Jidori Local Chicken

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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.
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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.

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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）
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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
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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 !

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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


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HAIKU

fuyugomori tori ryoori ni mo nebutsu kana

winter seclusion --
cooking a chicken
praising Buddha

ISSA . winter seclusion

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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


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Ito Jakuchu 伊藤若冲
gunkei 郡鶏 many roosters



. Ito Jakuchu 伊藤若冲 .



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roosters by Kano Sanraku 狩野山楽







- Reference Paintings -


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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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Umeboshi dried plums

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. umeboshi 梅干と伝説 Legends about dried plums .
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Dried salted plums (umeboshi)

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

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Explanation



umeboshi 梅干 dried pickled salty plums
salty pickled plums, pickled sour plum, pickled ume, salt-pickled and sun-dried plum
They are on the table almost every day.
One salted plum a day keeps the doctor away ...

From the tree Prunus mume Sieb., a type of Japanese apricot

ume hosu 梅干す（うめほす）drying ume plums
. . . hoshi ume 干梅（ほしうめ）

umezuke 梅漬（うめづけ） pickled ume plums
ume tsukeru 梅漬ける（うめつける）pickling ume plums
ume mushiro 梅筵（うめむしろ）straw mat to place the plums to dry in the sun

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quote
Pickled ume fruits. Ume is a species of fruit-bearing tree in the genus Prunus (Prunus mume Sieb.), which is often called a plum but is actually more closely related to the apricot. Umeboshi are a type of tsukemono, or traditional Japanese pickled food, and are very popular in Japan. In Japan, it is used in various dishes as side dishes with breakfast, rice balls for lunch, boiled and seasoned for dinner.

Umeboshi are traditionally made by harvesting ume fruit when they ripen around June and packing them in barrels with salt. A weight is placed on top and the fruit gradually exude juices, which accumulate at the bottom of the barrel. This salty, sour liquid is marketed as
umezu (梅酢; often translated as "ume vinegar"), although it is not a true vinegar.

Most modern umeboshi are made by using less salt and by pickling the ume in a seasoned liquid or vinegar. They are typically dyed red using purple perilla herbs (called akajiso), or flavoured with katsuobushi, kombu or even sweetened with honey. Because modern methods of preservation use less salt, they usually contain an artificial preservative to extend shelf life.

Umeboshi are usually round, and vary from unwrinkled to very wrinkled. They taste salty, and are extremely sour due to high citric acid content.

The town of Minabe, Wakayama, in particular, grows more ume and produces more umeboshi than any other town in all of Japan.

Umeboshi per 100g contains elements as follows

Calorie 33kcal
Protein 0.9g
Fat 0.2g
Carbohydrate 10.5g
Sodium 8700 mg
Potassium 440 mg
Manganese 0.23 mg
VitaminA 7μg
VitaminB1 0.02 mg
VitaminB2 0.01 mg
Cholesterol 0 mg
Dietary fiber 3.6g
salt 22.1g

Children's candy shops sometimes carry karikari ume カリカリ梅, or prepackaged, crunchy pickled ume.
. . . CLICK here for Photos !

HEALTH
This Japanese style traditional pickle is considered good for digestion, prevention of nausea, and for systemic toxicity, including hangovers. Green ume extract is even used as a tonic in Japan. The citric acid is claimed to act as an antibacterial, help to increase saliva production and assist in the digestion of rice. Additionally, umeboshi is claimed to combat fatigue (historically given as part of a samurai's field ration) and protect against aging.
- - - 　More in the WIKIPEDIA !


Emperor Murakami cured his disease during the dysentery outbreak (947) with umeboshi and Konbu cha (tea made of powdered kelp). The Umeboshi must be pickled in a year of the monkey
Reference : Umeboshi


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They are most important on the "Hi no maru bento" 日の丸弁当 as the red dot on the white rice, an auspicious color combination.



They are also the most popular filling for onigiri rice balls.
It was often used by the samurai to combat battle fatigue. The standard Japanese folk remedy for colds and flus is boiled rice with dried plums.

genmai umeboshi nigiri 玄米梅干しにぎり with brown rice


Modern ume are pickled with less salt and instead a bit of honey, which keeps them large and juici and delicious.

dried plums with honey はちみつ入り梅干
hachimitsu-iri umeboshi
. . . CLICK here for Photos !


when pickled with red perilla leaves, they take on the red color.
Other varieties are rather small and quite hard.


After Wakayama and Gunma, Nara is the third largest producer of this daily delicacy.


紀州の梅干　Umeboshi from Kishu, Wakayama
. WASHOKU
Umeboshi from Wakayama prefecture


. WASHOKU
Umeboshi from Nara prefecture


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- - - - - not KIGO, but related to umeboshi

bainiku 梅肉 fruit flesh of a pickled plum
neriume, neri-ume 練り梅 plum paste
It is sold in tubes or glass bins, but also made by the housewife herself.　It is used in dressings for variuos dishes. With hot water or a little shoshu shnaps it makes a good drink to prevent a cold in winter.
It can be flavored with katsuo bonito or flavors.
. . . CLICK here for Photos !


bainiku soosu 梅肉ソース sauce with umeboshi
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Fruchtfleisch von Salzpflaumen


bainiku ekisu 梅肉エキス plum extract
also made from Western-type plums (puramu プラム）。


ko-umeboshi 小梅干し small dried apricots/plums
from Kanagawa prefecture


umeshu 梅酒 plum wine
It is drunk with ice and water in summer or with hot water in winter.
Many housewifes make a large protion for the family and use it as an apperitif.
. . . CLICK here for Photos !



umeboshi chazuke 梅干茶づけ with nori
to put on cooked rice, eaten with green tea poored over the rice.
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Umeboshi with Echizen Kurage jellyfish



umeboshi tsubo 梅干し壺
traditional pot to pickle the plums




umeboshi-ire 梅干入れ small pots for the table
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Worldwide use


Salzpflaumen, getrocknete Salzpflaumen.
in Salz eingemachte Pflaume


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Things found on the way


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HAIKU and SENRYU



梅を干すしづかな庭になりてをり
ume o hosu shizuka na niwa ni narite ori

drying plums -
the garden becomes
all quiet

Takizawa Iyoji 瀧澤伊代次

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梅を干す女の顔ぞおそろしき
ume o hosu onna no kao zo osoroshiki

the face of a woman
drying plums ...
how ferocious

Kawasaki Tenkoo 川崎展宏 (1927 - )


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古郷や梅干婆々が梅の花
furusato ya umeboshi baba ga ume no hana

my home village--
a wrinkled old woman's
plum blossoms

Sakuo Nakamura detects another level of meaning: in Issa's home village, for every beautiful girl there is a wrinkled old woman.


梅干と皺くらべせんはつ時雨
umeboshi to shiwa kurabesen hatsu shigure

comparing my wrinkles
with the pickled plums . . .
first winter rain

"Pickled plum" (umeboshi) is an idiom denoting an old wrinkled woman.
Kobayashi Issa (1763 - 1828)
Tr. David Lanoue


ich vergleiche meine Falten
mit einer Salzpflaume ...
erster kalter Regen


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慇懃にすや梅干の壺一つ
ingin ni su ya umeboshi no tsubo hitotsu

how intimate -
just one large pot
for pickled plums

Ishii Rogetsu 石井露月


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Related words

. WASHOKU
Tsukemono 漬物　漬け物 Japanese Pickles


*** Plum blossoms (ume)

***** WASHOKU : INGREDIENTS

. umeboshi 梅干と伝説 Legends about dried plums .

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[ . BACK to WORLDKIGO . TOP . ]
- #umeboshi #driedplum -
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Gyuuniku Beef Cows

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Beef (gyuuniku) Rindfleisch, Rind

***** Location: Japan
***** Season: Various
***** Category: Humanity

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Explanation

gyuuniku 牛肉 beef, often steak
Japanese beef is often very fat, with marble fat, "like frost" (shimofuri).
There are quite a few regional varieties of cows, some are treated like royalty and classical music is played in the shed to keep them happy.



wagyuu, wagyu 和牛 Japanese beef
from Japanese cattle.

biifu ビーフ beef
roosuto ロースト― roast


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Wagyū (和牛)
refers to several breeds of cattle genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat. The meat from wagyū cattle is known worldwide for its marbling characteristics, increased eating quality through a naturally enhanced flavor, tenderness and juiciness, and thus a high market value. Several areas in Japan are famous for the quality of their Wagyu cattle, and ship beef bearing their areas' names. Some examples are Kobe, Mishima and Ōmi beef.

The wagyū cattle's genetic predisposition yields a beef that contains a higher percentage of omega-3 and omega-6 fatty acids[1] than typical beef. The increased marbling also improves the ratio of monounsaturated fats to saturated fats.

Wagyū were initially introduced to Japan as a beast of burden to help cultivate rice. By order of the Shogun, the cowherd in Japan was closed and eating meat from any four legged animal was prohibited from 1635 to 1838. Because of Japan's rugged terrain and isolated areas, different breeding and feeding techniques were used such as massaging or adding beer or sake to their feeding regimen.

It is suggested that this was done to aid in digestion and induce hunger during humid seasons but appears to have no effect on the meat's flavor. Massaging may have been to prevent muscle cramping on small farms in Japan in which the animals did not have sufficient room to use their muscles.

There are five major breeds of wagyū (wa means "Japanese" and gyū means "cow"): Japanese Black, Japanese Brown, Japanese Polled, Japanese Shorthorn, and Kumamoto Reds. Japanese breed names include: Tajima, Tottori, Shimane, Kochi and Kumamoto. Kumamoto Prefecture is famous for their red wagyū cattle. The more famous black variety has their origins in Kobe.
©　More in the WIKIPEDIA !


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sukiyaki is one of the most favorite beef dishes.

source : www.daiei.co.jp


sukiyaki, suki-yaki 鋤焼 (すきやき) "food prepared on a spade"
gyuunabe 牛鍋（ぎゅうなべ）、with beef
uosuki 魚すき（うおすき）、with fish
okisuki 沖すき（おきすき）、with seafood
torisuki 鶏すき（とりすき）、with chicken or pheasant
udonsuki 饂飩すき（うどんすき） with udon
kigo for winter


Sukiyaki (Japanese: 鋤焼 or more commonly すき焼き; スキヤキ) is a Japanese dish in the nabemono (Japanese steamboat) style.

often prepared with warishita すき焼きわりした soy sauce and dashi mix
Warishita and Soy Sauce

It consists of meat (usually thinly sliced beef) as the secular, raw part of the meal (namakusa), and a lot of vegetarian ingredients like firm tofu, konnyaku and vegetables, slowly cooked or simmered at the table, alongside vegetables and other ingredients of the sacred aspect of a meal (shoojin), in a shallow iron pot in a mixture of soy sauce, sugar, and mirin (warishita). Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

In the 1890s when Japan was opened to foreigners, new cooking styles were also introduced. Cows, milk, meat, and egg became widely used, and sukiyaki was the most popular way to serve them. The first sukiyaki restaurant, Isekuma, opened in Yokohama in 1862.
©　More in the WIKIPEDIA !

In Kanto, the warishita is put in the pot first, them meat and vegetables are added. In Kansai, only lard is used for the first frying of meat, which is eaten dipped in a raw egg to make it a bit cool. Then warishita is poored in the pot, other ingredients, vegetables and tofu are added with more meat and all is let to stew for a moment.

In Kyoto, the oldest restaurant, Mishima Tei 三嶋亭, had a story to tell about the beginning of the restaurant there.
The founder, a samurai from Kyoto, Mishima Kanekichi and his love Tei made it to Nagasaki to get married and there studied the new ways of eating meat, which was not common in Buddhist Japan. Then they went back to Kyoto and established their restaurant in 1873. The present owner is the 5th generation and keeps up the high standard for meet dishes.

They serve sukiyaki in a hexagonal pan. First some white sugar is placed on the black pan and then one piece of beef for each guest. While it grills on the sugar it makes a delicious sound. This first bite is pure beef, so the guest can enjoy the taste of the carefully choosen marbled meat.
Then the other ingredients are added, warishita poored over it and all is cooked in the usual way.
. . . CLICK here for Photos of Mishima Tei Restaurant !


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shabushabu　しゃぶしゃぶ　 shabu shabu


Shabu-shabu (しゃぶしゃぶ, also spelled syabu-syabu) is a Japanese variant of hot pot. The dish is related to sukiyaki in style, where both use thinly sliced meat and vegetables, and usually served with dipping sauces. However, it is starkly different in taste as it more closely resembles its predecessor, the Chinese hot pot; shabu-shabu is more savory and less sweet than sukiyaki. It is considered a winter dish but is eaten year-round.
The dish is traditionally made with thinly sliced beef, though modern preparations sometimes use pork, crab, chicken, duck, or lobster. Most often, tender ribeye steak is used, but less tender cuts such as top sirloin are also common. A more expensive meat, such as Wagyu, may also be used for its enhanced flavor and texture.

Shabu-shabu is usually served with tofu and vegetables, including hakusai, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, Udon, Mochi and/or harusame noodles may also be served.

Shabu-shabu was introduced in Japan in the 20th century with the opening of a Shabu-shabu restaurant "Suehiro"[1] in Osaka. The name of Shabu-shabu was named when Suehiro served it. After that, Suehiro registered the name of shabu-shabu as a trademark in 1955. The cuisine rapidly spread through Asia and is now a popular dish in Western countries as well. Together with sukiyaki, shabu-shabu is a common dish in tourist hot-spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States.
Its origins are traced back to the Chinese hot pot known as "shuan yang rou". Shabu-shabu is most similar to the original Chinese version when compared to other Japanese steamboat dishes (nabemono) such as sukiyaki.
©　More in the WIKIPEDIA !


rei shabushabu, reishabu れいしゃぶ / 冷しゃぶ cold shabushabu
a delicacy in summer. Often served on salad leaves.
often pork meat is also used.
rei-shabu
. . . CLICK here for Photos !


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ume beef, Osaka Ume beef 大阪ウメビーフ "plum beef"
From the farm of Harano Shooji
He feeds his 50 cows pickled umeboshi every day, about 1 kg. The cattle does not get any antibiotics, and they seem to like the umebosh. It keeps the cows happy (with an alcohol content of about 12 percent) and free of stress.
The plums come from Choya Umesho in Habikino, Osaka.

. . . CLICK here for Photos !


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wagyuu tsukudani 和牛佃煮 sweetly simmered Japanese beef
prepared in some areas of Japan, often an expensive present for travellers.
. . . CLICK here for Photos !



yaki-niku, yakiniku 焼き肉 (やきにく, 焼肉) grilled slices of meat
Korean-style barbecued beef is quite popular too.
Many restaurants specialize in this kind of food for a group of people to enjoy whilst socializing.
. . . CLICK here for Photos !

©　More in the WIKIPEDIA !


. WKD
binchootan 備長炭 Binchotan. special charcoal from Wakayama
used for grilling food


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gyuudon 牛丼 (ぎゅうどん） bowl of rice with beef
. . . CLICK here for Photos !
mega gyuudon メガ牛丼 expecially large portion



nikujaga 肉じゃが "meat and potatoes"
from Kure city, Hiroshima

The town of Kure is one of the originagors of this dish, together with Maizuru.
Toogoo Heihachiro of the Marine is said to have introduced this dish to the mariners after eating it in Europe.
In Kure, they do not use water but may queen potatoes, beef, shirataki noodles and onions.
If you add also carrots and green peas, it is no longer nikujaga from Kure city.

The city of Kure is also lately trying to introduce the Marine gourmet, kaigun gurume　海軍グルメ, giving some dishes the names of the ships which were most famous for this dish.



Unweit von Hiroshima liegt die Hafenstadt Kure, ein wichtiger Stützpunkt der japanischen Kriegsmarine. Der Admiral Toogoo Heihachiroo (1847-1934) lernte bei seinen Fahrten in Europa ein Gericht kennen, das er seinen Soldaten auf dem Schiff unterwegs zu Essen gab und das von Kure aus ganz Japan eroberte – die inzwischen so beliebte Hausmannskost „Kartoffeln mit Fleisch“ (nikujaga).
In Kure werden dazu nur Kartoffeln der Sorte May Queen, Rindfleischscheiben, Shirataki-Konnyaku-Fadennudeln und Zwiebeln zusammen ohne Wasser eingekocht. In anderen Gegenden kommen nach Geschmack noch Möhren und Erbsen dazu.
Die Stadt Kure bemüht sich mit diesem und anderen Gerichten, die auf Schiffen der Kriegsmarine gegessen werden, einen „Marine-Gourmet“ (kaigun gurume) populär zu machen und viele Restaurants in Kure servieren inzwischen diese Gerichte für die Touristen.

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hikiniku ひき肉 minced meat, Hackfleisch
It is produced into

meat balls ミートボール
CLICK here for PHOTOS !

hamburgers ハンバーグ
CLICK here for PHOTOS !

and German steak dishes ジャーマンステーキ (jaaman suteeki)
CLICK here for PHOTOS !

With different sauces these dishes can be varied as mother likes it.


Later on not only beef was used for minced meat, but also pork, chicken and others.



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Regional Beef
This LIST is not complete. Let me know your information.


akaushi, aka-ushi あかうし "red cows"
from Mount Aso, Kyushu, also Tosa and other regions.
At Mt. Aso, they make Aso hayashi raisu 阿蘇ハヤシライス　hashee rice with this beef


阿蘇あかうしバーガー Aso Akaushi Hamburger 赤牛ハンバーガー


Akaushi cattle is richly marbled with fat and produces a very tender, flavorful expensive variety of steak which is used in Kobe restaurants.
The largest purebred group of the Wagyu breed of Akaushi cattle outside Japan is located in Harwood, Texas, owned by HeartBrand Beef.
©　More in the WIKIPEDIA !


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Hidakagyuu 日高牛 beef from Hidaka
Hokkaido


Iki gyuu 壱岐牛 beef from Iki Island, Nagasaki pref.
CLICK here for PHOTOS !


Ishigaki gyuu 石垣牛 beef from Ishigaki, Okinawa



Matsuzaka gyuu 松阪牛 beef from Matsuzaka
Mie prefecture
. . . CLICK here for Photos of the most expensive beef filet !
Ami-yaki, amiyaki 網焼き grilled on a net
Grilled beef from Matsuzaka beef is a speciality of Mie prefecture



Mishima Ushi, Mishima gyuu 見島牛 beef from Mishima Island
Yamaguchi prefecture
. . . CLICK here for Photos !
On this small island, most elderly farmers still have some of these cows and some oxen. They take a longer time to grow for food, but are kept like members of the family in the barn. About 20 cows are brought to slauter to the mainland every year.



Mokkori gyuu もっこり牛
brand of beef produced in Minamikata town, Hokkaido
. . . CLICK here for Photos !



Oki no shima 隠岐の島 Island group of Oki no shima
On the island 知夫里島 they have a long tradition of keeping cows, more than 800 years. The cows are strong and can swim through the sea to the next island, they are called "the sea-crossing, swimming cows" of Okinoshima.
Nowadays, the whole island is used as common grazing land for the calfs and cows. In winter, when the island becmes barren, the cows have to swim to nearby Shimazu island 島津島.
. . . CLICK here for Photos !
The famous ekiben lunch from Matsue uses this beef.
. WASHOKU
Regional Dishes from Shimane prefecture





Oomi gyuu 近江牛 beef from Omi
Shiga prefecture
. . . Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki



Sagagyuu 佐賀牛 beef from Saga



Shinshuu wagyuu 信州和牛 beef from Shinshu province, Matsumoto
beef from Nagano Prefecture, also called "Shinshu premium beef."
It comes from cattle with black hair kuroge-wagyu (黒毛和牛).
. . . CLICK here for Photos !



Shiraoigyuu 白老牛 beef from Shiraoi
Hokkaido. rather dark brown to black cows.
. . . CLICK here for Photos !



Tajimagyuu 但馬牛　beef from Tajima Hyogo prefecture
Tajima cattle (但馬牛, Tajima-ushi or Tajima-gyu) is one of the types of black Wagyu cattle in Japan. Many tajima cattle are born in Hyōgo Prefecture and raised as stock for famous beef such as Kobe beef and Matsuzaka beef.
Tajima cattle has been fed from old times in Tajima Province. In the Shoku Nihongi, it is written that “The Tajima-ushi is fit to cultivate the fields, to carry burdens and to eat.” In ancient times, people ate tajima-ushi in their own houses.
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Takamorigyuu 高森牛 beef from Takamori
Yamaguchi
CLICK here for PHOTOS !
http://www.takamori-beef.com/





Yonezawa gyuu 米沢牛 beef from Yonezawa



BEEF in the Washoku Database


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quote
U.K. 'wagyu' cross-breed an affordable favorite
By WILLIAM HOLLINGWORTH , Japan Times 2009

LONDON
"Wagyu" beef has long been the preserve of Britain's exclusive restaurants and London's high-end stores, like Harrods.
However, the average bloke in the street will soon be able to have a taste of the prized wagyu thanks to a major supermarket chain that wants to bring luxury foods to everyone.

ASDA, part of the Wal-Mart group, has just started breeding cross Holstein-wagyu cattle for its supermarkets and hopes to start selling the product in early 2011.

Although not pure wagyu meat, which retails for as much as $170 per kg, the meat will have many of the characteristics of wagyu (which literally means Japanese cattle) that make it so appetizing to gourmets.

With wagyu, the fat is more evenly distributed than in other meats and it has a highly marbled appearance. The fine strands of unsaturated fat in the meat melt when it is cooked, giving it a greater depth of flavor than other kinds of beef.

Because the store is producing its own wagyu and does not have to import anything, the store is confident it can keep costs down and reduce the price to the consumer.

"wagyu beef is the best in the world, but until now it has been the preserve of the extremely well to do. We want to make it affordable for the average man in the street," said Pearce Hughes, the company's agricultural development manager.

ASDA took semen from two pedigree black wagyu bulls in Britain. Breeders in southern Scotland then inseminated a Holstein cow and a few months later their efforts paid off with the birth of the first wagyu-cross, which they have named Inochi, which means life in Japanese.
The bulls used in the breeding process are the result of implanting Australian full-blood wagyu embryos into cows in Europe. The bulls' genes are linked to the Kedeka and Fujiyoshi lines.

Following the successful birth, farmers will now inseminate further Holstein cows on a Yorkshire farm and the plan is to produce 2,500 wagyu-Holsteins a year, providing 750 tons of meat.

But Hughes adds, "wagyu-cross-Holstein is deemed as the ultimate cross in Japan because the two breeds lay down marbling in exactly the same way, producing top quality meat superior to wagyu-cross-Angus or Red Devon. It has been known for wagyu-Holstein beef to match the eating quality of purebred wagyu in taste trials."

The meat will be less fatty than pure wagyu, but bosses at ASDA believe this will appeal to health-conscious Britons.

Pure wagyu have been bred in Wales on a small scale since 2000. Farmer David Wynne Finch imported some embryos of mixed black wagyu and implanted them into some standard cross-bred beef cows. He has a herd of around 30 wagyu.

The wagyu breed has only been exported out of Japan on three occasions.

While the breed is considered indigenous to Japan, DNA testing has shown it was influenced by European breeds brought about through cross-breeding in the early 1900s.
In Japan, it is claimed that farmers massage their wagyu cows to ensure the fat is evenly distributed. They are also fed grain and given beer to stimulate appetite.
source : Japan Times, October 2009


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Worldwide use

Rindfleisch
Steak, Rinderbraten

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Things found on the way


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HAIKU and SENRYU

すき焼きへ世話をする箸食べる箸　
sukiyaki e sewa suru hashi taberu hashi

chopsticks
for the sukiyaki pot
for eating

Sagara　Wataru　相良渉


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ステーキの皿の人参いつも北　　
suteeki no sara ni ninjin itsumo kita

a plate with steak
and the carrots always
facing north

Moriya Akitoshi 守屋明俊
Reference



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すき焼きの母へ残った葱豆腐　
sukiyaki no haha e nokotta negi toofu

left over for mother
from the sukiyaki pot ...
leek and tofu

Makido 牧戸俊翠


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Related words

***** WASHOKU : INGREDIENTS

. WASHOKU
Milk and Milk Products


WASHOKU : NIKU ... MEAT 　

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Furikake Ochazuke

[ . BACK to WORLDKIGO TOP . ]

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Topping for rice (furikake)

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

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Explanation

A dried seasoning for sprinkling over rice. Often green tea is added to a bowl of cold rice, to warm it up for a quick meal. This is called o-chazuke.
Some restaurants prepare special ochazuke, for example chopped broiled eel, to make a speciality.
Furikake used to be home-made with chopped-off leftovers from the day and was a simple dish for farmers.

Literally, furikake just means "to sprinkle over". In modern days, you can even sprinkle them over spagetti or mashed potatoes.

There are many Japanese furikake made especially for children, with special cover images of manga characters.


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Furikake (振り掛け or ふりかけ)
is any dry Japanese condiment meant to be sprinkled on top of rice.
It typically consists of a mixture of dried and ground fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi (sometimes indicated on the package as bonito), salmon, shiso, egg, vegetables, etc. are often added to the mix.
Furikake is often brightly coloured and flaky.
©　More in the WIKIPEDIA !


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O-chazuke
Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け)
(from o + cha tea + tsuke submerge) is a simple Japanese dish made by pouring green tea, dashi, or hot water over rice roughly in the same proportion as milk over cereal, usually with savoury toppings.

Common toppings include tsukemono, umeboshi (both types of pickles), nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated Alaska pollock roe), salted salmon, shiokara (pickled seafood) and wasabi.

The dish is easy to make and provides a way to use leftover rice as a quick snack. It is also known as cha-cha gohan.
This dish first became popular in the Heian period, when water was most commonly poured over rice, but beginning in the Edo period, tea was often used instead. Many warlords gave this dish to their soldiers before a battle, because it keeps the hunger off but gives you stamina.

Since the 1970s, packaged "instant ochazuke", consisting of freeze-dried toppings and seasonings have become popular.
©　More in the WIKIPEDIA !


chacha gohan, cha-cha gohan　ちゃちゃご飯




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


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bubuzuke ぶぶづけ/ ぶぶ漬け bubu is the Kyoto word for tea.
ぶぶ漬け神話 The Kyoto Bubuzuke Legend

In Kyoto, ochazuke is known as bubuzuke. When a native from Kyoto asks if the guest wants to eat bubuzuke (ぶぶづけどうどす？）, it really means that the visitor has overstayed his time and is being politely asked to leave.

On the other hand,
it can be the expression of the host to keep the guest a little longer, so you have to read between the lines, "to read the air" (kuuki o yomu 空気を読む ) in Japanese.
If you decide to take up the offer, the host then has to go prepare some special delicious little bento or get one from a nearby shop to treat you.

Kyoto Bubuzuke is often a large bowl with a set of Kyoto vegetable pickles to choose from. Genmai tea with brown rice sprinkles is often used.
Fine restaurants in Kyoto serve bubuzuke for example with a small sample of fish as the last dish of a sushi dinner.

Or with small filets of especially broiled eel.

. . . CLICK here for Photos !






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manjuu chazuke 饅頭茶づけ (まんじゅうちゃづけ)
chazuke with half a sweet bun with read bean paste on the cooked rice, manju chazuke.

Mori Ogai (Mori Oogai) 森鴎外　used to love this dish as desert.


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monaka manjuu chazuke 最中まんじゅうの茶づけ

with a wafer monaka of Daruma san !

MORE
wafers with Daruma だるまもなか Daruma monaka


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Worldwide use

das Furikake, Streugewürz, das über den Reis gestreut wird.

ochazuke, mit grünem Tee übergossene Schale Reis

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Things found on the way


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HAIKU


夏の宵ぶぶ漬でもとすゝめらる
natsu no yoi bubuzuke demo to susumerare

summer evening -
how about some bubuzuke?
that is the question

Tahata Masuhiro 田畑益弘
http://www.kyoto.zaq.ne.jp/masuhiro/sinsaku103.html

(Free English version by Gabi Greve)


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Related words

***** Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画


***** WASHOKU : INGREDIENTS


WASHOKU : General Information

WASHOKU : Regional Japanese Dishes

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Fu, wheat gluten

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Wheat gluten (fu)

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

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Explanation

Fu ふ (麩) wheat gluten, prepared into
various foods
often added to soups. It contains a lot of starch to keep a hungry stomac quiet for a while.
Eaten in exchange for meat, especially in the vegetarian temple food. It is also low of calories and low in fat and easy to digest. So it is given to children and the elderly.
It contains little Lysin and is best eaten toghther with fish or meat to intake all the necessary amino acids for the human body.

When wheat flour is mixed with 80% water and washed out, the gluten starchy part can be separated. The resulting powder is mixed with a bit of "mochi flour もち粉" . So the crunchiness is similar to rice-flour mochi.
Wheat gluten also contains a lot of glutamin acid グルタミン酸, which is good for the brain.
FU came to Japan more than 1200 years ago.

hattai はったい another name for FU
. . . CLICK here for Photos !
sweets from Higo are made from hattai flour はったい粉
肥後の駄菓子


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Distribution of various FU types


source : www.yamashiroya.co.jp

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quote
Wheat gluten, also called seitan, wheat meat, gluten meat, or simply gluten, is a food made from the gluten of wheat. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten.
Wheat gluten, although not as well known, is an alternative to soybean-based meat substitutes such as tofu.
In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.

Because it was first popularized in western nations during the second half of the 20th century through its promotion by proponents of the macrobiotic diet, seitan (the name by which it is known in macrobiotic circles) is also the name by which wheat gluten is best known in most English-speaking nations.

There are two main forms of fu,
the raw nama-fu, and the dry yaki-fu:

Raw (nama-fu 生麩):
Solid gluten is mixed with glutinous rice flour and millet and steamed in large blocks. It may be shaped and colored in a variety of ways, using ingredients such as mugwort. Popular shapes include autumn-colored maple leaves, bunnies, and other generally "cute" forms. Such shapes and colors enhance the attractiveness of the cooked product since steamed gluten has an unappealing grey tone. Nama-fu is an important ingredient in Shōjin-ryōri, the Buddhist vegetarian cuisine of Japan. It may also be used as an ingredient in wagashi, Japanese confectionery.
Fu-manjū (麩まんじゅう)
is a type of manju made from nama-fu. Solid gluten is sweetened and filled with various sweet fillings such as red bean paste. They are then wrapped in leaves and steamed in a manner similar to that used to prepare Chinese zongzi.

Dry baked (yaki-fu 焼き麩 or sukiyaki-fu):
The gluten is leavened with baking powder and baked into long bread-like sticks. It is often sold in cut form, as hard dry discs resembling croutons or bread rusk. Yaki-fu is typically added to miso soup and sukiyaki, where it absorbs some of the broth and acquires a fine texture that is lighter and fluffier than its Chinese equivalent. It is the most commonly available type of fu in Japanese supermarkets.
In Japan, seasoned "gluten meat" (i.e. seitan, as cooked in the macrobiotic manner) is not well known or widely available, despite the macrobiotic diet's Japanese origins. When used, the terms for this food are rendered in katakana as グルテンミート (Romanized "gurutenmīto," from the English "gluten meat"), or, rarely, セイタン ("seitan"). Outside macrobiotic circles, these terms are virtually unknown in Japan, and they do not typically appear in Japanese dictionaries.
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Various Japanese FU preparations

namafu 生麩 "raw fu"
dumplings can also be colored
. . . CLICK here for Photos !


Kyoo namafu 京生麩(きょうなまふ) raw fu from Kyoto
It usually colored. also called FU SASHIMI.
Cut in various patterns, like stars or leaves
green with yomogi, yellow, pink and white.
Tasts almost like mochi, sometimes a little bit of mochiko rice flour is mixed with it.
This has been prepared since the Kamakura period as a type of temple food, brought back from the monks who studied Zen in China. Since monks did not eat meat, they used this as a source of protein. Many temples in Kyoto have their own special forms and blends for FU products.
In Central Kyoto is a speciel FU ROAD, Fuyachoo-doori 麩屋町通（ふやちょうどおり）where many FU shops are located.
. . . CLICK here for Photos !



sasamaki namafu manjuu 笹巻き 生麩まんじゅう
raw fu dumplings, where the fu dough is wrapped around anko sweat beans paste and the whole wrapped in sasagras leaves
sasamaki anpu 笹巻あんぷ
also called fu manjuu 麩まんじゅう.


namafu no dengaku 生麩田楽(なまふでんがく)
square pieces on a skewer, grilled over charcoal and with a paste of sweet dengaku miso and a drop of yuzu citron juice
. . . CLICK here for Photos !


namafu no sashimi 生麩の刺身 as sashimi in different colors
with yuzu, yomogi mugwort, kurumi walnuts and konbu
This is a salty preparation that can be enjoyed with soysauce and wasabi to dip it.
. . . CLICK here for Photos !

namafu no suteeki 生麩のステーキ stead of fu
. . . CLICK here for Photos !

namafu no agedashi 生麩の揚げ出し deep fried with dashi
. . . CLICK here for Photos !


fu manjuu 麩饅頭 / （麩まんじゅう）dumplings made of gluten
. . . CLICK here for Photos !


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yakifu　焼き麩,, baked fu also called
"ring fu", kurumafu 車麩, because it is wrapped around bamboo poles when left drying
fu croutons, bread-like fu pieces


This type is made in many parts of Japan. The dough is placed around a pole and slightly baked until firm, then the next layer of dough is placed around and baked again until it is about one to five centimeters thick. It is sold as sticks or cut like fu croutons.

Baked in sheets, itafu 板麩 it is also called
Shoonaifu 庄内麩
It can be flavored with spices and even cheeze.



chikuwafu 竹輪麩 formed like chikuwa (bamboo rolls)
. . . CLICK here for Photos !

tamafu 玉麩 baked in round balls
. . . CLICK here for Photos !


hanafu 花麩 baked, formed like blossoms
. . . CLICK here for Photos !


kanze fu 観世麩 with red and green seaweed spirals
..... uzufu （うず麩） "whirl FU"
Edo kanzefu 江戸観世麩
. . . CLICK here for Photos !


kurumafu no sugomori 車麩の巣ごもり Gluten in a birds nest
. . . CLICK here for Photos !

fu no furai 麩のフライ, 車麩のフライ fried round of fu
. . . CLICK here for Photos !


kyuuri to fu no sunomono きゅうりと麩の酢の物


sudarebu　すだれ麩 FU "like bamboo curtains "
made in Kaga, of a long rectangular form. It is used for Jibuni.
Made from wheat gluten and a bit of mochiko rice flour. It is dry and should be watered and then squeezed firmly before use. One sheet is about 5.5 cm wide and 24 cm long, it has a thickness of about 1 cm.
Kagafu 加賀麩.
. . . CLICK here for Photos of "sudarebu" !
Also in green, colored with yomogi
yomogi sudarebu よもぎすだれ麩
„FU wie Bambusvorhänge“


suimono fu 吸い物麩 baked, small pieces for a clear soup
. . . CLICK here for Photos !


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aburafu, abura fu 油麩 fried gluten croutons
aburafu-irini shime 油麩入り煮しめ with fat-fu あぶらふ(油麩）
frieed gluten in vegetable oil. Speciality from Tome town
. . . CLICK here for Photos !

from Miyagi prefecture


awafu 粟麩(あわふ) millet-fu
makes it look white
. . . CLICK here for Photos !

gomafu, atari gomafu 当りごま麩(あたりごまふ) with sesame
white ground sesame mixed with wheat gluten.
This can also be mixed with yuzu or black sesame is used.
. . . CLICK here for Photos !



kabochafu 南瓜麩(かぼちゃふ) wheat gluten mixed with pumpkin
makes it look yellow.
. . . CLICK here for Photos !


matsutakefu まつたけ麩 baked, formed like matsutake mushrooms
. . . CLICK here for Photos !


mochifu 餅麩（もちふ）gluten mixed with mochi rice flour
made into formed pieces, like flowers or momiji leaves
... umefu 梅麩 like plum blossoms
... sakurafu 桜麩 like cherry blossoms


sansho, misanshofu 実山椒麩(みさんしょふ)
mixed with fruit of mountain pepper.
Mountain pepper from Arima 有馬 is best for this.
eaten as sashimi
. . . CLICK here for Photos !


norifu 海苔麩 mixed with seaweeds

Ogurafu 小倉麩 mixed with azuki red beans

Riku agefu 利久揚げ麩 from the temple Daitokuji in Kyoto.

temarifu 手毬麩 in the form of a temari ball

wasabifu わさび麩(わさびふ)wehat gluten mixed with wasabi
makes a green color. Just a little bit of a hot taste, eaten with soy sauce.
. . . CLICK here for Photos !


yomogifu よもぎ麩(よもぎふ) wheat gluten mixed with yomogi
makes a green color
. . . CLICK here for Photos !

yuzu, kodai namafu yuzu 古代生麩 柚子(こだいなまふ ゆず)
mixed with yuzu juice

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fusuma ふすま (麩) wheat bran
the same Cinese character　FU is used.
The leftovers when polishing wheat grains (bran) is given to the farm animals.
also called
mugi kasu 麦かす, karako からこ (empty children),
momiji もみじ (red leaves) because of their color.
The poor people used to cook these and give them their children instead of rice, which they could not affort. It looked almost as red as "sekihan" rice with red beans, so the poor children were made fun of by their peers. Especially eaten in wartimes.
. . . CLICK here for Photos !
Weizenkleie

seitan せいたん　wheat bran
komenuka 米ぬか　rice bran

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funori　ふのり 麩糊　glue made of wheat starch fusuma
shoofunori 正麩糊(しょうふのり)
. . . CLICK here for Photos !


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Worldwide use

Weizengluten.
namafu ... rohes Weizengluten, oft mit Reismehl (mochiko) vermischt.
yakifu ... gebackenes Fu, Fu-Croutons
sudarefu ... "Fu wie ein Bambusvorhang"


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Things found on the way


denbu 田麩 minced food preparations

tara denbu 鱈田夫（たらでんぶ, 鱈田麩) minced flavored cod
kigo for all spring


WASHOKU : DENBU 田麩
A preparation of boiled and then mashed fish, flavored with sugar, soy sauce and mirin. For consumption, this mix is added to sushi or norimaki sushi.


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HAIKU



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Related words

Ishikawa prefecture
The Kaga Cuisine and FU


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Dashi

[ . BACK to WORLDKIGO TOP . ]
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Soup stock (dashi, だし、 出し)

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

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Explanation

Dashi is a kind of clear soup stock or broth.
It is used for many dishes including soups, dressings, sauces, broths for simmering broths and noodles.
Dashi is prepared in various ways, with konbu seaweed only or with small dried sardines or katsuobushi bonito flakes.

Dashi contans "umami うまみ (旨み／旨味)" , a natural flavor enhancers in the kelp.




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Dashi is Japanese stock, which becomes the base of many Japanese dishes, such as soup, dipping sauce, and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to know how to make it. There are different kinds of dashi. It can be made from kombu (dried kelp), katsuo-bushi (dried bonito) flakes, niboshi (dried small sardines), hoshi-shiitake(dried shiitake mushrooms), and more. Kombu dashi and dried shiitake mushroom dashi are known as good vegetarian stocks. It might take extra effort to make dashi, but good dashi makes your Japanese dishes taste much better. Let's learn to make different kinds of dashi.

. . . . . Recipes
Kombu Dashi Recipe - for clear soup, nabe (hot pot dishes), and more.
Katsuo Dashi Recipe - for nimono, clear soup, miso soup, and more.
Kombu and Katsuobushi Dashi Recipe - for clear soup, nimono, noodle dipping sauce, and more.
Niboshi Dashi Recipe - for miso soup, nimono, and more.
Hoshi-shiitake Dashi Recipe - for nimono, and more.
Japanese dashi is best used on the day it was made. If you have some leftover dashi, keep it in a covered container. It can be kept in the refrigerator for a couple of days.

Japanese dashi is best used on the day it was made. If you have some leftover dashi, keep it in a covered container. It can be kept in the refrigerator for a couple of days.

Instant dashi powder is also available at stores. If you don't have much time, it's quick to use dashi powder to make dashi stock. Usually, about 1 tsp of dashi powder is used for 3 to 5 cups of water. Follow the instructions in the packages. Dashi powder includes some salt, so adjust the flavor of dishes as needed.
source : 　japanesefood.about.com


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UMAMI

Umami (旨味) is one of the five basic tastes sensed by specialized receptor cells present on the human tongue. The same taste is also known as xiānwèi (traditional Chinese: 鮮味; simplified Chinese: 鲜味) in Chinese cooking.

Umami is a Japanese word meaning savory, a "deliciousness" factor deriving specifically from detection of the natural amino acid, glutamic acid, or glutamates common in meats, cheese, broth, stock, and other protein-heavy foods. The action of umami receptors explains why foods treated with monosodium glutamate (MSG) often taste "heartier".

Glutamate has a long history in cooking: it appears in Asian foods such as soy sauce and fish sauce, and in Italian food in parmesan cheese and anchovies. It also is directly available in monosodium glutamate (MSG).

In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock.

Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University while researching the strong flavor in seaweed broth. Ikeda isolated monosodium glutamate as the chemical responsible and, with the help of the Ajinomoto 味の素 company, began commercial distribution of MSG products.

taste receptors
Acknowledged subjectively as a special taste by Eastern civilizations for generations, umami has been described in biochemical studies identifying the actual taste receptor responsible for the sense of umami, a modified form of mGluR4named "taste-mGluR4".

Umami tastes are initiated by these specialized receptors, with subsequent steps involving secretion of neurotransmitters, including adenosine triphosphate (ATP) and serotonin. Other evidence indicate guanosine derivatives may interact with and boost the initial umami signal.

Umami flavor is strongest when combined with aromas (e.g., monosodium glutamate and garlic), a result leading to speculation that glutamate may stimulate umami effects by acting simultaneously with the aromas, texture, and appearance of food.
©　More in the WIKIPEDIA !




Ajinomoto Panda Bottle 味の素パンダ


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WASHOKU
Dried bonito pieces or flakes (katsuobushi)



ichiban dashi 一番だし first brew of dashi
niban dashi 二番だし second brew of dashi

The first brew has a delicate flavor and fragrant aroma, it is mainly used for clear soups.
The second brew is not so refined in taste and rather used for simmering liquid.
erste Dashi, zweite Dashi


irodashi, iro-dashi いろだし【色出し】
prepare food to bring its natural colors alive. (not related to DASHI liquid.)


oikatsuo, oi-katsuo 追いカツオ "adding katsuo bonito flakes"
If a soup or dashi does not seem delicious enough, some more flakes are added for extra umami.



Dashi powder on shelves








. . . CLICK here for konbu dashi Photos !

. . . CLICK here for niboshi dashi Photos !


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dashimaki 出し巻き/ だし巻き/ 出汁巻き
mit Dashi zubereitetes japanisches Omelett
dashimaki tamago (出し巻き卵)
. . . CLICK here for Photos !


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Worldwide use

Fischboullion; klare Brühe; Dashi (aus Bonito und Tang)



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Things found on the way


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HAIKU



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Related words

***** WASHOKU : INGREDIENTS

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