Shiru ... Soups Suppen

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Soups of Japan ... shiru 汁

There are many different types, from a small delicate bowl to a huge noodle soup meal.
Slurping whilst eating is part of the etikette.


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Shirumori Jinja 汁守神社（しるもりじんじゃ）
Shrine Shirumori, the protector of soups
川崎市麻生区(神奈川県) Kawasaki Town, Kanagawa prefecture



On the first shrine visit during the three days of the New Year, the people born in zodiac sign of that year get a hot pork soup.
They pray for a good harvest and good luck in the New Year.
Then there is a lion dance for the Gods (and the visitors) to enjoy.

There is also a drum group performance.
Kurokawa Hayashi ren 「黒川囃連（はやしれん）」
. . . CLICK here for Photos !

The deity here is Ukemochi no Mikoto
保食命（うけもちのみこと）。
UKE is an old reading for UKE, meaning food. He is the tutelary deity of food.
Legend knows this :
Ukemochi was killed by Tsukiyomi no kami (venered deity at Mount Gassan (moon mountain)), because he did not keep the vegetable grains in clean condition. This lead to a fight betewen Tsukiyomi (moon) and Amaterasu (venered as Sun deity in Ise).
大己貴命、素戔鳴尊 are also enshrined here.

Even her dead body produced food:
millet, rice, and beans sprang forth. Her eyebrows even became silkworms.
. Uke Mochi and the Silk connection.



The main hall has been re-erected in 1782. The compound is large, more than 6000 square meters, and full of lush old trees.

quote
Ukemochi no Kami
A deity appearing in an "alternate writing" quoted within Nihongi. The name uke is synonymous with uka, meaning "food," with the result that ukemochi no kami means a tutelary of foodstuffs, although some theories suggest that the kami is identical to Ōgetsuhime. According to Nihongi, Amaterasu commanded Tsukuyomi to go to Ukemochi, whereupon Ukemochi produced various foods from her mouth, including "things broad of fin" and "things narrow of fin," "things rough of hair" and "things soft of hair," and these she presented on one-hundred serving tables as a feast to Tsukuyomi.

Tsukuyomi, however, was enraged at being served foods that were "polluted" (since they had issued from Ukemochi's mouth), and drew his sword and killed Ukemochi. Hearing of this, Amaterasu sent Amenokumanoushi to investigate; it was found that cattle and horses were produced from the head of Ukemochi's dead body, rice was produced from her belly, and wheat and beans were produced from her genitals. Amenokumanoushi took these items to Amaterasu, who was pleased, saying that the foods would serve to feed human beings. Amaterasu planted the various grains and seeds in fields and paddies, a story said to represent one type of food-origin myth.

source : Nakayama Kaoru, Kokugakuin 2005



The Deity Ukemochi no Mikoto 保食命 is also venered at many other shrines in Japan.
. . . CLICK here for Photos !


There is also a shrine called

Meshimori jinja 飯守神社 Protector shrine of cooked rice
in the Musashino Plain.
. . . CLICK here for Photos !


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atsumono あつもの(羹) hot soup, served after a main meal to accompany drinking



Chankonabe　ちゃんこ鍋 hodgepodge for Sumo wrestlers, made from chicken stock, not dashi.
Sumo, a KIGO for Haiku
SUMO : More in the WIKIPEDIA !
. . . CLICK here for Photos !
Sumoringen



Dashi, soup broth, made with little dried sardines (niboshi) or konbu kelp seaweed. Shavings of dried bonito (katsuobushi) are also used.
Soup stock (dashi, だし、 出し)



Fukahire suupu ふかひれ (鱶鰭) sharks finn soup, Chinese type



. fukuro no atsumono 梟の羹 (ふくろうのあつもの)
"hot soup with owl meat"
kigo for mid-summer



Gojiru 呉汁 with soy beans from Hokkaido
soy beans are soaked in water over night, then mashed in a mortar or electric blender and the cream is added to miso soup, turned to low heat. When the soup comes back to a boil, stop heating and serve, with some greens on top.



Insutanto インスタント　 ready-made soups
in a container, just to poor water on it.


kakitamajiru かきたまじる / かき玉汁　clear soup with an egg
. . . CLICK here for Photos !


Kappu raamen　カップラーメン　 cup noodle soup

Karee suupu, suupu karee カレースープ curry soup and soup curry
karee カレー curry and many curry dishes


Kenchinjiru けんちんじる(巻繊汁) vegetable soup
first prepared at temple Kenchoji in Kamakura, Kanagawa
also speciality of Yamanashi
kigo for winter
English recipe



Komaijiru 氷下魚汁（こまいじる）soup with saffron cod
kigo for all winter



Mozukujiru もずくwith mozuku seaweeds
Nemacystis decipiens; 〔もずく料理〕mozuku;
an alga-like seaweed often served in a vinegary sauce


Misojiru, 味噌汁　みそじる　miso soup
, often served with tofu and other GU, ingredients.
see miso


nabe 鍋　なべ hodgepodge, a kind of thick soup
It comes in various flavors of all regions, special food of the winter season.
tomato nabe　トマト鍋
Eintopf


Potaaju ポタージュ potage, vegetable soups, Western style


Ramen, raamen　ラーメン　Chinese noodle soup


Sakekasujiru 酒粕 with sake lees
well liked in winter to keep the body warm.



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Shijimijiru 蜆汁, しじみ汁 miso with corbicula clams
brackishwater clam, short-necked clam, Yamato-Shijimi (Corbicula japonica)
corbicula miso soup
It is said to be good for your liver and helps with a hangover.
In the towns of the Edo period, young kids would catch these small clams in the nearby lakes and sell them in the morning for the miso soup. The call of "shijimiiii, shishimiiii" was heared everywhere in Edo.

It is one of the "tasts of mother" that are always remembered.
Now also awailable as "cup soup" or in deep-frozen preparations.

shijimi wakame soup しじもわかめスープ

Suppe mit Körbchenmuscheln


corbicula from Seta (Seta shijimi 瀬田蜆)


shijimi soup, kigo for all spring


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Shiru, ... jiru, general word for many soups


soba そば Chinese noodle soup
soba 蕎麦 buckwheat noodles


Soppu chanko ... そっぷ ちゃんこなべ (ちゃんこ鍋)
Sumo wrestlers soup stew with chicken pieces to give them stamina. soppu means "sumo", but here also "chicken".


Soy milk chowder


Suimono, osuimono clear soup served in small bowls
Prepared with dashi.
Reference ONLINE



suiton すいとん / 水団 dumpling soup
Since the Muromachi period.
speciality of various prefectures
Washoku : suiton


Sumashijiru, clear soup, consomme, broth
osumashi お澄まし clear broth
sumasu　澄ます　means the clearing of water, as an autumn kigo.
Water clears, clear water (mizu sumu 水澄む) .
It can also refer to the highbrow attitude of people.
Prepared with dashi of konbu and shiitake mushrooms. Ingredients added to the soup should be cut up and warmed in a separate stock.
Reference ONLINE


Taipiien 太平燕（たいぴーえん）harusame noodle soup
speciality of Kumamoto
. . . CLICK here for Photos !


TEN GU jiru, 十具汁 TENGU soup Sakaide, Shikoku


Ton-jiru, 豚汁　pork soup, tonkotsu jiru


Udon　うどん　饂飩　ウドン　Udon noodle soup

Ushiojiru うしおじる(潮汁) sea shell soup, clear fish soup
clear clam soup, fish soup, ...
slightly salted broth with freshly boiled fish from the seaside, including tai, hamaguri, tai and suzuki.
klare, salzige Suppe aus Fischen und Muscheln
. . . CLICK here for Photos !
hamaguri clams are the symbol for a happy marriage, so this soup is often served on March 3, the Doll Festival for girls.
Made with or without dashi, sometimes adding a pinch of seasalt to increase the sea flavor.




Zoni, zooni 雑煮 soup for the New Year

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ukimi うきみ、浮き実 "things floating on a Western soup"
To give an accent in taste and for looking pretty.
Mostly crouton　（クルトン）, french:julienne　（ジュリエンヌ）, paseri　パセリ parsely　or guriin piisu グリーンピースgreen peas
. . . CLICK here for Photos !

In a Japanese soup, it is called wanzuma　椀づま / 椀妻.


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Guide to traditional Japanese soups

by Ken Tanaka
Like most the rest of East Asia, the Japanese enjoy hot soups with their meals. Soup is taken in a small decorative bowl known as an owan, placed on the right hand side of the consumer opposite the rice bowl.


by B. Iris Tanner
Japanese soups range from simple, clear broths to the thick, velvety texture of kambocha pumpkin soup to the complexity of a chankonabe soup - a one-pot meal designed for sumo wrestlers.


by Betsy Young
There are four bases for soup in Japanese cooking, clear broth, clear broth with miso, soy milk with sweet white miso and egg custard. Everything else is a variation on these themes.

Read the full articles here:
source : 　www.helium.com/knowledge


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Things found on the way


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HAIKU

Hokku about soup by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .



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Kobayashi Issa in Choshi　銚子, Chiba

朝涼や汁の実を釣るせどの海
asasuzu ya shiru no mi o tsuru sedo no umi

morning cool --
in the ocean out back
they catch fish for soup

Kobayashi Issa

Comment by Chris Drake :

The first version of this hokku was written on 6/1 (in July) in 1817, when Issa visited Choshi, a fishing town on the Pacific coast about 80 miles northeast of Edo. That version has "evening cool" in the first line. Issa's diary says he visited the Pure Land sect temple Jookokuji (浄国寺) Jokoku-Ji, or Pure Country Temple, in Choshi on 6/1 and that he went to a lookout point near the temple. That observation point had a view of the Pacific in the east, and it is behind the temple, so the location matches that in the hokku. The lookout point also had (and has) a pavilion facing westward for meditating on the setting sun and the Pure Land beyond the setting sun, a traditional form of Tendai-sect "sun meditation" that was continued and given a deeper meaning by Honen.
From this lookout point Issa could apparently see boats out in the Pacific fishing at the end of a hot summer day. He says the fish will be cut into pieces and served in soup, presumably miso beanpaste soup, which was cheaper than sushi. In the later variant of the hokku, translated here, the time has changed to early morning, when it is still cool.



memorial stone for Issa at temple Jokoku-ji 浄国寺


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堅田にはゆふべに着きぬ蜆汁　
Katata ni wa yuube ni tukinu shijimijiru

I arrived at night
at the town of Katata ...
corbicula miso soup

Yamashita Kimio 山下樹実雄

WKD : Katata (Katada) town at Lake Biwa



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Related words

WASHOKU : Soups in Detail

WASHOKU : Soups as KIGO


***** WASHOKU : General Information


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Shojin Ryori

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Vegetarian Temple Food
(shoojin ryoori 精進料理)


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

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Explanation

This is a kind of "sacred food". Vegetarian food with no meat or fish. Tofu, vegetables and beans are mostly used for many dishes.



Together with Buddhism it was introduced to Japan via China and Korea.


One special form of this cooking is

Fucha Ryori (fucha ryoori 普茶料理)
Temple Manpukuji, 満福寺（まんぷくじ）


They also prepare a special offering for the deities with vegetables mounted on long poles (shankon 上句 （しゃんこん). After the offering, food is prepared for the four most important piests of the Obaku sect to share, with four bites of each dish one plate.


Gosan Ryori, gosan ryoori 醐山料理
from the temple Daigoji in Kyoto


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Koyasan Cafe at Aoyama in Tokyo
青山に「高野山カフェ」
Monks from the temple Kongobuji at Mount Koya offer vegetarian temple food. Sample some original Koya dofu. Gratin with soy sauce and white miso paste. Natural rice (genmai).

Special sesame goma dofu "kadohama"
「角濱（かどはま)

You can also copy sutras or meditate at the cafe.
From September 9 till 16 on weekdays.
http://www.shibukei.com/headline/4515/

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Modoki ryoori もどき料理 "imitation food"
look-alike food
made only from vegetables, trying to imitate various shapes and tasts of meat.
Introduced with Buddhism where meat was not to be consumed.
Cooks during the Edo period were especially skilled in improvising.
It is also used to prepare snacks (tsumami 肴) eaten with rice wine.

. . . CLICK here for Photos !

ganmodoki がんもどき (雁もどき) "wild geese" made from tofu
deep-fried bean curd (abura-age) containing bits of various kinds of vegetables
also called hiryuuzu 飛龍頭 "flying dragon head".
Supposed to be an imitatin of goose (gan 雁) meat.
ganmo がんも　for short.
Yam sticky grated mountain potatoes are often used to bind the ingredients together.
. . . CLICK here for Photos !
Aburage mit Möhren, Schwarzwurzel, Gingkonuss u.Ä.


quote
If you think about vegetarianism in Japan, things like "shoujin" cuisine comes to mind. According to Buddhism, "shoujin" cuisine is the practice of persevering to not eat animals that have been killed, in part to help one lead a pure life. This type of food exists not only in Japan. According to Wikipedia, in China there is a similar style of cuisine called "modoki" or "mock" food. "Modoki" food is made solely from vegetable products but imitates the taste and appearance of meat.

For example, using bean curd skin (yuba) you can made a dish called "huitui" (Chinese ham), fake squid and shrimp can be made from konnyaku (devil's tongue), and dishes like abalone soup and various fried foods can be imitated with shitake and other mushrooms. Despite differences between countries, the thinking on something like this issue can be remarkably similar.
http://www.pref.gifu.lg.jp/pref/s17781/jetset/Joshessay-veggie.html


unagi grilled eel praprared from fu gluten ふ鰻もどき
. . . CLICK here for Photos !
The meat is prepared from fu and also tofu and okara, lotus or burdock root and other ingredients to make a sticky stuff.
The skin is prepared with nori laver.


kuri modoki 栗もどき chestnuts made from sweet potatoes
a treat for the Chrysanthemum Festival, 9th of september


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The Enlightened Kitchen:
Fresh Vegetable Dishes from the Temples of Japan
by: Mari Fujii

While Japanese cuisine has become popular in the West, far less is known about the traditional fare originating from Japan's Buddhist temples. Natural and healthy, temple food is based on fresh seasonal vegetables, and staples such as grains and tofu. For centuries, these dishes have been a way of life—and a refreshing change of pace—for monks whose days are spent in rigorous self-discipline.

Married to a Buddhist monk, author Mari Fujii has taught temple cuisine for over twenty years. In these pages, she presents sixty heartwarming recipes, many adapted for the Western kitchen but all true to their roots. Her Carrot and Mushroom Soymilk Soup combines traditional sensibilities with modern taste requirements. The Ginger Rice lends a welcome flair to a common staple, and Banana Tempura is a light, fruity variation of this worldwide favorite.

Mari Fujii's offerings are wide-ranging. THE ENLIGHTENED KITCHEN opens with soups and salads, then sweeps into tofu, beans, vegetables, rice and desserts. A well-considered appendix explains the finer points of cooking rice and making stock, and a detailed glossary provides valuable tips on selecting, using, and storing ingredients.

In Japan, as people seek more ways to improve their diets, temple cuisine is gaining a new generation of followers. Mari Fujii delivers simple, seasonal foods with love and care. She teaches the importance of drawing out the natural flavors of ingredients rather than smothering with heavy sauces or spices. Whether soup, salad, or tofu, these wholesome dishes, based on ancient Japanese traditions, are sure to become firm favorites in modern households. Any way you look at it, THE ENLIGHTENED KITCHEN is a nourishing experience for both body and soul.

source : 　The Enlightened Kitchen


Related (External LINKS)

3 Bowls : Vegetarian Recipes from an American Zen Buddhist Monastery

Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, & Well-Being
Tassajara Cookbook

The Zen of Eating

The Zen Monastery Cookbook: Stories and Recipes from a Zen Kitchen
by: Cheri Huber
This cookbook includes low-fat vegetarian recipes for main dishes, soups, breads, and desserts as well as compositions from American Zen monks—those who were head cooks and those who assisted. These inspiring stories are funny and touching, and all reflect the difficulty, challenge, joy, and freedom inherent in living as a Zen monk.


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Reference : Shojin Ryori




My Library : Japanese Reference:
Japanese Food and Religion


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Worldwide use


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Things found on the way

..... Koyasan in Wakayama


Further thoughts about
Buddhism and vegetarianism 　



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HAIKU



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Related words


***** shoojin bentoo　精進弁当 at Shichimensan



***** Yuba, soy bean milk skin 湯葉

***** Tenzoo 典座 Tenzo kyokun, the Zen cook teachings


***** WASHOKU : General Information

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extra book

Rural Net Japan

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Rural Net Japan

Rural Culture Association
7-6-1 Akasaka Minato_ku Tokyo 107 Japan

Science of the Rice Plant
The Growing Rice Plant
SOURCE : Ruralnet Japan

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quote
From reading movement to community building
(regional promotion)



In the middle of 1940's people were saying , "farmers don't read and they are no good." But we, Rural Culture Association took a stance that it was books that were no good, and tried to publish books which would appeal to farmers. We published books and magazines for farmers by gathering wisdom and ideas of farmers and succeeded to sell surprising numbers of those books and magazines, contributing to the increase of nation's food production as the result.

Agriculture has functions not only to supply food but also to provide information about medicine, educate people about nature and preserve natural environment. Today, Rural Culture Association is trying to utilize those functions of agriculture for building a good community to live in.

There is the countryside before cities. There is labor before science and technology. There is human living before industry and economy. There are people before politics." is our slogan, and we are trying to bring about "revolutions" in agriculture, relationship between people living in city and countryside, and contemporary lifestyle.

In 55 years of our history we have published a million pages of magazines and books. Those publications were made on information gathered steadily on our foot. To contribute these information to protecting the health of people we started to build a database on these publications and publish in electronic media.

With 280000 readers and 80% of them being farmers, our monthly magazine,"Gendai Nougyou(contemporary agriculture)", is a strong medium to convey such information to farmers. With through knowledge of production site we plan an advertisement editorial from a unique angle. Notable machinery and materials which has a potential to bring about a revolution in agricultural technology is fully examined and introduced in an article on our initiative.

source : 　www.ruralnet.or.jp/E/about


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農文協

農山漁村文化協会
〒107-8668　東京都港区赤坂7-6-1

source : 　農山漁村文化協会



Members of the group ride on bikes all around Japan and aks the local people about their eating habits and the food they prepare. Here is a volume about Soba and Udon noodles.


Furusato no Katei Ryoori
聞き書・ふるさとの家庭料理〈4〉そば・うどん

There is a volume about each prefecture, this is truely an anthology of the Food Culture of Japan and extremely useful for the anthropologist and ethnologist.

You can get an acces to the library online (in Japanese).
This is the biggest online library about food !

全国300地点、5000人の話者から「聞き書き」してできあがった世界最大の食文化データベースです（収録料理数5万2000点）。
source : 　日本の食生活全集 データベース


General Index of lib.ruralnet.or.jp
ルーラル電子図書館　




Thanks to A.Ookusa for introducing me to this incredible library and resource.
Gabi Greve





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***** WASHOKU : General Information

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Recycle Re-use

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Recycle, Reuse, Re-use
Wiederverwendung

Even food is being re-used now, since late in 2008 there is a deep recession in all fields.
Housewifes try to pinch a penny and are proud about it, the homeless are finding it ever more hard to get by.

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okara doonatsu オカラドーナッツ
donuts made of okara soybean fibers left after making toofu Tōfu
The shops get the okara very cheap and make nutritious donuts for about 130 yen.
. . . CLICK here for Photos !
Reste von der Tofu-Produktion


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Shops are selling packed food with the shoomi kigen 賞味期限 "best before date" already over. There seem to be some legal problems, but many housewifes are happy about the bargain.


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Leftovers from convenience stores are collected, re-cooked and re-arranged and sold as cheap dishes in cheap restaurants.

Leftovers from food stores and restaurants are also processed into food for pigs and other animals.


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HAIKU



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***** WASHOKU : General Information

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Ramen RAAMEN

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Raamen, Ramen, ラーメン Chinese noodle soup

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

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Explanation



Ramen (Katakana: ラーメン; Kanji: 拉麺, rāmen) is a Japanese noodle dish that originated in China. la mien turned into Ramen.
It tends to be served in a meat-based broth, and uses toppings such as sliced pork (チャーシュー, chāshū), dried seaweed (海苔, nori), kamaboko, green onions, and even corn. Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.
©　MUCH more in the WIKIPEDIA !

Chinesische Nudelsuppe
Chink noodles

The "Shin-Yokohama Ramen Museum" is a unique museum about ramen.
Shin-Yokohama Ramen Hakubutsukan
新横浜ラーメン博物館




raamen kokugikan ラーメン国技館 Ramen Theme Park
Odaiba Aqua City, Tokyo
. . . CLICK here for Photos !
http://www.ramentokyo.com/2008/06/irohaodaiba.html
. . . http://www.gnavi.co.jp/aqua-city/e/shop/shop_ramen.html


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Ando Momofuku

Momofuku Ando (安藤 百福 ,Andō Momofuku), (March 5, 1910 – January 5, 2007) was the Taiwanese-Japanese founder and chairman of Nissin Food Products Co., Ltd., and the inventor of instant noodles and cup noodles. He was dubbed as
Mr. Noodle, The Noodle Papa, and The Ramen King.
. . . CLICK here for Photos !

In 1933, Ando travelled to Osaka, Japan on business. After World War II, Ando became a Japanese citizen and moved to Japan, where he entered Ritsumeikan University and at the same time founded a small merchandising firm in Osaka with the inheritance from his family.

He was also the chairman of the International Ramen Manufacturers' Association and the Momofuku Ando Instant Ramen Museum (インスタントラーメン発明記念館) is named for him.
in Ikeda in Osaka.

©　More in the WIKIPEDIA !

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Ramen is usually served in a special bowl with a wide rim and a Chinese pattern.
raamendon ラーメン丼 ramen bowl





A typical spoon for ramen or other Chinese dishes
raamenrenge ラーメンレンゲスプーン ramenrenge



Sometimes with a little hook to hang it on the rim of the bowl when you eat the noodles with your chopsticks.

And now the new invention, all in one !

Raamen supuun ラーメンスプーン Spoon for Ramen Soup
with a fork to pick up the noodles





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Daruma Ken, Sapporo　だるま軒




In 1940’s, after the world war 2 was over, there used to be many food-stalls lined along Sosei River, one of them was "Daruma-ken" owned by Senji Nishiyama. Ramen of his came to have good reputation especially for its good hand-made noodles, so he got to sell the noodles to other ramen stands. In those days they made 2 kinds of ramen soup, one was soy-sauce base, the other clear-soup base.
While the owner of "Aji no Sampei" restaurant, Morito Omiya, came to have a new recipe for making another soup of “miso” our traditional foodstuff around 1955.

At the same time, Takayuki Nishiyama, cousin of the Daruma-ken owner and in charge of making the noodles for the stall, succeeded in making the best noodles matching the miso soup-ramen finally.( He is the first president of Nishiyama Noodles Co.)

In this way, the best match of the curly chewy noodle and miso soup was made. Especially in the cold season this ramen keeping our body warm, good combination of taste and various ingredients, appealed to us all in Hokkaido.
source www.welcome.city.sapporo.jp/




Serving soy sauce ramen, salt ramen, miso ramen and many other types.

Eating from this bowl, your stomach and your heart will smile!
Enjoy this bowl from the Northern part of Japan/


The Store Curtain NOREN


source : 　www.darumaken.com
... だるま軒物語
... Darumaken Gallery

札幌市中央区南３条東１丁目
（市営地下鉄南北線大通り駅　徒歩７分）
ＴＥＬ　：　011-251-8224

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博多だるま「福岡・博多」豚骨ラーメン
Hakata Daruma - Fukuoka Tonkotsu Ramen
Fukuoka Prefecture, Fukuoka, Chuo, Watanabedori, １丁目８−２５

- quote -
Hakata Daruma’s ramen is considered the representative ramen of Fukuoka. The soup has received historical recognition across the nation. The restaurant’s most popular ramen is topped with chashu, which is made from a rare cut of pork cheek. A usual order of ramen costs 700 yen with an additional fee of 150 yen for an extra serving of noodles to slurp up with any remaining soup. Free extras include sesame seeds and ginger to add a different taste.
The rich flavor of the soup
is achieved by boiling pork hind-legs over long periods of time. This makes it irresistible once Daruma’s distinctively thin noodles are added, a characteristic of the restaurant since its establishment in 1963. Again, Hakata Daruma provides customers with the option to choose how hard they’d like their noodles. If you’re a ramen first-timer, it’s suggested to go with the standard noodle texture and you can work out your preferences from there.
- source : jpninfo.com... -

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More . . . DARUMA Restaurants

Cup soup <> カップラーメン Cup Ramen, Cup Raamen


”だるまラーメン” Daruma RAMEN ... more Photos ! 　






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ranmen ラン麺 "side by side" noodles
renmen 連麺 "combined noodles"
More than one noodle toghter, the largest batch is about 4 cm wide and consits of 14 ramen noodles side by side.
A shop in Tokyo has a maschine to make "combined noodes", from two to 14 and still tries to combine more. They keep the soup better and thus taste better.
But you can not really slurp them like "real" ramen noodles.
. . . CLICK here for Photos !　


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gotoonin raamen　ご当人ラーメン ramen made by a speciality cook

raamen tsuu ラーメン通 expert on ramen, connoisseur

raamemzuki ラーメン好き someone who loves ramen

raota, ra ota ラオタ/ ラー御宅 ramen otaku, ramen nerd


raamen banku ラーメンデータバンク ramen databank
http://www.ramendatabank.co.jp/



Torasan raamen とらさん ラーメン 誌 月刊
torasan Tokyo no Ramenya San Magazine
Monthly Magazine about Ramen
. . . CLICK here for Photos !


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Local Ramen Specialities


Kurashiki Ramen


Fujisan Ramen 富士山ラーメン vom Fujiyama
. . . CLICK here for Photos !


Hakata Ramen 博多ラーメン in Fukuoka
made with a soup of bone marrow from pork
. . . CLICK here for Photos !
WASHOKU : Hakata Ramen in FUKUOKA
Hakata Daruma Tonkotsu Ramen 博多 だるま


Hakata Shio Ramen 伯方塩ラーメン
. . . CLICK here for Photos !


Kasaoka raamen 笠岡ラーメン
Okayama prefecture


Kitakata Ramen 喜多方ラーメン
The first was "genraiken" 源来軒, come and get it shop, opened by Fan Quinxing.
. . . CLICK here for Photos !

Kurashiki Ramen 倉敷ラーメン
. . . CLICK here for Photos !

Okayama Hokkee Ramen 岡山 ほっけゑラーメン
. . . CLICK here for Photos !

Onomichi Ramen 尾道ラーメン
. . . CLICK here for Photos !

Sapporo Ramen 札幌ラーメン
. . . CLICK here for Photos !

Takayama Ramen 高山ラーメン
. . . CLICK here for Photos !

Tokyo Ramen 東京ラーメン
. . . CLICK here for Photos !

Wakayama Ramen 和歌山ラーメン
CLICK here for PHOTOS !

Yokohama Ramen 横浜ラーメン
. . . CLICK here for Photos !




Click for enlargement to read it.


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Different Ramen Soup Preparations

hiyashi ramen 冷やしラーメンcold
miso raamen 味噌ラーメン with miso
shio raamen 塩ラーメン with salt
shooyu raamen 醤油ラーメン with soy sauce
tonkotsu raamen 豚骨ラーメン、トンコツラーメン with pork bones

tomuyamukun raamen トムヤムクン・ラーメン Tomyamkun Thai-Style
. . . CLICK here for Photos !


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Different Ramen Topping Preparations


chokoreeto raamen チョコレートラーメン Chocolate Ramen
... choko raamen チョコラーメ choko raumen
a salty sweet from Hokkaido, with chicken flavor and chocolate on noodles.
. . . CLICK here for Photos !


gyuutan raamen 牛タンラーメン with beef tongue
Speciality form Sendai, Miyagi.
. . . CLICK here for Photos !


inoshishi raamen いのししラーメン　with wild boar meat, from Niimi town, Okayama　新見市岡山県
with soy sauce or miso taste

. . . CLICK here for Photos !
gotoochi gurume, ご当地グルメ local gourmet food

gotoochi raamen　ご当地ラーメン　local ramen soup



karee raamen カレーラーメン
Muroran karee raamen 室蘭カレーラーメン Ramen with curry from Muroran, Hokkaido


sakekasu raamen 酒糟ラーメン soup with sake lees
Sakekasu Ramen




suupu karee raamen スープカレーラーメン soup curry ramen
Hokkaido with nama collagen, milk from Hokkaido
. . . CLICK here for Photos !



suppon raamen すっぽんらーめん with soft-shelled sea turtle


tenkake raamen てんかけラーメン
from Wakayama, with a lot of tenkasu and wakame
CLICK here for PHOTOS !



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Different Ramen Namings　



Tsuribaka nisshi raamen 釣りバカ日誌ラーメン
"Fishing addicts diary"
with soy sauce seafood taste or salty seafood taste
from エースコック Eesukokku /Acecook Co.
Named after a famous movie.
The story focuses on salaryman Densuke Hamasaki (a.k.a Hama-chan), whom his supervisor Sasaki has dubbed the "Fishing Baka" because of his passion for fishing. One day Hama-chan meets and befriends an older fisherman named Su-san, who turns out to be Ichinosuke Suzuki, the CEO of the "Suzuki Construction" company that Hama-chan works for. The stories tend to focus on their relathionship inside and outside of the office.
Toshiyuki Nishida, Rentaro Mikuni
©　More in the WIKIPEDIA ! Fishing Fool's Diary
This is one of the long-running TV series about a fishing duo.
. . . CLICK here for Photos !




Yoshitsune raamen 義経ラーメン Yoshitsune ramen
The owner of this recipe claims to be a descendant of Yoshitsune and Shizuka Gozen. The noodles are broad and strong, like this warrior.

. Minamoto no Yoshitsune 源の義経 (1159 - 1189) .
- Introduction -




SEARCH this BLOG
for more RAAMEN noodle soup specialities !


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Prevent the soup from splashing with this shampoo shield ...





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Worldwide use


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Things found on the way


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HAIKU

Daruma ramen ...
again and again
I wonder

Gabi Greve, November 2008



source :　facebook


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Related words

..... Soups

***** WASHOKU ... Noodles (menrui　 麺類　- めんるい)

Momozono Robot Ramen 桃園ロボットラーメン a robot makes Ramen !



raamen pan ラーメンパン ... see ramen bread


WASHOKU : General Information

WASHOKU : Regional Japanese Dishes

Lamen
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Restaurants Menu

[ . BACK to WORLDKIGO TOP . ]
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Restaurants

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

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Explanation

There are many types and varieties of restaurants and eateries in Japan, from the highly expensive to the very cheap.

Let us look at some of them, starting from the most expensive ones.

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Serving Kaiseki Ryori 懐石料理, maybe the most expensive, many are located in Kyoto and the other big towns. Often you need a special introduction to go there and NEVER ask for the price of the food!


和食　 料理店 Washoku　Ryooriten, Restaurants serving only Japanese food. Many have a long tradition and their chefs take great pride in working at a famous place.

食堂 Shokudoo, shokudo, serving Japanese food, often near a station or an area where many people take lunch outside. Some can be quite cheap and are just a large living-room like space in the ground floor of a private home, run by a couple.


taishuu inshokuten 大衆飲食店
restaurant for the masses
often serving cheap Chinese food.


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Specialty Restaurants

Along the many beaches you find the
Amimoto ryoori, 網本料理, food served from fresh catches of the day.
Amimoto is the name for the local boss, who lends boats and equipment to the fishermen.

In the mountains there are still some places specialized on
Matagi ryoori, マタギ料理, the cuisine of the hunters, mostly wild boar and deer.


Curry Rice Shops, karee raisuya カレーライス屋They are specialized for the Japanese version of the Indian Curry. Sometimes it is just a counter with 10 seats, run by a couple.


Soup restaurants, raamenya ラーメン屋Some serve all kinds of soups, some only local ones an area. So you can have your favorite Nagasaki or Sapporo Ramen anywhere in Japan.
. . . CLICK here for Photos !


Sushi Bars, sushiya, 寿司屋
Some are so expensive, you never check the price of any dish and just eat what the master serves you. Often the guests are regular patrons (Stammgast).
Some are food chains and serve any dish for a small amount, like 100 yen or 150 yen. The one's with bands where the dishes roll around the counter, kurukuru sushi くるくる寿司 are of this type. You staple the small dishes at your side and a waiter counts them before writing the bill.

Raw Fish : Sushi, sashimi, sushi and .. rice balls (onigiri)


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ryootei　料亭　first-class Japanese restaurant

Often you need the introduction of a friend to be admitted.




Shinise Ryootei 老舗料亭
Ryotei with a haiku meeting and delicious seasonal food :
Kumiko san 若女将

source : www.okami-kumiko.com


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Family restaurants, ファミリーレストラン, mostly restaurant chains all over Japan, like Denny's.
Many are specialized on "Western Food" yooshoku 洋食, some have a free service of drinks.
. . . CLICK here for Photos !


famiresu ファミレス "family restaurant"
famireus mooningu ファミレスモーニング
family restaurant morning servise
. . . CLICK here for Photos !

The most popular restaurants of this kind are

Aiya 藍屋
Bamian (serving Chinese food) バーミアン
Coco's ココス
Denny's デニーズ
Gusto ガスト
Jonathan ジョナサン
Saizeria サイゼリア
Skylark スカイラーク
Yume-An 夢庵 Washoku
Zensho ゼンショー


After 2010, family restaurants are less popular since families have to tighten the budgets.


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Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto
. . . . . Jolly Pasta



Fast food chain restaurants ファーストフード, like McDonald, Mister Donuts ミスタードーナツ or Starbucks.
Lotteria to give refunds if customers do not like new hamburger "zetsumyo" for 360 Yen, July 2009.
Lotteria
. . . CLICK here for Photos !

Fast Food Gourmet ... the Japanese Version


Hanbaiki 販売機 vending maschines for food



yooshokuya 洋食屋 restaurants with western food
like omuraisu, katsu cotelettes, hanbaagu hamburgers, ebifurai deep-fried shrimp, hayashi raisu hashee, rizotto rice and many more.
gohan ご飯 in bowls is not served, but raisu ライス　on a plate, to be eaten with the fork.
. . . CLICK here for Photos !
Some have a bit of tradition since the Meiji restauration and opening of Japan and owners in the fourth generation still keep the taste of their great-grandfathers.
The first were around Yokohama when the port opened for foreigners after 1868.


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Many restaurants serve a cheap daily changing course
higawari ranchi 日替わりランチ
in Kagawa this is called

taimu ranchi タイムランチ / 日替わりタイムランチ
(lunch time, lunchtime is ranchi taimu ランチタイム).


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Izakaya, 居酒屋, public drinking house, the German KNEIPE, where workers take a sip before going home. Often located close to the station.
Some are chain restaurants, others are just small establishments on the ground floor of a home, run by a couple.
You get a free appetizer (otooshi in Kanto, tsukidashi in Kansai) before ordering.

These are most often also called "Red lampions" aka choochin、赤提灯, because such an item is hung outside the restaurant.

Lately we also have "Green lampions", midori choochin、緑提灯
They serve healthy food, using naturally grown vegetables, chicken or natural fish from the area only.
The owners are proud to contribute to environmental conservation of resources.
In Kanto, owners are called TENCHO 店長, in Osaka, TAISHOO 大将.



Izakaya in Edo 江戸の居酒屋


- quote -
Izakaya, literally means “stay-in” (i) (liquor shop” (sakaya);
these are much-loved local establishments for casual drinking and dining.
It is said that izakaya were started in the Edo Period (1603-1867) when sake was sold at large in individual servings. People would drink in front of the liquor shops, so eventually the shops began to serve simple foods to go with it. As matter of fact, you can still find some liquor shops that have places to sit and drink with simple finger food today.
- source : japan.stripes.com -

. Food vendors in Edo .

. Toshimaya 豊島屋 first Izakaya in Edo (1596) .


A new type of Izakaya, where all food costs only 270 Yen.
全品270円居酒屋 . 金の蔵Jr.
Open since August 20, 2009. They want to become a nationwide chainstore.
東京都新宿区新宿3-35-18
全品299円居酒屋　金の蔵Jr.
全品300円居酒屋　金の蔵Jr.
. . . CLICK here for Photos !
Check their menu HERE
http://r.gnavi.co.jp/g078868/menu4.htm



Izakaya ... die japanische Kneipe

CHOOCHIN, lanterns and restaurants 提灯とだるま


WKD : Izakaya - The Japanese Pub Cookbook
Mark Robinson

Izakaya More of my own PHOTOS !



Kushiyaki 串焼き
fish, meat, shellfish, or vegetables grilled on skewers
. . . CLICK here for Photos !


robatayaki 炉辺焼き grilling and cooking by the fireside
Guests sit around an open fireplace and enjoy barbequed seafood, meat and vegetables.
. . . CLICK here for Photos !
am offenen Holzkohlenfeuer Gegilltes

- quote -
In Japanese cuisine, robatayaki (炉端焼き, literally "fireside-cooking"),
often shortened to just robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food on skewers are slow-grilled over hot charcoal. Many Japanese restaurants, both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of seafood and vegetables, but other kinds of food that are suitable for grilling may also be offered.
Robata originates from a centuries-old country style of cooking by northern Japanese fishermen around a communal hearth (irori) that serves both as a cooking area and a source of heat, found on the northernmost island of Japan, Hokkaido.
- - - More in the WIKIPEDIA !




Yakitoriya 焼き鳥屋
Specialize in chicken dishes.


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Hotels and Ryokan, ホテル、旅館 also serve food, mostly of local and seasonal flavor.
One speiality are the temples where you can stay over night and sample the "food of the monks", shojin ryori, shoojin ryoori 精進料理, vegetable dishes. You are also expected to take part in the morning prayer sessions and sometimes a bout of cleaning, gardening or oher temple work, samu 作務.
These places are called shukubo, shukuboo 宿坊. Mt. Koya is especially famous for its shukubo and in the evening, after your meager meal, you can go to the center of the huge temple compound and sample a bit of the "water of wisdom", hannya no mizu 般若の水.
Koya San in Wakayama 高野山　和歌山県

At a ryokan, the O-Kami san おかみさん, O-Kami, is in charge of caring for the visitors and their entertainmens (motenashi 持て成し) while the husband or sun is handling the kitchen as itamae　板前, the chef.
. . . CLICK here for Photos of O-Kami san !
Many ryokan take great pride in a long history of "motenashi no kokoro" おもてなしのこころ, entertaining the guests with utmost care.


. Hatago 旅籠, 旅篭 Lodging in the Edo period 　


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Yatai, 屋台 food stalls, pushcart stalls, used to be more common, are now under stricter hygienic control. They also were located close to train stations, even under the rails in the most noisy areas.
Some were used by two people, one cook and one
hikiko 引き子 puller of the yatai。
In some towns we now have "food stall villages", yatai mura, where many are located together to share water supply and toilets.
. . . CLICK here for Photos !

. Edo Yatai 江戸屋台 Food stalls in Edo .




The most famous three ones were for Sushi, Tenpura and Soba noodles. The nihachi soba (80% buckwheat and 20% wheat) was mostly frequented.
There were about 7600 yatai in Edo, because there were so many single men coming here to work who needed food.
The yatai was carried around, but it had all that was needed. A lamp (andon) at one side, stove (kama) at the other.



Yatai selling cheap food are also part of every festival, standing on both sides of the acces road to the festival ground.

The modern version of the YATAI is a truck equipped like a small kitchen. Especially during festivals or during lunchtime in the cities they show up or bring pre-cooked food and sell it rather cheap to the visitors and office workers.

They also used to come around local neighbourhoods to sell soup and other food in the evening, sounding as special song so you knew the "Ramen Car" was approaching. You bring your own bowl to get the noodle soup or grilled sweet potatoes.


YATAI in FUKUOKA


. Tempura yatai (stall)　天ぷら屋台 .
- (Fukagawa Edo Museum)

. Welcome to Edo　江戸 ! .

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Michi no Eki 道の駅 "Station at the Roadside"
are stop-overs along national roads, where you can have a cheap meal of local specialities. They also have stores selling the local specialities and fresh vegetables of the area.
Some are quite famous, for example the one in Okutsu Hot Spring, Okayama prefecture, where the local housewives prepare their home-made food and sell it for "all you can eat" for a rather cheap price. The variety of dishes and sweets is great and every day numbers of tourist buses flood the parking area during lunchtime.
. . . CLICK here for Photos !

WASHOKU : Roadside stations (michi no eki 道の駅)


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Chain food stores also sell o-bento and some provide a space where you can eat too.
hokahoka bento　ほかほか弁当. . . CLICK here for Photos !
Some of them are open for 24 hours and quite frequented by the young office workers.


Bento and Ekiben
弁当, 駅弁, lunchboxes sold at the station.
Lunchpakete

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Kissaten, cofee shops

Fruits Parlor for sweets and ice creams


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Chaya, tea shops, tea stalls 茶屋
(in the contracted form, it reads JAYA)

You can still find them on the road to a remote mountain temple. They serve tea and light refreshments of the area.
They were quite common along the many official travelling roads (kaidoo　街道) leading to Edo (now Tokyo).
Also called "Water Tea Shops", mizujaya 水茶屋 (みずぢゃや) or chamise 茶店(ちゃみせ).

O-Sen no Chaya お仙の茶屋 at the famous shrine Kasamori Inari during the Edo period

Teahouse of Doshinbo Nonko 道心坊能古の茶屋跡 and a haiku by Matsuo Basho

Dango chaya だんご茶屋 Tea stall selling dumplings, Mt. Utsu and Poetry

Haiku Chaya at Temple Iyadani-Ji, Shikoku Pilgrimage 俳句茶屋

Some chaya are even KIGO for haiku :
stall selling tea made with fresh water
..... shimizujaya 清水茶屋（しみずぢゃや）
teahouse at a waterfall, takimijaya 滝見茶屋 (たきみぢゃや)


Hanami chaya 花の茶屋（はなのちゃや）
Tea stall during the cherry blossom viewing season

Tsukimijaya 月見茶屋 (つきみじゃや)
tea house for moon viewing



秋近き心の寄るや四畳半
aki chikaki kokoro no yoru ya yojoohan

sensing autumn's approach
four hearts draw together
in a small tea room

. Matsuo Basho .
Tr. Makoto Ueda

The "tea room with four and a half mats 四畳半" is a small one for the tea ceremony.


. niuriya, niuri-ya 煮売屋 / 煮売り屋 / にうりや selling simmered, boiled food .
saiya 菜屋
niurizakaya 煮売り酒屋 selling simmered food and sake
ichizen meshiya 一膳飯屋 quick lunch vendor
ochazuke ya お茶漬け屋 selling o-chazuke
- niuribune　煮売船 / 煮売り船

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Antenna Shops アンテナショップ in Tokyo from every prefecture
satellite shops
to sample regional specialities
Furusato Antenna Shops (Chiho Bussan Kan　地方物産館)
. . . CLICK here for Photos !

quote Japan Times Feb. 26, 2009
Prefecture satellite shops proliferate in Ginza
Tokyo's glitzy Ginza district is becoming the new platform for satellite shops opened by various prefectures to introduce their local specialties and offer tourism information.
Gunma and Tottori opened such shops last summer, and Yamagata will relocate its Tokyo outlet to Ginza this spring.
A growing number of shoppers are flocking to such stores, boosting sales and drawing new local specialty shops to the district in Chuo Ward.

On Nov. 21, when seasonal marine products from the Sea of Japan were put on sale at the Tottori outlet, middle-aged and elderly housewives rushed to snap them up.
"There are many customers with 'matsuba' crabs on their minds, and they are sometimes sold out in one day," shop manager Hirotaka Toba said, referring to brisk sales of the famous but expensive winter delicacy.
Tottori last August opened a shop that is publicly run but privately managed in the Shinbashi district of Minato Ward. There was a good turnout in September, when 8,400 people visited its sales corner ...
But even if the sales target is achieved, the monthly rent — about ¥3.5 million — is a big headache, and some ¥20 million a year is required from the prefecture's general account to cover the deficit.

An official in charge said the red ink could be wiped out if local products that become popular at the shop are instead sold at department stores and supermarkets.
According to the Japan Center for Regional Development, satellite shops in Ginza became widely known in 1994 after Okinawa opened an outlet. In 1995, Kagoshima opened a shop near Ginza in Yurakucho, and Hokkaido and Iwate followed suit.
There are now about 15 prefectural satellite stores in the Ginza, Yurakucho and Shinbashi districts.
©　Japan Times !


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Click on the photo to check some more menus.


The Menu お品書き　o-shinagaki
料理の品目
kondate hyoo 献立表
meniyuu, menyuu メニュー menu

. . . CLICK here for Photos !

The menu chart is often with photos of the dishes (see above), so it is easy to pick our favorite dish.

More of my photos

Handwritten menu

Display of Bento for sale

Food display outside of a restaurant

Menu with noodle soups

- quote -

Comparison of Menus
(Oryori Kondate Kurabe)
This is a ranking list covering serious restaurants within Edo. Promoters include "Yaoya Zenshirō" also known as "Yaozen", an owner of the high-end restaurant that was loved by many educated men.
Since the beginning of the Bunka/Bunsei eras (1804-1830), many ranking lists that give an insight into the food culture in Edo in those days were published. This ranking is one of them, with Tagawa-ya, a famous catering restaurant in front of Daion-ji temple (in Ryūsen, Taitō ward) as the top-ranked restaurant in the east, and Kawaguchi, a Japanese style luxury restaurant in Hashiba (in Taitō ward) as the top in the west. Hashiba was an elegant place along the Sumida river with many vacation houses of wealthy merchants and luxury Japanese restaurants.
"Kayaba-chō Iseta" written in the center of referees refers to the restaurant Iseya Tahei in front of Kayaba-chō Yakushi-mae (Koto-bashi bridge in Sumida ward). This restaurant offered Tsukudani (food boiled down in soy sauce) to visitors who had come to worship at Sumiyoshi Shrine (in Tsukuda, Chūō ward) as something to go with young sake, and developed it into one of the local specialties in Edo.
- source : Tokyo Metropolitan Museum -

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The order of Shochikubai
(shoochikubai　松竹梅　しょうちくばい　) Sho-Chiku-Bai
Pine (matsu　松 ) ... the most expensive
Bamboo (take 竹) ... medium expensive
Plum (ume 梅 ) ... least expensive (but still expensive ...)

Shochikubai are the three friends of winter in Chinese legend and lore.
saikan sanyu 歳寒三友 "three friends of winter", especially well known during the New Year holidays, when products with their name are auspicious.

. WKD : decoration of pine, bamboo and plum 　
kigo for the New Year


Rererence Sho Chiku Bai

Sho Chiku Bai Sake from Takara brewery
. . . CLICK here for Photos !


Sho Chiku Bai as anime
. . . CLICK here for Photos !


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Worldwide use


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Things found on the way


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HAIKU

居酒屋の窓に梨咲く薄月夜
izakaya no mado in nashi saku usuzukiyo

at the window of the pub
a nashi pear is in blossom -
night with a hazy moon

居酒屋へいでまゐらせん梅一枝
居酒屋に今年も暮れて面白や
居酒屋に新酒の友を得たりけり
居酒屋の喧嘩押し出す朧月
居酒屋に馬繋ぎけり春の月
居酒屋によらで過ぎ行く燕かな

. Masaoka Shiki　正岡子規 .


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居酒屋に傘を忘るも走り梅雨 岡田成青
居酒屋に席空くを待つ西鶴忌 岸川素粒子
居酒屋に日雇ら足る年忘れ 昌寿
居酒屋に時雨持ちこむ女傘 小池龍渓子
居酒屋に棲む夢千代といふ金魚 山下かず子
居酒屋に棲む廣重とあめふらし 大屋達治 繍鸞
居酒屋に靄たちこむる葱鮪かな 井上唖々
居酒屋のあかりは暗く遠花火 富田巨鹿
居酒屋のいつもの席の凝鮒 沖 鴎潮
居酒屋のさて何処に置く冬帽子 林翔
居酒屋の凭れ柱や衣被 河西みつる
居酒屋の昼定食や荻の風 小澤 實
居酒屋の木の椅子鳴りぬ隙間風 高橋欣也
居酒屋の浅き春なり新メニュー 吉野敏
居酒屋の漢の夕餉初鰊 渡辺とき子
居酒屋の火床にありけり十夜柿 古舘曹人 樹下石上
居酒屋の灯に佇める雪だるま 阿波野青畝
居酒屋の肴となりし年の豆 富本修志
居酒屋の谷中生姜と更けにけり 鈴木鷹夫 風の祭
居酒屋は船員ばかり蚊遣たく 小林清一

source :　cgi-bin/HAIKUreikuDB

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Related words

***** Michelin and Tokyo Restaurants
Sternenköche

***** conbini コンビニ / コンビニエンスストア convenience store Combini


***** WASHOKU : General Information

..... Hakubutsukan, 食文化博物館 　 Food Museums and Theme Parks



bentoo kooyasan kooya san hanya no mizu
See you soon at the local IZAKAYA!

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