Tottori

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Tottori

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

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Explanation


Tottori, the sand dunes and camels ...



Mitoku San, Temple Sanbutsu-Ji


Izumo Kaido, The Old Road of Izumo 出雲街道


Sakai Minato, the fish port
境港さかなセンター Sakai sakana sentaa "Fish Center"
CLICK here for PHOTOS !
with a huge restaurant
kaniguratan baagaa カニブラタンバーガー burger with crab gratin
kanitoro don カニトロ丼 donburi with crab meat and thunafish hack
CLICK here for PHOTOS !


Daisen, Mount Daisen in Tottori 大山



. ishigamaryoo ishigama ryoo 石がま漁
fishing in artificial stone islands 　
at the lake Koyama-ike 湖山池. With a special bento for the fishermen.



. WASHOKU
Karo-ichi Seafood Market, Fish Market 賀露みなと 　
and more about
. GeGeGe no Kitaro (ゲゲゲの鬼太郎)　
cartonist Mizuki Shigeru 水木しげる


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WASHOKU
Sweets from Tottori



ago no yaki あごのやき chikuwa from flying fish
ago is tobiuo.
Tobiuo comes to the coast of Tottori and Sanin during may to june to lay eggs.
It is then also eaten as sashimi or fried at the beach or made to kamaboko. One of the "sakana snacks" for drinking sake.
. . . CLICK here for Photos !



aji okowa 味おこわ tasty rice gruel with red beans
Prepared for festivals and celebrations. In the mountains prepared with mountain vegetables, along the coast with red ark shells (akagai).



Daisen okowa 大山おこわ rice gruel from Mt. Daisen
for the mountain ascetics of the area, with a lot of mountain vegetables
Daisen soba 大山そば Buckwheat noodles from Mt. Daisen
Buckwheat growing had been introduced to the area by Holy Gyoki. They have a black skin.
Named after the famous Mount Daisen.


Daisen hyakusai shoku 大山百歳食（だいせんひゃくさいしょく）
Food from Mount Daisen to live for 100 years
Especially healthy food combinations of local food from the mountains, the sea and the foothills of Mount Daisen.
http://www.yonago-navi.jp/p/monthly/4/




daizujiru no zooni 小豆汁の雑煮
zoni soup with soybeans
for important celebrations.
Soybeans are cooked with sugar in the soup, mochi are added.




Dorayaki どら焼き filleld sponge cake from Marukyoo 丸京製菓




gooko 板井原ごうこ radish pickles from Itaibara
Chizu town 板井原集落 智頭町
Itaibara daikon 板井原大根（いたいばらだいこん）
This small radish is planted in a very mountainous area, where even now cars hardly reach the houses. The fields are usually fertilized with ashes when the forest is burned down.
It is pickled as takuan from November to mid-December in red rice bran from mochigome. It is usually eaten first in May for the Chizu Doodan Matsuri 智頭どうだんまつりfestival.
. . . CLICK here for Photos of the festival !



horusoba ほるそば fried Chinese noodles with innards (horumon)
horumon soba ホルモンそば
a kind of yakisoba, often eaten after a meal of yakiniku meat.
. . . CLICK here for Photos !


igaimeshi いがいめし rice with sea mussles
dish for summer and o-bon season.



igisu イギス igisu seaweed dishes
igisugusa いぎす草 is a kind of seaweed of the tengusa family. Best harvested in summer and important for shoojin ryoori vegetarian temple dishes. Very healthy food.
. . . CLICK here for Photos !



imobota いもぼた satsuma imo and botamochi mix
mochi ricecakes with sweet potatoes. They come in three colors.
. . . CLICK here for Photos !



Inari Sushi (inarizushi いなり寿司)



itadaki いただき rice dish
rice cooked with various ingredients (takikomi gohan) wrapped in aburaage tofu.



iwashi dango いわし団子 sardine dumplings
From Sakai minato at the beach Yumigahama. Made from April till May. Round balls are put on sticks and skewered on the grill.
***** Iwashi 鰯 (いわし) sardines KIGO List and FOOD



Izumo Soba, Shimane Wariko Soba 割子そば（わりごそば）
and more Izumo specialities



kaki no ha sushi 柿の葉寿司 sushi wrapped in persimmon leaves
From the mountainous regions of Chuugoku sanchi and Mt. Daisen area.
Prepared for Obon. With saltes masu fish. Important souce of protein for the mountain areas.



kanimeshi かにめし, kanijiru カニ汁
crab rice, crab soup




konan karee コナンカレー Conan curry
名探偵コナン 魅惑の鳥取牛カレー
鳥取県三朝町山田の食品総合商社 Tottori, Misasa

The cover features persons from the famous manga detective CONAN, who's creator Aoyama Gooshoo 青山剛昌 was born in the villag here in 1963.
With secret ingredients, like Tottori beef, soup from local chichen, long yam potatoes (naga-imo) and fruit from Tottori, Hokuei Choo 北栄町, which the eater has to guess.
This product was developed to help the local community with a hit product and sells well in all of Japan now ! They even think about hitting the international market.
Conan, the Manga
Tottori is famous for its various blends of curry.
カレー王国鳥取県




Kurayoshi mochi shabushabu 倉吉餅のしゃぶしゃぶ
mochi shabu 餅しゃぶ
Thinly sliced mochi in various flavors and colors are served and dipped in hot broth before eating. Pork is also served.




nashi 梨　なし japansese pears



nonoko ののこ a kind of inarizushi
Mostly prepared in winter at the beach Yumigahama. The wrapper looks like a hanten coat (nunoko) worn in winter.
. . . CLICK here for Photos !
nonoko meshi ののこめし rice with hijiki, shirataki, chikuwa and many other ingredients.



oogongani, oogon kani 黄金蟹 "golden crabs"
Goldkrabben
. . . CLICK here for Photos !



rakkyoo no amasuzuke らっきょうの甘酢漬け
shallots in sweet vinegar
. . . CLICK here for Photos !



sakyuu nagaimo no sashimi 砂丘長芋のさしみ
long yam from the sand dunes as sashimi
eaten raw or ground as tororo.
or as steak with chicken and miso.
長芋ステーキ鶏肉味噌


samoebi, samo-ebi サモエビ samo-shrimp
even sweeter that normal ama-ebi. They are usually not shipped to other parts of Japan.


sutamina nattoo スタミナ納豆 "stamina natto fermented beans"
Chicken minced meat fried with a bit of ginger and garlic, then let cool down. Small cut natto beans are added, and aonegi chives. For a special flavor, a drop of tabasco is added.
This is even served as schoo lunch and the kids just love it !
. . . CLICK here for Photos !



tochimochi とちもち dumplings from horse chestnuts


toofuchikuwa, toofu chikuwa 豆腐竹輪 / 豆腐ちくわ Tofu Chikuwa
Tofu dishes



Local Food from Tottori 鳥取の郷土料理



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Worldwide use


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Things found on the way


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HAIKU



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Related words

***** WASHOKU : Regional Japanese Dishes

***** . Folk Toys from Tottori .

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Tokyo

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Tokyo

Tokyo (東京, Tōkyō), officially Tokyo Metropolis (東京都, Tōkyō-to), is one of the 47 prefectures of Japan and located on the eastern side of the main island Honshū. The twenty-three special wards of Tokyo, each governed as a city, cover the area that was once the city of Tokyo in the eastern part of the prefecture, and total over 8 million people. The population of the prefecture exceeds 12 million.

Tokyo is the seat of the Japanese government and the Imperial Palace, and the home of the Japanese Imperial Family.

Tokyo was originally a small fishing village named Edo. In 1457, Ōta Dōkan (Ota Dokan) built Edo Castle. In 1590, Tokugawa Ieyasu made Edo his base and when he became shogun in 1603, the town became the center of his nationwide military government.
1923 Great Kanto earthquake
Also within the administrative boundaries of Tokyo Metropolis are two island chains in the Pacific Ocean directly south: the Izu Islands, and the Ogasawara Islands, which stretch more than 1,000 km away from mainland Japan.
There are several national parks within Tokyo.
Tokyo is an example of an urban heat island.
The Tokyo Stock Exchange is Japan's largest stock exchange, and second largest in the world.
©　More in the WIKIPEDIA !



Daruma Museum
Edo, The City That Became Tokyo 　江戸



. 100 Favorite Dishes of Edo
江戸料理百選 　


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Food Sake Tokyo
(The Terroir Guides) by Yukari Sakamoto



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ashitaba 明日葉（あしたば）"grows back tomorrow"
Angelica keiskei
The plant like a celery is so strong that it all grows back by the next day in the volcanic soil of the island of Hachijojima. Medical properties of cleaning the blood and the colon and others have been known since the Edo period. It was used by the army as a secret weapon against tiredness and minor illnesses on the road. It is a yin-tonicum.
Eaten as tempura (fried in camellia oil from the island), in stir-fried dishes or in miso soup.
. . . CLICK here for Photos !

ashitaba icecream


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Edomaezushi Edomae Sushi
江戸前寿司 / 江戸前 すし / 江戸前鮨
Sushi with fresh fish from the Tokyo Bay
started in the Edo period as a cheap food in the yatai shops.
They all have a kanpyo maki, which many gourmets eat as the last bite.
The name is almost identical in Edo with "nori maki", wrapped in nori seaweed.
. . . CLICK here for Photos !

Sukeroku sushi 助六寿司
Sukeroku is the name of a hero of the Edo period and famous Kabuki play. His beloved was the courtesan "Agemaki", so this sushi contains a some agesushi (inari sushi) and some makisushi.
one of them always kampyo maki, with dried gourd shavings.


. Sushi Sushi Sushi 　


. Sukeroku 助六 - Hero of Edo .

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gyuunyuu senbei 牛乳せんべい milk cookies
made without any water, on a maschine that rotates.
from Miyakejima 三宅島



kusaya くさや "smelly fish"
from Miyakejima and other islands
Sardines are marinated in a sauce with salt that has a history since the Edo period, when farmers could not pay taxes with rice, but with this fish.
After the volcano exploded more than 10 years ago, the sauce had not been used. In 2997, when the maker was allowed to come back to Miyake Island, some producers from another island lend him the first 100 liters of sauce to prepare a new type for himeslf now. He cuts about 400 fish each day and puts them in the sauce, which he licks to see if it needs more salt each day.



shimazushi しまずし/ 島寿司 Sushi from the Islands
Made from fish caught near the islands, such as Japanese mackerel (shima-aji), amberjack (kanpachi 間八, and flying fish (tobiuo).
Since the weather in these islands is warmer, fish meat is marinated in soysauce and the rice for sushi is flavored a bit stronger and sweeter. Since there grows no Japanese horseradish (wasabi) on the islands, this sushi is usually served with mustard (karashi) or hot pepper.
Speciality of Hachijojima Island.
. . . CLICK here for Photos !



Edo Yasai 江戸伝統野菜 Traditional vegetables of Edo
Kameido daikon, Nerima daikon, and many more
Tokyo X buta 東京X豚 Tokyo X pork from special pigs


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soups from the islands

akaba-jiru あかば汁 soup with a roughly-chopped red fish called akaba

dango-jiru だんご汁 soup with fish balls of tobiuo or flying fish
Hachijojima 八丈島

enbaijiru えんばい汁 soup wiht fish sauce from muroaji mackerels
Izu Oshima Island

onji-jiru おんじ汁　 soup with crab meat
Shikinejima Island

tataki-jiru たたき汁 soup with seasoned fish cake
Niijima Island 新島
. . . CLICK here for Photos !



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. Bettarazuke べったら漬 Bettara pickles from radish


chankonabe ちゃんこ鍋 hodgepodge for sumo wrestlers


dojoonabe どじょうなべ / どじょう鍋 pot with loach
Loach cooked in a shallow earthen pot with a plenty of chopped green onions. Different types of soup are used to cook this, for example such as sweet, soysauce-based sauce called warishita 割り下 or miso-based soup. There are two serving types of dojo-nabe:
Maru contains whole loaches including their heads and bones.
Saki uses ones without heads and bones.
They are served with seven spices (shichimi-togarashi and Japanese pepper (sanshoo).
. . . CLICK here for Photos !
Schmerleneintopf



Fukagawameshi ふかがわめし/ 深川 Rice from Fukagawa
Fukagawa-don, a bowl of rice topped with a miso-based stew of clams (asari) and green onions. During the Edo period, asari (clam) gathering was very popular in the Fukagawa area near the mouth of the Sumida River (part of present Koto Town).
It originally was like a fast food eaten by busy fishermen during the fishing. Fukagawa-meshi, on the other hand, is rice cooked together with the asari clams. . . . CLICK here for Photos !


Fukagawa udon 深川うどん Udon noodles made in Fukagawa
They are stretched like somen nodles with a handmade maschine.
kitchin jiroo キッチンジロー Kitchen Jiro restaurant, the owner is Jiro, who makes the noodles. He has also invented a maschine to peel onions for his many restaurants.
CLICK here for PHOTOS of Kitchen Jiro !




gyuunyuu seihin 牛乳製品 milk products
Large islands such as Oshima, Hachijojima of the Izu Island Chain have a dairy farm and are producing fresh milk items such as milk and butter. They also make ice cream with local products, such as tropical fruits, ashitaba and so on.



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kusaya くさや "smelly fish"
Kusaya isd ried fish that is prepared in the islands Niijima and Hachijojima and in Chichijima, Ogasawara Islands. It is made by soaking fish in fish sauce before drying it, which as a result creates a particular smell that can be liked or disliked by an individual. Since kusaya causes even stronger small when it is grilled, packages of already-grilled kusaya are also sold.
. . . CLICK here for Photos !
"Stinkender" getrockneter Fisch


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monjayaki もんじゃやき savory pankakes, Tokyo style
similar to Okonomiyaki from Osaka
. . . CLICK here for Photos !



toropikaru furuutsu トロピカルフルーツ tropical fruits
From the Ogasawara islands. 小笠原
Bananas, papayas and oranges, melon, mango.
Even coffee plants 小笠原産のコーヒー grow on the islands.
. . . CLICK here for Coffee plant Photos !




Tsubaki abura 椿油) camellia oil
from Izu Ooshima Island 伊豆大島




tsukudani つくだに (佃煮) Simmering in sweetened soy sauce



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unagi boon 　鰻ボーン bones of eel
a crisp snack of grilled bones
. . . CLICK here for Photos !
Aalknochen



waraji katsudon わらじかつどん
pork cutlet "like straw sandals"
Two large pork cutlets fried and flavored with soy sauce are placed on a large portion of rice. It was first made for the hardworking day laborous in the Chichibu mountains.
. . . CLICK here for Photos !




yanagawanabe 柳川鍋, やながわ鍋 hodgepodge
With loach and thinly-sliced goboo burdock. in the end an egg is dropped on the pot.
Mitsuba is added for green. First invented at the restaurant called "Yanagawa", in Fukuoka prefecture.


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External LINKS


【Local Specialties】
Kaminari-okoshi
Ningyo-yaki

Fukujin-zuke
Bettara-zuke and Tokyo Takuan-zuke
Edo Amamiso
Wasabi
Fish from river and harvest from mountains
Umeboshi
Konnyaku

source : www.tourism.metro.tokyo.jp


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Worldwide use


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Things found on the way


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HAIKU



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Related words

***** . 100 Favorite Dishes of Edo
江戸料理百選


Fujisan, the Protector of Edo in the North
. WASHOKU
Fujisan Specialities 富士山 　


***** WASHOKU : Regional Japanese Dishes

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Tochigi prefecture

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Tochigi Prefecture

Tochigi Prefecture (栃木県, Tochigi-ken) is a prefecture located in the Kantō region on the island of Honshū, Japan. The capital is the city of Utsunomiya　宇都宮. Utsunomiya is famous for its many gyoza specialist shops. Also located in Utsunomiya, Tochigi Prefecture has one of the largest shopping malls in the North Kantō region, Bell Mall.

Nikkō, whose ancient Shinto shrines and Buddhist temples UNESCO has recognized by naming them a World Heritage Site, is in this prefecture. Nikkō is approximately one hour by train from Tokyo and approximately 35 km west of the capital Utsunomiya.

Other famous parts of Tochigi include a region called Nasu known for onsen and local sake and ski resorts. The Imperial family has a villa in Nasu. Nasu Shiobara is a major Shinkansen station.
Another onsen resort is at Kinugawa Onsen.

The annual gross agricultural output in Tochigi is about 274 billion yen. Rice, vegetables, and livestock are produced in the region. Tochigi is also known for strawberries, Chinese chives, and Japanese pears sold throughout Japan and exported to other countries.
Approximately 55% of Tochigi is covered by forests. Mushrooms, such as Shiitake mushrooms, make up half of the forest industry, with an output of approximately 5.6 billion yen.
©　More in the WIKIPEDIA !



Kirifuri koogen きりふりこうげん【とちぎ 霧降高原】 Kirifuri Highlands
with special beef selections
. . . CLICK here for Photos !



Senbonmatsu bokujoo 千本松牧場 Dairy Farm Senbonmatsu
Nasu Highlands 那須
with レアチーズケーキ cheese cake, アイス soft icecream, yoghurt and the lot!
ジャージーアイスクリーム
. . . CLICK here for Photos !

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Regional Dishes from Tochigi 栃木の郷土料理
. . . CLICK here for Photos !


ain no dengaku アイソの田楽
ain are the eggs of the fish ugui ウグイ, Tribolodon hakonensis.


ayumeshi 鮎めし trout with rice
ayu no shioyaki 鮎の塩焼き grilled ayu trout with salt



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chitakesoba ちたけそば soba buckwheat noodles with chichi mushrooms
chichitake チチタケ / 乳茸 Lactarius volemus
This mushroom is called CHITAKE in the local dialect.
. . . CLICK here for Photos !


daikonsoba 大根そば buckwheat noodles with shredded radish
the radish is shredded to thick threads like the noodles and also cooked for a short while. Then it is placed on the cooked noodles and dipped with them into the soba sauce, which might contain another portion of finely grated radish !
. . . CLICK here for Photos !　


nirasoba, nira soba ニラそば soba with nira leek
nira leek is cut into 5 cm long stripes, put in boiling water for 30 seconds, then cooled on ice. A handful is thrown over the buckwheat noodles.
. . . CLICK here for Photos !　


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gyooza 餃子, Utsunomiya gyooza
宇都宮ぎょうざ Gyoza-dumplings from Utsunomiya
. . . CLICK here for Photos !

There is even a statue of GYOZA ギョウザ像 / 餃子像 in front of the station.
WASHOKU
gyooza 　ギョーザ　/ 餃子 Jiaozi Chinese Dumplings

- quote -
Legend has it that soldiers who returned home from China after the second world war brought with them dumpling recipes. It’s said that they also began to open restaurants that specialized in the ‘new’ delight. Whether that story is a reality or a myth is not important. What is important is that Utsunomiya has an enormous selection of gyoza dishes that one can sample at a variety of cozy eateries scattered throughout the city.
..... If you find that you just can’t get enough of Utsunomiya’s gyoza dishes, there is also a Gyoza Matsuri that occurs during the first weekend of November .....
- source : tokyoweekender.com/2012 -


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imogushi, imo kushi イモ串 taro potatoes on skewers


kanpyoo no tamagotooshi かんぴょうの卵とじ kampyo with egg
dried gourd shavings 乾瓢 kanpyoo



masu 鱒　ます trout, Forelle
all kind of trout are artificially put into the lake Chuzenji 中善寺. In Autumn, they are "harvested", eggs and sperm put together and kept until next year, when they are let into the lake to grow.
The adult fish are killed during this insemination process, but they are prepared into a delicious soup, to express thankfulness for their death.
sairanjiru さいらんじる (採卵汁) with radish and other local vegetables.





mimiudon, mimi-udon 耳うどん "Udon like ears"
ear-shaped noodles
They have the form of the ear of a demon. When you eat these noodles the domon will not hear what you say and you will not have any illness or problems during the coming year.
Dough made from local wheat, with a special wooden form the pieces are then cut into oblong squares and formed by hand by folding them carefully into the shape. They are then cooked in an extra pot and washed in cold water before putting them into a larger pot with a vegetable broth and chicken meat.
This dish is prepared for festivals and the New Year.
They can be prepared in large numbers and kept fresh in a bucket of water outside the home.
Sano Town 栃木県佐野市, Sano City Senba-cho




neginuta ねぎぬた/ ネギヌタ leek with maguro and ika
nuta 沼田 refers to fish and seafood and vegetables pickled in miso and tells about the soft creamy texture of the food.
. . . CLICK here for Photos !


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shimotsukare しもつかれ Shimotsuke Family Dish
霜つかれ shimotsukare (to be tired of the frost) is another meaning.


Shimotsukare(しもつかれ) is a local Japanese dish served in Northern parts of Japan particularly, Tochigi Prefecture, Gunma Prefecture and Ibaraki Prefecture. The dish is generally served on hatsu-u-no hi (初午の日, literally; first day of horse in the month of February) together with sekihan as an offering to appease the legendary deity, inari-no-shin (稲荷の神).

Shimotsukare is usually made by simmering vegetables, soybeans, abura-age (あぶらあげ or deep fried tofu skins) and sake kasu (酒粕, literally rice pulp from fermented sake). Common additional ingredients include grated raw radish (oroshi daikon) and carrots. The dish is also known as shimitsukari, shimitsukare or sumitsukare in some areas.

History of Shimotsukare
The origins of shimotsukare can be traced back to Edo Period (1603-1868) and is thought to be a derivation of su-mutsukari (酢むつかり,literally roasted soy beans in vinegar), a speciality dish which was mentioned in mytological narratives of Uji-jyu-i-monogatari (宇治拾遺物語) and Ko-ji-dan(古事談). The origin of the name 'shimotsukare' remains in debate.
It is also widely believed that as the dish is mainly served in Tochigi Prefecture, formerly known as Shimotsuke Province(下野国), the name of the dish is thought to be a derivation of the pharse shimotsuke-no-karei (jp: 下野の家例, literally traditional customs of the Shimotsuke clan)

Presentation
Various presentations of shimotsukare exists in different areas in Japan. The dish is served either hot or cold. Shimotsukare is normally served with rice but could also be taken without it. In some areas, once the dish is simmered, it will not be re-heated again when served.

As a means of preservation, simmered shimotsukare is kept in frozen grounds during winter and served on top of warm rice to allow it to thaw naturally.
Shimotsukare, together with its distinct flavor, scent and semi-liquid appearance is well received by some locals but not all. It is even referred as neko-no-gero 猫のゲロ, literally; cat's barf to some in Japan.

Some sayings such as
"shimotsukare o nana-ken tabe aruku to byooki ni naranai"
( しもつかれを7軒食べ歩くと病気にならない
literally, eating shimotsukare prepared from seven houses will keep you from getting sick) noted that consuming shimotsukare promotes good health.
©　More in the WIKIPEDIA !

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shisomisomaki しそみそまき shiso perilla leaves
pickled in miso for about half a year.
from Nikko 日光



suiton すいとん（法度汁）dumpling soup
. . . CLICK here for Photos !
Suppe mit gekochten Mehlklössen



Tochigi Santaka 栃木三鷹
"three hawk talons" from Tochigi chilli peppers
From Otawara village 大田原 (Ohtawara)



yuba ryoori 湯波料理 dishes with yuba soymilk skin
Nikko 日光 is famous for its Yuba dishes and presentation in kaiseki food style.
. . . CLICK here for Photos !



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Things found on the way


Tokugawa Ieyasu ... 徳川家康...
and Tosho-Gu 東照宮, Nikko 日光



Inarizushi 稲荷寿司 and the Fox Deity Inari san


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HAIKU and SENRYU


source : shashin-haiku.jp : koara

daikan ya aji natsukashiki shimotsukare

great cold -
the nostalgic taste of
shimotsukare

Koara san


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Related words

***** WASHOKU : Regional Japanese Dishes

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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
. . . CLICK here for Photos !



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.
. . . CLICK here for Photos !




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
. . . CLICK here for Photos !



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.
. . . CLICK here for Photos !

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.
. . . CLICK here for Photos !
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.
. . . CLICK here for teppoo-yaki Photos !
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
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !

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.
. . . CLICK here for Photos !

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.
. . . CLICK here for Photos !


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.
CLICK here for PHOTOS !



myoogazushi みょうが寿司
. . . CLICK here for Photos !


nishin no konbumaki ニシンの昆布巻き
. . . CLICK here for Photos !


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.
. . . CLICK here for Photos !


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.
. . . CLICK here for Photos !
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!"
. . . CLICK here for Photos !
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
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
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
. . . CLICK here for Photos !
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
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
"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
. . . CLICK here for Photos !
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.
. . . CLICK here for Photos !
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
. . . CLICK here for Photos !


Ryooma biiru 龍馬ビール beer named Ryoma
. . . CLICK here for Photos !


Ryoomadon, Ryooma don 龍馬丼
Rice bowl wit egg, named Ryoma
. . . CLICK here for Photos !



Ryooma ga yuku 龍馬がゆく Sweets
お菓子 bun with a milk flavored filling
. . . CLICK here for Photos !



Ryooma manjuu 一口龍馬饅頭 hitokuchi Ryooma manjuu
one bite Ryoma Manju sweets
. . . CLICK here for Photos !



Ryooma raamen 龍馬ラーメン Ryoma Noodle Soup
. . . CLICK here for Photos !




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
. . . CLICK here for Photos !
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
. . . CLICK here for Photos !
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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