Menrui Noodles udon

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Noodles (menrui　 麺類　- めんるい) Nudeln

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

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Explanation

quote with external LINKS

The first written account of noodles is from the East Han Dynasty between AD 25 and 220. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.

Wheat noodles:
Chūka men, chuukamen (中華麺): Japanese for "Chinese noodles", used for ramen, chanpon and yakisoba. Osaka and western Japan.

Sōmen, soomen (そうめん): very thin Japanese wheat noodles
Udon (うどん): thick Japanese wheat noodles

Mug beans noodles:
Cellophane noodles, also known as glass noodles, or bean vermicelli. fěnsī (粉絲) in Chinese, harusame(春雨)


Noodles are a popular item in Japanese cuisine. Varieties include:
Ramen - thin, wheat-based noodles with soda water. The dough is set to rise before being pulled.
Chinese-style noodles

Shirataki - noodles with very low carbohydrates and calories
Soba - medium, buckwheat-based noodles
Somen - very thin, wheat-based noodles
Udon - thick, wheat-based noodles

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Yakisoba, a popular soba dish
Champon, a noodle soup of Chinese origin
Instant noodles
Cup noodles
Sapporo Ichiban
Chinese noodles

©　More in the WIKIPEDIA !



http://www.jetro.org/trends/food_ingredients_somen.php


kiji 生地 dough
Usually kneaded a lot because little gluten in the rice or soba.


Morioka, the capital of NOODLES in Iwate prefecture !!!
wankosoba　わんこ蕎麦


tsukemen 漬け麺 dipping noodles in broth (tsukejiru 漬け汁)

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Katsushika Hokusai - Manga 葛飾北斎　漫画


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UDON noodles


The three famous UDON noodle types of Japan

Sanuki Udon from Shikoku 讃岐うどん
　

Kishimen from Nagoya きしめん

. . . himokawa udon ひもかわうどん

Inaniwa Udon from Akita 稲庭干饂飩


ankake udon 　あんかけうどん Kyoto style thick udon soup
It is a local kind of KITSUNE, with small stripes of abura-age, greens of the region and a thick sauce of katakuriko.
This keeps the noodles warm. This dish was "invented" in the Gion quarters, where many people used to order food. To keep it warm during transportation, the thick ankake was spread over the noodles.
This shows the warm heart of Kyotoites when entertaining guests.
. . . CLICK here for Photos !
also
gomoku ankake udon 五目あんかけうどん
! Recipes !



himiudon, himi udon ひみうどん
from Toyama
. . . CLICK here for Photos !



hippari udon ひっぱりうどん "pulling at udon noodles"
with natto and canned fish sauce
from Yamagata prefecture



Ise udon 伊勢うどん served at the shrine Ise Jingu
三重県（伊勢神宮）Mie Prefecture
They are rather thick with mochigome glutinous rice. They come with a thick "black" soy sauce broth, and a few cut leek rings.
. . . CLICK here for Photos !
. Ise Kaido 伊勢街道 Pilgrim roads ot Ise .



kakeudon, kake udon かけうどん Udon in broth
. . . CLICK here for Photos !

Chishaku-in rongi sumitaru kake-udon

after the dispute
at Chishaku-in
a bowl of udon noodles

Kawasumi Sugekatsu 川澄祐勝, priest of the Shingon sect

. Temple Chishaku-In 智積院 .


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Kansai Sanuki Udon Pigrimage ralley

関西讃岐うどん　西国三十三ヶ所巡礼

A journey to 33 restaurants in Osaka and three nearby prefectures to enjoy thick ‘‘sanuki udon’’ is under way to give momentum to a boom in the pasta-like noodles that originated in Japan.

Organizers call the journey ‘‘Kansai sanuki udon pilgrimage rally.’’ It involves participants slurping up noodles at one restaurant after another until they complete visits to all 33 eateries on the itinerary in Osaka, Kyoto, Hyogo and Nara prefectures. They will collect a stamp at each stop.

Keishi Kishimoto, 41, of Suita, Osaka Prefecture, was among those who came up with the idea of the rally three years ago and sounded out the restaurant owners.

The 33 restaurants in the rally were selected from among 190 eateries by eight udon fans, including a dentist and a self-employed person.

Yasuhiro Yamamoto, the 45-year-old manager of udon restaurant Mitsushima Shinuchi in Kadoma, Osaka, said, ‘‘I now have an increased rapport with those in the same line of business thanks to the rally. I have also grown closer to my customers. I am going to offer each participant in the rally a serious bowl of udon.’‘

Those who complete visits to all 33 restaurants are scheduled to take part in a celebratory party that the restaurant managers will also attend.

More is here
source : www.japantoday.com/


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kitsune udon きつねうどん "fox udon" with abura-age tofu and onions
"Fox Noodles"
speciality of the Osaka area
inari foxes like to eat this type of tofu, hence the name.

. . . CLICK here for Photos !
! Recipes !
There are various kinds of KITSUNE udon in all parts of Japan.
The dashi used for the soup changes from East to West Japan. Also the ingredients a apart from abura-age.
In Edo, they use left-overs from tempura frying instead of tofu, and the surprize when finding this out is the "Fox effect", kitsune.
In other parts, Chinese soba are used for noodles, not wheat udon.



kuromame udon 　黒豆うどん　（くろまめうどん) udon with black beans
black soy beans flower is mixed with the wheat



matsuri udon まつりうどん Udon for festivals
from Aji Minato 庵治みなと near Takamatsu, Shikoku
They are extra long to bring good luck with the pun
"nagaku tsuzuku yoo ni", may the good things last long for you.



. mimiudon, mimi-udon 耳うどん "Udon like ears" 　
Tochigi, Sano town




miso nikomi udon 味噌煮込みうどん udon simmered in miso-based soup
speciality of Nagoya
. . . CLICK here for Photos !
! Recipes !



raudon らう鈍 kind of ramen with udon-like noodles
with kimchi キムチ風らう鈍
Speciality of Shikoku


Sanuki udon 讃岐うどん　from Kagawa


takiudon, taki-udon, taki udon 滝うどん "waterfall udon"
eaten close to a waterfall
. . . CLICK here for Photos !


tamago soomen, tamago somen 　卵素麺　たまごそうめん somen with eggs
. . . CLICK here for Photos !
! Recipes !


toshikoshi udon 年越しうどん "udon to pass into the new year", eaten on January 1.


tori nanba udon 鳥なんばうどん with chicken and leek, Osaka style
Nanba is a suburb famous for delicious vegetables.
. . . CLICK here for Photos !
! Recipes !


Tsukimi udon, with an egg as decoration


Umen, uumen 温麺 see below, Miyagi.


Yaseuma ... sweet noodle dish from Oita 　


zarusoba, zaru-udon ... eaten cold, in a bamboo basket
they are only dipped slightly in a sauce, not completely submerged.


and one more found on the way





udonya kaze ichiya kusuri うどん屋風一夜薬
medicine from the noodle shop
to heal your cold over night

a warm bowl of udon soup with lots of ginger and some cold medicine helps ward off a cold in winter ... This medicine was first made in Osaka in the year Meiji 9, 1876 and sold at udon noodle shops (udonya). At that time udon had just become a kind of fast food for the local people.
『うどんや』にある『風(かぜ)』が『一夜』で治るお『薬』
This expression has also become a winter kigo for haiku
and is used in rakugo funny stories.

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WASHOKU : SOBA, buckwheat noodles
Buchweizennudeln



Soba (蕎麦　そば): buckwheat noodles and Daruma san

Izumo Soba, Shimane 出雲そば　Wariko Soba 割子そば（わりごそば）



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Noodle soups can be and should be slurped when eating ... no noise, no good food!
There are many famous rakugo funny stories with the teller performing this picking up of noodles with his fan from his cupped hand, slurping as part of the fun.



source : 　www.kotsu.metro.tokyo.jp
performing "tokisoba" 時そば "Time For Noodles"

Read the story here in my article about
Rakugo, comic storytelling performances


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NOODLES from this WASHOKU BLOG

..... REGIONAL DISHES with noodles

Uumen, umen 白石温麺 dried "warm" noodles from Shiroishi town MIYAGI

jajamen じゃじゃ麺 / じゃじゃ面 Morioka, IWATE

Soomen, somen noodles 索麺 HYOGO
karee soomen カレーそうめん soomen with curry sauce

きしめん kishimen, kishimen noodles from AICHI

三輪そうめん Miwa soomen, thin noodles from Miwa, NARA
. . . . . nyuumen にゅうめん wheat noodles from Miwa


出雲そば Izumo soba, buckwheat noodles, TOTTORI

ふくめん fukumen, noodle soup from Uwajima 宇和島, EHIME
五色そうめん, たいめん goshiki soomen, taimen, noodles, EHIME


島そうめん shima soomen, soomen noodles expanded by hand, KAGAWA
. . . . . 讃岐うどん Sanuki udon noodles, KAGAWA


チャンポン chanpon, mixed noodle soup, NAGASAKI


沖縄そば Okinawa soba, noodle soup, OKINAWA



Panda Soomen パンダそうめん from Ueno Zoo, Tokyo
Somen noodles decorated to look like Panda.


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Other products made into noodles

rice flour is made in thin biifun ビーフン "cellophane noodles", they come from Vietnam and China.
. . . CLICK here for Photos !
They are prepared in soups, or fried or even with curry sauce.


Other starch products made into noodles

daikon 刺身のつま radish cut in long threads as garnish for sashimi

edamame made into harusame 春雨

ikasoomen イカそうめん squid cut into stripes like soomen

konnyaku 糸コンニャク shirataki Fadennudeln

kuzukiri 葛切り
from arrowroot starch

rokubei 六兵衛（山芋も） from sweet potatoes or yamaimo

tengusa seaweed ところてん（心太） made into tokoroten


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Cup noodles カップヌードル Cup O Noodle
. . . CLICK here for Photos !


New with Gundam ガンダム
ガンプラ付カップヌードル

Gunpla (or gan-pura, a Japanese portmanteau of "Gundam" and "plastic model")
The first plastic Gundam model kits were sold in 1980 in Japan.

Gundam Food !
to celebrate the 30th aniversary of the Gundam robot anime series.


A giant Gundam robot is being built in Odaiba, Japan, 2009.
Reference : Gundam 2009


From my photo files:
The BIG GUNDAM at Kume, Michi no Eki Rest Area, Okayama




source : ww.alafista.com
Snow in 2014 - Cup Noodle Museum in Yokohama


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..... KIGO with noodles

Hiyamugi 冷麦 (ひやむぎ) Wheat noodles chilledon ice
and served with a dipping sauce

Hiya soomen 冷索麺 (ひやそうめん) cold thin somen noodles

Kuzuneri 葛練 (くずねり) vermicelli with kuzu starch
Kuzu soomen 葛索麺 (くずそうめん) kuzu somen noodles
made with kuzu arrowroot starch.

Shin soba 新蕎麦 (しんそば) new buckwheat noodles

Sobatoro, buckwheat noodles with grated yam,
蕎麦とろ（そばとろ）

Kama-age udon 釜揚饂飩 (かまあげうどん)
udon noodles in broth

Yotakasoba 夜鷹蕎麦 (よたかそば)
Buckwheat noodles for the late night hawkers.



Sakubei noodles, sakubei さくべい　索餅
The oldest form of the noodles, sakubei, produced by adding rice powder to flour, was introduced from China in the eighth century.
kigo for early autumn


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Worldwide use

Sanuki Udon　讃岐うどん

Der Legende nach brachte der in der Sanuki-Provinz geborene berühmte Priester und Ahnherr der Pilgerfahrt zu 88 Tempeln von Shikoku, Kobo Daishi Kukai 弘法大師空海, der Gründer des Shingon-Buddhismus, diese Nudelzubereitung um 800 mit von seinen Studienfahrten nach China, aber Beweise gibt es nicht dafür. In China wurden die „Konton こんとん“ gegessen, eine Art Teigtaschen mit einer Füllung aus Hackfleisch und Gemüse, in Brühe gekocht.
Heute noch sind die Sanuki-Udon eine meist kostenlose Bewirtung für die Pilger von Shikoku。

Es gibt verschiedene Möglichkeiten, diese Sanuki-Nudeln zuzubereiten.

bukkake udon – Die gekochten Nudeln werden mit wenig dicker Nudelsuppe-Dashi übergossen und meist ohne weitere Zutaten gegessen, um den Nudelgeschmack zu genießen.

kakeudon – Dünne Nudelsuppe-Dashi wird über die gekochten Nudeln gegossen. Die Garnierung erfolgt mit fein geschnittenem Lauch und frittierten Tempura-Panaderesten, eventuell einige Scheiben Kamaboko.

kama-age udon – Die Nudeln werden heiß, ohne sie zu wässern, aus dem Kessel in eine Schale gefüllt. Zum Essen werden sie in gesondert angebotene Sauce aus Dashi und Sojasauce getaucht.

kijooyu udon (shooyu udon) – Etwas Sojasauce wird über die gekochten Nudeln gegossen. Manchmal wird noch Saft von Sudachi-Zitrusfrüchten darübergeträufelt.

shippoku udon – Die gekochten Nudeln werden mit einer süßen Suppe von gekochtem Fleisch und Gemüse der Saison übergossen. Diese Version findet sich in Ost-Sanuki.

yudame – Gekochte und danach kalt gewaschene Nudeln werden noch einmal in heißes Wasser gelegt und so angeboten. Zum Essen werden sie in Sauce getaucht. Im Sommer können sie auch in kaltes Wasser gelegt werden.



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Things found on the way


Soba 蕎麦　そば　＜＞ Daruma Eating Buckwheat Noodles




Daruma Udon ... 招福だるまうどん


Cup noodle soup カップラーメン
カップヌードル (Kappu Nūdoru, Cup Noodle) with DARUMA
Including history of cup noodles


external LINKS

A whole page with cup noodle soup covers !豚骨編

Osaka 大阪おうどんの会


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"Time For Noodles"
A Very Abbreviated Rakugo

In the old days, you could always get something cheap to eat after hours at one of the little stalls on the street that sold noodles in broth for 16 mon a bowl.

Late one night a customer at one of these stands was raining compliments nonstop on the noodle vendor: the service was prompt and decorous beyond all expectation, the bowl was a delight to the eye, the contents a miracle of generosity. The broth -- ah, the broth -- was seasoned to perfection. "How much?" he demanded at last. "Sixteen mon? Cheap, for a princely feed like that. All I've got is small change, though; better let me count it out in your hand."

"Go right ahead."

"One, two, three, four, five, six, seven, eight -- say, what time is it?"

"Nine."

"Ten, eleven, twelve, thirteen, fourteen, fifteen, sixteen. There you are -- and so long."

Overhearing this exchange is an Edo ne'er-do-well a little less talented; the following evening he picks out another noodle vendor and tries the same routine, but with very different results. The service is dreadful, the crockery is chipped and dirty, and the broth is just salt and hot water. Compliments are a little hard to summon up. ("Of course, it is just the right amount of hot water.") Finally comes the moment to pay up and work the swindle:

"Better let me count it out in your hand. One, two, three, four, five, six, seven, eight -- say, what time is it?"

"Four."

"Five, six, seven . . . "

source : Rakugo


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HAIKU




Daruma san
struggles with his short arms ...
noodle life

Gabi Greve, November 2008
click Daruma for more photos


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Related words

***** Ramen, raamen　ラーメン　Chinese noodle soup

***** MORE .... Soups


***** WASHOKU : General Information
culinaria
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Matsuri Festivals

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Festival Food (matsuri ryoori 祭り料理)



Japan has many seasonal festivals, many of which come with special dishes served at home only on this day. Some are regional specialities also.
In summer, visitors also dress in yukata and geta.

On the "double days", January first, February second, March third and so on, there are usually special festivals according to the Asian lunar calendar.

Here I will list a few of them.

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There are also special types of food served on the road to a festival site, temple or shrine. They are usually simple snacks, like

takoyaki, ikayaki, okonomiyaki or yakisoba.
Other types of food :
Satsuma Sweet Potatoes, Hokkaido Potatoes, Corn on the cob, grilled dumplings (yaki dango), deep-fried chicken pieces (tori no kara-age) ...

Sweets are also sold at these stalls.
ringo ame, candied apples or other fruit, bananas in chocolate, wata-ame 綿飴, kakigoori (kaki koori) ice cream ...
geraspeltes Eis mit Syrup



Fried octopus on a stick
New Year Festivities at Shrine Saijo Inari, Okayama prefecture
My Photo Album, First Shrine Visit 2008



Spring Festival


Temple Tanjoji, Nerikuyo 誕生寺 (Tanjo-Ji)　. 練り供養
Gabi Greve, April 2008, Okayama Pref.


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WASHOKU : Sweets served at special festivals

sweets for the Doll festival, hina arare 雛あられ March 3
..... More sweets for the Doll festival and sweet white rice wineShirazake 白酒 (しろざけ), hishi mochi 菱餅 (ひしもち)

Pounding Rice (mochi tsuki)
..... New Year's Rice Dumplings (toshi no mochi, kagamimochi, zoonimochi) and a few more



WASHOKU : New Year Food
Food of the New Year Season, O-Setchi Ryori
(osetchi ryoori おせち料理, 御節料理 )
. . . . . including:
Special food served at the First Audience and Reception of Politicians at the Emperor's Palace
Ganjitsu no Sechi-E 元日節会


Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
From Kochi prefecture


Autumn Festival in Okayama:
Sabazushi　鯖寿司　



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Related words

***** WASHOKU : General Information

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- #matsuri -
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Mori no Megumi Satoyama Sansai

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Food from the Bountiful Woods
(Mori no Megumi)

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

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Explanation

The theoretical part with mythology is here :

Food from the Sea, Food from the Mountains
Umi no Sachi, Yama no Sachi ... The Origin


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The Traditional Rural Landscape of Japan

Satoyama 里山 (さとやま)
is a part of the Japanese rural landscape that has been developed from centuries of agricultural use. The concept of satoyama has several definitions.
The first definition is the management of forests through local agricultural communities. During the Edo era, young and fallen leaves were gathered from community forests to use as fertilizer in wet rice paddy fields. Villagers also used wood for construction, cooking and heating. More recently, satoyama has been defined not only as mixed community forests, but also as entire landscapes that are used for agriculture.
According to this definition, satoyama contains a mosaic of mixed forests, rice paddy fields, dry rice fields, grasslands, streams, ponds, and reservoirs for irrigation. Farmers use the grasslands to feed horses and cattle. Streams, ponds, and reservoirs play an important role in adjusting water levels of paddy fields and farming fish as a food source.

Population decline in villages is considered a significant driving factor in the disappearance of satoyama from Japanese mountains.v

Biodiversity in Satoyama
Various habitat types for wildlife have been provided by mixed satoyama landscape as a result of Japanese traditional agricultural system what also facilitates the movement of wildlife between a variety of habitats. The migration of wild animals can occur among the ponds, rice paddy fields, grasslands, forests, and also from one village to another. Because of these ecosystems, a rich biodiversity in the Japanese rural area has been maintained.

Ponds, reservoirs, and streams in particular play a significant role in the survival of water dependent species such as dragonflies, and fireflies. In early stage of their life cycle, they spend most of their time in water. Through maintaining a mixture of successional stages by the agricultural activities and the management of satoyama, the preservation and promotion of biodiversity are facilitated.

For instance, Japanese oaks and Japanese chestnut oaks are planted by farmers to maintain deciduous broad-leaf trees. Succession to dense and dark laurel forest is prevented by farmers that cut down these trees for fuelwood and charcoal every 15 to 20 years. Most plant and animal species are able to live in these deciduous forests because of traditional management practices. Therefore, much more wildlife can be supported by well managed forests than dark unmanaged laurel forests.

Throughout the 80s and 90s, the satoyama conservation movement was implemented in Japan because people realized that satoyama were needed to maintain healthy ecosystems.
©　More in the WIKIPEDIA !


The concept of satoyama has become widely known through a documentary film with David Attenborough.


Whereas yamazato 山里 refers to the village in the mountains itself, the reverse, satoyama 里山, refers to the mountains around a village, especially the part that is used by all for common purposes and in, or rather was, an important part of the rural ecology.
Furusato and Haiku



WKD LIBRARY:
Satoyama -
Japan's creeping natural desaster
By WINNIFRED BIRD, August 2009
and
Hirabari Satoyama Ecosystem, Nagoya, Feb. 2010
平針 (ひらばり) Nagoya 名古屋




Satoyama Saijiki
里山歳時記 田んぼのまわりで
Uda Kiyoko 宇多喜代子


One local reading is

takimon yama 薪モン山　- たきもんやま a mountain for firewood
It was used commonly by all the farmers living nearby.


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July 2010

. satoumi net 里海ネット Sato-Umi Project
Ministry of the Environment



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October 2010

Convention of Biological Diversity (COP10)
Nagoya Japan
proposes the
International Satoyama Initiative
Anne McDonald

. Reference .




Furusato no Aji　故郷の味、古里の味　
"The Taste of my Native Place"

. Furusato : Home village, home town, home land


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In the Kumano area of Wakayama, the god of the woods (mori no kami 森の神) is also the god of food "tabemono no kami 食べ物の神様".


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Most of the words mentioned below are kigo.
Check the WKD for more details.

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Animals from the Forest


Bear (kuma) Bear hunters (matagi)
Iomante Festival and many more.
Matagi ryoori, matagi ryori マタギ料理, the cuisine of the hunters, mostly wild boar, wild hare (no-usagi) and deer.
kuma nabe くまなべ 熊鍋 bear meat hodgepodge
The bear hunters (matagi　マタギ) take a special kind of onigiri into the woods for hunting expeditions. Two rice bowld are filled to the flat with rice and then added together to form one big round ball. Inside just a little bit of dried fish is added. Nothing with vinegar is allowed to be added, since the taste and word SUPPAI (tasting like vinegar) may not be uttered during the hunt ... it could be pronouced like SHIPPAI (to have no sucess) and nobody wants this !
Bärenjäger. Bäreneintopf, Bärenfleisch-Eintopf


Inoshishi, Wild Boar
Botannabe 牡丹鍋 (ぼたんなべ) Wild boar stew
lit. "peony stew".
shishinabe 猪鍋（ししなべ）、inoshishinabe いのしし鍋（いのししなべ）
"whale of the mountain", yamakujira 山鯨（やまくじら）
kigo for winter
Wildschwein-Eintopf

. inoshishi 猪 wild boar 2013 .
Inoshishi Curry and Deer Curry




Kiji, Pheasant
kigo for all spring



Konchu Ryori, konchuu ryoori 昆虫料理
Insects as food
Insekten als Lebensmittel



Shika, deer 鹿
kigo for autumn
Momijinabe 紅葉鍋 (もみじなべ) stew with deer meat
lit. "red leaves stew"
kigo for winter
Hirsch-Eintopf


Meat from horses, usually called sakura, was also widely eaten.
Horse meat, baniku ばにく/ 馬肉
Sakuranabe 馬鍋 horse meat stew


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sanniku ryoori, san-niku ryori （山肉料理）
"Mountain Meat Cuisine"

Meat from four-legged animals was not allowed for the pious Buddhist to eat and also not approved in Shinto. But there were exceptions, especially for ill people and for the poor mountain villages and hunter areas, since the Heian period.

kajiki no men 鹿食之免料理
kajiki men, kajikimen 鹿食免

There were even special chopsticks to eat it, kajikibashi 鹿食箸.

The great shrine Suwa Taisha Kamisha (Upper Suwa Shrine) 諏訪神社上社 issued special amulet-permits and the chopsticks to eat "meat from the mountains", which took away the "spiritual pollution" when eating meat.




箕の中の箸御祓や散霰
mi no naka no hashi o-harai ya chiru arare

in the winnow
there are chopsticks and an amulet -
hail is falling

Kobayashi Issa　小林 一茶



"The thing we should shun more than anything is the meat of wild beasts and birds."
Amateru's Discourse on Healthy Eating
READ MORE ! in the WKD-Library


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Berries from the Forest

Yamabudoo 山葡萄 wild grapes
Vitis coignetiae
nobudo, wild grapes 野葡萄 のぶどう
hebibudoo "snake grapes" 蛇葡萄（へびぶどう）
kigo for early autumn
Often prepared with a dressing. The juice is drunk or fermented to wine.
yamabudoo no su-miso ae
. . . CLICK here for Photos !
Scharlach-Rebe

ebizuru 蘡薁 えびづる wild grapes wine
..... ebikazura えびかずら
Vitis thunbergii Sieb. et Zucc.］


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Mushrooms from the Forest

Kinoko, take きのこ(茸／蕈／菌) mushrooms
Read the Details !
Many are kigo for autumn.


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Nuts from the Forest


Buna no mi ぶなのみ (欅／椈　の実）beechnut
Beech tree / Fagus sylvatica Ireland, Europe
Buchecker



Chestnut, sweet chestnut (kuri)
Castanea sativa, Esskastanie
kigo for late autumn
... kuri no kanro-ni 栗の甘露煮　　chestnuts in syrup
... kachiguri 勝栗（かちぐり） "winning chestnut"
chestnut to pass an examination. A pun with kachiguri 搗栗, dried chestnuts.
also spelled kachikuri 勝栗（かちくり）.
Some temples and shrines pack them in their talisman packages for examination students.
CLICK here for PHOTOS !



Kurumi くるみ　(胡桃) walnuts Walnuss
kigo for late autumn



Nara no mi なら (楢 ) の実　Japanese oak acorns
Quercus dentata
Already eaten in the Jomon period.
Eichel



Tochi とち (橡／栃／杼) horse chestnut
Horse Chestnut (tochi) kigo
Aesculus hippocastanum. Rosskastanie
Tochimochi 橡餅 (とちもち)
ricecakes with horse chestnuts
kigo for late autumn



MORE
. konomi, ko no mi 木の実 (このみ)
"fruit from the tree", berry, nut, seed, acorn ...
kigo for late autumn



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Vegetables from the Forest : sansai 山菜
Berggemüse aus Wildpflanzen
essbare wildwachsende Pflanzen

Sansai is often used as ingredients in shoojin ryoori, and the Buddhist vegetarian cooking.




Sansai should be picked fresh from the forest and then eaten soon. But now many varieties are sold in supermarkets and some villages grow them in fields.
Most of them are quite bitter and many are prepared as tempura.

aomono-tori 青物取り taking green things, is still a common word for collecting sansai in spring.

Good places to collect sansai are the deciduous forests of Akita, Niigata, Yamagata and Tooyama.


Sansai Fumi . Eingelegtes Sansai
Gemüsekombination mit Adlerfarn, Königsfarn, Bambussprossen und Kikurage-Pilzen.
source : www.bosfood.de
Königsfarn. Osmunda regalis : Royal Fern, Flowering Fern レガリスゼンマイ
zenmai ... Taubenfarn. Osmunda japonica
kikurage ... „Quallen der Bäume“. Holunderschwamm. Auricularia auricula


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ABC LIST of sansai


fuki no too ふきのとう coltsfoot, butterbur
Butterbur sprouts (fuki no too) and butterbur (fuki)
On of the earliest forest vegetables and quite bitter.
The outer layer of the stem is peeled off and part of the root cut away. Can be used raw for tempura or in soups. Boiling it shortly and arrange it with dressing or simmer. Also fried with miso (miso itame).
Fuki-Blüte, Pestwurz; Huflattich
kigo for early spring

kyarabuki 伽羅蕗 tsukudani of coltsfoot stems
. . . CLICK here for Photos !
kigo for summer

It takes a few days of repeated simmering to prepare it. It used to be eaten during the war time when no other food was available in the poor communities. The color resembles that of KYARA, a precious fragrant wood.

. . . CLICK here for Photos !


coltsfoot stems, Soja-Bergrhabarber

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gonpachi ごんぱち gonpachi
found in the Kumano forests of Wakayama.
It contains a lot of oxalic acid and "tasts as bitter as life".
Placed in soup or as oyatsu snack.



Hahakogusa 母子草（ははこぐさ） sweet cudweed
hookogusa 鼠麹草（ほうこぐさ）, hahako ははこ, hooko ほうこ
Gnaphalium affine
kigo for late spring
. . . CLICK here for Photos !
Baumwollgras; Ruhrkraut


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source :　maruk-sozai.jugem.jp

itadori 虎杖 (いたどり) Japanese knotweed
Polygonum cuspidatum Sieb. et Zucc.
saitazuma さいたずま、miyama itadori みやまいたどり
a kind of tade smartweed, water pepper
kigo for late spring
The young stems are edible as a spring vegetable, with a flavor similar to mild rhubarb.
The roots of Japanese knotweed are used in traditional Chinese and Japanese herbal medicines as a natural laxative.
©　More in the WIKIPEDIA !
Windenknöterich

itadori no hana 明月草の花/紅虎杖
kigo for late summer

. itadori matsuri 虎杖祭（いたどりまつり "knotweed festival" .
at Kifune shrine, Kyoto



虎杖や到来過ぎて餅につく
itadori ya toorai sugite mochi ni tsuki

knotweed -
past its prime
right for pounding mochi

Kobayashi Issa

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Kogomi こごみ, コゴミ kind of fern
Matteuccia struthiopteris
It has a rather pleasant taste and is a favorite sansai. Boil quickly before using it. As ohitashi or with vinegar or sesame dressing. Used raw for tempura.
Straußfarn
another name for kusa sotetsu くさ‐そてつ (蘇鉄)
sotetsu is a cycad
. . . CLICK here for kogomi Photos !



ko no me,konome, ki no me
Bud of trees, treebuds (ko no me, konome) with more details
kigo for all spring
koshiabura,koshi-abura こしあぶら / 漉油 . 漉し油/ コシアブラ
"filtered fat"
Acanthopanax sciadophylloides
Grows in many areas of the woods in Japan. Its buds are picked in spring.
. . . CLICK here for Photos !

Tara no me たらの芽 buds of the angelica tree
Eaten as tempura or with dressing. Boil in salt water before using a dressing. Sesame dressing and walnut dressing (kurumi ae). Roast quickly and dip in miso dressing.
. . . CLICK here for Photos !

buds of Japanese mountain pepper, sanshoo



kusagi 臭木 （くさぎ） "bad smelling tree"
Clerodendron trichotomum Thunb
kusagina くさぎな、クサギナ leaves of kusagi.
. . . CLICK here for kusagina Photos !
edible plant in the Kumano area and many other regions. Helps against high blood pressure, nerve pain and headache.
kusaginameshi クサギナ飯 rice with kusagina
. . . CLICK here for kusagi Photos !


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mogirimizu もぎりみず
Also simply called MIZU, water, because it stem contains so much liquid.
Used for soup. Speciality of Tohoku.
イラクサ科ウワバミ属.Of the nettle family.
. . . CLICK here for Photos !


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Nanakusa

Seven Herbs of Spring (haru no nanakusa)

. Japanese parsley or dropwort (seri せり), .
Shepherd's purse, (nazuna 薺),
cottonweed (gogyo 御行, 五形、御形),
Japanese parsley or dropwort (hakobera はこべら / chickweed),
Buddha's Seat(hotoke no za 仏の座) Lapsana apogonoides,
Japanese Turnip (suzuna　すずな),
Long Radish (daikon)）suzushiro すずしろ.

Seven Herbs of Autumn (aki no nanakusa)
Bush clover (hagi)
Pampas grass (susuki)
... Kudzu flower, arrowroot flower, kuzu no hana くずのはな 葛の花
Pueraria lobata
Large pink (nadeshiko) Wild Carnation
.... yellow flowered valerian, ominaeshi おみなえし　女郎花
Patrinia scabiosaefolia
.... Boneset, fujibakama ふじばかま　藤袴
Eupatorium fortunei
.... baloon flower, Chinese bellflower, kikyoo ききょお　桔梗
Platycodon grandiflorus


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Nobiru のびる (野蒜) wild rocambole
Allium grayi. kind of wild garlic.
also Allium macrostemon
yamabiru, mountain garlic 山蒜（やまびる）
nebiru, root garlic 根蒜（ねびる）
zawabiru, garlic in a swamp沢蒜（さわびる）
kobiru, small wild garlic 小蒜（こびる）
nobiru tsumu, picking wild garlic 野蒜摘む（のびるつむ）
kigo for late spring
Boil quickly before use. As ohitashi or with vinegar dressing. The rood part looks like a shallot and has a special taste.
. . . CLICK here for Photos !
Lauchart, wilder Knoblauch



Ooba giboshi, oobagiboshi おおばぎぼうし (大葉擬宝珠) Hosta
Hosta Sieboldiana
..... urui　うるい、yuki urui 雪うるい
The long green stem and the white branches are eaten. Has a slightly bitter taste. Boil quickly in salt water. As ohitashi or with dressing.
. . . CLICK here for Photos !



oyamabokuchi オヤマボクチ ( 雄山火口)
Synurus pungens, a kind of smelly mountain thistle.
made into mochi, also nogonboo mochi のごんぼうもち



Sansho, Sanshoo, Japanese pepper, "Mountain pepper"


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Tonburi とんぶり "mountain caviar"



Tsukushi 土筆（つくし）horsetail plant
..... tsukuzukushi つくづくし, tsukushiba つくしんぼ
fude no hana, "brush flower" 筆の花（ふでのはな）
tsukushi no, field with horsetail 土筆野（つくしの）
tsukushi ae, horsetail with dressing 土筆和（つくしあえ）
picking horsetail plants, tsukushi tsumi 土筆摘（つくしつみ）
kigo for mid-spring
It grows well along the roadside. Our local farmers pick it up on the way home and eat it in the dinner soup or with a dressing. Soak for a long time in water before use. With sesame dressing. With scrambled eggs.
. . . CLICK here for Photos !
Schachtelhalm



. Mafukuda ga hakama yosou ka tsukuzukushi .
Matsuo Basho



deru kui no gotoku tsukushi no tsumarekeri
Kubota Noriko


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Udo, Spikenard, Japanese spikenard 独活（うど)
Yama udo　山独活　Mountain spikenard. Aralia cordata
The name comes from the saying:
even without wind, it is swinging all by itself.
風なくして独りで活く
Very crunchy to the taste (shakishaki, knusprig).
It helps when you feel a cold coming in winter.
Peel the outer layer of the stem, cut in oblong pieces, soak in vinegar-water and dry. Eat with vinegared dressings or vinegar miso. The very top of the plant can be used for tempura.
The peel can also be cut finely, put in vinegar-water over night and then used for kinpira or tsukudani.

There is also a proverb
udo no taiboku 独活の大木 useless person
(like a great tree of udo, which is too soft to support his own weight and breaks easily)


Udo ae 独活和 (うどあえ) spikenard in dressing
kigo for late spring

udo no sumiso ae　 うどのすみそあえ / うどの酢味噌あえ
with misopaste and vinegar dressing


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Warabi わらび(蕨) bracken, fern
Pteridium aquilinum var. latiusclum
picking bracken, warabi tori 蕨採り（わらびとり）.
.... warabi tsumi 蕨摘（わらびつみ）
..... warabigari 蕨狩 (わらびがり) "hunting for bracken"
noshi のし (in some dialects)
warabite "hand of fern" 蕨手（わらびて）
kagi warabi "key fern" 鍵蕨（かぎわらび）
ni warabi, boiled bracken 煮蕨（にわらび）
warabijiru, bracken soup 蕨汁（わらびじる）
warabimeshi, rice with bracken 蕨飯（わらびめし）
hoshi warabi, dried bracken 干蕨（ほしわらび）
hatsu warabi, first bracken 初蕨（はつわらび）
sawarabi, early bracken 早蕨（さわらび）
oiwarabi, old bracken 老蕨（おいわらび）
warabitaku 蕨長く（わらびたく）
kigo for late spring

Warabi mochi 蕨餅 (わらびもち) bracken rice cakes
It has a strong acrid alcaline taste and needs special treatment before eating (aku あく(灰汁 ) o toru). It is a well-liked side-dish, as it grows free in the mountain forests and is thus one of the joys of mountain life.
Eaten as tempura or in noodle soups, as topping for soba noodles and other dishes.

Warabimochi from Bashodo, Osaka

Warabi is also collected in autumn to eat its leaves.

Farnkraut, Adlerfarn
"bracken windows" (warabi katou, warabi katoo 蕨火灯) style of temple windows


Haiku by Kobayashi Issa

鳥べのヽ地蔵井の蕨哉
Toribeno no Jizo i no warabi kana

at Toribe cemetery
the bracken near
the Jizo Well

Toribe cemetery and Haiku



. fern, shida しだ、歯朶 .
to decorate the ferns, shida kazaru 歯朶飾る
for the New Year celebrations


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kigo for early summer

natsuwarabi, natsu warabi 夏蕨 (なつわらび)
summer warabi bracken



一汁に夏蕨ある山暮し
ichijiru ni natsu warabi aru yamagurashi

in the soup
there is summer bracken -
my mountain life

Kuriko 繰子
source :　hammock garden life


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kigo for late winter

fuyu warabi 冬蕨 (ふゆわらび) bracken in winter
fuyu no hana warabi 冬の花蕨（ふゆのはなわらび）
hana warabi 花蕨（はなわらび）bracken flowers
kan warabi 寒蕨（かんわらび）bracken in the cold
hikage warabi 日陰蕨（ひかげわらび）bracken in the shadow
toko warabi 常蕨（とこわらび）

. . . CLICK here for Photos !


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Yomogi よもぎ (艾蓬, 蓬　ヨモギ) mugwort
mochigusa 餅草（もちぐさ）plant for making mochi cakes
mogusa 艾草（もぐさ）, yakigusa やき草（やきくさ）
sashimogusa さしも草（さしもぐさ）
yamogi u 蓬生（よもぎう）
yomogi tsumu 蓬摘む（よもぎつむ）picking mugwort

Artemisia princeps - Beifuß
ＷASHOKU : Yomogi dishes よもぎ料理 yomogi ryoori

kaisan no aida ni furusato ya yomogi-mochi

between sea and mountains
there is my homeland !
rural ricecakes

Matsumoto Yachiyo

yomogi-mochi are special rice cakes made from mugwort and provoke a feeling of homeland and mother's cooking.
Furusato and Haiku

. . . CLICK here for yomogi ricecake Photos !


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Zenmai 薇（ぜんまい） Japanese Royal Fern
or Japanese flowering fern
Osmunda japonica
zenmai tori, picking zenmai ぜんまい採り（ぜんまいとり）
zenmai meshi, rice with zenmai fern ぜんまい飯（ぜんまいめし）
hoshi zenmai, dried zenmai fern 干薇（ほしぜんまい）
kigo for late spring
Together with warebi one of the most loved ferns in spring. Its head when it comes out is curled "like the Japanese hiragana letter NO の” and covered in soft white hair. This resembles an old coin (zeni), hence the naming. When it unfurls, it can grow as much as 60 cm to 1 meter high.
Has a strong acrid taste and needs soaking in water for a few hours before use. Used in fried dishes or nibitashi, simmered or with dressing. Also as tsukemono pickles.
. . . CLICK here for Photos !
Taubenfarn




ぜんまいののの字ばかりの寂光土
zenmai no no no ji bakari no jakkoodo

the zenmai fern
is all round and round (like the character 　の　) -
Jakuko Paradise

Kawabata Hoosha 川端茅舎

Jakko Jodo 寂光浄土 (jakkoo joodo, 常寂光土) "Pure Land of Tranquil Light" is the highest Buddhist Paradise of the four paradises of the Tendai sect.
It is beyond the realm of extasy and the six realms of existence.
The roundness of the new fern is compared to the promised paradise.


Jakukoo-In 寂光院
A nunnery in Kyoto, Inuyama.


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WASHOKU
SPRING VEGETABLES SAIJIKI


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Yama no Sachi Ookoku 山の幸王国
"Kingdom of Mountain Bounty"
Iwate, Yuda Town 湯田地区堆肥, launched in 2003 to sell local mountain vegetables and help the rural area to revitalize.
With the combination of another municipality, the project died in 2005, due to lack of funds.


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Worldwide use

North America

Buckeye
. . . CLICK here for Photos !

There is a Native American custom among some tribes of carrying buckeyes for good luck, my wife carries hers just to remind her of her childhood home.

home at hand--
in her coat pocket
a buckeye

Larry Bole, 2007


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Things found on the way


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HAIKU

牡丹鍋　豊かな森の恵みかな
botan nabe 　yutaka na mori no megumi kana

wild boar stew -
the fertile woods bestowing
delicious benefits

Gabi Greve
Wild Boar, a KIGO

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Doing laundry -
in grandpa's pants pocket,
a dried acorn.

Zhanna Rader, 2007


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夏の寺豊かな森の風を受け
natsu no tera yutaka na mori no kaze o uke

temple in summer ...
feeling the wind of this
bountiful forest

Iwai Keiko 祝恵子


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Related words

***** WASHOKU : General Information


[ . BACK to WORLDKIGO TOP . ]
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Museums Hakubutsukan

[ . BACK to WORLDKIGO TOP . ]

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Food Museums and Theme Parks

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Asahikawa, Hokkaido
Otokoyama Sake Brewery and Museum
The award winning Otokoyama company has been making sake from Hokkaido's Mt. Taisetsu spring water for over 340 years. The pure spring water is rumoured to possess remedial healing elements that provide a drinker a long and healthy life. For this reason it is a favourite amongst Japanese. The museum provides a wonderful insight into the making of sake and explains how deeply rooted sake is in Japanese culture and tradition.
WASHOKU : local rice wine SAKE







Chitose, Hokkaido, The Salmon Museum
WASHOKU : Salmon Museum
http://www.city.chitose.hokkaido.jp/tourist/salmon/e-html/e_index.html
Michi no eki : Salmon Park Chitose
quote
Auch die lokale Industrie trägt zur touristischen Attraktivität von Chitose bei. Im Michi no eki Salmon Park Chitose, einer vom japanischen Ministerium für Land, Infrastruktur und Transport geförderten Rast- und Tourismusstätte, befindet sich das in Japan größte Süßwasserfischaquarium „Chitose salmon aquarium“ und seiner herausragenden Sammlung von Süßwasserfischen mit Schwerpunkt auf Lachs- und Lachsforellenarten. Direkt daneben steht ein Wasserrad zum Lachsfang, das unter der Bezeichnung “Indianisches Wasserrad” bekannt ist. An diesem Ort kann man sich über gewerbliche Lachs- und Lachsforellenzucht informieren, und die zum Laichen zurückkehrenden Lachse sowie die Fangtechniken vor Ort beobachten.
source : www.city.chitose.hokkaido.jp




Coke ... Nihon Coca Cola / 日本コカ・コーラ Coca-Cola Museum




Ikebukuro Gyoza Stadium /
Ice Cream City / Tokyo Dessert
3-1-3 Higashi Ikebukuro Sunshine City World Import Mart 2F Namco Nanja-town
. . . CLICK here for Photos !
More than 20 shops
Reference



Ikeda (Osaka)
Momofuku Ando Instant Ramen Museum
(インスタントラーメン発明記念館)



Imabari, Ehime
WASHOKU : World Tasty Museum
世界食文化博物館 　
Introducing the Food Culture of the Whole World !



Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum
in Kishiwada, 大阪府岸和田市北町１０番２号
Pufferfish, Kugelfisch


Osaka Takoyaki Museum
Octopus balls in a lot of varieties. The history of takoyaki to study.
. . . CLICK here for Photos and more INFO !
Universal City Walk Osaka 4F Konohana-ku Osaka-City



Saiboku Ham / Pig and Pork Museumサイボク
Saitama 埼玉県日高市下大谷沢546



Salt Road Museum, Nagano prefecture
長野県大町市八日町 ２５７２番地
WASHOKU : Nagano and the Salt Road



Sapporo Beer Museum
(サッポロビール博物館, Sapporo Biiru Hakubutsukan)
the only beer museum in Japan
. . . CLICK here for Photos !



Taiji Whale Museum, Taiji Whaling Museum, Wakayama
opened in 1969.
. . . CLICK here for Photos and more info !
太地の鯨料理 紀州 Kishu Dishes with whale meat



Yataimura, yatai mura 屋台村
"Village of Food Stalls"
also yokochoo, 横丁 (よこちょう) side street with many small food stalls
Gasse

English Reference



Yokohama Daisekai 横浜大世界
"Big World in Yokohama"

9797 Yamachita-cho Naka-ku Yokohama-city
. . . CLICK here for Photos and more INFO !
Chinese food



Yokohama Ramen Museum
Shin-Yokohama Ramen Museum 新横浜ラーメン博物館
a food amusement park, Raumen Museum

2-14-21 Shin-Yokohama Kohoku-ku Yokohama-city
ramen noodle soup from all over Japan is served.
Since winter 2010, you can choose your own ramen ingredients out of 5000 items to make your very own brand, and carry it home in a special present box.
©　More in the WIKIPEDIA !



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Things found on the way


LINKS to online food museums worldwide


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HAIKU



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Related words

***** WASHOKU : General Information


WASHOKU : Regional Japanese Dishes


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Manga Anime

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Manga, Anime and Japanese Food
ryoori manga 料理漫画,
gurume manga 料理マンガ、グルメマンガ






Oishinbo 美味しんぼ




Osen 料理漫画「おせん」




Hoochoo Mushuku 「包丁無宿」
Unemployed with Kitchen Knife



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The Japanese have used the comic book form to fuse food, culture and story, creating a special type of recipe book called "food manga."

There's a great scene in the 1985 Japanese movie "Tampopo" by Juzo Itami. The plot centres on a woman trying to open her own noodle shop mixed in with several other story lines that all blend into a stew of Japanese culture and food. In one scene, an older man shows a younger man how to properly eat a bowl of soba noodles, topped with deep fried tofu and a crab stick. The wise soup sage tells his charge that he must set aside the crab stick gently and give it a nod, acknowledging it, while using the same chopsticks to grasp the tofu piece and also giving it a nod -- a polite way of consuming the food before you. The movie underscores the food culture of Japan and how it reflects the society around it.

Manga Mangia Manager
Someone once said that the manga format make sense because to read a serious Japanese newspaper, think of the Globe and Mail in Canada, a person needs to know least 2,000 "Kanji" characters. Japanese university graduates typically know 3,000 or more at the end of their studies, but this number declines each year after graduation. Mangas, which use cartoon pictures to tell stories along with dialogue written mostly in phonetic "kana" symbols, are a lot less work for the reader.

Food mangas are called gurume (gourmet) or ryori (ryoori, cooking) manga. Just like Food Network shows, they are directed towards an audience that mostly doesn't cook. In Japan, the ryori mangas are popular among men and white-collar professionals. Different ryori mangas delve into subjects such as the struggles of a young apprentice sushi chef or love stories that include recipes for sweets and other confections directed at teen girls.

Manga Melds Story and Recipe
A look back at a 2004 copy of the journal "Gastronomica" reveals a detailed story about the most popular ryori manga of all: Oishimbo (loosely translated as "delicious newspaper"). It first launched in 1983 and has since been made into a TV show and live action feature film. Author Kariya Tetsu says his books aren't for gourmet chefs but for the general population. Story lines focus on people's everyday problems such as the age-old conflict between a son and his epicurean father and between two lovers who eventually marry and have children. In between are slices of food information that serve to educate.

And the moral of the story is ...
In one episode, an American visitor is shown how to prepare carp sashimi on shaved ice through a master chef. Both the American and the reader is taught how gently slicing the fish flesh creates better tasting sashimi. Rough cutting breaks down the flesh so it absorbs the melting ice, making the fish taste watery. An added bonus, is the lesson about the dedication it takes to become a good chef.

Manga: Infused with Cultural History and Identity
The food mangas go deeper than instruction manuals. Many are carefully pieced stories that provide a thread to Japan's past, its values and its history. Some stories are moving portrayals of parent-child relationships and the undeniable bond that food forges with our past, our emotions and our memories.

... SOURCE : © June Chua: Food Manga: Comic Book Cuisine:
Japanese Manga Melds Story and Recipe

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ryoori anime 料理アニメ Food Anime Books





gurume manga グルメ漫画 Gourmet Manga Books






WASHOKU
Sake no Hosomichi 酒のほそ道
"The Narrow Road of Ricewine"
Manga about food, with haiku,
by ラズウェル細木 Rozwell Hosoki, Hosoki Roswell
and
大江戸酒道楽 ～ 肴と酒の歳時記
Saijiki about good food and drink of Edo


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Many packages come with manga figures for children
Furikake, Ochazuke　ふりかけ、お茶漬け




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Worldwide use


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Things found on the way


Doraemon (ドラえもん)and Daruma


Clipart with Daruma


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HAIKU



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Related words

***** WASHOKU : General Information

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Language and Food

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Language and Japanese Food


Here we collect items about the Japanese language and food, for example proverbs.


Proverbs about WATER
http://www.kippo.or.jp/culture_e/water/phrase/phrase.htm



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***** WASHOKU : General Information

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Kazari Decoration

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Kazarimono, Table Decoration,
Tischdekoration

Decoration is a big part of Japanese food, not only the room and the table, but also the food itself.

Eating with the eyes too, a very important aspect of Japanese cuisine. Everything is cut in bite-sized pieces to pick up with the chopsticks.


Moritsuke, 盛り付け decorating food
. . . CLICK here for Photos !

There are some types like

hiramori, ひらもり(平盛り）flat arrangement, in a ricebowl just up to the side or for fish on a plate

sugimori,　すぎもり (杉盛り) slanted or standing like a cedar tree (sugi)
. . . CLICK here for Photos !

takamori, たかもり　（隆盛り) "high like a mountain"

yamamori, やまもり (山盛り）)heaped like a mountain
preferred by young people to get an extra size for less money. Also used to heap food for some temple rituals (oomori　大盛り).
. . . CLICK here for Photos !

yosemori、よせもり　（寄盛り）　gathered arrangements

ayamori, woven arrangements is sometimes mentioned, but no details are found on Japanese pages.
but we have
tazunagiri たづな切り（手綱切り) "cut like a horse bridle", braid cutting
often done with konnyaku pieces
WASHOKU : Cutting food


Fish is placed with the head on the left side of the long plate.


LINK moritsuke for sashimi
http://otokosakanaryouri.web.fc2.com/morituke_sashimi.html



Arranging plates on a tray is another kind of moritsuke.
. . . front row
Left bowl for rice, right bowl for soup
tip of the chopsticks pointing left
. . . second row
left : plate with fried fish or meat
right : plate with vegetables
middle : small plates with tsukemono pickles



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Hana inari 花いなり flower-like decorations


Utsuwa, tableware　うつわ、器
dishes, cups, plates ...


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Japanese maple leaves and other leaves are used for decoration in some Japanese dishes.

"Leaf Business"

Many ferns with their regular shaped, evergreen leaves are auspicious for bringing good luck to the New Year. The leaves are used to decorate the festive table and are especially necessary for the expensive restaurants. So some villages have started to grow beautiful fern especially for food decoration purposes and the old people can earn quite a bit on the side on this new "leaves business, leaf business" happa bijinesu　葉っぱビジネス”. The people also collect red leaves of autumn for food decoration purposes, especially maple and persimmon leaves.
The village of Kamikatsu in Shikoku has made special effort with this export of leaves.




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Genau wie die Chinesen mögen die Japaner eine schlichte Tischdekoration.
Den Mittelpunkt des eher schlicht gehaltenen Tisches kann ein Gesteck aus Farn- Pflanzen (oder ähnliches) bilden, welches gleichzeitig als Kerzenständer dienen kann.
Die Farben sind eher schlicht, zarte Töne lenken nicht vom Essen ab und regen gleichzeitig den Appetit an. Wie die Dekoration sollten auch die Teller einfach, am besten in weiß, gehalten sein. Rechts vom Essenden werden die Messer platziert, die Gabeln links, wer will kann auch versuchen das Essen mit Stäbchen zu sich zu nehmen, allerdings bedarf es dafür viel Übung.

Die restliche Tischdekoration sowie die Servietten sollten in den Farben schwarz und weiß sein, da diese Kombination von Farben am meisten an Japan erinnert. Wer Geschirr in diesen Farben hat kann es natürlich auch verwenden. Auch schön zur Ausschmückung des Tisches sind Kerzen in dieser Farbfolge.

Künstlerisch begabte oder sehr kreative Dekorateure können auch japanische Schriftzeichen auf Pappe kopieren und diese ausschneiden. Sie eignen sich hervorragend als Platzdecken. Wem das nicht gelingen will kann auch einfache Bambusplatzdecken benutzen, auch sie sie eignen sich um den japanischen Flair in das eigene Haus zu bringen.

Kleine Blumengestecke lockern den Tisch etwas auf, sie sollten aber nicht im Mittelpunkt sondern am Kopf des Tisches stehen, denn der Mittelpunkt wird im Japan stets vom Essen gebildet oder von größeren Blumengestecken. Kleine Kerzen bzw. Teelichter muntern die Stimmung auf und sind für ein schönes Ambiente unverzichtbar. Auch Soßen wie zum Beispiel die Sojasoße kann als dekoratives Element mit auf den Tisch gestellt werden.

source : www.rezepte-nachkochen.de

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EXTERNAL LINK

The Fine Art of Japanese Food Arrangement
By Yoshio Tsuchiya,

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kazari, carving food in decorative ways

carrots or radish can be carved to look like blossoms or plants.
The combination of shoochikubai 松竹梅 Pine, Bamboo and Plum is very popular.

. "Three friends of Winter", Pine, Bamboo and Plum
Shoo-chiku-bai 松竹梅 　

kazarikiri, kazari kiri 飾り切り cutting into decorative pieces


ume ninjin 梅人参（うめにんじん）"plum carrot"


MORE
. kazaribocho, kazari boochoo 飾り包丁
decorative cutting and slashing 　


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source :　facebook


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


***** WASHOKU : General Information

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Kyuushoku School Lunch

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School lunch (kyuushoku 給食)

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

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Explanation

School lunch, kyuushoku 給食
kyushoku
quote
A school dinner is a meal (usually dinner or lunch) provided to students at a school. It is usually served at sometime around noon.

In Japan, 99% of elementary school students and 82% of junior high school students eat kyūshoku, or school lunch. Parents pay 250 to 300 yen per student for the cost of the ingredients, with labour costs being funded by local authorities. The tradition started in the early 20th century. After the war – which brought near-famine conditions to Japan – the provision of school lunches was re-introduced in urban areas, initially with skimmed milk powder and later flour donated by an American charity. School lunch was extended to all elementary schools in Japan in 1952 and, with the enaction of the School Lunch Law, to junior high schools in 1954.

Usually, all meals provided on a given day are identical for all pupils of a Japanese school. The menu is planned by dieticians and changes daily. The average menu has gone through a large deal of change since the basic meals of the 1950s, as Japan grew economically.

School lunches were traditionally based on bread or bread roll, bottled or cartoned milk (introduced from 1958 to replace milk powder), a dessert, and a dish which changed daily. Popular dishes from the early days included inexpensive protein sources, such as stewed bean dishes and fried white fish. Whale meat, another cheap protein, was common until the 1970s. Provisions of rice were introduced in 1976, following a surplus of (government-distributed) Japanese rice, and became increasingly frequent during the 1980s. Hamburg steak, stew and Japanese curry became staples as well. Today, school lunches are a diverse affair, including soup and side dishes. Dishes range from Asian dishes such as naengmyeon, tom yam and ma po tofu, to western dishes such as spaghetti, stew and clam chowder.
©　More in the WIKIPEDIA !



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Worldwide use

Schulessen, Schulspeisung


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HAIKU



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***** GENERAL and REFERENCES INFO in April 04
WASHOKU : General Information


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Konchuu Ryoori Insects

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Insects as food (konchuu ryoori)

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

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Explanation

konchu ryori, konchuu ryoori, 昆虫料理 insects as food

mushikui 、虫食い　(むしくい)

Insects have been a source of food since olden times.
Grasshoppers, for example:
To catch the animal was not not only done to clear the rice paddies of an unwanted eater, but also to prepare the delicious tsukudani for the farmers, since it contains a lot of fat.



Jibachi senbei 地蜂煎餅, 地蜂せんべい
Wasp rice crackers
Speciality of Nagano

also inago coockie イナゴのクッキー
. . . CLICK here for Photos !


kaiko, 蚕の料理 silkworms have also been eaten.
. . . CLICK here for Photos !


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WASHOKU : hebo ヘボ black wasps for food in Gifu
kuro suzumebachi クロスズメバチ Japanese yellowjacket
Vespula flaviceps
. . . CLICK here for Photos !



more to come ...

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source : 　内山昭一

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kigo for all summer




konchuu saishuu 昆虫採集 (こんちゅうさいしゅう)
collecting insects
A favorite passtime for children in the summer holidays.
hochuumoo 補虫網（ほちゅうもう）net for catching insects
hochuuki 歩虫器（ほちゅうき）container for insects
dokubin 毒瓶（どくびん）bottle with poison


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kigo for late autumn


hachi no ko 蜂の仔（はちのこ, 蜂の子）
bee and wasp larvae

fried bee larvae, jibachi yaki 地蜂焼（じばちやき）
rice with bee larvae, hachi no ko meshi 蜂の子飯（はちのこめし）

jibachi 地蜂 is another name for kurosuzumebachi くろすずめばち (黒雀蜂), black wasps.
hachi no ko, ハチの子， bee larvae
Speciality of Nagano.
In August they are driven out of their nest by putting firecrackers in them, then the nest with the larvae is collected. They are prepared in various ways, as kanroni, roasted or put on boiled rice.
They are even available in cans for distribution all over Japan.


. . . CLICK here for hachi no ko Photos !

kara-iri 乾煎り、空炒り plain roasting
The wasp larvae are roasted and sprinkeld with salt before consumption.


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zazamushi ざざ虫 (ざざむし) dobsonfly
larvae of aquatic caddis flies
kigo for all winter
. . . CLICK here for zazamushi Photos !


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inago 蝗, 稲子 ( いなご) 螽 grasshopper, locust
kigo for all autumn



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Worldwide use


. Kenya Saijiki
kumbi kumbi: flying termites



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Things found on the way

Mushikui Japanese
http://musikui.exblog.jp/8585855/

Insects as human food
http://www.food-insects.com/Insects%20as%20Human%20Food.htm



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- quote -
Getemono-ya - 下手物
Whenever the craving for assorted gastropods, vague amphibians, unidentifiable molluscs or miscellaneous insects becomes overwhelming, head for these oases of the weird and wonderful. Getemono-ya are devoted to culinary ingredients, that no one would eat unless they were on the verge of starvation. Thanks to the proliferation of such exotic comestibles as vegetables, beans, cows and fish, these places are a dying breed. Spot them by a dilapidated exterior, and the locals’ warnings not to set foot within a mile of the place.
source : www.lonelyplanet.com

Getemono restaurants from all parts of Japan
全国の下手物料理のある店を紹介しよう！
source : ikura.2ch.net


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HAIKU

つくだにの蝗となって鬚のこす　　
tsukudani no inago to natte hige o kosu

to make tsukudani
out of grashoppers ...
strain the whiskers　　　　　

Ishida Tokiji 石田時次



炒り蝗量り売れるもみちのくや　
iri inago hakari-ureru mo Michinoku ya

selling roasted grasshoppers
by the weight ...
this is Northern Japan

Fukuda Ryotei (Ryootei) 福田蓼汀


inago 蝗, 稲子 ( いなご) 螽 grasshopper
kigo for all autumn


蝗熬る炉のかぐはしき門過ぎぬ　　
西島麦南


蝗とぶやたんぼの中の湯葉料理　　
高桑義生


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hachi no ko haiku


高原の水禍をよそに地蜂焼　　
飯田蛇笏

山を恋ひ蜂の子飯を恋ひわたり　　
宮野小提灯

蜂の子を食べて白骨泊りかな　　
野見山朱鳥

眼がのぞく秋の蜂の子売られけり　　
加藤知世子

蜂の仔採り贄の蛙をかかげたり　　
稲垣敏勝


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***** Insects (mushi) Autumn insects, aki no mushi, Japan.

***** Bee (mitsubachi)

***** Silk (kinu) and silkworm (kaiko)


***** WASHOKU : General Information


. ANIMALS in all SEASONS
SAIJIKI

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