9/20/2008

Tara ... Cod fish

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Cod (tara) as food

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


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Explanation


CLICK for more photos

Tara comes with some kigo, see below.

The tara has a little beard on its chin and three fins on the back. Two fins are at the tail side.
The Chinese character is composed of the characters for FISH and SNOW.
It is fished in the Northern sea of Okhotsk
A lot of Tara was dried and then eaten piece by piece.


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All Spring




hidara 干鱈 ひだら dried codfish, haddock
hoshidara 乾鱈(ほしだら)



boodara, slices of dried cod 棒鱈(ぼうだら)"Tara stick"

uchidara 打鱈(うちだら)

This is a large fish and once dried, you have to place the pieces into water for two or three days to get soft. It is prepared with bamboo sprouts and wasabi or placed in a nabe hodgepodge.


imoboo芋棒(いもぼう)"potato and Tara stick"
speciality of Kyoto.
Bodara cod slices and ebi-imo, a kind of satoimo, are simmered together.


tara denbu 鱈田夫(たらでんぶ, 鱈田麩) minced flavored cod and other denbu and oboro preparations


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Mid-Winter

hatsu tara 初鱈 (はつたら) first tara of the season

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All Winter

tara 鱈 (たら) codfish, haddock
tara "snow fish" 雪魚(たら)
"real cod", madara 真鱈(まだら), hondara 、本鱈(ほんだら)
"tara along the beach" isodara 磯鱈(いそだら)
"tara in the open sea", okidara 沖鱈(おきだら)

taraba, place to fish for tara 鱈場(たらば)
tarabune, ship to fish for tara 鱈船(たらぶね)
tara ami, net to catch tara 鱈網(たらあみ)


tarachiri, hodgepodge with tara 鱈ちり(たらちり)
. . . CLICK here for Photos !

tarajiru, soup with tara 鱈汁(たらじる)
dongarajiru 寒鱈汁(どんがら汁)
speciality of Yamagata prefecture
. . . CLICK here for Photos !





Tarako Mandala 虎杖浜たらこ


tarako, roe of the cod 鱈子(たらこ)
The ones from Hokkaido are most famous.
. . . CLICK here for Photos !


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Worldwide use


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Things found on the way



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HAIKU







躑躅生けてその陰に干鱈割く女
tsutsuji ikete sono kage ni hidara saku onna

azaleas all arranged:
in their shade, a woman
tearing dried cod

Tr. Barnhill


A woman
under the azaleas placed in the pot,
tearing up dried cod.

Tr.Blyth


Azaleas arranged -
Behind the flowers a woman
Cutting up dried codfish.

Tr. Nelson/Saito



azaleas in a bucket -
in their shade, a woman
tearing up a dried codfish


.. on the way from Otsu to Minakuchi
Tr. Makoto Ueda


A branch of wild azalea
thrown into a bucket, behind,
a woman tearing
the meat of a dried codfish.

Tr. Yuasa


Written in 1687 貞亨2年, Nozarashi Kiko

Nozarashi Kiko 野ざらし紀行
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .



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


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米倉は空しく干鱈少し積み          

Takahama Kyoshi 高浜虚子
http://www.ami-yacon.jp/yume_haiku/yume_haiku_250_tara.htm

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鱈汁のうま味と湯気も一気喰い
tarajiru no umami to yuge mo ikki kui

delicious cod soup ...
I even relish
the hot steam



大物の鱈の塩焼き今は冬
oomono no tara no shioyaki ima wa fuyu

a real big cod
fried with salt ...
that is what I call winter



日本海大物鱈は宴たけて
Nihonkai oomonodara wa entakete

Sea of Japan ...
a big cod is the center
of our merrymaking


source :  www7.ocn.ne.jp
Tr. Gabi Greve


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Related words

***** Soups

***** WASHOKU : INGREDIENTS

WASHOKU : FISH and SEAFOOD

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9/19/2008

Sazae Turban Shell

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Turban Shell Sazae

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


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Explanation

Sazae, 栄螺 the turban shell, is a kigo for all spring.

CLICK for more photos Turbinidae, common name the turban snails, are a taxonomic family of small to large sea snails, marine gastropod molluscs in the superfamily Trochacea, the top snails, turban snails and their allies.

In life, all the snails in this family have a strong, thick calcareous operculum, or "door" to their shell. This readily distinguishes them from the Trochidae or top snails, which have a corneous operculum, but which are otherwise somewhat similar.

The common name "turban snail" is a reference to the wrapped cloth headgear known as a turban. This is potentially a little misleading, as the Latin name Turbinidae does not mean turban shells, but instead is based on the genus name Turbo, which is the Latin word for a spinning top, a child's toy. For a similar derivation see the word turbine.
© More in the WIKIPEDIA !


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kigo for SPRING


Tsuboyaki 壷焼 (つぼやき)
turban shell fried in the conch
sazae no tsuboyaki 栄螺の壷焼(さざえのつぼやき)
yakisazae 焼栄螺(やきさざえ)

CLICK for more photos Speciality at the beach of Enoshima. I remember well the delicious smell on the bridge to the island.

This started from a simple preparation of the diver women (ama) at the beaches of Japan. It can be rather bitter in taste.
Nowadays some mirin, soy sauce or vegetable bits are added.

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Worldwide use


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Things found on the way



Sazae San, a famous Manga
サザエさん ( さざえさん )

Sazae-san was first published in Hasegawa's local paper, the Fukunichi Shimbun (フクニチ新聞, Fukunichi Shimbun), on April 22, 1946. When the Asahi Shimbun (朝日新聞, Asahi Shimbun) wished to have Hasegawa draw the comic strip for their paper, she moved to Tokyo in 1949 with the explanation that the main characters had moved from Kyūshū to Tokyo as well.
CLICK for more photos The comic dealt with contemporary situations in Tokyo until Hasegawa retired and ended the comic on February 21, 1974. As one of Japan's longest running and oldest comic strips and animations, the series is known to nearly every Japanese person, young and old.
© More in the WIKIPEDIA !


- Kokeshi Gallery - facebook -


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HAIKU


海凪げるしづかさに焼く蠑螺かな    
umi nageru shizukasa ni yaku sazae kana

quiet sea -
quietely simmering
the sazae snails


Iida Dakotsu 飯田蛇笏
Tr. Gabi Greve

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木の実ほどの小さき 栄螺や 桶の底   
ko no mi hodo no chiisaki sazae ya oke no soko

little sazae
as small as some nuts -
bottom of the bucket
    
Aoki Getto 青木月斗
Tr. Gabi Greve


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壺焼の貝の角より出る煙
tsuboyaki no kai no tsuno yori deru kemuri

steam comes out
of the horns of the conch
as it is grilled

Yorimitsu Yooko 依光陽子 (1964 - )



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Related words

***** . WASHOKU - - - Fish and Seafood SAIJIKI  

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. Legends from Japan 伝説 - Introduction .

From Chiba, about a sazae without a horn and
Minamoto no Yoritomo 頼朝
頼朝が房州に逃れて勝山沖の浮き島に遊んだとき、ここの栄螺の角のために手か足かに怪我をした。そこで栄螺の角を封じてしまったといい、今日なおこの島の栄螺は土地の人からは角なし栄螺と呼ばれている。


From Kanagawa 横須賀市 Yokosuka and Nichiren
日蓮上人が海を渡っていたとき、船底に穴が開いてしまい海水が浸入してきたが、上人がお題目を唱えると、大きなアワビがその穴に吸い付いて、海水の浸入を防いだ。また、無事上陸したとき、船頭がサザエの角で足に傷をつけてしまっていた。そこで、上人はその法力でサザエの角をなくしてしまった。


From Niigata, Sado, 相川町
友蔵が、旅の商人を松明をたいて磯に上がるサザエを採る夜なれにさそった。そこで商人を殺害し、胴巻きの金を奪って死体を海に沈めた。以後、亡霊が舟につき、「友蔵おるかあ!」と呼ぶようになった。


From Oita 佐伯市
ある人が子供にサザエを食べさせようとして、合図をして子供に投げ渡していたのだが、途中で大入道がサザエを取って食べていたという。

From Okinawa
アカマターに関する俗信。アカマターは美男子に化けて女をたぶらかすので、これに対する呪いとして、女性は小便をする前につばを吐くという。また、女性は3月3日の節句には浜辺で遊んでサザエやもずくといった海の物を食べるという。


- source : yokai database nichibun -


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Sake salmon

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BACKUP from the WKD, September 2008

. WKD - sake 鮭 salmon .


. sake 鮭 legends about the salmon - Lachs Legenden .



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Salmon (sake)

***** Location: Japan, other areas
***** Season: All Autumn
***** Category: Animal


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Explanation

Salmon and trout (masu 鱒) are the representative fish of Hokkaido.
Its roe and eggs, ikura, are quite a delicacy too.

Ainu Pattern

http://www.azumino.cnet.ne.jp/WORK_SHOP/NISSEN/AINU/AINU.html

There are many kigo for this fish.

salmon, sake (when in the water) 鮭 
... pronounced shake when used as food on the table

flavor of autumn, aki aji 秋味
first salmon, hatsuzake 初鮭
salmon with a bent nose, hanamagari sake 鼻曲がり鮭
autumn of the salmon, sake no aki 鮭の秋

fishing for salmon, sakeryoo 鮭漁
net for salmon fishing, sake ami 鮭網

outlook for salmon, sake banya 鮭番屋
hut for salmon fishermen, sakegoya 鮭小屋
.... wherer they live and process the catch during season

hitting the salmon, sake uchi 鮭打ち
..... See the Ainu Legend below.

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Ainu Legends



Why you should always use a willow stick to kill salmon, this revered fish
Among freshwater fish the salmon and salmon-trout hold the highest place. This is what one would expect, inasmuch as these are the largest and most useful fishes to enter the rivers. The true salmon is called shibe, and this word means either "the great thing" or "the chief food." It is also known as kamui chep besides, and that means "divine food" or "divine fish," and it is reported to have originally come down from Paradise....

When the Ainu go salmon fishing they always provide a thick willow stick about two feet long with which to strike the salmon's head and kill it. This stick is called isapa-kik-ni, "the head-striking wood" ....
The Ainu say that the salmon do not like being killed with a stone or any wood other than good sound willow, but they are very fond of being killed with a willow stick. Indeed, they are said to hold the isapa-kik-ni in great esteem. If anything else is used, the fish will go away in disgust.

Read all about Ainu Culture here:
http://www.pbs.org/wgbh/nova/hokkaido/legsal.html

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Spawning Salmon in Hokkaido



http://www3.famille.ne.jp/~ochi/eng/hokka10.html

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Kigo for All Summer

cherry salmon, yamame 山女 Oncorhynchus masou;
Literally "mountain lady", "Mountain Maiden".
Cherry Salmon Fish, yamameuo 山女魚
fishing for cherry salmon, yamame tsuri 山女釣

Fishing for this fish is a great hobby of many anglers, seen commonly at the local rivers.

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The Salmon Museum in Chitose, Hokkaido

Chitose Salmon Aquarium is located on the Chitose River in Hokkaido Japan. This river originates from the beautiful waters of Lake Shikotsu in central Hokkaido then joins Hokkaido's largest river the Ishikari, which in turn flows into the Sea of Japan.



http://www.city.chitose.hokkaido.jp/tourist/salmon/e-html/e_index.html


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aramakizake 新巻鮭(あらまきざけ)one whole fish perserved in straw after marinating in vinegar

WASHOKU : salted salmon, shiozake 塩鮭 (しおざけ)


tokishirazu (ときしらず)時しらず ・ 鮭
tokisake 時鮭 (ときさけ)
Best in SPRING in Hokkaido, before laying eggs.
. . . CLICK here for Photos !
A special kind of salmon from Hokkaido, best smoked or slightly roasted.



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Worldwide use

North America

shad

http://saltfishing.about.com/cs/fishingreports/a/aa030413a.htm
http://www.state.nj.us/dep/fgw/shadart.htm
http://espn.go.com/outdoors/fishing/s/f_fea_shad_tactics_CA_Rychnovsky.html

cherry salmon, steelhead trout
the Alaskan King or Chinook salmon, which is a very important fish along the west coast US and Canada.

There is a trout that is a rainbow trout if it happens to live its life in a river but becomes a steelhead trout if it can get access to the ocean--like the salmon, they return to the river to
spawn, leaping through rapids to get upstream. Dams, of course, make this difficult.

http://www.adfg.state.ak.us/pubs/notebook/fish/chinook.php
http://www.kanada-british-columbia.de/en/salmon_run/
http://www.sunnywalter.com/WhereView-WNW-SalmonLinks.html


Linda Papanicolaou

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Things found on the way


Child's Salmon Skin Coat

Originally all Ainu garments were made of skin, fur, and feathers, and these types of clothing survived in Sakhalin and the Kurile Islands into the twentieth century. Salmon skin was highly prized for making strong, light, durable waterproof garments. Sakhalin Ainu decorated fishskin garments with delicate appliqué, as did their neighbors in the lower Amur River region.

This child's coat has a Sakhalin Ainu cut but was collected in Hokkaido – like people, artifacts often end up far from home. This coat may have come to Hokkaido with Ainu refugees expelled when Sakhalin was turned over to the Russians in 1875. In 1896 it was sold to Mrs. Mabel Loomis Todd, a participant in an Amherst College expedition that came to Hokkaido to view a solar eclipse.

Smithsonian Museum
http://www.mnh.si.edu/arctic/ainu/html/room04.html

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HAIKU


whitewater
a trout leaps
through the rainbow


Linda Papanicolaou

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Negi wa naku/ sake ya kirimi ni/ seiki-zamu

> No leeks,
> Salmon cut in slices;
> Century-cold.**

Keiko Imaoka

** newly coined by the author, for which this Ku is famous.
http://haiku.cc.ehime-u.ac.jp/~shiki/shiki.archive/html/9601/0419.html

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quiet cove--
an eagle plucks a salmon
from the clouds


Billie Wilson
Haiku Cycles (2001)
http://home.gci.net/~alaskahaiku/saijiki.html

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Salmon Haiku Duel
TheTyee.ca
The majority of the haiku entries came from the passionate pens of wild salmon lovers, but many also came from ardent and lyrical supporters of salmon farming, and from budding poets skeptical of the controversy on the whole.

Bye lovely tyee
I have turned my back on you
To work farming fish

Jeff Ardron


We swim forever
gravel rivers ocean sky
giving life we die


Marilyn MacPherson


Coho burn, dark red
Water boils in icy pools
Cold fire in the stream

Charles Thirkill

http://www.thetyee.ca/Life/2005/01/03/Salmon_Haiku_Duel_Winners/

More are here
http://www.thetyee.ca/Life/2005/01/10/TheCollectedWorksofTyee/

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Some Japanese Salmon-Haiku

乾鮭の背骨にふれて刃をすすむ
小桧山繁子

みちのくの乾鮭獣の如く吊り
山口青邨

みちのくの鮭は醜し吾もみちのく
山口青邨

没日みる乾鮭の口地に立てて
小桧山繁子

翔ぶものへ鮭のはららご炎えてゐる
栗林千津

驛にころがる出稼の荷と鮭の荷と
能村登四郎

骨の鮭アイヌ三人水わたる
金子兜太

骨の鮭鴉もダケカンバも骨だ
金子兜太

風三日銀一身の鮭届く
成田千空

鮭の切身の鮮紅に足止むる旅
能村登四郎

鮭食ひし肉感夜のひとひら雲
豊山千蔭

Gendai Haiku Database
http://www.haiku-data.jp/kigo_list.php?season_cd=3#sa

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Related words

***** Spring King Salmon Derby
Kigo for Spring in Alaska.


Running through Juneau all year with a peak run from May to July, the chinook -or king salmon-- is Alaska's state fish.
The month-long derby sets itself apart from the rest with shore fishing, festivities and competitions ranging from the eldest veteran to weigh in to the largest weigh-in by a child.

King salmon, the largest and least abundant of the salmon species, average 36" and weigh around 30 pounds. Last year's Spring King Derby winner brought in a 42.3-pound king.
http://www.traveljuneau.com/juneautravelnews/spring2004.cfm#sports
http://worldkigodatabase.blogspot.com/2006/12/alaska-kiyose.html

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***** coho (silver) salmon start to run
Kigo for Summer in Alaska.


***** Golden North Salmon Derby
Kigo for Summer in Alaska.


***** Salmonberry
Kigo for Summer in Alaska.

http://worldkigodatabase.blogspot.com/2006/12/alaska-kiyose.html

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Sake, Masu and Ayu : Salmon, trouts and sweetfish ... the naming



. WASHOKU
FISH and Seafood SAIJIKI



Back to the Worldkigo Index
http://worldkigodatabase.blogspot.com/

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9/13/2008

Masu ayu trout

[ . BACK to WORLDKIGO TOP . ]
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Trout (ayu and masu)

***** Location: Japan
***** Season: Various, see SEAFOOD SAIJIKI
***** Category: Humanity


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Explanation

Here we are concerned with the various types of trout, Forelle.
There is a bit of confusion with the vocabulary. Sometimes different names are given.

Trout is the common name given to a number of species of freshwater fish belonging to the Salmonidae family.
Fish referred to as trout include:
Genus Salmo
Genus Oncorhynchus
Genus Salvelinus (Char)
. . . . . check more of the latin names here
© More in the WIKIPEDIA !



The ayu (アユ, 鮎),(香魚) or sweetfish,
Plecoglossus altivelis, is an amphidromous fish, the only species in the genus Plecoglossus and in family Plecoglossidae. It is a relative of the smelts and is placed in the order Osmeriformes. Native to the Palearctic ecozone, it occurs in rivers, lakes, and coastal waters of western Hokkaidō in Japan southward to the Korean Peninsula, China, and Taiwan.
Ryūkyū ayu (Plecoglossus altivelis ryukyuensis) is a subspecies of ayu, endemic to the Ryukyu Islands:
© More in the WIKIPEDIA !

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ayu 鮎 trout, sweetfish
Plecoglossus altivelia
annually coming fish, nengyo 年魚
fragrant fish, koogyo 香魚 (best when roasted near a fire)
鮎漁解禁(あゆりょうかいきん)、
ayu zushi, ayu sushi 鮎鮨(あゆずし)
ayu namasu, ayu in namasu dressing 鮎膾(あゆなます)、

鮎魚田(あゆぎょでん)、香魚(こうぎょ)、鮎狩(あゆがり)、
鮎掛(あゆかけ)、鮎の宿(あゆのやど)、
鮎の里(あゆのさと)、鮎生簀(あゆいけす)、
囮鮎(おとりあゆ)、鮎籠(あゆかご)、鮎漁(あゆりょう)、
鮎時(あゆどき)
. . . CLICK here for Photos !
kigo for all summer
Süßwasserlachs ?Bachforelle



trout coming downstream, descending sweetfish, ochi-ayu 落鮎
Plecoglossus altivelis
..... kudari-ayu 下り鮎
autumn sweetfish, aki no ayu 秋の鮎
rusty sweetfish, sabi-ayu 錆鮎
muted sweetfish, bitter sweetfish, shibu-ayu 渋鮎
kigo for all autumn



tooshi-ayu 通し鮎 (とおしあゆ) trout surviving (this year)
..... tomari-ayu 止り鮎(とまりあゆ)
They are rather strong and can survive the winter season.
kigo for all winter


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Iwana 岩魚 (いわな) bull trout whitespotted char
Salvelinus leucomaenis
Japanese trout in the genus of Salvelinus.
kagyo 嘉魚(かぎょ)
fishing for bull trout, iwana tsuri 岩魚釣(いわなつり)
hunting for bull trout, iwanagari 岩魚狩(いわながり)
. . . CLICK here for Photos : whitespotted char !
kigo for all summer


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kigo for late spring

masu, 鱒 (ます) trout
Salmo milktschitsch
sometimes translated as "salmon"
benimasu 紅鱒(べにます)? roter Lachs ? benizake
umimasu, Ocean trout 海鱒(うみます)


Karafuto masu 樺太鱒(からふとます)pink salmon、humpback salmon
Oncorhynchus gorbuscha
. . . . . another name is
"camel trout" rakuda masu 駱駝鱒(らくだます)
Buckellachs, Lachsforelle; rosa Lachs

"real trout", honmasu 本鱒(ほんます)
Oncorhynchus rhodurus

"cherry trout", sakuramasu 桜鱒(さくらます), Masou trout
Oncorhynchus masou
. . . CLICK here for Photos !

masunosuke ますのすけ 鱒之介
chinook [spring/king] salmon

seppari masu 背張鱒(せっぱります)

fishing for trout, masutsuri 鱒釣り(ますつり)
trout coming upstream, masu noboru鱒上る(ますのぼる)


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kigo for all summer

himemasu, red salmon 姫ます, Kokanee
Oncorhynchus nerka nerka



nijimasu 虹ます a rainbow trout, Regenbogenforelle
Oncorhynchus mykiss (Salmo gairdneri)


kawamasu 川鱒 (かわます) "river trout"
Salvelinus fontinalis


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kigo for all autumn

amago trout あまご
amenouo 江鮭 あめのうお
amenouo 鯇魚(あめのうお)
amemasu あめ鱒(あめます)/ 雨鱒 "rain trout"
Oncorhynchus masou ishikawae
. . . CLICK here for Photos !
. Dishes with amago trout



steelhead trout, a kind of salmon
. . . CLICK here for Photos !

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- quote -
AMEMASU アメマス / 雨鱒
TRANSLATION: white-spotted char; literally “rain trout”
HABITAT: cold streams and lakes, occasionally seagoing
DIET: carnivorous, ranging from small fish and plankton up to and including large boats
APPEARANCE:
Amemasu is the Japanese name for the white-spotted char (Salvelinus leucomaenis leucomaenis), a species of trout which is found in Northeast Asia. They are a popular target of game fishing and are also raised in fisheries.



BEHAVIOR:
Amemasu spend most of their lives in the water, away from humans. They are found mostly in rivers and streams, but seagoing varieties exist as well. They are more common in Hokkaido, the northern parts of Honshu, and along the Sea of Japan—however legends of amemasu are occasionally found in the southern parts of Japan as well. They feed on whatever they can eat—from plankton to insects, to fish and any other aquatic lifeforms they can fit into their mouths. Yōkai amemasu can grow to colossal sizes, sometimes spanning an entire lake from head to tail. These giant amemasu also occasionally thrash and sink ships, devouring any poor souls who happened to be on the ship. In Ainu folklore, the wild thrashing of giant amemasu is believed to be what causes earthquakes—much like giant catfish are thought to cause earthquakes in the rest of Japan.
INTERACTIONS:
Amemasu can transform into human shape and walk about on land. They usually take the form of young, beautiful women in order to seduce young men. Shape-changed amemasu can be identified by their skin, which feels cold and clammy like that of a fish.
LEGENDS:
A number of lakes in Hokkaido are believed to be the home of giant amemasu. According to Ainu folklore, these amemasu are thought to be the guardian deities of their respective lakes. Lake Mashū is home to an amemasu the size of a whale. Lake Shikotsu contains an amemasu so large that its head touches one end of the lake and its tail touches the other.
- - - A legend from Minabe,
Wakayama Prefecture tells of a mysterious whirlpool that appeared in a deep pond. A giant amemasu lived in the pond. Every spring, she would emerge from the pond in the form of a beautiful woman. For two or three days she would catch young men and take them away—where to nobody knows, but they were never seen again. The only way to know that it was a fish and not a woman was from her cold, clammy skin. One day, a cormorant dove into the pond to go hunting. The giant amemasu swallowed the bird in a single gulp. However, after a short time, the amemasu’s body floated up to the surface of the pond, dead. The cormorant burst out of its stomach. A shrine was built at that spot to honor Konpira-san, which still stands today.
- source : yokai.com/amemasu -

コサメ(アメマス)kosame = amemasu from Wakayama

In Akita, there is a place called
ame masu otoshi アメ鱒落し
A hawk who lived on top of the mountain stood on the rocks of the lakeside, looking out for trout. When he wanted to pull one out, the trout was fighting vigorously and eventually both animals died.
仙北市 / 田沢湖・西木村西明寺


. - yookai, yōkai 妖怪 Yokai monsters - .
- Introduction -

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Yamame やまめ (山女) landlocked salmon
Oncorhynchus masou
Bachforelle



Yamame variety, trout-salmon, yukishiro yamame
雪代山女 (ゆきしろやまめ)
yukishiro iwana 雪代岩魚(ゆきしろいわな)
yukishiro masu 雪代鱒(ゆきしろます)
kigo for mid-spring



konoha yamame 木の葉山女 (このはやまめ)
landlocked salmon "among fallen leaves"
kigo for late autumn



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ayumodoki 鮎もどき (あゆもどき) Kissing Loach
"looks like a trout"
..... 鮎擬(あゆもどき)
Leptobotia curta
kigo for all summer

. . . CLICK here for Photos !


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Worldwide use

Die Bachforelle (frz. truite rivière – it. trota ruscello) ist zweifelsohne die edelste ...

Bei der Meerforelle – frz. truite de mer – handelt es sich um die Wanderform, die sich aus standorttreuen Bachforellenbeständen entwickelt.

Seeforelle ...
Bei Bach-, See- und Meerforellen handelt es sich somit nicht um verschiedene Arten, sondern alle drei gehören derselben Familie an. Einzig die verschiedenen Lebensräme und -formen bedingen die Unterschiede in Aussehen, Wachstum und Verhalten.

Ihren Namen erhielt die Regenbogenforelle (frz. truite arc-en-ciel – it. trota arcobaleno) aufgrund des in allen Regenbogenfarben schillernden, breiten, rötlichen Seitenbandes.

Die Regenbogenforelle ist eine Kreuzung einer Wanderform und einer reinen Süßwasserform, unserer Bachforelle vergleichbar.

Die Lachsforelle ist weder eine Unterart der Familie der Forellen noch – wie der Name vermuten lassen könnte – eine Kreuzung zwischen Forelle und Lachs. Lachsforellen sind schlichtweg große Regenbogenforellen ...
source: www.aalfred.de

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Der Unterschied zwischen Bach- und Regenbogenforelle ist folgender:

Die Bachforelle ist einheimisch und die Regenbogenforelle vor ungefaehr zweihundert Jahren aus Amerika zu uns gekommen. Bachforellen, die uebrigens nicht in einem Bach leben muessen, sondern auf sehr sauberes und sauerstoffreiches Wasser angewiesen sind, haben an den Flanken rote Punkte und je nach Untergrund sind sie falb, braun oder dunkelgrau. Regenbogenforellen werden haeufiger angeboten, da sie nicht ganz so anspruchsvoll an die Wasserqualitaet sind und schnelleren Wuchs haben. Man erkennt sie, wie der Name schon ahnen laesst, an ihrer schillernden Zeichnung, die stark an einen Regenbogen erinnert.
source: www.asg1960ev.de


Lachsforellen sind Regenbogenforellen aus Fischzuchten, das Fleich meist rosa oder rot.

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Things found on the way


ayu uranai 鮎占い divination with trout
The Chinese character for AYU 鮎 consists of fish 魚 in the left side
and uranai 占 divination on the right side.
So there is no wonder we also have a ritual of divination with this fish!

At the gorge Ootaki Kyoo 大滝峡、ayu uranai shinji 鮎占神事

onbe matsuri おんべ祭り Onbe Festival

source : kirari1000

At Mito Shrine 水戸神社, Ise Shima, Taiki village 大紀町
On the first Sunday in July.
12 elected people throw 12 trout over the small river into a round rock cavity of about 50 cm, one trout for each month to divine the outcome of year. They stand on a rock about 7 meter high above the cavity.
If they hit it straight, Great Luck and a flag is waved.
If they do not hit, it is still Middle Good Luck 中吉 and nothing bad should happen.

Of course a lot of grilled trout is also served at this festival.


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ayu no michi 鮎の道 road to carry ayu
also called Tsukui Ookan 津久井往還 Road of Tsukui, a town in the North-West of Kanagawa prefecture.



Trout that were fished in Kutsui had to be transported to Edo for consumption as fast as possible. They were carried to the tea shop Sangenjaya 三軒茶屋 in Setagaya 世田谷.

. Sangenjaya 三軒茶屋 Sangen-jaya, "three tea stalls" .

The fish were put in buckets and the carriers stopped ever so often to put fresh water into the bucket to keep the fish happy and alive.
There is also a "Trout Road" near Hachioji into Edo.

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japanesefood.about.com : recipes with TROUT


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HAIKU




source : itoyo/basho


鮎の子の白魚送る別れ哉 
ayu no ko no shirauo okuru wakare kana

young ayu sweetfish
are seeing off the whitefish
and say good bye . . .

Tr. Gabi Greve

Written in 1689 元禄2年3月.
The whitefish are the first to go upstream to spawn, the ayu follow them one month later.
Basho and Sora are ready to depart for "Oku no Hosomichi" and he has to leave his young disciples (ayu no ko) behind at Senju.

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


Oku no Hosomichi
- - - Station 2 - Departure at Senju 千住 - 旅立 - - -
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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焼鮎の膳より吹かれ箸袋

blown from the tray
with grilled sweetfish -
paperbag for chopsticks


Katsura Nobuko

WASHOKU
Grilled trout from Nara prefecture



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Related words

WASHOKU : FISH and SEAFOOD . SAIJIKI


***** WASHOKU : INGREDIENTS


***** . FISHING ... KIGO in all seasons

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歌川広重 Utagawa Hiroshige

- quote -
Ichiryusai HIROSHIGE (1797-1858) 広重一遊斎
Ai or ayu, river trout, Plecoglossus altivelis.
oem by Haruzono Shizuo. From the first set of fish prints published by Eijudo, c 1832-4. This first series was issued privately for a poetry group ( probably the Shingyoku Circle ) with judges’ names and extra poems. These prints are of the utmost rarity as probably only enough for the Circle were printed and they never come onto the market. Due to their popularity this first series was published commercially and a second set was commissioned. The most sought after print in the series and probably the first to be designed.

- source : japaneseprints-london.com -


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9/11/2008

Karei flounder

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Flounder (karei)

***** Location: Japan
***** Season: Mid-Spring, others see below
***** Category: Animal / Humanity


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Explanation


karei 鰈 
also flatish, sole, flounder.
Fam. Pleuronectiformes


hirame/...birame 平目/比目魚/鮃
Bastard halibut
Paralichthys olivaceus



Here we look at food prepared with these fish.


Mushigarei 蒸鰈 (むしがれい . 蒸し鰈) steamed flounder
yanagi mushigarei 柳むしがれい(やなぎむしがれい)
yanagi mushi やなぎむし "steamed willow soles"

yanagi karei 柳かれい is a special type of sole.
CLICK for more photos



Flounders, flatfish, sole, plaice (karei からい) are steamed in saltwater and then dried.
They have a differend color on the upper and lower part. Before eating it is slightly grilled.
CLICK here for Photos !




. ikizukuri 活き作り sashimi with life fish
karei ikizukuri カレイ活き造り 



hoshigarei 干鰈 (ほしがれい ) dried flounder
hoshi-garei ホシカレイ, hoshi karei
When flounders are dried in the sunshine, the bones will turn all white and then almost translucent. This has been the subject of many haiku.
The dried fish is later slightly grilled and eaten, but the bones are hard. It is a favorite side dish with rice wine.




Matsukawa karei 松川かれい, 松川カレイ Matsukawa flounder
Especially suitable for sashimi.
A close relative to the hoshigarei ホシガレイ "star flounder".
Found in Iwate prefecture, near Kamaishi town. Now very seldom and praized for its special taste.
. . . CLICK here for Photos !


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kigo for all summer

jookagarei, jooka garei, jooka karei 城下かれい
shiroshitagarei, shiroshita karei
"flounder of the castle town"
caught in the Beppu inlet below the ruins of Hiji Castle.
from Oita, Hiji (Hinode) Town 大分県日出町 日出(ひじ)
Shun is May and July.

A bit less meat than the normal flounder, but better tastintg. Best as kara-age. The liver is mixed with salted plum mash, kabosu lime juice and soy sauce and eaten as a sauce for sashimi.
a kind of makogarei マコガレイ , Marbled sole
Pleuronectes yokohamae (Gunther), Limanda yokohamae


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shitabirame 舌鮃 (したびらめ) sole
Solea solea
fam. Soleoidea, Cynoglossidae
ushi no shita 牛の舌(うしのした)"ox tongue"
... shita 舌(した)"tongue"
kuro ushi no shita 黒牛の舌(くろうしのした)black tongue fish
Paraplagusia japonica
ishiwari いしわり "stone cutter"
aka shitabirame 赤舌鮃(あかしたびらめ) red
Cynoglossus joyneri
Gemeine Seezunge, Zungenflunder



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kigo for mid-winter

shimotsukigarei 霜月鰈 (しもつきがれい) flounder in december
(shimotsuki, month with frost)
kangarei 寒鰈(かんがれい) flounder in the cold


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kigo for all winter

hirame 鮃 (ひらめ) Bastard halibut, sole
sole in the cold, kanhirame, kanhirame 寒鮃(かんひらめ)
Paralichthys olivaceus. 平目、比目魚, ヒラメ


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Worldwide use

Scholle, Seezunge, Flunder
magarei - Pleuronectes herzensteini


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Things found on the way



Daruma Flounder . ダルマカレイ


external LINK
http://www2.odn.ne.jp/shokuzai/Karei.htm


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HAIKU



Utagawa Hiroshige II, 二代目歌川広重

drying flounders in Wakasa


若狭には仏多くて蒸し鰈
Wakasa ni wa hotoke ookute mushi-garei

in Wakasa
there are many Buddha statues -
steamed flounder

Mori Sumio 森澄雄
Tr. Gabi Greve


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夕暮のはかりに重き寒鮃
yuugure no hakari ni omoki kan-birame

it feels so heavy
the winter flounder on a scale
in the evening
Paraverse Gabi Greve


Arima Akito 有馬朗人


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山の向うは 雪が降りゐて 干鰈  
yama no mukoo wa yuki ga furi-ite hoshi-garei
      
on the other side of the mountain
it is snowing ...
dried flounders

Hasegawa Kanajo 長谷川かな女


はよ焼けよ はららごの透く 干鰈   
hayo yake yo hararago no tooru hoshi-garei

hurry up and grill them
until the roe is done too -
dried sole
    
Ishikawa Keiroo 石川桂郎
source :  食の歳時記
Tr. Gabi Greve



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Related words

***** WASHOKU ... Japanese Food SAIJIKI


***** Fish SAIJIKI

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KAI mussle dishes

[ . BACK to WORLDKIGO TOP . ]

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Shells, mussels and their cuisine

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


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Explanation

Check here for regional specialities
Regional Dishes


WASHOKU : FISH and SEAFOOD SAIJIKI

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First a LIST


Frühling SPRING
asari ... kleine Miesmuscheln. Ruditapes philippinarum.
hamaguri ... Venusmuschel. Meretrix lusoria.
hotategai, hotate gai ... Jakobsmuschel, (Patinopecten yessoensis, Placopecten spp.)


Sommer SUMMER
awabi ... Abalone. Haliotis giganitea.
auch Herbst


Winter WINTER
shijimi ... Körbchenmuschel. Süßwasser-Venusmuscheln, die Corbiula, Corbicula japonica.
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams




alphabetisch alphabetical

akagai ... Rote Venusmuschel, Archenmuschel. Anadara broughtoni
. WASHOKU
Information and Dishes with arc clam



asari ... kleine Miesmuscheln. Ruditapes philippinarum.
awabi ... Abalone. Haliotis giganitea.

baigai ... Ostasiatische Meeresschnecke. Babylonia japonica
bakagai ... Trogmuschel. Mactra chinensis

hamaguri ... Venusmuschel. Meretrix lusoria.
hokkigai ... Ottermuschel, Lange Trogmuschel. Spisula sachalinensis.
hotategai, hotate gai ... Jakobsmuschel, Patinopecten yessoensis, Placopecten spp.)

igai …Seemuschel. Mytilus coruscus
itayagai ... Itayagai. kleine Venusmuschel. Pecten albicans

kisago ... Strandschnecke. Umbonium costatum
kuroawabi ... Schwarze Abalone. Haliotis discus

mirukui ... Mirukuigai, Tresus keenae
sakuragai …Tellinamuschel. Nitidotellina nitidula.
sazae ... Seeschnecke, Kreiselschnecke. Turbo cornutus. Batillus cornutus
shijimi ... Süßwasser-Venusmuscheln, die Corbiula, Corbicula japonica.

tanishi ... Teichschnecke. Cipango paludina.
Tanishi 田螺 (たにし) paddie snails, mud snails

torigai ... Herzmuschel. Fulvia mutica

Kaki 牡蠣 (かき) oysters oyster as food
... magaki Crassostrea
... itabogaki Ostrea
... iwagaki 岩牡蠣 "oysters from rocky shores"

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Cooking with shells and mussles
kai ryoori 貝料理
. . . CLICK here for Photos !

under construction




hotate kuriimu kurokke ホタテクリームコロッケ
. . . CLICK here for Photos !
Creme-Croquette mit Jakobsmuschel



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Worldwide use

Muscheln


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Things found on the way



Playing with shells at the Heian Court
kaiawase, kai-awase,kai awase 貝合; 貝合わせ; 貝合せ, かいあわせ
Daruma and Kai-awase

quote
Der Awase-Typ, d.h. Zusammensetzspiele, ist die ältere, rein japanische Tradition, die in Form der kaiawase aus der frühen Heian-Zeit (794-858) bekannt sind.
Wie in China scheinen anfangs nur Gebildete Karten gespielt zu haben. Die Darstellungen auf den Karten beziehen sich ebenso auf Romane und Theaterstücke. Die eine Karte trägt die Oberzeile eines Gedichtes, die dazu gehörige zweite Karte den unteren Teil. Diese Prinzip der Vereinigung zweier Teile wird auf alle Bereiche der Lyrik angewendet, so z.B. auch auf Sprichwörter. Derartige Kartenspiele konnten daher auch didaktischen Zwecken dienen.
© More in the German WIKIPEDIA !




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HAIKU




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Related words

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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Kinmedai Fish

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Kinmedai Fish

***** Location: Japan
***** Season: All Winter
***** Category: Humanity


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Explanation


kinmedai 金目鯛 (きんめだい) Alfonsino
"sea bream with a golden eye"





- - - - - TAI is a sea bream.
madai 真鯛 マダイ red sea bream
Pagrus major
. tai 鯛 sea bream and kigo .



quote
The splendid alfonsino, Beryx splendens, is an alfonsino of the genus Beryx, found around the world at depths of between 25 and 1,300 m. Their length is between 30 and 70 cm.
The splendid alfonsino is a deepwater relative of the eastern nannygai, having a smoother body and lacking the scale and head spines.
The colour is a brilliant scarlet back, red flanks with a strong tinge of silver, and bright red fins.
Splendid alfonsino usually swim in large schools in waters associated with rocky outcrops, where they feed on planktonic animals with their fine-toothed jaws.
They are excellent for eating.
© More in the WIKIPEDIA !

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Kinmedai is well liked as Japanese food.


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Sea bream has a special place in Japanese cooking. There are many varieties of sea bream such .as red sea bream, black porgy and yellowback sea bream. The red sea bream has a unique red color that is considered tovbe lucky and so the fish is served up whole on New Year's Day, -at wedding ceremonies and other special occasions.

This fish appears in many Japanese proverbs. "Use a shrimp to catch a sea bream" and "Stale sea bream is still a delicacy." These well-known proverbs illustrate how in Japanese culture sea bream is synonymous luxury and high quality.

Sea breams have hard scales and bones and so properly filleting them takes some practice. The meat can be used for high-grade sashimi, the head section can be cooked and the removed bones and tail can provide a'rich flavor to soup stock. Sea bream can be stored frozen or refrigerated, but should be used soon after purchase.

In Japan there is a popular snack called "taiyaki," which literally means "grilled sea bream. However, this is actually just a fish-shaped pancake stuffed with sweet bean paste.
source :  www.jetro.org

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tai sakurazushi, tai sakura sushi 鯛桜寿し
sea bream sushi wrapped in a salted cherry tree leaf
decorated with a cut of orange carrot, like a cherry leaf
speciality of Kyoto
. . . CLICK here for Photos !


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Worldwide use

Südlicher Kaiserbarsch, Nordischer Schleimkopf

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Things found on the way



. tsurushibina つるし雛 / 吊るし雛 small hanging hina dolls .



As an auspicious fish (medetai) it can not be missed to wish good luck.
The red color is warding off evil influence for the girl.


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Traditional Folk Toys : all sorts of Sea Bream dolls


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HAIKU




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Related words

. tai 鯛 all kinds of sea bream .

sea bream waffles, taiyaki 鯛焼き


***** WASHOKU : FISH and SEAFOOD



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Kani crabs

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Crab meat (kani)

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


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Explanation


CLICK for more photos CLICK for many more delicious dishes !


CHECK here for the KIGO related to the animals
WASHOKU : FISH and SEAFOOD SAIJIKI


CHECK here for regional dishes :
WASHOKU : Regional Japanese Dishes


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There are many types of crabs eaten in Japan.


akategani ... あかてがに "Rotarmige Krabbe". Chiromantes haematocheir


benizuwaigani ... べにずわいがに rote Schneekrabbe. Chionoecetes japonicus
often used for canned meat
. . . CLICK here for Photos !


hanasakigani 花咲蟹 "cherry blossom crab"
spiny king crab
. . . CLICK here for Photos !


iwagani, mokuzugani 藻屑蟹 / モクズガニ ... Eriocheir japonicus 
Japanese mitten crab
. . . CLICK here for Photos !
In Okayama prefecture, they are called "zugani" ズガニ. CLICK for original link ... sanyo shinbun In Autumn, when they start going downriver to lay eggs, they are caught and eaten as a great delicacy. This is also the season when the colorful leaves of the persimmon trees start falling, so they are also called "ki no ha gani" (kinohagani 木の葉蟹). They are caught in the shallows of the river with a woven bamboo trap called "doojiri (どうじり), which can be as long as 5 meters. The crabs have a kind of green back and big scissors.
They are boiled and tofu is boiled with them, to give it extra flavor. They are also cooked with rice. The kanimiso paste is a expecially well loved.



kani ... 蟹 crab. Krabbe, Krebs. Fam. Brachyura
. . . CLICK here for Photos !


kawakani, sawagani ... 川蟹 river crab. Flußkrabbe, Flusskrabbe. Geothelphusa dehaani.
. . . CLICK here for Photos !


kegani ... 毛蟹 hairy crab. haarige Krabbe. Erimacrus isenbeckii.
Best when boiled.
. . . CLICK here for Photos !


kumogani ... 蜘蛛蟹 Schneekrabbe. „Spinnenkrabbe". Chionoecetes opilio
with very long legs
. . . CLICK here for Photos !


kurigani ... くりがに „Eßkastanien-Krabbe". Telmessus cheiragonus
. . . CLICK here for Photos !


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matsubagani 松葉蟹 / 松葉カニ (まつばがに)
"crab like a pine needle" : snow crab
when their leg meat is dipped into hot shabushabu soup, it turns white and hard and looks a bit like pine neeldes.
. . . CLICK here for Photos !
In many parts of Japan, they are only served fresh in the season and never frozen.


quote
Snow crabs get a different name according to where they are caught.
In Niigata Prefecture they are called echizengani, while those landed in Tottori are known as matsubagani.

Tottori City is most famous for its immense sand dunes, which front the Sea of Japan, but this time of year, the kilometers of swept-up sand won't be what first catch your eye. Instead you'll be assailed from all directions by signs advertising matsubagani, on sale everywhere.

Karo Port in Tottori City is the best place to find the freshest of these small crustaceans, which are a type of spider crab with a white underside. Karo boasts the largest catch of matsubagani of any port in the prefecture. The season for matsubagani in Tottori and several other prefectures on the Sea of Japan coast began Nov. 6 and ends March 20.

"January to February is best, because the temperature of the sea water is around 5 to 6 degrees. That makes the crab meat firm," says Murakami.

Typical matsubagani dishes are simple.
The flesh is eaten raw as sashimi and lightly seasoned with soy sauce, or served plain after being either boiled or grilled. Just a mouthful of matsubagani is all it takes to realize they don't really require seasoning of any sort: The meat is juicy and sweet. Some like to dip the boiled meat into some kanimiso (a sauce made from crab intestines); for others, matsubagani is a treat best washed down with a glass or more of sake.

If you're in need of a winter warmer, opt for kanisuki, a kind of crab and vegetable hot pot. And when you've picked out all the meaty treats from the pot, add cooked rice to the remaining crab and vegetable stock, stir in some eggs, and you've a tasty finale -- kanizosui (crab porridge).

Fisheries professionals can spot a good crab by just looking at its stomach, explained Yukio Amihama, chairman of the board of the fishermen's cooperation that runs Karoichi Market. "But it took me 20 years to tell," said the veteran fishermen of 45 years. Amateurs are advised merely to pick the heavy ones, because they have more meat, Amihama said.
Also keep an eye out for tagged crabs. A matsubagani with a shell larger than 11 cm in diameter is awarded a special label made of local Inshu-washi paper, on which is written the name of the fishing boat that caught it.

If you still haven't had your fill of crabs, take a peek at Tottori Karo Crab Aquarium located right next to the market. Known as Kanikkokan, a small aquarium.
Some of the questions addressed here are far from trivial, though. Visitors learn, for example, the reason behind the limited fishing season for matsubagani, and why only crabs of a certain size may be caught: It's an effort to preserve the crab population, threatened by overfishing. In the late 1960s, some 5,200 tons of crab were landed in Tottori alone; by 1991 that had dropped to just 300 tons. Careful management of crab stocks has seen that number ease back up to 1,120 tons in 2003.
"Crabs are a natural resource," said Kanikkokan's manager, Noritatsu Miki. "That resource can dry up."
source :  japantimes.co.jp/ January 2004


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oozuwaigani ... 大ズワイガニ big snow crab.
große Schneekrabbe. Chionoecetes bairdi
From Echizen
. . . CLICK here for Photos !



shiomaneki シオマネキ "inviting the tide"
Winkerkrabbe. Uca arcuata
Prepared with salt, as shiokara called "ganzuke がん漬"
"kanizuke" (蟹漬、がんづけ)
Local dish from Ariake kai 有明海沿岸
also called ganezuke がね漬、ganizuke がに漬、maganizuke 真がに漬
. . . CLICK here for Photos !



takaashigani, takaashi-gani たかあしがに / 高脚蟹 / 高足蟹
crabs with high legs. Japanese spider crab.
Speciality off the ..Izu peninsula. They are deep-sea inhabitants.
They live in deep waters about 50 - 300 meters. When a grownup male stretches its legs, it can be up to 3 meters long. It takes it 12 hours to cast off its shell when growing.
dishes with takaashi crabs タカアシガニ料理
. . . CLICK here for Photos !


tarabagani たらばがにKing crab.
Königskrabbe. Paralithodes camtschaticus
. . . CLICK here for Photos !


toge kurigani とげくりがに Eßkastanien-Krabbe mit Stacheln. Telmessus acutidens
. . . CLICK here for Photos !


Tsuiyamagani  津居山蟹 crabs from Tsuiyama, Hyogo, port at the Sea of Japan


yadokari やどかり hermit crab.
Einsiedlerkrebs. Fam. Paguroidea
. . . CLICK here for Photos !


watarigani わたりがに, わたり蟹 Gazami-Schwimmkrabbe. Portunus trituberculatus
Gazami がざみ
. . . CLICK here for Photos !



zawagani 沢蟹 swamp crab
. . . CLICK here for Photos !



zuwaigani ずわいがに / ズワイガニ Queen crab. Schneekrabbe. Chionoecetes opilio
. . . CLICK here for Photos !


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Kani Honke 札幌かに本家
The Original Crab Restaurant in Sapporo


. . . CLICK here for Photos !

with a huge moving crab over the entrance !

Click the photo to go to the HP of the restaurant.

Look at their dishes !
zuwaigani sugata yude ズワイかに姿ゆで
zuwaigani boiled in the form

yudegani ゆでかに boiled crab

Single Crab Dishes  一品料理
kani marimo かにマリモ dumpling with taraba crabmeat
kani guratan かにグラタン gratin
kani kooraage, koora age かに甲羅揚げ gratin fried in the shell
zuwaigani tsukuri ズワイかに造り sashimi of snow crabs
tarabagani fuumi yaki タラバかに風味焼き grilled at the table
zuwaigani shabushabu ズワイかにしゃぶしゃぶ boiling at the table in broth

Crab Kaiseki Dishes
A pleasure just to look at !


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crabs kani variations
Click for enlargement !



. . . . . More dishes with crabs


ganzuke がん漬け / 蟹漬 kani crab pickles
from Ariakekai, Saga


kani chirinabe カニちり鍋 , 蟹ちり鍋hodgepodge
. . . CLICK here for Photos !


kanikorokke kani korokke かにコロッケ croquette with crab meat
as a dish with beer or put on obento lunchboxes.
. . . CLICK here for Photos !


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kanimiso かにみそ 蟹l味噌 crab intestines puree like sauce
It is greenish and served inside the crab head shell. Or on a leaf of shiso perilla.
crab innards.

CLICK for more photos

You can poor sake into the shell and slurp it happily.
Paste aus Krabbeneingeweiden


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kani sashimi かに刺身 raw crab meat



kanitama かに玉, かにたま egg with crabmeat
usually a kind of omelette or scrambled eggs with crab meat, with Chinese flavored sweet and sour sauce or ketchup.
. . . CLICK here for Photos !


kanitama don かにたま丼 crab omelette over rice
kanitama ankake gohan, kanitama ankake don かに玉あんかけ丼
Often served in Chinese restaurants.
. . . CLICK here for Photos !

kanitama udon かにたまうどん crab omelette over udon noodles

Rührei oder Omelett mit Krabbenfleisch


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kanizake 蟹酒 sake with crabs
drunk from the main shell of the crab.
Or put some crab legs into a masu square wooden sake cup and drink with the meat dangling in front of your eyes ... mmmmmm ! Best with matsubagani.
. . . CLICK here for Photos !

Reiswein mit Krabben


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kanizoosui  蟹雑炊 (かにぞうすい) rice porridge with crabs

. . . CLICK here for Photos !
Reisbrei mit Krabbenfleisch


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Worldwide use



. . . . . more worldwide kigo
Crab (kani) Japan. Chesapeake Bay, USA



International Crab Recipes : japanesefood.about.com


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Things found on the way




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HAIKU




memorial Stone in front of station Hijiri Kogen 聖高原, Nagano


さざれ蟹足這ひのぼる清水哉
sazaregani ashi hai noboru shimizu kana (sazare kani)

such small crabs
climbing up my legs
in this clear water . . .


. Matsuo Basho - Archives of the WKD .
Summer of 1687, 貞亨4年夏
After a long walk, he cools his weary legs in a stream and feels happy as a child watching the small crabs.


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蟹の味噌妻も一緒にいける口
kani no miso tsuma mo issho ni ikeru kuchi

crab innards ...
my wife likes it
just like me


Gengetsu  弦月


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川蟹のしろきむくろや秋磧
kawagani no shiroki mukuro ya akigawara

the white
carcasses of river crabs -
river in autumn


Shiba Fukio 芝不器男 (1903-1930)


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蟹料理 灘を甲羅についで酔い 
kani ryoori nada o koora ni tsuite yoi

crab meat dishes ...
pooring sake into the shell
to get drunk


Shigeo 視外男

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松葉蟹福井へ二人冬の旅 
matsubagani Fukui e futari fuyu no tabi

snow crabs ...
together to Fukui
on a winter trip


Rikei 李渓





Nakabayashi Chikkei 中林竹渓 
1816-1867


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Related words

***** WASHOKU : INGREDIENTS

***** WASHOKU : Regional Japanese Dishes


***** WASHOKU : FISH and SEAFOOD SAIJIKI


***** . kani botan, kani-botan 蟹牡丹 crab and peony - kamon 家紋 crest patterns .

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