Baniku Horse Meat

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Horse meat, baniku ばにく/ 馬肉

***** Location: Japan
***** Season: Topic, see below
***** Category: Humanity

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Explanation

Horse meat (euphemistically called "sakura niku" 桜肉) is eaten in some parts of Japan.

Horse is a kigo in various seasons
Horse, Pony (uma, ba 馬, ポニー)

There are some puns using the pronounciation of
UMA as in UMAI 美味い、うまい, delicious food.




Since meat was not allowed for pious Buddhists to eat, they called this meat

sakuraniku 桜肉 "cherry blossom meat"

Horse meat has a sweet taste, it is rich in proteins and low in fat and calories and good for the health. It contains a lot of collagen, which helps the female skin beauty.
Horse meat has been eaten since olden times in Asia to nourish people.

quote
In the late Paleolithic (Magdalenian Era), wild horses formed an important source of food. In pre-Christian times, horse meat was eaten in northern Europe as part of Germanic pagan religious ceremonies, particularly those associated with the worship of Odin.
Horse meat gained widespread acceptance in French cuisine during the later years of the Second French Empire.
Despite the general Anglophone taboo, horse and donkey meat was eaten in Britain, especially in Yorkshire, until the 1930s, and in times of post-war food shortage surged in popularity in the United States and was considered for use in hospitals.
It is a taboo food in many cultures.

In most countries where horses are slaughtered for food, they are processed in a similar fashion to cattle, i.e., in large-scale factory slaughter houses (abattoirs) where they are stunned with a captive bolt gun and bled to death.
In 2005, the eight principal horsemeat producing countries produced over 700,000 tonnes of this product.

Japan
In Japanese cuisine, raw horse meat is called sakura (桜) or sakuraniku (桜肉, sakura means cherry blossom, niku means meat) because of its pink color. It can be served raw as sashimi in thin slices dipped in soy sauce, often with ginger and onions added. In this case, it is called basashi (Japanese: 馬刺し). Basashi is an essential part of Japanese cuisine and it is rare for an izakaya not to offer it. Fat, typically from the neck (tategami たてがみ, koone コウネ), is also found as basashi, though it is white, not pink. Horse meat is also sometimes found on menus for yakiniku (a type of barbecue), where it is called baniku (馬肉, literally, "horse meat") or bagushi ("skewered horse"); thin slices of raw horse meat are sometimes served wrapped in a shiso leaf.
There is also a dessert made from horse meat called basashi ice cream 馬刺のアイスクリーム. The company that makes it is known for its unusual ice cream flavors, many of which have limited popularity.
©　More in the WIKIPEDIA !


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Restaurant UMAKAROO 馬かろう　
"This is delicious" (horse meat)
Okayama 岡山県井原市上出部町493-2


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Eating horse meat

Kumamoto
Horse meat was given to the soldiers by the warlord Kato Kiyomasa 加藤清正, when during the fight of Keicho in 1597 (Keichoo no eki けいちょうのえき【慶長の役】) all other meat and food was eaten and they had to slaughter the riding horses to keep alive.

Horse meat was eaten in Kumamoto and Oita as well as Nagano, Yamanashi and other regions of Northern Japan, which had an extensive horse culture in the past.

. Kato Kiyomasa 加藤清正 .

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baniku sushi 馬肉寿司 sushi with raw horse meat
It does not have a RAW flavor at all.



barebaa sashimi 馬レバー刺身 raw horse liver sashimi
. . . CLICK here for Photos !



basashi 馬刺し raw horse meat
speciality of Kumamoto and Oita as well as Nagano and other regions of Northern Japan, which had an extensive horse culture in the past.
Three different types with various degree of fat (shimofuri 霜降り桜肉) are offerd.
Served with many green perilla leaves to wrap it in. The parts from the neck are most fatty and look almost white.
Some onion slices (or sliced garlic) are placed on the plate too.
. . . CLICK here for Photos !


basashi ice cream 馬刺のアイスクリーム
basashi aisu 馬刺しアイス
ice with raw horse meat flavor ... YES



batan, umatan 馬タン horse tongue
also smoked
馬たん焼肉
. . . CLICK here for Photos !



umabara yakiniku 馬バラ焼肉 horse belly meat grilled
. . . CLICK here for Photos !


umadoomyaku 馬動脈焼き horse artery grilled

umahaatoyaki 馬ハート焼き horse heart meat


umahorumonyaki 馬ホルモン焼き horse intestines grilled
... yomenakashi 馬よめなかし
. . . CLICK here for Photos !




umashabu 馬しゃぶ Shabushabu with horse meat
speciality of Kumamoto
Eaten with sweet soy sauce and grated ginger to dip the meat.
also as sukiyaki with horse meat
CLICK here for PHOTOS !


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umanabe, sakuranabe, sakura nabe 馬鍋
hodgepodge stew with horse meat
lit. "cherry blossom stew".
banikusuki 馬肉鋤（ばにくすき）、ketobashi けとばし
Usually with miso paste.
When the long intestines of the horse 馬腸 are served too, it is called
nanko nabe, nankonabe なんこ鍋


kigo for all winter



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Worldwide use

Pferdefleisch, rohes Pferdefleisch


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Things found on the way


Yaseuma やせうま / Oita　大分
A noodle dish not related to horse meat.
Uma ... umai


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Eating meat from four-legged animals
botannabe of wild boar
momijinabe of deer


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HAIKU

桜鍋城山歩き疲れたり
sakuranabe shiroyama aruki tsuraretari

horse meat stew ...
walking on the castle mountain
I am really tired

Minagawa Bansui 皆川盤水


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おそく来て若者一人さくら鍋　
osoku kite wakamono hitori sakuranabe

one came late,
a young one ...
horse meat stew

Fukami Kenji 深見けん二


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Related words

***** WASHOKU : INGREDIENTS

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SALT BACKUP

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SALT SALZ SHIO


backup from HERE

http://wkdkigodatabase03.blogspot.com/2008/01/salted-winter-food.html









this file is not updated.
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Shiogama has prospered as the home of the Shiogama Shrine and as a harbour city.In ancient times a god named Shiotsuchi no oji no kami, is said to have come to Shiogama and to have taught the people how to make salt. Shiogama, meaning salt caldron, derived its name from this legend.Today, the ancient salt making ritual is still performed every July at the Okama Shrine in Shiogama.
Shiogama Myoojin （塩釜明神, 鹽竈明神)
WDK : Sail-cord Festival (hote matsuri). Shiogama

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Salt in used as a means to purify a place in Japanese culture.

Sumo wrestlers throw a hand full of salt in the ring before the battle, to purify it of any negative feelings the arena may hold from past bouts .

More about ritual use of SALT worldwide here:
©　Wor. H. Meij



After a funeral, visitors get a small package of salt to purify themselves before they return home. O-kiyomejio お清め塩 .


Morishio (morijio 盛り塩) - a symbolic mound of salt at the side of the entrance to a Japanese restaurant.



According to the story, there was once a Chinese emperor who had 3,000 concubines waiting in little houses outside the palace gates. Every night the emperor would set out in an ox cart to visit one or the other of them. One clever concubine, knowing that animals are fond of salt, decided to improve her odds of a royal rendezvous by putting salt outside her door. The imperial ox made a beeline for the salt and couldn't be budged, so, while the emperor may have had a different destination in mind, he ended up spending the night with her.
Morijio ... more details are HERE !


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salt with kurome (seaweed), kuromejio くろめ塩

くろめ(黒海布／黒布／黒菜) クロメ
kurome is a kind of konbu. It is powdered and mixed with salt.
The mixture is eaten with fresh sea-urchin eggs (uni).



salt with seaweed 藻塩 mojio
eaten with tempura
CLICK here for PHOTOS !
Records of this salt

Prepared first in Yamato by the god 塩推之神.


salt with macha green tea powder　抹茶塩 machajio
eaten with tempura
CLICK here for PHOTOS !


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Salt-tasting Jizo Bosatsu
Shioname Jizo 塩嘗地蔵

This is a small statue in the neighbourhood of Kamakura, where I used to live closeby in the mountains of Juniso.
It is at the foot of the Asahina pass road from Kamakura to the Bay of Tokyo.



This strangely named statue stands within the grounds of Kosokuji Temple. It is enshrined in a small wooden house, together with six smaller Jizo, the Roku Jizo (六地蔵), guardian deities of the Six Realms of the afterlife:
Hell (地獄), Hungry Spirits (餓鬼), Animals (畜生), Bellicose Spirits (阿修羅), Human Beings (人間), and Heaven (天).

In earlier days, the statue stood beside the main road where many people passed by. The name of this Jizo derives from the following story: In the early days, salt sellers offered the Jizo a portion of their salt on their way to the town of Kamakura because they hoped for a successful trade. On their return, they always noticed that the salt was gone. They innocently believed Jizo had graciously tasted it and would give them luck. The legend attests the importance of this road for transportation of daily necessities such as salt.
Look at more photos of the area here:
　©　Kamakura:　History & Historic Sites


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Tobacco and Salt Museum
Shibuya, Tokyo

The Tobacco and Salt museum might seem a bit of a quirky museum to outsiders but to the Japannese both of these products have been very important in Japanese culture and trade for centuries. This museum traces the history and the importance of both tobacco and salt and its relationship with man.

The third floor is all about salt, its production and uses and its importance to us all. Thre are dioramas and detailed displays which explain salt harvest technologies and the worlds relieance on this natural resource. Japan harvests all of its salt from the sea while many countries expecially in Europe or Asia have natural deposists which they mine. The Japanese are facinated by these salt caves. Some of the displays show the amazing imagination used to create clever salt extraction methods from sea water.

By comparison with other heavily populated parts of the world, Japan has always been at a disadvantage, for it has no known rock-salt deposits or other terrestrial salt sources, while its relatively low median temperatures and heavy rainfall make reliance on natural evaporation impracticable.

Until relatively recent times, importation of salt from abroad was difficult if not impossible, due to the island nation's distance from the continent. Thus, Japan was forced to develop its own salt technology, some aspects of which are not found elswhere.

In general, Japanese salt production was carried on in two stage First, various methods were utilized to produce a heavily condensed saline solution from ordinary sea water; in the second stage, this salt concentrate was boiled down to yield a residue of edible sea salt.

Even with the universal mechanisation in use today, these two processes still form the groundwork of salt manufacture in Japan; the search for increased efficiency in extracting salt from sea water continues to challege the ingenuity of contemporary scientists and technician. The scope of their research is not limited to edible salt production alone, for the growing significance of soda and soda derivatives in modern industry has if anything, increased the importance of salt as one of the indispensable raw materials necessary for the advanced technology of today.

Tobacco and Salt Museum

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Shio no michi 塩の道 The Salt Road 　
"Chikuni Kaido" 'chikuni kaidoo 千国街道(ちくにかいどう)
From Niigata to Matsumoto in Nagano


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The Salt-boiling Islands, Shiwaku Shotoo (塩飽諸島)
The group is situated between Okayama Prefecture and Kagawa Prefecture in the western Bisan Seto and consists of 28 islands of various sizes. On the Okayama side lie the Kasaoka Islands. The name derives from shioyaku (塩焼く, shioyaku) or shiowaku (潮湧く, shiowaku) both meaning boiling seawater to get salt.

Shamijima 沙弥島
Due to a land reclamation of the Sakaide Bannosu (番の州, Bannosu?) industrial area in December 1967, the island became connected to the adjacent land. Adjoining, the island services the Seto Ohashi Memorial Park. In summer the island is crowded by guests who come to bath in the sea. From the Jomon period on the salt making culture developed. At Nakanda beach (ナカンダ浜, nakanda-hama) earthenware and other finds from that time have been excavated.

The Man'yōshū poet Kakinomoto no Hitomaro paid a visit to the island and composed a tanka and tanka appendage. According to the novelist Nakagawa Yoichi (中河与一, Nakagawa Yoichi?) from Sakaide, Kakinomoto no Hitomaro had a temple/monument erected on Nakanda beach which in 1936 was moved to its present location on Osogoe beach (オソゴエの浜, Osogoe beach?) at (人麻呂岩).


Yoshima 与島,
part of Sakaide and one of the seven "salt boiling islands". area: 1.10 km², circumference: 6.9 km. The island is crossed by the Great Seto Bridge and a rest area ("Yoshima parking area") has been build along the highway.

©　More in the WIKIPEDIA !

. . . CLICK here for Photos !


Sakaide and Kume Tsuuken 久米通賢（くめつうけん）坂出
Sakaide is the biggest trading port in Shikoku, dealing with about 34,700 cargo ships and tankers each year. Until the 1960s it was known for the greatest salt production in Japan. Visiting Kamada Kyosai-kai Kyodo Hakubutsu-kan Museum is like visiting Sakaide as it used to be. There are lots of interesting objects from the earliest salt-making pots (300-600 A.D.) to innovations in the 19th century by Kume Tsuken, the founder of Sakaide as a Salt City.
Sakaide is an industrial town of 60,000 located 22 km west of Takamatsu. It is a traditional area for sea-salt production.

source : 　www.lansingsc.org



Shio Yashiki in Kurashiki


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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

***** WKD Reference

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DRINKS nomimono SPRING

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Drinks (nomimono)

The typical drinks of Japan

Green Tea, ricewine, riceshnaps ...

But to prepare all the drinks and food, you need


. . . . . fresh clear water !


WASHOKU : Natural Ice for your drinks !
December 09, 2008


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First some general links to drinks :


Atatakai nomimono ... Hot Drinks, a KIGO List


Biiru ... Beer
Bier


Budooshu 葡萄酒 wine from grapes
Wein


Cha 茶 Tea, Tee ... Black tea, green tea ... general information

Cha and Cha no Yu / TEA Tea Ceremony Saijiki 茶道の歳時記　

Cha no ko. Snack served with tea (chanoko, o-cha no ko)


Fukucha, New Year's Tea, Good Luck Tea, lucky tea


Jibiiru, local beer brands and other big beer brands
lokales Bier

Jizake, local ricewine brands


kakuteru　カクテル cocktail, coctail
..... kokuteru　コクテル　cocktail

Kama . Kettle, tea kettle (chagama, tetsubin) Water kettle, water pot.

Kanbutsu-E Buddha's Birthday, Flower Festival, Flower Hall (kanbutsu-e, kambutsu-e, shuuni-e, hanamatsuri, hana midoo 　 sweet tea (amacha) and more


Karu kooku カルコーク / かるこーく calpis and coca cola
Coke and Calpis
. . . CLICK here for Photos !
From Nagasaki !


Koohii 黒だるまコーヒー Black Daruma Coffee
Kaffee
coffee made from the beans of the laquer tree
うるしコーヒー urushi koohii, "laquer coffee"漆の実のコーヒー urushi no mi koohii
The fruit of the tree has a lot of wax particles, which can be extracted and make candles too. After extracting the wax, the beans are dried and then used for drip coffee.
Laquer tree, urushi no ki KIGO




Miruku ミルク milk
Milk and milk products
gyuunyuu 牛乳 cow's milk
Milch, Kuhmilch


Rice milk ライスミルク


Rolling Stones Bar Suntory
ストーンズバー サントリー 2012


Sake Sake 酒　Rice wine (ricewine) Reiswein　

Sangaria サンガリア a drink for children

Shoochuu 焼酎 (しょうちゅう) Shochu, strong liquor
..... Shochu Schnaps dispenser <> 焼酎サーバー from Arita pottery





Soy milk with Daruma Label
Toonyuu とうにゅう (豆乳) soy milk
Sojabohnenmilch


Toosencha 当煎茶 Tea with Daruma to win the election in 2009


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vodka chilli cocktail
I become a corner
in the edge of a room


the long white apron
of a barman–
the day menu unscrews

Alan Summers


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SPRING SAIJIKI


Deafness-curing rice wine (jirooshu) 治聾酒
kigo for late spring



shirozake 白酒 (しろざけ) "white ricewine"
shirozake uri 白酒売（しろざけうり）vendor of white ricewine
shiorzake tokkuri 白酒徳利（しろざけとくり）flask for white ricewine
..... shirozakebin 白酒瓶（しろざけびん）
kigo for mid-spring

. . . CLICK here for Photos !

for the doll festival in March
sweets for the Doll festival, hina arare 雛あられ March 3




hana no sake 花の酒（はなのさけ）ricewine for blossom viewing
..... hanamizake 花見酒（はなみざけ）
kigo for late spring

Cherry Blossoms (sakura) ... and many related kigo


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kokuteru　コクテル　cocktail

The site contains images of graphic designs used in Japanese advertisements during the 1920s.
source : digicoll.manoa.hawaii.edu


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SUMMER DRINKS ... SAIJIKI

AUTUMN DRINKS ... SAIJIKI

WINTER DRINKS ... SAIJIKI



Futsukayoi ふつかよい(二日酔い/ 宿酔 )
hangover and its natural remedies

***** WKD : Drinks of Japan

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[ . BACK to WORLDKIGO . TOP . ]

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Drinks SUMMER SAIJIKI

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DRINKS for SUMMER

***** Location: Japan
***** Season: Summer
***** Category: Humanity

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Explanation

Most cold and iced drinks can be kigo for your area.

Drinks can come out cold of the refrigerator or be cooled with ice cubes.
Ice cubes are used all year round, but in summer they are "at their best", showing us the changes of the season, so to speak, as they melt.
After summer, they have to wait for three seasons to be back in full swing as a kigo for haiku, just like cherry blossoms.

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Early Summer


古茶新茶近ごろ呼吸合ひにけり
kocha shincha chikagoro kokyuu ai ni keri

old tea, new tea ...
lately we get along
in harmony

source : www.gendaihaiku.gr.jp
Tr. Gabi Greve


Kocha 古茶 (こちゃ) old tea, old green tea
hinecha 陳茶（ひねちゃ）
The green tea from last year. It has a different taste from the new one and is loved by many.
In the tea ceremony it is often used for a ceremony to celebrate the last use of the furo hearth for summer, furo no nagori　風炉の名残.


Shincha 新茶 (しんちゃ) new tea, new green tea

meditating
on a rainy day -
new green tea

Gabi Greve, 2008
with more details about the tea


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Shoobuzake 菖蒲酒 (しょうぶざけ) Iris rice wine
ayamezake あやめ酒（あやめざけ）, soobuzake そうぶ酒（そうぶざけ）
for the Boy's Festival .
Prepared from the roots of iris, it is said to have medical properties. The custom comes from China.


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Mid-Summer


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Late Summer

Asajizake 麻地酒 (あさじざけ 朝生酒, 浅茅酒) asa jizake
"Hemp" local rice wine
"burried in the earth", tsuchikaburi 土かぶり（つちかぶり）

JIZAKE, a local rice wine.

This is a speciality from the old Tango and Higo provinces (Oita and Kumamoto in Kyushu), the old Hiji Han 日出藩（ひじはん）. Prepared in winter, partly with glutinous rice (mochigome) like amazake. The barrels are then burried in the earth in a hemp field until next summer.
Some legends of the origin of this drink have this to say:
Once a young monk burried some sweet amazake to drink it secretly later, and it turned out to gain in flavor over time. The lord of the domain heared of this sweet drink and made it a speciality of his area.
This famous drink was even presented to the Shogun in Edo.


爺婆の　昼間遊びや　麻地酒　
jiji baba no hiruma asobi ya asajizake

grandpa and grandma
are enjoying it during midday -
this local rice wine

高桑蘭更 Takakuwa Ranko



フラスコや　影さえ見ゆる　麻地酒
furasuko ya kage sae miyuru asajizake

this flasque ...
I can even see the shadow
local rice wine

Issho 一招　

Tr. Sakuo Nakamura

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Kachiwari かちわり ice cubes
bukkaki ぶっかき、bukkakigoori ぶっかき氷（ぶっかきごおり）
a speciality of the Kansai area, where people take them in the mouth to cool down.



Umeshu 梅酒 (うめしゅ) Plum wine
ume shoochuu 梅焼酎（うめしょうちゅう）plum liquor
umezake うめざけ plume wine


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All Summer



Aisu アイス Ice cream, ice-cream, icecream　
sofuto　kuriimu ソフトクリーム soft cream


Aisukoohii, aisu koohii アイスコーヒー Iced coffee, ice coffee
hiyashi koohi 冷し珈琲（ひやしコーヒー）, koorudo koohi, cold coffee コールドコーヒー、kooru koohi コールコーヒー、
cold black tea, hiyashi koocha 冷し紅茶（ひやしこうちゃ）, aisu tii, iced tea アイスティー
Iced Coffee, aisu-koohii (Japan) Hot Coffee
©　More in the WIKIPEDIA !
Eiskaffee


aisu tii アイスティー iced tea, ice tea (black tea)
hiyashi koocha 冷し紅茶（ひやしこうちゃ）cold black tea
©　More in the WIKIPEDIA !
Eistee


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amazake, ama zake 甘酒 (あまざけ, 醴 )

"over night drink", hitoyazake 一夜酒（ひとよざけ）
vendor of sweet ama zake, amazake uri 甘酒売（あまざけうり）
shop selling sweet ama zake, amazakeya 甘酒屋（あまざけや）

sweet alcoholic drink made from fermented rice

Made from fermented glutinous rice gruel and yeast, letting it ferment for about six to eight hours. Its alcohol content is quite low, therefore it is a favorite with the ladies of my neighbourhood. They also use the amazake mix we can by at the store to make soup or boil chicken and vegetables in it.



The basic recipe for amazake has been used for hundreds of years. Kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally.

Amazake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. The traditional drink (prepared by combining amazake and water, heated to a simmer, and often topped with a pinch of finely grated ginger) was popular with street vendors, and it is still served at inns and teahouses. Many Shinto shrines provide or sell this in the New Year. In the 20th century, an instant version became available.

Amazake is believed to be very nutritious, with no additives, preservatives, added sugars or salts. Outside of Japan, it is often sold in health food shops.
It is often considered a hangover cure in Japan.
©　More in the WIKIPEDIA !


amazake uri 甘酒売り vendor of sweet amazake in Edo
It was well liked in Edo, since it provided liquid and some calories for the weary body in the humidity of the Japanese summer.



It was usually sold during the daytime, not considered a night drink.
The vendors carried a large iron Kettle and could make fire to warm it up.

. Food vendors in Edo .

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あま酒の地獄もちかし箱根山
amazake no jigoku mo chikashi Hakoneyama

the hell
of the amazake shop is near -
Hakone mountains

There was a famous amazake chaya 甘酒茶屋 at Hakone pass.
source :　www.japan-guide.com


愚痴無智のあま酒造る松が岡
guchimuchi no amazake tsukuru Matsugaoka

御仏に昼供へけりひと夜酒
mi-hotoke ni hiru sonaekeri hitoya-zake

能き人や醴三たび替にけり
yoki hito ya amazake mitabi kae ni keri

. Yosa Buson 与謝蕪村 in Edo .

- - - - -

甘酒の釜の光や昔店
amazake no kama no hikari ya mukashi mise

sparkling of the kettle
for sweet amazake -
this old shop

. - Masaoka Shiki 正岡子規 - .

- - - - -

寒菊や醴造る窓の前　
. kangiku ya amazake tsukuru mado no saki .
Matsuo Basho 松尾芭蕉



- - - - -


. amazake matsuri 甘酒祭（あまざけまつり）
sweet ricewine festival
kigo for early summer
at
Obara shrine 大原神社 in the Tanba 丹波 region of Kyoto

.......................................................................

. Legends and Tales from Japan　伝説 - Introduction .

. amazake densetsu　甘酒と伝説　Legends about Amazake .

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Ameyu 飴湯 (あめゆ) syrupwater
vendor of ameyu, ameyu uri 飴湯売（あめゆうり）


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Biiru ビール (麦酒 ) Beer
kurobiiru 黒ビール（くろびーる） black beer, nama biiru 生ビール（なまびーる）, lager beer
biyahooru ビヤホール beer hall
biyagaaden ビヤガーデン beer garden
kan biiru 罐ビール（かんびーる）beer in the tin/ canned beer, can beer
jibiiru, local beer 地ビール
. . . CLICK here for Photos !

Even our small town of Tsuyama has its own local beer and a beer festival in the shopping street in summer.


WASHOKU : jibiiru 地ビール Local Beer Special


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Furumaimizu 振舞水 (ふるまいみず)
giving water to others
mizuburumai 水振舞（みずふるまい）, settaisui接待水（せったいすい）, mizusettai 水接待（みずせったい）
It was custom to give water to strangers who where passing on the road in summer.


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Hiyazake 冷酒 (ひやざけ) cold rice wine
hiyashizake 冷し酒（ひやしざけ）, reishu冷酒（れいしゅ）
Some people heat the sake just a bit to prevent a headache the next morning, this is also called "cold". It is best when served at room temperature, but lately "on the rocks" is popular too. There are a variety of small glasses for the summer consumption.

Rice wine (ricewine) sake, Japan Reiswein


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Hyooka 氷菓 (ひょうか) "ice and cakes"
koorigashi 氷菓子（こおりがし）, aisu kuriimu, ice creamアイスクリーム,
sofuto kuriimu, soft cream ソフトクリーム
kuriimu sandii クリームサンデー
shaabetto, sherbet シャーベット、ogura aisu 小倉アイス（おぐらあいす）
azuki aisu 小豆アイス（あずきあいす） with adzuki beans
aisu monaka アイス最中（あいすもなか） wafer with ice
aisukyandii, ice candy アイスキャンデー

There are some special flavors for soft cream, using the local produce.

In Aomori at Osorezan, there is soft cream with yomogi (mugwort). It looks quite green and delicious.
Beifuss-Eis

On the Oga peninsula in Akita, there is soft cream with corn (toomorokoshi).


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Koorimizu 氷水 (こおりみず) water with ice shavings
natsugoori 夏氷（なつごおり）, kezurihi 削氷（けずりひ）shaved ice
kakigoori かき氷（かきごおり）, shaved ice with flavor topping
kanrosui 甘露水（かんろすい）
koori azuki 氷あずき（こおりあずき）, koori kintoki 氷金時（こおりきんとき）
koori jiru氷じるこ（こおりじるこ）,
koori ichigo 氷いちご（こおりいちご）with strawberries
koori remon 氷レモン（こおりれもん) with lemon
koori uji 氷宇治（こおりうじ）with green tea
koori mitsu 氷蜜（こおりみつ）with honey or sweet syrup
mizore みぞれ
store which sells ice 氷店（こおりみせ）koorimise


ＭＯＲＥ - different types of local ice cream


. koorimizu uri　氷水売り vendors of "ice water" .
in Edo

. himuro 氷室 (ひむろ) icehouse, ice cellar
and ice offerings at Shinto shrines

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Kuzumizu 葛水 く(ずみず) arrowroot water
Boiled and mixed with sugar, then cooled and served with ice cubes. Arrowroot has medical properties to help with summer problems of the heat and prevents heavy sweating.



Mugiyu 麦湯 (むぎゆ) Barley tea
mugicha, mugi-cha 麦茶（むぎちゃ）, mugicha hiyashi 麦茶冷し（むぎちゃひやし）
mugiyu hiyashi 麦湯冷し（むぎゆひやし
One of the most popular family drinks, prepared in every home in great quantities. Gerstentee


Satoo mizu 砂糖水 (さとうみず) sugar water


Seiryoo inryoosui, soft drinks
清涼飲料水 (せいりょういんりょうすい)

tansansui 炭酸水（たんさんすい）carbonated drinks


ramune ラムネ lemonade


saidaa サイダー cider, cold apple cider, Apfelmost

shitoron シトロン citron drink , lemonade
sooda sui ソーダ水（そーだすい） soda water, puren sooda プレンソーダ plain soda
sukasshu, squash スカッシュ, remon sukasshu レモンスカッシュ lemon squash
orenji sukasshu 、オレンジスカッシュ orange squash
kuriimu sooda, cream soda クリームソーダ

koora, kokakoora コーラ, コカコーラ Coca Cola, coke
Coke and Pepsi Cola in Japan


juusu ジュース, juice
mikan sui 蜜柑水（みかんすい） mikan and water, remon sui レモン水（れもんすい） lemon and water, budoo sui 葡萄水（ぶどうすい） grape juice , hakka sui 薄荷水（はっかすい） peppermint water, nikkei sui 肉桂水（にっけいすい）cinamon water
mirukuseeki, milk shake ミルクセーキ
hirano sui 平野水（ひらのすい） soft drink


HOT apple cider and other hot drinks
Drinks Winter Kigo


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Shinshu hi-ire 新酒火入 (しんしゅひいれ)
heating new rice wine
sake niru 酒煮る（せけにる）, sakeni 酒煮（さけに）
nizake煮酒（にざけ）
Rice wine prepared in winter is heated up to 60 degrees centigrade, to make it last during the hot summer. It is then filled in pine barrels and gives a pleasant smell to the sake brewery. After heating the rice wine is not called SHIN, new, any more, but KO, old 古酒.


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Shoochuu 焼酎 (しょうちゅう) Shochu, strong distilled liquor, schnaps
awamori 泡盛（あわもり）from Okinawa
kasutori shoochuu 粕取焼酎（かすとりしょうちゅう）
imojoochuu 甘藷焼酎（いもじょうちゅう）from potatoes
kibijoochuu黍焼酎（きびじょうちゅう）from kibi millet


Shochu dispenser from Arita Pottery
with Daruma decoration

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Su tsukuru 酢作る すつくる making vinegar
The Three Vinegar Tasters


..... Making Soy Sauce


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一生の楽しきころのソーダ水
isshoo no tanoshiki koro no sooda sui


soda water
at a time when I enjoyed
my life

Tomiyasu Fuusei 富安風生

. Tomiyasu Fuusei 富安風生


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pebbled path
a red wagon filled
with soda bottles

John Wisdom, Florida


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Related words

Drinks
WINTER SAIJIKI



***** WASHOKU : jibiiru, Local Beer Special

***** WASHOKU DRINKS

WASHOKU ... Japanese Food SAIJIKI
ricewine, Reiswein,
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Drinks AUTUMN SAIJIKI

[ . BACK to WORLDKIGO TOP . ]
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DRINKS for AUTUMN

***** Location: Japan
***** Season: Autumn
***** Category: Humanity

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Explanation


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Early Autumn



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Mid-Autumn

budooshu kamosu 葡萄酒醸す (ぶどうしゅかもす)making grape wine
budooshu seisu 仲秋 葡萄酒製す（ぶどうしゅせいす）
budooshu tsukuru 葡萄酒作る（ぶどうしゅつくる）
wain tsukuru ワイン作る（わいんつくる）
wain matsuri ワイン祭（わいんまつり） wine festival

Grape Festival (Winzerfest, Wine Festival) (Europe)


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Late Autumn



Chrysanthemum Festival kiku matsuri (Japan)
chooyoo 重陽 (ちょうよう) "double prime number nine"

kiku no sake 菊の酒 (きくのさけ) "chrysanthemum ricewine"
kikuzake 菊酒（きくざけ）、kikuka no sake 菊花の酒（きくかのさけ）
. . . CLICK here for Photos !


. gumi no sake 茱萸の酒（ぐみのさけ）
sake with silverberries 　
gumi, a plant of the Elaeagnus family.



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Ricewine-reladed kigo

New Ricewine, shinshu 新酒
This ricewine is brewed with the first rice crop of a year.

atatamezake 温め酒 (あたためざけ) warm ricewine
... nukumezake ぬくめざけwarm ricewine
remember
atsukan　熱燗 flask with hot ricewine　(kigo for all winter)


koshu 古酒 こしゅ old ricewine
furuzake ふるざけ

nigorizake 濁酒 (にごりざけ)
dakushu だくしゅ、doburoku どぶろく、dobiroku どびろく
moromi 諸醪（もろみ）、諸味（もろみ）
hakakumi 中汲（なかくみ） , nakazumi 中澄み


momijizake 紅葉酒（もみじざけ）
ricewine while enjoying the red autumn leaves

tsukimizake 月見酒 （つきみざけ）
Ricewine while viewing the Full Moon of Autumn


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All Autumn



Akiaji, aki-aji, 秋味　"Taste of Autumn"
Seasonal Beer


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saruzake 猿酒 (さるざけ) "liquor for the monkeys"
mashirazake 猴酒（ましらざけ）
it forms naturally in stone basins or wood basins, when fruit or nuts fall in and start fermenting.

猿酒は夜毎の月に澄みぬらん

紅緑


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Worldwide use


*****************************
Things found on the way


*****************************
HAIKU and SENRYU

熱燗の夫にも捨てし夢あらむ　　　
atsukan no otto ni mo suteshi yume aran

my husband with his flask
of hot ricewine must have had
a dream to give up

Nishimura Kazuko 西村和子 (1048 - )

.................................................................................




夢の中 女房気にせず 熱燗を
yume no naka nyoobo ki ni sezu atsukan o

in my dream
without caring about my wife -
hot flasks of sake

source : ichiraku



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Related words


Drinks
SUMMER SAIJIKI

Drinks WINTER SAIJIKI


***** DRINKS SAIJIKI

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Drinks WINTER SAIJIKI

[ . BACK to WORLDKIGO　　TOP . ]
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Hot Drinks - WINTER SAIJIKI


***** Location: Worldwide
***** Season: All Winter
***** Category: Humanity

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Explanation


Hot drinks are extremely popular during the wintertime, when the warmth of the concoction and the warmth caused by alcohol are both welcome guests.
Hot alcoholic drinks are prepared in heat resistant glasses, and the alcohol must only be heated, but never allowed to boil or else the alcohol will dissipate.
For a more quickly prepared hot drink, alcohol can be combined with hot coffee, tea, hot water, hot wine, hot milk, or hot cream - but even in these concoctions, the liquor should be heated first if time permits.
Find a long list here:
© www.drinkstreet.com/

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Some hot coffee drinks

Belgian Coffee
Café Amaretto
Café French
Café Brulot
Café Caribbean
Café Royal
Coffee Bustamante
Cafe Muerte
Hot Irish Nut
Hot Brandy Toddy
Irish Coffee
Jamaican Coffee
Mexican Coffee
Russian Coffee
Spanish Super-charged Coffee

Almond Hot Chocolate
Hot Buttered Rum
Hot Chocolate Almond

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Chocolate Drinks

champurrado; also chocolate atole (Mexico and Mexican neighborhoods in large cities)
Traditional Mexican hot chocolate (from the Aztecs) flavored with cinnamon and thickened with corn meal; served in winter especially during posadas, a nine-day celebration of Mary and Joseph’s travel to Bethlehem, from December 16 through December 25. Atole is cornmeal mush or thin gruel that is flavored to make a Mexican drink.

hot chocolate also hot cocoa (worldwide)

Ovaltine (Switzerland, USA, and elsewhere) Ovomaltine is a Swiss milk product with chocolate and malt extracts by Wander AG, a subsidiary of Novartis Consumer Goods. It is known as Ovaltine in the USA and various parts of the world.


Coffee and Tea

chai (India and becoming worldwide)
Hot spiced tea blended with milk.

hot tea (worldwide) hot black tea, hot green tea

Irish coffee (Ireland, USA, and elsewhere)
Hot sweet rich coffee and Irish whiskey with cream floating on top.

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milk tea (Mongolia)
Traditional drink of tea made with milk, not water. People usually put a little salt into the tea when they drink it. Sometimes, butter or stir-fried millet is added.


Mongolian milk tea -
I remember the story
of mother Goat

When Mother Wolf came to catch one of her baby goats to feed her own hungry children, Mother Goat answered:

"Let me prepare you a special tea made from my milk, that will help your children grow up and safe my own!"
and thus the Mongolian milk tea was invented -
or so they told us on the wayside tea stall.

Gabi Greve





The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh.
Reference : Monglian Milk Tea


. Mongolia SAIJIKI .

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mulled tea; also spiced tea (widespread)
Hot tea made with sugar and spices.


Miscellaneous

anijsmelk (Netherlands)
This is hot aniseed milk. With the Dutch, it is as popular as hot chocolate.


hot milk (worldwide)
Milk which is simply heated; especially good with Christmas cookies.
Perhaps not a kigo for winter since it is used year round to promote sleep.

mulled cider; also hot spiced cider (USA and probably elsewhere)
Non-alcoholic cider heated with sugar and spices.

Mulled Wine
Wine heated with sugar, herbs, spices, and/or fruit. It is often fortified with other alcohol.

bisschopswijn; also bishop's wine (Netherlands)
Traditional beverage for Dutch Sinterklaas Eve--December 6.


gloeg (Norway



glögg (Sweden)
Traditionally served during six-week Advent season. The very best glögg is fortified with aquavit. All countries' gloggs go very well with gingerbread and gingersnaps.

gløgg (Denmark)
Traditionally served on Christmas day with apple dumplings that are topped with powdered sugar and strawberry marmalade.

glogg (USA spelling)
It is common to drink "glogg" in the USA; not everyone calls it mulled wine.

glögi (Finland)
Traditionally served during six-week Advent season

glühwein (Germany)
Generally lighter (alcohol and spiciness) than glogg.


vin chaud (France, Swiss Alps)
More like glühwein in flavor, but more frequently fortified with brandy that its German counterpart.

zbiten; also spelled "sbiten" (Russia)
An old Russian beverage made from of red sweet wine, honey, spices, and tea made of spearmint, melissa, and/or St John‘s wort. It is said to give great health, especially strength for men and beauty for women.

Posset (England)
Sweet spiced hot milk curdled with ale or beer. Is the forerunner of eggnog. Today, these are mainly historical drinks. In the past, they were often drunk for heath. Some were given to children to make them sleep.

Toddies
Drinks made of liquor and water with sugar, spices and often, citrus juice.

grog, grogg (England, Germany, Australia, USA, and possibly elsewhere)
Today grog is made of rum, sugar, spices, limejuice, and hot water. Originally, it was just watered down rum. In some places, the names grog and toddy are used interchangeably.

hot buttered rum (USA)
This drink is grog with a pat of butter melting on top

hot toddy (England, Germany, Australia, USA, and possibly elsewhere)
A hot drink (as above with any citrus juice) made with any alcoholic liquor except rum. Again, the names grog and toddy are used interchangeably in some places.

hot whiskey (Ireland)
Also called "hot Irish" and if you are in an Irish pub, just ask for "punch." Like other drinks in this category except made with Irish whiskey.

yuwari 湯割り (Japan)
Alcoholic drinks diluted simply with hot water

hot umeshu (Japan)
plum wine diluted with hot water

Wassail
Punch made of sweetened ale or wine heated with spices and roasted apples
wassail (England and elsewhere)
See above description. The word "wassail" is also a verb that means to celebrate noisily or to whoop it up.

lamb's wool (England)
Hot flavored ale (wassail) with a good amount of roasted apple pulp (lamb's wool) floating on top; served with Twelfth Day Cake on the feast of the Epiphany.

Ed Schwellenbacher, 2005


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CIDER

hot cider; also hot apple cider (USA and probably elsewhere)
non-alcoholic cider which is simply heated, winter kigo

cold cider サイダー saidaa
kigo for all summer in Japan

fresh cider, frischer Apfelmost
kigo for autumn in Europe/Australia


Cider Daruma Label, a good luck drink ダルマサイダー


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.. .. .. .. WKD ... more Hot Drinks



hotto dorinku ホットドリンクス hot drink
hotto uisukii ホットウィスキー hot whiskey
hotto wain ホットワイン hot wine (grape wine)
hotto remon ホットレモン hot lemon


mugiyu 蕎麦湯 (そばゆ) hot buckwheat water
shoogayu 生姜湯 (しょうがゆ) hot ginger water


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kuzuyu 葛湯 (くずゆ) hot arrowroot water

うすめても花の匂の葛湯かな
usumete mo hana no nioi no kuzuyu kana

even if diluted
it still smells of the flowers -
hot arrowroot drink

Watanabe Suiha 渡辺水巴


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Egg Nog
A punch made of sweetened and lightly spiced milk or cream mixed with eggs and usually alcoholic liquor.
Eggnog, also called "auld man's milk" in Scotland (worldwide)
See description above. Eggnog is usually served cold in the USA.
Tom and Jerry (USA)
This drink is a special eggnog that uses a batter of eggs, sugar, and spices wherein the eggs are separated, beaten, and then folded together with sugar and spices. Rum, brandy, and boiling water or milk are added to complete the drink. This drink is usually thicker than regular eggnog.


Hot Whiskey (toddy)


Mulled wine (gloegg, Gluehwein), Wassail, hot mead
honey wine, met
The word "mulled" simply means heated and spiced.


hot rice wine, atsukan　熱燗, kanzake　燗酒
see : Ricewine, rice wine (sake, saké, saki, Japan)
tamagozake 玉子酒 (たまござけ) 卵酒（たまござけ） and more
nezake 寝酒 (ねざけ) nightcup, before going to bed
shoogazake 生姜酒 (しょうがざけ) hot rice wine with ginger
ararezake 霰酒 (あられざけ) mizorezake 霙酒（みぞれざけ）and more



Rumpot (Rumtopf) Germany (rum with fruits of the season)


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Things found on the way


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HAIKU

on my mind
through the birch--
a hot drink once home

beckoning to me
through frosty panes--
her face and a warm drink

prosit
Ed Schwellenbach

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

hot milk
for my bad fit of coughing
mum adds a whisky

a hot toddy
with a big cognac
his poor head

drink a hot toddy
and then take to your bed
does your head spin

Geert Verbeke

Read more haiku of Geert here:
http://happyhaiku.blogspot.com/2004/01/friends-geert-verbeke.html

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Related words


***** Frozen Drinks
kigo for Summer

Here is an external LINK with Frozen Coctails :
The hot days of summer call for really cold drinks and it cannot get colder than these blended cocktails. Most of these drinks are blended with ice but some use ice cream and they often include fresh fruit.
check this .. cocktails.about.com/od/cocktailrecipes



***** Iced Tea and Coffee

***** Black Tea and Coffe from Kenya


***** Things to keep you warm in winter, a KIGO list


WASHOKU : Shiru 汁 ... Soups Suppen


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SPRING DRINKS ... SAIJIKI

SUMMER DRINKS ... SAIJIKI

AUTUMN DRINKS ... SAIJIKI


DRINKS SAIJIKI ... TOP


Check the WKD LIST of
. HUMANITY and Winter Kigo


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

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Water (mizu)

[ . BACK to WORLDKIGO TOP . ]
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Water, drinking water (nomimizu　のみみず　水)

***** Location: Japan
***** Season: Various, see below
***** Category: Earth / Humanity

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Links only to my pages.

Explanation

Fresh clear drinking water to prepare food and drinks, this is the most important necessity for humans to live !

Because of plenty of rainfall during the rainy season from mid-June to mid-July, Japan is blessed with many wells and springs and even has a ranking of the 100 best springs (meisui hyakusen 銘水百選).
Areas with rice wine or tofu production or wasabi plantations relay on the fresh water coming abundantly out of the mountains. Many sake companies have their own well.

Rural farmers in the mountains could not survive without constant water supply for the rice paddies. Most farmers homes have a memorial stone for the God of Water in the backyard, sometimes just a large stone with the Chinese character for water, mizu　水 carved in it. You pray there for water during a drought but also for protection from flood waters during a typhoon. At some Shinto shrines, for example, a black horse was offered to induce rain and a white horse to make a long rain stop.

In the rice paddies, seasonal rituals are performed in honor of the deity of water, mizu no kamisama, before letting the water enter into the watering systems.

The city of Edo could not have developed without a delicate system of wells to provide drinking water for the population. There is even a part named . "Ochanomizu" . , meaning "water for tea", where the tea water for the Shogun was taken from.

Kyoto was blessed with a natural system of waterways to sustain the people. Many of the old tea ceremony masters families have their own well for the tea ceremony, which, by the way, translates as "hot water for tea", cha no yu 茶の湯.

Many famous wells have been subject to poetry since olden times. Clear Water, SHIMIZU, KIYOMIZU 清水 is part of the name of some temples and shrines of Japan.

Water is served free with any meal at a restaurant. Many people make weekly trips with large containers to a famous well nearby to draw water for their daily cooking and tea preparation.

And thanks to the vulcanic acitvities we have the natural hot water from the many onsen, the hot springs. This water is also used for cooking. Vegetables in a sack are put into the boiling water until they are done. Many regions also sell eggs boiled in hot spring water", onsen tamago, as a local speciality. The yellow inside has a half-boiled quality, which is especially favored. Because of the sulfuric compounds of some hot springs these eggs get a black shell in the process.

. eggs boiled in hot spring water .


Different to other countries in Asia, tab water is usually drinkable everywhere. Mineral water is just beginning to be sold here.


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Stone Memorial for the God of Water

winter in town –
the stone memorial of the
God of Water

Gabi Greve, Katsuyama 2005


There are many rituals and ceremonies concerning WATER in Japan. Here is a list of some I have covered elsewhere:

First Water, "young water" (wakamizu)
Including more kigo of this ceremony.
First water drawing is most important for the tea ceremony and some temple and shrine rituals.

Drawing Sacred Well Water,
O-Mizutori, Omizutori, お水取り
Nara

Suijinsama 水神様　＜＞　The Gods of the Four Elements, the Water God

..... SUIJIN God of Water

Daigosui 醍醐水 Water from the temple Daigoji and
Gosan Ryori, gosan ryoori 醐山料理, prepared with this water.


Akai no Mizu 閼伽井 / Kannon Bosatsu Water 観音水
From temple Iwakura Daiun-ji, Kyoto. For healing mental illness.


Other items concerning WATER

Kappa 河童　＜＞　The Water Goblin

Kettle, tea kettle (kama, chagama, tetsubin)
Water kettle, water pot.

Rain Rituals (amagoi) Rain Dance, Rain Prayer, Regenzauber

Sound of Water (mizu no oto) Japan
a famous haiku phrase

Sprinkling Water (uchimizu, Japan)

Suiteki 水滴 water drippers for calligraphy

Taki 滝　＜＞　Waterfalls named Daruma
..... TAKI ... Waterfalls and Fudo Myo-o

..... Water in various kigo
including: clear water in summer (shimizu), water birds, water lily, water melon, waterfall, dripping water and many more

Water Shortage (Tropics)

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quote
The Blessings of Water
IWAI Hiromi Professor of Folklore,
Tezukayama University

Mikunari God, Kawakami God

Water is a blessing from another world. It flows down the sides of mountains, through villages, and finally into the sea. Because water is indispensable to villagers farming the land, since ancient times, Japanese have prayed to gods to ensure water for their villages.

Mikumari, one of these gods, presides over running water. The "kumari" portion of the name comes from the word "kubari", which means distribution.

The god's name is therefore often found in the names of shrines dedicated to water gods and located at the sources of rivers and watersheds. In terms of folklore, the Kojiki states that the gods Ame-no-mikumari and Kuni-no-mikumari appeared as the children of two other gods, Haya-akitsu-hiko and Haya-akitsu-hime. The Engi Shiki mentions four "mikumari" shrines"Katsuragi Mikumari Shrine in Katsuragi-gun, Yoshino Mikumari Shrine in Yoshino-gun, Uda Mikumari Shrine in Uda-gun, and Tsuge Mikumari Shrine in Yamabe-gun-in Yamato-no-kuni (today's Nara Prefecture) along with Take Mikumari Shrine in Ishikawa-gun in Kawachi-no-kuni (Osaka Prefecture) and Ame-no-mikumari Toyoura-no-mikoto Shrine in Sumiyoshi-gun, Settsu-no-kuni (also in Osaka Prefecture). As sacred distributors of water, the mikumari were also often the object of prayers for rain. The Shoku-nihongi tells that in April of 698, the second year of Emperor Monmu, a horse was presented to the god Yoshino Mikumari as a rain offering.

The god Kawakami also presides over water. The Engi Shiki mentions the god Niu-Kawakami in Yamato-no-kuni. Today's Niu Kawakami Shrine is made up of three sites, Kami, Naka, and Shimo, wherein "kami" refers to the top, "naka" to the middle, and "shimo" to the bottom. The Kami Shrine mainly deifies Takaokami-no-kami, while Naka Shrine deifies Mitsuhahime-no-kami and Shimo Shrine Kuraokami-no-kami. These kami (gods) all preside over water and have been worshiped as rain gods since ancient times.

In Kyoto, Kibune Shrine deifies Takaokami-no-kami, who is worshiped as a rain god. It is described in the Shoku-nihongi, the Nihon-koki, the Shoku-nihon-kok , the Montoku-tenno Jitsuroku, and the Sandai Jitsuroku that from 765, the seventh year of Tempyohoji, people prayed almost every year to Niu-Kawakami and Kibune for rain. They are said to have offered a black horse when they wanted the rains to start and a white horse when they wanted the rains to end because it was believed that the spirit of the gods descend to earth on a horse. Black is the color for casting a rain spell as it symbolizes dark clouds bringing rain. In contrast, white is the symbol of the bright sun. These prayers were held as national events.

Water for Purification

Water flowing down from mountains empties into the sea. Because the ancient Japanese believed that the sea was another world where gods lived, touching seawater was called "misogi", or purification of the self. In preparation for welcoming the spirit of the gods and holding a feast, people had to avoid impurity and perform monoimi (abstaining from food and drink for a period in order to purify oneself.) while waiting for the day to arrive; misogi was performed for this purpose.

People believed that seawater, a way to connect with that other world, was a strong purifier, so misogi originally involved bathing in seawater. People in Kyushu have long practiced customs known as "paddling seawater," "kicking seawater" and "taking seawater." And in a fishing village in Shima, Mie Prefecture, the custom is for villagers to bathe together in the sea on New Year's Eve. It is said that bathing in the sea around the festival days of Sumiyoshi Shrine in June has the miraculous effect of prolonging life; this activity has been named "Sumiyoshi-no-o'yu" (Sumiyoshi Bath).
And even those from mountain villages who go all the way down to the beach to do misogi have names for this journey: "hama-ori" (going down to the beach) and "hama-iki" (going to the beach). Today, small mounds of salt are sometimes seen in public locations, a reminder of misogi with seawater.

The Engi Shiki tells us that when people went to worship at Ise Shrine, they performed their misogi at landings along the Miyagawa River, the largest river in Iga-no-kuni (Mie Prefecture). During the Edo period, Many people traveled to the shrine by crossing the Miyagawa River by boat. Reaching the other side of the river meant entering the precincts of the gods, so landings on the shrine side of the river with such names as "Sakura-no-watashi (Cherry Tree Landing)," "Yanagi-no-watashi (Willow Landing)," "Iso-no-watashi (Seashore Landing)," and "Kamijo-no-watashi (Kamijo Landing)" were designated sacred places in which people could perform misogi before they actually entered the precincts of the gods. Fishing for ayu (sweetfish) in the sacred Miyagawa River was prohibited until the Edo period because the fish were used as offerings during shrine services.

In areas far from the sea, people began to perform misogi in rivers, believing that seawater entered the rivers during high tides. Thus the act of misogi spread inland. People also grew to believe that wells led to the other world, so well water also came to be used as water for misogi.
source : www.kippo.or.jp / Iwai Hiromi


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HAIKU

WATER just like that (mizu, sui 水　) is not a kigo in Japan but a nonseasonal topic.

But since water is a constant necessity throughout the year, there are many detailed phenomenon used as kigo for it. And in olden times with no tabwater, this comodity was really important for the continuation of life.



New Year decoration of a rural well in Japan
© Gabi Greve, January 2007


WATER, a list of related KIGO


MY ONSEN 温泉 . おんせん Hot Springs of Japan


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Related words

***** WKD : Drinks in the seasons - SAIJIKI



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Shoochuu Liquor

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Distilled liquor (shoochuu)

***** Location: Japan
***** Season: All summer
***** Category: Humanity

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Explanation

shoochuu 焼酎 (しょうちゅう)
shochu, strong distilled liquor
Schnaps

awamori 泡盛（あわもり）from Okinawa
. . . CLICK here for Photos !

kasutori shoochuu 粕取焼酎（かすとりしょうちゅう）
. . . CLICK here for Photos !

imojoochuu 甘藷焼酎, 芋焼酎 （いもじょうちゅう）from sweet potatos
. . . CLICK here for Photos !
Kartoffelschnaps

kibijoochuu 黍焼酎, きび焼酎（きびじょうちゅう）from kibi millet
. . . CLICK here for Photos !
Hirseschnaps






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Shōchū is an alcoholic beverage of Japan, most commonly distilled from barley, sweet potato or rice. Typically it is 25% alcohol by volume, making it weaker than whisky, but stronger than wine and sake.
Shōchū is produced everywhere in Japan, yet the home of shochu is Kyūshū island.
Shōchū should not be confused with sake, a brewed rice wine. Its taste is usually far less fruity and depends strongly on the nature of the starch used in the distilling process. Its flavour is often described as "nutty" or "earthy".

History
The exact origin of shōchū is unclear. Originally alcohol the strength of shōchū was called araki (arak) or rambiki (alembic) in Japan; arak is a generic term for a variety of distilled alcoholic drinks throughout the Middle East. Shōchū likely first arrived either in Kyūshū through Thailand and Ryukyu (Okinawa) or in Iki Island from Korea which adopted it from the Mongols who themselves acquired the distillation process from Persia.

As far as can be determined from Japanese historical record, shōchū appears to have been made since at least as far back as the 16th century. For example, when the missionary Francis Xavier visited Kagoshima Prefecture in 1549, he recorded that
"the Japanese drink arak made from rice [...] but I have not seen a single drunkard. That is because once inebriated they immediately lie down and go to sleep."

Further, at Kōriyama Hachiman shrine in Ōkuchi, Kagoshima, the oldest existing direct reference to shōchū in Japan can be found. There, two carpenters working on the shrine in 1559 inscribed the following graffiti on a wooden plank in the roof:
"The high priest was so stingy he never once gave us shōchū to drink. What a nuisance!"



honkaku shōchū
moromitori shōchū
黒糖焼酎,lurotoo joochuu kokutōjōchū from brown sugar
そば焼酎, sobajoochuu, from buckwheat

kasutori shōchū (粕取り焼酎 is made by distilling the sake lees left over from the fermentation of sake.
Seichō kasutori shōchū (正調粕取焼酎)

hashira shōchū (柱焼酎)
sanaburi shōchū (早苗響, sanaburi)

(混和焼酎, konwashōchū)
©　More in the WIKIPEDIA !

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A lot of shochu is brewed in Kyushu.
Sweet potato liquor is most famous from Kagoshima, second from Miyazaki.

Shochu from Miyazaki
The alcohol content is only about 20%, since this was cheaper to sell right after the second world war. Now this gentle liquor is a favorite of ladies.
In the southern parts near Kagoshima, there is sweet potato liquor.
In the central parts, both sweet potato and rice liquor.
In the western parts near Kumamoto, rice liquor.
In parts near Oita, liquor is made from soba buckwheat, mugi wheat, toomorokoshi corn or kibi millet.

Liquor from Miyazaki comes in glass bottles or ceramic bottles, a favorite souvenier of the prefecture.

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Daruma Shochu


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Worldwide use


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Things found on the way


CLICK for more photos !

. 九千坊河童　Kyusenbo kappa　- Kusenbo Kappa .
from - Tanushimaru 田主丸 Fukuoka, Kyushu


Schnaps with the Water Goblin, Kappa san
- KAPPA - 河童 / 合羽　/ かっぱ /　カッパ - ABC-Index -


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HAIKU

焼酎の味を守るや女たち
shoochuu no aji o mamoru ya onnatachi

they keep the taste
of sweet potato liquor ...
these women brewers

For the female shochu brewers of Nichiman Village in Miyazaki, Kyushu.
In the third generation, the ladies keep the secret of the family brew.
Together with other women from the town they have developed some soft liquor for ladies, called NAOYAKA NARI
The earthen containers are more than 120 years old and not produced any more. The brewers have to be very careful when blending the ingredients with a bamboo pole not to break a pot, since only 50 are left.
日南焼酎, 古澤醸造
宮崎県日南市材木町6-12

Gabi Greve, December 2008


嫋なり【たおやかなり】Naoyaka Nari


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A shochu from Miyasaki prefecture,
called KIGO.

The name is taken from the season word for haiku
俳句における季語（KIGO)

made from sweet potatoes, a mix of three different kinds of original schnaps.

The mix originated in the year 1834, when an English taster テイスター experimented with the liquor.
For additional "hidden" flavor, a bit of grated mikan peel, cinnamon, blossom fragrance, dried grapes and others are added.

You can enjoy this taste in all the four seasons!

source : sakashodouraku

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. from friends on facebook :

kigo -
a summer drink
for all seasons

Hortensia Anderson

. . . . .


We have a bottle
of Kigo and share
our haiku

Angelika Bygott

. . . . .


Kigo's scent
never fades while reading
Santoka,s verses

Massih Talebian


"Taneda Santoka(1882-1940) was very poor and he used to drink SHOCHU beacuse it is cheaper than SAKE but feels AWFUL the next day. In October 1930 Santoka has drunk a lot of Shochu and therefore he couldn,t leave the bed in the morning and he writes this haiku:

chill chill of the earth
I give up
my feverish body to it"


. Santoka and Sake 種田山頭火

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morning moon
Kigo still lingers
on his breath

Chen-ou Liu

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shoochuu
the slurring voice
of a kigo

Don, SH


出羽鶴　本格焼酎　-　なまはげ Namahage Shochu Liquor

. Namahage なまはげ Demons of Akita .

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Related words

SUMMER DRINKS


***** DRINKS SAIJIKI

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. Legends and Tales from Japan　伝説 - Introduction .

- reference : nichibun yokai database 妖怪データベース -
14 legends to explore

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