Meoto Tableware

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Meoto Tableware

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

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Explanation

Teacups, rice bowls (夫婦茶碗　meotojawan, meoto wan) and other itmes in tandem for husband and wife are quite common and often a present for a wedding.

Read the story about the Takasago legend below.



The pieces for the husband are usually a bit larger.
They may be of the same color or different colors and slightly different patterns.

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Chopsticks for a couple, meoto bashi 夫婦箸




Edo hakkakubashi meoto setto 江戸八角箸夫婦セット
chopsticks with 8 corners, from Edo.
They are so good you can hold a piece of tofu without dropping it.
Even now, they are made carefully by hand.
. . . CLICK here for Photos !



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Worldwide use


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Things found on the way


Meoto Daruma and Takasago - 　 　夫婦だるまと高砂


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HAIKU

新茶汲むいつもの夫婦茶碗かな
shincha kumu itsumo no meoto jawan kana

pooring new green tea
into our couple's cups
as usual

Oma Sachiko 小間さち子
Tr. Gabi Greve


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三ケ日膳に長寿の夫婦箸
mikkabi zen ni chooju no meotobashi

food tray of the New Year
with our couple's chopsticks
for a long life

YOSHIHIKO YOSHITAKE
Tr. Gabi Greve

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寄せ鍋やまるみをおびし夫婦箸
yosenabe ya marumi o obiji meotobashi

月成 英信 / gendai haiku


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Related words

***** Hashi, O-Hashi ... Chopsticks お箸　おはし


CLICK for more bowls !

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Kaishi paper

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Tea ceremony paper (kaishi )

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

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Explanation

Kaishi 懐紙 folded paper, "pocket paper"

Japanese washi paper, folded and tucked inside the front of one's kimono, especially for use at the tea ceremony. It comes in a pad folded in half. It was kept in the overlap of the kimono.
When not in use, it is kept in a small brocade pouch,
kaishi ire　懐紙入れ.


. . . CLICK here for KAISHI Photos !


. . . CLICK here for KAISHI IRE pouches Photos !


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Literally, "pocket paper".
A general term for paper used in the tea ceremony which is tucked in the front of the kimono. Used to clean the fingers after wiping the tea bowl, or used as a plate for cakes or sweets served during the ceremony.
Kurasuyama kaishi is famous and is used by the Imperial household.

Washi: Japanese handmade paper
source : 　www.origami.as

Kurasuyama washi 烏山和紙
(Karasuyama)

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Kaishi from Mino Paper

Kaishi (Japanese paper) is used as a mat to put sweets on, or to wipe the edge of the bowl one has sipped from. People fold and tuck it inside the front or in the sleeve of their kimono at tea ceremonies. However, tea ceremonies are not only occasion to use kaishi. You can use it to decorate tables or plates, or as note paper.

Nowadays, common kaishi is mass manufactured by machines, but this kaishi is traditional handmade Japanese paper. It is a technical challenge to make it so thin. You can almost see though it. It has a natural pulp fiber pattern similar to Japanese classic paper. It is reminiscent of shoji-paper on paper panel doors in a traditional Japanese house. Using premium handmade kaishi is a sign of sophistication, and perfect for tea ceremonies.



Mino paper
The origins of Mino paper are believed to lie in the Nara period (710-794). It is produced by the nagashisuki or tossing method, much like the majority of Japan's handmade paper. This method weaves the fibers extremely tight, resulting in thin but durable paper not unlike cloth. Mino paper is often used in arts such as painting and calligraphy, as well as making gold leaves. It is also good for sliding paper screens often found in Japanese homes. There are 14 Master Craftsmen across 28 firms recognized for their skill and talent for producing Mino paper.
source : 　www.everyonestea.com


. Tomobata Flag Festival .
Flags made from Mino paper

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Washi, Japanese Paper 和紙


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Worldwide use


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Things found on the way

Famous WASHI-producing areas in Japan

東山和紙 　伊勢和紙 　
　淡路津名紙 　内山紙 　
　出雲民芸紙 　越中和紙 　
　越前和紙 　大洲和紙 　
　近江和紙 　小国和紙 　
　小川和紙 　桐生和紙 　
　烏山和紙 　山中和紙 　 　
　笹紙 　ちくさ雁皮紙 　
　駿河柚野紙 　保田和紙　
水俣和紙 柳生和紙
　名塩紙 　　
伊勢和紙 黒谷和紙

横野和紙 Okayama, Yokono


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HAIKU


. WKD
hatsu kaishi 初懐紙（はつかいし）"first kaishi paper"
first writing of a haiku (or other poems) on the thin Japanese folded kaishi paper.




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Related words

***** Tea Ceremony SAIJIKI


***** WASHOKU ... Tableware and Tools

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Hoochoo knife

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Knife, knives (hoochoo)

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

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Explanation

Japanese cutlery

Japanese food takes pride it the various ways food is cut for presentation. There are more than 50 types of knives for different occasions.

Even in a normal family kitchen, there is a rag for many different types of knives which the housewife needs for cutting.


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quote
There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver. robustes Hack- und Wiegemesser ), the santoku hocho (all-purpose utility knife. Allzweckmesser), the nakiri bocho and usuba hocho (Japanese vegetable knives), and the tako hiki 蛸引包丁 and yanagi ba, yanagiba (sashimi slicers. Filetiermesser für Sashimi).


Japanese Cutlery Design and Philosophy

Different from western knives, Japanese knives are often single ground, i.e. sharpened in such a way that only one side holds the cutting edge. As shown in the image, some Japanese knives are angled from both sides, and others are angled only from one side, with the other side of the blade being flat. It was originally believed that a blade angled only on one side cuts better and makes cleaner cuts, though requiring more skill in its use than a blade with a double-beveled edge. Usually, the right hand side of the blade is angled, as most people use the knife with their right hand, with ratios ranging from 70-30 for the average chef's knife, to 90-10 for professional sushi chef knives; left-handed models are rare, and must be specially ordered and custom made.

Since the end of World War II, Western style double-beveled edged knives have become much more popular in Japan, the best example being that of the Santoku, a Japanese adaptation of the gyuto, the French chef's knife. While these knives are usually honed and sharpened on both sides, their blades are still given Japanese-style acute-angle cutting edges along with a very hard temper to increase cutting ability.

Professional Japanese cooks usually own their personal set of knives, which are not used by other cooks. Some cooks even own two sets of knives, which they use alternatively each other day. After sharpening a carbon-steel knife in the evening after use, the user normally lets the knife 'rest' for a day to restore its patina and remove any metallic odour or taste that might otherwise be passed on to the food.
©　More in the WIKIPEDIA !
wabocho
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Japanese Kitchen Knife ... 和包丁 ...
waboochoo, wabocho



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Sakai near Osaka is a famous area for producing kitchen knives.


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bataa naifu, butter knife
furuutsu naifu, fruits knife

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bunka bocho, bunka boochoo 文化包丁　"culture knife"
. . . CLICK here for Photos !


deba bocho, deba boochoo 出刃包丁（でばぼうちょう） for fish
. . . CLICK here for Photos !


fugu hiki, fuguhiki フグ引き "blowfish puller" for fugu sashimi
. . . CLICK here for Photos !
Filetiermesser für Kugelfisch


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hamokiri boochoo, knife to cut hamo fish bones
鱧 . はもきり包丁


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katsuo bocho, katsuo boochoo かつお包丁　かつおたたき専用包丁
Used often in Tosa, to cut bonito

. . . CLICK here for Photos from a knife shop !



nakiri bocho, nakiri boochoo　なきり包丁、菜切り包丁
for vegetables


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Oroshi hocho, oroshiboochoo
( おろし包丁, "wholesale knife") and
hancho hocho (半丁包丁, "half-tool knife")
are extremely long, highly specialized knives used in Japan to fillet tuna and other large fish.

The oroshi hocho is the longer blade with a blade length of 150 cm (60 inches) in addition to a 30 cm (12 inch) handle, and can fillet a tuna in a single cut, although usually two to three people are needed to handle the knife and the tuna. The flexible blade is curved to the shape of the spine to minimize the amount of meat remaining on the tuna chassis. The hancho hocho is the shorter blade with a length of around 100 cm (39 inches) in addition to the handle. The hancho hocho is also sometimes called a maguro kiri ( マグロ切, "tuna-cutter").

They are commonly found at wholesale fish markets in Japan, the largest of which is the Tsukiji fish market in Tokyo. They may also be found at very large restaurants, but they are not found in the regular Japanese kitchen, unless there is a frequent need to fillet tuna with a weight of 200 kg (440 pounds) or more.
©　More in the WIKIPEDIA !


. . . CLICK here for Photos : マグロ包丁 Maguro Knife!

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


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santoku bocho, santoku boochoo 三得包丁（さんとくぼうちょう）"knife with three virtues", the ways to use, for fish, meat and vegetables




soba boochoo, 蕎麦包丁 to cut buckwheat noodles. It weighs about 1 kg to facilitate rythmical cutting of the noodles.
Cutting buckwheat noodles, sobakiri 蕎麦切り is a difficult job.




takohiki タコ引 "octopus puller" to cut for sashimi
It is used in the Kanto area with a rectangular end.
. . . CLICK here for Photos !



Usuba boochoo, thin blade knife 薄刃包丁（うすばぼうちょう）
usually used to cut vegetables



yanagi bocho, boochoo 柳包丁 Yanagi Sashimi knife
. . . CLICK here for Photos !



ikejime いけじめ / 活けじめ / ikijime (活き締め / 生き締め /活〆) a method of preparing fish. It involves making a cut just above the tail and then the insertion of a spike quickly and directly into the hind brain thereby causing immediate brain death. A fish brain is usually located slightly behind and above the eye. When spiked correctly, the fish fins flare and the fish relaxes, immediately ceasing all motion. The blood contained in the fish flesh retracts to the gut cavity, which produces a better coloured and flavoured fillet. If fish suffer pain, then this method seems to minimize the pain.

Ike Jime has been successfully used manually in the tuna and yellowtail industries along with limited use in sport and gamefishing, and provides a rapid slaughter technique with concurrent quality benefits. Rather than cutting their throats and leaving them to die by bleeding, research indicates it is better to use ike jime and put the fish straight into an ice slurry. Fish being exported to Japan and certain other markets should not be allowed to die naturally, but should be killed immediately after being brought on board by using Ike Jime method.
©　More in the WIKIPEDIA !


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The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard steel face (Rc62 to Rc64) laminated to a wrought-iron back. The use of very hard steel requires the soft back both for the damping qualities and to provide an element of toughness that the steel face alone would not have. Second, a traditional Japanese knife has a hollow face for faster sharpening and to make it easier to maintain flatness.



source : 　Watanabe Blade Specialist

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The Art of Slicing Fish and Fowl in Medieval Japan
By Xenia Heinickel
Introduction:
In Western eyes, the delicately cut piece of food is often regarded as central to traditional Japanese cooking. The skilful use of the knife is indeed one of the most prominent features of the Japanese kitchen, and mastery of various cutting-techniques is a matter of course to the Japanese chef as well as to the ambitious homemaker. However, the origins of this focus on the knife as the most favored kitchen tool are not well understood. The search for these origins leads us back many a century to the world of classical and medieval Japan and to one of the least known of the Japanese arts:, the art of slicing the meats of fish and fowl.

The first traces of this art are to be found in the classical or Heian period (794-1185 CE). Heian Japan was a large aristocractic-bureaucratic state in which the court nobles held an unrivalled position as the political and cultural leaders. The core and center of their world was the capital Heiankyo (modern Kyoto), where the Emperor’s court and other spacious residences were situated There the nobles led leisurely lives, with their days dedicated to the refinement of various arts, aesthetic ideas, and pastimes, one of which was cooking.

source : www.medievalists.net


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Hoochoodoo, hocho do 庖丁道 the way of the knife

Handed down since the Heian period with elaborate rituals.


Fujiwara Yamakage 藤原山陰
Father of Japanese Cuisine
日本料理中興の祖 藤原政朝
Chunagon Fujiwara no Yamakage (824 - 888)

He was the founder of the Shijoo school of kitchen knives users (chefs), 四条流庖丁式の創始者, uniting the rituals performed at Shinto Shrines for the Deity Iwakamutsukari no Mikoto 磐鹿六雁命 initiated by 末裔高橋氏 .
Founder of the ceremony for the use of kitchen knives, ritual of the kitchen knife.
Yamakage-style kitchen knife wielding was later named after him.

Yamakage ryuu Hoochoo shiki 山陰流包丁式, this is the most famous cooking tradtion of itamae cooks handed down till now.
Performed on April 18 at the temple Soji-Ji (Soojiji 総持寺) Nr. 22 on the Saigoku Pilgrimage to 33 Kannon-Temples.
As a child, Yamakage has been saved by Kannon from a deathly peril and this temple is often visited by mothers. It also never burned down and this Kannon is therefore good for praying from fire protection (hiyoke Kannon).
Yamakage was a famous cook, famous for his use of the kitchen knife. He cooked for the sculptor for 1000 days while he carved the Kannon statue. During the "Knife Ceremony" special cuts are performed on fish lying on a manaita cutting block.


Outside in the garden is a "mound of kitchen knives" (hoochoozuka　包丁塚).



Shrine Yoshida Jinja was founded when Fujiwara Yamakage enshrined the guardian God of the Heian Capital here in 859 A.D.



There is another hoochoo shiki in Chiba prefecture.
God of Iwakamutsukari no Mikoto in Takabe Shrine

Toward the end of the Yayoi period, the story of Iwakamutsukari no Mikoto, the first-ever kitchen chef, is told in the Nihon-shoki chronicles of Japan.

The 12th emperor, Emperor Keikou 景行天皇, visited Awa no miya 安房の浮宮 to pay his respects to the late imperial prince Yamato Takeru no Mikoto. There he was presented with a dish called "Umugi no Namasu 白蛤の膾（うむぎのなます）" (clams, or in some versions, abalone or katsuo bonito). He liked this dish and gave the cook the surname Kashiwade no Omi 膳臣（かしわでのおみ） and appointed him to Kashiwade no Otomobe to be his chef.
This first cooking chef was enshrined as the god of cooking at Takabe Shrine in Chiba.

包丁式は、高家神社で行われます。日本で唯一料理の祖神, 磐鹿六雁命を祀った神社です。
www.kanko.chuo.chiba.jp/event/000000010580/

. . . CLICK here for Photos of Takabe Shrine and the Knife Ritual!


Special Soft Senbei in memory of this knife ritual
高家（たかべ）神社



. Ankoo hoonoo hoochoo shiki 鮟鱇奉納庖丁式
ceremony to cut an ankoo 　
at the shrine Oarai Isozaki Jinja, Ibaraki
大洗磯前神社


包丁式 四條祭 View the ceremony here
source : www.youtube.com
Click on the other video provided on the left side for more.



The word "kappoo 割烹" or cuisine contains the real meaning of Japanese cooking.
It is made up of the character "katsu," which means "to cut 割," and "hoo 烹," which means "to boil."


. WASHOKU
Kiru ... Ways of cutting Japanese food


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There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), nakiri bocho and usuba bocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers).

Different from western knives, Japanese knives are often forged in a way that only one side holds the cutting edge, i.e. the bevel is only on one side.

Read the details here
quote * Japanese kitchen knives


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Things found on the way

. Knives from Echizen .
越前市（武生）越前打刃物　
Takefu Knife village (タケフナイフヴィレッジ)

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. Kumamoto Folk Art and Craft - 熊本県　 .

Kawajiri hoochoo 川尻包丁 Kawajiri Hocho Knives (Kawashiri)



- quote -
Kawajiri Knives
Passed down for more than 500 years, Kawajiri knives trace their origins to swordsmith Naminohira Yukiyasu, who lived during the Muromachi Period (1336-1573). In the Edo Period (1603-1868), the area’s ruling Hosokawa family emphasized Kawajiri as a center of development, resulting in the cultivation of crafts such as shipbuilding, woodworking and sword-making, many of which have been passed on to this day.

Kawajiri blades are characterized by a manufacturing method known as warikomi-tanzo, or cut-in forging, which is still used today. High quality steel is inserted into a base metal known as goku-nantetsu, or extra-soft iron, and thoroughly tempered by hand. The blades made using this method are sharp, durable, and have a dignified beauty. It’s said that it takes at least 10 years to master this technique and become a sword-smith.

Prior to World War 2, Kawajiri knives were manufactured in about 50 shops, but as of 2013, just two smithies take on the entire manufacturing process. However, their high quality still boasts a strong brand power, and requests are made from throughout Japan.

Kawajiri thrived as a trading port from its early days, and various crafts, including Kawajiri knives, have been passed down to modern times. Visitors can find numerous traditional crafts represented in the Kawajiri shopping district, with demonstrations of knife-forging presented at the Kumamoto City Handcrafts Promotion Center located right in the area.

- 熊本県伝統工芸館 Kumamoto Dento Kogei Kan
- source : Japan brand 3361 -


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Hamono Matsuri　刃物祭り　Knife Festival - Cutlery Festival

Seki Town, Gifu　関市岐阜
source : city.seki.lg.jp

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- quote
Tokyo Uchihamono 東京打刃物 Hand-Forged Blades
Traditional Technologies and Techniques
1- During forge welding, borax is inserted between the ferrite and steel portions of the workpiece, then the materials are heated to approximately 900°C (1,652°F) and swiftly struck with a hammer in order to combine them. Care must be taken to avoid overheating the materials, as doing so may result in loss of steel content.
2- Following heating in the forge, annealing is achieved by placing the workpiece in coal dust or straw ashes and allowing it to cool naturally.
3- During quenching, a workpiece that has been heated in the forge to approximately 800°C (1,472°F) until it glows uniformly red is quickly cooled through submersion in water, this increases the blade's hardness.
4- Following quenching, the blade is heated again at a low temperature in the forge to temper it while the craftsman monitors its surface appearance. This imparts suitable toughness to the blade.



■ Traditionally Used Raw Materials
Steel, ferrite - 鋼（はがね）、地鉄（じがね）

■ History and Characteristics
According to the Nihon Shoki, one of the oldest and most important chronicles of Japanese history, blacksmithing was first carried out in Japan in 583, when smiths were invited to Japan from the Korean Silla Kingdom during the reign of the Emperor Bidatsu 敏達 (the 30th emperor of Japan, reigned 572-585). The Japanese supposedly learned how to forge steel from these visiting smiths.

Swordsmiths appeared as the samurai class rose to power. These craftsmen steadily improved their skills, eventually devising a method of forming blades with soft iron and attaching steel along the cutting edges. This created the soft yet sharp-cutting blades that are unique to Japan.

After Tokugawa Ieyasu established the Edo Shogunate in 1603, merchants moved to Edo from all over Japan. The names of metal casters and forging experts were also recorded among the lists of craftsmen who served the Shogunate.

The Edokanoko, one of the most informative general guidebooks to the city of the Edo Period, has a description about blacksmithing in relation to blades. It lists craftsmen who offered pointed carving knives (deba-bocho) that were formed through hammering. The guidebook tells us that swordsmiths also produced razors, kitchen knives and other bladed implements in addition to their main trade in swords.

Japan enjoyed a period of peace from the mid-Edo Period onward. During this time, an increasing number of swordsmiths changed their production focus, utilizing their smithing techniques to create the implements and blades needed for everyday life. In other words, many of them transformed themselves into town blacksmiths.

Following the fall of the Edo Shogunate and the Sword Abolishment Act of 1871, which prohibited ordinary people from carrying weapons, most of the remaining swordsmiths were forced to start making commercial and kitchen implements. They responded to the nation's Westernization (known as bunmei kaika, "the civilization and enlightenment movement") by applying their inherited skills to the manufacture of Western-style blades.

Tokyo Cutlery Industrial Association
- source : www.sangyo-rodo.metro.tokyo.jp


. Echizen uchi-hamono 越前打刃物 cutlery, hand-forged blades from Echizen .
Takefu Knife Village in Takefu 武生市


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Miyabi Messer von Zwilling, Deutschland
http://www.kochmesser.com/miyabi_messer_von_zwilling,rid,683,ka.html


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HAIKU

hoochoo hajime 庖丁始（ほうちょうはじめ)
first use of the kitchen knife
kigo for the New Year

. NEW YEAR - KIGO for HUMANITY


observance kigo for the New Year

. Tsuru no hoochoo 鶴の包丁 "cutting a crane" .
court ritual


SAIJIKI – NEW YEAR OBSERVANCES

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秋茄子や裏表ある和包丁
aki nasu ya ura omote aru waboochoo

autumn eggplants -
the two sides of this
Japanese knife

source : 　www.nhk.or.jp
Tr. Gabi Greve


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Related words

History of Japanese Food Culture

*** . WASHOKU
Kiru ... Ways of cutting Japanese food

. WASHOKU
Chopping board (manaita まな板 / 俎板)


***** WASHOKU ... Tableware and Tools

Küchenmesser , Kochmesser #hoochoo #kitchenknife #wabocho
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Honenuki

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Pincer (honenuki)

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

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Explanation

honenuki ほねぬき【骨抜き】

Zum Entgräten von Fisch. Pinzette
A pincer is used for removing the bones of fish.


from stainless steel
CLICK for LINKing.

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source : item.rakuten.co.jp/onestep


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honenuki is also a word for a whimp.
no backbones ...

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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 ... Tableware and Tools

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WAGASHI SWEETS Saijiki

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WAGASHI SAIJIKI -

Sweets from Japan


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Have a cup of green tea while
you explore the many LINKs of this saijiki.
Take your time !




Please use your own browser to find a word !

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The love of the Japanese for sweets goes way back to the Heian period, where they were mostly made of fruits and bean paste and called fruit (kudamono くだもの). Their origin was mainland China, so they were also called "Chinese cakes" 唐菓子.
Manju 饅頭, buns with a sweet inside, were also introduced from China.

With the appearance of white sugar during the Meiji period, sweet making became easier, with colored sugar pastes to form the most delicate little cakes.
Contrary to Western sweets, milk, butter and cream are not used for wagashi.

Many Japanese sweets are prepared for each season, to be served at the tea ceremony or other ocasions by the learned people of Japan. Most names of these cakes allude to poetry、famous people or historic events.

Some cakes look simple on the outside but when you cut them, there is a colorful work or art made of various colored sugar pastes.
Hoorai 蓬莱 with a colorful inside , named after a place in China where the immortals and sges lived. The green symbolizes long life of a pine, the white and red stands for the auspicious plums.



"Bun with Children inside" komochi manju 子持ち饅頭 was served for weddings, wishing for many children. It was plain outside but then, as you see, all the children are inside!
Komochi manju, more photos




source : facebook

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This external LINK will make your mouth water.



Seasonal Sweets from Japan
季節の和菓子

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For the tea ceremony, these sweets are essential. They are then called
tea cakes, chagashi　茶菓子

Quote

Wagashi (Japanese sweets) are usually served before drinking matcha (powdered green tea) during a traditional Chanoyu gathering. Wagashi can also be enjoyed with good quality Japanese steeped green tea (sencha).



Some of the first dry sweets made with sugar came to Japan with the first Portuguese who arrived in the 16th century. During this time tea masters like Sen Rikyu used dried fruits, such as persimmons, and various nuts as an accompaniment to tea. Sugar was very scarce during this period so its use was limited to the upper class and a select group of Kyoto sweet makers. Seasonal sweets began to be made and used by tea masters in Kyoto during this time.

Today in Chanoyu, sweets made from beans and sugar, as well as various rice flours and other starches, are the basic ingredients for traditional wagashi. As the season changes so does the look and taste of the various sweets. During the winter, steamed cakes similar to the Chinese bun, are served. The outside is made from either wheat or rice flour and sugar and the inside from sweet bean paste called an. Zenzai, a sweet bean soup made from adzuki beans, is sometimes served during the colder winter months.

There is a variety of sweets called kinton that are made from filaments of bean paste layered around a ball of bean paste usually made from a different variety of bean. Color is added to the outer bean paste to reflect the feeling of the season. During the spring the colors range from pink, calling attention to the opening blossoms, to green which can show the transition from spring to early summer. Various autumnal colors are used during the fall season. White is a favorite color during the winter to reflect the beauty of snow.

Summer sweets use starches such as kuzu (kudzu), sugar and bean paste and are often served chilled or wrapped in bamboo leaves. Kanten (agar agar) is another popular ingredient for summer sweets that can be chilled.

The host in a Chanoyu gathering usually makes the sweets that will be served. Careful consideration is given to the theme of the gathering and what the guests will enjoy. Eating seasonal wagashi, accompanied by Japanese green tea, is a truly wonderful experience.
© Chanoyu.com

Click HERE to see some more !

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source :　facebook

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In Kyoto, there is one shrine dedicated to the
"Deity of Sweets", deity of candy 菓子の神

. Kaso Jinja 菓祖神社 .
Kasojin 菓祖神 (かそじん) Deity of Sweets

in the compound of Yoshida Jinja 吉田神社内

- - - - - Deities in residence
Tajimamori no Mikoto 田道間守命
Hayashijooin no Mikoto 林浄因命 Hayashijoin


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Wagashi no Hi 　和菓子の日 Wagashi Day
June 16



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Wagashi are sometimes divided into several types as namagashi (“moist” i.e. raw and uncooked confections), higashi (dry confections) and yakigashi (grilled confections), but as most types belong to the category of namagashi, this division is not very useful. And there are also new types as “chilled wagashi!”

- Reference Chagashi -



source :　facebook

Hana-omote (花面) Higashi
Traditional Kyoto wagashi in the shape of Noh masks, Chokyu-do (長久堂) store in Kyoto. Higashi (干菓子 or 乾菓子, dry confectionery).

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an あん 餡 red bean paste
das An; süßes Bohnenmus
. . . koshi-an, こしあん (漉し餡) a smooth puree.
püriertes An; püriertes süßes Bohnenmus
. . . tsubushi-an, つぶしあん (潰し餡 )chunky.
grob püriertes An
. . . sarashi-an, 晒あん powdered
getrocknetes, pulverisiertes Koshian

kanten かんてん (寒天)agar-agar
Agar-Agar; Gelatine aus Rotalgen.

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. haribukku, haribuku, haributsuku 貼仏供（はりぶっく））
sweet Buddhist offerings pasted on a frame .

From temple Ishiyamadera 石山寺, Shiga

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. manjuu 饅頭と伝説 Legends about Manju steamed buns .

manjuu まんじゅう (饅頭) steamed buns
manju buns filled with bean jam

imomanjuu, imo manjuu いもまんじゅう / 芋まんじゅう manju from sweet potatoes
kusaki manjuu 草木まんじゅう Kusaki Manju
WASHOKU : The Origin of Manju ... Hakata, Fukuoka
Chikuho manju 筑豊饅頭

Manju with the faces of Japanese politicians
Aso manjuu with chocolate 麻生まんじゅう
Koizumi manjuu 小泉まんじゅう
Ozawa manjuu おざわまんじゅう, 小沢饅頭
Shinchan manjuu 晋ちゃんまんじゅう

. . . CLICK here for more MANJUU Photos !


kiteki manjuu 汽笛饅頭（きてきまんじゅう） Manju like a ships whistle
From Kagoshima, 姶良郡湧水町. They are made with milk. From the store Kichimatsu 吉松, who also makes ekiben lunchboxes.
. . . CLICK here for Photos !


kurumi manjuu くるみ饅頭　manju with walnuts
. . . CLICK here for Photos !

Daruma Manju だるま饅頭

Manju from the KANTO region

meoto manjuu 夫婦饅頭 manju for a good couple

Ooishi manjuu 大石饅頭 Oishi manju rice cakes
In Memory of Oishi Kuranosuke and the 47 ronin at temple Sengaku-Ji

Traditional Folk Toys : manjuu kui ningyo 饅頭食い人形 Boy eating Manju


der Manjuu
mit süßem Bohnenmus gefüllter gedämpfter Hefekloß
mit Walnuss gefüllt

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. Mochi もち (餅) ricecakes, rice cake of all kinds 　


Dazaifu Umegaemochi 梅がえ餅 / 梅ヶ枝餅 "Plum Branches Mochi"
plum-flavored sweet bean-filled rice cakes
In Memory of Sugawara no Michizane, who loved plum blossoms, and lived in Dazaifu in exile. The shrine Dazaifu Tenmangu 大宰府天満宮 is in his honour and the mochi are sold there.
From Kasanoya かさの家.
. . . CLICK here for Photos !

das Mochi, Reiskuchen


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nanban gashi なんばんがし 南蛮菓子 "sweets from Southern Barbarians"
Kuchen aus westlichen Ländern.



. senbei せんべい (煎餅) rice cracker

Nenga Senbei ... for the New Year 2009, with DARUMA

der Senbei, Reiskräcker, Kräcker aus Reismehl


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External LINKs

Basho Haiku and Japanese Sweets
Nakamura Yoshihide 18th generation of Kikyoya / 桔梗屋伊左衛門


Sweets through the Year
Shogetsudo (shoogetsudoo 松月堂

NHK Bi no Tsubo, Beautiful Things About Sweets, With many photos !


Wagashi - Japanese Traditional Sweets
With a lot of further LINKs.



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Spring


Peony Cakes, Botamochi ぼた餅 牡丹餅,
round rice cakes with sweet beans paste

Read more here:
Botamochi Ceremony, botamochi eshiki
牡丹餅会式（ぼたもちえしき）
Botamochi Cakes and Saint Nichiren and
Botamochi Jizo Bostatu ぼた餅地蔵

Botamochi haiku by Issa


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. camellia rice cakes 椿餅 tsubaki mochi 　
with the green shining leaf of a camellia on top of it


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


Cherry Blossom Rice Cakes, sakuramochi 桜餅
They are also eaten at the Doll's festival.



Haiku and the　Doll Festival (hina matsuri, Japan)

senshitsu ni hina no hi tote sakuramochi
船室に雛の日とて桜餅

in the ship's cabin
we eat sakuramochi -
it's Doll's Festival

Kyoshi 高浜虚子 (Tr. Gabi Greve)
On his trip to France


MORE
Sweets and Haiku for the Doll Festival


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. Dandelion つづみぐさ sweet tsuzumigusa 　


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Korin Plums (koorin no ume 光琳の梅),
named after the painter Ogata Korin, who painted a most famous screen with red and white plum blossoms.

Sweets For Spring and the New Year
Many examples on this external LINK.

Click HERE to see the famous folding screen !

The Plum and Haiku

Lucky Plum Sweets (fukubai 福梅) More Photos



. Saho-hime 佐保姫 　
Princess of the Spring Wind



Taorizakura (teorizakura) たおりざくら（手折桜）
cherry blossoms broken by hand
. . . CLICK here for Photos !


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norikoboshi こぼし Norikoboshi
This is the name of a camellia tree in the compounds of the temple Todai-Ji in Nara. Its blossoms are red and white mixed 糊こぼし椿.
. . . CLICK here for Photos !
A nearby sweets shop has made some colorful little sweets of this name, sold especially during the spring ceremonies at the hall Nigatsu-Do in the temple compounds.
Lit. "left-overs of glue", which is used to make paper camellia blossoms for the temple festiva.



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Summer

Aozashi 青挿 (あおざし, 青ざし)
"fresh wheat sweets"
A sweet made of parched green wheat flour and twisted like a thread.


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Awayukikan 淡雪羹 あわゆきかん
soft snow white jelly
..... 沫雪羹（あわゆきかん）,泡雪羹（あわゆきかん）
"Lockerer-Schnee-Gelee"
. . . CLICK here for Photos !



Chimaki, Rice cakes for the Boy's festival, 粽 May 5
chimaki 茅巻（ちまき）rice dumpling wrapped in bamboo leaves
chimaki yuu, binding a chimaki 粽結う（ちまきゆう）
chimaki toku, opening a chimaki 粽解く（ちまきとく）
sasa chimaki 笹粽（ささちまき）Chimaki wrapped in Sasa grass
..... sasa maki 笹巻（ささまき）
komo chimaki, from wild rice 菰粽（こもちまき）
suge chimaki 菅粽（すげちまき）wrapped in Suge grass、



kashiwamochi, kashiwa mochi 柏餅 (かしわもち)
Sweet rice cakes for Japanese boy's festival, wrapped in an oak leaf.
The oak leaves become dry in autumn, but stick to the tree until the new buds are coming out in the next spring. Therefore these leaves are a symbol for the continuation of a family, carried on by the first-born oldest son.
. . . CLICK here for Photos !

. Somin Shoorai Fu 蘇民将来符 Somin Shorai amulet .
and Somin Chimaki


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Doyoo mochi 土用餅 (どようもち)
mochi rice cakes for the dog days
. . . CLICK here for Photos !
Dog Days (doyoo, Japan) Hundstage


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Hattai 麨 (はったい) Roasted and ground barley flower
mugi kogashi 麦こがし（むぎこがし）
mugi iriko 麦炒粉（むぎいりこ）
muki koosen 麦香煎（むぎこうせん）
kogashi こがし, neri kogashi
練りこがし（ねりこがし）、
mizu no ko 水の粉（みずのこ）

tea from roasted barley flower, hattai cha
はったい茶（はったいちゃ）



Hotaru 蛍 Firefly, fireflies as sweets
Kyoto


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kajoogashi 嘉定菓子（かじょうがし）Kajo-cakes




Kingyokutoo 金玉糖 (きんぎょくとう)
"Gold sugar ball"
Sweet made by boiling sugar and agaragar together. It hardens when cooling.
gingyokutoo 銀玉糖（ぎんぎょくとう）"silver sugar ball"
kingyoku kan 金玉羹（きんぎょくかん）
. . . CLICK here for Photos !




Kokeshimizu 苔清水 "moss in clear water"
made with a transparent jelly
. . . CLICK here for Photos !


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Mitarashi Dango .. Dumplings on skewers
kigo for late summer



Mitsumame 蜜豆 (みつまめ) "sweet beans"
bean jam, agar, and pieces of fruit served in syrup
anmitsu 餡蜜（あんみつ）
with fruit, furuutsu mitsumame フルーツ密豆（ふるーつみつまめ）
..... furuutsu anmitsu
フルーツ餡蜜（ふるーつあんみつ）
. . . CLICK here for Photos !


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minazuki 水無月 (みなずき) sweets for June, the 6th month 　
Kyoto

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Mizu yookan, Jelly Bean Cake and haiku 水羊羹 (みずようかん)

Yokan (yookan) from the Sugar Road of Nagasaki 　
Ogi yokan 小城羊羹（おぎようかん） and more


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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.
They are often used for the tea ceremony.
. . . CLICK here for Photos !


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"Peony in water", mizubotan 水牡丹
Details, includidng recipe



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. Shiratama 白玉 (しらたま) white rice-flower dumplings 　


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Spikemoss (iwahiba, iwamatsu)
Sellaginella tamariscina and Matsuo Basho


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Ubatama 鳥羽玉 /老玉 "Black Lily Seed"



Wakabakage 若葉陰 "the shade of young leaves"
with a little goldfish swimming in agar-agar
. . . CLICK here for Photos !



Yatsuhashi, Iris Bridge Cake, やつはし　八橋
The name is a reference to the famous Tales of Genji.

Look at more photos HERE !


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Zeri ゼリー jelly
comes in many flavors and preparations.


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Autumn

Wrapped Rice Cakes, ohagi おはぎ、 お萩
Offerings for the ancestors graves.
Eaten at the spring equinox, these sweets are called "Botamochi", see above.

WKD . Autumn Equinox and Haiku


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Korin Chrysanthemums, Kooringiku 光琳菊

.....

Chrysanthemum and Haiku with more photos of the sweets.


This cake is called "Under the cotton blanket", kisewata 着せ綿.
. kiku no kisewata 菊の着綿 as KIGO


山寺や茶の子のあんも菊の花
yamadera ya cha no ko no an mo kiku no hana

mountain temple -
even the sweets served for tea
in the form of chrysanthemum

Kobayashi Issa
Tr. Gabi Greve


MORE PHOTOS
Japanese sweets in the form of Chrysanthemum !


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Kozue no aki 梢の秋 "autumn in the treetops"
Enjoy a maple leaf as it turns colors.





Morning Glory
with a famous haiku by Chiyo-Ni.


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kuri kanoko 栗鹿の子（くりかのこ）
Kanoko sweet with chestnuts



kanoko, lit. bambi
The sweet looks like a bambi pattern with light spots.
A speciality from the Tamba region.

kuri kinton　栗きんとん chestnut paste
kuri yookan 栗羊羹 chestnut jelly cake
..... kurimushi yookan 栗蒸し羊羹
kuri manjuu　栗饅頭　chestnut paste buns

maron gurasse マロン＝グラッセ marrons glaces sweet

. Chestnut, sweet chestnut (kuri 栗) .



Kanoko sweets 鹿の子（かのこ）は、和菓子の一種

They are made with 3 or 4 layers of different colors and pastes.
The outside is then covered with a paste called
kanoko mame 鹿の子豆 "bambi beans" in honey.
Finally they can be wrapped in kanten gelatine to make them look translucent.

kanoko mame are adzuki beans 小豆, kintoki mame 金時豆, uzura mame うずら豆 and uguisu mame ぐいす豆 etc.

Sometimes small pieces of chestnut are used, as in the sweet above.

Sweets made with white bean paste are called
Kyoo kanoko 京鹿の子 Kanaoko bambi sweets from Kyoto.
. . . CLICK here for Photos !


These sweets have first been made in Ningyocho, a part of Edo, in the year Hooreki , about 1751.




kanoko mochi 鹿の子餅 made with rough adzuki beans paste.


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like a persimmon, hatsuchigiri 初ちぎりnamed after a famous poem by Chiyo-Ni:

shibukaro ka shiranedo kaki no hatsu chigiri
渋かろか　知らねど柿の 初ちぎり

are they bitter?
I do not know, but - well,
the first take of a persimmon

. Kaga no Chiyo-Ni 加賀千代（尼） .


Wenn people get married, they do not know the outcome of the endeavor until they have had the first try. With the varieties of sweet and bitter persimmons, you do not know the taste until you have tried!

. discussing chigiri ぎり .


- WKD - Persimmon, kaki　柿　and Haiku


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Ricecakes like little wild boars, inoko mochi 猪子餅, 亥の子餅
They were eaten on the 10th day of the 10th month 亥月亥日 of the wild boar, according to the old lunar calendar, now October. They are made from seven types of flower and adzuki beans. The custom started at the Imperial palace in Kyoto (亥子餅の儀式). They are said to bring good health to the ones who eat them.
Made for the autumn festival of Wild Boars (inoko matsuri いのこ祭り for the deity of Wild Boars 亥の神様, to see him off to the mountains for his winter rest.
The mochi war white and red anko is pasted around them. There are 12 in a common year and 13 in a leap year (uruudoshi 閏年), placed in a wooden masu as offering to the deity.
Wild Boar and Haiku
The deity on a wild boar
Marishiten 摩利支天 Marishi-Ten


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Tsukimidango, tsukimi dango 月見団子 dumplings for moon viewing
tsukimizake, 月見酒（つきみざけ）rice wine for moon viewing


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. fukuremanjuu no iwaibi ふくれ饅頭の祝日
day for celebrating whith puffed manju ricecakes
During the Feast of the Assumption of Mary, August 15.
Mariä Himmelfahrt

. . . CLICK here for Photos !


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Winter



source :　boredpanda.com/cat-candy-sweets
candy cats sleeping in the warm kotatsu!

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WKD : Pounding Rice for Rice Cakes

草の庵年取餅を買にけり
kusa no io toshitori mochi o kai ni keri

thatched hut--
the year's last rice cakes
are bought

Issa
Tr. by David Lanoue


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Gionboo 祇園坊（ぎおんぼう）"priest in the Gion quarters"
This sweet resembles a dried persimmon, but is only made of an paste and sugar powder.
. . . CLICK here for Photos !




Kogarashi kinton. First Sleet Drizzel Sweets 木枯らし金団
This sweet is eaten in November, when the first new tea is tasted during the tea ceremony.

Withering Wind, kogarashi and Haiku


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Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet
Matsuo Basho at Temple Jojakkoji, Ogura, Kyoto



taiyaki 鯛焼き sea bream waffles


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New Year


Sweets from Kanazawa

Lucky Waffles with Toys inside, fukutoku senbei 福徳せんべい
One of the toys is a little Princess Daruma, so make sure to click on the above link to look at my article !
The following two sweets from Kanazawa are also explained in detail in this article.


lucky waffles -
I hope for Daruma
to bring me luck !

Gabi Greve, January 2000


Fortune Cookies "like the Pheasant's eye", tsuji uranai fukujisoo 辻占福寿草

Read about Pheasant's eye (fukujusoo) and Haiku


"Wishing for a long life at the New Year", 「kusudama 久寿玉」.

. WKD : kusudama 薬玉 (くすだま) "medicine ball" .


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. Sweets Market at Matsumoto
(ame ichi) 飴市（あめいち） 　
A festival in memory of the armies of warlords Takeda Shingen and Uesuki Kenshin.
They sell
fukuame, fuku ame 福飴（ふくあめ） "sweets for good luck" for the God of Good Luck, Ebisu.


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There are eight famous snack from China (hasshuu no karagashi 八種の唐菓子, 八種唐菓子). This custom of serving them even now shows the strong influence of the Chinese culture on the aristocracy during the Heian period.

Details are here
Fruit (kudamono) snacks from ancient China


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TOPICS for Haiku

. Dragon sweets for 2012 干支の菓子 :　辰 .


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


Sweets from Tohoku 東北の甘いもの


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Worldwide use


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Things found on the way



source : 　heniadir

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Daruma and Sweets



Click on the photo to see more Japanese sweets and folk dolls arranged for the pleasure of your eye and mouth!

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. . . . . MORE

Hokkaido Sweets 北海道スィーツ Sweets from Hokkaido

Shikoku Sweets 四国スイーツ　Sweets from Shikoku


Senbei, sembei 煎餅 (せんべい) rice crackers, sweet and salty


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



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HAIKU

Japaneses Sweets !
what a cultural treat
for the innocent soul !

Gabi Greve, whilst writing this article in December 2006

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Related words

Sweets and snacks named after a HAIKU
***** Haiku Sweets (haika 俳菓) Japan


. Food named after Waka poetry　和歌 .


***** Chagashi ... LIST of recipes

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


***** Cheap sweets (dagashi) and Daruma だるま飴,駄菓子


******** Washoku, Japanese Food and Haiku


BIG ICECREAM / photo from Kume


. Sweets which are not KIGO


. WASHOKU SAIJIKI . 　

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