Hotaruika firefly squid

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Firefly squid (hotaruika, hotaru ika )

***** Location: Japan
***** Season: Late spring
***** Category: Humanity

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Explanation






hotaruika, hotaru ika ほたるいか, ホタルイカ（蛍烏賊）
hotaru squid, firefly squid
Watasenia scintillans

From Toyama bay, 富山湾. Hotaru-Ika
Shun season is spring to summer

A deep-sea squid with a short life, females come to Toyama bay after one year to lay their eggs in spring, then they die. They are about 6 cm long and the weight is 8 g. They emit a bluish light that can flash in the dark sea.


other varieties of this kigo

matsuika まついか , マツイカ Northern shortfin squid, bait squid
Illex illecebrosus
. . . CLICK here for Photos !

nitsuke 煮付けboiled
okitsuke 沖付けのタレ with okitsuke sauce


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koika こいか 、コイカ small ika
about 10 cm long, often eaten as they are, boiled in sweet soy sauce
tsukudani コイカの佃煮
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maruboshi コイカの丸干し dried in its form

tsukudani コイカの佃煮 simmered in sweet soy sauce


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Some more dishes with the firefly squid


amazutsuke, amasuzuke ほたるいか甘酢漬け pickled with sweet vinegar
prepared from fresh catch or sold in bottles.
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gezo soomen げそそうめん　finely cut tentacles
freshly cut, with vinegar sauce
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gohan, hotaruika gohan ほたるいかご飯 simply on a bowl of rice
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hoshimono ほたるいかの干物 dried squid
A snack with sake or beer.
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ichiyaboshi ほたるいか一夜干し dried over one night
. . . CLICK here for Photos !


ishiyaki 生ほたるいかの石焼風
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kasuzuke ほたるいか粕漬 in sakekasu
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kimuchizuke ほたるいかキムチ漬け pickled with kimchi
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kurozukuri ほたるいか黒作り in its own black ink
Sold in bottles.
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kushiyaki ほたるいかのくし焼きgrilled on a skewer



oogonni, oogon ni ほたるいか黄金煮 simmered sweet tsukudani preparation
sold in packets.
. . . CLICK here for Photos !


okizuke ほたるいかの沖漬け pickled with sake, vinegar and salt
a kind of shiokara




pirikarani ほたるいかのピリ辛煮 simmerd with hot spices
Sold in bottles or packages
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shiokara ほたるいか塩辛 spicy innards in bottles
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shoogani ほたるいかしょうが煮 simmerd with ginger
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shooyuzuke ほたるいか醤油漬 pickled in soy sauce
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suboshi ほたるいか素干し normally dried



tamarizuke ほたるいかのたまり漬 pickled in tamari soy sauce
. . . CLICK here for Photos !



Full Course SQUID Meal


furai ほたるいかのフライ deep-fried squid
pizza ほたるいかのピザ pizza with squid
tendon ほたるいかの天丼 rice with squid tempura


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. . . CLICK here for Photos !



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Worldwide use

Leuchttintenfisch

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Things found on the way


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HAIKU


父の忌の町に出初めし蛍烏賊　　　　
chichi no ki no machi ni desomeshi hotaru ika

on the day of
my father's death anniversary
firefly squid are in town

Sawaki Kinichi 沢木欣一

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蛍いか日本海も春の波　　
hotaruika nihonkai mo haru no nami

firefly squid ...
the Sea of Japan finally shows
waves of springtime

Takaki Susu no Ie 高木鈴の家


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蛍烏賊の一匹が待ち続けている
hotaruika no ippiki ga machituzukete iru

one firefly squid keeps waiting
Tr. Fay Aoyagi

Ooho Teruhisa 大穂照久 Oho Teruhisa


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銀行員ら朝より蛍光す烏賊のごとく
ginkooin ra asa yori keikoo su ika no-gotoku

these bank clerks
already in the morning they are fluorescent
like firefly squid

die Bankangestellten
schon früh am morgen
wie die Leuchttintenfische

Kaneko Tohta, Kaneko Tota 金子兜太
with a discussion



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Related words

***** WASHOKU : Ika ... squid dishes


WASHOKU : FISH and SEAFOOD SAIJIKI

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Chinmi Fish Roe

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Delicacy (chinmi) and Fish Roe

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

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Explanation

a delicacy; a gourmet delight
rare and unusual food, luxury food

Worldwide the best chinmi are caviar, truffles and foie gras.
The three best-known chinmi in Japan are

pickled sea urchin roe (uni),
pickled mullet roe (karasumi) and
pickled sea cucumber guts (konowata).

Tenka no sandai chinmi 天下の三大珍味



konowata このわた（海鼠腸）
salted entrails of the sea cucumber




karasumi からすみ dried mullet roe
Meeräscherogen, getrocknet
This is a speicality of Nagasaki, when the bora is fished in late autumn. It is prepared by hand in the winter months, taking two months to dry in the cold wind. The slightly salty taste had been liked very much in the Edo period. When the governor of Nagasaki brought some of this preparation as a gift to Hideyoshi, he asked about the name. The governor could not tell, since the stuff had just been introduced from China to Nagasaki, so he made up the name, meaning "ink stone from China", taken from the form of Chinese ink.




uni うに .. 海栗 ("chestnut of the sea")
Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)


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konowata 海鼠腸（このわた）
most fames from Mikawa, Aichi prefecture.
They are taken from three kinds of sea cucumbers, the green, red and black one.
The fisherman's wife takes a razor, opens the side carefully and separates the body from the entrails, which are washed carefully. They are quite long and the contents are squeezed out.
The body of the sea cucumber is not thrown away, it can be grilled and eaten with sake too.

KO is the old name for namako, so this is the namako no wata.

gesalzene Eingeweide der Seegurke


. namako 海鼠 sea cucumber, sea slug .

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Fish Roe Dishes

Most fish providing the roe are kigo.

WASHOKU : FISH and SEAFOOD SAIJIKI


buriko ブリコ, or burikko ぶりっこ the hard roe of the hatahata fish from Akita (not from buri, as the name says). Read why !


ikura 　いくら　料理　salmon roe dishes, salmon caviar
hararago はららご
lit. "how many?"
barako "children in the stomach" ばらこ　when processed in hot water before packaging.
"Kinder im Bauch",

. . . CLICK here for Photos !
Lachsrogen, Lachs-Kaviar

harakomeshi はらこめし　rice with salmon roe
. . . CLICK here for Photos !
Reis mit Lachsrogen


ikura sushi いくら寿司 sushi
ikura gunkan maki いくら軍艦巻き sushi with nori wrapper
with a slice of cucumber
ikura kaiso maki いくら海苔巻き wrapped in seaweed
ikura sushi don いくら寿司丼
. . . CLICK here for Photos !


ikura shooyuzuke いくら醤油漬け in soy sauce
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kamaboko ikura かまぼこいくら sandwiched in a kamaboko fish paste


oyakodon　親子丼　"parent and child"
shake to ikura no oyakodon 鮭といくらの親子丼
saamon to ikura no oyakodon サーモンとイクラの親子丼
Usually a name for chicken and eggs, here it is salmon and salmon roe.
. . . CLICK here for Photos !


sujiko 鮭筋子 salted salmon roe


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kazunoko 数の子 (かずのこ) herring roe,
herring caviar
lit. "great numbers of children"

Heringsrogen

A typical dish (and kigo) for the New Year.


ajizuke kazunoko 味付数の子 with a special flavor
usually with soy sauce

kazunoko sanshoozuke 数の子山葵漬け with Japanese mountain pepper
. . . CLICK here for Photos !

kazunoko shiozuke 数の子（塩漬け）in salt water
they need to be watered well before use.
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kazunoko shooyuzuke 数の子醤油漬け in soy sauce
with a shiso perilla leaf and some katsuobushi shavings.
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kazunoko sushi　数の子寿司 sushi
with a stripe of seaweed to hold it in place.
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kazunoko wasabi 数の子わさび with wasabi
. . . CLICK here for Photos !


. Food of the New Year Season, O-Setchi Ryori .
(osetchi ryoori おせち料理, 御節料理 )

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masago まさご capelin roe, smelt fish eggs
Masago caviar


capelin or caplin, Mallotus villosus.
. . . CLICK here for Photos !

masago sushi まさご寿司


This is a kind of hot sidedish with many types of fish. It is said to prevent stomach upset in the summer season.
. wasabizuke わさび漬け（山葵漬け pickled wasabi . 　　


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mentaiko 明太子 marinated roe of pollock


quote
Mentaiko (明太子) is the marinated roe of pollock, and is a common ingredient in Japanese cuisine. Mentaiko originated from myeongran jeot (명란젓) of Korean cuisine and was introduced to Japan after the Second World War. Kawahara Toshio, a Busan-born Japanese, adapted Korean mentaiko to Japanese tastes in Fukuoka in the 1950s. The name is derive from the Korean word for Alaska pollock (明太, mentai, 명태 : myeongtae in Korean) and the Japanese word for "egg" (子, ko).

The typical seasoning and flavor is slightly different in Japan.
Mentaiko is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with rice called Onigiri, but is also enjoyed by itself with sake. A common variety is spicy mentaiko (辛子明太子, karashi mentaiko).
It is a famous product of the Hakata ward of Fukuoka City. One of the original manufacturers, Fukuya based in Nakasu, is the largest producer of mentaiko. It has to compete with over 150 other producers in Japan because they decided not to take out a patent on the recipe.
©　More in the WIKIPEDIA !


Alaska-Seelachsrogen

. . . . karashi mentaiko 辛子明太子 with hot chily peppers
Alaska-Seelachsrogen, scharf


tarako 鱈子 (たらこ) salted roe of alaska pollock
tara means cod, but this is not from the cod. Often eaten for breafkast at the New Year. Makes a good filling in onigiri rice balls.
Lately a pasta sauce with nori seaweed is also popular among young people.
Alaska-Seelachsrogen, nicht Kabeljaurogen
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mamentaikoni 真鱈子煮 boiled
. . . . . amakarani 鱈子の甘辛煮 boiled sweet and hot

serori no tarako itame セロリの鱈子炒め fried with cellery

shio mentaiko 塩鱈子 with salt


the variety Theragra chalcogramma, suketoodara 介党鱈
suketodara, スケトウダラ He grows about 80 cm long. The ovaries are made into salted tarako and used in many local dises of Hokkaido. Fishermen catch the fish on longe lines one by one, bring them to the shore and soon they are cut open and the ovaries produced to preserve their freshness.
. . . CLICK here for Photos !





Mentaiko keyholder like the three monkeys
博多明太子


Fukuoka and Mentaiko



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tobiko とびこ flying fish roe


Often used in California rolls for sushi.
The eggs are small, about0.5mm - 0.8mm. Tobiko is larger than capelin roe (masago), but smaller than salmon roe (ikura).
Plain tobiko has a red-orange color, a mild smoky/salty taste, and a crunchy texture.
Tobiko is sometimes mixed with wasabi to get a green color.
With the ink of squid it becomes black.
. . . CLICK here for Photos !
Rogen von fliegendem Fisch


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shirako 白子 fish eggs, fish roe
"white children"
general name for all kinds.
. . . CLICK here for Photos !
Fischeier

buri no shirako ぶりの白子fish roe from yellowtail

fugu shirako 河豚白子 fish roe from pufferfish


tara no shirako タラの白子 fish roe from cod
in Hokkaido it is called TACHI タチ and added to the daily miso soup.
. . . CLICK here　for Photos !
The shirako from sukedara is called suketachi 助たち or
sukedachi 助だち / すけだち.
It is very cheap and can be eaten every day in Hokkaido during the winter season.
The shirako from madara is called madachi 真だち and is much more expensive.



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Japanese LINK
http://www.sakechin.com/shop/nihonsyu.html



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Worldwide use

Fischrogen, Fischeier

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Things found on the way


『安保屋』の塩数の子　厳選だるま！
Salted Herring roe, strictly selected by DARUMA !


source : 　www.anboya.com SHOP


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HAIKU

ほのぼのとはららご飯に炊きこまれ　　
honobono to hararagohan ni takikomare

how tenderly
the rice is cooked
with salmon roe

Oono Rinka 大野林火


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鮞に眼鏡外してなさけなし　　
hararago ni gankyo hazushite nasake nashi　

for the salmon roe
I have to take off my glases ...
what a shame

Furutara Sojin / Soojin 古館曹人 (1920 )


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salmon roe
a hunter pats the belly
of his granddaughter

Stella Pierides
- shared in "Joys of Japan - Poetry"


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Related words

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)


. WASHOKU
harako soba はらこそば【腹子蕎麦】
hot buckwheat noodle soup (kakesoba) with a load of ikura fish roe 　


***** bora ボラ striped mullet, black mullet, springer
Bora, an auspicious fish "making a career"




***** WASHOKU : FISH and SEAFOOD SAIJIKI


***** WASHOKU : Food Topics

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Ankoo anglerfish

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Anglerfish, angler fish (ankoo)

***** Location: Japan
***** Season: All winter
***** Category: Animal and Humanity

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Explanation




ankoo 鮟鱇 (あんこう) anglerfish, goosefish, monkfish
Lophiomus setigerus. "frog fish"
biwagyo 琵琶魚（びわぎょ）"biwa fish" (because its form is like the musical instrument biwa lute.
roobagyo 老婆魚（ろうばぎょ）"fish like an old woman"
kaseigyo, kaseiuo 華臍魚（かせいぎょ）
jugyo 綬魚（じゅぎょ）
The name "anglerfish" derives form the way this fish gets his food. He opens his huge mouth and puts out a bit of the tounge, that is like a bait for smaller fish. When a smaller fish comes for the bait, ankoo closes his own big mouth and swallows the prey in one gulp.

In Japan, two varieties of this fish are eaten.
hon ankoo ホンアンコウ 本鮟鱇. ki ankoo （キアンコウ 黄鮟鱇）
yellow goosefish, Lophius litulon
and
kutsu ankoo クツアンコウ. 苦津鮟鱇 blackmouth goosefish
Lophius setigerus Vahl




ankoo no tsurushigiri 鮟鱇の吊し切り（あんこうのつるしぎり）
cutting an anglerfish while hanging it up
The fish is too soft to be cut on a chopping board.
The fish is hung up on a triangular stand, with a metal hook in his lower jaw, at the beach in winter and cut with a few skillful choppings. The "seven vital parts 鮟鱇の七つ道具" of the fish are chopped off until only the jaw and bones are left.
This is often now used as a tourist attraction in Ibaraki, whith a tasting of the soup right on the beach.
Ankoo has to be prepared quite fast, since otherwise it gets a taste of ammoniak.

I have seen this cutting performance many times on TV, it is a rather exciting, joyful event. One fisher family whithout a son to take over is even training their daughter to perform this cutting.


The fish spawns in november, when it also tastes best.
Here is some KIGO food with ankoo:

ankoonabe, ankoo nabe 鮟鱇鍋 (あんこうなべ)
hodgepodge soup with anko
. . . CLICK here for Photos !
..... ankoojiru 鮟鱇汁（あんこうじる） anko soup
Often spiced with white miso and then the liver is stirred into the soup too.
The skin is also chopped and added. Vegetables like radish, leek, shiitake and then tofu may be added.


ankoo zoosui 鮟鱇雑炊（あんこうぞうすい）
thin rice soup with anko
. . . CLICK here for Photos !



ankoo is a deep sea fish without scales, caught only in the winter months. It looks quite horrifying with its large mouth and many sharp teeth, but the body is quite soft and delicious.



In Japan there is a saying about these two special fish:

the globefish from the south,
the anglerfish from the north

南の河豚、北の鮟鱇
minami no fugu, kita no ankoo


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Local names for this fish in Japan, more than 20

アンコウ 東京都、静岡県、高知県、富山県
アゴ 和歌山県 / キアンコウ 宮城県
アゴウオ 和歌山県 / クツアンコウ 神奈川県
アゴウヲ 和歌山県 / クツアンコオ 神奈川県
アファー 沖縄県 / ゴウオ 和歌山県
アンコ 新潟県、富山県、高知県、和歌山県 / ハタアンゴ 鹿児島県
アンゴ 京都府、和歌山県 / ピーアン 福島県
アンコオ 東京都、静岡県、高知県、富山県 / ピアン 福島県
アンゴウ 大阪府 / ビワキョ
アンコモチ 和歌山県 / ミヅアンコウ 宮城県
エドアンコオ 高知県
カマギョ



hime ankoo 姫鮟鱇（ヒメアンコウ）"princess ankoo"
Lophiodes naresi or Lophiodes moseleyi
and
nodoguro hime ankoo 喉黒姫鮟鱇（ノドグロヒメアンコウ)
"with a black throat"


medama ankoo 目玉鮟鱇（メダマアンコウ)
Bigeye goosefish


mino ankoo 蓑鮟鱇（ミノアンコウ）
Lophiid fimbriatus


shimofuri hana ankoo 霜降花鮟鱇（シモフリハナアンコウ）
Flowery goosefish


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ankoo hoonoo hoochoo shiki 鮟鱇奉納庖丁式
ceremony to cut an ankoo

The fish is cut with the use of a swordlike knife and special metal chopsticks 真魚箸 and the priest is not allowed to touch it with his hands during the performance, so as to keep the food ritually clean before serving it to the deity. The "seven parts" are carefully cut out and arranged on a plate in the form of the big dipper star.



at the shrine Oarai Isozaki Jinja, Ibaraki
茨城県東茨城郡大洗町磯浜町6890 . 大洗磯前神社

The shrine was founded in 856 A.D., the main hall of the shrine was destroyed in a fire 400 years ago. It was later reconstructed by the lord Tokugawa Mitsukuni in 1690. The main gate is 16 meters high and has a splendid first impression.

. . . CLICK here for Photos of the shrine !


They hold lessons for cooks to learn this special ritual way of cutting ankoo and other fish in the old, ceremonial way.

. WASHOKU
the "Way of the Kitchen Knife" 　


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The Seven Parts of an ankoo
鮟鱇の七つ道具

(actually, they are eight)

liver 「肝」, ovaries「ぬの（卵巣）」, fins「ひれ」, gills「えら」, stomach「水ぶくろ（胃）, skin 」「皮」
and

"willow" meat from the jaws 「柳（頬の身）」
"big body" meat from the tail fin「大身（尾の部分）」
These two parts are the real "meat" of the fish and therefore taken as just one item.

These are all taken out and used for the soup.

The "water sack" stomach is slightly boiled and marinated with vinegar.


"nanatsu doogu, the seven tools"
is an expression mostly for craftsmen, when all necessary tools are together for work. It was also used for a samurai when all his necessary equipment, like sword, bow and arrow, helmet and suit of armor was put together.
In the Muromachi period, this was called "nanatsu mono 七つ物, the seven things".



external LINK with great photos of these parts
http://www.zukan-bouz.com/fish/ankou/kiankou.html



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Anglerfish are the members of the order Lophiiformes.
They are bony fish named for their characteristic mode of predation, wherein a fleshy growth from the fish's head (the esca or illicium) acts as a lure; this is considered analogous to angling.

Some anglerfish are pelagic (live in the open water), while others are benthic (bottom-dwelling). Some live in the deep sea (e.g. Ceratiidae) and others on the continental shelf (e.g. the frogfishes Antennariidae and the monkfish/goosefish Lophiidae). They occur worldwide. Pelagic forms are most laterally (sideways) compressed whereas the benthic forms are often extremely dorsoventrally compressed (depressed) often with large upward pointing mouths.

One family Lophiidae is of commercial interest with fisheries found in the in north-western Europe, eastern North America, Africa and the Far East. In Europe and North America, the tail meat of fish of the genus Lophius (known as goosefish (North America) or monkfish), is widely used in cooking and is often compared to lobster tail in taste and texture. In Asia, especially Korea and Japan, it is a delicacy.
©　More in the WIKIPEDIA !


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not kigo

ankimo あんきも / あん肝 . あんぎも liver of the anko
This is quite a large part of the fish. It is steamed, a speciality when drinking sake.
Ankimo, the "foie gras" of seafood. 海のフォアグラ

It tasts good with a bit of ponzu sauce and grated radish.

. . . CLICK here for Photos !


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アンコウ


choochin ankoo 提灯鮟鱇 "lantern angler fish"
Himantolophus groenlandicus
Atlantic footballfish, football fish
ankoo no choochin アンコウの提灯(ちょうちん)
. . . CLICK here for Photos !


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some combinations with ANKOO


ankoogata あんこがた【鮟鱇形】あんこうがた "form of an ankoo"
Said for a very fat sumo ringer who walks with his huge stomach protruding.




ankoomusha, ankoo musha 鮟鱇武者 "Anko Samurai"
ankoozamurai 鮟鱇侍（あんごうざむらい）
One who is bragging a lot but does not live up to his stories.



ankoo no emachi あんこうのえまち【鮟鱇の餌待ち】
"waiting for pray" like an ankoo
A lazy person who stands around with his mouth wide open.
A day laborer who is waiting for a job.
also called
tachinboo たちんぼう【立ちん坊】 "just standing around"



ankoo no tsu ni museta yoo na hito
鱇の唾に噎せたような人　（あんこうのつにむせたようなひと）
standing around with an open mouth like an ankoo



ankoo no machi-gui 鮟鱇の待ち食い（あんこうのまちぐい）
waiting for food "like an ankoo"
and eating only what is placed in front of you.
Also someone who does not give anything but waits for others to give him some food.


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Ibaraki prefecture


ankoonabe, ankoo nabe 鮟鱇鍋 (あんこうなべ)
hodgepodge soup with anko
see above.


あんこうのとも酢 ankoo with vinegar
The liver is boiled with sugar, miso and vinegar.
tomosu ae とも酢和え　marinated with vinegar
. . . CLICK here for Photos !



dobujiru どぶ汁 soup with ankoo meat of all parts
First the liver is put in a cast-iron pot, then all the other parts too and simmered without much added water. It has a rather strong taste.
. . . CLICK here for Photos !


ankoo no kara-age 鮟鱇　唐揚げ / アンコウ唐揚
deep-fried anko pieces
. . . CLICK here for Photos !



ankoo no honezake, hone sake 鮟鱇の骨酒
bones of ankoo immersed in ricewine
A popular way of drinking with the bones of fish.


. WASHOKU
Ibaraki prefecture (Ibaragi) 　


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Worldwide use


Der Seeteufel (ankoo, "devil of the sea")
ist eine Spezialität von Nord-Ibaraki.
Er wird in einem Dreiecksgestell aufgehängt und am Strand mit wenigen Messerschnitten ausgenommen – eine Attraktion für die Touristen in den Wintermonaten. Die Seeteufel-Leber in einem heißen Eintopf ist eine kulinarische Delikatesse, aber auch eine Suppe aus anderen Seeteufel-Teilen (dobujiru ) wärmt nicht nur angenehm den Körper in der kalten Jahreszeit, sondern schmeckt auch vorzüglich.

ankoo nabe ... Seeteufel-Eintopf


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Monkfish (or headfish)
is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina. The term is also occasionally used for a European sea monster more often called a sea monk.
Monkfish is the most common English name for the genus Lophius in the northeast Atlantic but goosefish is used as the equivalent term on the eastern coast of North America.

©　More in the WIKIPEDIA !


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Things found on the way


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HAIKU and SENRYU





あんかうに一膳めしの行灯哉　　
ankoo ni ichizen meshi no andon kana

one dish
with anglerfish and rice
and one shaded lamp . . .

The cut marker KANA is at the end of line 3.

. Masaoka Shiki　正岡子規　 .


Andon, choochin
Japanese Lanterns and Lamps


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鮟鱇の骨まで凍ててぶちきらる
ankoo no hone made itete buchi-kiraru
ankō-no hone-made itete buchikiraru

this angler fish
feeing chilled to the bone
is (finally) cut to pieces

Kato Shuson 加藤楸邨 Katoo Shuuson

We can imagine the author in 1949 just after the war, he himself just recovering from an illness, at the cold beach in the cold winter wind, he himself frozen to the bone.
Or he was lying ill in his bed, just thinking of a scene he had observed earlier in his life.


Kato, Shuson Kato (1905-1993)


This haiku has caused many speculations about its "real" meaning.
Here are some questions that have come up.
Japanese Reference


Was the fish really frozen to the bone and put on a chopping bord to be cut with a large butcher knife used to cut frozen meat?
Were only the bones then "hacked (buchi-kiru)" by the knife?
(butsugiri is a verb used for cutting meat or fish into smaller pieces, as opposed to cutting slices for sashimi and sushi.)
The first line in normal grammar would read "ankoo ga ... "
The saijiki tells us that the use of the passive verb form "buchikiraru" implies a kind of pitifull compassion and pain with the fate of the fish (mono no aware). The author feels like the fish itself.
The choice of the verb ITEru, feeling chilled or freezing, and not KOORU (used for frozen food) also gives this a human touch.


Hacking the whole frozen fish to pieces would be a very uncommon way of slaughtering this kind of fish with its hard bones and very soft meat, and where would the poet have to be to watch such a situation?
Maybe at the shop window of a fishmonger?
Ankoo is too big to put into the home freezer of a fisherman.
So was this observed at some fish market?
Do they offer frozen ankoo bones for sale?

or

Was the fish prepared in the normal way as hanging on the beach and cut into pieces in the fashion of tsurushigiri? And after the fish had been cut in the normal way and the bones frozen in the breeze on the beach, they are now cut on a chopping board? Is this the "last scene" of the tsurushigiri cutting performance?
(This seems the most common interpretation of this haiku.)


Or is this related the use of the figure of speech for a cold day outside, when a human watches the scene of the fish soup preparation, and a kind of personification of how the poor fish must feel cold also?
kooru hodo no samusa 凍るほど寒?

Is this a haiku-rendered description of the post-war situation of Japan after Hiroshima and Nagasaki?
(Some modern HP even quote it with respect to the situation of the much debated Yamba Dam Project in 2009.)
The Yamba dam project


More questions then answers.


This haiku does not simply describe a dead frozen fish straight from the refrigerator, like a salmon, taken out and violently hacked to pieces.
Through the choice of the ANKOO, which plays a special role in Japanese food culture through the way it needs to be processed, it gives the whole scene on the beach a "human" touch.
I want to express this in my translation.




. thoughts on : Beauty, Tao and Haiku 　


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鮟鱇の外の吹雪を忘れさせ　　　　
ankoo no soto no fubuki o wasuresase

this anglerfish
lets me forget about
the blizzard outside

Nakamura Raionboo 中村 雷音坊


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There is also an anonymous senryu about the Chinese character for this fish

鮟 . . . 魚　安

魚偏に安いと書く春のこと
uohen ni yasui to kaite haru no koto

fish radical on the left side
cheap on the right side ...
this is spring

when the fish does not taste good any more in spring and is not eaten any longer.


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more haiku with anko

鮟鱇の　愚にして　咎（トガ）は　なかりけり　　　村上鬼城

鮟鱇の　口ばかりなり　流しもと　　　　　　　　　高浜虚子

とめどなき　大鮟鱇の　涎かな　　　　　　　　　　岡田耿陽

鮟鱇の　泣寝入りして　買はれけり　　　　　　　　堀口星眠


ankoonabe

鮟鱇鍋　河豚の苦説も　なかりけり　　　　　　　　正岡子規

鮟鱇の　肝　うかみ出し　鮟鱇鍋　　　　　　　　　高浜虚子

ほかの部屋　大いに笑ふ　鮟鱇鍋　　　　　　　　　深川正一郎

鮟鱇鍋　酔の壮語を　盾として　　　　　　　　　　小林康治

ひとりごち　ひとり荒べる　鮟鱇鍋　　　　　　　　森澄雄

鮟鱇鍋　箸もぐらぐら　煮ゆるなり　　　　　　　　高浜虚子

友と居て　妻を疎んず　鮟鱇鍋　　　　　　　　　　高橋沐石


水原秋櫻子・加藤楸邨・山本健吉：日本大歳時記
（講談社、1996）

鮟鱇を　ふりさけ見れば　厨かな　　　　　　　　　其角

鮟鱇のさかさまに　目は蘭けにけり　　　　　　　　護物

鮟鱇や　かげ膳　据えて　猪口　一つ　　　　　　　飯田蛇笏

鮟鱇も　わが身の業も　煮ゆるかな　　　　　　　　久保田万太郎

舟釣瓶　ぶっかけられし　鮟鱇かな　　　　　　　　阿波野青畝

鮟鱇を吊し　魚屋　夕景色　　　　　　　　　　　　山口青邨

とめどなき　大鮟鱇の　涎かな　　　　　　　　　　岡田耿陽

鮟鱇や　店に生きゐて　日暮れなる　　　　　　　　中川宋淵

鮟鱇を剥くに　鎮めの水を打つ　　　　　　　　　　菅裸馬

身を削がれゆき　鮟鱇の眼ありけり　　　　　　　　牧野蓼蓼

鮟鱇の吊し切とは　いたましや　　　　　　　　　　鈴木真砂女

イエスより軽く　鮟鱇を吊りさげる　　　　　　　　有馬朗人

鮟鱇の泣寝入りして　買はれけり　　　　　　　　　堀口星眠

人中に鮟鱇　吊られ　したたれり　　　　　　　　小林康治

鮟鱇の子といふものを　喰はされぬ　　　　　　　　星野麦丘人

肛門を見せて　鮟鱇　ならびけり　　　　　　　　　森田峠

吊るされて　夜の　鮟鱇　ただよへり　　　　　　　伊藤通明

鮟鱇の吊るされてゐて　笑いけり　　　　　　　　　飯山修

凍てきれずあり　鮟鱇の　いびつ顔　　　　　　　　田中敦子

鮟鱇のよだれの先の凍てにけり　　　　　　　　　小田実希次

source : www.ami-yacon.jp


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Related words


Blowfish (fugu) Japan. .. Puffer fish, Globefish, Swellfish


***** WASHOKU : Regional Japanese Dishes

***** WASHOKU : FISH and SEAFOOD SAIJIKI


***** . Biwa 琵琶 lute .



[ . BACK to WORLDKIGO . TOP . ]
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Sakana FISH

[ . BACK to WORLDKIGO TOP . ]

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Fish used in Japanese cooking




fish under water -
the illusion of words
we think we know



Most fish end up on the dining table somewhere ...
please check the

***** WASHOKU : FISH and SEAFOOD as KIGO

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nigisu にぎす
サケ目ニギス科 of the salmon family. with white meat
. . . CLICK here for Photos !


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Worldwide use


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Things found on the way

Fish and fishing
Ukiyo-e with FISH
. . . CLICK here for Photos !


Ukiyo-e views of anglers 漁師
Daruma Magazine Issue 60
also Maiwai 万祝（まいわい） "Good Fishing" Ceremonial Kimono
Click here for MAIWAI photos


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HAIKU



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Related words


***** WASHOKU : FISH and SEAFOOD as KIGO


***** WASHOKU : INGREDIENTS

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METHODS . ZUBEREITUNG

[ . BACK to WORLDKIGO TOP . ]

! SEARCH THIS BLOG !
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COOKING METHODS

The most important methods for preparing food are introduced here.

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aburadooshi あぶらどおし【油通し】 frying food quickly
usually before simmering or other cooking methods. Often done with Chinese cooking The outside gets a small membrane that will not let the taste leek out later. Usually done at 150 to 160 degrees centigrade.


aburanuki あぶらぬき【油抜き】 to drain off oil
after frying and deep-frying. Put it in hot water for a moment to drain of the oily taste.



aburu あぶる【焙る／炙る】 to per-heat
Both sides of a food are heatet for a moment over a grill or gas flames to get rid of excess moisture and warm the food. Nori get tasty after this treatment.



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Aemono あえ物、和え物 （あえもの) Japanese Dressing

... Namasu dressing 膾 , 鱠, なます


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Ageru 揚げる (あげる) frying, stir-frying
this word is also used for tenpura and furai (fried shrimp)
pfannenrühren

Kara-age and Tatsuta-age ... deep-frying 唐揚げ / 竜田揚げ


Kushiage, kushi-age 串揚げ deep-fried food pieces on bamboo sticks


agebitashi あげびたし【揚（げ）浸し】first frying and then marinating in flavored broth for some time.
With eggplants. Fish get softer bones when prepared like this.


agedama あげだま【揚（げ）玉】bits of fried batter
for example after cooking some tempura (tempura kasu, tenkasu　天かす)
in Kanto, these are put into udon soup )Tanuki udon.
Also put into miso soup.


agedashi あげだし【揚（げ）出し】deep fried food with a batter is placed in broth, some yakumi spices are added and shredded daikon radish, to sap off the oil.
Usually for Tofu (agedashidoofu) and eggplants (agedashi nasu 揚げだし茄子)
. . . CLICK here for eggplant Photos !


ageni, age-ni あげに【揚（げ）煮】 first frying, then simmering
Fish, meat or vegetables.

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Aku nuki, akunuki あくぬき (灰汁抜き) removing bitterness
the vegetables are often rubbed and rolled in a special liquid.
aku has an acrid, alkaline flavor.
Bitter chestnuts and acorns were treated in running water for days before eating.
Bamboo shoots need to be treated too, by boiling them with rice bran (komenuka).
Many ferns and other sansai mountain vegetables need to be treated.
rubbing with salt, shiomomi しおもみ(塩揉み)


aku tori, akutori アク取り take off the scum from boiling food
usually a flat spoon or sieve is used
. . . CLICK here for Photos !


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amani, ama-ni あまに【甘煮】 "sweetly simmered"
Simmering food with extra lots of sugar. Especially kabocha, sweet potatoes and beans. People in Nagasaki use a lot of sugar in the food.


amiyaki あみやき【網焼き】 grilling, broiling
when the food is placed on a metal net or squeezed between two nets.



aomi あおみ "greenness"
to add green color for decoration.
for sashimi : aojiso perilla, spinach, cucumbers, cauliflower
for dressings (aemono) : rapeseed, shungiku chrysanthemum, spinach, cucumber, mitsuba, menegi leek
for nimono simmering : sayaendoo green beans, sayaingen, rapeseed, shungiku, mizuna, kinome tree buds
for soups : mitsuba, green leek, spinach, shungiku, mizuna, mibuna, kaiwarena.


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aramijin あらみじん / 粗みじん cut into rough small pieces
. . . CLICK here for Photos !


araregiri あられぎり / あられ切り cut to squares like arare pieces
especially for vegetables with a lenght of 4 to 5 cm.



ataru あたる grinding
The proper word would be suru する【擂る】for grinding, but this has a negative feeling to it (engi ga yokunai), so its opposite ataru あたる【当たる／中る】was choosen.

Im Mörser zerreiben


suribachi すりばち【擂り鉢／摺り鉢】 earthwear mortar
. . . CLICK here for Photos !


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Denbu and Oboro 田麩 / おぼろ (朧)... shredded food preparations
sakura denbu

Dengaku 田楽 dance and food
pieces on skewers with miso paste

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heating food

Old names of the Edo period:
the words in brackets are used now

bunka 文火 （ぶんか） low heat/flame (yowabi 弱火)
bunbuka 文武火（ぶんぶか）medium heat/flame (chuubi 中火)
buka 武火（ぶか) high heat/flame (tsuyobi 強火)


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Hitasu 浸す (ひたす)
soaking, steeping
Ohitashi お浸し o-hitashi 御浸し


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iburi いぶり, ibusu　燻す to smoke, smoking, smoked food
kunsei 燻製 smoked food, often with cherry wood chips.




Iru いる (炒る /煎る) roasting, toasting
rösten; dörren; brennen; braten.
Preparation with little oil or whater, simply stirring the food frequently.

Kara iri からいり (乾煎り/ 空炒り), parching without using oil, dry-roasting

see ... iridoofu, iridori, iritamago.

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Kanro-Ni, kanroni 甘露煮 sweet simmering
for small fish or fruit


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Kiru 切る cutting Japanese food
an art in itself !


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Kosu こす straining
strainer for miso, misokoshi みそこし (味噌漉し)
sarashi さらし, sarashinuno さらし布 thin cloth for straining food

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Modosu もどす(戻す) rehydrating dried food, soaking dried food in water

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Musu むす (蒸す)steaming
dünsten, schmoren, in einer Pfanne, wenn die Lebensmittel Wasser ziehen

mushiki むしき (蒸し器) steamer
Dämpfer
mushiyaki ... 蒸し焼き　steaming
dämpfen
This is a typical preparation for Chinese food items and some Japanese fish dishes.
CLICK here for PHOTOS !



jigoku mushi 地獄蒸し boiled in hot steam of a hot spring
Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

in Dampf kochen


seiromushi, seiro mushi セイロ蒸し steamed in a seiro steamer
a traditional seiro is made of bamboo (take seiro 竹せいろ).
Or you can use a metal pot and have two or more seiro to put on it.
. . . CLICK here for Photos !


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Niru 煮る　simmering
nitsuke　煮付け simmering with soy sauce, sugar and mirin
CLICK here for PHOTOS !

Hokke no nitsuke ... and Prime Minister Aso some politics !

aoni あおに【青煮】"simmering while keeping the green color"
mostly with salt and thin soy sauce.

nimono 煮物　simmered/boiled food
Gekochtes
. niuriya, niuri-ya 煮売屋 / 煮売り屋 / にうりや selling simmered, boiled food .
saiya 菜屋
niurizakaya 煮売り酒屋 selling simmered food and sake
ichizen meshiya 一膳飯屋 quick lunch vendor
ochazuke ya お茶漬け屋 selling o-chazuke
- niuribune　煮売船 / 煮売り船


inakani, inaka-ni 田舎煮 cooked food, "rural style"
vegetables boiled with soysauce and sugar, until almost all liquid is gone. Often prepared with taro.
. . . CLICK here for Photos !


. WASHOKU
suppa-ni すっぱ煮 sour simmered food 　


umani, uma-ni うまに　【旨煮／甘煮】 "deliciously simmered"
fish [meat] and vegetables boiled in soy sauce and sugar
. . . CLICK here for Photos !


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Onigiri おにぎり rice balls




Orosu おろす　grating
grating radish, daikon oroshi だいこんおろし (大根卸し)
metal grater, oroshigane　おろしがね　（下ろし金／卸し金), comes in many shapes, some used directly at the table for wasabi etx.
samekawa oroshi-ki 鮫皮　下ろし器　grater for shakeskin

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Otoshibuta おとしぶた (落とし蓋) "dropped down lid", lid resting directly on the food in a pot or pan
to simmer, poach or braise food
The lid has to be a little bit smaller than the opening of the pot or pan.


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Shiokara ... salty and pugnant pickles 塩辛


Shiozuke しおづけ(塩漬（け）) preserved in salt, pickled in salt
preserve fish in salt
Einsalzen, Einlegen in Salz (Fisch, Gemüse, Eier).
Pökeln (Fleisch und Wurstwaren)

quote
Einsalzen ist neben dem Trocknen eine der ältesten Methoden zur Konservierung von Lebensmitteln. Dabei wird durch das Salz die Feuchtigkeit in den Produkten für Mikroorganismen unbrauchbar. Um zuverlässig zu wirken, muss das Salz die Lebensmittel vollständig und gleichmäßig durchdringen. Dem Salz können auch trockene Gewürze zugegeben werden, um den Geschmack zu verbessern ...
Bei einigen Produkten, z.B. Weißkohl oder grünen Bohnen, tritt durch eine genau abgemessene Salzmenge Saft aus. Die darin enthaltenen Mikroorganismen bewirken eine langsame Fermentation, bei der Zucker in Säure verwandelt wird.
Pökeln
Dabei kommt außer dem Salz noch Salpeter zum Einsatz, der die bakterienhemmende Wirkung des Salzes verstärkt.
Pökeln mit Nitritpökelsalz
©　More in the WIKIPEDIA !



Shogayaki ... Ginger Roast Meat 生姜焼き


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Suritsubusu すりつぶす(磨り潰す／擂り潰す) crushing, mashing, grinding
groved grating mortar, suribachi すりばち(擂り鉢／摺り鉢)

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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
misodare みそだれ　味噌タレ　miso sauce
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
wasabidare, wasabijooyu (wasabi shoyu) わさびだれ、山葵醤油 soy sauce with Japanese horseradish



tataki たたき food chopped with a knife
aji no tataki アジのたたき chopped horse mackerel


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. tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura .


tenpura てんぷら . 天婦羅 . 天麩羅 .
天ぷら Tenpura, Tempura
deep-fried battered food
many ingredients are deep-fried. Mostly fish and seafood and vegetables.
Even the new leaves of greet tea are made into tempura during the season 新茶の天婦羅.
The recipe for tempura was introduced to Japan by Portuguese Jesuit missionaries particularly active in the city of Nagasaki also founded by the Portuguese, during the sixteenth century (1549).
Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura. Originally, tempura was a popular food eaten at street venders called 'yatai'(屋台) since the Genroku era.
Today, tempura is still a popular side dish at home, and is frequently eaten as a topping at soba stands.
©　More in the WIKIPEDIA !
frittierter Fisch, frittiertes Gemüse

WASHOKU : Tenpura Tempura dishes in our BLOG

basu tenpura バス天ぷら tempura from black bass
ブラックバス天ぷら付のうどん
From Lake Biwa

Maple leaves tempura (momiji tenpura)

kinpura きんぷら 【金麩羅】Kinpura
the coating is made with buckwheat flour. Oil from torreya nuts (kaya 榧(かや) is used for frying.
. . . CLICK here for Photos !



tenpuraya　天麩羅屋 vendor of tenpura in Edo
They were the beginning of small stalls selling "fast food" to be eaten while standing, for the fast-living workers of Edo.



source :　homepage3.nifty.com/shokubun

. Food vendors in Edo .

天麩羅の指をぎぼしへ引きなすり
tenpura no yubi o giboshi e hikinasuri

he wipes his fatty tempura fingers
on the giboshi decoration
of the bridge

This senryu tells us about the carefree behaviour of the tempura cooks. Tempura was made with some flavor on the food items, but not served with sauce as it is today. Tempura dipping sauce was introduced much later in the Meiji period.

. senryu, senryū 川柳　Senryu in Edo .


. giboshi 擬宝珠 metai decoration of a railing .


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WASHOKU
Tsukemono 漬物 Pickles
asazuke あさづけ【浅漬け】lightly pickled vegetables



Tsukimi, with an egg as "moon viewing" decoration



tsukudani つくだに (佃煮, つくだ煮) simmering in sweetened soy sauce


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Yahata-maki やはたまき (八幡巻き) goboo burdock roll
from Yahata village, Kyoto


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Yaku 焼く "burning, heating", baking, toasting, broiling, grilling, pan searing
this word is used for many preparations, sometimes using oil.

shichirin しちりん (七輪) small portable stove for grilling with charcoal
. . . CLICK here for Photos !

YAKU ...
Aburi-yaki, Horoku-yaki, Kara-yaki, Kimi-yaki, Miso-yaki, Namban-yaki, O-kariba-yaki, Shio-yaki, Teri-yaki and many more !


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Yamatoni, Yamato-ni 大和煮 simmering meat of wild animals and birds in soy sauce, sugar and ginger
for whale meat, ginger and perilla leaves are cut finely and simmered too.
CLICK here for PHOTOS !
This method evolved in the Meiji period, when meat was eaten more frequently in Japan. A procucer of canned chicken meat, Maeda 前田道方 made it famous.
In 1915 the company Meijiya 明治屋 produced canned beef.
In 1923 Mitsukoshi in Nihonbashi had bargain sales of the canned meat. The Japanese army used this canned meat too.
hogei 捕鯨（ほげい） catching whales became popular and much whale meat was produced for canning, also sheep, horse and deer, even bears and sea lions. But all this meet has a strong animal tast and needs long hours of simmering.
See .. Kujira Ekiben from Tateyama, Chiba.

. Yamato Province in Nara prefecture 　　




Yudoshi, yudooshi ゆどおし(湯通し) blanching in boiling water


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***** WASHOKU : COOKING METHODS
Zubereitung, Zubereitungen von Speisen
Methoden
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Tsukudani

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Simmering in sweetened soy sauce (tsukudani)

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

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Explanation

tsukudani つくだに (佃煮) simmering in sweetened soy sauce, using mirin, sugar and some spices to make it a bit hot. It does not have a watery sauce and tastes quite strong.
It has been used since olden times as a kind of food preserve. It started with the fisherman from Tsukuda island, who prepared the leftovers of fish in this way. They came originally from the Osaka area and Shogun Tokugawa Ieyasu settled them at Tsukuda island.
Tsukudani is a speciality of Tokyo.

. . . CLICK here for Photos !

These preparations come with different flavors for each season.
Fish, shells, clams, meat, vegetables or seaweeds can be used.
kisetsu no tsukudani 季節のつくだ煮


kai no tsukudani 貝の佃煮　shellfish boiled in sweetened soy sauce

Tsukudani are often put into onigiri rice balls.

I remember eating ants tsukudani, have to check it out.


sansho no tsukudani 山椒のつくだ煮
Japanese pepper, "Mountain pepper" sanshoo


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tsukudani kaidoo つくだに街道, つくだ煮街道
Road of Tsukudani
Store specializing in this food


at Aichi
愛知県知多郡美浜町大字古布字枡池６番地の３


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Tsukudani is a Japanese simmered dish flavored with soy sauce and sugar, and so on. It's a great side dish to serve with hot steamed rice. When you have leftover kombu from making dashi broth, try making tsukudani.

Tsukudani is usually very salty, and it's good to eat on hot steamed rice.

Kombu no Tsukudani Recipe is here:
source : 　japanesefood.about.com / Setsuko Yoshizuka


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Tsukudani is small seafood, meat or seaweed that has been simmered in soy sauce and mirin. High osmotic pressure preserves the ingredients. Its name originates from Tsukudajima, the island (in present-day Chūō, Tokyo) where it was first made in the Edo period.
Many kinds of tsukudani are sold. Traditionally made tsukudani is preservable and has been favored as a storable side dish in Japanese kitchen since the Edo period.
©　More in the WIKIPEDIA !


„Eingekochtes von der Insel Tsukuda“.
Mit gesüßter Sojasauce und Gewürzen.

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Tsukuda-shima Tsukuda Island

Tsukuda island is a low, sandy islet at the mouth of the Sumida river, which runs through the heart of Edo. Apart from a few patches of trees and small vegetable gardens, the entire island is occupied by a thriving village of fishermen and boat pilots, who make their living from the commerce of Edo Bay.

This island is located in an ideal spot for people who make their living from the sea. It is located right at the mouth of the Sumida river -- the largest waterway in Edo. From here, small boats can easily make their way up the river and through the network of canals to most of the neighborhoods in downtown Edo. To the south, deep water channels extend out into Edo bay. The docks of Shiba and Tsukiji are nearby, so large boats can anchor near the island as they wait to be unloaded.

The volume of goods brought into Edo is so large that no single port could possibly handle it. Although the most important cargoes are unloaded at the docks of Shiba, Tsukiji, Minato and Shinagawa, a lot of ships unload their cargoes directly onto small barges and takase-bune as they lie at anchor here, in the lee of Tsukuda island. The smaller boats then carry the goods through Edo's network of canals and waterways to small, riverside wharves, known as kashi.

Because of its location, Tsukuda island is a convenient spot for barges and small boats to stop while waiting for the large ships to start unloading. The beaches are almost always crowded with small boats, and the few chaya (teahouses) on the island are filled with customers chatting, gossipping and sipping their tea as they wait.

In addition to these visitors, the island is home to a thriving village of fishermen. The residents of Tsukuda island came to Edo in the mid-1600s at the request of the Shogun. Edo needed to increase the supply of fish to the city, because its population was growing too fast for the existing fishermen to keep up with demand. To convince people to leave their homes in western Japan and move to Edo, the Shogun offered them the special right to fish anywhere in Edo Bay that they want. Entire villages of fishermen accepted the offer, and moved to Edo, establishing large villages in the "Edo-mae" area, including one on Tsukuda island and one on the other side of the Sumida river, in Fukagawa.

Although these fishermen are not allowed to sell their products to the Shogun and his court, they do supply a large share of the fish bought by average citizens. Edo Bay is a rich source of all kinds of seafood, and the fishermen of Tsukuda island have developed many different methods of catching each type. Solitary fish, such as tai (red snapper) are usually caught with a regular fishing line. Other fish can be caught the same way, but it is usually more effective to use nets

The fishermen have developed a wide variety of different nets to catch different types of fish. Triangular nets on the end of long forked poles are used to catch fish that live in the mud at the bottom o the bay, such as hirame (flatfish) or tako (octopus). Small fish that swim in schools, for example iwashi (sardines), can be caught by just one person using a throwing net. But in order to catch larger fish, like saba (mackerel) and katsuo (bonito), the fishermen have to use huge nets, and work together in a group. Sometimes they use nets that are so big, they have to work in large groups, to haul the nets back in to shore.

Most of the fish can be caught right here in Edo Bay, but some of the largest types, such as maguro (tuna), can only be caught out in the open sea. Once in a while, fishing fleets will leave the bay for several days at a time to chase the huge schools of tuna. They may even attempt to catch a whale. When they are successful, these ocean expeditions can be very profitable. A big load of tuna or whale meat will bring a great price in the fishmarkets of Nihonbashi. However, fishing boats are not as well built as cargo ships; storms can blow up at any time out in the open ocean, so long trips to sea can be very risky. Even here in the Bay, life for most fishermen is difficult and dangerous.

Although fishing is the traditional work of the people from Tsukuda island, many of them have now taken new professions. Because of all the ships that anchor in this area to unload their cargoes, there is always demand for experienced boat pilots, who can transport goods from the large, seagoing vessels to the canal-side markets in different parts of the city. Other people, like Gyotaro, work in the city transporting people from place to place by boat -- as a sort of a "water taxi driver".
source : 　www.us-japan.org/edomatsu


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. WASHOKU
midorimushi no tsukudani みどりむしの佃煮
Euglena tsukudani with various flavors 　
yuugurena ユーグレナ Euglena



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Worldwide use

das Tsukudani
in Sojasoße gekochte Meeresfrüchte

Variante der haltbaren Zubereitung durch knuspriges Einkochen in Sojasoße und Zucker.

Baby Bienen Tsukudani


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Things found on the way


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HAIKU

つくだにの蝗となって鬚のこす　　
tsukudani no inago to natte hige o kosu

to make tsukudani
out of grashoppers ...
strain the whiskers　　　　　

Ishida Tokiji 石田時次



kigo for all autumn

inago 蝗, 稲子 ( いなご) 螽 grasshopper
catching grashoppers, inago tori 蝗捕り（いなごとり）
grashoppers on sticks, inagogushi 蝗串（いなごぐし）
The animal is about 3 cm long. Its long hind legs help it to jump well, but it does not sing in autumn. To catch the animal was not not only done to clear the rice paddies of an unwanted eater, but also to prepare the delicious tsukudani for the farmers, since it contains a lot of fat and protein.
Grashoppers are also eaten in other parts of the world.
inago no kushiage, sticks with fried grashoppers イナゴは串揚げ
CLICK here for photos !




Konchuu Ryoori, konchu ryori
Insects as human food ... a chapter of its own!



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***** WASHOKU : COOKING METHODS

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Shiokara

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Shiokara, salty and pungent
fermented fish paste


Shiokara (塩辛) is a food in Japanese cuisine made from various marine animals that consists of small pieces of the animal's meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month. Shiokara is sold in glass or plastic containers.

The flavor is quite strong and is considered something of an acquired taste even for the native Japanese palate. The taste of shiokara lingers in the mouth. One method of enjoying it is to consume the serving at one gulp and to follow it with a shot of straight whisky. Some bars in Japan specialize in shiokara.

Ika no shiokara — from cuttlefish "squid",
The most common variety
Hotaruika no shiokara — from firefly squid
Katsuo no shiokara — from skipjack tuna
Kaki no shiokara — from oyster
Uni no shiokara — from sea urchin roe
Ami no shiokara — from shrimp

Some shiokara types have special names:

Ganzuke (がん漬, Ganzuke) — from fiddler crab
Saga prefecture

Konowata (このわた, 海鼠腸, Konowata) — from sea cucumber
Ishikawa prefecture

Mefun (めふん, Mefun) — from chum salmon (shake)

©　More in the WIKIPEDIA !

fermented fish paste, sometimes yuzu citron is added.

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Shiokara
Shiokara refers to the salted and fermented flesh, internal organs, eggs and the like of sea animals. The most popular shiokara in Japan is from squid. People eat it as a side dish and snacks to go with alcoholic beverages, but some people do not like it at all. "Konowata," considered to be one of the top three delicacies in Japan, is made with the intestines of sea cucumbers.

source : 　www.welcome.city.sapporo.jp


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Shiokara is made from squid or the guts of skipjack and other species. The internal organs of the squid are mixed with 10 percent salt and 30 percent malted rice. This mixture is bottled in an airtight container and kept for a month for fermentation.

This salty and viscous seafood is eaten as a pickle in Japan. In Japan Shio means salty and Shiokara means the color of the abdomen. Shiokara is made from a wide variety of fishes. In other words, Japanese Shiokara is of many types, like Ika no shiokara - from cuttlefish “squid” , Hotaruika no shiokara - from firefly squid ,Katsuo no shiokara - from bonito ,Kaki no shiokara - from oyster ,Konowata no shiokara - from curryfish (a sea cucumber) ,Uni no shiokara - from sea urchin roe and Ami no shiokara - from shrimp .
source : 　www.foodmall.org

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How to make

Shiokara is very simple to make.

Invariably on menus, product labels, "weird foods" websites and on "Fear Factor" it's described as "fermented squid with the guts". I'll have to admit that it's an accurate name, but not very marketing-friendly nor indicative of the wonderful taste that one should expect. I'd rather think of it as prepared squid with it's liver.

And guts? Well I don't know what's what in squid anatomy, but my guess is that by looks and taste that most of the "guts" of the squid by volume comes from this one huge sac-like structure that I'm guessing is the liver. Surely that's what it tastes like to me, and liver is the predominant taste in the shiokara.

Here's how my Mom taught me to make it. It's very simple.

Just take a fresh whole squid, available locally at Mitsuwa or Nijiya, and carefully remove the head. Pull out the ?quill?, a plastic-like structure that runs the length of the squid. Also remove the beak where the legs come together.

Carefully without bursting it remove the aforementioned sac-like structure, which I assume is the liver. Now remove the skin-like outer membrane that covers the entire outside of the squid. This part can be a little tricky and time-consuming. I'll often do this under running water and use my fingernails to start a small tear in the membrane and then with my fingers try to peel a larger section off. I've heard that the trick is to start at the tip of the head end and peel down, but your mileage may vary!

Cut up the now skinned flesh into short noodle-like sections, including the tentacles. To this squeeze the contents of the removed sac, and to which I add sea salt, some shichimi togarashi /or red pepper of your choice, and citrus zest. (Yuzu would be great if you can find it, but lemon works quite well...)

Mix it up and keep refrigerated in a sealed container. It improves in taste after a stint in the refrigerator.
source : 　chowhound.chow.com

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kigo for all summer

Kani bishio, kanibshio 蟹醢 かにびしお
crabs in soy sauce
kanibishiko 蟹胥（かにびしこ）
crabs in soy sauce, kanibishio蟹醤（かにびしお）
pickled crabs, kanizuke 蟹漬（かにづけ）
A kind of shiokara 塩辛 pickles.


shiokara natto 塩辛納豆（しおからなっとう）
kigo for late summer



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kigo for all autumn




. "shiokara tonbo" 塩辛蜻蛉（しおからとんぼ）dragonfly 　
Orthetrum albistylum speciosum


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Worldwide use


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Things found on the way


. Salt, Salz (shio) and haiku 　


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HAIKU

塩辛をのせて大根ほとばしり
shiokara o nosete daikon hotobashiri

big radish
and some shiokara on top ...
great passion


塩辛とおろし大根越の冬
shiokara to oroshi daikon Echi no fuyu

shiokara and
grated big radish ...
winter in Echigo


越の冬塩辛肴に語り酒
Echi no fuyu shiokare mare ni katarisake

Winter in Echigo
shiokara and
smalltalk with sake

source : ぐるーとグルメ俳句　　
Tr. Gabi Greve

The winter in Echigo is especially severe with a lot of snow.


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Related words

Squid, cuttlefish dishes (ika ryoori イカ料理, 烏賊料理) 　　


Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)


SALT 塩 shio
. WKD : moshio, mojio 藻塩 Salt with seaweed .


WASHOKU : FISH and SEAFOOD SAIJIKI

***** WASHOKU : COOKING METHODS

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Suppa-ni sour simmered

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Sour simmered (suppa-ni)

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

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Explanation

suppani, suppa-ni すっぱ煮


Food is simmered in a broth made of soy sauce and vinegar.
This kind of perparation is liked in summer, when the appetite is low.
Chicken meat is well suited, so are radish, potatoes and other vegetables.


鶏肉のすっぱ煮
Chicken meat, potatoes, and boiled eggs can be simmered together.
. . . CLICK here for Photos !


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suppai すっぱい【酸っぱい】sour, tart
tasting of vinegar

. WASHOKU
Vinegar (su) 　



. WASHOKU
Namasu なます vinegar dressing 　



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Worldwide use



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Things found on the way


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HAIKU and SENRYU


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Related words

***** WASHOKU : COOKING METHODS

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