SEAFOOD SUMMER Fish

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Seafood in Summer : FISH

***** Location: Japan
***** Season: Summer
***** Category: Animals / Humanity

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Explanation


See here for more datails about
Trouts and sweetfish ... the naming


Many fish are found in other seasons too and have an entry of their own.

. Check the ABC KIGO index .



. FISH and SEAFOOD SAIJIKI - START


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Early Summer


first bonito, hatsu gatsuo 初鰹 (はつがつお)
see below for bonito


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Mid-Summer


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


. mugiwarahaze, mugiwara hazw 麦藁鯊 (むぎわらはぜ)
"wheat straw dace" 　



nigoribuna, nigori buna 濁り鮒 (にごりぶな) muddy carp
kind of crucian carp. It swims upriver to spawn and makes the river muddy.
nigori o skuu 濁りを掬う（にごりをすくう）scooping up the mud

. katame no buna 片目の鮒 crucian carp with one eye .



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Late Summer


namazu 鯰 (なまず) catfish
Silurus asotus
tsuyu namazu 梅雨鯰（つゆなまず）
gomi namazu ごみ鯰（ごみなまず）
namazunabe, namazu nabe 鯰鍋（なまずなべ） catfish stew
. . . CLICK here for Photos !
Wels

Hyootan, Namazu and Daruma -
The Gourd, the Catfish and Daruma 　瓢箪、鯰とだるま

. Catfish Legends and Folk Toys .


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All Summer

fish in summer 夏魚 (なつさかな) natsu sakana
..... natsusakana 夏肴（なつさかな）

. . . . .


fighting fish, fish fighting 闘魚 (とうぎょ) toogyo
. . . CLICK here for Photos !
also a special colorful breed called

beta ベタ Betta
siamesischer Kampffisch
Betta splendens

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. Bonito, katsuo / ...gatsuo 鰹 　
"pine fish" katsuo 松漁
"fish with firm meat" katsuo 堅漁
eboshiou, eboshi uo えぼし魚（えぼしうお）"eboshi fish"
(looking like an official eboshi cap
fishing for bonito, katsuo-zuri 鰹釣
night bonito, yogatsuo 夜鰹（よがつお）
boat for fishing bonito, katsuobune 鰹船
vendor of bonito, katuouri 鰹売り（かつおうり）
time for bonitos, katsuodoki 鰹時（かつおどき）
. . . . but
first bonito, hatsu-katsuo, hatsugatsuo　初鰹 (early summer)





bull trout, iwana 岩魚
kagyoo 嘉魚（かぎょ）
iwana tsuri 岩魚釣（いわなつり）fishing for iwana
iwanagari 岩魚狩（いわながり）hunting for iwana




Cherry salmon, yamame 山女 Oncorhynchus masou;
Literally "mountain lady", "Mountain Maiden".
Cherry Salmon, yamameuo 山女魚
amago あまご, amego あめご, ame no uo あめのうお, enoha えのは
madara まだら, hirabe ひらべ
五月山女（さつきやまめ）
fishing for cherry salmon, yamame tsuri 山女釣
..... A great hobby of many anglers, seen commonly at the local rivers.
yamame, eine Art Bachforelle


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dolphin fish, shiira 鱪 (しいら)
shiira 鬼頭魚（しいら）"demon head fish"
Coryphaena hippurus
Kokerazushi こけらずし Sushi with dolphin fish


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eel, unagi, 鰻、うなぎ, Aal
..... (see also below in Winter)
WASHOKU : Eel dishes (unagi) Japan. Some are kigo

sea eel, conger, anago　穴子 salt-water eel. Meeraal. Congriscus megastomus


pike conger pike, pike eel hamo 鱧 (はも)
Hamo 鱧 pike conger eel History and food
Muraenesox cinereus. dragontooth


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Eso 鮧 (えそ) eso
a kind of flatfish.
akaeso : Synodus ulae
Lives in the warmer waters of Southern regions, and is used as food in Taiwan.



flathead, kochi 鯒 (こち)
fam. Platycephalus
..... megochi めごち
Suggrundus meerdervoortii
. Food with Flathead fish




. "flounder of the castle town" 城下かれい 　
Pleuronectes yokohamae （Gunther）




flying fish, tobi-uo, tobiuo 飛魚 (とびうお)
.....................tobi no uo, とびの魚
swallow-fish, tsubame-uo つばめ魚
tobira とびら、あご ago
. . . CLICK here for Photos !
..... Flying fish are a delicacy as raw sashimi in many costal areas.
Also called AGO　アゴ in Kyushu. The little ones are dried or fried and some are made to broth (tobi-uo dashi 飛魚だし) for ramen soups.



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Gengoro buna 源五郎鮒 (げんごろうぶな) Carassius cuvieri Temminck
kind of crucian carp (buna)
Katadabuna 堅田鮒（かただぶな）buna from Katada town
Gengoroo-Karausche
WKD : Katada / Katata. Famous town at Lake Biwa



goby of a small kind だぼ鯊 (だぼはぜ) dabohaze
..... chichibu ちちぶ、chichikaburi ちちかぶり
Acanthogobius flavimanus. Meeresgrundel



goldfish, kingyo 金魚
Carp (higoi, koi) family Cyprinidae fish
madaragoi 斑鯉（まだらごい）
higoi 日鯉（ひごい）
nishikigoi 錦鯉（にしきごい）brocade carp
. . . CLICK here for Photos !
kawarigoi 変り鯉（かわりごい）


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Hiroshige Woodblock

grunt, isaki 伊佐木／鶏魚 ( いさき)
..... isagi, いさぎ, isegi せぎ, issaki 、いっさき (一先)
..... uzu うず
Best during the rainy season.
Most is caught in the near sea of Sasebo, Nagasaki and the Goto Retto Islands.


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Hasu 鰣 (はす) hasu Alosa reevesii / Hilsa reevesii /Macrura reevesii
Tenualosa reevesii
shigyo ジギョ（鰣魚)
Hilsa Herring, Reeve's Shad, Reeves Shad, Seasonal Shad




hata 羽太 (はた) hata
Epinephelus octofasciatus



. herring in summer 夏鰊 natsu nishin



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ebi to aji 海老と鯵 - by 広重


horse mackerel, aji 鯵
fam. Carangidae. Rossmakrele, Stachelmakrele
ajiuri 鯵売（あじうり）vendor of Aji
ajiami 鯵網（あじあみ）net for fishing Aji
ajitsuri 鯵釣（あじつり）fishing for Aji
maaji, ma aji 真鯵（まあじ）Trachurus japonicus
muroaji 室鯵（むろあじ） brownstriped mackerel scad
Decapterus muroadsi

yuuaji 夕鯵（ゆうあじ）Aji in the evening
a favorite food of Edo, where it was sold as fresh fish caught during the afternoon.

. Food with horse mackerel 鯵


. . . . .

mame aji　豆あじ very small aji
fished off Odawara, Kanagawa
Mostly eaten as tataki.
They can be eaten whole, after taking the intestines and gills out.

oogon aji　黄金あじ　golden aji
fished off Kanaya (Chiba peninsula)

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killifish, medaka メダカ、めだか
himedaka 緋目高（ひめだか）red killifish
shiromedaka 白目高（しろめだか）white killifish
Oryzias latipes
They live in many rivers of Japan and children like to catch them with their bare hands. They bring the feeling of coolness to haiku.
. . . CLICK here for Photos !
Japankärpfling




. Loach (dojoo 泥鰌（どじょう）
fish and food



mackerel, saba 鯖
Scomber japonicus. Makrele
sababi 鯖火（さばび）fire to fish for mackerels
saba tsuri 鯖釣（さばつり）fishing for mackerels
sababune 鯖舟（さばぶね）boat for fishing mackerels
. Saba Mackerels and Food

. saba 鯖と伝説 Legends about mackerel, Makrele .



Manatee (Trichechus manatus) North America
The DUGONG (Dugong dugon) has become a topic for haiku.




. Manta ray, stingray (ei, aka ei 赤鱏 (あかえい) 　




. parrot fish 石鯛 (いしだい) ishidai
..... shimadai 縞鯛（しまだい）
Oplegnathus fasciatus




rainbowfish, wrasses, bera ベラ（海水魚）
ホンベラ, Halichoeres tenuispinnis




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sculpin, Japanese fluvial sculpin 鮴 (ごり) gori
Cottus pollux, Kaulkopf



. kurodai 黒鯛 クロダイ black sea bream 　
Acanthopagrus schlegeli




smelt-whiting, silver-whiting キス 鱚 kisu
sand borer. Sillago japonica
The name is written with the characters for fish and happiness.
shirogisu 白鱚（しろぎす）white Kisu
aogisu 青鱚（あおぎす）blue Kisu
magisu 真鱚（まぎす）"real Kisu"
kawagisu 川鱚（かわぎす）"river Kisu"
toragisu 虎鱚（とらぎす）Kisu with tiger pattern
okigisu 沖鱚（おきぎす）kisu in the open sea
Weißling
kisutsuri, kisu tsuri 鱚釣 (きすつり) fishing for sand borers




sole, shitabirame 舌鮃 , tongue fish Solea solea. hirame 鮃




Stone fish, bullhead (okoze 虎魚 (おこぜ, オコゼ ) )
Inimicus japonicus



stripped jewfish, ishinagi いしなぎ
Stereolepis doederleini
gestreifter Judenfisch
. . . . . and
silver jewfish, ishimochi 石首魚 (いしもち)
guchi ぐち、shiroguchi しろぐち
Argyrosomus argentatus. Adlerfisch


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Takabe たかべ takabe
Labracoglossa argentiventris
Lives on the Pacific coast of Honshu and Kyushu.



thread-sail filefish, kawahagi 皮剥 (かわはぎ)
..... hage はげ
Stephanolepis cirrhifer
He has a strong skin and is a well liked delicacy.
Feilenfisch




tropical fish 熱帯魚 (ねったいぎょ) nettaigyo
tenshiui, tenshi uo 天使魚（てんしうお）anglefish
tennin uo 天人魚（てんにんうお）



trout, sweetfish, ayu 鮎
Plecoglossus altivelia
annually coming fish, nengyo 年魚
fragrant fish, koogyo 香魚 (best when roasted near a fire)
Masu and Ayu : Trouts and sweetfish ... the naming
nengyo, fish of the year 年魚（ねんぎょ）
ayuryoo kaisen 鮎漁解禁（あゆりょうかいきん）opening the fishing season for ayu
ayuzushi 鮎鮨（あゆずし）ayu sushi
ayu namasu 鮎膾（あゆなます）ayu with namasu dressing
ayu gyoden 鮎魚田（あゆぎょでん）
koogyoo 香魚（こうぎょ）"fragrant fish"
ayugari 鮎狩（あゆがり）fishing for ayu
ayukake 鮎掛（あゆかけ）trap for ayu fishing
ayu no yado 鮎の宿（あゆのやど）inn for fishing ayu
ayu no sato 鮎の里（あゆのさと）rural area with many ayu
ayu ikesu 鮎生簀（あゆいけす）, aquarium for ayu
otori ayu 囮鮎（おとりあゆ）ayu as bait
ayukago 鮎籠（あゆかご）basket to store ayu
ayuryoo 鮎漁（あゆりょう）ayu fishing
ayudoki 鮎時（あゆどき）time for ayu (fishing)

ayumodoki 鮎もどき (あゆもどき) Kissing Loach
..... 鮎擬（あゆもどき）
Leptobotia curta


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white dace 白鮠（しらはえ) shirahae
yamabe やまべ , haya はや, oikawa 追川（おいかわ）
yamabe tsuri やまべ釣り（やまべつり） fishing for yamabe
eine Art Bartgrundel

白鮠甘露煮(しろはやかんろに)shirahae kanroni dish


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yellowtail young, hamachi はまち
Seriola quinqueradiata
inada, tsubasu 津走（つばす）, wakashi わかし, wakanago わかなご
fukuragi ふくらぎ
Often served as sushi
junger Gelbschwanz
. . . . . and
kanpachi かんぱち Kampachi, very young yellowtail
..... kanpa かんぱ、akaburi, aka buri 赤鰤（あかぶり）
SEE
Yellowtail, grown up 鰤 Buri
. . . . . and
flat amberijack, hiramasa 平鰤 (ひらまさ)
Seliora lalandi



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Fish as summer food, not in the Saijiki


mekajiki めかじき (眼梶木) swordfish; broadbill
Xiphias gladius
Schwertfisch



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Worldwide use


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Things found on the way


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HAIKU

鱚釣つて父に皓歯をかがやかす　　
kisu tsutte chichi ni kooshi o kagayakasu

he catches a whiting -
his bright white teeth
all shining

Oogushi Akira 大串章
source : HAIKUreikuDB FISH


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江ノ島や傘さしかけし夏肴
Enoshima ya kasa sashikakeshi natsu sakana

Enoshima island !
all wear a parasol -
fish in summer

Takebe Soochoo 建部巣兆 (たけべ-そうちょう)
1761－1814, painter and poet, Takebe Socho
. Reference : Takebe Socho's haiga

. Enoshima
a small but most famous Benten Island near Kamakura.


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Related words


Food served on board (funaryoori 船料理 (ふなりょうり))
kigo for all summer
fmi



FISH and SEAFOOD SAIJIKI

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SEAFOOD AUTUMN

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Seafood in Autumn

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

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Explanation


Autumn is not a good time for seafood kigo !

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Early Autumn

Katsuo no eboshi 鰹の烏帽子 (かつおのえぼし) electric jellyfish
lit. "eboshi-hat of a bonito, bonito's headgear"
Physalia physalis
denki kurage 電気くらげ（でんきくらげ） electric jellyfish
Portuguese Man-Of-War Jellyfish
. . . CLICK here for Photos !
Portugiesische Galeere

Jellyfish, Medusa as KIGO

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Mid-Autumn


Obanadako 尾花蛸 (おばなだこ) "pampasgrass octopus"
obana means the Japanese pampas grass, which blossoms along the beaches when the octopus fish appears in august and september.
There are many kinds of octopus in Japan, which start laying eggs from july to september. After laying eggs, they loose their power and are not so nutritious for food any more.
This is a rather sad kigo about the life circle of the octopus.


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Late Autumn


Hanasakigani 花咲蟹 (はなさきがに) spiny king crab
Paralithodes brevipes
crabs of the tarabagani family.
They have many thorns on the legs and the back.
They are bright red at birth already, but when they get dry the color changes to brown.
When boiled, they change color to pink. They are caught from October to November.
. . . CLICK here for Photos !
Speciality of Hokkaido and the Siberian sea coast.



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All Autumn

no kigo

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Not mentioned in the Saijiki but eaten in autumn

lobster, spiny lobster, iseebi, ise-ebi ise ebi
いせえび (伊勢海老／伊勢蝦)
They are never fished in moonlit nights, because "the lobstes would see the nets and not be stupid enough to get caught!".
They are a must on any festive occasion.
The samurai of Kamakura saw an auspicious connection with their armour (yoroi) and the back shell of the lobster.
They get the red color from the first sun at Futamigaura, in Ise, where the Gods reside.
First named by Kaibara Ekiken (1603-1714), because most catch comes from the Ise area.
ikizukuri, いきずくり　prepared while still alive, is common.
Since they contain a lot of taurin, they are helpful in battling the summer fatigue at the beginning of autumn.
Hummer, Languste


Dawn at Futami-ga-ura (Futami-ga-ura akebono no zu)
歌川国定 Utagawa Kunisada (1786–1864)



lobster-decoration, kazari-ebi, kazariebi
飾海老 かざりえび
kigo for New Year
decoration with a lobster
ebi kazaru 海老飾る（えびかざる）
Ise-ebi kazaru 伊勢海老飾る（いせえびかざる）
Kamakura-ebi kazaru
鎌倉海老飾る（かまくらえびかざる）


. . . CLICK here for Photos !


. New Year mochi with lobster decorations .


mingei　民芸 folk art
. ebi　えび　/　海老　/ 蝦 lobster, prawn, shrimp art motives .


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Worldwide use


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Things found on the way


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HAIKU

Matsuo Basho wrote at Katata 堅田十六夜の弁

十六夜や海老煮るほどの宵の闇
izayoi ya ebi niru hodo no yoi no yami

a late moon
enough to cook shrimp
evening darkness
Tr. Reichhold


sixteenth night moon--
just enough time to boil shrimp
in the night's darkness
Tr. Barnhill

Barnhill's comment:
"Between the setting of the sun and the rising of the moon, there is a brief period of time when no light is in the sky, enough for his host to boil shrimp for his guests."
Reichhold mentions that this was written at the home of Narihide at Katada.
source : Larry Bole


the bright sixteenth-day moon
barely enough time before moonrise
to boil shrimp
Tr. Lotuspetal7


Moon in autumn :
. izayoi 十六夜 (いざよい) moon on day 16 .
..... izayoo tsuki いざよう月（いざようつき）"hesitant moon"
..... nihachiya 二八夜（にはちや）
..... juurokuya 十六夜（じゅうろくや）night on the 16th day
..... kibou, kibo-u 既望（きぼう）

The moon shows up just a bit later than the full moon on the day before, as if it was hesitant (izayou, tamerau) to come back.


MORE hokku about the izayoi moon
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .

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Related words

***** WASHOKU : SEAFOOD

- - - - - Garnelen - - - - -
Im Japanischen wird für eine Vielzahl von Krustentieren der Oberbegriff Ebi verwendet, der im Allgemeinen mit "Garnele" übersetzt wird. Die korrekte Übersetzung wäre der zoologische Begriff "Zehnfüßler", von denen allerdings Krebse oder Krabbe ausgenommen sind. Diese haben wiederum eine eigene Bezeichnung, nämlich Kani.

Sakura-Garnele
Die am weitesten verbreitete Ebi-Art ist die maximal 5 Zentimeter lange Sakura-Garnele (Sakura-ebi, wörtlich " Kirschblütengarnele", in der Bucht von Suruga (Präfektur Shizuoka), wo sie in Sacknetzen gefangen und auf dem Sandstrand getrocknet wird. In der Küche wird sie sowohl roh als auch gegart verwendet: roh in "Kriegsschiff-Rolle" (Gunkanmaki), gegart als geschnitzeltes Tempura (Kakiage) mit Gemüse. Getrocknete Garnelen werden das ganze Jahr über in der Küche verarbeitet.

Geißelgarnele
Als typische Vertreterin der japanischen Gewässer bevorzugt die Geißelgarnele (kuruma-ebi, wörtlich "Radgarnele") die Sommermonate. Sie entspricht den im Handel angebotenen Shrimps oder Prawns. Ein wichtiger Fischereihafen für diese Garnelenart ist die Stadt Akiho in der Präfektur Yamaguchi. Neben natür­lichen Vorkommen gibt es in den großen Buchten von Tokyo, Mikawa und Ariake viele Zuchten für Geißelgarnelen. Seit jeher ist diese Garnelenart eine der beliebtesten Meeresfrüchte für die japanische Küche. Nicht umsonst wird sie in Japan als "segensreiches Produkt des Meeres" (umi no sachi) bezeichnet.

Graugarnele
Die Graugarnele (Shiba-ebi) ist eine Unterart der Geißelgarnele. Von Oktober bis Januar wird sie an den Küsten von Niigata, Westjapan, und in der Bucht von Tokyo gefangen. Trotz ihrer geringen Größe ist sie äußerst wohlschmeckend. Meistens wird sie als Tempura auf Sushi-Reis verzehrt oder zusammen mit in Streifen geschnittenem Gemüse frittiert.

Languste
Langusten (Ise-ebi, wörtlich »Ise-Garnele«) werden bis zur Zubereitung im Restaurant in einem Aquarium gehalten, um Frische und Wohlgeschmack zu garantieren. Das kräftige Rot nach dem Kochen verheißt Glück und deshalb ist die Languste wichtiger Bestandteil von Festmenüs. Der in den Langusten enthaltene hohe Anteil an Taurin hilft dem Körper im Herbst die "Sommermüdigkeit" des langen heißen japanischen Sommers zu ueberleben.
Langusten werden in Stellnetzen gefangen – in den Nächten um Vollmond ist der Fang allerdings untersagt.

Botan-Garnele
Diese Kaltwassergarnele (Ama-ebi/Botan-ebi, wörtlich "süße Garnele" "Pfingstrosen-Garnele"
hat in den Wintermonaten Hauptsaison. Zu dieser Zeit hält sie sich in den Küstengewässern von Hokkaido und Nordjapan auf. Im kalten Meerwasser benötigt sie über fünf Jahre, bis sie mit bis zu 10 Zentimeter Länge ausgewachsen sind. Trawler fischen sie in einer Meerestiefe von 200 bis 400 Metern, ihrem bevorzugten Lebensraum. Diese Garnelen schmecken am besten als Sashimi oder auf dem handgeformten Nigiri-Sushi, wo sie geshaelt, aber mit intaktem Schwanzstück auf dem Reis liegen. Am Schwanzstück wird die Garnele in die Hand genommen und vor dem Verzehr in Sojasauce oder einer anderen Sauce gedippt. Sie kann durch die Eismeergarnele ersetzt werde.

Flusskrebs
Der Flusskrebs (kawa-ebi) hat indes im Sommer seine beste Zeit. Sein Vorkommen ist ein Zeichen für die Güte des Flusswassers. In ganz Japan ist es ein beliebter Sport der Kinder, die Tiere mit der Hand zu fangen. Diese Garnelenart findet sich von Hokkaido bis Kyushu .. Schreibweise in allen Kapiteln vereinen ... in allen Flüssen, Seen und Brackwassergebieten. Frittiert und mit Zitrone beträufelt gelten sie als einfacher und wohlschmeckender Snack.

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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 !


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




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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SEAFOOD WINTER

[ . BACK to WORLDKIGO TOP . ]
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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



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.


. buri kaido 鰤街道 yellowtail road .
From Wakasa to Nagano

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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




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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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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.





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
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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unagi kaidoo うなぎ街道 Unagi Kaido Highway

From Izumo, 安来港 Yasugi port over the mountains to 勝山町 Katsuyama (Okayama).
From Katsuyama by boat downriver to Okayama, from there to Osaka.



The porters had to be very strong to carry about 30 kg of eel in two baskets on shoulder poles, stopping every 4 km to water the fish, running day and night for four days.
Along the road were houses with Unagi ponds especially for this transport.
The most difficult part was the pass 四十曲峠 Shijumagaritoge with 40 bending curves.
The runners were under the special protection of 聖護院宮　Shogoin no Miya, a temple in Kyoto and ferry boats had to come back from the river to give them a first go.
うなぎ街道 - 悪路の中国山地越え
- reference source : sanin-chuo.co.jp... -


. Kaido: The Ancient Highways 日本の街道 .


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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




う 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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