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Sea weeds, sea vegetables (kaiso, kaisoo 海草)
Many sea vegetables and seaweeds are eaten, most of them are kigo.
Seaweed (kaisoo) Japan
KIGO COLLECTION
Search WASHOKU
for more details about each seaweed
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Aonori, ao nori あおのり(青海苔) green laver
processed into sea herb flakes and powder.
Hijiki ひじき (鹿尾菜) edible brown algae
hijiki was one of the cheapest food for the poor fishermen of old. They could prepare dry hijiki at the beach and then use it for all kinds of food. It is rich in minerals and very healthy.
CLICK here for PHOTOS !
hirome (ひろめ) 広布 / ヒロメ hirome seaweed
Undaria undarioides
Kanten 寒天 gelatine (mostly from agar agar)
tengusa 天草 てんぐさ
Konbu こんぶ （昆布）kelp, kombu
..... Hidaka Konbu from Hidaka for dashi konbu
..... ma konbu ま‐こんぶ(真昆布), real konbu, Laminaria japonica
..... Rausu konbu from Rausu らうす (羅臼), Hokkaido
..... Rishiri konbu from Rishiri 利尻昆布(りしりこんぶ), Hokkaido
Nori 海苔 dried laver
as sheets or chopped. Meerlattich
..... aji nori 味のり, ajitsuke nori, with a flavor. Available in many varieties.
..... yaki nori 焼きのり toasted nori
tamamo 玉藻 gemweed
The one at Minume 敏馬 is already mentioned in the old poems of the Heian period.
Nojima no saki 野嶋の崎.
tamamo no mae, tamamo gozen 玉藻前（たまものまえ) is a famous person.
In Takamatsu, there is the Tamamo Park 玉藻公園 .
. . . CLICK here for Photos !
. Matsuo Basho and Tamamo no Mae 玉藻前 - Tamamo Gozen 玉藻御前 .
Oku no Hosomichi - Station 9 - Sesshoseki 殺生岩
Wakame 若布 kelp, sea tangle. Availabel dried or fresh.
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At the shrine Hachimangu in Kamakura, some konbu is used as a gohei purification wand. noshiyoogusa
三方には鮑（あわび）・熨斗・昆布を載せて供える
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Worldwide use
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Things found on the way
WASHOKU - Japanese Food Culture and Cuisine: Dashi
with kombu
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HAIKU
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Related words
***** Seaweed (kaisoo) Japan
KIGO and more details
***** WASHOKU : INGREDIENTS
[ . BACK to WORLDKIGO TOP . ]
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7/11/2008
Kankitsurui
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Citrus fruits (kankitsu rui)
***** Location: Japan
***** Season: various, see below
***** Category: Humanity
*****************************
Explanation
Kankitsu, kankitsurui かんきつるい (柑橘類) citrus fruit
of the mikan family.
The double use of these Chinese characters 「kan 柑 」and 「kitsu 橘 (tachibana)」 are not standard Japanese, there for the spelling is often かんきつ類 . Originally they were used for mandarine orange and ponkan.
They are all rich in vitamin C. Their juice is added to dishes, slices are added for decoration and to be eaten.
The juice is also used for drinks, pure or mixed with water or alcohol.
The peel can also be used as a flavor for soups and other dishes. In this case, organically grown fruit should be used.
The fruit of some is mixed with vinegar for different kinds of ponzu vinegars.
Most of them are produced in Kyushu and Shikoku, but also in other parts of Japan. Driving through a mikan area in spring is a joy, because of the fragrance of the blossoms in the air.
香酸柑橘類
ユズ、ダイダイ、カボス、スダチ、レモン、シークヮーサー、ライム、シトロン、
Banpeiyu 晩白柚（ばんぺいゆ）
As kigo, there are usually different seasons for the blossoms and the fruit.
Here we are concerned with the fruit, which are mostly kigo for autumn.
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buntan ブンタン / 文旦 Shaddock
zabon 朱欒 ざぼん, uchimirasaki うちむらさき
bontan ぼんたん, zanboa ざんぼあ, zanboざんぼ
Citrus grandis
- - - - and
zabon no hana 朱欒の花 (ざぼんのはな) Zabon blossoms
hanazabon 花朱欒（はなざぼん）
kigo for early summer
Daidai だいだい 橙, 臭橙 bitter orange
kaiseitoo 回青橙（かいせいとう）
Citrus aurantium
. . . CLICK here for Photos !
daidai means "many generations", it is therefore an auspicious fruit and used for
New Year Decorations.
blossoms are kigo for summer
fruit are kigo for winter
summer daidai 夏だいだい
winter daidai 冬だいだい
Pomeranze; bittere Orange
daidai kazaru 代々飾る（だいだいかざる） decorating with daidai
kigo for the New Year
daidai no hana 橙の花 (だいだいのはな) blossoms of the Daidai
kigo for late summer
. Daruma mikan 達磨蜜柑（だるまみかん）
mikan named Daruma
sanpookan 三宝柑 (さんぽうかん)mikan of the three treasures
hooraikan 蓬萊柑（ほうらいかん）mikan like Mount Horai (in paradise)
kigo for all spring
Gureepufuruutsu グレープフルーツ Grapefruit
Citrus sinensis or Citrus paradisi
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Hassaku はっさく (八朔) hassaku orange
Citrus hassaku
Introduced in the late Edo period via Hiroshima.
hassakukan 八朔柑(はっさくかん)
Rather small but very sweet and a tint of bitterness.
hassaku refers to the old name of the first of August.
. . . CLICK here for Photos !
kigo for spring
Hassaku Apfelsine
. hassaku ningyoo 八朔人形 Hassaku dolls .
from Sano town, Tochigi
hyuuganatsu ヒュウガナツ / 日向夏 Citrus tamurana
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Iyokan いよかん (伊予柑) Iyokan orange
Iyo mikan いよみかん
anadomikan (穴門みかん)
Citrus iyo
First introduced in Yamaguchi, later in Ehime. Ripens in February and March.
It is very juicy, but its peel is thicker than the mikan. Now it is the second-most widely planted type in Japan, right after the unshuu types.
Many trees are kept on small plots of land, whith stone walls between the terraces. They are said to get the sun three times: first from the sky, second from the reflection of the sea, third from the reflection of the stone walls. This makes them especially sweet.
. . . CLICK here for Photos !
die Iyokan
Kabosu 香母酢 (かぼす)
Citrus sphaerocarpa
Relative of the yuzu. Grows mostly in Oita prefecture.
. . . CLICK here for Photos !
They use kabosu juice for many dishes, in ramen soup かぼすラーメン, ice cream かぼすアイス, over any fried fish and more.
. . . CLICK here for kabosu ice Photos !
karatachi no hana 枸橘の花 (からたちのはな) trifoliate orange blossoms
..... karatachi 枳殻（からたち）
..... からたちの花（からたちのはな）
Poncirus trifoliata Rafin
kigo for late spring
. . . CLICK here for Photos !
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Mikan, 蜜柑 (みかん) mandarin orange, tangerine
tangerine mountain, mikan yama 蜜柑山（みかんやま）
field with tangerine trees, mikanbatake 蜜柑畑（みかんばたけ）
kigo for all winter
green tangerine, ao mikan 青蜜柑 (あおみかん)
early tangerine, wasemikan 早生蜜柑（わせみかん）
kigo for all autumn
mikanmaki 蜜柑捲（みかんまき）
during the fuigo matsuri 鞴祭 ふいごまつり festival of the bellows
kigo for early winter
mikan kazaru 蜜柑飾る（みかんかざる） decorating with mikan
kigo for the New Year
mikansui 蜜柑水（みかんすい）mikan water / lemonade
kigo for all summer
mikan no hana 蜜柑の花 (みかんのはな) blossoms of the mikan
kigo for early summer
... hana mikan 花蜜柑
natsumikan no hana 夏蜜柑の花 (なつみかんのはな)
blossoms of the summer mikan
natsu mikan, natsumikan 夏蜜柑 (なつみかん) summer mikan
kigo for early summer
... natsudai 夏橙（なつだい）, natsukan 夏柑（なつかん）
... amanatsu （甘夏) "sweet summer", natsu daidai 夏橙
Citrus natsudaidai
Natsumaian . Speciality of Hagi, Yamaguchi prefecture
kigo for early summer
Naruto kan 鳴門柑 (なるとかん) mikan from Naruto
Naruto mikan 鳴門蜜柑（なるとみかん)
Awa mikan 阿波蜜柑（あわみかん） mikan from Awa
Naruto and Awa are placenames from Awajima island off Kobe city.
Arida mikan ありだみかん Arida mandarin
from the Arida valley, Wakayama prefecture
. . . CLICK here for Photos !
Mikan Daruma みかんだるま
aomikan maamareedo 青みかんマーマレード green tangerine marmalade
. . . CLICK here for Photos !
Mandarinenmarmelade
. . . . .
kigo for all winter
bushukan 仏手柑 "Buddha's hand mikan"
Citrus medica var. sarcodactylus
kunenbo 九年母 (くねんぼ)Citrus nobilis Lour
kootoo 香橙（こうとう）
nyuukan 乳柑（にゅうかん）, kunebu くねぶ
. Kunenbo offering at Munakata Shrine .
- - - - - but
bushukan no hana 仏手柑の花 (ぶしゅかんのはな)
flowers of Bushukan
kigo for early summer
scented...
fingers close
in ancient prayer
- Shared by Pat Geyer -
Haiku Culture Magazine, 2013
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neeburu ネーブル navel orange
..... amadaidai, ama daidai 甘橙（あまだいだい） "sweet daidai"
Nekutarin ネクタリン nectarine
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Orenji オレソジ (おれんじ) orange
Orange juice, Orange squash,
orenji sukasshu オレンジスカッシュ
kigo for all summer
A cold drink, usually with ice cubes.
orenjieedo オレンジエード orangeade drink
orenjipiiru オレンジピール orange skin
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Ponkan ポンカン ponkan mandarin ('Chinese Honey Orange')
ponkan 凸柑（ぽんかん）
originated in Poona, India. Came to Japan via Kyushu.
Citrus reticulata
. . . CLICK here for Photos !
Ponkan is now probably the most widely-grown mandarin in the world. The fruit is rather large for a mandarin.
kigo for winter
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Raimu ライム lime, limes
Citrus aurantifolia
The outer skin is still green when used.
Fresh juice is poored over fried dishes, fish and salads.
. . . CLICK here for Photos !
Limone
remon レモン (檸檬) lemon
Citrus limon
kigo for late autumn
Often used with vinegar for dressings.
Zitrone
remon juusu レモンジュース lemon juice
remon sui レモン水 , lemonade
Limonade
remon sukasshu レモンスカッシュ lemon squash
remontii レモンティー lemon tea
Zitronentee
aoi remon 青いレモン green lemon
"blue lemon"
speciality of 岩城島 Iwagi Island, Ehime
The islanders used to grow mikan, but when the prices dropped after the war, they slowly switched to green lemons, which grow well in the soil. They have a rather sweet taste and are used for many kinds of dressings and sauces.
. . . CLICK here for Photos !
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shiikuwashaa シイクワシャー Citrus depressa
... hirami remon ひらみレモン
Mostly grown in Okinawa
Sudachi すだち(酢橘)Relative of the yuzu.
.... kizu 木酢（きず） "tree vinegar"
Citrus sudachi
Speciality of Tokushima prefecture.
The Chinese characters use the TACHIBANA 橘 character.
Mostly used when the peel is still green. When ripe, the peel turns to orange color.
. . . CLICK here for Photos !
kigo for late autumn
die Sudachi
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Tankan タンカン（短桶、桶柑)
Citrus tankan Hayata
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Tachibana and related kigo
tachibana 橘 (たちばな) Tachibana citrus fruit
Citrus tachibana. wilde Mandarine
An inedible green citrus fruit native to Japan.
It is one of the oldest mikan varieties and the oldest tree is in the temple Tachibanadera 橘寺 in Asuka, Nara. The temple is said to be the birthplace of prince Shotoku.
奈良県明日香村橘
. . . CLICK here for Photos of the temple!
kara tachi, karatachi からたち【枸橘／枳殻】
karatachi no mi 枳殻の実 (からたちのみ)
kikoku no mi 枳殻の実（きこくのみ）
Poncirus trifoliata
kigo for late autumn
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kinkitsu 金橘（きんきつ）Kinkan
..... himekitsu 姫橘（ひめきつ）
..... kinkan 金柑 (きんかん) Kinkan
Fortunella japonica
kigo for late autumn
kinkan no hana 金柑の花 (きんかんのはな) Kinkan blossoms
kigo for late summer
.................................................................................
hana tachibana 花橘 (はなたちばな) tachibana blossoms
..... tachibana no hana 橘の花（たちばなのはな）
..... nihon tachibana 日本橘（にほんたちばな）Japanese tachibana
. . . CLICK here for Photos !
..... Ukon no tachibana 右近の橘（うこんのたちばな）
(This refers to a tree on the left of the Shrine Heian-Jingu. Together with the Sakon no Sakura cherry tree they are a famous decoration for the Dolls Festival on March 3..)
kookitsu no hana 香橘の花（こうきつのはな）
kunenbo no hana 九年母の花 (くねんぼのはな )
kigo for early or mid-summer
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Etsukitsu 越橘（えつきつ）Epigaea asiatica
small creeping shrub
© More in the WIKIPEDIA !
kigo for late summer
tachibanazuki 橘月（たちばなづき）"tachibana moon"
Old name for the fifth month of the Asian lunar calendar
kigo for mid-summer
and this one, same name but different plant
yabukooji 藪柑子 (やぶこうじ) Ardisia japonica
yama tachibana 山橘（やまたちばな） tachibana in the mountains
Ardisia japonica
kigo for all winter
. . . CLICK here for Photos !
kooji no hana 柑子の花 (こうじのはな) blossom of
Citrus leiocarpa
kigo for early summer
. Waka and Haiku about Tachibana .
Kokin Wakashu 古今集
- - - - - and by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
.................................................................................
Tachibana family crests 橘家紋
It was quite popular since olden times.
Tachibana no Sukune 橘宿禰 (たちばなのすくね)
quote
The Tachibana clan (橘) was one of the four most powerful kuge (court nobility) families in Japan's Nara and early Heian periods. Members of the Tachibana family often held high court posts within the Daijō-kan (Ministry of State), most frequently Sadaijin (Minister of the Left).
The name of Tachibana was bestowed on Agata Inukai no Michiyo 県犬養三千代(あがたいぬかいのみちよ) by Empress Gemmei 元明天皇 in 708. It is one of the four oldest family names 源平藤橘 in Japan, since the Heian period.
Tachibana no Moroe 橘諸兄(もろえ) and his brother
Tachibana no Sai 橘佐為(さい)
© More in the WIKIPEDIA !
Another famous Tachibana tree in Kyoto :
. Shishinden 紫宸殿 Hall for State Ceremonies .
. The Deity Tajimamori, Tajima Mori 田道間守命 .
thought to have plucked the citurs fruit from the "Eternal Land" Tokoyo no Kuni 常世国, 常世の国
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tangooru タンゴール Citrus sinensis var. tangerina
tankan タンカン Citrus tankan
Tsubaimomo ツバイ桃, 椿桃 [つばいもも] nectarine
This word derived from "tsubakimomo" つばきもも (椿桃).
also zubaimomo づばいもも 椿桃／油桃／光桃
. . . CLICK here for Photos !
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Unshuukitsu, 温州蜜 (うんしゅうきつ)
Japanese Mandarin Orange
Unshumikan, unshuu mikan 温州蜜柑(みかん) unshu mikan
Citrus unshiu
Has been introduced from China via Kagoshima.
See :
Arida mikan ありだみかん Arida mandarin
Harumi はるみ
Kiyomi 清見（きよみ）
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Yuzu 柚子 ゆず yuzu citrus fruit
juice or peel is used
Citrus junos
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan
yuzuzu, yuzu-zu, yuzu su 柚子酢 vinegar with yuzu
CLICK here for PHOTOS !
yuzugoma 柚子胡椒 soy sacue with sesame and yuzu flavor
yuzuneri 柚子ねり jam with yuzu flavor
Yuzu products from Yufuin, Oita, Kyushu
yugama ゆがま (柚釜) stuffed yuzu citron
kigo for autumn
ausgehölte und gefüllte Yuzu-Zitrone
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Worldwide use
Zitrusfrucht
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Florida, USA
my daughter asks
for another tangerine -
Hammock Park
Laura Sherman
Hammock Park
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Things found on the way
The Tachibana, Fujiwara, Genji and Heike
are the four great clans of Old Japan.
Tachibana ya
you never know
what's in a name
Gabi Greve, January 2010
The Fujiwara clan ("wisteria plain") claims is descend from the deity
Ame no Koyane no Mikoto 天児屋命
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HAIKU
包丁のまへに玉置く酢橘かな
hoochoo no mae ni tama oku sudachi kana
I place a ball
in front of the knife -
this sudachi
Yuriyama Uko (Ukoo) 百合山羽公
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蜜柑むいて大人の話聞いてゐる
mikan muite otona no hanashi kiite iru
peeling a mikan
I listen to the talk
of grown-ups
Nishimura Kazuko 西村和子
NHK Haiku December 2009
.................................................................................
orange flowers
how this bee loses
her head
- Shared by Stella Pierides -
Joys of Japan, 2012
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KENYA
oranges (Swahili : Mchungwa)
kigo for the cool dry season.
*****************************
Related words
***** Kudamono, fruit ... LIST
NEW YEAR KIGO
Decorations with citrus fruit
***** WASHOKU : INGREDIENTS
citron fruit
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[ . BACK to WORLDKIGO . TOP . ]
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Citrus fruits (kankitsu rui)
***** Location: Japan
***** Season: various, see below
***** Category: Humanity
*****************************
Explanation
Kankitsu, kankitsurui かんきつるい (柑橘類) citrus fruit
of the mikan family.
The double use of these Chinese characters 「kan 柑 」and 「kitsu 橘 (tachibana)」 are not standard Japanese, there for the spelling is often かんきつ類 . Originally they were used for mandarine orange and ponkan.
They are all rich in vitamin C. Their juice is added to dishes, slices are added for decoration and to be eaten.
The juice is also used for drinks, pure or mixed with water or alcohol.
The peel can also be used as a flavor for soups and other dishes. In this case, organically grown fruit should be used.
The fruit of some is mixed with vinegar for different kinds of ponzu vinegars.
Most of them are produced in Kyushu and Shikoku, but also in other parts of Japan. Driving through a mikan area in spring is a joy, because of the fragrance of the blossoms in the air.
香酸柑橘類
ユズ、ダイダイ、カボス、スダチ、レモン、シークヮーサー、ライム、シトロン、
Banpeiyu 晩白柚（ばんぺいゆ）
As kigo, there are usually different seasons for the blossoms and the fruit.
Here we are concerned with the fruit, which are mostly kigo for autumn.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
buntan ブンタン / 文旦 Shaddock
zabon 朱欒 ざぼん, uchimirasaki うちむらさき
bontan ぼんたん, zanboa ざんぼあ, zanboざんぼ
Citrus grandis
- - - - and
zabon no hana 朱欒の花 (ざぼんのはな) Zabon blossoms
hanazabon 花朱欒（はなざぼん）
kigo for early summer
Daidai だいだい 橙, 臭橙 bitter orange
kaiseitoo 回青橙（かいせいとう）
Citrus aurantium
. . . CLICK here for Photos !
daidai means "many generations", it is therefore an auspicious fruit and used for
New Year Decorations.
blossoms are kigo for summer
fruit are kigo for winter
summer daidai 夏だいだい
winter daidai 冬だいだい
Pomeranze; bittere Orange
daidai kazaru 代々飾る（だいだいかざる） decorating with daidai
kigo for the New Year
daidai no hana 橙の花 (だいだいのはな) blossoms of the Daidai
kigo for late summer
. Daruma mikan 達磨蜜柑（だるまみかん）
mikan named Daruma
sanpookan 三宝柑 (さんぽうかん)mikan of the three treasures
hooraikan 蓬萊柑（ほうらいかん）mikan like Mount Horai (in paradise)
kigo for all spring
Gureepufuruutsu グレープフルーツ Grapefruit
Citrus sinensis or Citrus paradisi
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Hassaku はっさく (八朔) hassaku orange
Citrus hassaku
Introduced in the late Edo period via Hiroshima.
hassakukan 八朔柑(はっさくかん)
Rather small but very sweet and a tint of bitterness.
hassaku refers to the old name of the first of August.
. . . CLICK here for Photos !
kigo for spring
Hassaku Apfelsine
. hassaku ningyoo 八朔人形 Hassaku dolls .
from Sano town, Tochigi
hyuuganatsu ヒュウガナツ / 日向夏 Citrus tamurana
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Iyokan いよかん (伊予柑) Iyokan orange
Iyo mikan いよみかん
anadomikan (穴門みかん)
Citrus iyo
First introduced in Yamaguchi, later in Ehime. Ripens in February and March.
It is very juicy, but its peel is thicker than the mikan. Now it is the second-most widely planted type in Japan, right after the unshuu types.
Many trees are kept on small plots of land, whith stone walls between the terraces. They are said to get the sun three times: first from the sky, second from the reflection of the sea, third from the reflection of the stone walls. This makes them especially sweet.
. . . CLICK here for Photos !
die Iyokan
Kabosu 香母酢 (かぼす)
Citrus sphaerocarpa
Relative of the yuzu. Grows mostly in Oita prefecture.
. . . CLICK here for Photos !
They use kabosu juice for many dishes, in ramen soup かぼすラーメン, ice cream かぼすアイス, over any fried fish and more.
. . . CLICK here for kabosu ice Photos !
karatachi no hana 枸橘の花 (からたちのはな) trifoliate orange blossoms
..... karatachi 枳殻（からたち）
..... からたちの花（からたちのはな）
Poncirus trifoliata Rafin
kigo for late spring
. . . CLICK here for Photos !
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Mikan, 蜜柑 (みかん) mandarin orange, tangerine
tangerine mountain, mikan yama 蜜柑山（みかんやま）
field with tangerine trees, mikanbatake 蜜柑畑（みかんばたけ）
kigo for all winter
green tangerine, ao mikan 青蜜柑 (あおみかん)
early tangerine, wasemikan 早生蜜柑（わせみかん）
kigo for all autumn
mikanmaki 蜜柑捲（みかんまき）
during the fuigo matsuri 鞴祭 ふいごまつり festival of the bellows
kigo for early winter
mikan kazaru 蜜柑飾る（みかんかざる） decorating with mikan
kigo for the New Year
mikansui 蜜柑水（みかんすい）mikan water / lemonade
kigo for all summer
mikan no hana 蜜柑の花 (みかんのはな) blossoms of the mikan
kigo for early summer
... hana mikan 花蜜柑
natsumikan no hana 夏蜜柑の花 (なつみかんのはな)
blossoms of the summer mikan
natsu mikan, natsumikan 夏蜜柑 (なつみかん) summer mikan
kigo for early summer
... natsudai 夏橙（なつだい）, natsukan 夏柑（なつかん）
... amanatsu （甘夏) "sweet summer", natsu daidai 夏橙
Citrus natsudaidai
Natsumaian . Speciality of Hagi, Yamaguchi prefecture
kigo for early summer
Naruto kan 鳴門柑 (なるとかん) mikan from Naruto
Naruto mikan 鳴門蜜柑（なるとみかん)
Awa mikan 阿波蜜柑（あわみかん） mikan from Awa
Naruto and Awa are placenames from Awajima island off Kobe city.
Arida mikan ありだみかん Arida mandarin
from the Arida valley, Wakayama prefecture
. . . CLICK here for Photos !
Mikan Daruma みかんだるま
aomikan maamareedo 青みかんマーマレード green tangerine marmalade
. . . CLICK here for Photos !
Mandarinenmarmelade
. . . . .
kigo for all winter
bushukan 仏手柑 "Buddha's hand mikan"
Citrus medica var. sarcodactylus
kunenbo 九年母 (くねんぼ)Citrus nobilis Lour
kootoo 香橙（こうとう）
nyuukan 乳柑（にゅうかん）, kunebu くねぶ
. Kunenbo offering at Munakata Shrine .
- - - - - but
bushukan no hana 仏手柑の花 (ぶしゅかんのはな)
flowers of Bushukan
kigo for early summer
scented...
fingers close
in ancient prayer
- Shared by Pat Geyer -
Haiku Culture Magazine, 2013
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neeburu ネーブル navel orange
..... amadaidai, ama daidai 甘橙（あまだいだい） "sweet daidai"
Nekutarin ネクタリン nectarine
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Orenji オレソジ (おれんじ) orange
Orange juice, Orange squash,
orenji sukasshu オレンジスカッシュ
kigo for all summer
A cold drink, usually with ice cubes.
orenjieedo オレンジエード orangeade drink
orenjipiiru オレンジピール orange skin
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Ponkan ポンカン ponkan mandarin ('Chinese Honey Orange')
ponkan 凸柑（ぽんかん）
originated in Poona, India. Came to Japan via Kyushu.
Citrus reticulata
. . . CLICK here for Photos !
Ponkan is now probably the most widely-grown mandarin in the world. The fruit is rather large for a mandarin.
kigo for winter
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Raimu ライム lime, limes
Citrus aurantifolia
The outer skin is still green when used.
Fresh juice is poored over fried dishes, fish and salads.
. . . CLICK here for Photos !
Limone
remon レモン (檸檬) lemon
Citrus limon
kigo for late autumn
Often used with vinegar for dressings.
Zitrone
remon juusu レモンジュース lemon juice
remon sui レモン水 , lemonade
Limonade
remon sukasshu レモンスカッシュ lemon squash
remontii レモンティー lemon tea
Zitronentee
aoi remon 青いレモン green lemon
"blue lemon"
speciality of 岩城島 Iwagi Island, Ehime
The islanders used to grow mikan, but when the prices dropped after the war, they slowly switched to green lemons, which grow well in the soil. They have a rather sweet taste and are used for many kinds of dressings and sauces.
. . . CLICK here for Photos !
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shiikuwashaa シイクワシャー Citrus depressa
... hirami remon ひらみレモン
Mostly grown in Okinawa
Sudachi すだち(酢橘)Relative of the yuzu.
.... kizu 木酢（きず） "tree vinegar"
Citrus sudachi
Speciality of Tokushima prefecture.
The Chinese characters use the TACHIBANA 橘 character.
Mostly used when the peel is still green. When ripe, the peel turns to orange color.
. . . CLICK here for Photos !
kigo for late autumn
die Sudachi
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Tankan タンカン（短桶、桶柑)
Citrus tankan Hayata
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Tachibana and related kigo
tachibana 橘 (たちばな) Tachibana citrus fruit
Citrus tachibana. wilde Mandarine
An inedible green citrus fruit native to Japan.
It is one of the oldest mikan varieties and the oldest tree is in the temple Tachibanadera 橘寺 in Asuka, Nara. The temple is said to be the birthplace of prince Shotoku.
奈良県明日香村橘
. . . CLICK here for Photos of the temple!
kara tachi, karatachi からたち【枸橘／枳殻】
karatachi no mi 枳殻の実 (からたちのみ)
kikoku no mi 枳殻の実（きこくのみ）
Poncirus trifoliata
kigo for late autumn
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kinkitsu 金橘（きんきつ）Kinkan
..... himekitsu 姫橘（ひめきつ）
..... kinkan 金柑 (きんかん) Kinkan
Fortunella japonica
kigo for late autumn
kinkan no hana 金柑の花 (きんかんのはな) Kinkan blossoms
kigo for late summer
.................................................................................
hana tachibana 花橘 (はなたちばな) tachibana blossoms
..... tachibana no hana 橘の花（たちばなのはな）
..... nihon tachibana 日本橘（にほんたちばな）Japanese tachibana
. . . CLICK here for Photos !
..... Ukon no tachibana 右近の橘（うこんのたちばな）
(This refers to a tree on the left of the Shrine Heian-Jingu. Together with the Sakon no Sakura cherry tree they are a famous decoration for the Dolls Festival on March 3..)
kookitsu no hana 香橘の花（こうきつのはな）
kunenbo no hana 九年母の花 (くねんぼのはな )
kigo for early or mid-summer
.................................................................................
Etsukitsu 越橘（えつきつ）Epigaea asiatica
small creeping shrub
© More in the WIKIPEDIA !
kigo for late summer
tachibanazuki 橘月（たちばなづき）"tachibana moon"
Old name for the fifth month of the Asian lunar calendar
kigo for mid-summer
and this one, same name but different plant
yabukooji 藪柑子 (やぶこうじ) Ardisia japonica
yama tachibana 山橘（やまたちばな） tachibana in the mountains
Ardisia japonica
kigo for all winter
. . . CLICK here for Photos !
kooji no hana 柑子の花 (こうじのはな) blossom of
Citrus leiocarpa
kigo for early summer
. Waka and Haiku about Tachibana .
Kokin Wakashu 古今集
- - - - - and by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
.................................................................................
Tachibana family crests 橘家紋
It was quite popular since olden times.
Tachibana no Sukune 橘宿禰 (たちばなのすくね)
quote
The Tachibana clan (橘) was one of the four most powerful kuge (court nobility) families in Japan's Nara and early Heian periods. Members of the Tachibana family often held high court posts within the Daijō-kan (Ministry of State), most frequently Sadaijin (Minister of the Left).
The name of Tachibana was bestowed on Agata Inukai no Michiyo 県犬養三千代(あがたいぬかいのみちよ) by Empress Gemmei 元明天皇 in 708. It is one of the four oldest family names 源平藤橘 in Japan, since the Heian period.
Tachibana no Moroe 橘諸兄(もろえ) and his brother
Tachibana no Sai 橘佐為(さい)
© More in the WIKIPEDIA !
Another famous Tachibana tree in Kyoto :
. Shishinden 紫宸殿 Hall for State Ceremonies .
. The Deity Tajimamori, Tajima Mori 田道間守命 .
thought to have plucked the citurs fruit from the "Eternal Land" Tokoyo no Kuni 常世国, 常世の国
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tangooru タンゴール Citrus sinensis var. tangerina
tankan タンカン Citrus tankan
Tsubaimomo ツバイ桃, 椿桃 [つばいもも] nectarine
This word derived from "tsubakimomo" つばきもも (椿桃).
also zubaimomo づばいもも 椿桃／油桃／光桃
. . . CLICK here for Photos !
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Unshuukitsu, 温州蜜 (うんしゅうきつ)
Japanese Mandarin Orange
Unshumikan, unshuu mikan 温州蜜柑(みかん) unshu mikan
Citrus unshiu
Has been introduced from China via Kagoshima.
See :
Arida mikan ありだみかん Arida mandarin
Harumi はるみ
Kiyomi 清見（きよみ）
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Yuzu 柚子 ゆず yuzu citrus fruit
juice or peel is used
Citrus junos
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan
yuzuzu, yuzu-zu, yuzu su 柚子酢 vinegar with yuzu
CLICK here for PHOTOS !
yuzugoma 柚子胡椒 soy sacue with sesame and yuzu flavor
yuzuneri 柚子ねり jam with yuzu flavor
Yuzu products from Yufuin, Oita, Kyushu
yugama ゆがま (柚釜) stuffed yuzu citron
kigo for autumn
ausgehölte und gefüllte Yuzu-Zitrone
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Worldwide use
Zitrusfrucht
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Florida, USA
my daughter asks
for another tangerine -
Hammock Park
Laura Sherman
Hammock Park
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Things found on the way
The Tachibana, Fujiwara, Genji and Heike
are the four great clans of Old Japan.
Tachibana ya
you never know
what's in a name
Gabi Greve, January 2010
The Fujiwara clan ("wisteria plain") claims is descend from the deity
Ame no Koyane no Mikoto 天児屋命
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HAIKU
包丁のまへに玉置く酢橘かな
hoochoo no mae ni tama oku sudachi kana
I place a ball
in front of the knife -
this sudachi
Yuriyama Uko (Ukoo) 百合山羽公
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蜜柑むいて大人の話聞いてゐる
mikan muite otona no hanashi kiite iru
peeling a mikan
I listen to the talk
of grown-ups
Nishimura Kazuko 西村和子
NHK Haiku December 2009
.................................................................................
orange flowers
how this bee loses
her head
- Shared by Stella Pierides -
Joys of Japan, 2012
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KENYA
oranges (Swahili : Mchungwa)
kigo for the cool dry season.
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Related words
***** Kudamono, fruit ... LIST
NEW YEAR KIGO
Decorations with citrus fruit
***** WASHOKU : INGREDIENTS
citron fruit
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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Katsuobushi
[ . BACK to WORLDKIGO TOP . ]
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Dried bonito pieces (katsuobushi)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
. . . CLICK here for Photos !
Katsuobushi (鰹節 or かつおぶし) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and kombu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine. It is today typically found in bags of small pink-brown shavings.
Larger, thicker shavings, called kezurikatsuo (削り鰹; けずりかつお), are used to make the ubiquitous dashi stock. Smaller, thinner shavings, called hanakatsuo (花鰹; はなかつお), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki.
Traditionally, large chunks of katsuobushi were kept at hand and shaved when needed with an instrument called a katsuobushi kezuriki, similar to a wood plane, but in the desire for convenience this form of preparation has nearly disappeared. Katsuobushi, however, retains its status as one of the primary ingredients in Japanese cooking today.
Katsuobushi's umami flavor comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with fungus (Aspergillus glaucus) in order to reduce moisture.
When hanakatsuo is added as a topping to a hot dish, the heat has the effect of making the flakes move as if dancing; because of this, katsuobushi topping is also known as dancing fish flakes.
Other than the main ingredient of dashi stock, other popular uses of katsuobushi include:
As a stuffing for rice balls (onigiri).
As a seasoning for cold tofu (hiyayakko, 冷奴) along with grated ginger and Welsh onion (a type of spring onion.)
As a topping for rice (called furikake).
Sprinkled with sesame seeds and chopped nori atop cold soba noodles (zarusoba).
As a topping on takoyaki and okonomiyaki.
As a seasoning on century egg along with sesame oil and soy sauce.
As a high-protein treat for cats sold at pet stores.
© More in the WIKIPEDIA !
hartgetrockneter Bonito,
Späne von gehobeltem Bonito
Cats walking on Katsuobushi
Three cats perform, with great skill, a traditional Edo period acrobatic act called rangui watari 乱杭渡り.
The cats have replaced the usual poles with katsuobushi (dried bonito fish).
Utagawa Hiroshige : Cats Crossing to Eat, 1830-1844
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kigo for all summer
shinbushi 新節 (しんぶし)
new dried bonito shavings
new katsuobushi 鰹節 of the season
namabushi 生節 (なまぶし) raw katsuobushi
namari なまり, namaribushiなまり節（なまりぶし）
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Butterbur and sweet potato mixed with bonito flakes
Historical records describe soldiers taking bonito flakes to the battlefield in the Sengoku Period (middle of the 15th century to the beginning of the 17th century). Bonito flakes were eaten as rations as can be seen in this description:
"Eating this invigorates oneself, lightens the mood and alleviates hunger."
The Japanese word for bonito flakes, "katsuo bushi", is pronounced the same as "winning samurai". Hence, bonito flakes were eaten to wish for good fortune for the samurai.
- source : facebook.com/thesamuraigourmet.jp
勝侍
*****************************
Worldwide use
*****************************
Things found on the way
katsuobushi kezuriki
かつおぶし削り器 cutter box for katsuobushi
with Daruma pattern 三つだるま印
The box is about 11 cm high and 11 cm wide and 25 cm long.
Photos from my friend Ishino
Hobel für Bonitospäne
*****************************
HAIKU
*****************************
Related words
***** Katsuo and Maguro dishes Tuna and Bonito
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dried bonito pieces (katsuobushi)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
. . . CLICK here for Photos !
Katsuobushi (鰹節 or かつおぶし) is the Japanese name for a preparation of dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito). Katsuobushi and kombu (a type of kelp) are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces (e.g., soba no tsukejiru) in Japanese cuisine. It is today typically found in bags of small pink-brown shavings.
Larger, thicker shavings, called kezurikatsuo (削り鰹; けずりかつお), are used to make the ubiquitous dashi stock. Smaller, thinner shavings, called hanakatsuo (花鰹; はなかつお), are used as a flavoring and topping for many Japanese dishes, such as okonomiyaki.
Traditionally, large chunks of katsuobushi were kept at hand and shaved when needed with an instrument called a katsuobushi kezuriki, similar to a wood plane, but in the desire for convenience this form of preparation has nearly disappeared. Katsuobushi, however, retains its status as one of the primary ingredients in Japanese cooking today.
Katsuobushi's umami flavor comes from its high inosinic acid content. Traditionally made katsuobushi, known as karebushi, is deliberately planted with fungus (Aspergillus glaucus) in order to reduce moisture.
When hanakatsuo is added as a topping to a hot dish, the heat has the effect of making the flakes move as if dancing; because of this, katsuobushi topping is also known as dancing fish flakes.
Other than the main ingredient of dashi stock, other popular uses of katsuobushi include:
As a stuffing for rice balls (onigiri).
As a seasoning for cold tofu (hiyayakko, 冷奴) along with grated ginger and Welsh onion (a type of spring onion.)
As a topping for rice (called furikake).
Sprinkled with sesame seeds and chopped nori atop cold soba noodles (zarusoba).
As a topping on takoyaki and okonomiyaki.
As a seasoning on century egg along with sesame oil and soy sauce.
As a high-protein treat for cats sold at pet stores.
© More in the WIKIPEDIA !
hartgetrockneter Bonito,
Späne von gehobeltem Bonito
Cats walking on Katsuobushi
Three cats perform, with great skill, a traditional Edo period acrobatic act called rangui watari 乱杭渡り.
The cats have replaced the usual poles with katsuobushi (dried bonito fish).
Utagawa Hiroshige : Cats Crossing to Eat, 1830-1844
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kigo for all summer
shinbushi 新節 (しんぶし)
new dried bonito shavings
new katsuobushi 鰹節 of the season
namabushi 生節 (なまぶし) raw katsuobushi
namari なまり, namaribushiなまり節（なまりぶし）
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Butterbur and sweet potato mixed with bonito flakes
Historical records describe soldiers taking bonito flakes to the battlefield in the Sengoku Period (middle of the 15th century to the beginning of the 17th century). Bonito flakes were eaten as rations as can be seen in this description:
"Eating this invigorates oneself, lightens the mood and alleviates hunger."
The Japanese word for bonito flakes, "katsuo bushi", is pronounced the same as "winning samurai". Hence, bonito flakes were eaten to wish for good fortune for the samurai.
- source : facebook.com/thesamuraigourmet.jp
勝侍
*****************************
Worldwide use
*****************************
Things found on the way
katsuobushi kezuriki
かつおぶし削り器 cutter box for katsuobushi
with Daruma pattern 三つだるま印
The box is about 11 cm high and 11 cm wide and 25 cm long.
Photos from my friend Ishino
Hobel für Bonitospäne
*****************************
HAIKU
*****************************
Related words
***** Katsuo and Maguro dishes Tuna and Bonito
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ken Tsuma Karami
[ . BACK to WORLDKIGO TOP . ]
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Garnish for Sashimi
Sashimi is usually garnished with three condiments:
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
These items are arranged behind and below the fish. The most common name is KEN, but the others are now also used.
KEN contains finely chopped vegetables like radish, cucumbers, carrots, cabbage, myoga and udo. The stripes are washed in icewater for a while and then placed on the plate. They function to get rid of the aftertaste before taking a new, different bite. Some also have a desinfectant function or reduce the "raw" taste of raw fish.
These are often piled up in the back, behind the fish pieces.
When they are placed below it, we call it shikizuma 敷きづま.
Ken may therefore also be counted as a kind of TSUMA / zuma.
Vegetables cut in the direction of its fibers are called tateken 縦けん.
Those cut in a right angle to the fibers are called yokoken 横けん.
TSUMA literally" wife", is like a good wife to the taste of the original sashimi. It should support it and enhance it and add to its enjoyment.
It contains a kind of perilla, o 穂じそ and others.
Turnips are also used.
They are "tsuma vegetables" tsuma yasai つま野菜。
aojiso 青紫蘇、akajiso 赤紫蘇、あかじそ buds of green or red perilla
..... aome アオメ buds of green shiso.
..... murame ムラメ buds of red shiso.
bakudaikai 莫大海（ばくだいかい) dry fruit of the Vietnamese oak tree. other dry fruits can be used.
benitade 紅蓼 / tade たで(蓼) smartweed, water pepper
Polygonum hydropiper
The young leaves have a red color.
Also served with tai dishes.
Wasserpfeffer
蓼食う虫も好き好き tade kuu mushi mo suki suki
There is no accounting for tastes.
..... tadesu たで酢 vinegar with waterpepper
..... aotade アオタデ green water pepper
boofuu 防風 Chinese herb of the sellery family.
Ledebouriella seseloides Wolff
Its stem has the form of an anchor of a ship, when you cut the stem with a sharp knife and looks pleasing.
. . . CLICK here for Photos !
na no hana, nanohana 菜の花, rape flowers
***** Nanohana Rapeseed Dishes
mekanzoo 芽甘草 (めかんぞう)
buds of special beans, a speciality of Tokushima.
tara no me, young sprouts of tara, たらの木.
Tsuma is also added to soups, wanzuma 椀ずま. They serve to show the season.
Also called wandane、椀種、椀だね.
KARAMI contains wasabi or other "HOT or pungent" items of this kind.
Garnierung für Sashimi
Seaweed and algae are also used for garnish.
funori ふのり ( フノリ) 布海苔 Funori-Rotalge
Gloiopeltis frucata
General name for red algae (koosoo 紅藻).
海蘿 . 鹿角菜
. . . CLICK here for Photos !
also called "glue plant"
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
green perilla, aojiso 青紫蘇 green beefsteak plant
Perilla frutescens （ao shiso)
kigo for all spring
shiso no me 紫蘇の芽 (しそのめ) perilla buds
mejiso 芽紫蘇（めじそ）
kigo for summer
It gives food a special taste and prevents fast rotting in summer.
P. frutescens var. crispa f. crispa （チリメンジソ chirimenjiso）
Zum Sashimi und Tempura gegessen. Auch "grosses Blatt" ooba 大葉（おおば） genannt.
The name comes from a Chinese legend.
Once there was a boy with food poisoning. He drank some liquid made from boiled red shiso leaves and came back (蘇, yomigaeru ）from the dead (shi).
fruit of the perilla, o no mi, 紫蘇の実 (しそのみ)
kigo for mid-autumn
hojiso 穂紫蘇（ほじそ）
. . . CLICK here for Photos !
Perilla-Blätter
Perilla frutescens ist eine aus dem asiatischen Raum stammende Heil- und Gewürzpflanze, die dort vor allem als Lebensmittel, aber auch wegen ihrer gesundheitsfördernden Eigenschaften geschätzt wird. Perilla wird zur Zubereitung von Fisch- und Fleischgerichten sowie als Beigabe zu Gemüse verwendet. In der traditionellen chinesischen Medizin wird Perilla seit Jahrhunderten als schleimlösendes Husten- und Asthmamittel angewandt.
Neben ihren gesundheitlichen Wirkungen ist Perilla frutescens wegen ihres zitronenartigen, süßlichen Geschmacks aber auch eine interessante Bereicherung für die moderne Küche. Die Pflanze kann ähnlich vielfältig wie Basilikum verwendet werden.
source : www.ernaehrungs-umschau.de
frische Bio-Shiso-Blätter auch Perilla genannt:
source : /schwarzwald.markt.de
akajiso 赤紫蘇 あかじそ
red perilla, purple perilla
P. frutescens var. crispa f. purpurea . (aka shiso)
to prepare umeboshi pickled plums. Dried leaves are added to shichimi toogarashi hot pepper mix in Kyoto. Also in furikake.
Schwarznessel
Die Blätter sind ein orientalisches Gewürz und werden wie Petersilie verwendet.
source : www.biosaatgut.eu / Pflanzenverkauf
akajisosu 赤紫蘇酢 （しそす) red perilla vinegar
Diluted as a summer drink or as dressing for salads.
. . . CLICK here for Photos !
egoma 荏胡麻 kind of perilla
Perilla frutescens Britton var. japonica Hara
It smells quite different from shiso Perilla.
The seeds are often used to make egoma oil 荏胡麻油.
The leaves are eaten as a vegetable. Since it grows like a weed, it was very useful for farmers of old times to get over times of famine.
. . . CLICK here for Photos !
. yudan taiteki 油断大敵 Do not be inattentive. .
and the oil from egoma !
shiso grows so
and grows so and grows so...
in my garden
- Shared by Pat Geyer -
Haiku Culture Magazine, 2013
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Myoga Ginger (myooga) 茗荷 (みょうが)
Zingi-Ingwer
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Udo 独活（うど), Aralia cordata,
Japanese Spikenard
a mountain plant which produces fat, white, edible stalks.
Its tender stalks are similar to asparagus, their flavor is a light fennel. Udo cen be used raw in salads or slightly cooked in soups and other dishes.
Udo from Edo
udo ae 独活和 (うどあえ) spikenard in dressing
kigo for late spring
Moyashi 萌やし、糵, もやし bean sprouts of various types
udo moyashi, kigo for spring
udo no hana 独活の花 (うどのはな) Udo flowers
kigo for late summer
雪間より薄紫の芽独活哉
yuki ma yori usu murasaki no me udo kana
between patches of snow
the light purple
of aralia buds . . .
Written after 1688 貞亨元年, Basho around 41 to 51.
The cut marker KANA is at the end of line 3.
yuki is a kigo for winter,
the buds of aralia are a harbinger of spring.
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
季語を刺身のツマとして使う。。。
kigo o sashimi to TSUMA to shite tsukau
Use KIGO as if they were the tsuma of a sashimi.
Some advise of Japanese haiku teachers.
*****************************
Related words
kigo for all summer
***** hiyu 莧 (ひゆ) Hiyu
..... hiyuu ひょう、hyuuna ひょうな
akahiyu 、赤莧（あかひゆ）red Hiyu
murasaki hiyu 紫莧（むらさきひゆ）purple Hiyu
hana hiyu 花莧（はなひゆ）Hiyu flowers
inuhiyu 犬莧（いぬひゆ）"dog Hiyu"
Amarantus inamoenus
plants of the family Amaranthaceae
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. Ginger, Ingwer (jinjaa, shooga 生姜 ) .
. tade 蓼 (たで) smartweed, water pepper
and related KIGO
Yakumi やくみ (薬味) spices and condiments
Togarashi, toogarashi 唐辛子 red hot pepper
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Garnish for Sashimi
Sashimi is usually garnished with three condiments:
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
These items are arranged behind and below the fish. The most common name is KEN, but the others are now also used.
KEN contains finely chopped vegetables like radish, cucumbers, carrots, cabbage, myoga and udo. The stripes are washed in icewater for a while and then placed on the plate. They function to get rid of the aftertaste before taking a new, different bite. Some also have a desinfectant function or reduce the "raw" taste of raw fish.
These are often piled up in the back, behind the fish pieces.
When they are placed below it, we call it shikizuma 敷きづま.
Ken may therefore also be counted as a kind of TSUMA / zuma.
Vegetables cut in the direction of its fibers are called tateken 縦けん.
Those cut in a right angle to the fibers are called yokoken 横けん.
TSUMA literally" wife", is like a good wife to the taste of the original sashimi. It should support it and enhance it and add to its enjoyment.
It contains a kind of perilla, o 穂じそ and others.
Turnips are also used.
They are "tsuma vegetables" tsuma yasai つま野菜。
aojiso 青紫蘇、akajiso 赤紫蘇、あかじそ buds of green or red perilla
..... aome アオメ buds of green shiso.
..... murame ムラメ buds of red shiso.
bakudaikai 莫大海（ばくだいかい) dry fruit of the Vietnamese oak tree. other dry fruits can be used.
benitade 紅蓼 / tade たで(蓼) smartweed, water pepper
Polygonum hydropiper
The young leaves have a red color.
Also served with tai dishes.
Wasserpfeffer
蓼食う虫も好き好き tade kuu mushi mo suki suki
There is no accounting for tastes.
..... tadesu たで酢 vinegar with waterpepper
..... aotade アオタデ green water pepper
boofuu 防風 Chinese herb of the sellery family.
Ledebouriella seseloides Wolff
Its stem has the form of an anchor of a ship, when you cut the stem with a sharp knife and looks pleasing.
. . . CLICK here for Photos !
na no hana, nanohana 菜の花, rape flowers
***** Nanohana Rapeseed Dishes
mekanzoo 芽甘草 (めかんぞう)
buds of special beans, a speciality of Tokushima.
tara no me, young sprouts of tara, たらの木.
Tsuma is also added to soups, wanzuma 椀ずま. They serve to show the season.
Also called wandane、椀種、椀だね.
KARAMI contains wasabi or other "HOT or pungent" items of this kind.
Garnierung für Sashimi
Seaweed and algae are also used for garnish.
funori ふのり ( フノリ) 布海苔 Funori-Rotalge
Gloiopeltis frucata
General name for red algae (koosoo 紅藻).
海蘿 . 鹿角菜
. . . CLICK here for Photos !
also called "glue plant"
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
green perilla, aojiso 青紫蘇 green beefsteak plant
Perilla frutescens （ao shiso)
kigo for all spring
shiso no me 紫蘇の芽 (しそのめ) perilla buds
mejiso 芽紫蘇（めじそ）
kigo for summer
It gives food a special taste and prevents fast rotting in summer.
P. frutescens var. crispa f. crispa （チリメンジソ chirimenjiso）
Zum Sashimi und Tempura gegessen. Auch "grosses Blatt" ooba 大葉（おおば） genannt.
The name comes from a Chinese legend.
Once there was a boy with food poisoning. He drank some liquid made from boiled red shiso leaves and came back (蘇, yomigaeru ）from the dead (shi).
fruit of the perilla, o no mi, 紫蘇の実 (しそのみ)
kigo for mid-autumn
hojiso 穂紫蘇（ほじそ）
. . . CLICK here for Photos !
Perilla-Blätter
Perilla frutescens ist eine aus dem asiatischen Raum stammende Heil- und Gewürzpflanze, die dort vor allem als Lebensmittel, aber auch wegen ihrer gesundheitsfördernden Eigenschaften geschätzt wird. Perilla wird zur Zubereitung von Fisch- und Fleischgerichten sowie als Beigabe zu Gemüse verwendet. In der traditionellen chinesischen Medizin wird Perilla seit Jahrhunderten als schleimlösendes Husten- und Asthmamittel angewandt.
Neben ihren gesundheitlichen Wirkungen ist Perilla frutescens wegen ihres zitronenartigen, süßlichen Geschmacks aber auch eine interessante Bereicherung für die moderne Küche. Die Pflanze kann ähnlich vielfältig wie Basilikum verwendet werden.
source : www.ernaehrungs-umschau.de
frische Bio-Shiso-Blätter auch Perilla genannt:
source : /schwarzwald.markt.de
akajiso 赤紫蘇 あかじそ
red perilla, purple perilla
P. frutescens var. crispa f. purpurea . (aka shiso)
to prepare umeboshi pickled plums. Dried leaves are added to shichimi toogarashi hot pepper mix in Kyoto. Also in furikake.
Schwarznessel
Die Blätter sind ein orientalisches Gewürz und werden wie Petersilie verwendet.
source : www.biosaatgut.eu / Pflanzenverkauf
akajisosu 赤紫蘇酢 （しそす) red perilla vinegar
Diluted as a summer drink or as dressing for salads.
. . . CLICK here for Photos !
egoma 荏胡麻 kind of perilla
Perilla frutescens Britton var. japonica Hara
It smells quite different from shiso Perilla.
The seeds are often used to make egoma oil 荏胡麻油.
The leaves are eaten as a vegetable. Since it grows like a weed, it was very useful for farmers of old times to get over times of famine.
. . . CLICK here for Photos !
. yudan taiteki 油断大敵 Do not be inattentive. .
and the oil from egoma !
shiso grows so
and grows so and grows so...
in my garden
- Shared by Pat Geyer -
Haiku Culture Magazine, 2013
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Myoga Ginger (myooga) 茗荷 (みょうが)
Zingi-Ingwer
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Udo 独活（うど), Aralia cordata,
Japanese Spikenard
a mountain plant which produces fat, white, edible stalks.
Its tender stalks are similar to asparagus, their flavor is a light fennel. Udo cen be used raw in salads or slightly cooked in soups and other dishes.
Udo from Edo
udo ae 独活和 (うどあえ) spikenard in dressing
kigo for late spring
Moyashi 萌やし、糵, もやし bean sprouts of various types
udo moyashi, kigo for spring
udo no hana 独活の花 (うどのはな) Udo flowers
kigo for late summer
雪間より薄紫の芽独活哉
yuki ma yori usu murasaki no me udo kana
between patches of snow
the light purple
of aralia buds . . .
Written after 1688 貞亨元年, Basho around 41 to 51.
The cut marker KANA is at the end of line 3.
yuki is a kigo for winter,
the buds of aralia are a harbinger of spring.
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
季語を刺身のツマとして使う。。。
kigo o sashimi to TSUMA to shite tsukau
Use KIGO as if they were the tsuma of a sashimi.
Some advise of Japanese haiku teachers.
*****************************
Related words
kigo for all summer
***** hiyu 莧 (ひゆ) Hiyu
..... hiyuu ひょう、hyuuna ひょうな
akahiyu 、赤莧（あかひゆ）red Hiyu
murasaki hiyu 紫莧（むらさきひゆ）purple Hiyu
hana hiyu 花莧（はなひゆ）Hiyu flowers
inuhiyu 犬莧（いぬひゆ）"dog Hiyu"
Amarantus inamoenus
plants of the family Amaranthaceae
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. Ginger, Ingwer (jinjaa, shooga 生姜 ) .
. tade 蓼 (たで) smartweed, water pepper
and related KIGO
Yakumi やくみ (薬味) spices and condiments
Togarashi, toogarashi 唐辛子 red hot pepper
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kanbutsu himono dried food
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dried food (kanbutsu, himono)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Dried food items have been most important in former times without electricity.
himono 干物（ひもの) dried things
Preserving food for a long shipment, winter and other hard times was most important.
There were many dealers in dried food in the cities of the Edo period (kanbutsuya, kanbutsu donya 乾物屋) .
Before drying, the food had to be prepared, fish cut open, some parts salted.
Dried food was dried in the sun (hiboshi 日干し) to increase the flavor and the nutrients. When rehydrating dried food, the water can be used for soups or boiling other food.
The three specialities of the Chinese cuisine are
dried fukahire sharks fin, dried awabi abalones and dried namako sea cucumber
俵物三品 ふかひれ、干しアワビ、干しなまこ
haiboshi 灰干し dried in the ashes
This way they dry rather fast and independent of the weather.
hiboshi 日干し drying in the sun
sonnengetrocknet, Dörren
hiboshi 火干し drying over a fire
am Feuer Getrocknetes
kunsei 燻製 くんせい smoking, auch mit Rauch, Räuchern
hoshimono 干し物 / 干物/ kanbutsu 乾物 dried things
etwas in der Sonne Getrocknetes
kageboshi 陰干し drying in the shade
Trocknen im Schatten
kezuribushi 削りぶし shredded dried things
especially katsuobushi and iwashi sardines from Kanbara
. WASHOKU
iwashi no kezuribushi 蒲原いわし削りぶし
maruboshi 丸干し dried whole fish
only very small fish can be dried whole with entrails.
mirinboshi ミリン干し dried after marinating in mirin sweet sake
(sometimes some sesame seeds are added)
niboshi, ni-boshi 煮干し boiling and drying
katakuchi iwashi are prepared like this.
tennenboshi てんねんぼし/ 天然干し naturally dried
tenpiboshi 天日干し
naturgetrocknet
yakiboshi 焼き干し "grilled and dried" small sardines
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
Drying techniques
Drying techniques for preserving seaweed and other marine products as well as fruit and vegetables have been refined since the Jomon period (10,000-300 B.C.). There are two major categories of kanbutsu dried foods:
those soaked in water and cooked or flavored and
those used as is to blend with and bring out the flavors of other ingredients.
Preparing dishes made with dried ingredients takes considerable time and effort as the ingredients must first be rehydrated.
Eminent examples of "natural foods," kanbutsu have long been prized for the particular flavors they acquire in the process of drying. Today, they are drawing renewed attention as healthy foods containing no chemical preservatives.
continue here:
source : www.kikkoman.com
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The most important dried food items
kaisoo 海藻 seaweeds
寒天 kanten, Agar-Agar
海苔 nori, Meerlattich, Seegras. Porphyra tenera.
アオノリaonori, Grüne Algen. Enteromorpha linza
ひじき hijiki. Hijiki-Alge. Braune Meeresalge. Hizikia fusiformis
あらめ arame . Arame, essbare Seegrasart. Eisenia bicyclis.
昆布 konbu. Kombu, Kobu (だし昆布、とろろ昆布、おぼろ昆布、根昆布、納豆昆布)
wakame ワカメ Riesenblättertang. Undaria pinnatifida
gyokairui 魚介類 fish and seafood
ふかひれ fukahire, sharks finn, Haifischflosse
干しアワビ hoshi awabi, abalone
干しなまこ hoshi namako, Seegurke, Seewalze.. Sticbopus japonicus
干しえび hoshi ebi, Garneelen
身欠きニシン, （みがきにしん）migaki nishin dried sardines
干貝 hoshigai, getrocknete Muscheln
棒だら boodara, getrockneter Schellfisch. Stockfisch
氷下魚 komai, saffron cod. Eleginus gracilis. Pacific saffron cod
塩クラゲ shio kurage, gesalzene Quallen
鰹節 katsuobushi. Bonitoflocken
煮干し niboshi . getrocknete kleine Sardinen
ちりめんじゃこ chirimenjako 縮緬雑魚. getrocknete Shako; getrocknete kleine Fische.
スルメ surume . Japanischer fliegender Tintenfisch. Todarodes pacificus
イカ徳利 ika tokkuri. getrocknet wie eine Tokkuri-Sakeflasche
. . . CLICK here for Photos !
干しダコ hoshidako . Oktopus
干しヤツメウナギ - hoshi yatsume unagi . Neunauge. Lampetra japonica.
Vegetables,野菜、mountain vegetables 山菜、
mushrooms キノコ
かんぴょう kanpyoo, getrocknete Kürbisstreifen. kampyo. von Lagenaria siceraria var. hispida. dried shavings of calabash
切り干し大根 kiriboshi daikon, getrockneter Rettich
キクラゲ kikurage, „Quallen der Bäume“. Holunderschwamm. Auricularia auricula, yama kurage 山くらげ
干し椎茸 hoshi shiitake, Shiitakepilze
干しシメジ hoshi shimeji, Shimejipize
ゼンマイ zenmai ... Taubenfarn. Osmunda japonica
いもがら imogara 芋幹 Blattstiel m der Taro-Kartoffel
干し芋 hoshi imo ... getrocknete Suesskartoffeln
The variety "tamayutaka タマユタカ" is best suited. Most of these sweet potatoes are prepared by hand, Ibaraki is one of the main producers.
Dry fruits 果物（ドライフルーツ）
レーズン reszun, Rosienen
クコの実 kuko no mi, Frucht vom chinesischen Bocksdorn, Lycium chinense
干し柿 hoshikagi, getrocknete Persimonen
other food items
茶 tea, Tee
高野豆腐 Kooya doofu Koya dofu Tofu
ジャーキー jerkeys
あぶらかす aburakasu, Ölkuchen(Reste vom Ölpressen)
麩 fu. Fu-Croutons, aus Weizenmehl
凍りコンニャク frozen konnyaku
乾麺 dried noodles, Nudelarten
*****************************
Worldwide use
*****************************
Things found on the way
external LINK
Kanbutsu, basic knowledge (in Japanese)
乾物の基礎知識
source : www.yamashiroya.co.jp
himono info
http://himono.info/index.php?FrontPage
*****************************
HAIKU
乾物の魚を戻せる事始
kanbutsu no sakana o modoseru koto hajime
soaking
the dried fish -
my first housework
Kimura Teruyo 木村てる代
koto hajime, first work at the New Year
*****************************
Related words
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dried food (kanbutsu, himono)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Dried food items have been most important in former times without electricity.
himono 干物（ひもの) dried things
Preserving food for a long shipment, winter and other hard times was most important.
There were many dealers in dried food in the cities of the Edo period (kanbutsuya, kanbutsu donya 乾物屋) .
Before drying, the food had to be prepared, fish cut open, some parts salted.
Dried food was dried in the sun (hiboshi 日干し) to increase the flavor and the nutrients. When rehydrating dried food, the water can be used for soups or boiling other food.
The three specialities of the Chinese cuisine are
dried fukahire sharks fin, dried awabi abalones and dried namako sea cucumber
俵物三品 ふかひれ、干しアワビ、干しなまこ
haiboshi 灰干し dried in the ashes
This way they dry rather fast and independent of the weather.
hiboshi 日干し drying in the sun
sonnengetrocknet, Dörren
hiboshi 火干し drying over a fire
am Feuer Getrocknetes
kunsei 燻製 くんせい smoking, auch mit Rauch, Räuchern
hoshimono 干し物 / 干物/ kanbutsu 乾物 dried things
etwas in der Sonne Getrocknetes
kageboshi 陰干し drying in the shade
Trocknen im Schatten
kezuribushi 削りぶし shredded dried things
especially katsuobushi and iwashi sardines from Kanbara
. WASHOKU
iwashi no kezuribushi 蒲原いわし削りぶし
maruboshi 丸干し dried whole fish
only very small fish can be dried whole with entrails.
mirinboshi ミリン干し dried after marinating in mirin sweet sake
(sometimes some sesame seeds are added)
niboshi, ni-boshi 煮干し boiling and drying
katakuchi iwashi are prepared like this.
tennenboshi てんねんぼし/ 天然干し naturally dried
tenpiboshi 天日干し
naturgetrocknet
yakiboshi 焼き干し "grilled and dried" small sardines
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
Drying techniques
Drying techniques for preserving seaweed and other marine products as well as fruit and vegetables have been refined since the Jomon period (10,000-300 B.C.). There are two major categories of kanbutsu dried foods:
those soaked in water and cooked or flavored and
those used as is to blend with and bring out the flavors of other ingredients.
Preparing dishes made with dried ingredients takes considerable time and effort as the ingredients must first be rehydrated.
Eminent examples of "natural foods," kanbutsu have long been prized for the particular flavors they acquire in the process of drying. Today, they are drawing renewed attention as healthy foods containing no chemical preservatives.
continue here:
source : www.kikkoman.com
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
The most important dried food items
kaisoo 海藻 seaweeds
寒天 kanten, Agar-Agar
海苔 nori, Meerlattich, Seegras. Porphyra tenera.
アオノリaonori, Grüne Algen. Enteromorpha linza
ひじき hijiki. Hijiki-Alge. Braune Meeresalge. Hizikia fusiformis
あらめ arame . Arame, essbare Seegrasart. Eisenia bicyclis.
昆布 konbu. Kombu, Kobu (だし昆布、とろろ昆布、おぼろ昆布、根昆布、納豆昆布)
wakame ワカメ Riesenblättertang. Undaria pinnatifida
gyokairui 魚介類 fish and seafood
ふかひれ fukahire, sharks finn, Haifischflosse
干しアワビ hoshi awabi, abalone
干しなまこ hoshi namako, Seegurke, Seewalze.. Sticbopus japonicus
干しえび hoshi ebi, Garneelen
身欠きニシン, （みがきにしん）migaki nishin dried sardines
干貝 hoshigai, getrocknete Muscheln
棒だら boodara, getrockneter Schellfisch. Stockfisch
氷下魚 komai, saffron cod. Eleginus gracilis. Pacific saffron cod
塩クラゲ shio kurage, gesalzene Quallen
鰹節 katsuobushi. Bonitoflocken
煮干し niboshi . getrocknete kleine Sardinen
ちりめんじゃこ chirimenjako 縮緬雑魚. getrocknete Shako; getrocknete kleine Fische.
スルメ surume . Japanischer fliegender Tintenfisch. Todarodes pacificus
イカ徳利 ika tokkuri. getrocknet wie eine Tokkuri-Sakeflasche
. . . CLICK here for Photos !
干しダコ hoshidako . Oktopus
干しヤツメウナギ - hoshi yatsume unagi . Neunauge. Lampetra japonica.
Vegetables,野菜、mountain vegetables 山菜、
mushrooms キノコ
かんぴょう kanpyoo, getrocknete Kürbisstreifen. kampyo. von Lagenaria siceraria var. hispida. dried shavings of calabash
切り干し大根 kiriboshi daikon, getrockneter Rettich
キクラゲ kikurage, „Quallen der Bäume“. Holunderschwamm. Auricularia auricula, yama kurage 山くらげ
干し椎茸 hoshi shiitake, Shiitakepilze
干しシメジ hoshi shimeji, Shimejipize
ゼンマイ zenmai ... Taubenfarn. Osmunda japonica
いもがら imogara 芋幹 Blattstiel m der Taro-Kartoffel
干し芋 hoshi imo ... getrocknete Suesskartoffeln
The variety "tamayutaka タマユタカ" is best suited. Most of these sweet potatoes are prepared by hand, Ibaraki is one of the main producers.
Dry fruits 果物（ドライフルーツ）
レーズン reszun, Rosienen
クコの実 kuko no mi, Frucht vom chinesischen Bocksdorn, Lycium chinense
干し柿 hoshikagi, getrocknete Persimonen
other food items
茶 tea, Tee
高野豆腐 Kooya doofu Koya dofu Tofu
ジャーキー jerkeys
あぶらかす aburakasu, Ölkuchen(Reste vom Ölpressen)
麩 fu. Fu-Croutons, aus Weizenmehl
凍りコンニャク frozen konnyaku
乾麺 dried noodles, Nudelarten
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Worldwide use
*****************************
Things found on the way
external LINK
Kanbutsu, basic knowledge (in Japanese)
乾物の基礎知識
source : www.yamashiroya.co.jp
himono info
http://himono.info/index.php?FrontPage
*****************************
HAIKU
乾物の魚を戻せる事始
kanbutsu no sakana o modoseru koto hajime
soaking
the dried fish -
my first housework
Kimura Teruyo 木村てる代
koto hajime, first work at the New Year
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Related words
***** WASHOKU : INGREDIENTS
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Katakuriko and dogtooth plant
[ . BACK to WORLDKIGO TOP . ]
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Flour from the dogtooth violet (katakuriko)
***** Location: Japan
***** Season:
***** Category: Humanity
*****************************
Explanation
Starch from the dogtooth violet, katakuriko, かたくりこ、片栗粉
dogtooth, katakuri
Erythronium japonicum
. . . CLICK here for Photos !
Stärkemehl(aus den Wurzeln des Hundsveilchens)
Hundsveilchen-Mehl
Made from the starch of the roots of the katakuri Erythronium japonicum plant. Real starch from this plant is quite expensive, and often potatoes or corn are used as substitute.
It is sometimes used to make tempura, when the ingredients must be fried quite fast, so as not to damage them by too much heat.
Sometimes translated as
Potato starch, or maize starch, corn flour.
It is used to thicken soups or sauces or dust ingredients for deep-frying tempura.
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katakuri tenshin 片栗点心 refreshments (Chinese style) with dogtooth flour
katakuri shuumai 片栗シュウマイ
made in some areas of Tochigi prefecture like shuumai (shumai) dumplings, filled with a mix of dogtooth flour and chopped onions. Eaten with a bit of soy sauce.
This mix of doogtooth flour can also be used to make a snack looking like takoyaki octopus balls たこ焼き風片栗点心.
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Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** katakuri no hana 片栗の花 (かたくりのはな)
dogtooth violet flower
..... katakago no hana かたかごの花（かたかごのはな）
bundai yuri ぶんだいゆり, katabana かたばな
yubayuri うばゆり, hatsuyuri はつゆり
kigo for early spring
. Plants in Spring - SAIJIKI .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
***** WASHOKU : INGREDIENTS
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Flour from the dogtooth violet (katakuriko)
***** Location: Japan
***** Season:
***** Category: Humanity
*****************************
Explanation
Starch from the dogtooth violet, katakuriko, かたくりこ、片栗粉
dogtooth, katakuri
Erythronium japonicum
. . . CLICK here for Photos !
Stärkemehl(aus den Wurzeln des Hundsveilchens)
Hundsveilchen-Mehl
Made from the starch of the roots of the katakuri Erythronium japonicum plant. Real starch from this plant is quite expensive, and often potatoes or corn are used as substitute.
It is sometimes used to make tempura, when the ingredients must be fried quite fast, so as not to damage them by too much heat.
Sometimes translated as
Potato starch, or maize starch, corn flour.
It is used to thicken soups or sauces or dust ingredients for deep-frying tempura.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
katakuri tenshin 片栗点心 refreshments (Chinese style) with dogtooth flour
katakuri shuumai 片栗シュウマイ
made in some areas of Tochigi prefecture like shuumai (shumai) dumplings, filled with a mix of dogtooth flour and chopped onions. Eaten with a bit of soy sauce.
This mix of doogtooth flour can also be used to make a snack looking like takoyaki octopus balls たこ焼き風片栗点心.
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
*****************************
Related words
***** katakuri no hana 片栗の花 (かたくりのはな)
dogtooth violet flower
..... katakago no hana かたかごの花（かたかごのはな）
bundai yuri ぶんだいゆり, katabana かたばな
yubayuri うばゆり, hatsuyuri はつゆり
kigo for early spring
. Plants in Spring - SAIJIKI .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
***** WASHOKU : INGREDIENTS
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kamaboko
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Fish paste (kamaboko)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Kamaboko Day、蒲鉾の日 kamaboko no hi
The Kamaboko organization of Japan specified
November 15 for Kamaboko Day in 1983.
Some stores use a stone mortar to grind the fish meat to keep the ancient flavor of the dish.
The name originates from its early preparation, when fish meat not suited for quick consumption had to be preserved.
A small bamboo tube was willed with ground fish meat and grilled. It form resembled the ear of the reed mace (gama no ho 蒲の穂（がまのほ), also pronounced KAMA NO HO). This pronounciation later developed to KAMAHOKO 蒲穂子 and then KAMABOKO.
Another theory states it resembles the HOKO 鉾, a spear or hellebarde.
The present-day food developed during the Momoyama period, when the ground fish was pasted on bamboo, a ring of bamboo ... chiku wa 竹輪、ちくわ.
Usually only white fishmeat is used, but lately types with red fish meat are prepared, called "kuroboko くろぼこ" black kamaboko.
Red and white kamaboko are eaten at the New Year as an auspicious food.
itawasa いたわさ【板山葵】 slices of white fish paste served with horseradish and soy sauce
A quick sidedish with ricewine.
(ita wasabi)
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kamaboko (蒲鉾)
is a variety of Japanese processed seafood products, made from surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical, Quonset hut-shaped loaves. Some kamaboko are made so that a slice looks like an object.
The most common pattern is a simple spiral - sometimes referred to as "naruto" in reference to a well known tidal whirlpool near the Japanese city of Naruto.
Although the Japanese name for kamaboko is becoming increasingly common outside of Japan some extant English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage (Tsuji, 1980). Tsuji recommends using the Japanese name in English because no adequate English name exists, other than the Jewish dish, gefilte fish, which is somewhat similar.
Red-skinned kamaboko and white kamaboko are typically served at celebratory and holiday meals, as the red and white colors are considered to bring good luck.
Kamaboko has been made in Japan since the 14th century CE and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko), the best known form of surimi in the West, is a type of kamaboko. A replica of snow crab legs. In Japan, chīkama, chiikama (cheese plus kamaboko) is commonly sold in convenience stores as a pre-packaged snack food.
© More in the WIKIPEDIA !
. . . CLICK here for Photos of NARUTO !
HANPEN
(半片 はんぺん） is a white, square shaped surimi product with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a cook, Hanpei (半平, Hanpei) of Suruga, and the dish is named for him.
Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a half (半, han) piece (片, pen). It can be eaten as an ingredient in oden or soup. It can also be fried or broiled.
In Shizuoka Prefecture, whole sardines are used and the resulting product has a bluish-gray color. This is called Kuro Hanpen, literally "black hanpen".
© More in the WIKIPEDIA !
. . . CLICK here for HANPEN Photos !
CHIKUWA
(竹輪) is a Japanese tube-like food product made from ingredients like fish surimi, salt, sugar, starch, and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The name chikuwa, literally bamboo ring, comes from the shape when it is sliced.
Chikuwa is consumed all over Japan but in some places other variants of surimi products such as kamaboko and satsuma age may be consumed more. In Tottori, the per-household consumption has been the highest of all prefectures for the past 30 years, since the first year such records were kept.
As it is cheap and a relatively low-fat source of protein, chikuwa is also popular as a doggy treat.
© More in the WIKIPEDIA !
. . . CLICK here for CHIKUWA Photos !
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http://ameblo.jp/ochousi-neri/archive1-201101.html
Kamaboko Daruma
handmade gokaku Daruma 合格かまぼこ
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agekamaboko, age-kamaboko あげかまぼこ deep-fried kamaboko
almost like tenpura
It comes in many regional varieties.
CLICK here for PHOTOS !
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Kanagawa prefecture
Odawara Kamaboko 小田原かまぼこ、小田原蒲鉾
Odawara Boild Fish Paste
contains
76-84% surimi, 11.9- 19.5% sugar, 4.8-6.5% sweet sake, 4.2-5.3% salt, 1 .2-2.0% sodium glutamate, 0-6.5% potato starch and a small amount of egg white.
source : Muscle Foods. By Donald Markham Kinsman
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Sasakamaboko, sasa kamaboko
ささかまぼこ, 笹かまぼこ
Bamboo-Leaf-Shaped Fish Cake
Bamboo Grass (sasa, Sasa japonica)
Made with ground whitefish meat, eggs, ricewine and salt. It is served grilled or dipped in boiling water, with soy sauce flavored with Japanese horseradish or ginger.
Speciality of Sendai, Miyagi prefecture.
Sail-cord Festival in Shiogama
A festival held on March 10 at Shiogama Shrine (Shiogama jinja 鹽竈神社) in Shiogama City, Miyagi Prefecture.
Shiogama Myoojin （塩釜明神, 鹽竈明神)
Shiogama is recognized as the largest unloading point for fresh tuna in Japan,as well as a city with abundant fresh seafood. The City has the most sushi restaurants per square kilometer in Japan . The fisheries industry is strong and Shiogama leads Japan in the production of kamaboko, or kneaded fish cakes, as well as other processed fish products.
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.
WKD ... Hote Festival, Hote Matsuri 帆手祭 (ほてまつり) March 10
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Ingredients for SURIMI, ground fish meat
Cod Different kinds of cods including Alaska pollock and Pacific whiting are commonly used in all types of kamaboko.
Sea Bream Sea breams including alfonsino and golden thread are among those commonly used. Red seam bream sometimes makes the list too.
Flatfish Flatfish is most often used in the premium grade sasa-kamaboko cakes which are made by hand.
Shark Blue shark is most popular, especially in making hanpen, a puffy type of kamaboko.
Atka Mackerel (hokke) One of the popular types of fish in the industry, especially with fried patties and tubular rolls.
Salmon Salmon in autumn makes excellent fish paste and we have used it, too.
Are there more?
herring, horse mackerel, sardine, white croaker, conger pike―you name it! Different kinds of fish are used depending on the type of kamaboko produced.
source : www.abezen.co.jp
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Different types of Kamaboko
eso 工ソ is a kind of iwashi, sardine.
kigo for summer
焼板かまぼこ yaki-ita kamaboko
魚種 クチハモ スケソウタラ
関西地方 Kansai
白焼かまぼこ shiroyaki kamaboko
魚種 工ソ 小ダイ
山口地方の特産
蒸かまぼこ mushi kamaboko
魚種 クチ 工ソ スケソウタラ
小田原 Odawara
焼抜かまぼこ yaki-ita kamaboko from Kansai
魚種 クチ 工ソ ハモ. kuchi, eso hamo
京阪神地方 Kansai
簀巻すまぼこ sumaki kamaboko
魚葎 工ソ クチ トラハゼ
中国・四国地方 Central Japan, Shikoku
なんば焼 nanba yaki
魚種 工ソ
和歌山地方 Wakayama
昆布巻かまぼこ konbumaki kamaboko
魚種 スケソウタラ クチ
富山が有名 Toyama
焼きちくわ yaki chikuwa. fried fish paste
魚種 プチ 工ソ スケソウタラ
愛和の豊橋が有名 Toyohashi
笹かまぼこ sasa kamaboko, sasakamaboko
魚種 キチジ スケソウタラ
宮城, Sendai
カニ風味かまぼこ kanifuumi kamaboko with crab flavor
魚種 スケソウタラ
all of Japan
黒はんぺん kuro hanpen
魚種 サバ イワシ
焼津が名産 Yaizu harbor, Shizuoka
はんぺん hanpen, hampen. fluffy fish cakes
魚種 ヨシキリザメ アオサメ
東京や銚子が産地 Tokyo, Choshi
つみれ tsumire
魚種 イワシサンマ サパ アジ
all of Japan
なると巻 naruto makim narutomaki
魚種 スケソウタラ クチ
焼津 Yaizu
suji すじ
魚種 サメ クチ ハモ
all of Japan
梅やき ume yaki
魚種 クチ ハモ
大阪名産
さつまあげ satsuma age, satsumaage
魚種 スケソウタラ 工ソクチ
特産の鹿児島 Kagoshima, former Satsuma domain
白天 Hakuten
魚種 プチ八モ スケソウタラ
京阪神 Kansai
じゃこ天 jakoten
魚種 ホタルジャコ ヒメジ
愛媛宇和島地方, Uwajima, Ehime
ごぼう天 goboo ten
魚種 スケソウタラ 工ソ ハモ
all of Japan
source : www.tokusen.info with photos
www
kuchi, ishimochi イシモチ（クチ） 石持/ 石首魚 silver jewfish
Adlerfisch. Argyrosomus argentatus.
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To recycle the boards of kamaboko, they are used in kindergardens, women's clubs and old peoples homes to paint or write poetry on them.
Kamaboko-Ita-E かまぼこ板絵
. . . CLICK here for Photos !
Time for a snack! Winning painting.
Things made of Kamaboko boards ... to enjoy
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Zur Herstellung von Surimi wird vorwiegend Alsaka-Pollack verwendet. Eine im Nordpazifik vorkommender Seefischart die meist schon auf See in Fabrikschiffen verarbeitet wird. Die Fische werden entgrätet, zerkleinert und mit Kochsalz angereichertem Wasser gewaschen. So entsteht ein Fischbrei , der anschließend gesiebt und gepresst wird. Durch die Zugabe von Sorbit und Phosphaten erhält die gepresste Fischmasse eine viskose Textur und kann relativ viel Wasser binden.
Nach der Zugabe von Wasser entsteht ein wasser- und eiweißreiches Grundprodukt.
Der Anteil an Eiweiß liegt zwischen 8 und 12 Prozent. Es ist geruchs- und geschmacklos. Erst durch die Zugabe von Gewürzen, Stärke, Hühnereiweiß, Aromastoffen oder/und anderen Zutaten erhält die Masse einen, dem Endprodukt entsprechenden Geschmack. In einem weiteren Verarbeitungsprozess wird die Surimimasse in Form gepresst und wämebehandelt. Beispielsweise gegrillt, fritiert, gebraten oder gedämpft. Abschließendem werden die Krebsfleischimitate mit Farbstoff auch optisch dem "Original" angepasst.
source : www.chefkoch.de
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Worldwide use
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Things found on the way
Kamaboko – Verwandlungskünstler Fischpastete
Diese Fischpasteten erweisen sich als recht vielseitig.
Warm zubereitet dienen sie als Zugabe für Ramen-Nudelsuppen und Eintöpfe wie Nabe oder Oden. Kalt serviert schmecken sie zum Bier am Abend oder als Beilage im Bento-Lunchpaket. Zur kalten Fischpastete wird meistens scharfer japanischer Senf gereicht. Am 15. November wird in Japan der "Kamaboko-Tag" gefeiert; allein diese Tatsache deutet auf die Wichtigkeit dieser Spezialität hin.
Weniger hochwertiges Fischfleisch, das nicht als Sashimi, Sushi oder anderweitig zum Kochen oder Braten verwendet werden kann, wird in einem gerillten Topf suribachi mit einem Stößel klein gerieben. Dafür wird zumeist nur weißes Fischfleisch verwendet. Kabeljau und Alaska-Pollack sind beinahe in jeder Fischpastete enthalten, außerdem Seebrasse, Sardinen und Makrelen. Salz und verschiedene Gewürze geben der Grundmasse Geschmack und Konsistenz. Im Anschluss wird die Masse angedickt und zu einem halbierten Zylinder geformt. Auf schmalen Holzbrettchen wird die Masse bis zur Bissfestigkeit gedämpft.
Früher wurde die Fischpastete in eine Bambusröhre gedrückt und gegrillt, um das Fischfleisch haltbar zu machen. Die Form glich einem breitblättrigen Rohrkolben Kama no ko – so soll Kamaboko zu seinem Namen gekommen sein.
Eine besondere Art von Kamaboko bilden Chikuwa.
Ihre charakteristische Form wird erzielt, indem die Fischmasse um einen Stab gedrückt wird, der nach dem Garprozess entfernt wird. Üblicherweise verzehrt man Chikuwa gekühlt als Snack. Chikuwa kann mit diversen Zutaten gefüllt werden, Gemüse oder neuerdings auch Käsesorten sind beliebt (chiikama, nach dem Englischen "cheese" kamaboko).
In vielen Regionen wurden weitere Kamaboko-Varianten entwickelt. Eine davon stammt aus der Präfektur Miyagi in Tohoku und trägt den Namen Sasa-Kamaboko. Die Besonderheit dieser Fischpastete ist, dass sie in Form von Bambusgrasblättern sasa hergestellt wird.
Fleisch vom Skorpionsfisch, Alaska-Pollak, Kabeljau, Seebrasse und Seezunge wird am häufigsten für diese Fischpastete verwendet. In Tohoku wird diese Kamaboko-Variante gern in Sojasauce getunkt, mit Käse gefüllt oder frittiert als Tempura gegessen.
*****************************
Related words
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Fish paste (kamaboko)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Kamaboko Day、蒲鉾の日 kamaboko no hi
The Kamaboko organization of Japan specified
November 15 for Kamaboko Day in 1983.
Some stores use a stone mortar to grind the fish meat to keep the ancient flavor of the dish.
The name originates from its early preparation, when fish meat not suited for quick consumption had to be preserved.
A small bamboo tube was willed with ground fish meat and grilled. It form resembled the ear of the reed mace (gama no ho 蒲の穂（がまのほ), also pronounced KAMA NO HO). This pronounciation later developed to KAMAHOKO 蒲穂子 and then KAMABOKO.
Another theory states it resembles the HOKO 鉾, a spear or hellebarde.
The present-day food developed during the Momoyama period, when the ground fish was pasted on bamboo, a ring of bamboo ... chiku wa 竹輪、ちくわ.
Usually only white fishmeat is used, but lately types with red fish meat are prepared, called "kuroboko くろぼこ" black kamaboko.
Red and white kamaboko are eaten at the New Year as an auspicious food.
itawasa いたわさ【板山葵】 slices of white fish paste served with horseradish and soy sauce
A quick sidedish with ricewine.
(ita wasabi)
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kamaboko (蒲鉾)
is a variety of Japanese processed seafood products, made from surimi, in which various white fish are pureed, formed into distinctive loaves, and then steamed until fully cooked and firm in texture. The steamed loaves are then sliced and served unheated (or chilled) with various dipping sauces or sliced and included in various hot soups, one-dish meals, or noodle dishes. Kamaboko is typically sold in semicylindrical, Quonset hut-shaped loaves. Some kamaboko are made so that a slice looks like an object.
The most common pattern is a simple spiral - sometimes referred to as "naruto" in reference to a well known tidal whirlpool near the Japanese city of Naruto.
Although the Japanese name for kamaboko is becoming increasingly common outside of Japan some extant English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage (Tsuji, 1980). Tsuji recommends using the Japanese name in English because no adequate English name exists, other than the Jewish dish, gefilte fish, which is somewhat similar.
Red-skinned kamaboko and white kamaboko are typically served at celebratory and holiday meals, as the red and white colors are considered to bring good luck.
Kamaboko has been made in Japan since the 14th century CE and is now available nearly worldwide. The simulated crab meat product kanikama (short for kani-kamaboko), the best known form of surimi in the West, is a type of kamaboko. A replica of snow crab legs. In Japan, chīkama, chiikama (cheese plus kamaboko) is commonly sold in convenience stores as a pre-packaged snack food.
© More in the WIKIPEDIA !
. . . CLICK here for Photos of NARUTO !
HANPEN
(半片 はんぺん） is a white, square shaped surimi product with a soft, mild taste. It is believed to have been invented during the Edo period in Japan by a cook, Hanpei (半平, Hanpei) of Suruga, and the dish is named for him.
Another theory suggests that because it is triangle shaped and appears to have been cut in half from a square, it is a half (半, han) piece (片, pen). It can be eaten as an ingredient in oden or soup. It can also be fried or broiled.
In Shizuoka Prefecture, whole sardines are used and the resulting product has a bluish-gray color. This is called Kuro Hanpen, literally "black hanpen".
© More in the WIKIPEDIA !
. . . CLICK here for HANPEN Photos !
CHIKUWA
(竹輪) is a Japanese tube-like food product made from ingredients like fish surimi, salt, sugar, starch, and egg white. After mixing them well, they are wrapped around a bamboo or metal stick and steamed or broiled. The name chikuwa, literally bamboo ring, comes from the shape when it is sliced.
Chikuwa is consumed all over Japan but in some places other variants of surimi products such as kamaboko and satsuma age may be consumed more. In Tottori, the per-household consumption has been the highest of all prefectures for the past 30 years, since the first year such records were kept.
As it is cheap and a relatively low-fat source of protein, chikuwa is also popular as a doggy treat.
© More in the WIKIPEDIA !
. . . CLICK here for CHIKUWA Photos !
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http://ameblo.jp/ochousi-neri/archive1-201101.html
Kamaboko Daruma
handmade gokaku Daruma 合格かまぼこ
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agekamaboko, age-kamaboko あげかまぼこ deep-fried kamaboko
almost like tenpura
It comes in many regional varieties.
CLICK here for PHOTOS !
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Kanagawa prefecture
Odawara Kamaboko 小田原かまぼこ、小田原蒲鉾
Odawara Boild Fish Paste
contains
76-84% surimi, 11.9- 19.5% sugar, 4.8-6.5% sweet sake, 4.2-5.3% salt, 1 .2-2.0% sodium glutamate, 0-6.5% potato starch and a small amount of egg white.
source : Muscle Foods. By Donald Markham Kinsman
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Sasakamaboko, sasa kamaboko
ささかまぼこ, 笹かまぼこ
Bamboo-Leaf-Shaped Fish Cake
Bamboo Grass (sasa, Sasa japonica)
Made with ground whitefish meat, eggs, ricewine and salt. It is served grilled or dipped in boiling water, with soy sauce flavored with Japanese horseradish or ginger.
Speciality of Sendai, Miyagi prefecture.
Sail-cord Festival in Shiogama
A festival held on March 10 at Shiogama Shrine (Shiogama jinja 鹽竈神社) in Shiogama City, Miyagi Prefecture.
Shiogama Myoojin （塩釜明神, 鹽竈明神)
Shiogama is recognized as the largest unloading point for fresh tuna in Japan,as well as a city with abundant fresh seafood. The City has the most sushi restaurants per square kilometer in Japan . The fisheries industry is strong and Shiogama leads Japan in the production of kamaboko, or kneaded fish cakes, as well as other processed fish products.
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.
WKD ... Hote Festival, Hote Matsuri 帆手祭 (ほてまつり) March 10
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Ingredients for SURIMI, ground fish meat
Cod Different kinds of cods including Alaska pollock and Pacific whiting are commonly used in all types of kamaboko.
Sea Bream Sea breams including alfonsino and golden thread are among those commonly used. Red seam bream sometimes makes the list too.
Flatfish Flatfish is most often used in the premium grade sasa-kamaboko cakes which are made by hand.
Shark Blue shark is most popular, especially in making hanpen, a puffy type of kamaboko.
Atka Mackerel (hokke) One of the popular types of fish in the industry, especially with fried patties and tubular rolls.
Salmon Salmon in autumn makes excellent fish paste and we have used it, too.
Are there more?
herring, horse mackerel, sardine, white croaker, conger pike―you name it! Different kinds of fish are used depending on the type of kamaboko produced.
source : www.abezen.co.jp
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Different types of Kamaboko
eso 工ソ is a kind of iwashi, sardine.
kigo for summer
焼板かまぼこ yaki-ita kamaboko
魚種 クチハモ スケソウタラ
関西地方 Kansai
白焼かまぼこ shiroyaki kamaboko
魚種 工ソ 小ダイ
山口地方の特産
蒸かまぼこ mushi kamaboko
魚種 クチ 工ソ スケソウタラ
小田原 Odawara
焼抜かまぼこ yaki-ita kamaboko from Kansai
魚種 クチ 工ソ ハモ. kuchi, eso hamo
京阪神地方 Kansai
簀巻すまぼこ sumaki kamaboko
魚葎 工ソ クチ トラハゼ
中国・四国地方 Central Japan, Shikoku
なんば焼 nanba yaki
魚種 工ソ
和歌山地方 Wakayama
昆布巻かまぼこ konbumaki kamaboko
魚種 スケソウタラ クチ
富山が有名 Toyama
焼きちくわ yaki chikuwa. fried fish paste
魚種 プチ 工ソ スケソウタラ
愛和の豊橋が有名 Toyohashi
笹かまぼこ sasa kamaboko, sasakamaboko
魚種 キチジ スケソウタラ
宮城, Sendai
カニ風味かまぼこ kanifuumi kamaboko with crab flavor
魚種 スケソウタラ
all of Japan
黒はんぺん kuro hanpen
魚種 サバ イワシ
焼津が名産 Yaizu harbor, Shizuoka
はんぺん hanpen, hampen. fluffy fish cakes
魚種 ヨシキリザメ アオサメ
東京や銚子が産地 Tokyo, Choshi
つみれ tsumire
魚種 イワシサンマ サパ アジ
all of Japan
なると巻 naruto makim narutomaki
魚種 スケソウタラ クチ
焼津 Yaizu
suji すじ
魚種 サメ クチ ハモ
all of Japan
梅やき ume yaki
魚種 クチ ハモ
大阪名産
さつまあげ satsuma age, satsumaage
魚種 スケソウタラ 工ソクチ
特産の鹿児島 Kagoshima, former Satsuma domain
白天 Hakuten
魚種 プチ八モ スケソウタラ
京阪神 Kansai
じゃこ天 jakoten
魚種 ホタルジャコ ヒメジ
愛媛宇和島地方, Uwajima, Ehime
ごぼう天 goboo ten
魚種 スケソウタラ 工ソ ハモ
all of Japan
source : www.tokusen.info with photos
www
kuchi, ishimochi イシモチ（クチ） 石持/ 石首魚 silver jewfish
Adlerfisch. Argyrosomus argentatus.
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To recycle the boards of kamaboko, they are used in kindergardens, women's clubs and old peoples homes to paint or write poetry on them.
Kamaboko-Ita-E かまぼこ板絵
. . . CLICK here for Photos !
Time for a snack! Winning painting.
Things made of Kamaboko boards ... to enjoy
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Zur Herstellung von Surimi wird vorwiegend Alsaka-Pollack verwendet. Eine im Nordpazifik vorkommender Seefischart die meist schon auf See in Fabrikschiffen verarbeitet wird. Die Fische werden entgrätet, zerkleinert und mit Kochsalz angereichertem Wasser gewaschen. So entsteht ein Fischbrei , der anschließend gesiebt und gepresst wird. Durch die Zugabe von Sorbit und Phosphaten erhält die gepresste Fischmasse eine viskose Textur und kann relativ viel Wasser binden.
Nach der Zugabe von Wasser entsteht ein wasser- und eiweißreiches Grundprodukt.
Der Anteil an Eiweiß liegt zwischen 8 und 12 Prozent. Es ist geruchs- und geschmacklos. Erst durch die Zugabe von Gewürzen, Stärke, Hühnereiweiß, Aromastoffen oder/und anderen Zutaten erhält die Masse einen, dem Endprodukt entsprechenden Geschmack. In einem weiteren Verarbeitungsprozess wird die Surimimasse in Form gepresst und wämebehandelt. Beispielsweise gegrillt, fritiert, gebraten oder gedämpft. Abschließendem werden die Krebsfleischimitate mit Farbstoff auch optisch dem "Original" angepasst.
source : www.chefkoch.de
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Worldwide use
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Things found on the way
Kamaboko – Verwandlungskünstler Fischpastete
Diese Fischpasteten erweisen sich als recht vielseitig.
Warm zubereitet dienen sie als Zugabe für Ramen-Nudelsuppen und Eintöpfe wie Nabe oder Oden. Kalt serviert schmecken sie zum Bier am Abend oder als Beilage im Bento-Lunchpaket. Zur kalten Fischpastete wird meistens scharfer japanischer Senf gereicht. Am 15. November wird in Japan der "Kamaboko-Tag" gefeiert; allein diese Tatsache deutet auf die Wichtigkeit dieser Spezialität hin.
Weniger hochwertiges Fischfleisch, das nicht als Sashimi, Sushi oder anderweitig zum Kochen oder Braten verwendet werden kann, wird in einem gerillten Topf suribachi mit einem Stößel klein gerieben. Dafür wird zumeist nur weißes Fischfleisch verwendet. Kabeljau und Alaska-Pollack sind beinahe in jeder Fischpastete enthalten, außerdem Seebrasse, Sardinen und Makrelen. Salz und verschiedene Gewürze geben der Grundmasse Geschmack und Konsistenz. Im Anschluss wird die Masse angedickt und zu einem halbierten Zylinder geformt. Auf schmalen Holzbrettchen wird die Masse bis zur Bissfestigkeit gedämpft.
Früher wurde die Fischpastete in eine Bambusröhre gedrückt und gegrillt, um das Fischfleisch haltbar zu machen. Die Form glich einem breitblättrigen Rohrkolben Kama no ko – so soll Kamaboko zu seinem Namen gekommen sein.
Eine besondere Art von Kamaboko bilden Chikuwa.
Ihre charakteristische Form wird erzielt, indem die Fischmasse um einen Stab gedrückt wird, der nach dem Garprozess entfernt wird. Üblicherweise verzehrt man Chikuwa gekühlt als Snack. Chikuwa kann mit diversen Zutaten gefüllt werden, Gemüse oder neuerdings auch Käsesorten sind beliebt (chiikama, nach dem Englischen "cheese" kamaboko).
In vielen Regionen wurden weitere Kamaboko-Varianten entwickelt. Eine davon stammt aus der Präfektur Miyagi in Tohoku und trägt den Namen Sasa-Kamaboko. Die Besonderheit dieser Fischpastete ist, dass sie in Form von Bambusgrasblättern sasa hergestellt wird.
Fleisch vom Skorpionsfisch, Alaska-Pollak, Kabeljau, Seebrasse und Seezunge wird am häufigsten für diese Fischpastete verwendet. In Tohoku wird diese Kamaboko-Variante gern in Sojasauce getunkt, mit Käse gefüllt oder frittiert als Tempura gegessen.
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Related words
***** WASHOKU : INGREDIENTS
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7/10/2008
Jidori Local Chicken
[ . BACK to WORLDKIGO TOP . ]
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Local chicken (jidori) and niwatori
***** Location: Japan
***** Season: various, see below
***** Category: Humanity
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Explanation
Many areas have their special chicken breeds, called "local chicken", jidori 地鳥 (じどり ).
Hinai jidori, Nagoya koochin and Satsumadori are maybe the most famous.
The genaral name for chicken is "garden bird", niwatori 鶏 （にわとり）.
Online reference : jidori chicken
Amakusa Dai-O, Amakusa daioo 天草大王 from Kumamoto
Hakata jidori はかた地鶏 from Fukuoka
Kashiwa かしわ from Shiga
Nambu kashiwa 南部かしわ from Iwate
Oku kuji shamo 奥久慈しゃも from Ibaraki
Tango kurodori 丹波黒どり from Kyoto/Hyogo
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. Aizu jidori 会津地鶏 local chicken from Aizu Wakamatsu
Fukushima
Awaodori 阿波尾鶏 from Tokushima
A special breed from 1989, with respect to the Awa Odori 阿波踊り dance of Tokushima and is known for its beautiful tail. Breeding time is only 80 days, so it is rather cheap.
. . . CLICK here for Photos !
Gokuraku Onkei from Oita 極楽温鶏
Paradise Hot Spring Chicken
Whole chicken stuffed with cabbage and onions. Steamed for 2 1/2hours in the hot steam of the Komatsu Jigoku Hot Spring in Sujiyu, Kokonoe Machi 筋湯温泉九重町. A final drop of kabusu lime juice adds flavor, so does some salt and pepper and ponzu sauce.
. . . CLICK here for Photos !
jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
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Hinaidori 比内鶏（ひないどり）
. . . CLICK here for Photos !
Hinai jidori 比内地鶏 . They have relatively little fat.
Since 21.7.1942 they are a precious national treasure (天然記念物).
They are bred in Akita in the Odate area and are usually not exported. They are used for a regional hodgepodge dish called Kiritanpo, with maitake mushrooms, burdock, leek and konnyaku.
Packets with smoked meat, hamburgers and sausssages of the meat are also sold.
To raise these chicken you have to follow strict regulations. The black earth of the area and clear water of the Dewa mountains also seems to play a part in their tasty meat.
Some farmers even play Mozart music to keep the chicken happy!
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Der Hinaidori stammt ursprunglich aus Odate, eine Stadt in der Provinz Akita (Nord-Japan). Die Rasse ist wahrscheinlich eine Kreuzung zwischen Shamo und Jidori (Bankiva-Typ). Heute sind die Hinaidori berühmt weil sie das Hauptingredient sind der Kiritanpo Nabe, eine Fleisch-Reis Suppe der angeblich Sumo-ringer extra viel Kraft verleiht.
Wie viele andere Japanische Rassen sind auch die Hinaidori zum Kulturdenkmal erklärt worden. Obwohl heute die Hinaidori das Gewicht auf 2.5 Kg und 3 Kg limitieren waren die erste Hinaidori viel schwerer, dies durch ihre Shamo Erbschaft. Die Hinaidori sind biss heute nur in Japan zu finden.
source : sakbrd.tripod.com
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kashiwa no sukiyaki かしわのすき焼き sukiyaki with chicken from Nara
Kawamata Shamo 川俣シャモ - Fukushima
with a Shamo festival in August
Momotaro jidori 桃太郎地鶏 Momotaro chicken from Okayama
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Nagoya Kochin, Nagoya koochin 名古屋こうちん , 名古屋コーチン supreme brown fowl
. . . CLICK here for Photos !
The supreme brown fowl,the Nagoya Kochin has been one of the specialities of Iwakura since old times. The damp climate of Iwakura,moderated by the Kiso river in the background,is ideal for breeding the Nagoya Kochin. These slowly reared fowls are very delicious.
The Nagoya Kochin sukiyaki,known in this region as “Hikizuri" has a unique chewy texture,a tasty flavour and a delicious smell,and is one feature of Iwakura´s local cuisine.
source : www.city.iwakura.aichi.jp 愛知県岩倉
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Onagadori (ながどり)尾長鳥 cock with a long tail
In Japanese literature nothing exact has been reported as to the origins of the breed called the Onagadori. The Japanese believe, however, that this breed came about by mutations of the breed Shokoku in the middle of the Edo Period (1600--1868). Oral history has delivered us the story that the territorial Prince (Shogun?) Yamanouchi in the Kochi Prefecture on the southern peninsula of Shikoku had the helmets and spears of his soldiers adorned with long rooster feathers for special occasions in order to honour the Emperor Tenno. The serfs and those subjected to the Prince, the farmers, who kept chickens of this type and delivered feathers for this important ornamental purpose were exempt from taxes. From this period, ca. 1655, onwards the (growth of longer feathers) steady lengthening of the feathers was to have had its beginnings. Helmets and spears of this period, which are adorned with long rooster feathers, can be seen today in Japanese museums.
A Mr. Tekeichi Riuemon from Shinohara in the Prefecture of Kochi on the island of Shikoku was supposed to have had a major breakthrough in breeding for the Longtails. For this reason the Onagadori's from this period were called "Shinoharato." After a period of time these birds were called "Nagaodori." Later one referred to them simply as "Tosa" in reference to the province in which they were mainly bred.
In the vicinity of the city of Kochi, on the street heading for the city of Nangoku, a monument was erect to honour Takeichi, a stone memorial that is still extant to this day.
The Japanese botanist Koyu Nishimura published a book in the year Ansei 4 (1857) with the title Sketches and Thoughts in which he described the phenomena of the continuous growth of the tail feathers of the Onagadori. From this point onwards the Onagadori was well know even among the common people of Japan.
The Onagadori became fully distinct and "thoroughbred" in the Taisho Period (1912 - 1926). From this point in time the tail feathers reached the incredible lengths of 6 metres and more. It is also in this period of time in which we find the explanations for the diverse comb and colour variations in the birds first imported to Europe.
source : www.feathersite.com / Brian Reeder
MORE : www.feathersite.com : Facts about Onagadori
. Clay Bell with a Kochi cock .
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Satsumadori 薩摩鳥 さつま地鶏 from Satsuma, Kyushu
. . . CLICK here for Photos !
The Satsuma-dori originates in Japan. Satsuma used to be the name of the prefecture now known as Kagoshima. In that time the breed was known as Ojidori (oojidori, meaning large fowl) The name satsumadori (given in the twenties) means nothing more than: “Large fowl of Satsuma”. In 1943 the Japanese Ministry of Culture declared the breed “protected inheritance”. The breeds origin comes of cross-breeding Shamo and Shokoku and was a true “knifefighter”. These “speedfighters” were the only ones to fight steel spurs. Very likely the Japanese copied fightingstyles and breeding in knifespurs (slashers) of Philipinian breeders. As this breed carries a full, large, fanning tail it gained popularity (just like Sumatra and Yokohama) in Europe.
The weight of the rooster lies approximately around 3,5 kg (7,7 lbs) and for a hen around 2,5 Kg (5,5 lbs)
source : www.vechthoenders.com
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Shamo 軍鶏（しゃも）a game fowl, fighting cock
. . . CLICK here for Photos !
Kampfhahn
koshamo 小軍鶏（こしゃも）small shamo
Ritual Cock Fighting is a kigo, see below.
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Tosajiro , Tosa jiroo 土佐次郎 from Kochi
Tosa-jiro
. . . CLICK here for Photos !
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Ukokkei 鵜こっけい / 烏こっけい / 烏骨鶏 うこっけい
for producing eggs. The meat is used in noodle soups.
Ukokkei (Silkie) was said to have been introduced from China in early Edo Era, however, original place of Ukokkei is not clear. This breed shows many special morphological features: Black walnut comb with crest, Silky feather, Shank feather, Hind limb with fifth digit, Black colored skin, muscle, visceral organ and bone. Ukokkei is named after its black meat and bone. Ukokkei is known as medicinal chicken for revitalizer in traditional Chinese medicine and also has premium position as an ornamental animal.
Ukokkei was registered as one of Natural Monuments of Japan in 1942. Recently, Peoples are raising this breed not only as for an ornamental animal, also for production of the special meat and egg. Females still keep high broodiness. Tokyo strain was bred in Tokyo Metropolitan Animal Husbandry Experiment Station and shows higher egg production rate than usual Ukokkei population.
source : www.gene.affrc.go.jp
. . . CLICK here for Photos !
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Japanese Reference
source : 名古屋コーチン鳥料理レシピ
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KIGO with CHICKEN
. First chicken 初鶏 (はつとり) hatsutori first cock calling
... hatsu koe 初声 (はつこえ ) first voice (of the cock)
keitan 鶏旦（けいたん） "day when the cock craws"
the first day of the New Year
keijistu 鶏日（けいじつ） "day of the chicken"
the 6th day of the New Year (according go the Asian lunar calendar)
kigo for the New Year
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Tori awase 鶏合 (とりあわせ) Ritual Cock Fighting
kigo for late spring
tookei 闘鶏（とうけい）, tori no keai 鶏の蹴合（とりのけあい）
"winning cock", kachidori 勝鶏（かちどり）
"loosing cock", makedori 負鶏（まけどり）
betting on cocks, kakedori 賭鶏（かけどり）
cock keeper, tookeishi 闘鶏師（とうけいし）
. Tokei Jinja 闘けい神社 / 闘鶏神社 (とうけいじんじゃ）
Cockfight Shrine at Tanabe, Kumano, Wakayama
and the historic divinatory cockfight for Heike and Genji warriors.
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niwatori hajimete tsurumu
鶏初めて交む (にわとりはじめてつるむ )
..... tori tsurumisomu 鶏交み初む（とりつるみそむ）
..... tori turumisu 鶏交みす（とりつるみす）
first time of mating for the chickens
kigo for late winter
torizoosui 鶏雑炊（とりぞうすい）rice porridge with chicken
torisuki 鶏すき（とりすき） sukiyaki with chicken meat
kigo for all winter
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FOOD
iridori いりどり【煎り鳥・炒り鳥】 roasted chicken
Chicken meat fried with vegetables in soy sauce with sugar and sake.
. . . CLICK here for Photos !
Chankonabe (ちゃんこ鍋)
is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight gain diet. It contains a dashi or chicken broth soup base with sake or mirin to add flavor. The bulk of chankonabe is made up of large quantities of protein sources (usually chicken (quartered, skin left on), fish (fried and made into balls), tofu (or sometimes beef) and vegetables (daikon, bok choy, etc). While considered a reasonably healthy dish in its own right, chankonabe is very protein-rich and usually served in massive quantities, with beer and rice to increase the caloric intake. Leftover chankonabe broth can also later be used as broth for somen or udon noodles.
Chankonabe served during sumo tournaments is made exclusively with chicken, the idea being that a rikishi should always be on two legs like a chicken, not all fours like a cow or off one's legs entirely like a fish (i.e., in a position of one who has just lost a match).
© More in the WIKIPEDIA !
. . . CLICK here for Photos !
Sumoringer-Eintopf
. WKD : more about SUMO wrestling
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Worldwide use
Das japanische Ur-Huhn
Die ersten Hühner (niwatori, wörtlich "Vogel im Garten") wurden in Südostasien bereits vor 4000 Jahren als Haustiere gehalten, in China sind sie etwa seit 2700 v. Chr. bekannt. Die Hühnerzucht weitete sich im dritten Jahrhundert v. Chr. auch auf Japan aus.
Hinaidori ist eine Hühnerrasse, die bereits seit dieser Zeit in Akita, in der Flussregion Yoneshirogawa und der Gegend Hinai als Haustier gehalten wird. Der Hals ist lang und der Kamm nur klein. Bis heute hat es sich die Charakteristiken des Wildhuhns bewahrt. Die Tiere sind nicht sehr groß und ihr Fortpflanzungstrieb ist nicht so stark ausgeprägt wie bei anderen Hühnerrassen.
Das fettarme Fleisch ist wohlschmeckend, nicht zu hart und verleiht einer Suppe einen kräftigen Geschmack. Möglicherweise trägt die spezielle schwarze Erde der Hinai-Gegend dazu bei. Schon die japanischen Ureinwohner, die Ainu, wussten von dieser besonderen Erde zu profitieren. Das reine Wasser der Bergregion von Dewa ist ebenfalls ein Grund für den Zuchterfolg der Hinaidori. Manche Züchter bemühen sich auf andere Weise um ihre Hühner; sie spielen für ihre Tiere im Stall Mozart-Melodien, um sie bei guter Laune zu halten. Nichtsdestotrotz ist die besondere Bedeutung dieser Hühnerrasse für die Japaner daran zu erkennen, als dass sie seit Juli 1942 offiziell zum Naturdenkmal Japans erklärt wurde.
Bei der Zucht dieser Rasse müssen die Hinaidori-Hühnerfarmen zahlreiche Vorschriften beachten und diese werden streng überwacht: Auf 3,3 Quadratmetern Land dürfen nicht mehr als 1 bis 1,5 Tiere gehalten werden. Die Tiere müssen sich zudem frei bewegen können und müssen mindestens 180 Tage aufgezogen werden. Und schließlich sind zum Verzehr lediglich weibliche Tiere zugelassen.
Die Stadt Odate in Akita veranstaltet jährlich im Januar einen gut besuchten Hinaidori-Hühnermarkt. Von shintoistischen Zeremonien bis zur Verkaufsausstellung – alles dreht sich ums Huhn. An einem 15 Meter langen Eisenspieß werden zu diesem für die Region wichtigen Anlass gleichzeitig 1000 Hähnchen rundum gegrillt.
In Geschenkpackungen als Reisemitbringsel finden sich Hamburger mit Hinaidori oder Würstchen sowie Geräuchertes aus diesem Hühnerfleisch.
Die drei wichtigsten Hühnerrassen
In ganz Japan sind rund 60 Hühnerrassen beheimatet, zu den drei bekanntesten zählen neben der beschriebenen Hinaidori aus Tohoku, die Rassen Satsumadori aus Kyūshū (besser ohne Längenzeichen?` ) und Nagoya Kōchin aus Zentral-Honshu.
Im Jahr 1943 wurde die Kampfhuhnrasse Satsumadori (Satsuma ist der ehemalige Name von Kagoshima auf der Insel Kyūshū) zum japanischen Kulturgut (tennen kinenbutsu, das war oben Naturdenkmal. ) erklärt. Allerdings sind mittlerweile einige Rassen eingekreuzt worden, und nur Hühner mit einem Genanteil von 50 % der ursprünglichen Rasse dürfen sich Satsumadori nennen. Sie sind besonders groß und aufrecht und haben einen sehr langen schirmartigen Schwanzaufbau. Auch in Europa hat die Rasse inzwischen Einzug gehalten.
Die braune Hühnerrasse Nagoya Kōchin stammt aus dem Dorf Iwakura am Fluss Kisogawa, einer feuchten Gegend, die für die Aufzucht dieser Rasse optimale Bedingungen bietet. Das Fleisch dieser Hühner ist bestens zum Verzehr geeignet, sehar zart, aromatisch und wohlschmeckend und wird für viele Hühnergerichte verwendet, sehr beliebt ist eine Sukiyaki-Variante mit Nagoya-Kōchin-Hühnerfleisch.
Eine Besonderheit stellt die Rasse Ukokkei (wörtlich "abenknochen") dar. Haut, Eingeweide und Knochen sind schwarz, die Federn entweder weiß oder schwarz und die Zehen haben jeweils fünf Krallen. In China werden diese Hühner als heilige Vögel betrachtet, deren Verzehr dem Essenden ein langes Leben, ja sogar die Unsterblichkeit verheißt. In der Tat ist das Fleisch wohlschmeckend und wird auch in Japan sehr teuer gehandelt. Viele Bauernfamilien halten einige dieser Tiere für den Eigenbedarf.
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Things found on the way
Men posing as Chicken
Utagawa Toyokuni ukiyo-e prints (1809)
and posing as other birds
source : Miburi-e ... Men posing as Animals. Woodblock prints
miburi-e 身振絵 man posing as animals
*****************************
HAIKU
fuyugomori tori ryoori ni mo nebutsu kana
winter seclusion --
cooking a chicken
praising Buddha
ISSA . winter seclusion
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
尾長鳥生きた化石のように立ち
onagadori ikita kaseki no yoo ni tachi
long-tailed cock ...
it stands up like a
living fossile
Yanagisoo 柳窓
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ito Jakuchu 伊藤若冲
gunkei 郡鶏 many roosters
. Ito Jakuchu 伊藤若冲 .
.................................................................................
roosters by Kano Sanraku 狩野山楽
- Reference Paintings -
*****************************
Related words
***** . Market on the Day of the Rooster
(tori no ichi 酉の市)
First day of the rooster in November
***** WASHOKU : Kiritanpo (kiritampo) skewers of mashed rice
***** WASHOKU : NGREDIENTS
. Tori 酉 Year of the Rooster (chicken, cock) - 2017 .
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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Local chicken (jidori) and niwatori
***** Location: Japan
***** Season: various, see below
***** Category: Humanity
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Explanation
Many areas have their special chicken breeds, called "local chicken", jidori 地鳥 (じどり ).
Hinai jidori, Nagoya koochin and Satsumadori are maybe the most famous.
The genaral name for chicken is "garden bird", niwatori 鶏 （にわとり）.
Online reference : jidori chicken
Amakusa Dai-O, Amakusa daioo 天草大王 from Kumamoto
Hakata jidori はかた地鶏 from Fukuoka
Kashiwa かしわ from Shiga
Nambu kashiwa 南部かしわ from Iwate
Oku kuji shamo 奥久慈しゃも from Ibaraki
Tango kurodori 丹波黒どり from Kyoto/Hyogo
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. Aizu jidori 会津地鶏 local chicken from Aizu Wakamatsu
Fukushima
Awaodori 阿波尾鶏 from Tokushima
A special breed from 1989, with respect to the Awa Odori 阿波踊り dance of Tokushima and is known for its beautiful tail. Breeding time is only 80 days, so it is rather cheap.
. . . CLICK here for Photos !
Gokuraku Onkei from Oita 極楽温鶏
Paradise Hot Spring Chicken
Whole chicken stuffed with cabbage and onions. Steamed for 2 1/2hours in the hot steam of the Komatsu Jigoku Hot Spring in Sujiyu, Kokonoe Machi 筋湯温泉九重町. A final drop of kabusu lime juice adds flavor, so does some salt and pepper and ponzu sauce.
. . . CLICK here for Photos !
jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
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Hinaidori 比内鶏（ひないどり）
. . . CLICK here for Photos !
Hinai jidori 比内地鶏 . They have relatively little fat.
Since 21.7.1942 they are a precious national treasure (天然記念物).
They are bred in Akita in the Odate area and are usually not exported. They are used for a regional hodgepodge dish called Kiritanpo, with maitake mushrooms, burdock, leek and konnyaku.
Packets with smoked meat, hamburgers and sausssages of the meat are also sold.
To raise these chicken you have to follow strict regulations. The black earth of the area and clear water of the Dewa mountains also seems to play a part in their tasty meat.
Some farmers even play Mozart music to keep the chicken happy!
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Der Hinaidori stammt ursprunglich aus Odate, eine Stadt in der Provinz Akita (Nord-Japan). Die Rasse ist wahrscheinlich eine Kreuzung zwischen Shamo und Jidori (Bankiva-Typ). Heute sind die Hinaidori berühmt weil sie das Hauptingredient sind der Kiritanpo Nabe, eine Fleisch-Reis Suppe der angeblich Sumo-ringer extra viel Kraft verleiht.
Wie viele andere Japanische Rassen sind auch die Hinaidori zum Kulturdenkmal erklärt worden. Obwohl heute die Hinaidori das Gewicht auf 2.5 Kg und 3 Kg limitieren waren die erste Hinaidori viel schwerer, dies durch ihre Shamo Erbschaft. Die Hinaidori sind biss heute nur in Japan zu finden.
source : sakbrd.tripod.com
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kashiwa no sukiyaki かしわのすき焼き sukiyaki with chicken from Nara
Kawamata Shamo 川俣シャモ - Fukushima
with a Shamo festival in August
Momotaro jidori 桃太郎地鶏 Momotaro chicken from Okayama
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Nagoya Kochin, Nagoya koochin 名古屋こうちん , 名古屋コーチン supreme brown fowl
. . . CLICK here for Photos !
The supreme brown fowl,the Nagoya Kochin has been one of the specialities of Iwakura since old times. The damp climate of Iwakura,moderated by the Kiso river in the background,is ideal for breeding the Nagoya Kochin. These slowly reared fowls are very delicious.
The Nagoya Kochin sukiyaki,known in this region as “Hikizuri" has a unique chewy texture,a tasty flavour and a delicious smell,and is one feature of Iwakura´s local cuisine.
source : www.city.iwakura.aichi.jp 愛知県岩倉
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Onagadori (ながどり)尾長鳥 cock with a long tail
In Japanese literature nothing exact has been reported as to the origins of the breed called the Onagadori. The Japanese believe, however, that this breed came about by mutations of the breed Shokoku in the middle of the Edo Period (1600--1868). Oral history has delivered us the story that the territorial Prince (Shogun?) Yamanouchi in the Kochi Prefecture on the southern peninsula of Shikoku had the helmets and spears of his soldiers adorned with long rooster feathers for special occasions in order to honour the Emperor Tenno. The serfs and those subjected to the Prince, the farmers, who kept chickens of this type and delivered feathers for this important ornamental purpose were exempt from taxes. From this period, ca. 1655, onwards the (growth of longer feathers) steady lengthening of the feathers was to have had its beginnings. Helmets and spears of this period, which are adorned with long rooster feathers, can be seen today in Japanese museums.
A Mr. Tekeichi Riuemon from Shinohara in the Prefecture of Kochi on the island of Shikoku was supposed to have had a major breakthrough in breeding for the Longtails. For this reason the Onagadori's from this period were called "Shinoharato." After a period of time these birds were called "Nagaodori." Later one referred to them simply as "Tosa" in reference to the province in which they were mainly bred.
In the vicinity of the city of Kochi, on the street heading for the city of Nangoku, a monument was erect to honour Takeichi, a stone memorial that is still extant to this day.
The Japanese botanist Koyu Nishimura published a book in the year Ansei 4 (1857) with the title Sketches and Thoughts in which he described the phenomena of the continuous growth of the tail feathers of the Onagadori. From this point onwards the Onagadori was well know even among the common people of Japan.
The Onagadori became fully distinct and "thoroughbred" in the Taisho Period (1912 - 1926). From this point in time the tail feathers reached the incredible lengths of 6 metres and more. It is also in this period of time in which we find the explanations for the diverse comb and colour variations in the birds first imported to Europe.
source : www.feathersite.com / Brian Reeder
MORE : www.feathersite.com : Facts about Onagadori
. Clay Bell with a Kochi cock .
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Satsumadori 薩摩鳥 さつま地鶏 from Satsuma, Kyushu
. . . CLICK here for Photos !
The Satsuma-dori originates in Japan. Satsuma used to be the name of the prefecture now known as Kagoshima. In that time the breed was known as Ojidori (oojidori, meaning large fowl) The name satsumadori (given in the twenties) means nothing more than: “Large fowl of Satsuma”. In 1943 the Japanese Ministry of Culture declared the breed “protected inheritance”. The breeds origin comes of cross-breeding Shamo and Shokoku and was a true “knifefighter”. These “speedfighters” were the only ones to fight steel spurs. Very likely the Japanese copied fightingstyles and breeding in knifespurs (slashers) of Philipinian breeders. As this breed carries a full, large, fanning tail it gained popularity (just like Sumatra and Yokohama) in Europe.
The weight of the rooster lies approximately around 3,5 kg (7,7 lbs) and for a hen around 2,5 Kg (5,5 lbs)
source : www.vechthoenders.com
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Shamo 軍鶏（しゃも）a game fowl, fighting cock
. . . CLICK here for Photos !
Kampfhahn
koshamo 小軍鶏（こしゃも）small shamo
Ritual Cock Fighting is a kigo, see below.
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Tosajiro , Tosa jiroo 土佐次郎 from Kochi
Tosa-jiro
. . . CLICK here for Photos !
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Ukokkei 鵜こっけい / 烏こっけい / 烏骨鶏 うこっけい
for producing eggs. The meat is used in noodle soups.
Ukokkei (Silkie) was said to have been introduced from China in early Edo Era, however, original place of Ukokkei is not clear. This breed shows many special morphological features: Black walnut comb with crest, Silky feather, Shank feather, Hind limb with fifth digit, Black colored skin, muscle, visceral organ and bone. Ukokkei is named after its black meat and bone. Ukokkei is known as medicinal chicken for revitalizer in traditional Chinese medicine and also has premium position as an ornamental animal.
Ukokkei was registered as one of Natural Monuments of Japan in 1942. Recently, Peoples are raising this breed not only as for an ornamental animal, also for production of the special meat and egg. Females still keep high broodiness. Tokyo strain was bred in Tokyo Metropolitan Animal Husbandry Experiment Station and shows higher egg production rate than usual Ukokkei population.
source : www.gene.affrc.go.jp
. . . CLICK here for Photos !
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Japanese Reference
source : 名古屋コーチン鳥料理レシピ
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KIGO with CHICKEN
. First chicken 初鶏 (はつとり) hatsutori first cock calling
... hatsu koe 初声 (はつこえ ) first voice (of the cock)
keitan 鶏旦（けいたん） "day when the cock craws"
the first day of the New Year
keijistu 鶏日（けいじつ） "day of the chicken"
the 6th day of the New Year (according go the Asian lunar calendar)
kigo for the New Year
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Tori awase 鶏合 (とりあわせ) Ritual Cock Fighting
kigo for late spring
tookei 闘鶏（とうけい）, tori no keai 鶏の蹴合（とりのけあい）
"winning cock", kachidori 勝鶏（かちどり）
"loosing cock", makedori 負鶏（まけどり）
betting on cocks, kakedori 賭鶏（かけどり）
cock keeper, tookeishi 闘鶏師（とうけいし）
. Tokei Jinja 闘けい神社 / 闘鶏神社 (とうけいじんじゃ）
Cockfight Shrine at Tanabe, Kumano, Wakayama
and the historic divinatory cockfight for Heike and Genji warriors.
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niwatori hajimete tsurumu
鶏初めて交む (にわとりはじめてつるむ )
..... tori tsurumisomu 鶏交み初む（とりつるみそむ）
..... tori turumisu 鶏交みす（とりつるみす）
first time of mating for the chickens
kigo for late winter
torizoosui 鶏雑炊（とりぞうすい）rice porridge with chicken
torisuki 鶏すき（とりすき） sukiyaki with chicken meat
kigo for all winter
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FOOD
iridori いりどり【煎り鳥・炒り鳥】 roasted chicken
Chicken meat fried with vegetables in soy sauce with sugar and sake.
. . . CLICK here for Photos !
Chankonabe (ちゃんこ鍋)
is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantity by sumo wrestlers as part of a weight gain diet. It contains a dashi or chicken broth soup base with sake or mirin to add flavor. The bulk of chankonabe is made up of large quantities of protein sources (usually chicken (quartered, skin left on), fish (fried and made into balls), tofu (or sometimes beef) and vegetables (daikon, bok choy, etc). While considered a reasonably healthy dish in its own right, chankonabe is very protein-rich and usually served in massive quantities, with beer and rice to increase the caloric intake. Leftover chankonabe broth can also later be used as broth for somen or udon noodles.
Chankonabe served during sumo tournaments is made exclusively with chicken, the idea being that a rikishi should always be on two legs like a chicken, not all fours like a cow or off one's legs entirely like a fish (i.e., in a position of one who has just lost a match).
© More in the WIKIPEDIA !
. . . CLICK here for Photos !
Sumoringer-Eintopf
. WKD : more about SUMO wrestling
*****************************
Worldwide use
Das japanische Ur-Huhn
Die ersten Hühner (niwatori, wörtlich "Vogel im Garten") wurden in Südostasien bereits vor 4000 Jahren als Haustiere gehalten, in China sind sie etwa seit 2700 v. Chr. bekannt. Die Hühnerzucht weitete sich im dritten Jahrhundert v. Chr. auch auf Japan aus.
Hinaidori ist eine Hühnerrasse, die bereits seit dieser Zeit in Akita, in der Flussregion Yoneshirogawa und der Gegend Hinai als Haustier gehalten wird. Der Hals ist lang und der Kamm nur klein. Bis heute hat es sich die Charakteristiken des Wildhuhns bewahrt. Die Tiere sind nicht sehr groß und ihr Fortpflanzungstrieb ist nicht so stark ausgeprägt wie bei anderen Hühnerrassen.
Das fettarme Fleisch ist wohlschmeckend, nicht zu hart und verleiht einer Suppe einen kräftigen Geschmack. Möglicherweise trägt die spezielle schwarze Erde der Hinai-Gegend dazu bei. Schon die japanischen Ureinwohner, die Ainu, wussten von dieser besonderen Erde zu profitieren. Das reine Wasser der Bergregion von Dewa ist ebenfalls ein Grund für den Zuchterfolg der Hinaidori. Manche Züchter bemühen sich auf andere Weise um ihre Hühner; sie spielen für ihre Tiere im Stall Mozart-Melodien, um sie bei guter Laune zu halten. Nichtsdestotrotz ist die besondere Bedeutung dieser Hühnerrasse für die Japaner daran zu erkennen, als dass sie seit Juli 1942 offiziell zum Naturdenkmal Japans erklärt wurde.
Bei der Zucht dieser Rasse müssen die Hinaidori-Hühnerfarmen zahlreiche Vorschriften beachten und diese werden streng überwacht: Auf 3,3 Quadratmetern Land dürfen nicht mehr als 1 bis 1,5 Tiere gehalten werden. Die Tiere müssen sich zudem frei bewegen können und müssen mindestens 180 Tage aufgezogen werden. Und schließlich sind zum Verzehr lediglich weibliche Tiere zugelassen.
Die Stadt Odate in Akita veranstaltet jährlich im Januar einen gut besuchten Hinaidori-Hühnermarkt. Von shintoistischen Zeremonien bis zur Verkaufsausstellung – alles dreht sich ums Huhn. An einem 15 Meter langen Eisenspieß werden zu diesem für die Region wichtigen Anlass gleichzeitig 1000 Hähnchen rundum gegrillt.
In Geschenkpackungen als Reisemitbringsel finden sich Hamburger mit Hinaidori oder Würstchen sowie Geräuchertes aus diesem Hühnerfleisch.
Die drei wichtigsten Hühnerrassen
In ganz Japan sind rund 60 Hühnerrassen beheimatet, zu den drei bekanntesten zählen neben der beschriebenen Hinaidori aus Tohoku, die Rassen Satsumadori aus Kyūshū (besser ohne Längenzeichen?` ) und Nagoya Kōchin aus Zentral-Honshu.
Im Jahr 1943 wurde die Kampfhuhnrasse Satsumadori (Satsuma ist der ehemalige Name von Kagoshima auf der Insel Kyūshū) zum japanischen Kulturgut (tennen kinenbutsu, das war oben Naturdenkmal. ) erklärt. Allerdings sind mittlerweile einige Rassen eingekreuzt worden, und nur Hühner mit einem Genanteil von 50 % der ursprünglichen Rasse dürfen sich Satsumadori nennen. Sie sind besonders groß und aufrecht und haben einen sehr langen schirmartigen Schwanzaufbau. Auch in Europa hat die Rasse inzwischen Einzug gehalten.
Die braune Hühnerrasse Nagoya Kōchin stammt aus dem Dorf Iwakura am Fluss Kisogawa, einer feuchten Gegend, die für die Aufzucht dieser Rasse optimale Bedingungen bietet. Das Fleisch dieser Hühner ist bestens zum Verzehr geeignet, sehar zart, aromatisch und wohlschmeckend und wird für viele Hühnergerichte verwendet, sehr beliebt ist eine Sukiyaki-Variante mit Nagoya-Kōchin-Hühnerfleisch.
Eine Besonderheit stellt die Rasse Ukokkei (wörtlich "abenknochen") dar. Haut, Eingeweide und Knochen sind schwarz, die Federn entweder weiß oder schwarz und die Zehen haben jeweils fünf Krallen. In China werden diese Hühner als heilige Vögel betrachtet, deren Verzehr dem Essenden ein langes Leben, ja sogar die Unsterblichkeit verheißt. In der Tat ist das Fleisch wohlschmeckend und wird auch in Japan sehr teuer gehandelt. Viele Bauernfamilien halten einige dieser Tiere für den Eigenbedarf.
*****************************
Things found on the way
Men posing as Chicken
Utagawa Toyokuni ukiyo-e prints (1809)
and posing as other birds
source : Miburi-e ... Men posing as Animals. Woodblock prints
miburi-e 身振絵 man posing as animals
*****************************
HAIKU
fuyugomori tori ryoori ni mo nebutsu kana
winter seclusion --
cooking a chicken
praising Buddha
ISSA . winter seclusion
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
尾長鳥生きた化石のように立ち
onagadori ikita kaseki no yoo ni tachi
long-tailed cock ...
it stands up like a
living fossile
Yanagisoo 柳窓
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Ito Jakuchu 伊藤若冲
gunkei 郡鶏 many roosters
. Ito Jakuchu 伊藤若冲 .
.................................................................................
roosters by Kano Sanraku 狩野山楽
- Reference Paintings -
*****************************
Related words
***** . Market on the Day of the Rooster
(tori no ichi 酉の市)
First day of the rooster in November
***** WASHOKU : Kiritanpo (kiritampo) skewers of mashed rice
***** WASHOKU : NGREDIENTS
. Tori 酉 Year of the Rooster (chicken, cock) - 2017 .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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