Ki no ko . Mushrooms Pilze


Mushrooms (kinoko, ki no ko) as food

Various types of local mushrooms are used for food.
Most of them are kigo for late autumn. Some are also regional specialities.

mushrooms, kinoko, ki no ko, take 茸, 菌

first mushroom, hatsu-take hatsutake 初茸
mountain with mushrooms, takeyama 茸山

looking for mushrooms in the forest,
mushroom hunting, kinokogari 茸狩
picking mushrooms, kinoko tori 茸採り(きのことり)
bag for mushrooms, kinoko kago 茸籠(きのこかご)
mat to spread mushrooms to dry, kinoko mushiro 茸筵(たけむしろ)

"watchman for mushrooms" kinoko ban 茸番(きのこばん)
vendor of mushrooms, kinoko uri 茸売(きのこうり)

rice with fresh mushrooms, kinoko meshi,
takenoko meshi 茸飯

kigo for late autumn
..... a delicacy on a cold autumn night


benitake 紅茸 / ベニタケ "red mushroom" "scarlet mushroom
Fam. Russulaceae
kigo for all autumn

chitake soba ちたけそば soba
buckwheat noodles with chichi mushrooms

chichitake チチタケ / 乳茸 Lactarius volemus

Enoki take えのきたけ, (えのきだけ)(榎茸) enoki mushrooms, enokidake, enoki-dake
enokidake, hackberry, velvet shank
Flammulina velutipes
kigo for early winter
cultivated version of the wild nameko.
. . . CLICK here for Photos !

They grow on old tree stumps and are beautifully white and shining. Grown in dark rooms, they look almost like moyashi bean sprouts.
They taste good when boiled in alufoil or added to a nabe hodgepodge.

. enoki 榎 nettletree, Chinese hackberry tree .


Eringi エリンギ king trumpet mushroom
french horn mushroom, king oyster mushroom
Pleurotus eryngii

. . . CLICK here for Photos !

an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia.In Chinese, it is called xìng bào gū (杏鮑菇, lit. "almond abalone mushroom"), cì qín gū (刺芹菇, lit. "stab celery mushroom"), or cì qín cè ěr (刺芹側耳, lit. "stab celery side ear").

It is the largest species in the oyster mushroom genus, Pleurotus, which also contains the oyster mushroom Pleurotus ostreatus. It has a thick, meaty white stem and a small tan cap (in young specimens). It has little flavor or aroma when raw. When cooked it, develops typical mushroom umami flavors, with a texture similar to that of abalone.

The mushroom has a good shelf life. An effective cultivation method was introduced to Japan around 1993 and has become popular there used in variety of dishes, and is now cultivated and sold commercially in Australia.
Its species name is derived from the fact that it grows in association with the roots of Eryngium campestre or other Eryngium plants (English names: 'Sea Holly' or 'Eryngo').
© More in the WIKIPEDIA !
Introduced to Japan in 1995.

Hiratake (ひらたけ) 平茸 oyster mushroom
Pleurotus ostreatus
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Austernpilz, Austernseitling

Eringi is a cultivated kind of hiratake.


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kikurage 木耳 (きくらげ) Jew's-ear; Judas-ear
lit. "jelly fish on a tree"
Auricularia auricula. Judasohr; Holunderschwamm,
Wolkenohrpilz "cloud ear mushroom"

kigo for mid-summer

It is sold dried and used for many side dishes in mountainous regions. It is used as a medicine in yakuzen medical dishes.


Kuritake (くりたけ) 栗茸 Chestnut mushroom
..... kuri motashi 栗もたし(くりもたし)
Naematoloma sublateritium
kigo for late autumn
WKD ... more about Kuritake


Maitake (まいたけ) 舞茸 Sheep’s Head, Hen of the Woods
Grifola frondosa
lit. "dancing mushroom".
black maitake, kuromai 黒舞茸(くろまい)
white maitake, shiromai 白舞茸(しろまい)
kigo for mid-autumn
Very popular in the Japanese kitchen, the KING of MUSHROOMS.
. . . CLICK here for Photos !
The underground tubers from which hen of the woods arises has been used in traditional Chinese and Japanese medicine to enhance the immune system. Researchers have also indicated that whole maitake has the ability to regulate blood pressure, glucose, insulin, and both serum and liver lipids, such as cholesterol, triglycerides, and phospholipids, and may also be useful for weight loss.
© More in the WIKIPEDIA !
They are mostly grown in dark places.
The name "dancing mushroom" comes from the peasure when eating them, you feel like getting up and dance for gratitude.
Best in the kiritanpo hodgepodge of Akita.


Matsutake (まつたけ) 松茸 pine mushroom
Tricholoma matsutake = syn. T. nauseosum
..... one of the most expensive !
matsutake meshi, 松茸飯 (まつたけめし)
kigo for late autumn

Matsutake are hard to harvest and therefore the price is very high. Domestic productions of Matsutake in Japan have been sharply reduced over the last fifty years due to a pine nematode Bursaphelenchus xylophilus, and it has influenced the price a great deal. The annual harvest of Matsutake in Japan is now less than 1000 tons, and it is largely made up by imports from China, Korea, the American Pacific Northwest (Northern California - British Columbia) and Northern Europe (Sweden and Finland).The price for Matsutake in the Japanese market is highly dependent on quality, availability and origin. The Japanese Matsutake at the beginning of the season, which is the highest grade, can go up to $2000 per kilogram. In contrast, the average value for imported Matsutake is about $90 per kilogram.
The main recipes for matsutake are matsutake soup, matsutake rice, grilled matsutake, etc. Their magnificently spicy aroma, similar to a blend of pine and cinnamon, enhances wild mushroom dishes and makes great recipes. The aroma lasts even after it is cooked.
© More in the WIKIPEDIA !


Matsutake sold in Japan come also from China, Korea and Canada.
In former times, matsutake was abundant and people could affort it in their regular winter sukiyaki, but could not afford meat. Since 1950 things changed slowly and now they have meat in the sukiyaki, but no pine mushrooms, and they can not even aford a small piece of matsutake in their soup.

Tanba matsutake 丹波松茸
pine mushrooms from the Tamba region.
They are the most expensive to be eaten in Kyoto.
. . . CLICK here for Photos !
They come in three sizes,
koro コロ when the hat is not opened yet
wan 椀 when the hat starts opening "like a bowl"
hiraki 開き when the hat is fully opened
Some areas try to revive the local forest to make it easier for matsutake to grow in the forest. Trees are cut out to bring more sunshine to the ground and old leaves are taken away. One group is called "Matsutake juujigun" マツタケ十字軍, the Crusaders for Pine Mushrooms.
. . . CLICK here for Photos !

dobinmushi, dobin mushi どびん蒸し/ 土瓶蒸し
simmered in an earthen pot
with some dashi and mitsuba leaves, a shrimp, a piece of hamo eel and then some sudachi or kabosu citrus juice.
. . . CLICK here for Photos !

yaki matsutake やきまつたけ/ 焼松茸
grilled on charcoal
Sometimes wrapped in alufoile, sometimes in Japanese paper soaked in ricewine.
. . . CLICK here for Photos !


hayamatsutake 早松茸 (はやまつたけ) "early matsutake"
. . . . . samatsu さまつ
kigo for late summer


Matsutake were quite popular since the Heian period, and in Kyoto there were many spots for look for them and cook them outside.
But in Edo things were different.
To get all the timber for building the town, the trees around town were felled and fast-growing types planted.
To find a pine forest you had to qo quite far.
The third Shogun, Tokugawa Iemitsu, liked them anyway and had a relay of more than 10 stations to get them from about 100 away in Gunma, harvested in the evening and arriving at Edo Castle in the early morning - for his breakfast.

This relay is part of a local festival in Ota Town.
太田市|太田松茸道中 Matsutake Dochu

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and a view from an old guidebook

looking for Matsutake at temple Kinryu-Ji
- source : edo-g.com/blog/2017 -


Nameko なめこ(滑子) "slippery kids" nameko mushrooms
Pholiota nameko
kigo for all winter
Wild version of the cultivated enoki.
nametake なめたけ【滑茸】 was their old name.
nameko soup, namekojiru 滑子汁(なめこじる)

CLICK for more photos A small, amber-brown mushroom with a slightly gelatinous coating, It is enjoyed in miso soup and nabemono hodgepodges.
Wild nameko grwos in Yamagata and in the Shirakami mountains in the beech tree forests.
Nowadays, they are grown in special containers and available all year.
They are not mentioned in the old records of Japan, since they were never availabel in Kyoto or Edo, but only locally. Their slipperiness (numeri) is good for digesting amino acids.
This mushroom is only used in the kitchen of Japan, not in other countries.
der Nameko
In Yamagata, there is a "Nameko Festival" なめこ祭り nameko matsuri.

nameko oroshi-ae なめおろしあえ
with grated radish and soy sauce

namekojiru なめこじる miso soup
usually a bit of sakekasu is added

. . . CLICK here for nameko food Photos !


Saru no koshikake 猿の腰掛 (猿の腰掛け, さるのこしかけ)
shelf fungus, polypore

lit. "ape stool" "monkey's chair"
kosongan 胡孫眼(こそんがん)mashiratake 猿茸(ましらたけ)
Ganoderma Lucidum
kigo for all autumn
"Ling-zhi" in Chinese or "Reishi", "Saru-no-koshikake" or "Mannendake" in Japanese.
. . . CLICK here for Photos !
Used for Chinese medicine.

bukuryoo 茯苓 (ぶくりょう) Poria cocos
(a kind of "monkey's chair")
shirobukuryoo 白茯苓(しろぶくりょう)white Poria
akabukuryoo 赤茯苓(あかぶくりょう) red Poria
kigo for late autumn

It grows at the roots of akamatsu pines.

This mushroom is used in Chinese medicine to induce urin flow.

. . . CLICK here for Photos !

Fu Ling
Wolfiporia extensa (Peck) Ginns (formerly known as Poria cocos F.A. Wolf)
Called Fu Ling, it is collected between July and September.
© More in the WIKIPEDIA !


semitake 蝉茸 (せみたけ) "cicada mushroom"
semibana 蝉花(せみばな)
kanzemi 冠蝉(かんぜん)
It looks like the larva of the minmin cicada.
Chinese caterpillar mushroom

Cordyceps sobolifera
kigo for late summer

. . . CLICK here for Photos !


shanpinyon シャンピニョン champignon
mashuruumu マシュルーム mushroom
Agaricus bisporus, known as table mushroom, cultivated mushroom or button mushroom, is an edible basidiomycete fungus which naturally occurs in grasslands, fields and meadows across Europe and North America, though has spread much more widely and is one of the most widely cultivated mushrooms in the world. The original wild form bore a brownish cap and dark brown gills but more familiar is the current variant with a white form with white cap, stalk and flesh and brown gills.
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In Japan since the Meiji period. Now availabel not only in cans but also as fresh ones.


Shiitake 椎茸  shiitake mushrooms
Lentinula edodes
kigo for late autumn
They come fresh or dries in various qualities.
How to grow shiitake in your back yard
Daruma Museum
© More in the WIKIPEDIA !
Schiitakepilz, Pasaniapilz

There are two main differences
CLICK for more hana donko photos donko 冬茹椎茸, どんこ椎茸
... hana donko 花どんこ椎茸 (photo)
with thick meat when dried. They used to be exported to China during the Edo period.
When dried on large nets in a special heated room (jimoro shiage 地室仕上げ ) they last for a long time. After soaking them in water they give a very good dashi broth.
. . . CLICK here for donko Photos !

kooshin こうしん椎茸, 香信(こうしん)
with thin meat when dried
. . . CLICK here for kooshin Photos !

ishizuki 石づき ”part that clings to stone"
the stem of a mushroom. It is usually cut off and not eaten.
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しいたけ飯 shiitake meshi, rice with shiitake mushrooms
speciality of Miyasaki, Kyushu


kigo for all spring

haru shiitake 春椎茸 (はるしいたけ ) Shiitake in spring
..... haruko 春子(はるこ)"children of spring"


Shimeji しめじ (占地, 湿地茸, ) shimeji mushrooms
Lyophyllum shimeji
meadow mushrooms
kigo for late autumn
. . . CLICK here for Photos !
Shimeji (シメジ, 占地) is a group of edible mushrooms native to East Asia. Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungi (similar to matsutake, porcini and truffle) and difficult to cultivate, while others are saprotroph and buna-shimeji is now widely cultivated. Shimeji is rich in umami taste such as guanylic acid, glutamic acid, and aspartic acid.

The Shimeji should always be cooked, it is not a good mushroom to serve raw. When raw this mushroom has a somewhat bitter taste; the bittereness disappears completely upon cooking. The cooked mushroom has a pleasant, firm, slightly crunchy texture and a slightly nutty flavor. Cooking also makes this mushroom easier to digest. In stir-fried foods, as well as with wild game or seafood it is a good mushroom. Also it can be used in soups, stews and in sauces. When cooked alone, Shimeji mushrooms can be sautéed as a whole, including the stem or stalk (only the very end cut off), using a higher temperature or they can be slow roasted on a low temperature with a small amount of butter or cooking oil. Shimeji is used in soups, nabe and takikomi gohan.
© More in the WIKIPEDIA !

Champignons are a different kind, Agaricus campestris, A. hortensis and others

shimeji no takikomi gohan しめじの炊き込みご飯
boiled with rice
sometimes abura-age tofu pouches are added.
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shooro 松露 (しょうろ) truffle, truffles
lit "dew of the pine"
shooro kaku 松露掻く(しょうろかく) scratching for truffles
Rhizopogon rubescens
kigo for late spring

tobidake とび茸 (とびだけ)
tonbimaitake トンビマイタケ
Speciality at Hijiori Onsen 肘折温泉, where a stone Jizo broke his ellbow (hiji).
. . . CLICK here for Photos !

Founded a little after the year 800, Hijiori is said to have cured an old monk's broken elbow and is still known by that name ("elbow-broken").
Compared to other famous springs, Hijiori is more often visited by older individuals and those with chronic illnesses who come for the curative effects of bathing in the water. As a result many of the inns here offer rooms with kitchens where guests can prepare their own meals and stay for a week or more. And, as a result of this, Hijiori still is able to preserve its traditional morning market (which is actually open all day), where residents and guests alike are able to purchase delicious, fresh wild mountain vegetables, mushrooms, fish and other items.

Hijiori is also unique because of the nearby geothermal power plant which takes advantage of the abundant thermal heat in the area. The inns here are great for relaxation after a day of hiking or mushroom hunting (not on private land, however) in the mountains south of town. In addition Hijiori is famous for the production of Hijiori kokeshi, the traditional wooden doll of the Tohoku Region.
source :  okura


plant kigo for all autumn

doku take 毒茸 (どくたけ) "poisonous mushroom"
doku kinoko どくきのこ
ase take 汗茸(あせたけ)"sweat mushroom"
shibire take しびれ茸(しびれたけ)
nigaguri take 苦栗茸(にがぐりたけ) "bitter chestnut mushroom"
Hypholoma fasciculare

warai take, waraitake 笑い茸(わらいたけ)"laughing mushroom"
laughing gym, laughing Jim, spectacular rustgill,
Gymnopilus junonius
This large orange mushroom is often found growing on tree stumps, logs, or tree bases. Some subspecies contain the hallucinogenic compound psilocybin.

tengu take 天狗茸 (てんぐたけ) death cup
lit. "Tengu goblin mushroom". Amanita pantherina
haetori take 蠅取茸(はえとりたけ)"Fliegenpilz"
beni tengu take 紅天狗茸(べにてんぐたけ)Amanita muscaria
tamago tengu take 卵天狗茸(たまごてんぐたけ) Amanita phalloides
. . . CLICK here for Photos !

tsukiyo take 月夜茸 (つきよたけ) moonlight mushroom
Omphalotus guepiniformis


kigo for early autumn

naratake, tara take 楢茸 (ならたけ) honey fungus
Armillaria mellea

sakuradake 桜茸 (さくらだけ) "cherry mushroom"
sakuratake サクラタケ Mycena pura


kigo for late autumn

hatsu nameko 初滑子 (はつなめこ) first nameko
hatsu nametake 初滑茸(はつなめたけ)
"slippery kids" nameko mushrooms
Pholiota nameko

iwatake iwa take 岩茸 (いわたけ) "cliff mushrooms"
Umbilicaria esculenta
takane iwatake 高嶺岩茸(たかねいわたけ)
iwatake tori 岩茸採り(いわたけとり) picking Iwatake

It was quite dangerous to pick them from the cliffs of high mountains.

Iwatake gathering at Kumano in Kishu
Kishū Kumano iwatake tori
Chinpei Suzuki (1829-1869). (Hiroshige II)

Worldwide use

Cantharellus cibarius

Germany - Pfifferling
North America chanterelle, golden chanterelle or girolle

and a fresh spikehorn backstrap . . .
waxing hunter’s moon

Elaine Andre

- Spikehorn - a male deer of 1-1/2 years old, growing its first set of spike antlers
- Backstrap - the most prime tenderloin cut of venison



Giddarpirhi mushroom (Trametes versicolor)

Things found on the way


source : photozou.jp

matsutake ya kabureta hodo wa matsu no nari

pine mushrooms -
the more ragged its top
the more it looks like a red pine

Matsuo Basho, age 41

The name comes from the area where the mushroom grows, in a pine grove of Japanese red pines (akamatsu). But as Basho takes a closer look, he finds that the form of the mushroom itself resembles the tree. The broken parts of the hat look like the broken bark of akamatsu.

kabureta ... yabureta 笠の破れた辺りの模様

it's become so ragged
it looks like a pine

Tr. David Barnhill

A matsutake mushroom!
With its skin scarred, it looks like
A real pine tree!

Tr. Oseko

pine mushroom <>
scratched surface (state of being)
pine tree's shape

Jane Reichhold, literal translation

Further discussion of the translation
source : www.thehaikufoundation.org

. matsutake ya shiranu ko-no-ha no nebaritsuku .  


CLICK for original LINK .. kandemoya.hida-ch.com
茸飯 kinoko meshi

ki no kuni no ki no ka narikeri kinoko meshi

in the land of trees
there is the fragrance of trees -
rice with mushrooms

Fujimoto Miwako (1950 - )
Born in Wakayama, a province with large forests.


kinoko ban no koe o hassuru tsuzukezama

the watchman for mushrooms
has his way in shouting and
raising his voice

. Hatano Soha (Sooha) 波多野爽波

Related words


***** Mushrooms as KIGO


Kudamono Fruits Obst


Fruit used in Cooking

Since fruit grown in natural environment comes in its season, most of the fruit used in the kitchen are also kigo for haiku.
Nowadays, many fruit are grown in hot houses.

A lot of trees and plants bear fruit in autumn.
Their blossoms are kigo of spring or summer.

shuuka 秋果 (しゅうか) autumn fruits
..... aki no kudamono 秋の果物(あきのくだもの)
kigo for all autumn

Many are listed below.
Please check this list for more:


079 fruit display shelf

If you do not find your keyword here, please check the

. WKD : Berry, berries - Beeren .



. Anzu 杏 apricot .
Prunus armeniaca

. Banana, banana バナナ banana fruit .

biwa, loquat びわ 枇杷 
kigo for mid- or late summer

The original loquat (biwa) was a wild variety of fruit in Japan, but it is believed that the origin of the mogi loquat was a fruit brought from China on a Chinese ship between 1830 and 1840. A woman by the name of Miura Shio brought back the seeds for this Chinese loquat, and when she planted it in her brother's field in the village of Mogi, it thrived and bore sweet fruit. This was the first generation of the mogi loquat. Plant husbandry was later improved through grafting, and today the loquat, as the taste of early summer in Nagasaki, is a specialty in which the entire country takes pride.
This full-flavored fruit is small yet sweet and is not only eaten raw but also processed into many sweet products such as jelly candy, while the leaves can be used for loquat tea.
source : www.at-nagasaki.jp

Japanische Mispel. Eriobotrya japonica

kigo for mid-winter

biwa no hana 枇杷のはな (びわのはな) loquat blossoms
biwa saku 枇杷咲く(びわさく)loquat are blossoming
hana biwa 花枇杷(はなびわ) blossoms of loquat

. loquat leaves as medicine in Edo .
biwayootoo 枇杷葉湯 (びわようとう) biwa yootoo, biwa yoto
drink from dried loquat leaves
- - - - - biwa yootoo uri 枇杷葉湯売り
vendor of loquat leaves medicine


budoo 葡萄 ぶどう grape, grapes

. Grapes (budoo) and wine .

Some grapes are grown for wine, others for eating like this.

Yamanashi is famous for its wine production.
Grapes Yakushi, Budoo Yakushi 葡萄薬師 God of Wine
Temple Daizen-Ji

pioone ピオーネ blue Pione grapes
a very large tuff with grapes like cannon balls. Grown for eating like this.
Sugar degree of 18. Sourness medium. Concentrated sweet taste. Harvested end of September.
Grown in Okayama prefecture.
. . . CLICK here for Photos !
European grape, ヨーロッパ・ブドウ Vitis vinifera
アメリカ・ブドウ (Fox grape) Vitis labrusca
マスカダイン (Muscadine) Vitis rotundifolia
ヴィティス・アムレンシス (Vitis amurensis ) Mostly grown in Mongolia. Strong in Winter.

Trauben, Pione-Trauben

Der Traubenanbau wird in Takamatsu bereits seit 1919 betrieben. Im Jahre 1960 begann man mit der Produktion von kernlosen Trauben, und seit dem Weinlesejahr 1973/1974 wird die Kyoho-Traube angebaut. Hier konzentriert sich das Know-how in Bezug auf den Anbau leckerer Trauben.
Auf der Japanmeerseite erstreckt sich eine ca. 170 ha große Dünenlandschaft, in der die qualitativ hochwertigen und süßen Arten Delaware sowie Kyoho hauptsächlich in Treibhäusern angebaut werden.
Mit der Produktion dieser Rebsorte in Takamatsu wurde begonnen, als im Jahre 1919 ein gewisser Herr Eijiro Ichimura im Gebiet des heutigen Sakuraimachi ein 70 Ar großes Grundstück für den Traubenanbau urbar machte.
source : www.city.kahoku.lg.jp


Hakutoo, white peach 白桃
..... momo, peach 桃
kigo for early autumn
Persica vulgaris

momo no mi 桃の実 (もものみ) fruit of the peach
hakutoo 白桃(はくとう), suimitsutoo水蜜桃(すいみつとう), tenshintoo 天津桃(てんしんとう)、nekutarin ネクタリン
yutoo 、油桃(ゆとう)
. . . CLICK here for HAKUTO Photos !

There is a Momotaro Festival Momotaroo Matsuri 桃太郎まつり in Okayama town.
. . . CLICK here for Photos !
Okayama is famous for this type of peach. See haiku below.

Momotaro Nabe ... Peach Boy Hodgepodge

Peaches and the Queen Mother of the West, Xiwang Mu or Hsi Wang Mu
Peaches for Immortality in Chinese Legend


samomo 早桃 (さもも) early peach
natsu momo 夏桃(なつもも) summer peach
kigo for late summer

. momo 桃 peach fruit art motives .


ichigo イチゴ 苺 strawberries
. . . CLICK here for Photos !

Strawberries Cranberries kigo

. ichijiku 無花果 fig, figs .


Kaki 柿 persimmon Persimone kigo
kaki persimmon dishes


Kankitsu rui, かんきつるい (柑橘類) citrus fruit in general
mikan, ponkan, hassaku, sudachi, daidai, kabosu, iyokan, satsuma, sudachi, yuzu, oranges and others

Oranges, Mandarin Oranges, Tangerines kigo

kiiui furuutsu キーウィフルーツ kiwi fruit
kiui キウイ
Actinidia deliciosa
from Ehime, Fukuoka, Wakayama, Shizuoka, Kanagawa
. . . CLICK here for Photos !


Mikan, mandarin orange, tangerine
mikan 蜜柑 (みかん)
tangerine mountain, mikan yama 蜜柑山(みかんやま)
field with tangerine trees, mikanbatake 蜜柑畑(みかんばたけ)
kigo for all winter

green tangerine, ao mikan 青蜜柑 (あおみかん)
early tangerine, wasemikan 早生蜜柑(わせみかん)
kigo for all autumn

Mandarinen, Zitrusfrucht


Nashi, Asian pear, Japanese pear
kigo for autumn
Pyrus serotina var. culta

nashi 梨子(なし) Nashi pear
nihon nashi 日本梨(にほんなし), aka nashi 赤梨(あかなし), ao nashi 青梨(あおなし)
choojuuroo 長十郎(ちょうじゅうろう)named after Tooma Choojuuroo, the grower
nijusseiki 二十世紀(にじっせいき)(from Tottori)
Sorte „Japanbirne aus Atago“ (Atago nashi) 愛宕梨(あたごなし)
Sorte Niitaka nashi 新高梨(にいたかなし)
yoonashi, western pear 洋梨(ようり)
shina nashi シナ梨(しななし)、
ari no mi ありのみ
vendor of nashi, nashi uri 梨売(なしうり)
. . . CLICK here for Photos !


Nashi Kaidoo 梨街道 "old Nashi Road" Nashi Kaido
市川市 Ichikawa, Chiba prefecture
Many nashi farmers are in the area and in autumn they carry their loads and nashi are sold everywhere.
. . . CLICK here for Photos !

Ishii wase 石井早稲 early blossoming sort, started by Ishii san from Ishikawa town.

kigo for late spring

nashi no hana 梨の花 (なしのはな) nashi blossoms
..... rika 梨花(りか), nashibana 梨花(なしばな)
nashi saku 梨咲く(なしさく)Nashi tree is blossoming

. . . CLICK here for Photos !

iwanashi no hana 岩梨の花 (いわなしのはな)
blossoms of Epigaea asiatica
. . . CLICK here for Photos !


arinomi, ari no mi ありの実 (ありのみ)
round Japanese pear

. . . CLICK here for Photos !

seiyoonashi, seiyoo nashi 西洋梨 (せいようなし)
Western pear, European pear

Pyrus communis

yamanashi 山梨 (やまなし) "mountain nashi pear"
..... konashi 晩秋 小梨(こなし)
..... inunashi 犬梨(いぬなし)
Pyrus pyrifolia.


kigo for all winter

okusankichi 晩三吉 (おくさんきち) Okusankichi
a variety grown in Niigata. The fruit is about 400 to 500g.
. . . CLICK here for Photos !

fuyu no nashi 冬の梨(ふゆのなし) Nashi in winter


- found on the way

Nashinoki Jinja 梨の木神社 Shrine Nashinoki
京都府京都市上京区寺町通広小路上る染殿町680 - Kyoto

- quote
Nashinoki Shrine is located on the east side of Kyoto's Imperial Palace (Gosho), on Teramachi opposite Rozanji (Rozan Tendaikoji) Temple, both are a short stroll from Demachiyanagi Station or Kyoto Prefectural Hospital on Kawaramachi Dori.
Nashinoki Shrine was built in 1885 and enshrines Sanetsumu Sanjo (1802-1859) and his son Sanetomo, who were both imperial advisers in the late Edo Period, a time marked by political upheaval and violence.
Sanetomo was an ardent supporter of the sonnojoi (Revere the Emperor; expel the barbarians) doctrine and movement, a political forerunner of the Meiji Restoration, which saw the fall of the Tokugawa shogunate in 1868 and the Emperor leave Kyoto and take up residence in Edo (renamed Tokyo), which became the new capital of Japan.
Sanetomo was later to become a minister in the new Meiji state established from 1868.
- source : www.japanvisitor.com

- reference -


. natsume なつめ 棗 date, dates .
Ziziphus jujuba


. oriibu オリーブ Olive, olives .

. painappuru パイナップル pineapple .
ananasu あななす ananas

. papaiya パパイヤ papaya .

Ringo りんご (林檎) apple, apples
speciality of Aomori around Mt. Iwaki
リンゴ apples from Aomori

Hatoyama apples 鳩山 リンゴ Ocotber 2009

Fuji apple and other varieties
Apple (ringo) kigo

Apfel, Äpfel


Sakuranbo, sakuranboo さくらんぼう (桜ん坊)
cherry fruit

サクランボ, sakurambo ... also called
ootoo 桜桃(おうとう)(peach of the cherry tree) .
ootoo no mi 桜桃の実 (おうとうのみ)

speciality of Yamagata, Aomori and Yamanashi prefecture. Also grown in Akita.
The cherry tree is the symbol tree of Yamagata prefecture.
The "Western Cherry tree" seiyoo zakura セイヨウミザクラ has been introduced to Japan in the early Meiji period to Hokkaido by the prussian R. Gaertner R.ガルトネル, from Hokkaido they spread to other areas of Northern Japan.
. . . CLICK here for Photos !
Cherry trees are mostly grown for their beautiful blossoms in spring.

yusura 山桜桃 (ゆすら) Nanking cherry
..... yusura ume ゆすらうめ
Prunus tomentosa

sakuranbo matsuri さくらんぼ祭 (さくらんぼまつり)
cherry festival

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observance kigo for mid-summer
Yamanashi prefecture is known for its cherry fruit production. In the town of Sagae 寒河江市 there is a festival on the first sunday in June.
A haiku meeting is part of the festival.
sakuranbo haiku taikai さくらんぼ俳句大会


. Sumomo 李 "sour plum" .
Reneclaude. Prunus salicina

Ume, plums for umeboshi
Plum blossoms (ume) Japan.
Dried plums (ume boshi) and any related UME kigo.
Pflaumen, Aprikosen


yamanashi、yama-nashi 山梨 (やまなし) "mountain pear"
Malus sieboldii
kigo for late autumn

Yuzu, a citron fruit
Yuzu (Japan) a ctirus fruit
..... Yuzu citron dishes for autumn Japan
Yuzu products from Yufuin, Kyushu


. zakuro 石榴(柘榴)(ざくろ) pomegranate  

kigo for mid-autumn
Punica granatum. Granatapfel
mizakuro 実石榴 pomegranate fruit


Many fruits are packed into small paper bags when they begin to form on the branches, to prevent the rain and insects to spoil them. Shortly before the harvest, the first paper bag is taken off, then about two weeks later the last one to have them ripen in the sunshine for a short while.
Since this has to be done one by one the farmers are very busy, especially the apple and grape farmers.

. . . CLICK here for Photos !

fukurokake 袋掛 (ふくろかけ) "packing fruit in paper bags"

kigo for all summer

Before the harvest they have to be unpackes. Often two different type of bags are used, one is taken off two weeks before harvesting, the next one in the next week.

. Kai Ichi no Miya monzen no fukurokake .
Oonishi Yasuo 大西八洲雄 Onishi Yasuo

Worldwide use

Things found on the way

kigo for late summer

inu biwa 犬枇杷 (いぬびわ) "loquat for dogs"
koichijiku 小無花果(こいちじく)
yama biwa 山枇杷(やまびわ), tensenka 天仙果(てんせんか)
Ficus erecta


hakutoo o suii yamaguni no sora nurasu

I suck on a white peach
the sky of the mountain province
becomes wet  

Sakai Hiroshi 酒井弘司

Maybe he is talking of the mountains of Okayama ...

hakutoo no enshuuritsu o omoi ku

I eat a white peach
thinking of its
circle constant pi π

Kappa 河童

source : 白桃 俳句


nashi moide aozora fuyasu kao no ue

as I pick nashi
the blue sky increases
above my face

Takahashi Etsuo 高橋悦男 (1934 - )


a baked peach-
yesterday a flower
in your hair

Alex Serban
Romania, July 2011

Related words

Peach blossoms (momo no hana) Japan

furuutsu somurie フルーツソムリエ fruits sommelier
somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier



***** . Nuts from the Forest .



Jagaimo Potato


Potato (jagaimo)

***** Location: Japan
***** Season: Various, see below
***** Category: Plant / Humanity


kigo for mid-summer

jagaimo no hana 馬鈴薯の花 (じゃがいものはな)
blossoms of the potato plant
jagatara no hana じゃがたらの花(じゃがたらのはな)
bareisho no hana馬鈴薯の花(ばれいしょのはな)
Kartoffelblüten, jaga-imo no hana

kigo for early autumn
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potato, potatoes 馬鈴薯 (じゃがいも) jaga imo, jagaimo, jaga-imo
... jagaimo じゃがいも、
jagatara imo じゃがたらいも "potatoes from Jakarta"
hasshoo imo 八升芋(はっしょういも)
bareisho 馬鈴薯(ばれいしょ)


the following are NOT kigo

from Hokkaido

Danshaku, danshaku imo, May Queen. Kitaakari, Waseshiro, Matilda, Tooya, Cynthia.
Baron Danshaku Kawada Ryuukichi (1856-1951) introduced European potatoes to Hokkaido and helped breed a variety that yielded more than the old Japanese ones. Thus he helped the farmers survive the harsh climate of Hokkaido.
They were known in Kyushu as "oranda imo" potatoes from Holland.
The name comes from the harbour of .. Jakarta ... jagatara ... jagaimo.

However, the situation has begun to change recently. Varieties called Cynthia, Chérie and Inka-no Mezame (or Inca's awakening, a seed potato from the Andes) are among the newcomers whose output has been increasing rapidly over the past several years.
New varieties of potatoes

shinjaga 新じゃが new potatoes
in spring. They can be eaten with the skin after scrubbing carefully.
neue Kartoffeln

jagabataa ジャガバター potatoes with butter

jagaimo amanattoo じゃがいも甘納豆 potatoes pickled in sugar
sugar-glazed potatoes
from Otaru 糖漬け
. . . CLICK here for Photos !


Food with potatoes じゃがいも料理 jagaimo ryoori
. . . CLICK here for Photos !

fukinko dango ふきんこ団子 potato balls, wrapped in a cloth
... imo dango 芋だんご

nikujaga 肉じゃが potatoes with meat

Unweit von Hiroshima liegt die Hafenstadt Kure 呉, ein wichtiger Stützpunkt der japanischen Kriegsmarine. Der Admiral Toogoo Heihachiroo (1847-1934) lernte bei seinen Fahrten in Europa ein Gericht kennen, das er seinen Soldaten auf dem Schiff unterwegs zu Essen gab und das von Kure aus ganz Japan eroberte – die inzwischen so beliebte Hausmannskost "Kartoffeln mit Fleisch" (nikujaga). In Kure werden dazu nur Kartoffeln der Sorte May Queen, Rindfleischscheiben, Shirataki-Konnyaku-Fadennudeln und Zwiebeln zusammen ohne Wasser eingekocht. In anderen Gegenden kommen nach Geschmack noch Möhren und Erbsen dazu.
Die Stadt Kure bemüht sich mit diesem und anderen Gerichten, die auf Schiffen der Kriegsmarine gegessen werden, einen „Marine-Gourmet“ (kaigun gurume) aufzubauen und viele Restaurants in Kure servieren inzwischen diese Gerichte für die Touristen.


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yudejaga ni shiokara ゆでじゃがに塩辛
jaga shiokara じゃが塩辛
boiled potatoes with some fish guts pickled in salt
This was quite a speciality for the landlocked farmers of Hokkaido in the times before the refrigerator.

Worldwide use


. Irish Potatoes  

Things found on the way

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Mr. Potato Head

German Potato Doritos ドリトス・ジャーマンポテト snack with flavor of German Potatos
. . . CLICK here for Photos !

Reference : German Potatos, Japan


Heißgeliebte Kartoffel

Die Kartoffeln kamen vor etwa 400 Jahren mit den europäischen Händlern und Missionaren über Jakarta nach Japan. Jakaruta ... jagatara ... jaga ... diesen lautmalerischen Namen haben sie noch heute.
Die „Holländische Kartoffel“ (orandaimo) wird in Dokumenten aus dem Jahre 1857 von Shimazu Nariakira erstmals belegt, der beschreibt, dass die amerikanischen Kriegsschiffe diese Kartoffeln mit nach Okinawa (damals noch Ryuukyuu) gebracht hatten. Die „Holländische Kartoffel“ wird auch im Gegensatz zur Süßkartoffel „Gelbe Kartoffel“ genannt. Sie enthält einen geringeren Wasseranteil und ist gut aufzuheben. Ein Fischer aus Itoman brachte einige Knollen in seine Heimat, dort werden sie daher „Itoman-Kartoffeln“ genannt. Im Gegensatz zu den in Satsuma bekannten Süßkartoffeln wurden die neuen Arten auch als „Salat-Kartoffeln“ bezeichnet.

Etwa 100 Jahre später fand die Kartoffeln von Nagasaki aus ihren Weg nach Hokkaido. Erste Dokumente aus Setana, einer Stadt im Südwesten Hokkaidos, berichten im Jahre 1706 vom Anbau der Kartoffeln. Nach der Meiji-Restauration begann dann der Anbau auf Großflächen. Die erste Sorte war „Danshaku imo“, wörtlich „Kartoffeln des Barons“, die von Baron Kawada Ryuukichi (1856-1951) von Hakodate im Jahre 1908 aus England eingeführt wurden. Danshaku-Kartoffeln eignen sich mehr für Kartoffelbrei, während die zweithäufigste Sorte, May Queen, eher im Eintopf und als gekochte Kartoffel auf den Tisch kommt.

Während der Meiji-Zeit breitete sich die Kartoffel in ganz Japan aus und Kartoffelgerichte wurden auch als Mahlzeiten in den Schulen gereicht. In den Kriegsjahren gab es mittags oft nur entweder eine Süßkartoffel oder zwei gekochte Kartoffeln und etwas Tee.

Seit einigen Jahren wird in Japan auch mit dem Anbau anderer Sorten experimentiert, selbst Kartoffel mit bunten Farben sind gefragt, weil sie etwas Farbe auf den Esstisch bringen. Insbesondere „Cynthia“, eine eiförmige Kartoffel mit zarter Haut, die beim Kochen recht gut den Geschmack von Würzsaucen annimmt und nicht so schnell zerfällt, hat das Gefallen der japanischen Hausfrauen gefunden.

Inzwischen ist Hokkaido die Präfektur mit dem größten Kartoffelanbau Japans.
In Otaru werden Kartoffeln sogar in Zucker glasiert und als Süßigkeit angeboten!
Und Kartoffelchips mit Schokoladenüberzug werden auch nicht verschmäht.

Japanischer Kartoffelsalat enthält keinen Essig, sondern Mayonnaise und ein gekochtes Ei, er ist daher wesentlich sähmiger. Er ist keine eigenstängige Mahlzeit sondern nur eine Beilage zum Reis. Viele japanische Bento-Lunchpakete enthalten etwas Kartoffelsalat in einem Eck, auch Sandwiches werden mit Kartoffelsalat bestrichen, der allerdings eher einem Kartoffelbrei mit Gemüsebeilagen ähnelt.

Als Snack stehen die Kartoffelchips an erster Stelle der Wunschliste bei Kindern und Erwachsenen und im Familienrestaurant sind die Pommes nicht wegzudenken. Abends zum Bier im Izakaya stehen die „Deutschen Kartoffeln“ auf dem Speisezettel, jaaman poteto, German Potato in japanischer Aussprache, oder einfach nur die „Kartoffeln mit Butter“ und etwas Soyasauce, wenn es beliebt.


banyuu inryoku ari bareisho ni kubomi ari

there is gravitation in the universe
there are dents in potatoes

Okusaka Maya 奥坂まや


this potato
winks as i pick it up
for peeling

that kind of night--
before i cook & eat
painting potatoes

Kris Kondo
Japan, November 2010

Related words

Sato-imo 里芋 Taro potato

. Sweet potatoe (satsuma imo 薩摩芋)

. Daruma as a potato ... of all kinds .

***** WASHOKU :



Goboo Kyoto Vegetables


Burdock (goboo)

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


edible burdock, comfrey, gobo, goboo 牛蒡
Arctium lappa, Greater Burdock
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japanische Schwarzwurzel, "grosse Klette"

It has medicinal properties and is used in Chinese medicine (kanpo). Said to help with fatique, prevents catching a cold, provokes urin production and detoxifies.
Japan seems the only place where it is eaten as a normal vegetable.
Before use in Japanese food it has to be soaked in vinegar to remove the bitterness. Its fibers are good for digestion.

kinpira goboo 金平, the name comes from the Strong Boy, Kintaroo 金太郎.
Kintaro, Daruma daki Kintaroo だるま抱き金太郎
Something that gives you strenth, kin hira 金平

planting burdock, goboo maku 牛蒡蒔く(ごぼうまく)
kigo for spring

flower of burdock, goboo no hana 牛蒡の花 (ごぼうのはは)
kigo for summer

planting burdock in autumn, aki no goboo maku
pulling out burdock, goboo hiku 牛蒡引く (ごぼうひく)
digging for burdock, goboo horu 牛蒡掘る (ごぼうほる)
kigo for autumn


kigo for mid-autumn

Fuji goboo 富士牛蒡(ふじごぼう) "Mount Fuji burdock"
subashiri goboo 、須走牛蒡(すばしりごぼう)
Fuji azami 富士薊 (ふじあざみ) "Mount Fuji thistle"
azami goboo 薊牛蒡(あざみごぼう)
Cirsium purpuratum
The name is burdock, but the plant belongs to the thistle family. The roots are often sold as a speciality of mountain hot springs and around Mount Fuji.


Hiraki goboo 開牛蒡 (ひらきごぼう) "open" burdock
"divining sticks" burdock, sangi goboo 算木牛蒡(さんぎごぼう),
"crushed" burdock tataki goboo 叩牛蒡(たたきごぼう)
The long burdock roots are inscised various times and boiled long as they are. They resemble the divining sticks of temples and shrines. Sometimes the burdock is crushed.
kigo for the New Year


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sacred rope like burdock, goboo jime 牛蒡注連( ごぼうじめ)
kigo for the New Year
Shimenawa 注連縄 details about the sacred rope


Yamamori Goboo 山盛りのゴボウ
Eating large portions of burdock

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This is an event in the town of Kuninaka in Echizen, Fukui prefecture.
The "Goboo eating group" goboo koo ごぼう講 meets on February 17. The men in official robes eat long stripes of burdock and drink sake to pray for a good harvest and good luck for the coming year.
This dates back to the year 1705 when the poor villagers kept a secret field in the compounds of the local shrine Kuninaka jinja 国中神社 to grow some extra rice they did not have to give a way as tax crop. They offered the rice and burdock to the local deity and partook of it afterwards. Nowadays, 48 families of the village still keep this tradition.

About 30 menfolk of the neighbourhood meet at the home of the one in charge for this year. They have to eat a lot of rice and burdock, 5 go cups of cooked of rice each (gogoo mossoomeshi 五合物相飯). This year 3oo kilograms of burdock were cooked and eaten with the fingers.

. . . CLICK here for Photos of shrine Kuninaka Jinja ! 国中神社



Dishes with burdock root

kinpira gobo, kinpira gobō, kinpira goboo

simmered burdock root, braised burdock root
Carrots and burdock are stir-fried with salt and sugar.
. . . CLICK here for Photos !

Chikuzen-Ni with gobo
Fukuoka speciality.

Goboojiru 牛蒡汁 Miso soup with burdock
. . . CLICK here for Photos !


Horikawa goboo 堀川牛蒡 (ほりかわごぼう)
burdock from Horikawa
One of the Kyoto Vegetables. It has been discovered under the "Horikawa" moat which Toyotomi Hideyoshi had build more than 300 years ago.
It is so big the inside is hollowed out and stuffed with minced meat of chicken or fish before it is braized.

. . . CLICK here for Photos !


Yahata-maki やはたまき (八幡巻き) goboo burdock roll
Kyoto speciality.
With goboo from Yahata town.

Worldwide use

Things found on the way

CLICK for more item.rakuten.co.jp/kimonoyasan/273-0298/
Tenugui, small towels with vegetable design

Kyooyasai 京野菜 vegetables from Kyoto
. . . CLICK here for Photos ! Kyoyasai

Kyoosai 京菜 Kyoto Vegetables
Gemüse aus Kyoto, Kyoto-Gemüse

Kyo yasai vegetables are not of origin in Kyoto, but include vegetables that have been introduced from other areas. The vegetables have adapted well to the soil and the water of Kyoto. The seeds and the cultivation methods have improved over the generations and these vegetables are now very important to the cuisine of the town. There are about 50 different kinds available, usually named after its place of origin. They are all of strong appetizing colors and mostly eaten fresh, often used in the temple kitchen and for the tea ceremony cooking. Nowadays, they are even advertised on the internet.
Many are cultivated since the Heian period and a lot grow in temple gardens. Some count 34 varieties as the traditional "Kyoto Vegetables of the temple cuisine".

Farmers wifes bring the vegetables to their customers in hand carts on certain days of the week.

Kyoto vegetables and pickles from these vegetables are also used in "obanzai" おばんざい Kyoto home cooking.
. . . CLICK here for Photos !
. Kyoto Obanzai Dishes

daikon (だいこん) 大根 radish
from temple 聖護院 (Shoogooin)・辛味・青味・時無・桃山・茎・佐波賀 Sabaka in Maizuru ,郡大根
CLICK for more english info
Temple Shogo-In
This giant radish is also used for the dish called furofuki daikon "Gesimmerter Rettich".

ebiimo, ebi-imo 海老芋 sweet potatoes in the form of a shrimp and are prepared in famous dishes, like imoboo いもぼう【芋棒】potato sticks.
. . . CLICK here for Photos !

kabu カブ turnips 佐波賀・松ヶ崎浮菜・聖護院 Shogoin・大内・舞鶴 , 東寺蕪 Toji kabu
Tempel Toji, Kyoto

kabocha, see
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto

Kamo nasu, Kamonasu 賀茂茄子・京山  (eggplant) from the Kamigamo-area are as large as 300 to 400 grams per piece and are a summer vegetable. They are almost round. They are eaten boiled or fried with oil. With miso paste as dengaku.
They are the most well known of the Kyoto Vegetables. They are also used for pickles called "shibazuke".
. . . CLICK here for Photos !
... moginasu もぎなす they are a little smaller and harvested in early summer.

Kintoki ninjin 金時人参 Kintoki carrots Kyoo ninjin 京人参 "Kyoto carrots"

Kujoo negi, kujonegi 九条葱 leek from Kujoo
Near the tmeple Tooji.
Long green onion. It tastes best in the winter time. It is rather sticky, but this gives it a sweeter taste. The contrast of the white stem and green leaves is well liked and the leaves are also eaten.
These leek dates back to 711, according to the Kyoto Prefecture's Gardening Almanac of 1909.
. . . CLICK here for Photos !

kuwai クワイ arrowhead bulb
Sagittaria trifolia

kyoo takenoko 京竹の子/ 京筍 bamboo shoots from Kyoto
They are a typical spring vegetable. They are grown in special groves of Rakusai (western Kyoto) and different from the wild varieties. They are sweet and soft and can be served raw when freshly picked, only with a vinegar-miso-sauce.

kyuuri, Shoogooin kyuuri 聖護院胡瓜(キュウリ) cucumbers
. . . CLICK here for Photos !

. Manganji toogarashi 万願寺唐辛子 hot green peppers from temple Mangan-Ji .

mibuna 壬生菜(ミブナ)leavy vegetables from the Mibu area
. . . CLICK here for Photos !
Mibu Temple Kyoto

mizuna (Japanese cabbage) called mibuna, grown near Mibu-dera (Mibu temple) a temple renowned for kyogen (comic drama flourished from the middle of the 14th century). The clear spring water helped with the irrigation of the fields to grow this plant. It has feathery leaves and the stalk is white and thin. The color contrast is one of its charms, so is its crunchy bite. It is used for soups, pickles, fried or in a salad.

Made with steamed and cut mibuna :
. tonsho mochi 屯所餅 "garrison mochi" .   

myooga 京茗荷(ミョウガ)Japanese ginger

sasage 柊野ささげ(ササゲ) cowpea; black-eyed pea; southern pea
Vigna sinensis. Sasage-Bohne

seri 京芹(セリ) Japanese parsley; dropwort

Shishigatani nankin (pumpkin) see:
Shishigatani kabocha 鹿ヶ谷かぼちゃ pumpkin from Shishigatani, Kyoto

Shogoin kabura, Shoogooin kabu 聖護院かぶ, a kind of turnip started with seeds from Omi brought to Kyoto during the Edo period. The thinly sliced turnips, salted and pickled with kombu (kelp) are called senmaizuke 千枚付け, which is the first of its kind to be eaten with no other food.
. . . CLICK here for Photos !

sugukina 酸茎菜(スグキナ)"sour turnip leaves"
Brassica rapa var. neosuguki
They are used for the pickle called "sugukizuke".
suguki are eaten as ochazuke in Kyoto.
. . . CLICK here for Photos !

toogarashi トウガラシ chilli peppers

udo, kyoo udo 京独活(ウド)京うど
mountain plant which produces fat, white, edible stalks.
. . . CLICK here for Photos !
Udo from Edo

uri, Katsura uri 桂瓜(ウリ)gourd, melon
Cucumis. melo var. conomon
Katsura uri is used as the original ingredient for narazuke (pickles).
. . . CLICK here for Photos !

The temple cooks and chefs of Kyoto restaurants use these fresh vegetables for traditional dishes as well as some new experiments with Westernized dishes.
Nishiki Ichiba 錦市場 (Nishiki "Brocade" Market) is the kitchen of Kyoto.
. . . CLICK here for Photos !

Kyoo yasai tsumishi bakari no suzushisa ni

Kyoto vegetables -
freshly picked
they are so cool

Koono Kei-ichi 河野啓一
source : seseragi


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kiku kabura 菊かぶら / 菊蕪 "chrysanthemum turnip"
The best known are from Kamekura village 亀蔵.

This is a pickled turnip, which is cut many times and looks almost as a yellow chrysanthemum blossom. The yellow color is enhanced with seeds of the gardenia (kuchinashi). The pickle liquid is rather sweet.


For specially trained cooks, there is the title of

Meister of Kyoto Vegetables 京野菜マイスター
kyooyasai maisutaa
"Kyo-yasai Meister"

You must pass an examination to become one and get a certificate for it.
. . . CLICK here for Photos !

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There is also a special logo mark for Kyoto specialities, including vegetables.
Kyoo maaku 京マーク Kyoto Speciality Logo


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furoshiki with vegetable patterns 京野菜風呂敷
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tamanokoshi (marry into the purple) charm 玉の輿お守り
to marry a rich husband or wife
with design of Kyoto Vegetables
talisman at Imamiya shrine 今宮神社
Einheirat in eine reiche Familie


sokobie no yado no kinpira goboo kana

foot-cold -
the little inn serves
burdock roots

Tsuda Teiko 津田汀子

Related words

kigo for mid-summer

***** yamagoboo no hana 山牛蒡の花 (やまごぼうのはな)
flower of the pokeroot, pokeweed
Phytolacca esculenta

yamagoboo ni ishikoro yosenu arakihari

Takada Chooi 高田蝶衣 Takada Choi


Togarashi, toogarashi 唐辛子 red hot pepper




Edo Yasai


Edo-Vegetables (Edo yasai)

The special vegetables grown in Edo (and still now in Tokyo) to feed the shoogun and the inhabitants of Edo castle and the whole town.
Edo dentoo yasai 江戸伝統野菜
Traditional vegetables of Edo

Edo Tokyo Yasai 江戸東京野菜

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. Edo no takenoko 江戸の筍 bamboo shoots in Edo .


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Kameido daikon 亀戸大根 large radish from Kameido
it grows about 30 long, a small daikon. It is very white and was loved for its color, an early spring harbinger.

.... Nerima daikon 練馬大根 from Nerima
has been introduced by Tokugawa Tsunayoshi, 5th shogun, to help feed the growing population of Edo. It is usually prepared as takuan pickles.
The radish is scrabbed with the skin of shark fish (dry skin is soaked in water to make it softer), then pickled in rice bran. Thus the vitamiens of the rice bran would soak easily into the radish.
For the poor people of Edo this was a cheap way to prevent beri-beri disease, which was caused by the polished white rice.
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The most famous of the daikons of Edo is the Nerima daikon. High in fiber, it is perfect for making takuan pickles. The crispy takuan made with Nerima daikon was a favorite of the Edoites and helped artisans and laborers supplement the salt that they had sweat away.

The Kameido daikon, first cultivated in the Kameido area during the Bunkyu era (1861-64), is another famous daikon of Edo. It was favored by Edoites as an early spring vegetable for its dense flesh and the suitability of both root and leaves for pickling.

The Miura Peninsula in Kanagawa Prefecture has also been a center of Japanese radish production for ages, as evidenced by documents dating as far back as 1841. The Miura daikon, which would later become a big name in the vegetable world, is a natural hybrid between the Nerima daikon and locally grown varieties, such as the Koenbo and Nakabukura.

The Nerima, Kameido, and Miura daikons were all popularly cultivated until the middle or latter half of the Showa era (1926-1989) and formed the cornerstones of a rich food culture. But their production would soon plummet. Diseases and natural disasters, the urbanization of former farmland, the hassle of harvesting, changes in consumer diets, and the expansion of nuclear families all undermined the production of these local varieties.
source : www.tokyofoundation.org / Daikon


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Edogawa ward
komatsuna こまつな (小松菜) leafy vegetabel, like spinach
Brassica campestris
from Edogawa 江戸川区小松川 Edogawa Komatsugawa
Has been grown there since Shogun Yoshimune ordered it.

Komatsuna, or spinach mustard,
is commonly eaten during the New Year. In season from November through March, nearly 10,000 tons of spinach mustard is produced yearly in Edogawa Ward. Komatsuna gets its name from the Komatsugawa district, which includes Edogawa, Katsushika and Adachi wards. Tokyo was the second-largest regional producer of komatsuna in 2004.
The hardy green vegetable tastes best in winter, when its leaves become rich in flavor. Komatsuna is served blanched or in zoni boiled rice cake soup. Demand for komatsuna peaks around this time of the year.
source : www.metro.tokyo.jp / with PHOTO

. Komatsugawa district 小松川 "river Komatsu" .
Edogawa ward


Koganei 小金井
They grow some kinds of old vegetables.
Most is grown in hothouses near the homes of the farmers and now used for bringing life back into the community (machiokoshi, machi okoshi).

nagakabu 長カブ long turnips
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noraboona のらぼう菜 leafy vegetable
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ookura daikon 大蔵大根(おおくらだいこん)extra large radish
It grows up to 50 cm lenght and is very compact. Good for boiling, since it does not change its form.
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shintorina しんとりな / しんとり菜 leafy stem vegetable
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. Koganei 小金井 Koganei district .


Kanamachi kokabu 金町こかぶ / 金町小かぶ
small turnips from Kanamachi
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Magome 馬込 from Magome
Magome sansui ninjin 馬込三寸人参(まごめさんすんにんじん)
Magome hanjiro kyuuri 馬込半白胡瓜(まごめはんじろきゅうり
. Magome - photos of vegetables .

Naitoo kabocha ないとうかぼちゃ / 内藤(ないとう)かぼちゃ
pumpkin from Naito
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Senjuunegi, Senjuu negi 千住葱 leek from Senju, Senjunegi 千寿葱
They are best when simply grilled over charcoal.

Shinagawa kabu 品川カブ turnips from Shinagawa
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Takinogawa ninjin 滝野川人参(たきのがわにんじん)
carrots from Takinogawa

Terashima nasu 寺島なす eggplants from Terashima

udo, Tokyo udo 東京うど udo from Tokyo
Aralia cordata Thunb
yama udo 山独活 Mountain spikenard
"mountain asparagus". A mountain vegetable which produces fat, white, edible stalks.
Its tender stalks are similar to asparagus, their flavor is a light fennel. It is also one of the "Kyoto Vegetables".
Peel the outer layer of the stem, cut in oblong pieces, soak in vinegar-water and dry. Eat with vinegared dressings or vinegar miso. The very top of the plant can be used for tempura.

CLICK for more photos It is grown deep under the earth about 4 meters deep in long tunnels (udo muro "独活室”) in Tachikawa 立川.
Very crunchy to the taste (shakishaki, knusprig).
Locally it is served as udo ramen soup 独活ラーメン or in a dressing with salmon like a western asparagus salad (Spargelsalat).
Other specialities from Tachikawa 立川ウド are
udo arare
Kichijoji Udo 吉祥寺ウド is also known.

udo senbei
udo yookan
udo dorayaki
udo pai
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moyashi udo もやしうど white udo sprouts
A whole group of local farmers continue with the growing of this udo and develop new dishes with it.

udo ae, udo-ae 独活和 (うどあえ) spikenard in dressing
kigo for late spring

udo no kinpira うどのきんぴら boiled in soy sauce and sugar

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Western asparagus is called "seiyoo udo" 西洋独活.

nanka udo なんかウド/ 軟化独活 soft white udo
grown in Tochigi in special trenches in the dark and harvested three times a year.
They made it to a local speciality, with udo gyooza 独活餃子 at the local chinese restaurant.
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Waseda myooga 早稲田茗荷 Myoga from Waseda

Yanaka shooga 谷中生姜 ginger from Yanaka

Worldwide use

Things found on the way

Tokyo Pigs

Tokyo X buta 東京X豚 Tokyo X pork from special pigs
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Tokyo-X is a new Japanese breed, bred for high quality pork production. It is unusual for its marbled meat, seldom seen in pork.
Breeding Tokyo-X started in 1990 by the Tokyo Metropolitan Livestock Experiment Station. They combined bloodlines from the Duroc (USA), Berkshire (UK) and a Beijing Black (China) breeds. After five generations of breeding and selection, the first meat was marketed in 1997.
Often processed into a Tokyo Curry.

Related words

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Edo Tokyo Yasai 江戸東京野菜

***** WASHOKU : Kyooyasai 京野菜 Vegetables from Kyoto

***** . 100 Favorite Dishes of Edo - 江戸料理百選

***** . Tokyo - Local Dishes


WASHOKU : General Information


. Edo 青物町 Aomonocho "vegetable" district .
Edo no Aomono Ichiba 江戸の青物市場 Vegetable Markets in Edo
In the "three vegetable district" 青物三ケ町 Aomono Sangamachi in Kanda
Tachō, 多町 Tacho - 連雀町 Renjakucho - 永富町 Eifukucho
- - - aomono uri 青物売り vegetable vendor