FUDO - Fudo Sutra

LINK
http://darumamuseumgallery.blogspot.jp/2007/08/fudo-sutra.html

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Fudo Myo-O Gallery

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Fudo Myo-O and related Sutras　不動とお経

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Bussetsu Sho Fudo Kyo
(bussestu shoo fudoo kyoo)

仏説聖不動経　(ぶっせつしょうふどうきょう)



爾時大会 　　　　　　有一明王
にじだいえ 　　　　　　ういつみょうおう
この時、大会に　　　　一人の明王あり

是大明王 　　　　　　有大威力
ぜだいみょうおう 　　うだいいりき
この大明王は　　　　大威力あり

大悲徳故 　　　　　現青黒形
だいひとくこ　　　　 げんしょうこくぎょう
大悲の徳の故に　　　青黒の形を現じ

大定徳故 　　　　　座金剛石
だいじょうとくこ　　 ざこんこうせき
大定の徳の故に　　　金剛石に座り

大智慧故 　　　　　現大火炎
だいちえこ　　　　 げんだいかえん
大いなる智慧の故に　　大火焔を現わしたまう

執大智剣 　　　　　害貪瞋癡
しゅだいちけん 　　がいとんじんち
大智の剣を執って　　　貧瞋癡を害し

持三昧索 　　　　　縛難伏者
じさんまいさく 　　　ばくなんぶくしゃ
三昧の索を持して　　　難伏の者を縛す

無相法身 　　　　　虚空同体
むそうほっしん 　　こくうどうたい
無相の法身は　　　　虚空と同体なれば

無其住所 　　　　　但住衆生
むごじゅうしょ　　　 たんじゅうしゅじょう
その住処なく　　　　　　　　ただ衆生の

心想之中　　　　　衆生意想
しんそうしちゅう　　しゅじょういそう
心想の中に住したもう　　　衆生の意想は

各各不同 　　　　随衆生意
かくかくふどう 　　ずいしゅしょうい
それぞれ不同なれば　　　衆生の心に従って

而作利益 　　　　所求円満
にさりやく　　　　　 しょきゅうえんまん
しかも利益をなし　　　　所求円満せしめたまう

爾時大会 　　　　聞説是経
にじだいえ 　　　　もんせつぜきょう
その時　大会は　　　この経を説きたまうを聞き

皆大歓喜 　　　　信受奉行
かいだいかんき しんじゅぶぎょう 皆、
大いに歓喜して　　　信受し奉行せり

仏説聖不動経 　ぶっせつしょうふどうきょう

© www.sakai.zaq.ne.jp





佛説聖不動経

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Bussetsu Shou Fudou Kyou
An apocryphal text used in Tendai Shugendo

At that time in the Great Assembly, there was one Vidyaraja.
This Great Vidyaraja possesses great majestic strength.
He has the virtue of great compassion, thus he appears in a bluish-black body.
He has the virtue of great meditative stillness, thus he sits on a vajra-rock.
He has great wisdom, thus he manifests great flames.
He grips the sword of great wisdom to destroy greed, anger, and ignorance.
He holds the rope of samadhi to bind those who are difficult to tame.

He is the markless Dharmakaya, identical with all-encompassing space itself, thus he has no dwelling.
His only dwelling is in the minds and thoughts of living beings.
The minds and inclinations of all beings are different.
In accordance with the minds of living beings, benefit is given and what is sought for is attained. At that time, all in that great assembly heard this teaching and were filled with joy.

Faithfully receiving it, they reverently put it into practice.
Source: Tendai@yahoogroups: 12/8/2000

Fudo and Aizen Kankenki 不動感見記

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compilation by Frederic Lecut
source : ja.scribd.com/doc


The Holy Fudo Sutra
as painted by Yamaoka Tesshu

Once during an assembly of the Buddha's followers, Fudo appeared.
This Fudo was tremendously powerful :
Great compassion was evident in his pale dark complexion,
Great stability was obvious as he assumed the Diamond Seat,
And great wisdom was manifest in the flames surrounding him.

Brandishing a sword of insight he cut through the three poisons of greed, anger and delusion;
His samadhi-rope bound the enemies of Buddhism.
Formless like the empty space of the Dharma body,
Fudo settles nowhere but lives in the hearts of sentient beings.
Devoted servant of all, he encourages the well-being and ultimate salvation of sentient beings.
When the entire assembly heard this teaching they joyously believed and received it.

sono toki daie ni hitori no myou-ou imasu. kono dai myou-ou wa dai-iriki ari. daihi no toku no yueni shoukoku no katachi wo genji, daijou no toku no yue ni kongouseki ni zashi, dai-chie no yue nidai-kaen wo genjitamau. daichi no ken wo totte wa ton-jin-chi wo gaishi, sanmai no saku wo jishite nanbuku no mono wo bakushi, musou no hosshin, kokuu doutai nareba, sono juusho monashi. tada shujou shinsou no naka ni juushitamau. shujou no isou kakkaku fudou nareba, shujouno kokoro ni shitagaite riyaku wo nashi, shogu enman su. sono toki ni daie, kono kyou wotokitamau wo kikite, mina ooini kangi shite, shinju shi bugyou shiki.





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Shoo Mudoo son Dai Inu Oo Himitsu Darani Kyoo
聖無動尊大威怒王秘密陀羅尼経
（しょうむどうそん だいいぬおう ひみつだらにきょう）

Keisho Shoo Mudooson Himitsu Daranikyoo 稽首聖無動尊祕密陀羅尼経
（けいしゅ しょうむどうそん ひみつだらにきょう）


底哩三昧耶経 Chiri Sanmaya Kyoo / Trisamaya-acala-kalpa

底哩三昧耶不動尊法 Chiri Sanmaya Fudooson boo/hoo

底哩三昧耶不動尊聖者念誦秘密法
（ちりさんまやふどうそんしょうじゃねんじゅひみつほう）

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不動尊劔の文 / 不動尊劔功徳の文

不動尊の頭（こうべ）には白き蓮華を頂き、額に水波の皺をたたへ、左の眼には天を見守り。

右の眼には地を見開き、口には阿吽の二字を含み、両の牙には天地和合とかみしめ、

左の肩には一辮髪を垂れ、悍慢（かんまん）の大磐石を踏み鎮め、大迦楼焔（だいかるえん）を現じ、

外面（おもて）には憤怒の相を示し、内心には深く憐れみを垂れ給う、

御身には九条曼荼羅の袈裟を懸けさせ給い、左の御手には三匝半（さんそうはん）縄を持ち、

右の御手には、三尺三寸の両刃の劔（もろはのつるぎ）を携へ、この劔には一々緒神籠らせ給ふ、

きっ先は石清水正八幡大菩薩、焼刃は倶利伽羅竜王。鍔の丸さは日月を表し、ふちと頭は陰陽の二つ、

せっぱはばきは阿吽の二字、右の柄節三十三、左の柄節三十三、これ日本六十余州の大小の神祇、

さめの小数は天（あま）の末社、これ三百六十余神を表し、中にもあらき親ざめは、

宵の明星、夜中の明星、夜明けの明星をあらわす。

南無大日大聖不動明王、この劔を以って如何なる悪病にても退散なさしめ給へ、

なうまく、さあまんだ、ばあざらだん。せんだ、まかろしゃだ、そわたや、うんたら、たあかんまん。
- reference : blog.livedoor.jp/namikirihudou

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不動尊祈り経 Fudo Son Inori Kyo

一心に祈り奉る　香の煙は幽（かすか）なれども
天に通じて天よりあま下らせ給え　
そのときに大日大聖不動明王
五色の雲の中よりも

御身姿を現せ給う ありや有りがたや

倶利伽羅不動や　
まんねん剣をさかばにかざせば
阿吽の二字が火焔となって
眺めて曼荼羅そわかの波を荒くれ　
こんがら童子が
こうべにあがって　
せいたか童子が受け取り給いて
悪病諸病を

からめとって
三つ石河原のせいはに祟（たた）りて
祈れや祈れ　叶うぞかなうぞ　懺悔懺悔
六根清浄

一より二けん　三界四はらい　五反の巻もの　
六根清浄　
七難即滅八方からめて　
九もつを整え十ぶに祈れば

神は清浄なさしめ給うぞ
ほんぎゃくまんじの大護摩供養
東は日の本　
天照大神（あまてらすおおかみ）
鹿島に香取　生須の明神　
神體日輪（しんたいにちりん）
南は大唐（だいとう）
晴雲星辰（せいうんせいしん）
西は天竺（てんじく）
三世の諸菩薩　

佛體月輪（ぶったいげつりん）　北は子の国　
出雲の御神（いずものおんかみ）
八百万神（はっぴゃくまんしん）
天も感応　
地神も納受　諸願も成就

御国はさらさら

- source : www.sakai.zaq.ne.jp


ISSHIN NI INORI TATEMATSURU.
KŌ NO KEMURI WA KASUKANARE DOMO,
TEN NI TSŪJITE TEN YORI AMAKUDARASE TAMŌ.
SONO TOKI, DAINICHI DAISHŌ FUDŌ MYŌ Ō,
GOSHIKI NO KUMO NO NAKA YORI MO
ON MISUGATA O ARAWASE TAMŌ.
ARI YA, OSOROSHI YA.

KURIKARA FUDŌ YA,
MAN NEN NO TSUROGI O SAKABA NI KAGISEBA
A UN NO NIJI GA KAEN TO NATTE,
NAGARETE MANDARA SOWAKA
NO NAMI O ARAKURE,
KONGARA DŌJI GA KŌBE NI NOBOTTE,
SEITAKA DŌJI GA UKETORI TAMAITE,
AKUBYŌ SHOBYŌ O KARAME TOTTE,

MITSU ISHI KAWARA NO SEIWA NI TATAITE,
INORE YA INORE YA, KANŌZO KANŌZO,
SANGE SANGE ROKKON SHŌJŌ,
ICHI YORI NI KEN,
SANGAI SHIHARAI, GOTAN NO MAKIMONO,
ROKKON SHŌJŌ,
SHICHINAN SOKUMETSU, HAPPŌ KARAMETE,
KUMOTSU O TOTONOE,
JŪBU NI INOREBA,
KAMI WA SHŌJŌ NASASHIME TAMŌ.

HONJAKU HONJI NO DAIGOMAKUYŌ,
HIGASHI WA HI NO MOTO AMATERU O-O-KAMI,
KASHIMA NI KATORI, IKUSU NO MYŌJIN,
SHINTAI NICHIRIN,
MINAMI WA DAITŌ SEIUN SEISHIN,
NISHI WA TENJIKU, SANZE NO SHOBOSATSU,

BUTTAI GACHIRIN, KITA WA NE NO KUNI,
IZUMO NO ONKAMI HAPPYAKU MANJIN,
SHIROSHIMETA MŌZO,
TEN MO KANNŌ,
CHIJIN MO NŌJU,
MIKUJI WA SARASARA

- source : shugendo.org/content

(this does not always give the correct romaji)

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不動明王利益和讃

南無や大聖不動尊　諸尊の誓願多き中

ことにこの大明王は　三世の契約為しめて
過去と現在未来まで　衆生の導きおはします

そもそも母の胎内に　五体の具足し給うも
大慈大悲と憐れみて　精心あたえ給うもの

この明王の御本誓　　かかる證據はお経にも
この大明王所居なし　衆生の心に住むとかや

三世の諸仏も悉く　　四十二地の諸菩薩も
不動の威力によらざれば　正覚とれずとのたまいし

斯かれはこの尊礼拝し　　一度神呪を唱うれば
余尊にきかぬ御誓い　　生々世々に護念して

五逆の罪も消滅し　　福寿円満如意成就
盗難火難はなおさらに　　諸難即滅守らしむ

真言功徳の広大は　　一字に千理の徳含
中にも不動のカンマン字　因果本来不二の門
頓生菩提の至極にて　　一切平等利益せん

人の臨終に及んでは　　断末魔の苦患とて
耳も聞こえず目も見えず　舌根すぐれて物言えず
かかる悩みをのがるるに　この尊拝する外はなし

不動明王御本地は　　大日如来阿弥陀仏
今日の本の富士浅間　　金毘羅秋葉の御社も

怒僕の相を現して　　行者に仕え給うこと
影の形の如くにて　　非業の者は蘇生（よみがえ）し

長寿延命守りつつ　　定業盡きしものはたた
浄土に導き給うなり　　九品の中で修行者の

好む蓮華に居給（すえたま）う　　十地の願行成就せん
あな尊やな信ずべし　　げにやこの尊拝すれば

無上菩提に疾（とく）いたる　　不動明王と聞きさへ
惑いを断ちて善を修す　　そのほか霊尊あらたなる

諸国の霊場奥の院　　不動の御本地多かりき
衆生の意に随いて　　大黒天と現れて

荼枳尼（たきに）の障化を止め給う　　女人の安産守りつつ
火頭烏素慧魔明王も　苦厄病難あるときは

さらに行者を護念せん　三十六童子倶利伽龍（くりかりゅう）
四大八大諸眷属　　各々不動の御垂迹

大日弥陀の化現なり　　頼もしきかなこの尊の
ましてやこの説聞く者は　智慧を得（うる）との量りなし

おそらく御心知るならん　　即身成仏疑いなし
帰命大聖摩訶威怒王
(きみょうだいしょうまかいぬおう)
四大八大忿怒尊
（しだいはちだいふんぬそん）

- source : www.sakai.zaq.ne.jp

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source :　blogs.yahoo.co.jp/youkenn1966 - 五体加持文

五體加持 / 五体加持 Gotai Kaji
(Prayer for the Body Parts)

There is a special deity for each part of the body.
Fudo is mentioned for the hair and stomach.

夫れ清めるは天性濁るは地性、陰陽交わりて萬物を生ず、
悉く皆佛性あり、故に人倫を撰び身佛となる、
爰に八葉の台に対座し、二十八宿星を三界とす,
行者謹んで敬い白く、火も焼くこと能わず、
水もまたけすこと能わず、刀兵も勝つこと能わず、
寿は百秋を保ち、百寿飽くことを得、

- first the head
heat, hair (Kurikara Fudo), ears, left eye, right eye nose, mouth

頭は五智宝冠大日如来、　おん あびらうんけん ばざら だどばん
髪は倶利伽羅大日大聖不動明王、
のうまくさんまんだ ぼだなん くりから じゃめい けせんにゃ そわか　
耳は神変菩薩、 　おん やくらばそく ぎゃくぎゃく そわか
左の眼は日天子、　おん あにちゃ そわか
右の眼は月天子、　おん せんだらや そわか
鼻は薬師如来、 おん ころころ せんだり まとうぎ そわか　
口は地蔵大菩薩、おん かかかび さんまえい そわか

- next are the extremities
left hand/arm, right hand/arm, left foot/leg, right foot/leg / knees

左の手は文殊菩薩、　おん あらはしゃのう
右の手は普賢菩薩、　おん さんまや さとばん　
左の足は聖観音菩薩、　おん あろりきゃ そわか
右の足は勢至菩薩、　おん さんざんざんさく そわか
膝は持地天、　おん びりちえい そわか

- next are the five internal organs
liver, heart, lung, kidneys and stomach (Fudo Myo-O)

肝の臓は降三世夜叉明王、 おん そんばにそんば うん ばざら うんはった
心の臓は軍茶利夜叉明王、 おん あみりてい うんはったん
肺の臓は大威徳夜叉明王、 おん しゅちり きゃらろは うんけん そわか
腎の臓は金剛夜叉明王、　おん ばざら やきしゃうん
胃の臓は中央大日大聖不動明王、
のうまくさんまんだ ばざらだんせんだ　まかろしゃだ そわたや うんたらた かんまん

- source : www.geocities.jp/kikoujuku


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- reference -

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from temple 倶利伽羅不動寺 Kurikara Fudo-Ji
倶利迦羅不動寺
Ri-2 Kurikara, Tsubata, Kahoku District, Ishikawa Prefecture
石川県河北郡津幡町倶利伽羅リ-２

北陸不動霊場 第24番 札所 Nr. 24 on the Hokuriku Fudo Pilgrimage

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

Sutras and chants related to Fudo Myo-O



懺悔文・三帰・三竟・十善戒・発菩提心御真言・三摩耶戒御真言・光明真言・開経偈・祈願文・不動尊祈経・般若心経奉讃文・般若心経・十三仏御真言・和讃・宝号・回向など
- source : raifuku.jugem.jp

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. Fudō Myō-ō, Fudoo Myoo-Oo 不動明王 Fudo Myo-O
Acala Vidyârâja – Vidyaraja – Fudo Myoo .


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[ . BACK to WORLDKIGO . TOP . ]
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FUDO - yakuyoke in Tohoku

LINK
http://fudosama.blogspot.jp/2014/09/yakuyoke-in-tohoku.html

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Yakuyoke Fudo in Tohoku 厄除不動尊

. Yakuyoke Fudo 厄除不動 Fudo to ward off evil .
- Introduction -


05 龍覚寺 - 厄除不動尊 - Yakuyoke Fudo Yamagata
07 普伝寺 - 厄除不動 Yakuyoke Fudo Akita
14 大圓寺 - 厄除不動尊 - Yakuyoke Fudo Aomori
18 青龍寺 -厄除不動 - Yakuyoke Fudo Aomori
introduced below

34 成田山 圓養寺 真言宗智山派 - 厄除不動 - Yakuyoke Fudo Fukushima
. Enyooji 圓養寺 Enyo-Ji / 円養院 Enyo-In - Shirakawa .

. 東北三十六不動尊霊場
36 Fudo Temples in Tohoku . 　

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Nr. 05 新山 - 龍覚寺 - 厄除不動尊 - Yakuyoke Fudo
Ryuukakuji 龍覚寺 Ryukaku-Ji
Yamagata 山形県 - 布施の道場 - fuse

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山形県鶴岡市泉町１-１３
1-13 Izumimachi, Tsuruoka, Yamagata

This is also pilgrim temple Nr. 28 in
Shonai 33 Kannon temples 庄内三十三観音　

A temple of this name is located at the beginning of the ascent to mount Haguro San 羽黒山. Since old people, children and pregnant women could not climb this mountain, there was a second temple of this name in the town of Tsurugaoka built in 1166, where they could come to pray, especially to a statue of Kannon Bosatsu. The temple has been relocated twice and in 1612 was placed in its present location at 高畑土提上.

When daimyo Sakai Tadakatsu 酒井忠勝 (1587 - 1662) became lord of the domain in 1622, the temple was in the kimon 鬼門 direction of his castle. He also placed a statue of Fudo Myo-O to pray for peace in the reigon.

Other famous statues of this temple are
聖観音像、金剛界大日如来、古四王権現、摩利支天、弁財天等


- Chant of the temple
空飛ふやここ鶴岡の龍覚寺　
慈眼を仰ぎ　合す両の手


statue of 大聖不動明王

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- - - - - Homepage of the temple
- source : www.tohoku36fudo.jp


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07 普光山 - 普伝寺 - 厄除不動 Yakuyoke Fudo
Fudenji 普伝寺 Fuden-Ji
Akita 秋田県 - 持戒の道場 - jikai

秋田県秋田市大町４-５-３７
4 Chome-5-37 Ōmachi, Akita-shi, Akita



- Chant of the temple
受くる身の　厄難消滅　有難や　
成就の御佛　南無不動尊

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There is also a Fudenji in Italy !!
CHANGE WITHIN TRADITION
A LIFE OF COMMUNION AND SALVATION

The worshipful silence
of a pentecostal companionship
is lived in quiet emptiness,
waiting for what cannot be anticipated
through mystery and in
communion of spirit,
meets the truth of man
that is
Buddha

43039 Salsomaggiore Terme - Bargone 113
- source : www.fudenji.it/en

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14 神岡山 - 大圓寺 - 厄除不動尊 - Yakuyoke Fudo
Daienji 大圓寺 / 大円寺 Daien-Ji
Aomori 青森県 - 忍辱の道場 ninniku

青森県南津軽郡大鰐町大字蔵館字村岡１２
Muraoka-12 Kuradate, Ōwani-machi, Minamitsugaru-gun, Aomori

It used to be called 阿闍羅山千坊 of temple 高伯寺.

- Chant of the temple
大聖の　慈悲にすがりて　阿闍羅山　
昔も今も　めざす大日


source :　kitano3.exblog.jp





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18 全仏山 - 青龍寺 -厄除不動 - Yakuyoke Fudo 
Seiryuuji 青龍寺 Seiryu-Ji
Aomori 青森県 - 忍辱の道場 ninniku

青森県青森市大字桑原字山崎４５
Yamazaki-45 Kuwabara, Aomori-shi, Aomori

The temple is famous for the Great Buddha of Showa
Showa Daibutsu　昭和大仏
- reference -

- Chant of the temple
桑原の昭和大佛　参りませ　
佛の恵み　盡きる事なく



- Homepage of the temple
- source : showa-daibutu.com



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

. O-Mamori お守り　Amulets and talismans from Japan .　

. Japanese Temples - ABC list - .


. 東北三十六不動尊霊場
36 Fudo Temples in Tohoku . 　

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. Japan - after the BIG earthquake .
March 11, 2011, 14:46

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EDO - tokkaebei metal and sweets

LINK
http://edoflourishing.blogspot.jp/2013/12/ame-uri-vendor-of-candy.html

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tokkaebee とっかえべえ / tokkaebei とっかえべい
collector of old metal, gives a sweet (amedama) in return

This is the Edo version of torikaeyo 取り替えよう - I am exchanging things!



- - - - - Legend knows this:
About the year 1715 a citizen from Asakusa Tahara 浅草田原町 called Kinokuniya Zen-emon 紀伊国屋善右衛門 tried to get money for a new bronze bell of the temple 紀州道成寺 Dojo-Ji in Kishu (now Wakayama). So he began to collect old bronze pieces and awarded the donor with a small gift of a sweet.



This was different from the dealers in old metal, 古鉄商, who collected most metal tools.
Things of no worth, like old nails or the metal ends of a long pipe would go to the "Tokkaebee".

. Recycling and Reuse in Edo - リサイクル と　再生　/ 再使用 .

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EDO - zenigoza uri

LINK
http://haikutopics.blogspot.jp/2006/06/coin-zeni.html

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--- Another business in Edo

zenigoza uri 銭蓙売り vendor of mats to place coins

They were made of waste paper 反故紙 (hogogami) in the size of the amount of coins that should be placed on it. Most were made by the ashigaru servants of samurai to make a bit of extra pocket money, not as a full-time job.
It was sold to money changer shops 両替店.
hago 銭筥(はこ)
Money at the shops was never placed directly on the tatami or wooden floor.
Coins were also placed on these mats before putting a string (zeni-sashi 銭さし) through their middle hole in shops that handled a lot of coin money.


source :　tokyosigaku.jugem.jp


. kami 紙 paper recycling in Edo .

- - - - -

. Doing Business in Edo　- 江戸の商売 .

. senryu, senryū 川柳　Senryu in Edo .


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zenisashi, zeni-sashi 銭さし / 銭差／銭緡
sashi-uri 繦売り
string to keep the small coins
a string of cash with 100 coins (or 96 coins and four for a money dealer)

In Edo many people were craftsmen and only a few of them were rich enough to keep a lot of money at home.

The strings were made of twisted straw and were sold by hawkers.

zenisashi uri 銭緡売り vendor of money strings

Some were quite vicious and hang around shops and stores to "force" their owners to buy the string. A lot of senryu have been written about them.

いらぬさし買って酒屋はしずかなり
iranu sashi katte sakaya wa shizuka nari

he bought money strings
that were not needed, now the sake shop
is all quiet

He had to keep them in the second floor of his shop and could not accomodate any customers there for a while.
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FUDO - Shitoku Doji

LINK
http://fudosama.blogspot.jp/2008/05/shikoku-fudo-pilgrims.html


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hachi daidooji 八大童子 eight great Doji acolytes

左から
制多迦、指徳, 矜羯羅、鳥倶婆迦 ,恵貴、清浄比丘, 阿耨達、恵光


- source : kyobibutsuzou.com


1.阿耨達童子 - あのくたどうじ - Anokuta
2.清浄比丘童子 - しょうじょうびくどうじ - SHojobiku
3.恵喜童子 - えきどうじ - Eki
4.烏倶婆ガ童子 - うぐばがどうじ - Ububaka
5.恵光童子 - えこうどうじ - Eko
6.制多伽童子 - せいたかどうじ - Seitaka
7.矜羯羅童子 - こんがらどうじ - Kongara
8.指徳童子 - しとくどうじ - Shitoku, (looks like Bishamonten)

- source : kazu_san/8douji.htm


指徳童子　しとくどうじ Shitoku Doji
Its corresponding Bosatsu is
Fukuu jooju bosatsu 不空成就菩薩 / 不空成就如来 Fuku Joju Bosatsu

In the right hand he holds a sansageki 三叉戟 three-pronged spear.
In the left hand he holds a rinpoo, rinpō 輪宝 wheel of law.
He is the only one of the Doji that wears armour and a helmet
(yoroi kabuto 鎧兜).



source :　tobifudo.jp/butuzo/8doji


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MINGEI EDO - bekkoo tortoiseshell

LINK
http://omamorifromjapan.blogspot.jp/2014/09/bekkoo-tortoiseshell.html


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bekkoo 鼈甲 / べっこう / べっ甲 tortoiseshell


This is a Daruma from Celuloid, looking like bekko

夜長堂　だるまセルロイド手作り栞(べっ甲)
- source : www.keibunsha-books.com



CLICK for more photos !

bekkoo zaiku 鼈甲細工 art and craft from tortoise shell

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- ABC - List of tortoiseshell art from the Prefectures

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. . . . . . . . . . Nagasaki



- source : marutomi.jpn.com

Japanese bekko (tortoiseshell) artisans have been renowned as the world's premier craftsmen since 1700, when they established themselves in Nagasaki.

- quote
The Tortoiseshell Trade
The beautiful Tortoiseshell of the hawksbill turtle has been prized since ancient times. Over 2,000 years ago Julius Caesar considered the warehouses of Alexandria brimming with tortoiseshell to be the chief spoil of his Egyptian triumph. Surrounded by legend, tortoiseshell has been described as "one of the romantic articles of commerce, not only because of where it comes from, but because of the creatures from which it is obtained and the people engaged in the trade" (Parsons, 1972). Until the second half of the 20th Century, the tortoiseshell trade flourished.



Japanese tortoiseshell imports of more than 1.3 million large hawksbills from around the world between 1950 and 1992 have had enormous long-lasting effects on hawksbill populations. Percentage of trade to Japan by region: Caribbean and Latin America -44.2%; Asia - 20.8%; North America - 15.1%; Indian Ocean and East Africa - 8.7%; Oceania - 5.8%; Europe and West Africa - 5.4%.

Exploitation and tortoiseshell trade statistics are key to understanding the enormous and enduring effect that trade has had on the world's hawksbill populations and predicting current population trends. While all species of sea turtles have been imperiled by the loss of nesting and foraging habitat, accidental capture in fisheries and marine pollution, hawksbills have been further threatened by the intensive shell trade. Well into the 20th Century, tortoiseshell was a luxury item used to make elegant combs and brushes, jewelry boxes, and ornaments. In particular, Japanese bekko (tortoiseshell) artisans have been renowned as the world's premier craftsmen since 1700, when they established themselves in Nagasaki.
During the 20th Century, Japan was the world's largest market for tortoiseshell; government records for 1950-1992 document imports of more than 1.3 million large hawksbills and 575,000 stuffed juveniles. At the same time, tourist trade in stuffed hawksbills and tortoiseshell flourished locally in the Indian Ocean, the Pacific and the Americas. Millions of hawksbills were killed for tortoiseshell in the last 100 years.

In 1977, the tortoiseshell trade was finally prohibited by the newly created conservation treaty known as CITES, the Convention on International Trade in Endangered Species of Wild Fauna and Flora.

MORE
- source : www.conserveturtles.org

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. . . . . . . . . . Tokyo / Edo


quote
Edo Bekko 江戸鼈甲 Tortoiseshell Products

■ Traditional Technologies and Techniques
1- The surface of tortoiseshell used to make Edo Bekko products is prepared by hand. Smoothing is conducted utilizing tools such as rasps, knives and files.
がんぎ、小刀、やすり等
2- Tortoiseshell pieces are joined together using joint plates, metal plates, pincers and presses, etc. They fuse together with the application of heat.
3- Product shaping is done using wire saws, knives, files and scouring rushes, etc.
糸ノコ、小刀、やすり、トクサ等

■ Traditionally Used Raw Materials
The shell of the Hawksbill Turtle. タイマイの甲羅



■ History and Characteristics
The history of working with tortoiseshell is extremely long. Among the treasures of Todai-ji Temple's Shoso-in treasure house (built around the year 756), artifacts such as staffs and Biwa (Japanese lutes) have been identified as having tortoiseshell decorations. Edo Bekko started to be produced at around the time the Shogunate was established in the city of Edo (modern Tokyo). Shell working techniques were at that time very simple to the extent that tortoiseshell tended to be used as is. During the Genroku Era in Edo (1688-1704), techniques for fusing tortoiseshell pieces together arrived in the city, and this made it possible for more complex products to be produced.

For Edo Bekko, of the many different species of turtle, Hawksbill shell has been traditionally used; it being an appropriate species for producing both fashion accessories and ornaments due to the quality of the shell. At 50 to 60 years of age, Hawksbill specimens living near the equator grow to some 180 cm long and weigh around 200 kg. Talking about the shell (the carapace) of the Hawksbill, it always offers an area comprised of 13 black sections (scutes). The transparent area of the carapace other than these scutes only amounts to approximately 10% of the total. Thus, such material is very much prized.

The Hawksbill Turtle is now a protected species under the Convention on International Trade in Endangered Species of Wild Fauna and Flora (The Washington Convention). Thus, there are fears regarding being able to obtain good quality, natural Hawksbill shell. However, these days there are hopes with regard to the production of Hawksbill Turtle shell from turtles grown in captivity in equatorial countries such as Indonesia and Cuba.

With respect to the manufacture of Edo Bekko products, the process commences with decisions concerning the taking of base material from a carapace, the shape of a product and its position within a scute. Two or three similar pieces are cut and fused together through a combination of water and heat. It is years of experience and a craftsman's mastery in controlling the moistening, temperature and pressure on materials which decide whether or not the fusing of pieces together is successful. After this process is completed, tortoiseshell is smoothed down using files and scouring rushes.

Accessories made from natural tortoiseshell such as necklaces, broaches and eye-glass frames, are loved by many people due to their deep sense of gloss and nice texture.

Tokyo Bekko (Tortoiseshell) Cooperative Association
source : www.sangyo-rodo.metro.tokyo.jp

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. Reference .

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. Join the MINGEI group on facebook ! .  



. Regional Folk Toys from Japan .

. Japan - Shrines and Temples .


. Tohoku after the BIG earthquake March 11, 2011

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EDO - MINGEI - kami paper

LINK
http://edoflourishing.blogspot.jp/2014/09/kami-paper.html

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kami 紙 paper

Japanese traditional paper was used for many items, from robes to lanterns to printing.

. - - Washi 和紙 Japanese Paper - - 　 .
- introduction -


- quote
... Paper was made of the bark of "kozo" trees. Since only branches were cut to obtain bark, there was no worry of excessive cutting of trees. And there were many kinds of recyclers for used paper in those days.

Besides the repair experts, there were other specialized workers who collected and traded end-of-life materials.

- Used-paper buyers
These buyers bought old shopkeepers' books, sorted and sold them to paper makers. In those days, Japanese paper (washi) was made of long fibers of over 10 mm, and specialized paper makers bought and blended various kinds of used paper to make a wide range of recycled paper, from bathroom tissue to printing paper.

- Used-paper collectors
Some collectors were also specialized in used paper, but didn't have the financial resources to buy it. Instead, they picked up and collected trash paper by walking around the town and sold it to used-paper warehouses to get a daily cash income.

- Used-umbrella rib buyers
Umbrellas in the Edo Period were made of bamboo ribs with paper pasted on. Used-umbrella rib buyers bought and collected old umbrellas and sold them to specialized warehouses. At the warehouses workers removed oiled paper from the ribs, repaired the rib structures and then other workers were contracted to paste new oiled-paper onto the ribs to make new umbrellas. Incidentally, the oiled paper from used umbrellas was removed and sold as packaging material.

... As one could imagine, however, such extensive reuse and recycling systems embedded in society would limit the profits of paper makers, printing companies, publishers and shippers. In the economy of today, if people don't continuously buy new goods, the economy falters.
- source : www.resilience.org/stories



- quote
Sustainability in Japan's Edo Period -
Unlike the prosperous present day, when it's cheaper to buy even a new metal and cloth umbrella than repair a broken one, people in the Edo period would use bamboo and paper umbrellas, as they did yukata, right to the very end.

If the paper of an umbrella had torn through prolonged use, people would ask traveling paper lantern repairmen to repaper them. Since repapering of both lanterns and umbrellas involves basically the same principle of applying paper to a bamboo framework, paper lantern salesmen apparently used to repair umbrellas too, as proven by the existence of old illustrations depicting such repairmen mending umbrellas as well as lanterns.

With repeated repapering, an Edo period umbrella had a long enough life span that it would begin to show wear and tear in other areas, the threads holding spokes together, or the spokes themselves, giving way in time. Repair was not so easy in many such cases, but people still didn't just throw old umbrellas out, selling them instead to old umbrella buyers who would go around neighborhoods calling out "Umbrellas! Old umbrellas!"

Apparently the old oil paper too was recycled to butchers to wrap meat up in. Very little meat was consumed in the Edo period, but there were people who purchased it as a kind of dietary supplement known as kusuri-gui (= medicine food), and in Edo and Osaka there were also shops selling the meat of wild boar, deer and other hunted wildlife. Such shops used old oil paper, which was largely odor-free as a result of its age, like we use plastic wrap today, an admirable example of out-and-out re-use if ever there was one.
- source : Eisuke Ishikawa



. choochin 提灯 Chochin, paper lanterns .

. karakami 唐紙 special paper for sliding doors .

. kasa　傘 paper umbrella .

. oogi 扇　- uchiwa　団扇 paper hand fan .


under construction
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. Recycling and Reuse in Edo - リサイクル と　再生　/ 再使用
ekorojii エコロジー ecology in Edo .

koshi risaikuru 古紙 (故紙) リサイクル recycling of old paper


kamikuzuya 紙屑屋, kamikuzu kai　紙屑買い - buying waste paper





According to its state of dirt and destruction, paper could be re-used (suki-kaeshi 漉き返し) in many ways until it finally ended in a fire to warm the folks or cook a meal.

回収業者 recycling shops
古紙問屋 store dealing in used paper
suki-kaeshi 漉き返し業者 business dealing in re-use of paper
- source : www.gakken.co.jp

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kamikuzuya 紙屑屋 Kamikuzuya



There is also a rakugo story about a waste paper collector.

- reference - for CD -

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kamikuzu hiroi 紙屑拾い picking up used paper

He walked in the streets with a basket hanging from his neck and picked up paper using a simple bamboo tool.
At the end of his day, he carried the basket to the dealer in used paper, got his money for the day and could go off to spend the money.


kamikuzu kai　紙屑買い buying old paper

He carried two baskets of woven bamboo (mekago　目籠)) with a shoulder pole and walked from home to home to collect used paper. He also had a scale to weigh the paper for payment.
At the end of his day, he too carried the baskets to the dealer in used paper, got his money for the day and could go off to spend the money.


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mekagao 目籠 openwork woven bamboo basket
kagome 籠目 holes in a basket

. kago 籠 / 篭 / かご　basket, baskets of all kinds in Edo .

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sukikaeshi, suki-kasehi 漉き返し業者 re-making of paper


source :　www.gakken.co.jp/kagakusouken

Many craftsmen of this kind were located in Asakusa, Edo.
They tore old paper to pieces, selected them carefully, boiled them to dissolve and then let the liquid cool down (hieru　冷える). During that time they would walk over the the pleasure quarters of Yoshiwara, just walking up and down enjoying the view at the ladies (hiyakasu　冷やかす).
This is the origin of the word

hiyakashi 冷やかし half for fun, in jest
jeering; raillery; chaffing; merely asking the price; just looking at goods; window-shopping; browsing



Asakusagami 浅草紙 recycled paper from Asakusa / Edo
. Asakusa to hiyakashi 冷やかし


Nishidooingami 西洞院紙 Nishidoin recycled paper from Kyoto
Minatogami 湊紙 Minatogami recycled paper from Osaka

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- - - - - H A I K U and S E N R Y U - - - - -


source :　14 十四世川柳 - handwriting -

首をたれて歩けば紙屑によばれ
kubi o tarete arukeba kamikuzu ni yobare

bending his head
while walking looking eagerly
for waste paper
Tr. Gabi Greve


lit. maybe "while being attracted by waste paper"

. senryu, senryū 川柳　Senryu in Edo .

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紙屑もぼたん顔ぞよ葉がくれに
kami kuzu mo botan kao zo yo ha-gakure ni

scrap paper faces
of peonies . . .
shaded by leaves

This haiku refers to the peony garden of Issa's friend Satô Nabuchi, who placed paper flowers among the real ones. Makoto Ueda believes that "undoubtedly the paper scraps stand for poetry";
Dew on the Grass: The Life and Poetry of Kobayashi Issa (Leiden/Boston: Brill, 2004)
Tr. David Lanoue


酒臭き紙屑籠やきくの花
sake nioki kami kuzu kago ya kiku no hana

the waste paper basket
smells of sake . . .
chrysanthemums

Rice wine (sake) was served liberally at mum-viewing parties. In this case, how did a waste paper basket come to smell of sake?
Issa leaves this question to the reader's imagination.
Tr. David Lanoue


. Kobayashi Issa 小林一茶 in Edo .

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. Japanese Architecture - cultural keywords used in haiku .

. - Doing Business in Edo - 商売　- Introduction .

. senryu, senryū 川柳　Senryu poems in Edo .


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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



Nebuta festival floats

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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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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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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.

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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