4/24/2009

Yomogi mugwort

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Mugwort (yomogi)

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


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Explanation

Yomogi よもぎ (艾蓬, 蓬 ヨモギ) mugwort
Artemisia princeps
Beifuß

CLICK for more photos

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Artemisia vulgaris (mugwort or common wormwood) is one of several species in the genus Artemisia with names containing mugwort. It is also occasionally known as Felon Herb, Chrysanthemum Weed, Wild Wormwood, or St. John's Plant (not to be confused with St John's wort). It is native to temperate Europe, Asia and northern Africa, but is also present in North America where it is an invasive weed. It is a very common plant growing on nitrogenous soils, like weedy and uncultivated areas, such as waste places and roadsides.

Food
The leaves and buds, best picked shortly before the plant flowers in July to September, were used as a bitter flavoring agent to season fat, meat and fish. In Germany, known as Beifuß, it is mainly used to season goose, especially the roast goose traditionally eaten for Christmas. From the German, ancient use of a sprig of mugwort inserted into the goose cavity, comes the saying "goosed" or "is goosed".

Mugwort is also used in Korea and Japan to give festive rice cakes a greenish color. After the cherry trees bloom in Korea, hordes of bonneted grandmothers collect wild mugwort. It is a common seasoning in Korean soups and pancakes. Known as a blood cleanser, it is believed to have different medicinal properties depending on the region it is collected. In some regions, mugwort thins the blood, while in another region, it is proposed to have hallucigenic properties, leading to some bonneted grandmothers passing out from direct skin contact (dermal absorption) with the active chemicals. For this reason, Koreans also wear a silk sleeve when picking mugwort plants.

In the Middle Ages Mugwort was used as part of a herbal mixture called gruit, used in the flavoring of beer before the widespread introduction of hops. Once again, it is possible that drinkers of the beer were not only intoxicated from the beer, but also from the hallucinogenic properties of the plant.

In Korea, this herb is often used as a flavouring for soft ricecakes (called "sook-dok" or so-ok in current Korean common usage), soups, and other foods. Once cooked, the plant's hallucinogenic chemicals are neutralized.

The plant contains ethereal oils (such as cineole, or wormwood oil, and thujone), flavonoids, triterpenes, and coumarin derivatives. It was also used as an anthelminthic, so it is sometimes confused with wormwood (Artemisia absinthium). The plant, called nagadamni in Sanskrit, is used in Ayurveda for cardiac complaints as well as feelings of unease, unwellness and general malaise.

Mugwort is used in the practice of traditional Chinese medicine in a pulverized and aged form called moxa from which we derive the English word 'moxy'.
© More in the WIKIPEDIA !


yomogi iro よもぎ色 the color YOMOGI


said to drive away evil spirits

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kigo for all summer

natsu yomogi 夏蓬 (なつよもぎ) mugwort in summer
The plant has now grown large and deep green, the stem almost like a tree. It also has flowers now. It is considered quite a weed in many gardens, because of its abundant grow.
The following expression derives from this growth

hoohoo 蓬々, 蓬蓬 growing abundantly

The leaves have small white hair. They are dried and used for moxabustion herbs.


. Moxabustion (mogusa, o-kyuu) and kigo .


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Some uses of mugwort

yomogi shanpuu よもぎシャンプー shampoo with mugwort
yomogimizu よもぎ水 mugwort lotion


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Yomogi dishes よもぎ料理 yomogi ryoori
ヨモギ料理

. . . CLICK here for Photos !


Boil and rinse well before use.
Used for mochi ricecakes, with seseme dressing or raw in tempura.


yomogicha よもぎ茶 tea from dried mugwort leaves
about 3 to 5 g for one cup
speciality of Niigata
can also be used in your bathtub.
. . . CLICK here for Photos !



yomogipan, yomogi pan よもぎパン bread with mugwort
. . . CLICK here for Photos !



yomogi zenzai よもぎぜんざい with sweet bean paste
. . . CLICK here for Photos !



Echi no Goshiki Mochi 越の五色餅
Mochi in five colors, from Echi (Echizen/Echigo)
. . . CLICK here for Photos !


Kusa mochi, yomogi mochi よもぎ餅 is a green variety of mochi flavored with yomogi (mugwort).
yomogi dango よもぎ団子(くさもち kusamochi)
. . . CLICK here for Photos !


sasakomochi, sasako mochi 笹子もち mochi with yomogi and sweet beanpaste
When they get old and hard, they can be grilled to soften.

WASHOKU : Mochi Rice Dumplings



kankoromochi kankoro mochi かんころもち(甘古呂餅)
speciality of Goto Retto Islands, off Nagasaki
These mochi are not so hard and have a green color.
yomogi or sesame was also added to the mix.
WASHOKU : kankoro かんころ 甘古呂 dishes with sweet potatoes


In Aomori at Osorezan, there is soft ice cream with yomogi (mugwort). It looks quite green and delicious.
Beifuss-Eis
Summer Drinks as Kigo


Momotaro Nabe 桃太郎鍋 hodgepodge from Okayama
The red demon is represented by mochi with red rice, whereas the green demon has yomogi mugwort mochi.
Okayama ... Momotaro Nabe


kusudama 薬玉 クスダマ
(kusuridama) yomogi as medicine
food with yomogi mugwort



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Worldwide use


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Things found on the way



Yomogi Manju with Daruma san
よもぎまん



From Kawasaki Daishi

. Kawasaki Daishi and Kukai Kobo Daishi 川崎大師 .


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HAIKU



kaisan no aida ni furusato ya yomogi-mochi

between sea and mountains
there is my homeland !
rural ricecakes

Matsumoto Yachiyo

yomogi-mochi are special rice cakes made from mugwort and provoke a feeling of homeland and mother's cooking.
Furusato and Haiku

. . . CLICK here for yomogi ricecake Photos !



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Related words

WASHOKU : Mori no Megumi
Food from the Bountiful Woods



***** WASHOKU : INGREDIENTS

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4/23/2009

Wasabi green horseradish

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Japanese Horseradish (wasabi)

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


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Explanation

Wasabi, Japanese horseradish

green horseradish

和佐比, わさび,ワサビ, 山葵
Wasabia japonica , Cochlearia wasabi, or Eutrema japonica
kigo see below

Few places are suitable for large-scale wasabi cultivation, and cultivation is difficult even in ideal conditions, because it needs extremely clear water
In Japan, wasabi is cultivated mainly in these areas with plenty of good water:

Izu peninsula, Shizuoka prefecture
Iwate prefecture
Nagano prefecture
Shimane prefecture
Yamanashi prefecture

The word, in the form 和佐比, first appeared in 918 in
The Japanese Names of Medical Herbs (本草和名 Honzō Wamyō, honzoo wamyoo).
© More in the WIKIPEDIA !

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KANSAI WASABI

Water quality is vital for mizu wasabi (water horseradish), which grows in running water. The three necessary conditions require the water to be so clean that iwana (char) and yamame (landlocked salmon) can live in it, to be plentiful, and to have a temperature from 8 to 18 centigrade all year round.

In Kansai, wasabi is cultivated in Kakumagi, Wakayama Prefecture, where wasabi is presumed to have originated, and in Azai Town in Shiga Prefecture's Kohoku area around the northern part of Lake Biwa, both noted for their water. Wasabi sushi, in which rice and salted mackerel are rolled in a wasabi leaf, is a famous product of Shimizu Town in Wakayama.
source :  www.kippo.or.jp


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AZUMINO 安曇野

Daio Wasabi Farm 山葵園 Wasabi-En

The Daioo Wasabi Farm lies in the peaceful outskirts of Hotaka town and is recognised as the largest such farm in Japan. Founded in 1915, the farm has enjoyed a long history throughout the years that has even seen it featured in the 1990 film Dreams, directed by the internationally acclaimed director Akira Kurosawa. The quaint watermills that were especially constructed for the film remain in the farm today, and can be best viewed by taking one the special raft-tours that are available throughout the spring and summer months.

While the Daio Wasabi Farm has long been a favourite of Japanese tourists for its picturesque beauty, the farm is also notable for the wide-array of culinary delights offered by its restaurants and shops. Visitors can try traditional staples such as wasabi soba (buckwheat noodles, a local speciality) and wasabi tempura (deep-fried prawns and vegetables), to the slightly less conventional likes of wasabi ice-cream and wasabi wine - surprisingly delicious, despite their rather strange sounding taste!
source : www.azumino-e-tabi.net

. . . CLICK here for Photos !

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CLICK for more photos

wasabida 山葵田 wasabi fields

for examle in 安曇野 Azumino, Nagano pref.


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wasabi to jooruri wa naite homeru
山葵と浄瑠璃は泣いてほめる

wasabi and Joruri puppet theater recitation are praized with your tears.

Good wasabi is so hot you start to cry.
Good bunraku theater performance is so sad that you cry.

Wasabi und den Begleitgesang beim Puppentheater lobt man durch Tränen.



wasabi wa kowai kao de orose
ワサビはこわい顔でおろせ


Wasabi muss man mit einem ernsten Gesicht reiben.
this means
you should do it strongly and seriously to get the pungent ingredient アリルインチオシアネートout of the root. So you have to keep grinding more and more in a good circle to prepare a good wasabi.



sushi no karami wa wasabi ni kagiru
鮨の辛味は、山葵にかぎる

a spicy sushi is best made with wasabi

wasabi is called namida なみだ in the sushi shops, meaning "tears".



ことわざに見る栄養学
http://www.edogawa.com/eat/eat/kotowaza/index.html




CLICK for more photos If you want your sushi without wasabi, ask for

sabinuki さびぬき (さび抜き).



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Station lunchbox from Numazu, Shizuoka
港あじ鮨(駅弁)静岡県沼津



Minato Ajizushi Bento

Sushi from horse mackerel with wasabi
A piece of fresh wasabi is added to the bento, with a tiny green grinder for extra fresh flavor!


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CLICK for more photos

wasabi matsuri わさびまつり wasabi festival

in Izu Town 伊豆市地蔵堂

the pungent ingredient is ariru karashi abura アリルからし油


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wasabi ryoori わさび料理 wasabi dishes
from the area of Nikko

わさび料理教室


wasabizuke わさび漬け(山葵漬け pickled wasabi
perpared with the stem and leaves of the plant and seke lees. A bit of sugar can be added.


. . . CLICK here for Photos !




Memorial stone for wasabizuke, which originated in Shizuoka
わさび漬け発祥の地の碑(静岡市葵区駿府公園)
© More in the Japanese WIKIPEDIA !

This is a kind of hot sidedish with many types of fish. It is said to prevent stomach upset in the summer season. The easiest preparation is with sugar and vinegar, but there are regional recipies for the mix, mostly with sake lees.
It is a favorite regional souvenir.
. wasabi - spring Kigo .   

In Yamanashi, best from Kosuge village 小菅村, proud of its clean water.
. Washoku - Yamanashi Prefecture .   


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from my neighbourhood souvenir store

wasabi arare わさびあられ rice crackers
255 wasabi arare crackers


wasabi senbei わさびせんべい small crackers
254 wasabe senbei


WASHOKU
Wasabi from Noboribetsu, Hokkaido 登別のわさび



from Izu Peninsula :

wasabi daifuku わさび大福 dumplings with sweet bean paste and a bit of ground wasabi in the middle
. . . CLICK here for Photos !


tempura from fresh wasabi leaves
crackers with cream cheese and a tip of ground wasabi


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Worldwide use

Japanischer Meerrettich

Normaler weisser Meerrettich ist yamawasabi


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Things found on the way



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yamawasabi 山わさび normal white horseradish,
grown in Hokkaido, indroduced by the Europeans.
北海道の山わさび, lit. "mountain horseradish"

SUSHI
temaki yamawasabi kappa
hand-wrapped cucumber rolls with wild wasabi


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HAIKU


kigo for late spring
wasabi 山葵田(わさびだ) field with wasabi
wasabizawa 山葵沢(わさびざわ)creek with wasabi
hawasabi 葉山葵(はわさび)leaf-wasabi
tsuchi wasabi 土山葵(つちわさび)wasabi in the earth
hata wasabi 畑山葵(はたわさび)wasabi in the field

shiro wasabi 白山葵(しろわさび)white wasabi
aokuki wasabi 青茎山葵(あおくきわさび)
wasabi with a green stem
akakuki wasabi 赤茎山葵(あかくきわさび)
wasabi with a red stem

kigo for mid-spring
wasabizuke 山葵漬 (わさびづけ)



kigo for early summer
wasabi no hana 山葵の花 flowers of wasabi
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They are rather small, but a whole field in bloom is quite a sight.


滝からの水に山葵がひきしまり
taki kara no mizu ni wasabi ga hikishimari

in the water
from the waterfall wasabi becomes
all tough and strong


Shibuya Shiori 渋谷志をり



わさび田を覗けば映る人の顔  
wasabida o nozokeba utsuru hito no kao   

peeking into
a wasabi field it reflects
the human face


Kiuchi Shiyuu 木内紫幽 (しゆう)


山岳部わさびのとれる村を抜け
森紫苑荘



沸き水の豊かさわさび田の自慢
西村喜久恵



山葵漬 長子は 父を敬遠す          
浜明史


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Related words

***** WASHOKU : INGREDIENTS

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4/22/2009

Yomena Starwort

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Starwort leaves cooked with rice (yomenameshi)

***** Location: Japan
***** Season: Mid-spring
***** Category: Humanity


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Explanation

cooked rice with starwort leaves, yomena meshi
嫁菜飯 (よめなめし)



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lit. it means "plant of the daughter in law"


yomena 嫁菜 (よめな ) starwort
a kind of starwort, a kind of wild aster.
Aster yomena. Kalimeris yomena

yomena tsumu 嫁菜摘む(よめなつむ)picking starwort
ubagi 莵芽木(うばぎ)、ohagi 薺蒿(おはぎ)
yomegahagi よめがはぎ、hagina はぎな


Starwort
Stellaria media, Caryophyllaceae
Sternenblume
. Michaelmas Daisy .


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Worldwide use


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Things found on the way



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HAIKU


背戸近く摘んでもてなすよめな飯   
sedo chikaku tsunde motenasu yomena meshi

I pick them close to the back door 
and prepare food for visitors ...
starwort cooked rice  


Uemura Toshiko 上村とし子
Tr. Gabi Greve


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炊き上げてうすき緑や嫁菜飯 
takiagete usuki midori ya yomena meshi

when finally cooked
they look soft green ...
starwort in cooked rice

Sugita Hisajo 杉田久女
Tr. Gabi Greve


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a small universe
delivers my rice's companion...
starwort leaves

Heike Gewi
Yemen


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Related words


kigo for mid-autumn

***** yomena no hana 嫁菜の花 (よめなのはな)
starwort flowers

. . . CLICK here for Photos !


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kigo for mid-summer

nomi no fusuma 蚤の衾 (のみのふすま) "pillow for fleas"
bog chickweed
Stellaria alsine



It grows wild on the azemichi paths between rice paddies. Its flowering period is quite long, from April to October. Its small leaves look like a nice cushion for the fleas.


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. Nogiku, wild asters  



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4/20/2009

Toogarashi red pepper

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Red pepper (toogarashi)

***** Location: Japan
***** Season: see below
***** Category: Plant


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Explanation


CLICK for many more red photos

kigo for all autumn

toogarashi 唐辛子 (とうがらし) red pepper, hot pepper
Capsicum annuum, roter Pfeffer, dried chili pepper
..... 唐辛(とうがらし)、..... 蕃椒(とうがらし)

nanban 南蛮(なんばん)、nanban koshoo 南蛮胡椒(なんばんこしょう)
pepper from the "Southern Barbarians" (the first Europeans coming in via Nagasaki around 1605)

koorai koshoo 高麗胡椒(こうらいこしょう)pepper from Koorai-Korea

tenjumori 天井守(てんじょうもり)kind of red pepper
tenjiku mori 天竺まもり(てんじくまもり)
sagari さがり
This is a kind with a straight stem and many fruits on it like a tussle, so it is also called "yatsubusa" 八房(やつぶさ)"with eight tussles".
. . . CLICK here for Photos !


taka no tsume 鷹の爪(たかのつめ)red pepper "like the claw of a hawk"
Evodiopanax innovans
. . . CLICK here for Photos !



..... Fushimi toogarashi 伏見唐辛子 Kyoto speciality from the Fushimi area
. . . CLICK here for Photos !
..... Manganji toogarashi 万願寺唐辛子 Kyoto speciality from temple Manganji
. . . CLICK here for Photos !
and from these areas in Kyoto Tanaka 田中. Yamashina 山科. Takagamine 鷹ヶ峰
Shichimiya Honpo 七味家本舗(しちみやほんぽ), since 1655 is a dealer in Kyoto, close to the temple Kiyomizudera.


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CLICK for more photos
piiman ピーマン green sweet pepper, pimiento, pimento
Capsicum annuum L. var. angulosum, bell pepper
The large variety is called
janboo piiman ジャンボピーマン jumbo green pepper

karaa piiman カラーピーマ colorful bellpeppers
The green variety is usually harvested when still unripe and becomes a red, yellow, purple or orange variety.
Green bell pepper is very rich in vitamin C.
It has been eaten in Japan since the 1950s.
Grown in Miyazaki prefecture.
It is eaten in salads, grilled on a net, fried in the pan with other vegetables, put in soup, cut small for fried rice, put in vinegar for pickles. Western style as ラタトゥイユ Ratatouille or ピペラード piperade.
Paprika


Hasaki piiman 波崎ピーマン from Hasaki town
This town 波崎町 in Ibaraki grows the most piiman in Japan.


CLICK for more photos
Shimajiri piiman 具志頭ピーマン - from Shimajiri town, Okinawa

Yaese piiman 八重瀬ピーマン - from Yaese town, Okinawa

PIMENTO MORI !


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CLICK for more photos
..... shishitoo, shishito ししとう / 獅子唐
small sweet green pepper
Spanischer Pfeffer; Capsicum annuum var. angulosum.
They are often serves on skewers, slightyl grilled and salted, at a yakitoria restaurant.
There are various varieties cultivated during the Edo period. Since the end of this pepper reminded the Japanese of the head of a lion mask, it got this name "lion dans mask pepper".
. . . CLICK here for Photos !


There are also plants with five different colors on one
goshiki toogarashi 五色唐辛子
They are used as decorative garden plants.
. . . CLICK here for Photos !


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kigo for mid-autumn

ha toogarashi 葉唐辛子 (はとうがらし)
leaves of the red pepper
They are used for tsukudani boiling with sweet soy sauce.
You can make it yourself or by a bottle in the supermarket.
. . . CLICK here for Photos !



kigo for mid-summer

toogarashi no hana 唐辛子の花 (とうがらしのはな)
flowers/blossoms of the red pepper

..... 蕃椒の花(とうがらしのはな)
They are small and white.
. . . CLICK here for Photos !



kigo for late summer

aotoogarashi, ao toogarashi 青唐辛子 (あおとうがらし) green fruit of the red pepper
..... 青蕃椒(あおとうがらし)
ha toogarashi 葉唐辛(はとうがらし) red pepper leaves

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The following are NOT KIGO.

CLICK for original LINK
© PHOTO : shobo-an


shichimi toogarashi しちみとうがらし【七味唐辛子】
shichimi togarashi, nanami toogarashi, nanami togarashi
"seven flavors and red pepper"

seven flavor chili pepper
ground mix of red pepper and other aromatic spices
pepper blend with seven spices, spice mixture with seven ingredients

Also named Yagenbori 薬研堀 / やげん堀 after a canal street where the first dealers in Edo lived.


The most commonly mixed spices are in the colors of a rainbow, and you can ask a specialized shop to have your own mixture

asa no mi あさのみ【麻の実】 hemp seed (gray, grey)
aonori あおのり【青海苔】 green seaweed (green)
keshi no mi けしのみ【芥子の実】poppy seed (beige)
kuro koshoo くろこしょう【黒胡椒】black pepper (black)
sanshoo さんしょう【山椒】mountain pepper (moss green)
shiro koshoo しろこしょう【白胡椒】white pepper (beige)

shooga しょうが【生姜】ginger
fresh red pepper (orange)
unshuu mikan うんしゅうみかん【温州蜜柑】 mandarin orange peel (yellow)
rapeseed
roasted red pepper (brown)
kuro goma くろごま【黒胡麻】black sesame seed (black)
shiso しそ【紫蘇】 perilla
yuzu ゆず【柚/柚子】yuzu citron peel (from Citrus junos)

It is used in soups, for noodles and many other dishes.


CLICK for more You can buy it in a hyootan gourd-shaped container like this one.
Or in a glass bottle like other spices. Some come in a bamboo container or in a little barrel (taru).

Sieben-Gewürz-Pulver, Sieben-Gewürz-Mischung




shichimi toogarashi mentaiko 七味唐辛子明太子
fish roe with red pepper spice mixture
. . . CLICK here for Photos !


hachimi toogarashi 八味とうがらし, 八味唐辛子
hot pepper mix with eight ingredients
. . . CLICK here for Photos !




ichimi toogarashi 一味唐辛子 ground red chili pepper
"only one flavor"
. . . CLICK here for Photos !



. nanairo toogarashi 七色唐辛子
chili pepper with seven colors .

One of them is orange from the peels of Fukure Mikan ふくれみかん / 福来(ふくれ)みかん
. . . CLICK here for Photos !
speciality of the Mount Tsukuba area 筑波山, Ibaraki


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Yagenbori 薬研堀 "Yagen Canal" in Edo

CLICK for more photos Yagen is a chemist's or doctor's mortar form which is like a V, deep and small, to crush medicine. The canals in Edo were often in this form.

Yagen Shichimi Togarashi
Yagenbori in Edo is in Asakusa, an old center of entertainment.
A medicine dealer of the area (Yagenbori Shichimi Togarashi), more than 400 years ago, began to mix these ingredients to serve as condiments to go with noodles and other Edo food. It can be mixed to be very hot, medium or rather mild.

Reference


CLICK for more YAGEN photos
Yagen red pepper containers


. Doctors in Edo .
Many doctors lived at a moat named after the mortar to prepare medicine, called Yagenbori 薬研堀 in Edo.
東京都中央区東日本橋 Now in Higashi Nihonbashi, Chuo ward


Some of their homes had various exits for the patient to come and go unnoticed.

おろすこともっとも至極薬研堀
orosu koto mottomo shigoku Yagenbori

abortion
is most extremely done
at Yagenbori moat


.......................................................................

Yagenbori Fudo Myo-O 薬研堀不動明王
Gofunai Henro Temple Nr. 23

. Gofunai 御府内八十八ヶ所霊場 88 Henro Temples in Edo .
Nr. 23 - 薬研堀不動院 Yagenbori Fudo-In
- 川崎大師東京別院 Kawasaki Daishi Tokyo Betsu-In
中央区東日本橋2-6-8 / 2 Chome-6-8 Higashinihonbashi, Chūō ward

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Tochigi Santaka 栃木三鷹 "three hawk talons" from Tochigi
. . . CLICK here for Photos !
From Otawara village 大田原

It is harvested by pulling out including the roots, then hang with the roots to dry under a plastic roof for two months. Next each talon is picked by hand, one picker woman can do about five kilos a day. The local shops make different kinds of food from this chilies.


toogarashi raamen 唐辛子ラーメン chillies noodle soup
chillies are added to the dough for the noodles too, so they look rather red.



ebichiri toogarashi pan エビチリとうがらしパン bread with a filling of shrimps in hot sauce
the dough for the bread includes chillies too.

choppiri チョッピリ chocolate with red hot peppers
choppiri yookan チョッピリ羊羹 yookan paste with red peppers

also sold in a set with five flavors of yookan bean paste like blueberry and green tea, salty and yuzu citrons.
(orijinaru hitokuchi yookan オリジナル一口ようかん) in memory of the brave archer warrior
Nasu no Yooichi 那須与一 (Nasu no Yoichi)
Nasu no Yoichi (1169 - 1232)


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Things found on the way



Daruma Mascot and Hot Pepper Miyuki Chan
Hot Pepper だるま マクコット




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The TOO 唐 in Toogarashi refers to Tang-China,
but can also simply mean any foreigner in Japan during the Edo period.


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



Red Pepper to ward off insects to chew on the hina dolls when they are packed away during the rest of the year. Also with the wish that no "bad insects" (male friends) will hang around and harm the little girl as it grows up.
They should ward off evil influence of all kinds.



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HAIKU and SENRYU



赤とんぼ羽を取ったらとうがらし
akatonboo hane o tottara toogarashi

red dragonfly -
when you take the wings off
it is just a red pepper


Takarai Kikaku ・【宝井基角】(たからい・きかく)
With a reply from Matsuo Basho
Dragonfly and Haiku


.............................................................................




青くても 有るべきものを 唐辛子
aokute mo aru beki mono o toogarashi

green was just right
and yet now it's
a red pepper

Tr. Barnhill



better
to have stayed green -
the pepper

Tr. Addiss


Written in 1692. 元禄5年9月
At a meeting with his disciple Shadoo 洒堂 Shado coming to Edo to visit his Basho-An in Fukagawa. He wanted to praise his student, but still ...


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .
with more toogarashi haiku



. Shadoo 洒堂 Shado - - Hamada Chinseki 浜田珍夕/珍碩 .


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炎ゆる間がいのち女と唐辛子
moyuru ma ga inochi onna to toogarashi

burning red hot
when alive ... a woman
and red pepper


Mitsuhashi Takajo 三橋鷹女


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cayenne
long fingers of heat
reaching into winter


a lot of people used to hand these in bunches to dry for use in the winter when a little bit of heat in the food helps warm the insides.

Brenda Roberts
. WKD ... on FACEBOOK . June 2009


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red hot pepper -
another fight over
Indian curry


Gabi Greve
my husband likes it REALY HOT !


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Related words

Mountain pepper (sanshoo, sansho) Japan


***** WASHOKU :
YASAI . Vegetable SAIJIKI


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[ . BACK to WORLDKIGO . TOP . ]
- #togarashi #redpepper #yagenbori -
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4/19/2009

Soba buckwheat

[ . BACK to WORLDKIGO TOP . ]
. soba 蕎麦 Legends about buckwheat .
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Buckwheat noodles (soba)

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


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Explanation


Daruma eating buckwheat noodles


Fagopyrum esculentum

Buckwheat flowers (soba no hana)
kigo for early autumn


Shin soba 新蕎麦 (しんそば)
new buckwheat noodles

WASHOKU : Autumn Food  
kigo for autumn


sobayu, soba-yu そばゆ【蕎麦湯】
cooking water from buckwheat noodles
kigo for all winter
It is served for drinking after rinsing the bowl of noodles with it.



toshikoshi soba 年越し蕎麦 / 年越しそば 
eaten on December 31 to pass into the new year

misoka soba 晦日蕎麦 (みそかそば) soba on the last day of the year
..... tsugomori soba つごもり蕎麦(つごもりそば)
toshitori soba としとりそば【歳取り蕎麦】soba to get one year older

unki soba 運気蕎麦(うんきそば) "soba for your good fortune"
..... un soba うんそば【運蕎麦】
fukusoba ふくそば【福蕎麦】auspicious soba
kigo for mid-winter
Silvester-Buchweizennudeln

In the Kamakura period at the temple Jootenji 承天寺 in Hakata they served soba to the poor who could not affort do make it themselves. They were called "Soba for a good government" yonaoshi soba 世直しそば. All the poor who ate these soba had good luck in the coming year, so they were called "Soba for your good fortune" from that time on.

Soba for the New Year were sometimes mixed with gold powder for extra auspicious meaning. See also below, sobakiri.

Soba are auspicious because they are hosonagai 細長い promising a long life, and they are eaten with the sound "slurp slurp, bite bite"
tsuru truru kame kame つるつる かめかめ

. tsurukame 鶴亀 crane and turtle and long life .


. The Twelfth Lunar Month 十二月 juunigatsu - in Edo - .

Many regions of Japan have their own "Soba bunka 蕎麦文化", buckwheat culture.

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quote
Soba (そば or 蕎麦)
is a type of thin Japanese noodle made from buckwheat flour. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Moreover, it is common in Japan to refer to any thin noodle as soba in contrast to udon which are thick noodles made from wheat. It takes three months for buckwheat to be ready for harvest, so people can harvest it four times in a year; it is harvested mainly in spring, summer, and autumn. In Japan, buckwheat is produced mainly in Hokkaido. People call soba that is made with buckwheat that has just been harvested "shin-soba". It has more flavor, sweetness and taste than soba.

In Japan, soba noodles are served in a variety of situations. They are a popular inexpensive fast food at train stations throughout Japan and are served by exclusive and expensive specialty restaurants. Markets sell dried noodles and men-tsuyu, or instant noodle broth, to make home preparation easy.

Some establishments, especially cheaper and more casual ones, may serve both soba and udon (thick wheat noodles) as they are often served in a similar manner. However, soba is more popular in Japan. This tradition originates from the Tokugawa period when the population of Edo (Tokyo), being considerably wealthier than the rural poor, were more susceptible to beri beri due to their high consumption of white rice, which is low in thiamine. It is theorized that they made up for this deficiency by regularly eating thiamine-rich soba. In the Tokugawa era, every neighborhood had one or two soba establishments, many also serving sake, which functioned much like modern cafes where locals would casually drop by for an informal bite to eat.

By location
Shinshu soba 信州蕎麦 – named after the old name of Nagano Prefecture. Also known as Shinano soba. (Shinano=Shinshu)
. . . CLICK here for Photos !

Etanbetsu soba – named after the central region of Hokkaidō (Asahikawacity)
Izumo soba – named after Izumo in Shimane
Izushi soba – named after Izushi in Hyōgo

Common Dishes
Cold Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as soba tsuyu on the side. The tsuyu is made of a strong mixture of dashi, sweetened soy sauce (also called "kaeshi") and mirin. Using chopsticks, the diner picks up a small amount of soba from the tray and swirls it in the cold tsuyu before eating it. Wasabi, scallions are often mixed into the tsuyu. It's said that the best way to experience the unique texture of hand-made soba noodles is to eat them cold, since letting them soak in hot broth changes their consistency. After the noodles are eaten, many people enjoy drinking the water in which the noodles were cooked (sobayu), mixed with the leftover tsuyu.

Mori soba 盛り蕎麦 – Basic chilled soba noodles served on a flat basket or a plate.
Zaru soba 笊蕎麦 – Mori soba topped with shredded nori seaweed.
Hiyasi soba– Cold soba served with various toppings sprinkled on top, after which the broth is poured on by the diner. It may include:
tororo – puree of yamaimo (a Japanese yam with a slimy texture)
oroshi – grated daikon radish
natto – sticky fermented soybeans
okra – fresh sliced okra
Soba maki – Cold soba wrapped in nori and prepared as makizushi.
Soba salad: Outside of Japan, some people eat this type of salad. Cold soba mixed in sesame dressing with vegetables. It is more of a modern and fusion cold soba dish.

Hot Soba is also often served as a noodle soup in a bowl of hot tsuyu. The hot tsuyu in this instance is thinner than that used as a dipping sauce for chilled soba. Popular garnishes are sliced scallion and shichimi togarashi (mixed chilli powder).
Kake soba 掛け蕎麦 – Hot soba in broth topped with thinly sliced scallion, and perhaps a slice of kamaboko (fish cake).
Kitsune soba (in Kantō) or Tanuki soba (in Kansai) – Topped with abura age (deep-fried tofu).
Tanuki soba (in Kantō) or Haikara soba (in Kansai) – Topped with tenkasu (bits of deep-fried tempura batter).
Tempura soba 天麩羅蕎麦 – Topped with tempura, usually a large shrimp.
Tsukimi soba ("moon-viewing soba") – Topped with raw egg, which poaches in the hot soup.
Tororo soba – Topped with tororo, the puree of yamaimo (a potato-like vegetable with a slimy texture).
Wakame soba – Topped with wakame seaweed
Soba-yu – This is warm water that boiled soba, much like broth. People drink dipping sauce mixed with soba-yu to enjoy the flavor of soba. But there is little or no nutritional value.

Sarashina soba 更科蕎麦(さらしなそば) – thin, light-colored soba, made with refined buckwheat
Inaka soba 田舎蕎麦(いなかそば)– "country soba", thick soba made with whole buckwheat

Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition that survives to this day: Toshikoshi soba. In the Tokyo area, there is also a tradition of giving out soba to new neighbours after a house move (Hikkoshi soba), although this practice is now rare.
© More in the WIKIPEDIA !




source : yumzk

soba delivery 出前の蕎麦屋さん


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. WASHOKU
harako soba はらこそば【腹子蕎麦】
 
with a load of ikura fish roe.
From Miyako Town, Iwate



insutanto men インスタント麺, insutanto soba インスタントそば
Instant noodle soups, usually in a plastic cup.


kanmen 乾麺(かんめん)kansoba 乾そば . dried soba
after making them they are dried

kisoba 生蕎麦(きそば)

namamen 生麺(なまめん)namasoba 生そば(なまそば)
fresh soba, after making they are put in a plastic bag and sold.

reitoo soba 冷凍麺・冷凍そば
deep frozen soba, packed to be refrigerated for a long time

yudesoba ゆで麺 (ゆでそば ) boiled soba
they are first made and boiled and then packed for selling.

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harako soba はらこそば【腹子蕎麦】hot buckwheat noodle soup (kakesoba) with a load of ikura fish roe.
ikura soba イクラそば 
While eating the noodles and soup, the fish roe slided down to the bottom and is half-boiled by the time the other things are eaten. Now with a soup spoon they are ladled out of the broth.
Houswifes prepare the ikura by cutting a whole salmon open.
Speciality from Iwate prefecture, Miyako town.



hegisoba, hegi soba へぎそば buckwheat noodles like hegi shindles
WASHOKU : Niigata


nihachi soba 二八蕎麦 "2 and 8 soba"
20 percent wheat flour, 80 percent buckwheat flour
The most famous soba mix in Edo.
. . . CLICK here for Photos !
„Zwei zu Acht Buchweizennudeln“ 20% Weizenmehl, 80% Buchweizenmehl
juuwari ... aus 100% Buchweizenmehl



soba doojoo 蕎麦道場 place to learn making soba by hand
"Soba-Trainingshalle"


. . . . .


sobakiri 蕎麦切り(そばきり)cut soba
... kirisoba 切り蕎麦、切りそば
They can be pulled to quite a lenght by hand, and are thus an auspicious food for people to get old and live long.
Also called jumyoo soba 寿命そば. or nobisoba のびそば。

Since on the other hand these soba can break easily, they are also auspicious to
"cut the connection to a person" enkiri soba 縁切りそば or at the New Year to cut the bad luck of old, toshikiri soba 年切りそば.
To be cut off from old debt, they are called
shakusen kiri 借銭切り or kanjoo soba 勘定そば.
In some regions they were called "fortune noodles", undon 運どん.
It was important that you had to eat the full portion of these kirisoba and not leave a bit.

. . . . .


sobayu 蕎麦湯 そばゆ hot water after cooking soba noodles
It contains the vitamins and nutritients and is therefore eaten as well.
First to drink it was a poor man who could not affort to buy a bowl of noodles and asked only for the boiling water ! It is often served in a big laquered container.
. . . CLICK here for Photos !


teuchi soba, te-uchi soba 手打ちそば handmade soba
handgemachte Buchweizennudeln


. Togakushi soba  戸隠蕎麦 .
from Nagano

. . . . .


Soba ryoori そば料理 dishes with soba

. . . CLICK here for Photos !


Aooni soba, ao-oni soba 青おにそば "Blue Demon Soba"
and DARUMA eating buckwheat soba at Moriyama


bukkake ぶっかけ系の冷たい蕎麦 cold soba
with tanuki, kitsune, tororo, oroshi, natto, nameko.


chasoba 茶蕎麦
buckwheat noodles with green tea
CLICK for more photos
. . . CLICK here for Photos !



Izumo Soba, Shimane 出雲そば Wariko Soba 割子そば(わりごそば)


Izushi Sara Soba 出石皿そば
Buckwheat noodles on white plates. Tajima area.


nihon soba 日本蕎麦 日本そば Japanese buckwheat noodles
from Kitakata
„japanische Buchweizennudeln“


Saiko soba 西湖そば Soba from the Western Lake
with a lot of grated radish in the soup
西湖 いやしの里 Iyashi no Sato, Nenba, featuring local history, culture, and nature.
The facilities near Mount Fuji have a small museum with tools to make noodles.
. . . CLICK here for Photos !
. . . Reference



sennin soba 仙人そば buckwheat noodle soup "for mountain hermits"
with many local vegetables
Speciality of Shikoku, Manno-Village
香川県まんのう町
Also from Chichibu 秩父仙人そば, where they are a kind of tsukemen to dip into sauce.
. . . CLICK here for Photos !


shippoku soba しっぽく蕎麦 , しっぽくそば
cooked with vegetables, in Kyoto and Kagawa
. . . CLICK here for Photos !


soba no kurumidare そばの胡桃だれ くるみだれ
soba with walnut sauce


soba with yamabokuchi やまぼくち (山火口)
. . . CLICK here for Photos of the plant !
In some mountain villages in Shinshu, Nagano prefecture, the leaves of yamabokuchi, o-yamabokuchi, a kind of wild chrysanthemum, are used together with buckwheat flour to make strong and long buckwheat noodles, eaten at festivals and celebrations. The noodles are served on special zen tables and all dishes are of black and red laquer for celebrations.

The plants are planted in the slopes of the buckwheat fields in the mountains, to prevent the soil from sliding downhill during a strong rain. The leaves are first hammered and pounded until they are quite small, then they are cooked for two days to get the bitterness out. Next they have to be watered many times in fresh brook water until the rinsewater is not black any more. The remaining fibers of the leaves are then dried and the dried fibers are then mixed with buckwheat flour. In the process of mixing they completely dissolve, leaving the dough with a strong consistency.
The noodles are especially long for celebrations, sue-nagaku means to be happily together for a long time, for example when served at a wedding party.
from 山の内村 village, Nagano

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sobabooro, soba booro そばぼうろ soba cookies
simple cookies made from soba flour, water, egg and sugar.
. . . CLICK here for Photos !
They can also be served with icecream.


sobamochi, soba mochi そば餅 buckwheat mochi
Buckwheat seeds are pounded together with the mochigome rice.
. . . CLICK here for Photos !
Buchweizen-Mochi


sobagaki そばがき soba dumplings
soba flour is mixed with water and the dumplings are dropped into a broth with vegetables.
. . . CLICK here for Photos !



wankosoba わんこそば、椀子そば from Morioka, to eat fast  
Buchweizennudeln in kleinen Schalen serviert, zum Schnellessen.


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Worldwide use

Buchweizen, Buchweizennudeln
sobagaki . Buchweizenpüree


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Things found on the way



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HAIKU



信州の寒さを思う蕎麦湯かな 
Shinshuu no samusa o omou sobayu kana

I think of the cold
there is Shinshu -
cooking water of buckwheat noodles



Masaoka Shiki 子規
He wrote this as a thank you note for a friend who had sent him some buckwheat flour from Shinshu province.

http://www.sinanoya.com/etcetra/others1/index.html


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Related words


***** mizo soba, mizosoba 溝蕎麦 (みぞそば)
Polygonum thunbergii
"buckwheat in the ditch"

It is useful to remove heavy metal from soil and water and was planted along the fields.
Its small pinkish flowers remind of buckwheat flowers.
. . . CLICK here for Photos !


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Dishes from Nagano

Traditional Folk Toys : making buckwheat noodles


WASHOKU
Menrui, Noodles of all kinds
 

. soba 蕎麦 Legends about buckwheat .

***** WASHOKU : INGREDIENTS

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Sato-imo Taro

[ . BACK to WORLDKIGO TOP . ]
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Taro (sato-imo)

***** Location: Japan
***** Season: All Autumn
***** Category: Plant


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Explanation

taro 芋 (いも) imo
Colocasia antiquorum Schott var. esculenta
imo is also used in combination for all kinds of other potatoes.

In contrast to the YAM (yama imo) which grows in the mountains, this was also called
"root from the village", satoimo, sato imo 里芋
taro imo タロ芋
But in Northern Japan there are some areas where this plant is called "yama imo".
In Kyushu, the word IMO came to indicate the sweet potato (Satsuma imo).
CLICK for more photos


imo batake 芋畑(いもばたけ)fiels of taro
oyaimo 親芋(おやいも)parent taro
koimo 子芋(こいも)child taro
dotare 土垂(どたれ)"hanging on the ground"

kinu katsugi 衣被ぎ(きぬかつぎ)
unblemished taro, they are boiled in the skin
lit. "wrapped in cloth"

imo no aki 芋の秋(いものあき)autumn of the taro
... imo aki 芋秋(いもあき)

Bungo imo 豊後芋(ぶんごいも)taro from Bungo
Yoshihama imo 吉浜芋(よしはまいも)taro from Yoshihama
Yoshino imo 吉野芋(よしのいも)taro from Yoshino

dango imo 団子芋(だんごいも)taro for balls
shiro imo 白芋(しろいも)white taro
shigami imo しがみ芋(しがみいも)
futo imo 太芋(ふといも)thick taro
akame imo 赤芽芋(あかめいも)taro with red buds
taimo, ta imo 田芋(たいも)taro in the field

eguimo, egu imo 蘞芋(えぐいも)、
hasu imo 蓮芋(はすいも)"taro like lotus"

satoimo dengaku 里芋田楽(さといもでんがく)
with miso paste

CLICK for more photos
zuiki、芋茎(ずいき)stem of the taro
zuiki imo ずいき芋(ずいきいも)zuiki taro
imogara 芋がら(いもがら) , imo no kuki 芋の茎
ZUIKI 随喜 can also mean "to weep with joy", and this name reminds us of a poem by the priest Muso Kokushi 夢窓国師 about this plant, hence the name.

. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about Muso Kokushi !



In Okinawa they are called "field potato",
"tanmuu" 田芋(タンムー).

. . . Different types of satoimo
yatsugashira ヤツガシラ / 八つ頭
serebesu セレベス Celebes
kyooimo 京芋 "potatoes from Kyoto"
ebiimo エビ芋 "shrimp potato"

Yahataimo, Yahata-imo やはたいも taro from Yahata
This is a specially tasty kind from Yamanashi prefecture. After Takeda Shingen had build a dam against the river, the earth, full of debris, was very suitable for vegetables which like water, but not wet feet.
Some farmers in the 7th generation grow these special potatos, which even make their way to expensive restaurants in Kyoto.
CLICK here for PHOTOS !



Varying with the root, the parent root or the child roots are eaten.

from one satoimo サトイモ there are some generations
oyaimo 芋(おやいも) parent potato
koimo 子芋 child potato
magoimo 孫芋 grandchildren potato


© PHOTO : ikimono8000


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quote
Taro is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. It is considered a staple in oceanic cultures. It is believed to be one of the earliest cultivated plants. In its raw form the plant is toxic due to the presence of calcium oxalate, although the toxin is destroyed by cooking or can be removed by steeping taro roots in cold water overnight. Taro is closely related to Xanthosoma and Caladium, plants commonly grown as ornamentals, and like them it is sometimes loosely called elephant ear. The name "taro" is from Tahitian or other Polynesian languages; the plant is also called kalo (from Hawaiian), gabi in The Philippines, dalo in Fiji, seppankizhangu in Tamil, and Karkalo in Nepali.
JAPAN
In Japan,it is called satoimo (サトイモ ,satoimo); kanji: 里芋; literally "sato potato". It is often simmered. The size and shape is like a brussels sprout. The child satoimo and grandchild satoimo are called imonoko (芋の子 ).
Satoimo is believed to have been propagated from Southeast Asia in the late Jōmon period and it was one of the staple foods before rice became predominant.
Philippines

In the Philippines, taro is called gabi.
© More in the WIKIPEDIA !


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Ishikawa imo 石川芋 taro from Ishikawa
Ishikawa is a small town near Osaka.
They are round and about 4 cm in diameter and taste rather "umai". They are exported to many markets in West-Japan. They taste good when steamed with the skin, then peeled and sprinkled with salt.
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koimo, ko-imo 小芋 "small taro potato"
Especially used for dished during the full moon party time in Autumn, in Kyoto since the Heian period.
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koimo nori-ae : Taro Potatoes Rolled in Crumbled Seaweed

There is also a sweet for the moon-viewing parties of the same name, so be careful not to mix it.


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takenokoimo, take no ko imo たけのこいも / 竹の子芋
taro "like bamboo shoots"
"bamboo shoot satoimo", Japanese taro corn
佐賀県 from Saga prefecture
They look like a bamboo shoot and have to be peeled like one to get to the delicious parts to eat.
Also called Kyooimo, Kyoo imo 京いも.
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tsurunokoimo, tsuru no ko imo 鶴の子芋
"like a baby crane"
It has a longish form like a small crane.

Used for Takamori Dengaku 高森田楽 dishes.
They will help prevent a couple from fighting (fuufu kenka), because you have to watch the ingredients grilling on the other side of the open hearth (irori) to see that all is grilled equally ... and so peace in the family is kept.
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From 阿蘇高森田楽の里, Kumamoto



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Food with taro roots 里芋料理
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Dentooji satoimo 伝灯寺里芋 sato imo from temple Dentoji
from Kanazawa, Kaga food, Ishikawa prefecture


imoni kai 芋煮会 meeting to cook taro in autumn
In Yamgagta, Miyagi, Shimane.
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Imoni with Yonezawa beef
imoni nabe いも煮鍋
imonijiru 芋煮汁



imo ohagi いもおはぎ dumplings made from potatoes
and other satoimo ryori
..... satoimo no oyaki 里芋のおやき
..... satoimo no nimono 里芋・大根・いかの煮物
..... satoimo no goma-ae 里芋のごま和え
..... satoimo no dengaku 里芋の田楽
from Toyama


imotako 芋蛸 いもたこ octopus and satoimo potatoes
from Kagawa


kinukatsugi, kinu katsugi 衣被 (きぬかつぎ)
cooked satoimo taro potatoes
The name means a silk robe of a lady of the Heian period aristocracy.
A special kind of potato (satoimo 里芋) is cooked with the peel (the "silk robe"), then the peel is taken off and the mash slightly salted.
They are usually served for the tsukimi moon viewing parties in Autumn.
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noppeijiru のっぺい汁 soup with taro, carrots and konnyak
Often made for the harvest festival and for the New Year celebrations.
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satoimo dengaku 里芋田楽(さといもでんがく)


satoimo no nikorogashi 里芋の煮ころがし
"simmered and rolled" taro, in soy sauce, mirin and dashi.
This was the "taste of mother" (ofukuro no aji) until the advent of potatoes and "nikujaga" became more popular.
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yatsugashira やつがしら/ 八頭 "eight heads"
type of taro
Colocasia antiquorum Schott. var. esculenta
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This is served as an auspicious food to people who are supposed to "lead others" (hito no ue ni tatsu), like a parent potato with many children potatoes around him.
Served for the New Year.




zuiki no nutaae ずいきのぬたあえ
satoimo potato stems with vinegared miso paste
from Kagawa
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Dried zuiki was a food ration in castles of the Edo period, since it kept well and provided some vitamins.



More dishes with 里芋


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Worldwide use

Germany

Taro-Kartoffel
yamaimo - Jamswurzel (Duden spelling), Yamswurzel
satsumaimo - Süßkartoffel


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Philippines

gabi (English: taro)
is a tuberous plant. It's a root crop. The tubers (roots) differ in color and size. A seize of about 30 cm long, is possible. The flesh inside is white. The taste of both leaves and tuber is acid. Cooking (with the skin removed) or baking takes this acid taste away. It is a native vegetable of India and parts of South-East Asia. The leaves are used in soups and stews, the cooked tuber is consumed as sweets, desserts or used in vegetable dishes.
Philippines : GABI


soup with taro
my homework gone cold
on the table

soup with taro
the deep lines
on our cook's face


Ella Wagemakers, May 2009


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Things found on the way



tsukimi dango from Nagoya 名古屋 月見団子 dumplings in three colors
for moon viewing
In the shape of taro roots.



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HAIKU and SENRYU


命こそ芋種よまた今日の月
inochi koso imo dane yo mata kyoo no tsuki

Read the discussion of this hokku :
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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衣かつぎ冬への笑いをたくわえる  
kinu-katsugi fuyu e no warai o takuwaeru

taro in the skin -
we store our laughter
for winter 


Tsujimoto Sachiko 辻本幸子
source : www.ami-yacon.jp



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Taro roots (sato imo) were prepared as offerings, and moon-viewing doubled as a harvest festival. This became so widespread that the full moon in mid-fall also came to be known as imo meigetsu.

imo meigetsu 芋名月 "Sweet Potato Full Moon"
kigo for mid-autumn


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Related words


bareisho 馬鈴薯 ばれいしょ potato
... jagaimo じゃがいも, ジャガイモ Kartoffel 



kansho 甘藷 (かんしょ) sweet satsuma potato
さつまいも, サツマイモ


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kigo for mid-spring, humanity

imo uu 里芋植う planting taro
sato-imo uu 里芋植う(さといもうう)

taneimo, tane-imo 種芋(たねいも)seed potato (Taro-Saatkartoffel)
imo no me芋の芽(いものめ)buts of the taro plant
imo nae 藷苗(いもなえ)taro seedlings

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. Kobayashi Issa 小林一茶 in Edo .

芋の葉や親碗程の露の玉
imo no ha ya oya wan hodo no tsuyu no tama

taro leaf --
this dewdrop would fill
a rice bowl


This lunar autumn hokku is from the seventh month (August) of 1813, the year Issa moved back to his hometown. On 6/18 a boil on his hip became so bad during a trip that he had to stop and recuperate at the house of a student in a nearby town, and he was receiving treatment there when this hokku was written. Issa's recuperation took seventy-five days in all. He was nevertheless sometimes cheerful, and for the Star Festival on 7/7 he wrote:

utsukushi ya shooji no ana no amanogawa

magnificent --
the Milky Way through
a hole in the paper door


Unable to go outside, Issa tries to see the night sky through a hole in the paper on the wood-frame and paper sliding door that stands closed between his room and the garden outside. The narrow, constricted view and his own inability to move seem by contrast to make the Milky Way even more beautiful and moving than when he could easily watch the whole sky.

Taro leaves play an important part in the Star Festival, since the dew left on them in the morning is, according to legend, spilled on them during the night by the Milky Way. For this reason, people use dew collected from taro leaves to mix heaven-given ink and then write down their prayers to the star gods of the festival. In the first hokku above, however, Issa also seems to be thinking of the ancient homophony of the word for dew or water drop (tama) and the word for soul and life (tama). These meanings were commonly overlapped in Japanese poetry and prose, and Issa several times in hokku in this part of his diary uses tama to refer to the autumn dew outside, to his own life and soul, and to the soul of a haikai poet named Matsui, who belonged to the same Katsushika school of haikai to which Issa belonged when he was young. Matsui had died in the fifth month of 1813, so his soul was returning to its first O-Bon (Tama-matsuri) or Festival for Returning Souls in the middle of the seventh month, and Issa wrote several hokku that seem to refer to Matsui's soul as well as to his own mortality. The first hokku above is placed among these hokku.



Taro leaves are very large and usually heart-shaped. Many of them are also deep in the center and suggest large green cups or bowls. Issa says that one or more tama or drop of dew is on the leaf, and I take it to be mainly a single large drop, with most of the separate dewdrops having rolled downward and collected in the deepest part of the leaf. The image of a single large dewdrop much larger than normal also fits with the tenor of several hokku near this hokku in Issa's diary that suggest the importance of living on even though autumn is deepening. Issa might be thinking of his own life and soul (tama) as a gift from heaven, the Milky Way, and the universe and hoping it is large enough to allow him several more years of life in his hometown, to which he has just returned. Possibly Issa might also be thinking of a very large drop of dew as a healing counter-image to his large, pus-oozing boil. And several other readings suggest themselves. This vigorous hokku seems almost spherical in terms of its meanings.

Chris Drake

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***** WASHOKU :
YASAI . Vegetable SAIJIKI


MORE
WASHOKU : AUTUMN VEGETABLES
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