Showing posts with label Washoku. Show all posts
Showing posts with label Washoku. Show all posts

30 Nov 2014

WASHOKU - Juroku Cha Tea

LINK
http://washokufood.blogspot.jp/2014/11/juroku-cha-tea.html

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Juroku Cha 十六茶
アサヒ 十六茶 Tea with 16 different tea leaves


- quote
ゴクゴク飲める、10年目のカフェインゼロ!

- source : www.asahiinryo.co.jp


This tea comes with health tea leaves of various prefectures
and
they are introduced via their tea mascots !


from Hokkaido and Tohoku

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from Kanto

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from Chubu and Hokuriku


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from Kansai


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from Chugoku and Shikoku

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from Kyushu and Okinawa

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Check them our here :
source : www.asahiinryo.co.jp/16cha


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Related words


. WASHOKU - GENERAL INFORMATION .

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. join ! WASHOKU - facebook group .


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14 Nov 2014

Washoku Daifuku

LINK
http://washokufood.blogspot.jp/2014/11/daifuku-sweets.html

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Daifuku 大福 "Great Luck" Sweets

- quote
Daifukumochi (大福餅), or
Daifuku (大福)
(literally "great luck"),
is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans.



Daifuku comes in many varieties. The most common is white-, pale green-, or pale pink-colored mochi filled with anko. These come in two sizes, one approximately 3cm (1.2in) diameter, the other palm-sized.
Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. Nearly all daifuku are covered in a fine layer of corn or potato starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner's sugar or cocoa powder.
Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in the microwave.
Mochi and daifuku are very popular in Japan.

Daifuku was originally called habutai mochi (腹太餅) (belly thick rice cake) because of its filling nature. Later, the name was changed to Daifuku mochi (大腹餅) (big belly rice cake). Since the pronunciations of fuku (腹) (belly) and fuku (福) (luck) are the same in Japanese, the name was further changed to Daifuku mochi (大福餅) (great luck rice cake), a bringer of good luck. By the end of the 18th century, Daifuku were gaining popularity and people began eating them toasted. They were also used for gifts in ceremonial occasions.
- - - More in the WIKIPEDIA !


. goroawase 語呂合わせ wordplay .
Some food names come up in the wordplay, especially with numbers for the days of a month.
Some depend on the look, like a roll cake looks like number 6.


. All about MOCHI 餅 .


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"yukimi daifuku petit three colour box" 雪見だいふくプチ3色 Yukimi Daifuku Puchi San-iro

Yukimi Daifuku (雪見だいふく)
"snow-viewing daifuku"

A brand of mochi ice cream made by the company Lotte.

It consists of a ball of vanilla ice cream wrapped in a thin layer of mochi, or rice cake. Lotte originally created Wataboshi (Japanese: わたぼうし "cotton hat or capped with snow"), a bite-size ice cream wrapped in a thin layer of marshmallow in 1980. Marshmallow was quickly replaced by mochi because it is more popular in Japan and the company perfected a technology to keep mochi soft at freezing temperature in 1981.
...
Yukimi is a seasonal activity in Japan, similar to hanami, consisting of watching snow falling. The name is a word play (goroawase) upon tsukimi daifuku (月見大福, "moon-viewing daifuku"), the sweets traditionally eaten while viewing the moon.
- - - More in the WIKIPEDIA !



November 18 - eleventh month eleventh day

yukimi daifuku no hi 雪見だいふくの日 day of yukimi daifuku sweet mochi

goroawase語呂合わせ for Nobember 18:
11 for ii (tastes good)
18 : when you open the package, there are two sweets and a pink stick on the side, looking like 18.


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. anko 餡子 red bean paste .

Coffee daifuku (コーヒー大福)

Ichigo daifuku (イチゴ大福) with strawberries

. Kokubun-ji Daifuku 国分寺大福 Kokubunji-Dumpling .
Mochi made whith white anko and mochigome rice.
Shizuoka

Mont Blanc daifuku (モンブラン大福) with sweet chestnut cream filling

. Oita .
daifuku mochi with banana and the cooked hirome seaweed

Purin daifuku (プリン大福) with caramel pudding filling

Shio daifuku (塩大福) with salt

Ume daifuku (梅大福) with Japanese plums

. wasabi daifuku わさび大福 .
with a bit of ground wasabi in the middle

Yomogi daifuku (蓬大福) with mugwort


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Goroawase Days of sweets スイーツ図書室

- source : www.monteur.co.jp/sweets

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10 Nov 2014

FUDO - Shogo-In and Yatsuhashi Kengyo

LINK
http://fudosama.blogspot.jp/2014/08/shomudo-france.html
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Shoogo-In 聖護院門跡 
Shogo-In Monzeki - Imperial temple


15 Shogoin Nakamachi, Sakyo Ward, Kyoto
京都市左京区聖護院中町15番地

Founded 900 years ago.
Nearby is the forest 聖護院の森 Shogo-In no Mori, where a love-suicide took place in 1744.
井筒屋伝兵衛 23 years, courtesan お俊 20 years
Now also a topic for Kabuki.
お俊 -伝兵衛 - 1734年11月16日

天台の第5代座主、智證大師円珍 Enchin (814-91)が、 熊野那智の滝に一千日篭居をされた後、熊野より大峰修行を行われました。
その後大師の後を継ぎ、常光院の増誉大僧正が大峰修行を行われ、 修験僧として名をはせました。

- Homepage of the temple
- source : www.shogoin.or.jp


source : blogs.yahoo.co.jp/borog_602


- quote
...  Shogoin-Monzeki Temple ... The town around the temple looked different from usual. It looked crowded and the booths of the Yatsuhashi Japanese sweets lined. Junteido Temple, one of the sub-temples of Shogoin-Monzeki has an annual event called Godairiki-san which is worship for five bosatsu Buddha statues on February 23rd.



You can see a little different costume from the usual monk's one at this temple. The costumed people are called Yamabushi, who walk, walk and strive for training in the mountain. This is one of the Buddhism training. They usually dangle the triton from their waist. Shogoin-Monzeki Temple is the head temple of Yamabushi worship.

On this day, free kasujiru miso soup with sake is served. You can enjoy an unique winter event and be warm up!
- source : www.greentour-kyoto.net



"Shogoin Yatsuhashi" main store
京都府京都市左京区 聖護院西町7



Yatsuhashi refers to 八橋検校 Yatsuhashi Kengyo (1614 - 1685). The hard bisquit has the form of a koto instrument.


- reference -


. 智證大師 Chisho Daishi Enchin Enchin 圓珍 - 円珍 .
(814 - 891)
a nephew of Kobo Daishi


- quote
Yatsuhashi Kengyō 八橋 検校
(1614–1685) was a Japanese musician and composer from Kyoto. The name Kengyō is an honorary title given to highly skilled blind musicians.

Yatsuhashi, who was born and died in Japan, was originally a player of the shamisen, but later learned the koto from a musician of the Japanese court. Originally restricted to the court, Yatsuhashi is credited as the first musician to introduce and teach the koto to general audiences. He is thus known as the "Father of Modern Koto."

He changed the limited selection of six pieces to a brand new style of koto music which he called kumi uta. Yatsuhashi changed the Tsukushi goto tunings, which were based on tunings used in gagaku, and with this change a new style of koto was born. He adapted the Hirajoshi scale and the Insen scale for the koto, from the shamisen repertoire.

Yatsuhashi is also credited as the composer of the important koto solo piece Rokudan-no-shirabe (六段の調, Music of Six Steps), although he may not actually have composed it himself.
- - - More in the WIKIPEDIA !


. Iris and the Yatsuhashi bridge - .

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. - Join Fudo Myo-O on facebook - Fudō Myō-ō .

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. Pilgrimages to Fudo Temples 不動明王巡礼
Fudo Myo-O Junrei - Fudo Pilgrims .



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21 Sept 2014

WASHOKU - AOMORI

LINK
http://washokufood.blogspot.jp/2008/05/aomori.html
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Aomori

Aomori Prefecture (青森県, Aomori-ken) is a prefecture of Japan located in the Tōhoku Region. The capital is the city of Aomori.

Aomori Prefecture is the northernmost prefecture on Honshū and faces Hokkaidō across the Tsugaru Strait. It borders Akita and Iwate in the south. Oma, at the northwestern tip of the axe-shaped Shimokita Peninsula, is the northernmost point of Honshū. The Shimokita and Tsugaru Peninsulas enclose Mutsu Bay. Between those peninsulas lies the Natsudomari Peninsula, the northern end of the Ōu Mountains. The three peninsulas are prominently visible in the prefecture's symbol, a stylized map.

Lake Towada, a crater lake, straddles Aomori's boundary with Akita.

Like much of Tōhoku, the Aomori region remains dominated by traditional industries such as farming, forestry, and fishing.

Hirosaki Castle is most beautiful in spring with the cherry blossoms.
© More in the WIKIPEDIA !

- - - Eight local culinary specialties from Hirosaki

Kenoshiru
Miso-seasoned ingredients baked in a shell (Kaiyakimiso)
Hirosaki Igamenchi
Jappajiru
Tsugaru Buckwheat Noodles
Codfish dressed with salted cod roe (Tara-no-koae)
Green peppers pickled in a bottle (Namban-no-isshozuke)
Dengaku with bent bamboo shoots
- source : en.hkg.jp/local


CLICK for more
Nebuta festival floats

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CLICK for more photos

ringo 青森りんご apples and Aomori

Aomori produces more apples than any other place in Japan, especially in the plains of Tsugaru at the foot of Mount Iwaki.
Apple Orchards near Hirosaki City
In spring they are pollinated by hand and later covered in bags to grow unharmed.

Right after the war, one of the most popular aongs in Japan was the "Apple Song" and people used apples to sweeten a lot of food.
Then bananas, strawberries and other fruit came to the market and Aomori apples lost some of their appeal, but later recovered when the type FUJI was marketed.

beni tsugaru 紅つがる "red apple from Tsugaru"
The fruit is oblong, without crowning. The flesh of the apple is creamy white, very juicy, lightly flavored, and moderately sweet. It has low acidity and very little browning.

ringo no shiozuke リンゴの塩漬け whole apples pickled in salt
ringo no shisomaki リンゴの紫蘇巻き apple slices in red perilla leaves
,,,, shisomaki ringo しそ巻リンゴ

ringomeshi リンゴ飯 rice cooked with apple pieces
This was often prepared during the war when people did not have enough rice to feed the children.



国光りんご

sekai ichi
san fuji
jona goorudo
Mutsu
Fuji (after 1969)
Hokuto 北斗

Ralls Janet
Starking Delicious

"Pedigreed apples" are shipped with a detailed cultivation record.



Hatoyama apples 鳩山 リンゴ
from Hirozaki, October 2009


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Dazai bentoo だざい弁当 lunchbox a la Dazai
- - - Dazai Osamu, 太宰治 Writer 1909 - 1948 - - -
at the train station
Goshokawahara station Aomori 青森県五所川原市
Includes all the local dishes which the author had loved, especially thin bamboo shoots (nemagaridake 根曲がり竹). Herring and scallops boiled in soy sauce and many other delicacies.

CLICK here for PHOTOS !

Other lunchboxes from the station
「ストーブ弁当」stove lunchbox
「いなほ弁当」rice ears lunchbox
「さくら弁当」cherry blossom lunchbox

Dazai Lunchbox was made in the year 2009 to celebrate the 100 birthday of Dazai.


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CLICK for more photos


makkoichi マッコ市 market with a present
On the second sunday in January (formerly it used to be the 15th, the "small New Year Day". Almost all stores in the town of Kuroishi give a special packet to the customers. The sales start at 5:30 in the morning, to give people time to go shopping before going to work.


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akahata mochi あかはたもち akahata fish mochi
aka hata 赤羽太 red grouper, Epinephelus morio

. . . CLICK here for Photos !


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banana バナナ
The people of Aomori eat the most bananas in Japan.

banana saidaa バナナサイダー drink, banana cider

banana monaka バナナモナカ waffles in the form of banana
they do not taste like bananas, but are made of white anko.
. . . CLICK here for Photos !


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chawanmushi 茶碗蒸し stocked egg and dashi
with sween chestnuts, kuri no kanroni 栗の甘露煮

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ensoo kyuuri no shooyuzuke 塩蔵きゅうりの醤油漬け
salted cucumber pickles
also with added garlic




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hariharizuke はりはり漬け
with kiriboshi daikon radish
. . . CLICK here for Photos !


hokke no sushi ほっけのすし Atka mackerel sushi


hookaiori, hookai ori 法界折 lunchbox as offering for the ancestors
It is placed in front of the grave during the o-bon ancestoral festivities. Sometimes the whole family sits on a straw mat in front of the grave and all eat from the lunchbox after it has been offered to the ancestor's spirit.



hotategai no misoyaki ほたて貝の味噌焼 hotate scallops grilled with miso
The scallops from Mutsu bay have a special clear and delicous taste.


ichigo-ni, ichigoni いちご煮 "boiled strawberries"
seafood stew with sea urchins and abalones
eaten mostly in summer.
The name of this stew comes from its color. Sea urchins and abalone are put in hot water or a dashi broth and brought to a boil. It is seasoned with salt and a little soy sauce, and sprinkled with finely chopped green shiso leaves. The pink of the sea urchin is thought to evoke the color of strawberries in the dawn mist.
It is usually eaten on formal occasions along the coast of Tohoku.
. . . CLICK here for Photos !


ikameshi イカ飯 squid with rice
ika soomen いかそうめん squid with somen noodles
ika no sushi いかのすし squid sushi. This is stuffed squid with vegetables and the legs squeezed in at last. There is no rice
and
ikazushi イカ寿司
without rice, see SUSHI



inarizushi いなり寿司 PINK Inari-Sushi from Tsugaru
made with sugar and is pink inside, because sweat vinegared pink ginger (beni shooga 紅生姜) is chopped finely and put inside.
. . . CLICK here for Photos !


jappajiru, jappa jiru じゃっぱ汁 soup with codfish
. . . CLICK here for Photos !
- quote
Available: November-March
Jappajiru is a traditional winter dish that is highly popular among the locals.
It is a one-pot dish (the variety called in Japanese 'nabe'), in which all the parts that get usually thrown away when cooking fish such as the head, bones, skin, and entrails are cut to the easily eatable size and cooked together with vegetables. This dish is a true gem of the wisdom of people of Hirosaki, who really know how to put whatever is at hand to the most effective use. The rich broth made with the head, bones, and skin of the fish is gives a taste so thick and rich, one simply cannot create if only the meat of the fish is used.
The soup is thickly seasoned with salt and bean paste, and is savored together with the bones covered with fish meat, which is said to be the most delicious part.
The peculiar name of the soup, Jappa-jiru, is said to derive from the word 'zappa' that is used to describe the unnecessary parts of the fish, while 'jiru' or 'shiru' mean soup.
- source : en.hkg.jp/local

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Joomon no maguro nabe 縄文のまほろば鍋
Oma Maguro (Ooma Maguro 大間まぐろ Tuna from Oma town


kaisoo raamen 海草ラーメン seaweed noodle soup

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kaiyaki miso 貝焼き味噌 clams and scallops fried in miso
fried in a pan with beaten egg, dashi soup stock and miso paste. Sometimes fish is added.
It is very healthy and was served to sick people in former times, where eggs were considered medicine. Served in a scallop shell it is most decorative.
Well loved in Shimokita and Tsugaru.
. . . CLICK here for Photos !

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kashiwa miso かしわみそ miso with chicken

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keiran けいらん lit: "chicken eggs" , a kind of mochi
Rice flour is made into a white dough, inside the round balls is azuki sweet bean paste. It comes as a soup, with a bit of soy sauce, flavored with konbu and shiitake mushrooms.
Usually served at celebrationsl


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ke no jiru, kenojiru けの汁 vegetable hodgepodge
From Tsugaru peninsula. Radish, carrots, goboo burdock, bracken, tofu and konnyaku are cut in small pieces and simmered in miso or soy sauce until a thick soup is done. Yakiboshi sardines are used to create a delicious dashi broth.
This dish is prepared in great quantity in a big pot and can be re-heated many days.
It was originally made by the housewife for the family to last while she was gone to visit her parents during the New Year period.
. . . CLICK here for Photos !

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kenchin けんちん

kinoko no shiokara きのこのしおから


WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
Also a speciality of Akita.
um einen Stock geformter Mochi-Teig wird gebraten und zu Eintopf gegessen


koae, ko-ae 子あえ

kodai no sushi 小鯛の寿司

kogori mame こごり豆


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konnyaku 蒟蒻, musubi ito konnyaku むすび糸こんにゃく thread konnyaku bound together in a knot
to be eaten with hodgepodge, it is easier to grip with chopsticks.
It is all white in Aomori, because it is made from konnyaku flour.
There is a factory with a special maschine to bind these knots into the noodles.
. . . CLICK here for Photos !


makaroni konnyaku マカロニ こんにゃく konnyaku in the form of italian macaroni
. . . CLICK here for Photos !


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Kuroishi town in Tsugaru

Kuroishi no yakisoba 黒石のやきそば fried noodles
Started after the war as a snack for children.With rather thick, flat noodles 太麺 and a sweet hot sauce. Fruit juice is used in the sauce.
. . . CLICK here for Photos !


Kuroishi no tsuyu yakisoba 黒石のつゆやきそば
fried noodles in soup
Started in Showa 30, when hot soup was poored over the fried noodles.
Rather special and not eaten in other areas of Japan.
. . . CLICK here for Photos !

other noodles from Tsugaru

Tsugaru chuuka zarusoba 津軽中華ざるそば
Tsugaru miso raamen 津軽みそラーメン
Tsugaru no shina soba 支那そば
. . . with soya sauce soup 醤油スープ

- quote
Yakisoba-no-Machi Kuroishikai
(Yakisoba City Kuroishi Association)

Yakisoba-no-Machi Kuroishikai is a community volunteer group committed to promoting Kuroishi Yakisoba and Kuroishi Tsuyu Yakisoba as regional brands (specialty dishes of Kuroishi) throughout Japan, and contributing to the revitalization and development of the region.

Kuroishi Tsuyu Yakisoba is served with Kuroishi Yakisoba (pan-fried noodles) sprinkled with tsuyu (Japanese broth) and topped with deep-fried tempura batter and scallions. The thick and flat noodles take on a unique, chewy texture, especially when mixed well with Worcester sauce. Only after eating Yakisoba, will you realize the uniqueness of these pan-fried noodles. Please try Kuroishi Tsuyu Yakisoba--we are certain you will find it pleasingly delicious.
- source : www.aomori-gourmet.jp


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matagi meshi マタギ飯 bear hunter's rice and other dishes
see: mori no megumi


Minmaya maguro 三厩まぐろ tuna fish from Minmaya town, Tsugaru
It is one of the most expensive. Each is caught with a single line and then shipped in his own box (looks amost like a coffin), filled with ice.
. . . CLICK here for Photos !



naga-imo no suitonjiru 長芋のすいとん汁




nebutazuke ねぶたづけ/ ねぶた漬け "Nebuta"-pickles
made from the benefits of the sea (fish roe, surume squid and kombu kelp) and the benefits of the mountains (radish, cucumbers). They can be heaped on a bowl of white rice to make a good meal (gohan no tomo).
. . . CLICK here for Photos !
NEBUTA are the famous floats for the festival, made from paper with huge illustrations.



Ooma no meguro ryoori 大間のまぐろ料理
Ooma (Oma) is the most famous port in the North.


oden, natsu oden 夏おでん oden hodgepodge eaten in summer
to keep warm after bathing.
It is eaten with shooga-miso, shoogamiso しょうがみそ/生姜みそ miso paste mixed with grated ginger.


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Ōwani (大鰐町, Ōwani-machi)
popular for its many hot springs (Onsen).

Oowani onsen moyashi 大鰐温泉もやし bean sprouts from Owani
They are raised in hothouses with hot water pipes in the ground. The beans, kohachimame, are soaked in hot water and then grown for one week. The final sprouts are cleaned in hot water from the onsen ... They are very long and said to be healthier than normal moyashi.
This has been done since 300 years, when the local daimyo ordered the production to bring it to Edo as payment.
. . . CLICK here for Photos !


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saba 鯖 mackerel is a speciality of the port town of Hachinone.



sabappuru さばっぷる / サバップル apple pie with saba mackerel meat
Mackerel meat is shredded in very small pieces, fried with salt, spices, a lot of cinamon and yuzu juice, then put as an upper layer in the pie.
The baker has to be able to cut and prepare the fish as well as preparing the apple pie.
This is a newly created food from a girl of the local high school in Hachinohe town. It won the first prize in a competition for "creative food", because it combines the two specialities of Aomori, mackerels and apples. She also thought of the name and thus became quite a celebrity in town.
. . . CLICK here for Photos !



sake no meshi sushi さけの飯寿し

sakura nabe 桜鍋 hodgepodge with horse meat

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same no atama サメの頭 head of a shark
It is boiled for about 15 minutes, then the eatable parts picked out, mixed with grated radish and miso to make
sukume サメすくめ a side dish, even served for the New Year.
Eaten in winter in the Tsugaru peninsula.
. . . CLICK here for Photos !
To eat the head of a fish is considered auspicious. And in winter, the type
Aburatsuno-zame or Abura-zame あぶらつのざめ is found in great numbers in Tsugaru.


Bereits in den Überresten prähistorischer Siedlungen in Aomori aus der Jungsteinzeit (Jōmon-Zeit, ca. 5000–300 v. Chr.) fanden sich Knochen von Haifischen, insbesondere der Arten Dornhai (Aburatsunozame) und »Sternen-Haifisch« (Hoshizame).
Die kulturelle Bedeutung von Haifischfleisch für die Japaner belegt, dass seit jeher am großen Schrein von Ise, dem höchsten Shinto-Heiligtum, getrocknetes Haifischfleisch zu den Opfergaben für die Gottheiten gehört.
Es gibt mehr als 250 Haifischarten unterschiedlichster Größen in den Weltmeeren. In den japanischen Gewässern wurden bis zu 150 Arten gezählt. Die Rückenflossen und die Schwanzflosse der Blauhaie werden am häufigsten verarbeitet. Der Yoshikirizame-Blauhai wird bis zu vier Meter lang und wiegt bis zu 200 Kilogramm. Die männlichen Fische leben in südlichen Gewässern um Japan, die weiblichen ziehen nach Norden und kehren erst wieder zurück, wenn sie ausgewachsen sind.
In zoologischen Aquarien sind Haifische beliebte Ausstellungstiere. Kinder und Eltern können den scharfen Kiefern hier gefahrlos nahe kommen. Das große Aquarium im Sea Paradise auf der Insel Hakkeijima vor Yokohama hat sogar ein Grabmal für Haifische angelegt, das einmal jährlich von einem buddhistischen Priester besucht wird, der für die Seelen der im Aquarium verstorbenen Tiere betet.

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CLICK for more photos
sarada kanten サラダ寒天 jellied salad
with agaragar kanten. People in Aomori put a lot of food in a jellied mix with sugar and eat it as oyatsu for the afternoon break. Here it is a salad with cucumbers, carrots and other vegetables, lots of mayonnaise and then ... sugar and agar-agar kanten. Udon noodles are also prepared as "udon kanten" うどん寒天.
These kinds of preparations have started to become popular since 1975.


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senbeijiru せんべい汁 soup with Nanbu Nambu senbei 南部煎餅 waffles
in the southern Nambu area and Iwate

. Nanbu senbei, Nambu senbei 南部せんべい
from Morioka, former Nambu province .
  

Die berühmten Nambu-Waffeln kommen aus der Stadt Hachinohe, die in der heutigen Präfektur Aomori liegt, einst die Domäne Nambu. Früher dienten die Waffeln als haltbare Nahrungsmittel für die langen Wintermonate.
In den Supermärkten von Hachinohe finden sich endlose Regale mit über 40 Sembei-Sorten, allein zehn davon mit Sesam. Meistens werden sie in kleinen Familienbetrieben von Hand gebacken, sodass jede Sorte ihren einzigartigen Geschmack erhält.
Bei ganz einfachen Waffeln besteht der Teig lediglich aus Weizenmehl, Salz und Wasser. Die Sembei werden in Waffeleisen mit langen Griffen über glühenden Holzkohlen oder in einem elektrischen Heizgerät gebacken. Die Temperatur für Waffeln ohne Füllung sollte 130 °C betragen. Der Bäcker muss darauf achten, sie ständig zu wenden, damit sie nicht anbrennen. Mittlerweile wurden auch spezielle Maschinen zur Waffel-Herstellung entwickelt, die in Kleinbetrieben bis zu 3000 Waffeln täglich backen können. Die Bäcker allerdings müssen stets wachsam sein, da gleichzeitig Teig in die Formen gegossen und Waffeln aus den Formen herausgenommen werden mussen.

Zur Geschmacksverfeinerung wird häufig schwarzer Sesam mitgebacken, der den Waffeln einen unverwechselbar aromatischen Geschmack gibt. Einige Hersteller bestellen das unverzichtbare Salz für den Teig sogar aus den Hochebenen von Tibet, weil dieses Natursalz dank seines Mineralgehaltes dem Gebäck überraschenderweise eine gewisse natürliche Süße verleiht.
Für andere Sorten werden klein gehackte Erdnüsse mit etwas Zucker eingebacken. Andere Mischungen ergeben sich aus Äpfeln und Kürbissen, Süßkartoffeln und Shiso-Blättern. Auch verschiedene Getreidesorten werden beigemischt. Für einen herzhafteren Geschmack kommen Zwiebeln, Sojasauce, Chili, Tintenfisch oder Jakobsmuscheln mit in den Teig.

Der bei der Herstellung am Rand herausquellende Teig wird nicht entfernt, sondern mitgebacken, und in Körben gesammelt. Viele Kunden lieben diese von den Japanern »Ohren« genannten Reststücke als Zutat für die tägliche Suppe. Sie kommen daher auch in den Verkauf. Ebenfalls als Suppenzutat, und zwar für Eintöpfe im Winter Senbeijiru, werden weiße Sembei gebacken. Sie sind sehr hart und lösen sich im heißen Wasser nur langsam auf. Weitere Zutaten dieses Eintopfs sind Hühnerfleisch, Wintergemüse, Pilze – und alles, was der Familie schmeckt.

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shitogi mochi しとぎもち / しとぎ餅 fried or uncooked rice cakes
shidoge / shitogi 粢



First made as offerings for the deities, later eaten by the family.
During the 12th lunar month (now december) daily offerings of these mochi and a bit of sake are made.
Sometimes a bit of soy been an paste is used as filling and they are fried just a bit before eating.


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Shirakami Man, Shirakami Manju 白神まん, 白神まんじゅう
sweet buns from the Shirakami Mountain area
. . . CLICK here for Photos !


shotsuru nabe しょっつる鍋, shottsuru nabe

sobakakke そばかっけ

sujiko すじこ (筋子) , sushiko すしこ red fish eggs
salted salmon roe
. . . CLICK here for Photos !


sutamina gen tare  スタミナ源タレ from KNK. sauce for grilled meat, put on other dishes like cold tofu, salad, white rice
with apples and garlic from Aomori


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taratama,tara-tama たらたま dried cod fish with a raw egg
The dried fish pieces (hoshidara 干し鱈) are dipped in a bowl with a raw egg mixed with soy sauce.
From Tsugaru.




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Tsugaruzuke 津軽漬け
made of kazunoko fish roe

Tsugaru soba, nama soba 生そば

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tsutsuke kakke つつけ(かっけ)

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uguijiru, ugui jiru ウグイ汁 ugui soup
ugui 鰔 Japanese dace

The fish is cut finely, bones and all, and mixed with miso, katsuobushi and eggs (almost like a hamburger) and then formed into small balls to be put in the soup.

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unimeshi うに飯 rice with sea urchins



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yakiboshi 焼き干し "grilled and dried" small sardines
for dashi broth, when they are cooked later.
They are made along Mutsu Bay at the Tsugaru peninsula. The head and entrails of small sardines are quickly taken off, the sardines washed in a bamboo basket until the scales are washed off and the back of the fish shimmers. Then they are "sewn" on a long bamboo stick, with the backbones all showing on the upper side, and grilled (broiled) over charcoal for about 8 minutes. Finally the grilled fish are dried in the sun and salty wind of Mutsu bay.
In winter the fish are not so fat and just right for this preparation.
CLICK for more photos
For grilling they are stuck in the pebbles around the fire with a tilt, so that the fat does not drip on the charcoal but rund down the fish and babmoo skewer.

They are the most expensive fish for dashi broth, one kilo costs more than 100 Euro.

CLICK here for PHOTOS !

yakiboshi raamen 焼き干しラーメン
noodle soup with special broth of yakiboshi sardines


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External LINKS:

More are here:
Aomori 郷土料理ガイド

More are here:
- source : japantravel-guide.com


More are here:
Aomori : Various culinary specialties


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Worldwide use


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Things found on the way



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HAIKU


きりたんぽ焼くやどの子も憎からず   
kiritanpo yaku ya dono ko mo nikukarazu

roasting kiritanpo ...
no more hatred among
the children  
 

Nawadaya Roro (Rooroo) 縄田屋朗々


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Related words

***** WASHOKU : Regional Japanese Dishes


March 11, 2011
. Japan - after the BIG earthquake -   


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WASHOKU - AKITA

LINK
http://washokufood.blogspot.jp/2008/05/akita.html

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Akita Prefecture

Akita Prefecture (秋田県, Akita-ken) is a prefecture of Japan located in the Tōhoku Region of northern Honshū, the main island of Japan. The capital is the city of Akita.
Separated from the principal Japanese centres of commerce, politics, and population by several hundred kilometres and the Ōu and Dewa mountain ranges to the east, Akita remained largely isolated from Japanese society until after the year 600. Akita was a region of hunter-gatherers and principally nomadic tribes.
Like much of the Tōhoku Region, Akita's economy remains dominated by traditional industries, such as agriculture, fishing, and forestry.
© More in the WIKIPEDIA !



. WASHOKU
The town of Uga and sketches of pretty girls advertisements
 
秋田県羽後町, Aoi Nishimata 西又葵
Akita Komachi あきたこまち (the belle of Akita) Rice Brand



. The Kanto Matsuri 竿燈 "pole lantern festival"  
beginning of August


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Regional Dishes from Akita 秋田の郷土料理

. . . CLICK here for Photos !



akebi no karakkozuke アケビの殻っこづけ akebia skin stuffed with meat and vegetables
akebi no nikuzume
CLICK here for photos
also eaten in Yamagata
akebi no tenpura from the skin of the plant.


asazuke あさづけ vinegared rice, a summer dish

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hatahata ハタハタ

hatahata sushi ハタハタ寿し hatahata fish sushi
hatahata, Sandfisch, Arctoscopus japonicus
Its season is winter.
It is essential for the people to survive in the winter months.
Beliebt als Sushi oder mit Salz gegrillt (shioyaki) in Akita.
Er hat keine Schuppen und wenig kleine Gräten und die Wirbelsäule lässt sich leicht vom Fleisch ablösen. Wenn man den gegrillten Fisch fest am Schwanzende anfasst, lässt sich die Wirbelsäule einfach vom Kopfende her herausziehen.
Der weibliche Hatahata trägt die Eier, die als „Eiersack"-Snack beliebt sind (burikko ぶりっこ). The egg sack can be the size of a man's fist.
buriko ブリコ
. . . CLICK here for burikko Photos !

quote
Hata-hata is really sticky and strange-looking fish because it doesn't have any scales. What the most famous about Hata-hata is its egg, Buriko. It is really big about to explode, and the taste is chewy and jelly like. It is cooked as Shotsuru nabe, Hata-hata pot, Hata-hata sushi, and broiled fish. Many old Akita people love it because of its history.

According to my parents, people in my grandparents and my parents generation ate Hata-hata almost every day in winter instead of sweets since fishermen had a big catch of Hata-hata, and it was really cheep like 500 yen per one box which contained about 50 Hata-hata. However, the number of Hata-hata decreased because of too mach catch, and Hata-hata costs 500 yen for 3 at present. Therefore, old Akita people miss Hata-hata in their memory, and want to eat it even if it costs high.

鰰、  魚雷
In Japanese, Hata-hata is expressed in Kanji as Fish plus God, or Fish plus Thunder. Since Hata-hata gather close to beach when it thunders, people might think Hata-hata is God of fish.
source : discover-jp.blogspot.com : kayanon


. . . CLICK here for Photos !
hatahata ハタハタ is the name of the fish, but its roe is called "roe from buri" (buriko). During the Edo period, the lord of Satake (former name for Akita) forbid to eat the roe of hatahata. So the fishermen caught it nevertheless and called it "roe from buri" (buriko).
Another story tells of the lord of Mito, Satake Yoshinobu 佐竹義宣, who was transferred to live in Akita. Since yellowtail (buri) was not served for the New Year food, he called the other roe BURIKO and enjoyed it as such as a nostalgic food.

buriko are the round sacks of eggs that float in the sea. The roe taken from the fish after cutting it up is much softer.
buriko is seldom eaten raw, because the egg membrane is very hard. It is put in vinegar and soysauce and sometimes fried just a little.
The semem sacks of the male are called shirako 白子.
It is a deep-sea fish that comes to shallow wates along some areas, where rivers flow into the sea and there is plenty of kelp to shelter the young fish. The buriko is said to be in various colors, according to what the fish eat most.

Grilled hatahata was one of the fish arranged on a tray as offering for the Namahage Demons during the New Year celebrations of the Oga peninsula.
Namahage Demons
Daruma Museum


The fish was caught in such numbers, that it was fermented in large barrels into a salty liquid called "shotsuru" or "shottsuru しょっつる【塩汁】
". This process laste for three years, until the fish was almost completely discomposed. This shotsuru liquid is used to flavor many dishes in Akita, best known is a hodgepodge with hatahata and this sauce, shotsuru nabe しょっつるなべ【塩汁鍋】 (kigo for winter).
. . . CLICK here for shottsuru Photos !
This is a kind of fish sauce, gyoshoo 魚醤(ぎょしょう).

shottsuru was also used to make a special sushi of cooked rice and pieces of hatahata.
This kind of sushi is very ancient, called "cooked rice sushi" (izushi, iizushi いずし)。
Izushi 飯寿司, Summer Food
hatahata sushi ハタハタ寿


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hikiwari nattoo ひきわり納豆 fermented soy beans, hacked small
eaten with sugar
. . . CLICK here for Photos !



Hinaidori 比内鶏(ひないどり)/ Hinai jidori 比内地鶏 Chicken from Hinai, Odate. Kiritanpo with these chicken
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice



iburi gakko, iburigakko いぶりがっこ smoked pickles with radish
smoked radish pickles
from Yokote town
. . . CLICK here for Photos !



imo no ko jiru, imonokojiru いもの子汁 with satoimo yam


Inaniwa udon 稲庭うどん noodles from Inaniwa town. With a long tradition.
. . . CLICK here for Photos !
Reference

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ishiyaki ryoori 石焼料理 prepared with hot stones
from the Hunters of Oga Peninsula to keep warm. Stones from Oga are especially strong when thrown in water. Nowadays it is prepared in barrels of cedar wood

Ishiyaki – Kochen mit heißen Steinen

Es zischt und brodelt – plötzlich steigt Dampf auf. Geschickt lässt der Koch einen heißen Stein in den kleinen hölzernen Bottich gleiten. Im Nu wird alles gegart!

Beim nur in dieser Gegend typischen Ishiyaki werden Steine im Feuer erhitzt und dann in die Suppe gelegt, um sie zu erwärmen. Diese Zubereitungsart entdeckten die Fischer entlang der Halbinsel Oga, die oft den ganzen Tag auf dem Meer unterwegs waren. Mittags kam ein hölzerner Bottich mit frischen Fischen und Meeresfrüchten auf die Planken, die Würze brachte das salzige Meerwasser.

Auch am Strand wurde oft auf diese Art gekocht. Wenn sich dort kein Holzbottich fand, wurden die Fische einfach mit Wasser in eine Felsvertiefung gelegt und die Vulkansteine dazugegeben, die auf einem Feuer erhitzt worden waren. Das lokale Vulkangestein Ignimbrit oder Schmelztuff erwies sich in Japan als besonders geeignet, da dieses Gestein enorm temperaturfest ist.

Heute ist die Brühe meistens eine gesalzene Suppe, es wird aber auch Miso-Paste verwendet. Die Würze der Brühe basiert in jedem ­ Restaurant traditionell auf einem Familiengeheimnis. Im großen Bottich aus Zedernholz werden die tagesfrischen Fische und das Gemüse der Saison in mundgerechten Bissen in der Brühe angerichtet. Anschließend wird der Bottich auf den Tisch gestellt und die Zutaten werden mit heißen Steinen gekocht. Jeder kann sich nach Belieben aus dem Bottich bedienen. Dazu werden Reis und kleine Teller mit eingelegtem Gemüse und Häppchen gereicht.

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junsai nabe じゅんさい鍋 junsai vegetable hodgepodge


kasube no karagya ni かすべのからぎゃ煮
. . . CLICK here for Photos !
kasupei is dried manta fish. Boiled with soy sauce it is a dish for a celebration in the Akita region.
There is also a kasube matsuri festival

keiran けいらん

kiritanpo nabe きりたんぽ鍋 hodgepodge with kiritanpo
kiritanpo is also a speciality of Aomori.

koi no amani 鯉の甘煮

kujira くじらかやき whale meat soup
kujirajiru くじら汁
salted whale meat in miso soup


matsukawa mochi 松皮餅




orandayaki, oranda yaki オランダ焼き "Holland waffles"
a kind of Imagawa yaki waffle, but filled with ham and mayonaise.
The dough is sweetened with honey.

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shottsuru, shotsuru nabe しょっつる鍋
sauce from salted, fermented hatahata fish, when this fish was caught in large quantities.
. . . . . dadami nabe だだみ鍋

- quote
Shottsuru (しょっつる) is a type of fish sauce from Akita Prefecture, which is one of the 3 major fish sauces of Japan along with Ishiru from Ishikawa Prefecture and Ikanago-shoyu from Kagawa Prefecture.
Akita's fish sauce is distinctive in its ingredients. It is made from Hatahata (sandfish) caught off the coast of Oga Peninsula.
Shottsuru (塩汁、塩魚汁) (lit. salt fish broth)
can be dated back to the early Edo period, and was traditionally made solely with the fish and salt. Now it has been produced in modern technique with additional ingredients, but there is a brewery who still produces it in the traditional method
Hatahata is a sandfish. Akita Prefecture has the largest catch of Sandfish in Japan. The fish has been an important protein sauce for Akita people in the old days, which was even sung in a famous folksong ("Akita-Ondo"). Today even designated as the prefectural fish!

How does Shottsuru taste like?


Despite how fishy it may sound, it is surprisingly mild and rich in flavor. Shottsuru is the main ingredient in Akita's signature winter dish, Shottsuru-nabe, a hot pot with Hatahata and tofu and other ingredients. Also, in recent years, contemporary chefs are adopting some innovative ideas and recipes: the most popular style is the Italian style as in the picture !
- source : ohtazawako.blogspot.jp

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tamago mochi だまこもち
tamakko nabe だまっこ鍋


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Yokote yakisoba 横手やきそば fried noodles from Yokote
Thick wheat noodles with a fried egg on top, and fukujinzuke pickles.
It was served to children after WWII as a snack in the afternoon.


In 2009 the fourth B-1 Grand Prix was held in Yokote City in Akita Prefecture
A total of 26 dishes competed in the 2009 contest. The winner was a dish called Yokote yakisoba (fried noodles) from the host city itself. Yakisoba is eaten throughout Japan, but the Yokote variety is different in that it features noodles that are straight, thick, and boiled (rather than steamed), has cabbage and ground pork as its main other ingredients, is topped with a fried egg, and comes with sweet, crunchy pickles called fukujin-zuke on the side. The sauce used to flavor the noodles is a combination of Worcestershire sauce with a fish or other broth. Many established restaurants in Yokote have their own secret sauce recipes that have been handed down from generation to generation.

Yokote yakisoba was first produced in 1953, the creation of a local restaurant that specialized in okonomiyaki (thick, savory cabbage pancakes). Though originally designed to be a children's snack, the noodles caught on and soon came to be served as a regular main dish. Four restaurants were chosen as the Yokote yakisoba champions for 2009 in a competition in which the judges considered such criteria as how the noodles were fried and the balance between the noodles and sauce. Two of the four, Kuidoraku Yokote Ekimae Shiten and Idehaya, are conveniently located near Yokote Station.
- source : web-japan.org/trends

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yoochuu chokoreeto 幼虫チョコレート chocolate in the form of insect larvae
mostly like little beetle larvae from kabutomushi カブトムシの幼虫
They are covered with white sugar and the face is dark.
. . . CLICK here for Photos !
from Yokote town


More
Akita 郷土料理 レシピー


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Things found on the way


Dämonen von der Halbinsel Oga 
»Whoooooohoho! War einer nicht brav? Weint etwa jemand? Hat die Schwiegertochter auch alle ihre Aufgaben im Haushalt ordentlich erledigt? Whoooooohoho!«

Mit großen hölzernen Messern und Wassereimern erscheinen gespenstisch aussehende Dämonenpaare am Neujahrstag, brüllend und wild umherspringend toben sie von Haus zu Haus. Manchmal dringen sie bis in die Wohnküche vor und erschrecken die Kinder.
Die Namahage-Dämonen sind mit riesigen Holzmasken und langen Strohmänteln kostümiert und kommen jedes Jahr zu Neujahr in die Häuser. Der Mann trägt eine rote, die Frau eine blaue Maske. Der Ursprung des Wortes Namahage erklärt auch gleich den Grund für das Erscheinen der Dämonen. Namahage stammt von namomi o hagu und bedeutet »kleine Brandwunden abkratzen«. Dabei handelt es sich um kleine Brandverletzungen an Händen und Beinen, die man sich schnell an der offenen Feuerstelle in der Küche zuziehen kann. Wer viele Brandstellen hat, zeigt damit, dass er im Winter faul am Herd gelegen hat. Die Namahage-Dämonen kommen mit ihren riesigen Messern ins Haus, um die faulen Kinder und Schwiegertöchter zu strafen, indem sie ihnen »die Brandstellen abkratzen«. Zur Besänftigung erhalten die Dämonen vom Hausherrn Reiswein und Mochi-Reiskuchen. Als Boten der Götter segnen die Namahage sowohl den Haushalt als auch alle Bewohner und versprechen Gesundheit, eine gute Ernte sowie gute Fischfangerträge im neuen Jahr.

Die Halbinsel Oga reicht wie eine spitze Zunge ins wilde Japanische Meer. Bezeichnenderweise heißt der höchste Berg in dieser Region »Berg des kalten Windes« (Kanpūsan). Neben dem Leuchtturm, der hoch oben auf diesem Berg in die Luft ragt, kann man mit Maiskorn-Softeis die Aussicht auf die Vulkanseen und das Gebiet Hachirōgata genießen. Hachirōgata war ursprünglich einer der größten Seen Japans, bevor er 1964 trockengelegt und in Ackerflächen umgewandelt wurde. Das Gelände liegt vier Meter unter dem Meeresspiegel und ist damit der tiefste Punkt Japans.

Am Ende der Halbinsel, dem Kap Nyūdō, befinden sich neben einem großen Parkplatz einige Souvenirläden. In den Hinterzimmern hocken die Namahage und trinken Tee. Sie warten nur darauf, dass der nächste Touristenbus eintrudelt. Dann laufen sie brüllend los und erfüllen vor den Läden ihre Pflicht als groteske, monströse Fotomodelle.

27 Jul 2014

EDO - amazake vendors

LINK
http://washokufood.blogspot.jp/2008/06/drinks-summer.html


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amazake, ama zake 甘酒 (あまざけ, 醴 )

"over night drink", hitoyazake 一夜酒(ひとよざけ)
vendor of sweet ama zake, amazake uri 甘酒売(あまざけうり)
shop selling sweet ama zake, amazakeya 甘酒屋(あまざけや)

sweet alcoholic drink made from fermented rice

Made from fermented glutinous rice gruel and yeast, letting it ferment for about six to eight hours. Its alcohol content is quite low, therefore it is a favorite with the ladies of my neighbourhood. They also use the amazake mix we can by at the store to make soup or boil chicken and vegetables in it.

CLICK for more photos

The basic recipe for amazake has been used for hundreds of years. Kōji is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally.

Amazake can be used as a dessert, snack, natural sweetening agent, baby food, salad dressing or smoothie. The traditional drink (prepared by combining amazake and water, heated to a simmer, and often topped with a pinch of finely grated ginger) was popular with street vendors, and it is still served at inns and teahouses. Many Shinto shrines provide or sell this in the New Year. In the 20th century, an instant version became available.

Amazake is believed to be very nutritious, with no additives, preservatives, added sugars or salts. Outside of Japan, it is often sold in health food shops.
It is often considered a hangover cure in Japan.
© More in the WIKIPEDIA !


amazake uri 甘酒売り vendor of sweet amazake in Edo
It was well liked in Edo, since it provided liquid and some calories for the weary body in the humidity of the Japanese summer.



It was usually sold during the daytime, not considered a night drink.
The vendors carried a large iron Kettle and could make fire to warm it up.

. Food vendors in Edo .

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あま酒の地獄もちかし箱根山
amazake no jigoku mo chikashi Hakoneyama

the hell
of the amazake shop is near -
Hakone mountains


There was a famous amazake chaya 甘酒茶屋 at Hakone pass.
source : www.japan-guide.com


愚痴無智のあま酒造る松が岡
guchimuchi no amazake tsukuru Matsugaoka

御仏に昼供へけりひと夜酒
mi-hotoke ni hiru sonaekeri hitoya-zake

能き人や醴三たび替にけり
yoki hito ya amazake mitabi kae ni keri

. Yosa Buson 与謝蕪村 in Edo .

- - - - -

甘酒の釜の光や昔店
amazake no kama no hikari ya mukashi mise

sparkling of the kettle
for sweet amazake -
this old shop


. - Masaoka Shiki 正岡子規 - .

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寒菊や醴造る窓の前 
. kangiku ya amazake tsukuru mado no saki .
Matsuo Basho 松尾芭蕉



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. amazake matsuri 甘酒祭(あまざけまつり)
sweet ricewine festival

kigo for early summer
at
Obara shrine 大原神社 in the Tanba 丹波 region of Kyoto


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9 Jul 2014

ISSA about Basho and food

LINK
http://matsuobasho-wkd.blogspot.jp/2012/06/food-haiku.html

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. Kobayashi Issa 小林一茶 wrote .

Today I was feeling sorry for myself for being poor simply because I wasn't able to eat a third meal, but when Basho went wandering long ago, he ate only two meals every single day.

三度くふ旅もったいな時雨雲
sando kuu tabi mottaina shigure-gumo

it's outrageous to travel
wanting three meals a day --
winter rain clouds


This hokku is from lunar 10/12 (November 25) in 1803, the lunar-calendar date on which Basho died and on which memorial services for him were held annually at Gichuji Temple near Kyoto, where he is buried, and at many other places by haikai poets. One of the names for Basho's memorial day is shigure-ki, or Cold Rain Memorial, since cold rain showers often fall in late autumn and early winter. The tenth month is the first month of lunar winter, so this is a winter hokku. On this date in 1803 Issa sees dark clouds in the sky. A fast-moving shower is either approaching or passing by a few miles away, and this gives a double meaning to the last line.

The word mottaina, 'wrong, outrageous,' in the second line had a stronger meaning in Issa's time than it does in modern Japanese, and Issa seems genuinely ashamed of his petty desire for more food as he walks along. The last two days he has been staying with his haikai poet friend and wealthy patron Furuta Gessen, with whom he has been discussing both haikai and the ancient Chinese Classic of Poetry (Shijing, in Japanese Shikyou). During Issa's stay, his host Gessen surely treated him well and served him three very nice meals a day, and while he stays in Edo Issa no doubt often eats three meals a day, since he meets many friends, students, and patrons there, although during his years of traveling in western Japan it is likely he usually ate twice a day, a style of eating common among people who aren't wealthy, so this isn't the first time Issa has traveled on only two meals a day.

On the day Issa writes this hokku he is traveling from the town of Fukawa, where Gessen lives, to Tagawa, further east. Both towns are on the northern bank of the Tone River northeast of the city of Edo. His desire for food and his dislike of being poor, both of which seem to have increased after staying with the wealthy Gessen, seem to make Issa feel ashamed of himself when he thinks of Basho on this day, since he reveres Basho and is trying hard to learn from him. He is surely conscious that his own personality, lifestyle, and haikai style are all fairly different from Basho's, yet he feels Basho's emphasis on positively embracing poverty, on enduring hardship, and on minimalistic wabi are worthy goals he also needs to embrace to a certain extent. The dark rain clouds in the hokku may therefore have a third meaning. They may suggest Issa's acute sense of his own of imperfection in the eyes of Basho, who, Issa seems to believe, would stare rather severely at Issa if he were still alive and could read Issa's mind and his haikai. Issa has many hokku about his own imperfection, but the thought of the superego-like Basho seems to make Issa feel his shortcomings even more strongly than usual.

Chris Drake

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. WASHOKU - Japanese Food Saijiki .


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6 Jul 2014

MINGEI washoku - kyogibune boat

LINK
http://washokufood.blogspot.jp/2014/06/kyogibune-boat.html

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kyoogibune, kyōgibune 経木舟 kyogibune
boat from paper-thin sheets of wood


The boat for serving food is made from matsu, sugi or hinoki pines.




They are easy to use and throw-away for food stalls at the roadside and are offered in large quantities.






- source : runshimo.blog.ocn.ne.jp

natto served in a kyogibune 船納豆





takoyaki


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kyoogi, kyōgi 経木 "lit. sutra tree"
paper-thin sheets of wood


This type of sheet for writing was widely used before the advent of cheap paper.
It was quite practical, since it could easily be "erased" by shaving over the wooden plate and start again.

Since most offerings to the deities in Buddhism were placed on these sheets, written with a sutra text (kyoo 経), the naming became popular.

Later it was also used to wrap food items. Also small ply boxes (oribako 折箱) are made to store bento for station lunch boxes.

Now kyogi is also used to make other items, like toys, ikebana flower arrangement accessories and others.



CLICK for more objects !


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Shumai Bento with a sheet of kyogi at the bottom
崎陽軒のシウマイ弁当 Yokohama

When the lunch box is opened, the faint smell of wood adds to create appetite.

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. Kashiwameshi - かしわめし - Orio 折尾駅 .
minced chicken meat on rice
鹿児島本線折尾駅


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. Anago Meshi 穴子飯- あなごめし - Miyajima 宮島 .
rice with conger eel
山陽本線宮島口駅

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. Train Station Lunch Box (ekiben 駅弁) .


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- quote
Kyogi is a wooden paper from Japan.
It is thinly shaved pine wood and has a smooth surface. It is semilucent with a wonderful wooden smell.
Traditionally Kyogi was used to wrap food, onigiri, fishes or sweets. It was also used to wrap obentos in. Kyogi found a revival in the ecological minded world and is even seen in restaurants recently.

Seen by European eyes it has a Scandinavian touch with its bright wooden tone and its mat surface.
Kyogi can be rolled, twisted, cut, teared, stenciled, painted on, tinted, glued and stapled into many shapes. It allows your creativity to flow free.



Designs with Kyogi
- source : www.greengabes.com/kyogi


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Things found on the way





kyoogibune, kyoogi no fune 経木舟
kyogibune, boats from paper-thin sheets of wood


(mostly wood from hinoki or sugi pines)
There are people on board, linked to the paper strips hanging down. When the wind moves these strips, the boatman starts rowing, the man dances with his umbrella.
This art has died out at the early Showa period.

. Folk Toys from Kanagawa .
Odawara town 小田原


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HAIKU and SENRYU



kyoogiboo, kyougibou 経木帽 kyogibo hat
hat made from a paper-thin sheet of wood

chip bonnet, wood-chip hat, chip-plait hat

. HAT .. kigo for all summer .




存在の大きさ経木帽の大きさ
sonzai no ookisa kyoogiboo no ookisa

the largeness of existence
the largeness of this chip-plait hat


Kakurai Akio 加倉井秋を (1909 - 1988)

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島の医者経木帽被て往診す
shima no isha kyoogiboo katsugite ooshin su

this doctor from the island
wears his chip-plait hat
to visit patient's homes . . .


Tsue Heki-U 津江碧雨

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秋もはや壁の飾りの経木帽
石塚友二

経木帽の奥の黒き瞳たたかえり
赤城さかえ

経木帽の軽さ画鋲をもて壁に
鈴木栄子

経木帽海気を含み柔かき
久米正雄

経木帽著けて立夏に加はれり
相生垣瓜人

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夏好きのわれに日の縞経木帽
宇宙遊泳夢より遠し経木帽
文豪に礼縁に脱ぐ経木帽
経木帽秋風立ちし紐結ぶ

百合山羽公 Yuriyama Uko (104 - 1991)


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Related words

***** . kyoogi natto 経木納豆 from Hakodate .
函館だるま - Hakodate Daruma  経木納豆



with Daruma san !





CLICK for more photos !


. WASHOKU - GENERAL INFORMATION .

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