Goboo Kyoto Vegetables

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Burdock (goboo)

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

*****************************
Explanation

edible burdock, comfrey, gobo, goboo 牛蒡
Arctium lappa, Greater Burdock

japanische Schwarzwurzel, "grosse Klette"

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

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



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


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


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


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


kigo for mid-autumn

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



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::



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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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

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

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

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


福井県越前市国中町

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Dishes with burdock root


kinpira gobo, kinpira gobō, kinpira goboo
きんぴらごぼう
simmered burdock root, braised burdock root
Carrots and burdock are stir-fried with salt and sugar.
. . . CLICK here for Photos !



Chikuzen-Ni with gobo
Fukuoka speciality.



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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


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

. . . CLICK here for Photos !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

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



*****************************
Worldwide use


*****************************
Things found on the way



Tenugui, small towels with vegetable design


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

Kyoosai 京菜 Kyoto Vegetables
Gemüse aus Kyoto, Kyoto-Gemüse

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

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

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



daikon (だいこん)　大根 radish
from temple 聖護院 (Shoogooin)・辛味・青味・時無・桃山・茎・佐波賀 Sabaka in Maizuru ,郡大根

Temple Shogo-In
This giant radish is also used for the dish called furofuki daikon "Gesimmerter Rettich".


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


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


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


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

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

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

kuwai クワイ arrowhead bulb
Sagittaria trifolia

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

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


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

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

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

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



myooga 京茗荷（ミョウガ）Japanese ginger


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

seri 京芹（セリ） Japanese parsley; dropwort

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

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


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


toogarashi トウガラシ chilli peppers
伏見・田中・山科・万願寺・鷹ヶ峰

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


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


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




京野菜摘みしばかりの涼しさに
Kyoo yasai tsumishi bakari no suzushisa ni

Kyoto vegetables -
freshly picked
they are so cool

Koono Kei-ichi 河野啓一
source : seseragi

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::




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

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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


For specially trained cooks, there is the title of

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

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




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


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::



furoshiki with vegetable patterns 京野菜風呂敷
. . . CLICK here for Photos !



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




*****************************
HAIKU

sokobie no yado no kinpira goboo kana

foot-cold -
the little inn serves
burdock roots

Tsuda Teiko 津田汀子


*****************************
Related words

kigo for mid-summer

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





山牛蒡に石ころ寄せぬあらきはり
yamagoboo ni ishikoro yosenu arakihari


Takada Chooi 高田蝶衣　Takada Choi


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


WASHOKU
Togarashi, toogarashi 唐辛子 red hot pepper


***** WASHOKU : INGREDIENTS
gobo

[ . BACK to WORLDKIGO　　TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Azuki red beans Anko

[ . BACK to WORLDKIGO TOP . ]

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Red Beans, "small beans" (azuki 小豆 )

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

*****************************
Explanation

Azuki Beans, adzuki beans 小豆 ( あずき)
red beans for sweet bean paste



Because of their red color, they are auspiciuos and ward off evil influence.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


kigo for early summer
azuki maku 小豆蒔く（あずきまく）sowing (planting) red beans



kigo for all summer

yude azuki 茹小豆 (ゆであずき) boiled azuki beans
niazuki 煮小豆（にあずき）
hiyashi shiruko 冷し汁粉（ひやししるこ）sweets with red beans
. . . CLICK here for Photos !


azuki aisu 小豆アイス（あずきあいす) icecream with red beans

koori azuki 氷あずき（こおりあずき）red beans on ice



Minazuki 水無月Kyoto sweets for June
with a layer of azuki


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::



kigo for all autumn

azuki arai 小豆洗い（あずきあらい）washing adzuki beans



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


azuki no kayu 赤豆の粥（あずきのかゆ)
rice gruel with red beans
kigo for mid-winter
. . . CLICK here for Photos !

o-kayu, okayu, kayu　粥 rice gruel

Dicke Reissuppe mit roten Bohnen

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


The red bean paste (anko 餡子) is made from these beans.
. . . CLICK here for Photos of dishes with ANKO !

anko made from minced meat was originally used in China for making manju. Around 600, when the kentoshi ambassadors to China brought this back to Japan, it was then used in temples, where the monks and nuns were not allowed to eat meat.
So instead of meat the bean paste was used for manju.
The red color of the bean paste is also auspicious for warding off evil.


quote
Red bean paste or Azuki bean paste is a sweet, dark red bean paste originating from China. It is used in Chinese cuisine, Japanese confectionery, and Korean cuisine. It is prepared by boiling and mashing azuki beans and then sweetening the paste with sugar or honey. The husk of the beans may be removed by sieving before sweetening, which leads to a smoother and more homogeneous paste.

Types
Red bean paste is graded according to its consistency. In Chinese cuisine, the most common types are:

Mashed: Azuki beans are boiled with sugar and mashed. The paste is smooth with bits of broken beans and bean husk. Depending on the intended texture, the beans can be vigorously or lightly mashed. Some unmashed beans can also be added back into the bean paste for additional texture. This is the most common and popular type of red bean paste eaten in Chinese confections. Can also be eaten on its own or in sweet soups.
Smooth: Azuki beans are boiled without sugar, mashed, and diluted into a slurry. The slurry is then strained through a sieve to remove the husk, filtered, and squeezed dry using cheesecloth. Although, the dry paste can be directly sweetened and used, Oil, either vegetable oil or lard, is usually used to cook the dry paste and improve its texture and mouth feel. Smooth bean paste is mainly found as fillings for Chinese pastries.
In Japanese cuisine, the most common types are:

anko ... süßes Bohnenmus
Tsubuan (粒餡), whole red beans boiled with sugar but otherwise untreated (grobes süßes Bohnenmus)
Tsubushian (潰し餡), where the beans are mashed after boiling
Koshian (漉し餡), which has been passed through a sieve to remove bean skins; the most common type (feines süßes Bohnenmus)
Sarashian (晒し餡), which has been dried and reconstituted with water
(getrocknetes, pulverisiertes koshi-an)

In Japanese, a number of names are used to refer to red bean paste; these include an (餡), anko (餡子), and ogura (小倉 ). Strictly speaking, the term an can refer to almost any sweet, edible, mashed paste, although without qualifiers red beans are assumed.
Common alternatives include
shiroan (白餡), made from white kidney beans, and
kurian (栗餡), made from chestnuts.

Red bean paste is used in many Japanese sweets, such as:
Anmitsu (an and jelly)
Anpan (an and bread)
Daifuku
Dango
Dorayaki (azuki bean pancake)
Manju
Oshiruko or Zenzai (azuki bean soup, commonly served over shaved ice with dango. Sweetened condensed milk is often poured over the top for added flavor)
Taiyaki
Uirō (uiroo, a traditional Japanese steamed cake)
Yōkan (yookan, red bean jelly)
©　More in the WIKIPEDIA !





ankohii, an koohii あんコーヒー anko and coffee
A big spoon full of sweet red beans tsubuan is put into the coffee cup, than black coffee is added. It is served with a spoon to stirr the mixture for extra sweetness and then eat the beans with the coffee flavor (and savor the coffee with the sweet bean flavor).
Served at Gyokuen Tea Shop 茶寮ぎょくえん


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Bichu, Kurashiki Anko Meguri Stamp Ralley, October 2009
備中・倉敷あんこめぐり スタンプラリー


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


dainagon azuki 大納言あずき special Dainagon-brand of azuki
they are much larger than the normal ones. The Dainagon beans from Tanba are especially famous.
The ANKO made from them is of high quality.
dainagon is the word for the "Great Counillor" of the ancient Japanese government. This food is therefor eaten with the wish for a good career and prepared expecially for auspicious days of children.
azukimeshi, azuki-meshi 小豆飯 rice with red adzuki beans
Kyoto
. . . CLICK here for Photos !


erimoshoozu えりもしょうず Erimoshozu
variety from Hokkaido, Tokachi area, with very small beans.


*****************************
Worldwide use


*****************************
Things found on the way


Azuki Daruma
小豆を「達磨」に見立てる。


source : 　www.loftwork.com : Sakai

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


. Anko Daruma Wrapper 餡子だるま


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::




Azuki-Arai 小豆洗い Monster washing azuki beans

and a sake with this label !




. Mizuki Shigeru and GEGEGE (ゲゲゲの鬼太郎) . 　



::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

. Doing Business in Edo　- 江戸の商売 .

Shiruko 汁粉 in the Edo period

Shirukoya, by Utagawa Hiroshige

There were quite a few yatai stalls which sold this sweet. Some had a shop sign saying "New Year Store" (shoogatsuya 正月屋). Maybe because they also sold zooni mixed soup, which in special on the first of January.
Sometimes the red azuki beans were made into a powder (ko 粉) and put into the soup (shiru 汁).
Or the name derives from the beans left as such in the broth (ko 子/ 実) served with mochi (餡汁子餅)and the name later contracted to shiruko written with the Chinese character for powder..

There is also the dish called zenzai 善哉（ぜんざい）.
. . . CLICK here for Photos !
It developed during the Edo period. In Kyoto and Osaka, the beans were boiled in brown sugar in a broth with round white mochi (shiratama). In Edo the beans were skinned first and boiled in white sugar and then square kirimochi were boiled in the broth.
This is also called "country soup with sweet red beans" inaka shiruko.

In Kansai when beans were skinned, the broth was called shiruko and koshian was called zenzai. In Edo, benas prepared for zenzai werw called tsubushi-an つぶし餡, chunky paste of sweet beans).

In Kansai there is also kameyama 亀山, a white mochi with a tsubushi-an on top and no broth, it is said to resemble the "turtle mountain" Kameyama of Kyoto.


*****************************
HAIKU

世の隅にいま新小豆茹であがる　　
yo no sumi ni ima shin azuki yudeagaru

in a corner of this world
now the new red beans
are cooked and ready　　　

Suzuki Setsuko 鈴木節子

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


小豆飯朝から母にひまがなし　
azuki meshi asa kara haha ni hima ga nashi

rice with red beans -
from morning on my mother
has not a free moment

Ikeda Kashoo　池田可宵

*****************************
Related words

***** WASHOKU : INGREDIENTS

WASHOKU : YASAI . Vegetable Saijiki


WAGASHI ... Sweets SAIJIKI

Ningyooyaki, ningyoyaki 人形焼 figure waffles


Daruma Museum Japan

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Tamago (egg)

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Egg (tamago, ran)

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

*****************************
Explanation

kantamago, kan tamago 寒卵 (かんたまご)
eggs layed in the cold season
..... kan tamago 寒玉子（かんたまご）winter eggs
kigo for early winter
They are known to be especially nutritious and healthy.


rice gruel with eggs, tamago zoosui
卵雑炊（たまごぞうすい）
kigo for all winter

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


onsen tamago 温泉卵　。おんせんたまご eggs boiled in hot springs

Thanks to the vulcanic acitvities we have the natural hot water from the many onsen, the hot springs. This water is also used for cooking. Vegetables in a sack are put into the boiling water until they are done.

Many regions also sell eggs boiled in hot spring water", onsen tamago, as a local speciality. The yellow inside has a half-boiled quality, which is especially favored. Because of the sulfuric compounds of some hot springs these eggs get a black shell in the process.

Nowadays there are also machines on sale to prepare these half-boiled eggs at home.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Egg specialities of Edo



Rikyuu tamago 利休卵 eggs a la Rikyu
kurumi tamago 胡桃卵 walnut eggs


Edo Tamago Hyakuchin 卵百珍 100 specialities with Eggs


黄身返しのたまご the yoke outside, the egg white inside
a special preparation of fertilized egge, kept in miso paste for a few days, then hard-boiled.

List of 100 names with furigana !
source : takakis2


. WASHOKU　－－MORE : Favorite Egg Dishes from Edo 　


tamagouri, tamago uri 玉子売り / 卵売り vendor of eggs
In Edo, raw eggs and boiled eggs were sold by street vendors. The boiled eggs were a favorite of the visitors to the Yoshiwara pleasure quarters. They eat them to gain strength before their visit to the ladies.
The vendors called out twice "raw eggs, raw eggs" or "boiled eggs, boiled eggs" to be heared clearly. Calling out three times was not done and was ridiculed in senryu of the times.
To show the freshness of raw eggs, the vendors would hold them in the hand toward the sun and make sure they are kind of transparent.

吉原を四方に歩く玉子売り
Yoshiwara o shihoo ni aruku tamago-uri

they walk around
the four corners of Yoshiwara
boiled egg vendors


source :　page.freett.com/honeythehaniwa

. Doing Business in Edo　- 江戸の商売 .


. Yoshiwara 吉原 pleasure quarters .

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Hardboiled eggs from Hakone Hot Spring
Onsen Tamago 温泉卵



(C) More in the WIKIPEDIA !


MY ONSEN 温泉 . おんせん Hot Springs of Japan


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Tamagokake gohan TKG 卵かけご飯 / 卵掛けご飯
boiled rice with raw egg


There are different kinds of soy sauce to poor over your dish.
A bit of chopped chives or other green leavfy vegetables are added for flavor.

This is a ceap local speciality rather popular these days. There are even stalls who sell this dish at our local festival in Misakicho, Okayama prefecture.
美咲町たまごかけごはん, 岡山県

里山の恵み！夫婦合作の卵かけご飯～岡山県 美咲町
生中継　ふるさと一番！ NHK
9月16日（水）



Tamago Egg and Rice from my town, Misakicho !



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Nama tamago 生卵 raw eggs

They are still safe to eat here in Japan and are thought of as a booster to your energy.
The meat and other ingredients of sukiyaki are dippen in a raw egg before eating.
They are also serven on top of noodle soups.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


dashimaki tamago 出し巻き卵 rolled egg omelet
rolled omelette
dashimaki 出し巻き/ だし巻き/ 出汁巻き
mit Dashi zubereitetes japanisches Omelett
. . . CLICK here for Photos !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Datemaki だてまき sweet rolled omelet
with fish hanpen or shrimp paste, some count it as a form of KAMABOKO.
Named after Date Masamune, Daimyo of Sendai
Dish for the New Year
With a bamboo wrapper (take sudare) it is rolled to show the form of the character NO　の　。
http://japanesefood.about.com/od/egg/r/datemaki.htm



Datemaki with Royal Jelly
New Year 2009


Date Masamune 伊達政宗 (1567 - 1636)


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


chawanmushi 茶わん蒸し/ 茶わんむし/茶碗蒸し
"tea cup steam" "steamed in a tea bowl"
egg custard

. . . CLICK here for Photos !

Sometimes udon noodles are added.
odamaki 苧環蒸(おだまきむ)し」
odamaki mushi おだまき蒸し / odamaki udon

gedämpfter Eierstich m (mit Sojasoße, Pilzen, Dreiblätterkraut u.a.).


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


nikoniko tamago ニコニコ卵 eggs with two yolks
(can also read " smiling eggs" (niko niko)

From Misakicho Town, Okayama pref.




nishoku tamago 二色卵 (にしょくたまご )
egg with two colors



::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


iri-tamago, iritamago いりたまご (煎り卵)
scrambled eggs, finely scrambled and used as toppings to add color to a bento.
tamago soboro たまごそぼろ
. . . CLICK here for Photos !


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


omuraisu オムライス omelette with rice
a dish served in western-style restaurants
. . . CLICK here for Photos !
Reisomelett,mit Reis gefülltes Omelett
Reference


omusoba オムソバ omelette with Chinese fried soba noodles
the noodles are wrapped in a thin omelette and ketchup is used for decoration.
. . . CLICK here for Photos !
Reference



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


tamagozake, tamago sake 卵酒 ricewine with egg
a drink to help you get over a cold.
. . . CLICK here for Photos !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


yamabuki kamaboko やまぶきかまぼこ
kamaboko fish paste colored yellow with an egg yolk

. Yamabuki - Yellow dishes of Edo 　


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Eggs as offerings to the deities

生卵を奉納するお祭 Offering raw eggs Festival
at Zeniarai Benten, Kamakura on the first day of the snake in the new year.
巳の神様
Benten is related to the God of Snakes and Serpents, and the favorite food of this animal are eggs. So at the shops around Zeniarai Benten they sell boiled eggs as offerings, to have your wish come true.

弁天卵（ゆで卵）Benten Yudetamago
"Benten Boiled Eggs" are served at some Benten shrines on the evening of December 31, then people line up to ring the bell into the New Year.

quote
Uga Benzaiten, a deity of good fortune and wealth. Most sources believe Ugajin is none other than Uga no Mitama, the Shinto goddess of foodstuffs mentioned in Kojiki and Nihongi, two of Japan's earliest records. Uga no Mitama is also commonly identified with a male counterpart named Uka no Mitama, the deity of grains. This Shinto pair are further identified with Inari, the parent Shinto god/goddess of rice and agriculture, who is identified with a white fox as his/her messenger.
Benzaiten / Mark Schumacher



. WASHOKU
Benten, Benzaiten 弁天　弁財天 and food 　



keiran けいらん鶏卵 eggs from chicken
Hühnereier

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Other types of eggs


WASHOKU :
quails eggs ウズラの卵 / うずらの卵 uzura no tamago 　


ahiru no tamago アヒルの卵 ducks eggs
アヒルの卵料理
Anas platyrhynchos var. domestica.
. . . CLICK here for Photos !
Enteneier

kamo no tamago 鴨の卵 wild ducks eggs
. . . CLICK here for Photos !
Wildenteneier



dachoo no tamago ダチョウの卵 ostrich eggs
ダチョウの卵料理
There are some ostrich farms in Japan since 1988 which serve food with the eggs, huge omelettes for example.
They also serve the meat for grilling and hamburgers. Children can enjoy a ride on the ostrich too.

Ostrich farms in Japan
Ibaraki, Ishioka town
茨城県石岡市鹿の子2-3-22 ダチョウ王国石岡ファーム

Dachoo Bokujo Namikiya, Saitama prefecture
だちょう牧場

Oku Aso Greenfields
奥阿蘇ダチョウ牧場 グリーンフィールド

Ostrich Farm in Okinawa
Ostrich Farm in Yubara, Okayama

. . . CLICK here for Egg dishes Photos !

Straußeneier, Strausseneier, Straussenfarmen
Oystrich

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


stamping the date on eggs with laser

Each egg is individually stamped with a small date.
Laser dating of eggs is rather new. Before that, it used to be done with ink, for example in Europe.
It is useful for food items that can be kept outside the original packing carton (like eggs in a fridge egg shelf), so you can still know the date when to use it. Egg farmers with a large number of eggs being packed every day can afford this equipment.

This dating technology can also be used on other food items. Some clever agents even suggest to use it for advertisements.


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


burando tamago ブランド卵
eggs with special brand names
first produced by small farms for the neighbourhood, later sold at supermarkets. They can sell up to more than 100% more than the normal prize of eggs. In 2009 there are more than 600 different types of regional eggs available.

mezamashitamago めざましたまご
"wake up" eggs for breakfast
. . . CLICK here for Photos !


kenkoo tamago 健康卵 eggs for your health
bio-eggs to be eaten raw on rice or used for dishes.
. . . CLICK here for Photos !


shintamago しんたまご"new eggs"
. . . CLICK here for Photos !

http://www.yomiuri.co.jp/gourmet/news/20080626gr03.htm


*****************************
Worldwide use

Ei, Eierspeise, Rührei, Omelett, Frühstücksei, Spiegelei



. Easter Egg, Osterei .
iisutaa eggu イースターエッグ Easter egg
sometamago 染卵（そめたまご）colored egg
.... irotamago, iro tamago 彩卵（いろたまご）

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Das Ei in Japan
Ohne weiteren Zusatz bezieht sich der Begriff Ei (Tamago) auf das Hühnerei. Aber auch Eier von anderen Vogelarten werden in Japan verspeist, beispielsweise Wachteleier oder neuerdings auch Straußeneier. Hühnereier sind aufgrund ihrer Nahrhaftigkeit wichtiger Bestandteil der Krankenkost. Im Winter gelegten Eiern wird dabei in Japan eine besondere Wirkkraft nachgesagt.

Handelsübliche weiße Eier von Hennen der Leghorn-Rasse werden in den Größen SS (mindestens 40–46 g), S (46–52 g), MS (52–58 g), M (58–64 g), L (64–70 g) und LL (70–76 g und mehr) angeboten, die Verkaufskartons sind entsprechend mit einem Aufkleber in verschiedenen Farben markiert: die kleinsten in Hellbraun und die großen LL-Eier in Rot.

Neben weißen gibt es auch die rotbraunen Eier in verschiedenen Farbschattierungen und Handelsklassen. Die Eier selbst müssen keinerlei Kennzeichnung zur Herkunft tragen, lediglich das Mindesthaltbarkeitsdatum muss angegeben sein. Es genügt ein Laserabdruck auf jedem Ei, ein beigelegter Zettel, der aufgrund der durchsichtigen Plastikverpackung meistens gut sichtbar ist, oder ein Stempel auf der Verpackung. Einige Anbieter drucken neben dem Haltbarkeitsdatum auch das Verpackungsdatum auf einen Beipackzettel.

Neben den herkömmlichen Eiern werden auch bis zu 600 Sorten von besonderen Marken-Eiern unter dem Namen Burando Tamago angeboten. Ursprünglich waren dies Eier von kleinen Bauernhöfen, die nur in geringen Mengen an die Kunden in der Umgebung verkauft wurden. Mittlerweile werden sie auch in Supermärkten vertrieben, wobei der Preis je nach Stallbedingungen und Futter bis zu 100 % über dem normalen Eierpreis liegen kann.

Unter der Bezeichnung "Bio-Eier für die Gesundheit" werden befruchtete Eier zu besonders hohen Preisen verkauft. Zehn Eier können dabei bis zu 700 YEN (entspricht ca. sechs Euro, Stand 2009) kosten. Diese Eier eignen sich für den rohen Genuss, Salmonellen stellen in Japan kein Problem dar.
Da die Hühner freilaufend gehalten werden, können die Eier in einer Packung unterschiedlich groß sein.

Der Regionalfürst von Sendai, Date Masamune (1567–1636), war nicht nur für seine auffällige Kleidung bekannt, sondern auch ein Freund einer speziellen Eierspeise, die bald seinen Namen erhalten sollte. Zum Neujahrsfest, dem wichtigsten Feiertag in Japan, wird eine besondere Eierspeise serviert: Datemaki. Hierbei handelt es sich um ein leicht gesüßtes, gerolltes Omelett mit Fisch- oder Garnelenpaste. Zum Neujahrsfest verbindet sich damit der Wunsch nach vielen glücklichen Tagen im kommenden Jahr.

Auch das "Zweifarben-Ei" ist ein Neujahrsgericht, es wird jedoch auch bei anderen Familienfesten angeboten. Bei diesem Gericht werden Eiweiß und Eigelb getrennt, um dann wieder übereinandergeschichtet zu werden.

Rohe Eier spielen eine besondere Rolle in der japanischen Küche. Zum Frühstück beispielsweise wird über den gekochten Reis gern ein rohes Ei geschlagen und mit Reis und einem kleinen Noriblatt gegessen. In West-Japan wird bei vielen lokalen Festen "Reis mit rohem Ei" verspeist. Dies ist ein schlichtes, aber köstliches Mahl, bei dem die frischen Eier der Gegend mit Sojasauce vermischt auf den Reis gegeben werden. Auch das beliebte Gericht Sukiyaki ist nur mit einem rohen Ei vollkommen. Das gebratene Fleisch wird direkt aus dem Topf ins verquirlte Ei gegeben, so wird es leicht abgekühlt und man verbrennt sich nicht den Mund.

Ein großes kulinarisches Vergnügen auf Reisen durch die Vulkanregionen Japans sind die "Eier der heißen Quellen" (onsen tamago). Sie werden in Bambuskörben in die heißen Schwefel­quellen gehängt und bei 65–70°C etwa 30 Minuten gegart, oder so lange, bis das Eigelb halbweich ist. Eine Besonderheit dieser Zubereitungsart ist, dass sich dabei die Schalen durch den Schwefelgehalt des Wassers meistens schwarz ­färben.

Bei den Dashimaki – ein elementarer Bestandteil einer Sushi-Platte – bestimmt die Art der Dashi den Geschmack des Omeletts. Viele Hausfrauen und Restaurants haben ihr eigenes Dashi-Rezept. Dashimaki ist für viele Japaner das letzte Stück eines Sushi-Mahls, mit dem sie sich eine abschließende Meinung über die Qualität des Restaurants bilden.

Im Herbst und Winter ist der Gedämpfte Eierstich Chawanmushi besonders beliebt. Als Einlagen werden Pilze, Garnelen, Hähnchenstückchen, grüne Erbsen, Mitsuba, Gingkonüsse und anderes verwendet, beim Odamakimushi werden sogar Udon-Nudeln mitgekocht.

- - -Wachtel- und Straußeneier
Die japanische Wachtel wurde bereits um 1000 n. Chr. in Gedichten besungen, weil sich ihr Ruf für japanische Ohren anhört wie gokitchō, ein glück­verheißendes Omen. Das Fleisch wurde seltener gegessen, aber die Eier waren eine beliebte Speise zur Belebung der Manneskraft. Heute werden die meisten Wachteln (bis zu 70 %) in der Präfektur Aichi gezüchtet.
Wachteleier enthalten mehr Vitamine, Mineralien und essentielle Aminosäuren als Hühnereier. In Japan werden Wachtel-Eier uzura no tamago für Nudelsuppen oder Misosuppen, als Beilage zum Salat, für Curryreis oder andere Reisspeisen verwendet. Auch an Spießen mit Salz bestreut oder ausgebacken sind sie ein beliebter Snack.
Seit 1988 gibt es auch in Japan Straußenfarmen. Sie sind in erster Linie Touristenattraktionen und bieten Neugierigen die Gelegenheit, auf den großen Vögeln zu reiten. Zusätzlich werden Fleisch und Eier zum Grillen und Braten verkauft. Die wichtigsten Straußenfarmen auf der japanischen Hauptinsel Honshu sind in Präfekturen um Tokyo, auf der südlichen Insel Kyūshū am Vulkan Asosan und auf Okinawa. Allerdings stellt der Verzehr von Straußeneiern eine kleine Herausforderung dar: Die 2–3 mm dicke Schale ist äußerst stabil – ein Erwachsener kann auf einem Straußenei stehen – und lässt sich nur mit Werkzeug öffnen. Der Inhalt eines Straußeneis entspricht dem von 12 Hühnereiern. Gern wird daraus ein Omelett zubereitet.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::





In Old Singapore
I used to love Thousand Year Eggs
So long as they were fresh

- Shared byRes John Burman -
Joys of Japan, September 2012


Century egg or pidan (Chinese: 皮蛋; pinyin: pídàn),
also known as preserved egg, hundred-year egg, thousand-year egg, thousand-year-old egg, and millennium egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months, depending on the method of processing.
©　More in the WIKIPEDIA !



*****************************
Things found on the way




and not to forget ...
the worldfamous egg toy .. ... Tamagochi, Tamagotchi ! たまごっち
. . . CLICK here for Photos !




Tamago ... 卵だるま, たまごだるま, タマゴダルマ
Eggs and Daruma

*****************************
HAIKU


寒卵わが晩年も母が欲し　　　
kan tamago waga bannen mo haha ga hoshi

in my old age
I long for a mother -
winter eggs

Nozawa Setsuko 野澤節子

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


寒卵掌にたしかめるわが命　　　
kan tamagao shoo ni tashikameru waga inochi

winter eggs -
in the palm of my hand
I check my life

Shibata Toshiroo 柴田午朗


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::




you can't make a Hamlet
without cracking
some yokes

.

3 eggs
2 wearing chicken shit and straw
the other a feather

- Shared by Donall Dempsey -
Joys of Japan, 2012


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


茹卵まだあたたかし後の月
yudetamago mada atatakashi nochi no tsuki

a boiled egg
still warm
the later full moon

Mogi Renyoshi 茂木連葉子

“nochi no tsuki” (literal translation ‘later moon’)
is the full moon on lunar September 13 (current mid-October). Ancient Japanese enjoyed the moon-viewing on lunar August 15 (current mid-September) and the full moon a month on lunar September 13.
Tr. Fay Aoyagi


*****************************
Related words


. Egg Festival たまごまつり　
Tamago Matsuri 　


***** WASHOKU : INGREDIENTS

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Su Vinegar

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Vinegar (su)

***** Location: Japan
***** Season: Topic
***** Category: Humanity

*****************************
Explanation

Su 酢 , komezu, komesu 米酢　rice vinegar


awasezu, awase su　合わせ酢 winegar mixed with
..... amazu 甘酢 sweet vinegar
..... genmaizu 玄米酢 brown rice vinegar
..... gomazu 胡麻酢 with soy sauce, ground sesame and sugar
..... junmaizu, junmaisu　純米酢 pure rice vinegar
..... kurosu 黒酢 black vinegar, from brown rice. Sometimes royal jelly is added for a drink to be mixed with water
..... mannenzu 万年酢 "10000 years" vinegar
..... nimaizu 二枚酢 with soy sauce
..... ponzu ポンず (ポン酢) with juice of citrus fruits
..... sanbaizu 三杯酢 with light soy sauce and sugar
..... sushizu 寿司酢 for sushi, with sugar and salt (Kansai)
..... tomosu とも酢　"marinated in vinegar"
..... Tosa zu 土佐酢 wish light soy sauce, sugar, dashi and katsuobushi


. . . CLICK here for Photos of rice vinegar !


in Japan mostly rice vinegar is used, but other types like
wine vinegar ワインヴィネガー are also available.


goosei su 合成酢 blended vinegar
from rice and grains. goseisu


kokumotsuzu 穀物酢 vinegar from grains
Made with acetic acid bacteria. Often used for marinating fish.


. Namasu なます- 膾 - 鱠 vinegar dressing .


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

quote
The Japanese kanji character for vinegar is made of two elements.
The left side is the kanji for sake and the right is the verb “to make.” What that means is that it is made from sake. Other than this rice vinegar, there are also fruit-based vinegars, such as ponzu. The typical vinegar-dishes are su-no-mono (marinated salad), but vinegar is also used on ramen noodles and yaki-soba (fried soba noodles).

In Japanese cuisine, it is also common to blend vinegar with other condiments to make flavored vinegars.

Ponzu soy sauce: Mixed with citrus juices such as sudachi, soy sauce, soup stock and other flavorings.
Sushizu: This vinegar, used to make sushi rice, is blended with sugar, salt, mirin and other condiments.
Sanbaizu: 三杯酢 Vinegar, soy sauce and mirin, mixed in equal parts.
Tosazu: A blended vinegar made by mixing with soy sauce, mirin and soup stock from ingredients such as katsuo-bushi (dried bonito) and kombu (kelp), bringing the mix to a boil and leaving it to cool.

Vinegar has traditionally been used as a food preservative. Vinegar itself seldom spoils, but as it is a foodstuff, it should be handled with careful attention to hygiene. It also corrodes metals, so it should be kept in a glass or enamel container and stored in a cool, dark place. Flavored vinegars such as ponzu can spoil, so they should be kept refrigerated.


Fundodai vinegar
is the light tasting fermented vinegar. Its color is very light and acidity is clean and mild, so it is suitable for various kinds of sour flavored dishes.

Nijisseiki Pear Vinegar
101 years since i was first grown, Nijisseiki Pear has now been made into a delicious fruit vinegar. This carefully made full-fledgied fermented vinegar is produced using only Tottori-grown pears, giving it a refreshing, simple taste that doesn't overpower the natural flavors of other ingredients, making it ideal for a variety of Japanese, Wester, and Chinese dishes.

Uchibori Vinegar
Pure rice vinegar is made by brewing pure rice sake using rice and malted rice through traditional Japanese process, and then fermenting it into vinegar. This vinegar has rich flavor and enables you to enjoy authentic Japanese dishes in your own dining room.

source : 　www.jetro.org

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::



. WASHOKU ankoo no tomosu
あんこうのとも酢 ankoo angler fish with vinegar


akashisosu akashiso su 赤紫蘇酢 （しそす)
red perilla vinegar
Diluted as a summer drink or as dressing for salads.
Perilla frutescens
. . . CLICK here for Photos !




. WASHOKU
akazu 赤酢 red vinegar
Used for Edomae-zushi. also called
kasuzu 粕酢 ( かすず) sake lee vinegar



Funazushi 鮒寿司（ふなずし） sushi with crucian carp
Vor der Verwendung von Essigreis wurden Fische und Meeresfrüchte für längere Zeit in Salz und manchmal Essig eingelegt und gepresst, um sie haltbar zu machen (narezushi). Diese Form der Zubereitung, im 7. Jahrhundert aus China übernommen, wird heute noch z. B. in Shiga für das „Karauschen-Sushi“ (funazushi) verwendet, das dadurch einen besondern Eigengeschmack bekommt.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


kimizu きみず【黄身酢】 vinegar dressing with egg yolk
Mix strongly with a mixer.
This tasts good on fish, seafood or vegetables.
. . . CLICK here for Photos !



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


. WASHOKU
suppa-ni すっぱ煮 sour simmered food 　



tadezu 蓼酢 たでず　(tade su) water pepper with vinegar
Persicaria hydropiper　
. WASHOKU
tade su 蓼酢（たです） tade vinegar
kigo for all summer

Tade is a slightly bitter plant. Its leaves are ground in a mortar and then added to a bit of vinegar. This is a dip for salted fried fish (shioyaki), expecially fried trout in the area of the river Shimantogawa, Shikoku.
. . . CLICK here for Photos !





yuzuzu, yuzu-zu, yuzu su 柚子酢 vinegar with yuzu
CLICK here for PHOTOS !
Yuzu 柚子 ゆず　yuzu citrus fruit



:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


http://www.eonet.ne.jp/~shujakunisiki/s-15-14.html
www

*****************************
Worldwide use


*****************************
Things found on the way


*****************************
HAIKU

折々は酢になる菊の肴かな
ori ori wa su ni naru kiku no sakana kana

sometimes
vinegar on mum flowers becomes
an appetizer

Matsuo Basho
Tr. Jane Reichhold

Reichhold points out that
"'Sakana'肴 is an appetizer to be eaten with sake."

source : Larry Bole


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


乞食も護摩酢酌むらん今日の春
kotsujiki mo gomazu kumuran kyoo no haru

even the begging priests
drink some ritual sake -
this first spring day

Kobayashi Issa

It was the first day of the first lunar month, New Year in the Edo period.


gomazu 胡麻酢 sesame with vinegar, see above.
Here written with the characters for 護摩, the fire rites of esoteric Buddhism.

In this context, it is an euphemism for ricewine, used by monks and priests who are officially not allowed to drink sake.
Other euphemisms are
hannyatoo 若湯（はんにゃとう）hot water of wisdom
Kara-cha 唐茶（からちゃ）tea from China


. Fire rituals, goma kuyoo 護摩供養 .


*****************************
Related words

***** WASHOKU : INGREDIENTS

[ . BACK to WORLDKIGO . TOP . ]
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Miso culture

[ . BACK to WORLDKIGO TOP . ]
::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Miso paste and soup

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

*****************************
Explanation




. temae miso 手前味噌 home-made miso paste .


Miso (みそ or 味噌) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌, koojikin) (the most typical miso is made with soy). The typical result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called Misoshiru (味噌汁), a Japanese culinary staple.

High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury, and there is an extremely wide variety of miso available.

mugi (麦): barley, mugi-miso, Gerste-Miso
tsubu (粒): whole wheat/barley
aka (赤): red, medium flavor, most commonly used
hatchō, hatchoo (八丁): aged (or smoked), strongest flavor
shiro (白): rice, sweet white, fresh
shinshu: rice, brown color
genmai (玄米): brown rice
awase (合わせ): layered, typically in supermarket
moromi (醪): chunky, healthy (kōji is unblended)
nanban (南蛮): chunky, sweet, for dipping sauce
inaka (田舎): farmstyle
taima (大麻): hemp seed
sobamugi (蕎麦): buckwheat
hadakamugi (裸麦): rye
meri (蘇鉄): made from cycad pulp, Buddhist temple diet
gokoku (五穀): "5 grain": soy, wheat, barley, proso millet, and foxtail millet

Many regions have their own specific variation on the miso standard. For example, the soybeans used in Sendai miso are much more coarsely mashed than in normal soy miso.
Saikyoo さいきょうみそ (西京味噌) white sweet miso from Western Kyoto

Miso made with rice (including shinshu and shiro miso) is called kome miso.

Soya miso is used to make a type of pickle called "misozuke".
These pickles are typically made from cucumber, daikon, hakusai, or eggplant, and are sweeter and less salty than the standard Japanese salt pickle. Barley miso, or nukamiso (糠味噌, nukamiso), is used to make another type of pickle. Nukamiso is a fermented product, and considered a type of miso in Japanese culture and linguistics, but does not contain soya, and so is functionally quite different. Like soya miso, nukamiso is fermented using kōji mold.
©　More in the WIKIPEDIA !


akamiso, red miso, about 70% soybeans and 30% rice or barley

amamiso あまみそ ／　甘みそ　sweet miso　
Usually made from kome kooji and less salt added. For example the white miso from Kyoto and Hiroshima. Edo Amamiso. Used often for nerimiso to mix with other foods.
. . . CLICK here for Photos !
shiso-iri amamiso しそ入りあまみそ with perilla leaves


Kinzanji miso, 径山寺味噌/ 金山寺味噌 with fermented vegetables and ginger
(originates in China at the mountain temple, brought back by monk Kakushin during the Kamakura period and started producing it at Yuasa, Kishuu province.


kuro-miso, 黒味噌 black miso. not very common
Kyozakura miso, red miso from Kyoto
namemiso, "finger licking" miso
nerimiso, sweet simmered miso
nukamiso, Reiskleien-Miso
nukamiso zuke, in Reiskleien-Miso Eingelegtes

koji, kooji 麹 fermentation starter for miso
Kooji-Pilzkultur


different tasts with miso
goma-miso mit geriebenem Sesam
karashi-miso mit scharfem japanischem Senf
kurumi-miso mit Walnusspaste
negi-miso mit Lauch
neri-miso, „gerührte Miso“. Miso-Paste wird mit Reiswein, Zucker und Wasser aufgerührt.
su-miso mit Essig
yuzu-miso mit Yuzu-Zitronen



ninniku miso くにんにく味噌 / miso ninniku 味噌ニンニク
miso paste mixed with garlic
genki miso 元気みそ "healthy miso" with a lot of garlic
. . . CLICK here for Photos !



sannenmiso さんねんみそ【三年味噌】three year old miso paste
drei Jahre alte Miso-Paste
. . . CLICK here for Photos !



Shoodai miso 招提味噌 Shodai Miso from the temple Toshodaiji 唐招提寺.
It has been introduced by the Chinese priest Ganjin.
also gyoohoo miso 行法味噌 from the temple Nigatsu-Do at Todaiji.
Some vegetables are pickled with this miso and it can be eaten on rice just like that to make a meal for the monks.



tamamiso, tama miso 玉味噌 white Kyoto miso mixed with egg yolk
can be used as sauce on tofu or other dishes, even on Ramen soup.
For special flavor, the egg yolks of quail eggs are used.
. . . CLICK here for Photos !



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


Echigo-miso, Miso aus der Gegend Echigo.
sanshuu miso 三州味噌 eine Hatchoo-miso

Sendai-Miso
Handgemachte Miso aus Sendai
In alten Fässern, die mehr als 200 Jahre alt sind, haften an der Innenseite die Hefepilze. Die Miso wird mindestens sechs mal von einem Fass in ein anderes umgeschöpft, eine schwere Kraftarbeit, bei der der Schaufler in einem kleinen „Holzschiff“ mitten im Fass steht.



Miso sommelier Toyoko Miyoko 　
Miso in Kameido, Tokyo.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


The Book of Miso:
Savory High protein Seasoning
by William Shurtleff



::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Miso Dengaku Dengaku ... 田楽 (でんがく) and tsukemono pickles
gebratener Tofu oder Fisch mit Miso

dengaku sashi, Aufspießen wie Schaschlik
dengaku tofu, mit Miso bedeckter und auf Spießen gebackener Tofu

Dengaku, a food and a dance



Miso Dengaku dishes from Edo
100 Favorite Dishes of Edo


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


The most famous dish with miso is of course the
MISO SOUP, misojiru 味噌汁　。　みそじる
misoshiru, o-misoshiru おみそしる, misoshiro
Miso Suppe

The most common miso soup preparations

Asarijiru with asari clams, short-neck clam; baby-necked clam; littleneck clam
Gobojiru, goboo burdock
Gojiru 呉汁 with soy beans from Hokkaido
Hakusaijiru with Chinese cabbage, napa
Hoorenso to kakitamago, spinach and egg
Hotatejiru with scallop. Miso from Tsugaru
Junsaijiru with water shield
Kanijiru with crab meat. miso from Kaga
Komatsunajiru with komatsuna vegetables
Kuzushidofu with tofu and vegetables
Kyoofuu, Kyofu style of Kyoto
Mugimiso with barley
Naganegi to abura-age, leek and deep-fried tofu
Namekojiru with nameko mushrooms, akadashi miso
Nasujiru with eggplant
Nattojiru with natto fermented beans
Shijimijiru 蜆汁 with shijimi clams, akadashi
Shiromisojiro, white miso paste
Tonjiru with pork meat

and many many more

WASHOKU : Soups
shijimijiru 蜆汁, しじみ汁 miso with corbicula clams


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


preparing homemade miso paste,
boiling beans for miso
miso mame niru 味噌豆煮る (みそまめにる)
kigo for early spring
ball of miso paste 味噌玉（みそだま）
miso fumitsumago 味噌踏みつまご（みそふみつまご）
boots for stamping on miso paste

In olden times, many rural homes made their own miso paste. In our modern day with maschinery to do the job, this is not so common any more.

I remember well helping my neighbour with this each year in February. We made balls of the paste and put it in an earthen jar. It then had to be pressed strongly to get the air out of the pot.
Another form of doing this is to put the paste on a wooden floor, wear straw boots and stamp on it with your feet.
In some areas the paste was then formed into balls and hung from the eaves to dry. When it became autumn, these balls were taken down, split into small pieces and added with salt and yeast (kooji) to prepare the final miso paste.

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Hooba miso 朴葉（ほおば）みそ, 朴葉みそ
miso with hooba leaves
from Gifu
often served with Hida beef




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


::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


hatchoo miso 八丁味噌 "eighth street miso"
from Ozaki
hatcho-miso

quote
Hatcho Miso has a unique flavour which is made from high-quality soybeans, salt and water. Cooked and mashed soybeans are shaped into small balls and mixed with salty water. Then the Miso ferments for 3 winters. Hatcho Miso is made by the Hatcho Miso Company in Hatcho (Eighth street), to the west of Okazaki castle. The name Hatcho is taken from this location. In the Meiji era, Hatcho Miso became the daily choice of the Emperor of Japan.

Hatcho Miso is less in water and salt content. It is easy to digest due to the aminolysis of the soy protein and is high in vitamins and minerals. Hatcho Miso is a natural food since neither food additives nor pasteurisation is used. Miso has yeast fungi which need carbohydrates, the right temperature and enzymes. Summer in the Tokai area(the middle part of Japan) is hot and the hot weather accelerates yeast fungi fermentation very quickly in kome (rice)-miso or mugi (barley)-miso. Thus Hatcho Miso developed mame (beans)-miso which contains less carbohydrates and tolerates the hot weather much better. Hatcho Miso was Tokugawa Ieyasu's favourite and his armies were supplied with the miso because it can be stored for quite a while and can be portable due to its reduced water content. It also has been taken on Japanese expeditions to the South Pole.

History
Hatcho is the place where Hatcho Miso originated and it is "hatcho= eight cho"(cho is an old unit of length used in Japan to measure distance: one cho is equal to 108 metres) away from Okazaki castle where Tokugawa Ieyasu, who founded the Edo feudal government, lived. The Hatcho is located on the banks of the Yahagi River, as it was easy to transport soybeans and sea salt there. Also Hatcho is the best place where high-quality springwater is easily accessible from the granitoid ground in Okazaki and is endowed with the right temperature and suitable humidity in order to make Hatcho Miso. Yahagi soybeans or Nanbu soybeans (Touhoku) and Aiba salt (Kira at the mouth of Yahagi River) were mainly used back then, however currently the ingredients are from all over the nation such as soybeans from Hokkaido and sea salt from Okinawa.

Salt, lumber for miso vats (considered to be Yoshino cedar) and river stones for piling on miso were transported by ship. Half a shipful of salt was unloaded at this place and the rest was carried to Asuke at the upper reaches of the Yahagi River. The salt was transported on foot or by horse from there to Shiojiri along a road called "shio no michi (The road of salt)". Then the empty ship was loaded with a lot of river stones and brought them back to Hatcho. Thus the river stones used currently are from Asuke. It was paid for by miso as a replacement for money and the ship owner left acertain amount of miso for himself and sold the rest in Osaka or Edo.

We come back to the Hatcho Miso.
Savory Hatcho Miso was well appreciated by Tokugawa's armies due to its mobility and long storage resulted from less salt content. Hatcho Miso spread throughout Edo (now Tokyo) as Tokugawa moved the capital to Edo. It also spread throughout the country due to feudal lords' Mandatory Alternate Residence System in Edo. Nevertheless Hatcho Miso currently holds only a10% share whereas kome-miso (rice miso) takes about 80%. The first biggest damage to Hatcho Miso was because of the Tokyo Earthquake in 1923. White kome-miso was brought from Nagano prefecture in relief supplies to help out victims. Furthermore, the Second World War made Hatcho Miso almost completely disappear by bringing kome-miso into the Kanto area as relief supplies. Although Hatcho Miso disappeared, it got the right to supply the Japanese royal family in 1892 and became the daily choice of the Emperor. Even though the system was abolished in 1954, Hatcho Miso is still the Emperor's favorite miso.

"Akadashi Hatcho Miso" is a combination of Hatcho Miso and shiro-miso.
"Tamari" is a fallout of Hatcho Miso. Tamari is the liquid piled up on top of Hatcho Miso during fermentation. It is preferred in the place where mame-miso is eaten.

Much more is here
source : www.yamasa.org


Hatcho Miso Kyarameru 八丁味噌キャラメル Caramels
. . . CLICK here for Photos !


Hatchoo Miso Aisu 八丁味噌アイス icecream, Miso ice cream
. . . CLICK here for Photos !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::




mukashimiso, mukashi miso 昔みそ "Miso like in olden times"
prepared by a family in Nerima, Tokyo
in the old style, whith Japanese ingredients and all made by hand.


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

tekkamiso, tekka miso てっかみそ【鉄火味噌】 "red hot miso"
red Hatcho miso, mixed with roasted soy beans and chopped burdock or carrots, fried in oil, with sugar, mirin and chili peppers added.
Yamanashi prefecture
. . . CLICK here for Photos !
it is often prepared to eat on top of a bowl of rice or sold in glas bottles.
Reference : Tekka Miso Condiment


*****************************
Worldwide use

das Miso
Paste aus vergorenen Sojabohnen
Misosuppe
in Miso Eingelegtes (misozuke)
Miso-Seiher (misokoshi)


Mamemiso, das nur aus Sojabohnen,
Komemiso, das aus Sojabohnen und Reis und
Mugimiso, das aus Sojabohnen und Gerste besteht.

wikipedia : Soyabohnenpaste

miso mo fun mo issho ni suru
miso mo kuso mo issho de aru
Gutes und Schlechtes durcheinander mischen.
lit. Miso und Kacke durcheinander mischen.

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Miso Minzokugaku 民俗学研究 Volkskunde

（卯・辰の日に味噌を作ること）

Shiga ken, Takashima town 滋賀県高島市

Am Tag des Hasen (u no hi) und des Drachen (tatsu no hi) darf man keine Miso machen.
昔、カツという人が味噌を作ってはいけないといわれている卯・辰の日に味噌をつき、弁当のおかずにしてカツ山で仕事をしていた。すると岩が落ちてきて、下敷きになって死んでしまったという。
http://www.nichibun.ac.jp/YoukaiCard/2363314.shtml
http://www.nichibun.ac.jp/cgi-bin/YoukaiDB2/namazu.cgi?query=%cc%a3%c1%b9

味噌長者
貧しい夫婦のところに、痩せ細ったみずぼらしい旅の坊さんが一夜の宿を求めてきた。夫婦は食事すら差し上げることができないからと断ったが、坊さんがそれでもいいと言ったので、夫婦は快く泊めてあげた。翌日、坊さんは家を去るときに何かを念じながら庭にあった古い瓶の周りを廻った。瓶の中には味噌が入っており、それはいくら使ってもなくならなかった。夫婦はそれを売って味噌長者と呼ばれるほど富裕な暮らしができるようになった。
Hyogo prefecture

巳の日 Tag der Schlange im Juni
6月の巳の日が3つあるときに味噌を煮ると、死んでしまってその味噌を食べないものが出るといわれている。
Miyagi prefecture


異僧，麹味噌
ある夫婦者は常に普門品を読むほど信心篤かったが、家貧しく草鞋をつくって生計を立てていた。ある時異僧が家に来て一夜を乞うた。夫婦は貧しさ故断ったが、僧は主人と寝食を共にしたいと、結局宿泊する事になった。翌朝僧は草履を請い、これを履いてぬかみそ桶の周りを、慈願視衆生福聚無量と唱えて出て行った。その桶を開けると麹味噌になっていた。近所の者にあげても尽きなかった。
Hyogo prefecture


山の婆 The old mountain witch and one grain of miso
和尚さんに言われて、小僧が山へ薪をとりに行った昼に味噌の入った握り飯を食べるとき、味噌を一粒落としてしまった。帰りに小僧は山の婆に襲われた。小僧は和尚さんからもらったお札の力で寺まで逃げ戻った。寺まできた鬼婆を和尚は一粒の味噌に化けさせ、小僧に食べさせた。婆は味噌が化けたものだった。
Iwate prefecture


Shamoji rock 杓子岩
箱神社の近くにある杓子岩は、夜に人が通ると「味噌をくれ」と言って杓子を突き出したので、この名をつけられたという。味噌を持って歩く人もそうはいないだろうから、元々味噌を供えて祭った石かと思われる。
Okayama prefecture


*****************************
Things found on the way

Miso paste called DARUMA
大だるまみそ


from Fukui, Onoya 平成大野屋
福井県大野市元町１番２号






. "Lucky Ears" (fukumimi 福耳) Miso .


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


soba miso そば味噌
with a Daruma Label !


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::

Miso Jizoo, the Bean Paste Jizo
みそ地蔵, ミソ地蔵, 味噌地蔵



*****************************
HAIKU

寒菊や粉糠のかかる臼の端　
kangiku ya ko nuka no kakaru usu no hata - (konuka)

chrysanthemums in the cold -
from the edge of a millstone
rice bran spills over
Tr. Gabi Greve

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


. fuyugiku 冬菊 winter chrysanthemum .

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


. WKD : Kobayashi Issa 小林一茶 in Edo .

おのが味噌のみそ臭さをしらず
your own soybean paste is the only one that doesn't stink like soybean paste --

そば国のたんを切つつ月見哉
蕎麦国のたんを切りつつ月見哉
soba-guni no tan wo kiritsutsu tsukimi kana

flying high praising
local buckwheat noodles
they view the moon
Tr. Chris Drake

The proverb given in the headnote refers to the strong smell or mild stink given off by the fermented soybeans used to make miso beanpaste. Most people I know do not like this stink, which these days is reduced by various styles of processing. Thus the proverb is saying that people only smell the stink of others' bean paste and think the stink of their own bean paste is pleasingly fragrant. This proverb is of course used to refer to self-centeredness, egoism, following self-interest, and so on
. Chris Drake - comments on this Issa Haiku .


. WKD : Buckwheat noodles (soba 蕎麦) .

:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


フウフする　夫婦仲良く　お味噌汁
fuufu suru fuufu nakayoku o-misoshiru

blowing it cool -
the old couple slurping
miso soup

Gabi Greve 2005
Couple's Day, Februaray 2


:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


a haiku blog basically, by ALISON
miso soup

haiku talk -
the orange juice comes with
or without bits

::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


Daruma Miso from Kochi
だるま味噌株式会社


source :　kochilove.blog95


. Daruma from Kochi .


*****************************
Related words

***** Tofu (toofu), bean curd Japan

***** Yumiso 柚味噌 (ゆみそ) miso with yuzu citron


WASHOKU : INGREDIENTS
hachoo
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::