Showing posts with label Z udon. Show all posts
Showing posts with label Z udon. Show all posts

9/09/2008

Iwashi sardines shirasu

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. Legends about Iwashi sardines .
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Sardine (iwashi)

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


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Explanation

One of the most common fish in the warm currents around Japan. They come in large crowds and are therefore rather cheap on the market. The fresh ones have a silvery belly and are rather pretty to look at. Some have black spots on the side.


To show the freshness of their catch, vendors of old would call in the streets:

てて噛む鰯はいらんかー。とれとれのてて噛む鰯やでェ
tete kamu iwashi wa iran kaa.
toretate no tete kamu iwashi ya dee

Do you want sardines that bite your fingers?
Freshly caught, these sardines will bite your fingers!


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kigo for all spring

haru iwashi 春鰯 ( はるいわし) sardines of spring

ooba iwashi 大羽鰯(おおばいわし)
very big sardines "with great wings"
. . . CLICK here for Photos !


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kigo for all autumn

iwashi 鰯 (いわし) sardine
..... iwashi 鰮(いわし) Sardinia spp.
CLICK for more photos

iwash hiki 鰯引(いわしひき)fishing for sardines
iwashi ami 鰯網(いわしあみ)net for sardine
iwashibune 鰯船(いわしぶね)boat for fishing sardines
iwashimi 鰯見(いわしみ)watching for sardines

maiwashi, ma iwashi 真鰯(まいわし)
Sardinops melanostictus
aki iwashi 秋鰯(あきいわし)autumn sardine

iwashi hosu 鰯干す(いわしほす)drying sardines
iwashi uri 鰯売(いわしうり)vendor of sardines



hishiko ひしこ hishiko-sardine, Japanese anchovy
... shiko しこ、shiko iwashi しこ鰮(しこいわし)
. . . CLICK here for Photos !
seguro iwashi背黒鰯(せぐろいわし)sardine with a black back
katakuchi iwashi 片口鰯(かたくちいわし)"sardine with half a mouth"
Engraulis japonica
chirimen iwashi 縮緬鰯(ちりめんいわし)"sardine like chirimen shrunk cloth"
. . . CLICK here for Photos !

koiwashi 小鰯(こいわし)small sardine

hishiko hosu ひしこ干す(ひしこほす)drying hishiko-sardines

hishikozuke 鯷漬 (ひしこづけ) pickled hishiko-sardines
kigo for mid-autumn


hishiko has many regional names
ヒシコイワシ hishiko iwashi、シコ shiko、シコイワシshiko iwashi、田作り(タヅクリ tazukuri)、五万米(ゴマメgomame)、背黒鰯(セグロイワシseguro iwashi)、狼鰯(オオカミイワシookami iwashi .. like a wolf)、脹眼(ハンガンhangan)、金山(カナヤマkanayama ... gold mountian)、丸(マルmaru ... round )、ヒラレ hirare、泥目(ドロメdorome)、ドロイワシdoro iwashi、ママゴmamago、エタレetare、クロタレkurodare、シラスshirasu、タレクチtaretachi、チリメンchirimen、タレtare、ホオタレootare、ホホタレ、ホウタレ、ブトbuto、コシナガkoshinaga、カエリkaeri 、カクハリ kakuhari



Kintaroo iwashi 金太郎イワシ / 金太郎鰯 Kintaro sardine
from Shimane prefecture, Hagi town


梅さくやごまめちらばふ猫の墓
ume saku ya gomame chirabau neko no haka

plum blossoms--
dried sardines scattered
on the cat's grave

Tr. David Lanoue


. Kobayashi Issa 小林一茶 in Edo .

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kigo for late winter

iwashi no kashira sasu
鰯の頭挿す(いわしのかしらさす)

piercing the head of a sardine

like
WASHOKU . hiiragi sasu 柊挿す piercing with a holly


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......................................... not to mix up with this one

kigo for all winter

urume (潤目)うるめ round herring big-eye sardine
Etrumeus teres.
also called : hon-urume ホンウルメ (real urume) or

urume-iwashi 潤目鰯 うるめいわし /ウルメイワシ : "Urume-sardine"
urume means to have wet, moist eyes. (urumu うるむ (潤む). They have much bigger eyes than other iwashi.
They have less fat than the sardines. They are around all year, but taste best in winter.

In Kumamoto it is called "big-eye sardine" oome iwashi オオメイワシ, in the Toyama area tonbo トンボ (dragonfly), in Kochi and Shikoku there is no difference between urume-iwashi and ma-iwashi マイワシ.

CLICK for more URUME photos


Basho kasen 'Summer Moon'. Bonchoo's v4:

火うちたたく うるめ一枚
灰うちたたくうるめ一枚 
hai uchitataku urume ichimai
Bonchoo 凡 兆 !

Higginson's translation:
knocking the ashes off
one piece of sardine

Earl Miner, Japanese Linked Poetry (1979), in his notes to the same verse (p.300, calls it 'Miscellaneous' (i.e. not seasonal);

Miner's translation:
the charcoal ash is shaken off
the dried sarding broiled at noon

Maeda Cana, Monkey's Raincoat (1973) is the book that clarifies the matter. In his notes to that Bonchoo verse, Cana states (p.90):
"urume: urume iwashi; sardine. "Sardine" usually indicates autumn, but "dried sardine" belongs to no particular season" .

Cana's translation:
flip off the ashes
one dried sardine


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quote
Sardines, or pilchards, are a group of several types of small, oily fish related to herrings, family Clupeidae. Sardines were named after the island of Sardinia, where they were once in abundance.
Canned "sardines" in supermarkets may actually be sprats (such as the "brisling sardine") or round herrings.

Sardines are healthful and considered a "brain food." These fish are rich in omega 3 fatty acids, which can help maintain a healthy heart. Recent studies suggest that omega-3 fatty acids slow the progression of mild to moderate Alzheimer's disease. These fatty acids can also help control blood sugar level. Not only are sardines packed with omega-3 fatty acids, but they are also a good source of vitamin D, calcium, B12 and protein.
Sardines are extremely low in contaminants such as mercury.
© More in the WIKIPEDIA !


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CLICK for more photos

shirasu しらす small white sardines
In Maihara (Shizuoka)at 遠州灘 most of these shirasu are fished in spring.
They are put in hot water (kama-age 釜揚げしらす) and can be eaten like this, or half-dried or full dried (hoshi-shirasu, chirimenjako, chirimen jako).

In Kyoto, the dried shirasu have been a substitute for fresh fish and are used in many dishes of the OBANZAI homne cooking.

shirasu sanshoo シラス山椒 with mountain pepper

see also
tatami iwashi, below.


shirasu biiru はしらすビール beer with shirasu fish
from Enoshima, Kanagawa prefecture


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CLICK for food photos

Dishes with Sardines ... iwashi ryoori 
(not kigo)
鰯料理 いわしりょうり
 

Sardines are fishes in the waters off Chiba all year round. They are best eaten fresh, because they do not keep well. iwashi basically means yowashi, not easy to keep.
The chinese character means "fish" and "soft, weak". Maybe because the meat does not keep long, or maybe, these small fish are always on the run for being eaten by larger fish.

maiwashi, ma-iwashi 真いわし Sardinops melanostictus (Sardine)
katakuchi iwashi かたくちいわし Engraulis japonica. (Sardelle)
urume iwashi うるめいわし Etrumeus teres (Heringsart)

Most are fished of Chooshi 銚子 along Kujukurihama 九十九里浜 and in this area there are more than 100 ways to eat iwashi.

iwashidango no tsumire jiru 鰯団子のつみれ汁 soup with sardine balls
. . . CLICK here for Photos !

iwashi no goma-ae イワシのごま漬 sardines with sesame dressing
made from fresh katakuchi iwashi with vinegar, sesame, ginger and chillies
. . . CLICK here for Photos !


They are often used to make DASHI.
iriko ... kleine getrocknete Sardinen, für Dashi. Meist „japanese pilchard“, Sardinops melanostictus und Katakuchi iwashi


They are also processed into kamaboko fish paste, for example
eso 工ソ sardines.
(eso is a kigo for summer)


irikogohan iriko gohan, irikomeshi いりこ飯 / いりこめしrice with little sardines
from katakuchi iwashi. They are boiled for a moment, then dried and later added to cooked rice.
Speciality of Kagawa prefecture.
. . . CLICK here for Photos !


iwashi baagaa, iwashi hanbaagu いわしハンバーグ
burger with sardine meat
. . . CLICK here for Photos !


iwashi dango いわし団子 sardine dumplings
From Sakai minato at the beach Yumigahama, Tottori. Made from April till May. Round balls are put on sticks and skewered on the grill.
. . . CLICK here for Photos !



iwashi no unohana sushi いわしの卯の花寿司
speciality of Ishikawa prefecture
iwashi no unohana tsuke イワシの卯の花漬け
iwashi no unohana ae 鰯の卯の花和え
. . . CLICK here for Photos !
unohana is the floewr deutzia. Deutzie.
unohana is also a leftover product from making tofu.



iwashi no tsumirejiru いわしのつみれ汁 soup with sardine balls
famous in many parts along the Inland sea, especially Ehime prefecture
With vegetables that grow in the family garden.
. . . CLICK here for Photos !

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



koiwashi 小いわし "small sardines", Japanese anchovy
speciality of Hiroshima
They come in various dishes, fried or grilled, as sashimi or tenpura.
. . . CLICK here for Photos !

iwashi no atama yaki イワシの頭焼き (yakigashi 焼嗅がし)
At the Sumiyoshi shrine 住吉神社 in Hiroshima the head of 1000 sardines are roasted by the shrine maidens in traditinal garb to procude a smell that wards off evil demons at the time of Setsubun, February 3, to prepare and clean the town for the new year (according to the Asian lunar calendar). They fan the fire with great fans.
This is an old ritual since the Heian period.

CLICK for more photos


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maruyaki 鰯丸焼
. . . CLICK here for Photos !


sashimi いわし刺身
. . . CLICK here for Photos !


sushi いわし寿司
. . . CLICK here for Photos !


tatami iwashi でたたみいわし small dried sardines pressed into a cracker-like square form
Especially from Koshigoe (Kamakura, Kanagawa).
. . . CLICK here for Photos !

a Japanese processed food product made from baby sardines or shirasu (白子 / しらす) laid out and dried while entwined in a single layer to form a large mat-like sheet. Typically, this is done by drying them in the sun on a bamboo frame, a process that is evocative of the manufacture of traditional Japanese paper.
Tatami Iwashi can then be cut to various sizes and used in different ways. Common serving styles include use as an ingredient in soup or cut into small pieces for use as a snack or accompaniment to sake or beer drinking, known as sakana.
This food item is named for its resemblance to a straw tatami mat common in traditional Japanese-style rooms or houses.
© More in the WIKIPEDIA !

There is also a manga character in NARUTO with this name.



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Worldwide use

Germany

iwashi ... Europäische Sardine. Sardina pilchardus
European pilchard

katakuchi iwashi ... Anchovy. Engraulis japonica

maiwashi, ma-iwashi ...“gemeine Sardine”Sardinops melanostictus


Die Gewässer um die Halbinsel Chiba 千葉 sind reich an frischen Fischen, weil die Kuroshio-Strömung warmes Wasser an die Küsten bringt. Im Hafen von Chooshi 銚子港  werden das ganze Jahr über Sardinen (iwashi 鰯) gefangen und die Fischer kennen mehr als 100 verschiedene Rezepte, um ihren Fisch zu genießen. Sardinen halten sich nicht lange, das chinesische Schriftzeichen besteht einleuchtenderweise aus den Teilen für FISCH und SCHWACH.

Verschiedene Gerichte mit gehacktem Fischfleisch, vermischt mit Miso-Paste und einem rohen Ei als Dekoration (nameroo) passen gut zum Bier und im Sommer in kaltem Wasser aufgerührt wird daraus eine erfrischende Miso-Suppe (mizu namasu 水なます).


. . . CLICK here for nameroo Photos !

. . . CLICK here for mizu namasu 水なます Photos !


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Things found on the way


During the Edo period, people used oil to burn their small lights at night.
The most expensive was natane abura 菜種油(なたねあぶら), made from rapeseed oil.
The cheapest oil for light was made from sardines ! It was a fish oil (gyoyu ぎょゆ【魚油】 that smelled pretty bad, but was cheap enough for the poorer cityfolk.
saba was also used for pressing oil.


The dealers for fish oil 魚油問屋 gyoyudonya


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HAIKU


Kobayashi Issa
Tr. David Lanoue

鰯焼片山畠や薄がすみ
iwashi yaku kata yama hata ya usu-gasumi

grilling sardines
in a mountain field...
thin mist



蕗の葉にいわしを配る田植哉
fuki no ha ni iwashi wo kubaru taue kana

sardines served
in butterbur leaves...
planting rice



木がらしやいわしをくるむ柏の葉
kogarashi ya iwashi o kurumu kashiwa no ha

winter wind--
wrapping sardines
in oak leaves





麦秋や子を負ながらいはし売
mugi aki ya ko o oi nagara iwashiuri

ripened barley--
with a child on her back
the sardine vendor


鰯めせめせとや泣子負ながら
iwashi mese mese to ya naku ko oi nagara

"Sardines! Get your sardines!"
she cries, a crying baby
on her back


Sardine is an autumn season word, according to the editors of Issa zenshû (Nagano: Shinano Mainichi Shimbunsha, 1976-79) 1.551. The association between sardines and autumn must not be widely known, since Makoto Ueda, while commenting on this haiku, notes that it lacks a season word; Dew on the Grass: The Life and Poetry of Kobayashi Issa (Leiden/Boston: Brill, 2004) 128.


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雲の色 明日は 鰯の群れがくる  
kumo no iro asu wa iwashi no mure ga kuru

color of the clouds -
tomorrow a swarm of sardins
is sure to come


Yoneda Koohei 米田鉱平
Tr. Gabi Greve


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Related words

***** Herring (nishin) Japan. Koorai Iwashi,
かどいわし kado iwashi

***** Mackerel Clouds (iwashigumo) Japan


***** WASHOKU : FISH and SEAFOOD SAIJIKI

. Legends about Iwashi sardines .

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8/04/2008

Denbu Oboro Soboro

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Shredded fish preparations (denbu)

***** Location: Japan
***** Season: Various
***** Category: Humanity


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Explanation

DENBU 田麩
A preparation of boiled and then mashed fish, flavored with sugar, soy sauce and mirin. For consumption, this mix is added to sushi or norimaki sushi.
. . . CLICK here for Photos !

CLICK for more english information
If the fish is colored with food red (shokubeni しょくべに【食紅】), the dish is called "cherry blossom denbu", sakura denbu さくらでんぶ. Sakura denbu gives a nice color to the sushi.
It is even sold at amazon.com : Sakura Denbu - Ground Seasoned Codfish


Tai sea bream and tara cod are used most often.

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tara denbu 鱈田夫(たらでんぶ, 鱈田麩) with cod fish
kigo for spring

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Oboro おぼろ (朧)

This word comes from thin clouds and mist
Spring haziness, Spring mistiness , haze, hazy : oboro 朧
kigo for spring

For food, we have oboro of fish (see above the denbu), oboro of konbu seaweed, oborodoofu of tofu and others.

White fish and small shrimp are first boiled and then mashed and flavored.
These preparations are also sold online.

ara oboro 粗おぼろ roughly prepared oboro

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oboro konbu おぼろ昆布
shredded konbu kelp seaweed

CLICK for more photos

High-quality konbu are softened in vinegar and then shredded into very thin pieces.
They can be eaten in sumashi soup or used for aemono dressing, placed into onigiri rice balls or eaten like this with a bit of additional flavored vinegar or sanbaizu vinegar.

Most oboro come from Tsuruga 敦賀, Fukui. There was even an old road connectiong Tsuruga with Kyoto to transport the freshly shredded oboro konbu (oboro kaidoo おぼろ街道).
The oboro must be shredded by hand, which is quite a delicate job.
Tesuki Oboro Konbu (hand-sliced tangle seaweed) is produced after dampening it with vinegar and soften it.Today, 85% of the Japanese hand-sliced silk-like tangle kombu is produced in Tsuruga.
This tradition dates back to the Kitamaebune ships, which brought dried konbu from Hokkaido.
http://www.fukui-c.ed.jp/~cdb/shoku/konbu/index.html

In Osaka, they are placed on kakeudon noodle soup or prepared into a thin soup with additional soy sauce and salt.

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oborodofu, oborodoofu おぼろ豆腐
oboro-style tofu


This is a handmade preparation, where the tofu is preserved just before it gets really hard. It is scooped out by hand in special cups.
Normal tofu is then skimmed into special wooden molds and pressured with a weight to get rid of some water.

oboro is also called kumidoofu くみ豆腐. It can be served in special cups or baskets.
It is very soft and has a slightly sweet natural flavor.
. . . CLICK here for kumidofu Photos !







Readymade preparations of Oborodofu soup are also available.



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Seasoned meat or fish mince(soboro そぼろ)

CLICK for more soboro photosMinced meat or mashed fish is flavored with rice wine, soy sauce, sugar and other spices like ginger juice. While boiling the water content of the mash can be reduced. This kind of preparation with fish is also called oboro, see above.

Oboro is a favorite on o-bento lunchboxes or a simple rice dish.

buta sorobo, minced pork meat
niku soboro, minced flavored meat 肉そぼろ
sake soboro, finely shredded sake salmon
tamago soboro, crumbled egg
tori sorobo, minced chicken 鶏そぼろ

sanshoku soboro bento 三色そぼろ弁当 with three differently colored soboro preparations

soboro don (soboro donburi) bowl of rice with some soboro as topping

RP for chicken

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Worldwide use


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Things found on the way



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HAIKU


大山のおぼろ豆腐や若楓
Ooyama no oboro doofu ya waka kaede

this famous oboro tofu
at Mount Oyama ...
young maple leaves


Yano Fumiko 谷野文子
Tr. Gabi Greve

Oyama is a mountain with a famous temple near Odawara. I have been there myself and eaten the famous tofu in the local tea house on the way, surrounded by the green leaves. It is a phantastic atmosphere, and again, in autumn, when the leaves are red, it is a good time to come again.
Gabi
wakakaede

Oyama and the famous Fudo Temple

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Related words

***** Codfish tara denbu and other cod fish food

***** Soups

***** WASHOKU : COOKING METHODS

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7/20/2008

Tamago (egg)

[ . BACK to WORLDKIGO TOP . ]
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Egg (tamago, ran)

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


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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

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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.

CLICK for more photos 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.


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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 .

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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


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

CLICK for more photos

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)


29 B grade from my town Misakicho
Tamago Egg and Rice from my town, Misakicho !



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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.


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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 !


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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


252  Datemaki Egg Roll
Datemaki with Royal Jelly
New Year 2009


Date Masamune 伊達政宗 (1567 - 1636)


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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.).


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nikoniko tamago ニコニコ卵 eggs with two yolks
(can also read " smiling eggs" (niko niko)
07 niko niko smiling eggs ...tamago
From Misakicho Town, Okayama pref.




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

CLICK for more photos


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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 !


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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



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


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

. Yamabuki - Yellow dishes of Edo  


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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

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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

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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.


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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


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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)

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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.

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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 !



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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

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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

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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


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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


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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


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Related words


. Egg Festival たまごまつり 
Tamago Matsuri
 


***** WASHOKU : INGREDIENTS

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7/13/2008

Mochi Reiskuchen

[ . BACK to WORLDKIGO TOP . ]
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Rice cakes (mochi 餅)

***** Location: Japan
***** Season: Various
***** Category: Humanity


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Explanation

Mochi are used in many kinds of food, from soup to sweets. Mochi can be grilled, fried, and simmered.
The Japanese have traditionally believed that all material things are imbued with spirits, and so by partaking of the rice mochi - thought to symbolize the spirit of rice - they hoped to gain the strength of these rice divinities for themselves.

. Mochi 餅 rice cakes and 妖怪 Yokai monsters .


sticky rice cake, rice dough




Pounding Rice (mochi tsuki)
kigo for mid-winter

... 雑煮 (ぞうに) New Year Soup
kigo for the New Year

Kagami mochi ... 鏡餅  ... Decoration Rice cakes for the New Year
kagamibiraki 鏡開き "opening the mirror"
kigo for the New Year


. . . . . Sweet Mochi
WAGASHI ... Sweets SAIJIKI

. . . . . Food Mochi
WASHOKU ... SEASONAL DISHES SAIJIKI

CLICK for more photos


Mochinage 餅なげ (もちなげ) throwing mochi
is a great social event, when the important participants of a festival or cheremony throw bags full of white and red mochi for good luck to the crowds.
. . . CLICK here for Photos !



Abekawa Mochi 安倍川餅 rice cakes from Abekawa river, with kinako soy bean flour
Once eaten by Tokugawa Ieyasu, because the local producers told him the kinako flower was really gold powder.
. kinako 安倍川の金な粉餅 pun with Gold Powder .



Akumochi, aku-mochi あくもち / 灰汁餅 for 5.5. Boy's festival.
with mochigome and lye.
akumaki あくまき(灰汁巻き)mochigome rice cakes, Chimaki
Kagoshima prefecture


Ankoro mochi, ankoromochi あんころもち (餡ころ餅, あんころ餅) wrapped in sweet bean paste, an
They are prepared in Kyoto for the hottest days of summer (doyoo) and eaten with the hope to ward off evil and get stamina for the summer.
. . . CLICK here for Photos !



. Benkei no Chikaramochi 弁慶の力餅  
Mochi for the strong monk-warriour Benkei
Offered at various temples in Japan



Botamochidera Temple in Kamakura
in memory of Saint Nichiren


ebimochi 海老餅 mochi with shrimp
slightly roasted shripm, the mochi are red-pinkish


Echi no Goshiki Mochi 越の五色餅
Mochi in five colors, from Echi (Echizen/Echigo)
CLICK here for Photos
Special rice from "Remote Echi" 奥越 is used together with black beans, soy beans, millet, yomogi mugwort and others.


goshiki mochi for Saint Nichiren
and more about the "five colors"



ekoeko kinako mochi エコエコきなこ餅 Eco eco ... ecologically useful mochi
made from azuki beans which are usually thrown away for less quality.
Sentaroo no ekoeko wagashi / eco eco wagashi
CLICK For more photos
仙太郎のエコエコ和菓子
仙太郎 エコエコぼうろ Sentaroo eko eko hooro Sentaro Eco eco
The leftovers from boiling red beans are baked in the dough.
☆ 京菓子司 仙太郎 本店 ☆
京都市下京区寺町通り仏光寺上る中之町576

http://www.sentaro.co.jp/
Wagashi no o-hanashi
http://www.sentaro.co.jp/saijiki/saijiki/saijiki.html



. fukumochi shinji 福餅神事(ふくのもちしんじ)
"ceremony of auspicious mochi rice cakes"
at Sumiyoshi Shrine
kigo for the New Year





gyuuhi mochi 求肥餅 / ぎゅうひ餅 gyuhi mochi
The dough is whipped to get more air into the mochi and thus they taste more bubbely and soft.
often wrapped in kinako powder or sesame seeds.
They can be colored in white and pink for auspicious occasions.
. . . CLICK here for Photos !
gyuuhi too 求肥糖
gyuuhi ame 求肥飴(あめ)

. hiuchi yaki 火打焼 a kind of mochi
a kind of gyuhi mochi from shrine Kasuga Taisha.




Hakata no shio mochi 伯方の塩餅
shio daifuku 塩大福
flavored with Hakata salt
. . . CLICK here for Photos !
Salz-Mochi aus Hakata 384



. horagai mochi 法螺貝餅 Horagai sweets .
- - - - - and
gyooja mochi 行者餅 Mochi for Yamabushi mountain priests



igusa no warabimochi いぐさわらび餅 fern mochi with igusa rush grass
from Okayama
igusa, Juncus decipiens Nakai


Irikomochi, いりこもち Toshikazumochi from Miyazaki
. . . CLICK here for Photos !


. irimochi 煎餅  Senbei .


Isobemaki 磯部まき (いそべまき) mochi wrapped in nori seaweed
roasted and dipped in soy sauce
. . . CLICK here for Photos !



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

kigo for early winter
. . . . . also called
otogomochi otogo mochi 乙子餅
"mochi for the youngest child"




kibi mochi きび餅 millet mochi
with different kinds of millet grains pounded together with mochigome rice.
. . . CLICK here for Photos !


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


kurimochi 粟餅 mochi with sweet chestnuts
made since olden times.


kuromame tobo mochi 黒豆とぼ餅 mochi with black soy beans
From Fukui prefecture.
tobo is a stick with which the masu box for measuring grains was brushed straight.
. . . CLICK here for Photos !


kurosato mochi 黒砂糖餅 mochi with black sugar
they are usually dark brown.
. . . CLICK here for Photos !

also
kuroto mochi 黒糖餅 mochi with black sugar



kusamochi くさ餅 mugwort rice cakes
 
The young mugwort leaves are boiled and added when pounding mochigome rice. The fragrance of mugwort is supposed to ward off evil influences in your life. The aroma comes from cineole and essential oils. mugwort is rich in vitamins A, B1, B2 and C and contains iron, phosphorus and calcium.
They are eaten at the Doll Festival, March 3.
kusudama 薬玉(クスダマ)is another word for these mochi.
kigo for mid-spring



kuzumochi くずもち, 葛もち from arrowroot
Usually served with kinako. . . CLICK here for Photos !
Küchlein aus Pfeilwurzel-Stärke
also
kuzu no sashimi 葛の刺身 kuzu sliced like sashimi
served with a perilla leaf. Temple food.
. . . CLICK here for Photos !
kuzuage 葛揚げ deep fried ingredients wrapped in kuzu starch, for example small tomatoes or pickled salted plums, umeboshi kuzuage 梅干葛揚げ



mamemochi, mame mochi 豆餅 soy beans mochi
Soy beans are pounded together with mochigome rice.
. . . CLICK here for Photos !


miso chigirimochi 味噌ちぎり餅 with miso flavor
other types of chigirimochi
. . . CLICK here for Photos !




. muuchii 鬼餅 (むうちい . ムーチー) muchi,
"demon mochi"

observance kigo for mid-winter : Okinawa  



. 長まし Nagamashi mochi
Ishikawa Prefecture, Nanao town


. . . . .

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



tanjooiwaimochi, tanjoo iwai mochi 誕生祝い餅(たんじょういわいもち)
isshoomochi  一升餅・一生餅(いっしょうもち)
mochi for the first birthday of a baby
fumimochi 踏み餅 "stand with both feet on the earth" mochi
CLICK for more photos The round mochi weights isshoo (一升, ca. 1,8 kg) and is put into a rucksack for the baby to carry. If it does so without crying, it will have rice to eat for his whole life (isshoo 一生).
The round mochi also represents the sun and the sun deity Amaterasu.
They are also sometimes used for other important birthdays, especially when people get older, with the wish for a long life.
I once was present of the birthday party of a little boy who carried it with great joy.



tochimochi, tochi mochi とち餅
dumplings from horse chestnuts

Speciality of Tottori. They are usually brown.
. . . CLICK here for Photos !



tonsho mochi 屯所餅(とんしょもち)"garrison mochi"
. . . CLICK here for Photos !
Eaten in memory of the Shinsengumi in 1863, near Temple Mibudera.
The leafy vegetable mibuna 壬生菜 is cut finely, and mixed with dainagon azuki red beans 大納言小豆.
Reference : Shinsengumi Peacekeeping samurai group in Kyoto

Shinsengumi Daruma Doll 新選組だるま

. . . . .


tooji mochi 冬至餅(とうじもち) ricecakes for winter solstice
kigo for mid-winter



urumochi うる餅 mochi with flower from uruchigome
うるち米 uruchigome, rice flour of Oryza sativa



Ushiwaka mochi 牛若餅 from the Kurama Mountain, Kyoto
Named after Minamoto no Yoshitsune in his boyhood (Ushiwaka, the one as strong as a bull), when he was trained at the Kurama Mountain Temple by the Forest Goblins (tengu).


. . WKD : Kurama Mountain Festivals  
- - - . Minamoto no Yoshitsune 源の義経 (1159 - 1189) .
- Introduction -
牛若丸 Ushiwakamaru (his boyhood name at Kurama)





Warabimochi 蕨餅 / 笑来美餅 from Bashodo, Osaka
Fern Mochi, mochi with bracken powder
Adlerfarn-Mochi
warabiko わらび粉 Stärke aus dem Wurzelstock des Warabi-Farns.


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yakimochi やきもち (焼き餅) to roast mochi over hot ambers
. . . CLICK here for Photos !
also
a pun on the sounds of YAKI and KIMOCHI
to be jealous of someone 妬き餅、嫉妬 yakimochi

These mochi were used to tell the fortune of lovers.
If two rice cakes puffed at the same time and the tops touched each other, this signified that all would be well and happy in your love-life.
If they did not plop close together, you could push the mochi closer together and hope for the best.
This fun by the fireplace was called "yakimochi o yaku", to be jealous.

There is even a special sweet soy sauce to go with the grilled mochi rice cakes.
醤油焼餅しょうゆ


Ceremony for yakimochi at the shrine Takabayashi
高林神社焼き餅会

February 2
in Gunma, Ota Village 太田


© PHOTO : Abe Tomoyo

. . . CLICK here for Photos !

During the great famine of Tenmei after the eruption of Mount Asama the people of Takabayashi village on the river Ishisagawa 石田川 found a wooden statue of Fudo Myo-O in the water and saved it. To celebrate, they used the last bits of small grains of rice and millet (awa, hie) for mochi dough and fried some leaves of daikon radish and other wild leaves for the filling. They presented these mochi to the deity and celebrate it to this day. The mochi are good for pregnant woman. The mothers of the villge come to this shrine to celebrate on January and August 28, the memorial days of Fudo Myo-O.

Yakimochi Fudoo Son 焼き餅不動尊
Since 1783

WASHOKU : Famine in Japan 天明の大飢饉


. yakimochi Jizoo やきもち地蔵 Jizo for jealousy .
Joorakuji 常楽寺 Joraku-Ji Jorakuji
群馬県館林市木戸町580, Tatebayashi town, Gunma

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焼餅に烏の羽や春の雨
yakimochi ni karasu no hane ya haru no ame

a crow's feather
on the toasted rice cake...
spring rain

Kobayashi Issa
Tr. David Lanoue


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yomogimochi よもぎ餅 mochi with ground mugwort
kigo for mid-spring
Beifuss-Mochi
They are well loved because of their fresh green color.
also called: kusamochi 草もち, see above.
. . . CLICK here for Photos !



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Types of flower used for mochi

domyojiko, doomyoojiko どうみょうじこ (道明寺粉)
dried and granulated glutinous rice flour
Domyoji-ko
for kashiwamochi, sakuramochi
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. Domyo-Ji Temple Festivals  



joshinko, jooshinko じょうしんこ (上新粉)nonglutinous rice flour
regular rice flour
for kusamochi
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shiratama-ko 白玉粉, shiratama-ko rice flour
used in Tokyo for sakuramochi
Shiratama 白玉 (しらたま) Shiratama Dango dumplings


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Mochi (Japanese: 餅; Chinese: 麻糬) is a Japanese and Chinese rice cake made of steamed glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.

Mochitsuki is the traditional mochi-pounding ceremony in Japan.

Polished glutinous rice is soaked overnight and cooked.
The cooked rice is pounded with wooden mallets (kine) in a traditional mortar (usu). Two people will alternate the work, one pounding and the other turning and wetting the mochi. They must keep a steady rhythm or they may accidentally injure one another with the heavy kine.
The sticky mass is then formed into various shapes (usually a sphere or cube).
Mochi may also be made in an automatic mochi machine, similar to a breadmaker. In fact, mochi can be made using a breadmaker if the rice is soaked and steamed separately and the machine can be started in a kneading mode.

Making mochi at home is possible without an automatic machine. Use a bamboo steamer or other apparatus that the sweets will not stick to while steaming. Add only enough water to allow the flour to stick together, form a small circle of the dough, then put a small amount of bean paste in the center. Close the dough over the paste and place in the steamer until the mochi congeals. Immediately upon removing the mochi from the steamer, coat the mochi in more sweet rice flour to prevent it from sticking to the hands of the maker.

Confectionery
Many types of traditional wagashi (Japanese traditional sweets) are made with mochi. For example, daifuku is a soft round mochi stuffed with sweet filling, such as sweetened red bean paste (an) or white bean paste (shiro an). Ichigo daifuku is a version containing a whole strawberry inside.

Kusa mochi is a green variety of mochi flavored with yomogi (mugwort). When daifuku is made with kusa mochi, it is called yomogi daifuku.

Mochi ice cream

Soup
Oshiruko or ozenzai is a sweet azuki bean soup with pieces of mochi. In winter, Japanese people often eat it to warm themselves.
Chikara udon (meaning "power udon") is a dish consisting of udon noodles in soup topped with toasted mochi.
Zōni soup. See New Year specialties below.

New Year specialties
Kagami mochi is a New Year decoration, which is traditionally broken and eaten in a ritual called Kagami biraki (mirror opening).
Zōni, zooni soup is a soup containing rice cakes. Zoni is also eaten on New Year's Day. In addition to mochi, zoni contains vegetables like honeywort, carrot, and red and white colored boiled kamaboko.
Kinako mochi is a mochi dish that is traditionally made on New Year's Day for luck. This style of mochi preparation includes roasting the mochi over a fire or stove, and then dipping it into a mixture of soy sauce, water and sugar, before finally briefly coating it in kinako (soy flour).


Others
Dango is a Japanese dumpling made from mochiko (rice flour).
Warabimochi is not true mochi, but a jelly-like confection made from bracken starch and covered or dipped in kinako (sweet toasted soybean flour). It is popular in the summertime, and often sold from trucks, not unlike ice cream trucks in Western countries.
More recently, "Moffles" (a waffle like machine used to cook mochi) has been introduced with much fanfare.
© More in the WIKIPEDIA !



more MOCHI reference

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Kinako (黄粉 or きなこ),
also known as roasted soybean flour, is a product commonly used in Japanese cuisine. In English, it is usually called "roasted soy flour." More precisely it is "roasted whole soy flour." Usage of the word kinako appeared cookbooks from the late Muromachi period (1336 – 1573).
Kinako means "Yellow flour" in Japanese.
© More in the WIKIPEDIA !



. daizuko 大豆粉 soybean flour, soy flour .

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ohagi おはぎ wrapped rice cakes
sweet rice balls
wrapped in sweet bean paste, sprinkled with kinako.
They are an offering during the ancestral celebrations at the autumn equinox.
hagi 萩  is the bush clover, one typical blossom of autumn.
. . . CLICK here for Photos !
kigo for mid-autumn

WKD : Autumn equinox 秋彼岸 aki higan


キットカットきなこおはぎ Kitkat sweet with ohagi and kinako taste
. . . CLICK here for Photos !


. Kit Kat for Valentines with Daruma  


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Worldwide use

das Mochi; Reiskuchen

糯 mochi, Klebreis

Ohagi: Mochireis-Klößchen, mit Anko bedeckt
mochitsuki Neujahr 118
Momotaro Mochi 310
sakuramochi „Kirschblüten-Mochi" 172
yomogimochi, tsukimimochi Beifuss Mochi 314

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Things found on the way





PROVERB

mochi wa mochiya 餅は餅屋
mochi are best made by a mochi specialist
Leave rice cakes to the rice cake makers.
Leave difficult things to the specialist.

Reference


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HAIKU


All haiku with MOCHI by

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




Mochi no Hosomichi もちの細道 in Memory of Basho


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塩からい餅のうれたる茂り哉
shiokarai mochi no uretaru shigeri kana

business is good
in the shade of a tree --
salty rice cakes


Kobayashi Issa 小林一茶

This hokku is from the 5th month (June) of 1812, when Issa is traveling around in the area just east of Edo. A shigeri (a summer season word) is a leafy tree or group of trees under which people can escape the hot summer sun. It's often linked with the feeling of freshness you get when you stand under fresh new leaves. Salty baked rice cakes and thinner salty rice crackers are often eaten in summer to replenish body salt, although they are popular in every season. A traveling rice cake seller has set down his boxes (probably carried hanging from both ends of a pole over his shoulder) under a large, shady tree presumably by the road. The hokku before this one in Issa's diary says Issa is standing in the shade of a single tree, so I've translated shigeri as one tree.

Translation and comment by Chris Drake


shiomochi 塩もち "mochi with salt"

They are still quite popular in our days, the one's with Salt from Hakata are especially famous.
Some also sell a kind of mochi-manju with salt in the red bean paste.


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隣住む貧士に餅を分ちけり
tonari sumu hinshi ni mochi o wakachi-keri

with the poor man
who lives next door
I share some mochi . . .


Masaoka Shiki  正岡子規
http://www.geocities.co.jp/Hollywood-Kouen/9280/shikiku/shikiku10.htm


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Related words

Mochi from the KANTO region

***** WASHOKU : sweet mochi of spring

***** WASHOKU : INGREDIENTS

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