Kani crabs

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Crab meat (kani)

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

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Explanation





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
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hanasakigani 花咲蟹 "cherry blossom crab"
spiny king crab
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iwagani, mokuzugani　藻屑蟹 / モクズガニ ... Eriocheir japonicus　
Japanese mitten crab
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In Okayama prefecture, they are called "zugani" ズガニ. 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
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kawakani, sawagani ... 川蟹 river crab. Flußkrabbe, Flusskrabbe. Geothelphusa dehaani.
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kegani ... 毛蟹 hairy crab. haarige Krabbe. Erimacrus isenbeckii.
Best when boiled.
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kumogani ... 蜘蛛蟹 Schneekrabbe. „Spinnenkrabbe". Chionoecetes opilio
with very long legs
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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.
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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
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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
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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
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tarabagani たらばがにKing crab.
Königskrabbe. Paralithodes camtschaticus
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toge kurigani とげくりがに Eßkastanien-Krabbe mit Stacheln. Telmessus acutidens
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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
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watarigani わたりがに, わたり蟹 Gazami-Schwimmkrabbe. Portunus trituberculatus
Gazami　がざみ
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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

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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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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
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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.



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.
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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.
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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.
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Reiswein mit Krabben


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

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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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Ika squid dishes

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Squid, cuttlefish dishes (ika ryoori)

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

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Explanation



イカ料理, 烏賊料理

ika イカ　烏賊　squid, cuttlefish
Fam. Tintenfisch. Kalmar. Sepia. Fam. Teuthida

WASHOKU : FISH and SEAFOOD SAIJIKI


In the Edo period, money was called "o-ashi" 足 legs, 　and things with many legs, like ika and tako octopus were considered auspicious gifts.

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Kan ika, kanika 寒烏賊 (かんいか) squid in the cold
kigo for late winter
They are good for sashimi or grilled or boiled or shiokara preparations of their innards.


ika no shiokara イカの塩辛 shiokara from cuttlefish
The most common variety
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gesalzenes Fischklein
WASHOKU : Shiokara (塩辛)


ika no kakiage いかのかき揚げ fried squid
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geschnitzeltes Tenpura


ikameshi イカめし, イカ飯 squid stuffed with rice
One of the most popular preparations.
Station lunchbox from Hakodate line, Mori Station 函館本線森駅の駅弁.
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Mit Reis gefüllter Tintenfisch


ikasoomen いかソーメン, イカそうめん
squid cut finely like somen noodles.
a kind of sashimi. From Hakodate.
Often eaten for breakfast.
A rather popular dish with fresh squid. Tasts sweet, eaten with wasabi soy sauce or ponzu sauce.
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in lange dünne Streifen geschnittener Tintenfisch, mit Wasabi und Sojasoße



ika no sushi いかのすし, イカの鮨 squid sushi
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BUT
ikazushi いかずし
In Aomori, this is squid filled with cooked vegetables and the legs squeezed in too. There is NO rice in this sushi.





niika, ni-ika 煮烏賊 , 煮いか boiled squid
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gekochter Tintenfisch


ika no shioyaki イカの塩焼き　grilled with salt
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mit Salz gegrillter Tintenfisch

ikagezo no shioyaki イカげその塩焼き　grilled tentacles with salt
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mit Salz gegrillte Tintenfischtentakel

gezo soomen げそそうめん　finely sliced raw tentacles
often from the small squid, koika (see hotaruika).
Served with ponzu sauce.
. . . CLICK here for Photos !

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noren hoshi イカの暖簾ほし drying like a door curtain
ika no norenboshi 暖簾干し
The entrails are taken out, then it is spread with bamboo sticks and hung from early morning till afternoon in the strong wind from the sea, in the sunshine (tenpiboshi).
Speciality of Ajiro and Tajima.
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sudareboshi イカの簾干し drying on a sudare bamboo net
. . . CLICK here for Photos !

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tokkuri, ika tokkuri イカ徳利（いかとっくり）
A sake container (tokkuri) made of the dried mantle of a squid, it can be eaten when the drink is finished.
Speciality of Northern Japan.
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Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Toyama: いかの黒作り ika no kurozukuri, squid with black ink


Squid and Broccoli Stir-fry Recipe
source : 　japanesefood.about.com



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aoriika, aori ika 障泥烏賊 (あおりいか ) aoriika cuttlefish
„Aori-Tintenfisch“. Sepioteuthis lessoniana
ジンドウイカ科. Body about 45 cm long. also called misuika みずいか. In the southern oceans.
. . . CLICK here for Photos !
Eaten as sashimi, shiokara or dried. Shun season is summer.
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hanaika, sakuraika, sakura ika, kooika, koo ika さくらいか
„Kirschblüten-Tintenfisch“. Sepia esculenta
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hariika, hari ika はりいか(針烏賊) Sepia madokai

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hotaruika, hotaru ika ほたるいか, ホタルイカ（蛍烏賊）
hotaru squid, firefly squid 　
kigo for late spring
. . . . . with many ika dishes

Leuchttintenfisch


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jindooika, jindoo ika ジンドウイカ（陣胴烏賊）
Loliolus japonica
eaten boiled. Shun season is spring.


kaminariika, kaminari ika かみなりいか
... „Donner-Tintenfisch“. mongo-ika für Sushi. Sepia lycidas
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kenzakiika, kenzaki ika けんざきいか
Schwertspitzen-Tintenfisch. Loligo edulis
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itozukuri 糸造り
sashimi けんざきいかの刺身




mimiika, mimi ika, dangoika みみイカ
„Ohren-Tintenfisch“. Euprymna morsei
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sodeika, sode ika そでいか
„Ärmel-Tintenfisch“. Thysanoteuthis rhombus
taruika たるいか
sashimi or grilled
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surumeika, surume ika, surume-ika
するめいか , するめイカ, スルメイカ, 鯣烏賊 flying squid, common squid
Japanischer fliegender Tintenfisch. Todarodes pacificus. Kalmar
from Hokkaito to Kyushu.
Shun season is winter.
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Noto hantoo no tsuriika tsuri-ika 能登半島の釣りいか
grilled, fried, dried
hitoyaboshi 一夜干 dried over night
okizuke するめいかの沖漬け pickles
nimono するめいかの煮物 cooked
sashimi
spagetti するめいかのスパゲティ



togurokooika togurokoo ika トグロコウイカ
Posthörnchen. Spirula spirula
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yariika, yari ika やりいか , やりイカ spear squid
„Speer-Tintenfisch” . Loligo bleekeri.
. . . CLICK here for Photos !
hoshi やりイカ生干しdried
sashimi
soomen やりイカソーメン finely sliced
sushi
tomatoni やりイカのトマト煮、boiled with tomatoes



Yobuko ika よぶこイカ / 呼子（よぶこ）squid from Yobuko town
Sage prefecture


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Worldwide use


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Things found on the way

Daruma-Ika だるまいか
soft Daruma Ika



寿都島牧名物, 島牧
from Shimamaki near Sutsu, West Hokkaido, near Shiribeshi

Slice Calmary
達摩魷魚(Daruma ika)

. . . CLICK here for Photos !




Surume Ika Daruma いかだるま



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okizuke 沖漬け preparation of small fish without innards or squid
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kibinago no okizuke キビナゴの沖漬け


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HAIKU

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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さびしさが焼きころがして蛍烏賊　　　
sabishisa ga yakikorogashite hotaru ika　　　
　
Nomura Toshiroo 能村登四郎


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父の忌の町に出初めし蛍烏賊　　　　
chichi no ki no machi ne dehajimeshi 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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Related words

Octopus TAKO


WASHOKU : Regional Japanese Dishes

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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Iwashi sardines shirasu

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. Legends about Iwashi sardines .
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Sardine (iwashi)

***** Location: Japan
***** Season: various, see below
***** Category: Humanity

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Explanation

One of the most common fish in the warm currents around Japan. They come in large crowds and are therefore rather cheap on the market. The fresh ones have a silvery belly and are rather pretty to look at. Some have black spots on the side.


To show the freshness of their catch, vendors of old would call in the streets:

てて噛む鰯はいらんかー。とれとれのてて噛む鰯やでェ
tete kamu iwashi wa iran kaa.
toretate no tete kamu iwashi ya dee

Do you want sardines that bite your fingers?
Freshly caught, these sardines will bite your fingers!


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kigo for all spring

haru iwashi 春鰯 ( はるいわし) sardines of spring

ooba iwashi 大羽鰯（おおばいわし）
very big sardines "with great wings"
. . . CLICK here for Photos !


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kigo for all autumn

iwashi 鰯 (いわし) sardine
..... iwashi 鰮（いわし） Sardinia spp.


iwash hiki 鰯引（いわしひき）fishing for sardines
iwashi ami 鰯網（いわしあみ）net for sardine
iwashibune 鰯船（いわしぶね）boat for fishing sardines
iwashimi 鰯見（いわしみ）watching for sardines

maiwashi, ma iwashi 真鰯（まいわし）
Sardinops melanostictus
aki iwashi 秋鰯（あきいわし）autumn sardine

iwashi hosu 鰯干す（いわしほす）drying sardines
iwashi uri 鰯売（いわしうり）vendor of sardines



hishiko ひしこ hishiko-sardine, Japanese anchovy
... shiko しこ、shiko iwashi しこ鰮（しこいわし）
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seguro iwashi背黒鰯（せぐろいわし）sardine with a black back
katakuchi iwashi 片口鰯（かたくちいわし）"sardine with half a mouth"
Engraulis japonica
chirimen iwashi 縮緬鰯（ちりめんいわし）"sardine like chirimen shrunk cloth"
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koiwashi 小鰯（こいわし）small sardine

hishiko hosu ひしこ干す（ひしこほす）drying hishiko-sardines

hishikozuke 鯷漬 (ひしこづけ) pickled hishiko-sardines
kigo for mid-autumn


hishiko has many regional names
ヒシコイワシ hishiko iwashi、シコ shiko、シコイワシshiko iwashi、田作り（タヅクリ tazukuri）、五万米（ゴマメgomame）、背黒鰯（セグロイワシseguro iwashi）、狼鰯（オオカミイワシookami iwashi .. like a wolf）、脹眼(ハンガンhangan)、金山(カナヤマkanayama ... gold mountian)、丸(マルmaru ... round )、ヒラレ hirare、泥目（ドロメdorome）、ドロイワシdoro iwashi、ママゴmamago、エタレetare、クロタレkurodare、シラスshirasu、タレクチtaretachi、チリメンchirimen、タレtare、ホオタレootare、ホホタレ、ホウタレ、ブトbuto、コシナガkoshinaga、カエリkaeri 、カクハリ kakuhari



Kintaroo iwashi 金太郎イワシ / 金太郎鰯 Kintaro sardine
from Shimane prefecture, Hagi town


梅さくやごまめちらばふ猫の墓
ume saku ya gomame chirabau neko no haka

plum blossoms--
dried sardines scattered
on the cat's grave
Tr. David Lanoue


. Kobayashi Issa 小林一茶 in Edo .

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kigo for late winter

iwashi no kashira sasu
鰯の頭挿す（いわしのかしらさす）
piercing the head of a sardine

like
WASHOKU . hiiragi sasu 柊挿す piercing with a holly


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......................................... not to mix up with this one

kigo for all winter

urume (潤目)うるめ round herring big-eye sardine
Etrumeus teres.
also called : hon-urume ホンウルメ (real urume) or

urume-iwashi 潤目鰯 うるめいわし /ウルメイワシ : "Urume-sardine"
urume means to have wet, moist eyes. (urumu うるむ (潤む). They have much bigger eyes than other iwashi.
They have less fat than the sardines. They are around all year, but taste best in winter.

In Kumamoto it is called "big-eye sardine" oome iwashi オオメイワシ, in the Toyama area tonbo トンボ (dragonfly), in Kochi and Shikoku there is no difference between urume-iwashi and ma-iwashi マイワシ.




Basho kasen 'Summer Moon'. Bonchoo's v4:

火うちたたく　うるめ一枚
灰うちたたくうるめ一枚　
hai uchitataku urume ichimai
Bonchoo 凡 兆 !

Higginson's translation:
knocking the ashes off
one piece of sardine

Earl Miner, Japanese Linked Poetry (1979), in his notes to the same verse (p.300, calls it 'Miscellaneous' (i.e. not seasonal);

Miner's translation:
the charcoal ash is shaken off
the dried sarding broiled at noon

Maeda Cana, Monkey's Raincoat (1973) is the book that clarifies the matter. In his notes to that Bonchoo verse, Cana states (p.90):
"urume: urume iwashi; sardine. "Sardine" usually indicates autumn, but "dried sardine" belongs to no particular season" .

Cana's translation:
flip off the ashes
one dried sardine


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quote
Sardines, or pilchards, are a group of several types of small, oily fish related to herrings, family Clupeidae. Sardines were named after the island of Sardinia, where they were once in abundance.
Canned "sardines" in supermarkets may actually be sprats (such as the "brisling sardine") or round herrings.

Sardines are healthful and considered a "brain food." These fish are rich in omega 3 fatty acids, which can help maintain a healthy heart. Recent studies suggest that omega-3 fatty acids slow the progression of mild to moderate Alzheimer's disease. These fatty acids can also help control blood sugar level. Not only are sardines packed with omega-3 fatty acids, but they are also a good source of vitamin D, calcium, B12 and protein.
Sardines are extremely low in contaminants such as mercury.
©　More in the WIKIPEDIA !


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shirasu　しらす small white sardines
In Maihara (Shizuoka)at 遠州灘 most of these shirasu are fished in spring.
They are put in hot water (kama-age　釜揚げしらす) and can be eaten like this, or half-dried or full dried (hoshi-shirasu, chirimenjako, chirimen jako).

In Kyoto, the dried shirasu have been a substitute for fresh fish and are used in many dishes of the OBANZAI homne cooking.

shirasu sanshoo シラス山椒 with mountain pepper

see also
tatami iwashi, below.


shirasu biiru はしらすビール beer with shirasu fish
from Enoshima, Kanagawa prefecture


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Dishes with Sardines ... iwashi ryoori　
(not kigo)
鰯料理　いわしりょうり　

Sardines are fishes in the waters off Chiba all year round. They are best eaten fresh, because they do not keep well. iwashi basically means yowashi, not easy to keep.
The chinese character means "fish" and "soft, weak". Maybe because the meat does not keep long, or maybe, these small fish are always on the run for being eaten by larger fish.

maiwashi, ma-iwashi 真いわし Sardinops melanostictus (Sardine)
katakuchi iwashi かたくちいわし Engraulis japonica. (Sardelle)
urume iwashi うるめいわし Etrumeus teres (Heringsart)

Most are fished of Chooshi 銚子 along Kujukurihama 九十九里浜 and in this area there are more than 100 ways to eat iwashi.

iwashidango no tsumire jiru 鰯団子のつみれ汁 soup with sardine balls
. . . CLICK here for Photos !

iwashi no goma-ae イワシのごま漬 sardines with sesame dressing
made from fresh katakuchi iwashi with vinegar, sesame, ginger and chillies
. . . CLICK here for Photos !


They are often used to make DASHI.
iriko ... kleine getrocknete Sardinen, für Dashi. Meist „japanese pilchard“, Sardinops melanostictus und Katakuchi iwashi


They are also processed into kamaboko fish paste, for example
eso 工ソ sardines.
(eso is a kigo for summer)


irikogohan iriko gohan, irikomeshi いりこ飯 / いりこめしrice with little sardines
from katakuchi iwashi. They are boiled for a moment, then dried and later added to cooked rice.
Speciality of Kagawa prefecture.
. . . CLICK here for Photos !


iwashi baagaa, iwashi hanbaagu いわしハンバーグ
burger with sardine meat
. . . CLICK here for Photos !


iwashi dango いわし団子 sardine dumplings
From Sakai minato at the beach Yumigahama, Tottori. Made from April till May. Round balls are put on sticks and skewered on the grill.
. . . CLICK here for Photos !



iwashi no unohana sushi いわしの卯の花寿司
speciality of Ishikawa prefecture
iwashi no unohana tsuke イワシの卯の花漬け
iwashi no unohana ae 鰯の卯の花和え
. . . CLICK here for Photos !
unohana is the floewr deutzia. Deutzie.
unohana is also a leftover product from making tofu.



iwashi no tsumirejiru いわしのつみれ汁 soup with sardine balls
famous in many parts along the Inland sea, especially Ehime prefecture
With vegetables that grow in the family garden.
. . . CLICK here for Photos !

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. WASHOKU
iwashi no kezuribushi 蒲原いわし削りぶし shredded dried sardines 　
From Kanbara, Shizuoka



koiwashi 小いわし "small sardines", Japanese anchovy
speciality of Hiroshima
They come in various dishes, fried or grilled, as sashimi or tenpura.
. . . CLICK here for Photos !

iwashi no atama yaki イワシの頭焼き (yakigashi 焼嗅がし)
At the Sumiyoshi shrine 住吉神社 in Hiroshima the head of 1000 sardines are roasted by the shrine maidens in traditinal garb to procude a smell that wards off evil demons at the time of Setsubun, February 3, to prepare and clean the town for the new year (according to the Asian lunar calendar). They fan the fire with great fans.
This is an old ritual since the Heian period.




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maruyaki 鰯丸焼
. . . CLICK here for Photos !


sashimi いわし刺身
. . . CLICK here for Photos !


sushi いわし寿司
. . . CLICK here for Photos !


tatami iwashi でたたみいわし small dried sardines pressed into a cracker-like square form
Especially from Koshigoe (Kamakura, Kanagawa).
. . . CLICK here for Photos !

a Japanese processed food product made from baby sardines or shirasu (白子 / しらす) laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, a process that is evocative of the manufacture of traditional Japanese paper.
Tatami Iwashi can then be cut to various sizes and used in different ways. Common serving styles include use as an ingredient in soup or cut into small pieces for use as a snack or accompaniment to sake or beer drinking, known as sakana.
This food item is named for its resemblance to a straw tatami mat common in traditional Japanese-style rooms or houses.
©　More in the WIKIPEDIA !

There is also a manga character in NARUTO with this name.



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Worldwide use

Germany

iwashi ... Europäische Sardine. Sardina pilchardus
European pilchard

katakuchi iwashi ... Anchovy. Engraulis japonica

maiwashi, ma-iwashi ...“gemeine Sardine”Sardinops melanostictus


Die Gewässer um die Halbinsel Chiba 千葉　sind reich an frischen Fischen, weil die Kuroshio-Strömung warmes Wasser an die Küsten bringt. Im Hafen von Chooshi　銚子港　 werden das ganze Jahr über Sardinen (iwashi　鰯) gefangen und die Fischer kennen mehr als 100 verschiedene Rezepte, um ihren Fisch zu genießen. Sardinen halten sich nicht lange, das chinesische Schriftzeichen besteht einleuchtenderweise aus den Teilen für FISCH und SCHWACH.

Verschiedene Gerichte mit gehacktem Fischfleisch, vermischt mit Miso-Paste und einem rohen Ei als Dekoration (nameroo) passen gut zum Bier und im Sommer in kaltem Wasser aufgerührt wird daraus eine erfrischende Miso-Suppe (mizu namasu 水なます).


. . . CLICK here for nameroo Photos !

. . . CLICK here for mizu namasu 水なます Photos !


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Things found on the way

During the Edo period, people used oil to burn their small lights at night.
The most expensive was natane abura 菜種油（なたねあぶら）, made from rapeseed oil.
The cheapest oil for light was made from sardines ! It was a fish oil (gyoyu ぎょゆ【魚油】 that smelled pretty bad, but was cheap enough for the poorer cityfolk.
saba was also used for pressing oil.


The dealers for fish oil 魚油問屋 gyoyudonya


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HAIKU

Kobayashi Issa
Tr. David Lanoue

鰯焼片山畠や薄がすみ
iwashi yaku kata yama hata ya usu-gasumi

grilling sardines
in a mountain field...
thin mist


蕗の葉にいわしを配る田植哉
fuki no ha ni iwashi wo kubaru taue kana

sardines served
in butterbur leaves...
planting rice


木がらしやいわしをくるむ柏の葉
kogarashi ya iwashi o kurumu kashiwa no ha

winter wind--
wrapping sardines
in oak leaves




麦秋や子を負ながらいはし売
mugi aki ya ko o oi nagara iwashiuri

ripened barley--
with a child on her back
the sardine vendor


鰯めせめせとや泣子負ながら
iwashi mese mese to ya naku ko oi nagara

"Sardines! Get your sardines!"
she cries, a crying baby
on her back

Sardine is an autumn season word, according to the editors of Issa zenshû (Nagano: Shinano Mainichi Shimbunsha, 1976-79) 1.551. The association between sardines and autumn must not be widely known, since Makoto Ueda, while commenting on this haiku, notes that it lacks a season word; Dew on the Grass: The Life and Poetry of Kobayashi Issa (Leiden/Boston: Brill, 2004) 128.


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雲の色　明日は　鰯の群れがくる　　
kumo no iro asu wa iwashi no mure ga kuru

color of the clouds -
tomorrow a swarm of sardins
is sure to come

Yoneda Koohei 米田鉱平
Tr. Gabi Greve


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Related words

***** Herring (nishin) Japan. Koorai Iwashi,
かどいわし kado iwashi

***** Mackerel Clouds (iwashigumo) Japan


***** WASHOKU : FISH and SEAFOOD SAIJIKI

. Legends about Iwashi sardines .

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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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Hamaguri clam

[ . BACK to WORLDKIGO TOP . ]
. Famous Places of Edo .
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Clamshell (hamaguri)

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

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Explanation

clamshell, hard clam, hamaguri 蛤 (はまぐり)
Meretrix lusoria. Venus clam, clam shell
Common orient clam

hodgepodge with clamshells, hamaguri nabe 蛤鍋（はまなべ）
steamed hamaguri, mushi hamaguri 蒸蛤（むしはまぐり）
hamaguri broth, hamatsuyu 蛤つゆ（はまつゆ）
grilled hamaguri, yaki hamaguri 焼蛤（やきはまぐり）
suhamaguri 洲蛤（すはまぐり）
hamaguri with vinegar, su hamaguri 酢蛤（すはまぐり）





Heat shimmers (kageroo), also called
"shell tower" kai yagura 貝櫓, kairoo 貝楼
People of old believed that a clam shell (hamaguri) would cough up air and produce a tower in the air. Other stories say it was a huge frog who belched.
Heat shimmers, KIGO


yakihamaguri, grilled right by the seaside, are a favorite with the Japanese. I remmeber the many stalls at Enoshima near Kamakura.
. . . CLICK here for Photos !


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other types are

choosen hamaguri チョウセンハマグリ Meretrix lamarcki
"Korean clam"
shina hamaguri シナハマグリ Meretrix petechialis
"Chinese clam"

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Some dishes with this clam

sakamushi ハマグリのさかむし, ハマグリの酒蒸し
simmered in ricewine
. . . CLICK here for Photos !
Speciality of Hyogo, Kinosaki Onsen 城崎温泉（きのさきおんせん）


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時雨はまぐり, 時雨蛤 shigure hamaguri,
clamshells in sweet syrup
speciality of Mie prefecture
. . . CLICK here for Photos !
This refers back to the famous battle of Sekigahara (1600), near Ogaki castle, where the fishermen of Kuwana gave some clams to Tokugawa Ieyasu.
The clams are harvested out of the sand and then left for a while in a bucket of plain water to spit out the sand they still have in their body. They are then boiled in this water with shredded ginger roots and then cooled. Next they are simmered in special soy sauce from Ise (tamari shooyu たまり醤油) and flavored with sweet mizuame syrup.
see the haiku below !

. Sekigahara 関ヶ原 .


yakihamaguri　焼蛤 grilled Hamaguri, baked clams

The clams of Kuwana have quite a soft texture and a rich flavor. Until our day they are served in many restaurants in the city.


桑名 四日市へ三里八丁 - 3 ri and 8 cho to Yokkaichi
(about 12.7 km from Kuwana to Yokkaichi)
葛飾北斎 Katsushika Hokusai

Before starting the walk, people enjoyed some Hamaguri.
They were grilled in a fire with pine cones to add flavor, but it also produced a lot of ashes.
On the image you can see one lady fanning the fire, turning her face the other side to avoid the smoke.



歌川広重 Hiroshige - Kuwana
Detail of grilling the Hamaguri in a roadside stall.

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sushi looking like hamaguri, hamagurizushi
はまぐり寿司



Served for the Doll Festival (hina matsuri) Peach Festival, Girl's Festival

A thin omelette is folded like a clam and filled with sushi rice and some other ingredients.
http://www.justhungry.com/shell-shaped-sushi-hamaguri-zushi-girls-festival



wanko hamaguri わんこハマグリ venus clamshells to eat in fast competition
wankosoba, eating buckwheat in this way, is famous in Morioka. But this way of eating hamaguri is a speciality of the restaurant Kuwana 桑名 on Ishigaki Island 石垣島.

. . . CLICK here for Photos !


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Worldwide use

Venusmuschel

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Things found on the way


Painting by Hakuin

Hamaguri Kannon 蛤観音, 蛤蜊
One of the 33 incarnations of Kannon Bosatsu.

The incarnation Nr. 25 is called Hamaguri. When emperor Bunso of China in the year 831 wanted to eat a clamshell, it transfigured itself into a Kannon Bosatsu.

25. In einer Venusmuschel. (Koori, Hamaguri)
Als der chinesische Kaiser Bunsoo im Jahre 831 eine Venusmuschel (hamaguri) essen wollte, verwandelte sich diese in eine Kannon.

Kannon with Fish Basket, Gyoran Kannon
魚籃観音（ぎょらんかんのん）

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Dajare, play of words of the Edo period

sono te wa kuwana no yaki-hamaguri
その手は桑名の焼きはまぐり >
「その手は桑名い」 > 「その手は食わない」

Puns, dajare 駄洒落　ダジャレ, だじゃれ Daruma Museum

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. Famous Places of Edo .

Hamagurichoo　蛤町 Hamaguri Cho district



former 深川蛤町 一・二丁目 Fukagawa Hamaguri cho first and second district until 1911
now 江東区永代二丁目、門前仲町一・二丁目 Koto ward, Eitai second district, Monzennaka cho first and second district.
This district used to be on the shore and many fishermen lived here, looking for Hamaguri and fish. Eventually the Edo government reclaimed the land around 1600 and the third Shogun Iemitsu, when visiting the area, gave the name Hamaguri to the place.
Many fish dealers soon came to live here too and the sound of vendors could be heard.


Hamaguribori　蛤堀　Hamaguri moat



The famous explorer Mamiya Rinzō 間宮林蔵 Mamiya Rinzo (1775 - 1844) spent his last years in Hamaguri.
- - - More in the WIKIPEDIA !


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Kai-awase game with Daruma San


Kai-Awase clam shell game / More Photos
貝合; 貝合わせ; 貝合せ, かいあわせ

a game popular since the Heian period.



with poems of the Heian period and their poets


kigo for all spring

kaiawase, kai-awase 貝合 (かいあわせ) clam shell game
Spiel mit Muscheln
..... kai ooi 貝覆（かいおおい）container for the clam shell game
..... kaioke, kai oke 貝桶（かいおけ）container
Most were beautifully decorated.
. . . CLICK here for Photos !

- quote -
kaiawase　貝合
Also called kaiooi 貝覆. A shell-matching game played originally by nobles in the Heian period. A half clam shell was decorated and placed outer side-up. The matching half of the design was painted on other half shells and they were turned over one by one by players competing to match pairs. A poem or miniature painting was added inside each shell in order to facilitate matching, with the first part of a 32-syllable poem written on one half and the latter part written on its mate, while both halves were detailed with an identical motif.
The most popular subjects are flowers and episodes from GENJI MONOGATARI 源氏物語 (The Tale of Genji). The Hayashibara 林原 Museum's (Okayama prefecture) set of 180 pairs of illustrations from the GENJI MONOGATARI is a beautiful example from the Edo period.
Sets of kaiawase were often part of a bridal trousseau and this one is recorded as being brought by the bride of Ikeda Mitsumasa 池田光政 in 1628. The minute paintings are in the traditional *yamato-e やまと絵 style characterized by lavish gilt backgrounds. Hexagonal boxes *kaioke 貝桶 used for storing pairs of shells especially in the Edo period, were often decorated in the *makie 蒔絵 lacquer technique using much gold or silver.
- source : JAANUS -

. The Heian Period 平安時代 Heian jidai (794 - 1185) .
- Introduction -



. kai zaiku 貝細工 sea shell craft .

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Kai-ooi, Kai-Oi, Kaioi 貝おほひ Seashell Game
Book by Matsuo Basho, 1672
The Shell Game,
collected poems by Basho and 32 poets, edited by Basho, and dedicated to Ueno Tenjingu shrine 上野天神宮 in Iga.

This book is about a haiku contest in thirty rounds (sanjuuban ku awase). Pairs of two haiku, each one by a different poet, are matched and Basho discusses them. He also contributed two haiku, see below. His critical comments and the way he refereed the matches are most interesting. He seems to be a man of brilliant wit and colorful imagination, who had a great knowledge of popular songs, fashionable expressions, and the new ways of the world in the Edo period. This book was written in the light spirit of HAI kai.

Two haiku by Basho from this book:

きてもみよ甚兵が羽織花衣
kite mo miyo jinbe ga haori hanagoromo

(kite mo miyo : This is a double play with words, come and see, or come and wear this jinbei when looking for cherry blossoms.)

come and look!
put on a Jinbei robe
and admire the blossoms
Tr. Makoto Ueda



女男鹿や毛に毛がそろうて毛むつかし
meoto jika ya ke ni ke ga soroute ke muzukashi

husband and wife deer -
their hair is all the same
but sometimes it's different

寛文12年, Basho at 29 years

(This is a pun with ke muzukashi、to be hard to get along with.)


. light summer suit with short legs 甚兵衛 jinbei .


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


quote
The Seashell Game (貝おほひ, Kai Ōi? is a 1672 anthology compiled by Japanese poet Matsuo Bashō, in which each haiku is followed by critical commentary he made as referee for a haiku contest.It is Bashō's earliest known book, and the only book he published in his own name. The work contains 60 haiku by 36 poets, including two by Bashō himself.

The format is based on a children's game where two seashells were placed side by side and compared. Bashō compares pairs of haiku by different authors in the same manner in the book. According to scholar Sam Hamill, The Seashell Game shows Bashō "to be witty, deeply knowledgeable, and rather light-hearted."

Bashō compares the following pair of verses on the topic of colourful autumn leaves:

How like it is to
A midwife's right hand–
Crimson maple leaf!
—Sanboku

"I haven't crimsoned.
Come and look!" So says the dew
On an oak branch
—Dasoku

In his commentary, Bashō declares that the first poem "ranks thousands of leagues" above the second.
©　More in the WIKIPEDIA !


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Clam Go Stones from Hyuga Town 日向はまぐり碁石
Hyuga hamaguri Go-ishi


Hyuga City in Miyazaki Prefecture, Japan, is recognized as one of the most important clam shell Go stone producers in the World. Until the early 1900's clams from the Hitachi, Mikawa, and Kuwana areas of Japan were thought of as being the best for the production of high quality clam shell Go stones. However, around this time, a travelling salesman from Toyama Prefecture passed through Hyuga and took note of the quality of Hyuga "hamaguri" clam shells. The Hyuga clams had shells even thicker and denser than those coming from the other areas. The Hyuga clams were taken to Osaka and Hyuga very quickly gained a reputation as being the source of material for first class stones.

Nearly a century has passed since then, and those three areas, once known as leaders in the Go stone industry, have disappeared. Only Hyuga remains; constantly striving to maintain, and improve upon, traditional techniques. Hyuga takes pride in being the best and only home of clam shell Go stones.

However, even Okuragahama in Hyuga, the home of the famous Hyuga hamaguri clams, is suffering a scarcity of clam shells. So much so that Go stones made in Hyuga from real Hyuga hamaguri shells have reached near legendary status. While stones produced in Hyuga are crafted using time-honored traditional techniques, most of the shells themselves are now imported from Mexico. Despite the shells' immigrant status, the stones so produced proudly bear the name "Hyuga Tokusei Goishi," "Hyuga-Crafted Clam Go Stones," and are loved and sought after by Go fans the World over.
source : 　www.kurokigoishi.co.jp


Go game, Igo 囲碁 topic for haiku


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The rebellion at the Hamaguri Gate
(蛤御門の変 Hamaguri gomon no Hen) of the Imperial Palace in Kyōto took place on August 20, 1864 and reflected the discontent of pro-imperial and anti-alien groups. During the bloody crushing of the rebellion, the leading Chōshū clan was held responsible for it.
During the incident, the Aizu and Satsuma domains led the defense of the Imperial palace.
©　More in the WIKIPEDIA !



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Umugaihime 蛤貝比売命（うむがいひめ)
Umugaihime is a personification of the
cherry-stone clam (hamaguri),
. WASHOKU
Umugaihime and Kisagaihime / akagai ark-shell clams 　


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HAIKU

At the end of his journey,
. Oku no Hosomichi 奥の細道 .
Basho wrote this haiku in Ogaki town:


蛤のふたみにわかれ行く秋ぞ
hamaguri no futami ni wakare yuku aki zo

the clamshell
divides in two and leaves
this autumn . . .

(like) a clamshell
divided in two we depart now
into this autumn . . .

The kakenotoba word with a double meaning here is

futami　二身 - 蓋身 two bodies

This expression can be interpreted in many ways.

Here Basho thinks of his physical separation from Sora, who has been his faithful companion on the road for so many weeks.

Basho also thinks of the body of his elder brother Matsuo Hanzaemon 松尾半左衛門, who had been home keeping the Basho family estate ever since Basho left him, more than 24 years ago.
His brother loved hamaguri clamshells.


There are also translations which interpret
FUTAMI as a place name in Ise 伊勢の二見.

Dividing like clam
and shell, I leave for Futami -
Autumn

. Futami Okitama Jinja 二見興玉神社 - Ise .
and meoto iwa (“husband and wife rocks,” or “wedded rocks”)

- English Reference -





. Matsuo Basho - Family Ties .
His Wife ? Jutei-Ni 寿貞尼
His Son ? Jirobei 二郎兵衛
His nephew Tooin 桃印　Toin

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Kobayashi Issa in Kamakura

蛤や在鎌倉の雁鴎
hamaguri ya zai-kamakura no kari kamome

O clams
meet the geese and gulls
of Greater Kamakura!
Tr. David Lanoue

Kamakura and Haiku

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More by Kobayashi Issa

はまぐりの芥（あくた）を吐かす月夜かな　
hamaguri no akuta o hakasu tsukiyo kana
蛤の芥を吐する月夜かな
hamaguri no gomi o hakasuru tsuki yo kana

the clam vomits
mud...
a moonlit night
Tr. David Lanoue　


clams in the bucket
left to spit out the mud
in the moonlit night
Tr. Makoto Ueda　　


moonlit night - -
clams left to spit out
the mud　
paraverse by Gabi Greve　　


It was customary to have a bowl of clam soup on the night of the full moon.

Here are two haiku by Yanagidaru:

はまぐりは月見と聞いて死ぬ覚悟　
hamaguri wa tsukimi to kiite shinu kakugo

when the clams
hear about the full moon night
they get ready to die


はまぐりのしぐれ焼き場へ籠で来る
hamaguri no shigureyakiba e kago de kuru

to the place
where they grill clams in sweet syrup
they come in palanquins

Haifuu Yanagidaru 誹風柳多留 (Edo period haiku poet)　


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Related words

***** WASHOKU : INGREDIENTS

***** WASHOKU : FISH and SEAFOOD

WASHOKU : Shells, mussels and their cuisine

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[ . BACK to WORLDKIGO . TOP . ]
[ . BACK to DARUMA　MUSEUM　TOP . ]
- #hamaguri #kuwana -
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Hamo pike conger

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Pike conger eel (hamo)

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

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Explanation


dragontooth . Muraenesox cinereus

The best hamo come from the Inland sea and Awaji Island.

hamo 鱧 / 海鰻 pike conger eel
ikihamo 生鱧（いきはも）life hamo
matsuri hamo 祭鱧（まつりはも）"hamo for festivals"
especially the Gion festival in Kyoto, see below

mizuhamo 水鱧（みずはも）"water hamo"
kohamo 小鱧（こはも）small hamo

hihamo 干鱧（ひはも）dried hamo
hamo ichiyaboshi ハモ一夜干し dried for one night


gongiri 五寸切（ごんぎり）"cut is small pieces"
This is a special expression used in haiku, refering to the honegiri cutting of bones. It is also used as another name for the fish when prepared as food.
also the chinese characters 風海鰻 are used for hamo.


hamo no kawa 鱧の皮 (はものかわ) skin of the hamo
..... hamokawa 鱧皮（はもかわ）
. . . CLICK here for hamokawa Photos !


hamo-otoshi はもおとし / 鱧おとし hamo on ice
bite-sized pieces on ice or in a wooden tub, to keep you cool in summer
. . . CLICK here for Photos !


hamozushi 鱧鮓（はもずし) sushi with hamo
a kind of oshizushi. The fish is first grilled and covered with special sauce.
. . . CLICK here for Photos !


hamo sashimi はも刺身, a speciality of the Kyoto area in Summer. It is hacked very finely because of the many small bones and takes an experienced cook to prepare it properly.
. . . CLICK here for 鱧（はも）料理 Hamo Dishes . Photos !


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Hamo has two food seasons,
one is in summer, just after the rainy season is over. He is then eaten for the Gion Festival in Kyoto or the Tenjin Festival in Osaka (matsuri hamo). The Gion Festival is sometimes even referred to as "Hamo Festival".
In former times, this rather strong fish had to be carried in barrels of sea water from the coast to the captial in Kyoto, taking a few days.


His second best season to eat is in autumn when he is much fatter and called "gold hamo" 金鱧 or matsutake hamo 松茸鱧.

He is rich in vitamin A and calcium and iron.
His many bones are bothering when eating, so they must be cut very finely (honegiri 骨切り "cutting the bones") and the chef who prepares them must learn how to do that. In a span of one SUN 寸　(about 3 cm) you have to make cuts for 26 times in the flesh without cutting the skin below. A special hamo knife is used for this purpose. When it is then dipped into hot water it curls like a cherry blossom flower.



For tempura, the backbone of the fish is also used as some kind of "bone cracker" (hone senbei).

Hamo soup (suimono) is a delicate broth and the fish is slightly covered with kuzu arrowroot starch.

Referenc : Hamo cuisine in Kyoto

Botan-hamo 牡丹ハモ　Hamo in Brühe
Genpei Yaki　源平焼き　Gegrillter Hamo in 2 Varianten



suzuhamo スズハモ Muraenesox bagio
hashinaga hamo ハシナガハモ Oxyconger leptognathus
watakuzu hamo ワタクズハモ Gavialiceps taiwanensis


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Worldwide use

?Seeaal
Anago ist Meeraal

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Things found on the way

Gion matsuri　祇園祭り　(ぎおんまつり)
Gion Festival in Kyoto


quote
The Gion Festival (祇園祭 ) takes place annually in Kyoto and is one of the most famous festivals in Japan. It spans the entire month of July and is crowned by a parade, the Yamaboko Junkō (山鉾巡行) on July 17.

Kyoto's downtown area is reserved for pedestrian traffic on the three nights leading up to the massive parade. These nights are known as yoiyama (宵山) on July 16th, yoiyoiyama (宵々山) on July 15th, and yoiyoiyoiyama (宵々々山) on July 14th. The streets are lined with night stalls selling food such as yakitori (barbecued chicken skewers), taiyaki, takoyaki, okonomiyaki, traditional Japanese sweets, and many other culinary delights. Many girls dressed in yukata (summer kimono) walk around the area, carrying with them traditional purses and paper fans.

During the yoiyama eves leading up to the parade, some private houses in the old kimono merchant district open their entryways to the public, exhibiting valuable family heirlooms, in a custom known as the Byōbu Matsuri, or Folding Screen Festival. This is a precious opportunity to visit and observe traditional Japanese residences of Kyoto.

History
This festival originated as part of a purification ritual (goryo-e) to appease the gods thought to cause fire, floods and earthquakes. In 869, the people were suffering from plague and pestilence which was attributed to the rampaging deity Gozu Tennō (牛頭天王). Emperor Seiwa ordered that the people pray to the god of the Yasaka Shrine, Susanoo-no-mikoto. Sixty-six stylized and decorated halberds, one for each province in old Japan, were prepared and erected at Shinsen-en, a garden, along with the portable shrines (mikoshi) from Yasaka Shrine.
©　More in the WIKIPEDIA !



. Gion Matsuri / Gion Festival
and its kigo


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External LINKs

by Ad Blankestijn, Japan Navigator
Hamo is Daggertooth Pike-Conger, a white-meat fish from the eel family. As its English name reveals, it has a deep ripped mouth with sharp teeth at the upper and lower parts of the jaw. The name hamo comes from hamu, an old term for eating, because the fish uses its sharp teeth to eat almost anything from shrimps and crabs to small fish.
http://www.japannavigator.com/2009/07/16/hamo-kyoto-summer-dish/

Guide to Japan
http://www.japannavigator.com/2009/07/19/gion-festival-dictionary/


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HAIKU

飯鮓の鱧なつかしき都哉　　　
izushi no hamo natsukashiki Kyoto kana

pike conger vegetable sushi -
how fond the memories
of Kyoto

Kikaku 宝井其角(たからいきかく)

izushi is a kind of sushi when fish is pickled with vegetables like radish or turnips (kaburazushi 蕪鮨(かぶらずし).

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竹の宿昼水鱧をきざみけり　　
take no yado hiru mizuhamo o kizamikeri

lodging in a bamboo grove -
for lunch they are cutting
pike conger in water
　　　　　　　　
Matsuse Seisei 松瀬青々 (1869～1937)


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京にありて祭鱧食ぶひたすらに　　
Kyoo ni arite matsurihamo kuu hitasura ni

I am in Kyoto
and all I do is eat
festival pike conger
　　　　　
Kaneko Tohta 金子兜太


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大阪の祭つぎつぎ鱧の味　　　
Oosaka no matsuri tsugi tsugi hamo no aji

Osaka Festival -
one after the other
the dishes with pike
　　　　　　　　
Aoki Getto 青木月斗 （1879―1949）


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Related words

***** . Gion Matsuri 祗園祭 Gion Festival



***** WASHOKU : FISH and SEAFOOD SAIJIKI


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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
. . . CLICK here for Photos !


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.
. . . CLICK here for Photos !


gezo soomen げそそうめん　finely cut tentacles
freshly cut, with vinegar sauce
. . . CLICK here for Photos !


gohan, hotaruika gohan ほたるいかご飯 simply on a bowl of rice
. . . CLICK here for Photos !




hoshimono ほたるいかの干物 dried squid
A snack with sake or beer.
. . . CLICK here for Photos !


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
. . . CLICK here for Photos !


kasuzuke ほたるいか粕漬 in sakekasu
. . . CLICK here for Photos !


kimuchizuke ほたるいかキムチ漬け pickled with kimchi
. . . CLICK here for Photos !


kurozukuri ほたるいか黒作り in its own black ink
Sold in bottles.
. . . CLICK here for Photos !


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
. . . CLICK here for Photos !


shiokara ほたるいか塩辛 spicy innards in bottles
. . . CLICK here for Photos !


shoogani ほたるいかしょうが煮 simmerd with ginger
. . . CLICK here for Photos !


shooyuzuke ほたるいか醤油漬 pickled in soy sauce
. . . CLICK here for Photos !


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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