Shizuoka Prefecture

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Shizuoka Prefecture


Shizuoka Prefecture (静岡県,Shizuoka-ken) is a prefecture of Japan located in the Chūbu region on Honshū island. The capital is the city of Shizuoka.

The prefecture was previously divided into Tōtōmi Province, Suruga Province and Izu Province. The most noted history of the prefecture is that it was once home to the first Tokugawa Shogun.

The region was held by Tokugawa Ieyasu until he conquered the lands of the Hōjō clan in the Kantō region and gave his lands to the stewardship of Oda Nobunaga. After becoming shogun Tokugawa took the land back for his family, particularly putting the area around modern-day Shizuoka city under direct shogunal supervision.

It once again became the residence of the Tokugawa family after 1868, with the creation of Shizuoka han.

Shizuoka Prefecture is an elongated region following the coast of the Pacific Ocean at the Suruga Bay. In the west, the prefecture extends deep into the Japan Alps, while farther east it becomes a narrower coast bounded on the north by Mount Fuji, until it comes to the Izu Peninsula, a popular resort area pointing south into the Pacific

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Mount Fuji 富士山 Fujisan Fujiyama


Temple Shuzen-Ji 修善寺 with onsen hot spring
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A personal BLOG
source : Shizuoka Gourmet


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Local Dishes from Shizuoka 静岡郷土料理

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asa raamen 朝ラーメン ramen for breakfast
In Fujieda town　藤枝.
The people from the nearby port of Yaizu　焼津市 and the tea pickers used to get up early for work. So the noodle shops followed suit with a soup based on soysauce flavor with little fat. Some now even serve a set of one bowl of hot soup and one bowl of cold soup. The shops start as early as 5 in the morning and close for lunch.
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ashitaba no goma ae あした葉の胡麻和え ashitaba leaves with sesame dressing
Ashitaba-Pflanze. Angelica keiskei


awabi no odoriyaki あわびの踊り焼 "dancing awabi"
awabi grilled alive


ayu no kanroni 鮎の甘露煮
sweetly simmered ayu fish, especially with eggs

ayu no senbei 鮎のせんべい
deep-fried pieces of ayu fish


Benten Nabe 弁天鍋
"Seafood Hodgepodge from Benten Island", with miso soup and iseebi lobster, crabs and special abalones,
From Matsuzaki.
tokobushi 床伏、 Japanese abalone、Sulculus diversicolor aquatilis



Heda no shio 戸田の塩 Salt from Heda, Izu peninsula


Hamamtasu gyooza, Hamamatsu gyoza 浜松餃子
There are a lot of boiled moyashi soybean sprouts in the middle of the gyoza dish. Served with hot chili oil, raayuu ラー油
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いのしし鍋・きじ鍋 inoshishi nabe, kiji nabe
hodgepodge with wild boar or pheasant


iruka no misoni いるかの味噌煮
iruka dolphin meat in small pieces


iseebi no sugatazukuri 伊勢海老の姿造り
Lobster sashimi served on the living animal


iwashi no kezuribushi 蒲原いわし削りぶし
shredded dried sardines
From Kanbara town かんばら【蒲原】
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The dried sardines are once more dipped in a special flavored mix and dried again before shredding in special maschines. They can be used for dashi broth and many other dishes.
They are a speciality of the town and are put on many dishes, even on curry (which is also cooked with loads of these shreds, when there is not enough meat.
Kanbara iwashi karee 蒲原いわしカレー curry with sardines


Kaguyahime chazuke 富士かぐや姫茶漬け bowl of rice with tea
Fuji Town 富士市


kibinago no sashimi きびなごの刺身
sashimi from small sardines. from Matsuzaki Town. They live in the cliffs from December to April and can be caught, before they take off to Kagoshima.


kuromai mochi 黒米餅 mochi made from "black rice"
from Shuzen-Ji Hot Spring 修善寺温泉
They are eaten with soy sauce.
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There is also a kind of ricewine from this special Shuzenji black rice: Kuromai Yondai Shikomi Seishu


magochazuke まご茶づけ, Magocha
MAGOCHA ... from Chiba


mugitoro 麦とろ creamy wheat and jam sauce for topping


Numazu Station Ekiben lunchbox
Minato Ajizushi 港あじ鮨mackerel sushi with extra wasabi


oden　おでん Oden
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Shizuoka oden is a variation of oden, a stew-like Japanese food consisting of fish paste cakes, boiled eggs, daikon, potatoes, kelp rolls, konnyaku, and other ingredients that are first boiled then kept simmering in a broth until consumption.
Shizuoka oden differs from other types of oden in two ways: the preparation of the broth and the way every ingredient is skewered on a stick. The broth is made with beef sinew (instead of the dried skipjack flakes used in other types of oden) and seasoned with strong soy sauce. Because the simmering broth is only replenished rather than discarded, it takes on a very deep, brown-black color; but this process of adding new broth to old is what gives Shizuoka oden the distinctive flavor that many people find so delicious.
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- - - - - Shizuoka Oden - 5 details
black hanpen　黒はんぺん
black broth　黒いスープ
stuck on some special kushi串
sprinkeld with aonori 青海苔　and dashikona　だし粉
often served at a store for dagashi sweets　駄菓子屋.


There is a food street near the station of Shizuoka,
Oden is the "soul food" of the people here.
Oden Yokocho 静岡 おでん横丁

. Oden, O-Den hodgepodge おでん　御田 .



omoro オモロ with vinegar-miso or boiled in soy sauce or with curry sauce.
same as tebichi in Okinawa: tonsoku 豚足（とんそく）



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sakuraboo さくら棒　"cherry blossom stick"
Sakurabo.
Made from FU wheat gluten and food coloring, a sweet. It also comes in different colors (flavors), like green powder tea. Some are as long as 60 centimeters.
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sakura-ebi no kakiage 桜えびのかき揚げ
Kakiage-Tempura from sakura shrimp
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Made from fresh shrimp and leafs of leek, cut finely.
geschnitzeltes Tempura mit Sakura-Garnelen
Dishes with Sakura-ebi 桜えび料理


sakura gohan さくらご飯 "cherry blossom rice"
rice cooked with soy sauce and sake only, no other ingredients.
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From the Western Parts of Shizuoka. Today it is eaten at homes and schools and kids like this simple dish.
Probably it started much earlier, when the fishermen and farmers offered for the Ebisu deity not only their catch and farm products, but a bowl of this simple rice.


sakura ha mochi さくら葉餅
Mochi wrapped in cherry leaves
From the town of Matsuzaki 松崎町, since Showa 6.


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shirasu tatami しらすタタミ
small white fish dried "like a tatami mat"


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Shizuoka cha 静岡茶 tea from Shizuoka
The growing of tea started at the early Meiji-Period, when the statesman Katsu Kaishu (1823-1899) had to take care of the livelihood of the vasalls from the last Tokugawa shogun. He suggested they come to Shizuoka, where the Shogun Yoshinobu had taken up residence in exile, and start planting tea, since green tea was in demand with the many foreigners coming to Japan via Yokohama. The retainers came to Makinohara 牧之原台地 to start the tea plantages.
- - - Count Katsu Kaishū 勝海舟

. Katsu Kaishu in Akasaka Tamachi, Tokyo .

Reference ... Tea from Shizuoka





Shizuoka koora 静岡コーラ Cola from Shizuoka (with green tea)

The Kimura Drinks Co.,Ltd. have been producing a variety of drinks since their foundation in 1947. A local business that is still stationed in the Shizuoka Prefecture (between Nagoya and Tokyo), they have survived and thrived by not competing with the big boys like Asahi and Kirin, but but by producing small quantities of locally made drinks.
- snip - Although the drink draws in the tourists, Kimura Drink is not resting in its quest to make the most unique drinks available. Besides Shizuoka Cola, you can buy Shizuoka, Strawberry and Fuji Cider (as in lemonade, not fermented apples).
- - source axio mmagazine -


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suppon ryoori スッポン料理
Speciality of Hamamatsu. 70% of Japanese suppon is farmed here.
suppon turtle, Pelodiscus sinensis


takaashigani taka-ashi kani たかあしがに (高足蟹)
crabs with long legs. Japanese Spider Crab.
Macrocheira kaempferi . giant spider crab
fished in the deap sea off Heda, Izu peninsula, in Suruga Bay.
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„Japanische Spinnen-Krabbe“.


torobotchi, torobocchi とろぼっち fish
fished in the deap sea off Heda, Izu peninsula.
shinkaigyo 深海魚 fish from the deep sea, more than 200 meters desp
also called
aome eso アオメエソ　青眼狗母魚
The body is long and round, about 15 cm. Big eyes, which reflect the sunlight, so it is also called "sparkling eyes" (mehikari メヒカリ). His white meat is used for sashimi, kara-age and shioyaki fried with salt.
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tororojiru とろろ汁 soup with grated tororo yam
At the station Mariko 丸子の宿 (鞠子) of the old Tokaido. For example from 梅若菜丸子の宿
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unagi no kabayaki うなぎの蒲焼き broiled eel
aquafarming has started here since the Meiji restauration around lake Hamanako 浜名湖.



わさび漬け wasbizuke, wasabi pickles
spring kigo


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***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Shizuoka .
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Shiga Prefecture

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Shiga Prefecture




Shiga Prefecture (滋賀県, Shiga-ken) is a prefecture of Japan which is part of the Kansai region on Honshū Island. The capital is the city of Otsu　大津.

Shiga was known as Ōmi Province before the prefectural system was established. Because Omi was the next to Kinai and junction of western and eastern Japan, Omi has been developed since ancient times. In the years 667 to 672, the Ōmi Ōtsu Palace was founded by Emperor Tenji. In 1579, Oda Nobunaga built Azuchi Castle on the shores of Lake Biwa.

Lake Biwa, Japan's largest lake, is located at the center of this prefecture.
Biwa town (now a part of Nagahama) is a home of The Tonda Traditional Bunraku Puppet Troupe.
Shiga's most famous building is Hikone Castle, a national treasure.
The castle is associated with Ii Naosuke, who was the Tokugawa shogunate's Great Elder (Tairō).

Shiga Prefecture is also famous for its Omi Hakkei　近江八景 or Eight Views of Omi, popularized by Hiroshige's picturesque woodblock prints.
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Regional Dishes from Shiga 滋賀郷土料理


. Lake Biwa, (Biwako　琵琶湖）
and its Fish Cuisine 琵琶湖料理 　

amenoio gohan あめのいお御飯
cooked rice with Amenoio-Kokanee salmon
Amenoio is a local name for the fish, which comes up from the sea to lay eggs in the rivers, just at the season when the first rice is harvested. This is a typical dish of autumn. All villages along the lake prepare this rice for the autmn festival.
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funazushi, funa sushi, bunazushi, buna sushi ふな寿司
crucian carp sushi
gengoroo buna げんごろうぶな crucian carp pickled

moroko umani もろこ旨煮 sweet stew of moroko carp
Gnathopogon elongatus


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akakabu no nukazuke 赤かぶの糠漬け
red turnips pickled in ricebran
In Shiga prefecture, various types of red turnips are grown, for example banboku kabu 万木カブ and Chikuma aka kabu 筑摩赤丸カブ. They are dried in the cold north wind in winter. The dried pieces are then pickled in ricebran and salt, to bring out the special sour taste of the turnips.
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aka konnyaku ni 赤こんにゃく煮 boiled red konyaku
A special of Omi Hachiman.
. aka konnyaku 赤こんにゃくred konnyaku and Oda Nobunaga



Amako soba 尼子そば soba buckwheat noodles from Amako
a dish from Shimane prefecture, imported to Shiga, especially in the eastern parts.


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ayu 鮎 trout sweetfish are a speciality of the region.

ayu no konbumaki 鮎の昆布巻 kombumaki rolls with ayu trout

ayu no tsukudani 鮎の佃煮 tsukudani simmered ayu


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chooji fu no karashi-ae 丁字ふのからしあえ
cloves-flavored FU gluten with mustard-vinegar dressing. . . CLICK here for Photos　of 丁字麩 chooji-fu !





dechi yookan でっちようかん sweet bean jelly
"for the young servants" (detchi)
A speciality from Omi Hachiman 近江八幡 and Fukui prefecture.





ebimame えび豆 sweetly simmered local shripms and soybeans
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hachiku or matake no nikomi ハチク・マタケの煮込
dishes with simmered bamboo shoots



Hinona tsuke 日野菜漬け pickles of Hinona radish
Hinona is like a radish, a speciality of the Omi region, and also of Hiroshima and other regions..
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ika no yuzu miso-ae いかのゆず味噌あえ
squid pickled with yuzu miso paste



kamiko かみこ kamiko roasted bisquits
A simple roasted snack (irigashi いりがし【煎り菓子／炒り菓子】 made from wheat, soy beans and genmai rice and sugar.



kamonabe 鴨鍋 hodgepodge with wild duck
kamosuki かもすき duck pot
Ducks are an old speciality around lake Biwa in winter. Nowadays, hunting is only allowed from November 15 to February 15.



kashiwa no butsugiri ni かしわのぶつ切り煮
cooked chicken pieces



nasu no seitaku-ni なすのぜいたく煮 / 贅沢煮
Stewed eggplants "like gourmet food"



okookonojakoni おこうこのじゃこ煮 boiled takuan radish
Takuan too hard to crunch was boiled to make it soft again. This dish reminds us of the hard times, when people had to survive on any kind of food.
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. Oomigyuu 近江牛　beef from Omi
Served at the Tokaido Station 48, Sakanoshita. Also served as raw as sashimi and as tataki, seared sharply and eaten with ponzu sauce and some spring onions.
and
. Ii Naosuke　井伊直弼 and beef from Hikone




sabasoomen, saba soomen さばそうめん Somen-noodles with mackerels
yakisaba soomen with fried mackerels
The fish from the Wakasa area is first fried, then boiled again in soy sauce, sugar and ricewine. The fish is then taken out of the broth, which is poored over the Somen-noodles to give them a good flaver.
This was a special preparation for a "Visit in the fifth lunar month" (gogatsu mimai 五月見舞い), when the family of the bride brought it for the female people of the household who were busy with rice planting.



senbeijiru せんべい汁 soup with ricecrackers
This is also a speciality of Hachinohe Town in Aikta.




. shijimi ryoori しじみ料理 corbicula dishes
Seta shijimi 瀬田蜆（せたしじみ / セタシジミ）from Seta town
Seta shijimi no teppoo-ae 瀬田しじみの鉄砲和え
corbicula clams from Seta in a dressing with white miso, mustard and vinegar and some leek. Because the leek is hollow like a gun and the mustard goes straight to your nose, it is called "gun dressing".



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Takatsuki kimuchi 高月キムチ kimchee from Takatsuki town
Organic vegetables are used for a kimchee tasting good to the Japanese palate.



toogarashi no tsukudani とうがらしの佃煮
Tsukudani with local red pepper




yuzumiso ゆずみそ miso paste mixed with yuzu citron


yomogimochi よもぎもち mugwort mochi ricecakes


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external LINK
http://blogs.yahoo.co.jp/shinya_t1958/10457633.html


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Worldwide use


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Things found on the way


. Otsu Paintings (大津絵　ootsu e ) 　



. Ishida Mitsunari 石田三成 　
Hideyoshi made him a daimyo of Sawayama in Ōmi Province, a five hundred thousand koku fief (now a part of Hikone).


. Ukimido Hall at Lake Biwa 浮御堂(うきみどう) 　
Memories of many Poets


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HAIKU and SENRYU



鮒鮨や彦根の城に雲かかる
funazushi ya Hikone no shiro ni kumo kakaru

crucian carp sushi -
the castle of Hikone
is wrapped in clouds

. Yosa Buson 与謝蕪村 in Edo .


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Related words

***** WASHOKU : Regional Japanese Dishes

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Oita

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Oita (Ooita)



Ōita Prefecture (大分県, Ōita-ken) is a prefecture of Japan located on Kyushu Island. The prefectural capital is the city of Ōita.

After the Meiji Restoration, Bungo and southern Buzen Provinces were combined to form Ōita Prefecture: These provinces were divided among many local daimyo and thus a large castle town never formed in Ōita.

Hot Springs at Beppu.
Usuki Cliff Buddhas
Yufuin Hot Spring

Oita Prefecture is known for its production of kabosu (a kind of citrus fruit), shiitake mushrooms, yuzu citron as well as its horsemeat.

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Local Dishes from Oita 大分の郷土料理


fugu ふぐ　globefish
Fugu-sashi: sashimi Thinly-sliced Fugu
Shirako-no shio-yaki . Broiled with the salt of soft roe of Fugu
Hirezake . Dried fins, grilled and immersed in hot sake
Fugu-chiri . Stewed in a pot with Tofu and vegetables


Gameni がめに, がめ煮
Hita town
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hirame　平目　(ひらめ) flounders
from Kamae 蒲江のヒラメ


Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ)
Ura sweets 浦スイーツ


Seki Aji 関あじ and Seki Saba. Branded Horse Mackerel and Mackeral
"Seki Aji" and "Seki Saba" mostly live in "Hayasui-no-Seto" where the sea has a fast tidal current. It is well known as a good quality fish due to its freshness and richness in taste. It is caught by pole and line fishing, so the fish is kept fresh. It has plenty of fat and is sweet-smelling. The shapes of the fish are very beautiful. Sashimi is the best way to eat the fish and it also goes well with "Kabochu", which is "Shochu" (clear liquor) with kabosu citrus.
(Saganoseki Town)
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kachiebi, kachi-ebi かちエビ dried shrimp
from Usa town 宇佐市長洲地区
The dried shrimp are hit with wooden pole to split the shell from the meat, making a sound like KACHI KACHI, hence the name.
- reference -



shiitake 椎茸　しいたけ　shiitake mushrooms
Shiitakepilze
The prefecture is the largest producer of dried shiitake in Japan.



Shiroshita Karei 城下（しろした）カレイ Flounder
The season of the green ume plum and perspiration on your forehead is the time for the famous "Shiroshita Karei" flounder in Hiji Town.
The season of the green ume plum and perspiration on your forehead is the time for the famous "Shiroshita Karei" flounder in Hiji Town.
It has been ranked top among fishes since the Tempo period (1830-1844). Yokoku Castle in Hiji was the residence of feudatory Kinoshita which yielded 25,000 koku of rice in the Edo era. In the sea by the castle there are a few places where pure spring water springs from the ground. The flat fish live in that area and because it was valued highly by the lord, is come to be known as "Shiroshita Karei" ("Flounder at the foot of the castle").
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There is a famous Haiku by TAKAHAMA Kyoshi

kaichu ni mashimizu wakite sakana sodatsu

It means

"In the sea there is pure spring water and fish grow."

Shiroshita Karei's fish meat is thick and firm. Though it tastes light, it feels rich and tasty on the tongue. Slice the Shiroshita Karei thinner than Sashimi and it is called "Usuzukuri". Meat is eaten with the liver and relish dipped in "Ponzu", which is a mixture of juice pressed from kabosu citrus and soy sauce. The period from early summer to August is the best season for Shiroshita Karei. The light taste is very refreshing in the hot weather and Shiroshita Karei is an outstanding gourmet dish.


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safuran サフラン Safran
In the village of Takeda 大分・竹田市, safran is grown in the house and used to flavor many dishes. It is even drunk as tea. The flowers are boiled and the liquid added to the bath water.
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Sushi
Chadai-zushi (Usuki City)
Matsuoka-zushi (Oita City)
Maru-zushi (Yonozu Village)
Yukinko-zushi is a modern local dish created by "Ai-no Sato" Honjo Village Life Improvement Group, and refers to sushi topped with Japanese mushroom.


Taimen たいめん
Himeshima Village, or noodle with sea bream,
is served as a celebratory food during wedding ceremonies as the sound of "Taimen" means "to meet", and refers to the meeting of the families of the bride and groom. The noodle is garnished to represent "long relationship".



tara osa, taraosa たらおさ / 鱈 gills of the cod fish
They are sold dry with the stomach hanging on. They are steeped in water over night and then boiled with soy sauce, sake and sugar. Their sweet taste reminds the people of Oita of sharkfin.
This dish is usually served during the O-Bon holidays in August. It does not look very appetizing though ...
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Tomato Agar-Agar
entered by Women's Section of Usuki Tomato Group won the first prize in the "Creating Dishes with Local Food Contest".


Ureshino うれしの
is also regarded as one of the celebration dishes. This originated from a story about how the Feudal Lord of Kitsuki 杵築 was pleased with "Tai -chazuke", or tea on rice with fresh sea bream, and said "Ureshii-no", or "I'm quite happy with this".
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source : 　www.pref.oita.jp

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Yufuin Hot Spring 湯布院 Food Specialities and more
baumukuuhen 湯布院 バウムクーヘン baumkuchen
jibiiru 湯布院地ビール local beer from Yufuin
karashi shiitake からし椎茸 shiitake pickled with hot mustard
kuresson suupu クレソンスープ soup with watercress
purin dora ぷりんどら waffle with pudding
yuzugoma 柚子胡椒 soy sacue with sesame and yuzu flavor
yuzuneri 柚子ねり jam with yuzu flavor



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Things found on the way




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Related words

***** WASHOKU : Regional Japanese Dishes

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Osaka Naniwa

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Osaka　大阪　

Osaka is a city in Japan, located at the mouth of the Yodo River on Osaka Bay, in the Kansai region of the main island of Honshū.
Osaka has traditionally been referred to as the "nation's kitchen" (天下の台所, tenka no daidokoro), or the mecca of gourmet food.
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Dootonbori, Dotombori, Dotonbori
Dōtonbori (道頓堀) is one of the principal tourist destinations in Osaka, Japan. It is a single street, running alongside the Dōtonbori canal between the Dōtonboribashi Bridge and the Nipponbashi Bridge in the Namba ward of Osaka. A former pleasure district ...
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Osaka no kui-daore

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

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Explanation

くいだおれ kuidaore

There is an old saying, Osaka no kui-daore — literally, Osaka people want good food even if they have to go broke for it.

Osaka, Shinsekai 大阪・新世界
Kushikatsu Restaurant 　



The famous kuidaore doll .. くいだおれ人形
The restaurant had to close in 2008.

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Landmark Osaka eatery set to close

A landmark Osaka eatery known for its giant, drum-beating minstrel doll out front said that after nearly 60 years, it is closing.

Osaka Meibutsu Kuidaore (Osaka Famous Kuidaore) restaurant, founded in 1949, faxed the media Tuesday to announce it will shut down July 8 due to difficulties in continuing the family business, as well as the aging of its building and facilities.

The eight-story restaurant serves a wide variety of food, from Japanese to Western.

The minstrel, named Kuidaore Taro, is modeled after bunraku puppets. It has delighted visitors and passersby for decades, serving as a symbol of not only the restaurant but also of Osaka's Dotonbori district.

"Just like the Statue of Liberty, the doll should be placed in a prominent location where people can admire (it) after the close of the restaurant," said a 70-year-old man who came from Nara.
source : 　Japan Times April 10, 2008


. Kuidaore Taro with special sunglasses .
kinkan nisshoku 金環日食 golden ring eclipse
May 21, 2012 in Japan



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Historic Kansai: Gourmet-town 'kuidaore'
By Junzo Tanaka

Every Japanese knows the phrases 'kidaore' Kyoto and 'kuidaore' Osaka, meaning that the people of Kyoto and Osaka indulge respectively in sartorial and gastronomical pleasures till they go bankrupt. Whatever they may be, hobbies or pleasures, when they are pursued to the extremes, can eat up one's fortunes. The above-mentioned phrases sum up the characteristics of the two major cities in the Kansai region. Kyoto has been the center of luxury kimono production and consumption for centuries, while Osaka has fully taken advantage of its geographical location and developed itself into an important distribution center.

Osaka has always been known for its good foods. Many businesspersons posted in Osaka or visitors to the city just on business trip find Osaka's foods good and inexpensive. If you ask someone which part of Osaka is most kuidaore-like, I am sure that the answer would be 'Minami.' Minami is not the name of a place but a word that simply means 'south.' There is a wide area to the south of the old city of Osaka where entertainment districts, such as Dotonbori, Sennichimae, Namba, and Shinsaibashisuji, are concentrated and the whole area is called 'Minami.' There are hundreds of entertainment facilities, restaurants and eateries and the place is bustling with people day and night.

It is said that the phrase 'Osaka no kuidaore' was probably born in the middle of Edo period (1603 - 1867), when kabuki theaters and show tents began to crop up in this area. Minami has been thriving ever since and continues to prosper in the 21st century.

However, there have been new developments this year that are attracting attention that perhaps Minami will lose its monopoly on 'kuidaore' culture. These developments are the birth in May of 'Senri China Town' in Senri New Town, a suburb to the north of Osaka City and the birth in October of 'Izumigaoka Ramen Noodle Theater' in a suburb to the south of Osaka City-Senboku New Town. These new towns are mammoth residential complexes far from the center of the city, similar to Tama New Town in a suburb of Tokyo. The former is a town, comprising a total of 26 establishments, including stores selling Chinese grocery or interior items in addition to 18 Chinese restaurants, while the latter is a small town of eight Ramen noodle shops and one octopus cake shop. Business is booming at both places. There are some establishments where you have to wait in long queues for nearly an hour to get in. These places are not serving Kansai's traditional light-flavored Japanese food or traditional noodles. The fact makes the new developments even more interesting.

Given today's business condition in Japan, it is not unreasonable for some people to worry that perhaps this is the beginning of the hollowing out of the traditional town of 'kuidaore.' After all, this is the era of rapid and radical social changes. Stores in inner city shopping centers are being shut down because of the opening of large supermarkets in the suburbs, while there is a hollowing out of industries due to the transplanting of manufacturing plants to China or Southeast Asia. There are concerns that the new developments may be the harbingers of a major migration of the 'culinary industry.'

One day this autumn, I visited the two locations. Both are easily accessible and boast large parking spaces. Many of the cars there bore license plates of neighboring prefectures and cities, such as Kyoto, Kobe, Nara and Wakayama. Senri China Town is located on an upper floor of a shopping building with a beautiful view and laid out as China Town in Kobe or Yokohama. Izumigaoka Ramen Noodle Theater recreates the scene of Dotonbori in the Edo period, and when you enter the building you see Ramen noodle shops, each with a colorful flag resembling that of a kabuki theater. Visitors browse around to see which theater (noodle shop) to enter. Both Senri China Town and Izumigaoka Ramen Noodle Theater had people on hand to direct the traffic to different shops.

When I talked to a middle-aged couple in the queue in front of a Ramen shop, they said, 'We've already had two bowls each. We want to try another one.' They were noodle-shop hopping. I was worried that they might end up eating too much. There were also a lot of young people. They all said that they also frequent Ramen shops in Minami. It is not that they stopped frequenting Minami because of the new shops. They also said, 'For eating out, Minami is the tops. You can choose any food from any place in the world.'

This is to say that Minami is still the king of 'kuidaore' Osaka. It would be safe to assume that hollowing out of 'kuidaore' is not likely to happen in the near future. If so, what do the phenomena in Senri and Izumigaoka signify? I would rather interpret the phenomena that the 'kuidaore' energy of Osaka has boiled over and spilled out to outside of the city. In any event, they mean that Osaka has gained more attractions. It is a good thing.
source : www.kippo.or.jp /　Junzo Tanaka



July 20, 2009
and now it is BACK

Kuidaore Taro, symbol of Osaka, returns to Dotonbori
Monday 20th July

Mechanical drum-playing doll Kuidaore Taro, one of the symbols of Osaka, returned to the city’s Dotonbori area Sunday, ending its one-year Odyssey following the closure of the restaurant in front of which it used to stand. The life-size doll was installed in front of a commercial complex that opened the same day near the former Cui-daore restaurant in Dotonbori.

At an opening ceremony held at the complex, Osaka Gov Toru Hashimoto said, ‘‘Dotonbori has restored its popularity thanks to Taro. I’d like to boost this momentum together with you.’’ Kuidaore Taro was originally installed in front of the restaurant in 1950 as its mascot, becoming one of the landmarks of Osaka, known as the city of ‘‘kuidaore,’’ a Japanese word meaning ‘‘to ruin oneself by eating and drinking to excess.’’
Since the restaurant was closed in July 2008, Kuidaore Taro had been loaned out for various events across the nation.
source : Japan Today




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Kuromon ichiba 黒門市場（くろもんいちば)
he Market of Osaka at Kuromon / Kuromon Shopping Mall

Until the end of the Meiji Era, the Kuromon Ichiba was called "Emmeiji Market", because there was once a large temple called Enmeiji 延命寺 nearby. Since there used to be a black gate northeast of this temple, the marketplace later came to be called”Kuromon Ichiba Market”(Black Gate Market).
The area is about 600 meters long and has more than 170 shops with fresh vegetables and meat.
. . . CLICK here for Photos !

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Zakoba ichiba 雑喉場 Zakoba fish market



「雑喉場魚市場史 大阪の生魚流通」
The History of Zakoba Fish Market


- quote -
6 Markets in Osaka
The reasons for the development of Osaka's economy are that Osaka was a castle town under the direct supervision of the shogunate, and that its good location for waterway traffic such that it was called the "city of water, " with the Seto Inland Sea in front as well as the Yodo River that connects with Kyoto and the Yamato River that connects with Yamato inland. In addition to these, around the Kanbun era (1661-1673), they opened a westward shipping passage that passes into the Sea of Japan, through the Shimonoseki strait, and then goes through the Seto Inland Sea toward Osaka. The development of marine transport between Osaka and Edo also contributed to the development of Osaka, giving Osaka the pivotal position of the national markets.
The center of commodity distribution in Osaka had been the Dojima Rice Market, the Tenma Vegetable Market, and the Zakoba Fish Market.

The Rice Market in Dojima (堂島)

The Vegetable Market in Tenma
With the increase of the market popularity, there were several movements to build other markets in addition to Tenma, in places such as Dotonbori, Dojima, Horie, and Sonezaki.
- Osaka Municipal Central Wholesale Market

The Fish Market in Zakoba
- 'Ko (喉)' of 'Zakoba' is an ancient suffix to count fish that originated in the fact they carried fish with vine or straw, by sticking it through the fish's gill.

- reference source : ndl.go.jp/scenery/e/column/kansai -


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Other OSAKA DISHES


dashimaki teishoku 出汁巻き定食 set meal with omelett
For one omelett, five eggs are used !
. . . CLICK here for Photos !



gatchoo ガッチョウ Gatchoo
local name for kochi コチ（鯒、牛尾魚）in the southern province of Senshu せんしゅう【泉州】.
It is eaten in many ways, kara-age, sashimi or others.




herekatsu ヘレカツ filet cotelette
a combination of the usual pronounciation for Filet HIRE. In Osaka, I is often pronounced as E.



hotto doggu ホットドッグ hot dog
saussage served with finely cut cabbage and curry flavor sauce, even as a breakfast dish in fast food restaurants.



kasu udon カスウドン / かすうどん
made with aburakasu 油粕 leftovers from pressing oil
. . . CLICK here for Photos !
mit Ölkuchen



Maple leaves tempura (momiji tenpura もみじ天ぷら/ 紅葉の天ぷら)
A sweet speciality of the town of Mino 箕面 near Osaka.


maronii マロニー thin noodles made of corn starch
and denpun starch from potatoes
They are used for any hodgepodge like shirataki noodles.
. . . CLICK here　for Photos !



Naniwa yasai なにわ野菜 vegetables from Naniwa (Osaka area)
CLICK here for PHOTOS !
for example
Baba nasu (eggplant), Torigai nasu (eggplant), Tennoji kabura (turnip), Kema kyuri (cucumber), Kotsuma nankin (pumpkin), Matsunami kyabetsu 松浪 キャベツ　(cabbage、best for Okonomiyaki), Suita kuwai (arrowhead), Senshu tamanegi (onion), Tanabe daikon (radish), Tamatsukuri Kuromon Shirouri (white melons)
Traditional varieties of vegetables are attracting more attention today in the wake of the recent slow food movement. Branding local agricultural products has also become a nationwide trend.
http://www.osaka-brand.jp/en/kaleidoscope/shoku/index2.html



onigiri senbei おにぎりせんべい
Sembei in the form of Onigiri rice balls
they are triangular, with some shreds of seaweed on the outside, which is dipped in soy sauce when baking.
. . . CLICK here for Photos !　



pooru uinna ポールウィンナー Wienna saussages "like a stick"
"Pole Wiener"
They are everywhere on the table, standing in a glass, ready to eat for a snack. They are sold in Kansai, made by Ito Ham since 1934.
. . . CLICK here for Photos !
..... tako uinna たこウインア / たこウイーナ wiener saussage cut like an octopus


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Suita kuwai 吹田くわい arrowhead from Suita town
This type is a bit smaller than the normal root, but much sweeter. It is used in the New Year soup, because it has a lucky omen, since its "eyes come out", me ga deru, as a sign of good luck.
It is grown in fields with a lot of fresh flowing water and without any chemicals, this all has to be done by hand. There are now eight farmers in Suita who produce this vegetable. The whole village is trying to promote it as a local product. There is even a maskot, Suitan すいたん, in this form.
CLICK here for PHOTOS of Suitan !

It is eaten simply fried in oil with a bit of salt, to enhance the sweet taste of it.
Experiments with a kind of shochu liquor, or in manju or baked in bread (kuwai pan). Even a Western Style sweet, the Montblanc, with a kuwai at the top is made.

Sagittaria trifolia. Pfeilkraut
New Year Food

WKD : arrowhead 慈姑 (くわい) kuwai
kigo for early spring


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sofuto men ソフト麺 . ソフトめん "soft noodles"
They come in two kinds, like spagetti and like udon.
They were served in school lunches and have not been well known in Osaka.
. . . CLICK here for Photos !



tamago sando, tamagosando たまごさんど sandwich with egg
In Osaka, a fried egg is sandwiched. In other parts of Japan, a boiled egg is cut to small pieces, some mayonaise is added and then sandwiches.
たまごサンド
. . . CLICK here　for Photos !

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takoyaki 　たこやき　たこ焼き　octopus balls
a popular ball-shaped Japanese dumpling or more like a savory pancake made of batter and cooked in a special takoyaki pan. It is typically filled with diced octopus, tempura scraps (tenkasu), pickled ginger, and green onion.
Nowadays, it is commonly brushed with takoyaki sauce and mayonnaise, and topped with green laver (aonori) and katsuobushi (shavings of dried bonito). There are many variations to the takoyaki recipe. For example, ponzu i.e. soy sauce with dashi and citrus vinegar, goma-dare i.e. sesame-and-vinegar sauce or vinegared dashi.
The dish became popular after WWII.
- Wikipedia -

quote
Choboyaki was a prototype that later evolved into what we now refer to as takoyaki. This dish was named back during the Taisho period for the drop-by-drop ("chobo-chobo") way in which flour-based batter was grilled on a cast-iron griddle resembling the ones used today to prepare takoyaki balls. The batter, made by dissolving flour (usually used to make noodles) in water, was poured to form a particular shape (onto a metal grill featuring rows of semicircular molds). Konnyaku (yam paste), red pickled ginger, green peas, and soy sauce would be added as the batter continued to cook.
Radio-yaki was a prototype that later evolved into what we now refer to as takoyaki. Radio-yaki was slightly larger than choboyaki, and its name can apparently be traced to the most popular mechanical invention of its day. After innovators came to add such ingredients as sinewy meat, the dish came to be known as radio-yaki. Named after the radio, which was an expensive piece of equipment back then, radio-yaki was a hit snack food among children.
In around 1935, a visitor from Akashi (Hyogo) to Osaka came upon a street stall selling radio-yaki and explained that "they use octopus in Akashi." . . . .
- www.hotland.co.j -


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Tanabe daikon 田辺大根 たなべだいこん radish from Tanabe
special variety, shorter but tasty.
In Koreatown they prepare kimche from it.
CLICK here for PHOTOS !



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Worldwide use


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Things found on the way

芭蕉堂 Bashoodoo sweets studio

Sosaku Wagashi Kobo Bashodo : famous warabimochi 笑来美餅
mochi with bracken powder


“ishiusu taiken (stone milling experience),” where customers can grind top-quality black beans from the Tamba region

"hohoemi mo bimi tazuzaete kitarikeri"
"have a happy smile with nice sweets"

hiyashi ame, senbei, kinako powder, black beans, sugar syrup and many more
source : www.bashoudo.com


warabi ... Adlerfarn. Pteridium aquilinum.


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Coffee Shops
Fast Food
Tachi-nomi ... drink while standing
Hakozushi
Kitsune Udon
Kushi-katsu
Me-oto Zenzai
Okonomi-yaki
Shabu Shabu
Tako-yaki
Tecchiri / tetchiri nabe
Udon-tsuki / udon suki
http://www.osaka-info.jp/en/culture/2007may/07.html


Janjan Yokocho Alley
Naniwa Gyoza Stadium
Naniwa Kuishinbo yokocho
Osaka Takoyaki Museum
source : www.osaka-info.jp Osaka Gourmet INFO


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Osaka Blowfish Station Lunchbox
"大阪特選ふぐづくし"


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


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HAIKU - WAKA

難波潟みじかき芦のふしのまも
あはでこの世を過ぐしてよとや

Naniwa gata Mijikaki ashi no Fushi no ma mo
Awade kono yo o Sugushite yo to ya

Even for a time
Short as a piece of the reeds
In Naniwa's marsh,
We must never meet again:
Is this what you are asking me?

Lady Ise 伊勢

source :　etext.lib.virginia.edu




. Ogura Hyakunin Isshu Poems 小倉百人一首 .

Naniwagata, Naniwa-e 難波江 Bay of Naniwa, Bay of Osaka, Marsh of Naniwa, Naniwa Lagoon
a place full of reeds in the old times.




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MORE Naniwa haiku by

. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

菊に出て奈良と難波は宵月夜　
kiku ni dete / Nara to Naniwa wa / yoi zukiyo

難波津や田螺の蓋も冬ごもり
Naniwa zu ya / tanishi no futa mo / fuyu-gomori


明日は粽難波の枯葉夢なれや
. asu wa chimaki Naniwa no kareha yume nare ya .



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Related words

***** WASHOKU : Regional Japanese Dishes


. Oosaka Kaidoo 大坂街道 Osaka Kaido Road .

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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Okinawa Food

[ . BACK to WORLDKIGO TOP . ]
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Okinawa

Capital is Naha 那覇.
The main market there is the Makishi market, 牧志公設 Makishi Koosetsu.
. . . CLICK here for Photos !


Ryuukyuu ookoku 琉球王国 Ryukyu Kingdom
An independent kingdom which ruled most of the Ryukyu Islands from the 15th century to the 19th century.
©　More in the WIKIPEDIA !


shiisaa シーサー Shisa
Traditional Ryukyuan decoration, often found in pairs, resembling a cross between a lion and a dog
©　More in the WIKIPEDIA !


kansen ryoori 官船料理 cuisine for the Chinese ambassadors in Ryukyu

nuchigusui ぬちぐすい / 命薬 "medicine for long life"
inochi no kusuri
Medizin des Lebens


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Okinawa Ryori (Okinawa Ryoori) 沖縄料理






Kurobuta kakuni 黒豚角煮 black pig square fry
rafutii ラフテイ, rafuti, rafute
. . . CLICK here for Photos !
geschmortes Bauchfleisch
... mimigaa (mimiga) みみがー gekochte oder gebratene Schweineohren
... nakami 中身のお吸い物 , nakamijiru ... Suppe mit Innereien
... sooki (souki) そうき geschmorte Rippchen
... sookijiru そうき汁 Suppe mit Schweinerippchen




Kurosato with ginger,
black sugar with ginger



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quote
It was only 100 years ago that the kingdom of Okinawa was incorporated into Japan, and the southern islands still maintain their own distinctive culture, language and cuisine. Okinawan cooking tends toward stronger and spicier flavors than Japanese food, and is more heavily influenced by Chinese cooking styles.

Pork is a very important ingredient, and every part of the pig is used, from pig's feet and pig's ears to pork tripe. Other ingredients include local seafood and native tropical vegetables and fruits. Black sugar and awamori (an Okinawan brandy-like liquor made from rice) are used in cooking along with soy sauce and miso (fermented soybeans). Kooreegusu is a condiment made from red peppers marinated in awamori.
kuusu 古酒（クース）Kusu. aged awamori.

Note: Double vowels represent long vowel sounds.

rafutii -- chunks of pork stewed in awamori, soy sauce and miso

sooki -- pork stewed with bone sookibuni-- spareribs, usually flavored with salt, lemon, and/or ginger

minudaru-- pork stewed and flavored with sesame

nakami-jiru or nakami no suimono -- pork tripe soup

ashi-tibichi -- stewed pig's feet

chiragaa チラガー -- pig's skin from the head. Chiraga
. . . CLICK here for Photos !

mimigaa -- pig's ear in vinegar

deekuni -- daikon radish and pork stew

kuubuirichi -- konbu (seaweed) and pork stew

hiijaa sashimi -- raw goat meat

hiijaa-jiru -- goat meat in soup

chanpuru -- stir-fry with eggs, leeks and/or tofu

gooya chanpuru -- chanpuru stir-fry with goya
(gooya ゴーヤーbitter gourd, Bittermelone)
. . . CLICK here for Photos !

maaminaa chanpuru -- tofu and bean sprout stir-fry

soomin chanpuru -- ソーミン Somin chanpuru with soomen noodles

nakami irichi -- pork tripe and miso stir-fry

hira yaachii -- Okinawan-style okonomiyaki

jiimamii-dofu -- peanut tofu

toofuyoo -- concentrated Okinawan tofu

sunui -- pickled kombu (seaweed)

iriko -- tiny dried fish, roasted

yaeyama kamaboko -- Okinawan-style fishcakes

papaya misozuke -- papaya pickled in miso (fermented soybeans)

shima rakkyou -- pickled shallots

yakisoba (Okinawa-fuu) -- thick noodles fried with vegetables

soba (Okinawa-fuu) -- soba noodles in soup with vegetables

sooki soba-- pork spareribs (with bone) with soba noodles in soup

juushii -- rice porridge (zousui) with pork, carrots, shiitake and spring onions

fuuchibaa juushii-- rice porridge with a bitter leaf vegetable (yomogi)

saataa andagii サーターアンダギー -- Sata Andagi, Okinawan doughnuts
saataa means sugar, andagi is fried in oil.
. . . CLICK here for Photos !

Orion-- Okinawan beer


awamori 泡盛 -- strong liquor made from rice or millet
It has a strong taste and is often diluted with cold coffee or even milk.
In former times, housewifes would put some coffee beans in a bottle of awamori to soften the flavor.
. . . CLICK here for Photos !　

. awamorisoo 泡盛草 (あわもりそう) Astilbe .
..... awamori shooma 泡盛升麻 - Astilbe japonica




source : www.virtualokinawa.com . © Virtual Okinawa



- quote
About Okinawan cuisine
Okinawa is the subtropical islands between mainland of Japan and Taiwan.
The ingredients of Okinawan cuisine are somewhat different from the mainland, because Okinawa has warm climate and own history.

Unique vegitables are used, but kinds of mushrooms are used little.
Though the islands are surrounded by sea, there are little dish of fish. Alternatively pork is used much.
Few spices and condiment are used despite subtropical area.
Seaweeds are often used. Not only the seaweeds in the close sea but also konbu from Hokkaido is the very important ingredient.
The cooking method is mainly stewing, frying and deep-frying.

The cuisine has evolved in modern times, especially because of the American military presence in Okinawa since the end of World War II.

Pork dishes
Vegitable and tofu dishes
Other popular Okinawan dishes
MORE
- source : www.travel-around-japan.com


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aguu あぐー Agu pork
The pigs are raised in Northern Okinawa. The pig dates back to the time of the Ryukyu-Kingdom, more than 600 years. Its meat has less cholesterol than usual pork meat, but more umami glutamate to taste better and sweeter.
aguu gyooza あぐー　餃子 chinese meat dumplings with agu pork
. . . CLICK here for Photos !



A pan Aパン type of Krebbel donut from Okinawa



aroe アロエ Aloe vera
used as a food ingredient



beni-imo poopoo, beniimo poopoo べにいもポーポ / 紅芋
crepe from purple sweet potatoes. Beniimo popo
. . . CLICK here for Photos !


bukubuku cha / Buku buku cha ぶくぶく茶
a kind of Okinawa tea ceremony
"bubbeling tea" Buku-buku-cha
. . . CLICK here for Photos !


chanpuru チャンプル Champuru "mixed ingredients"
. . . CLICK here for Photos !


chinsukoo チンスコー Chinsuko
is a traditional sweet often sold as a souvenir (miyagegashi) on Okinawa, Japan. It is a small biscuit made of mostly lard and flour, with a mild and sweet flavor. Chinsuko was introduced to Okinawa some 400 years ago from China. It originated from the word Chinrusko and changed to Chinsuko.
©　More in the WIKIPEDIA !
Chinsuko-Kekse
. . . CLICK here for Photos !


erabujiru, erabu jiru 永良部汁　soup of sea snake
えらぶうみへび【永良部海蛇】. irabujiru
also called Irabu Soup.
The poisonous snake can get about 1.5 meters long, belongs to the cobra family.
erabu unagi えらぶうなぎ "erabu eel"



fuchagi ふちゃぎ mochi for moon viewing
In Okinawa, dango are not used as offerings. Mochi are prepared with salt and also the red azuki are cooked with salty flavor. The more azuki beans cling to the mochi, the better. Red is a color of good luck.
This is the Okinawa version of "tsukimi dango".
CLICK here for PHOTOS !



gooya ゴーヤ bitter gourd
Momordica charantia



gurukun グルクン / takasago タカサゴ : double-lined fusilier
Pterocaesio digramma
The national fish of Okinawa.
. . . CLICK here for Photos !



handama はんだま Okinawa spinach, purple spinach
Gyunura crepidioides
The leaves have two colors, either dark green tops and purple on the bottom or bright green on both sides.
Tasts good with scrambled eggs.
. . . CLICK here for Photos !



honejiru 骨汁 soup with bones
The bones war first used to make broth for Okinawa Soba noodle soup.
They are then boiled again with dashi served in a large portion, immersed in their own dashi. The bones are eaten with hands and a large plate of plain bones is left after the meal.
This dish was invented about 30 years ago by the owner of a soba noodle shop, who thought it a waste to throw the bones away every day.
Okinawa people are used to eating pig legs (tonsoku) and eating them with their hands.
. . . CLICK here for Photos !　




kasutera kamaboko カステラ蒲鉾
castella cake with kamaboko fish paste
. . . CLICK here for Photos !




kokutoo, kurozatoo 黒糖 "black sugar", brown sugar
it has quite a fruity taste and comes with various flavors, often ginger flavor. blueberry is new too.
沖縄産黒糖
. . . CLICK here for Photos !
Schwarzer Zucker. Brauner Zucker aus Okinawa.


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Iriomote : Gazami soba
gazami, a type of watarigani crab
. . . CLICK here for Photos !


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mabuyaa aisu マブヤ- アイス ice cream with the hero Mabuyaa
Mabuya is one of the manga heroes of Okinawa.
CLICK here for PHOTOS !
amedama あめ玉が 琉神マブヤ〜！ sweets with Mabuya




mozuku もずく(水雲／海蘊) seaweed, Nemacystis decipiens
Okinawa mozuku オキナワモズク Cladosiphon okamuranus
. . . CLICK here for Photos !


mozuku nikuman もずく肉まん bun with mozuku

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muuchii 鬼餅 (むうちい . ムーチー) muchi, "demon mochi"
devil rice cake (oni mochi)
..... muuchi zamu 鬼餅寒（むうちいざむ）"demon mochi" in the cold
observance kigo for mid-winter



On the 8th day of the 12th lunar month, the day of MUCHI, rice cakes are offered to the deities and then eaten with the wish for the health and well-being of children.
They build a small hut called muuchiiyaa ムーチーヤー (mochi-ya) where children come to make a fire and eat the rice cakes. They have a song

oni no chibi yaki muuchii yaa 「鬼ヌ尻（チビ）焼き、ムーチーヤー」Burning the backside of an Oni.

The muchi are prepared with brown sugar or the local purple sweet potatoes. The dough is wrapped in fragrant leaves of ginger plants (月桃 gettoo, Alpinia zerumbet).
Sometimes the wrapped mochi are hung from the eves of the home to ward off evil spirits.

大梁に鬼餅吊す五寸釘
. oohari ni onimochi tsurusu gosun kugi .

Rice cakes (mochi 餅)

. onibi 鬼火 "demon fire", "devil's fire" .


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nakami jiru ( なかみ汁) “Nakami no suimono (pig intestines soup)
is a traditional cuisine which is called “Nakaminuushi-mun” in Okinawa language, or “Nakamijiru”.
clear guts soup. "Nakami" means guts of pig, and "jiru(shiru)" means soup.
It is made by boiling guts cut in rectangles, making clear hot soup with dashi and a little shoyu, and adding guts, shiitake mushroom and konnyaku to the soup.
Generally before eating, grated ginger is added.

- source : facebook

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painappuru パイナップル pineapple sponge cake
Izumi Pineapple Garden, Motobu Okinawa
Pineapple ... kigo for late summer Ananas



satookibi さとうきび【砂糖黍】 sugar cane
One of the most important products of Okinawa.
Zuckerrohr


shiikuwaasaa, shikuwasa シークワーサー Shiquasa
. . . CLICK here for Photos !
Okinawa-Limetten


shirishiri しりしり
carrots are sliced with a rough cutter (shirishiriki, にんじんしりしり器)
. . . CLICK here for Photos !
finely chopped carrots にんじんしりしり / 人参しりしり ninjin shirishiri
fried and with an egg added.
. . . CLICK here for Photos !
The people of Okinawa eat the most carrots of all in Japan !



sumijiru, sumi-jiru 墨汁 soup with the ink of the squid
... ika sumijiru イカ墨汁
. . . CLICK here for Photos !
Schwarze Suppe mit Tintenfisch und Tinte



supagetti スパゲティ spagetti
They are usually served with a thick slice of butter toast.
This was first introduced by a shop owner who had seen the American soldiers in Okinawa eat spagetti with two slices of garlic-toasted french bread. Now toast served with all spagetti dishes, and you do not have to order it extra.


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taimo, ta-imo 田芋 (タイモ) "field potato", kind of taro
mizu imo ミズイモ（水芋）, taasomu ターンム
. . . CLICK here for Photos !



Taketomijima : waterbuffalo carts
gyuusha 竹富島の牛車
. . . CLICK here for Photos !


Ishigakijima : beef of Ishigaki Island
Ishigakigyuu 石垣牛 炭火焼ステーキ
http://www.ishigakigyu.com/what_ishigakigyu.html

The most southern local beer of Japan!
石垣島・地ビール
http://www.lococom.jp/ad/article/A47/03/07/13191/208476/

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umibudoo, umi budoo 海葡萄 (うみぶどう) sea grapes
Coccoloba uvifera
. . . CLICK here for Photos !


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yagi ryoori ヤギ　山羊料理　dishes with goat meat
raw as sashimi, in soups, in gyoza fillings, stir-fried with vegetables .
Goats are making a comeback in Okinawa and find their way on the table.
. . . CLICK here for Photos !
Reference


Goat meat in Okinawa
... examine the current needs and future possibilities of goat meat consumption. The experimental results of the present study lead us to conclude the following:
(i) improving the smell of goat meat and combining the sale of goat meat with recipes may increase goat meat demand among housewives;
(ii) it seems to be difficult to disseminate Okinawa goat cuisine to non-Okinawa residents because of the typical odor of goat meat, which is unlikely to be preferred by the public;
(iii) the "chewiness" of goat meat is rated highly by young participants according to a sensory evaluation, and loin meat is rated highly compared with hind leg meat; and
(iv) there is a rapidly increasing interest and a tremendous purchasing drive towards goat meat among university students. However, these facts call for further investigation of the goat meat demand in Japan.
The following three further experiments are needed to solve this issue: (i) breeding to improve the taste of goat meat; (ii) expanding the marketing of goat meat combined with the invention of Japanese-style goat recipes and tie-in sales supermarkets; and (iii) implementing further sensory analyses to compare goat meat with other meat and carrying out market analysis in Japan.
source
http://www.cababstractsplus.org/abstracts/Abstract.aspx?AcNo=20053130615


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Yanbaru buta 沖縄・やんばる豚 from Yanbaru, Yambaru pork
. . . CLICK here for Photos !



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Things found on the way

Okinawa Dolls / 沖縄民芸とだるま with Daruma San





Okinawa Bingata : Dragon Patterns


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HAIKU


. toshibi iwai 年日祝 (としびいわい)
birthday celebration at the New Year .
shoonen iwai 生年祝 celebrating the birthday


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Related words

***** Hara hachibu ... eating only 80% of your capacity an Okinawan diet


***** WKD Regional Dishes of Japan
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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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Nagasaki prefecture

[ . BACK to WORLDKIGO TOP . ]
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Nagasaki

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

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Explanation



Nagasaki Prefecture (長崎県, Nagasaki-ken) is a prefecture of Japan located on the island of Kyūshū. The capital is the city of Nagasaki.
Nagasaki Prefecture, a unification of former provinces of Hizen, Tsushima, and Iki, has had close ties with foreign civilization for centuries. Facing China and Korea, the region around Hirado was a traditional center for traders and pirates.
After the prohibition of Christianity in the Edo period, foreign trade was restricted to Chinese and Dutch traders in Nagasaki, Dejima, but Kirishitan (Japanese Christian) worship continued underground.
©　More in the WIKIPEDIA !


Wakaran 和華蘭 Wa-Ka-Ran
The three districts of Japanese (wa), Chinese (ka) and European (ran) influence in the city of Nagasaki.


. WASHOKU
The Ariake Sea (有明海, Ariake-kai, Ariakekai) 　


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shippoku ryoori 卓袱料理 Shippoku ryori
Shippoku cuisine 卓袱（しっぽく）料理



an original creation of the Chinese living in the Chinese quarter. While it was intended to entertain Japanese and Western visitors, it spread to common households and evolved into a feast that is presented in traditional Japanese restaurants even today.

The primary characteristic of Shippoku cuisine is jikabashi, the seating of the diners around a lacquered round table on which the food is served in one dish, with all diners serving themselves. This creates an atmosphere of omoyai (sharing) and contributes to a harmonious atmosphere.

In addition, even before the toast, the custom is for the host to signal the start of the meal with mainly one phrase, "Please help yourself to the Ohire broth." Shippoku cuisine, which was introduced to Nagasaki, has evolved over the years with the blended influences of Japanese and Western cuisine. Today, it is a truly local cuisine of Nagasaki that combines the best of China, Japan, and the West.

A lot of sugar is used in many dishes, since Western-style sugar found its way to Japan via Nagasaki, see below the "Sugar road".

banrai ばんらい ... entree, Vorspeise
ohire おひれ ... soup
omoyai おもやい 由起会 sharing your food in good company
sanpinmori, sanpin mori 三品盛 (さんぴんもり) ... three types of entree


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More about NAGASAKI food
source : www.at-nagasaki.jp

Castella (Sponge Cake) Biskuitkuchen
Chanpon
Chinese Sweets
Kamaboko
memo

hiyoko ひよこ Biskuitkuchen in Kükenform
tsurunoko, tsuru no ko つるの子 "kleiner Kranich"

kuroboo 黒棒 "black stick" with raw brown sugar, flour and eggs.
Zuckerstab
. . . CLICK here for Photos !


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Biwa, loquat びわ　枇杷　



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



. Harahoge Teishoku はらほげ定食 Harahoge Set Lunch
And Harahoge Jizo statues はらほげ地蔵 in the water
The lunch also serves the locak uni sea urchins from Iki island.


Iki gyuu 壱岐牛 beef from Iki Island
Rindfleisch von der Insel Iki
CLICK here for PHOTOS !


ikkookoo cake 一口香（いっこうこう） with honey and kurosato, inside is empty
. . . CLICK here for Photos !



kankoro　かんころ　甘古呂 flower from sweet potatoes
kankoromochi kankoro mochi かんころもち（甘古呂餅）



karu kooku カルコーク calcoke drink. Calpis with coca cola
. . . CLICK here for Photos !


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nigomi にごみ Chikuzen-ni with peanuts
Peanuts in the brown skin are boiled for about 2 hours, then the liquid with the peanut oil is poored over a pot of normal Chikuzen-ni boiled vegetables.
In the village of Omura 大村市　peanuts (rakkasei) have been introduced via China already in the Edo period and were part of the high-class food, given to visitors. Later it became normal food, peanuts being used like beans in all kinds of dishes, from chawanmushi to boiled rice with raw peanuts in the skin.
Peanuts grown in Omura sometimes have three and even four nuts in one shell.
In Chiba prefecture, the biggest peanut-grower nowadays, peanuts have been introduced from North America much later.

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Sasebo Burger

tonneru yokochoo とんねる横丁 Tunnel Shopping Arcade
Sasebo also has a side street with mostly food shops, placed in small lots in the former bunker area of WWII. The bunkers were cut into the strong rocks for the safety of the people.
The streetfront is only 5 meters for each shop. Most owners are now old and are good friends. They eat lunch from each other's shop and buy each other's vegetables or fish to keep good company. It has become quite a tourist spot.
CLICK here for PHOTOS !

SASEBO EAT
http://www.sasebo99.com/sight_sasebo/beef.shtml

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satoo no michi シュガーロード（砂糖の道） sugar road

The road between Nagasaki and Kokura (Ogura) 小倉, then on to Kyoto during the Edo period. A lot of Western cultural elements travelled this road, when even very expensive white sugar was only available at the island of Dejima.

Towns along this road were able to produce sweets with white sugar.
for example
Ogi yookan 小城羊羹（おぎようかん） in the town of Ogi in Saga prefecture. This yookan is still made by hand, water, agar, anko paste and sugar are stirred for a long time, then poored in a wooden form with laquer finishing. When its gets dry it is taken out of the form, head up now with a frosted sugar coating, that gives a crunchy sound when biting into it.
. . . CLICK here for Photos !

There they also produce other kinds of yookan
hoshigaki yookan 干し柿ようかん with dried persimmons
. . . CLICK here for Photos !

kuro ichijiku yookan くろいちじく　ようかん with black figs
schwarze Feigen

banana yookan バナナようかん with bananas
. . . CLICK here for Photos !



kasudoosu カスドース Kasudôsu

- quote
A sweet brought to Japan about 400 years ago by priests from Portugal and Spain. Each piece is about the size of a matchbox and has been dipped first in egg yolk and then in molasses, after which it is lavishly covered with sugar. It is still often used as a delicacy for the Chinshin style tea ceremony which originated in Hirado.
- source : www.city.hirado.nagasaki.jp



This sween has been made in Hirado since 1502 in the same shop, Tsutaya 蔦屋. It is a kind of castella coated with sugar.

source :　www.hirado-tsutaya.jp


南風や砂糖こぼるるカスドース
nanpuu ya satoo koboruru kasudoosu

this southern wind -
white sugar is falling off
the Kasudosu cake

. Hasegawa Kai 長谷川櫂 .
Umi no Hosomichi


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Shimabara kanzarashi 島原の寒ざらし
shiratamo mochi rice, cooled in fresh water, best in December.
sauce of honey.
. . . CLICK here for Photos !


Shimabara guzooni 具雑煮 vegetable soup with round thin mochi cakes
said to be invented by Amakusa Shiro during the war against the Christians in the Shimabara rebellion (Shimabara no ran　島原の乱).
The soup gave a lot of stamina to the fighting farmers. It is said to be the origin of all later zoni soups, now eaten especially at the new year.
Amakusa Shirō
http://en.wikipedia.org/wiki/Amakusa_Shiro

Shimabara ganedaki がね炊き puffer fish dish
When eating fugu pufferfish was forbidden because it was too dangerous, the locals called it gane and enjoyed their food anyway, since fugu is a very common fish in their waters.
ganba がんば local name for fugu puffer fish.


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shiisu keeki シースケーキ sheath cake
a kind of sponge cake with canned peaches and pinapples. Started after the war when the first fruit cans came to the area.
. . . CLICK here for Photos !



torukoraisu トルコライス turkish rice
eaten with many varieties, even as teppan toruko, fried on a hot plate
. . . CLICK here for Photos !


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yudeboshi daikon ゆで干し大根
cooked, dried radish stripes
茹で干し大根
from Saikai Town 西海市
Extra big local radish (大栄大蔵大根 one weights about 5 kg) is washed, cleaned roughly, cut into stripes of about 10 cm length and then cooked for about 7 minutes. Then it is loaded on wheel barrows and carried over the street to the drying places, which are on a bamboo veranda over the cliffs. The hot radish stripes are spread on plastic sheets to dry in the salty wind, which blows in this area during the winter months. They call it the daikon kaze　大根風 radish wind.

It can be used after steeping in water or like this in salads. It is also tasty in a sauce for spagetthi.


a kind of kiriboshi daikon, dried radish stripes.
WKD : kiriboshi daikon 切干 dried radish


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yusenpei ゆせんぺい senbei from hot sprint water
from the hot spring at Mount Unzen 雲仙
Unsen Yusenpei are rice crackers made of eggs, sugar and wheat flour. The water from the hot spring at Obama is used for the dough. It is more than 120 years old.

Local products from the area are often called
"jigemon" じげもん (地元者) (tochi no mono, chi no mono).

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- MORE about food from Hirado　平戸

Hirado Champon
Hirado Beef
Products from the sea　－ Ago flying fish, Flounder Dishes
Hana (flower) Castella and Kasudôsu
Gobômochi
Locally-brewed Sake
Kawachi Kamaboko
Taichazuke
Chiyoka - folded pancake
Omorimono - edible decorations

- source : www.city.hirado.nagasaki.jp


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Worldwide use


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Things found on the way

- quote
Tracing the path of history in northern Nagasaki
by Mandy Bartok
. . . Back out on the town’s main street, Hirado’s European-inspired sweets tempt us from shop windows. We pick up some sugar-coated castella, a version of the famed pound cake unique to Hirado, to take for the road, but our stomachs are primed for the famed local meat.
- source : www.japantimes.co.jp/life/2013



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HAIKU

Shichikoozan -
and then a bowl
of Chanpon soup

Gabi Greve, New Year 2011

. Shichikoozan mairi 七高山詣 Shichikozan pilgrimage.


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Related words

***** WASHOKU : Regional Dishes

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