Tsubaki Camellia Oil

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Camellia Oil (tsubaki abura 椿油)

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

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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


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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

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Tsukemono Pickles

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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 Vegetable kasuzuke, known as shiru-kasu-zuke or Narazuke was originally made with white melon, but later with cucumbers, eggplants, uri, and pickling melons.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 .


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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.

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Rakkyoo らっきょう(辣韮) pickled shallots
speciality of Tottori
often served with curry rice and beef dishes.

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. 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)


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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


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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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Tofu toofu

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Bean curd (tofu, toofu, dofu)

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

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Explanation
Some tofu dishes come as kigo.

WASHOKU ... SEASONAL DISHES SAIJIKI



As a goroawase pun with numbers, since 1992, October 2 is

too fu no hi　十二の日 / 豆腐の日 day of tofu



Every month on the 12th 十二 is also day of tofu. 毎月12日
A pun with the pronounciation TO (10) and FU 2.

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Tofu, also Tōfu (豆腐) (the Japanese Romaji spelling toofu), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.

The production of tofu from soy milk is similar to the production of cheese from milk, although some tofu is made by processing non-soy products, such as almonds or black beans. The byproduct of the process is soy pulp (also called okara in Japanese).

Tofu originated in ancient China, but little else is known about the origins of tofu and its method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period (late eighth century). It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.
©　More in the WIKIPEDIA !

. Food vendors in Edo .

toofuya とうふ屋　/ 豆腐屋 tofu makers and vendors
- see also below the haiku by Issa - tôfu ya

Some shops made only Tofu and the customers came to their shop to buy.
Others employed vendors (salesmen) to walk the streets.


toofu uri 豆腐売り vendor of Tofu
They walked the streets three times a day, to bring Tofu for breakfast, lunch and dinner. This was necessary in a time without refrigerator.

豆腐屋は時計のように廻る也
toofuya wa tokei no yoo ni mawaru nari

the Tofu seller
works all day round
like a clock

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abura-age, abura age, aburaage あぶら(あ)げ (油揚げ)
thin slices of deep-fried bean curd
Inari Sushi (inarizushi いなり寿司)
In Northern Japan it is often 4 cm thick and called
aburage あぶらげ - 油揚げ
It was a special treet for festival days and then a deal was made. People would drink a sip of sake together and eat one large aburage with some soy sauce and spices.
janbpoo aburage ジャンボあぶらげ extra large abura-age

atsu age, atsuage, atsu-age 厚揚げ thick slices, about 2 cm thick
They can be cut into triangles.
. . . CLICK here for Photos !

agedashidoofu, agedashi tofu 揚げだし豆腐 grilled tofu in broth
. . . CLICK here for Photos !
frittierter Tōfu in leicht gewürzter Soße

annin doofu (杏仁豆腐) Annin almond tofu
a sweet desert preparation, Chinese origin. Often with fruit.
. . . CLICK here for Photos !

awayukidoofu, awayuki toofu 泡雪豆腐 . あわゆき豆腐 tofu with beaten eggwhite
Homemade Curd Dumplings
Okazaki Sweetcake, speciality of Ozaki, Mikawa (Nagoya)

ganmodoki　がんもどき　（雁擬き), ganmo
deep-fried bean curd containing bits of various kinds of vegetables.
tofu-fritters. also called hiryoozu ひりょうず。
Eaten sipped in soy sauce and grated ginger, or put in the oden hodgepodge.
. . . CLICK here for Photos !

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Giondoofu　祇園豆腐　Gion Tofu

- quote -
During the Edo period, the most famous food of Kyoto was Gion Tofu. Gion Tofu is a skewered roasted tofu. And serve with Shiro Miso paste (White sweet Miso paste) to dip the roasted Tofu. Originally had another name but the place was around Yasaka shrine (near Gion area), tourist called as Gion Tofu.
- source : kyojapan.com/gourmet -


CLICK for more ukiyo-e about Tofu !

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haiboshi doofu, shimeokabe 火干し豆腐, しめおかべ
tofu is warpped in a cloth and put into ashes over night to dry. Made in a temple in Kyoto 小金井の三光院

hiyayakko, hiya yakko 冷奴 "cold guy", "kalter Bursche"
square pieces of cold tofu, eaten with soy sauce and leek circles in summer
yakko was the name of the lowest social position in the Edo society, the simple workers of a daimyo household. They were the chuugen 中間（ちゅうげん）」 or orisuke 折助（おりすけ. yakko, most probably derived from the "child of the house", member of the household, ie no ko 家つ子 iekko. They came from poor farming families and did hard labour, carrying the luggage of the lord during traveling. They used to wear simple square jackets (hanten) with a square as decoration, kuginuki mon 釘抜紋.
. . . CLICK here for 釘抜紋 Photos !
So food that was cut in a square like this was called "yakko ni kiru" 奴に切る.
. . . Yakko Daruma Dolls


iburidoofu　いぶり豆腐　smoked tofu 燻り豆腐
toofu no kunsei 豆腐の燻製 smoked tofu
from Gifu and other prefectures


iridoofu いりどうふ【煎り豆腐／炒り豆腐】 tofu crushed by hand, then roasted. Small cut vegetables can be added, like carrots, kikurage, shiitake mushrooms.
. . . CLICK here for Photos !

. ishidoofu 石豆腐 "stone tofu" 　
from the Iya valley, Tokushima. 祖谷豆腐 Iya Tofu


kinugoshi きぬごし(絹漉し) "silken strained tofu"
smooth fine-grained tofu
. . . CLICK here for Photos !
durch ein Seidensieb passierter Tofu


momen doofu 木綿豆腐 "cotton" tofu
firm and rather rough consistency
. . . CLICK here for Photos !
"Baumwoll-Tofu", harter Tofu

okara おから　オカラ　Okara
Rückstände bei der Tofu-Produktion
okara doonatsu オカラどーなっつ / オカラドーナツ
from Aichi prefecture.
. . . CLICK here for Photos !

rokujoo doofu 六浄豆腐 salted tofu shavingsWater is reduced by using sea salt, then dried and shaved. Shavings are kept in vinegar. Monks from Dewa brought this to Kyoto. Still produced in Yamagata.
. . . CLICK here for Photos !

Saga 佐賀県 tofu dishes from Saga prefecture
... godoofu ごどうふ tofu made with kuzu vines
... ishiwaridoofu 石割豆腐 "tofu that can split a stone"
... zarudoofu ザル豆腐 / ざる豆腐 tofu in a bamboo basket
... Ureshino Onsen Tofu　嬉野温泉豆腐 tofu with hot spring water

Saga doofu 嵯峨豆腐 from Kyoto, Arashiyama

shimi-doofu 凍み豆腐 / 凍り豆腐 frozen tofu
Gefriergetrockneter Tôfu.
Wird auch als kôri-dôfu oder kôya-dôfu Kooya Doofu 高野豆腐 bezeichnet.
Koya San in Wakayama 高野山 　
. . . CLICK here for Koya Dofu Photos !

Tochio-age 栃尾あげ fried tofu from Tochio
Niigata prefecture.
. . . CLICK here for Photos !

toofu chikuwa 豆腐竹輪 / 豆腐ちくわ Tofu Chikuwa
Tofu and ground fish meat is mixed and grilled.
Produced in Tottori.
. . . CLICK here for Photos !

toofu pan, toofupan 豆腐パン bread with tofu, Tofu-Bread
otoofupan, o toofu pan お豆腐パン
Either in the form of a bread of buns with tofu inside or tofu in the dough.
. . . CLICK here for Photos !
Reference

toofu shinjo 豆腐しんじょ Tofu balls with vegetables
Pounded tofu with hijiki seaweed or spinach leaves, wrapped in deep fried tofu
. . . CLICK here for Photos !
Tofu-Ball mit Gemüse und hijiki-Algen

toofu suiitsu 豆腐スィーツ sweets with Tofu
In Kurashiki a kind of handmade tofu ball is served with fruit and whipped cream.
..... 黒豆玉豆腐スィーツ

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toofugushi 豆腐串 skewer with tofu pieces
a kind of tofu dengaku with miso paste
. . . CLICK here for Photos !

Dengaku 田楽 dance and food Tofu Dengaku

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toofu kamaboko　豆腐蒲鉾　／豆腐かまぼこTofu is broken into small pieces and dried, some flavorings added and then rolled in a sudare to be simmered. Made in Akita.
. . . CLICK here for Photos !

toofukan 豆腐羹 toofu broth
Water is all pressed out to make it firm. Then simmered long time in soy sauce with low heat. Tasts like cheese. Made in Kyoto.
. . . CLICK here for Photos !

toofuyoo 豆腐よう Tofu with awamori liquorfrom Okinawa.
Tofu is mixed with awamori rice liquor and rice kooji to ferment.
Tasts good with beer.
. . . CLICK here for Photos !

toonyuu 豆乳 Tonyu, soy milk, soymilk
. . . . . toonyuu doonatsu 豆乳ドーナツ doughnuts with soymilk
. . . CLICK here for Photos !

tsuto doofu つと豆腐 tofu squeezed in bamboo matsTofu is wrapped in a bamboo mat 竹づと and squeezed. Then heated. Keeps long, can be used for boild dishes.
From Fukushima prefecture.
In Ibaraki, 藁づと is used or 菰で包み(こも豆腐 komo doofu).
. . . CLICK here for Photos !

. unohana, u no hana 卯の花 scrambled tofu dregs .
like deutzia blossoms

yakidoofu やきどうふ (焼き豆腐) grilled tofu
yakidofu, yaki toofu, yaki tofu 焼き豆腐 momen firm tofu which is slightly browned on both sides by broiling.
For the New Year, nishime, ni-shime 煮しめ is prepared, a yakidofu piece cooked in sweatened soy sauce together with other ingredinets.
. . . CLICK here for Photos !
. . . CLICK here for NI-SHIME Photos !
gebratener oder gegrillter Tofu.


Yuba 湯葉／湯波／油皮
Fresh or dried layers of the skin of soybean milk.
Speciality of Kyoto and Nikko. Often used in the vegetarian quisine of the monks.
. . . CLICK here for Photos !
Haut auf der erhitzten Soyabohnenmilch

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Worldwide use

Soyabohnenquark

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Things found on the way

hari kuyoo 針供養
memorial service for used pins and needles
Performed at some temples during wintertime. On this day, the seamstresses take a holiday and bring their old needles to the temple to stick them in a piece of tofu.
. . . CLICK here for Photos !

In times of old, fishermen used this day to appease the Sea Gods by sinking broken fishhooks onto the ocean bed. The tradition is now a refined ceremony practiced by housewives, clothmakers and even fashion students, who take a day off work to show their gratitude. They do this by placing their old needles and pins into a Japanese sambo navel orange, while their broken counterparts are stuck into some tofu or konnyaku jelly - a somewhat bizarre, though well-respected, memorial service for little bits of metal.
source : 　guides.hotelbook.com

. Hari kuyo 針供養 KIGO 　

Toofu saijiki 豆腐歳時記 Tofu during the seasons
- reference source : lionandmole.hatenablog.com -

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HAIKU

Matsuo Basho and Tofu

影待ちや菊の香のする豆腐串
kagemachi ya kiku no ka no suru toofugushi

waiting for sunrise ...
the tofu skewer smells
of chrysanthemums

or

celebrating till sunrise ...
the tofu stick smells
of chrysanthemums
Tr. Gabi Greve
It seems more natural to inverse the Japanese, which has the tofu skewers as the last line.

Written in the ninth month of 1693, Genroku 6, 元禄6年9月
At the home of Taisui 岱水.

kagemachi 影待, lit. "waiting for shadows", refers to a custom of the Edo period to invite guests on an auspicious day of January, May or September for a good meal to stay awake all night and wait for the sunrise. In September, you could sit in a chrysanthemum garden and enjoy the flower exhibitions.

Also called himachi 日待ち, waiting for the sun.

sunrise party
the mum's scent skewered
by the tofu kabob

Matsuo Basho, September of the year Genroku 6
Tr. Reichhold

Reichhold's comment:
On certain days in January, May, and September, it was customary to invite friends and customers to all-night parties of eating and drinking together in order to worship the sunrise. White squares of tofu were skewered on green slivers of bamboo, brushed with miso, and heated over open fires. The smoky flavor was similar to the fragrance of chrysanthemums.

- - - - -


source :　tohudokoroogawa

色づくや豆腐に落ちて薄紅葉
irozuku ya toofu ni ochite usumomiji

they are starting to change color ...
a slightly red maple leaf
falls on my tofu

Written in 延宝5年, Basho age 34.
The whiteness of the Tofu is stressed by the color of the fallen leaf.

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

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. Kobayashi Issa 小林一茶 in Edo .

Tofu-Haiku by Kobayashi Issa

楢の葉の朝からちるや豆腐桶
nara no ha no asa kara chiru ya tôfu oke

an oak leaf this morning
fallen
in the tofu tub



とうふ屋が来る昼顔が咲にけり
tôfu ya ga kuru hirugao ga saki ni keri (toofuya)

the tofu vendor comes--
the day flower
blooms

Shinji Ogawa notes humor in this haiku. He writes, "The phrase, 'tofu vendor coming,' should modify the day flower.
The haiku means: the day flowers of the tofu vendor's coming have bloomed. In Edo, those vendors came around like clockwork. People could tell, so it is said, the time of day, by the vendors. The day flower, as the name suggests, blooms at a specific time of day. Issa humorously applied this saying to create a comical haiku."

とうふ屋と酒屋の間を冬篭
tôfu ya to sakaya no ai wo fuyugomori

between tofu shop
and the tavern...
my winter seclusion

Tr. David Lanoue - MORE TOFU HAIKU by ISSA

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

- - - - - Tr. and Comments by Chris Drake:

おそ起や蚊屋から呼るとうふ売
oso oki ya kaya kara yobaru toofu uri

sleeping late --
the tofu seller calls to me
from my mosquito net

This hokku was written in the 6th month (July) of 1818, when Issa was living back in his hometown. Issa and the tofu seller must know each other well, so the tofu seller must have been surprised when Issa didn't come out to buy some fresh tofu when he went by loudly singing out the short phrase or song he sings each morning as he walks through Issa's hometown with containers of tofu hanging from each end of a pole over his shoulder. Curious or perhaps concerned, the seller has apparently come inside Issa's house and into his sleeping room, where he now stands beside the large mosquito net, calling out to Issa in his normally loud voice. This time Issa definitely wakes up!

It was common for villagers to go inside each other's houses, probably saying a brief "Excuse me!" as they went in, and Issa's wife has presumably opened the door earlier, when she got up, though she must be out when the tofu seller goes by. This custom is still alive in many parts of rural Japan and partially alive even in the rural town outside Tokyo in which I live.
My neighbors often come inside the front door and call out something, and the man who comes around selling kerosene for space heaters comes inside and calls out to me if I don't go inside when he drives by. Sometimes I forget and lock the front door during the daytime, and my neighbors then ask me if I'm being unfriendly, though they try to understand, since I'm a foreigner.


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春惜む宿や日本の豆腐汁
haru oshimu yado ya Nihon no toofujiru

lamenting spring
in this lodgings ... the tofu soup
of Japan

Masaoka Shiki正岡子規

He wrote this for his uncle Kato Shuson, who stayed in Belgium in the year Meiji 35. They remember the delicious leek miso-soup of Negishi.


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The haiku poet Kita Masao 喜多牧夫 started off as a tofu maker and wrote many haiku about the subject, collected in the book

toofubue 豆腐笛 flute of the tofu vendor

The four seasons and the people of Obuse.
信州小布施の四季と人
He was born in 1909 in Obuse, Niigata, where his family lost a fortune when the silk prices dropped.
He died in 1993, May 12, at age 83.

. . . CLICK here for Photos !

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Claudia Cadwell, Facebook, June 2009
Thanks, Claudia!

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Related words

***** . WASHOKU - Favorite Tofu Dishes of Edo . 　

***** WASHOKU : INGREDIENTS

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. Toofuu Jizoo 豆腐地蔵 Tofu Jizo Legends .

. Tōfu kozō 豆腐小僧 Tofu Kozo, The Tofu Boy .
Tôfukai 豆腐買いTôfu Buyer
- - - - - Legends with tofu 　豆腐伝説　- - - - -

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #toofu #tofu #beancurd -
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Tare Sauce Dressing

[ . BACK to WORLDKIGO TOP . ]
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Tare, sauces and dippings

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

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Explanation


There are different kinds of sauces and dippings.
And plenty of dressings for salad.


Shoyu, Soy Sauce shooyu　醤油
Soyasauce, Sojasauce, Soyasoße, Sojasoße


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Soosu, ソース sauces for pouring over

american sauce アメリカンソース

bainiku soosu 梅肉ソース sauce with umeboshi

barbeque sauce バーベキューソース

bulldog sauce ブルドックソース

chease creme sauce チーズクリームソース

chilli sauce チリソース

chuuka soosu 中華ソース Chinese-style sauce

creme sauce クリームソース

curry sauce カレーソース

fruit sauce フルーツソース

garlic sauce ニンニクソース ninniku soosu

Japanese-style sauce 和風ソース wafuu soosu

kimchi sauce キムチソース

lemon sauce レモンソース
Zitronensauce

meatball sauce ミートボールソース

miso sauce 味噌ソース
Misosauce

octopus ink sauce イカスミソース ikasumi soosu

oisuta soosu オイスターソース oyster sauce

okonomiyaki sauce お好み焼きソース
okonomi sauce お好みソース

original sauce 元祖ソース gansoo soosu

oyster sauce オイスターソース
Austernsauce

pasta sauce パスタソース
Spagettisauce

peanuts sauce ピーナッツソース
Erdnußsauce

safran sauce サフランソース

salsa sauce サルサソース

sesami sauce ごまソース goma soosu

soosu itame ソース炒め fried with sauce
soosu pan ソースパン pot to prepare sauce

takoyaki sauce たこ焼ソース

tarako soosu たらこソース sauce with cod roe

tartar sauce タルタルソース

teriyaki sauce テリヤキソース
external: Make Your Own Teriyaki Sauce

tomato sauce トマトソース
Tomatensauce

tonkatsu sauce トンカツソース

white sauce ホワイトソース
Weisse Sauce

worcester sauce ウスターソース

yakisoba sauce やきそばソース

yoghurt sauce ヨーグルトソース

. . . CLICK here for Photos !


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raayu　ラー油 chili pepper oil
Rayu 辣油 or La Yu 辣椒油
often with a bit of sesame flavor
Used for dressings and gyoza dippings.


春の宵いつからそこにあるラー油
haru no yoi itsu kara soko ni aru raayu

spring night -
since when is it here,
this chilli oil

Okada Yuki 岡田由季 (1966 - )
http://weekly-haiku.blogspot.com/2007/08/50.html



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Tare, タレ　all kinds of sauces for dipping

amadare, あまだれ　甘タレ sweet dipping sauce

gomadare, ごまだれ(胡麻垂れ) seseme sauce

hidendare, hiden no tare 秘伝タレ, 秘伝のタレ
"secret" sauce of the house

kisetsu no tare 季節のタレ sauce changing with the season

kimuchi no tare キムチのタレ kimchee sauce

misodare みそだれ　味噌タレ　miso sauce

mitarashi dango no tare みたらし団子のタレ
sauce for dango rice balls


negidare ネギだれ sauce with leek
small chopped leek, soy sauce, sake, mirin, sesame oil, grated garlic, white sesame seeds and some spicy pepper oil (raayu) if you like.
eaten on many foods in the town of Iida, Nagano prefecure, where it is part of the local food culture. Especially on oden and zooni soup. Also plain on white rice.
ネギだれは飯田の食文化. 長野県飯田市
. . . CLICK here for Photos !



shabushabu no tare しゃぶしゃぶのタレ comes with different kinds of sauces for dipping, some are the specialities of a restaurand kept for many generations.
. . . CLICK here for Photos !

shoogadare しょうがだれ　ginger sauce

tokusei tare 特製タレ special sauce

unagi no tare うなぎのタレ sauce for eel

wafuu tare 和風タレ Japanese-style sacue

wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish

yakiniku no tare 焼肉のタレ dip for fried and grilled meat


. . . CLICK here for Photos !



Buckwheat noodles are dipped in a special pot called
sobachoko そばちょこ.

These pots are quite beautiful items and old ones collected as antiques.
The noodles are not fully immersed, but the real gourmet only dips them about twothirds, as you can see.


雪中筍掘り Digging for bamboo shoots in the snow
a sobachoko そば猪口 pot for dipping soba buckwheat noodles
. Edo no takenoko 江戸の筍 bamboo shoots in Edo .

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doreshingu ドレシング salad sauces and dressings

aojiso doreshingu 青じそドレシング with green shiso perilla

goma doreshingu ごまドレシング sesame dressing

jikasei doreshingu 自家製ドレシング home-made dressing

ume doreshingu 梅ドレシング with umeboshi plums

tezukuri doreshingu 手作りドレシング handmade dressing

wafuu doreshingu 和風ドレシング Japanese-style dressing

wasabi doreshingu わさびドレシング with wasabi horseradish



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More shelves ...








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Worldwide use


Gegenwärtig umfasst unser Sortiment 30 verschiedene Sorten von Saucen und Gewürzmischungen.
Nihon Shokken Saucen in Deutschland


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Things found on the way


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HAIKU




Tabasco


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Related words

***** WASHOKU : INGREDIENTS

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Tamago (egg)

[ . BACK to WORLDKIGO TOP . ]
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Egg (tamago, ran)

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

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Explanation

kantamago, kan tamago 寒卵 (かんたまご)
eggs layed in the cold season
..... kan tamago 寒玉子（かんたまご）winter eggs
kigo for early winter
They are known to be especially nutritious and healthy.


rice gruel with eggs, tamago zoosui
卵雑炊（たまごぞうすい）
kigo for all winter

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onsen tamago 温泉卵　。おんせんたまご eggs boiled in hot springs

Thanks to the vulcanic acitvities we have the natural hot water from the many onsen, the hot springs. This water is also used for cooking. Vegetables in a sack are put into the boiling water until they are done.

Many regions also sell eggs boiled in hot spring water", onsen tamago, as a local speciality. The yellow inside has a half-boiled quality, which is especially favored. Because of the sulfuric compounds of some hot springs these eggs get a black shell in the process.

Nowadays there are also machines on sale to prepare these half-boiled eggs at home.


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Egg specialities of Edo



Rikyuu tamago 利休卵 eggs a la Rikyu
kurumi tamago 胡桃卵 walnut eggs


Edo Tamago Hyakuchin 卵百珍 100 specialities with Eggs


黄身返しのたまご the yoke outside, the egg white inside
a special preparation of fertilized egge, kept in miso paste for a few days, then hard-boiled.

List of 100 names with furigana !
source : takakis2


. WASHOKU　－－MORE : Favorite Egg Dishes from Edo 　


tamagouri, tamago uri 玉子売り / 卵売り vendor of eggs
In Edo, raw eggs and boiled eggs were sold by street vendors. The boiled eggs were a favorite of the visitors to the Yoshiwara pleasure quarters. They eat them to gain strength before their visit to the ladies.
The vendors called out twice "raw eggs, raw eggs" or "boiled eggs, boiled eggs" to be heared clearly. Calling out three times was not done and was ridiculed in senryu of the times.
To show the freshness of raw eggs, the vendors would hold them in the hand toward the sun and make sure they are kind of transparent.

吉原を四方に歩く玉子売り
Yoshiwara o shihoo ni aruku tamago-uri

they walk around
the four corners of Yoshiwara
boiled egg vendors


source :　page.freett.com/honeythehaniwa

. Doing Business in Edo　- 江戸の商売 .


. Yoshiwara 吉原 pleasure quarters .

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Hardboiled eggs from Hakone Hot Spring
Onsen Tamago 温泉卵



(C) More in the WIKIPEDIA !


MY ONSEN 温泉 . おんせん Hot Springs of Japan


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Tamagokake gohan TKG 卵かけご飯 / 卵掛けご飯
boiled rice with raw egg


There are different kinds of soy sauce to poor over your dish.
A bit of chopped chives or other green leavfy vegetables are added for flavor.

This is a ceap local speciality rather popular these days. There are even stalls who sell this dish at our local festival in Misakicho, Okayama prefecture.
美咲町たまごかけごはん, 岡山県

里山の恵み！夫婦合作の卵かけご飯～岡山県 美咲町
生中継　ふるさと一番！ NHK
9月16日（水）



Tamago Egg and Rice from my town, Misakicho !



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Nama tamago 生卵 raw eggs

They are still safe to eat here in Japan and are thought of as a booster to your energy.
The meat and other ingredients of sukiyaki are dippen in a raw egg before eating.
They are also serven on top of noodle soups.


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dashimaki tamago 出し巻き卵 rolled egg omelet
rolled omelette
dashimaki 出し巻き/ だし巻き/ 出汁巻き
mit Dashi zubereitetes japanisches Omelett
. . . CLICK here for Photos !


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Datemaki だてまき sweet rolled omelet
with fish hanpen or shrimp paste, some count it as a form of KAMABOKO.
Named after Date Masamune, Daimyo of Sendai
Dish for the New Year
With a bamboo wrapper (take sudare) it is rolled to show the form of the character NO　の　。
http://japanesefood.about.com/od/egg/r/datemaki.htm



Datemaki with Royal Jelly
New Year 2009


Date Masamune 伊達政宗 (1567 - 1636)


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chawanmushi 茶わん蒸し/ 茶わんむし/茶碗蒸し
"tea cup steam" "steamed in a tea bowl"
egg custard

. . . CLICK here for Photos !

Sometimes udon noodles are added.
odamaki 苧環蒸(おだまきむ)し」
odamaki mushi おだまき蒸し / odamaki udon

gedämpfter Eierstich m (mit Sojasoße, Pilzen, Dreiblätterkraut u.a.).


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nikoniko tamago ニコニコ卵 eggs with two yolks
(can also read " smiling eggs" (niko niko)

From Misakicho Town, Okayama pref.




nishoku tamago 二色卵 (にしょくたまご )
egg with two colors



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iri-tamago, iritamago いりたまご (煎り卵)
scrambled eggs, finely scrambled and used as toppings to add color to a bento.
tamago soboro たまごそぼろ
. . . CLICK here for Photos !


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omuraisu オムライス omelette with rice
a dish served in western-style restaurants
. . . CLICK here for Photos !
Reisomelett,mit Reis gefülltes Omelett
Reference


omusoba オムソバ omelette with Chinese fried soba noodles
the noodles are wrapped in a thin omelette and ketchup is used for decoration.
. . . CLICK here for Photos !
Reference



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tamagozake, tamago sake 卵酒 ricewine with egg
a drink to help you get over a cold.
. . . CLICK here for Photos !


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yamabuki kamaboko やまぶきかまぼこ
kamaboko fish paste colored yellow with an egg yolk

. Yamabuki - Yellow dishes of Edo 　


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Eggs as offerings to the deities

生卵を奉納するお祭 Offering raw eggs Festival
at Zeniarai Benten, Kamakura on the first day of the snake in the new year.
巳の神様
Benten is related to the God of Snakes and Serpents, and the favorite food of this animal are eggs. So at the shops around Zeniarai Benten they sell boiled eggs as offerings, to have your wish come true.

弁天卵（ゆで卵）Benten Yudetamago
"Benten Boiled Eggs" are served at some Benten shrines on the evening of December 31, then people line up to ring the bell into the New Year.

quote
Uga Benzaiten, a deity of good fortune and wealth. Most sources believe Ugajin is none other than Uga no Mitama, the Shinto goddess of foodstuffs mentioned in Kojiki and Nihongi, two of Japan's earliest records. Uga no Mitama is also commonly identified with a male counterpart named Uka no Mitama, the deity of grains. This Shinto pair are further identified with Inari, the parent Shinto god/goddess of rice and agriculture, who is identified with a white fox as his/her messenger.
Benzaiten / Mark Schumacher



. WASHOKU
Benten, Benzaiten 弁天　弁財天 and food 　



keiran けいらん鶏卵 eggs from chicken
Hühnereier

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Other types of eggs


WASHOKU :
quails eggs ウズラの卵 / うずらの卵 uzura no tamago 　


ahiru no tamago アヒルの卵 ducks eggs
アヒルの卵料理
Anas platyrhynchos var. domestica.
. . . CLICK here for Photos !
Enteneier

kamo no tamago 鴨の卵 wild ducks eggs
. . . CLICK here for Photos !
Wildenteneier



dachoo no tamago ダチョウの卵 ostrich eggs
ダチョウの卵料理
There are some ostrich farms in Japan since 1988 which serve food with the eggs, huge omelettes for example.
They also serve the meat for grilling and hamburgers. Children can enjoy a ride on the ostrich too.

Ostrich farms in Japan
Ibaraki, Ishioka town
茨城県石岡市鹿の子2-3-22 ダチョウ王国石岡ファーム

Dachoo Bokujo Namikiya, Saitama prefecture
だちょう牧場

Oku Aso Greenfields
奥阿蘇ダチョウ牧場 グリーンフィールド

Ostrich Farm in Okinawa
Ostrich Farm in Yubara, Okayama

. . . CLICK here for Egg dishes Photos !

Straußeneier, Strausseneier, Straussenfarmen
Oystrich

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stamping the date on eggs with laser

Each egg is individually stamped with a small date.
Laser dating of eggs is rather new. Before that, it used to be done with ink, for example in Europe.
It is useful for food items that can be kept outside the original packing carton (like eggs in a fridge egg shelf), so you can still know the date when to use it. Egg farmers with a large number of eggs being packed every day can afford this equipment.

This dating technology can also be used on other food items. Some clever agents even suggest to use it for advertisements.


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burando tamago ブランド卵
eggs with special brand names
first produced by small farms for the neighbourhood, later sold at supermarkets. They can sell up to more than 100% more than the normal prize of eggs. In 2009 there are more than 600 different types of regional eggs available.

mezamashitamago めざましたまご
"wake up" eggs for breakfast
. . . CLICK here for Photos !


kenkoo tamago 健康卵 eggs for your health
bio-eggs to be eaten raw on rice or used for dishes.
. . . CLICK here for Photos !


shintamago しんたまご"new eggs"
. . . CLICK here for Photos !

http://www.yomiuri.co.jp/gourmet/news/20080626gr03.htm


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Worldwide use

Ei, Eierspeise, Rührei, Omelett, Frühstücksei, Spiegelei



. Easter Egg, Osterei .
iisutaa eggu イースターエッグ Easter egg
sometamago 染卵（そめたまご）colored egg
.... irotamago, iro tamago 彩卵（いろたまご）

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Das Ei in Japan
Ohne weiteren Zusatz bezieht sich der Begriff Ei (Tamago) auf das Hühnerei. Aber auch Eier von anderen Vogelarten werden in Japan verspeist, beispielsweise Wachteleier oder neuerdings auch Straußeneier. Hühnereier sind aufgrund ihrer Nahrhaftigkeit wichtiger Bestandteil der Krankenkost. Im Winter gelegten Eiern wird dabei in Japan eine besondere Wirkkraft nachgesagt.

Handelsübliche weiße Eier von Hennen der Leghorn-Rasse werden in den Größen SS (mindestens 40–46 g), S (46–52 g), MS (52–58 g), M (58–64 g), L (64–70 g) und LL (70–76 g und mehr) angeboten, die Verkaufskartons sind entsprechend mit einem Aufkleber in verschiedenen Farben markiert: die kleinsten in Hellbraun und die großen LL-Eier in Rot.

Neben weißen gibt es auch die rotbraunen Eier in verschiedenen Farbschattierungen und Handelsklassen. Die Eier selbst müssen keinerlei Kennzeichnung zur Herkunft tragen, lediglich das Mindesthaltbarkeitsdatum muss angegeben sein. Es genügt ein Laserabdruck auf jedem Ei, ein beigelegter Zettel, der aufgrund der durchsichtigen Plastikverpackung meistens gut sichtbar ist, oder ein Stempel auf der Verpackung. Einige Anbieter drucken neben dem Haltbarkeitsdatum auch das Verpackungsdatum auf einen Beipackzettel.

Neben den herkömmlichen Eiern werden auch bis zu 600 Sorten von besonderen Marken-Eiern unter dem Namen Burando Tamago angeboten. Ursprünglich waren dies Eier von kleinen Bauernhöfen, die nur in geringen Mengen an die Kunden in der Umgebung verkauft wurden. Mittlerweile werden sie auch in Supermärkten vertrieben, wobei der Preis je nach Stallbedingungen und Futter bis zu 100 % über dem normalen Eierpreis liegen kann.

Unter der Bezeichnung "Bio-Eier für die Gesundheit" werden befruchtete Eier zu besonders hohen Preisen verkauft. Zehn Eier können dabei bis zu 700 YEN (entspricht ca. sechs Euro, Stand 2009) kosten. Diese Eier eignen sich für den rohen Genuss, Salmonellen stellen in Japan kein Problem dar.
Da die Hühner freilaufend gehalten werden, können die Eier in einer Packung unterschiedlich groß sein.

Der Regionalfürst von Sendai, Date Masamune (1567–1636), war nicht nur für seine auffällige Kleidung bekannt, sondern auch ein Freund einer speziellen Eierspeise, die bald seinen Namen erhalten sollte. Zum Neujahrsfest, dem wichtigsten Feiertag in Japan, wird eine besondere Eierspeise serviert: Datemaki. Hierbei handelt es sich um ein leicht gesüßtes, gerolltes Omelett mit Fisch- oder Garnelenpaste. Zum Neujahrsfest verbindet sich damit der Wunsch nach vielen glücklichen Tagen im kommenden Jahr.

Auch das "Zweifarben-Ei" ist ein Neujahrsgericht, es wird jedoch auch bei anderen Familienfesten angeboten. Bei diesem Gericht werden Eiweiß und Eigelb getrennt, um dann wieder übereinandergeschichtet zu werden.

Rohe Eier spielen eine besondere Rolle in der japanischen Küche. Zum Frühstück beispielsweise wird über den gekochten Reis gern ein rohes Ei geschlagen und mit Reis und einem kleinen Noriblatt gegessen. In West-Japan wird bei vielen lokalen Festen "Reis mit rohem Ei" verspeist. Dies ist ein schlichtes, aber köstliches Mahl, bei dem die frischen Eier der Gegend mit Sojasauce vermischt auf den Reis gegeben werden. Auch das beliebte Gericht Sukiyaki ist nur mit einem rohen Ei vollkommen. Das gebratene Fleisch wird direkt aus dem Topf ins verquirlte Ei gegeben, so wird es leicht abgekühlt und man verbrennt sich nicht den Mund.

Ein großes kulinarisches Vergnügen auf Reisen durch die Vulkanregionen Japans sind die "Eier der heißen Quellen" (onsen tamago). Sie werden in Bambuskörben in die heißen Schwefel­quellen gehängt und bei 65–70°C etwa 30 Minuten gegart, oder so lange, bis das Eigelb halbweich ist. Eine Besonderheit dieser Zubereitungsart ist, dass sich dabei die Schalen durch den Schwefelgehalt des Wassers meistens schwarz ­färben.

Bei den Dashimaki – ein elementarer Bestandteil einer Sushi-Platte – bestimmt die Art der Dashi den Geschmack des Omeletts. Viele Hausfrauen und Restaurants haben ihr eigenes Dashi-Rezept. Dashimaki ist für viele Japaner das letzte Stück eines Sushi-Mahls, mit dem sie sich eine abschließende Meinung über die Qualität des Restaurants bilden.

Im Herbst und Winter ist der Gedämpfte Eierstich Chawanmushi besonders beliebt. Als Einlagen werden Pilze, Garnelen, Hähnchenstückchen, grüne Erbsen, Mitsuba, Gingkonüsse und anderes verwendet, beim Odamakimushi werden sogar Udon-Nudeln mitgekocht.

- - -Wachtel- und Straußeneier
Die japanische Wachtel wurde bereits um 1000 n. Chr. in Gedichten besungen, weil sich ihr Ruf für japanische Ohren anhört wie gokitchō, ein glück­verheißendes Omen. Das Fleisch wurde seltener gegessen, aber die Eier waren eine beliebte Speise zur Belebung der Manneskraft. Heute werden die meisten Wachteln (bis zu 70 %) in der Präfektur Aichi gezüchtet.
Wachteleier enthalten mehr Vitamine, Mineralien und essentielle Aminosäuren als Hühnereier. In Japan werden Wachtel-Eier uzura no tamago für Nudelsuppen oder Misosuppen, als Beilage zum Salat, für Curryreis oder andere Reisspeisen verwendet. Auch an Spießen mit Salz bestreut oder ausgebacken sind sie ein beliebter Snack.
Seit 1988 gibt es auch in Japan Straußenfarmen. Sie sind in erster Linie Touristenattraktionen und bieten Neugierigen die Gelegenheit, auf den großen Vögeln zu reiten. Zusätzlich werden Fleisch und Eier zum Grillen und Braten verkauft. Die wichtigsten Straußenfarmen auf der japanischen Hauptinsel Honshu sind in Präfekturen um Tokyo, auf der südlichen Insel Kyūshū am Vulkan Asosan und auf Okinawa. Allerdings stellt der Verzehr von Straußeneiern eine kleine Herausforderung dar: Die 2–3 mm dicke Schale ist äußerst stabil – ein Erwachsener kann auf einem Straußenei stehen – und lässt sich nur mit Werkzeug öffnen. Der Inhalt eines Straußeneis entspricht dem von 12 Hühnereiern. Gern wird daraus ein Omelett zubereitet.

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In Old Singapore
I used to love Thousand Year Eggs
So long as they were fresh

- Shared byRes John Burman -
Joys of Japan, September 2012


Century egg or pidan (Chinese: 皮蛋; pinyin: pídàn),
also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing.
©　More in the WIKIPEDIA !



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Things found on the way




and not to forget ...
the worldfamous egg toy .. ... Tamagochi, Tamagotchi ! たまごっち
. . . CLICK here for Photos !




Tamago ... 卵だるま, たまごだるま, タマゴダルマ
Eggs and Daruma

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HAIKU


寒卵わが晩年も母が欲し　　　
kan tamago waga bannen mo haha ga hoshi

in my old age
I long for a mother -
winter eggs

Nozawa Setsuko 野澤節子

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寒卵掌にたしかめるわが命　　　
kan tamagao shoo ni tashikameru waga inochi

winter eggs -
in the palm of my hand
I check my life

Shibata Toshiroo 柴田午朗


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you can't make a Hamlet
without cracking
some yokes

.

3 eggs
2 wearing chicken shit and straw
the other a feather

- Shared by Donall Dempsey -
Joys of Japan, 2012


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茹卵まだあたたかし後の月
yudetamago mada atatakashi nochi no tsuki

a boiled egg
still warm
the later full moon

Mogi Renyoshi 茂木連葉子

“nochi no tsuki” (literal translation ‘later moon’)
is the full moon on lunar September 13 (current mid-October). Ancient Japanese enjoyed the moon-viewing on lunar August 15 (current mid-September) and the full moon a month on lunar September 13.
Tr. Fay Aoyagi


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Related words


. Egg Festival たまごまつり　
Tamago Matsuri 　


***** WASHOKU : INGREDIENTS

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