9/09/2013

namako - sea slug

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namako 海鼠 sea cucumber, sea slug

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


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Explanation




namako 海鼠 (なまこ) sea cucumber, sea slug
trepang, bêche-de-mer
family Holothuroidea

namako in vinegar, su namako 酢海鼠(すなまこ)
innards of namako, konowata 海鼠腸(このわた)
- see below -
..... konoko このこ, iriko 海参(いりこ)
..... iriko 熬海鼠(いりこ)
..... tawarago 俵子(たわらご), kinko きんこ
..... torago とらご, toorago とうらご

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

Not to mix with the hoya, a summer kigo, see below.




namako su なまこ酢 namako salted namako in vinegar dressing
Usually sanbaizu 三杯酢 vinegar is used.

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- quote
"To supply the markets of Southern China, Macassan trepangers traded with the Indigenous Australians of Arnhem Land. This Macassan contact with Australia is the first recorded example of trade between the inhabitants of the Australian continent and their Asian neighbours."

Some varieties of sea cucumber (known as gamat in Malaysia or trepang in Indonesia) are said to have excellent healing properties. There are pharmaceutical companies being built based on this gamat product. Extracts are prepared and made into oil, cream or cosmetics. Some products are intended to be taken internally. The effectiveness of sea cucumber extract in tissue repair has been the subject of serious study. It is believed that the sea cucumber contains all the fatty acids necessary to play an active role in tissue repair.

Sea cucumbers are believed to be endowed with aphrodisiac powers in the Far East. The reason for this belief is the peculiar reaction of the creature on being kneaded or disturbed slightly with fingers. It swells and stiffens and a jet of water is released from one end. This behaviour is similar to the erection and subsequent ejaculation of the male human penis. After releasing the jet, which is a defensive mechanism and contains irritants, the creature loses its stiffness and reverts to its original state.

Sea cucumbers have also inspired thousands of haiku in Japan, where they are called namako (海鼠), written with characters that can be translated "sea mice".

In English translations of these haiku, they are usually called "sea slugs"; according to the Oxford English Dictionary, the term "sea slug" originally referred to holothurians (in the 18th century), though biologists now use the name only for the nudibranch molluscs, marine relatives of land slugs.
Almost 1,000 Japanese holothurian haiku translated into English appear in the book Rise, Ye Sea Slugs! by Robin D. Gill .
© More in the WIKIPEDIA !




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- - - - - Yosa Buson and the Namako - - - - -


生海鼠にも鍼 こゝろむる書生哉
namako ni mo hari kokoromuru shosei kana

intern doctors
even sea slugs serve for
needle practice

Tr. Robin D. Gill



大鼾そしればうごく生海鼠哉
oo-ibiki soshireba ugoku namako kana
(1768)

His loud snore
When grumbled about
Moves this sea cucumber.

Tr. Nelson/Saito



思ふ事いはぬさまなる生海鼠かな 
omou koto iwanu sama naru namako kana

it looks like
it cannot speak its mind
the sea slug

Tr. Robin D. Gill
- More translations by Robin D. Gill in facebook



あたまからふとんかぶればなまこかな 
atama kara futon kabureba namako kana

with the quilt
over your head: voila
a sea slug! 

Tr. Robin D. Gil
- More translations by Robin D. Gill in facebook



. Yosa Buson 与謝蕪村 in Edo .


Buson uses the Chinese characters of the Edo period:

namako 生海鼠 - where the first kanji represents the NAMA - raw food.
- discussion on facebook -

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. hoshi namako 干しなまこ dried namako, .
Sticbopus japonicus
kansoo namako 乾燥なまこ


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konowata 海鼠腸(このわた)
most fames from Mikawa, Aichi prefecture.

They are taken from three kinds of sea cucumbers, the green, red and black one.
The fisherman's wife takes a razor, opens the side carefully and separates the body from the entrails, which are washed carefully. They are quite long and the contents are squeezed out.
The body of the sea cucumber is not thrown away, it can be grilled and eaten with sake too.

KO is the old name for namako, so this is the namako no wata.

gesalzene Eingeweide der Seegurke


This dish is one of the three favorite delicacies of Japan :
. Tenka no sandai chinmi 天下の三大珍味 .


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Worldwide use




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Things found on the way


hoya 海鞘 (ほや, 老海鼠) sea squirt, ascidian
保夜(ほや)- ホヤ
hoya 老海鼠(ほや)the kanji mean "old namako"
Ascidiacea.

mahoya 真海鞘(まほや)
white hoya, shirohoya 白海鞘(しろほや)
red hoya, akahoya 赤海鞘(あかほや)
black hoya, kurohoya 黒海鞘(くろほや)
"craw hoya", karasu hoya 烏海鞘(からすほや)

..... not to mix with the namako 海鼠 (なまこ) .

ほやの酢の物 hoya no su no mono, vinegared hoya, speciality of Miyagi.
Seescheide, eine Art Seegurke.


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source : hidougu/archives

red namako patterns from Shigaraki pottery
信楽赤海鼠


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なまこストラップ namako strap for the handy telephone or keyholder.


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HAIKU and SENRYU



生きながら一つに氷る海鼠哉
いきながらひとつにこほるなまこかな
iki nagara hitotsu ni kooru namako kana
iki-nagara hitotsu ni kooru namako kana

Still alive,
They are frozen in one lump:
Sea slugs

Tr. Makoto Ueda

Probably written in 元禄6年, Basho age 50. Collection 続別座敷.


still alive
but frozen into one,
this sea slug ...

this sea slug
is frozen into one
but still alive . . .

Tr. Gabi Greve

The hokku has the cut marker KANA at the end of line 3.
Written shortly before his death. It feels as if Basho is talking about himself.


. Matsuo Basho 松尾芭蕉 - Archives of the WKD .


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一桶の氷にまじる海鼠かな
hito-oke no koori ni majiru namako kana

in one bucket
of ice there are some
sea cucumbers . . .


lit. "some sea cucumbers are mixed in a bucket full of ice"

. Hasegawa Kai 長谷川櫂  .


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俎板の氷をぬめるなまこかな
太祇

引き汐のわすれて行きしなまこかな
蝶夢

憂きことを海月に語る海鼠かな
召波

魚市のとぼりて寒き海鼠かな
村上鬼城

ひつそりと海鼠の水に泡ふたつ
高田正子


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Related words

***** . namakokabe なまこ壁 "namako walls" .


. WASHOKU - GENERAL INFORMATION .

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9/01/2013

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Sabappuru サバップル apple pie with saba mackerel meat Aomori

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Rice milk ライスミルク

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Additions 2010


shufu 主婦 / 主夫 ... housewife, homemaker Hausfrau

kawabitarimochi 川浸り餅(かわびたりもち)
mochi prepared on the day of kawabitari

otogomochi otogo mochi 乙子餅
"mochi for the youngest child"

Recycled vegetables (Okaeri Yasai)

hiuchi yaki 火打焼 a kind of mochi
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Sea bass (suzuki 鱸(すずき)) Lateolabrax japonicus

Worlds of Flavor : Japan: Flavors of Culture. CIA
日本の味と食文化

Shiratama 白玉 (しらたま) Shiratama Dango dumplings

raayu ラー油 chili pepper oil Rayu 辣油 or La Yu 辣椒油

Slow food, eco food スローフード !

Matsuyama Sushi and Masaoka Shiki Matsuyama sushi 松山鮓

Ajinomoto 味の素 and MSG, Umami flavor

Kyuuri fuuji きゅうり封じ / 胡瓜封じ cucumber service

Bettarazuke (べったら漬) "sticky pickles" from Tokyo

hasumeshi 蓮飯 lotus with rice and other lotus rood (renkon 蓮根) dishes

Hatago (旅籠, 旅篭) lodgings, inns and guesthouses

Shiga Prefecture - Regional Dishes

nanuka no on sechiku 七日の御節供 Official easonal feast on the
seventh day of the seventh lunar month

Ishida Mitsunari 石田三成, a famous samurai
candy and senbei in his honor


Music and Food for animals and plant growing

Fukuro no atsumono 梟の羹 (ふくろうのあつもの)
"hot soup with owl meat"


Gopan Bread Maker (ゴパン) Rice Bread Cooker ライスブレッドクッカー

Ichiyoo senbei 一葉煎餅(いちようせんべい)
Senbei in honor of Ichiyo
Writer Higuchi Ichiyo

Benten, Benzaiten 弁天 弁財天 and Food

Tsuchinoko ツチノコ or 槌の子 hammerspawn

Hatoyama apples and bisquits Farewell, Hatoyama 鳩山由紀夫 !

daikonsoba 大根そば buckwheat noodles with shredded radish
Tochigi

Gyaru ギャル gals, girls
noogyaru 農ギャル / ノギャル  nogyaru, farming girls
ugyaru 魚ギャル / ウギャル fishing girls

bengara karee ベンガラカレー Bengara Curry from Fukiya Village, Okayama

Suizenji-nori 水前寺のり

fruutsu wain フルーツワイン Fruit Wine

Wasabi Distro ワサビディストロ zines/fanzines / ミニコミ誌

mitsuimo, mitsu imo 蜜芋 "honey sweet potato"
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kajoogashi 嘉定菓子(かじょうがし)Kajo-cakes

Sex and Food / Penis Festivals

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Karakki からっキー a mascot for red hot food

Sooshoku otoko 草食男子 grass-eaters and
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Containers for food, new materials P-Plus P-プラス

Bii Kyuu Gurume B級グルメ   Grade B Gourmet, Okayama prefecture

abare-ichi あばれ市 "Wild market sales"

Pareo foodo パレオフード paleo food, Paleo diet Paleolithic Diet

Bisuketto, kukkii ビスケット, kukkii クッキー Bisquits and Cookies

Ryugu no tsukai 竜宮の使い slender Oarfish "sea serpent, Genus Regalecus

doggii baggu ドッギーバッグ  doggy bag

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kako no jabujabu 水夫のじゃぶじゃぶ sailor's jabu-jabu Ushimado, Okayama

Agri-fashion アグリファッション Agrifashion
Agrizm(アグリズム) Magazine

Motenashi, shitsurai 持成しの心 / 失礼
entertaining guests and table manners


Kansai Sanuki Udon Pigrimage ralley
関西讃岐うどん 西国三十三ヶ所巡礼


ankoo 鮟鱇 (あんこう) anglerfish Lophiomus setigerus

Curry from GLICO グリコカレー / glico カレー職人
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Midorimushi みどりむし Euglena and food preparations
yuugurena ユーグレナ Euglena

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. DANGO as kigo for all seasons

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Mochi or dango for the New Year celebrations of the Silk protecting deities

Tsuribaka nisshi raamen 釣りバカ日誌ラーメン "Fishing addicts diary" Ramen noodle soup
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Udon うどん
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kanji bisuketto 漢字ビスケット Kanji bisquits, Kanji cookies from Burbon ブルボン

ori 澱 (おり) dregs, sediment when making soy sauce

Shashin keeki 写真ケーキ Edible Photo Cake

kiganmai 祈願米 "consecrated rice"

ishidoofu 石豆腐 "stone tofu"  
from the Iya valley, Tokushima. 祖谷豆腐 Iya Tofu and Iya Zooni soup

Shirumori Jinja 汁守神社 Shrine Shirumori, the protector of soups
Ukemochi no Mikoto 保食命. and
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Sakamoto Ryoma 坂本竜馬 龍馬伝 the hero of Tosa at NHK

Tokoroten 心太, 心天 (ところてん) jelly strips, gelidium jelly

Ebisu sama 恵比寿様 God of the Fishermen



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December 2009

Shijimijiru 蜆汁, しじみ汁 miso soup with corbicula clams

somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier

mimiudon, mimi-udon 耳うどん "Udon noodles like ears" Sano town, Tochigi

iwashi no kezuribushi 蒲原いわし削りぶし shredded dried sardines
from Kanbara, Shizuoka

Presents during all seasons

Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake

Sukiyaki (鋤焼 / すき焼き meat hot pot "Japanese steamboat"

yudeboshi daikon ゆで干し大根 cooked, dried radish stripes from Nagasaki prefecture

shin yasai, shinyasai 新野菜 new types of vegetables
Not native to Japan. a long LIST

dentoo yasai 伝統野菜 traditional vegetables
heritage vegetables. a LIST

Restaurants and Menues

Tsukimi dango 月見団子 Dumplings for Moon Viewing and other kinds of DANGO

gyoojana 行者菜 Gyojana, "green chives for mountain ascetics" Yamagata

Milk and milk products LIST
Butter, Cheese, Sweets, Yoghurt
Pudding (purin プリン)
Ice cream (aisu アイス) Eiscreme
Chocolate チョコレート chocoreeto



. . . BUZZWORDS buzzwords

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Addidions in 2009


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Addidions in 2008


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12/30/2012

Additions 2009

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Additions 2009


Chopsticks (hashi, ohashi, o-hashi お箸) waribashi

somurie ソムリエ sommelier for wine, fruits, vegetables and other food
fuudo somurie フードソムリエ - food sommelier

kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from broken baseball clubs


Chopping board (manaita まな板 / 俎板)

mimiudon, mimi-udon 耳うどん "Udon noodles like ears" Sano town, Tochigi

iwashi no kezuribushi 蒲原いわし削りぶし shredded dried sardines
from Kanbara, Shizuoka

Presents during all seasons

Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) bean-jam pancake

Sukiyaki (鋤焼 / すき焼き meat hot pot "Japanese steamboat"

yudeboshi daikon ゆで干し大根 cooked, dried radish stripes from Nagasaki prefecture

shin yasai, shinyasai 新野菜 new types of vegetables
Not native to Japan. a long LIST

dentoo yasai 伝統野菜 traditional vegetables
heritage vegetables. a LIST

Restaurants and Menues

Tsukimi dango 月見団子 Dumplings for Moon Viewing and other kinds of DANGO

gyoojana 行者菜 Gyojana, "green chives for mountain ascetics" Yamagata

Milk and milk products LIST
Butter, Cheese, Sweets, Yoghurt
Pudding (purin プリン)
Ice cream (aisu アイス) Eiscreme
Chocolate チョコレート chocoreeto

Sho-Chiku-Bai shoochikubai 松竹梅  and the Menu ranking Pine Bamboo Plum

piiman ピーマン green sweet pepper, pimiento, pimento bell pepper. Paprika

okura オクラ Okra Abelmoschus esculentus. Gombofrucht

Aloe vera (aroe アロエベラ)

aisukuriimu アイスクリーム ice cream aisu: soft cream, ice candy, soft ice. Speiseeis, Eis

Cha 茶 O-Cha. tea, chai Tee

Imodango 芋だんごdumplings with sweet potatoes as base

Kagoshima local dishes


Naniwa yasai なにわ野菜 local vegetables from Naniwa (Osaka area) 浪花野菜

Suita kuwai 吹田くわい arrowhead from Suita town, Osaka

chanpuru チャンプル Champuru "mixed ingredients" and other dishes from Okinawa

Umeboshi 梅干 dried pickled salty plums
Salzpflaumen

Nara Prefecture 奈良県
Asukanabe 飛鳥鍋 hodgepodge from Asuka, with milk
so 蘇(そ)酥 / 蘇 milk products of old、Asuka no So 飛鳥の蘇
Miwa soomen 三輪そうめん somen from Miwa
kuzu ryoori 葛料理 dishes made from arrowroot starch
chagayu 大和の茶がゆ rice gruel cooked with tea


Karashi 芥子 mustard, the plant and the condiment

Himiko, Yamataikoku and Yoshinogari 卑弥呼 / 邪馬台国 / 吉野ヶ里 in Saga, Kyushu
Himiko senbei 卑弥呼せんべい
Himiko manju 卑弥呼饅頭
Yamataikoku manjuu 邪馬台国饅頭
noodles the old style 吉野ヶ里古代麺
Sablee from Yoshinogari 吉野ヶ里 サブレー and more

Saga prefecture 佐賀県 Local specialities

Watarikaki 渡利牡蠣(わたりかき)Oysters from Mie prefecture

Mukimono むきもの Vegetables cut to artistic figures

Sesame street セサミストリート cookies and lunchboxes

Akagai 赤貝 "red clam", arc clam
Edo wazurai 江戸患い "the Illness of Edo", and Kagurazaka 神楽坂

Bernd Siefert ベアンド ・ ジーフェルトPatisserie, Von Michelstadt nach Japan

Yufuin Hot Spring 湯布院 Specialities Oita, Kyushu.

Ariakekai 有明海 Ariake Sea Kyushu. Ariake Dishes 有明料理

Daikotaki 大根焚きDaikotaki Cooking Radishes for Saint Nichiren
and Yuzumeshi, yuzu gohan ゆず御飯

Kokerazushi こけら寿司 / 柿寿司 / こけら鮨 layered sushi from Okayama

Shusseuo, shusse uo 出世魚 "career fish"

Kyoto obanzai 京のおばんざい home-cooking from Kyoto (omawari おまわり, お雑用 ozayoo). obansai

Maguro 鮪 (まぐろ) tuna, tunafish, Thunfisch

Matsuura zuke, Matsuurazuke 松浦漬け whale pickles from Matsuura

Kintaro 金太郎 .. a sardine and a candy

mozuku もずく(水雲/海蘊) seaweed, Nemacystis decipiens

mokuzugani 藻屑蟹 / モクズガニ Japanese mitten crab

Food safety in Japan

Kabocha 南瓜 (かぼちゃ) pumpkin, squash

Unzen yusenpei ゆせんぺい senbei from hot sprint water Nagasaki, Mount Unzen

Gion doofu 祇園豆腐 Gion Tofu From Niken Chaya 二軒茶屋, Kyoto

Kanda Daruma 神田のたい焼き屋 達磨 with Daruma Taiyaki waffles in the form of a sea bream and Fudo yaki 不動焼き from the temple Sayama Fudoji 狭山不動寺.

Hatoyama apples 鳩山 リンゴ
and
政権交代紅白まんじゅう seiken kootai koohaku manjuu

yakiboshi 焼き干し "grilled and dried" small sardines

Hyogo Prefecture Dishes

horumon udon ホルモンうどん udon noodles with innards Tsuyama town, Okayama

Saitama Prefecture Dishes

Tochigi Santaka 栃木三鷹
"three hawk talons" from Tochigi
chilli peppers

kachidokimeshi (かちどき飯)"rice to win the battle" in memory of Uesugi Kenshin

unagi manjuu うなぎ饅頭 bun with eel filling Mishima, Shizuoka.

Kurashiki specialities, Okayama prefecture Kurashiki Sushi.

shagiri manjuu しゃぎり饅頭 buns in the form of cart wheels Murakami, Niigata

Yokai nabe 妖怪鍋 Monster Soup and other monster dishes

Kiru 切る cutting food

Komaijiru 氷下魚汁(こまいじる)soup with saffron cod
hoshi komai 乾氷下魚(ほしこまい)dried saffron cod

niken chaya mochi 二軒茶屋餅(にけんちゃやもち) from Ise, Kakuya 角屋

Izushi 飯寿司 and hatahata ハタハタ dishes from Akita shottsuru しょっつる【塩汁】

Buri 鰤 (ぶり) yellowtail, Gelbschwanz Seriola quinqueradiata

mashumaro マシュマロ marshmallow and Guimauve, gimoobu ギモーブ.

Chinowagayu, chinowa-gayu 茅の輪粥 rice porridge
chi no wa kayu, served on the last day of the sixth month.

Yahataimo, Yahata-imo やはたいも taro from Yahata Yamanashi prefecture

Mamori, omamori, o-mamori お守り Talismans, amuletts and food

Akagai and Matsuo Basho at the Temple Kanman-Ji, Kisakata

Japanese Table Manner 和食作法 Ishimura Kanae 石邨可奈江, Okayama Grace Finishing School グレースフィニッシングスクール. Table manners

bubuzuke ぶぶづけ/ ぶぶ漬け ochazuke from Kyoto お茶漬け and furikake 振り掛け

Kanpyoo 干瓢calabash . Lagenaria siceraria var. hispida. Kampyo, Kanpyo.

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

Kyuusu teapot 急須 (kyusu) for green tea

Kokubun-ji Daifuku 国分寺大福 Kokubunji-Dumpling From Temple Kokubun-Ji, Shizuoka

mentaiko 明太子 marinated roe of pollock and
Banana Fair in Mojiko Retro 門司港レトロ / バナナフェア. Fukuoka dishes. Yanagibashi Coop Market 柳橋市場

ikijime (活き締め) ikejime (いけじめ / 活けじめ) fast killing of a fish

Akita, Ugo Town and pretty girl sketches advertisements 秋田県羽後町 Aoi Nishimata 西又葵, rice Akita Komachi あきたこまち

Polititians and Food
Hatoyama Yukio Bisquits 鳩山民衆サブレー / 鳩山サブレー Hatoyama Sabure 鳩山由紀夫
Aso Taro 麻生太郎、Fujikawa Yuri 藤川ゆり, Ozawa Ichiro 小沢一郎 : Manju
Obama Manju

McDonald’s “Nippon All-Stars” series and Mr. James Mr.ジェームスの食べある記. 日本マクドナルド

Hooroku 焙烙 / 炮烙 / ホーロク / ほうろくearhten roasting pot and Hooroku Jizo ほうろく地蔵 and a kyogen play, 炮烙割り "smashing pots"

yudebishi 茹菱(ゆでびし)boiled water chestnuts hishi . water chestnut and related kigo

Shabushabu しゃぶしゃぶ, sukiyaki 鋤焼 (すきやき) and other beef dishes wagyuu, wagyu 和牛 Japanese beef

Japanisches Essen im Laufe der Geschichte
Ein historischer Abriss


Dishes from Tochigo Prefecture 栃木県
gyooza 餃子, Utsunomiya gyooza
shimotsukare しもつかれ Shimotsuke Family Dish
suiton すいとん(法度汁)dumpling soup
yuba ryoori 湯波料理 dishes with yuba soymilk skin and many mroe

ninjin shirishiri 人参しりしり chopped carrots from Okinawa

Sweets from Western Japan

arare ochazuke あられお茶漬 arare senbei with green tea from Mie prefecture 三重県

Sake no Hosomichi 酒のほそ道 "The Narrow Road of Ricewine"
Manga about food, with haiku, by ラズウェル細木 Rozwell Hosoki, Roswell Hosoki

Shibazuke しば漬け / 柴漬け Perilla pickles with eggplant Kyoto. and more tsukemono pickles.

menjitsuyu 綿実油 cotton seed oil

Kurofune monaka 黒船最中 Black Ship wafers

Cup Noodles with Gundam ガンダム カップヌードル GUNPLA CUP NOODLES

Daruma pan だるまパン Daruma bread

Monaka 最中  もなかwafers, waffles
Daruma monaka だるまもなか Daruma wafers

Shiro 城 Castle Burgen. and related food items

Bunraku and Joruri 文楽.浄瑠璃 and wasabi

kenkoo shokuhin 健康食品 health food

Orio Kashiwameshi 折尾駅  かしわめし Kitakyushu

Danshi Gohan 男子ごはん, 太一×ケンタロウ men are cooking !
. . . bentoo danshi 弁当男子 lunchbox men

mizunasu, mizu nasu 水なす "water-eggplant" from Southern Osaka

karee カレー curry and many curry dishes

tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura


WASHOKU : KYOTO SWEETS  


WASHOKU :
YASAI . Vegetable Saijiki



WASHOKU : EKIBEN 駅弁
Train station lunch boxes ... ABC



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Addidions in 2008

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12/29/2012

Additions 2008

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Additions in 2008


ukiukidango, ukiuki dango うきうきだんご / ウキウキ団子
"dumplings swimming buyoantly"Kuji, Chiba

jamu ジャム jam
maamareedo マーマレード marmalade


omuraisu オムライス omelette with rice filling, omusoba オムソバ omelette with Chinese fried soba noodles

tokoroten 心太, 心天 (ところてん) gelidium jelly

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

obansai おばんさい / お晩彩 small dishes from Kyoto

Yamato-ni 大和煮 simmering meat of wild animals and whale

Kujria bento くじら弁当 Whale meat bento from Tateyama/Chiba

odorigui 踊り食いeating "dancing" small life icefish (shirauo)

Kyoto - famous dishes
including Kaiseki Ryori 懐石料理, kappoo ryoori 割烹料理 kappo food, kawadoko ryoori 川床料理, hamo 鱧 (はも) pike conger pike, pike eel and the Gion Festival, hon moroko 本諸子, imoboo 芋棒(いもぼう) , itokojiru いとこ汁, sabazushi 鯖寿司, sasamaki, sasa-maki, chimaki 笹巻き / ちまき; senmaizuke せんまい漬け / 千枚漬 pickled trunips; tochimochi, tochi-mochi 栃もち; yatsuhashi, nama yatsuhashi 生八ッ橋

Tenzo 典座 the Zen Cook Tenzo kyokun by Dogen Eihei Zenji

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

tonsho mochi 屯所餅(とんしょもち)"garrison mochi" in memory of the Shinsengumi 新選組 in Kyoto

minazuki 水無月 (みなずき) Kyoto sweets for June

Sea bream (tai 鯛) sakuradai, ma-dai and many more

Gangu 郷土玩具 Folk Toys
manjuu kui ningyo 饅頭食い人形 doll eating a manju bun

うるしコーヒー urushi koohii, "laquer coffee" from the laquer tree fruit

Ubatama 鳥羽玉 /老玉 "Black Lily Seed"

JULY NEWSPAPER

Food and Games 野菜かるた Karuta games and other card games

Amanatto (amanattoo) 甘納豆 sugar-glazed beans and Hamanattoo 浜納豆

Fujisan 富士山 and food specialities

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

Hoorensoo ほうれん草 / 菠薐草 spinach

Sweets from the KANTO region

haabu  ハーブ herbs, Gewürzkräuter

Togarashi,toogarashi 唐辛子 red hot pepper Shichimi Togarashi and more

Western vegetables used in Japan

Robots for Sushi and Okonomiyaki FOOMA (International Food Machinery & Technology Exhibition)

Ningyooyaki, ningyoyaki 人形焼 figure waffles

Daruma Daikon だるま大根 a radish named Daruma

Chokoreeto チョコレート chocolate with many tasts

Oyatsu お八つ . o-cha-uke 御茶請け afternoon snack

moyashi 萌やし、糵, もやし bean sprouts Bohnensprossen
moyashi udo もやし独活(もやしうど)sprouts of spikenard

Kobiru, cobiru, kobilu (こびる) 小昼  "small lunch", rural lunch
Takachiho, Miyazaki

. 葷酒山門(くんしゅさんもん)kunshu sanmon
Temple Gate, no garlic or liquor beyond this point!

Shookadoo Bentoo 松花堂弁当 Shokado Bento

karee raisu カレーライス curry rice Curryreis

Botamochi Jizo ぼた餅地蔵 Jizo Bosatsu, Botamochi rice cakes

Itoin Senbei, ito-in senbei いといんせんべい. 絲印煎餅 Senbei with a "stamp like a thread" . From Ise, Mie prefecture

gooya ゴーヤ bitter gourd Momordica charantia. Okinawa. karela in Hindi, India.

Cookies だるまクッキー
Daruma cookies sweets


satoimo, sato imo 里芋 taro roots Taro-Kartoffel

. . . . Zuiki matsuri ずいきまつり Taro and Vegetable Festival
and more about the Zen priest Muso Kokushi 夢窓国師 !

JUNE NEWSPAPER

Jagaimo 馬鈴薯 (じゃがいも) potato, potatoes
Kartoffeln

Red Beans, "small beans" , adzuki (azuki 小豆 )

udo 独活 (うど) udo Aralia cordata

Goheimochi 五平餅 and other food from Nagano

Dengaku 田楽 dance and food

Gyuuniku 牛肉 beef wagyuu, wagyu 和牛 Japanese beef

Momofuku Ando Instant Ramen Museum
(インスタントラーメン発明記念館)


Ika Daruma Ika Surume だるまいか / いかだるま Daruma Cuttlefish

Tosa Nikki, Tosa Diary by Kin no Tsurayuki ... and some manju sweets

Vegetables from SPRING ... List

Myoga Ginger (myooga) 茗荷 (みょうが). Zingi-Ingwer

Miyajima Ekiben 宮島駅弁 Miyajima Stationlunch Anagomeshi あなごめし

Miso みそ or 味噌 Miso paste and miso soup and miso culture

Shimonoseki 下関駅 。gansoo fukumeshi 元祖ふくめしthe original puffer fish with rice EKIBEN

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

Horegusuri ほれぐすり(惚れ薬, 惚薬) love potion Liebestrunk

Hanakae Matsuri 花換祭 / 花換祭り Flower-exchanging festival at shrine Kanesaki-gu, Fukui prefecture, and the sakura cherry blossom cookies 桜クッキー

Fu, Wheat gluten (fu 麩) and FU products

Soba ryoori そば料理 dishes with soba Buckwheat noodles

Wagashi Sweets from Kanazawa 金沢に和菓子

Salty Sweets (shioaji suiitsu 塩味スイーツ)
sweets with a flavor of salt, Süßigkeiten mit Salz

Hanabatake Bokujoo 花畑牧場 in Hokkaido nama kyarameru ”生キャラメル”fresh caramels, weiche Karamellen

Kaki 柿 Persimmon Persimone. Sharon fruit.

Uiroo 外郎 ( ういろう) jelly sweet Aichi and Odawara

hooba miso, Hoba Miso ほうばみそ miso paste served on a hoba leaf hooba 朴葉 ... Magnolia obovata

Ebisu sama 恵比寿様. Deity of the Fishermen

"Frost Shrine" 霜神社 Shimo Jinja, Shimomiya at Mount Aso, KyushuThe legend of Kihachi 鬼八

Konnyaku plant and food (Amorphophallus konjac) . Elephant jam

Mandala Food Arrangements (hoshamori, hooshamori 放射盛り)

Gotoochi Gurume ご当地グルメ Cheap local specialities
kankoo gurume 観光グルメ, tourism gourmet
bii kyuu gurume B級グルメ B-class gourmet food

mamushi まむし (蝮 ) poisonous snake 日本蝮 (ニホンマムシ)

Morning Market (asa ichi, asa-ichi) Morgenmarkt

Wasabi 山葵 green horseradish . yamawasabi 山わさび white horseradish

Hirome seaweed (hirome (ひろめ) 広布 / ヒロメ) Oita prefecture

Sushi decorations and vocabulary 寿司の盛り方

corbicula from Seta (Seta shijimi) and the Big Bridge at Seta 瀬田の唐橋

Tenmusu 天むす rice balls with tempura

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

Mottainai もったいない モッタイナイ Do not waste food !

Garlic (ninniku 蒜 (にんにく(ニンニク)) ) Knoblauch

Gyooza, gyoza  ギョーザ / 餃子 Jiaozi Chinese dumplings

Pan パン bread
toosuto トースト toast

Shark 鮫 (さめ) same Haifisch

Ninaibako 荷担箱 Box to carry sweets to the Shogun Kameyama sweets

Yakuzen, yaku-zen 薬膳 ( やくぜん) "Eating Medicine" medicinal food dishes and Traditional Chinese Medicine (TCM)

Edo Yasai, Edo dentoo yasai 江戸伝統野菜 Traditional vegetables of Edo

Umeboshi 梅干 dried pickled plums Salzpflaumen

Iwashi 鰯 (いわし) sardine Sardinen, Anchovy.
urume small herring

Regional Sashimi ... LIST

Regional and local sushi types ... a LIST only

Yamamori Goboo Festival 山盛りのゴボウ / ごぼう講 at Kuninaka in Echizen, Fukui. Eating lots of Burdock.

TEN GU jiru, tengujiru 十具汁 TENGU soup

Oomi Beef in the Edo period Ii Naosuke and Mito no Nariaki

Osaka Fugu Hakubutsukan ふぐ博物館 Osaka Blowfish Museum Pufferfisch, Kugelfisch

warabimochi 笑来美餅 mochi with bracken powder
Adlerfarn-Mochi

momiji tenpura もみじ天ぷら/ 紅葉の天ぷら sweet tempura from maple leaves from Mino town, Osaka
Tempura von roten Ahornblättern

"Tokyo Taste — the World Summit of Gastronomy 2009"

Ishimatsu manjuu 石松まんじゅう Manju in memory of Ishimatsu From Konpira-San, Kotohira Shrine in Kagawa, Shikoku

iburi いぶり, ibusu 燻す to smoke, smoking, smoked food kunsei 薫製
iburi gakko いぶりがっこ smoked radish pickles from Akita

Day of Meat (niku no hi) Febraruy 9, NI KU

Ehomaki Sushi Roll (ehoomaki) for February 3, Setsubun

Quail and quail eggs (uzura no tamago うずらの卵) Wachteleier

wasanbon 和三盆 Japanese sugar and other sweets from Shikoku

wasanbon 和三盆 Japanischer Zucker . All kinds of brown and black sugar. kurosato 黒砂糖

onimanjuu, oni manjuu 鬼饅頭 おにまんじゅう "devil's cakes" for Setsubun, February 03.

Kanbutsu 乾物 kambutsu dried food items Getrocknete Lebensmittel

Yakumi やくみ (薬味) spices and condiments Gewürze

warigo bentoo わりご弁当 lunchbox for the village kabuki ... Shodoshima, Kagawa

Juken fuuzu 受験フーズ  Juken Food for the Examination Hell

Shikoku Sweets 四国スイーツ Sweets from Shikoku

Gifu Prefecture ... Regional Dishes

katsuo no ipponzuri 鰹の一本釣り fishing for skipjack tuna in Kochi, Tosa, Shikoku
and related dishes

Museums, Food Museums and Food Theme Parks

Kyuushoku 給食 School Lunch Schulspeisung, Schulessen

Kyooyasai, kyoyasai, kyosai 京野菜 / 京菜 Vegetables from Kyoto.
Gemüse aus Kyoto, Kyoto-Gemüse

Rural Culture Association 農山漁村文化協会 農文協 The BEST online resources !

Shokuyoo no hana 食用の花 Edible blossoms, edible flowers

kushigaki 串柿 ( くしがき) dried persimmons on a stick
town of Shigo, Katsuragi, Wakayama

Collagen Nabe コラーゲン鍋 Hodgepodge with collagen ... for beautiful skin ?

anpanman アンパンマン Mister Anpan  

toshikoshi udon 年越しうどん udon noodles, eaten to "pass over into the new year"

Minamoto Kitchoan 源 吉兆庵 Seasonal Sweets and Daruma sweets, Kamakura

Daruma Senbei for the New Year 干支せんべい 2009

Daruma Manju だるま饅頭 (Daruma Manjuu)

Natural Ice for drinks ... declining
December 09, 2008

Samurai Cooking

Tsubaki abura 椿油) camellia oil

cha no hana 茶の花 (ちゃのはな) tea blossoms

Joodoo-E Ceremony 成道会 Daikodaki Cooking Radish Soup to ward off evil
December 8 at Shakado Temple in Kyoto

Yomogi よもぎ 蓬 mugwort Beifuss, Beifuß

Shigure no Matsu 時雨の松 Pine in icy rain, a Haiku Sweet

Ecotarian Food エコタリアン

Waseda Kankyo Juku 早稲田環境塾 Waseda School of Environment

Hachimitsu 蜂蜜 はちみつ Honey, Honig

Red Beans, "small beans" (azuki 小豆 ) and DARUMA

Tanada no Udonya 棚田のうどん屋 . まーちゃんうどん Ohaga no Tanada 大垪和の棚田


nonbee 呑兵衛 (のんべえ) Nonbei, nombei, drinker, alcoholic Trinker, Alkoholiker

yukishio, yuki shio, yukijio 雪塩 snow-salt from Miyakojima Island. Salt (shio)

McDonald's and Mr. James Mr.ジェームスのブログ

Takuan, takuanzuke 沢庵漬 (たくあんづけ) Takuan radish pickles and Priest Takuan Soho

Shiitake, maitake, matsutake, nameko and many other mushrooms Mushroom (ki no ko, kinoko), dobin mushi

Chuukanabe, wok 中華なべ 囲炉裏鍋, irori nabe, donabe earthen pot and more pots and pans

Mogura daikon もぐら大根 "mole radish" and other dishes from Gunma prefecture

Teppanyaki 鉄板焼き fried (or grilled) on an iron plate or pan and other fried or grilled food, yakiniku 焼き肉

oyaki, o-yaki おやき , お焼き, 御焼(き)grilled dumplings with vegetables
mit Gemüse gefüllte Reisküchlein

Italian food イタリアン料理 Spaghetti, Pizza, Pasta, Doria, Pesto

ramune ラムネ lemonade and other Summer Drinks

biiru ビール
beer : Bier
and local beer (jibiiru 地ビール)

budooshu ぶどうしゅ、葡萄酒 wine

shinsen 神饌(しんせん) Shinto - Food offerings

shirasu elvers . しらすの釜揚げ boiled shirasu from Shonan

Rakkasei 落花生 (らっかせい) Peanuts from Chiba

FAGI FOODS ファジフーズ Fagiano Okayama ファジアーノ岡山

Miele Guide of Asian Restaurants ミーレガイド
Miele KITCHEN(ミーレ・キッチン)

gekiyasu bentoo 激安弁当 extremely cheap lunchbox

Osaka no kui-daore くいだおれ kuidaore

hamakonabe, hamako nabe 浜子鍋 hodgepodge for the "beach children" Hiroshima

Shoochuu 焼酎 (しょうちゅう) Shochu
strong distilled liquor, Schnaps


Haneki shibori sake 撥ね木搾り(はねぎしぼり)酒

Yakimochi Fudoo Son 焼き餅不動尊in Gunma

"salt road" 塩の道 shio no michi
from Niigata to Matsumoto, Nagano

Firefly squid (hotaruika, hotaru ika ホタルイカ(蛍烏賊))

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

Chinmi and fish roe dishes

Bean curd (tofu, toofu, dofu 豆腐) and haiku

Mamakari ままかり Fish dishes from Okayama

Koohii 黒だるまコーヒー Black Daruma Coffee

kankoro かんころ 甘古呂 flower from sweet potatoes
kankoro dango かんころ団子
kankoro soba かんころそば

kinpira キンピラ simmered root vegetables

Uni 海胆 (うに) sea urchin and sea urchin roe (uni 雲丹)

Satsumaimo, satsuma imo 薩摩薯(さつまいも)sweet potatoes

Horse meat, baniku (ばにく/ 馬肉)

Kenchinjiru けんちんじる(巻繊汁) vegetable soup from temple Kenchoji, Kamakura

God of Cooking, Iwakamutsukari no Mikoto 磐鹿六雁命

History of Japanese Food Culture

Issunbooshi bentoo 一寸法師弁当 Issun-Boshi Bento for Tom Thumb

Gokuraku Onkei 極楽温鶏 whole steamed chicken from Oita 極楽温鶏

BUTA ... Pig and Pork (buta, ton 豚 ぶた)

Daietto ダイエット Diet and fasting ... the extreme : Sokushinbutsu 即身仏

Manga, Anime and Japanese Food Culture
料理漫画. 料理アニメ. グルメ漫画


Dishes from Tokyo 東京

Wrapping Paper Art / Food Art

Ramen, raamen ラーメン Chinese noodle soup

Hakata no shio 伯方の塩 salt from Hakata island

Sweets from Hokkaido 北海道スィーツ Hokkaido Sweets

Ainu Dishes, Hokkaido アイヌ料理

Tosa no Inaka Sushi 土佐の田舎寿司 sushi from the countryside of Tosa

Kagawa dishes 香川 Shikoku Takamatsu, Shodoshima

World Tasty Museum 世界食文化博物館 Imabari, Ehime. Nihon Shokken

Rokuben, Bento for a kabuki performance ろくべん, 大鹿歌舞伎 Nagano.

Famine and Hunger periods during the Edo period . kikin 飢饉

Sweets from Tohoku 東北の甘いもの

Tottori dishes 鳥取

Recycle, Reuse, Re-use Wiederverwendung von Lebensmitteln

Yam 長芋, Taro 里芋 and sweet potatoes 薩摩芋 Dioscorea japonica. Colocasia esculenta. Ipomoea batatas.

Shooyu purin 小豆島醤油プリン Soy Sauce Pudding from Shodoshima

Kani 蟹料理 CRAB dishes

Oiri, yomeiri おいり 嫁入り sweets for the bride

Kamaboko (蒲鉾, かまぼこ) Fish paste, fish cake, ground fish on boards

Cooking methods : yaku and ...yaki

Kitaoji Rosanjin (北大路魯山人)
UTSUWA うつわ【器】, vessel or dish
hassunzara, hassun sara 八寸皿 Hassun-plate for kaiseki
hirazara ひらざら【平皿】 flat dish
kakuzara かくざら【角皿】 plate with four corners
kareezara カレー皿 plate for curry rice
sara, ban さら 【皿・盤】 plate, dish, saucer, platter
kozara 小皿 small plate
torizara 取り皿 small plate
ukezara 受け皿 saucer
hachi はち【鉢】 bowls of all kinds
daibachi 大鉢 big bowl
fukabachi 深鉢 deep bowl
kakubachi 角鉢 square bowl
katakuchi bachi 片口鉢 bowl with a spout on one side
kobachi 小鉢 small bowl
mamebachi 豆鉢 very small bowl
meshiwan めしわん【飯椀/飯碗】 bowl for rice
tonsui とんすい small bowl with a handle
cups : kappu カップ cup
sakazuki 杯/ さかずき small cup for hot sake
yunomi 湯のみ(湯呑み) small tea cups.



Washoku .. Onegai Daruma


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WASHOKU ... SEASONAL DISHES SAIJIKI


WASHOKU : Regional Japanese Dishes



. WASHOKU
NEWSLETTER 2010
 



Monthly FOOD JOURNAL
JANUARY ... ichigatsu 一月



WKD ... Latest KIGO Additions


WorldKigo Database ... ABC INDEX

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12/28/2012

NEWSLETTER 2012

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History of Japanese Food


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. . . . . since 2013


. Latest Additions - since 2013 .

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Additions from 2012 and 2011


Sabappuru サバップル apple pie with saba mackerel meat Aomori

. . Sakana  魚 toys and amulets with FISH . .

Rice milk ライスミルク

Kamaboko Daruma かまぼこだるま

Sangaria サンガリア a drink for children

akamoku 鎌倉の新名産アカモク akamoku seaweed
new dishes from Kamakura beach

KitKat chocolate キットカット and Kit mail キットメール

Nokisaki Business 軒先.com

Edo - 100 favorite dishes

Asian Food Regulation Information Service

Food Crisis Worldwide

insutanto zooni インスタント雑煮 ready-made zoni soup
for the New Year


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. . . BUZZWORDS buzzwords


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Addidions in 2010


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Addidions in 2009


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12/01/2012

GUESTBOOK

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11/03/2012

Yoshiko Tatsumi

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Yoshiko Tatsumi

quote
source : Japan Times, November 2012
By TOMOKO OTAKE


Cookery guru serves wisdom with her soups

"Never fight a war with Chinese people, because we would lose," Yoshiko Tatsumi sternly warned, "with absolute certainty," a 40-strong group of mostly middle-aged women gathered recently in her spacious three-story residence set in gardens in Kamakura, Kanagawa Prefecture.


"What we eat today is no match for what they eat. Nobody (in Japan) has vitality in a true sense. We used to get energy from everyday food; we've forgotten how to."

And so continued Tatsumi's sobering lecture at her monthly soup-cooking class that draws attendees from across the nation, all united in their eagerness to feast on the 87-year-old cookery expert's tips, knowledge and all-round wisdom.
The primary subject of the day, of course, was soup. Tatsumi demonstrated preparing two sorts — a beef consomme and a sweet-potato potage. Her tips included stirring vegetables in cooking oil before putting them on a stove, as that coating helps the even absorption of heat.

She then let the soup ingredients simmer slowly on a low heat in a pot with the lid on, stirring only occasionally and "making the vegetables sweat." This is a technique she said helps to best bring out the ingredients' umami (pleasant savory taste) — the so-called fifth basic taste (along with sweet, sour, bitter, salty and metallic) that, chemically speaking, is created by amino acids including glutamic acid, inosinic acid and guanylic acid that are abundantly present in both soups and dashi (a Japanese soup stock made from bonito flakes, konbu [kelp] and/or dried shiitake mushrooms).

But Tatsumi's wisdom-sharing is not limited to soups — as was evident from her remark about China. In the same lesson, she also recalled, for example, her experience of caring for her bedridden father and how she succeeded in feeding him pieces of beef steak, which he loved but had almost given up eating as he had difficulty in swallowing.

Tatsumi would even sprinkle words of advice on living well — often, indeed, waxing philosophical. Example: "You can only have an epiphany if you sincerely think of someone — but to do that, you must seriously put your mind to it on a daily basis. If you don't, you won't have an epiphany. And remember, an epiphany and an idea are worlds apart."

Whatever Tatsumi is talking about, though, it always reflects her long-held belief that food affects every facet of people's lives — and that cooking is an act of love and the most basic human freedom.

She also believes that soups and soup stocks are the most sophisticated foods, since they condense the blessings of nature — whether from the ocean, the mountains or the fields.

It's a philosophy, she says, that was onlpassed down to her by her mother, Hamako, who is widely known in Japan as an early home-cooking expert.

However, Hamako was also the proud "manager" of the Tatsumi family, comprising her husband, Yoshio — an executive with a major construction company before the war — Yoshiko and her two brothers. Whether in Tokyo's Meguro district where the family lived when she was very young, or later after they'd moved to Kamakura, it was her mother who taught Tatsumi how to live her own credo through cooking.

As an example of this, Tatsumi has told of her mother coming up with an ingenious way to send a soup for soba noodles to China when her husband was based there with the Imperial Japanese Army. She also recounts how her mother started spreading her expertise through giving cookery classes at home and later by appearing on television and in magazine articles.

Tatsumi has surely followed in her mother's footsteps, having for years taught a monthly soup-cookery school at home, where she lives with her head apprentice, Chikako Tsushima.

Tatsumi has stayed single since being separated from her husband just three weeks after their wedding, when he was drafted into the wartime armed forces and died off the coast of the Philippines. She occasionally appears on NHK's "Kyo no Ryori" ("Today's Cooking") TV program as an instructor, and also writes books and magazine articles on all things related to food.

What's more, in 2004, at the age of 80, and prompted by her alarm at the nation's low food self-sufficiency (which is only 7 percent for soybeans), she started a group named Daizu Hyakutsubu Undo wo Sasaeru Kai (The Group to Support the Planting of 100 Soybean Seeds). Under the umbrella of that group, Tatsumi launched a campaign to get children in elementary schools to plant 100 soybean seeds each, as well as to grow and harvest them, since they play a vital role in the Japanese diet. The movement has now spread to more than 300 schools across the country.

Tatsumi is bound to get even busier with the Nov. 3 release of "Ten no Shizuku" ("Drops from Heaven"), a 113-minute documentary film themed on her life and philosophy. Shot by Atsunori Kawamura and featuring breathtaking imagery of food and nature as she travels around Japan, the movie's subtext is a rumination on the links between food and its producers, and food and our lives.

Ahead of the film's release, Tatsumi, dressed elegantly in a pink-purple sweater and sporting her signature pompadour hairdo, took time out with The Japan Times to share her thoughts in the comfort of her own home. The following are excerpts from the hour-long interview:

I understand you were born in Meguro, Tokyo, and that your mother was a pioneering ryōri kenkyū-ka (cookery expert). Is that right?

Well, in fact she was extremely offended by that label. She said she didn't cook for that kind of purpose. My mother used to say, "There is no manager more important than a homemaker."

News photo
Sitting pretty: Yoshiko Tatsumi (second from left) seen in a posed photograph with her brother Kazuo and their parents, Yoshio and Hamako, in the early 1930s. YOSHIKO TATSUMI

Why was she so offended?

She was immensely proud of being a homemaker. Being a homemaker was her lifelong theme. So she was disgusted by the idea of being labeled a cookery expert. She almost felt insulted by that. I feel the same way. I hate that expression.

Why do you feel disgusted by that?

Well ... it just feels unbalanced. She was called that because there was no other way to describe what she was doing, and then the media got used to using that label.

I guess there was a burgeoning group of people like her, and the media could not find a phrase to categorize these people, so that's why they came up with that phrase to refer to them.

What was your mother like around the house?
How should I describe her ... She was very passionate — three times more passionate than me! And she was extremely good at giving shape to her sincerity for her loved ones.

There are many ways to express love. The way my mother expressed her love to my father is a good example. With the outbreak of the Second Sino-Japanese War (in 1937), my father was drafted and sent to the war. In those days, the men were formed into groups and were given a public send-off. Toward the end of World War II as Japan's defeat became imminent, soldiers began to be sent off quietly and privately.

Anyway, what my mother did for my father's send-off was to somehow have a chrysanthemum flower pinned to the soldiers' uniforms. On the day of departure, all the men in his party wore one of those flowers! I've always been really amazed at how in the world she made that happen. There were all kinds of rules and restrictions in the military and it was inconceivable that members of Party No. 3 would have flowers and not those in Party No. 1 and Party No. 2. I've always wondered how and from whom she got permission to do that.

The flowers were attached to the men's empty cartridge cases. I remember a nice scent of chrysanthemum wafting from my father's party. I know she probably went overboard on that one, but when she had an idea she would work out a plan and realize it.

So she was a natural at showing her compassion.
Yes. My father would write us (from China) what he wanted to eat — in pictures. He missed Japanese food and once drew soba noodles. So my mother wanted him to be able to eat soba there.

News photo


All together: Yoshiko Tatsumi (second from right, front row) with a group of family and friends on the day in 1937 when her father, Yoshio (center), was enlisted into the Imperial Army at the age of 41. He was afterward sent to serve in China. YOSHIKO TATSUMI

There were dried noodles, and yakumi spices could also be sent in a dried form; my mother knew he was able to source the same kind of negi (green onions) in China. What about the soup to put noodles in, though? She shaved five pieces of katsuo (dried, fermented and smoked bonito) into flakes (with a tool like a wood plane). I mean, people today would struggle to shave just one bonito off! She crushed the shavings into smaller flakes, let sake, mirin (sweet sake) and soy sauce seep into them, and then roasted them.

In effect, she created what could be considered today an "instant soup stock." I don't know when she came up with the idea, but I remember her toiling at it in the kitchen, shaving and shaving and shaving. She felt hot in the process so took some layers of her clothes off and carried on.

Had nobody else thought about sending soba soup to China back then?
Nobody.

How did having such a woman as a mother impact you?
I grew up taking it for granted, thinking that mothers everywhere were doing what my mother was doing. Then I realized that it wasn't the case. I've never seen any other mother like her.


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