Sweets from Shikoku

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Sweets from Shikoku


Tokushima 徳島


Naruto Kintoki satsuma imo 鳴門金時 サツマイモ
Cheese cake with sweet potatoes


also
uzu imoyookan うず芋羊羹 yookan from sweet potatoes
goma imoyookan ごま芋羊羹
yokan from sweet potatoes with sesame
. . . CLICK here for Photos !


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wasanbon 和三盆 refined sugar from Awa no Kuni, Tokushima, Kamiita-cho in Itano and the Asan mountains.
四国・徳島　阿波和三盆糖 Since about 1775.

It is also produced in Kagawa prefecture.
Sanuki Wasanbon 讃岐和三盆
. . . CLICK here for products with Sanuki Wasanbon !

wasanbontoo, wasambontoo, wasanbontoh 和三盆糖 Japanese Wasanbon sugar

During the Edo period, brown sugar (kurosato, "black sugar" 黒砂糖) was made from cane grown in the Southern Islands of Okinawa. The 8. Shoogun Tokugawa Yoshimune (1684-1751) encouraged other areas to try and grow sugar cane, so the two provinces in the north of Shikoku island tried it out, first Takamatsu han, then Tokushima han. They could grow it but did not know how to make refined sugar out of it. So Maruyama Tokuya, a young man, gathered secret knowledge of sugar refinement in Hyuga (now Miyazaki, Kyushu) and succeeded with it in about 1800.
Since then refined sugar WASANBON became a speciality of Kagawa and Tokushima.

In the language of the island, a variety called "bamboo sugar, chikutoo 竹糖" ( or 竹蔗（ちくしゃ）chikusha or "thin cane" hosokibi. Saccharum sinense Roxb, Chinsese sugar cane) is grown until it is about 2 meters high. The stems are quite small like a man7s finger, but this is the sugar cane grown most northernly in the world, Saccharum officinarum. Some is planted in spring and harvested in winter, some is planted in summer and harvested in winter of the following year.

The processing of this sugar is all made by hand.
The sweet liquid is squeezed out in the "shimeba" maschines, formerly with the use of cows to provide the power. Shimeko are the people in charge of squeezing the cane.
Then the liquid is boiled to remove bitterness. first pot (aragama) and then fukashi for about 30 minutes. To remove sand and mud, the liquid is poored into a barrel (sumashi-oke). Then the pure liquid is boiled again (nakagama, agegama) and then finally to the hiyashigama to cool. The cool liquid starts to chrystalize, it is put into an earthen pot to cool more (hiyashikame). The liquid becomes slightly brown when cooling.This is the "one step before white sugar, coarse sugar" "shiroshitatoo 白下糖" and similar to brown sugar and called "kanmitsutoo 含蜜糖". Shiroshitatoo has to stand for a week before processing.

This "one step before" is layed on a tray, water is added and it is kneaded so the sugar chrystals get very fine, the sugar is polished "togi 研ぎ". Thus it retains its taste of cane sugar.
The polished sugar is put into a bag of hemp and put in a box called "squeezing ship", oshibune 押し舟, covered with heavy stones (aragake). Thus a brownish liquid is squeezed out. This process is repeated many times and finally the crystals are let to dry for one week.
Since the sugar is polished on a tray (bon) for three times (san), the name "wasanbon (Japanese three trays)" came into being. Lately, to get more whitish sugar, it is polished for 5 times or more. It has to be dried in the shade on the same day. It absorbs humidity very fast and can start to grow mold.



This sugar is close to powder sugar 粉砂糖 and very sweet. It became the base of the high quality Japanese tea sweets. Eaten just like this it is called "dried sugar sweet" higashi 干菓子（ひがし）/ 乾菓子（ひがし）, as opposed to "raw sweets" namagashi 生菓子.
The best known are little sweets pressed in molds (uchimono 打ちもの), similar to the rakugan sweets. Two little pieces are wrapped in a piece of washi paper, the ends twisted like a shuttlecock (Federball), so they could easily be put in the breast pocket of a kimono and carried around.
. . . CLICK here for "uchimono" Photos !

Wasanbon can only be made in the cold dry months of winter. It is harvested in December and has to be processed by February. So many sweets factories now use a different unrefined sugar, sotoo 粗糖（そとう. Rohzucker）, one step before becoming wasanbon sugar, which is slightly golden in color.
wasanbon tasts a bit like butter and honey and is quite creamy. The sugar is now also used for other sweets, like roll cake and pudding.

Wasanbon was widely used in all of Japan before the war, but after WWII, cheap sugar was imported.
Sanbon shiro is a word used for white refined sugar from other parts of the world. Wasanbon is made in Kagawa (Sanuki Sanpaku 讃岐三白（さぬきさんぱく）) and in Tokushima (Awa Wasanbontoo)


arare koboshi 霰（あられ）こぼし from rock sugar
gofuku senshoo 五福仙掌（ごふくせんしょう）
shoochikubai 松竹梅 Pine, Bamboo and Plum
source : www.kumoii.com



Wasanbon Sesame Mochi "Rakanmochi" 羅漢餅



Other types of dried sweets
干菓子（ひがし)higashi
落雁 rakugan
雲平 unpei
有平糖 （アルヘイとう、ありへいとう）ariheitoo
金平糖 konpeitoo
金華糖 （きんかとう）kinkatoo
生姜糖 （しょうがとう）shoogatoo / Izumo region
煎餅 （せんべい）senbei
八ツ橋 yatsuhashi sweets
おこし okoshi sweets
甘納豆 amanatto beans with caramel coating
五色豆 goshikimame, beans with five colors of sugaring: white, yellow, red, brown, green 白、黄、赤、茶、青.



quote
Kompeito,
also spelled as konpeito (Japanese: 金平糖, 金米糖, or 金餅糖 in Kanji, or こんぺいとう, コンペイトー in kana, konpeitō) is a Japanese candy.

The word "konpeito" comes from the Portuguese word confeito, which means a sugar candy. This technique for producing candy was introduced to Japan in the early 16th century by Portuguese traders. The infrastructure and refining technology of sugar had not yet been established in Japan in those days. As konpeito uses a lot of sugar, it was very rare and expensive as a result. In 1569, Luís Fróis, a Portuguese missionary, presented a flask of konpeito to Oda Nobunaga in order to obtain the permit for mission work of Christianity.

In Meiji period, konpeito had already been culturally-prescribed as one of the standards of Japanese sweets - the character Sugar Plum Fairy in the Nutcracker was translated into konpeito no sei (Japanese: 金平糖の精, Fairy of konpeito). Konpeito is also the standard of the thank-you-for-coming gift which is given by the Imperial House of Japan. The gift of konpeito comes in a small box called
bonbonieru (Japanese: ぼンぼニエール), from the French bonbonnière, meaning candy box.
©　More in the WIKIPEDIA !


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rakugan sweets

Mugi rakugan 麦落雁 (むぎらくがん)
Dried sugared cakes with barley
rakugan are hard, dainty sweets made of soybean and rice flour mixed with sugar. They can be pressed in beautiful small molds to get seasonal patterns.
kigo for summer



More sweets from Fukuya Awa Sweet store:
月あかり, あい舟, 文化の森, 遊菓人, 二十五万石, 藍楽, gofuku imo 五福芋, 雲井.
source : www.kumoii.com


Read more : Okada Sugar Manufacture



From my photo album


CLICK for enlargement




Wasanbon Stick sweets with powder of black beans
黒豆きなこ入り


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yookan ようかん
Made in the southern parts.
made from mochigome and rice flour mixed together, kneaded with hot water, put in a wooden form to give it a figure. Color is added.

餅菓子


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Kochi / Tosa 高知

ichigo keeki　イチゴ ケーキ　cake with strawberries


Koochi aisu 高知アイス 南国土佐のアイス /
shaabetto シャーベット sherbet ice cream
made with local citrus fruit 土佐文旦、小夏、ゆず、ぽんかん、みかんの
. . . CLICK here for Photos !

also made from soybean milk with vanilla flavor, black sesame and freshly cooked rice.
豆乳バニラアイス　/ 豆乳黒ごまアイス　/ 炊きたてお米アイス




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Ehime / Iyo 愛媛


Hakata no shio sofuto kuriimu 伯方の塩ソフトクリーム
soft icecream with salt from Hakata, also normal icecream
Big chunks of salt are sprinkled on the ice. A waffle in the form of a heart is added for easier eating.. . . CLICK here for Photos !

Hakata no Shio, Daifuku 伯方の塩　純生大福
Manju with sweet tsubu an red bean paste paste. The outside is made with salt. Sold in Matsuyama
. . . CLICK here for Photos !


Matsuyama Botchan Dango



shigure しぐれ（お菓子）志ぐれ square sweets "winter rain"
愛媛県大洲市の特産, Oozu Town a kind of mochi

also shigure daifuku 志ぐれ大福 round shigrue sweets
from dango flower, azuki beans flower, sugar and some salt, put in a square box and steamed.
The red soy beans come from Hokkaido, cooked for 3 to 4 hours. Then mochigome,dango flower is added and all is steamed.
Prepared by the store Kiharu for more than 200 years.


taruto, タルト roll cake
..... mahoo no rooru keeki　魔法のロールケーキ

Roll made from wheat flour, eggs, sugar, trehalose, baking powder and fresh cream
With fresh cream and flavored with green powder tea, black sesame paste, chocolate and cheese. （抹茶、チョコレート、ゴマのペスト、チーズ）
The cheese flavor is favored by elderly people.


..... kuritaruto 栗タルト sweet roll with chestnuts
A kiji of castella cake with anko sweet bean paste rolled inside. In the anko pieces of sweet chestnuts are added.
another roll cake has yuzu flavor in the an.
Bisquitrolle.



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Kagawa 香川


Ishimatsu manjuu 石松まんじゅう
Manju in memory of Ishimatsu
at the shrine Kompirasan, Kotohira shrine, Konpira 金毘羅
. . . CLICK here for Photos !
Mori no Ishimatsu, on behalf of his oyabun boss Shimizu no Jirochoo came to Konpira. He prayed and was on his way back when he realized he had forgotten his sedge hat. When he returend, whow, it had turned into three delicious steamed buns (manjuu).
So even now they are sold in three pieces as a portion, all filled with sweet red bean paste.


Ishimatsu (right, with only one eye) and Jirochoo as Daruma Dolls
But this is a different story.
Jirochoo and Ishimatsu Daruma 次郎長だるま . 石松だるま




Oiri, yomeiri おいり　嫁入り　sweets for the bride
from Marugame, Sanuki, Shikoku


oriibu chokoreeto オリーブチョコレート
Olives Chocolate, Olive chocolate !
from Shodoshima 小豆島



Shimahide Senbei 志ま秀せんべい　えびせん


wasanbon sweets, see Tokushima above.


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Worldwide use


Süßigkeiten aus Shikoku

In Tokushima werden viele Süßkartoffeln angebaut und teilweise in Süßigkeiten verarbeitet, z. B. Käsekuchen oder Geleestücke (yookan) mit Süßkartoffeln und Sesamgeschmack.

In Koochi gibt es verschiedene Eissorten und Sorbets mit dem Geschmack der lokalen Zitrusfrüchte und Mandarinen. Eis wird auch aus Sojabohnenmilch gemacht oder mit schwarzem Sesam und sogar mit frisch gekochtem Reis vermischt.

Das Salz von Hakata soll im Sommer die Eiscreme „versüßen“, wie es der japanische Geschmack empfindet. Große Salzkristalle werden auf die Eiscreme gesprenkelt und alles mit einer Waffel in Herzform dekoriert.
Auch die normalen mit süßem Bohnenmus gefüllten Mochi (daifuku mochi) bekommen in Hakata einen Mochi-Teig mit mehr Salz als normal, entsprechend einer Tradition von mehr als 200 Jahren.

Matsuyama ist bekannt für die Biskuitrollen mit verschiedenen Geschmacksrichtungen, z. B. grüner Pulvertee, Sesampaste, Käse oder Schokolade. Manchmal kommt sogar noch etwas frisch gepresster Saft von Yuzu-Zitrusfrüchten in die Mischung. Der frische Käsegeschmack ist bei den älteren Kunden besonders beliebt.

Die Insel Shoodoshima in der Präfektur Kagawa ist bekannt für ihre Süßigkeiten mit einem Zusatz von Oliven, Oliven-Schokolade und Oliven-Pudding.

Manjuu-Küchlein in Erinnerung an Mori no Ishimatsu.


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Things found on the way


amanatto, sugar-glazed beans


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
Amanatto and Haiku

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" ...


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HAIKU

葉桜や京より届く和三盆
hazakura ya Kyoo yori todoku wasanbon

cherry tree with leaves -
from Kyoto I receive
wasanbon sweets

source : Holly Garden


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Related words

***** WASHOKU : Regional Japanese Dishes


***** WAGASHI ... Sweets SAIJIKI

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Sugar and Wasanbon

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All kinds of sugar　（砂糖 satoo)
see below

. satookibi, satoo kibi 甘蔗 Satokibi, sugar cane .

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- quote -
History of Sugar in Japan
Documents show that sugar was first brought to Japan from China in the mid-eighth century as a luxury used mainly as a medicine. The primary source of sweetening in ancient times was either maltose candy or amazura ivy extract. As trade with the continent flourished from the fourteenth to seventeenth centuries, imports of sugar increased and its use expanded as a sweetener used in cooking. The practice of the tea ceremony spread among the upper classes during this period, and sweets made with sugar were developed to accompany the tea. The tradition of sweets that evolved along with the tea ceremony—virtual works of art created from sugar—form a culture of confectionery that Japan can be proud of. It was not until the eighteenth century, however, when sugar cane began to be cultivated in Japan, that sugar became more readily available to the common people.
-- Evolution of a Culture of Sweets
-- Japan's Distinctive Sweet Cuisine
- source : kikkoman.com/foodforum -



. Tanuma Okitsugu 田沼意次 .
encouraged the trade of white European sugar via the merchants of Nagasaki.
He also introduced the plant satokibi , first grown at his request at a Nichiren temple, the Ikegami Honmon-Ji 池上本門寺 in the South of Edo. From there its growth spread to other suitable areas of Japan.


- Ikegami Honmon-Ji 池上本門寺 - - More in the WIKIPEDIA !


. satoo no michi シュガーロード（砂糖の道） sugar road .
The road between Nagasaki and Kokura (Ogura) 小倉, then on to Kyoto during the Edo period.
A lot of Western cultural elements travelled this road, when even very expensive white sugar was only available at the island of Dejima.
Towns along this road were able to produce sweets with white sugar.


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Sweetness and Empire:
Sugar Consumption in Imperial Japan



I argue that although sugar was consumed as a luxury item in early-modern Japan, in the early decades of the twentieth century, and especially during the war years, the consumption of sweets became inseparable from the idea of Japanese modernity, linked to the act of consumption within the sphere of Japanese empire.
- source : Barak Kushner (バラク・クシュナー) -

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Wasanbon - Japanischer Zucker aus Shikoku


和三盆
wasambon, wasanbon toh, wasanbonto, wasanbon sugar

Once in the Eod period, a pilgrim on the Henro Trip in Shikoku fell ill and was taken care of by a doctor in Tokushima, 向山周慶 Sakiyama Shukei (1746 - 1819). Sakiyama was a student of the famous doctor Hiraga Gennai 平賀源内.
When then got well and returned to his home region, 奄美大島 Amami Oshima in Okinawa.
Soon he was back with plants of the Okinawa sugar cane 竹糖, because he thought they might grow in the waterless Sanuki plain of the region. To take sugar cane out of Okinawa was forbidden by law at that time, so he risked his life to do i.
His plan worked, and now he and the doctor have become local deities, venerated with two small wooden statues in the local shrine as O-Sato Sama　お砂糖さま.

Shikoku Henro Temple Nr. 4 大日寺.

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Zucker versüßt das Leben – aber über viele Jahrhunderte war Japan angewiesen auf die Einfuhr von Zucker von den Ryukyu-Inseln (heute Okinawa). Der 8. Shogun, Tokugawa Yoshimune (1684-1751) beschloß daher, den Anbau von Zuckerrohr auf japanischem Boden zu fördern und unterstützte Versuche auf der Insel Shikoku. Das Gebiet im Bergland von Asan 阿讃（あさん） zwischen Kagawa und Tokushima war trocken und nicht geeignet für den Anbau von Weizen, bot aber dem Zuckerrohr der Sorte „Zuckerbambus“, Saccharum sinense Roxb (chikutoo 竹糖), ausreichend Wachstumsmöglichkeiten. Gepflanzt wurde im Frühjahr und im Dezember konnte geerntet werden. Die Verarbeitung musste dann schnell in der kalten Jahreszeit bis zum Ende Februar erfolgen.
Man unterscheidet den Wasanbon der Präfektur Kagawa, Sanuki Wasanbon 讃岐和三盆, und den von Tokushima, Awa Wasanbon 阿波和三盆糖. Sanuki bzw. Awa ist der alte Name der jeweiligen Provinz.




Der Zuckerbambus wird nur bis zu zwei Meter hoch und ist wesentlich dünner als das Zuckerrohr von Okinawa. Der daraus gewonnene Zucker ist aber sehr wohlschmeckend, weil er nicht nur süß ist, sondern noch den leichten Geschmack vom Zuckerrohr hat. Er wird auf mühsahme Weise bis heute noch von Hand gewonnen. Nach dem Auspressen der Pflanze wird die Flüssigkeit gekocht und der Sud durch Abstehenlassen gereinigt. Danach wird er wieder gekocht und dann zum Kristallisieren in irdenen Töpfen stehengelassen. In diesem Stadium ist der Zucker noch relativ grob, „einen Schritt vor dem Weißen“ (shiroshitatoo 白下糖) und etwas braun in der Farbe.

Dieser Zucker wird nun auf ein Tablett (BON) gestreut und mit Wasser „poliert“, geknetet und am gleichen Tag noch im Schatten getrocknet, ein Vorgang, der dreimal (SAN) wiederholt wird. Um diesen nun fast weißen Puderzucker von anderen importierten Sorten zu underscheiden, wird er „japanischer“ (WA) genannt, daher also der Name WA SAN BON. Wasanbon war bis zum Ende des Zweiten Weltkrieges der einzige in Japan produzierte Zucker, wurde dann aber bald von billigerer Importware abgelöst und heute nur noch für hochqualitative Süßigkeiten, meist für die Teezeremonie verwendet.

Der Zucker kann ohne weitere Zusätze in kleine Formen gepresst werden, das beliebte japanische Trockenkonfekt (higashi 干菓子). Durch Zugabe von Farbstoff lassen sich Blüten und Blätter der Jahreszeit und andere Muster für die saisonalen Zusammentreffen für die Teezeremonie verarbeiten.

Als Puderzucker wird er auch anderen Süßspeisen und Konfekten untergemischt, z.B. Bisquitrollen und Pudding.

Anderes Trockenkonfekt ist das Rakugan 落雁, ein gepresstes Zuckerstückchen aus dem Mehl von Sojabohnen, Reis und Zucker.
Konpeito 金平糖, die japanische Aussprache des portugiesischen CONFEITO, sind kleine bunte sternförmige Zuckerbonbons.
Wasanbon mit Ingwer gemischt ergibt die Ingwerbonbons „Ingwerzucker“ (shoogatoo 生姜糖 ).




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Found on the way

Ekijuutoo Ekijuto 益寿糖 "Sugar for a longer life"
a soft mochi-type sweet with cinamon and walnut
During the Edo period, this was a kind of medicine with Chinese herbal medicine as ingredients and even later the Meiji Tenno gave it to his son,when he was in poor health.
http://www.kyoto-kagiya.co.jp/ekijuto.htm
京都市左京区百万遍角 Kyoto
. . . CLICK here for more Photos !


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Wasanbon Junko 和三盆醇乎（わさんぼんじゅんこ）"unmixed, pure"
Tokushima
. . . CLICK here for Photos !


Wasanbon Saburee 和三盆サブレ
Awa
. . . CLICK here for Photos !



. Treasure Rabbit 玉兎 tama-usagi .
from the shop Seigetsudo 誠月堂 at Mount Yahikoyama, Niigata


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White and Brown Sugar from Japan

hiden kokutoo mitsu 秘伝黒糖蜜 black sugar and honey from a secret family recipe
Black sugar is the Japanese version of Brown sugar. This is a kind of dark syrup, good for deserts and sweets.
. . . CLICK here for Photos !



muku no seitoo 無垢の星濤（むくのせいとう）"immaculate star sugar"
It is crystalized in three processes and takes some weeks to prepare. Goes nice with coffee and tea, syrup and jam.
From 鴻商店
. . . CLICK here for Photos !



namasatoo, nama satoo 生砂糖 raw sugar
made from sugarcane in Kyushu and Satsunan Island. The liquid is removed and the molasses remain in the sugar. Suitable for meat and fish dishes.
. . . CLICK here for Photos !




onizarame, oni zarame 鬼粗目"coarse demon sugar"
with large crystals forming over a longer period of crystallization. Nice light sugary taste.

..... zarame 粗目 (ざらめ) crystal sugar
..... zarametoo 粗目糖
Kristallzucker, brauner Zucker



Satsunan niontoo 薩南 煮温糖 (におんとう）
From the southern Satsuma islands Satsunan in Kyushu. The sugar is cooked twice (ni-on) in the process of making, so it contains more minerals than other sugar.
Good for raw dishes, salads, vinegar dressings.
. . . CLICK here for Photos !




shunsetsutoo 春雪糖 "spring snow sugar"
shunsetsu yukidoketoo 春雪雪解け糖
from brown sugar of Okinawa blended with other brown sugar. Used for cooking of meat, seafood or baking. It has the special flavor of brown sugar.
. . . CLICK here for Photos !



tezukuri kona kurozato 手作り粉末黒砂糖 handmade brown sugar powder
from Kyushu. The juice of sugarcane is boiled and then cooled down. With molasses, many minerals, vitamins and fragrance. Good for baking and cookies.
. . . CLICK here for Photos !


wasanbon 和三盆　Wasambon, powder-fine Japanese sugar


. Aoni Yoshi 青丹よし Aoniyoshi
wasanbon in two colors from shrine Kasuga Taisha, Nara


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白玉にとけのこりたる砂糖かな
shiratama ni toke-nokoritaru satoo kana

on the Shiratama
it has not yet dissolved -
this sugar

高浜虚子 Takahama Kyoshi

. WASHOKU - Shiratama white dumplings


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山陰も桃の日あるか砂糖売
yama kage mo momo no hi aru ka satoo uri

even in mountain shade
is it Peach Day?
sugar vendor
Tr. David Lanoue

(Peach Day = Peach Festival)


. shiratama uri 白玉売 vendor of Shiratama in Edo .
In Edo, these vendors walk along, selling Shiratama and cold water (hiyamizu 「冷水（ひやみず）). The vendor scoops cold water from a well in the morning and starts his business. The dumplings were made of kanzarashiko flour 寒晒粉 (another name for Shiratamako). They were put in a bowl, covered with cold water and some brown sugar then sprinkled on top of them.
also called 砂糖水屋 sato mizuya.


source : toraya-group.co.jp/toraya/bunko

Selling sugar-water 砂糖水

. Doing Business in Edo　- 江戸の商売 .

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Related words

***** Sweets from Shikoku

***** . INGREDIENTS .

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##sugar #satoo ##sato ##wasanbon
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SWEETS Western Japan

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Sweets from Western Japan

Süßigkeiten aus West-Japan (# Westjapan)
西日本　スイーツ




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　WASHOKU : HIROSHIMA 　
bataa keeki バターケーキ　 butter cake, Butterkuchen
hassaku daifuku はっさく大福 Mochi with hassaku mandarin juice
nejiripan, nejiri pan ねじりパン "twisted bread". gedrehtes Brot





momiji manjuu もみじまんじゅう / もみじ饅頭
manju in the form of maple leaves
Made with honey and kanten.
Itsukushima Shrine, Miyajima Island 宮島.
The island is famous for its famous maple forests, which turn all red in autumn. Momiji is a pattern on many souvenirs from this island.The famous shrine is a world heritage site.
. . . CLICK here for Photos !
Manju in der Form von Ahornbälttern



oogon no purin 黄金のプリン golden pudding
made from good fresh milk of Utatane no Sato うたたねの里, Asehira Highlands 高原安瀬平
. . . CLICK here for Photos !
Goldener Pudding



sakamichi no machi 坂道の街
"from the town with many steep paths"
chou cream puff シュークリーム , filled with red bean tsubuan.
Onomichi is a small town with many steep sloping roads and stone steps.
Windbeutel mit rotem Bohnenmus



sake kasutera 酒カステラ castella cake with ricewine
Ho no kaori 穂の香 "fragrance of the rice ears"
made with local eggs and honey. and local sake form Saijo town 安芸西条の酒
. . . CLICK here for Photos !
Spanischer Kastenkuchen mit Reiswein




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　WASHOKU : OKAYAMA 　
millet dumplings 黍団子（きびだんご） kibi dango (Hirsekloß)
Momotaro tomato amanatto トマト甘納豆 Sweet tomatos with a sugar coating
tomato serii トマトゼリー jelly from Momotaro sweet tomatoes


Kibidango
岡山銘菓 ・岡山スイーツ
. . . CLICK here for kibidango Photos !



ekubo no okashi ichima えくぼのお菓子いちま
"cake with dimples"
wafers filled with tsubuan red bean paste
From Ichima, Tsuyama town
. . . CLICK here for Photos !




hakutoo serii 白桃 ゼリー jelly from hakuto peaches
Okayama is famous as growing area of these peaches.
. . . CLICK here for Photos !
. . . hakutoo pafee 白桃パフェ parfait ice with peaches
. . . CLICK here for Photos !
. . . hakutoo pione kyarameru 白桃とピオーネ生キャラメル
hakutou kyarameru, caramel bonbons with peach or grape flavor
. . . CLICK here for Photos !
Gelee mit Pfirsischen



Hiruzen sweets 蒜山スイーツ
from the milk of the Jersy cows ジャージー in Hiruzen Highlands
Puddings, icecream, vanilla puffs, chocolate and more
. . . CLICK here for Photos !



Kibi Omote 吉備おもて
"Masks from Kibi"
Kibi is the name of the area, former Sanyo no kuni (including Bizen, Bitchu, Bingo and Mimasaka), full of old legends and Kagura religious dances with masks.
This is a castella cake dough, filled with an red bean paste.
. . . CLICK here for Photos !



kome no naru ki 米のなる木 "a tree becomes rice"
a cooki-senbei-cracker
made in memory of an old song of the Edo period, which is of the area. Crisply baked with a soft inside.
made in the form of a naruko 鳴子 clapper
. . . CLICK here for Photos !
watashi ya, Bizen no Okayama sodachi
kome no naru ki o mada shiranu

I am born and grew up in Bizen, Okayama
I still do not know a tree that becomes rice



Okayama rooru 岡山ロール roll cake from Okayama
ロールケーキ / 岡山ロール醤油
made with rice flour. Soy sauce is used in the butter cream and in the dough.
CLICK here for PHOTOS !



takasebune yookan 高瀬舟 羊羹
yookan jelly in the form of flat river ships
These ships were used to navigate the three great rivers of Okayama far into the mountains, and have a history of more than 700 years. From Katsuyama, the precious metals form Izumo area and Iwami Ginzan where shipped downriver.
. . . CLICK here for Photos !
Yookan in der Form eines Flußschiffes


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　WASHOKU : SHIMANE, Izumo, Matsue 　
kataramochi かたら餅（かしわ餅） rice cakes wrapped in special leaves, like kashiwa mochi
Mochi in Eichenblatt gewickelt


The Tea Ceremony of Matsudaira Fumai in Matsue
(松平治郷) (1751-1818) Fumai-Ko
is closely connected with many famous sweets.
WASHOKU
Matsudaira Fumai, Izumo Tea Master




dandanmanjuu だんだんまんじゅう, だんだん饅頭 "thank you manju"
White rice cakes . Inside is an, sweet red bean paste.
On top are three red adzuki beans, symbolizing the three pillars of the Grand Shrine of Izumo, which are famous for bringing together couples (enmusubi 縁結び ).
from Fukudaya, Matsue 福田屋
It goes back to the time of Matsudaira Fumai.
In the dialect of Izumo, dandan means arigatoo,thank you.
Enmusubi ... bringing together happy couples and Daruma




Gegege no Kitaroo senbei ゲゲゲの鬼太郎せんべい rice crackers with the manga figure Kitaro
鬼太郎煎餅
. . . CLICK here for Photos !



Genjimaki, Genji-maki 源氏巻 "Genji-Rolls"
a kind of pancake wrapped around sweet beans paste.
Named after the Genji Monogatary Story of Prince Genji.
. . . CLICK here for Photos !
from Tsuwano 津和野, an old castle town in San-In on the border to Yamaguchi.
Made from an paste in three different colors from light to dard red-brown, from selected quality beans. Honey and condensed milk are also used for the dough.
They have the auspicious form of small gold coins of the Edo period (koban 小判)
Their history goes back to the Genroku period. They helped the Lord of the domain, Kamei Korekachi, to get out of trouble with Kira Kozukenosuke (you know this one from the story of the 47 ronin), so these sweets are also auspicious.
時の藩主･亀井慈親（これちか）が幕府から勅使饗応役を命ぜられ、指南役の吉良上野介に辱めをうけます。あまりの口惜しさに慈親は上野介を斬ろうと覚悟します。
これを知った家老・多胡外記は、大事に至らぬようにと機転を利かせて事なきを得たといわれています。
この時、家老の多胡が上野介に取り入るために使った進物、「小判包みの形のお菓子」が源氏巻の原型になったと言うことです。 困難を切り抜けることが出来たとても縁起の良いお菓子で贈り物に最適です。
Genji-Rollen.
. Tsuwano 津和野町 Tsuwano Festivals .



ikasumi senbei イカスミせんべい
rice crackers with the ink of squid
Oki no shima Island 隠岐の島
. . . CLICK here for Photos !
Cracker mit Tintenfisch-Tinte.


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Izumo no okashi 出雲のお菓子 Sweets from Izumo
Izumo no dagashi 出雲駄菓子 cheap sweets from Izumo

yuzu no satoozuke 柚子の砂糖漬け
yuzu jelly coated with sugar.
with kanten to harden the sweet.
(see photo)

hachimitsu soramame 蜂蜜そら豆
fava beans with honey coating
Saubohnen mit Honig
. . . CLICK here for Photos !

mameitatoo, mame-ita too 豆板糖
soybean candy bar
made from cooked soybeans or adzuki beans, in a flat shape and rolled in sugar. Kanten is often used to harden it.
This sweet has been intoduced in the Meiji period. Sometimes brown sugar is used for coating.
. . . CLICK here for Photos !

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kurimanjuu, kuri manjuu 栗まんじゅう / くりまんじゅう manju rice cakes with finely ground sweet chestnut filling
Famous tea ceremony sweets from Matsue
. . . CLICK here for Photos !
Manju mit Esskastanien



roppooyaki 六方焼
"cubed rice cakes"
tea ceremony sweet from Matsue
Whereas manju are steamed balls of pounded rice, the roppoyaki are in the form of a cube.



wakakusa 若草　"fresh green" tea sweets
from Matsue, Saiun-Do 彩雲堂　
They were well loved by Teamaster Matsudaira Fumai-Ko.
They are the most representative tea sweet of Matsue.
Made from kanbaiko flour かんばい粉/ . 寒梅粉
Kanbaiko is a kind of flour made from fresh mochigome of the season, made in the season when the "plums in the cold" (kanbai かんばい【寒梅】 ) are blossoming. The rice grains are steamed, then dried and afterwards grind to flour. It is used for high-quality sweets.
. . . CLICK here for Photos !
(kanbai 寒梅 (かんばい)plums in the cold, a kigo for late winter.)
mijinko みじんこ【微塵粉】 is similar to kanbaiko.



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　WASHOKU : TOTTORI

鳥取　スイーツ Tottori sweets. . . CLICK here for Photos !


Daisen Mirukubatake aisu 大山みるく畑 アイス icecream
Ice cream with the flavors of vanilla, strawberries, blueberry and macha green powdered tea.
. . . CLICK here for Photos !
. . . Daisen miruku nama kuriimi daifuku　みるく生クリーム大福
Inside the mochi is plenty of fresh milk in the vanilla creme
. . . CLICK here for Photos !
Eis und Pudding von Daisen Mirukubatake Farm.



kuromame amanatto 黒豆甘納豆 sugar-glazed black beans
. . . CLICK here for Photos !
Glasierte schwarze Bohnen



kuromame pan 黒豆パン　bread with black beans
small sweet buns, Stückchen. They are a treat at many local wayside stations and highway stopovers.
Many varieties are available:
. . . kuromame amanattopan 黒豆甘納豆パン with sugar-glazed black beans
. . . kuromame anpan 黒豆あんパン with red bean paste
. . . kuromame genmai pan 黒豆玄米パン with brown rice
. . . kuromame kinako pan 黒豆きなこパン with soybean flour
. . . kuromame konomi pan 黒豆木の実パン with nuts
. . . kuromame kurosato pan 黒豆黒糖パン with brown sugar
. . . kuromame macha pan 黒豆抹茶パン bread with green powdered tea flavor
. . . kuromame mushi pan 黒豆蒸しパン steamed bread buns
kuromame no pankashi 黒豆のパン菓子 sweets with black bean bread

. . . CLICK here for Photos !



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　WASHOKU : YAMAGUCHI 　


genmaigohan no senbei 玄米ごはんのせんべい senbei made from brown rice
. . . CLICK here for Photos !
kenkoo genmai senbei 健康玄米煎餅 for your health
also with salt flavor 塩味



haruru no shi 晴るるの詩 ricecake "poem of a fine day"
made with special rice from Yamaguchi, koshihikari and yamatowashi
from 美東町. a kind of puffed rice sweets on senbei or white chocolate
. . . CLICK here for Photos !



hatoko no umi 鳩子の海 "Hatoko's Sea" manju
made in memory of a NHK television drama in Yamaguchi, since Showa 49.
With fresh cream from Hokkaido
. . . CLICK here for Photos !
. . . Reference


juuniisseiki nashi no nodoame 二十世紀梨のど飴 drops from juuniisseiki nashi pears
from Akiyoshi nashi pears 秋芳梨
. . . CLICK here for Photos !
Japanbirnen von Akiyoshi



kappu shifon keeki buruuberii カップシフォンケーキ《ブルーベリーCup shiffon cake with blueberries
. . . CLICK here for Photos !
Chiffon-Kuchen




kuranchi choko クランチチョコ crunchy chocolate
. . . CLICK here for Photos !
"Knusprige Schokolade" Riegel



natsumikan kashi 夏蜜柑菓子 sweets with summer mikan
"asagiri あおぎり" morning dew
only made in summer
. . . CLICK here for Photos !
Süssigkeiten mit japanischer Pampelmusenmandarine



natsumikan nodoame 夏みかんのど飴 drops from summer mikan
from Hagi
. . . CLICK here for Photos !
and other sweets with natsumikan summer mikan, a speciality of Hagi town.



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



tomatoserii 垢田のトマトゼリー jelly with sweet tomatoes from Akada
. . . CLICK here for Photos !
Gelee mit Tomaten



EXTERNAL
http://www.yamaguchi-bussan.jp/sintyaku/sintyakukako.html
http://goodpeople.mokuren.ne.jp/yamaguchi/p1-551167.html
http://event.rakuten.co.jp/area/

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Things found on the way


Ge Ge Ge no Kitarō (ゲゲゲの鬼太郎 and Daruma san !



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HAIKU and SENRYU



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Related words

***** WAGASHI ... Sweets SAIJIKI

***** WASHOKU : Regional Japanese Dishes
rakuten area sweets machi-raku　楽天　エアリア　スイーツ

***** . WKD : Red Autumn Leaves 紅葉 momiji .

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Sweets from Tohoku

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Sweets from Tohoku, Northern Japan

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

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Explanation


Sendai .. .. .. .. .. Dagashi 駄菓子　
Traditional Cheap Sweets

会津若松市本家長門屋さんの｢だるま飴｣
Daruma-Ame sweets
Aizu Wakamatsu, Nagatoya


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ame yobare, ameyobare 飴よばれ

There is nothing better on a cold winter day than to sit with your neighbours, taste some sweet ame and some tsukemono vegetables and chat. Especially in the Aizu area, this is a common treat in winter.

Made only with mochigome rice and sprouts from wheat this AME has a natural malt sugar sweetness 麦芽糖. It takes the housewife two or three days to simmer the ingredients slowly to a thick sweet broth and neighbours take pride in showing their skill at making it. So it is also a socializing event. Because it takes time to stir and simmer, the housewifes can not make it during the busy summer months.

. . . CLICK here for Photos !


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

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komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
a typical steamed manju. They are full of red bean paste.
From Fukushima.



They originate from the hot spring 高湯温泉名物 Takayu Onsen and are sold one a piece.
- source : blogs.yahoo.co.jp/fukushima_iizakajuraku

. . . CLICK here for Photos !

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koorimochi 凍もち frozen mochi
The leaves of mountain goboo and sometimes other leaves are used after the first night when they have frozen. They are mixed with mochigome rice. They are formed and hung outside in the cold to freeze further and dry. They are full of minerals and quite healthy. They have a green color.
They has been prepared first during the great famine of Tenmei in 1782, when farmers were starving.
. . . CLICK here for Photos !



kujira mochi くじら餅 "whale mochi cakes"
named so because they look like whale meat. Made from mochigome and uruchimai rice, sugar and some soy sauce. They are made from a different mixture in every family and people are proud to share their taste. They keep long 久しく良く持つ, and these characters can be read 久持良 KU JI RA, like the name of the whale fish.
Prepared for the Boy's Festival, May 5.
From Yamagata prefecture in the Mogami area.
© PHOTO :　xxx



kurikomochi 栗粉餅 mochi with sweet chestnut powder
Fukushima prefecture.
The mixture is carefully pressed and strained.
The sweetness is all natural.
. . . CLICK here for Photos !




matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Speciality from Akita, Chookai and Yajima regions.
秋田県由利本荘市鳥海、矢島地域
The cork part of the bark of akamatsu pines is peeled off and cooked until soft. This mass is then mixed with mochigome.
Made with a wish for long life like the pine, prepared for festivals and celebrations.
One of the three colored mochi for the Doll Festival in this area:
三色の菱餅（白餅、蓬餅、松皮餅)
This has been prepared first during the great famine of Tenmei in 1782, when farmers were starving.
. . . CLICK here for Photos !




Monzen Kuroame 門前黒飴 Black sweets
From Tome town.
a hand made black sugar candy. The recipe has been handed down from generation to generation, and reminds us of what our grandmothers used to make.
Miyagi prefecture




Nanbu senbei, Nambu senbei, Nambu Sembei
南部せんべい
waffles from Morioka




ocha mochi お茶もち "tea mochi" rice dumplings
made from rice flour, round dumplings are flattened and put on skewers. They used to be called uchiwa mochi (handfan mochi), the pronounciation changed then to ujamochi うじゃもち ... ocha mochi.
. . . CLICK here for Photos !
and
uchiwamochi, uchiwa mochi うちわもち (うちわ餅)
dumplings made of buckwheat flour, shaped like an uchiwa handfan, put on skewers,
see ocha mochi
. . . CLICK here for Photos !



sasadango 笹団子 "Bamboo-grass dumpling"
Dumplings from mochigome and yomogi mugwort, with a lot of sweet bean paste
From Niigata and Fukushima. They are wrapped in the leaves of sasa bamboo grass.
. . . CLICK here for Photos !




shitogi mochi しとぎもち
from Aomori, in the Tsugaru peninsula they where prepared for festivals with the wish for a bountiful harvest. They were offered to the gods on the god shelf (kamidana) and after this taken down and fried in the pan.
Prepared from mochigome, water and anko sweet bean paste.
. . . CLICK here for Photos !




Shirakami Man, Shirakami Manju 白神まん, 白神まんじゅう
sweet buns from the Shirakami Mountain area
. . . CLICK here for Photos !




Taihaku Ame 太白飴 "big white sweet"
Taihaku Ame is a traditional local candy made from wheat and glutinous rice. No artificial sweeteners are added . It is very nutritious.
. . . CLICK here for Photos !


Tsuruko manjuu 鶴子まんじゅう "baby crane manju"
from Hachinohe town. Named after a dream about a crane to bring good luck.
A shop on the way to the important shrine Kushibiki Hachimangu 櫛引八幡宮 (founded in 1191) to venerate the protector deities of the Nanbu domaine.
. . . CLICK here for Photos !


Yubeshi 柚辺志（ゆべし）sweet cake
Yubeshi is a traditional Japanese sweet cake, from rice flour and walnuts.It is not too sweet and typically served with green tea. Toyosato speciality, Miyagi prefecture.
.. . . CLICK here for Photos !




zundamochi, zunda mochi ずんだ餅 rice cakes with edamame beans
jindamochi じんだ餅
10 different kind of mochi from the local Miyagi rice are used for various dishes.

.. . . CLICK here for Photos !

Yamagata is also famous for these "zundanmochi　ずんだん餅".




Food from Tohoku, click here:



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Worldwide use

Süßigkeiten aus Tohoku

Die Winter in Tohoku sind kalt und schneereich, aber dadurch haben die Hausfrauen endlich Zeit für etwas Süße. Mehr als drei Tage dauert es, bis der Mochi-Klebreis zusammen mit den selbst gezogenen Weizenkeimsprossen ständig gerührt und zusammengesimmert ist. Nun ist es soweit, die Nachbarinnen kommen zum Probieren, denn diese „Einladung zum gemeinsamen Essen von Malzzucker-Sirup“ (ame yobare 飴呼ばれ) ist ein soziales Ereignis. Der Sirup wird in Reisschalen gegossen, mit etwas Puderzucker bestreut und als Kontrastgeschmack kommt noch etwas eingelegtes Gemüse auf den Tisch – das ist alles, der Rest ist das Gespräch, Plaudern unter Freundinnen, Klatsch aus dem Dorf als scharfe Würze.

Wenn der Schnee nicht rechzeitig schmolz, kam es oft im Frühjahr zu Nahrungsmittelknappheit, wenn die Vorräte aufgezehrt waren (shunkyuu　春窮 ). Not macht erfinderisch, besonders die Hungersnot, und so gehen einige Zubereitungsarten zurück auf die Große Hungersnot von Tenmei im Jahre 1782.

Für die „Kiefernrinde-Reiskuchen“ (matsukawa mochi) wurde in einigen Regionen Akitas die Korkschicht unter der Rinde der japanischen Rotkiefer mühsam abgekratzt und einige Tage weich gekocht. Diese Masse diente zur Verlängerung des gestampften Klebreises für die Reiskuchen. Die Rotkiefer, ein Symbol des langen Lebens, war ein glückverheißender Baum und so wurden diese Reiskuchen auch bei Festen gereicht, zum neuen Jahr und besonders beim Puppenfest am dritten März, wo sie ein Bestandteil der „dreifarbigen Fest-Reiskuchen“ (hishimochi) dieser Gegend sind.

Nach dem ersten Frost wurden die Blätter vieler Bäume gesammelt und mit Blättern von Gemüse, z. B. Gobo fein zerrieben. Der Brei wird wiederum dem Klebreis beigemischt und daraus Reiskuchen geformt. Diese mineralhaltigen haltbaren Nahrungsmittel hingen bis zum Frühjahr unter den Hausgiebeln, dem natürlichen Kühlschrank der Bergregionen.
Auch Esskastanien werden zu Puder gestampft und dem Klebreis für Reiskuchen untergemischt (kurikomochi).

Beifuß wächst überall wie Unkraut. Die Blätter werden getrocknet, kleingestampft und dem Klebreis untergemischt. Von Hand läßt sich diese Masse einfach in kleine Kugeln formen, die mit Blättern von Bambusgras (sasa 笹) umwickelt werden. Schon sind die „Bambusgras-Bällchen“ (sasa dango　笹団子) fertig. Sie sind in Niigata und Fukushima besonders beliebt.

„Zunda“ sind gekochte, geriebene grüne Edamame-Bohnen. Die Masse wird auf weiße Mochi-Reiskuchen geschmiert und als ein farbenprächtiger Imbiss gereicht.

Billiges Konfekt aus Sendai (Sendai dagashi)
Hervorgegangen aus dem einfachen Malzzucker-Sirup der Hausfrauen ohne weitere Süßstoffe begannen in der Edo-Zeit die Zuckerbäcker von Sendai, auf dieser Basis allerlei billiges Konfekt herzustellen. Bald hatten sie mehr als 100 verschiedene Süßigkeiten zusammengestellt, von einfachen runden Bonbons bis zu Mini-Zöpfchen, Zuckerhasen und Plätzchen aus Reisresten. Ihre besten Kunden waren die Kinder der Nachbarschaft, aber der Name „Dagashi“ verbindet sich heute mit vielen Kleinigkeiten, Süßigkeiten und Spielzeug, das die Kinder von ihrem kargen Taschengeld kaufen können; die Erwachsenen verbinden damit nostalgische Erinnerungen an die eigene Jugend. Oft gewinnen die Kinder auch noch mit einem Extra-Los eine weiter Kleinigkeit, alles bunt eingewickelt und appetitanregend. Der Dagashiya-Laden war der wichtigste Versammlungsort nach der Schule.

„Kranich-Manju“ (ｔsuruko manju) aus der Stadt Hachinohe sind eng verbunden mit dem großen Schrein Kushibiki Hachimangu aus dem 11.Jhd. Der erste Laden, der diese Manju herstellte, war Maneido an der hinteren Zugangsstraße zum Schrein. Der Ladenbesitzer machte sich Sorgen wegen seiner ungünstige Lage am Hinterausgang und bat den Gott im Schrein um seine Hilfe. Im Traum wurde er alsbald einem Kranich gewahr und schon war der Gedanke zu einem weißen Manju geboren. Brauner Rohrzucker und Reis aus der Gegend geben diesem Manju seinen unverwechselbaren Geschmack. Die Füllung besteht aus getrocknetem süßen Bohnenmus, daher ist der Manju recht hart zum Beißen, aber auf Wunsch der Kunden stellt Maneido auch Versionen mit weichem Bohnenmus her.

Klößchen mit Sesampaste (gomasuri dango) aus Iwate sind kontrastreich, außen schneeweiß, innen kohlschwarz. Die geriebene Paste aus schwarzen Sesamkörnern wird noch angesüßt und bildet auch einen geschmacklichen Kontrast zu dem neutralen Klebreis-Klößchen. „Gomasuri“, das kann aber auch „Schmeichelei“ bedeuten!


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Things found on the way


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HAIKU



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Related words

shunkyuu 春窮 (しゅんきゅう)
food scarcity in spring (kigo)
Famine 飢饉 kikin



WASHOKU : Regional Japanese Dishes


***** WAGASHI ... Sweets SAIJIKI


March 11, 2011
. Japan - after the BIG earthquake - 　　

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Purin Pudding

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Pudding (purin)

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

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Explanation


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shooyu purin 小豆島醤油プリン
Pudding made with the flavor of soy sauce.
speciality of Shodoshima, where soy sauce is produced.
. . . CLICK here for Photos !


quote:
Children drown rice in mayonnaise, mix pudding with soy sauce — it makes you sick just to think of it, but the kids love it; it's what they've grown up on, and if you feed them less outlandish, more traditional fare, like homemade miso soup for example, they insist it's tasteless and won't eat it.
Food critic and activist Tsukasa Abe, saying that children's taste buds have been so corrupted by artificial food additives that natural flavors are simply lost on them.
source : 　japantoday.com

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chiizu purin チーズケーキ cheese pudding
from Hokkaido


oogon no purin 黄金のプリン golden pudding
from Utatane no Sato うたたねの里, Hiroshima prefecture


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salty sweets 塩スイーツ shio suiitsu

shio purin 塩プリン salty pudding
. . . CLICK here for Photos !


kamapurin 釜プリン/ 塩釜 pudding with salt from Shiogama town
塩竈（しおがま) Shiogama town in Miyagi
. . . CLICK here for Photos !



fukahire purin ふかひれプリン vanilla pudding with sharks fins
from Kesennuma, Miyagi


osakana purin お魚プリン vanilla pudding with fish
from tara fish
with vanilla flavor, cheese flavor or ikasumi squid ink flavor or chocolate flavor
. . . CLICK here for Photos !


MORE
Washoku Sweets LIST


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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

WASHOKU : Regional Japanese Dishes


. WASHOKU
Milk Products 　


***** WAGASHI ... Sweets SAIJIKI

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Ningyooyaki figure waffles

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Figure waffles (ningyooyaki　人形焼)

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

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Explanation

ningyoyaki, ningyooyaki, ningyoo yaki, ningyoo-yaki　

waffles in the form of small figures
Ningyo-yaki
are small snack cakes, made from cooking batter of flour, eggs and sugar in an iron mold. They are sold both with and without sweet bean paste (anko).
Many come in the form of the seven gods of good luck (shichifukujin　七福神) or the great lantern at the Kaminarimon gate of Asakusa temple.


. . . CLICK here for more Photos !

They come from the Ningyocho-District of Edo.
人形町通り
This main street has many restaurants, teas shops and Japanese style bars (izakaya).
The confectionary stores sell the famous NINGYOYAKI from the area.
This sweet is also sold at Asakusa.



The people of Edo believed in the worship of the seven gods of good luck. Each shrine is located in the Ningyocho district. It takes about an hour to stroll around all the shrines. Each god has its own luck you can receive by visiting the shrine.





. WASHOKU
Benten, Benzaiten Ningyoyaki 弁財天 　
One of the Seven Gods of Good Luck


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A special one is the TAIYAKI
sea bream waffles 　鯛焼き taiyaki
kigo for all winter


WASHOKU : Asakusa


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Himeji 姫路名物『お城やき』O-Shiro-Yaki
Castle waffles


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Worldwide use

Figuren-Waffeln

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Things found on the way


Daruma San waffles だるま人形焼
There is a special waffle iron to make them !




. Daruma Yaki だるま焼き 　Taiyaki Daruma たい焼き達磨


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HAIKU and SENRYU



新緑に人形焼の香り立つ
shinryoku ni ningyooyaki no kaori tatsu　

among the fresh green
there is the fragrance of
figure waffles

Akane あかね
source : あかね


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Related words

***** . Shichi-Fukujin　七福神 Seven Gods of Good Luck .

***** WAGASHI ... Sweets SAIJIKI


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. Famous Places and Powerspots of Edo .


source : ゆたほん


Ningyoochoo, Ningyōchō 人形町 Ningyocho, Ningyo-Cho
"Doll district", "Doll-maker distsrict"
. 中央区 Chuo Ward "Central Ward" .


- quote -
Ningyocho is sophisticated district of old downtown Edo with history and tradition, located in central Tokyo’s Nihonbashi. This neighborhood with a flair of old downtown Edo is home of Amazake Yokocho street, and is popular among people young and old.


Mechanical figurine clock towers: Symbols of Ningyocho
There are two clock towers on opposite sides of Ningyocho-dori Street. They feature themes of hikeshi firefighters and rakugo comic storytelling.
On the every hour, from 11 am to 7 pm, their figurines move to entertain tourists and others passing by.

The area holds many traditional crafts shops dating back to the Edo period and tasty long-established eateries. One can experience Japan’s unique feel of the seasons that it is becoming harder to find today through seasonal events such as the Flower Festival, chinaware market, and doll market.
Ningyocho gets its name from being a town of dolls (ningyo). In the past, it was a lively town of those involved with dolls, such as doll makers, puppeteers, and puppet theaters. About 400 years ago in Edo era, when the Shogun Ieyasu Tokugawa ruled, Ningyocho was vibrant as the birthplace of Edo Kabuki theater. Puppet shows for the common people too developed into affordable entertainment, gaining great popularity.
The very famous Suitengu Shrine that is said to bring fortune for safe childbirth and childrearing can also be found in Ningyocho. On Inu no Hi* that is said to be a fortuitous day for safe childbirth, many pregnant women and their families come to worship at the shrine.
Ningyocho
is even today colored with the traditions and customs of old downtown and features sophisticated customs. It is popular as a town of tradition, and is lively with visitors of all kinds. Long-standing restaurants, traditional craft shops that exhibit skills passed down from the past, Japanese sweets shops indispensable for the tea ceremony, and more can be found here.
*Inu no Hi, literally “dog day”,
is day in the oriental zodiac that comes once every 12 days. From ages past, the first “dog day” of the fifth month of pregnancy has been a time when pregnant women traditionally wrap their belly in cloth and pray for safe childbirth. As dogs are said to have an easy time giving birth, this is a good time to pray for safe childbirth.
- source : ningyocho.or.jp/english -



. shinise　老舗　a long-established store in Edo .
Ningyoyaki Honpo Itakuraya (Ningyoyaki: small buns with the faces of deities)
Ningyocho Imahan (sukiyaki and shabu-shabu)
Ningyocho Shinodazushi Sohonten (sushi)

- reference : edo ningyocho -

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. Motoosakachoo 元大阪町 Moto-Osaka district .
Chuo ward, Nihonbashi, Ningyocho first sub-district

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. manekineko 招き猫 beckoning cat .

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. Food and Drink with Kappa 河童 .

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#ningyocho #motoosakacho #osakacho #ningyoyaki
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Mizubotan water peony

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Water peony (mizubotan)

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

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Explanation

"Water peony", mizu botan 水牡丹
Wasserpfingstore



This cake is often served during the tea ceremony in summer to provide a feeling of coolness.

Coolness in the Tea Ceremony

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Ingredients:
kuzu (kudzu, arrowroot) 1 part / 50gm (1.75oz)
sugar 2 parts / 100gm (3.5oz)
water 4 parts / 200cc (0.8c.)
pink koshian (smooth bean paste) approx. 20gm (3/4oz) per sweet

Preparation:
Prepare approximately 20gm (3/4oz) pink koshian balls that will be the center of the sweet.

Dissolve the kuzu in the water until all of the lumps are dissolved.

Place the kuzu/water in a heavy bottom pot (enameled cast iron is best) and mix in the sugar. Cook over low/medium heat, stirring continuously with a wooden spoon, until the mixture thickens and begins to clear. (If the heat is too high, and the mixture thickens too quickly, remove the pot from the heat and continue to stir. When it cools a bit, return the pot to the heat.)

When clear, remove the pot from the heat and place in a pan of hot water to keep the mixture from hardening. Using a wooden spoon, take some of the hot kuzu (approximately 25gm [1oz]) and place on your finger tips (have a pan of cold water ready to cool your fingers). Place the an ball on top of the kuzu, turn upside down and form the kuzu around the an ball. Pinch the kuzu to enclose the an ball completely. (You can also wrap the formed sweet in plastic wrap, twisting the top closed, for a nice even shape.)

Place in a preheated cloth lined steamer and steam over med/high heat for 5 minutes or so. Remove from the steamer and allow to cool. Makes approximately 10-12 sweets.

Note -
Theses sweets can be served chilled but should not be kept in the refrigerator too long or they will become "rubbery."
source : www.midorikai.org :　Kimika Soko Takechi


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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

***** WAGASHI ... Sweets SAIJIKI

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Kitchoan Kichoan Kitcho-An

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There are variuos establishments called KITCHOAN
きっちょう【吉兆】
(something lucky, and auspicious, a good omen.

Here I will introduce some as I find them


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Minamoto Kitchoan

Japanese Sweets around the World

Today, December 24, as every year, there is an advertisement on each page of our local paper, with the most delicious sweets, ikebana and photos to bring us the mood of the New Year of the Ox.

The main store is in Kamakura, where I lived for many years.

源 吉兆庵本店 鎌倉
Minamoto Kichooan Honten Kamakura

Named after Minamoto no Yoritomo, who initiated the Samurai Government of Kamakura in 1192.
In the second floor of this store you can enjoy some antiques of the time.



New Year Sweets with a little OX

Gabi Greve, December 24, 2008


. . . CLICK here for Photos !


Sweets set for the New Year

Sweets
MORE .. Sweets of the Season
MORE .. Regular Sweets


English Homepage


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Fukushorai Set:
This set is gathered to bring good luck for new years to come.

Darumasan: Less sweetened Kinton (sweet potato paste) with white beans
Oshishi: Black sesame paste wrapped with soft textured rice cake.

source : Fukushorai Set


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Kyoto Kitcho

WASHOKU
松花堂弁当 Shokado Bento Lunchbox

Kichoan Shokado Tea House
43, Yawata Ominaeshi, Yawata, Kyoto 614-8077 JAPAN


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Greeting from the Chairman 岡田拓士


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Worldwide use

OKAYAMA, Japan

"Flavorful desserts can do much to bridge hearts when people get together. They can enhance the moment when people cross paths, or they can convey a person's true feeling toward someone very special, "says Takashi Okada, President of Minamoto Kitchoan.

Matcha-flavored wagashi (sweets) are popular in Japan. They are consumed as cakes on special occasions such as festivals, as jelly-based cooling drinks in summer, and as French-inspired premium chocolates. One occasion in which they are not served is during tea ceremonies, in view of the fact that serving them with matcha tea would be considered redundant.

Minamoto Kitchoan was founded in Okayama Prefecture in 1947. The company produces traditional Japanese cakes composed of three ingredients: rice flour, azuki bean jam, and sugar. The Matcha Manju is prepared with rice flour, white bean jam, and green tea powder. It features a flavor similar to that of a Fig Newton® and has a two-day shelf life.

The company also produces Kasutera Green Tea Sponge Cake. Kasutera is a corruption of pão de Castella or Castile bread (Castile is a province of Spain). In the 16th century the recipe, together with gunpowder and tobacco, was transported by Portuguese merchants to Nagasaki, the only port open to foreigners. Castile bread boasts a long shelf life, an advantage for sailors embarking on long sea voyages. It is loaf shaped, is available in an assortment of flavors, and is extensively sold at festivals and as street food.

source : www.chajin-online.com


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Things found on the way


Ame, dagashi <> Sweets 　飴、駄菓子 with DARUMA

Wagashi 和菓子 . Japanese Sweets with DARUMA


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HAIKU

干支の牛だるまと友に和菓子なれ
eto no ushi Daruma to tomo ni wagashi nare

sweet surprizes -
Daruma and the OX
of 2009

Gabi Greve, December 2008



The famous Ox-Herding Zen Paintings
2009, year of the ox


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Related words

***** WAGASHI ... Sweets SAIJIKI
kichoan
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