2/19/2009

Shimonoseki ekiben

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Shimonoseki Stationlunch
Shimonoseki Ekiben Station lunchbox
下関駅弁

gansoo fukumeshi 元祖ふくめし
the original puffer fish with rice

blowfish with rice and also crab legs
The Japanese reads FUKU, good luck! FUKUMESHI
The kind of fugu used for this bento is on a non-poisonous kind.
fugumeshi
CLICK for more photos

This bento has been prepared for more than 40 years. The present supervisor is doing his job for more than 40 years, starting a busy day at three in the morning! Sometimes they prepare 300 lunchboxes durng busy seasons.

The ekiben contains fugu pieces of deep-fried kara-age, simmered as nimono, marinades with sakekasu and then fried and some soboro minced fish meat. The rice is cooked with a broth from boiling fugu.

The ekiben container has not changed much in design, only the material changed from ceramics to plastic.

This ekiben is sold only in the FUGU season, from October to April.
During the rest of the year, another ekiben with more different types of seafood is sold. Since fugu dose not keep well, in summer it is then served as a piece of sushi in the summer ekiben.


Shimonoseki was an important and busy harbor station between the main island and Kyushu and the globefish of the area was especially delicious.
On March 14, 2009 the last BLUE TRAIN "Hayabusa" and "Fuji", connecting the station directly with Tokyo and Oita/Kyushu or Kumamoto/Kyushu, were stopped because not many people use them any more these days. The kiosk at the platform was shut down after the last ekiben and tea was sold when the last train had left!

CLICK for more photos
Blue Train


At the station restaurant, there is also a noodle soup with fugu blowfish tempura.
fugu tendon ふく天うどん


and a drink called SKAL, sukooru, スコール
乳酸飲料 with milk acid
Skal Water
on a bottle, it reads like this
“Milk based soft drink.
Tender to your mouth. Nicer to your mind.
Skal Water always takes you to the cow-mooing meadow.”

CLICK for more photos


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WASHOKU
fugu ryoori ふぐ料理(ふく料理)dishes with globefish fugu
from Yamaguchi prefecture, Shimonoseki


WKD ... KIGO
Blowfish (fugu, Japan) .. Puffer, Globefish, Swellfish


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rittoru Pusan festa リトル釜山フェスタ Little Pusan Festival


at the

Shimonoseki Green Mall shopping street
guriin mooru Shootengai 下関駅前のグリーンモール商店街
with many stores providing Korean food.


tonchan nabe トンチャン鍋 pork hodgepodge
トンちゃん鍋
pork innards (horumon) are placed in the pot, covered by a lot of seasonal vegetables, then all is simmered till done.
A mixed Korean-Japanese dish popular in the war times, later re-imported to Korea too.

. . . CLICK here for Photos ! 


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Shimonoseki station, Yamaguchi prefecture
JR山陽本線・下関駅 Sanyoo Main Line, Sanyo Main Line
. . . CLICK here for Photos !


Shimonoseki town 下関市  Shimonoseki-shi
a city located in Yamaguchi Prefecture, Japan. It is at the southwestern tip of Honshū, facing the Tsushima Strait and also Kitakyushu across the Kanmon Straits.
The city was founded on April 1, 1889. It is known for fugu, as this is where the largest catch of these fish is taken in Japan each year.

The geographical position of Shimonoseki has given it historical importance, especially with the Bombardment of Shimonoseki in 1864 and the Treaty of Shimonoseki, where a defeated China handed over Taiwan, Penghu, and Port Arthur to the victorious Japanese in 1895. The Heike and Genji fought at Dan-no-ura near the present Kanmonkyo Bridge.

On January 7, 2006, the wooden station building at Shimonoseki station, which had dated back to 1942, was destroyed in a fire, the cause of which is suspected to be arson.

Karato Market
Nagato Market
Green Mall shopping street (Korean Town)

Trains
The main JR Nishi Nihon stations (Sanyō Main Line and San'in Main Line)
Shimonoseki station
Shin-shimonoseki station
Hatabu station
Ozuki station
Kawatana-onsen station
The main JR stations (Sanyō Shinkansen)
Shin-shimonoseki station
© More in the WIKIPEDIA !


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. Senteisai festival 先帝祭 and Antoku Tenno 安徳天皇  


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Ekiben 駅弁 Station Lunch Box


WASHOKU
Regional Japanese Dishes



WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas


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Shimizu ekiben

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Shimizu Stationlunch
Shimizu Ekiben Station lunchbox
清水駅弁


Sakura ebi sushi 桜えびすし
sushi with sakura shrimp




A sushi with the small pink sakura-ebi shrimp.
It comes in a square box with a pink cover, carrying a photo of Mount Fuji.
The sushi rice contains bits of abura-age tofu and lotos roots. Some stripes of yellow omelette (kinshi tamago 錦糸卵 ) are placed on the rice and then a lot of the pink "cherryblossom" shrimp. On the side are some green peas and a bit of ginger.
The shrimp are only about 4-5 cm long and used to come all from the area. Now the catch has drastically decreased.

The young chef who prepares this meal takes great pains to cook the shrimp as a tsukudani and after that dips them again in hot water to make them look more pink and taste better on the rice.
He has taken many hints from his gather who is a famous sushi chef and has his shop right beside the one of his son.
. . . CLICK here for Photos !

There is also an Inarizushi いなりすし ekiben with five pieces at this station.

Overlooked by Mt. Fuji, these pink shrimp are dried on the banks of the rivers along Suruga Bay.
First made for the trains Inari いなり and the faster NOZOMI by the high quality sushi shop Inariya Suehiro Sushi いなりや 末廣鮨. Now in the second generation of the chef.
. . . CLICK here for Photos !



The port of Shimizu Minato is famous for the legendary
Shimizu Jirochoo 清水次郎長.

Daruma Museum
Jirochoo and Ishimatsu 次郎長だるま . 石松だるま




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Yui no takarabune 由比の宝舟 "treasure ship" from Yui village
This is made to order from Shimizu Yoshinobu 清水義信 of Fujieda town.
It is a simple boat made from wood, a miniature of the local fishing boats. The biggest are 1 meter long, the smallest ones just the size of the palm of a hand.

This kind of "auspicious boat" was first made as a miniature of the boats fishing for sakuraebi 桜えび shrimp in Shizuoka, by Takahashi Ichitaro 高橋市太郎, the grandfather of Yoshinobu.

. Takarabune with the seven gods of good luck .
宝船と七福神



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WKD ... KIGO

WASHOKU
Sakuraebi, sakura ebi, sakura-ebi 桜蝦 (さくらえび)

"cherryblossom shrimp", stardust shrimp

Spring at the beach (haru no umi)
and related kigo


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Shimizu station, Shizuoka prefecture
JR 東海道本線・清水駅 Tokaido Main Line
Shimizu station opened in 1889, February 1.
. . . CLICK here for Photos !


Shimizu town  

© More in the WIKIPEDIA !


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kigo for all spring
cherryblossom shrimp, sakura ebi
さくらえび,桜蝦, 桜えび


This is a speciality of the Suruga Bay, Sagami Bay and a few others, where they are fished and dried on the shores, with Mt. Fuji in the background, as you can see in the photo above.
They are eaten in many ways, tempura is one of them. Eating them brings the pleasant feeling of spring, even in winter.

. Spring at the beach (haru no umi) .

Yui harbour is the most famous for these shrimp.
由比港
The have developed a way of eating them "alive", as a kind of


odorigui 踊り食い to eat "dancing" shrimp

and another new try is a kind of donut with sakuraebi shrimp filling.

The mascot of the town is



Sakurayui さくらゆい


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Related words

***** WASHOKU
Ekiben 駅弁 Station Lunch Box


WASHOKU
Regional Japanese Dishes



WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas


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Shokado Bento Kyoto

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Shokado Bento (Shookadoo bentoo)

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


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Explanation

松花堂弁当(しょうかどうべんとう)
Pine Flower Pavillion
CLICK for more photos

Shokado bento, Shokado-style box lunch, is a famous bento that originated in Kyoto.
It is served in a square box, separaded into four compartments like the Chinese character for FIELD 田 and covered by a lid with long edges.
Ingredients fresh of the season are packed in small containers in each square, and even hot rice can be put in there. It is a very sophisticated bento and is a bit similar to Makunouchi Bento 幕の内弁当 eaten between the acts of long Kabuki performances.

But Shokado Bento developed from the Kaiseki Cuisine of Kyoto.
During the Edo period there lived a famous Shinto-Shingon Buddhist priest, calligrapher and tea master, Shokado Shojo 松花堂昭乗 Shookadoo Shoojoo(1584 - 1639)lived in a temple near the mountain Otokoyama, near Iwashimizu Yahata Gu 石清水八幡宮. His real name was Nakanuma Shikibu.

CLICK for more of his calligraphy His calligraphy was so famous he was called "one of the three great calligraphers of the Kanei-Period (kanei no sanpitsu 「寛永の三筆)".
(The other calligraphers were Konoe Nobutada 1565 - 1614 近衛信尹 and Honami Koetsu 1558 - 1637 本阿弥光悦.

He used square boxes with compartments which are normally used by local farmers to keep his calligraphy tools and tobacco tools. When he retired from his temple duties, he lived in a hut near Takimoto-bo Temple and often invited his learned friends of the time in his tea house, called Shokado (Pine Flower Temple).


CLICK for more After the Meiji restauration his home was sold and the temples relocated to Ominaeshi in Yahata, where it is now.
The tea house is an important cultural property of the city of Kyoto.
Now you can enjoy the famous bento in the restaurant Kitcho 吉兆松花堂店 in the garden grounds.
. . . CLICK here for Photos of the tea house and park !


But how came this square box of Shokado
to be used for a bento lunchbox?

The story is moved fast-forward to the year 1933 when Yuki Teiichi (tei-ichi) 湯木貞一, a tea conoisseur of his time, was invited to Shokado and saw the box of Shokado on a shelf on his way out after an invitation. He immediately got the hint to use such a kind of divided box for an official meal for kaiseki to be served in a new restaurant called Kicho 吉兆.

Now Mr. Tokuoka is head of the Arashiyama Kitcho. Kyoto Kitcho was founded in 1931.
There are 21 branches of Kitcho in Japan, mostly run by the relatives of Yuki, serving the best of seasonal food dishes.

CLICK for more bento boxes

Since the food is separated its smell does not intermingle and each dish can be enjoyed on its own. Even hot rice is served in one compartment.



Sen no Rikyu 千 利休, another famous tea master at the times of Shokado, used to serve his meals in a box in the form of a half-moon (hangetsu 半月).
CLICK for more half moon boxes

. Sen Rikyuu, Sen Rikyū 千利休 Tea Master Sen Rikyu   .



Even the bent wooden bento boxes come in four compartments
曲げわっぱ弁当箱 松花堂 magewappa
CLICK for more boxes

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Lunch in these boxes is now served in many other restaurants in Japan.

There is even a station lunch, ekiben
Tokyo Station 東京駅 sells a ... 松花堂弁当

CLICK for the original at ... www.ekibento.jp/are-s28kantou.htm


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Kichoan Shokado Tea House
43, Yawata Ominaeshi, Yawata, Kyoto 614-8077 JAPAN
In the park of Shokado, in memory of Shokado Shojo. There a special bento is served. Shokado bento, inspired by the partitioned paintboxes that Shokado Shojo, a monk and painter of the early Edo period, used regularly. The food that goes inside these boxes varies according to the season and the occasion, but the food is always beautiful to look at as well as delicious to taste.
source : kansaida/yawata/yawata02-e.html



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CLICK for more photos of the park
Memorial mound for ladies, onnazuka

Shokado Park 松花堂庭園 is a famous place for elegant haiku meetings.
There is a memorial mound for ladies 女塚 and one for the menfolk 男塚.

梅しろく薄日こぼれる女塚
ume shiroku usubi koboreru onna zuka

white plum blossoms -
a soft sunshine falls
on the memorial mound



Nishiwaki Kazue 西脇一江
source : nisiura/haiku


CLICK for more ominaeshi blossoms
The ominaeshi flowers (Patrinia Scabiosaefolia おみなえし【女郎花】) are especially famous in this area.

yellow flowered valerian, ominaeshi : KIGO


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KITCHO-AN restaurants and tea houses


***** WASHOKU
Ekiben 駅弁 Station Lunch Box



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2/15/2009

Oarai Ekiben

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Oarai (Ooarai) Stationlunch
TOWNNAME Ekiben Station lunchbox
大洗駅弁


Isobushi Bento 磯節弁当 "Seashore Lunchbox"

This is really a rather beautiful bento, trying to paint a picture of the coastline of Oarai.


© PHOTO : www.bs-j.co.jp/ekiben

The rice is cooked in broth to make it taste like the sea. It is also cooked with seaweed to give extra taste of the seashore. The rice is placed in a special box made of flexible bamboo sudare. The food is placed on the rice to represent the coastline, with rocks and seaweed. One sazae shell and one piece of octopus is also placed on the rice.
All the vegetables and ingredients come from the local market.

The bento is made by a couple who also make other types of bento.

"Isobushi" is the name of an old folksong of Oarai Town.



. . . CLICK here for Photos !






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WKD ... KIGO
Beach and related kigo


Oarai. Kuroiwa くろいわ
Kagoshima Ramen 大洗 鹿児島ラーメン
. . . CLICK here for Photos !



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Oarai 大洗駅 Kagoshima prefecture
鹿島臨海鉄道大洗鹿島線・Kagoshima Rinkai Tetsudo Oarai
. . . CLICK here for Photos !


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***** WASHOKU
Ekiben 駅弁 Station Lunch Box


WASHOKU
Regional Japanese Dishes



WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas


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Orio ekiben

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Orio Stationlunch
ORIO Ekiben Station lunchbox
折尾駅 


Kashiwameshi (minced chicken meat on rice)
かしわめし


CLICK for more photos

The meat is cooked for a long time in a special sauce, the rice is cooked in a flavored soce with special ingredients, some are the strict secret of the company, which prepares more than 1000 every day.
The rice is covered with minced chicken meat, finely cut "golden threads of egg" (kinshi tamago 錦糸玉子) and seaweed. Some pickles are added at one side.

. . . CLICK here for Photos !


This bento started selling in 1921, it was the first Japanese station lunch to serve local chicken meat. One box was 30 sen at that time.
かしわ飯

CLICK for more photos


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quote
The singing bento vendor of Kitakyushu
Shoichi Nasu

Platform vendor Kazutoshi Yamaguchi poses with his ekiben boxed meals on the platform of JR Orio Station in Kitakyushu.


Photo by Shoichi Nasu

If you happen to get on or off at Platform No. 5 of Orio Station in Kitakyushu, you can buy an ekiben from a platform vendor named Kazutoshi Yamaguchi. Yamaguchi-san is one of the nation's very few remaining ekiben vendors. Wearing the uniform of the Tochikuken company, which specializes in making boxed meals in Fukuoka Prefecture, and a bow tie and a cap, he smiles broadly to would-be-customers on the platform.
He started working at his ekiben vending job at the station in 1996, finding the position through a public employment center. He had lost his previous job when the company closed.

At first, he found it hard to raise his voice in front of passengers. He used to walk to a park near his home at night to practice, shouting, "Bento, Kashiwa-meshi!" (Box lunch, minced chicken rice). Kashiwameshi is a well-known local dish in the area, and the Kashiwameshi bento comes in three different prices: 650 yen, 750 yen and 1,000 yen.

Eventually, he was able to overcome his shyness and shout out to attract customers. Now he goes even further, and has composed an 18-verse song about Kashiwameshi. The first verse goes, "Bento, bento, bento, Kashiwameshi. Orio's specialty, made with affection. The most delicious."

On his business card is printed the fifth verse of the song: "Bento, bento, bento, Kashiwameshi, Kagoshima Line, Platform No. 5. If a train door opens, you hear a vendor's voice." If passengers wish to hear the song, Yamaguchi sings several verses for them on the platform.

According to him, on weekdays the Kashiwameshi bento priced at 650 yen sells well, while on weekends the one for 1,000 yen is more popular. "As there are very few of us nowadays, people, mostly elderly people, I suppose, feel nostalgic for ekiben vendors. They come and buy ekiben from me, taking the train even from far-away areas," Yamaguchi told me.

Gone are the days when there were a lot of bento vendors. When the neighboring Chikuho area in Fukuoka Prefecture was prosperous due to coal mining in the pre- and post-World War II era--a driving force of Japan's economy at the time--Orio Station had a number of bento vendors. Now Yamaguchi is the only one.
source : www.yomiuri.co.jp, April 2008


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WASHOKU
Jidori 地鳥 (じどり ) Local Chicken


WKD ... KIGO
Tori awase 鶏合 (とりあわせ) Ritual Cock Fighting


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Orio Eki station, 折尾駅 prefecture
鹿児島本線折尾(おりお)駅 Kagoshima Honsen Main Line

The station building is quite old and retro with its pink facade.

. . . CLICK here for Photos !



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HAIKU




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Related words

***** WASHOKU
Ekiben 駅弁 Station Lunch Box


WASHOKU
Regional Japanese Dishes



WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas


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2/13/2009

Miyajima Ekiben Anago

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Miyajima Stationlunch
Miyamima Ekiben Station lunchbox
宮島駅弁
宮島うえのの穴子飯 Miyajima Ueno no Anagomeshi

Anagomeshi あなごめし
穴子飯弁当

Anago sea eel is a speciality from this area.
Congriscus megastomus, Meeraal, conger eel, salt-water eel
But even this eel is getting less and less in the waters off Miyajima.



It has been sold for many years, now the maker is in the 13th generation!
UENO is the name of the maker, who is now in the 4th generation, Ueno Junichi 上野純一.
When he found the many old wrappers from the time of his grandfather, he decided to make the bento again.

During the war, when there was not enough rice, they served in on bread.
The present Ueno san learned the taste of this bento from his mother. The rice is cooked with a special broth of the simmered anago. There is only a layer of fish on the cooked rice and just a few pieces of vegetables in a corner.

. . . CLICK here for Photos !

The bento box is still made from real wood. In this way, the hot rice can loose some of its water through the bottom of the box and gets more tasty.
In the kitchen, there is only room for cooking rice for 20 bento, then a new load must be cooked. 20 minutes is just the time the helpers need to get the rice out of the pot and into the bento boxes, to keep the good taste.



There used to be many trains stopping at the station, but with the event of the Shinkansen, the line is rather quiet and the business quite difficult.

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WASHOKU
Dishes from Hiroshima Prefecture

WASHOKU : Eel dishes (unagi) Japan. Some are kigo

Ehomaki 恵方巻き Sushi Roll (ehoomaki)for Setsubun

Yahata-maki やはたまき (八幡巻き) anago roll
Speciality of Yahata, Kyoto


WKD ... KIGO

kigo for all summer
anago 穴子 (あなご) sea eel, conger eel
..... 海鰻(あなご)
anagotsuri あなご釣(あなごつり)fishing for anago
maanago, ma-anago真穴子(まあなご)
hakarime はかりめ

anagonabe あなご鍋(あなごなべ)hodgepot with anago
. . . CLICK here for Photos !


anago is most often simmered to put on sushi or deep-fried as tempura.

CLICK for more photos
アナゴ寿司 Anago sushi 穴子寿司


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Miyajima station, Hiroshima prefecture
JR西日本・宮島駅 Main Line
. . . CLICK here for Photos !

quote
The island of Itsukushima, in the Seto inland sea, has been a holy place of Shintoism since the earliest times. The first shrine buildings here were probably erected in the 6th century. The present shrine dates from the 12th century and the harmoniously arranged buildings reveal great artistic and technical skill. The shrine plays on the contrasts in colour and form between mountains and sea and illustrates the Japanese concept of scenic beauty, which combines nature and human creativity.
whc.unesco . Itsukushima Shinto Shrine



Miyajima town 宮島  

Itsukushima (厳島) is an island in the Inland Sea of Japan.
It is popularly known as Miyajima (宮島), the Shrine Island.
© More in the WIKIPEDIA !


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The great rice paddle shamoji in Miyajima 宮島しゃもじ
. . . CLICK here for Photos !


The White Horse of the Gods at Miyajima 宮島白馬



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HAIKU



うまい味あなご焼かれて夏の膳
umai aji anago yakarete natsu no zen

delicious taste -
a conger eeal grilled
for a summer lunch


Matsui Shinzoo  松井信三



. Itsukushima Shrine and Kigo 厳島神社


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Related words


eel, unagi, 鰻、うなぎ, Aal KIGO


***** WASHOKU
Ekiben 駅弁 Station Lunch Box


WASHOKU
Regional Japanese Dishes



WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas


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Miyako Ekiben

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Miyako Stationlunch

宮古駅弁

Ichigo bentoo いちご弁当
Lunchbox with uni and awabi, sea urchin eggs and abalone

CLICK for more photos




. . . CLICK here for Photos !


ichigoni, ichigo-ni いちご煮 seafood soup with uni sea urchin eggs and abalone
Originally prepared by the fishermen of Northern Japan directly on the beaches. When uni is placed in boiling water, it takes on a round form like a wild strawberry, hence the name "strawberry stew".

This local food was made into a lunchbox by the chef of the restaurand "Uomoto 魚元" in the town of Miyako, when they were looking for some speciality to serve as ekiben. He uses "Ezo awabi" 蝦夷アワビ a local catch during the abalone fishing season. They keep the abalone in special basins to be able to have them fresh all year round.

For the bento, it is prepared like a soboro, kind of fish powder, to give a colorful background for the abalone pieces and to make it last longer. Four pieces are placed on the soboro, each with the part of the "ears" in the middle to make it look tasty and voluminous. The abalone are especially cut for this layout.

The abalone are simmered in sake and seasalt water for a long time to make them last for a while, as a lunchbox is not eaten right away and must keep in normal temperatures.


UOMOTO 魚元
is a local fish restaurant, serving kappoo ryoori 割烹料理 kappo food

kappoo 割烹 (かっぽう) : 肉を割(さ)いて烹(に)る意から
It is made up of the character "katsu," which means "to cut 割," and "hoo 烹," which means "to boil."
To prepare food. This word is used already in very old records of Japan. It takes time to prepare the food and is similar to kaiseki, but a bit less formal. Also prepared outside of Kyoto.

kappoogi 割烹着 is the name for the usually white apron with sleaves worn by the woman chefs.
. . . CLICK here for Photos !
Küchenschürze; Schürzenkittel


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WASHOKU
more information about kappoo


WKD ... KIGO
AWABI, abalone, more information


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Miyako Eki station, Iwate prefecture
JR山田線宮古駅 JR Yamada Main Line
. . . CLICK here for Photos !


MIYAKO town 宮古市 

On June 6, 2005, the old Miyako absorbed the town of Tarō and village of Niisato from Shimohei District to form the new city of Miyako, more than doubling the old city's size. As of 2008, the new city has an estimated population of 57,874 and a density of 83.1 persons per km². The total area is 696.82 km².

The city was founded on February 11, 1941. It lies along the coast where the Shimohei River flows into the Pacific Ocean. It is connected to Morioka by an east-west train line and highway and the coastal highway also goes through the town.
The city has a port but much of the shipping traffic is taken by larger cities along the coast.
© More in the WIKIPEDIA !


CLICK for more photos
Joodogahama, Jodo-ga-hama
The Jodogahama 浄土が浜 Coastline with spectacular cliff formations is close by.

Reference : Jodogahama


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Ekiben 駅弁 Station Lunch Box


WASHOKU
Regional Japanese Dishes



WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas


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2/11/2009

Kuji, Oku Kuji Ekiben

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Oku Kuji Stationlunch
OKU KUJI Ekiben Station lunchbox
奥久慈駅弁


Shamo Bento
しゃも弁当 , Chicken Lunchbox


with local shamo chicken


. . . CLICK here for Photos !

The chicken is boiled in a special sauce.
The local ryokan makes this for more than 50 years now.


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WASHOKU
Jidori 地鳥 (じどり ).Local Chicken


WKD ... KIGO
Tori awase 鶏合 (とりあわせ) Ritual Cock Fighting


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Oku Kuji station, IBARAGI prefecture
JR水郡線・常陸大子駅 Suigun Line, Hitachi 大子 Station
. . . CLICK here for Photos !


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***** WASHOKU
Ekiben 駅弁 Station Lunch Box


WASHOKU
Regional Japanese Dishes



WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas


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2/09/2009

Ni Ku ... February 9 and MEAT

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Day of Meat (niku no hi)

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


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Explanation

NI means 2, February
KU means 9, day number 9 of the month

NIKU also means MEAT in Japanese 肉 (にく)

niku no hi 肉の日 (にくのひ) day of meat
February 9 2月9日


English Reference


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CLICK for more photos

The 29 of each month is also a "small NI KU" day of the meat.

CLICK here for PHOTOS !


uruo niku no hi 閏肉の日(日本)"leap day of meat"
2月29日 February 29
the most special day of meat, every 4 years only.
Last in 2008


yooniku 羊肉の日(日本)yooniku no hi
4月29日
April 29, Day of mutton and lamb meat in Japan


Most supermarkets offer a lot of cheap meat on these days.


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The custom of eating meat from four-legged animals in Japan, especially beef, became more popular after the Meiji restauration.
Buddhists are not allowed to eat meat of animals with four legs.
Before modern times, beef was not eaten, only the hides of cows were used for drums and other items. But the meat of killed animals was a waste of food, so it was turned into a kind of "medicine" 薬食 and eaten by the rich.

The daimyo of Hikone Ii Naosuke 井伊直弼 had meat from Omi cows  近江牛 prepared as misozuke, pickled in miso paste, and send it to Edo to the Tokugawa Shogun, especially also to Nariaki of Mito 水戸斉昭.
Nariaki even wrote a letter to thank for the meat.
Original from ...  slia.on.arena.ne.jp/rekishi/index.html
徳川斉昭書状別紙, 嘉永元年(1848年)12月
(彦根城博物館蔵)

The beef from Hikone was also dried in the cold 「寒」の干牛肉 during the coldest month of January and then eaten as "medicine".
When Ii Naosuke was killed in the Sakuradamon incident on March 24, 1860, by a group of samurai from Mito, the shipments to Mito Tokugawa Nariaki stopped and Nariaki was quite unhappy about this turn of events.

. Ii Naosuke 井伊直弼 and 桜田門 Sakuradamon .



In Edo, meat was offered at the market of Kojimachi 麹町.
chiku 畜 referred to four-legged animals that should not be eaten by Buddhists and kin 禽 referred two-legged animals, birds to be eaten.



. kajikibashi 鹿食箸 chopstsicks to eat "mountain meat"  
from Suwa Shrine, Nagano
Meat from four-legged animals was not allowed for the pious Buddhist to eat and also not approved in Shinto. But there were exceptions, especially for ill people and for the poor mountain villages and hunter areas, since the Heian period.

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Bikuni Bridge in Snow - Utagawa Hiroshige - with a signboard for
yamakujira 山くじら wild boar
advertising for for the dealer Owariya 尾張屋, who also served dishes with wild boar meat.


momonjiya ももんじ屋 ・百獣屋 
selling meat "from one-hundred wild animals" in Edo

kedamonoya 獣屋 dealers in wild animals
yamaokuya 山奥屋 dealers with stuff from the far-away mountains
kusuriguiho 薬食舗 restaurant serving "medicine" meat

momonji referes to the meat of wild animals, like wild boar, deer or tanuki badgers.
The first momonjiya shop in Edo was most probably the Kooshuuya 甲州屋 Koshuya in Koojimachi 麹町 Kojimachi.

A senryu refers to this shop

麹町狐を馬に乗せてくる
koojimachi kitsune o uma ni nosete kuru

Kojimachi town -
a fox comes riding
on a horse


百獣屋(ももんじや)and senryu
source : tachibana2007

a fox riding a horse means things that do not fit together.
But it seems Koshuya sold meat from fox and wolf too.


Eating meat was allowed for ill or weak people, as medicine.
. kusuri gui, kusurigui 薬喰 "eating medicine" .
kigo for winter

. Food vendors in Edo .

. Kōjimachi 麹町 / 麴町 Kojimachi district in Edo .



百獣屋の猛者たち - 御助宿控帳

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aibikiniku, aibiki niku あいびき【合い挽き】
mixture of ground beef and ground pork
gemischtes Hackfleisch



Baniku
Horse meat, baniku (ばにく/ 馬肉) basashi, sakuranabe
Pferdefleisch


Butaniku
Buta ... Pig and Pork (buta, ton 豚 ぶた) Schwein
bunaniku 豚肉 pork meat



Jidori, toriniku
Jidori 地鳥 (じどり) Local Chicken types
toriniku chicken meat



Konchu Ryori, konchuu ryoori 昆虫料理 Insects as food
Insekten



Matagi, Bear hunters and other mountain meat
inoshishi 猪 wild boar botannabe
kiji 雉 pheasant
kuma 熊  bear
shika 鹿 deer and momiji nabe



Sakana ... 魚 FISH of all kinds


Usagi ウサギ肉 rabbit meat


Wagyuu, wagyu 和牛 Japanese beef
biifu ビーフ beef
gyuuniku 牛肉 beef, often steak
roosuto ロースト― roast



Yagi 山羊料理 . Goat meat in Okinawa
Goats and Goat Meat .. in Kenya



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CLICK for original LINK and more

meat day !
grandma remembers
an old recipe

Nakayama Ishino, February 29, 2008


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Related words

. Places of Edo 江戸の名所 .

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1/19/2009

Setsubun Ehomaki

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Ehomaki Sushi Roll (ehoomaki)

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


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Explanation

CLICK for more photos

ehoomaki 恵方巻き ehomaki roll, eho-maki, "fortune roll" fortune rolls
Rolled sushi for the setsubun festival on February 3, eaten in the evening, with closed eyes, in silence, one roll making a wish, facing the auspicious direction of the new year.

marukaburizushi 丸かぶりずし sushi eaten in one go
marukajiri まるかじり in the Kinki area.

ehoozushi 恵方寿司 Sushi for the auspicious direction

With seven auspicious ingredients for the seven gods of good luck:
oboro denbu (pink), egg roll or datemaki, cucumber, kanpyoo stripes, Kooyadoofu, anago or eal, shiitake mushrooms. All the good luck and good fortune is rolled up (maki) in this sushi.

A Chinese roll of this type is often made with eight ingredients, for the eight Chinese gods of good luck 八福神.

CLICK for more photos


. . . CLICK here for more Photos !


Sometimes the roll is made with 12 ingredients, usually eaten at the Setsubun festival on February 3.

Legend says when Toyotomi Hideyoshi was fighting for the rulership of Japan, one of his samurai, Horio Yoshiharu 堀尾 吉晴 ate a rolled sushi (makizushi) on the evening before the battle and then the warriors won the battle. So now it is eaten to bring good luck when driving out the demons of Setsubun.

Others say it comes from Osaka and the Kansai area, where rolled sushi was eaten hoping for prosperity in the coming year.


ひさご寿しの恵方巻き
The store Hisagozushi in Kyoto also prepares a roll with the egg outside and the imprint of a demon on it.

CLICK for more photos


and here is the ONIMAKI 鬼巻 demon's roll
sold only on February 3.

source : www.hisagozusi.co.jp


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In the town of Yakake 矢掛, Okayama, they prepare a large roll of about 730 grams of rice ! called
Daimyoomaki, daimyo maki 恵方大名巻き The Lord's roll


Clever bakeries in Okayama make an auspicious roll with sponge cake in green color from powdered tea and roll fruit of the season and whipped cream inside.
ehoomaki rooru 恵方巻きロール roll cake for the auspicious direction
. . . CLICK here for Photos !


Sushi-Rolle für die glückverheißende Himmelsrichtung

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Setsubun was the last day of winter and thus also the eve of the beginning of spring and the New Year according to the old lunar calendar.

EHOO, the auspicious direction of the Year

According to ancient Asian lore, the new year comes with a new deity, the "God/Godess of the Year" toshi toku jin (Toshitokujin) 歳德神. This is part of the Yin-Yang Theory of China, called "onmyoodoo 陰陽道" in Japanese.
He is celebrated in a part of the estate which shows to the auspicious direction of this year (ehoo 恵方). People erect a small shelf with sacred decorations for the purpose and pray for a boutifull harvest and good luck as farmers.

MORE in the WKD :
God of the Year (toshi toku jin)
and the auspicious direction EHOO






Things related to EHOO are kigo of the New Year.

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Ehoosha 恵方社 Eho Shrine, Ehosha Shrine

This is the only shrine in Japan which changes its direction every year, so the visitors can bow toward the auspicious direction of the new year.
The priests come to turn the upper stone on a special device to change the direction.

In the park Shinsen-En 神泉苑, Kyoto
167,Monzen-cho,Higashi-iru,Shinsen-en,Oike-dori,Nakagyo-ku,Kyoto


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Driving away the demons
with bow and arrow



Bags of beans are sold at the shrines Yoshida Jinja 吉田神社, Heian Jingu 平安神宮 and others to throw at the demons.
At Yoshida shrine, a blue, red and yellow demon are driven out with bow and arrow on the day before setsubun in front of many spectators. The event starts after 6 in the evening. A demon queller, called Hoosooshi 方相氏(ほうそうし) appears with arms, then people on the stage shoot magic arrows (魔力を封じる弓矢) to ban them completely. The demons leave crying loudely as the children cheer them out.

Kindergardens and other facilities also have events driving out the demons with toy bows and arrows.


source : kyoto shinbun, 2009


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Eight gods of good luck, including Daruma 八福神

CLICK for original LINK ... iiiro.jp


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hiiragi sasu 柊挿す (ひいらぎさす) piercing with a holly
kigo for late winter

iwashi no kashira sasu 鰯の頭挿す(いわしのかしらさす)
piercing the head of a sardine
mamegara sasu 豆殻挿す(まめがらさす)piercing bean shells

hiiragi uri 柊売(ひいらぎうり)seller of holly branches

yaikagashi やいかがし、yokkagashi よつかがし
metsuki shiba目突柴(めつきしば)

oni no mesashi 鬼の目さし(おにのめさし)
piercing the eyes of a demon

Holly and Sardine Head (hiiragi iwashi 柊鰯)CLICK for more photos

You pierce the head and eat the sardine !
The holly branch with the fish head is placed outside of the front door to ward off evil influence and keep you healthy. The demons do not like the smell of this fish and keep off. Demons also fear the sharp needles of the holly pierce their eyes, so both together are a powerful talisman. This custom is more common in the Kansai area.

. akaiwashi uri 赤鰯売り selling "red iwashi sardines" .
. . . . .

oni no mesashi might point to the Chinese custom of piercing one eye of a person and make him a slave.

facebook : Mariko Shimizu


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hiiragi no hana 柊の花 (ひいらぎのはな)
flowers of the holly

Osmanthus heterophyllus
kigo for early winter


柊の葉の間より花こぼれ
hiiragi no ha no aida yori hana kobore

between the leaves
of the holly tree
some flowers


Takahama Kyoshi 高浜虚子


Holly Tree (Ilex family) KIGO


. Mezashi 目刺 "pierced eyes", dried sardines


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iwashi no atama yaki イワシの頭焼き (yakigashi 焼嗅がし)
grilling 1000 sardine heads, the Sumiyoshi shrine 住吉神社 in Hiroshima
***** Iwashi sardines 鰯 (いわし) KIGO


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HAIKU


恵方巻き食べて福ならいくつでも
ehoo maki tabete fuku nara ikutsu demo

sushi roll for the auspicious direction ...
if this brings good luck
I will eat as many as it takes


- KEN SAN


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鬼よけの浪人よけのさし柊
oni yoke no roonin yoke no sashi hiragi

protection from demons
and wild samurai...
lucky holly


. Kobayashi Issa 小林一茶 .


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Related words

CLICK for more setsubun fotos
..... Setsubun Festival 節分 (February 3)


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

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1/13/2009

Seta shijimi and fireflies

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corbicula from Seta (Seta shijimi)

***** Location: Japan
***** Season: All Spring
***** Category: Animal


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Explanation

Seta shijimi 瀬田蜆(せたしじみ / セタシジミ)
corbicula from Seta
. . . CLICK here for Photos !

Shijimi 蜆 (しじみ) corbicula
Corbicula japonica

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Shijimi was very popular during the Edo period. Children would get them and sell them in the early morning hours for the shijimi miso soup and thus make a little pocket money.

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Matsuo Basho, Seta poems and the Big Bridge at Seta
Seta no Oohashi 瀬田の大橋 at the Lake Biwako
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


五月雨に隠れぬものや瀬田の橋
samidare ni kakurenu mono ya Seta no hashi

in the endless rain of June
this one is not hidden -
the great bridge of Seta

samidare ... during the rainy season, now in June.


There is a stone with this haiku in Otsu.
大津市瀬田唐橋公園

One of the eight sights of Omi. Seta is the only river that flows out of the lake Biwa. The bridge structure is influenced by Chinese architecture. It was also used in the performance of the bamboo Tamasudare
Nanjing Tamasudare たますだれ (玉簾/珠簾)

CLICK for original

Seta no Karahashi 近江八景の一つ、瀬田の唐橋


. . . CLICK here for Photos of woodblock prints!


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橋桁の忍は月の名残り哉 
hashigeta no shinobu wa tsuki no nagori kana

most probably also about the Bridge of Seta
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .



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There is also a wafer filled with sweet bean paste of the same form, inpressed with
SETA.

CLICK for more

和菓子司 角安本舗
大津市瀬田2-3-11


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WASHOKU
Shiga Prefecture - Regional Dishes from Omi and Seta



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Fireflies from Seta

目に残る吉野を瀬田の蛍哉
me ni nokoru yoshino o seta no hotaru kana

held in my eye:
with Yoshino's blooms
Seta's fireflies

Matsuo Basho
Basho recalls spring blossoms at Yoshino as he sees summer's fireflies at Seta.
Tr. and comment : Barnhill


"my eyes recall Yoshino's sakura in Seta's fireflies"

held in my eye:
with Yoshino's blooms
Seta's fireflies

source : Dennis Kawaharada


still before my eyes
cherry blossoms of Yoshino
fireflies of Seta

Tr. Reichhold



It seems to me that Basho must have seen a LOT of fireflies at Seta to make such a comparison: a 'cloud' of fireflies as it were, to match the 'clouds' of cherry blossoms.

Interestingly, Blyth does not translate this haiku, perhaps because he obviously couldn't translate everything, but also perhaps because Blyth felt it didn't fit his criteria for what makes a good haiku.

I, however, like haiku about places, or that mention places. For one thing, the reference to or mere mention of a place automatically makes a haiku 'larger'.

Since the mere mention of "Yoshino" in Basho's haiku suggests "cherry blossoms," he didn't have to say "sakura" in the haiku. But he did have to mention fireflies in relation to Seta, so I'm assuming that there is no tradition in Japanese poetry linking "fireflies" and "Seta."

But Seta, in the mid-1600s, was well-known for its fireflies, especially on the Seta River (and Lake Biwa too?) I have read online that
"When the light show was at its peak in early summer, hotaru-bune boats would take people on eating and drinking excursions to the best places to see them."
This would make firefly-viewing in some ways similar to cherry-blossom viewing.

So although 'fireflies of Seta' may not have been an 'utamakura' (poetic place), perhaps Basho was trying to make it one? Or at least he was making it into a 'haimakura' (haikai place).
. Compiled by Larry Bole



hotarubune 蛍船 ship for viewing fireflies


蛍見や船頭酔うておぼつかな
hotarumi ya sendoo yoote obotsukana

watching fireflies -
the boatsman is drunk
and we worry


Matsuo Basho in 1690

Basho was in Omi and enjoyed the fireflies around lake Biwa. Boats were located near the Bridge and people could drink sake while watching the fireflies. It was most enjoyable to see the fireflies reflected in the water.
Even the boatsman was drunk and the boat must have shaken quite a bit. This haiku reflects the happy mood when watching fireflies.


闇の夜や子供泣き出す蛍舟
yami no yo ya kodomo nakidasu hotarubune

pitchdark night -
the children start crying
on the firefly boat


Boncho 凡兆 (in Sarumino)

While the grown-ups enjoy a drink and make merry, the kids are full of fear in the dark.

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Compiled by Larry Bole, Translating Haiku Forum

A couple of more translations:

hotarumi ya sentoo yoote obotsukana (Basho)

Firefly viewing at Seta

firefly viewing--
the boatman is drunk,
the boat unsteady

Tr. Barnhill


Firefly viewing--
The steersman is drunk
And how unsteady the boat!

Tr. Ueda



firefly viewing
when the boatman is drunk
unsteady

Tr. Reichhold


Viewing fireflies and
the pilot is drunk
how unsettling...

Tr. Liza Dalby,
from her book, "east wind melts the ice: a memoir through the seasons," U. of California Press, 2007 (she is best-known for her book, "Geisha")


And here is Dalby's translation of Boncho's haiku:

yami no yo ya kodomo nakidasu hotarubune

A dark night
crying children
on a firefly boat


Dalby's comment on both haiku:
Neither Basho nor Boncho seems to have been entirely at ease with the raucous scene of drunken adults and crying children on this excursion. At the same time, their poems avoid the stereotypical fireflies-over-the-water-isn't-it-lovely sentimentality of the usual firefly haiku. Two hundred years later, novelist Natsume Soseki (1867-1916) wrote a more typical nostalgic haiku recalling a scene from his boyhood as he and his older sister hurried home over dark mountain paths on a summer night:

katamaru ya chiru ya hotaru no kawa no ue

Clumping and
scattering, fireflies
over the river


--Natsume Soseki (1897)
Tr. Dalby


Now gathering,
Now scattering,
Fireflies over the river.

Tr. Sooiku Shigematsu


Dalby goes on to discuss the tradition of children catching fireflies.

I find it particularly interesting when Dalby writes about the commercial aspect of firefly 'consumerism':

Even long-urbanized Tokyo was still threaded with streams and rivers until the nineteenth century. One didn't have to travel far to find a damp source for fireflies. In fact, one didn't need to travel at all, because vendors would sell you bulk fireflies to light up your garden.
In the 1920s, Moriyama City in Shiga Prefecture alone supported four large firefly wholesalers who, together, sold three million wild insects to city folk every June and July. The Moriyama suppliers prided themselves on their 'genji-botaru', "Genji fireflies"---at three-quarters of an inch by far the largest of Japan's firefly species.

Both Japanese and American firefly populations began dwindling in the mid-twentieth century due to pollution and loss of habitat. In 1951, the Japanese began to study firefly breeding requirements in order to build artificial hatcheries. Fireflies are still sold today, but they are now farmed. The state of the environment has been at the forefront of Japanese political concerns for several decades now, and as a result wild fireflies have made a resurgence in many of their old habitats. The tourist bureaus of several prefectures will happily supply a list of favorite places for firefly viewing.
[end of comment]

And there is an interesting anecdote about another almost-by-Boncho firefly haiku, in "Kyorai's Conversations with Basho," translated by Donald Keene (excerpted in Robert Hass's "The Essential Haiku"):

田の畝の豆つたひ行螢かな
ta no heri no mame tsutai yuku hotaru kana

Along the border of the fields
Following the bean plants
Go the fireflies.

Banko 伊賀万乎(まんこ)Iga Manko
[Tr. Donald Keene]

Kyorai writes:
This verse was originally one by Boncho that the Master [Basho] had corrected. When we were compiling 'The Monkey's Cloak', Boncho remarked, "This verse has nothing special to recommend it. Let's leave it out." Kyorai answered, "The lights of the fireflies following the bean plants at the edge of a field splendidly evoke a dark night."
But Boncho was not convinced by these words. The Master said, "If Boncho throws it away, I'll pick it up. It fortunately happens that one of the Iga poets has a similar verse that I can modify into this one." Thus, it finally appeared as Banko's poem.
[end of excerpt]

Hass's note:
Iga was Basho's home district, and he took a special interest in its poets.
[end of note]

. . . . .

. WKD : Fireflies (hotaru)


. sendoo sendō 船頭 boatsman, ferryman, chief fisherman .

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. yuku toshi no Seta o mawaru ya kane hikyaku .
Yosa Buson and the Hikyaku fast money messengers

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source : blog.livedoor.jp/nara_suimeishi
宮戸川 Miyatogawa
歌川国芳 Utagawa Kuniyoshi  - 名酒揃 (1846) (1846)

Miyatogawa was part of the river Sumidagawa, and also famous for fishing Edo mae unagi 江戸前うなぎ eel.

The lady in the print has blackened teeth, so she was not yet married. She was probably a servant at a Sake shop and maybe on her way home with a catch of local 業平しじみ Narahira Shijimi.


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Related words

***** Introducing Japanese Haiku Poets


***** WASHOKU : FISH and SEAFOOD SAIJIKI

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