9/28/2008

SEAFOOD AUTUMN . . . Fish

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Seafood in Autumn : FISH

***** Location: Japan
***** Season: Autumn
***** Category: Humanity


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Explanation

momiji refers to the red leaves, especially of the Japanese maples. They create the typical atmosphere of autumn and are added to the names of fish.


Fish heavy with eggs come down the rivers to the estuaries to lay eggs,
others come down from the colder northern waters to the southern shores of Japan

ochi xyz ... coming down



Datails about
Trouts and sweetfish ... the naming


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Early Autumn


. sashisaba, sashi saba 刺鯖 / 差鯖 a pair of saba mackerel fish .
A present for healthy old parents for the O-Bon festival.


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Mid-Autumn



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Late Autumn


bitterling, broad-striped, green-striped
momiji tanago 紅葉たなご (もみじたなご)
"bitterling like red leaves"
Fam. Acheilognathus




crucian carp in autumn 秋の鮒(あきのふな)aki no funa
ochibuna 落鮒 おちぶな crucian carp coming down
..... funa otsu 鮒落つ(ふなおつ)

reddened carp, momijibuna, momiji-buna
紅葉鮒 (もみじぶな)

Literally: Carp like red leaves. Fam Carassius
This funa crucian carp lives in the lake Biwa and in autumn and winter his fins become red. Crimson-finned.




eel coming downriver, ochiunagi, ochi unagi 落鰻 (おちうなぎ)
kudari unagi 下り鰻(くだりうなぎ)




landlocked salmon "among the leaves", konoha yamame
木の葉山女
a kind of trout.




ponyfish, spotnape ponyfish, hiiragi ひいらぎ
Nuchequula nuchalis, Leiognathus nuchalis
. . . CLICK here for ヒイラギ Photos !



Sea bream coming down, ochidai, ochi dai 落鯛 (おちだい)
black sea bream coming down
ochikaizu, ochi kaizu 落かいず (おちかいず)




Saury Fish (sanma 秋刀魚 (さんま ) Pacific Saury. Cololabis saira
lit. "autumn sword fish"
mackerel pike.
..... さいら saira
One of the most favorite fish of the autumn season.
net for fishing saury, sanma ami 秋刀魚網(さんまあみ)



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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)
Oncorhynchus masou ishikawae



bonito in autumn, akigatsuo, aki gatsuo 秋鰹 (あきがつお)
katsuo in autumn




bullhead, kajika 鰍 (かじか)
river kajika, kawa kajika 川鰍(かわかじか)
"hiding under stones", ishibushi 石伏(いしぶし)
..... ishibushi 石斑魚(いしぶし)
kawa okoze 川おこぜ(かわおこぜ),
..... guzu ぐず, arare uo 霰魚(あられうお)
harpooning kajika, kajika tsuku 鰍突く(かじかつく)
Stone fish, bullhead (okoze 虎魚 (おこぜ, オコゼ ) )
. . . CLICK here for Photos !
Kaulkopf; Spinnenfisch




cutlass, hairtail, scabbard fish
太刀魚 (たちうお)

"fish with a big sword"
tachi no uo たちの魚(たちのうお), tachiio たちいお
tachi たち
Trichiurus lepturus auriga
. . . CLICK here for Photos !
Degenfisch


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gigi 黄顙魚 (ぎぎ) Gigi
..... gigyuu ぎぎゅう
Pelteobagrus nudiceps
a kind of catfish
. . . CLICK here for Photos !


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goby, haze 鯊 はぜ
Acanthogobius flavimanus. yellowfin goby
mahaze 真鯊(まはぜ)"real haze"
kurohaze 黒鯊(くろはぜ)black goby
akahaze 赤鯊(あかはぜ)red goby
torahaze 虎鯊(とらはぜ)"tiger goby"
tobihaze 飛鯊(とびはぜ)jumping goby
..... chichibu ちちぶ, donko どんこ, furuse ふるせ
haze 沙魚(はぜ)
. . . CLICK here for Photos !

CLICK for more photos
hazetsuri 鯊釣(はぜつり)fishing for goby
hazebune 鯊舟(はぜぶね)boat for fishing goby
haze no sao 鯊の竿(はぜのさお)pole for fishing goby

haze hosu 鯊干す(はぜほす) drying goby

nice weather for haze fishing, haze-biyori 鯊日和
goby in autumn, haze no aki 鯊の秋(はぜのあき)
goby tide, haze no shio 鯊の潮


Fishing for haze in Edo



and sometimes the folks were so engaged in fishing, they threw their lines and hit the nose of a fellow fisher . . .



There are more than 100 浮世絵 Ukiyo-E prints about fishing in Edo !


source : gyonet.jp/press
浮世絵つり百景 版画に見る 釣りワールド

. . . CLICK here for more Photos !

. wazao 和竿 "Japanese fishing rod" .

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gray mullet, bora 鯔
Mugil cephalus
..... subashiri 洲走(すばしり)
..... ina いな 鰡, nayoshi 名吉(なよし)
ina tsuri いな釣(いなつり)fishing for ina
boratsuri 鯔釣(ぼらつり)fishing for bora
karasumi bora からすみ鯔(からすみぼら)roe from bora
mabora 真鯔(まぼら)
menada めなだ



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Mackerel in autumn, akisaba, aki saba 秋鯖 (あきさば )

. . . . . horse mackerel in autumn, akiaji, aki aji 秋鯵 (あきあじ)


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. Sea bass (suzuki 鱸(すずき))  
Lateolabrax japonicus. Meerbrasse
..... koppa 木っ葉(こっぱ)
..... seigo せいご, bukko ふっこ
kawasuzuki, kawa suzuki 川鱸(かわすずき)
sea bass swimming upriver
umisuzuki, umi suzuki 海鱸(うみすずき)
sea bass in the open sea
suzukitsuri, suzuki tsuri 鱸釣(すずきつり)fishing for sea bass
suzukiami, suzuki ami 鱸網(すずきあみ)net for fishing suzuki


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Salmon (sake 鮭) Japan
Oncorhynchus keta
pronounced shake when used as food on the table
King salmon, cherry salmon (yamome), shad, steelhead trout, Spring King Salmon Derby, coho (silver) salmon start to run, Golden North Salmon Derby (Alaska)
benijake, sockeye salmon
ginjake, coho salmon
"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



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sardine, iwashi 鰯
Fam. Sardinia . iwashi 鰮(いわし)
maiwashi, ma iwashi 真鰯(まいわし)Sardinops melanostictus
aki iwashi 秋鰯(あきいわし)autumn sardine
. . . . . and
hishiko ひしこ hishiko-sardine, Japanese anchovy
... shiko しこ、shiko iwashi しこ鰮(しこいわし)
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"

Iwashi 鰯 (いわし) sardines KIGO List and FOOD

Kintaroo iwashi 金太郎イワシ / 金太郎鰯 Kintaro sardine


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shad, gizzard shad, spotted shad
鮗 (このしろ)

Konosirus punctatus, Clupanodon punctatus
shinko しんこ/ シンコ(新子) the smallest kohada fish
kohada 小鰭(こはだ) the bigger fish
. konoshiro このしろ the grown fish - legends .
By changing its name, this fish is a typical "career fish" (shusse sakana) and thus auspicious for festival food.

tsunashi つなし, sappa さっぱ

kohada no awazuke 小鰭の粟漬(こはだのあわづけ)
Kohada pickled in foxtail millet, for New Year celebrations
kohadazushi 小鰭鮨(こはだずし) kohada sushi


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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




Yellowtail, middle-size, warasa (わらさ)
Buri when it is still small 鰤.


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Fish eaten in autumn, not in the Saijiki



hokke ほっけ Atka mackerel
Pleurogrammus azonus
Speciality of Hokkaido.
Often sold opened up and dried.
. . . CLICK here for Photos !
Atkamakrele


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Worldwide use


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Things found on the way



Men posing as animals

Woodblocks by Utagawa Toyokuni
miburi-e 身振絵


the Goby pose

CLICK for more photos


The Shrimp pose



more are here
http://pinktentacle.com/2008/05/old-prints-of-men-posing-as-birds-1809/
http://archive.wul.waseda.ac.jp/kosho/he13/he13_02830/he13_02830.html



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HAIKU




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Related words

***** WASHOKU : SEAFOOD


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9/27/2008

SEAFOOD WINTER

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Seafood in Winter

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



. FISH in winter food .


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Explanation

Winter is time for crabs and oysters !


. Fishing in all seasons  



Some seafood names are combined :

kan xyz ... in the cold
fuyu no xyz ... in winter


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Late Winter


Kan ika, kanika 寒烏賊 (かんいか) squid in the cold
cuttlefish in the cold
fishing for squid in the cold 寒烏賊釣(かんいかづり)
mostly the types of hari ika はりいか(針烏賊) Sepia madokai and yari ika やりいか(槍烏賊) Loligo bleekeri.
The fishing can even occur during daytime, but most boats try in at night.
They are good for sashimi or grilled or boiled or shiokara preparations of their innards.
. . . CLICK here for hariika dishes and Photos !

. . . CLICK here for yariika dishes and Photos !




Kan shijimi 寒蜆 (かんしじみ) corbicula in winter
corbicula is a kigo for spring.

The winter variety has medical effects in case of liver diseases.
WASHOKU
Shijimijiru 蜆汁, しじみ汁 miso with corbicula clams




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Yatsume unagi 八目鰻 (やつめうなぎ, 八つ目鰻) lamprey (eel)
Lampetra japonica
yatsume 八目(やつめ)
kan yatsume 寒八目(かんやつめ)lamprey in the cold
river yatsume, kawa yatsume 川八目(かわやつめ)
sand yatsume, suna yatsume 砂八目(すなやつめ)
Despite its name, this in not a member of the eel family.
Often eaten as medicine, since they contain a lot of vitamin A.
Neunauge

A lamprey (sometimes also called lamprey eel) is a jawless fish with a toothed, funnel-like sucking mouth. While lampreys are well known for those species which bore into the flesh of other fish to suck their blood, these species make up the minority. In zoology, lampreys are often not considered to be true fish because of their vastly different morphology and physiology.
© More in the WIKIPEDIA !


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All Winter


Kaki 牡蠣 (かき) oysters
Crassostrea gigas, Japanese Oyster, Giant Pacific Oyster

CLICK for more photos of food

Japanese food with the oysters
boiled rice with oysterss, kakimeshi 牡蠣飯
rice gruel with oysters, kaki zoosui 牡蠣雑炊
oysters marinated in vinegar, sugaki 酢牡蠣
fried on the beach, doteyaki どて焼
deep fried oysters, kaki furai 牡蠣フライ


Famous areas for Japanese oysters
"oyster field", famous oyster farms of Hiroshima, kakita 牡蠣田
long oysters from Northern Japan, nagagaki 長牡蠣
from Hokkaido, Ezogaki 蝦夷牡蠣
Itabogaki、イタボガキ, いたぼがき板甫牡蠣
from Kyushu, Ariake Sea, Sumi-no-E gaki 住之江牡蠣 住江牡蠣
..... Crassostrea ariakensis, Asian Oyster suminoekaki
watarikaki 渡利牡蠣(わたりかき)Oysters from Mie prefecture


kaki furai 牡蠣フライ deep-fried oysters
with a lot of cabbage and tonkatsu sauce or lemon juice, or mayonaise.
. . . CLICK here for Photos !

Oysters from Matsushima and Matsuo Basho


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. Mirukui 海松喰 (みるくい) trough shell .
Tresus keenae
mirugai 海松貝(みるがい)
Served as sashimi. Found in the shallow sea around Honshu and Kyushu.
mirukuigai ミルクイガイ(海松食貝)
- - - - - and
geoduck, Panopea generosa, North America


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. namako 海鼠 (なまこ) sea cucumber, sea slug .
trepang, bêche-de-mer
family Holothuroidea
namako in vinegar, su namako 酢海鼠(すなまこ)
innards of namako, konowata 海鼠腸(このわた)
..... konoko このこ, iriko 海参(いりこ)
..... iriko 熬海鼠(いりこ)
..... tawarago 俵子(たわらご), tarago とらご
..... toorago とうらご、kinko きんこ

fishing for namako, namako tsuki 海鼠突(なまこつき)
vendor of namako, namako uri 海鼠売(なまこうり)
boat for catching namako, namakobune 海鼠舟(なまこぶね)

Not to mix with the hoya, a summer kigo.
konowata is one of the chinmi specialities of Japan
Seewalze, Holothurie


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Tairagai 平貝(たいらがい) pen-shell clam
Pinna pectinata
tairagi たいらぎ
eboshigai 烏帽子貝(えぼしがい)
Served as sushi.
. . . CLICK here for Photos !
Scheidenmuschel
Tairagi Bento Lunchbox from Takamatsu


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Tarabagani 鱈場蟹 (たらばがに) king crab
Paralithodes camtschatica
..... 多羅波蟹(たらばがに)
fish for catching and preparing tarabagani
kani koosenn 蟹工船(かにこうせん)
They are caught in the same grounds as the tara fish, hence the name "crabs from the tara fishing ground".
They are relatives of the hermit crabs.
Their meat is often processed in cans.
. . . CLICK here for Photos !
Königskrabbe




Zuwaigani ずわい蟹 (ずわいがに ) snow crab,queen crab
Chionoecetes opilio
Echizengani 越前蟹(えちぜんがに)from Echizen
koobakugani こうばく蟹(こうばくがに)female crab
seikogani せいこ蟹(せいこがに)female crab
Matsubagani 松葉蟹(まつばがに) from Shimane and Tottorti
They belong to the family of spider crabs. Many are caught off the shores of Echizen.
Their legs are often eaten with vinegar dressing.
.............. November 7, 2008
This is the first day of the official crabbing season. About 120 male snow crabs and 4,000 female snow crabs were hauled in at a port in Hyogo.
. . . CLICK here for Photos !
Schneekrabbe


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Seafood eaten in winter, not in the Saijiki

ama-ebi, amaebi、ama ebi あまえび (甘海老) "sweet shrimp"
Pandalus nipponensis
ホッコクアカエビのこと
They live deep in the sea at 200 to 400 meters depth and take five years to grow adults. They love the cold waters off Hokkaido.
Often serven as sushi or sashimi.
. . . CLICK here for Photos !
Botan-Garnele


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Worldwide use

Crabs of all seasons:
Crabs, Les crabes
USA, Chesapeake Bay and other areas


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Things found on the way




WASHOKU
Sakana Karuta 魚かるた Card Game with FISH




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HAIKU



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Related words

continue here:

. FISH in winter food .


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

including fish dishes



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***** More CRAB dishes 蟹料理

***** More SEA URCHIN uni 雲丹料理

***** More SQUID and CUTTLEFISH dishes イカ料理, 烏賊料理

***** More mussles and shell dishes 貝料理

Chinmi and fish roe dishes


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


***** WASHOKU : SEAFOOD and FISH Saijiki


. WASHOKU : Fish and Seafood
Individual posts



. ANIMALS in all SEASONS
SAIJIKI


[ . BACK to WORLDKIGO TOP . ]
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SEAFOOD WINTER Fish

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Seafood in Winter : FISH

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


*****************************
Explanation


. Fishing in all seasons


Some fish names are combined :

kan xyz ... in the cold
fuyu no xyz ... in winter



Fish heavy with eggs come down the rivers to the estuaries to lay eggs,
others come down from the colder northern waters to the southern shores of Japan

ochi xyz ... coming down


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Early Winter

Cod hatsu tara 初鱈 (はつたら) first tara of the season
more see below



sand lance in frost, shimofuri kamasu
霜降かます (しもふりかます)




Sea bass coming down (ochi suzuki 落鱸 (おちすずき))
futobara suzuki 太腹鱸(ふとばらすずき)
"sea bass with a big belly"
..... harafuto はらふと "big belly "
Lateolabrax japonicus



smelt, shishamo 柳葉魚 (ししゃも)
the name comes from the Ainu language
. . . CLICK here for Photos !
grilling shihsamo, shishamo yaku ししゃも焼く(ししゃもやく)
They are also often eaten with the roe, komochi shishamo.
Stint

Ainu Food : Shishamo from Mukawacho 鵡川町



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Mid-Winter


Flounder in the cold, kangarei 寒鰈(かんがれい)
shimotsukigarei 霜月鰈 (しもつきがれい) flounder in december
(shimotsuki, "month with frost", name of the old 11th lunar month)




Gissu coming down, ochi gisu 落鱚 (おちぎす)
for Gissu, see below




Yellowtail, first yellowtail, hatsu buri
初鰤 (はつぶり)
for buri, see below


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Late Winter


carp in the cold, kangoi 寒鯉 (かんごい)
itegoi 凍鯉(いてごい)freezing carp
kangoi tsuri 寒鯉釣(かんごいつり)fishing for cold carp





Crucian carp in the cold, kan buna, kanbuna 寒鮒 (かんぶな)
Fam. Carassius
kannare 寒馴れ(かんなれ) fish "used to the cold"
kanbuna tsuri 寒鮒釣(かんぶなつり)fishing for cold crucian carp
kogoribuna, kogori buna こごり鮒(こごりぶな)
"jellied crucian carp" dish




dace in the cold, kanbaya 寒鮠 (かんばや)
Japanese dace, haya.
Leuciscus hakonensis. Bartgrundel
Dace in all seasons




Lamprey eel, yatsume unagi 八目鰻
Lampetra japonica
Despite its name, this in not a member of the eel family.
yatsume 八目(やつめ)"eight eyes"
kan yatsume 寒八目(かんやつめ)lamprey in the cold
river yatsume, kawa yatsume 川八目(かわやつめ)
sand yatsume, suna yatsume 砂八目(すなやつめ)
In zoology, lampreys are often not considered to be true fish because of their vastly different morphology and physiology. I also added them with the seafood selection.






Sea bream in the cold, kandai 寒鯛 (かんだい)
fuyu no tai 冬の鯛(ふゆのたい)sea bream in winter



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All Winter

Alaska pollack, sukesoodara
助宗鱈 (すけそうだら)

Theragra chalcogramma
..... sukedoo dara 介党鱈(すけとうだら)
"Tara from Sado Island, "Sadodara 佐渡鱈(さどだら)
"fish with roe", mentaigyo 明太魚(めんたいぎょ)
fish roe from Alaska pollack, momijiko 紅葉子(もみじこ)
Alaska-Seelachs, Alaska-Pollack



angler fish, ankoo 鮟鱇 (あんこう)
Lophiomus setigerus
"biwa fish", biwagyo 琵琶魚(びわぎょ)
"old woman fish", robagyoo 老婆魚(ろうばぎょ)
kaseigyo 華臍魚(かせいぎょ), jugyo 綬魚(じゅぎょ)
hanging angler fish up for cutting, anko no tsurushigiri
鮟鱇の吊し切り(あんこうのつるしぎり)
..... especially liked for its raw liver (ankimo)and ankonabe hodgepodge in winter.
Seeteufel. monkfish
. . . . . and
nabekowashi 鍋破 (なべこわし) great sculpin
Myoxocephalos polyacanthocephalus




Ara, oki suzuki 阿羅(あら)
Niphon spinosus
araami, ara-ami あら網(あらあみ)net for Ara fishing




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bluefish, Japanese bluefish, mutsu 鯥 (むつ)
mutsu no ko 鯥の子(むつのこ) bluefish eggs
Scombrops boops. japanischer Blaubarsch




Cod 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)
tarako, roe of the cod 鱈子(たらこ)
tarachiri, hodgepodge with tara 鱈ちり(たらちり)
tarajiru, soup with tara 鱈汁(たらじる), dongarajiru 寒鱈汁(どんがら汁)


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Dolphin, iruka 海豚 (いるか)
lit. "pig of the sea"
ma iruka 真海豚(まいるか)oceanic dolphin
gondoo kujira ごんどう鯨(ごんどうくじら)
hunting for dolphines, irukagari 海豚狩(いるかがり)
Delphin, dorufin ドルフィン


伸び上りドルフィン首を振れば春
nobiagari dorufin kubi o fureba haru

when the dolfin comes out
and stretches its head -
it is spring


Arima Akito 有馬朗人


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Gissu, dabogisu だぼ鱚 (だぼぎす)
..... gisu ぎす / 義須
Pterothrissus gissu




Globefish, Blowfish (fugu 河豚)
pufferfish, swellfish,
fugu choochin 河豚提燈(ふぐちょうちん)fugu as a lampion decoration
fugu no doku 河豚の毒(ふぐのどく)blowfish poison
fugu atari 河豚中り(ふぐあたり)blowfish poison poisoning
kita makura, kitamakura 北枕(きたまくら)
"death pillow in the north"
harisenbon, hari senbon 針千本(はりせんぼん)
"one thousand needles"
. . . . . and
many more names of this poisonous fish
. . . . . and
fugunabe, blowfish stew 河豚鍋(ふぐなべ)and more food
. . . . . and
fugu tsuri 河豚釣(ふぐつり)fishing for fugu
fugu ami 河豚網(ふぐあみ) net for fishing fugu





Gurnard, hooboo 竹麦魚 (ほうぼう)
Chelidonichthys spinosus
Knurrhahn
. . . . . and another kind of gurnard
kanagashira 方頭魚 かながしら
"gold head", kanagashira 金頭(かながしら)
"fire fish", hi uo 火魚(ひうお)

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Herring, round herring, urume ウルメ, 潤目鰯
big-eye sardine
..... urume うるめ
Etrumeus teres. Urume-Hering



Himeji ひめじ / ヒメジ
Upeneus japonicus
hime ひめ, himeichi, hime-ichi ひめいち
Kintaroo 金太郎(きんたろう)
Kintaroo, the Golden Boy Legend 金太郎




Isaza, isaza 魦 (いさざ) Lake Biwa goby
Gymnogobius isaza and Chaenogobius isaza
eine Grundelart
isazabune 魦舟(いさざぶね)boat for fishing isaza
isazaryoo 魦漁(いさざりょう)fishing for isaza
isaza ami 魦網(いさざあみ)net for isaza
or a special variety, Neomysis intermedia, almost like small shrimp
isaza eri 魦魞(いさざえり)trap for catching isaza
It grows to about 8 cm in length. Sweetwater fish, often in the lake Biwako, where it is prepared to some delicious dishes.
Some say it is the same as the "white fish", シロウオ shirouo.
. . . CLICK here for Photos !



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Marlin, kajiki maguro 梶木鮪
(かじきまぐろ, 旗魚鮪)

..... kajiki 旗魚
swordfish
fishing for marlin, kajiki tsuri かじき釣り(かじきつり)




Menuke 眼抜 (めぬけ)
menuki めぬき
Sebastes alutus
Alaska Menuke, lives in the colder waters of Northern Japan.


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pomfret, silver pomfret, managatsuo
マナガツオ 真名鰹, (まながつお)
harvest fish
Pampus argenteus
"the real katsuo", fished in the Inland Sea off Sanuki / Kagawa pref.
They call it this way to make sure it is the real KATSUO, not the one eaten in Tosa, at the southern side of Shikoku island.
The fish must be very fresh. To cover its special taste, it is marinated in miso or wine or other sauces for a while.
Its bones are soft and can be deep-fried, served as "bone senbei crackers".
It is also served at the Emperor's palace, prepared as French Food and eaten with knife and fork.


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saffron cod 氷魚 (ひお) hio, lit. "ice fish"
... komai 氷下魚 (こまい) "fish under ice"
... kankai カンカイ(寒海)"cold sea"
Eleginus gracilis




Sandfish, hatahata 雷魚 (はたはた, 鰰, 鱩)
Arctoscopus japonicus
..... "thunder fish", kaminari uo かみなりうお
Speciality of Akita : hata-hata
Sandbandfisch



Sculpin, Japanese sculpin,
杜父魚 (かくぶつ) kakubutsu
. 杜夫魚(かくぶつ)
arare uo 霰魚(あられうお)"hailstone fish"
arare gako 霰がこ(あられがこ)
Cottus pollux. (kajika). Kaulkopf
He comes with many local names, for example gori dishes in Ishikawa.
A kind of anglerfish (anko), see above.




. Sea bream varieties
budai 舞鯛 (ぶだい) "dancing sea bream"
..... maidai まいだい
Calotomus japonicus
. . . . . and
itoyoridai いとよりだい【糸縒鯛】
.... itoyori 金糸魚 (いとより)
itoyouo, ito uo 糸魚(いとうお)"thread fish"
itokuri uo糸繰魚(いとくりうお)
kinsengyo 金線魚(きんせんぎょ)"Golden Thread Fish"
Nemipterus virgatus
. . . . . and
kinmedai 金目鯛 (きんめだい) Alfonsino, "Golden Eye Tai"
nishikidai 錦鯛(にしきだい) "brocade tai"


. . . . .


Shark, same 鮫 (さめ)
Shark 鮫 (さめ) same Haifisch
superorder Selachimorpha
fuka 鱶(ふか)
"blue shark", yoshikirizame 葭切鮫(よしきりざめ)
its fins are used for sharks fin soup
aozame 青鮫(あおざめ)
"star shark", spotted smooth-hound shark, hoshizame 星鮫(ほしざめ)
"tiger shark", torazame 虎鮫(とらざめ)
"cat shark", bullhead shark, nekozame 猫鮫(ねこざめ)
"saw shark", spurdog shark, nokogirizame 鋸鮫(のこぎりざめ)
and many more shark types

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



striped black mullet in the cold
kanbora 寒鰡 (かんぼら)

mekurabora 盲鰡(めくらぼら)"blind bora"
hinode bora 日出鰡(ひのでぼら) "bora at sunset"
Mugil cephalus
Dishes with the springer
. . . . . but
gray mullet, bora 鯔 Mugil cephalus
kigo for autumn


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Tilefish, amadai 甘鯛 "sweet tai"
Okitsudai 興津鯛(おきつだい)sea bream from Okitsu, Shizuoka
guji ぐじ
Lopholatilus chamealeonticeps





Trout surviving (this year) tooshi-ayu 通し鮎 (とおしあゆ)
..... tomari-ayu 止り鮎(とまりあゆ)
More about ayu, masu, trout, sweetfish . . .
Plecoglossus altivelis



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Tuna, maguro 鮪 (まぐろ)
shibi しび, binnaga 鰭長(びんなが)
mebachi めばち / 眼撥 Thunna obesus. big-eyed tuna. großäugiger Thunfisch

"black tuna", bluefin tuna, kuromaguro 黒鮪(くろまぐろ)
... Thunnus thynnus
"real tuna", hon maguro 本鮪(ほんまぐろ)

boat for fishing for tuna, magurobune 鮪船(まぐろぶね)
fishing for tuna, maguro tsuri 鮪釣(まぐろつり)
net for tuna, maguro ami 鮪網(まぐろあみ)


. WASHOKU
Maguro . KIGO and Food



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Whales, kujira 鯨
semi kujira 背美鯨(せみくじら)Eubalaena japonica

makkoo kujira 抹香鯨(まっこうくじら)sperm whale
Physeter macrocephalus

zatoo kujira 座頭鯨(ざとうくじら)humpback whale
Megaptera novaeangliae

iwashi kujira 鰯鯨(いわしくじら)sei whale
Balaenoptera borealis]
nagasu kujira 長須鯨(ながすくじら)
Balaenoptera musculus
..... shironagasu kujira 白長須鯨(しろながすくじら)

kokujira 小鯨(こくじら)"small whale"

isana 勇魚(いさな)Isana. old name for the whale


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Yellowtail, buri 鰤 (ぶり)
Seriola quinqueradiata
big yellowtail, ooburi 大鰤(おおぶり)
"a tonsured goblin", nyuudoo 入道(にゅうどう)
"big fish" ooio 大魚(おおいお)
net for catching yellowtail 鰤網(ぶりあみ)
place for fishing, buriba 鰤場(ぶりば)
salted yellowtail, shioburi 塩鰤(しおぶり)
rolled yellowtail, makiburi 巻鰤(まきぶり)

. . . CLICK here for Photos !
speciality of Noto peninsula
Gelbschwanz
thunder in winter, when the yellowtail are coming,
buri okoshi 鰤起し(ぶりおこし)
Yellowtail is used for the New Year soup (zooni) in Western Japan.
The name BURI is a contraction of ABURA, full of fat, A is left out and BURA becomes BURI.

yellowtail in the cold, kanburi 寒鰤 (かんぶり)
This one has the most fat and is used in Toyama Bay cooking and Kaga Ryori.
kigo for late winter


Yellowtail of middle-size, warasa (わらさ)
kigo for all autumn

- December 20 -
buri no hi 鰤の日 day of the yellowtail

Created by Radio Nagano.
goroawase with 2 bu 0 ri 「ぶ(2)り(0)
The kanji for the fish has on its right side the kanji for D
ecember 師 (shiwasu).

Other Yellowtail LINKS

Buriwake Shinto Ritual 鰤分け神事
January 1, Shimomura Kamo Shrine, Takaoka, Toyama pref.

buri daikon ぶり大根 yellowtail with radish and more buri dishes from Ishikawa prefecture
..... kaburazushi 蕪ずし salted yellowtail sandwiched between turnips

Hakata Zooni, Hakata Zoni soup with yellowtail

rolled yellowtail, makiburi 巻鰤(まきぶり) from Akita prefecture

buri no shirako ぶりの白子fish roe from yellowtail
BUT
buriko ブリコ, or burikko ぶりっこ the hard roe of the hatahata fish from Akita


buri tsuru 鰤釣る(ぶりつる)fishing for yellowtailand related KIGO


Yellowtail in the soup for the New Year
"yellowtail tuna to pass into the New Year" toshitori buri 年取鰤 is a speciality for New Year in Western Japan.


hamachi はまち yellowtail, the young fish
kigo for summer


hiketaburi, Hiketa buri ひけた鰤 /引田鰤 a kind of hamachi
young buri from Hiketa town
Often the first of the season in Okayama and Kagawa
The market for it startes usually around November 7.


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eel (capitone) in Italy
The capitone is offered during the Christmas eve dinner which only consists of fish courses.

on the table cloth
the capitone waits
for its turn


Moussia, Italy

Roast Eel, Capitone Arrosto
This is a classic Christmas Eve dish from Altamura, in northwestern Puglia, Italy.
I remember in Germany we also have eel as a favorite winter fish, because of its fat.
In Japan, as we saw above, the eel is eaten in the middle of the summer heat.

Gabi Greve

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sea bream waffles, taiyaki 鯛焼き



stall selling tai waffles, taiyaki ya 鯛焼屋(たいやきや)

This is a sweet, a kind of waffle or pancake filled with sweet red bean paste and sold at streat stalls, especially during the cold winter days. It has the form of a sea bream, hence the name.
The TAI itself is an auspicious fish, because its word tail, so to speak, is the same as the end of the word MEDETAI, auspicious. It is eaten at special ceremonies and the New Year.

white taiyaki 白い鯛焼き is made with tapioka flour, so the waffle stays white. It is more chewy than the normal one. They started to be made in Fukuoka by Fukakusa Tomohiro in 2007. Tapioka flour is sold by Torigoe.
Taiyaki started in 1909 in Asabu juuban, Minato ward, Tokyo. White taiyaki can be served frozen in summer, like a kind of sherbet.
. . . CLICK here for Photos !


Kanda Daruma 神田のたい焼き屋 達磨 with Daruma Taiyaki


... fishing for tai sea bream with a large net, taiami 鯛網
kigo for late spring.


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New Year

A lot of fish and seafood is prepared for the special dishes of
the New Year Season, O-Setchi Ryori
(osetchi ryoori おせち料理, 御節料理 )

New Year Food, Neujahrsessen



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Fish as Topic

Many contributions in this category might even be considered senryu.


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Worldwide use


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Things found on the way



shinkaigyo しんかいぎょ (深海魚) deep-sea fish
in more than 200 meters. Many are caught in the Bay of Suruga.
Tiefseefisch.
There are special sushi shops in Heda and Doi to sell these.
深海魚の寿司 shinkaigyo no sushi!

げほう→トウジン ... gehoo ... toojin. Coelorinchus japonicus
とろぼっち→アオメエソ ... torobotchi ... aome eso 青眼狗母魚. greeneyes. Chlorophthalmus albatrossis
めぎす→ニギス ... megisu ... nigisu. Japanese argentine. Glossanodon semifasciata
どんこ→エゾイソアイナメ ... tongo ... ezoin ainame 蝦夷磯相甞. brown hakeling. Physiculus maximowiczi
ごそ→ハシキンメ ... goso ... hashikinme. "golden eye" . Gephyroberyx japonicus
赤かさご→シロカサゴ ... akasago ... shiro kasago . Setarches longimanus . kasago 笠子 is a rock fish

CLICK for original LINK..


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kengyo 献魚 (けんぎょ) fish as an offering
Fisch als Opfergabe
kengyosai 献魚祭 Ceremony with a fish offering
Especially at Oki no Shima (沖ノ島) and other shrines


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HAIKU







旅人に昨日は岩魚今日は鮎
tabibito ni kinoo wa iwana kyoo wa ayu

for the traveller
yesterday local trout
today sweetfish


Morita Toge 森田峠
避暑散歩

iwana, Salvelinus pluvius
ayu, Plecoglossus altivelis


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Related words

Related words

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

including fish dishes



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***** funaryoori 船料理 (ふなりょうり)
food served on board a ship or boat



WASHOKU : SUSHI
Decorations and Vocabulary



***** WASHOKU : SEAFOOD


. Fishing in all seasons


. "Career Fish"(shusse-uo 出世魚)    
They change their name as they grow larger.



. ANIMALS in all SEASONS
SAIJIKI


[ . BACK to WORLDKIGO  TOP . ]
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9/21/2008

Unagi eel

[ . BACK to WORLDKIGO TOP . ]
unagi うなぎ / 鰻 と伝説 Legends about the eel
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Eel (unagi うなぎ 鰻) - Aal

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


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Explanation

eel, unagi, 鰻、うなぎ, Aal
Anguilla japonica
. . . CLICK here for Photos !


Utagawa Kuniyoshi 歌川国芳

pike conger eel, hamo 鱧
..... Hamo sashimi, 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.
Hamo 鱧 pike conger eel History and Food

both are kigo for all summer

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Doyo eel, doyoo unagi 土用鰻 (どよううなぎ)
day of the eal, unagi no hi 鰻の日(うなぎのひ)
kigo for late summer
and doctor Hiraga Gennai 平賀源内

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ochiunagi, ochi unagi 落鰻 (おちうなぎ)
eel coming downriver
kudari unagi 下り鰻(くだりうなぎ)
kigo for late autumn


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Yatsume unagi 八目鰻 (やつめうなぎ, 八つ目鰻) lamprey (eel)
Lampetra japonica
Despite its name, this in not a member of the eel family.
kigo for all winter


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- - - - - The following are NOT kigo.

aounagi, ao-unagi アオウナギ, アオ鰻、青鰻
blue eel

a speciality of the Bizen Kojima Bay, Okayama prefecture
It has been eaten in Osaka since olden times. This eel can be caught all year round, but it is hard nowadays to feed them properly. The fish likes the mix of seawater and river water that he has in the wetlands of the bay. Fishermen go out to catch small prawns during the ebb tide and put it back into the water to feed the eels, but this is very hard work.
(I was lucky to meet Mr. Shimizu who is a famous fisherman and catches them.)
. . . CLICK here for Photos !


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mizore-ae みぞれあえ (霙和え) with grated radish
The fish is blanched. A dressing is of vinegar and soy sauce. Decorated with grated rasish and cucumbers.
Mizore-ae is also used for other ingredients like chicken meat.



CLICK for more photos

unagidon, unagi don, unagi donburi うなぎどんぶり ( 鰻丼/ うなぎ丼) grilled eel on rice
One of the most famous eel dishes. Here the sauce is poored directly over the eel and the rice.
. . . CLICK here for Photos !
gegrillter Aal auf einer Schüssel mit Reis.



unagimeshi, unagi meshi うなぎめし(鰻飯) eel with rice
manmeshi 鰻飯(まんめし)
. . . CLICK here for Photos !


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kabayaki in Edo

unagi no kabayaki うなぎのかばやき ( 鰻の蒲焼き/ うなぎの蒲焼)
skewered grilled eel with a soy and mirin sauce, charcoal-broiled eel
Sometimes the eel is served in a separate laquer box and the rice, soup and pickles come in separate dishes.
Kabayaki was already prepared in the Muromachi period. First the whole fish was put on a pole and grilled (Ujimaru kabayaki 宇治丸, uchimaru うちまる), but that did not go well so it was cut open and put on skewers.
Sometimes it was also grilled with salt only (shioyaki 塩焼) or (shirayaki 白焼, white grilling).
or
covered with miso, a kind of fish dengaku
uo dengaku 魚田楽(うおでんがく)
. . . CLICK here for Photos !
Grillaal, gegrillter Aal
more :  japanesefood.about.com: Japanese Eel Recipes



Preparing kabayaki in Edo

This dealer, kabayaki uri 蒲焼売 could carry his "shop" on a pole over the shoulders.
He could set up shop at any place. Other dealers grilled the fish at home and sold only the pieces.

In Edo, eel was cut open from the backside, whereas in Osaka (Kamigata) and Kyoto it was sliced open from the stomach.
In Edo there lived many Samurai and "harakiri", cutting the stomach, was notfavored.
In Edo the bones are taken out, then the fish is cut in three pieces, which are put on skewers and grilled separately. They are served with the skewers.
In Kamigata / Osaka fish is cut from the stomach, the bones are taken out, the whole fish is put on skewers from head to tail, and after grilling the skewers are taken out and the pieces placed on a broad dish.

In Tokyo it is first simmered, then grilled.
In Osaka it is not simmered.

Unagi was often featured in Ukiyo-e prints of Edo.


CLICK for more photos !


猫の当て字 うなぎ - cats forming the letters for u na gi うなぎ
Utagawa Kuniyoshi 歌川国芳


. Food vendors in Edo .

The fishing ground for Unagi in Edo was in the river around Asakusa, at that time called
Miyatogawa 宮戸川, now Sumidagawa. Eel was taken out with poles.
This river fish was called Edomae Unagi 江戸前うなぎ, here meaning "The best Unagi of Edo"。


source : kabuki-za.com/syoku/2
歌川国芳 Utagawa Kuniyoshi

In a book published in 1697, the author already praized the eel from Miyatogawa in Edo 江都(えど)as the best in all Japan.
『本朝食鑑』(1697 年刊)

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unagi manjuu うなぎ饅頭 bun with eel filling
from Mishima, Shizuoka.
. . . CLICK here for Photos !



unagisuupu, unagi suupu うなぎスープ 鰻スープ eel soup
unagijiru ウナギ汁, kimo sui 肝吸い
Often with red miso. Or a clear broth with some eel liver.
. . . CLICK here for kimosui clear broth Photos !
Aalsuppe


unagi no tare うなぎのたれ (鰻のたれ)
sauce for eel
Many restaurants have a sauce which is the strict secret of the generations.
Ready-made sauces are also available in the stores.
. . . CLICK here for Photos !

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unagiya うなぎ屋 (鰻屋) eel restaurant



There were quite a few in Edo where women prepared the fish, from cutting it to grilling it.
The Ukiyo-E prints were often in the format of a summer hand-fan, to be used to feel cool, spread the delicious smell of grilled fish and attract customers.


source : blog.goo.ne.jp/yousan02/e
by 近藤清春 - Unagiya in Edo - around 1720

The characters on their kanban shop signs are usually very typical.
. . . CLICK here for Photos !
Aalrestaurant

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unajuu うな重 (うなじゅう)
grilled eel on rice in a square box, grilled eel on a rice bed
. . . CLICK here for Photos !
gegrillter Aal auf Reis in einer Lackschachtel
gegrillter Aal auf Reis in viereckigem Kasten



Uzaku うざく(鰻ざく) Uzaku eel with vinegar dressing
CLICK for more photos A dish from the Kansai area.
Similar to mizore-ae, but the fish has been broiled. The sauce is quite sweet. Sanbaizu vinegar is used.




Yahata-maki. Yawatamaki やはたまき (八幡巻き) anago roll
The fish is rolled around pieces of goboo burdock.
. . . CLICK here for Photos !
yahata maki can also be made with other ingredients like pork meat or dojoo loach.
Fresh burdock from the area of Iwashimizu Hachimangu 石清水八幡宮 is usually used. A speciality of Yahata town, Kyoto.
In the beginning it was the other way around, on days when fish was not to be eaten for religious regions during the Hojo-e ritual of releasing fish into the river. cooks prepared small river fish and wrapped it in stripes of burdock to hide it. The river where the fish were released often clogged and was cleaned. The mud was taken to the nearby fields as compost for the burdock.
The preparation of Yawata maki dates back to the area of the warring states, maybe invented by the merchant Yodoya Joan (Yodoya Jooan)
淀屋常安 (よどやじょうあん).



Many eel dishes are flavored with
Sansho, Sanshoo, Japanese pepper, "Mountain pepper"


Lake Hamanako 浜名 near Hamamatsu, Shizuoka is famous for its eel farming. Many shirasu elvers are raised here.

shirasu no kama-age しらすの釜揚げ boiled shirasu.
they are boiled in salt water, which can be heated a bit higher than 100 degrees centigrade. After skimming off the foam various times they are put on nets to dry.
CLICK here for PHOTOS !


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Worldwide use

It seems eel is not eaten much in America.

The American eel, Anguilla rostrata, is a catadromous fish found on the eastern coast of North America. It has a snake-like body with a small sharp pointed head. It is brown on top and a tan-yellow color on the bottom. It has sharp pointed teeth but no pelvic fins. It is very similar to the European eel, but the two species differ in number of chromosomes and vertebrae.

In 2010, Greenpeace International has added the american eel to its seafood red list. "
The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries."
© More in the WIKIPEDIA !


Aal in Deutschland
Aal auf Stroh - eel on straw
Hamburger Aalsuppe - eel soup
Kräuteraal - eel in herb sauce
... Grüner Aal in Kräutersauce
Räucheraal - smoked eel
source : www.chefkoch.de


Spickaal (smoked eel)
Schillerlocke (strip of smoked rock salmon)
Räucheraal, smoked eel, was especially popular during the Christmas holidays.
kigo for all winter


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Things found on the way



. Eel catch problems .
February 2012


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HAIKU





なぎやのうの字 鰻のように書き 
unagiya no u no ji man no yoo ni kaki

the letter U
of the unagi restaurant
written just like the fish


Kaboo 佳宝



鰻屋のうの字 三尺余り伸び   
unagiya no u no ji sanshaku amari nobi

the letter U
of the unagi restaurant ...
almost one meter long    
 

Tennan 天南


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サービスの肝吸い肝が見当たらず  
saabisu no kimosui kimo ga miatarazu

this free liver soup
does not have one bit
of eel liver ! 
   

Ganjiroo 頑治郎


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Related words

***** Donburi丼 Bowl of rice with topping

***** hamo 鱧 (はも) pike conger pike, pike eel
Muraenesox cinereus. dragontooth


***** WASHOKU : FISH and SEAFOOD SAIJIKI

unagi うなぎ / 鰻 と伝説 Legends about the eel

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[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]
- #unagi #eelunagi -
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Uni sea urchin

[ . BACK to WORLDKIGO TOP . ]
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Sea urchin (uni)

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


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Explanation

uni 雲丹 (うに) sea urchin
"sea gall" uni 海胆(うに)
"sea chestnut" uni 海栗(うに)


The living animal is written with the Chinese characters for "sea gall 海胆", the salted roe is written with the characters "cloud crimson 雲丹 ".

It belongs to the family of Echinoidea.
The live mostly in shallow rocky beach areas, but further south they also live in the deep sea and some have poison.

In spring when the female are full of eggs the harvest is done from small boats with long sticks or tongues.
There are various ways to preserve the roe for eating during the year, but fresh in the season it is best.
The sperm is also eaten, even more expensive as the female parts. Small boards with the male organs are sold to highclass Sushi Bars.

Rohe weiche Seeigelrogen werden für den Verkauf nach der Größe sortiert und auf Holzbrettchen gelegt. Die männlichen Keimdrüsen sind eher weißlich und haben einen intensiveren Geschmack. Brettchen mit nur männlichen Keimdrüsen sind am teuersten und werden an Sushibars verkauft.
Dank ihres hohen Gehaltes an Mineralstoffen, insbesondere Jod, sind Seeigel wertvolle Nahrungsmittel und stehen im Ruf, auch der nachlassenden Manneskraft wieder auf die Sprünge zu helfen.

shirako 白子(しらこ. 魚精) milt, Milcher

Haiku are either about the living animal or about the delicious food.


. . . CLICK here for delicious Photos !


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Sea urchins are small, globular, spiny sea creatures, composing most of class Echinoidea. They are found in oceans all over the world. Their shell, or "test", is round and spiny, typically from 3 to 10 cm across. Common colors include black and dull shades of green, olive, brown, purple, and red. They move slowly, feeding mostly on algae. Sea otters, wolf eels, and other predators feed on urchins. Sea urchins are harvested and served as a delicacy.

Together with sea cucumbers (Holothuroidea), they make up the subphylum Echinozoa, which is defined by primarily having a globoid shape without arms or projecting rays.
Sea Urchins eat their food using a row of five teeth known as "Aristotle's Lantern" .
© More in the WIKIPEDIA !


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akauni, aka-uni 赤海胆 red sea urchin
Roter Seeigel. Psudocentrotus depressus
It can live in rocky sear areas up to 90 meters deep. Its spines can grow about 8 cm.
. . . CLICK here for Photos !



bafununi, bafun uni 馬糞海胆, ばふんう "horse apple" sea urchin
„Pferdeapfel"-Seeigel Hemicentrotus pulcherrimus
Found from Hokkaido to Kyushu in rocky coastal areas. Used for sushi.
Best time (shun) is summer.
. . . CLICK here for Photos !


Ezo bafununi 蝦夷ばふんうに from Hokkaido
„Pferdeapfel“-Seeigel aus Hokkaido. Strongylocentrotus intermedius
Found from Hokkaido to the colder coasts of Northern Japan. Used for sushi.
Best time (shun) is from summer to autumn.
CLICK for more photos


. bafunkaki 馬糞掻き horse-shit collectors in Edo .

- - - - -


gangaze がんがぜ / ガンガゼ long spined sea urchin
langstachliger Seeigel. Diadema setosum
longspine sea urchin. with poison
They are harvested off Hachinohe in Aomori from July to August.
In Kyushu, Minamata, they are harvested to protect the kelp from being eaten. Fishermen harvest them one by one with long poles, sitting in a boat with a goggle to watch the shallows.
The long spines are quite dangerous and difficult to remove.
The intestines are used to flavor Chanpon noodle soup, with a whipped egg on boiling tofu or just like that they are a local speciality, not seen on the market.
CLICK for more photos



murasakiuni, murasaki uni 紫海胆 / ムラサキウニ
violet sea urchin

violetter Seeigel. Anthocidaris crassispina
Found in shallow rocky beach areas all over Japan. Speciality of Goto Retto Islands off Nagasaki.
Best time (shun) is summer.
Eaten as sushi, or salted or grilled.
CLICK for more photos


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One of the three chinmi Food specialities of Japan.
Chinmi, special delicasies 珍味

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Check here for regional specialities
Regional Dishes

Only the roe of the sea urchin is eaten.
うに料理 uni ryoori ... Dishes with sea urchin


karatsuki uni 殻つきウニ
fresh sea urchin out of the shell

with sea water for a natural flavor. Best eaten right on the beach.
Seeigel aus der Schale



namauni, nama-uni  生うに、生雲丹 raw sea urchin
. . . CLICK here for Photos !
roher Seeigel


neriuni, neri-uni 練雲丹 (ねりうに) "kneaded" sea urchin
for preservation, sold in bottles.
. . . CLICK here for Photos !


shiouni, shio-uni 塩うに salted sea urchin
for preservation, sold in bottles.
. . . CLICK here for Photos !



unidon うに丼 rice with fresh sea urchin
CLICK for more photos
Warm rice with some chopped nori seaweeds, topped with raw sea urchin.
Reisschale mit Seeigel



unigunkan, uni gunkan うに軍艦巻き uni gunkan maki
CLICK for more photos
The most popular shushi dish.



uni misojiru うにみそ汁 miso soup with sea urchin
046 uni misojiru sea urchin
Misosuppe mit Seeigel



tsubuuni, tsubu-uni 粒雲丹, 粒うに "drops of sea urchin"
for preservation, in bottles.
. . . CLICK here for Photos !



yakiuni, yaki-uni 焼きうに grilled sea urchin
. . . CLICK here for Photos !

gegrillter Seeigel


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Worldwide use

Seeigel
gesalzene Seeigeleier; Seeigeleierpaste; Seeigelcrème

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Things found on the way



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HAIKU


雲丹割くやおろかな日々の続きをり 
uni saku ya oroka na hibi no tsuzukiori

cutting up sea urchins ...
these senseless days
continue 
  

Kadokawa Minayoshi 角川源義 (1917 - 1975)


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海胆怒る漆黒の棘ざうと立ち  
uni okoru shikkoku no toge zatto tachi

the sea urchin gets angry ...
with a swoop it stands up
its spines


Hashimoto Keiji 橋本鶏二


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珍客へまず山陰の雲丹を出し 
chinkayku e mazu Sanin no uni o dashi

a special visitor ...
first thing is to offer him
sea urchin from Sanin


Imamura Yuji (Imamura Yuuji) 今村夕路
Tottori

Sanin "in the shadow of the mountains" is the area of the Sea of Japan along Tottori, Shimane and Yamaguchi, north of the Central Mountain Range.



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CLICK for more photos

うにの瓶何でこんなにぶ厚いの   
uni no bin nan de konna ni buatsui no

a bottle of sea urchins ...
why is this bottle
so extra big?


Fumie 文江


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Related words

Chinmi, special delicasies


***** WASHOKU : FISH and SEAFOOD SAIJIKI

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9/20/2008

Tai Sea Bream

[ . BACK to WORLDKIGO TOP . ]
. Amulets and toys with animals .
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Sea bream (tai)

***** Location: Japan
***** Season: Various, see below
***** Category: Animal


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Explanation

Bream is a general term for a number of species of freshwater and marine fish belonging to a variety of genera. The term sea bream is sometimes used for porgies (family Sparidae) or pomfrets (family Bramidae).

CLICK for original LINK ... www.uoya.co.jp

His name includes the TAI, connected to MEDETAI 目出たい ... used on auspicious situations and therefore a fish dish with TAI is very important. It is also used as an offering for the Deities, expecially in Sawachi Food.
Also because of its auspicious red color, it is an auspicious food item.


Some varieties well known in Japan :

amadai 甘鯛 "sweet tai" tilefish
Lopholatilus chamealeonticeps
. . . CLICK here for Photos !
Blauer Ziegelfisch
kigo for all winter


asahidai 旭鯛 アサヒダイ "morningsun sea bream"
Pagellus bellottii
. . . CLICK here for Photos !


chidai 血鯛 チダイ "blood sea bream" crimson sea bream
Evynnis japonica
. . . CLICK here for Photos !


fuedai ふえだい snapper
Lutjanus stellatus
Schnapper


hedai 平鯛 ヘダイ "flat sea bream"
Sparus sarba


hirekodai 鰭小鯛 ヒレコダイ
Evynnis cardinalis


ibodai 疣鯛 wart perch, japanese butterfish
Psenopsis anomala
Japanischer Butterfisch


kichinu 黄茅渟 キチヌ yellowfin porgy
Acanthopagrus latus
. . . CLICK here for Photos !
. Tsuriyuki anzen 釣行安全 safety when fishing .


kidai 黄鯛 キダイ yellow sea bream
Dentex tumifrons
. . . CLICK here for Photos !



CLICK for more photos
kurodai 黒鯛 クロダイ black sea bream
kibire 黄鰭(きびれ)、honchinu 本ちぬ(ほんちぬ)
kaizu かいず、keizu けいず,
chinchin kaizu ちんちんかいず、chinchin ちんちん、
tsuyu kaizu 梅雨かいず(つゆかいず)
chinutsuri ちぬ釣(ちぬつり)fishing for black sea bream
..... kaizu tsuri かいず釣(かいずつり)
Acanthopagrus schlegeli
dunkle Meerbrasse
kigo for all summer



madai 真鯛 マダイ red sea bream
Pagrus major
. . . CLICK here for Photos !
Rote Seebrasse, (Rote Meerbrasse)


minami kurodai 南黒鯛 ミナミクロダイ "Southern black sea brass"
Acanthopagrus sivicolus
. . . CLICK here for Photos !


nanyoo chinu 南洋茅渟 ナンヨウチヌ "South Sea progy"
Acanthopagrus berda
. . . CLICK here for Photos !


oshirenko ホシレンコ (dedai ヂダイ)
Cheimerius matsubarai
. . . CLICK here for Photos !


sakuradai 桜鯛 サクラダイ cherry sea bream
Sacura margaritacea
. . . CLICK here for Photos !


Taiwandai 台湾鯛 タイワンダイ "sea bream from Taiwan)
Argyrops bleekeri
. . . CLICK here for Photos !


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Let us look at some kigo with the sea bream !



kigo for late spring

Sakuradai 桜鯛 red sea bream
Sparus species and sometimes also applied to "red snapper" Lutianus species.
Literally the name means "Cherry Blossom Bream", because of the delicate pink meat.
During the Flower viewing season, they are called
Cherry blossom-viewing sea bream, hanamidai 花見鯛

nokkomidai 乗込鯛(のっこみだい)"pulling sea bream in the boat"
sugatami no tai 姿見の鯛(すがたみのたい)
ikadai 烏賊鯛(いかだい / イカダイ)



taiami, tai-ami 鯛網 net for fishing sea bream
different types of nets:
tai katsura-ami 鯛葛網(たいかつらあみ)
gochi-ami 吾智網(ごちあみ)
tai jikogi-ami 鯛地漕網(たいじこぎあみ)
tai shibari-ami 鯛縛網(たいしばりあみ)



ukidai 浮鯛 (うきだい/ 浮き鯛 ) "floating sea bream"
sea bream coming up on the high tide in spring, they look like floaters.


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kigo for all summer

arai tai 洗鯛(あらいたい)"washed sea bream"
prepared as sashimi



. mugiwara dai 麦藁鯛 (むぎわらだい) "straw sea bream"  


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kigo for late autumn


ochidai, ochi dai 落鯛 (おちだい) sea bream coming down
When it begins to get cold, the fish seek deeper seawater, which is warmer.


ochikaizu, ochi kaizu 落かいず (おちかいず)
black sea bream coming down


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kigo for late winter

kandai 寒鯛 (かんだい) sea bream in the cold
fuyu no tai 冬の鯛(ふゆのたい)sea bream in winter


. . . . .


kigo for all winter


amadai 甘鯛 "sweet tai" tilefish
Lopholatilus chamealeonticeps
Okitsudai 興津鯛(おきつだい)sea bream from Okitsu, Shizuoka
guji ぐじ



budai 舞鯛 (ぶだい) "dancing sea bream"
..... maidai まいだい
Calotomus japonicus)



itoyoridai いとよりだい【糸縒鯛】
.... itoyori 金糸魚 (いとより)
itoyouo, ito uo 糸魚(いとうお)"thread fish"
itokuri uo糸繰魚(いとくりうお)
kinsengyo 金線魚(きんせんぎょ)"Golden Thread Fish"
Nemipterus virgatus
A very expensive variety, with not so much fat




kinmedai 金目鯛 (きんめだい) Alfonsino, "Golden Eye Tai"
nishikidai 錦鯛(にしきだい) "brocade tai"
also sakurazushi 桜寿し sea bream sushi
Südlicher Kaiserbarsch, Nordischer Schleimkopf




WASHOKU
taiyaki 鯛焼き sweet waffles in the form of a sea bream

stall selling tai waffles, taiyaki ya 鯛焼屋(たいやきや)



taichiri 鯛ちり(たいちり)nabe
hodgepodge with sea bream
. . . CLICK here for Photos !


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regional humanity kigo for the New Year
Kanazawa 金沢 


CLICK for more photos

bendai 紅鯛 "red Tai"
sasa bendai 笹紅鯛(ささべんだい)
It is hung on a willow branch or sasa grass branch, together with other auspicious symbols like a silkworm cocoon, a koban gold piece, an auspicious hammer, the mask of o-Tafuku or an edifice of the god of riches and fishermen, Ebisu.
They are sold on the New Year market in Kanazawa.



CLICK for more photos

買初の紅鯛吊す炬燵かな
kaizome no bendai tsurusu kotatsu kana

the first purchase
of a bendai hangs
above the kotatsu

Murou Saisei, Kanazawa

. Murou Saisei 室生犀星 (1889 - 1962)   



. Kotatsu, heatable table   


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observance kigo for the New Year


. kakedai 掛鯛 (かけだい) hanging sea bream decoration
..... kakedai / kaketai 懸鯛(かけだい)"hanging sea bream"
niramidai 睨鯛(にらみだい / 睨み鯛)"glaring at the sea bream"
tsutsumi-o no tai 包尾の鯛(つつみおのたい)sea bream with the tail wrapped




. suwaridai, suwari dai 据り鯛 (すわりだい) "seated sea bream"


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observance kigo for late summer
first day of the sixth lunar month

kaketai orosu 掛鯛下す (かけたいおろす)
taking the sea bream down

kakedai orosu

The dried sea bream from the New Year is taken down and prepared as a soup to ward off the summer diseases.



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The following are NOT KIGO !


Setonaikai 瀬戸内海 best for tai fishing, also the coast around Matsuyama, Shikoku.


Special sea bream dishes 鯛料理 tai ryoori
. . . CLICK here for Photos !


kurodai miso くろだい味噌 / 黒鯛味噌/ 黒鯛みそ
miso paste with black tai fish
. . . CLICK here for Photos !
from Hiroshima


tai-aji chirimen 鯛味ちりめん
small white fish simmerd with tai broth
from Hiroshima
. . . CLICK here for Photos !





CLICK for more photos
taimeshi 鯛めし rice with sea bream
from Shimane and Matsuyama
. . . CLICK here for Photos !
Reis mit Seebrasse


tai no hamayaki 鯛の浜焼き
sakuradai no hamayaki 櫻鯛の浜焼き
from Kasaoka Town, Okayama


tai no karamushi 鯛の唐蒸し
steamed sea bream with vegetables
Speciality of Kaga ryoori, Ishikawa
. . . CLICK here for Photos !
gedünstete Seebrasse mit Gemüse



CLICK for more photos
tai senbei 鯛せんべい rice crackers with sea bream


Uwajima taimeshi 宇和島鯛めし rice with sea bream from Uwajima
. . . CLICK here for Photos !
from Ehime



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Proverbs with the TAI

ebi de tai o tsuru 海老で鯛を釣る to catch a sea bream with a shrimp
To have a great profit with little effort.
"To throw a sprat to catch a mackerel."
zooni de tai o tsuru 雑魚で鯛釣る
蝦蛄で鯛を釣る
麦飯で鯛を釣る


fugu ni atareba tai ni mo ataru 河豚にも当たれば鯛にも当たる
"you can eat poisonous globe fish, or bad tai sometimes"
You never know when bad luck will hit you.


iwashi no atama o sen yori tai no i ni tsuke
イワシの頭をせんより鯛の尾につけ
Better be the head of a small group of people than the tail of a large group.
or the opposite
tai no oo yori iwashi no atama 鯛の尾より鰯の頭



kusatte mo tai 腐っても鯛 "Even a rotten tai is worthwhile"
A great person retans his worth, no matter how the circumstances.


uchi no tai yori tonari no iwashi 内の鯛より隣の鰯
"Better the sardines from the neighbour than the sea bream in your own posession"
To be easily envious of anything of other people.



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Worldwide use


*****************************
Things found on the way





Traditional Folk Toys
all sorts of Sea Bream dolls


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



An important item for auspicious situations. With its red color, it will also ward off evil influence for the girl.

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. bonbori ぼんぼり / 雪洞 paper lantern - Introduction .



tai bonbori 鯛ぼんぼり sea bream lantern

They come on wheels, some are quite big and are carried around town.
They are a speciality of Murakami town and lighten the night to ward off evil in the summer months. A bit like the Nebuta floats of the Tohoku region.


. Niigata Folk Art - 新潟県  .
Murakami town 村上市

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HAIKU and SENRYU






Matsuo Basho's Poetic Spaces:
Exploring Haikai Intersections

edited by Eleanor Kirkham

"What makes the 'Basho style' fundamentally different from those of other haikai schools is that it frankly expresses keijo (environment and emotion) just as it is. This certainly is Karumi's [lightness] season. The kei of keijo means scenery or landscape, expressing the concrete image of a thing just as it is, without clever artifice. In Chinese poetics we also find the phrase, 'unification of environment and emotion' (J. keijo itchi); basically it means expression in which landscape is depicted, charged with emotional resonance. Therefore, it is not a mere copy or sketch of a scene . . . expressions of environments that come to possess emotion of their own accord.

"Also, of course, many different qualities exist in the emotions that derive from the environments, but the one that Basho most emphasized in his last years was ordinary feeling, feelings that can casually emerge from everyday life. This is what is called 'zokutan heiwa' (lit., commonplace stories in ordinary language) --- writing verse about everyday things in plain, easy words.

塩鯛の歯ぐきも寒し魚の店
shiodai no haguki mo samushi uo no tana / shio dai

salted bream,
cold up to their gums:
fishmonger's shelf


(Komojishishu [Straw Lion Collection]. 1693



"This verse describes an impression of bitter cold from the gums of salted sea bream lined up in a fishmonger's stall. This is indeed one of the pinnacles of haiku as the poetry of ordinary people. In first touching on it, this quality of ordinariness was one of the things that Basho's disciple Kagami Shiko (1665 - 1731) most strongly emphasized as a way of teaching commoners; another was respect for the power of images, telling students to make the content of their verse just like a picture."

Horikiri Minoru
Basho's World of Poetic Expression
Translated by Cheryl Crowley

source : Simply Haiku, 2007


shio-dai no haguki mo samushi uo no tana

In the fish-shop
The gums of the salted sea-bream
Are cold.

Tr. Barnhill


The salted bream
Look cold, even to their gums,
On the fishmonger’s shelf.

Tr. Peipei-Qiu


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

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俎板に鱗ちりしく桜鯛 
manaita ni uroko chirishiku sakuradai

on the chopping board
the fish scales are everywhere -
cherry sea bream
           
Masaoka Shiki 正岡子規


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安宿とあなどるなかれ桜鯛 
yasuyado to anadoru nakare sakuradai

no need to look down
at this cheap inn ...
(they serve) cherry sea bream 


Morita Tooge, Morita Toge 森田峠


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鯛網や浜街道は山に入り  
tai-ami ya hama-kaidoo wa yama ni iri

net for sea breams -
the old beach road leads
into the mountains


Uchida Hyakken 内田百閒 (1889 - 1971)

Hamakaido is one of the old trading roads from Edo via Mito via Kesennuma in Miyagi to Hachinohe in Aomori in Northern Japan, along the Sanriku Beach 三陸浜街道.
In Iwate, by the Morioka clan, it was called 海辺道 umibe michi.

. . . CLICK here for Photos !
There are other old trading routes named like this, for example in Kishu.


Many harbors along the Sanriku Hamakaido have been destroyed:
. Japan after the BIG earthquake
March 11, 2011

I remember travelling this road by car. The road was high up above the cliffs, and you had to drive down to each harbor in a valley. They seemd to have known the dangers of tsunami in olden times.

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喪の家の焼いて縮める桜鯛
mo no ie no yaite chijimeru sakuradai

a family in mourning -
the grilled cherry sea bream
is shrinking


Ooki Amari 大木あまり (1941 - )


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Related words

***** ishidai 石鯛 (いしだい) parrot fish
lit. "stone tai"
..... shimadai 縞鯛(しまだい)
Oplegnathus fasciatus
. . . CLICK here for Photos !
kigo for all summer


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Sawachi ryoori 皿鉢料理 Sawachi cuisine, celebration food
Kochi


. WASHOKU - Favorite Sea Bream Dishes from Edo .  


***** FISH AND SEAFOOD SAIJIKI

. Amulets and toys with animals .


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- #taiseabream #seabream -
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