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Simmered fish (kanroni)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Kanroni, kanro-ni かんろに (甘露煮)
"sweet dew simmering"
sweet dew boil
small fish like ayu, haze or funa are first simmered until they are almost done. Next they are simmered in a mix of soy sauce, mirin or mizuame syrup until they have a fine shine and the bones are soft enough to be eaten.
. . . CLICK here for Photos !
The word is also used for a kind of fruit candy for chestnuts, figs, kumquats or other fruit in clear syrup.
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kanrozuke 甘露漬 甘露漬け sweet preserved fruit or other food
kazunoko can be preserved with soy sauce, kooji or sake for the New Year.
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Worldwide use
süßeingekochter Essen
Kochen mit Zucker und Mirin
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Things found on the way
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HAIKU
甘露煮や寒鮒の金なほのこり
kanro-ni ya kanbuna no kin nao nokori
sweetly simmered ...
the gold of the crucian carp
still remains
Kato Shunson (Katoo Shunson) 加藤楸邨
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Related words
***** Tsukudani
***** WASHOKU : COOKING METHODS
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8/11/2008
Kushiage Kushikatsu
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Deep-fried food on skewers (kushiage, kushi-age)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
kushiage, kushi-age くしあげ (串揚げ）
deep-fried food pieces on bamboo sticks
kushikatsu 串カツ pork meat on skewers
This is a kind of kebab (kebob) food or satee preparation. The ingredients are cut into bite-size, put on a bamboo skewer, sometimes dipped in batter before frying in hot oil.
You can order it ready-made, or watch the cook do your order from the counter or have a deep-fry set on your table and fry the pieces yourself, while you enjoy a beer with your friends.
Vegetables, meat and seafood are used, the imagiation is free to combine.
A special sauce (tare) is usually served for dipping. Favorites are tonkatsu soosu (トンカツソース） cutlet sauce and Worcester sauce. Famous speciality restaurants have sauces of their own tradition.
Kushiage is a favorite of the Kansai area, especially Osaka.
See DARUMA LINK below.
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Some kushi-age dishes
ebi no shisomaki 海老の紫蘇巻き
shrimp wrapped with peril leaves
. . . CLICK here for Photos !
gyuuniku no chiizu hasami 牛肉のチーズはさみ
cheese sandwiched in beef
mitsuba no kisu fish maki 三つ葉のキス巻き
honewort wrapped with sand borer
. . . CLICK here for Photos !
nasu no shooga fuumi minchizume ナスのしょうが風味ミンチづめ
eggplant flavored with ginger, stuffed with minced meat
shiitake no ebi surimizumeしいたけのエビすり身づめ
shiitake mushrooms stuffed with minced shrimp
Yanaka shooga no buta roosu maki 谷中しょうがの豚ロース巻き
Yanaka ginger wrapped with pork loin
*****************************
Worldwide use
*****************************
Things found on the way
Kushikatsu Daruma ... 串カツ『だるま』
Restaurant in Osaka. Kushiyaki Food
Details about kushikatsu are here !
*****************************
HAIKU
*****************************
Related words
***** Osaka no kuidaoreEat until you are broke and drop down
***** WASHOKU : COOKING METHODS
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Deep-fried food on skewers (kushiage, kushi-age)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
kushiage, kushi-age くしあげ (串揚げ）
deep-fried food pieces on bamboo sticks
kushikatsu 串カツ pork meat on skewers
This is a kind of kebab (kebob) food or satee preparation. The ingredients are cut into bite-size, put on a bamboo skewer, sometimes dipped in batter before frying in hot oil.
You can order it ready-made, or watch the cook do your order from the counter or have a deep-fry set on your table and fry the pieces yourself, while you enjoy a beer with your friends.
Vegetables, meat and seafood are used, the imagiation is free to combine.
A special sauce (tare) is usually served for dipping. Favorites are tonkatsu soosu (トンカツソース） cutlet sauce and Worcester sauce. Famous speciality restaurants have sauces of their own tradition.
Kushiage is a favorite of the Kansai area, especially Osaka.
See DARUMA LINK below.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Some kushi-age dishes
ebi no shisomaki 海老の紫蘇巻き
shrimp wrapped with peril leaves
. . . CLICK here for Photos !
gyuuniku no chiizu hasami 牛肉のチーズはさみ
cheese sandwiched in beef
mitsuba no kisu fish maki 三つ葉のキス巻き
honewort wrapped with sand borer
. . . CLICK here for Photos !
nasu no shooga fuumi minchizume ナスのしょうが風味ミンチづめ
eggplant flavored with ginger, stuffed with minced meat
shiitake no ebi surimizumeしいたけのエビすり身づめ
shiitake mushrooms stuffed with minced shrimp
Yanaka shooga no buta roosu maki 谷中しょうがの豚ロース巻き
Yanaka ginger wrapped with pork loin
*****************************
Worldwide use
*****************************
Things found on the way
Kushikatsu Daruma ... 串カツ『だるま』
Restaurant in Osaka. Kushiyaki Food
Details about kushikatsu are here !
*****************************
HAIKU
*****************************
Related words
***** Osaka no kuidaoreEat until you are broke and drop down
***** WASHOKU : COOKING METHODS
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8/09/2008
Ibusu smoking
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Smoking (ibusu)
***** Location: Japan
***** Season:
***** Category: Humanity
*****************************
Explanation
iburi, ibusu 燻す （いぶす） smoking
with wooden chips, often cherry wood.
kunsei 薫製 (くんせい) smoked food
kunsei no ryoori 薫製の材料
. . . CLICK here for Photos !
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iburidoofu いぶり豆腐 smoked tofu 燻り豆腐
岐阜県郡上市大和町栗巣1670-1 from Gifu
is very hard and has a yellow outside. smoked with cherry tree chips.
In the village of Yamato in Gujo, Gifu prefecture, tofu was a special treat for festivals and celebrations and a precious source of protein.
Many families produced it in wooden boxes for 12 pieces at a time. The tofu was pressed in these boxes with heavy stones and became quite firm and strong. It was then smoked in special cupboards with various vents for regulating the smoke and humidity of the oven.
母袋工房 (もたいこうぼう) Motai Kooboo
toofu no kunsei 豆腐の燻製 smoked tofu
The production started in the Kamakure period, others say from the Heike refugees. There is a Kamakura Kaido in the area of Motai 母袋地区. People could use it as a travel proviant, because it kept well on the long mountain crossing roads.
source : 母袋工房 Motai Kobo
Now it is still produced as a proud relic of the village food culture.
You can put it in zooni soup, on crackers as entree or fried like tempura and many other ways to eat it.
It can be kept for more than 30 days after producing it.
Tofu, toofu, dofu, doofu 豆腐
Soy bean curd and its preparations
iburidoofu is also prepared in Iwate and Nagano.
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iburi gakko, iburigakko いぶりがっこ smoked radish pickles
from Akita, Yokote town
Around october, farmers dried many radishes over the daily cooking hearth in the kitchen. Or they are smoked with cherry wood chips in special rooms for about one week, since daikon can not be dried outside in the freezing air. The dried and smoked radishes were then pickled with salt, zarame raw suger and rice bran for two to three months, before they were ready. Some families put chili or benibana leaves to the mix. Some even use cooked genmai brown rice for the mix.
gakko is the local dialect for pickled food.
. . . CLICK here for Photos !
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iburijio, iburi shio 燻り塩
salt smoked with cherry chips
The sea salt comes from Oga peninsular in Akita.
. . . CLICK here for Photos !
quote
The resulting sea salt is rich in minerals - magnesium, calcium and potassium, thus its flavor is complex and round. Iburi-Jio Cherry is perfect as condiment to accompany such traditional Japanese fare as tempura, sashimi and grilled seafood, chicken and meat dishes. Adding it to soups, braised or simmered dishes both in Japanese and Western preparations requiring salt surely adds unique flavor to those dishes. American style barbecue meat preparations are ideal for using Iburi-Jio Cherry.
Iburi-Jio Cherry is a relatively new product. Its production began in 2002 inspired by the Akita Prefecture's famed iburi-gakko, a smoked and pickled daikon radish.
The Iburi smoking technique has been an important method for preserving the local crop of daikon radishes for consumption during the long, cold winters of the region. Traditionally the locals have hung as many daikondaikon is then pickled in salt and rice bran mixture to complete the preservation process. radishes as possible from the ceiling above the hearth in each home. After weeks of exposure to the smoke, the wonderfully aromatic
To produce Iburi-Jio Cherry the salt is smoked with roasting pure cherry wood, with neither additives nor chemical treatments of any kind applied to the salt. The excellent flavor of the sea salt only acquires its fragrant smoky flavor and aroma only from the cherry wood.
source : The Meadow, 2008
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Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
iburizumi いぶり炭（いぶりずみ）smoked ashes
kigo for all winter
如月やいぶりがつこの噛み応へ
kisaragi ya iburigakkoo no kamigotae
it's february -
the great crunchiness
of smoked radish pickles
Toyama Izuko 冨山いづこ
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船たでる火のいぶりけり流れ海苔
fune tateru hi no iburikeri nargare nori
Tanaka Kootaroo, Tanaka Kotaro 田中貢太郎 （1880―1941）
*****************************
Related words
***** WASHOKU : COOKING METHODS
WASHOKU : Regional Japanese Dishes
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::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Smoking (ibusu)
***** Location: Japan
***** Season:
***** Category: Humanity
*****************************
Explanation
iburi, ibusu 燻す （いぶす） smoking
with wooden chips, often cherry wood.
kunsei 薫製 (くんせい) smoked food
kunsei no ryoori 薫製の材料
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
iburidoofu いぶり豆腐 smoked tofu 燻り豆腐
岐阜県郡上市大和町栗巣1670-1 from Gifu
is very hard and has a yellow outside. smoked with cherry tree chips.
In the village of Yamato in Gujo, Gifu prefecture, tofu was a special treat for festivals and celebrations and a precious source of protein.
Many families produced it in wooden boxes for 12 pieces at a time. The tofu was pressed in these boxes with heavy stones and became quite firm and strong. It was then smoked in special cupboards with various vents for regulating the smoke and humidity of the oven.
母袋工房 (もたいこうぼう) Motai Kooboo
toofu no kunsei 豆腐の燻製 smoked tofu
The production started in the Kamakure period, others say from the Heike refugees. There is a Kamakura Kaido in the area of Motai 母袋地区. People could use it as a travel proviant, because it kept well on the long mountain crossing roads.
source : 母袋工房 Motai Kobo
Now it is still produced as a proud relic of the village food culture.
You can put it in zooni soup, on crackers as entree or fried like tempura and many other ways to eat it.
It can be kept for more than 30 days after producing it.
Tofu, toofu, dofu, doofu 豆腐
Soy bean curd and its preparations
iburidoofu is also prepared in Iwate and Nagano.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
iburi gakko, iburigakko いぶりがっこ smoked radish pickles
from Akita, Yokote town
Around october, farmers dried many radishes over the daily cooking hearth in the kitchen. Or they are smoked with cherry wood chips in special rooms for about one week, since daikon can not be dried outside in the freezing air. The dried and smoked radishes were then pickled with salt, zarame raw suger and rice bran for two to three months, before they were ready. Some families put chili or benibana leaves to the mix. Some even use cooked genmai brown rice for the mix.
gakko is the local dialect for pickled food.
. . . CLICK here for Photos !
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
iburijio, iburi shio 燻り塩
salt smoked with cherry chips
The sea salt comes from Oga peninsular in Akita.
. . . CLICK here for Photos !
quote
The resulting sea salt is rich in minerals - magnesium, calcium and potassium, thus its flavor is complex and round. Iburi-Jio Cherry is perfect as condiment to accompany such traditional Japanese fare as tempura, sashimi and grilled seafood, chicken and meat dishes. Adding it to soups, braised or simmered dishes both in Japanese and Western preparations requiring salt surely adds unique flavor to those dishes. American style barbecue meat preparations are ideal for using Iburi-Jio Cherry.
Iburi-Jio Cherry is a relatively new product. Its production began in 2002 inspired by the Akita Prefecture's famed iburi-gakko, a smoked and pickled daikon radish.
The Iburi smoking technique has been an important method for preserving the local crop of daikon radishes for consumption during the long, cold winters of the region. Traditionally the locals have hung as many daikondaikon is then pickled in salt and rice bran mixture to complete the preservation process. radishes as possible from the ceiling above the hearth in each home. After weeks of exposure to the smoke, the wonderfully aromatic
To produce Iburi-Jio Cherry the salt is smoked with roasting pure cherry wood, with neither additives nor chemical treatments of any kind applied to the salt. The excellent flavor of the sea salt only acquires its fragrant smoky flavor and aroma only from the cherry wood.
source : The Meadow, 2008
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
iburizumi いぶり炭（いぶりずみ）smoked ashes
kigo for all winter
如月やいぶりがつこの噛み応へ
kisaragi ya iburigakkoo no kamigotae
it's february -
the great crunchiness
of smoked radish pickles
Toyama Izuko 冨山いづこ
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
船たでる火のいぶりけり流れ海苔
fune tateru hi no iburikeri nargare nori
Tanaka Kootaroo, Tanaka Kotaro 田中貢太郎 （1880―1941）
*****************************
Related words
***** WASHOKU : COOKING METHODS
WASHOKU : Regional Japanese Dishes
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
8/06/2008
Hitashi
[ . BACK to WORLDKIGO TOP . ]
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Quickly boiled vegetables (ohitashi お浸し)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Ohitashi, o-hitashi is a preparation of quickly boiling vegetables, most often spinach leaves
and add soy sauce and other flavors.
Sometimes the vegetables are left soaking in cold water over night.
Leaves of mustard greens, kale, yaakon ヤーコンの葉 and others are also prepared in this way.
The boiling is very short, sometimes just two minutes.
The verb HITASU 浸す (ひたす) means soaking or steeping.
. . . CLICK here for Photos !
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Sansai 山菜 Mountain vegetables are often prepared as ohitashi.
. . . . . Including
Kogomi こごみ kind of fern
Nobiru のびる (野蒜) wild rocambole
Ooba giboshi おおばぎぼうし (大葉擬宝珠) Hosta
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quote
Spinach Ohitashi
What you need:
A pound of fresh spinach, well cleaned. Young spinach is preferable.
2 tbsp of soy sauce (if desired)
2 tbsp of water (if desired)
Sesame seeds or other condiments to taste
Bring some water to a boil. Hold the bunch of spinach by the leaves, and dunk it the stemmy end into the boiling water. Hold it there for about half a minute, then push the spinach all the way into the water. Boil it until the stems soften, but not until the spinach turns into mush; about 2 minutes.
Drain the spinach and rinse with cold water until it's cool enough to handle. Squeeze the spinach into an orange-sized ball, then squeeze some more to get all the water you can out of it. Put the ball into a bowl, mix the water and soy sauce, and pour that over the spinach ball. Let the foliage sit for 10 or so minutes. Then squeeze out the excess moisture, gently pull the ball apart, and find four large, wide leaves. Set these aside; you'll use them as wrappers.
Separate the spinach well enough that you can line up the leaves. Put down one of the large leaves you separated out and spread the leafy part out. Put down the other one on top of the first with the stem pointing in the opposite direction, so it's on top of the first one's leaf, and spread out its leaf similarly. Now lay out the rest of the spinach leaves on top of the first two, but don't spread out the leaves; instead, make a kind of log shape the length of the spinach leaves. Have some stems on one side and some stems on the other. When you've got them all in place squeeze them together, then roll them in the first two leaves. Set out the other two leaves you set aside, unfolding them on top of the log, stems pointing in opposite directions, then roll the log up so it has another layer of leaf wrapper.
Now take a very sharp, nonserrated knife - a sushi knife works for me - and cut this into cylinders about an inch long. Set these upright and sprinkle with sesame seeds or serve with any other condiment you like.
source : Kim McFarland
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Watercresson, kureson クレソン
Watercress is one of the edible plants from Europe that found a home in Japan, flourishing in the wild after its introduction in the late 1870s. Originally called oranda garashi (Dutch mustard), now the peppery perennial is generally called kureson (from the French cresson).
Kureson no o-hitashi
This has been translated as "soused greens" — meaning greens that are plunged or immersed in a liquid. Traditionally the greens are spinach, and the liquid is dashi-flavored with a bit of mirin and usukuchi shoyu, but there are variations on the theme. Here we keep the flavoring simple and just replace the greens with blanched kureson. When doubling or tripling the recipe, you will only need to increase by half the liquid portions since the dish is not meant to be soupy.
1 bunch kureson
1 cup dashi
1 teaspoon mirin
3 teaspoons usukuchi shoyu
pinch salt
hana katsuo
1) Wash the kureson and blanch it by plunging it in lightly salted boiling water and immediately removing it to ice water.
2) Drain, cut the kureson into 5-cm lengths and gently squeeze out excess water.
3) In a medium bowl combine the dashi, shoyu and the greens. Toss well and add a pinch of salt if necessary.
4) Serve garnished with hana katsuo or any other finely shaved kezuri bushi like ito kezuri katsuo. May be made in advance. Serve well-chilled.
Japan Times 2002 : Rick laPointe
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
やさしさに返すおひたし卵焼き
yasashisa ni kaesu ohitashi tamago yaki
Senryu by Matsuoka Mizue 松岡瑞枝
*****************************
Related words
***** WASHOKU : COOKING METHODS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Quickly boiled vegetables (ohitashi お浸し)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Ohitashi, o-hitashi is a preparation of quickly boiling vegetables, most often spinach leaves
and add soy sauce and other flavors.
Sometimes the vegetables are left soaking in cold water over night.
Leaves of mustard greens, kale, yaakon ヤーコンの葉 and others are also prepared in this way.
The boiling is very short, sometimes just two minutes.
The verb HITASU 浸す (ひたす) means soaking or steeping.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sansai 山菜 Mountain vegetables are often prepared as ohitashi.
. . . . . Including
Kogomi こごみ kind of fern
Nobiru のびる (野蒜) wild rocambole
Ooba giboshi おおばぎぼうし (大葉擬宝珠) Hosta
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
quote
Spinach Ohitashi
What you need:
A pound of fresh spinach, well cleaned. Young spinach is preferable.
2 tbsp of soy sauce (if desired)
2 tbsp of water (if desired)
Sesame seeds or other condiments to taste
Bring some water to a boil. Hold the bunch of spinach by the leaves, and dunk it the stemmy end into the boiling water. Hold it there for about half a minute, then push the spinach all the way into the water. Boil it until the stems soften, but not until the spinach turns into mush; about 2 minutes.
Drain the spinach and rinse with cold water until it's cool enough to handle. Squeeze the spinach into an orange-sized ball, then squeeze some more to get all the water you can out of it. Put the ball into a bowl, mix the water and soy sauce, and pour that over the spinach ball. Let the foliage sit for 10 or so minutes. Then squeeze out the excess moisture, gently pull the ball apart, and find four large, wide leaves. Set these aside; you'll use them as wrappers.
Separate the spinach well enough that you can line up the leaves. Put down one of the large leaves you separated out and spread the leafy part out. Put down the other one on top of the first with the stem pointing in the opposite direction, so it's on top of the first one's leaf, and spread out its leaf similarly. Now lay out the rest of the spinach leaves on top of the first two, but don't spread out the leaves; instead, make a kind of log shape the length of the spinach leaves. Have some stems on one side and some stems on the other. When you've got them all in place squeeze them together, then roll them in the first two leaves. Set out the other two leaves you set aside, unfolding them on top of the log, stems pointing in opposite directions, then roll the log up so it has another layer of leaf wrapper.
Now take a very sharp, nonserrated knife - a sushi knife works for me - and cut this into cylinders about an inch long. Set these upright and sprinkle with sesame seeds or serve with any other condiment you like.
source : Kim McFarland
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Watercresson, kureson クレソン
Watercress is one of the edible plants from Europe that found a home in Japan, flourishing in the wild after its introduction in the late 1870s. Originally called oranda garashi (Dutch mustard), now the peppery perennial is generally called kureson (from the French cresson).
Kureson no o-hitashi
This has been translated as "soused greens" — meaning greens that are plunged or immersed in a liquid. Traditionally the greens are spinach, and the liquid is dashi-flavored with a bit of mirin and usukuchi shoyu, but there are variations on the theme. Here we keep the flavoring simple and just replace the greens with blanched kureson. When doubling or tripling the recipe, you will only need to increase by half the liquid portions since the dish is not meant to be soupy.
1 bunch kureson
1 cup dashi
1 teaspoon mirin
3 teaspoons usukuchi shoyu
pinch salt
hana katsuo
1) Wash the kureson and blanch it by plunging it in lightly salted boiling water and immediately removing it to ice water.
2) Drain, cut the kureson into 5-cm lengths and gently squeeze out excess water.
3) In a medium bowl combine the dashi, shoyu and the greens. Toss well and add a pinch of salt if necessary.
4) Serve garnished with hana katsuo or any other finely shaved kezuri bushi like ito kezuri katsuo. May be made in advance. Serve well-chilled.
Japan Times 2002 : Rick laPointe
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
やさしさに返すおひたし卵焼き
yasashisa ni kaesu ohitashi tamago yaki
Senryu by Matsuoka Mizue 松岡瑞枝
*****************************
Related words
***** WASHOKU : COOKING METHODS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Fukusa Mitsuba
[ . BACK to WORLDKIGO TOP . ]
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Fukusa (fukusa ふくさ)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Fukusa 袱紗 is the name of a small square silk crape wrapper cloth made of two sheets, used in the tea ceremony to put utensils on it or gently wipe them with it. It is also used to wrap money presents for ceremonies. Sometimes the family crest is embroidered into one corner.
For men, the color is often purple, for women red.
Sometimes called "small furoshiki wrapper".
In cooking, the word FUKUSA ふくさ indicates something where two things are put together or blended together like the two sides of a fukusa cloth (futatsu o awaseru).
source : facebook
Furoshiki 風呂敷 - Cotton Wrapper Cloth
and Daruma
.......................................................................
dashibukusa 出帛紗（だしぶくさ）Fukusa for Tea Ceremony
cotton indigo cloth with a kitsune applique.
Even though it is cotton, I think it was someone's specially handmade dashibukusa and not a fukusa, but the size is similar and the stitching is folded.
- shared by Marc Anthony - facebook 2014
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
fukusa miso, fukusamiso 袱紗味噌 (ふくさみそ) :
a blend of two types of miso paste, also called awasemiso (合わせ味噌 (あわせみそ). Light and dark paste is often blended for a special taste effect.
MORE
Miso paste
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
fukusa sushi, fukusazushi 袱紗寿司 (ふくさずし):
"silk-square sushi"
A kind of sushi where the ingredients with the cooked rice are wrapped into a thinly cooked square Japanese omelete. The square package is then wrapped with two stripes of konbu seaweed and mitsuba honewort.
In this case the naming bings out the soft touch of the food.
MORE
Sushi
*****************************
Worldwide use
*****************************
Things found on the way
mitsuba 三葉, 三つ葉 (みつば)
"Three leaves" honewort
Dreiblätterkraut
Cryptotaenia japonica
A leafy vegetable with three leaves on each stalk, hence the name. The tender stalks are usually used for cooking. The leaves can also be chopped up and added to the daily miso soup.
mitsuba belongs to the family of dropwort, Japanese parseley 芹 (せり). It has been used in Japanese cooking since olden times. According to the way it is grown, ther are two main types.
It contains a lot of vitamin A and C.
The leaves do not keep well and should be kept in the refrigerator to use soon.
They are used as flavor for soups and donburi. They should never be heated but are added after the meal is cooked.
ne mitsuba 根三つ葉 ねみつば "root mitsuba"
They are sometimes grown whith the roots and most of the plant covered with earth, so that direct sunlight does not get to the plant and keeps the stalks white.
The roots can be eaten in kinpira.
Kinpira goboo きんぴらごぼう is a common dish. Carrots and burdock are stir-fried with salt and sugar.
ito mitsuba 糸三つ葉 いとみつば "thread mitsuba"
They grow in close lumps and the stalks are very long. Often they are grown in water and can be harvested all year long.
musubi mitsuba 結び三つ葉 mitsuba with folded stems
Two stems are blanched in hot water, then they are rolled and folded. This preparation is used for soups and chawan mushi.
. . . . . By the way
Mitsuba Aoi 三つ葉葵 is the hollyhock crest of the Tokugawa clan.
*****************************
HAIKU
*****************************
Related words
***** Raw Fish : Sushi, sashimi, sushi and .. rice balls (onigiri)
***** Tea Ceremony SAIJIKI
***** WASHOKU : INGREDIENTS
***** WASHOKU : COOKING METHODS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
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Fukusa (fukusa ふくさ)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Fukusa 袱紗 is the name of a small square silk crape wrapper cloth made of two sheets, used in the tea ceremony to put utensils on it or gently wipe them with it. It is also used to wrap money presents for ceremonies. Sometimes the family crest is embroidered into one corner.
For men, the color is often purple, for women red.
Sometimes called "small furoshiki wrapper".
In cooking, the word FUKUSA ふくさ indicates something where two things are put together or blended together like the two sides of a fukusa cloth (futatsu o awaseru).
source : facebook
Furoshiki 風呂敷 - Cotton Wrapper Cloth
and Daruma
.......................................................................
dashibukusa 出帛紗（だしぶくさ）Fukusa for Tea Ceremony
cotton indigo cloth with a kitsune applique.
Even though it is cotton, I think it was someone's specially handmade dashibukusa and not a fukusa, but the size is similar and the stitching is folded.
- shared by Marc Anthony - facebook 2014
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
fukusa miso, fukusamiso 袱紗味噌 (ふくさみそ) :
a blend of two types of miso paste, also called awasemiso (合わせ味噌 (あわせみそ). Light and dark paste is often blended for a special taste effect.
MORE
Miso paste
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
fukusa sushi, fukusazushi 袱紗寿司 (ふくさずし):
"silk-square sushi"
A kind of sushi where the ingredients with the cooked rice are wrapped into a thinly cooked square Japanese omelete. The square package is then wrapped with two stripes of konbu seaweed and mitsuba honewort.
In this case the naming bings out the soft touch of the food.
MORE
Sushi
*****************************
Worldwide use
*****************************
Things found on the way
mitsuba 三葉, 三つ葉 (みつば)
"Three leaves" honewort
Dreiblätterkraut
Cryptotaenia japonica
A leafy vegetable with three leaves on each stalk, hence the name. The tender stalks are usually used for cooking. The leaves can also be chopped up and added to the daily miso soup.
mitsuba belongs to the family of dropwort, Japanese parseley 芹 (せり). It has been used in Japanese cooking since olden times. According to the way it is grown, ther are two main types.
It contains a lot of vitamin A and C.
The leaves do not keep well and should be kept in the refrigerator to use soon.
They are used as flavor for soups and donburi. They should never be heated but are added after the meal is cooked.
ne mitsuba 根三つ葉 ねみつば "root mitsuba"
They are sometimes grown whith the roots and most of the plant covered with earth, so that direct sunlight does not get to the plant and keeps the stalks white.
The roots can be eaten in kinpira.
Kinpira goboo きんぴらごぼう is a common dish. Carrots and burdock are stir-fried with salt and sugar.
ito mitsuba 糸三つ葉 いとみつば "thread mitsuba"
They grow in close lumps and the stalks are very long. Often they are grown in water and can be harvested all year long.
musubi mitsuba 結び三つ葉 mitsuba with folded stems
Two stems are blanched in hot water, then they are rolled and folded. This preparation is used for soups and chawan mushi.
. . . . . By the way
Mitsuba Aoi 三つ葉葵 is the hollyhock crest of the Tokugawa clan.
*****************************
HAIKU
*****************************
Related words
***** Raw Fish : Sushi, sashimi, sushi and .. rice balls (onigiri)
***** Tea Ceremony SAIJIKI
***** WASHOKU : INGREDIENTS
***** WASHOKU : COOKING METHODS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
8/04/2008
Denbu Oboro Soboro
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shredded fish preparations (denbu)
***** Location: Japan
***** Season: Various
***** Category: Humanity
*****************************
Explanation
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.
. . . CLICK here for Photos !
If the fish is colored with food red (shokubeni しょくべに【食紅】), the dish is called "cherry blossom denbu", sakura denbu さくらでんぶ. Sakura denbu gives a nice color to the sushi.
It is even sold at amazon.com : Sakura Denbu - Ground Seasoned Codfish
Tai sea bream and tara cod are used most often.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tara denbu 鱈田夫（たらでんぶ, 鱈田麩） with cod fish
kigo for spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Oboro おぼろ (朧)
This word comes from thin clouds and mist
Spring haziness, Spring mistiness , haze, hazy : oboro 朧
kigo for spring
For food, we have oboro of fish (see above the denbu), oboro of konbu seaweed, oborodoofu of tofu and others.
White fish and small shrimp are first boiled and then mashed and flavored.
These preparations are also sold online.
ara oboro 粗おぼろ roughly prepared oboro
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
oboro konbu おぼろ昆布
shredded konbu kelp seaweed
High-quality konbu are softened in vinegar and then shredded into very thin pieces.
They can be eaten in sumashi soup or used for aemono dressing, placed into onigiri rice balls or eaten like this with a bit of additional flavored vinegar or sanbaizu vinegar.
Most oboro come from Tsuruga 敦賀, Fukui. There was even an old road connectiong Tsuruga with Kyoto to transport the freshly shredded oboro konbu (oboro kaidoo おぼろ街道).
The oboro must be shredded by hand, which is quite a delicate job.
Tesuki Oboro Konbu (hand-sliced tangle seaweed) is produced after dampening it with vinegar and soften it.Today, 85% of the Japanese hand-sliced silk-like tangle kombu is produced in Tsuruga.
This tradition dates back to the Kitamaebune ships, which brought dried konbu from Hokkaido.
http://www.fukui-c.ed.jp/~cdb/shoku/konbu/index.html
In Osaka, they are placed on kakeudon noodle soup or prepared into a thin soup with additional soy sauce and salt.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
oborodofu, oborodoofu おぼろ豆腐
oboro-style tofu
This is a handmade preparation, where the tofu is preserved just before it gets really hard. It is scooped out by hand in special cups.
Normal tofu is then skimmed into special wooden molds and pressured with a weight to get rid of some water.
oboro is also called kumidoofu くみ豆腐. It can be served in special cups or baskets.
It is very soft and has a slightly sweet natural flavor.
. . . CLICK here for kumidofu Photos !
Readymade preparations of Oborodofu soup are also available.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Seasoned meat or fish mince(soboro そぼろ)
Minced meat or mashed fish is flavored with rice wine, soy sauce, sugar and other spices like ginger juice. While boiling the water content of the mash can be reduced. This kind of preparation with fish is also called oboro, see above.
Oboro is a favorite on o-bento lunchboxes or a simple rice dish.
buta sorobo, minced pork meat
niku soboro, minced flavored meat 肉そぼろ
sake soboro, finely shredded sake salmon
tamago soboro, crumbled egg
tori sorobo, minced chicken 鶏そぼろ
sanshoku soboro bento 三色そぼろ弁当 with three differently colored soboro preparations
soboro don (soboro donburi) bowl of rice with some soboro as topping
RP for chicken
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
大山のおぼろ豆腐や若楓
Ooyama no oboro doofu ya waka kaede
this famous oboro tofu
at Mount Oyama ...
young maple leaves
Yano Fumiko 谷野文子
Tr. Gabi Greve
Oyama is a mountain with a famous temple near Odawara. I have been there myself and eaten the famous tofu in the local tea house on the way, surrounded by the green leaves. It is a phantastic atmosphere, and again, in autumn, when the leaves are red, it is a good time to come again.
Gabi
wakakaede
Oyama and the famous Fudo Temple
*****************************
Related words
***** Codfish tara denbu and other cod fish food
***** Soups
***** WASHOKU : COOKING METHODS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Shredded fish preparations (denbu)
***** Location: Japan
***** Season: Various
***** Category: Humanity
*****************************
Explanation
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.
. . . CLICK here for Photos !
If the fish is colored with food red (shokubeni しょくべに【食紅】), the dish is called "cherry blossom denbu", sakura denbu さくらでんぶ. Sakura denbu gives a nice color to the sushi.
It is even sold at amazon.com : Sakura Denbu - Ground Seasoned Codfish
Tai sea bream and tara cod are used most often.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
tara denbu 鱈田夫（たらでんぶ, 鱈田麩） with cod fish
kigo for spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Oboro おぼろ (朧)
This word comes from thin clouds and mist
Spring haziness, Spring mistiness , haze, hazy : oboro 朧
kigo for spring
For food, we have oboro of fish (see above the denbu), oboro of konbu seaweed, oborodoofu of tofu and others.
White fish and small shrimp are first boiled and then mashed and flavored.
These preparations are also sold online.
ara oboro 粗おぼろ roughly prepared oboro
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
oboro konbu おぼろ昆布
shredded konbu kelp seaweed
High-quality konbu are softened in vinegar and then shredded into very thin pieces.
They can be eaten in sumashi soup or used for aemono dressing, placed into onigiri rice balls or eaten like this with a bit of additional flavored vinegar or sanbaizu vinegar.
Most oboro come from Tsuruga 敦賀, Fukui. There was even an old road connectiong Tsuruga with Kyoto to transport the freshly shredded oboro konbu (oboro kaidoo おぼろ街道).
The oboro must be shredded by hand, which is quite a delicate job.
Tesuki Oboro Konbu (hand-sliced tangle seaweed) is produced after dampening it with vinegar and soften it.Today, 85% of the Japanese hand-sliced silk-like tangle kombu is produced in Tsuruga.
This tradition dates back to the Kitamaebune ships, which brought dried konbu from Hokkaido.
http://www.fukui-c.ed.jp/~cdb/shoku/konbu/index.html
In Osaka, they are placed on kakeudon noodle soup or prepared into a thin soup with additional soy sauce and salt.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
oborodofu, oborodoofu おぼろ豆腐
oboro-style tofu
This is a handmade preparation, where the tofu is preserved just before it gets really hard. It is scooped out by hand in special cups.
Normal tofu is then skimmed into special wooden molds and pressured with a weight to get rid of some water.
oboro is also called kumidoofu くみ豆腐. It can be served in special cups or baskets.
It is very soft and has a slightly sweet natural flavor.
. . . CLICK here for kumidofu Photos !
Readymade preparations of Oborodofu soup are also available.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Seasoned meat or fish mince(soboro そぼろ)
Minced meat or mashed fish is flavored with rice wine, soy sauce, sugar and other spices like ginger juice. While boiling the water content of the mash can be reduced. This kind of preparation with fish is also called oboro, see above.Oboro is a favorite on o-bento lunchboxes or a simple rice dish.
buta sorobo, minced pork meat
niku soboro, minced flavored meat 肉そぼろ
sake soboro, finely shredded sake salmon
tamago soboro, crumbled egg
tori sorobo, minced chicken 鶏そぼろ
sanshoku soboro bento 三色そぼろ弁当 with three differently colored soboro preparations
soboro don (soboro donburi) bowl of rice with some soboro as topping
RP for chicken
*****************************
Worldwide use
*****************************
Things found on the way
*****************************
HAIKU
大山のおぼろ豆腐や若楓
Ooyama no oboro doofu ya waka kaede
this famous oboro tofu
at Mount Oyama ...
young maple leaves
Yano Fumiko 谷野文子
Tr. Gabi Greve
Oyama is a mountain with a famous temple near Odawara. I have been there myself and eaten the famous tofu in the local tea house on the way, surrounded by the green leaves. It is a phantastic atmosphere, and again, in autumn, when the leaves are red, it is a good time to come again.
Gabi
wakakaede
Oyama and the famous Fudo Temple
*****************************
Related words
***** Codfish tara denbu and other cod fish food
***** Soups
***** WASHOKU : COOKING METHODS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
8/01/2008
Aemono Dressing
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dressing (aemono)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
traditional Japanese dressings, ae-mono, aemono
あえ物、和え物 （あえもの)
aeru あえる, to make a dressing 和える/ 韲える
Mixing two or more ingredients to achieve a special new flavor. Vegetables, meat, fish or seafood can be used.
Japanese dressing, aegoromo あえ衣
The dressing is rather delicate and should be added just before serving.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Some varieties of Japanese dressing
bainiku-ae, bainikuae , 梅肉あえ ばいにくあえ
with mashed dried plums (umeboshi)
. . . CLICK here for Photos !
goma-ae, gomaae ごまあえ sesame-based dressing
also called: goma-yogoshi
..... goma-shooyu-ae, with sesame and soy sauce
mit Sesam
. . . CLICK here for Photos !
fuki-miso, fuki no to with miso paste
kigo for early spring
karashi-su-ae, with mustard and vinegar
kinome-ae, with buds of trees and sanshoo pepper
Japanese pepper, "Mountain pepper"
kigo for all spring
kurumi-ae, kurumiae くるみあえ dressing with walnut sauce
. . . CLICK here for Photos !
mit Walnussauce
miso-ae,misoae みそあえ miso-based dressing
..... sumiso-ae, misopaste and vinegar dressing
(with saikyo miso paste)
..... karashi sumiso, with mustard and miso paste
. . . CLICK here for Photos !
mizore-ae, with grated radish
nuta-ae, nutaae ぬたあえ (饅和え／饅韲え)
nuta namasu ぬたなます
salad seasoned with vinegar and miso
dressing with vinegared miso. for vegetables, fish and seafood.
. . . CLICK here for Photos !
piinattsu-ae, with peanuts
shira-ae, shiraae しらあえ tofu-based dressing
. . . CLICK here for Photos !
.................................................................................
teppooae, teppoo-ae 鉄砲和え "gun dressing"
vinegar, white miso and hot pepper are mixed.
Because the leek is hollow like a gun and the mustard goes straight to your nose, it is called "gun dressing".
. WASHOKU
Seta shijimi no teppoo-ae 瀬田しじみの鉄砲和え
Shiga prefecture
. WASHOKU
teppoo yaki, teppooyaki, teppoyaki 鉄砲焼き "hot gun grilling"
Fish or meat is wrapped in a sauce of red hot pepper vinegar miso paste and grilled.
. Fugu blowfish, "gun fish" ...
teppoo, (鉄砲) meaning rifle or gun
.................................................................................
udo-ae, udo roots with white miso dressing
kigo for late spring
wakame-ae, wakame seaweed with vinegar-miso
kigo for all spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
External LINK
Aegoromo (traditional Japanese dresssings)Recipes
*****************************
Worldwide use
Salat anmachen
Japanisches Dressing
*****************************
Things found on the way
su no mono, vinegared dish 酢の物
often served as kuchinaoshi, a palate cleanser.
den schlechten Nachgeschmack beseitigen
*****************************
HAIKU
*****************************
Related words
***** Namasu dressing 膾 , 鱠, なます
***** WASHOKU : COOKING METHODS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Dressing (aemono)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
traditional Japanese dressings, ae-mono, aemono
あえ物、和え物 （あえもの)
aeru あえる, to make a dressing 和える/ 韲える
Mixing two or more ingredients to achieve a special new flavor. Vegetables, meat, fish or seafood can be used.
Japanese dressing, aegoromo あえ衣
The dressing is rather delicate and should be added just before serving.
. . . CLICK here for Photos !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Some varieties of Japanese dressing
bainiku-ae, bainikuae , 梅肉あえ ばいにくあえ
with mashed dried plums (umeboshi)
. . . CLICK here for Photos !
goma-ae, gomaae ごまあえ sesame-based dressing
also called: goma-yogoshi
..... goma-shooyu-ae, with sesame and soy sauce
mit Sesam
. . . CLICK here for Photos !
fuki-miso, fuki no to with miso paste
kigo for early spring
karashi-su-ae, with mustard and vinegar
kinome-ae, with buds of trees and sanshoo pepper
Japanese pepper, "Mountain pepper"
kigo for all spring
kurumi-ae, kurumiae くるみあえ dressing with walnut sauce
. . . CLICK here for Photos !
mit Walnussauce
miso-ae,misoae みそあえ miso-based dressing
..... sumiso-ae, misopaste and vinegar dressing
(with saikyo miso paste)
..... karashi sumiso, with mustard and miso paste
. . . CLICK here for Photos !
mizore-ae, with grated radish
nuta-ae, nutaae ぬたあえ (饅和え／饅韲え)
nuta namasu ぬたなます
salad seasoned with vinegar and miso
dressing with vinegared miso. for vegetables, fish and seafood.
. . . CLICK here for Photos !
piinattsu-ae, with peanuts
shira-ae, shiraae しらあえ tofu-based dressing
. . . CLICK here for Photos !
.................................................................................
teppooae, teppoo-ae 鉄砲和え "gun dressing"
vinegar, white miso and hot pepper are mixed.
Because the leek is hollow like a gun and the mustard goes straight to your nose, it is called "gun dressing".
. WASHOKU
Seta shijimi no teppoo-ae 瀬田しじみの鉄砲和え
Shiga prefecture
. WASHOKU
teppoo yaki, teppooyaki, teppoyaki 鉄砲焼き "hot gun grilling"
Fish or meat is wrapped in a sauce of red hot pepper vinegar miso paste and grilled.
. Fugu blowfish, "gun fish" ...
teppoo, (鉄砲) meaning rifle or gun
.................................................................................
udo-ae, udo roots with white miso dressing
kigo for late spring
wakame-ae, wakame seaweed with vinegar-miso
kigo for all spring
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
External LINK
Aegoromo (traditional Japanese dresssings)Recipes
*****************************
Worldwide use
Salat anmachen
Japanisches Dressing
*****************************
Things found on the way
su no mono, vinegared dish 酢の物
often served as kuchinaoshi, a palate cleanser.
den schlechten Nachgeschmack beseitigen
*****************************
HAIKU
*****************************
Related words
***** Namasu dressing 膾 , 鱠, なます
***** WASHOKU : COOKING METHODS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
7/30/2008
INGREDIENTS . ZUTATEN
[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
INGREDIENTS . ZUTATEN
zairyoo 材料
Raw materials, spices and seasonings are listed here.
Some come with extra lists for details.
A lot of the ingredients are also KIGO.
Please check the World Kigo Database for their details.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
aamondo, アーモンド almonds
abura 油 all kinds of oil, öl
goma abura ごま油 seseme oil, Sesamöl
oriibu abura オリーブ油 olive oil
piinattsu abura ピーナッツ油 peanut oil
roofatto oiru ローファットオイル low fat oil
sarada abura サラダ油 salad oil
tenpura abura 天婦羅油 tempura oil
tsubaki abura, see below
. abura uri 油売り oil vendor in Edo .
Azuki 小豆 adzuki beans, many other dried beans are used.
daizu 大豆 soy bean
sasage mame ささげ(大角豆) soy bean variety
Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
BUTA ... Pig and Pork (buta, ton 豚 ぶた) Schwein
Chikuwa ちくわ(竹輪) "bamboo ring" grilled fish saussage
Chirimen jako ちりめんじゃこ、ちりめんざこ(縮魚) semi-dried very small sardines
kigo for spring
choomiryoo 調味料 flavoring, seasoning
awase choomiryoo あわせ調味料 mixing seasonings
Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.
daizuko 大豆粉 soybean flour, soy flour
Dashi ... soup stock
Edo-Vegetables (Edo yasai 江戸伝統野菜)
Fu, Wheat gluten (fu 麩) and FU products. fu-croutons
Fu ふ (麩) breadlike pieces of dried wheat gluten
Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け
Gobo, goboo 牛蒡 Burdock root
Goma 胡麻 sesame, seeds or goma abura ゴマ油 oil
shirogoma 白胡麻,white seeds. kurogoma 黒胡麻, black seeds.
chagoma 茶胡麻 "tea sesame".
kingoma 金胡麻 "golden goma" and mixtures of white and golden are available.
surigoma, crushed. kirigoma, cracked.
nerigoma 練り胡麻, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
kingoma has the most oil of all seeds.
Sesame (til, tila, gingili) India goma, goma no hana (Japan)
姓と胡麻の油は絞れば絞るほど出る
The more you squeeze the farmers and sesame seeds, the more you get out of them.
Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers
haabu ハーブ herbs, Gewürzkräuter
Hamaguri, clam shells, venus clams Venusmuscheln
Hanpen はんぺん (hanpei 半平／hanpen 半片) fluffy fish cake made of ground fish
Ichiyaboshi いちやぼし (【一夜干（し）) "dried for one night" air-dried fish
Iriko いり‐こ(熬り子) dried sardines, niboshi 煮干し
Jidori 地鳥 (じどり) Local Chicken types
Kaiso Sea Vegetables 海草Edible seaweeds, LIST
Kamaboko かまぼこ (蒲鉾) fish cake, fish paste
Fischwurst; Fischpastete
Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel
Kani 蟹料理 CRAB dishes
Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others
Kanpyo かんぴょう(干瓢／乾瓢) dried gourd ribbons
Kanten 寒天 gelatine (mostly from agar agar)
Karashi からし(芥子／辛子) Japanese mustard. Senf
often in powder form to prepare fresh for use
Karee カレー Japanese curry preparations
Katakuriko, Starch 片栗粉. potato starch. Stärkemehl
Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes
Ken, tsuma and karami, garnish with Sashimi
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
Keshi no mi 芥子の実 white poppy seeds
Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne
Kinako 黄粉 "yellow powder", toasted soybean flour
Sojabohnenmehl
Kinoko, take きのこ(茸／蕈／菌) mushrooms LIST
Kiriboshi daikon きりぼし大根 shredded radish, also other shredded items are used
Ko, kona 粉 flour, Mehl
Konbu 昆布 kombu kelp seaweed
Seaweed (kaisoo 海草) as kigo
Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food
Konyaku, konnyaku こんにゃく(蒟蒻／菎蒻)
sometimes braid-cut pieces
..... shirataki "white waterfall" konnyaku noodles, konnyaku
..... aka konnyaku, red konnyaku, red with iron residues
Kudamono, fruit ... LIST
Kuri no kanro-ni 栗の甘露煮 chestnuts in syrup
Kanro-Ni, sweet simmering
Kurumi くるみ (胡桃) walnuts Walnuss
Walnut (kurumi) as kigo
Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse
Masu and Ayu : Trouts and sweetfish ... the naming Forellenarten
Matsu no mi まつのみ (松の実) pine nuts, often used for Chinese cooking
menjitsuyu 綿実油 cotton seed oil
Menrui ... all kinds of noodles 麺類 Nudeln
Soba, Udon, Somen
Mi 実 Berries and Nuts from the forest Nuesse und Beeren
Midorimushi みどりむし / yuugurena ユーグレナ Euglena
Mirin みりん 味醂 ミリン ... sweet cooking ricewine, syrup rice wine
Miruku ミルク / gyuunyuu 牛乳 Milk and milk products Butter, Cheese, Pudding, Yoghurt
Miso paste 味噌 miso dishes
Mitsuba 三つ葉 (みつば) "Three leaves" honewort
. Mizuame (水飴) is a sweetener from Japan .
Mochi ricecakes, 餅 (もち) rice cakes
Moyashi 萌やし、糵, もやし bean sprouts of various types
..... kaiware かいわれ, supurauto スプラウト sprouts, often daikon radish, for garnishing
Bohnensprossen
Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
japanischer Ingwer
nagaimo, naga-imo ながいも（長芋）yam, Chinese yam
http://www.jetro.org/trends/food_ingredients_nagaimo.php
Naganegi 葱 (ねぎ) leek, green onions
Nasu 茄子 (なす), nasubi なすび eggplant, aubergine
Natto, nattoo 納豆 fermented soy beans
Niku 肉 にく all kinds of meat from four-legged animals
Nori 海苔 dried laver, as sheets or chopped. Meerlattich
... ao-nori, green nori, iwa nori from the rocks, yaki-nori toasted, ajitsuke-nori with flavor
Oboro and Denbu ... shredded meat, fish or vegetables おぼろ (朧) / 田麩
Pan パン Bread
..... koppepan コッペパン spindle-shaped small bread, sometimes with a cut in the top to add some other food items. Often sweet.
. . . CLICK here for Photos !
anpan アンパン, meronpan メロンパン melon bread, and many more
tsukudani toast 佃煮トースト
Panko パン粉 "bread flour", bread crumbs,
often used as coating before deep-frying food
Rice お米 o-kome
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Sakana ... 魚 FISH of all kinds
Sake 酒 ricewine, rice wine Reiswein
..... amazake, 甘酒 sweet white rice wine,
..... amakuchi, 甘口 sweet
..... karakuchi, 辛口 dry
Rice wine (ricewine) sake, Japan Reiswein as KIGO
Sansai 山菜 Mountain vegetables
Sansho, Sanshoo, Japanese pepper, "Mountain pepper"
Satoo 砂糖 sugar
..... kurosato "black" sugar from Okinawa, brown sugar
..... mizuame, mizu ame 水飴, syrup, made from barley or other grains
..... wasanbon 和三盆 Japanese sugar from Shikoku
Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes
Süßkartoffel
Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO
Shio ... Salt 塩
Meersalz, Salz
Shirasuboshi しらす‐ぼし (白子干し／白子乾し) blanched very small sardines
kigo for spring
Shiso, beefsteak plant, Perilla 紫蘇
Shooga, Ginger 生姜
Shoyu, Soy Sauce shooyu 醤油
SHUN 旬の物 / 旬の味 Specialities of the Season
Shungiku, garland chrysanthemum 春菊
Soomen, somen noodles 索麺
Su 酢 , komezu, komesu 米酢 rice vinegar
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Tamago 卵 (たまご) egg dishes
Tara 鱈 Cod fish
Tare タレ Sauces and dressings
Tofu, toofu, dofu, doofu 豆腐 Soy bean curd and its preparations
Togarashi, toogarashi 唐辛子 red hot pepper
Tonkatsu soosu 豚カツソース sauce for pork cutlet. fruity taste like a Worcestershire sauce
Tsubaki abura 椿油) camellia oil
Tsukemono and how to make them ... 漬物
Udo, Spikenard, Japanese spikenard 独活（うど)
Umeboshi 梅干 dried pickled plums
Umezu 梅酢 plum vinegar, liquid from the pickled plums
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
Wagyuu, wagyu 和牛 Japanese beef Rindfleisch
Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica
Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo
Yasai 野菜 やさい vegetables
Vegetables in the season, shun no yasai
Yakumi やくみ (薬味) spices and condiments
dokumi, kayaku
Yomogi よもぎ 蓬 mugwort
Beifuss, Beifuß
Yurine ゆり根 bulbs of lilies (lilly)
Lilienknollen. used for chinese medicine. grown in Hokkaido.
yurine manjuu 百合根饅頭
yurikonyurikon
Yuzu 柚子 ゆず citron, juice or peel is used
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan
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WASHOKU :
YASAI . Vegetable SAIJIKI
Seaweed (kaisoo 海草) as kigo
WASHOKU : INGREDIENTS tags
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INGREDIENTS . ZUTATEN
zairyoo 材料
Raw materials, spices and seasonings are listed here.
Some come with extra lists for details.
A lot of the ingredients are also KIGO.
Please check the World Kigo Database for their details.
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aamondo, アーモンド almonds
abura 油 all kinds of oil, öl
goma abura ごま油 seseme oil, Sesamöl
oriibu abura オリーブ油 olive oil
piinattsu abura ピーナッツ油 peanut oil
roofatto oiru ローファットオイル low fat oil
sarada abura サラダ油 salad oil
tenpura abura 天婦羅油 tempura oil
tsubaki abura, see below
. abura uri 油売り oil vendor in Edo .
Azuki 小豆 adzuki beans, many other dried beans are used.
daizu 大豆 soy bean
sasage mame ささげ(大角豆) soy bean variety
Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
BUTA ... Pig and Pork (buta, ton 豚 ぶた) Schwein
Chikuwa ちくわ(竹輪) "bamboo ring" grilled fish saussage
Chirimen jako ちりめんじゃこ、ちりめんざこ(縮魚) semi-dried very small sardines
kigo for spring
choomiryoo 調味料 flavoring, seasoning
awase choomiryoo あわせ調味料 mixing seasonings
Daikon 大根 big radish Rettich
In the Zen sect, daikon also represents Shakyamuni Buddha.
daizuko 大豆粉 soybean flour, soy flour
Dashi ... soup stock
Edo-Vegetables (Edo yasai 江戸伝統野菜)
Fu, Wheat gluten (fu 麩) and FU products. fu-croutons
Fu ふ (麩) breadlike pieces of dried wheat gluten
Furikake and Ochazuke ... toppings for a bowl of rice 振り掛け, お茶漬け
Gobo, goboo 牛蒡 Burdock root
Goma 胡麻 sesame, seeds or goma abura ゴマ油 oil
shirogoma 白胡麻,white seeds. kurogoma 黒胡麻, black seeds.
chagoma 茶胡麻 "tea sesame".
kingoma 金胡麻 "golden goma" and mixtures of white and golden are available.
surigoma, crushed. kirigoma, cracked.
nerigoma 練り胡麻, paste.
gomashio, gomasio, with salt.
mukigoma, hulled
gomadare, goma dipping sauce
kingoma has the most oil of all seeds.
Sesame (til, tila, gingili) India goma, goma no hana (Japan)
姓と胡麻の油は絞れば絞るほど出る
The more you squeeze the farmers and sesame seeds, the more you get out of them.
Gyoza no kawa, gyooza 餃子の皮 gyoza dumpling wrappers
haabu ハーブ herbs, Gewürzkräuter
Hamaguri, clam shells, venus clams Venusmuscheln
Hanpen はんぺん (hanpei 半平／hanpen 半片) fluffy fish cake made of ground fish
Ichiyaboshi いちやぼし (【一夜干（し）) "dried for one night" air-dried fish
Iriko いり‐こ(熬り子) dried sardines, niboshi 煮干し
Jidori 地鳥 (じどり) Local Chicken types
Kaiso Sea Vegetables 海草Edible seaweeds, LIST
Kamaboko かまぼこ (蒲鉾) fish cake, fish paste
Fischwurst; Fischpastete
Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel
Kani 蟹料理 CRAB dishes
Kankitsu, kankitsurui かんきつ(るい)(柑橘(類)citrus fruit
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, sudachi, yuzu, oranges and others
Kanpyo かんぴょう(干瓢／乾瓢) dried gourd ribbons
Kanten 寒天 gelatine (mostly from agar agar)
Karashi からし(芥子／辛子) Japanese mustard. Senf
often in powder form to prepare fresh for use
Karee カレー Japanese curry preparations
Katakuriko, Starch 片栗粉. potato starch. Stärkemehl
Katsuobushi, dried bonito shavings 鰹節 , dried bonito flakes
Ken, tsuma and karami, garnish with Sashimi
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
Keshi no mi 芥子の実 white poppy seeds
Kikuimo, 菊芋 Heliantus tuberosus. Jerusalem artichoke
Topinambur. Erdbirne
Kinako 黄粉 "yellow powder", toasted soybean flour
Sojabohnenmehl
Kinoko, take きのこ(茸／蕈／菌) mushrooms LIST
Kiriboshi daikon きりぼし大根 shredded radish, also other shredded items are used
Ko, kona 粉 flour, Mehl
Konbu 昆布 kombu kelp seaweed
Seaweed (kaisoo 海草) as kigo
Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food
Konyaku, konnyaku こんにゃく(蒟蒻／菎蒻)
sometimes braid-cut pieces
..... shirataki "white waterfall" konnyaku noodles, konnyaku
..... aka konnyaku, red konnyaku, red with iron residues
Kudamono, fruit ... LIST
Kuri no kanro-ni 栗の甘露煮 chestnuts in syrup
Kanro-Ni, sweet simmering
Kurumi くるみ (胡桃) walnuts Walnuss
Walnut (kurumi) as kigo
Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse
Masu and Ayu : Trouts and sweetfish ... the naming Forellenarten
Matsu no mi まつのみ (松の実) pine nuts, often used for Chinese cooking
menjitsuyu 綿実油 cotton seed oil
Menrui ... all kinds of noodles 麺類 Nudeln
Soba, Udon, Somen
Mi 実 Berries and Nuts from the forest Nuesse und Beeren
Midorimushi みどりむし / yuugurena ユーグレナ Euglena
Mirin みりん 味醂 ミリン ... sweet cooking ricewine, syrup rice wine
Miruku ミルク / gyuunyuu 牛乳 Milk and milk products Butter, Cheese, Pudding, Yoghurt
Miso paste 味噌 miso dishes
Mitsuba 三つ葉 (みつば) "Three leaves" honewort
. Mizuame (水飴) is a sweetener from Japan .
Mochi ricecakes, 餅 (もち) rice cakes
Moyashi 萌やし、糵, もやし bean sprouts of various types
..... kaiware かいわれ, supurauto スプラウト sprouts, often daikon radish, for garnishing
Bohnensprossen
Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer
japanischer Ingwer
nagaimo, naga-imo ながいも（長芋）yam, Chinese yam
http://www.jetro.org/trends/food_ingredients_nagaimo.php
Naganegi 葱 (ねぎ) leek, green onions
Nasu 茄子 (なす), nasubi なすび eggplant, aubergine
Natto, nattoo 納豆 fermented soy beans
Niku 肉 にく all kinds of meat from four-legged animals
Nori 海苔 dried laver, as sheets or chopped. Meerlattich
... ao-nori, green nori, iwa nori from the rocks, yaki-nori toasted, ajitsuke-nori with flavor
Oboro and Denbu ... shredded meat, fish or vegetables おぼろ (朧) / 田麩
Pan パン Bread
..... koppepan コッペパン spindle-shaped small bread, sometimes with a cut in the top to add some other food items. Often sweet.
. . . CLICK here for Photos !
anpan アンパン, meronpan メロンパン melon bread, and many more
tsukudani toast 佃煮トースト
Panko パン粉 "bread flour", bread crumbs,
often used as coating before deep-frying food
Rice お米 o-kome
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Sakana ... 魚 FISH of all kinds
Sake 酒 ricewine, rice wine Reiswein
..... amazake, 甘酒 sweet white rice wine,
..... amakuchi, 甘口 sweet
..... karakuchi, 辛口 dry
Rice wine (ricewine) sake, Japan Reiswein as KIGO
Sansai 山菜 Mountain vegetables
Sansho, Sanshoo, Japanese pepper, "Mountain pepper"
Satoo 砂糖 sugar
..... kurosato "black" sugar from Okinawa, brown sugar
..... mizuame, mizu ame 水飴, syrup, made from barley or other grains
..... wasanbon 和三盆 Japanese sugar from Shikoku
Satsumaimo, satsuma imo 薩摩薯（さつまいも）sweet potatoes
Süßkartoffel
Shiitake 椎茸 shiitake mushrooms
Shiitake Mushrooms as KIGO
Shio ... Salt 塩
Meersalz, Salz
Shirasuboshi しらす‐ぼし (白子干し／白子乾し) blanched very small sardines
kigo for spring
Shiso, beefsteak plant, Perilla 紫蘇
Shooga, Ginger 生姜
Shoyu, Soy Sauce shooyu 醤油
SHUN 旬の物 / 旬の味 Specialities of the Season
Shungiku, garland chrysanthemum 春菊
Soomen, somen noodles 索麺
Su 酢 , komezu, komesu 米酢 rice vinegar
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tamago 卵 (たまご) egg dishes
Tara 鱈 Cod fish
Tare タレ Sauces and dressings
Tofu, toofu, dofu, doofu 豆腐 Soy bean curd and its preparations
Togarashi, toogarashi 唐辛子 red hot pepper
Tonkatsu soosu 豚カツソース sauce for pork cutlet. fruity taste like a Worcestershire sauce
Tsubaki abura 椿油) camellia oil
Tsukemono and how to make them ... 漬物
Udo, Spikenard, Japanese spikenard 独活（うど)
Umeboshi 梅干 dried pickled plums
Umezu 梅酢 plum vinegar, liquid from the pickled plums
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)
Wagyuu, wagyu 和牛 Japanese beef Rindfleisch
Wasabi, Japanese horseradish わさび、山葵. Wasabia japonica
Wakame 若布 kelp
Seaweed (kaisoo 海草) as kigo
Yasai 野菜 やさい vegetables
Vegetables in the season, shun no yasai
Yakumi やくみ (薬味) spices and condiments
dokumi, kayaku
Yomogi よもぎ 蓬 mugwort
Beifuss, Beifuß
Yurine ゆり根 bulbs of lilies (lilly)
Lilienknollen. used for chinese medicine. grown in Hokkaido.
yurine manjuu 百合根饅頭
yurikonyurikon
Yuzu 柚子 ゆず citron, juice or peel is used
Yuzu as KIGO a ctiron fruit
..... Yuzu citron dishes for autumn Japan
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
WASHOKU :
YASAI . Vegetable SAIJIKI
Seaweed (kaisoo 海草) as kigo
WASHOKU : INGREDIENTS tags
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7/24/2008
Yakumi Haabu Herbs
[ . BACK to WORLDKIGO TOP . ]
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Yakumi, spices and condiments
***** Location: Japan
***** Season: Topic
***** Category: Humanity
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Explanation
Yakumi やくみ (薬味) "taste of medicine"
condiments and spices, mostly for noodle dishes.
It is an old Chinese word. Yakumi includes the five tasts gomi 五味 of
amai 甘sweet,
nigai 苦 bitter,
san 酸 sour,
karai 辛spicy , kara,
shio 鹹(塩味) salty.
Lately a new taste, umami うまみ(旨み／旨味), has been added to Japanese cuisine talk.
WASHOKU
umami うまみ(旨み／旨味) and soy sauce
wafuu kooshinryoo 和風香辛料 "Japanese spices"
Garnish (Tsuma) and Relish (Yakumi)
Some of them have the effect to sterilize microbes in the food when kept for a longer time, for example wasabi and daikon.
Gewürze
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Added in small qualities to soups, dips and other dishes to improve the taste
daikon oroshi 大根卸し（だいこんおろし） grated radish
The white parts taste best.
Has lots of vitamin A, B1, B2, C, calcium, iron, fibers. The enzyme diastase helps with digestion.
Used as a treatment for common cold in winter.
goma 胡麻 sesame
karashi 辛子 （からし）Japanese hot mustard
koshoo 胡椒(こしょう) black pepper
momiji oroshi 紅葉卸し （もみじおろし）grated radish and chili pepper
a piece of chili pepper is stuck into the radish and then grated with it.
Also called "tatsuta oroshi 立田おろし".
A lot is sold in bottles.
Another way is mixing grated radish with grated carrots.
大根おろしとにんじんおろしを合わせたもの。
source : Japanese wikipedia
myoga, myooga みょうが, 茗荷, Japanese ginger
Zingiber mioga. Zingi-Ingwer. Sprossen vom Z.
Myooga, japanese ginger KIGO
negi 葱(ねぎ) finely chopped leek、Welsh Onion
Good for blood circulation, tiredness and sleeplessness. Contains vitamin C, carotene and calcium. Helps with digestion.
Leek (negi) KIGO
sanshoo 山椒(さんしょう) Japanese pepper
サンショウの実や若芽 fruit and buds
japanischer Pfeffer. Zanthoxylum piperitum
Mountain pepper (sanshoo, sansho) KIGO
shichimi toogarashi 七味唐辛子(とうがらし) Sieben-Gewürze-Mischung
七色唐辛子(とうがらし)
WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper
shiso 紫蘇(しそ) perilla leaves
Contains vitamin A, B1, B2,C, calcium, iron.
Improves appetite.
Coloring for salted plums (umeboshi).
green perilla, aoshiso KIGO
Perilla frutescens, Schwarznessel
shooga 生薑(しょうが) grated ginger
Contains zingerone and zingiberene. Improves the appetite, keeps the body warm.
Desinfectant properties. Kills smell of other foods.
..... gari ガリ ginger in sweet vinegar, for sushi
Shooga, Ginger 生姜 KIGO
wasabi 山葵(わさび) Japanese horseradish
Wasabia japonica (Maxim.) Matsum.
Wasabi, Japanese horseradish KIGO
.................... more
asa no mi アサの実、
tade タデ
chinpi 陳皮（ちんぴ）skin of citrus fruits
nira ニラ chives
Allium tuberosum
fuki no too フキノトウ
hoofuu ボウフウ
Ledebourielle seselioides Wolff
mitsuba ミツバ, 三つ葉 Dreiblätterkraut
Cryptotaenia japonica Hassk
... ito mitsuba 糸三つ葉 with long stems (ao mitsuba 青三つ葉)
... ne mitsuba ねみつば【根三つ葉】 with roots
Boiled or blanched before eating.
wakegi ワケギ
Allium fistulosum L. var. caespitosum Makino
asatsuki アサツキ Schnittlauch
Allium schoenoprasum L. var. foliosum Regel
kabosu カボス citrus fruit
sudachi スダチ citrus fruit
yuzu ユズ citrus fruit
http://100.yahoo.co.jp/detail/%E8%96%AC%E5%91%B3/
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
source : www.gg-art.com
Herb Gatherers in the Mountains
Yosa Buson (1716-1784)
haabu ハーブ herb, herbs
. . . CLICK here for Photos !
haabu gaaden ハーブガーデン herb garden
Many herbs are used for food prepared in Western style and herb tea (ハーブチー) is getting more and more popular in Japan too.
Kräuter, Gewürzkräuter , Gewürzkraut
bajiru バジル basil
Basilikum
diru ディル dill
Anethum graveolens
Dill
.................................................................................
fuenneru フェンエル fennel
Foeniculum vulgare. Fenchel
uikyoo no hana 茴香の花 (ういきょうのはな) fennel flowers
kigo for mid-summer
uikyoo no mi 茴香の実 (ういきょうのみ)
fennel seeds
. . . . . kurenoomo no mi くれのおもの実（くれのおものみ）
kigo for mid-autumn
kure no omo, kurenoomo くれのおも【呉の母・〈懐香〉】
.................................................................................
majoramu マジョラム majoram
Majoran
minto ミント
peppermint, spearmint
Pfefferminze
oregano オレガノ/ オリガノ oregano
Origanum vulgare
Oregano
roozumarii ローズマリー rosemary
Rosmarin
rukkora ルッコラ rucola
Ruccola
seeji セージ sage
Salvia officinalis
Salbei
taimu タイム thyme
Thymian
taragon タラゴン Tarragon
Artemisia dracunculus
Estragon
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kayaku 加薬 (かやく) addition or adjuvant
"add medicine to the food"
In Chinese medicine, things were added in small quantities. Now also spices, like the above YAKUMI.
In Kansai it is another word for GU, TANE 具(ぐ) / 種(たね)
put on rice or noodles, like meat or vegetables.
kayakumeshi, kayaku gohan 加薬飯 加薬飯
boiled rice mixed with vegetables and meat or fish
kayaku-soba 加薬そば buckwheat noodles with fish and vegetables
Soba mit Fisch, Gemüse und Soya-gewürzter Brühe)
zusätzliche Zutat (für Medizin)
Gewürz
Zutaten zu Gomokumeshi-Reismahlzeit
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
choomiryoo 調味料 flavoring, seasoning
spice, spices
..... awase choomiryoo あわせ調味料 mixing seasonings
awasejooyu あわせじょうゆ soy sauce mixed with others
awasemiso あわせみそ miso mixed with others
awasezu あわせず あわせ酢 vinegar mixed with others
awasebataa あわせバター butter mixed with others
... see each ingredient for details.
*****************************
Worldwide use
*****************************
Things found on the way
dokumi どくみ(毒味／毒見) taste food before serving
lit. "looking for poison"
There was an official for the shoogun, the dokumiyaku 毒味役 / 毒見役, who had to taste all the food before it was served to the lord.
Vorkosten, probieren
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Wednesday, Feb. 8, 2012
dappoo haabu 脱法ハーブ
. . . CLICK here for Photos !
Shops selling dried herbs spiked with stimulant chemicals on the increase
Dried herbs mixed with stimulant chemicals carefully packaged to dodge drug laws are gaining in popularity among young Japanese, leading in turn to a drastic increase in the shops selling such products.
These "dappo habu" (law-evading herbs) contain stimulant materials whose chemical components are slightly different from those prohibited by drug laws.
The Tokyo Metropolitan Government identified two shops selling such products in fiscal 2009. As of last Friday, 89 such shops were in existence, many of them in Shinjuku and Shibuya, areas popular with young people.
"Even if (herbs) do not include chemicals designated (as illegal) by law, you can't say they are safe. (Inhaling them) is like conducting a human experiment with your own body," said Masahiko Funada, who heads a team researching addictive drugs at the National Center of Neurology and Psychiatry in Tokyo.
The Health, Labor and Welfare Ministry has been locked in a race with dealers as it keeps adding new stimulants to its list of illegal drugs while dealers keep marketing new products, including new chemicals they say are not covered by drug regulations.
The ministry recently decided to introduce a new and more comprehensive system for designating illegal drug components.
Even if dappo herbs don't include illegal chemicals, selling them can be a violation if the seller specifically instructs the buyer how to use the stimulant, such as by inhaling.
Many of the shops, however, are cagey enough to evade the law. They sell the dappo herbs as "incense," not something to be consumed or inhaled directly.
Police and local governments have recently started cracking down.
In January, two shop managers in Osaka were arrested for alleged possession of illegal drugs for the purpose of marketing them.
On Jan. 25, three teens in Tokyo were hospitalized for acute drug poisoning after inhaling smoke from herbs mixed with chemicals. The shop dealer who sold it to them was arrested on suspicion of inflicting bodily harm.
source : Japan Times
*****************************
HAIKU
3 senryu about the enjoyment of mixing the spices ...
冷やし麦調剤の如く薬味混ぜ
hiyashimugi choozai no gotoku yakumi maze
cold wheat noodles ...
mixing the spices
like medicine
好き好きに薬味整え冷やし麦
sukisuki ni yakumi totoneo hiyashimugi
just as I like it
I add some spices -
cold wheat noodles
冷麦の薬味それぞれ楽しみぬ
hiyashimugi no yakumi sorezore tanoshiminu
one after the other
I enjoy the spices
on the cold noodles
source : www.yamamoto-noriten.co.jp
*****************************
Related words
flowers of herb plants
kigo for early summer
sanshoo no hana 山椒の花 (さんしょうのはな) Sansho flowers
..... hajikami no hana はじかみの花（はじかみのはな）
hana sanshoo 花山椒（はなさんしょう）
wasabi no hana 山葵の花 (わさびのはな) Wasabi flowers
kigo for mid-summer
toogarashi no hana 唐辛子の花 (とうがらしのはな) red hot pepper flowers
..... 蕃椒の花（とうがらしのはな）
kigo for late summer
ninniku no hana 蒜の花 にんにくのはな garlic flowers
nira no hana 韮の花 (にらのはな) Nira flowers
.................................................................................
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
Ken Tsuma Karami . Garnish for Sashimi
***** WASHOKU : INGREDIENTS
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yakumi, spices and condiments
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Yakumi やくみ (薬味) "taste of medicine"
condiments and spices, mostly for noodle dishes.
It is an old Chinese word. Yakumi includes the five tasts gomi 五味 of
amai 甘sweet,
nigai 苦 bitter,
san 酸 sour,
karai 辛spicy , kara,
shio 鹹(塩味) salty.
Lately a new taste, umami うまみ(旨み／旨味), has been added to Japanese cuisine talk.
WASHOKU
umami うまみ(旨み／旨味) and soy sauce
wafuu kooshinryoo 和風香辛料 "Japanese spices"
Garnish (Tsuma) and Relish (Yakumi)
Some of them have the effect to sterilize microbes in the food when kept for a longer time, for example wasabi and daikon.
Gewürze
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Added in small qualities to soups, dips and other dishes to improve the taste
daikon oroshi 大根卸し（だいこんおろし） grated radish
The white parts taste best.
Has lots of vitamin A, B1, B2, C, calcium, iron, fibers. The enzyme diastase helps with digestion.
Used as a treatment for common cold in winter.
goma 胡麻 sesame
karashi 辛子 （からし）Japanese hot mustard
koshoo 胡椒(こしょう) black pepper
momiji oroshi 紅葉卸し （もみじおろし）grated radish and chili pepper
a piece of chili pepper is stuck into the radish and then grated with it.
Also called "tatsuta oroshi 立田おろし".
A lot is sold in bottles.
Another way is mixing grated radish with grated carrots.
大根おろしとにんじんおろしを合わせたもの。
source : Japanese wikipedia
myoga, myooga みょうが, 茗荷, Japanese ginger
Zingiber mioga. Zingi-Ingwer. Sprossen vom Z.
Myooga, japanese ginger KIGO
negi 葱(ねぎ) finely chopped leek、Welsh Onion
Good for blood circulation, tiredness and sleeplessness. Contains vitamin C, carotene and calcium. Helps with digestion.
Leek (negi) KIGO
sanshoo 山椒(さんしょう) Japanese pepper
サンショウの実や若芽 fruit and buds
japanischer Pfeffer. Zanthoxylum piperitum
Mountain pepper (sanshoo, sansho) KIGO
shichimi toogarashi 七味唐辛子(とうがらし) Sieben-Gewürze-Mischung
七色唐辛子(とうがらし)
WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper
shiso 紫蘇(しそ) perilla leaves
Contains vitamin A, B1, B2,C, calcium, iron.
Improves appetite.
Coloring for salted plums (umeboshi).
green perilla, aoshiso KIGO
Perilla frutescens, Schwarznessel
shooga 生薑(しょうが) grated ginger
Contains zingerone and zingiberene. Improves the appetite, keeps the body warm.
Desinfectant properties. Kills smell of other foods.
..... gari ガリ ginger in sweet vinegar, for sushi
Shooga, Ginger 生姜 KIGO
wasabi 山葵(わさび) Japanese horseradish
Wasabia japonica (Maxim.) Matsum.
Wasabi, Japanese horseradish KIGO
.................... more
asa no mi アサの実、
tade タデ
chinpi 陳皮（ちんぴ）skin of citrus fruits
nira ニラ chives
Allium tuberosum
fuki no too フキノトウ
hoofuu ボウフウ
Ledebourielle seselioides Wolff
mitsuba ミツバ, 三つ葉 Dreiblätterkraut
Cryptotaenia japonica Hassk
... ito mitsuba 糸三つ葉 with long stems (ao mitsuba 青三つ葉)
... ne mitsuba ねみつば【根三つ葉】 with roots
Boiled or blanched before eating.
wakegi ワケギ
Allium fistulosum L. var. caespitosum Makino
asatsuki アサツキ Schnittlauch
Allium schoenoprasum L. var. foliosum Regel
kabosu カボス citrus fruit
sudachi スダチ citrus fruit
yuzu ユズ citrus fruit
http://100.yahoo.co.jp/detail/%E8%96%AC%E5%91%B3/
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
source : www.gg-art.com
Herb Gatherers in the Mountains
Yosa Buson (1716-1784)
haabu ハーブ herb, herbs
. . . CLICK here for Photos !
haabu gaaden ハーブガーデン herb garden
Many herbs are used for food prepared in Western style and herb tea (ハーブチー) is getting more and more popular in Japan too.
Kräuter, Gewürzkräuter , Gewürzkraut
bajiru バジル basil
Basilikum
diru ディル dill
Anethum graveolens
Dill
.................................................................................
fuenneru フェンエル fennel
Foeniculum vulgare. Fenchel
uikyoo no hana 茴香の花 (ういきょうのはな) fennel flowers
kigo for mid-summer
uikyoo no mi 茴香の実 (ういきょうのみ)
fennel seeds
. . . . . kurenoomo no mi くれのおもの実（くれのおものみ）
kigo for mid-autumn
kure no omo, kurenoomo くれのおも【呉の母・〈懐香〉】
.................................................................................
majoramu マジョラム majoram
Majoran
minto ミント
peppermint, spearmint
Pfefferminze
oregano オレガノ/ オリガノ oregano
Origanum vulgare
Oregano
roozumarii ローズマリー rosemary
Rosmarin
rukkora ルッコラ rucola
Ruccola
seeji セージ sage
Salvia officinalis
Salbei
taimu タイム thyme
Thymian
taragon タラゴン Tarragon
Artemisia dracunculus
Estragon
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
kayaku 加薬 (かやく) addition or adjuvant
"add medicine to the food"
In Chinese medicine, things were added in small quantities. Now also spices, like the above YAKUMI.
In Kansai it is another word for GU, TANE 具(ぐ) / 種(たね)
put on rice or noodles, like meat or vegetables.
kayakumeshi, kayaku gohan 加薬飯 加薬飯
boiled rice mixed with vegetables and meat or fish
kayaku-soba 加薬そば buckwheat noodles with fish and vegetables
Soba mit Fisch, Gemüse und Soya-gewürzter Brühe)
zusätzliche Zutat (für Medizin)
Gewürz
Zutaten zu Gomokumeshi-Reismahlzeit
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
choomiryoo 調味料 flavoring, seasoning
spice, spices
..... awase choomiryoo あわせ調味料 mixing seasonings
awasejooyu あわせじょうゆ soy sauce mixed with others
awasemiso あわせみそ miso mixed with others
awasezu あわせず あわせ酢 vinegar mixed with others
awasebataa あわせバター butter mixed with others
... see each ingredient for details.
*****************************
Worldwide use
*****************************
Things found on the way
dokumi どくみ(毒味／毒見) taste food before serving
lit. "looking for poison"
There was an official for the shoogun, the dokumiyaku 毒味役 / 毒見役, who had to taste all the food before it was served to the lord.
Vorkosten, probieren
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Wednesday, Feb. 8, 2012
dappoo haabu 脱法ハーブ
. . . CLICK here for Photos !
Shops selling dried herbs spiked with stimulant chemicals on the increase
Dried herbs mixed with stimulant chemicals carefully packaged to dodge drug laws are gaining in popularity among young Japanese, leading in turn to a drastic increase in the shops selling such products.
These "dappo habu" (law-evading herbs) contain stimulant materials whose chemical components are slightly different from those prohibited by drug laws.
The Tokyo Metropolitan Government identified two shops selling such products in fiscal 2009. As of last Friday, 89 such shops were in existence, many of them in Shinjuku and Shibuya, areas popular with young people.
"Even if (herbs) do not include chemicals designated (as illegal) by law, you can't say they are safe. (Inhaling them) is like conducting a human experiment with your own body," said Masahiko Funada, who heads a team researching addictive drugs at the National Center of Neurology and Psychiatry in Tokyo.
The Health, Labor and Welfare Ministry has been locked in a race with dealers as it keeps adding new stimulants to its list of illegal drugs while dealers keep marketing new products, including new chemicals they say are not covered by drug regulations.
The ministry recently decided to introduce a new and more comprehensive system for designating illegal drug components.
Even if dappo herbs don't include illegal chemicals, selling them can be a violation if the seller specifically instructs the buyer how to use the stimulant, such as by inhaling.
Many of the shops, however, are cagey enough to evade the law. They sell the dappo herbs as "incense," not something to be consumed or inhaled directly.
Police and local governments have recently started cracking down.
In January, two shop managers in Osaka were arrested for alleged possession of illegal drugs for the purpose of marketing them.
On Jan. 25, three teens in Tokyo were hospitalized for acute drug poisoning after inhaling smoke from herbs mixed with chemicals. The shop dealer who sold it to them was arrested on suspicion of inflicting bodily harm.
source : Japan Times
*****************************
HAIKU
3 senryu about the enjoyment of mixing the spices ...
冷やし麦調剤の如く薬味混ぜ
hiyashimugi choozai no gotoku yakumi maze
cold wheat noodles ...
mixing the spices
like medicine
好き好きに薬味整え冷やし麦
sukisuki ni yakumi totoneo hiyashimugi
just as I like it
I add some spices -
cold wheat noodles
冷麦の薬味それぞれ楽しみぬ
hiyashimugi no yakumi sorezore tanoshiminu
one after the other
I enjoy the spices
on the cold noodles
source : www.yamamoto-noriten.co.jp
*****************************
Related words
flowers of herb plants
kigo for early summer
sanshoo no hana 山椒の花 (さんしょうのはな) Sansho flowers
..... hajikami no hana はじかみの花（はじかみのはな）
hana sanshoo 花山椒（はなさんしょう）
wasabi no hana 山葵の花 (わさびのはな) Wasabi flowers
kigo for mid-summer
toogarashi no hana 唐辛子の花 (とうがらしのはな) red hot pepper flowers
..... 蕃椒の花（とうがらしのはな）
kigo for late summer
ninniku no hana 蒜の花 にんにくのはな garlic flowers
nira no hana 韮の花 (にらのはな) Nira flowers
.................................................................................
ken けん, tsuma つま, and karami 辛み, 辛味, 辛み.
Ken Tsuma Karami . Garnish for Sashimi
***** WASHOKU : INGREDIENTS
[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Yuba soymilk skin
[ . BACK to WORLDKIGO TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
YUBA 湯葉／湯波／油皮
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Fresh or dried layers of the skin of soybean milk, a very nutritious food.
A speciality of Kyoto and also of Nikko. It takes a place with good water to prepare good yuba.
Speise aus der abgehobenen Haut, die sich auf Sojabohnenmilch bildet, wenn man sie erhitzt.
Takenoko sumoshi 竹の子すもし（寿司） sushi-type with bamboo sprouts and yuba wrapper.
Temple Daigoji, Kyoto
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tofu skin also known as dried beancurd or yuba is a Chinese and Japanese food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. Because it is derived directly from soy milk, the name tofu skin is technically inaccurate.
© More in the WIKIPEDIA !
In ancient China, soy milk skin has been dried and used as a preserved food, keeping for more than one year. The soldiers could take it with them on their long journeys and still enjoy nutritious food. Before eating, the dried sticks could be put in hot oil and fry for a while, then they were softened in hot water and sauces of various flavors could be added.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Specialities of Nikko
habutaeyuba, habutae yuba 羽二重ゆば
komakiyuba 小巻きゆば
kumiageyuba 汲み上げゆば
this is the first take of the skin of a pot of soymilk. It contains more nutrition than the later layers of the skin and is very soft.
mattariyuba, mattari yuba まったりゆば
namayuba 生ゆば
naka-age yuba 中揚げゆば
shidareyuba, shidare yuba しだれゆば
taguriyuba たぐりゆば hand-rolled yuba,
made from one sheet of plain raw yuba
temariyuba, temari yuba 手まりゆば
yubatoro ゆばとろ
yuba nimono ゆば佃煮
http://yubahana.co.jp/ITMP/TG.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hikiage yuba ひきあげ湯葉
The soymilk skin is taken off in front of your eyes, hang on a stand for about 5 minutes and then served all fresh.
Speciality of Kyoto
CLICK here for PHOTOS !
yubamaki, yuba maki ゆば巻 "suhsi rolled in soymilk skin"
from Western Muro, Wakayama 西牟婁
At times when seewead was too expensive for the villagers to buy, they used the skin of soymilk (yuba), colored it with food coloring in red and green and wrapped their sushi in it for festive occasions like New Year and the annual rice festivals. Nowadays it is cheaper to use seaweed which can be bought in the local shops.
Wakayama - Regional Dishes
yubashigure, yuba shigure 湯葉時雨 -ゆばしぐれ
small pieces of yuba, cooked with soy sauce and spices,
ready to put on a bowl of white rice
Speciality of Kyoto
http://niallok.tripod.com/shigure.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
HAIKU
湯葉買ひにゆく敬老の日なりけり
yuba kai ni yuku keiroo no hi narikeri
I go to buy
some soy milk skin -
respect for the aged day
Suzuki Yasuhiko 鈴木八洲彦
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Related Words
***** Tofu (toofu), bean curd
WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
YUBA 湯葉／湯波／油皮
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Fresh or dried layers of the skin of soybean milk, a very nutritious food.
A speciality of Kyoto and also of Nikko. It takes a place with good water to prepare good yuba.
Speise aus der abgehobenen Haut, die sich auf Sojabohnenmilch bildet, wenn man sie erhitzt.
Takenoko sumoshi 竹の子すもし（寿司） sushi-type with bamboo sprouts and yuba wrapper.
Temple Daigoji, Kyoto
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tofu skin also known as dried beancurd or yuba is a Chinese and Japanese food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. Because it is derived directly from soy milk, the name tofu skin is technically inaccurate.
© More in the WIKIPEDIA !
In ancient China, soy milk skin has been dried and used as a preserved food, keeping for more than one year. The soldiers could take it with them on their long journeys and still enjoy nutritious food. Before eating, the dried sticks could be put in hot oil and fry for a while, then they were softened in hot water and sauces of various flavors could be added.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Specialities of Nikko
habutaeyuba, habutae yuba 羽二重ゆば
komakiyuba 小巻きゆば
kumiageyuba 汲み上げゆば
this is the first take of the skin of a pot of soymilk. It contains more nutrition than the later layers of the skin and is very soft.
mattariyuba, mattari yuba まったりゆば
namayuba 生ゆば
naka-age yuba 中揚げゆば
shidareyuba, shidare yuba しだれゆば
taguriyuba たぐりゆば hand-rolled yuba,
made from one sheet of plain raw yuba
temariyuba, temari yuba 手まりゆば
yubatoro ゆばとろ
yuba nimono ゆば佃煮
http://yubahana.co.jp/ITMP/TG.html
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
hikiage yuba ひきあげ湯葉
The soymilk skin is taken off in front of your eyes, hang on a stand for about 5 minutes and then served all fresh.
Speciality of Kyoto
CLICK here for PHOTOS !
yubamaki, yuba maki ゆば巻 "suhsi rolled in soymilk skin"
from Western Muro, Wakayama 西牟婁
At times when seewead was too expensive for the villagers to buy, they used the skin of soymilk (yuba), colored it with food coloring in red and green and wrapped their sushi in it for festive occasions like New Year and the annual rice festivals. Nowadays it is cheaper to use seaweed which can be bought in the local shops.
Wakayama - Regional Dishes
yubashigure, yuba shigure 湯葉時雨 -ゆばしぐれ
small pieces of yuba, cooked with soy sauce and spices,
ready to put on a bowl of white rice
Speciality of Kyoto
http://niallok.tripod.com/shigure.html
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HAIKU
湯葉買ひにゆく敬老の日なりけり
yuba kai ni yuku keiroo no hi narikeri
I go to buy
some soy milk skin -
respect for the aged day
Suzuki Yasuhiko 鈴木八洲彦
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Related Words
***** Tofu (toofu), bean curd
WASHOKU : INGREDIENTS
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7/20/2008
Tsubaki Camellia Oil
[ . BACK to WORLDKIGO TOP . ]
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Camellia Oil (tsubaki abura 椿油)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Tsubaki Abura is used for making Tempura at Oshima Island.
It has the highest content of oleic acid, which is known to help reduce bad cholesterol in the blood.
It is the best oil for tempura since it makes especially light and crisp coating.
It is also used for cosmetics.
. . . CLICK here for Photos !
Camellia (つばき 椿 tsubaki) KIGO
Kamelienöl
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Worldwide use
*****************************
Things found on the way
PHOTOS
My Camellia of Japan
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HAIKU
椿油の沁む色深き亡母の櫛
tsubakiabura no shimu iro fukaki boobo no kushi
the deep color of
camellia oil steeped in
my mother's comb
Nagahara Nobuko 永原信子
2006
Tsubaki oil was used for hair care.
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老婆お遍路目当てに椿油売っている
rooba ohenro meate ni tsubakiabura utte iru
old woman -
she sells camellia oil
for the pilgrims (in Shikoku)
鳴川俳句
2008年10月30日
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Related words
MORE
Dishes from Tokyo
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Camellia Oil (tsubaki abura 椿油)
***** Location: Japan
***** Season: Topic
***** Category: Humanity
*****************************
Explanation
Tsubaki Abura is used for making Tempura at Oshima Island.
It has the highest content of oleic acid, which is known to help reduce bad cholesterol in the blood.
It is the best oil for tempura since it makes especially light and crisp coating.
It is also used for cosmetics.
. . . CLICK here for Photos !
Camellia (つばき 椿 tsubaki) KIGO
Kamelienöl
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
*****************************
Worldwide use
*****************************
Things found on the way
PHOTOS
My Camellia of Japan
*****************************
HAIKU
椿油の沁む色深き亡母の櫛
tsubakiabura no shimu iro fukaki boobo no kushi
the deep color of
camellia oil steeped in
my mother's comb
Nagahara Nobuko 永原信子
2006
Tsubaki oil was used for hair care.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
老婆お遍路目当てに椿油売っている
rooba ohenro meate ni tsubakiabura utte iru
old woman -
she sells camellia oil
for the pilgrims (in Shikoku)
鳴川俳句
2008年10月30日
*****************************
Related words
MORE
Dishes from Tokyo
***** WASHOKU : INGREDIENTS
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tsukemono Pickles
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! SEARCH THIS BLOG !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Tsukemono 漬物 漬け物 Japanese Pickles
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How to make tsukemono
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Kasuzuke (粕漬け), also Kasu-zuke is a Japanese dish made by pickling fish or vegetables in the lees (residual yeast and other precipitates) of sake, known as sake kasu.
History and variations
Kasuzuke was made in the Kansai region as early as the Nara Period, twelve hundred years ago. Vegetable kasuzuke, known as shiru-kasu-zuke or Narazuke was originally made with white melon, but later with cucumbers, eggplants, uri, and pickling melons. It was made by Buddhist monks, and used by samurai as imperishable wartime food. During the Edo period of the 17th century, a sake dealer promoted it widely. The dish spread throughout Japan and remains popular today. Carrots, watermelon rind, and ginger may also be pickled in this way.
To make shiru-kasu-zuke vegetables are pickled in a mixture of sake-kasu (in paste or sheet form), mirin, sugar, and salt. Optionally, ginger and citrus may be added. Pickling time ranges from one to three years, with the younger pickles consumed locally in the summer and the older pickles, having turned an amber color, distributed as Narazuke. To make fish kasuzuke, sugar is sometimes omitted, and Sake, soy sauce, pepper and/or ginger may be added. Typical fish include cod, salmon, butterfish and tai snapper. Brining time is one to several days.
Vegetable kasuzuke is eaten as pickles, and is sweet and mild. Fish kasuzuke may be eaten raw or grilled over rice. The flavor is mild but pungent.
© More in the WIKIPEDIA !
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Amazu shooga あまずしょうが(甘酢生姜)
sweet and sour pink ginger vinegar pickles
hajikami suzuke はじかみ（薑／椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish
hajikami comes from leaf ginger (hashooga 葉しょうが）
端赤 。。。 はじかみ 。。。 edges are red
hajikami is a kigo for autumn
shooga no mazu-zuke 生姜の真酢漬 Eingelegter Ingwer fuer Sushi
asazuke 浅漬け lightly-pickled vegetables
. . . CLICK here for Photos !
kurz eingelegtes, schnell eingelegtes Gemüse
. WASHOKU
gooko 板井原ごうこ daikon radish pickles
Itaibara, Chizu town, Tottori
. fukujinzuku 福神漬け
Pickles for the Seven Gods of Good Luck .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kamakurazuke, Kamakura tsuke 鎌倉漬 / 鎌倉漬け
tamariboshi たまり干し pickled in tamari shoyu and dried in the sun
mostly for fish pieces, like sardines (nishin)
a kind of fish sushi
. . . CLICK here for Photos !
Kamakurazuke from the Arita area 有田 Wakayama
. WASHOKU
kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"
from Kamekura, Kyoto
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Narazuke, Nara-zuke 奈良漬
Gourd pickles
In Saketreber (Sake-Maische) Eingelegtes.
(sakekasu, Saketreber sind die Rueckstände bei der Sakeherstellung)
Eingelegtes nach Nara-Art
Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
kigo for late summer
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Nozawana-zuke 野沢菜漬 nozawanazuke
pickled green leafy vegetable
Vegetable from Nozawa hot spring, Nagano.
The leaves are quite large and can be used to wrap food.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Rakkyoo らっきょう(辣韮) pickled shallots
speciality of Tottori
often served with curry rice and beef dishes.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. WASHOKU
orizuke おり漬け pickles with ori dregs
dregs from the production of soy sauce
Shibazuke しば漬け / 柴漬け
Perilla pickles with eggplant
from Ohara, Kyoto. Nishiri.
This is one of the three famous pickles from Kyoto.
Made from Kamo eggplants (sometimes cucumbers, turnips, rape blossoms or other vegetables), a special kind of red chirimen aka shiso perilla ちりめん赤紫蘇 that grows in the special climate of Ohara and a lot of salt.
The ingredients are put in large wooden barrels and covered with stones of the same weight to ripen. It ferments with lactobacillus to a sour pickle, that tasts great on white rice.
Doi Shibazuke Honpo 土井志ば漬本舗 is quite famous and has tours for tourists.
This kind of pickle has been introduced by the ambulant vendor ladies from Ohara (Oharame 大原女) to Kyoto and from there to the rest of Japan. They were carrying SHIBA brushwood, firewood, on their head to sell in town and used to give a package of this pickle to their clients.
This pickle was made famous in the area of Ohara in the late Heian period, when the daughter of Regent Taira no Kiyomori fled after the lost battle of Dan no Ura. She became a nun and lived in the little monastery Jakkoin (Jakkooin 寂光院) in Ohara. Kenrei Mon-In 建礼門院 grieved about the death of her little son and the villagers brought her these local vegetable pickles to cheer her up in the hot summer.
She had it prepared by her ladies in waiting at the monastery, who were dressed like the Oharame ladies are now. So the Oharame ladies have a long history.
. . . CLICK here for Oharame dressed ladies photos !
This once-pampered great lady Kenrei is said to have composed this poem in her hermit's hut:
Did I ever dream
That I would behold the moon
Here on the mountain --
The moon that I used to view
In the sky o'er the palace?
Taira no Tokuko, Empress Dowager Kenrei (建礼門院)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
sokusekizuke, sokuseki-zuke 即席漬け "impromptu pickles"
Often made from cabbage or cucumbers or shalottes.
. . . CLICK here for Photos !
Schnell gemachte Tsukemono
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Takuan, takuanzuke 沢庵漬 (たくあんづけ)
Takuan radish pickles
kigo for winter
Named after priest Takuan Soho, who "invented" their making.
. . . CLICK here for Photos !
It comes in various flavors, like umeboshi or red hot peppers.
Takuwan, is a popular traditional Japanese pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan is also enjoyed at the end of meals as it is thought to aid digestion.
© More in the WIKIPEDIA !
Takuan Sōhō (沢庵 宗彭, 1573–1645) was a major figure in the Rinzai school of Zen Buddhism. He is known for his excentric life.
It is stated that Takuan advised and befriended many persons, from all social strata of life.
Some of those include:
Miyamoto Musashi (kenjutsu swordmaster)
Matsudaira Dewa no Kami (Daimyo)
Ishida Mitsunari (Daimyo)
Kuroda Nagamasa (Christian Daimyo)
Yagyū Munenori (Daimyo and kenjutsu master, head of Yagyū Shinkage-ryū style of swordsmanship) - Takuan's writings to kenjutsu master, Lord Yagyū Munenori, are commonly studied by contemporary martial artists.
Go-Mizunoo (abdicated Japanese Emperor)
Tokugawa Iemitsu (Shogun)
Itō Ittōsai (swordsman)
© More in the WIKIPEDIA !
Zen monks are supposed to eat their slices of Takuan radish without making any noise. There are usually two slices on the plate, used to carefully clear out the bowls after eating and then munching the Takuan in silence.
If you want to know the secret of eating Takuan in silence, contact me. :o) !
dinner time -
the silence of monks
munching takuan
DAIKON . Radish and radish dishes
The Unfettered Mind. by Takuan Soho
Regional TAKUAN specialities
quote
Nanshuji Temple, Osaka 南宗寺 Nanshuuji
A temple of Rinzaishu’s Daitokuji branch built south of Shukuin in the 3rd year of Koji Period (1557) by Nagayoshi Miyoshi, who ruled Sakai as local governor of Izumi/Kawachi, in memorial of his deceased father, Motonaga. The temple burned down during the Summer Battle of Osaka, and was rebuilt in the 3rd year of Genna Period (1617) by Takuan-osho, the resident priest of the temple, in Minamihatago-cho where it remains today.
... It is said that the great masters of tea ceremony such as Sen no Rikyu and Takeno Jo-o trained here ...
source : www.osaka-info.jp
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Umeboshi 梅干 the most famous
dried pickled salty plums
kigo for all summer
. WASHOKU
Umeboshi 梅干 dried pickled salty plums
Salzpflaumen
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Making Japanese pickles
There are many kinds of pickles and they are served when eating rice and "ochazuke", which is rice flavored with various toppings and poured with green tea. They are also served when drinking green tea and alcoholic beverages.
Shiozuke
Shiozuke is salt pickling. This the easiest way of pickling. Slice vegetables, salt them and place them under a weight for varying lengths of time. The best-known shiozuke pickled for a long time is "umeboshi". Ichiyazuke,one-night pickles, is one of "shiozuke" which is made briefly. Shiozuke is also used as preliminary step to serve food.
Nukazuke
Make "nukadoko" (pickling bed) by mixing "nuka"(rice bran) , salt and water. Then add them dried kelp and dried chilies to increase the flavor. Vegetables are buried in "nukadoko" and are kept there for varying lengths of time. You can eat it a couple of days later but the best "nukazuke" is the one which are buried for several months. Nukazuke are rich in vitamins.
The best-known examples are takuan (pickled Japanese radish) and kyuuri no nukazuke (pickled cucumber)
Read also: hinona kabu nukazuke
Here’s a little Zen of Nukazuke meditation for you…
When you mix the nukadoko and turnips take a moment to observe the wonderful colors that present and shift and fold; feel the mixture as the earth which has nurtured both the turnips and the rice grains; in the warmth you can feel the sunshine that ripened the green leaves and brought the rice grain to fruition; in the moisture you can feel the rain that fell upon the rice and turnip and gave them life; as you breath in and breath out in rhythm with your hands, you can feel your body relax….
Cate Kodo Juno
source : kyotofoodie.com . Pickling Hinona Turnips 日野菜蕪 ぬか漬け
Shooyuzuke Soy Sauce pickles
Pickle vegetables with salt, soy sauce, sugar and vinegar. It is possible to preserve vegetables for a long time. "Yamagoboo no shouyuzuke" (pickled burdock) and "fukujinzuke" (pickled 7
kinds of vegetables such as Japanese radish, eggplant etc., chutneylike pickles) are examples of "shouyuzuke".
Misozuke
Add sake to "miso" (fermented soybean paste) and pickle vegetables with them. Misozuke is originated with the fact that farmers buried salted vegetables when when they make "miso"
for their families.
Kasuzuke
"Sakekasu" is remains of the rice when making "sake" or "mirin", sweet rice wine for seasoning. A pickling bed is made by mixing "sakekasu", sugar and salt. Pickle vegetables, fish and meat. It has sweet taste and the best-know example is "narazuke"
Koojizuke
Pickle vegetables with malted rice. It can't be preserved for a long time. One of the famous "koojizuke" is "bettarazuke".
Bettarazuke (べったら漬) "sticky pickles"
from Tokyo
Karashizuke
A pickling bed is made of "sakekasu" and mustard. Pickle salted vegetables in the bed. A famous "karashizuke" is "karashi-nasu" using eggplants.
karashi renkon 辛子れんこん lotus roots with mustard
From Kumamoto
daikon karashizuke 大根からし with radish
kyuuri karashizuke きゅうりからし漬け with cucumbers
piiman karashizuke ピーマンからし漬け with bellpeppers (paprika)
shiitake karashizuke 椎茸からし漬け with shiitake mushrooms
. WASHOKU
Karashizuke からし漬け pickles with mustard
Suzuke
Vinegar pickling. Beni-shooga (pickled red gingers) and rakkyo (pickled scallions) are the best-know examples of "suzuke".
source : ytoshi.cool.ne.jp
Melon Pickles
Japanese LINK : 漬け瓜（越瓜 本瓜） 夕顔 とうがん
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Worldwide use
*****************************
Things found on the way
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HAIKU
Kobayashi Issa
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
福豆や福梅ぼしや歯にあはぬ
fuku mame ya fuku umeboshi ya ha ni awanu
lucky beans
lucky pickled plums...
yet no teeth
Issa has no teeth left with which to chew these end-of-year treats.
Tr. David Lanoue
ich vergleiche meine Falten
mit einer Salzpflaume ...
erster kalter Regen
Tr. Gabi Greve
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物言はぬ独りが易し胡瓜もみ
mono iwanu hitori ga yasushi kyuuri momi
so good to be alone
with no need to talk . . .
kneading salted cucumbers
Tr. Gabi Greve
Abe Midorijo 阿部みどり女 (1886 - 1980)
この宮の我も氏子よ札納
. kono miya no ware mo ujiko yo fuda osame .
keichitsu ya yoji no gotoku ashi narashi
yume no ato oute hare nari sawayaka ni
MORE about Midorijo : thegreenleaf.co.uk/hp/women
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Related words
***** Gourd Pickles
***** WASHOKU : Tsukemono Pickles
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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
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! SEARCH THIS BLOG !
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Tsukemono 漬物 漬け物 Japanese Pickles
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
How to make tsukemono
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Kasuzuke (粕漬け), also Kasu-zuke is a Japanese dish made by pickling fish or vegetables in the lees (residual yeast and other precipitates) of sake, known as sake kasu.
History and variations
Kasuzuke was made in the Kansai region as early as the Nara Period, twelve hundred years ago. Vegetable kasuzuke, known as shiru-kasu-zuke or Narazuke was originally made with white melon, but later with cucumbers, eggplants, uri, and pickling melons. It was made by Buddhist monks, and used by samurai as imperishable wartime food. During the Edo period of the 17th century, a sake dealer promoted it widely. The dish spread throughout Japan and remains popular today. Carrots, watermelon rind, and ginger may also be pickled in this way.
To make shiru-kasu-zuke vegetables are pickled in a mixture of sake-kasu (in paste or sheet form), mirin, sugar, and salt. Optionally, ginger and citrus may be added. Pickling time ranges from one to three years, with the younger pickles consumed locally in the summer and the older pickles, having turned an amber color, distributed as Narazuke. To make fish kasuzuke, sugar is sometimes omitted, and Sake, soy sauce, pepper and/or ginger may be added. Typical fish include cod, salmon, butterfish and tai snapper. Brining time is one to several days.
Vegetable kasuzuke is eaten as pickles, and is sweet and mild. Fish kasuzuke may be eaten raw or grilled over rice. The flavor is mild but pungent.
© More in the WIKIPEDIA !
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Amazu shooga あまずしょうが(甘酢生姜)
sweet and sour pink ginger vinegar pickles
hajikami suzuke はじかみ（薑／椒) hajikami is a type of ginger
"blushing ginger pickle"
gari がり for sushi , or with fried fish
hajikami comes from leaf ginger (hashooga 葉しょうが）
端赤 。。。 はじかみ 。。。 edges are red
hajikami is a kigo for autumn
shooga no mazu-zuke 生姜の真酢漬 Eingelegter Ingwer fuer Sushi
asazuke 浅漬け lightly-pickled vegetables
. . . CLICK here for Photos !
kurz eingelegtes, schnell eingelegtes Gemüse
. WASHOKU
gooko 板井原ごうこ daikon radish pickles
Itaibara, Chizu town, Tottori
. fukujinzuku 福神漬け
Pickles for the Seven Gods of Good Luck .
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Kamakurazuke, Kamakura tsuke 鎌倉漬 / 鎌倉漬け
tamariboshi たまり干し pickled in tamari shoyu and dried in the sun
mostly for fish pieces, like sardines (nishin)
a kind of fish sushi
. . . CLICK here for Photos !
Kamakurazuke from the Arita area 有田 Wakayama
. WASHOKU
kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"
from Kamekura, Kyoto
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Narazuke, Nara-zuke 奈良漬
Gourd pickles
In Saketreber (Sake-Maische) Eingelegtes.
(sakekasu, Saketreber sind die Rueckstände bei der Sakeherstellung)
Eingelegtes nach Nara-Art
Narazuke seisu 奈良漬製す (ならづけせいす)
making Narazuke pickles
kigo for late summer
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Nozawana-zuke 野沢菜漬 nozawanazuke
pickled green leafy vegetable
Vegetable from Nozawa hot spring, Nagano.
The leaves are quite large and can be used to wrap food.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Rakkyoo らっきょう(辣韮) pickled shallots
speciality of Tottori
often served with curry rice and beef dishes.
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
. WASHOKU
orizuke おり漬け pickles with ori dregs
dregs from the production of soy sauce
Shibazuke しば漬け / 柴漬け
Perilla pickles with eggplant
from Ohara, Kyoto. Nishiri.
This is one of the three famous pickles from Kyoto.
Made from Kamo eggplants (sometimes cucumbers, turnips, rape blossoms or other vegetables), a special kind of red chirimen aka shiso perilla ちりめん赤紫蘇 that grows in the special climate of Ohara and a lot of salt.
The ingredients are put in large wooden barrels and covered with stones of the same weight to ripen. It ferments with lactobacillus to a sour pickle, that tasts great on white rice.
Doi Shibazuke Honpo 土井志ば漬本舗 is quite famous and has tours for tourists.
This kind of pickle has been introduced by the ambulant vendor ladies from Ohara (Oharame 大原女) to Kyoto and from there to the rest of Japan. They were carrying SHIBA brushwood, firewood, on their head to sell in town and used to give a package of this pickle to their clients.
This pickle was made famous in the area of Ohara in the late Heian period, when the daughter of Regent Taira no Kiyomori fled after the lost battle of Dan no Ura. She became a nun and lived in the little monastery Jakkoin (Jakkooin 寂光院) in Ohara. Kenrei Mon-In 建礼門院 grieved about the death of her little son and the villagers brought her these local vegetable pickles to cheer her up in the hot summer.She had it prepared by her ladies in waiting at the monastery, who were dressed like the Oharame ladies are now. So the Oharame ladies have a long history.
. . . CLICK here for Oharame dressed ladies photos !
This once-pampered great lady Kenrei is said to have composed this poem in her hermit's hut:
Did I ever dream
That I would behold the moon
Here on the mountain --
The moon that I used to view
In the sky o'er the palace?
Taira no Tokuko, Empress Dowager Kenrei (建礼門院)
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
sokusekizuke, sokuseki-zuke 即席漬け "impromptu pickles"
Often made from cabbage or cucumbers or shalottes.
. . . CLICK here for Photos !
Schnell gemachte Tsukemono
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::
Takuan, takuanzuke 沢庵漬 (たくあんづけ)
Takuan radish pickles
kigo for winter
Named after priest Takuan Soho, who "invented" their making.
. . . CLICK here for Photos !
It comes in various flavors, like umeboshi or red hot peppers.
Takuwan, is a popular traditional Japanese pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan is also enjoyed at the end of meals as it is thought to aid digestion.
© More in the WIKIPEDIA !
Takuan Sōhō (沢庵 宗彭, 1573–1645) was a major figure in the Rinzai school of Zen Buddhism. He is known for his excentric life.
It is stated that Takuan advised and befriended many persons, from all social strata of life.Some of those include:
Miyamoto Musashi (kenjutsu swordmaster)
Matsudaira Dewa no Kami (Daimyo)
Ishida Mitsunari (Daimyo)
Kuroda Nagamasa (Christian Daimyo)
Yagyū Munenori (Daimyo and kenjutsu master, head of Yagyū Shinkage-ryū style of swordsmanship) - Takuan's writings to kenjutsu master, Lord Yagyū Munenori, are commonly studied by contemporary martial artists.
Go-Mizunoo (abdicated Japanese Emperor)
Tokugawa Iemitsu (Shogun)
Itō Ittōsai (swordsman)
© More in the WIKIPEDIA !
Zen monks are supposed to eat their slices of Takuan radish without making any noise. There are usually two slices on the plate, used to carefully clear out the bowls after eating and then munching the Takuan in silence.
If you want to know the secret of eating Takuan in silence, contact me. :o) !
dinner time -
the silence of monks
munching takuan
DAIKON . Radish and radish dishes
The Unfettered Mind. by Takuan Soho
Regional TAKUAN specialities
quote
Nanshuji Temple, Osaka 南宗寺 Nanshuuji
A temple of Rinzaishu’s Daitokuji branch built south of Shukuin in the 3rd year of Koji Period (1557) by Nagayoshi Miyoshi, who ruled Sakai as local governor of Izumi/Kawachi, in memorial of his deceased father, Motonaga. The temple burned down during the Summer Battle of Osaka, and was rebuilt in the 3rd year of Genna Period (1617) by Takuan-osho, the resident priest of the temple, in Minamihatago-cho where it remains today.
... It is said that the great masters of tea ceremony such as Sen no Rikyu and Takeno Jo-o trained here ...
source : www.osaka-info.jp
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Umeboshi 梅干 the most famous
dried pickled salty plums
kigo for all summer
. WASHOKU
Umeboshi 梅干 dried pickled salty plums
Salzpflaumen
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Making Japanese pickles
There are many kinds of pickles and they are served when eating rice and "ochazuke", which is rice flavored with various toppings and poured with green tea. They are also served when drinking green tea and alcoholic beverages.
Shiozuke
Shiozuke is salt pickling. This the easiest way of pickling. Slice vegetables, salt them and place them under a weight for varying lengths of time. The best-known shiozuke pickled for a long time is "umeboshi". Ichiyazuke,one-night pickles, is one of "shiozuke" which is made briefly. Shiozuke is also used as preliminary step to serve food.
Nukazuke
Make "nukadoko" (pickling bed) by mixing "nuka"(rice bran) , salt and water. Then add them dried kelp and dried chilies to increase the flavor. Vegetables are buried in "nukadoko" and are kept there for varying lengths of time. You can eat it a couple of days later but the best "nukazuke" is the one which are buried for several months. Nukazuke are rich in vitamins.
The best-known examples are takuan (pickled Japanese radish) and kyuuri no nukazuke (pickled cucumber)
Read also: hinona kabu nukazuke
Here’s a little Zen of Nukazuke meditation for you…
When you mix the nukadoko and turnips take a moment to observe the wonderful colors that present and shift and fold; feel the mixture as the earth which has nurtured both the turnips and the rice grains; in the warmth you can feel the sunshine that ripened the green leaves and brought the rice grain to fruition; in the moisture you can feel the rain that fell upon the rice and turnip and gave them life; as you breath in and breath out in rhythm with your hands, you can feel your body relax….
Cate Kodo Juno
source : kyotofoodie.com . Pickling Hinona Turnips 日野菜蕪 ぬか漬け
Shooyuzuke Soy Sauce pickles
Pickle vegetables with salt, soy sauce, sugar and vinegar. It is possible to preserve vegetables for a long time. "Yamagoboo no shouyuzuke" (pickled burdock) and "fukujinzuke" (pickled 7
kinds of vegetables such as Japanese radish, eggplant etc., chutneylike pickles) are examples of "shouyuzuke".
Misozuke
Add sake to "miso" (fermented soybean paste) and pickle vegetables with them. Misozuke is originated with the fact that farmers buried salted vegetables when when they make "miso"
for their families.
Kasuzuke
"Sakekasu" is remains of the rice when making "sake" or "mirin", sweet rice wine for seasoning. A pickling bed is made by mixing "sakekasu", sugar and salt. Pickle vegetables, fish and meat. It has sweet taste and the best-know example is "narazuke"
Koojizuke
Pickle vegetables with malted rice. It can't be preserved for a long time. One of the famous "koojizuke" is "bettarazuke".
Bettarazuke (べったら漬) "sticky pickles"
from Tokyo
Karashizuke
A pickling bed is made of "sakekasu" and mustard. Pickle salted vegetables in the bed. A famous "karashizuke" is "karashi-nasu" using eggplants.
karashi renkon 辛子れんこん lotus roots with mustard
From Kumamoto
daikon karashizuke 大根からし with radish
kyuuri karashizuke きゅうりからし漬け with cucumbers
piiman karashizuke ピーマンからし漬け with bellpeppers (paprika)
shiitake karashizuke 椎茸からし漬け with shiitake mushrooms
. WASHOKU
Karashizuke からし漬け pickles with mustard
Suzuke
Vinegar pickling. Beni-shooga (pickled red gingers) and rakkyo (pickled scallions) are the best-know examples of "suzuke".
source : ytoshi.cool.ne.jp
Melon Pickles
Japanese LINK : 漬け瓜（越瓜 本瓜） 夕顔 とうがん
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Worldwide use
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Things found on the way
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HAIKU
Kobayashi Issa
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
福豆や福梅ぼしや歯にあはぬ
fuku mame ya fuku umeboshi ya ha ni awanu
lucky beans
lucky pickled plums...
yet no teeth
Issa has no teeth left with which to chew these end-of-year treats.
Tr. David Lanoue
ich vergleiche meine Falten
mit einer Salzpflaume ...
erster kalter Regen
Tr. Gabi Greve
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物言はぬ独りが易し胡瓜もみ
mono iwanu hitori ga yasushi kyuuri momi
so good to be alone
with no need to talk . . .
kneading salted cucumbers
Tr. Gabi Greve
Abe Midorijo 阿部みどり女 (1886 - 1980)
この宮の我も氏子よ札納
. kono miya no ware mo ujiko yo fuda osame .
keichitsu ya yoji no gotoku ashi narashi
yume no ato oute hare nari sawayaka ni
MORE about Midorijo : thegreenleaf.co.uk/hp/women
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Related words
***** Gourd Pickles
***** WASHOKU : Tsukemono Pickles
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