8/15/2008

Onigiri

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Rice balls (onigiri, o-nigiri おにぎり)

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


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Explanation

Westerners eat sandwiches, Japanese eat onigiri.
It is one of the favorite outdoor snacks.

o-nigiri, "the honorable hand-kneaded"
おにぎり/ お握り / 御握り

When kneading onigiri, you add a little salt to the palm of your hand to add some flavor to the food.
tejio ni kakeru 手塩, "hand-salt", which is also an expression for a child or a plant or something that you bring up with utmost care.

nigirimeshi にぎりめし

CLICK for more photos

The first mention seems to be already in the Genji Monogatari by Murasaki Shikibu.

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Onigiri (御握り; おにぎり), also known as
Omusubi (おむすび, O-musubi),

is a snack of Japanese rice formed into triangle or oval shapes and wrapped in nori (edible seaweed). Traditionally, the onigiri is filled with pickled salted plum fruit (umeboshi), salted salmon, bonito shavings, katsuobushi, or any other salty or sour ingredient.

In practice, pickled filling is used for preservation of the rice. Since the onigiri is one of the most famed and popular snacks in Japan, most convenience stores in Japan stock onigiri in many popular fillings and tastes. Specialized shops, called Onigiri-ya, offer handmade rice balls for take out.

History
The Murasaki Shikibu Nikki, the diary of the Lady Murasaki, writes of people eating rice balls during her time, the eleventh century. The rice ball was called tojiki (tonjiki) and often consumed as an outdoor picnic lunch.

Writings dating back as far as the 17th century tell us that many samurai stored rice balls wrapped in bamboo leaves as a quick lunchtime meal at war, but the origins of onigiri are much earlier. Before the use of chopsticks became widespread in the Nara period, rice was often rolled into a small ball so that it could be easily picked up. In the Heian period, rice was also made into small rectangular shapes called tonjiki (頓食; とんじき), so that they could be piled onto a plate and easily eaten.

From the Kamakura period to the early Edo period, onigiri was used as a quick meal. This made sense as cooks simply had to think about making enough onigiri and did not have to concern themselves with serving. These onigiri were simply a ball of rice flavored with salt. Nori seaweed did not become widely available until the Genroku era during the mid-Edo period, when the farming of nori and fashioning it into sheets became widespread.

It was believed that onigiri could not be produced with a machine as the hand rolling technique was considered too difficult to replicate. In the 1980s, a machine that made triangular onigiri was built. This was initially met with skepticism because rather than having the filling traditionally rolled inside, the flavoring was simply put into a hole in onigiri and this shortcut was hidden by the nori.

Since the onigiri made by this machine came with nori already applied to the rice ball, over time the nori became unpleasantly moist and sticky, clinging to the rice. A packaging improvement allowed the nori to be stored separately from the rice. Before eating, the diner could open the packet of nori and wrap the onigiri. The machines' limitation that an ingredient was filled into a hole instead of rolled together with the rice actually made new flavors of onigiri easier to produce as this cooking process did not require changes from ingredient to ingredient.

O-musubi and O-nigiri is not a form of sushi, despite common misconception.
While o-musubi is made with plain rice (perhaps lightly salted), sushi is made of rice with vinegar added. O-musubi is merely a method of making rice portable and easy to eat, while sushi originated as a way of preserving freshwater fish.
© More in the WIKIPEDIA !

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June 18 is is "Onigiri Day" 御握りの日
celebrating the rice ball !




Musubi-Maru from Sendai - after the Earthquake in 2011.



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Usually a large sheet of nori seaweed is wrapped around the rice ball.
But in Kansai, a small sheet of ajitsuke nori 味付けのリ is used.



The nigiri are short rolls, with the nori as a band around them.




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mokamusu もかむす Moka Musu
(Monaka Musubi)
musubi with a monaka wafer outside.
The wafer is made from mochigome dough and some sprinkles of nori. They come in different colors and flavors, like normal musubi.
Sold in department stores in Hyogo prefecture.
. . . CLICK here for Photos ! 



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TENMUSU 天むす
riceball with something on the TOP /ten 天
Tenmusu are small rice balls containing shrimp tempura. But lately
not only for tenpura, but other things too
Originally from Nagoya.
. . . CLICK here for Photos !


quote
Tempura is a traditional dish consisting of shrimp, fish, and vegetables dipped into a batter of eggs, flour, and water and then deep-fried. Although it is usually served with rice and a dipping sauce mixed with grated radish, a restaurant owner in Tsu, Mie Prefecture, just over the Aichi border, came up with a new twist back in 1953.

The tempura was not offered as a separate dish but placed inside a ball of rice and wrapped in nori (thin, crispy dried seaweed), thus creating a tempura o-musubi--a traditional meal for travelers and others on the go. This was easier said than done, though, for there was the problem of how to get the sauce--a mixture of soy sauce, mirin (sweet sake), and dashi (stock)--inside the ball of rice. Tempura without this seasoning would taste too bland. And if the tempura was dipped in sauce beforehand, the extra liquid would cause the o-musubi to fall apart.

Given the wealth of natural spices and flavors available in Japanese cuisine, though, the tempura shop owner knew a carefully balanced mixture could be added to the batter that would provide sufficient lift for the tempura, even when consumed hours later. For instance, one could try mitsuba (Japanese wild chervil), shiso (beefsteak plant leaf), togarashi (cayenne pepper), or yuzu-no-kawa (chopped citron peel), in addition to the normal sauce and grated radish. The owner experimented for three years before settling on the "perfect" formula. The owner admits using mitsuba and some form of sauce, but the full list of ingredients, unchanged for over 40 years, is a well-kept secret--the pride of its creator.
source : www2.aia.pref.aichi.jp



takomusu たこむす with a full takoyaki ball on top of it
takoyaki musubi たこ焼き + おむすび, speciality of Osaka
. . . CLICK here for Photos !


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yaki onigiri 焼きおにぎり 
roasted or grilled onigiri

. . . CLICK here for Photos !

online reference


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onigiriya おにぎり屋
stores or restaurants specializing in rice balls


Izakaya pubs also serve onigiri, usually eaten after the drinking time is over, shortly before going home.

The 24 hour convenience stores also sell different flavors of onigiri. Their taste has improved greatly over the years and they are a favorite with young and old.




Set of Onigiri from a local food shop.

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onigiri おにぎり鬼 Onigiri demons


- CLICK for more funny photos !

Made for the Setsubun rituals ;
. Setsubun Festival 節分 (February 3) .
fuku wa uchi 福は内(ふくはうち)"Good luck, come in!"
oni wa soto 鬼は外(おにはそと)"Demons, go out! "

. The Onipedia - Japanese Demons .



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Worldwide use


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Things found on the way


Genji Monogatari, The Tale of Genji 源氏物語


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HAIKU



CLICK for more photos

おにぎり屋鮭がぽつんと膝に落ち  
onigiriya shake ga potsun to hiza ni ochi

rice ball store ...
a piece of salmon flake
drops on my knee   
  

Takashi 高司

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転がった幸を探しににぎりめし
korogatta sachi o sagashi ni nigirimeshi

looking for the filling
that fell down ...
rice ball


Itano Yohsiko 板野美子


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Related words

***** WASHOKU - Japanese Food - Nori

***** . WASHOKU
Umeboshi 梅干 dried pickled salty plums



***** WASHOKU : COOKING METHODS

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- #onigiri #riceballs -
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8/13/2008

Yaku and Yaki

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Grill, bake, broil, toast (yaku, yaki)

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


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Explanation

yaku 焼く ... can have many translations in English and is used for a variety of dishes.

Let us look at some famous yaku preparations.
Usually they are called xyz-yaki 焼き.


To do YAKU you can use a net over the grill or barbeque, a frying pan, frypan, or skillet, an oven toaster or an oven.
broiling in English usually refers to heat from above.

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using a shichirin


Shichirin 七輪 portable cooking stove
for home grilling
. . . CLICK here for more Photos !
kiridashi shichirin 切り出し七輪 from the Noto peninsula 能登 are cut out of one piece of earth. They come in round or oblong forms for sanma fish.
. . . CLICK here for Photos of Noto Shichirin !


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furaipan, asanabe 浅鍋
see TOOLS


furaido フライド 
This method came to Japan via the Europeans at the beginning of the Edo period.
Pieces are covered in a dough and fried as tempura or like this in a frypan.
ebifurai エビフライ
furaido onion フライドオニオン
furaido chikin フライドチキン
furaido poteto フライドポテト


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Aburi-yaki, aburiyaki あぶり焼き quick grilling
pass lightly over a flame, to make it crisp, for example nori seaweed.
. . . CLICK here for Photos !



Ami-yaki, amiyaki 網焼き grilled on a net
Grilled beef from Matsuzaka beef is a speciality of Mie prefecture
. . . CLICK here for Photos !
yakiami 焼き網 net for grilling




Chanchan-yaki, chanchanyaki ちゃんちゃん焼き
grilling salmon with vegetables on a hot plate
Online reference
. . . CLICK here for Photos !



Dora-yaki, dorayaki どらやき bun or cake with anko filling
It is named after a Japanese gong (dora). It can be filled with many things. It is the favorit food of the manga character Doraemon, of course.
Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake




furai フライ "fried" (in the frying pan)
a kind of yakisoba-like very flat pancake (perapera), folded in half and
covered with yakisoba sauce
Speciality of Saitama 埼玉県の名物【フライ】
CLICK here for PHOTOS !
Another speciality is
serifurai ゼリーフライ "jelly fry", croquette
seri- comes from zeni, the form of the old gold money, koban, zenifurai, serifurai which has the same form as this kind of croquette (kurokke) made from okara tofu and potatoes, deep fried.




Hama-yaki, hamayaki 浜焼き grilled on the beach
local specialities are grilled directly on the beach.
Old method of the fishermen and divers to get warm.
saba no hamayaki, さばの浜焼き, speciality of Fukui.
たいの浜焼き tai no hamayaki is a speciality of Okayama.



Horoku-yaki, hoorokuyaki ほうろくやき (焙烙焼き)
. . . CLICK here for hooroku pot Photos !
roasted in an earthware pot. steam-baking
a kind of mushiyaki for seafood or vegetables
The Murakami priates used this pot filled with explosives as a weapon, hoorokutama 焙烙玉.
. . . CLICK here for Photos !
irdene Röstpfanne
http://kokonuggetyumyum.blogspot.com/2005/12/horoku-yaki.html



Hoosho-yaki, hooshoyaki, hoshoyaki 奉書焼き grilling wrapped in washi paper
. . . CLICK here for Photos !
すずきの奉書焼き suzuki no hoosho yaki, speciality of Tottori
Online reference



Ikayaki イカ焼き grilled squid
gegrillter Tintenfisch


Imagawa yaki 今川焼 (いまがわやき, 今川焼き)
kind of waffles filled with sweat bean paste
taikoyaki 太鼓焼(たいこやき), tomoeyaki 巴焼(ともえやき)、 gishiyaki 義士焼(ぎしやき)
Imagawayaki, KIGO for winter



Ishiyaki, ishi yaki 石焼き (いしやき) fried on stone
or baked or boiled with hot stones in water
ishiyaki nabe 石焼鍋 from Oga peninsula, Akita
- - - - - 石頭火鍋 in Taiwan
..... also
ishiyaki imo 薯 (やきいも) roasted sweet potatoes


Jibachi yaki... roasted bee or wasp larvae
Hachi no ko 蜂の仔(はちのこ, 蜂の子)bee and wasp larvae


jigoku yaki 地獄焼 grilling seafood alive
"Hellish griling"


Kabayaki, unagi no kabayaki うなぎのかば焼き
skewered grilled eel with a soy sauce
speciality of Tokyo



Kaiyaki, kai-yaki 貝焼 (かいやき) simmering seafood in shells
kayaki かやき
kigo for winter



Kara-yaki, karayaki から焼き (からやき, 殻焼き) grilled in the shell
kaki-karayaki, grilled oysters
grilled sazae
At the beach on the way from Kamakura to Enoshima.
A special form is the onigarayaki 鬼殻焼き of lobsters as a whole.
Also yoroiyaki よろい焼き or gozokuyaki 具足焼き, grilling in full armour
The back of the animal is cut open and some soysauce and mirin poored on it before grilling.
. . . CLICK here for Photos !



Kimi-yaki, kimiyaki 黄身焼き broiling with an egg yoke
The egg yoke is mixed with sake, mirin and salt, this mixture poored over the almost finished dish and then fried again.
Especially for squid and ebi prawns, white fish and pork.
Also called "golden fry" (oogon yaki 黄金焼き ).
. . . CLICK here for Photos !
http://www.isedelica.co.jp/recipe/nihon/sasami.htm



kurokke コロッケ croquette
Mashed ingredients deep-fried in a breadcrum cover. Potato croquettes are most popular, but they come in many flavors in Japan.
WASHOKU : Kurokke コロッケ croquettes



Miso-yaki, misoyaki みそやき (味噌焼き) broiled in miso sauce
often used for sake salmon or chicken
hoikoro, hoikoroo ホイコロー in the chinese cuisine, with cabbage and chicken or meat
. . . CLICK here for Photos !



Nabeyaki, nabe-yaki 鍋焼 (なべやき)stew in an earthen pot
with fish, meat and vegetables
Pieces are seared with very little oil in a pan before stewing.
nabeyaki udon 鍋焼饂飩(なべやきうどん, 鍋焼きうどん, 鍋焼き饂飩)
yaki udon, yakiudon 焼饂飩 udon noodles slightly fried in a pan, mixed with other food.
kigo for winter
. . . CLICK here for Photos !



Namban-yaki, nambanyaki, nanban yaki 南蛮焼き; 南蛮焼 (なんばんやき)
namban ... food preparations are usally "from the southern barbarians", introduced via Nagasaki from the Portugese around 1600.
Western Style fry
Nambanyaki sauce, hot miso or chili sauce
. . . CLICK here for Photos !
The word is also used for pottery from South Asia and China.



O-kariba-yaki, okaribayaki お狩場焼き (おかりばやき) in-the-field dish for hunting parties.
The shogun of Edo had his own kariba hunting grounds around the city.
slices of wild game and vegetables are grilled on charcoal
. . . CLICK here for Photos !


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Okonomi-yaki, okonomiyaki お好み焼き (おこのみやき)"Japanese Pizza"
Online Reference
. . . CLICK here for Photos !
They come in a style from Osaka and one from Hiroshima. Often yakisoba are added to it to give it more volume. Served with a lot of Aonori and mayonaise. A fried egg is also served with it.
Osaka is sprinkled with red vinegar-ginger (benishooga) and lots of katsuobushi flakes.
monjayaki もんじゃ焼き is another term.



fuafua Daruma yaki フワフワだるま焼
It is made without flour, only yamato-imo yam 大和芋.
a kind of monjayaki もんじゃ焼.
オリジナルの“だるま焼”
だるまさんが焼いちゃった
Near Ebisu Station, Tokyo
www.bloom-co.jp/shop/darumasan/info.html


kakioko, kaki oko カキオコ oysters on okonomiyaki
kaki no okonomiyaki
. . . CLICK here for Photos !


. Okonomiyaki - Hiroshima style .

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monjiyakiya  文字焼き屋 selling "monjiyaki" in Edo

mojiyaki 文字焼き "frying letters", letting the dough drip from a spatula (shamoji) onto the hot pan, giving it patterns like letters.

This is the fore-runner of okonomiyaki.
moji . monji . monja . monjayaki


Most Monjiyaki-ya in Edo opened their stalls (yatai) during the many festival days of temples and shrines.

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monja yaki namae no yurai wa moji yaki

the origin
of the word "monjayaki"
is "writing letters "


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杓子程筆では書けぬ文字焼屋
shamoji hodo fude de wa kakenu mojiyakiya

with a spatula
he writes better than with a pen -
the "fried letters" chef



source : blog.oricon.co.jp/masuda


. Food vendors in Edo .



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oyaki, o-yaki お焼き roasted rice dumplings from Nagano
. . . Himeji 姫路名物『お城やき』O-Shiro-Yaki
Castle waffles


Rooyaki 臘焼き (ろうやき)
a kind of kimiyaki
Roosoku yaki 蝋燭焼 (ろうそくやき, 蝋燭焼き) grilled craw's meat
kigo for winter



. Seriyaki 芹焼 (せりやき) dropwort stew with duck .
kigo for winter



Shigiyaki, shigi-yaki
Nasu no shigiyaki 茄子の鴫焼 (なすのしぎやき) fried egglpants with dengaku dressing
shigiyaki 鴫焼(しぎやき)
kigo for late summer



Shio-yaki, shioyaki  塩焼き grilled with salt
Often used for whole fish on sticks, like ayu trout over charcoal.
ayu trout is a speciality of Gifu
. . . CLICK here for Photos !
Röstenmit Salz; Braten mit Salz.



Shogayaki, Shoogayaki, shoga-yaki 生姜焼き, しょうが焼き Roast Ginger Meat



Sugiyaki 杉焼 (すぎやき)"preparing food in a cedar box"
hegiyaki 折ぎ焼き
kigo for winter



Sukiyaki, suki-yaki 鋤焼 (すきやき)
"food prepared on a spade"
gyuunabe 牛鍋(ぎゅうなべ)、uosuki 魚すき(うおすき)、okisuki 沖すき(おきすき)、torisuki 鶏すき(とりすき)、udonsuki 饂飩すき(うどんすき)
kigo for winter
WASHOKU : Sukiyaki Information

often prepared with warishita すき焼きわりした soy sauce mix (see soy sauce for explanation)
. . . CLICK here for warishita Photos !



sumibi-yaki, sumibiyaki 炭火焼 barbequing over charcoals



Tai-yaki, taiyaki Taiyaki 鯛焼 (たいやき, 鯛焼き) waffles filled with sweat bean paste
in the form of a sea bream (tai).
kigo for winter

Ningyooyaki, ningyoyaki 人形焼 figure waffles from Edo



Tako-yaki, takoyaki 蛸焼き ( たこやき) octopus balls
pan-fried ocotpus dumplings
A favorite for festival stalls.
Online reference
. . . CLICK here for Photos !
Oktopus-Teigbällchen


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Teppan-yaki, teppanyaki
てっぱんやき, てっぱん焼, 鉄板焼き
fried (or grilled) on an iron plate or pan
In restaurants, the cooking can be done on a large iron plate (teppan) on the counter or on indivitual hot plates for a group of guests for socializing while eating.
The fried ingredients, mostly meat, fish and vegetables, are dipped in a special sauce, often the secret of a restaurant.
Meat can be marinated before grilling.
Steak, shrimp, okonomiyaki, yakisoba, and monjayaki are prepared on these iron plates.
Sizzling Plate.
. . . CLICK here for Photos !
Braten auf der Eisenplatte. Gemischte Grillplatte

quote
Origin
The originator of the teppanyaki-style steakhouse is the Japanese restaurant chain Misono, which introduced the concept of cooking Western-influenced food on a teppan in Kobe in 1945. They soon found that the cuisine was more popular with foreigners than with the Japanese, who enjoyed both watching the skilled maneuvers of the chefs preparing the food as well as the cuisine, somewhat more familiar than more traditional Japanese dishes. As the restaurants became popular at tourist spots with non-Japanese, the chain increased the performance aspect of the chef's preparation, such as stacking round slices of onion in the shape of Mount Fuji and lighting alcohol (usually sake) contained within on fire, producing a flaming onion volcano.

In Japan, many teppanyaki restaurants feature Kobe beef. Side dishes of mung bean sprouts, zucchini (even though zucchini is not a popular vegetable in Japan and rarely found in the market), garlic chips or fried rice usually accompany the meal. Some restaurants provide sauces in which to dip the food. However, in Japan, only soy sauce is typically offered.
© More in the WIKIPEDIA !

Reference : Misono Kobe


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teppoo yaki, teppooyaki, teppoyaki 鉄砲焼き "hot gun grilling"
fish or meat is wrapped in red hot pepper miso paste and grilled.
speciality of Toyama


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Teri-yaki, teriyaki 照り焼き broiled after being soaked in sweetened soy sauce
Often used for chicken. Teriyaki chikin, done in a frypan.
usukuchi shooyu, thin soy sauce is best, because it gives a natural glaze and is saltier than normal soy sauce, so it can be used sparcely, but effectively to give a strong umami taste to the food.
. . . CLICK here for Photos !
das Teriyaki; in Sojasauce gebratener Fisch

. . . yuuanyaki, yuuan yaki 幽庵焼き(ゆうあんやき)
Yuan Yaki. Grilled fish or chicken a la teriyaki, first marinated in a mixture of light soysauce, sake and mirin, with lots of yuzu juice.
This marinade was first used by the gourmet, monk and tea master Kitamura Yuan (Yuuan) 北村祐庵 / 堅田幽庵(1648 - 1719) of the Edo period.
His name was also 道遂。幽安・幽庵・柚庵. He was the son of a rich family in Katata, Otsu, Shiga prefecture. He was one of the four great disciples of Sen Sotan 千 宗旦 (Sen Sootan) and learned also from Fujimura Yoken 藤村庸軒 (Fujimura Yooken). He also designed the famous garden Isomeshi Teien 居初氏庭園 in Otsu, Isomeshi's Garden .

CLICK for more photos

yuuanzuke, yuuan tsuke 幽庵漬け marinade a la Yuan


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toobanyaki とうばんやき. とうばん焼・燈板焼
tobanyaki, toban-yaki
method of cooking/grilling/roasting on a ceramic plate. The plates keep the food warm for a long time.Used for seafood and meat.


Tsuboyaki 壷焼 (つぼやき)
sazae turban shell fried in the conch



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Yakimono 焼き物 (やきもの) Broiled seasonal fish
course in a kaiseki ryori meal
. . . CLICK here for Photos !

京懐石 Kyoo kaiseki, Kaiseki from Kyoto



yakizakana 焼き魚 grilled or broiled fish
fish with some sprinkles of salt.
Oil is not used in tradtional Japanese yakimono.
Grilled fish served in formal banquets was only eaten from the top side. It was bad manners to turn the fish around and eat the bottom side as well.
gebratener Fisch, Bratfisch, gegrillter Fisch

I wonder if this is done on a charcoal grill or in a frypan. And did the folks of Edo use frypans? How did they call it? Or when did it first show up in a frypan fried with oil?


yakishimozukuri 焼き霜づくり
grilling fish for a short time to change color on the outside, serving as sashimi.
searing over heat.

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yakiboshi 焼き干し "grilled and dried" small sardines


yaki-doofu, yakidofu, yaki toofu 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 !



yaki-imo, yakiimo 焼薯 (やきいも) roasted sweet potatoes
kigo for winter



yaki-meshi, yakimeshi やきめし (焼き飯) fried rice
usually chahan, chaahan チャーハン
.... also
yakigome 焼米 (やきごめ) roasted rice (kigo for early autumn)
yaki-onigiri, yakionigiri 焼きおにぎり grilled rice balls



yaki-niku, yakiniku 焼き肉 (やきにく, 焼肉)
grilled slices of meat
Korean-style barbecued beef is quite popular too. Korean barbeque. Japanese barbeque.
Many restaurants specialize in this kind of food for a group of people to enjoy whilst socializing.
. . . CLICK here for Photos !
Online reference
One type is HORUMONYAKI ホルモン焼き horumon yaki, in the dialect of Kansai it means "things thrown away" hooru mono 放る物 and is not related to the western word "hormon". It is said to bring stamina to the tired worker in the evening and very popular
Other Korean dishes are Bibimba ビビンバ and Kimchee キムチ kimuchi, kimchi.




yaki-shimozukuri, yakishimozukuri 焼き霜作り "frost grilling"
used for sashimi raw fish to grill it just a second until it changes color. Dipped in ice water after grilling.
Also helps to get extra moisture out of frozen fish.
Often used for katsuo and tai. Sometimes the skin of the fish is left on one side.
. . . CLICK here for Photos !



yaki shio, yakishio 焼き塩 (やきしお, 焼塩) baked salt
table salt. Also used when baking in an earthware pan (hooroku).
Through the baking process the magnesium chlorid in the salt turns to magnesium oxide and takes out the bitterness of food.
. . . CLICK here for Photos !

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yaki-soba, yakisoba 焼き蕎麦、やきそば fried noodles, not necessarily buckwheat noodles
literally "fried noodles in sauce", is considered a Japanese dish but originated in China and is technically a derivative of Chinese chow mein.
© More in the WIKIPEDIA !

- - - kuro yakisoba 黒焼きそば "black yakisoba" from Higashimurayama, Tokyo 東京都東村山市
with octopus ink sauce
and more . Regional yakisoba dishes .


Yakisoba Sandwich Recipe external LINK
Reference : Yakisoba Sauce
Kuroishi tsuyu yakisoba 黒石つゆやきそば / 黒石焼きそば
fried noodles in soup made from yakisoba sauce

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yaki-tori, yakitori やきとり (焼き鳥) grilled (barbecued; broiled) chicken on a skewer.
usually bamboo skewer
A favorite dish at the izakaya restaurants.

CLICK for more photos



yooganyaki yoogan yaki 
溶岩焼き cooked on heated peaces of lava
CLICK here for PHOTOS !


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HAIKU


一匹も釣れずオトリを塩焼きす
ippiki mo tsurezu otori o shioyaki su

not one fish caught ...
we decide to use the bait
for salt grilling


Arasaga あらさが


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七輪の炭赤々と妻照らす
shichirin no sumi aka-aka to tsuma terasu

the red red charcoal
of the outdoor cooking stove ..
it shines on my wife


midnightsapporo 2006


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Related words

***** . Barbeque  
kigo for summer in Europe


***** WASHOKU : Regional Japanese Dishes

***** WASHOKU : COOKING METHODS
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8/11/2008

Kara-age Tatsuta-age

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Kara-age and Tatsuta-age

Kara-age, karaage 唐揚げ
deep-frying food
The meat is cut to bite-sizes and powdered with katakuriko starch or wheat flour. It is then deep-fried.
The flour is sometimes flavored with garlic.
The meat is not marinated before powdering.
This is a difference to the following:



Tatsuta-age, tatsutaage 竜田揚げ

The preparation is similar to KARA-AGE.

For this method, the meat is first marinated in soy sauce and mirin, and then powdered with katakuriko starch only.


Any kind of meat or other ingredients can be used with these two methods.
Sometimes even dried plums (ume-boshi) are prepared in this way.


The color of chicken fried "a la Tatsuta" reminds of the red leaves along the Tatsuta River 竜田川 in Kyoto and the princess Tatsuta-Hime.

. Tatsutahime, Tazutahime, Tazuta-hime
竜田姫 / 立田姫
 
and the autumn wind



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Chicken karaage


2-4 boneless chicken thighs, depending on how big they are
A piece of fresh ginger about the size of your thumb, grated
3 Tbs soy sauce
1 Tbs sake or sherry
cornstarch
peanut oil for deep frying

Cut up the chicken thighs into bite-sized pieces. You can take off the skin if you like, though it does make the chicken crispier.

Put the chicken pieces in a bowl. Add the grated ginger, soy sauce and sake, and mix well. Let marinate for a minimum of 1/2 hour, and up to about 1 hour (not too long or the salt in the soy sauce will toughen up the chicken.)

Heat the oil. Toss in enough cornstarch into the marinated chicken so that each piece is completely coated. Fry the chicken pieces a few at a time until a deep golden brown.

Drain well, and eat with a squeeze of lemon juice.
source : www.justhungry.com


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Toriniku no tatsuta-age (marinated Fried Chicken)

Ingredients
1 lb boneless chicken
3 tablespoons Japanese soy sauce
2 tablespoons sake (Japanese rice wine)
2 tablespoons sugar
4 tablespoons cornflour
oil (for deep frying)

Directions
1 Cut chicken into bite-size square and marinate in a mixture of soy sauce, sake, and sugar for at least 1 hour.
2 Drain chicken, roll pieces in cornflour, and set aside for 10 minutes.
3 Heat oil to 350 degrees F in a deep pan.
4 Fry chicken in small batches for about 2-3 minutes or until golden brown and crisp.
5 Drain on absorbent paper and serve hot.
source : www.recipezaar.com

Mariniertes Hühnchen gebraten


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***** WASHOKU : COOKING METHODS

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Kanroni

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Simmered fish (kanroni)

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


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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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süßeingekochter Essen
Kochen mit Zucker und Mirin

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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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Kushiage Kushikatsu

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Deep-fried food on skewers (kushiage, kushi-age)

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


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Explanation

kushiage, kushi-age くしあげ (串揚げ)
deep-fried food pieces on bamboo sticks


CLICK for more photos


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


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Kushikatsu Daruma ... 串カツ『だるま』
Restaurant in Osaka. Kushiyaki Food

Details about kushikatsu are here !


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HAIKU




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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


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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.
from Nagano. click for more

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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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HAIKU


iburizumi いぶり炭(いぶりずみ)smoked ashes
kigo for all winter



CLICK for more photos

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)


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***** WASHOKU : COOKING METHODS

WASHOKU : Regional Japanese Dishes


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8/06/2008

Hitashi

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Quickly boiled vegetables (ohitashi お浸し)

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


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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


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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


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Fukusa Mitsuba

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Fukusa (fukusa ふくさ)

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


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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".

CLICK for more photos


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


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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


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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.

CLICK for more photos

MORE
Miso paste


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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.

CLICK for more photos

MORE
Sushi


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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.

CLICK for more photos


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HAIKU




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Related words

***** Raw Fish : Sushi, sashimi, sushi and .. rice balls (onigiri)

***** Tea Ceremony SAIJIKI

***** WASHOKU : INGREDIENTS

***** WASHOKU : COOKING METHODS

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8/04/2008

Denbu Oboro Soboro

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Shredded fish preparations (denbu)

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


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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 !

CLICK for more english information
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.

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tara denbu 鱈田夫(たらでんぶ, 鱈田麩) with cod fish
kigo for spring

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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

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oboro konbu おぼろ昆布
shredded konbu kelp seaweed

CLICK for more photos

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.

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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.



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Seasoned meat or fish mince(soboro そぼろ)

CLICK for more soboro photosMinced 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

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Worldwide use


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Things found on the way



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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

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Related words

***** Codfish tara denbu and other cod fish food

***** Soups

***** WASHOKU : COOKING METHODS

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8/01/2008

Aemono Dressing

[ . BACK to WORLDKIGO TOP . ]
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Dressing (aemono)

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


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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 !


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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 !


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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
 


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udo-ae, udo roots with white miso dressing
kigo for late spring


wakame-ae, wakame seaweed with vinegar-miso
kigo for all spring


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External LINK
Aegoromo (traditional Japanese dresssings)Recipes


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Worldwide use

Salat anmachen
Japanisches Dressing


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Things found on the way



su no mono, vinegared dish 酢の物
often served as kuchinaoshi, a palate cleanser.

den schlechten Nachgeschmack beseitigen

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HAIKU




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Related words

***** Namasu dressing 膾 , 鱠, なます

***** WASHOKU : COOKING METHODS

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