2/13/2008

Mitarashi dango Kyoto

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Mitarashi Dango .. Dumplings

***** Location: Japan, Kyoto
***** Season: Late Summer
***** Category: Humanity


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Explanation

mitarashi dango 御手洗団子(みたらしだんご)
rice dumplings


These dumplings are eaten at the Mitarashi festival (Mitarashi-E 御手洗会(みたらしえ)) of Shrine Shimogamo Jinja in Kyoto 京都の下鴨神社.

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visiting for the Mitarashi festival, mitarashi moode
御手洗詣 みたらしもうで
Tadasu no suzumi 糺の納涼(ただすのすずみ)
coolness of the Tadasu forest

Shimogamo no misogi 下賀茂の御祓 (しもがものみそぎ)
purification rituals 下鴨の御祓(しもがものみそぎ)


Mitarashi Matsuri, Mitarashi Festival is another name.
On the day before Autumn starts in August.

This is one of the many "harae" purification ceremonies, purifying the body from the ban influences of the past six months and praying for good fortune in the coming six months.

The details of this kind of ceremony are here
Summer Purification Ceremony (nagoshi, harae, misogi and more) .
The shrines of Kamo and Shimogamo Jinja have played a very important role for Kyoto and its water suppy.


. temizuya 手水舎 purification font for hands - mitarashi 御手洗 .


In this article, I will concentrate on the dumplings.

mitarashi "honorable washing of hands" is now also the general name of the water basin at the entrance to a shrine or temple, where you rinse your hands and mouth for purification. The name probably comes from the form of the bubbles produced when washing your hands at this basin.

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Mitarashi area at Shimogamo Shrine, Kyoto


The dumplings made as offerings to the gods are in the colors white, red and green. They are the origin of the mitarashi dango which are now sold in many places of Japan. Usually there are three on a stick of dango dumplings, but these ones come as five on a stick.


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Various types of other mitarashi dango

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Japanese have been eating dango since the Jomon period, many prepared from nuts of the forest, which they pounded to flower and mixed with gruel to survive in wintertimes. Later the flower of grains was also mixed into dumplings.

Since the Muromachi period, dumplings were put on sticks, in the 16th centure five dumplings on a stick were the rule. Since the Edo period, they became even more popular, hana yori dango, to enjoy the dumplings more than the cherry blossoms, is a common saying. Since 1760, one stick contained only four dumplings.

For the Aoi Festival and the Mitarashi Festival at Shimogamo shrine, people bring these dumplings as an offering for the gods.
Legend knows this:
When Emperor Godaigo (1288-1339)came here to worship and took out some water to purify his hands, one big bubble came up first and then four others followed. He interpreted these bubbles as the human body (go tai 五体) and thus four dumplings and one smaller one on the top became a special offering at this shrine for purification purposes. After offering them to the gods, people would take them home, grill them a bit over fire and add some soy sauce for flavoring and eat them in the hope for good luck.

In the Kanto area there were four small dumplings on a stick, layed out in the form of a fan using 10 sticks on a plate. The present form dates to the Taisho period, when the habit of one tea shop owner from the shrine area became standard, putting soy sauce and some sugar over the dumplings. Now people in Kyoto and Kansai think of these dumplings as a sweet snack, especially eaten in summer. In the Kanto area, the dumplings are usually simply round and of the same size, whereas in Kansai they can be oblong.

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There is also a kind of famous mitarashi dango in the town of Takayama in Gifu prefecture. They are grilled with soy sauce only and therefore not sweet at all.
They might have come from the Shimogamo tradition before the Taisho period when sweet dumplings were not favored in this area.

Nowadays the round dumplings are mostly made by maschines and all of the same size. To produce dumplings of different sizes is more exensive, so usually they are all similar nowadays, when you buy them in supermarkets and sweets shops.

Some shops around Shimgamo Shrine still make the five ones by hand.

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Other kinds of DANGO dumplings

kushidango 串だんご / くし団子 dumplings on skewers
. . . CLICK here for Photos !
They are usually served with a sweet sauce.


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Dango 団子 is a Japanese dumpling made from mochiko (rice flour), related to mochi. It is often served with green tea.

Dango are eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer. One variety of dango from Hokkaidō is made from potato flour and baked with shoyu (soy sauce).

Types of dango
There are many different varieties of dango which are usually named after the various seasonings served on or with it. [1]

Anko: Commonly known as (sweetened) red bean paste, while ingredients other than azuki are used on rare occasions. An-Dango is the most popular flavor in Japan.
Bocchan dango: Dango that has three colors. One is colored by red beans, the second by eggs, and the third by green tea.
Chichi dango: Slightly-sweet light treats usually eaten as a dessert.
Hanami dango: Also has three colors, Hanami dango is traditionally made during Sakura-viewing season. Hence the name Hanami (Hana meaning flower, and mi meaning to see).
Goma: sesame seeds. It is both sweet and salty.
Kinako: A toasted soy flour.
Kushi dango: Dangos held by a skewer
Mitarashi: A syrup made from shouyu (soy sauce), sugar and starch.
Teppanyaki: Dango on a skewer with a tangy teppanyaki taste.

In 1999, dango experienced a surge of popularity in Japan following the release of a song entitled "Dango san kyōdai" (three dango brothers). The CD single sold over 2.9 million copies, making it the 4th best selling CD single in Japan during 1968-2006.
In the extremely popular Japanese film series Otoko wa Tsurai yo, the family of lead character Kuruma Torajirō (Tora-san) operated a small traditional dango shop in Shibamata, Katsushika, Tokyo.
© More in the WIKIPEDIA !

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Worldwide use

Mitarashi Reismehl-Bällchen


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Things found on the way


Shrine Shimogamo Jinja
Gods worshipped here Kamo Taketsu-no-mikoto, father of the princess
Tamayori-hime-no-mikoto, who became pregnant by a mysterious arrow floating down the river and gave birth to Wake-ikazuchi-no-kami.
The Kamigamo Shrine is in his honor, Kamowake-ikazuchi Shrine.
These two gods, grandfather and grandchild, mi-oya, mioya, are the tutelary deities of the Kamo clan.
The shrines were errected to protect the capital, which then moved on to Heiankyo.
It is the protector shrine of the forest Tadasu no mori 糺の森, where two rivers meet, the Kamogawa 賀茂川 and the Takanogawa 高野川. Many kiri zelkova and kusu camphor trees grow here. The god Kamo Taketsu no Mikoto, who came here to pass a judgement (tadasu) for a disput of the local residents.
The Aoi Festival is the most famous of this shrine complex.
More elsewhere.


Shimogamo Shrine Arrow Ceremony, yatori shinji
矢取り神事
 


First Kick-Ball Game (mari hajime)
The first game takes place on January 4 at Shimogamo Shrine in Kyoto.
kigo for the New Year


fresh clear water !

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The Christian connection of the Mitarashi - a Christian baptism?

. The Hata Clan 秦氏 Hata Uji .
and the Christian connection


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HAIKU


花よりも団子やありて帰る雁
hana yori mo dango ya arite kaeri kari

better eating dumplings
than watching cherry blossoms -
geese flying home

Matsunaga Teitoku 松永貞徳 (1571-1653)
Tr. Gabi Greve


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Related words

***** WAGASHI ... Sweets SAIJIKI

***** WASHOKU : Regional Japanese Dishes


. DANGO as kigo for all seasons


Saijiki of
Japanese Festivals, Events and Ceremonies

Shimokamo shrine - #mitarashidango -
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2/11/2008

KANTO sweets

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Sweets from the Kanto region

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

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

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. . . CLICK here for Photos of Tokyo Sweets !



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Cake Shops in Tokyo


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


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Tokyo Sweets Guide


東京スイーツガイド

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






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



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




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



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



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



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



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



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


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



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



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



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

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



taiyaki  鯛焼き sea bream waffles



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



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



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




yubeshi 柚辺志(ゆべし)yuzu and walnut jelly
Kanten jelly is dissolved and soy sauce, sugar and mirin added. An egg and juice from squeezed ginger is added and all let to harden in a square pot.
yubeshi 柚餅子 dumpling with yuzu
first prepared for the warlord Takeda Shingen.
Black sugar is melted, the skin of yuzu citrons and walnuts are mixed with kyooriki 強力粉 flower.
. . . CLICK here for Photos !
There are different ways to prepare it in various regions of Japan. Most important is brown sugar, waltnuts and the peel of yuzu.
Also from Toyama.


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Things found on the way


Daruma Sweets

Famous Daruma Sablee from
Kawasaki Daishi Temple


川崎大師名物 元祖ダルマサブレー





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


Dorayaki, Cakes with beanpaste filling
from Temple Jindai-Ji


Sweets with DARUMA



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

with a photo


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

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



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HAIKU and SENRYU




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Related words

WASHOKU
Various types of MOCHI
 


***** WASHOKU : Regional Japanese Dishes

***** WAGASHI ... Sweets SAIJIKI

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KYOTO Sweets

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Sweets from Kyoto

Many temples and shrines in Kyoto (and elsewhere in Japan) serve special sweets in the tea stalls (chaya) on the access road to the compounds. People of Kyoto enjoy them on the annual festivals of these temples and shrines and on other occaisons of their visit.

Some sweets are only sold at these shops.
I will try and list them here as I find them.


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aburimochi, aburi mochi あぶりもち. のあぶり餅
slightly roasted dumplings

from Imamiya shrine 今宮神社

It has been prepared for more than 1000 years, when the plague was raging in Kyoto. The shrine has been built in 1001 in order to appease the god of the pest. Now even in sprng for the festival they serve these dumplingt to the gods and hope for health for all inhabitants of Kyoto.
(Second sunday of April)

To eat these dumplings after visiting the shrine will keep you in good health.

There are two shops in front of the entrance, both have a flair of old Kyoto. The kamisan female owner of each shop makes these small dumplings herself with a few helpers. They are not enemies, but friendly with each other.

The dumplings are made from the dough rolled in long strings, then cut in thumbsize bits and rolled in kinako soybean flower. These small balls are wrapped around a bamboo skewer which is half split at the top where the dumpling is kneaded around so that it does not fall down. Just preparing these skewers is a skill to be learned and done by the kamisan herself.
The dumplings are then slightly grilled over charcoal, when a customer orders them. About 10 or more make one serving. They are placed on a plate and covered with a sauce of sweet white miso paste (shiromisodare). This sauce is the secret of each shop.

the shop Ichiwa 一和のあぶり餅

the shop Kasariya かざりやのあぶり餅


yasurai matsuri やすらいまつり, やすらい祭
. . . CLICK here for Photos !

quote
Imamiya Jinja is a picturesque Shinto shrine located northeast from Daitoku-ji, one of Kyoto’s well-known Rinzai Zen temples. This shrine is said to originate from a holy place established on Funaoka Hill in 994 for protection against plague. The present Imamiya Jinja was established when that shrine was moved to its current location, where three deities are worshipped: Daikokuten, god and symbol of the earth; Ebisu, god of the sea and prosperous business; and Kushiinadahime-no-mikoto, a goddess of the paddy fields.
“Imamiya” means a newly established shrine.
The present buildings were built in 1902.
Yasurai Matsuri is held on the second Sunday of April and is an intangible cultural heritage. The festival originated in attempts to appease, through festival music and dance, the petrels flying around Kyoto with cherry blossom petals in their beaks, which were thought to be spreading plague, since it had started at the time when such petals fall. During the festivities, people costumed as goblins or red and black devils jump and dance to the music of beating drums and flutes.
It is said that festival participants won’t become ill if they pass beneath a special long-handled, decorated umbrella. Yasurai Matsuri is the first festival of the year in Kyoto (where everything begins in spring) and it is also said that the weather will be fine for all of the year’s festival days in Kyoto if the skies are clear when Yasurai Matsuri is held.
There is a magical stone in Imamiya Shrine. It is called “ahokashisan” and displayed a small building. Folk wisdom holds that if a person who is in delicate health strokes the stone and then rubs the faulty points in their body, he or she can recover early.

In Imamiya Shrine, you can get unique charms or talismans. One of them is the
tamanokoshi (marry into the purple) charm 玉の輿お守り.
It is a vivid navy blue and printed with the designs of Kyoto vegetables.

This charm is derived from an old story:
Tokugawa Iemitsu (1604-51), the 3rd Edo shogun, fell in love with a beautiful girl named Otama, who was born in Kyoto’s Nishijin weaving district as the daughter of a greengrocer. Iemitsu took Otama as a concubine and she bore him a son, who later became the 5th Edo shogun, Tokugawa Ietsuna. In 1651, when Iemitsu died, Otama became a Buddhist nun under the name Keishoin. She had kept Nishijin in mind even after achieving a high status, and she seems to have exerted herself to build a temple, revive the Yasurai Matsuri (which had been suspended), and support Nishijin after she heard of the ruin of Imamiya Shrine.
The guardian gods of Nishijin also protect Imamiya Shrine, so people wished for the prosperity of the Nishijin area. Local residents say that the word “tamanokoshi” can be traced back to Otama’s story, and anyone who wants to become a “Cinderella”, or simply be happy, can visit this shrine to buy this charm.
source : www.kyopro.kufs.ac.jp


Yasurai matsuri 安良居祭 (やすらいまつり) Yasurai festival
yasurai やすらい
yasurai hana やすらい花(やすらいはな) yasurai flowers
. . . CLICK here for flowers Photos !
kigo for late spring


WASHOKU
Kyoto Vegetables 京野菜



. Imamiya Matsuri Festival .

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Kyoo ame 京飴 Kyo-Ame, Kyoto Candy
candy (ame 飴) is a favorite with the ladies of Kyoto, who always carry a box with a few of their favorite samples, called ame-chan 飴ちゃん。
The kandy of Kyoto is almost transparent and looks almost like diamonds. It can be formed in many colors to form patterns and faces.

. . . CLICK here for Photos ! 


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awamochi, awa-mochi あわもち / あわ餅 millet dumplings, millet cake
Kitanotenmangu 北野天満宮
. . . CLICK here for Photos !
Hirseknödel



daimonji okuribi senbei 大文字送り火煎餅
. . . CLICK here for Photos !


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Photo from Nakamura Daruma san.

だるま巾着 Daruma Kinchaku sweets


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Gion Chigo Mochi 祇園稚児餅 / 祇園 ちご餅
. . . CLICK here for Photos !


Gion Mameheitoo 祇園豆平糖 candy sticks with beans inside
How to make them is the top secret of the store.
. . . CLICK here for Photos ! 



Hotaru Namagashi 蛍 firefly sweets, fireflies sweets


kyooyasai ame 京野菜飴 candy with flavor of Kyoto vegetables
Instead of water the liquid from fresh vegetables is used. They come in various colors, like the vegetables.
see Kyoto Vegetables.
. . . CLICK here for Photos ! 



mitarashi dango みたらしだんご dumplings with sauce
Shimogamo Shrine



yakimochi やきもち (焼き餅)
mochi roasted over hot ambers

Kamigamo Shrine 上賀茂神社
mochi-toasting (mochiyaki)
baked rice cakes with a pun on “jealousy”
. . . CLICK here for Photos !
geröstete Reiskuchen

yakimochi in other traditions
Yakimochi Fudoo Son 焼き餅不動尊


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yuurei kosodate ame 幽霊子育て飴
"candy for a ghost bringing up a baby"

Ghost candy for her kid
'child-rearing-candy'
Once long a go, a pale woman in a light blue kimono bought just one piece of candy every night at midnight. The shopkeeper was suspicious and followed her, but she vanished at the graveyard. He entered and heard a faint sound of crying of baby near a newly marked grave. He dug in the grave and found a living baby in the coffin beside dead woman.
The pregnant woman had died and been buried, but her unborn baby was not dead and in her motherly love she tried to keep it alive.
The shopkeeper adopted the baby and the shop with this sweet is there to our day ...
From Minatoya, Kyoto みなとや


. . . CLICK here for Photos ! 


. The most popular candy vendors in Edo 飴売り .


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External LINKS

Kyoto Foodie : Sweets

Reference : Kyoto Sweets


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Worldwide use

Süßigkeiten aus Kyoto


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Things found on the way



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HAIKU and SENRYU




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Related words

Dishes from Kyoto, Kyoto Cuisine (Kyoo no ryoori)


***** WASHOKU : Regional Japanese Dishes

***** WAGASHI ... Sweets SAIJIKI


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2/10/2008

Jamu maamareedo

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Jam and marmalade (jamu, maamareedo)

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


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Explanation


CLICK for more JAM photos


jamu ジャム jam
Konfitüre

. . . CLICK here for Photos !

There all kinds of jam in Japan.

jamupan ジャムパン bread with jam
Marmeladenbrötchen


tezukuri jamu 手造りジャム handmade (homemade) jam


. WASHOKU
kaki jamu 柿ジャム persimmon jam
 



. WASHOKU
Nishihama imo jamu 西浜いもジャム jam from Nishihama sweet potatoes
 
Shimane prefecture




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maamareedo マーマレード marmalade
Marmelade

. . . CLICK here for Photos !

There all kinds of marmalade in Japan.


. WASHOKU
aomikan maamareedo 青みかんマーマレード green tangerine marmalade
 



. WASHOKU
yuzu maamareedo 柚子のマーマレード yuzu marmelade
 
Toyama



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Worldwide use


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Things found on the way



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HAIKU and SENRYU



朧夜のマーマレードに深く匙
oboroyo no maamareedo ni fukaku saji

on a hazy spring night
a spoon sticks deep
in the marmalade

Moriga Mari 森賀まり (1960 -

Her husband is the haiku poet Tanaka Hiroaki 田中裕明 (1959 - 2004)
Her sister is the singer 坂原八津.


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Related words

***** WAGASHI ... Sweets SAIJIKI

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2/08/2008

Hachimitsu Honey

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Honey (hachimitsu)

***** Location: Japan
***** Season: various, see below
***** Category: Humanity


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Explanation

The simple word HONEY is not a kigo.

hachimitsu 蜂蜜 はちみつ

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A special Japanese honey is called

hyakka 百花はちみつ "one hundred flowers"
CLICK for more photos

The pollen from many flowers is collected by pure Japanese bees during the whole summer, while they have a nest in an old tree stump (or a similar contraption made by the beekeeper).
At the end of the flowering season, this precious honey is collected about half of what the bees produced, the rest is left for them to get over the winter months.

. . . CLICK here for Photos !

The Japanese Bee 日本ミツバチ nihon mitsubachi
and her box subako 日本蜜蜂の巣箱
. . . CLICK here for Photos !


hyakka honey from the Yamada Bee Farm
山田養蜂場, 里山の百花蜂蜜 Satoyama no Hyakka Hachimitsu
里山の百花蜂蜜
source :  Yamada Bee Farm, Okayama


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akashia hachimitsu アカシアはちみつ acacia honey
speciality of Ishikawa prefecture
. . . CLICK here for Photos !
Akazienhonig



chimitsu 地みつ local honey from Japanese bees, collected in Koochi
a kind of hyakka from hundred flowers of the forest.
can only be harvested once a year.
純国産はちみつ


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hachi no ko ハチの子 bee larvae
as medicine capsules or eaten like this.
They are also sold in tins.
蜂の子(缶)
CLICK for more photos



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Worldwide use

IRELAND
heather honey
kigo for autumn


YEMEN
Winter honey

Honig、Bienenhonig

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Things found on the way



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HAIKU




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Related words

***** Honey (hachimitsu) worldwide. Honey wine, mead

***** Bee (mitsubachi)

***** Honey Spas   Russia.


***** WAGASHI ... Sweets SAIJIKI

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Sweets from Hokkaido

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Sweets from Hokkaido 北海道スィーツ
Hokkaido Sweets

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


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Explanation

CLICK for more photos

Because of the many cattle ranches, there are plenty of sweets made from milk.

Reference : "Hokkaido Sweets"


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appuru, gooruden appuru kamui ゴールデンアップルカムイ
apple cake, baumkuchen
. . . CLICK here for Photos !


baumukuuhen バウムクーヘン Baumkuchen
. . . CLICK here for Photos !



chiizu keeki チーズケーキ cheese cake
. . . CLICK here for Photos !
chiizu purin チーズケーキ cheese pudding
. . . CLICK here for Photos !



Hakodate chokora sweet
nama choko daifuku 生チョコ大福
. . . CLICK here for Photos !


ichigo ... strawberry custard cake
ichigo zenzai


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



mamepan 豆パン bread with sweet beans
(amanatto 甘納豆, sweet beans) also served for school luncheons after the war.


marusei bataasando マルセイバターサンド bisquits
. . . CLICK here for Photos !


meron メロン ... Yubari melon cheese cake
..... Yubari melon jelly


mifuyu 美冬 sweet, millefeulle chocolate
"Beautiful Winter"
with three flavors. From Sapporo
. . . CLICK here for Photos !


mirukureepu ... 26 layers of thin crepe with cream


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nama kyarameru ”生キャラメル”fresh caramels
They have become very popular since a few years and are also produced in other parts of Japan.
花畑牧場 Hanabatake Bokujoo, since 1992, a ranch by the actor Tanaka Yoshitake 田中義剛(たなか よしたけ、1958年3月13日 - ) is most famous for these sweets.
. . . CLICK here for Photos !
At the cafeterie of the Ranch
The caramel set.
A slice of caramel rolled cake, a caramel souffle with cheese taste, a piece of caramel, a piece of strawberry caramel, some caramel sauce to spread on two crackers or to put into your coffee, a piece of caramel coated with white chocolate and a choice of one drink.
More English reference : Hanabatake Bokujo


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panjuu ... pan manjuu パン饅頭 bread manju
. . . CLICK here for Photos !


potato chips with chocolate ポテトチップチョコレート
. . . CLICK here for Photos !


rubaabu pai ... rhubarb pie


sanbooroku (さんぼうろく) 三方六 sweet
with peaches and white chocolate, baumkuchen
. . . CLICK here for Photos !


shiffon keeki シフォンケーキ shiffon cake
. . . CLICK here for Photos !



shirakaba jueki shiroppu 白樺樹液から白樺シロップ
syrup from birch sap, shirakaba shiroppu
. . . CLICK here for Photos !


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


tomatozerii 北海道 トマトゼリー tomato jelly
. . . CLICK here for Photos !



CLICK for more sweets !


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Worldwide use


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Things found on the way



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HAIKU




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Related words

Hokkaido dishes 北海道 Hokkaidoo

WASHOKU : Regional Japanese Dishes


***** WAGASHI ... Sweets SAIJIKI

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2/03/2008

Chagashi tea sweet list

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Tea sweet list (chagashi)

external LINKs

Urasenke Midorikai Recipes

CLICK for more photos of MIDORI KAI

Koshian (sweet, smooth bean paste)
Aoume (konashi)
Ajisai kinton

Hanabiramochi
Hanamidango
Hatsugari

Karukan
Kiku (konashi)
Kimishigure
Kinton (piled bean paste strands)
Kuzu Shibori
Kuzuyaki

Microwave peach mochi
Microwave walnut mochi
Minazuki
Mitarashidango
Mushi Manju

Sasamaki
Sakuramochi
Tamasudare

Uchimono
Ukishima "Floating Islands"
Zabon Satozuke (candied Pomello peel)
Zenzai (sweet bean soup)


source :  midorikai.org
Sen Genshitsuin San Francisco


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Related words

***** WAGASHI ... Sweets SAIJIKI

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



Tea Ceremony Saijiki 茶道の歳時記 

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Chokoreeto ... Chocolate

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Chocolate (chokoreeto)

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


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Explanation


CLICK for more photos Chocolate comes in many flavours in Japan.
Chocolates can be infused with flavors by using extracts, oils or alcohol extracts.

chokoreeto チョコレート
choko チョコ

milk chocolate
bitter chocolate
Swiss chocolate

Valentine's Day
giri choko (ぎりちょこ) 義理チョコ
. "duty to give chocolate"
CLICK here for PHOTOS !

GIRI 義理
Giri is a Japanese value roughly corresponding to "duty", "obligation", or even "burden of obligation" in English, but one with a far more pervasive influence on the Japanese world view and culture than its English equivalent. It is defined as "to serve one's superiors with a self-sacrificing devotion" by Namiko Abe. Indeed, the conflict between giri and ninjō, or human feeling, is said to be the primary topic of Japanese drama since historical periods. Today, social critics decry the diminishing influence of giri on shinjinrui, the new generations of Japan, who pursue an individualistic path in life that seems quite foreign to traditionalists.
© More in the WIKIPEDIA !
der rechte Weg; richtiges Verhalten, Moralitätf; Sittlichkeit; Tugendhaftigkeit. Verpflichtung; Pflicht; Pflichtgefühl

Lately this has changed to

tomochoko, tomo choko 友チョコ chocolate for friends
which girls give to their girlfriends
. . . CLICK here for Photos !


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imojoochuu shokora 芋焼酎ショコラ
chocolate filled with satsuma potato liquor
imo joochuu nama chokoreeto 焼酎生チョコレート
Also made in Yakushima Island.
. . . CLICK here for Photos !

Imo Jochu Nama Choco Ganache / ガナッシュ


chokoreeto ganasshu チョコレートガナッシュ ganache chocolate
ganasshu choko ガナッシュチョコ
Various chocolate cream cakes
. . . CLICK here for Photos !
The cream is also filled into chocolate bonbons チョコレートボンボン.




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Matcha chocolate with green powered tea
まっちゃ【 抹茶チョコレート】

Meiji Rich Matcha Chocolate
Meiji melty kiss matcha chocolate

Click here for more photos



. . . CLICK here for more macha sweets Photos !



スイーツ宇治抹茶チョコレート
Sweets from green Uji Tea with Chocolate
CLICK for more photos


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Olives Chocolate, Olive chocolate !
オリーブチョコレート

oriibu chokoreeto
from Shodoshima 小豆島




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shio choko 塩チョコ chocolate with salt

salty almond chocolate
Mandelschokolade mit Salz

WASHOKU
Salty Sweets (shioaji suiitsu)



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Worldwide use

Schokolade
Milchschokolade, bittere Schokolade, Schweizer Schokolade


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Things found on the way


Aso manjuu with chocolate 麻生まんじゅう
Manju with the faces of Japanese politicians



potechi ポテチ potato chips or potato sticks covered with chocolate
"Hokkaido Choco Potato"
. . . CLICK here for chocolate potatochips Photos !

Hokkaido choko poteto 北海度 チョコポテト
Hokkaido potatos with chocolate
Kartoffeln mit Schokoladeguss


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Daruma Dolls for the Doll Festival



Hina Matsuri and Daruma
雛祭りにだるま・ひなまつり



CLICK for more Choko Daruma Photos チョコだるま


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Daruma Chocolates in a bag
Thank you, Ishino san !



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CLICK for more photos
chokoreeto kosumosu チョコレートコスモス
brown cosmos flowers with the smell of chocolate


Cosmos (kosumosu) Cosmos bipinnatus as KIGO


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HAIKU and SENRYU



バレンタインデーチョコの行方は胸に秘め  
barentain dii choko no yukugata wa mune ni hime
 
Valentine's Day -
where the chocolates disappered
I will keep for myself 

Tachibana Tadako 立花忠子
source : www.ami-yacon.jp


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Related words

Hot Chocolate, a drink
KIGO
 

WASHOKU : Chocolate


***** WAGASHI ... Sweets SAIJIKI

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2/01/2008

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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CLICK for more photos CLICK for many more photos !


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.

CLICK for more photos

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


CLICK for more photos

「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

CLICK for more


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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.

007 Kume icecream

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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