Toyama Prefecture

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Toyama



Toyama Prefecture (富山県 Toyama-ken)
is a prefecture of Japan located in the Chūbu region on Honshū island. The capital is the city of Toyama.
Toyama is the leading industrial prefecture on the Japan Sea coast, and has the industrial advantage of cheap electricity due to abundant water resources. The Itai-itai disease occurred in Toyama around 1950.

Toyama is a major producer of high quality rice making use of abundant water sources originating from Mt.Tateyama.
Toyama is famous for its historical pharmaceutical industry.

The Historic Villages of Shirakawa-gō 白河郷 and Gokayama are one of Japan's UNESCO World Heritage Sites.

©　More in the WIKIPEDIA !

Kurobe Dam 黒部ダム
Tateyama Mountain Range 館山連峰 / 立山連峰
. Tateyama Shinkō　立山信仰 Tateyama belief .

Tateyama Mandala 立山曼荼羅
- quote
Hell-bent for Heaven in Tateyama Mandara
Painting and Religious Practice at a Japanese Mountain

Caroline Hirasawa (Sophia University, Tokyo)


CLICK for detailed photos.

Hell-bent for Heaven in Tateyama mandara treats the history, religious practice, and visual culture that developed around the mountain Tateyama in Toyama prefecture. Caroline Hirasawa traces the formation of institutions to worship kami and Buddhist divinities in the area, examines how two towns in the foothills fiercely fought over religious rights, and demonstrates how this contributed to the creation of paintings called Tateyama mandara.
The images depict pilgrims, monks, animals, and supernatural beings occupying the mountain’s landscape, thought to contain both hell and paradise. Sermons employing these paintings taught that people were doomed to hell in the alpine landscape without cult intervention—and promoted rites of salvation. Women were particular targets of cult campaigns. Hirasawa concludes with an analysis of spatial practices at the mountain and in the images that reveals what the cult provided to female and male constituents.
Drawing on methodologies from historical, art historical, and religious studies, this book untangles the complex premises and mechanisms operating in these pictorializations of the mountain’s mysteries and furthers our understanding of the rich complexity of pre-modern Japanese religion.
- source : www.brill.com


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Shogawa river valley stretching across the border of Gifu and Toyama Prefectures in northern Japan. Hagimachi 萩町
Shirakawa 　白河郷 / 白川郷 Gifu


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Toyama specialities 富山 郷土料理


aimaze あいまぜ mixed radish leaves and root
radish leaves are cut finely and pickled in salt and the radish itself is cut in small stripes, boiled for a moment to remove the salt. This mix is simmered with sakekasu, miso paste and kombu dashi.
from 舟橋村


akakabu ryoori 赤かぶ料理 food with red turnips
pickles, in soups or simmered


akamama, aka-mama 赤まま red rice
made from mochigome, a kind of okowa porridge. With red beans for color. Some families also mix black beans or white soy beans. Served for weddings and festivities because of the auspicious red and white color.



ayu no kanro-ni あゆの甘露煮 sweet simmered ayu sweetfish
fish is slightly grilled and then simmered in green tea with a bit of rice wine, soy sauce, sugar and ginger.

ayu no narezushi あゆのなれ寿し
sushi with fermented sweetfish
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burakku raamen 富山ブラックラーメン Toyama Black Ramen
black noodle soup from Toyama
with roast pork, a rather salty mix from thick soy sauce.
First introduced at a shop called Daiki 大喜 in 1947.
black type ramen soup from Toyama 黒系ラーメン is now sold in four shops
大喜、めん八、万里、いろは.
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buridaikon ブリと大根のあら煮 yellowtail boiled with radish
The yellowtail from Toyama bay is all natural and not aquafarmed. It is the "King of the Fish in Toyama Bay" 富山湾の王者, when it arrives in winter together with the snow bird (raichoo). Yellowtail changes its name according to its size and is therefore a fish that "makes a good career" (shussezakana 出世魚). Names are 「tsubain ツバイソ（コズクラ）」「bukuragi フクラギ」「hamachi ハマチ（ガンド）」「buri ブリ」. Thus it is auspicious and eaten for celebrations.
The leftovers after cutting out the filets are called ZAN 残（ざん） (usually for other fish they are called ARA アラ) are boiled with seasonal radish (daikon) to make a delicious dish.
BURI is the most representative fish of Western Japan.
Gelbschwanz mit Rettich, Seriola mit Rettich

..... buri no arani, buri no ara-ni ぶりのあらに / 鰤のあら煮
boiled leftover of yellowtail
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dago だご dumplings from rice flour
dagojiru だご汁
sasadago 笹だご

daikon radish dishes
..... daikon namasu 大根なます salad
..... daikon no gotcha-ni 大根のごっちゃ煮 simmered with its leaves, miso taste
..... 大根まま rice with radish, with radish leaves too


genge no sumashijiru げんげのすまし汁 fish soup
genge is a fish from the deep sea off the coast with white meat. Kombu is also put into the soup. It is good for women who breastfeed babies.

gohei mochi, goheimochi 五平もち, 御幣餅／五平餅
made from glutinous rice and egoma, with a taste of miso.

gojiru 呉汁 warm soup in winter
Soy beans are cooked and seasoned with miso paste. With more tofu and leek.
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gondamochi ごんだもち
glutinous rice flour is used. They are then elongated to mochi and dried. Put into porridge or grilled for eating.


. Hotaruika 蛍烏賊 firefly squid .
different kind of ika is fished throughout the year in Toyama bay.
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hotaru-ika no karashi sunomono ほたるいかの辛子酢物
from 滑川市
..... ika no mochigome tsume-ni いかのもち米つめ煮 stuffed with glutinous rice and boiled
..... ika no sumitsukuri いかの黒作り dried squid, boiled in its ink
..... ika no teppoo yaki いかの鉄砲焼き grilled yari-ika, made in March only.
teppooyaki is a way of preparing meat of fish or chicken with hot red peppers miso paste, toogarashi-miso とうがらし味噌.
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Leuchttintenfisch



ichijiku いちじくの甘煮・しょうゆ煮 figs simmered with soy sauce
Figs skin is removed and then simmered with sugar and salt in soy sauce.


imo ohagi いもおはぎ dumplings made from potatoes
imo no ohagi イモのおはぎ
in autumn. made from satoimo potatoes and sweet red bean paste.

itokoni いとこ煮 cooked beans with radish, carrots, yam, goboo, fried tofu pouches, konnyaku and other vegetables.
special food for the New Joodo sect of Buddhism.


iwashi no nuta 鰯のぬた nuta of sardines
nuta is a preparation with vinegared miso. The head, innards and bones are taken off and the fish is pickled in vinegar for a while. Then mixed with onions, grated radish, miso paste, vinegar and sugar and some yuzu juice..


jinda じんだ / 糂だ simmered vegetables
nukamiso ぬかみそ, jindamiso じんだみそ, gotomiso, goto miso 五斗味噌(ごとみそ)
Warabi fern, carrots, goboo, shiitake are cut finely and simmered sweet and hot. Later soy beans are added.
Served for religious ceremonies 報恩講の膳
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jindadora じんだどら sweet jinda



kabura goki かぶらごき turnip goki
turnips and the leaves are boiled separately and cut, ground radish is added and soy sauce poored over it.

kaburazushi 蕪（かぶら）寿し turnip sushi
prepared for the new year. Fermented fish meat with turnips.
Also prepared in Ishikawa prefecture.

kabura no yachara かぶらのやちゃら turnips salad
turnips, carrots, long yam, kanten, kikurage, mikan are covered with vinegar, sugar and salt. The ingredients of yachara are different in every home. Some use kombu.


kabusu jiru かぶす汁 soup with gazami crabs
watarigani are put in hot water and other seafood is added. Finally miso paste and cut leek is added.


kachiri,katchiri かっちり small potatoes
boiled with sugar and salt and soy sauce. When the potatoes are done, ground sesame, peanuts powder and egoma are added.


kaki no ha sushi 柿の葉寿し
sushi wrapped in persimmon leaves
the leaves are pickled in vinegar over night.

kamaboko かまぼこ fish paste
in special forms of fish in red and white and other colors for auspicious situations.
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kamouri, kamo-uri no ankake かもうり（冬瓜）のあんかけ
toogan 氈瓜 kind of gourd.
The flesh is simmered with sugar in soy sauce. It is poored over boiled chicken meat or other food.

kanmochi 寒もち"Mochi for the cold season"
koorimochi 氷餅（こおりもち), konmochi こん餅（もち）, kakimochi かきもち
they come in various colors.
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kazumino onigiri かずみ野おにぎり
oya taro potatoes, kabu radish, dried zuiki taro stems and chicken meat are mixed with rice and formed to onigiri rice balls.
芋茎（ずいき） Zuiki Taro and the 随喜 Zuiki Vegetable Festival


kibi okowa きびおこわ gruel from millet
mochigome rice and millet are mixed, beans are cooked with sugar and soy sauce and added.
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masuzushi 鱒寿司 sushi from Masu salmon
In 1717 a samurai from Toyama, Yoshimura Shinpachi 吉村新八 begun preparing this round sushi with ayu from the river Jinzugawa 神通川 and rice from Etchuu 越中米. The third daimyo of Toyama, Maeda Toshioki 前田利興 (1678-1733) liked it very much and gave it as a special offering to the 8th Shogun, Yoshimune, who was quite a gourmet. Since then it is a speciality of Etchu. Leaves of sasa grass (Sasa japonica) are placed into a round vessel and salted masu salmon on sushi rice is placed on it. It is now sold in many places according to secret family recipies.
sometimes ayu is translated as Plecoglossus altivelis.
Masu-Lachs, Oncorhynchus masou



misojiru ni kyuuri きゅうりのお味噌汁 miso soup with raw cucumbers
Cucumbers are not used in other prefectures as an ingredient in miso soup.
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myoogazushi みょうが寿司
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nishin no konbumaki ニシンの昆布巻き
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sansai okowa 山菜おこわ rice with mountain vegetables


satoimo ryoori
..... satoimo no oyaki 里芋のおやき
..... satoimo no nimono 里芋・大根・いかの煮物
..... satoimo no goma-ae 里芋のごま和え
..... satoimo no dengaku 里芋の田楽


shiroebi no kakiage シロエビのかき揚げ shrimps deep fried

soba tsumanko そばつまんこ buckwheat dumplings
with vegetables like zenmai fern, carrots, sweet ebi, simmered in soy sauce and sugar. Buckwheat is formed by hand to small dumplings and simmered in the broth.



takenoko ryoori たけのこ料理 dishes with bamboo sprouts

tenkoro てんころ料理
ちぼいも chibo-imo potatoes prepared as nikorogashi (じゃがいもの煮ころがし). first boiled in the skin, then fried. Then simmered in soy sauce and sugar and mirin.

toofu no buramanju 豆乳のブラマンジェ
(柚子のマーマレードかけ) with yuzu marmelade

tsuboni, tsubo-ni つぼ煮
from the mountains of Tateyama. Perpared for the mountain ascetics.
Dried kugomi are watered and cooked with carrots. Then cooked with dashi and yam, abura-abe, sugar and soy sauce.
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wappani つぼ煮


yubeshi ゆべし with yuzu
made for festivals, served in a dish with a high stand. Kanten jelly is dissolved and soy sauce, sugar and mirin added. An egg and juice from squeezed ginger is added and all let to harden in a square pot.


zenmai no shira-ae ぜんまいの白和え fern in dressing
with tofu and carrots

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Things found on the way


Shirakawa Daruma 白川だるま

Medicine sellers from Toyama 富山の薬売り


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HAIKU



銀行員ら朝より蛍光す烏賊のごとく
ginkooin ra asa yori keikoo su ika no-gotoku

these bank clarks
already in the morning under flurescent light
like firefly squid

die Bankangestellten
schon früh am morgen im Fluoreszenzlicht
wie die Leuchttintenfische

Kaneko Tohta 金子兜太
Kaneko Tohta (Kaneko Toota) 1919-

. thehaikufoundation.org . more translations of this haiku .


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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Toyama .

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Tosa Inakazushi Ryoma

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Tosa no Inakazushi 土佐の田舎寿司

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

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Explanation

Today, Tosa is called Kochi (Koochi).

There are a lot of sushi dishes prepared by mothers and grandmothers in the countryside. Tosa boasts a lot of these

Inakazushi 田舎寿司 sushi from the countryside



土佐の田舎寿司 Tosa no Inakazushi


In the mountainous areas of Kochi, this kind of sushi is also called "Mountain vegetable sushi" sansai sushi 山菜寿司. It contains ryuukyuu りゅうきゅう, the stem of a certain satoimo mountain potato （hasuimo no kuki 蓮芋の茎), where only the stem is eaten. Further are myooga 茗荷 Japanese ginger, shiitake mushrooms, bamboo shoots, konnyaku, eggs and more "bounty of the mountains" (yama no sachi) of the season. Also nanohana rapeseed flowers and tsukushi horsetail, tara no me buds of the aralia tree.

This kind of sushi is prepared for village meetings of all kinds, ceremonies and festivals. Some ingredients are boiled, others prepared as tsukemono pickles and often yuzu citron juice is added for flavor. Or the sushi rice is cooked with a bit of yuzu juice, one speciality of th Tosa rural sushi. Sesame and carrots are also cooked with the rice.

You can savor many of them on the sunday market in Tosa, where more than 10 stalls sell these home-made sushi of all types.
土佐の日曜市



. WKD : Sakamoto Ryoma
His Life and food in his honor


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ayuzushi, ayu sushi あゆ寿司 sweetfish sushi

Kochi has many clear rivers, best known is the Shimantogawa. The fish is cut open from the backside, salted and immersed in vinegar with yuzu citron juice. Then sushi rice is pressed in. Since the fish is often ochiayu, swimming downstream to lay eggs, it is not so fat and even the head and bones get soft in the vinegar.
All of Kochi.
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Sushi mit Süßwasserlachs



buri no herazushi, hedazushi ブリのヘラ寿司 / ぶりのヘダ寿司 yellowtail sushi
heda is a word for leftovers of yellowtail, once the red meat is removed. It was used to make sushi. No part of the fish was wasted.
Speciality of Otsuki village. 大月町
Since Showa 40 the folks of Otsuki used to tell their children when they cried: "I will give you yellowtail to eat if you stop crying!"
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Sushi mit Gelbschwanz-Resten



chattizushi, chatti sushi チャーテ寿司

chatti is a vegetable of the area also called ハヤトウリ.
Sechium edule, Chayote, a kind of pumpkin
It is cut in 3 mm small pieces, blanched in hot water and sprinkled with salt while still hot. Then placed in sweet vinegar. Like inarizushi the rice in placed inside it. Sometimes sabazushi is placed inside too.
From Tosa Town
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Sushi mit Chayote




ginburoozushi, ginburo sushi 銀ぶろう寿司 sushi with black soybeans
ginburoo 銀不老 is the name of a type of black soy beans grown in Ootoyo Town 大豊町. These beans have about the same sweetness as kintoki beans. They are simmered with a sweet flavor and then mixed with the rice. Served for festivals, mostly in freshly cut bamboo dishes.
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Sushi mit schwarzen Sojabohnen

　

itakobu no sushi 板こぶの寿司 sushi wrapped in konbu seaweed
itakobu 板昆布 refers to stripes of konbu, where the middle part is strongest.
It is boiled in sweet vinegar with a bit of yuzu juice and has a great flavor. The seaweed is then hanged from the ceiling of the barn on bamboo poles until it is black and slippery. Sushi rice is cooked with ginger, some fish pieces and sesame. Sushi-rice is rolled and then cut at both ends. Served at celebratory situations. Men would make the sushi, womenfolk boil and simmer other food.
A sushi also prepared by menfolk, but eaten by old and young.
All of Kochi.
saba itakobumaki 鯖板昆布巻 mackerel sugatazushi
with a lot of yuzu juice in the rice and fat mackerels.
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Recipe 板こぶのお寿司
in Konbu gewickeltes Sushi



kabuzushi, kabu sushi かぶ寿司 turnip sushi
Small turnips are cut in pieces, pickled with umeboshi liquid (umesu 梅酢) and prepared with sushi rice. They become slightly pink and look felicitous. Eatef for the New Year.
Haruno Town 春野町
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Rüben-Sushi




kaisamazushi, kaisama sushi かいさまずし "Upside down sushi"
kaisama means sakasama, turned upside down.
The fish is turned with the skin inside and placed on sushi rice.
Speciality of Kochi, made from tachiuo scabbard fish.
たちうおのかいさま寿司
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Sushi mit Degenfisch




kibinago no hookaburi キビナゴのほうかぶり
round kibinago herring sushi
kibinago is also called kirazu きらず "not to be cut".
Each fish is taken in hand and opened up carefully with the fingers to get the intestines out. Salted and put in vinegar until it is white. Tasts best when fried a bit, then rounded around the sushi rice.
From Sukumo Town 宿毛市
hookaburi literally means a scarf placed around the head and bound below the nose, worn by thiefs in the Edo period.
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Sushi mit blauen Sprotten




kintoki mame no oshizushi 金時豆の押し寿司 sushi with kintoki beans
kintoki beans are boiled with shugar to add sweetness to this sushi. Pink denbu mashed fish boiled with sugar and soy sauce is added for the color. Leaves of carrots for green. It is good for your daily health, (mame de tassha).
From the eastern parts of Kochi.
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Sushi mit kintoki-Bohnen




kokerazushi こけら寿司 "wood shingled sushi", layered sushi
Layers of sushi, representing many layers of happiness. Eaten for auspicious occasions and festivals.
It is a kind of boxed sushi that was so large, it had to be parted with layers of bamboo leaves.
From Muroto town.
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"Holzschindel-Sushi" mit mehreren Lagen

Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama



kurokonbuzushi, kurokonbu sushi 黒昆布寿司 sushi with black konbu seaweed
Rolled sushi with sweet simmeed black konbu. With mackerel pieces in the rice cooked with dashi.
From Hatada Town 幡多
Sushi mit schwarzem Kombu



kurochiku no tsutsuzushi, kurochiku no tsutsu sushi 黒竹の筒寿司
kurochiku
The same preparations as for SHIHOOCHIKU. But the rice is cooked with finely chopped carrots, burdock and other ingredients.
From Shimanto Town, Nishi Tosa 四万十市西土佐




mikanzushi, mikan sushi みかん寿司 suchi with tangerines
Rice is boiled with mikan juice, it becomes a bit orange. Vinegar is also added.
Famous for its color.
Made from Unshuu Mikan in Kagami 香南市香我美
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Sushi mit Mandarinen



oonazushi, oona sushi 大菜寿司
sushi wrapped in large vegetable leaves

Since people in mountain villages could not get seaweed to wrap the sushi, they used large leaves of perilla or other vegetables, pickled them in saltwater and wrapped the rice. Rice cooked with carrots, burdock, spinach and others.
Famous for its contrast of green and white.
A kind of makizushi.
From Onomi Village in central Tosa 中土佐町大野見
Sushi in grünes Gemüse gewickelt



ryuukyuuzushi, ryuukyuu sushi りゅうきゅう寿司
sushi with stems of mountain potatoes

mountain potato （hasuimo no kuki 蓮芋の茎)
The stem's outer layer is peeled off, then cut in bitesize and pickled in salt. Later placed on sushi rice. This plant is strong during typhoons and the salted pickles keep well.
Made in all mountainous areas.
Sushi mit Stielen von Taro-Wurzeln


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saba no sugatazushi さばの姿寿司 makerel sushi of the whole fish
Part of the Sawachi Ryori.
鯖の寿司 saba no sushi
Salted and vinegared fish is used. It is one of the formal dishes "hare shoku ハレ食 of all of Kochi. It could be eaten on the next day after a feat. The head of the fish was grilled and eaten too. In mountainous areas a fish with head and tail was a special delicacy.
Sometimes the fish was also slightly grilled before adding the suhsi rice.
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Makrelen-Sushi unter Erhaltung der Fischform

sabazushi in memory of Sakamoto Ryoma


. . Sakamoto Ryoma is the great hero of Tosa.
More about SAKE and Ryoma !




龍馬せんべい Ryoma Senbei




Ryooma baagaa 龍馬バーガー Ryoma burger
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Ryooma biiru 龍馬ビール beer named Ryoma
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Ryoomadon, Ryooma don 龍馬丼
Rice bowl wit egg, named Ryoma
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Ryooma ga yuku 龍馬がゆく Sweets
お菓子 bun with a milk flavored filling
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Ryooma manjuu 一口龍馬饅頭 hitokuchi Ryooma manjuu
one bite Ryoma Manju sweets
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Ryooma raamen 龍馬ラーメン Ryoma Noodle Soup
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Ryooma Nagasaki Chanpon　竜馬長崎ちゃんぽん noodle soup
Ryoomaden　竜馬伝




Ryoma loved this ! 龍馬が愛した Ryoma ga aishita ...


Rice that Ryoma loved 龍馬が愛したお米




Coffee that Ryoma loved 龍馬が愛した珈琲
Nagasaki Ryoma Coffee 　長崎龍馬珈琲


. . . CLICK here for Photos of more things he liked !


NHK 大河ドラマ: 龍馬伝 The Legend of Ryoma at NHK 2010
http://www9.nhk.or.jp/ryomaden/


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shihoochiku no hitokuchizushi 四方竹の一口寿司
bitesize sushi from Shihoo-Bamboo
These bamboo shoots are best taken in autumn, it has a square stem. Boiled with sugar and soy sauce, then cooled and filled with sushi rice.
From Nankoku Town 南国市
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Sushi mit Shihoo-Bambus




tsuwazushi, tsuwa sushi つわ寿司 layered sushi with silverleaves
tsuwabuki is the Japanese silverleaf. This sushi is pressed and then placed in a big box in many layers. The layers are separated by these leaves. It brings good luck to avoid the many layers of dangers in life.
From Tosa Shimizu town
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Sushi mit Tsuwabuki-Blättern
Tsuwabuki 石蕗: Farfugium japonicum.



urume no tamazushi ウルメの玉ずし sushi with urume round herrings

In former times, every village hat ist maker of tofu. A lot of okara was used for this sushi. Freshly fished round herrings were salted over night and next day rounded in okara. A normal dish for every day.
From Konan town 香南市
Sushi mit rundem Hering



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Recipes : TOSA 郷土料理


References : 土佐の田舎寿司


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Worldwide use


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Things found on the way


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HAIKU


inakazushi ...
grandma licks the salt
from her fingers

Gabi Greve, September 2008
watching my neighbour with her 82 years ...


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Related words

MORE
Dishes from Kochi (Koochi　高知)


***** WASHOKU : Regional Japanese Dishes


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Shimane Izumo Matsue

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Shimane

***** Location: Shimane
***** Season: Topic
***** Category: Humanity

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Explanation

Shimane prefecture

Along the Sea of Japan. The Sanin Region 山陰地方.



Matsue and Lafcardio Hearn
Lake Shinjiko 宍道湖

Izumo Kaido, The Old Road of Izumo 出雲街道
Izumo Taisha, the Great Shrine of Izumo

Iwami Ginzan Mines (world heritage site)

The island of Oki 隠岐, former Inshuu 隠州(いんしゅう)。

. Lafcadio Hearn, Koizumi Yakumo 小泉八雲 .
(1850-1904) (Koizumi Yagumo)

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Izumo Soba　出雲蕎麦　いずもそば
buckwheat noodles from Izumo


Wariko Soba 割子そば（わりごそば）



香り三分に味三分、そして出し三分

one third for the fragrance
one third for the noodle taste
one third for the dashi-sauce


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The Japanese soba, a buckwheat noodle, is usually divided into "Shinshu soba," popular in the eastern part of the country and "Izumo soba," popular in the western part.

The characteristics of Izumo soba are first noticeable in its color. Unlike Shinshu soba, made of husked soba nuts, Izumo soba is made of unhusked nuts, which makes it brown. (With a comparable taste, Izumo soba has the merit of incorporating the eventual nutrients included in the husks.)

Another difference resides in the serving style. Izumo soba is served in stacked bowls called warigo. Condiments like sliced onion, grated radish, red pepper or dry seaweed are first put directly on the soba in the bowls and the soba soup, tsuyu, is then poured over it.

The Izumo people have a culture of combining soba and tea. For instance, Matsudaira Fumai, the famous tea master, was also a great soba lover：

I drink tea, look for good tools, eat soba,
Garden, watch the nature's beauty, and
Without other desire, laugh loudly.

Matsudaira Fumai, Izumo Tea Master

source : 　www.nippon-tea.co.jp

Matsudaira Harusato (松平治郷) (1751-1818)
Fumaiko
He was the daimyo of the Matsue Domain until his retirement in 1806. He was famous as a tea master, using the name
Matsudaira Fumai (松平不昧).
Fumai means, not to take things tooo seriously, not to cling to material things.
His Buddhist name was Myooan. He revived the Matsue domain through the production of iron goods and used the money to improve his collection of tea utensils. He founded a new school of tea with fewer rules and more to enjoy for the townspeople and later for the rich folk of the finance world. There are now some green powder tea brands named after him: Aoi-jirushi Ichi no Shiro and Aoi-jirushi Naka no Shiro.
Every year there is a great tea ceremony party at the castle of Matsue. The poeple of Shimane have a great culture of drinking matcha powdered green tea on an every-day basis. Special tea ceremony sweets are also produced in Matsue until today.

Kanazawa with the Maeda clan (Kaga) is also famous for its regional tea culture and sweets in the Ishikawa prefecture.



The Great Bridge in Matsue
Oda Kazuma 織田一磨 (1881-1956)

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The Izumo region is a famous producer of menoo めのう (瑪瑙) , 出雲めのう agate stone. Many are formed into ritual magatama jewels for the imperial family.
. . . CLICK here for Photos !
松江市玉湯町 Matsue Town, Tamayu-Cho


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botebote cha ぼてぼて茶

Botebote cha from Izumo region
Izumo is an old name for the Matsue region of Shimane prefecture, and where the well known tea expert "Fumaikou Matsudaira" comes from. This area is also known for the wide variety of tea cakes.

Botebote cha was the tea widely loved by the people in Izumo before the World war II began. To make "botebote cha", make the coarse tea, then pour into the cup which is the color of transparent yellow, then take a chasen (whisk), put some salt at the edge and whisk the tea. And then put some cooked black beans, red colored rice, chopped pickles into the foamed tea, and eat. "Shirifuri cha" is very similar to "Botebote cha" except the way to eat. To have shirifuri cha, you don't use chop sticks to eat the things inside the tea, you just have to thought of throw the food from the cup into your mouth.

Origins of the "botebote cha" is said when people were suffering from starvation, Fumaiko Matsudaira told people to mix food and tea like this. That way they can satisfy with even little food they eat, and tea gives energy. Also in Oshima region in Yamaguchi prefecture, it is said that origins of tea porridge is when Lord of Mr. Yoshikawa moved from Iwakuni from Sekigahara told people this idea for saving rice during the hardship of the economy.

This kind of stories exists at many regions in Japan, and it is just a way to tell people that this way of eating does not look or sounds very good; however it has such a venerable story with it. This interesting way of using tea must not started by particular person, and was started by people who live there. Botebotecha is a one way to use tea for other than just drinking.
source : 　www.o-cha.net : Yoichiro Nakamura

Many richer people have a tea room in their home where they serve this kind of "tea" to their visitors. The ingredients are arrenged on a special plate and each person can take some of his liking. All visitors carry a special high tea cup and a whisk to prepare their own. The sound of strongly whisking the tea until it gets a white froth is the sound of "bote bote bote".


another speciality is the sencha green tea drunk from very small cups, like little sake cups.
senchadoo 煎茶道 Senchado
with leaf tea
CLICK here for PHOTOS !


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ikasumi senbei イカスミせんべい
rice crackers with the ink of squid
Oki no shima Island 隠岐の島
and more
WASHOKU
Sweets from Shimane



Other specialities from Shimane and Izumo


mamecha 豆茶 "tea from beans" / zaracha ざら茶
from Tsuwano town 津和野
The whole plant with the sheath and stems is put through a cutter various times, then all is roasted and made into a delicious tea.
. . . CLICK here for Photos !

genjimaki 源氏巻 Genji Roll
from Tsuwano town 津和野

. Tsuwano Town Festivals 津和野 .



gojiru 呉汁 soup with grated soy beans

hakozushi 箱ずし box sushi
Since the Kamakura period, prepared at Iwami Ginzan 石見銀山


imoni imo-ni 芋煮 boiled taro potatoes
from the Tsuwano 津和野 region. made from sato-imo 里芋 which grow in the vulcanic soil of this area.


ita wakame, itawakame 板わかめ "dried wakame like a sheet"
They are carefully prepared by hand, dried a full day in the sun on the beach. Most are done by small family enterprizes. Father goes fishing for them and the wife and daughter dry them.
. . . CLICK here for more Photos !



jinzaimochi, jinzai mochi 神在餅（じんざいもち） "mochi for the Gods"At the shrine 佐太神社 for the Jinzai Festsival
In Izumo, when the "Gods are present" (now celebrated in October).
kami aisai 神在祭（かみありさい）, when all the Gods of Japan come to the shrine of Izumo to celebrate after the harvest.
The official reading is zenzai ぜんざい.
. . . CLICK here for Photos !




kakuzushi 角寿司 square sushi

kataramochi かたら餅（かしわ餅） rice cakes wrapped in
サルトイリバラの葉 leaves, found in the Izumo area.
Usually they are wrapped in kashiwa leaves.
. . . CLICK here for Photos !



maitake gohan 舞茸ごはん rice with maitake mushrooms
Maitake are grown in 飯南町 Iinanchoo.
. . . CLICK here for Photos !



Nishihama imo 西浜芋 sweet potatoes from Nishihama
. . . CLICK here for Photos !
Nishihama imo jamu 西浜いもジャム jam from these sweet potatoes
西浜いもを使ったタイ焼き Taiyaki with these sweet potatoes
西浜いもを使った焼酎 shochu shnaps
いずも煮 Izumo boiled vegetables with these potatoes
The famous Lord who brought these potatoes to Shimane
いも代官 Imo Daikan
井戸平左衛門正明公 Ido Heizaemon Sae-Akira
いどへいざえもんまさあきらこう（1672～1733）
from Oomori town 大森町.



Oki no shima (okinoshima) the swimming cows
隠岐の島牛　
. WASHOKU
Beef, Rindfleisch 　



oshizushi 押し寿司 Sushi
for the Girls Festival (hinamatsuri), weddings and other celebrations.
. . . CLICK here for Photos !


saba no iriyaki 鯖のいり焼き saba boiled in a sweet/hot sauce

Sanbin soba 三瓶そば from the volcanic Sanbin Highlands

sasamaki 笹巻き/ chimaki ちまき

shibazushi shiba sushi しば寿司 sushi with shiba-ebi shrimp
しばえび【芝海老／芝蝦】
served at the autumn festivals


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shijimi jiru しじみ汁 shijimi shells miso soup
Mostly a miso soup, but some families put it in a clear soup.
Speciality of lake Shinjiko, where in the brackwater a lot of these shells are harvested. They are a large black variety, yamato shijimi ヤマトシジミ.
One of the seven tastes of Lake Shinjiko
（スズキ suzuki sea bass、ウナギ unagi eel、コイkoi carp、シラウオshirauo whitebait、アマサギ amasagi smelt、モロゲエビ moroge ebi prawns、シジミ shijimi).
Specialities of Lake Shinjiko 宍道湖, Matsue　松江の郷土料理。


. WASHOKU
shijimi karee pan しじみカレーパン
bread (or rather bun) with shijimi corbicula extract and curry flavor


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shirozakana no sumashijiru 白魚のすまし汁 soup with white fish

suzuki no boshoyaki booshooyaki スズキの奉書焼
suzuki sea bass cooked in a paper wrapper
suzuki is a typical fish of the lake Shinjiko 宍道湖 in Izumo, already mentioned in the Ancient Legends of Izumo.
Once a fisherman fried this fish for himself when the lord of the area, Matsudaira, passed by and asked for a try. The fisherman did not want to hand it over just like that and warpped it into the paper first, simmered it for a while and then the lord ate it with great pleasure. It became the special food for the lord and local fishermen were not allowed to eat it, until the Meiji restauration.
. . . CLICK here for Photos !


taimeshi 鯛めし rice with sea bream


tonbarazuke とんばら漬け pickles
made in the village Tonbara 頓原町



urukanasu, uruka nasu うるか茄子
simmered soft eggplants
uruka is a method of soaking food in water until it is very soft.
. . . CLICK here for Photos !



uzumezushi,uzume sushi うずめ寿司 sushi rice wrapped in bamboo leaves
with carrots and mountain vegetables


wani no sashimi ワニの刺身 shark sashimi
shark meat contains a lot of ammonium substances and keeps without refrigerating for a while. It was a source of protein for mountain regions, where they could prepare it as sashimi. From Shimane to Hiroshima mountain regions.
Shark 鮫 (さめ) same Haifisch


yakuzen ryoori 薬膳料理 "food as medicine"
from many local seasonal specialities
Yakuzen, Chinese Medicine 漢方薬 and haiku
. . . CLICK here for Photos !


zooni 雑煮 new year soup with iwanori 岩のり seaweed


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Worldwide use


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Things found on the way

. Izumo Taisha 出雲大社 Izumo Grand Shrine .


Izumo Kaido, The Old Trade Road of Izumo
出雲街道



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HAIKU

出雲そばのれんの内の国訛り　　　　
Izumo soba noren no uchi no kuni namari

Izumo buckwheat noodles ...
behind the store curtain
they speak local dialect

Aoto Koyama　青戸湖山


Noren, the Door Curtain


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Related words

SOBA from Western Japan / my photos


***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Shimane .

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[ . BACK to WORLDKIGO . TOP . ]

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Sawachi Kochi

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Sawachi Food

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

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Explanation

Sawachi Cuisine 皿鉢料理 sawachi ryoori



quote
Sawachi is a Kochi culinary tradition dating back to end of Japan's feudal age. This colorful dish highlights the harvests of the ocean brought to us on the 'black current' and the bounty of the mountains.
The colorful presentation of sawachi reflects the heart and soul of Tosa. Sawachi is an arrangment of sashimi, tataki, sushi, and other seasonal foods presented on a large colorful porcelain platter. Sawachi is a way of eating, and more than that, it's a way of enjoying yourself at a party with good friends. Informal, warm and intimate--just like Kochi! Sawachi is always the best of the harvests from Tosa's blue oceans and green mountains.

Ikezukuri Snapper
Snapper is known as the king of fish, and a party isn't complete without a snapper. Presented here in the ikezukuri style, the fish looks as if it's about to leap off the table! Most Tosa cuisine is presented simply, the emphasis being on taste rather than style, but this dish is the exception.

Katsuo Tataki
When you come for a visit, you can't leave without first indulging in this signature dish of Kochi. Fresh bonito is seared over a straw fire. During this process, a mixture of vinegar, salt, and soy sauce is rubbed into the flesh which is then tenderized with the flat of a knife. It is then served in surprisingly thick slices with onion, garlic, and Japanese basil.

Sashimi
Kochi is blessed with some of the best fresh fish in Japan. And this sawachi dish featuring our wonderful sashimi is a classic. A variety of fish are served depending on the season and often include bonito, tuna, snapper, yellowtail, and squid.

Combination
This delightful sawachi combines many types of savory dishes with fruits and even sweets such as yokan - a sweet been jelly. Brightly colorful and very different from other common Japanese foods, this is one of the highlights of sawachi cuisine.

Mackerel and Kamasu Sushi
Long ago, salted mackerel was considered a delicacy. Nowadays, fresh mackerel and kamasu, a barracuda, are presented in this vivid masculine style that captures the wild and rugged spirit of Tosa.

Snapper Somen
A popular party dish. In the past, snapper was made into fish paste and then used to make red and white somen noodles. Nowadays, the fish is prepared whole and placed on top of somen. The noodles are said to represent the ocean waves; the mushrooms, Japanese basil, and sliced omlette, the coastline of Tosa.

Vegetarian
This sawachi dish is made with no fish or meat of any kind and features mushrooms, seaweed, and other vegetables. Typical of Tosa, it breaks all the traditional formal rules and is exciting as well as healthy!
source : city.kochi.kochi.jp


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Worldwide use


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Things found on the way



source :　blogs.yahoo.co.jp/tfjdx605

Sawachi Ryori in a Flower Park in Tosa, with chopsticks and all

Spring 2013


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HAIKU




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Related words

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


Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa


***** WASHOKU : Regional Dishes

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Sushi, regional sushi

[ . BACK to WORLDKIGO TOP . ]

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List of regional sushi varieties

General Information
Sushi 寿司　

under construction

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November 1, Sushi Day



11月1日は 寿司の日


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ayuzushi, ayu sushi 鮎ずし sushi with sweetfish
best from the clear waters of the river Kozagawa 古座川
Wakayama prefecture


barazushi ばらずし　
Kansai-Ausdruck für gomokuzushi oder chirashizushi.
In Kyoto made with kanbutsu.
Barazushi from Okayama Prefecture
one plate of sushi rice with many toppings



bekkoozushi, bekkoo sushi, bekko sushi べっこう寿司 'Tortoise-shell sushi'
Mie prefecture



iwashizushi, iwashi sushi イワシ寿司 sushi from herrings
Mie prefecture


Iwakunizushi 岩国ずし Sushi from Iwakuni
Also called "The Daimyo Sushi", tonosama sushi 殿様寿司.
Shimane prefecture


kabura-zushi, kabura sushi かぶら寿司
salted yellowtail sandwiched between turnips
from Kaga, Ishikawa ken.
It was prepared to hide the expensive fish from the eyes of others in times of thrift. Always eaten for the New Year in Kanazawa.
. . . CLICK here for Photos !
kigo for all winter
Eingelegte Ruebe mit Gelbschwanz


kaisamazushi, kaisama sushi かいさまずし "Upside down sushi"
kaisama means sakasama, turned upside down.
The fish is turned with the skin inside and placed on sushi rice.
Speciality of Kochi, mostly tachiuo scabbard fish.


kaki no hazushi かきの葉ずし / 柿の葉寿司 sushi wrapped in persimmon leaves
from Nara prefecture


kankanzushi kankan sushi (hottarazushi) カンカンずし(ほったらずし)
Shodoshima, Okayama prefecture


Kasado hiramezushi 笠戸ひらめ寿司
flounder sushi from Kasado
Speciality of Kasado Island, where a lot of this fish is landed. Best from autumn to winter, when the fish thrive in the clean water around the island. Now they are also kept in aquariums and can be eaten all year round.
Yamaguchi prefecture


kokerazushi, kokera sushi こけら寿司 / 柿鮓 "Layered Sushi"
Layers of sushi, representing many layers of happiness. Eaten for auspicious occasions and festivals.
It is a kind of boxed sushi that was so large, it had to be parted with layers of bamboo leaves.
Wakayama prefecture, Kochi
Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama



mamakari zushi ままかりずし sushi from sappa
Okayama prefecture


namazushi, nama sushi 生寿司 "raw sushi"
Used in Hokkaido to make a difference between nigirizushi and stuffed inarizushi.
. . . CLICK here for Photos !



nuberizushi, nuberi sushi めばり寿司 sushi with takana leafy vegetable
Mie prefecture


oshinukizushi oshinuki sushi 押し抜きずし
from fava beans and sawara. In some areas, the new bride of the home would prepare some with the flavor of her mother-in-law, take it home to her own family and show off with her new recipe.
Shodoshima, Okayama prefecture



nonoko ののこ , ののこ飯 a type of Inari zushi
Tottori prefecture
Inari Sushi (inarizushi いなり寿司)



sanmazushi 秋刀魚寿司 （さんまずし） sanma sushi
sushi from pacific saury. Instead of wasabi, a bit of Japanese karashi mustard is used before the fish is pressed on the rice. サンマ寿司
. . . CLICK here for Photos !
Wakayama prefecture, Mie prefecture



tekonezushi てこねずし . 手こねずし
fish zushi mixed with the hands
Red fish like katsuo bonito and maguro tuna are sliced for sashimi and marinated in soy sauce. Then they are mixed with sushi rice. Perilla leaves, ginger or other seaweed can be mixed. It started with the fishermen of the SHIMA region on their boats, who did not have much time for preparing meals and mixed it with their hands. The ama divers also eat this.
Mie prefecture
. . . CLICK here for Photos !




unagizushi 鰻寿司 unagi eel on sushi rice
(not common elswhere) . only in Osaka
andere Regionen verwenden ANAGO



uzumezushi,uzume sushi うずめ寿司 sushi rice wrapped in bamboo leaves
with carrots and mountain vegetables
. . . CLICK here for Photos !



yama no sushi 山の寿司 sushi with mountain vegetables
the rice is often prepared with yuzu citron to make it more tasty.
Speciality of mountainous areas, where fresh fish was not available.
CLICK here for PHOTOS !



yorori no zushi ヨロリのずし
Promethichthys prometheus (Cuvier)
ヨロリ（クロシビカマス kuroshibi kamasu）は見た目は黒くグロテスクですが脂が乗って絶品です。
焼いても、煮ても美味しいですが、おすしもにしても最高で良く作られます。
. . . CLICK here for Photos !
This fish is not related to kamasu. It has a lot of small bones. Eaten as sashimi, boild or salt-grilled. Also dried.
shibi - Thunfisch
kamasu - Edelhecht, Sphyraenidae.



Yuurei zushi / Ghost sushi
without fish
Yamaguchi Prefecture




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Things found on the way


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Related words

***** WASHOKU : Regional Japanese Dishes

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Saitama prefecture

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Saitama prefecture

Saitama Prefecture (埼玉県, Saitama-ken) is a prefecture of Japan located on the island of Honshū. The capital is the city of Saitama.

. . . CLICK here for Photos !

This prefecture is part of the Greater Tokyo Area, and most of Saitama's cities can be described as suburbs of Tokyo, to which floods of residents commute each day.
It is located central-west of the Kanto region, measuring 103 km from east to west and 52 km from north to south.

Most of the land is contained in Chichibu Tama Kai National Park.

Rivers and canals including those developed in the Edo period (17th - 19th centuries) in the east of the prefecture are largely disused following the introduction of motorised land transport. The traces of water transports are found on the Tone River Kumagaya - Chiyoda, Gunma border[8] and on Arakawa River a tourist attraction in Nagatoro, Chichibu District and petroleum tankers from Tokyo Bay to Wakō.
©　More in the WIKIPEDIA !



Kome Mame Project
WASHOKU
Shimosato farm in Ogawa, Yoshinori Kaneko


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Dishes from Saitama 埼玉郷土料理



bentoo 埼玉弁当 lunch boxes with local produce
http://www.pref.saitama.lg.jp/A04/BT00/spnet/zoushin/bento/bento.html



. aonasu, ao-nasu 青なす "green eggplant" 　
Tokigawa town ときがわ町



botan dango ぼたん団子 dango filled with anko sweet bean paste
from Higashi Matsuyama 東松山


Furai フライ "fry", kind of yakisoba
When people say“ fries”in Gyoda town, they do not mean “french fries” but a different kind of fried food with the texture of a crepe.
serii furai ゼリーフライ "Jelly fries" are made of potato and okara bean curd refuse and resemble croquettes.
From Gyoda Town 行田市



gokaboo 五家宝　　（ごかほう) Gokabo, a kind of sweet
"treasure of five families"
mochi are pounded thin to form the inside of the roll. Kinako powder is mixed with mizuame to form the skin. Kinako powder is then sprinkled on the roll.
Made of rice, toasted and ground soybean flour, and malt sugar with glucose and dextrin.
From Kumagaya town
. . . CLICK here for Photos !



Higashi Matsuyama Yakitori 東松山やきとり
"spiced chicken skewers"
from Higashimatsuyama town.
eaten with a very hot spicy miso sauce.
. . . CLICK here for Photos !



Irima
Green tea from Irima 入間茶 Irima cha




. Iwatsuki negi 岩槻葱（いわつきねぎ)
leek from Iwatsuki town




kikuimo, kiku-imo キクイモ　菊芋　
"chrysanthemum potato"
Jerusalem artichoke, girasole
Helianthus tuberosus
Also called the sunroot or sunchoke or earth apple or topinambur.
In Baden-Württemberg, Germany, over 90 percent of the Jerusalem artichoke root is used to produce a spirit called "Topinambur", "Topi" or "Rossler".
It used to be grown in the area around Omiya　大宮, and is lately revived. It has the property to lower blood sugar and is very healthy to eat.



kinton きんとん mashed sweet potatoes
containing sweetened chestnuts




Saiboku Ham サイボクハム
Pig and Pork Museum


sekitan arare せきたんあられ / 石炭あられ rice crackers with charcoal
CLICK here for PHOTOS !


Soka senbei, Sooka senbei 草加せんべい rice crackers from Soka town



toofu raamen とうふラーメン Tofu Ramen soup
from Saitama Town




source : www.pref.saitama.lg.jp


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Things found on the way


Yoshimi Hyakuana 吉見百穴

Literally meaning, "100 holes of Yoshimi," the Yoshimi Hyakuana National Historic Site preserves 219 ancient tombs carved into a soft sandstone hillside between the sixth and seventh centuries.

After the holes were rediscovered in the 1880s, the first Japanese archaeologist to work there believed they had been cave dwellings. However, further research in the 1920s showed they were burial sites.
http://search.japantimes.co.jp/cgi-bin/fv20101212a1.html


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HAIKU and SENRYU



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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Regional Toys from Saitama .


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Saga prefecture

[ . BACK to WORLDKIGO TOP . ]
. Saga district, Tokyo .
- see below - Sagacho 佐賀町
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Saga Prefecture



Saga Prefecture (佐賀県, Saga-ken)
is located in the northwest part of the island of Kyūshū, Japan. It touches both the Sea of Japan and the Tsushima current 対馬海流 and the Ariakekai Sea　有明海. The western part of the prefecture is a region famous for producing ceramics and porcelain, particularly the towns of
Karatsu　唐津, Imari　伊万里, and Arita　有田.
The capital is the city of Saga.
Kyūshū's smallest prefecture, Saga, is located on the northwest corner of the island, bordered by the Genkai Sea and the Tsushima Strait to the north and the Ariake Sea to the south.

In ancient times the area composed by Nagasaki Prefecture and Saga Prefecture was called Hizen Province. The current name dates from the Meiji Restoration. Rice farming culture has prospered here since ancient times, and vestiges can be seen at the ruins of Nabatake in Karatsu and the Yoshinogari site in Yoshinogari.

From the Kamakura period to the Muromachi period it is thought that over 100 feudal clans existed. Also exerting great influence during this time was a samurai clan operating along the Genkai Sea called the Matsuratō. Upon entering the Sengoku period, the Ryūzōji clan expanded their control to include all of Hizen and Chikugo Provinces, and part of Higo and Chikuzen Provinces. After the death of daimyo Takanobu Ryūzōji, Naoshige Nabeshima 　鍋島　 took control of the political situation, and by 1607 all of the Ryūzōji clan's domain was under the control of the Nabeshima clan.

Around the middle of the 19th century, Naomasa Nabeshima strove to set right the domain's financial affairs, reduce the number of government officials, and encourage local industry such as Arita porcelain, green tea, and coal.

Agriculture, forestry, and coastal fisheries form a large portion of the prefectural economy. Regional agricultural specialties include Saga beef, onions, and strawberries.
The prefecture is the largest producer of mochigome (sticky rice) and
greenhouse mandarin oranges in Japan.
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The Ariake Sea (有明海, Ariake-kai)
is a body of salt water surrounded by Fukuoka, Saga, Nagasaki, and Kumamoto Prefectures, all of which lie on the island of Kyūshū in Japan. It is the largest bay in Kyūshū. Its deepest point is only about 50 m deep, and extreme tides exceed 6 m. It is used for aquaculture, with nori being a major product. Various species of fauna including mudskipper (mutsugoro), Pen shell (Atrina pectinata), and fiddler crab live in the Ariake Sea. In autumn, there will be red-grass along the sea shore. Recent years have brought increasing pollution, with resultant red tide. Isahaya Bay is a branch of the Ariake Sea.
Across the Amakusa Islands lies the Yatsushiro Sea.

Many harbors are located on the coast. Among them are Misumi (in the city of Uki, Kumamoto Prefecture), Shimabara (Shimabara, Nagasaki), Taira (Unzen, Nagasaki), Nagasu (Kumamoto), Kumamoto (Kumamoto) , Miike (Omuta, Fukuoka), Kuchinotsu (Minamishimabara, Nagasaki), and Oniike (Amakusa, Kumamoto).
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Ariake ryoori 有明料理
Cuisine of products from the Ariake-kai sea
The Ariake sea and flatlands are rich in nutritients and rivers carry more nutritients from the mountains to the sea. The mix of fresh water and sea water is good for many kinds of seafood. The tide changes the sea level about 6 meters.
This food is served often in the town of Saga.
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. nama kurage 生クラゲ raw jelly fish
eaten with grated ginger and soy sauce
akakurage, aka kurage 赤水母（あかくらげ）red jellyfish
Chrysaora melanaster


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Regional Dishes from Saga 佐賀の郷土料理
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agoyaki あご焼（トビウオ) / yaki ago 焼あご fried flying fish


aisu puranto アイスプラント "ice plant" , sea fig, chrystal leaf
Mesembryanthemum crystallinum
Carpobrotus chilensis
. . . CLICK here for Photos !
It was originally planted to keep the sand on the beaches of Saga prefecture and other parts of Japan. It has white spots like salt on its leaves.
It is now promoted for eating, called
barafu バラフ Barafu.
salty vegetable 塩味野菜
Saga University's Department of Agriculture, Prof. Ogawa Takahiro is promoting it as edible since 2006. Fa. Nokendo (Nookendoo 農研堂（のうけんどう）.
Made into Barafu ice cream and other sweets like roll cake or short cake.
http://www.barafu.jp/sweets.html . . . with photos
Or fried with other ingredients or used in salads.


burakku monburan ブラックモンブラン "black Montblanc"
ice cream with chocolate cover
when you finish eating, you might win something, written on the stick. Invented by 竹下小太郎, when he saw the Monblanc in Swizzerland and thought it might be more delicious with a chocolate cover.



dabu だぶ food for communal festivities
kyoodoshoku 郷土食. Also prepared when entertaining important visitors.
Regionally called 「ざぶ zabu 」「さぶ sabu」「らぶ rabu」
With boiled root vegetables, shiitake mushrooms, konnyaku (mostly frozen konnyaku), fu wheat gluten crutons etc. and always the lotos roots from Ariakekai. Kombu and chicken for the broth and kamaboko for more filling. Thickened with a bit of katakuri starch. Juice from squeezed fresh ginger adds some flavor and keeps the body warm in winter.
When eating the broth, it makes the sound SABU SABU when old people eat it, hence the naming.
Prepared for all the villagers.
On happy occasions, the food is cut into small squares and flavored without sugar. An even number of ingredients is used. Salt and soy sacue are usef for flavoring.
On sad occasions like funerals and memorial services (うれいの時), it is cut in triangular form and sugar is used to enliven the palate. Instead of chicken atsuage tofu is used.
It is served in a large bowl and each person can take as much as he likes into his own personal "dabu bowl" だぶ椀.
Famous isKaratsu, Hamasaki village. 唐津市浜崎地区
When prepared only for the family, it is inaka dabu 田舎だぶ, when prepared for guests, it is okyakusama dabu お客様だぶ.
This is also prepared in villages of Fukuoka in Northern Kyushu.


dagojiru だご汁 miso soup with dumplings
Famous at the hot spring Takeo onsen 武雄温泉, in the sprit of samurai simplicity and fortitude (shitsujitsu gooken しつじつごうけん【質実剛健】)
Dumplings from wheat flour are made from hand, called tsunkiridango つんきりだご, others elongated like udon are nobedango のべだご.


ganzuke がん漬け / 蟹漬 kani crab pickles
made from local fiddler crab シオマネキ shiomaneki
a kind of shiokara salt pickles
From Ariakekai
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gyorokke 魚ロッケ/ ぎょろっけ fried mashed fish and vegetables
from 唐津市
mashed fish (surimi) eggs, carrots are mixed, covered with breadcrumbs and fried. It is formed like a fish in shape, but basically a croquette コロッケ.
Since the early Showa years at the Fujikawa Kamaboko 藤川蒲鉾本店 shop. It had also been called haikara ten ハイカラ天 highclass tempura, karee ten カレー天 curry tempura or panko ten 「パン粉天 bread crumbs tempura. Now there are two flavors, with curry or just salt.



Hizen chagayu 肥前茶粥 rice porridge from Hizen
Prepared in an earthen pot. Green tea is put in a bag and boiled with the rice.


Kanzaki soomen 神埼そうめん(神崎素麺) somen noodles from Kanzaki
They are prepared with the fresh water from rivers from the mountain area of Sefuri 脊振. They are quite chewy, but smooth. You can enjoy them cold in summer and hot in winter.
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kuri okowa 栗おこわ mochigome rice with sweet chestnuts
A necessary meal for chrysanthemum festivities on the ninth of september, the double 9 day, in the local dialect called Okunchi おくんち【御九日】 . In Arita, this is celebrated on the 9th of October


marubooro 佐賀まるぼうろ sweet round cookies
The most important sweet of the area, introduced by the "Western barbarians" from Holland to Nagasaki, more than 300 years ago. Now these cakes are made with honey and eggs and baking powser to make them softer.
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Matsuura zuke, Matsuurazuke 松浦漬け
whale pickles from Matsuura
The cartilage of the lower jaw of a whale (kaburabone かぶら骨) is watered for a long time, until all the fat is gone and then pickled in sweetened rice bran. This delicacy is counted as one of the five best in Japan 日本珍味五種.

It is sold in cans or containers from Arita porcellain that look like water goblins (kappa 河童)
. . . CLICK here for Photos !


mutsugoroo むつごろう 　/ むつ五郎 haze-type mudskipper of the wetlands
This animal is prepared as food in various ways.
mutsugoro no kabayaki むつごろう蒲焼 grilled on charcoal
Eaten from May to September.
Also as sashimi or simmered in sweetened soy sauce.


niimoji にいもじ sweet potatoes in vinegar dressing
mizuimo, mizu imo みずいも【水芋】, a kind of satsumaimo.
Best in summer to induce an appetite. Sometimes called "zuiki", when it is dried.
(See also KUMAMOTO for zuiki.)


nori 佐賀のり / 佐賀海苔 Saga Nori Laver. seaweed
from the Ariakekai Sea, which is rich in nutritients and rivers carry more nutritients from the mountains to the sea. The mix of fresh water and sea water is good for growing these nori. Since the tide changes the sea level about 6 meters, they also absorb a lot of sunight to give them extra sweetness.
. . . CLICK here for Photos !
..... yakinori aisu 焼きのりアイス icecream with roasted nori flavor
. . . CLICK here for Photos !




Ogi koi 小城　鯉 carp from Ogi town
Near the Falls of Kiyomizu are many restaurants to serve them as sashimi or in miso soup, since the meat does not have a raw taste to it.
The fish grow in the clear rivers of the Tenzan mountains nearby.
. . . CLICK here for Photos of the waterfall and fish dishes!


Ogi yookan 小城羊羹 (おぎようかん）bean jelly from Ogi
also called sakura yookan. Some green powdered tea is added to the mix of sweet bean paste and kanten jelly.
Even the warlord and later regend of Japan, Toyotomi Hideyoshi is said to have liked this.
. . . CLICK here for Photos !



Sagagyuu 佐賀牛 beef from Saga
One of the best in Japan. Cattle grazes in the mild climate of the area, with plenty of fresh water and clean air. It has a sweet taste.
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sazae さざえ【栄螺】 turban shells
Best grilled, near Cape Hado. They taste slightly salty and of the soy sauce grilled with them. 波戸岬サザエ
from Chinzei town, Karatsu
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shishirian raisu シシリアンライス Sicilian rice
served on a plate, decorated with mayonnaise, eaten with chopsticks
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shooro manjuu 松露饅頭 (しょうろうまんじゅう) round Manju cakes
"like shoro mushrooms (truffles) that grow on the trees of Niji na Matsubara 虹の松原 in spring and autumn". The cakes are filled with sweet bean paste, outside is castella cake. They are about 3 to 4 cm in diameter.
Speciality of Karatsu 唐津市.
shooroo ショウロ Rhizopogon rubescens
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Suko sushi 須古寿司 from Suko town
Suko Town, Kishima island 杵島（きしま）郡白石（しろいし）
The area is famous for its rice planting, since more than 500 years Sushi is made. Especially mutsugoro and other seafood from Ariakekai are used. Also shiitake mushrooms, eggs, goboo, Narazuke pickles, red pickled ginger and mountain vegetables are used to bring sea and mountain on one box sushi (oshi sushi). It is thus very colorful and often also made for festivities. The villagers make it in memory of a former daimyo, who helped them inprove the rice plants of the area.
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Takesaki kani, Takezakigani 竹崎蟹 crab from Takesaki town
aogani アオガニ "blue crab" Callinectes sapidus
They are as large as 30 cm. Females are better in winter, the males in summer.
They are boiled in seawater 茹で竹崎蟹 to enjoy their natural taste.
koorazake, koora sake 甲羅酒 hot ricewine in the crab shell
. . . CLICK here for Photos !

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toofu 豆腐 bean curd
Saga is famous for its various bean curds.

. . . . . godoofu ごどうふ tofu made with kuzu vines
It is like a pudding with a shining surface and taste of rice.
from Arita 有田名物, often served in a beautiful pot of Arita pottery.
. . . CLICK here for Photos !


. . . . . ishiwaridoofu - ishiwari toofu 石割豆腐 ishiwaridofu, ishiwari-dofu "tofu that can split a stone"
"stone breaking tofu"
from Kashiwajima island 神集島, near Karatsu
It is very hard and quite salty. The amount of eight normal portions of tofu are used for one serving.
Toyotomi Hideyoshi brought this preparation back from his war excursion to the Korean peninsula in the 16th century and is alive to our day.
. . . CLICK here for Photos !




. . . . . zarudoofu ザル豆腐 / ざる豆腐 tofu in a bamboo basket
This tofu is made without soaking the beans in water, so it has the natural flavor of the soy beans.
from Karatsu 唐津

see also below, Ureshino Onsen Tofu

. Saga Tofu from Kyoto　嵯峨豆腐


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Ureshino cha うれしのお茶 / 嬉野茶 tea from Ureshino
Green tea and black tea are produced, since it was introduced by the Ming-Chinese in 1504. The original tea is roasted in a metal container or kettle.
Some say this was the origin of tea production in Japan.
Also used to flavor soft ice and other regional sweets.
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Ureshino Onsen Tofu　嬉野温泉豆腐 tofu with hot spring water
Onsen water is used to make this delightful local dish. The alkaline in the water makes the bean curd in the tofu soft and mellow when it is heated in ceramic pots. Onsen tofu is traditionally served with condiments such as green onion, ginger, and sesame paste to taste.
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warasubo 藁素坊 (ワラスボ) green eel goby
Taenioides rubicundus
ワラスボ（藁苞）
Odontamblyopus lacepedii
from Ariakekai. sometimes also called subo スボ、jinkichi ジンキチ or even mutsugoroo ムツゴロウ.
His strange outlook with sharp teeth made him a model for ALIEN.
His flesh is rather tasty. Raw as sashimi, or boiled or grilled with miso. Also dried. A good friend for the sake drinker.
. . . CLICK here for Photos !


Yobuko ika よぶこイカ / 呼子（よぶこ）squid from Yobuko town
near Karatsu town. The squid is almost transparent when served fresh as sashimi. Other parts are eaten as tempura.
The port of Yobuko is famous for its rich fish grounds nearby and fresh fish.
. . . CLICK here for Photos !

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Yoshinogari 吉野ケ里
In Memory of Queen Himiko


Yagura manjuu やぐらまんじゅう Yagura manju
Himiko manjuu 卑弥呼まんじゅうや / 卑弥呼饅頭 Himiko manju
Himiko senbei 卑弥呼せんべい / 卑弥呼煎餅 Himiko sembei


akamai aisu 赤米アイス red rice icecream
Yoshino gaarikku 吉野ガーリック giant garlic from Yoshino
Yoshinogari kodaimen 吉野ヶ里古代麺 noodles the old style
Yoshinogari saburee 吉野ヶ里 サブレー Sablee from Yoshinogari

. WASHOKU : 吉野ケ里名物
Specialities near Yoshinogari, Saga 　

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yudedago, yude dago ゆでだご simple wheat cakes
dough from wheat is formed into small round plates by hand and cooked in water. Then brown sugar is coated around it. Sometimes yomogi mugword or red beans are mixed into the dough.
Eaten as a snack by the farmers.


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Worldwide use


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Things found on the way

Delicacies from Saga
- source : www.asobo-saga.jp/lang/english

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HAIKU and SENRYU

aki no tabi Ariakekai no umi no sachi

travelling in autumn -
the good seafood from
Ariakekai sea

Nakayama Hanako, October 2004


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むつ五郎むつ十郎の泥試合
mutsugoroo mutsujuuroo no doro shiai

mudskipper five
and mudskipper ten
fight in the mud

Mutsugoro
und Mutsujuro
machen eine Schlammschlacht

Awano Seiho 阿波野青畝 (1899 - 1992

This is a play of words with the name of Mutsugoro. Five and ten, a small one and a big one are fighting for a female.

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仏滅の晴天を呼ぶむつ五郎
butsumetsu no seiten o yobu mutsugoroo

bringing fine weather
for Buddha's death day -
Mutsugoro

Nagajima Tenseki 永島転石

(butsumetsu is also an unlucky day in the traditional yearly almanacs.)


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Related words

Mutsugoro むつ五郎 a type of haze, mudskipper, kigo for late spring

***** WASHOKU : Regional Japanese Dishes


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. Tokyo Kōtō 江東区 Koto ward, "East River" .
Sagacho 佐賀町 . 佐賀一丁目,佐賀二丁目 Saga district, first and second district



In 1692, it was named after the village headmen, 藤左衛門町 Tozaemoncho and 次兵衛町 Jiheicho.
In 1695, it was named after the Saga prefecture, because the harbour of 肥前国佐賀湊 Saga looked similar to the area in Edo.
Near the 深川地域 Fukagawa area, former 深川佐賀町 Fukagawa Sagacho.
In 1878, it became part of 深川区 Fukagawa ward.
In 1947, Fukagawa became part of Koto ward.

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