Su Vinegar

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Vinegar (su)

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

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Explanation

Su 酢 , komezu, komesu 米酢　rice vinegar


awasezu, awase su　合わせ酢 winegar mixed with
..... amazu 甘酢 sweet vinegar
..... genmaizu 玄米酢 brown rice vinegar
..... gomazu 胡麻酢 with soy sauce, ground sesame and sugar
..... junmaizu, junmaisu　純米酢 pure rice vinegar
..... kurosu 黒酢 black vinegar, from brown rice. Sometimes royal jelly is added for a drink to be mixed with water
..... mannenzu 万年酢 "10000 years" vinegar
..... nimaizu 二枚酢 with soy sauce
..... ponzu ポンず (ポン酢) with juice of citrus fruits
..... sanbaizu 三杯酢 with light soy sauce and sugar
..... sushizu 寿司酢 for sushi, with sugar and salt (Kansai)
..... tomosu とも酢　"marinated in vinegar"
..... Tosa zu 土佐酢 wish light soy sauce, sugar, dashi and katsuobushi


. . . CLICK here for Photos of rice vinegar !


in Japan mostly rice vinegar is used, but other types like
wine vinegar ワインヴィネガー are also available.


goosei su 合成酢 blended vinegar
from rice and grains. goseisu


kokumotsuzu 穀物酢 vinegar from grains
Made with acetic acid bacteria. Often used for marinating fish.


. Namasu なます- 膾 - 鱠 vinegar dressing .


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The Japanese kanji character for vinegar is made of two elements.
The left side is the kanji for sake and the right is the verb “to make.” What that means is that it is made from sake. Other than this rice vinegar, there are also fruit-based vinegars, such as ponzu. The typical vinegar-dishes are su-no-mono (marinated salad), but vinegar is also used on ramen noodles and yaki-soba (fried soba noodles).

In Japanese cuisine, it is also common to blend vinegar with other condiments to make flavored vinegars.

Ponzu soy sauce: Mixed with citrus juices such as sudachi, soy sauce, soup stock and other flavorings.
Sushizu: This vinegar, used to make sushi rice, is blended with sugar, salt, mirin and other condiments.
Sanbaizu: 三杯酢 Vinegar, soy sauce and mirin, mixed in equal parts.
Tosazu: A blended vinegar made by mixing with soy sauce, mirin and soup stock from ingredients such as katsuo-bushi (dried bonito) and kombu (kelp), bringing the mix to a boil and leaving it to cool.

Vinegar has traditionally been used as a food preservative. Vinegar itself seldom spoils, but as it is a foodstuff, it should be handled with careful attention to hygiene. It also corrodes metals, so it should be kept in a glass or enamel container and stored in a cool, dark place. Flavored vinegars such as ponzu can spoil, so they should be kept refrigerated.


Fundodai vinegar
is the light tasting fermented vinegar. Its color is very light and acidity is clean and mild, so it is suitable for various kinds of sour flavored dishes.

Nijisseiki Pear Vinegar
101 years since i was first grown, Nijisseiki Pear has now been made into a delicious fruit vinegar. This carefully made full-fledgied fermented vinegar is produced using only Tottori-grown pears, giving it a refreshing, simple taste that doesn't overpower the natural flavors of other ingredients, making it ideal for a variety of Japanese, Wester, and Chinese dishes.

Uchibori Vinegar
Pure rice vinegar is made by brewing pure rice sake using rice and malted rice through traditional Japanese process, and then fermenting it into vinegar. This vinegar has rich flavor and enables you to enjoy authentic Japanese dishes in your own dining room.

source : 　www.jetro.org

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. WASHOKU ankoo no tomosu
あんこうのとも酢 ankoo angler fish with vinegar


akashisosu akashiso su 赤紫蘇酢 （しそす)
red perilla vinegar
Diluted as a summer drink or as dressing for salads.
Perilla frutescens
. . . CLICK here for Photos !




. WASHOKU
akazu 赤酢 red vinegar
Used for Edomae-zushi. also called
kasuzu 粕酢 ( かすず) sake lee vinegar



Funazushi 鮒寿司（ふなずし） sushi with crucian carp
Vor der Verwendung von Essigreis wurden Fische und Meeresfrüchte für längere Zeit in Salz und manchmal Essig eingelegt und gepresst, um sie haltbar zu machen (narezushi). Diese Form der Zubereitung, im 7. Jahrhundert aus China übernommen, wird heute noch z. B. in Shiga für das „Karauschen-Sushi“ (funazushi) verwendet, das dadurch einen besondern Eigengeschmack bekommt.


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kimizu きみず【黄身酢】 vinegar dressing with egg yolk
Mix strongly with a mixer.
This tasts good on fish, seafood or vegetables.
. . . CLICK here for Photos !



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. WASHOKU
suppa-ni すっぱ煮 sour simmered food 　



tadezu 蓼酢 たでず　(tade su) water pepper with vinegar
Persicaria hydropiper　
. WASHOKU
tade su 蓼酢（たです） tade vinegar
kigo for all summer

Tade is a slightly bitter plant. Its leaves are ground in a mortar and then added to a bit of vinegar. This is a dip for salted fried fish (shioyaki), expecially fried trout in the area of the river Shimantogawa, Shikoku.
. . . CLICK here for Photos !





yuzuzu, yuzu-zu, yuzu su 柚子酢 vinegar with yuzu
CLICK here for PHOTOS !
Yuzu 柚子 ゆず　yuzu citrus fruit



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http://www.eonet.ne.jp/~shujakunisiki/s-15-14.html
www

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Worldwide use


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Things found on the way


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HAIKU

折々は酢になる菊の肴かな
ori ori wa su ni naru kiku no sakana kana

sometimes
vinegar on mum flowers becomes
an appetizer

Matsuo Basho
Tr. Jane Reichhold

Reichhold points out that
"'Sakana'肴 is an appetizer to be eaten with sake."

source : Larry Bole


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乞食も護摩酢酌むらん今日の春
kotsujiki mo gomazu kumuran kyoo no haru

even the begging priests
drink some ritual sake -
this first spring day

Kobayashi Issa

It was the first day of the first lunar month, New Year in the Edo period.


gomazu 胡麻酢 sesame with vinegar, see above.
Here written with the characters for 護摩, the fire rites of esoteric Buddhism.

In this context, it is an euphemism for ricewine, used by monks and priests who are officially not allowed to drink sake.
Other euphemisms are
hannyatoo 若湯（はんにゃとう）hot water of wisdom
Kara-cha 唐茶（からちゃ）tea from China


. Fire rituals, goma kuyoo 護摩供養 .


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Related words

***** WASHOKU : INGREDIENTS

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Namasu dressing

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Namasu なます vinegar dressing

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

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Explanation

namasu, 膾 , 鱠, なます
A kind of vinegar dressing. Mirin and sugar, lemon juice and a bit of salt ara also added to the mix. Sometimes the bones and cartilage of fish is also chopped finely.

Namasu is a kind of fish salad.


Do not mix the name with NAMAZU 鯰 なまず, the catfish.

Namazu and Daruma - The Catfish and Daruma
瓢箪、鯰とだるま...


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Recipe

basic, fat-free namasu vinegar dressing:

1 cup sugar
1 cup vinegar
1 tablespoon lemon rind
Juice of 1 lemon
1/2 teaspoon salt
1 tablespoon mirin
1 tablespoon dried shrimp, rinsed and minced

Eggplant Namasu

Ogo Namasu
A few ogo (crispy seaweed)

Combine ingredients, cover and shake well. Store in refrigerator.
Read more:
source : 　www.recipe-idea.com

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HISTORY

Toward the end of the Yayoi period, the story of Iwakamutsukari no Mikoto, the first-ever kitchen chef, is told in the Nihon-shoki chronicles of Japan.

The 12th emperor, Emperor Keikou 景行天皇, visited Awa no miya 安房の浮宮 to pay his respects to the late imperial prince Yamato Takeru no Mikoto. There he was presented with a dish called

"Umugi no Namasu 白蛤の膾（うむぎのなます）"

(clams, or in some versions, abalone or katsuo bonito).　


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From our WASHOKU KIGO database


SPRING

Asatsuki namasu 胡葱膾 (あさつきなます)
Japanese chives namasu dressing
CLICK here for asatsuki Photos !


Buna namasu 鮒膾 (ふななます)
crucian carp in namasu dressing, often with roe
buna no ko mabushi 鮒の子まぶし（ふなのこまぶし）
yamabuki namasu 山吹膾（やまぶきなます)
tataki namasu 叩き膾（たたきなます）
komori namasu 子守膾（こもりなます）,
komochi namasu 子持膾（こもちなます）
CLICK here for Photos !

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SUMMER

Arai 洗膾 (あらい, 洗魚) "washing fish" for raw consumption
arai suzuki 洗鱸（あらいすずき）
arai tai 洗鯛（あらいたい）
arai koi 洗鯉（あらいこい）
"raw preparation", namazukuri生作り（いきづくり）

Ayu namasu 鮎膾 (あゆなます)

Oki namasu 沖膾 (おきなます)
segoshi namasu 背越膾（せごしなます）
aji no segoshi 鯵の背越（あじのせごし）


中食や鮒の洗膾をよきものに
chuushoku ya funa no arai o yoki mono ni

lunch !
raw crucian carp in vinegar
will do just fine

Oba Hakusuitaro, Ooba Hakusuitaroo 大場白水郎


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AUTUMN

Hizu namasu 氷頭膾 (ひずなます)
vinegared fish head namasu
A speciality of the Northern provinces of Japan. The head cartilage parts are especially chopped up for this.
CLICK here for Photos !



Kiku namasu 菊膾 (きくなます)
vinegar pickles of chrysanthemum blossoms


The Chrysanthemum is one of the typical flowers of Autumn in Japan.
Chrysanthemum kiku, chiyomigusa (Japan)
Chrysanthemum Festival kiku matsuri (Japan)



Saki namasu 裂膾 (さきなます, 裂き膾)
"torn" vinegared sardins
They are not cut by a knife but are torn apart with the fingers.



Suzuki namasu 鱸膾 (すずきなます)
vinegared sea bass


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Worldwide use


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Things found on the way



source :　kirigakiri
old Imari porcelain 古伊万里膾皿

namasu sara 膾皿 plates to serve Namasu


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HAIKU


pickled chrysanthemum petals (kiku no namasu 菊の膾)


'While I was staying in Awazu, a tea ceremony master invited me and served vinegared chrysanthemum petals picked from the nearby beach'.

蝶も来て酢を吸ふ菊の膾哉
choo mo kite su o suu kiku no namasu kana

a butterfly also comes
to sip vinegar from namasu-pickled
chrysanthemum petals .
Tr. Gabi Greve


A butterfly comes also
To try the vinegared salad
Of chrysanthemum flowers.
Tr. Oseko



This hokku has the cut marker KANA at the end of line 3.

Written in autumn of 1690, 元禄3年晩秋.

MORE hokku about chrysanthemums by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

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source :　rurou_2005

又やたぐひ長良の川の鮎膾
mata ya tagui Nagara no kawa no ayu namasu

once again - this rare
pickled sweetfish
from river Nagaragawa
Tr. Gabi Greve

The cormorants from Nagaragawa fish for ayu sweetfish, and the humans eat them afterwards.
Basho was lucky to watch the famous cormorant fishers at work.

Written in summer of 1688 貞亨5年夏

Oi no Kobumi 笈の小文
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

MORE hokku of Basho about
. WKD : ukai 鵜飼 (うかい) cormorant fishing .

. WKD : Trout (ayu and masu) .

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木の下は汁もなますもさくらかな
. ki no moto ni shiru mo namasu mo sakura kana .
soup and fish namasu salad


MORE - hokku about food by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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もてなしの　膳には旬の　鮒膾　　
motenashi no zen ni wa shun no buna namasu

on the delicate food tray
there is buna namasu
right for the season

Fukao Soshin 深尾素心
Tr. Gabi Greve

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鮒膾　瀬多の橋裏に　さす日かな　　
buna namasu Seta no hashiura ni sasu hi kana

buna namasu ...
behind the bridge of Seta
there is sunshine

Iida Dakotsu 飯田蛇笏
Tr. Gabi Greve

The bridge of Seta is also mentioned in haiku by Matsuo Basho.


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鮮膾や露泛べたる錫の鉢
sennamasu ya tsuyu ukibetaru suzu no hachi

fresh namasu fish -
dewdrops hover over
the tin pot

Aoki Getto 青木月斗


suzu no hachi 錫の鉢 (すずのはち) small pot of tin


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Related words

***** Vinegar (su)

***** Zen, Tray, Dinner tray, box tray (hako zen) ...


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Nori laver seaweed

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Laver seaweed (nori)

***** Location: Japan
***** Season: Early Spring
***** Category: Humanity

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Explanation

laver, sea lettuce, nori　海苔
..... Porphyra tenera

to dry laver, nori hosu 海苔干す
dried laver, hoshinori 干海苔

sweet laver, amanori 甘海苔（あまのり）
laver from Asakusa, Asakusa nori 浅草海苔（あさくさのり）
laver from Kasai, Kasai nori 葛西海苔（かさいのり）

laver sheets to eat, nori hibi 海苔篊（のりひび）

bamboo poles to grow seaweed among, nori soda 海苔粗朶（のりそだ）
floating seaweed, nagarenori 流海苔（ながれのり）
picking up seaweed, hiroi nori拾い海苔（ひろいのり）
board to dry seaweed 海苔砧（のりきぬた）、norisu 海苔簀（のりす）

susabi nori すさび海苔（すさびのり）
Nori from Uppuri Island, uppurui nori 十六島海苔（うっぷるいのり）

boat to harvest laver, noribune 海苔舟

gathering laver, harvesting laver, nori tori 海苔採
harvesting nori seeweeds, nori toru 海苔採る（のりとる）

... ... ...

"rock laver", iwa nori 岩海苔 いわのり
kigo for early spring

..... kaifu nori 海府海苔（かいふのり）
They are picked from the rocks and cliffs by hand when the tide receedes and are quite expensive.


"hair of the sea", ugo 海髪 うご
a kind of red seaweed, igisu
..... ogo おご、ogo nori 江籬（おごのり）、ugo nori うごのり、nagoya なごや


white seaweed (duckweed), shiramo 白藻 しらも
..... tsurushiramo 蔓白藻（つるしらも）、oo ogonori おおおごのり


green seaweed, aonori 青海苔
..... ito aosa いとあおさ、naga aonori 長青海苔（ながあおのり）、sasanori 笹海苔（ささのり）、usuba aonori 薄葉あおのり（うすばあおのり）、hito-e gusa ひとえぐさ


"cherry blossom seaweed" sakuranori 桜海苔 さくらのり
..... mukade nori むかで海苔（むかでのり）、okitsu nori 興津海苔（おきつのり）


"pine seaweed" matsu nori 松海苔 まつのり
..... pine needle seaweed, matsuba nori 松葉海苔（まつばのり）、tenboso てんぼそ


Saga nori 佐賀のり / 佐賀海苔 Saga Nori Laver. seaweed
from the Ariakekai Sea


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regional humanity kigo for the New Year

yukinori, yuki nori　雪海苔　"snow-nori"
also called
hatsu nori　初海苔, or ichiban nori 一番海苔
This is a local kigo about the iwanori from Sado Island and along the coast of Echigo. They are given as an offering to the deity of the New Year on January first.
Even Ryokan has written a poem about this nori.

越の海 野積の裏の 海苔を得ば 懸けて偲ばぬ 月も日もなし
良寛 Ryokan


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Nori (Japanese: 海苔) (Chinese: 海苔; pinyin: haitāi, Korean: kim or gim) is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. The term nori is also commonly used to refer to the food products created from these "sea vegetables", similar to the Korean gim. Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori.

Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (海苔佃煮).

A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (青海苔 literally "blue nori") and is used like herbs on everyday meals like okonomiyaki and yakisoba.

Great source of Iron and Calcium.
©　More in the WIKIPEDIA !
ao-nori

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Asakusa nori 浅草海苔 Nori from Asakusa / Edo





江戸自慢三十六興　品川海苔
Utagawa Toyokuni 3rd 歌川豊国三代

A lady is sitting next to a dinner tray, grilling the Nori for a moment over charcoal on a Hibachi brazier to make them crisp and more tasty.


- quote -
Nori is an indispensable element of any sushi meal. At first glance, the black sheets of dried seaweed may look unappetizing, but nori is a healthy, nutritious sea vegetable. The type called Asakusa nori was once synonymous with nori, but is now fast disappearing.

The primary countries with nori-eating cultures in the world today are Japan, South Korea, and parts of China. In Japan, nori is a handy food item that is either used to wrap balls or rolls of rice or sliced into thin strips and sprinkled over various food items as a condiment. In the past, Westerners unfamiliar with nori were surprised to see Japanese people eating "black paper." But today, nori is widely recognized as a health food derived from the sea, and it can be found on the shelves of most natural food shops and supermarkets in the United States.

When Japanese people hear the word "nori," most conjure up images of Asakusa nori. But the type that is sold today is invariably the type called Susabi nori, as it is almost impossible to find Asakusa nori on the market today.

- - - - - Origins
Nori in Korean is called gim, which grows from spores on underwater rocks and branches of sea plants. According to Chosen shokubutsu-shi (The Flora of Korea) by Korean culinary expert Chun Daesong, nori first entered Japan in the late sixteenth century following a military expedition to Korea by warlord Toyotomi Hideyoshi. Nori was reportedly brought back to Japan, first to Hiroshima and eventually to Edo (present-day Tokyo), after which nori aquaculture began in Tokyo Bay.

Great progress was made in aquaculture techniques following World War II. Nori is harvested much like green tea, with only freshly grown "sprouts" being plucked. Sprouts are soft while young, but they harden as they grow. Harvest periods are very short and yields small if the process is left completely to nature.

Thus a method was developed to prolong the harvest period. Seedlings on nets are lowered into the sea until they grow to around 3 to 4 centimeters. They are then drawn up and preserved in a frozen state. When the nets are lowered into the sea again, the nori starts growing again. This method has more than doubled nori's harvest period.

- - - - - The Disappearance of Asakusa Nori
Nori usually refers to amanori (genus Porphyra), of which the Asakusa variety was once quite common. Most amanori freshly harvested off Japan's coast has a sweet aroma and a faintly sweet taste, giving rise to its name (amanori means "sweet nori"). Most amanori is found along the Pacific coast, in the Seto Inland Sea, and on the northwest shores of Kyushu in the upper intertidal. It is most commonly seen near river mouths, where water tends to have lower salinity.

Asakusa nori is extremely vulnerable to changes in temperature and to seawater contamination and is highly susceptible to disease. It may only be natural, then, that this type gradually disappeared as pollution grew more serious in Japan.

- - - - - Shigemi Koga, an Asakusa Nori Grower
Growing Asakusa nori without acid treatment requires the use of healthy seeds. Shigemi Koga (58) thus frequently visits a fisheries research center that cultivates a type of Asakusa nori called Noguchi in June to check the growth of seedlings. In September he prepares the breeding grounds by inserting metal poles that will hold the nets, and in mid-October, when seawater is around 22 to 23 degrees, he releases the spores. If seawater temperatures rise too high, the seedlings will die. To each net he hand-ties small bags of oyster shells that contain nori filaments. This is a task that continues from early morning to late at night with the help of many colleagues.

- - - - - Preserving Asakusa Nori
There are others in Kyushu's Ariake Bay-where Susabi nori has become the norm-besides Koga who are at least choosing not to cave in to the acid treatment trend in an effort to keep Asakusa nori aquaculture alive.
Read more :
- source : tokyofoundation.org - Shiokawa, Kyoko 2008-


. Asakusa 浅草 district in Edo .
Seaweed Shop of Nakajimaya Heiemon
御膳海苔所 . 中島屋平左衛門

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Worldwide use

Nori : Rotalgentang


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Things found on the way


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HAIKU

Matsuo Basho wrote :




衰ひや歯に喰ひ当てし海苔の砂
otoroi ya ha ni kuiateshi nori no suna

getting weak
when a tooth bites down
sand in seaweed
Tr. Reichhold


ebbing strength--
my teeth detect a grain of sand
in the dried seaweed
Tr. Ueda


teeth sensitive to the sand
in salad greens --
I'm getting old
Tr. Hass


feeling decrepit
biting on a bit of sand
in the dried seaweed
Tr. Larry Bole


Written in 1691 元禄4年, Basho age 48.
Suddenly Basho feels old, by just a small incident at the dinner table.
(This hokku has the cut marker YA at the end of line 1.)


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For his time he wasn't a young man anymore, not old, but the common age of dying was around 50. He didn't need to use oysters to become aroused so he wrote:


牡蠣よりは海苔をば老の売りもせで　
kaki yori wa nori o ba oi no uri mo sede

rather than oysters
it's dried seaweed one should sell
when one is old

Basho has no need for oysters because he is of age, but to stay healthy he ate dried seaweed.

source : Kristjaan Panneman





Written in the spring of 1687 貞亨4年春.
It seems he observend an old man with a shoulder carrying pole, selling oysters, and wondered if the lighter seaweed would not be a better deal.

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海苔汁の手際見せけり浅黄椀
nori jiru no tegiwa mise keri asagi wan

he is so skillfull
at serving seaweed soup -
in this laquer bowl l
Tr. Gabi Greve



seaweed soup
shows such skill
in a decorated bowl　
Tr. Reichhold



Written in 1684 貞亨元年.
He visited his disciple Kasuya Chiri 粕谷千里, who lived in Asakusa, Edo, a place famous for its nori even today.
The green norijiru soup was served in a light yellow bowl to make a colorful contrast.


asagiwan 浅葱椀 "blue laquer bowl"
in the translations of Shirane
The bowls are covered with black laquer and then decorated with golden flower and bird design.

More haiku by Basho and details about
. asagiwan 浅葱椀 - Bowls and Haiku .

***** . asagi あさぎ - 浅黄 - 浅葱 hues of light yellow, green and blue .


MORE food hokku by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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Related words

***** Seaweed (kaisoo) Japan

Including laver (nori), kelp (wakame), duckweed (mo) and agar agar (tengusa)

Seaweeds are a daily ingredient in Japanese food.
Seaweeds are sometimes called "sea vegetables".
Sea vegetables are seaweeds used as vegetables.

. .. . . . . . . . . . . . .. BACKUP

kelp, wakame, 若布, 和布
..... Undaria pinnatifida

nigime にぎめ
boat for harvesting kelp, wakamekaribune 若布刈舟

harvesting wakame seeweeds, wakame karu
若布刈る (わかめかる)
wakame toru 若布採る（わかめとる）

drying seeweeds, wakame hosu 若布干す（わかめほす）
drying hijiki seaweed, hijiki hosu ひじき干す（ひじきほす）
harvesting mirume seaweed, mirume karu みるめ刈る（みるめかる）
harvesting arame seaweed, arame karu 荒布刈る（あらめかる）

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Kigo for SUMMER

gathering agar agar, tengusa tori　天草採り

cutting duckweed, mo kari 藻刈り
late summer

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Kigo for NEW YEAR

gulf weed, seagrapes, sea grape, hondawara　ほんだわら


Seaweed Daruma , Konbu Daruma 昆布だるま 　

尼崎大覚寺のこんぶ達磨、from Daikaku-ji, Amagasaki 　
Kigo for New Year or Spring at Amagasaki

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WASHOKU : INGREDIENTS


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[ . BACK to WORLDKIGO . TOP . ]
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Mochi Reiskuchen

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Rice cakes (mochi 餅)

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

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Explanation

Mochi are used in many kinds of food, from soup to sweets. Mochi can be grilled, fried, and simmered.
The Japanese have traditionally believed that all material things are imbued with spirits, and so by partaking of the rice mochi - thought to symbolize the spirit of rice - they hoped to gain the strength of these rice divinities for themselves.

. Mochi 餅　rice cakes and 妖怪　Yokai monsters .


sticky rice cake, rice dough




Pounding Rice (mochi tsuki)
kigo for mid-winter

... 雑煮　(ぞうに) New Year Soup
kigo for the New Year

Kagami mochi ... 鏡餅　 ... Decoration Rice cakes for the New Year
kagamibiraki 鏡開き "opening the mirror"
kigo for the New Year


. . . . . Sweet Mochi
WAGASHI ... Sweets SAIJIKI

. . . . . Food Mochi
WASHOKU ... SEASONAL DISHES SAIJIKI




Mochinage 餅なげ (もちなげ) throwing mochi
is a great social event, when the important participants of a festival or cheremony throw bags full of white and red mochi for good luck to the crowds.
. . . CLICK here for Photos !



Abekawa Mochi 安倍川餅 rice cakes from Abekawa river, with kinako soy bean flour
Once eaten by Tokugawa Ieyasu, because the local producers told him the kinako flower was really gold powder.
. kinako 安倍川の金な粉餅 pun with Gold Powder .



Akumochi, aku-mochi あくもち / 灰汁餅 for 5.5. Boy's festival.
with mochigome and lye.
akumaki あくまき（灰汁巻き）mochigome rice cakes, Chimaki
Kagoshima prefecture


Ankoro mochi, ankoromochi あんころもち (餡ころ餅, あんころ餅) wrapped in sweet bean paste, an
They are prepared in Kyoto for the hottest days of summer (doyoo) and eaten with the hope to ward off evil and get stamina for the summer.
. . . CLICK here for Photos !



. Benkei no Chikaramochi 弁慶の力餅 　
Mochi for the strong monk-warriour Benkei
Offered at various temples in Japan



Botamochidera Temple in Kamakura
in memory of Saint Nichiren


ebimochi 海老餅 mochi with shrimp
slightly roasted shripm, the mochi are red-pinkish


Echi no Goshiki Mochi 越の五色餅
Mochi in five colors, from Echi (Echizen/Echigo)

Special rice from "Remote Echi" 奥越 is used together with black beans, soy beans, millet, yomogi mugwort and others.


goshiki mochi for Saint Nichiren
and more about the "five colors"



ekoeko kinako mochi エコエコきなこ餅 Eco eco ... ecologically useful mochi
made from azuki beans which are usually thrown away for less quality.
Sentaroo no ekoeko wagashi / eco eco wagashi

仙太郎のエコエコ和菓子
仙太郎 エコエコぼうろ Sentaroo eko eko hooro Sentaro Eco eco
The leftovers from boiling red beans are baked in the dough.
☆ 京菓子司 仙太郎　本店 ☆
京都市下京区寺町通り仏光寺上る中之町576
http://www.sentaro.co.jp/
Wagashi no o-hanashi
http://www.sentaro.co.jp/saijiki/saijiki/saijiki.html



. fukumochi shinji 福餅神事（ふくのもちしんじ）
"ceremony of auspicious mochi rice cakes"
at Sumiyoshi Shrine
kigo for the New Year





gyuuhi mochi 求肥餅 / ぎゅうひ餅 gyuhi mochi
The dough is whipped to get more air into the mochi and thus they taste more bubbely and soft.
often wrapped in kinako powder or sesame seeds.
They can be colored in white and pink for auspicious occasions.
. . . CLICK here for Photos !
gyuuhi too 求肥糖
gyuuhi ame 求肥飴（あめ）

. hiuchi yaki 火打焼 a kind of mochi
a kind of gyuhi mochi from shrine Kasuga Taisha.




Hakata no shio mochi 伯方の塩餅
shio daifuku 塩大福
flavored with Hakata salt
. . . CLICK here for Photos !
Salz-Mochi aus Hakata 384



. horagai mochi 法螺貝餅 Horagai sweets .
- - - - - and
gyooja mochi 行者餅 Mochi for Yamabushi mountain priests



igusa no warabimochi いぐさわらび餅 fern mochi with igusa rush grass
from Okayama
igusa, Juncus decipiens Nakai


Irikomochi, いりこもち Toshikazumochi from Miyazaki
. . . CLICK here for Photos !


. irimochi 煎餅　 Senbei .


Isobemaki 磯部まき (いそべまき) mochi wrapped in nori seaweed
roasted and dipped in soy sauce
. . . CLICK here for Photos !



. kawabitarimochi 川浸り餅（かわびたりもち）
mochi prepared on the day of kawabitari
kigo for early winter
. . . . . also called
otogomochi otogo mochi 乙子餅
"mochi for the youngest child"




kibi mochi きび餅 millet mochi
with different kinds of millet grains pounded together with mochigome rice.
. . . CLICK here for Photos !


Kokubun-ji Daifuku 国分寺大福 Kokubunji-Dumpling From Temple Kokubun-Ji, Shizuoka


kurimochi 粟餅 mochi with sweet chestnuts
made since olden times.


kuromame tobo mochi 黒豆とぼ餅 mochi with black soy beans
From Fukui prefecture.
tobo is a stick with which the masu box for measuring grains was brushed straight.
. . . CLICK here for Photos !


kurosato mochi 黒砂糖餅 mochi with black sugar
they are usually dark brown.
. . . CLICK here for Photos !

also
kuroto mochi 黒糖餅 mochi with black sugar



kusamochi くさ餅 mugwort rice cakes 　
The young mugwort leaves are boiled and added when pounding mochigome rice. The fragrance of mugwort is supposed to ward off evil influences in your life. The aroma comes from cineole and essential oils. mugwort is rich in vitamins A, B1, B2 and C and contains iron, phosphorus and calcium.
They are eaten at the Doll Festival, March 3.
kusudama 薬玉（クスダマ）is another word for these mochi.
kigo for mid-spring



kuzumochi くずもち, 葛もち from arrowroot
Usually served with kinako. . . CLICK here for Photos !
Küchlein aus Pfeilwurzel-Stärke
also
kuzu no sashimi 葛の刺身 kuzu sliced like sashimi
served with a perilla leaf. Temple food.
. . . CLICK here for Photos !
kuzuage 葛揚げ deep fried ingredients wrapped in kuzu starch, for example small tomatoes or pickled salted plums, umeboshi kuzuage 梅干葛揚げ



mamemochi, mame mochi 豆餅 soy beans mochi
Soy beans are pounded together with mochigome rice.
. . . CLICK here for Photos !


miso chigirimochi 味噌ちぎり餅 with miso flavor
other types of chigirimochi
. . . CLICK here for Photos !




. muuchii 鬼餅 (むうちい . ムーチー) muchi,
"demon mochi"
observance kigo for mid-winter : Okinawa 　



. 長まし Nagamashi mochi
Ishikawa Prefecture, Nanao town


. . . . .

sobamochi, soba mochi そば餅 buckwheat mochi
Buckwheat seeds are pounded together with the mochigome rice.
. . . CLICK here for Photos !
Buchweizen-Mochi



tanjooiwaimochi, tanjoo iwai mochi 誕生祝い餅（たんじょういわいもち）
isshoomochi 　一升餅・一生餅（いっしょうもち）
mochi for the first birthday of a baby
fumimochi 踏み餅 "stand with both feet on the earth" mochi
The round mochi weights isshoo (一升, ca. 1,8 kg) and is put into a rucksack for the baby to carry. If it does so without crying, it will have rice to eat for his whole life (isshoo 一生).
The round mochi also represents the sun and the sun deity Amaterasu.
They are also sometimes used for other important birthdays, especially when people get older, with the wish for a long life.
I once was present of the birthday party of a little boy who carried it with great joy.



tochimochi, tochi mochi とち餅
dumplings from horse chestnuts
Speciality of Tottori. They are usually brown.
. . . CLICK here for Photos !



tonsho mochi 屯所餅（とんしょもち）"garrison mochi"
. . . CLICK here for Photos !
Eaten in memory of the Shinsengumi in 1863, near Temple Mibudera.
The leafy vegetable mibuna 壬生菜 is cut finely, and mixed with dainagon azuki red beans 大納言小豆.
Reference : Shinsengumi Peacekeeping samurai group in Kyoto

Shinsengumi Daruma Doll 新選組だるま

. . . . .


tooji mochi 冬至餅（とうじもち） ricecakes for winter solstice
kigo for mid-winter



urumochi うる餅 mochi with flower from uruchigome
うるち米 uruchigome, rice flour of Oryza sativa



Ushiwaka mochi 牛若餅 from the Kurama Mountain, Kyoto
Named after Minamoto no Yoshitsune in his boyhood (Ushiwaka, the one as strong as a bull), when he was trained at the Kurama Mountain Temple by the Forest Goblins (tengu).


. . WKD : Kurama Mountain Festivals 　
- - - . Minamoto no Yoshitsune 源の義経 (1159 - 1189) .
- Introduction -
牛若丸　Ushiwakamaru (his boyhood name at Kurama)





Warabimochi 蕨餅 / 笑来美餅 from Bashodo, Osaka
Fern Mochi, mochi with bracken powder
Adlerfarn-Mochi
warabiko わらび粉 Stärke aus dem Wurzelstock des Warabi-Farns.


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yakimochi やきもち (焼き餅) to roast mochi over hot ambers
. . . CLICK here for Photos !
also
a pun on the sounds of YAKI and KIMOCHI
to be jealous of someone 妬き餅、嫉妬 yakimochi

These mochi were used to tell the fortune of lovers.
If two rice cakes puffed at the same time and the tops touched each other, this signified that all would be well and happy in your love-life.
If they did not plop close together, you could push the mochi closer together and hope for the best.
This fun by the fireplace was called "yakimochi o yaku", to be jealous.

There is even a special sweet soy sauce to go with the grilled mochi rice cakes.
醤油焼餅しょうゆ


Ceremony for yakimochi at the shrine Takabayashi
高林神社焼き餅会
February 2
in Gunma, Ota Village 太田


© PHOTO :　Abe Tomoyo

. . . CLICK here for Photos !

During the great famine of Tenmei after the eruption of Mount Asama the people of Takabayashi village on the river Ishisagawa 石田川 found a wooden statue of Fudo Myo-O in the water and saved it. To celebrate, they used the last bits of small grains of rice and millet (awa, hie) for mochi dough and fried some leaves of daikon radish and other wild leaves for the filling. They presented these mochi to the deity and celebrate it to this day. The mochi are good for pregnant woman. The mothers of the villge come to this shrine to celebrate on January and August 28, the memorial days of Fudo Myo-O.

Yakimochi Fudoo Son 焼き餅不動尊
Since 1783

WASHOKU : Famine in Japan 天明の大飢饉


. yakimochi Jizoo やきもち地蔵 Jizo for jealousy .
Joorakuji 常楽寺 Joraku-Ji Jorakuji
群馬県館林市木戸町580, Tatebayashi town, Gunma

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


焼餅に烏の羽や春の雨
yakimochi ni karasu no hane ya haru no ame

a crow's feather
on the toasted rice cake...
spring rain

Kobayashi Issa
Tr. David Lanoue


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yomogimochi よもぎ餅 mochi with ground mugwort
kigo for mid-spring
Beifuss-Mochi
They are well loved because of their fresh green color.
also called: kusamochi 草もち, see above.
. . . CLICK here for Photos !



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Types of flower used for mochi

domyojiko, doomyoojiko どうみょうじこ (道明寺粉)
dried and granulated glutinous rice flour
Domyoji-ko
for kashiwamochi, sakuramochi
. . . CLICK here for Photos !

. Domyo-Ji Temple Festivals 　



joshinko, jooshinko じょうしんこ (上新粉)nonglutinous rice flour
regular rice flour
for kusamochi
. . . CLICK here for Photos !


shiratama-ko 白玉粉, shiratama-ko rice flour
used in Tokyo for sakuramochi
Shiratama 白玉 (しらたま) Shiratama Dango dumplings


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Mochi (Japanese: 餅; Chinese: 麻糬) is a Japanese and Chinese rice cake made of steamed glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.

Mochitsuki is the traditional mochi-pounding ceremony in Japan.

Polished glutinous rice is soaked overnight and cooked.
The cooked rice is pounded with wooden mallets (kine) in a traditional mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine.
The sticky mass is then formed into various shapes (usually a sphere or cube).
Mochi may also be made in an automatic mochi machine, similar to a breadmaker. In fact, mochi can be made using a breadmaker if the rice is soaked and steamed separately and the machine can be started in a kneading mode.

Making mochi at home is possible without an automatic machine. Use a bamboo steamer or other apparatus that the sweets will not stick to while steaming. Add only enough water to allow the flour to stick together, form a small circle of the dough, then put a small amount of bean paste in the center. Close the dough over the paste and place in the steamer until the mochi congeals. Immediately upon removing the mochi from the steamer, coat the mochi in more sweet rice flour to prevent it from sticking to the hands of the maker.

Confectionery
Many types of traditional wagashi (Japanese traditional sweets) are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling, such as sweetened red bean paste (an) or white bean paste (shiro an). Ichigo daifuku is a version containing a whole strawberry inside.

Kusa mochi is a green variety of mochi flavored with yomogi (mugwort). When daifuku is made with kusa mochi, it is called yomogi daifuku.

Mochi ice cream

Soup
Oshiruko or ozenzai is a sweet azuki bean soup with pieces of mochi. In winter, Japanese people often eat it to warm themselves.
Chikara udon (meaning "power udon") is a dish consisting of udon noodles in soup topped with toasted mochi.
Zōni soup. See New Year specialties below.

New Year specialties
Kagami mochi is a New Year decoration, which is traditionally broken and eaten in a ritual called Kagami biraki (mirror opening).
Zōni, zooni soup is a soup containing rice cakes. Zoni is also eaten on New Year's Day. In addition to mochi, zoni contains vegetables like honeywort, carrot, and red and white colored boiled kamaboko.
Kinako mochi is a mochi dish that is traditionally made on New Year's Day for luck. This style of mochi preparation includes roasting the mochi over a fire or stove, and then dipping it into a mixture of soy sauce, water and sugar, before finally briefly coating it in kinako (soy flour).


Others
Dango is a Japanese dumpling made from mochiko (rice flour).
Warabimochi is not true mochi, but a jelly-like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It is popular in the summertime, and often sold from trucks, not unlike ice cream trucks in Western countries.
More recently, "Moffles" (a waffle like machine used to cook mochi) has been introduced with much fanfare.
©　More in the WIKIPEDIA !



more MOCHI reference

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Kinako (黄粉 or きなこ),
also known as roasted soybean flour, is a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour." More precisely it is "roasted whole soy flour." Usage of the word kinako appeared cookbooks from the late Muromachi period (1336 – 1573).
Kinako means "Yellow flour" in Japanese.
©　More in the WIKIPEDIA !



. daizuko 大豆粉 soybean flour, soy flour .

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ohagi おはぎ wrapped rice cakes
sweet rice balls
wrapped in sweet bean paste, sprinkled with kinako.
They are an offering during the ancestral celebrations at the autumn equinox.
hagi 萩　 is the bush clover, one typical blossom of autumn.
. . . CLICK here for Photos !
kigo for mid-autumn

WKD : Autumn equinox 秋彼岸 aki higan


キットカットきなこおはぎ Kitkat sweet with ohagi and kinako taste
. . . CLICK here for Photos !


. Kit Kat for Valentines with Daruma 　


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Worldwide use

das Mochi; Reiskuchen

糯 mochi, Klebreis

Ohagi: Mochireis-Klößchen, mit Anko bedeckt
mochitsuki Neujahr 118
Momotaro Mochi 310
sakuramochi „Kirschblüten-Mochi" 172
yomogimochi, tsukimimochi Beifuss Mochi 314

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Things found on the way




PROVERB

mochi wa mochiya 餅は餅屋
mochi are best made by a mochi specialist
Leave rice cakes to the rice cake makers.
Leave difficult things to the specialist.

Reference


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HAIKU

All haiku with MOCHI by

. Matsuo Basho 松尾芭蕉 - Archives of the WKD .




Mochi no Hosomichi　もちの細道 in Memory of Basho


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塩からい餅のうれたる茂り哉
shiokarai mochi no uretaru shigeri kana

business is good
in the shade of a tree --
salty rice cakes

Kobayashi Issa　小林一茶

This hokku is from the 5th month (June) of 1812, when Issa is traveling around in the area just east of Edo. A shigeri (a summer season word) is a leafy tree or group of trees under which people can escape the hot summer sun. It's often linked with the feeling of freshness you get when you stand under fresh new leaves. Salty baked rice cakes and thinner salty rice crackers are often eaten in summer to replenish body salt, although they are popular in every season. A traveling rice cake seller has set down his boxes (probably carried hanging from both ends of a pole over his shoulder) under a large, shady tree presumably by the road. The hokku before this one in Issa's diary says Issa is standing in the shade of a single tree, so I've translated shigeri as one tree.

Translation and comment by Chris Drake


shiomochi 塩もち "mochi with salt"

They are still quite popular in our days, the one's with Salt from Hakata are especially famous.
Some also sell a kind of mochi-manju with salt in the red bean paste.


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隣住む貧士に餅を分ちけり
tonari sumu hinshi ni mochi o wakachi-keri

with the poor man
who lives next door
I share some mochi . . .

Masaoka Shiki　 正岡子規
http://www.geocities.co.jp/Hollywood-Kouen/9280/shikiku/shikiku10.htm


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Related words

Mochi from the KANTO region

***** WASHOKU : sweet mochi of spring

***** WASHOKU : INGREDIENTS

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Miso culture

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Miso paste and soup

***** Location: Japan
***** Season: See below
***** Category: Humanity

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Explanation




. temae miso 手前味噌 home-made miso paste .


Miso (みそ or 味噌) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌, koojikin) (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁), a Japanese culinary staple.

High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.

mugi (麦): barley, mugi-miso, Gerste-Miso
tsubu (粒): whole wheat/barley
aka (赤): red, medium flavor, most commonly used
hatchō, hatchoo (八丁): aged (or smoked), strongest flavor
shiro (白): rice, sweet white, fresh
shinshu: rice, brown color
genmai (玄米): brown rice
awase (合わせ): layered, typically in supermarket
moromi (醪): chunky, healthy (kōji is unblended)
nanban (南蛮): chunky, sweet, for dipping sauce
inaka (田舎): farmstyle
taima (大麻): hemp seed
sobamugi (蕎麦): buckwheat
hadakamugi (裸麦): rye
meri (蘇鉄): made from cycad pulp, Buddhist temple diet
gokoku (五穀): "5 grain": soy, wheat, barley, proso millet, and foxtail millet

Many regions have their own specific variation on the miso standard. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso.
Saikyoo さいきょうみそ (西京味噌) white sweet miso from Western Kyoto

Miso made with rice (including shinshu and shiro miso) is called kome miso.

Soya miso is used to make a type of pickle called "misozuke".
These pickles are typically made from cucumber, daikon, hakusai, or eggplant, and are sweeter and less salty than the standard Japanese salt pickle. Barley miso, or nukamiso (糠味噌, nukamiso), is used to make another type of pickle. Nukamiso is a fermented product, and considered a type of miso in Japanese culture and linguistics, but does not contain soya, and so is functionally quite different. Like soya miso, nukamiso is fermented using kōji mold.
©　More in the WIKIPEDIA !


akamiso, red miso, about 70% soybeans and 30% rice or barley

amamiso あまみそ ／　甘みそ　sweet miso　
Usually made from kome kooji and less salt added. For example the white miso from Kyoto and Hiroshima. Edo Amamiso. Used often for nerimiso to mix with other foods.
. . . CLICK here for Photos !
shiso-iri amamiso しそ入りあまみそ with perilla leaves


Kinzanji miso, 径山寺味噌/ 金山寺味噌 with fermented vegetables and ginger
(originates in China at the mountain temple, brought back by monk Kakushin during the Kamakura period and started producing it at Yuasa, Kishuu province.


kuro-miso, 黒味噌 black miso. not very common
Kyozakura miso, red miso from Kyoto
namemiso, "finger licking" miso
nerimiso, sweet simmered miso
nukamiso, Reiskleien-Miso
nukamiso zuke, in Reiskleien-Miso Eingelegtes

koji, kooji 麹 fermentation starter for miso
Kooji-Pilzkultur


different tasts with miso
goma-miso mit geriebenem Sesam
karashi-miso mit scharfem japanischem Senf
kurumi-miso mit Walnusspaste
negi-miso mit Lauch
neri-miso, „gerührte Miso“. Miso-Paste wird mit Reiswein, Zucker und Wasser aufgerührt.
su-miso mit Essig
yuzu-miso mit Yuzu-Zitronen



ninniku miso くにんにく味噌 / miso ninniku 味噌ニンニク
miso paste mixed with garlic
genki miso 元気みそ "healthy miso" with a lot of garlic
. . . CLICK here for Photos !



sannenmiso さんねんみそ【三年味噌】three year old miso paste
drei Jahre alte Miso-Paste
. . . CLICK here for Photos !



Shoodai miso 招提味噌 Shodai Miso from the temple Toshodaiji 唐招提寺.
It has been introduced by the Chinese priest Ganjin.
also gyoohoo miso 行法味噌 from the temple Nigatsu-Do at Todaiji.
Some vegetables are pickled with this miso and it can be eaten on rice just like that to make a meal for the monks.



tamamiso, tama miso 玉味噌 white Kyoto miso mixed with egg yolk
can be used as sauce on tofu or other dishes, even on Ramen soup.
For special flavor, the egg yolks of quail eggs are used.
. . . CLICK here for Photos !



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Echigo-miso, Miso aus der Gegend Echigo.
sanshuu miso 三州味噌 eine Hatchoo-miso

Sendai-Miso
Handgemachte Miso aus Sendai
In alten Fässern, die mehr als 200 Jahre alt sind, haften an der Innenseite die Hefepilze. Die Miso wird mindestens sechs mal von einem Fass in ein anderes umgeschöpft, eine schwere Kraftarbeit, bei der der Schaufler in einem kleinen „Holzschiff“ mitten im Fass steht.



Miso sommelier Toyoko Miyoko 　
Miso in Kameido, Tokyo.


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The Book of Miso:
Savory High protein Seasoning
by William Shurtleff



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Miso Dengaku Dengaku ... 田楽 (でんがく) and tsukemono pickles
gebratener Tofu oder Fisch mit Miso

dengaku sashi, Aufspießen wie Schaschlik
dengaku tofu, mit Miso bedeckter und auf Spießen gebackener Tofu

Dengaku, a food and a dance



Miso Dengaku dishes from Edo
100 Favorite Dishes of Edo


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The most famous dish with miso is of course the
MISO SOUP, misojiru 味噌汁　。　みそじる
misoshiru, o-misoshiru おみそしる, misoshiro
Miso Suppe

The most common miso soup preparations

Asarijiru with asari clams, short-neck clam; baby-necked clam; littleneck clam
Gobojiru, goboo burdock
Gojiru 呉汁 with soy beans from Hokkaido
Hakusaijiru with Chinese cabbage, napa
Hoorenso to kakitamago, spinach and egg
Hotatejiru with scallop. Miso from Tsugaru
Junsaijiru with water shield
Kanijiru with crab meat. miso from Kaga
Komatsunajiru with komatsuna vegetables
Kuzushidofu with tofu and vegetables
Kyoofuu, Kyofu style of Kyoto
Mugimiso with barley
Naganegi to abura-age, leek and deep-fried tofu
Namekojiru with nameko mushrooms, akadashi miso
Nasujiru with eggplant
Nattojiru with natto fermented beans
Shijimijiru 蜆汁 with shijimi clams, akadashi
Shiromisojiro, white miso paste
Tonjiru with pork meat

and many many more

WASHOKU : Soups
shijimijiru 蜆汁, しじみ汁 miso with corbicula clams


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preparing homemade miso paste,
boiling beans for miso
miso mame niru 味噌豆煮る (みそまめにる)
kigo for early spring
ball of miso paste 味噌玉（みそだま）
miso fumitsumago 味噌踏みつまご（みそふみつまご）
boots for stamping on miso paste

In olden times, many rural homes made their own miso paste. In our modern day with maschinery to do the job, this is not so common any more.

I remember well helping my neighbour with this each year in February. We made balls of the paste and put it in an earthen jar. It then had to be pressed strongly to get the air out of the pot.
Another form of doing this is to put the paste on a wooden floor, wear straw boots and stamp on it with your feet.
In some areas the paste was then formed into balls and hung from the eaves to dry. When it became autumn, these balls were taken down, split into small pieces and added with salt and yeast (kooji) to prepare the final miso paste.

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Hooba miso 朴葉（ほおば）みそ, 朴葉みそ
miso with hooba leaves
from Gifu
often served with Hida beef




WASHOKU
hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata


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hatchoo miso 八丁味噌 "eighth street miso"
from Ozaki
hatcho-miso

quote
Hatcho Miso has a unique flavour which is made from high-quality soybeans, salt and water. Cooked and mashed soybeans are shaped into small balls and mixed with salty water. Then the Miso ferments for 3 winters. Hatcho Miso is made by the Hatcho Miso Company in Hatcho (Eighth street), to the west of Okazaki castle. The name Hatcho is taken from this location. In the Meiji era, Hatcho Miso became the daily choice of the Emperor of Japan.

Hatcho Miso is less in water and salt content. It is easy to digest due to the aminolysis of the soy protein and is high in vitamins and minerals. Hatcho Miso is a natural food since neither food additives nor pasteurisation is used. Miso has yeast fungi which need carbohydrates, the right temperature and enzymes. Summer in the Tokai area(the middle part of Japan) is hot and the hot weather accelerates yeast fungi fermentation very quickly in kome (rice)-miso or mugi (barley)-miso. Thus Hatcho Miso developed mame (beans)-miso which contains less carbohydrates and tolerates the hot weather much better. Hatcho Miso was Tokugawa Ieyasu's favourite and his armies were supplied with the miso because it can be stored for quite a while and can be portable due to its reduced water content. It also has been taken on Japanese expeditions to the South Pole.

History
Hatcho is the place where Hatcho Miso originated and it is "hatcho= eight cho"(cho is an old unit of length used in Japan to measure distance: one cho is equal to 108 metres) away from Okazaki castle where Tokugawa Ieyasu, who founded the Edo feudal government, lived. The Hatcho is located on the banks of the Yahagi River, as it was easy to transport soybeans and sea salt there. Also Hatcho is the best place where high-quality springwater is easily accessible from the granitoid ground in Okazaki and is endowed with the right temperature and suitable humidity in order to make Hatcho Miso. Yahagi soybeans or Nanbu soybeans (Touhoku) and Aiba salt (Kira at the mouth of Yahagi River) were mainly used back then, however currently the ingredients are from all over the nation such as soybeans from Hokkaido and sea salt from Okinawa.

Salt, lumber for miso vats (considered to be Yoshino cedar) and river stones for piling on miso were transported by ship. Half a shipful of salt was unloaded at this place and the rest was carried to Asuke at the upper reaches of the Yahagi River. The salt was transported on foot or by horse from there to Shiojiri along a road called "shio no michi (The road of salt)". Then the empty ship was loaded with a lot of river stones and brought them back to Hatcho. Thus the river stones used currently are from Asuke. It was paid for by miso as a replacement for money and the ship owner left acertain amount of miso for himself and sold the rest in Osaka or Edo.

We come back to the Hatcho Miso.
Savory Hatcho Miso was well appreciated by Tokugawa's armies due to its mobility and long storage resulted from less salt content. Hatcho Miso spread throughout Edo (now Tokyo) as Tokugawa moved the capital to Edo. It also spread throughout the country due to feudal lords' Mandatory Alternate Residence System in Edo. Nevertheless Hatcho Miso currently holds only a10% share whereas kome-miso (rice miso) takes about 80%. The first biggest damage to Hatcho Miso was because of the Tokyo Earthquake in 1923. White kome-miso was brought from Nagano prefecture in relief supplies to help out victims. Furthermore, the Second World War made Hatcho Miso almost completely disappear by bringing kome-miso into the Kanto area as relief supplies. Although Hatcho Miso disappeared, it got the right to supply the Japanese royal family in 1892 and became the daily choice of the Emperor. Even though the system was abolished in 1954, Hatcho Miso is still the Emperor's favorite miso.

"Akadashi Hatcho Miso" is a combination of Hatcho Miso and shiro-miso.
"Tamari" is a fallout of Hatcho Miso. Tamari is the liquid piled up on top of Hatcho Miso during fermentation. It is preferred in the place where mame-miso is eaten.

Much more is here
source : www.yamasa.org


Hatcho Miso Kyarameru 八丁味噌キャラメル Caramels
. . . CLICK here for Photos !


Hatchoo Miso Aisu 八丁味噌アイス icecream, Miso ice cream
. . . CLICK here for Photos !


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mukashimiso, mukashi miso 昔みそ "Miso like in olden times"
prepared by a family in Nerima, Tokyo
in the old style, whith Japanese ingredients and all made by hand.


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tekkamiso, tekka miso てっかみそ【鉄火味噌】 "red hot miso"
red Hatcho miso, mixed with roasted soy beans and chopped burdock or carrots, fried in oil, with sugar, mirin and chili peppers added.
Yamanashi prefecture
. . . CLICK here for Photos !
it is often prepared to eat on top of a bowl of rice or sold in glas bottles.
Reference : Tekka Miso Condiment


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Worldwide use

das Miso
Paste aus vergorenen Sojabohnen
Misosuppe
in Miso Eingelegtes (misozuke)
Miso-Seiher (misokoshi)


Mamemiso, das nur aus Sojabohnen,
Komemiso, das aus Sojabohnen und Reis und
Mugimiso, das aus Sojabohnen und Gerste besteht.

wikipedia : Soyabohnenpaste

miso mo fun mo issho ni suru
miso mo kuso mo issho de aru
Gutes und Schlechtes durcheinander mischen.
lit. Miso und Kacke durcheinander mischen.

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Miso Minzokugaku 民俗学研究 Volkskunde

（卯・辰の日に味噌を作ること）

Shiga ken, Takashima town 滋賀県高島市

Am Tag des Hasen (u no hi) und des Drachen (tatsu no hi) darf man keine Miso machen.
昔、カツという人が味噌を作ってはいけないといわれている卯・辰の日に味噌をつき、弁当のおかずにしてカツ山で仕事をしていた。すると岩が落ちてきて、下敷きになって死んでしまったという。
http://www.nichibun.ac.jp/YoukaiCard/2363314.shtml
http://www.nichibun.ac.jp/cgi-bin/YoukaiDB2/namazu.cgi?query=%cc%a3%c1%b9

味噌長者
貧しい夫婦のところに、痩せ細ったみずぼらしい旅の坊さんが一夜の宿を求めてきた。夫婦は食事すら差し上げることができないからと断ったが、坊さんがそれでもいいと言ったので、夫婦は快く泊めてあげた。翌日、坊さんは家を去るときに何かを念じながら庭にあった古い瓶の周りを廻った。瓶の中には味噌が入っており、それはいくら使ってもなくならなかった。夫婦はそれを売って味噌長者と呼ばれるほど富裕な暮らしができるようになった。
Hyogo prefecture

巳の日 Tag der Schlange im Juni
6月の巳の日が3つあるときに味噌を煮ると、死んでしまってその味噌を食べないものが出るといわれている。
Miyagi prefecture


異僧，麹味噌
ある夫婦者は常に普門品を読むほど信心篤かったが、家貧しく草鞋をつくって生計を立てていた。ある時異僧が家に来て一夜を乞うた。夫婦は貧しさ故断ったが、僧は主人と寝食を共にしたいと、結局宿泊する事になった。翌朝僧は草履を請い、これを履いてぬかみそ桶の周りを、慈願視衆生福聚無量と唱えて出て行った。その桶を開けると麹味噌になっていた。近所の者にあげても尽きなかった。
Hyogo prefecture


山の婆 The old mountain witch and one grain of miso
和尚さんに言われて、小僧が山へ薪をとりに行った昼に味噌の入った握り飯を食べるとき、味噌を一粒落としてしまった。帰りに小僧は山の婆に襲われた。小僧は和尚さんからもらったお札の力で寺まで逃げ戻った。寺まできた鬼婆を和尚は一粒の味噌に化けさせ、小僧に食べさせた。婆は味噌が化けたものだった。
Iwate prefecture


Shamoji rock 杓子岩
箱神社の近くにある杓子岩は、夜に人が通ると「味噌をくれ」と言って杓子を突き出したので、この名をつけられたという。味噌を持って歩く人もそうはいないだろうから、元々味噌を供えて祭った石かと思われる。
Okayama prefecture


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Things found on the way

Miso paste called DARUMA
大だるまみそ


from Fukui, Onoya 平成大野屋
福井県大野市元町１番２号






. "Lucky Ears" (fukumimi 福耳) Miso .


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soba miso そば味噌
with a Daruma Label !


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Miso Jizoo, the Bean Paste Jizo
みそ地蔵, ミソ地蔵, 味噌地蔵



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HAIKU

寒菊や粉糠のかかる臼の端　
kangiku ya ko nuka no kakaru usu no hata - (konuka)

chrysanthemums in the cold -
from the edge of a millstone
rice bran spills over
Tr. Gabi Greve

- Further discussion of this hokku :
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


. fuyugiku 冬菊 winter chrysanthemum .

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. WKD : Kobayashi Issa 小林一茶 in Edo .

おのが味噌のみそ臭さをしらず
your own soybean paste is the only one that doesn't stink like soybean paste --

そば国のたんを切つつ月見哉
蕎麦国のたんを切りつつ月見哉
soba-guni no tan wo kiritsutsu tsukimi kana

flying high praising
local buckwheat noodles
they view the moon
Tr. Chris Drake

The proverb given in the headnote refers to the strong smell or mild stink given off by the fermented soybeans used to make miso beanpaste. Most people I know do not like this stink, which these days is reduced by various styles of processing. Thus the proverb is saying that people only smell the stink of others' bean paste and think the stink of their own bean paste is pleasingly fragrant. This proverb is of course used to refer to self-centeredness, egoism, following self-interest, and so on
. Chris Drake - comments on this Issa Haiku .


. WKD : Buckwheat noodles (soba 蕎麦) .

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フウフする　夫婦仲良く　お味噌汁
fuufu suru fuufu nakayoku o-misoshiru

blowing it cool -
the old couple slurping
miso soup

Gabi Greve 2005
Couple's Day, Februaray 2


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a haiku blog basically, by ALISON
miso soup

haiku talk -
the orange juice comes with
or without bits

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Daruma Miso from Kochi
だるま味噌株式会社


source :　kochilove.blog95


. Daruma from Kochi .


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Related words

***** Tofu (toofu), bean curd Japan

***** Yumiso 柚味噌 (ゆみそ) miso with yuzu citron


WASHOKU : INGREDIENTS
hachoo
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