうり) summer food


Anagonabe あなご鍋（あなごなべ） Hodgepodge with conger eel.
Meeraal im Eintopf


Dojoo nabe 泥鰌鍋 (どじょうなべ)loach hodgepodge
..... どぜう鍋（どじょうなべ）
loach soup, dojoo jiru 泥鰌汁（どじょうじる）
Yanagigawa nabe 柳川鍋（やながわなべ）
A pot of loaches boiled in soy sauce with beaten egg and slivers of burdock.


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Funaryoori 船料理 (ふなりょうり)
food eaten on a boat
funa ikesu 船生洲（ふないけす）live well, aquarium of a boat
ikesubune 生簀船（いけすぶね） boat with a live well
It could be in a port or a pleasure boat on a river.
Food served on board of a ship or boat (funaryoori)


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Hamaguri 蛤 (はまぐり) clam shells, venus clams
hodgepodge with clamshells, hamaguri nabe 蛤鍋（はまなべ）
steamed hamaguri, mushi hamaguri 蒸蛤（むしはまぐり）
hamaguri broth, hamatsuyu 蛤つゆ（はまつゆ）
grilled hamaguri, yaki hamaguri 焼蛤（やきはまぐり）
suhamaguri 洲蛤（すはまぐり）
hamaguri with vinegar, su hamaguri 酢蛤（すはまぐり）

時雨はまぐり, 時雨蛤 shigure hamaguri, sweet cooked clamshells with a bit of rice wine
speciality of Mie prefecture

Venusmuscheln


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Hamo no kawa 鱧の皮 (はものかわ)
skin of the conger pike; pike eel
..... hamokawa 鱧皮（はもかわ）
speciality of Kyoto


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Hiyajiru 冷汁 (ひやじる) cold soup
hiyashijiru 冷し汁（ひやしじる）
hibiyashi 煮冷し（にびやし）
cooled soup, nizamashi 煮冷し（にざまし）
Miso soup and other kinds of soup are served cool.

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Hiyamugi 冷麦 (ひやむぎ) Wheat noodles chilled
on ice and served with a dipping sauce
hiyashi mugi 冷し麦（ひやしむぎ）
kirimugi 切麦（きりむぎ）


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Hiya soomen 冷索麺 (ひやそうめん)
cold thin somen noodles
..... 冷素麺（ひやそうめん）
hiyamen 冷麺（ひやめん）
cooling the somen, soomen hiyasu 索麺冷す（そうめんひやす）
letting somen flow down a bamboo pipe, soomen gagasu
索麺流す（そうめんながす）

MORE about
Soomen, somen noodles 索麺


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Hiya Yakko, hiyayakko 冷奴 (ひややっこ) cold tofu
hiyadoofu 冷豆腐（ひやどうふ）
mizudoofu 水豆腐（みずどうふ）


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Hoshi fugu 干河豚 (ほしふぐ) dried blowfish
..... hoshifugu 乾河豚（ほしふぐ）
"salted blowfish", shio fugu塩河豚（しおふぐ）
sarashiboshi さくら干し（さくらぼし）
noshifuguのし河豚（のしふぐ）


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Inari Sushi (inarizushi いなり寿司)


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Kani bishio, kanibshio 蟹醢 かにびしお
crabs in soy sauce
kanibishiko 蟹胥（かにびしこ）
crabs in soy sauce, kanibishio蟹醤（かにびしお）
pickled crabs, kanizuke 蟹漬（かにづけ）
A kind of shiokara 塩辛 pickles.


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Arrowroot, Kudzu (kuzu　くず　葛)

Kuzu manjuu 葛饅頭 (くずまんじゅう) kuzu buns
kuzuzakura 葛桜（くずざくら）
. . . CLICK here for Photos !


Kuzu mochi 葛餅 (くずもち)
rice cakes from kuzu arrowroot starch
powdered with kinako soybean flower.
. . . CLICK here for Photos !


Kuzuneri 葛練 (くずねり) vermicelli with kuzu starch
kuzukiri 葛切（くずきり）
usually served in very sweet syrup (kuromitsu) and kinako powder, or anko sweet bean paste is added. Sometimes potato starch is added to the mix. The freshly prepared kuzukiri is placed on ice cubes for serving. It is a speciality of the hot summer in Kyoto.
. . . CLICK here for Photos !


Kuzu soomen 葛索麺 (くずそうめん) kuzu like somen noodles
made with kuzu arrowroot starch. Usually eaten with sweet syrup (kuromitsu).
kuzumen 葛麺（くずめん）


kuzumizu 葛水 (くずみず) water with kuzu starch
kuzumizu yookan 葛水羊羹 yokan jelly with kuzu

KUZU grows very fast in summer, in fact it overgrows anything in its way and is quite a weed to take care of in rural areas. People try to take part of its vitality by eating many kuzu products in summer.
One of the best kuzu comes from Yoshino and is made by hand from autumn to winter in a long process of cleansing the starch. Made by Morino Yoshino Kuzu Honpo 森野吉野葛本舗.
One famous shop in Kyoto which sells only kuzu is Kagizen Yoshifusa 鍵善良房 .



葛水にうつりてうれし老(おい)のかほ
kuzumizu ni utsurite ureshi oi no kao

how happy I am -
my old face is reflected
in the arrowroot water

Yosa Buson 蕪村



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


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Kyarabuki 伽羅蕗 (きゃらぶき)
"aloeswood butterbur"


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Meshi sueru 飯饐える (めしすえる) "rice is sweating"
suemeshi 饐飯（すえめし）
ase no meshi 汗の飯（あせのめし）
meshi no ase 飯の汗（めしのあせ）
During the Edo period, when it was placed in a wooden barrel (komebitsu) to keep for the day and started drawing water and rot.



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Mizugai 水貝 (みずがい) "water abalone"
"raw abalone", namagai 生貝（なまがい）
Abalone awabi あわび、鮑、鰒 dish.
awabi : ear shell


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Namasu vinegar dressing dishes including:

Arai 洗膾 (あらい, 洗魚) "washing fish" for raw consumption
arai suzuki 洗鱸（あらいすずき）
arai tai 洗鯛（あらいたい）
arai koi 洗鯉（あらいこい）
"raw preparation", namazukuri生作り（いきづくり）

Ayu namasu 鮎膾 (あゆなます)

Oki namasu 沖膾 (おきなます) namasu prepared on the sea
segoshi namasu 背越膾（せごしなます）
aji no segoshi 鯵の背越（あじのせごし）


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Nasuzuke 茄子漬 (なすづけ) pickled eggplants and other dishes
..... nasubizuke なすび漬（なすびづけ）pickled aubergine
slightly pickled eggplants, asazuke nasu 浅漬茄子（あさづけなす）
to pickle eggplants, nasu tsukeru 茄子漬ける（なすつける）


Nasu no shigiyaki 茄子の鴫焼 (なすのしぎやき)
shigiyaki 鴫焼（しぎやき）
nasubi dengaku 茄子田楽（なすびでんがく）
fried egglpants with dengaku dressing.


nasubi dengaku 茄子田楽（なすびでんがく）eggplant dengaku
dengaku, dance and food


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Sarashikujira, sarashi kujira 晒鯨 (さらしくじら)
Fine sliced boiled whale
whale skin, kawa kujira 皮鯨（かわくじら）
salted whale, shio kujira 塩鯨（しおくじら）


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Shinbushi 新節 (しんぶし)
new dried bonito shavings
new katsuobushi 鰹節 of the season

namabushi 生節 (なまぶし) raw katsuobushi
namari なまり, namaribushiなまり節（なまりぶし）


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Shio kazunoko, 塩数の子 (しおかずのこ)
salted herring roe
This is a different preparation from those eaten in winter.
The salt is taken off by keepin in fresh water for a while, then sliced into small pieces and topped with katsuobushi and soy sauce. It is a favorite tsumami side dish in summer.


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Shiso 紫蘇 Perilla, beefsteak plant

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Sushi 鮓 (すし) sushi fish preparations

suhsi 鮨（すし）、sumoji すもじ
hakozushi, in a box 箱鮓（はこずし）
kokerazushi, 柿鮓（こけらずし）
Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama
chirashizushi, mixed sushi 散し鮓（ちらしずし）
gomokuzushi, "five flavors" 五目鮓（ごもくずし）

inarizushi, 稲荷鮓（いなりずし, 稲荷寿司）

Shinodazushi 、信田鮓（しのだずし）
makizushi 巻鮓（まきずし）
sasamakizushi 笹巻鮓（ささまきずし) kenukizushi、毛抜鮓（けぬきずし）
matsu no sushi 松の鮓（まつのすし）
nigirizushi 握り鮓（にぎりずし）
hayazushi 早鮓（はやずし）
ichiyazushi 一夜鮓（いちやずし）
ayuzushi 鮎鮓（あゆずし）(Plecoglossus altivelis)
ayu no sugatazushi 鮎の姿鮓（あゆのすがたずし）

funazushi 鮒鮓（ふなずし）


iizushi 飯寿司（いいずし）, izushi （いずし）sushi made from fermenting rice and fish i the same pot for a while.
see
hatahata ハタハタ from Akita


tsurubezushi 釣瓶鮓（つるべずし）
from : Yohsitsune Senbonzakura 義経千本桜 釣瓶鮓屋の場

Ujimaru zushi宇治丸鮓（うじまるずし）
saba no narezushi 鯖の馴鮓（さばのなれずし）
hatahatzushi ハタハタ鮓（はたはたずし）
sabazushi 鯖鮓（さばずし）

hattera ばってら
kobumakizushi 昆布巻鮓（こぶまきずし）

. Matsumaezushi from Hokkaido 松前鮓（まつまえずし）Sushi from Matsumae 　


suzumezushi 雀鮓（すずめずし）
hamozushi 鱧鮓（はもずし）
masuzushi 鱒鮓（ますずし）
ja no sushi, from snakes 蛇の鮓（じゃのすし）
Oosakazushi from Osaka 大阪鮓（おおさかずし）
barezushi ばら鮓（ばらずし）
ararezushi あられ鮓（あられずし）

pressing sushi, sushi osu 鮓圧す（すしおす）
preparing sushi, sushi tsukeru 鮓漬ける（すしつける）
making sushi, sushi nareru 鮓熟れる（すしなれる）

stone for pressing, sushi no ishi 鮓の石（すしのいし）
barrel for making sushi, sushi oke 鮓桶（すしおけ）
vendor of sushi, shushi uri 鮓売（すしうり）


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Tokoroten, Jelly strips (tokoroten)
心太, 心天 (ところてん)
..... tokoroten 石花菜（ところてん）
"big heart" kokorobuto こころぶと
"heart and heaven", kokoroten こころてん


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Ume boshi 梅干 (うめぼし) ... dried plums
to dry plums, ume hosu 梅干す（うめほす）
to pickle plums, umezuke 梅漬（うめづけ）
..... ume tsukeru 梅漬ける（うめつける）


ni-ume 煮梅 ( にうめ) boiled plums
ao-ume niru, to boil green plums 青梅煮る（あおうめにる）

This kind of UME is in fact of the apricot variety.


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URI ... Gourd and Melon KIGO for Summer

rubbing gourds uri momi 瓜揉 (うりもみ)
..... uri momu 瓜揉む（うりもむ）
rubbed gourd, momi uri 揉瓜（もみうり）
cutting gourds, uri kizamu 瓜きざむ（うりきざむ）
rubbing cucumbers, kyuuri momi 胡瓜揉（きゅうりもみ）
gourd with namasu dressing, uri namasu 瓜膾（うりなます）


pickled gourd, urizuke 瓜漬 (うりづけ)
..... tsuke-uri, tsuke uri 漬瓜（つけうり）
pickled cucumbers, kyuurizuke 胡瓜漬（きゅうりづけ）
pickled Shiro-uri, shiro urizuke 越瓜漬（しろうりづけ）


drying gourds, hoshi-uri 乾瓜 (ほしうり)
..... 干瓜（ほしうり）
"drying before a thunderstorm",
kaminariboshi 雷干（かみなりぼし）


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Yude azuki 茹小豆 (ゆであずき)
boiled beans in sweet sauce
sweet rice cake soup
ni azuki 煮小豆（にあずき）
hiyashijiruko 冷し汁粉（ひやししるこ）
o-shiruko is sometimes also served warm in winter.
. . . CLICK here for Photos !

see shiratama, sweets in summer

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箸置も橋のかたちに夏料理
hashioki mo hashi no katachi ni natsu ryoori

the chopsitck rest also
in the form of a bridge -
summer food

Kita Koosei 北光星
source : yoshi5.web.infoseek.co.jp

a play with words about HASHI, also meaning bridge.


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運ばるる氷の音の夏料理
hakobaruru koori no oto no natsu ryoori

the sound of ice
as she caries it -
summer food

Hasegawa Kai 長谷川櫂
source : 現代俳句抄


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Related words

***** Asian Lunar Calendar REFERENCE


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*********** SPRING FOOD
natsu 夏
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