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Japanese Food SAIJIKI

和食歳時記　　



Washoku 和食, the traditional food of Japan, is famous for being pleasant to the eye and quite healthy.
Japanisches Essen, ein Augenschmauss!


Click HERE to have a first good look at Japanese food !


Like a good haiku,
washoku is dependent on the four seasons
for fresh ingredients.


Even the traditional sweets, wagashi (和菓子) have a seasonal component to it.

Click HERE to have a first good look at Japanese sweets !


Many poems have been written about it ...

The Japanese food needs its own English saijiki：
和食歳時記!

The Haiku Gourmet
The Senryu Gourmet

Gabi Greve, December 2006

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Seasonal words used as kigo in Japanese haiku !


WASHOKU .. JAPANESE FOOD SAIJIKI
. . . . . ABC-Index



Sweets from Japan (wagashi) 和菓子歳時記
The Japanese Sweets Saijiki



... Haiku Sweets haika 俳菓
Many tea sweets (chagashi 茶菓子) are named after famous short poems (waka 和歌　and tanka 短歌), but there are also some named after a famous haiku.


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Food-related Topics for Haiku

. . . Japanese Food as Haiku Topics . . .


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General Information

. . . Japanese Food Culture . . .

Food from the Sea, Food from the Mountains
Umi no Sachi, Yama no Sachi ... The Origin



From Hokkaido to Okinawa
REGIONAL DISHES 　
local dishes, regional specialities ...
kyodo ryori, kyoodo ryoori 郷土料理



Glossary . Vokabelliste



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My Daruma eating Buckwheat Noodles !



WASHOKU, a project of
The WORLD KIGO DATABASE


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My WASHOKU Discussion Forum

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Japanese Food ... Washoku 和食

"WASHOKU" is a term for the traditional Japanese cuisine, which usually includes Sashimi, Sushi, Tempura, fresh fish and a lot of seasonal vegetables.
It is sometimes also called "Nihonshoku" 日本食.
Considering the geographical position of Japan, it has a wide variety of regional specialities, form the North of Hokkaido to the subtropical cuisine of Okinawa.

Japanese kitchen, cooking Japanese, Japanese cuisine

I will try and show you the Japanese food culture in many aspects.


SHUN 旬の物 / 旬の味 Specialities of the Season






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quote
Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. In the early modern era massive changes took place that introduced Western culture to Japan.

The modern term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food (旬, shun), quality of ingredients and presentation.
©　More in the WIKIPEDIA !

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Japanese food -
a taste of home
in a winter night

Gabi Greve, Okayama, Japan 2005

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Japanese food !
the eyes are mightier than
the stomach

Nakayama Ishino, 中山石野, December 2006



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. . . My WASHOKU REFERENCE for further reading !



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WASHOKU ... Seasonal Dishes 　


WASHOKU ... Regional Dishes from North to South 　


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essen in Japan, Japanische Esskultur. Japanisch essen

WKD : Worldwide Food KIGO


***** Food from India

***** Spices from India

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NEWSLETTER ... latest additions




History of Japanese Food


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March 2011

Sangaria サンガリア a drink for children

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

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

Nokisaki Business 軒先.com

Edo - 100 favorite dishes

Asian Food Regulation Information Service

Food Crisis Worldwide

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


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. . . BUZZWORDS buzzwords


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Nokisaki Business

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

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Explanation


quote
.. capitalized on the Nokisaki.com website set up by Tokyo-based Nokisaki Co., a firm that acts as an intermediary for landowners looking to rent vacant "nokisaki" (edge of the eaves) spaces at relatively low cost and tenants wishing to lease such areas by the hour, day or week. Unlike regular property leasing, the contracts concern only the right to use nokisaki spaces.

Nokisaki.com has grown increasingly popular since its launch in April 2008, indicating rising interest in the use of such small, open spaces.

The locations include squares in front of office buildings in business districts, spots around stores that are unused outside business hours, and even parking spots at people's homes that would otherwise be left vacant.

The number of contracts concluded on Nokisaki.com totals about 350 a month in the Tokyo and Osaka areas.
source : Japan Times, Januray 18, 2011

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軒先.com




http://www.nokisaki.com/



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Things found on the way


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HAIKU and SENRYU


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Related words

***** WASHOKU : General Information

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100 Favorite Dishes of Edo
江戸料理百選


Copy the Japanese names and insert them . HERE .
to see the photos.


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. . . . . Tofu (touhu)

arare toofu 霰豆腐 "tofu like hail stones"
あられとうふ
The tofu is cut in little cubes like a dice. It may be deep-fried.



asaji dengaku あさじでんがく covered with umeboshi soysauce paste
浅茅田楽 . see Konome Dengaku.


atsuyaki toofu 厚やき豆腐 Thick fried tofu.


bekkau toofu べっかう豆婦 "tortoise shell tofu"
べっかうとうふ
(bekkoo toofu べっこう豆腐)
Cut in triangles, fried to a tortoise shell color.


chawan mushi 茶碗むし / 茶碗蒸 "steamed in a tea bowl"
A favorite in the winter months.


chikuwa toofu 竹輪豆婦 Tofu with chikuwa tubes.
ちくわとうふ


ebi toofu 苗埋菽乳 Tofu with shrimps.
えびとうふ



fuwafuwa toofu ふはふは豆腐 soft ground tofu with an egg
ふはふはとうふ
The mixture is put in boiling water to form a ball, sesame added for flavor.
tamago fuwafuwa 玉子ふわふわ boiled egg with dashi and irizake 煎酒, made from boiled down sake (to about 80%), with pickled umeboshi plums, bonito shavings and a bit of salt. This irizake (iri-zake, sake o iru, to boil down ricewine) was used until soy sauce became more readily available as a flavoring.



ganseki toofu 巖石とうふ "Tofu like a rock"
がんせきとうふ
Placed in a clear broth.


gookan toofu 合歓とうふ "Silk tree tofu"
One mochi is placed on top of the tofu.


gutsuni toofu ぐつ煮とうふ gently simmered tofu
With Saikyo miso or red miso. Flavored with mountain pepper.
Served in an earthen pot to keep warm.


hanpen toofu ハンペン豆腐 Hampen made from yam, tofu, water and a bit of salt. Served in a clear hot broth. Also called "shiratama 白玉", white ball



hiryauzu - kaku hiryausu "flying dragon head"
ヒリャウヅ -方ヒレウズ / 飛竜子 / 飛竜頭 / 角飛龍頭
ひりゃうず - かくひりゃうず / 飛竜頭 豆腐
In Kanto it is called ganmodoki がんもどき.
In Kansai it is called hiryoozu ひりょうず.
Tofu with a lot of vegetables.



imokake toofu 薯蕷かけ豆腐 Tofu with thick sauce made from grated yam
いもかけとうふ
Served in a broth with katsuobushi.



ise toofu 五瀬豆腐 grind tofu, sea bream, yam and other ingredients, with an egg, simmered in a box, flavored with miso and sansho pepper.


ishiyaki toofu 石焼とうふ stone-fried tofu
Similar to sukiyaki, flavored with grated radish and raw soy sauce.



kamaboko toofu 肉ぼことうふ made in the form of small kamaboko
かまぼことうふ
Tofu and sesame are blended together and simmered into kamabako shape.



kaminari toofu 雷とうふ "Thunder tofu"
かみなりとうふ
Fast fried in sesame oil, so it makes a noise like thunder.


komon toofu 小もんとうふ tofu mixed with slightly grilled nori seaweed, wrapped like a bag
こもんとうふ
Served in hot broth.






konome dengaku, ko no me dengaku 木の芽田楽 Mountain pepper dengaku.
covered with miso paste.


koori toofu 玲瓏とうふ tofu in kanten jelly.
こおりとうふ
Served with a bit of Japanese mustard.
Sometimes brown sugar is added and the tofu eaten as a desert.


koozu yufoofu 高津湯とうふ Hot tofu a la Kozu
こうづゆとうふ
Kinugoshi tofu covered with a hot sauce of kuzu ankake. Also called
Nanzenji tofu 南禅寺豆腐



mino dengaku 簑でんがく "dengaku in a straw coat"
tamago dengaku 鶏卵でんがく egg dengaku
みのでんがく - たまごでんがく
The dengaku is flavored with hot pepper.
The egg dengaku is covered with soy sauce, an egg yolk and sprinkled with black poppy seeds.



misotsuke toofu 味曾漬とうふ Tofu with miso sauce.



mizore soba 霙蕎麦 "buckwheat dumplings in sleet"
みぞれそば
Oborodofu is boiled in dashi shooyu, then some sobakiri buckwheat dumplings are added. White leek, grated radish or wasabi for flavoring.



Ogasawara toofu 小笠原菽乳 Tofu simmered in arrowroot water (kuzuyu 葛湯)
おがさわらとうふ
Decorated with grated radish, thick arrowroot sauce and some katsuobushi.



osasa toofu, ozasa tofu 小竹葉とうふ fried tofu
おざさとうふ
Fried tofu is simmered in soysauce and mirin, a half-boiled egg added. Sesame adde extra flavor.
Cold it can also be used in a bento box.



rokujoo 腐軋 Rokujo Tofu
ろくじょう / 六浄豆腐
This tofu was first made in Kyoto, Rokujoo 京都六条.
It shows the theme of snow at the 88th night, before the first harvest of tea leaves.




Restaurant Dining in Edo



shin no udon toofu 真うどん豆腐 Tofu cut in thick pieces like udon noodles.
しんのうどんとうふ



shiran toofu 芝蘭菽乳 "white tofu"
しらんとうふ / ちーらん
White sesame seeds are ground finely, white miso added, white leek parts added. Heaped on hot tofu, with some grated radish.



sushini 酢烹 tofu cooked on a deep-fried sardine
すしに


tataki toofu 叩き豆腐 "beaten tofu"
たたきとうふ
Fried tofu is beaten (chopped) with a knife, an egg white added. The mixture is formed like a hamburger, wrapped in wheat flour and fried.
Best eaten cold.



toofumen 菽乳麺 somen noodles with tofu
とうふめん
Flavored with sesame oil.


tsutsumi age 包油煤 wrapped and fried tofu
つつみあげ



uzumaki toofu 渦まき豆腐 "whirl tofu"
うずまきとうふ
Rolled in a large seaweed leaf (Suizenji nori) 水前寺海菜, with some hardboiled egg-white and kanpyo.



uzumi toofu 埋豆腐 "burried tofu"
うづみとうふ
Flavored with mountain pepper, roasted sesame seeds, hot pepper powder, grated ginger and yuzu citron.
Miso is placed on the burried tofu and rice is placed on top of it.



yukige meshi 雪消飯 "snow-melt rice"
ゆきげめし
Short-cut udon-tofu covered with rice and grated radish. Served in a broth.



. WASHOKU
Tofu Dishes . Bean Curd 　


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. . . . . daikon 大根 large radish dishes




agedashi daikon 揚出大こん　Radish in hot broth
Radish fried in sesame oil, then served in a broth of soy sauce and garnished with mountain pepper



daikon mushi 大根蒸 broiled radish
だいこんむし
Made from dried kiriboshi daikon stripes. Sometimes fish is added to make a good broth.


daikon sanchuu ae 大こんさんちやう醤 radish mixew with other ingredients to a saladd
だいこんさんちゃうあえ
Kiriboshi radish stripes are used. Mixed with white sesame seeds, red miso paste and sake. A bit of wasabi is added before serving.


daikon shio zoosui 大根塩ざうすい rice gruel with radish and salt


daikon tooshunkin 大根都春錦 "radish parcel"
Peeled radish, wrapped in yuba, flavored with hot pepper or mountain pepper.


daikon yu namasu 大根湯なます
だいこんゆなます
Japanese style radish salad. Served cold.


Jooshuu Tatehayashi meibutsu daikon soba
上州館林名物大根蕎麦
じょうしゅうたてはやしめいぶつだいこんそば
Buckwheat noodles served with a lot of radish shavings.



Nooshuu meibutsu hoshi daikon meshi
濃洲名物干大根飯
Made from dried kiriboshi radish, a crunchy dish.



Rikyuu abe daikon 利休あへ大根り radish a la Rikyu
きゅうあへだいこん
Flavored with cinamon and sesame.



rinmaki oofurofuki daikon 林巻大風呂吹大根
radish cut like tree rings, boiled in dashi, served on a bed of miso paste, with a slice of yuzu on top.



sanshu awase daikon 三種合大根 radish with katsuobushi
さんしゅあわせだいこん


soomen daikon 素麺大根 radish like somen noodles.
そうめんだいこん
Cut in long strings, served with vinegar, as a mouth cleanser betewen other dishes.



. WASHOKU
Radish Dishes 　


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. . . . . gohan, meshi 飯 rice dishes





aonori zoosui 青苔雑炊 rice gruel with green nori seaweed
あおのりぞうすい


daikon meshi 大根飯 with radishes
..... Echizen no daikon meshi 越前国大根飯
with radishes from Echizen



hidara meshi 乾呉魚飯 rice with dried cod
ひだらめし
Mentioned in a cookbook from 1802. The fish filets are dried over a medium heat and then cut in small stripes. They are then mixed with the cooked rice.
names of the cooking heat in Edo
bunka 文火 （ぶんか） low heat/flame (yowabi 弱火)
bunbuka 文武火（ぶんぶか）medium heat/flame (chuubi 中火)
buka 武火（ぶか) high heat/flame (tsuyobi 強火)





hotarumeshi, hotaru meshi ホタル飯 "firefly rice"
ほたるめし / 蛍飯
During the hunger periods. 190 g rice was cooked with 4,300 g of starowort leaves (yomena) and mugwort (yomogi). The few white rice grains would look like fireflies in the green leaves mush.
((( Another way to make cooked rice last longer during a famine was putting more water into rice gruel, calling it "mirror rice" (kagami meshi 鏡飯) or omoyu おもゆ 重湯】). )))




kadame meshi 海帯めし rice with wakame kelp.
かだめめし
kadame 加太和布 is a special kelp harvested in Wakayama, Kishu, in Kada town 加太浦.



kakimeshi 牡蛎飯　　rice with oysters
Cooking oysters would prevent the outbreak of indigestion and food poisoning in times without refrigerator.



. kokerazushi こけらずし kokera sushi 　　



konnyaku meshi 蒟蒻飯 rice with konyak devil's tongue


konoha meshi 木の葉めし"rice with tree leaves"
このはめし
Fresh sprouts and buds were mixed in spring food.



kotori, shookin zoosui 小禽ざうすい
rice gruel with "little birds"


mana zoosui 菁蕪菜雑炊 rice gruel with leaves of turnip
まなぞうすい



namakai meshi 石明魚飯 rice with fish
なまかいめし



nankin gayu なんきん粥 kayu. rice gruel with pumpkin
Pumpkin and red beans were cooked with the rice. It was a very warming slightly sweet dish in winter.



nasubi zoosui 茄子ざうすい rice gruel with eggplants


nattoo modoki 賽淡鼓 "looking like fermented beans"
なっとうもどき
modoki was a way to prepare vegetable dishes "looking like" fish or meat. It was often done in temples.



negi meshi 葱めし rice with leek
Many other vegetables can be added, also sweet chestnuts and shiitake mushrooms. Served in a hot broth 達失汁.
leek was grown in the fields around Edo, see Edo Vegetables below.

negi zoosui 葱ざうすい gice gruel with leek

nira zoosui 韮ざうすい rice gruel with nira leek
にらざうすい

leek dishes are all typical winter dishes.



Rikyuu meshi 利休めし rice cooked "a la Rikyu"
Sen no Rikyu (千利休, 1522 – 1591) was the founder of the tea ceremony.
Rice is cooked with hoojicha tea, then dashi broth is added. Some green stems of rape (na no hana) are added as topping.
This is a typical dish of spring.



. sakurameshi 桜めし "cherryblossom rice" 　



shijimi meshi 蜆肉飯　 rice with corbilula clams


shiso meshi 紫蘇飯　 rice with perilla
しそめし


soba meshi 蕎麦飯 with buckwheat noodles


someii, somei-i 染飯 colored rice
そめいい
Already mentioned in 1553. It is colored with kuchinashi gardenia and becomes a bright yellow color. It was popular in the tea stalls along the 53 stations of the Tokaido road. Gardenia extract was like a medicine against weak feet and brought back energy.



taimeshi 道味魚飯 -鯛飯 rice with slices of sea bream
たいめし - たいめし



toofu zoosui 菽乳雑炊 rice gruel with tofu


yamabuki meshi 山吹めし "yellow rice"
yamabuki is the yellow color of the plant "yellow rose", the color of coins in the Edo period and the color of egg yolk.
A hard-boiled egg is placed on the rice, served with broth, some grated ginger and a bit of salt.




yudoofu modoki 賽湯菽乳 "looking like hot tofu"
ゆどうふもどき
「賽（ゆ）湯菽（どうふ）乳（もどき）
Hot rice gruel with arrowroot sauce, some grated ginger and mustard for flavoring.




Some of the ingredients mixed with rice have their own entry in this BLOG.

. WASHOKU
Rice Dishes (meshi, gohan) 　


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. . . . . tai 鯛 sea bream dishes






kakitaimushi, kaki tai mushi かき鯛むし
steamed sea bream with oysters
かきたいむし


makitai 巻鯛 "rolled sea bream"
まきたい


sarasa tai さらさ鯛 "chinz sea bream"
さらさたい




Satsuma meibutsu koro iridai 薩摩名物ころ煮鯛
ころいりだい
simmered sea bream a la Satsuma


Satsuma satootsuke tai さつま砂糖漬鯛
さつまさとうつけたい
sea bream pickled in brown sugar, a la Satsuma


Satsuma tai no atsumejiru 薩摩鯛のあつめ汁
Rice soup atsumejiru with sea bream, a la Satsuma



sugiyaki tai 杉やき鯛 sea bream served in a box made of cedar wood.
Fish is flavored with miso paste.



taimaru ageni 鯛丸あげ煮 whole fried sea bream
A small fish is used. Flavored with soy sauce.


taimeshi 道味魚飯 - 鯛飯 rice cooked with sea bream
たいめし - たいめし


tai no koo no mono sushi 鯛の香物酢
たいのこうのものすし
sea bream pickled with vinegar


tai no soborojiru 鯛のそぼろ汁
doosuma ・同すましそぼろ
たいのそぼろじる・どうすま
small pieces of sea bream in hot broth


tai no tororojiru 鯛の青淵汁
たいのとろろじる
Soup with grated jinenjo yam and sea bream



. WASHOKU
Sea Bream Dishes 　



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. . . . . tamago 卵 egg dishes




aemaze あえまぜ a kind of fish salad, with vegetables and egg
嚮食交
Sometimes sake was used for a dressing.



isona tamago いそなたまご "beach flavor eggs"
磯菜卵
After boiling half-soft in vinegar and irizake, they are sprinkeld with nori from Asakusa or wasabi.


matsukaze tamago 松風卵 egg a la "wind in the pines"
まつかぜたまご
　　　　

Rikyuu tamago - Kurumi tamago 利休卵 / 胡桃卵
りきゅうたまご - くるみたまご
eggs "a la Rikyu" and walnut eggs
Simmered egg with ground sesame seeds (or ground walnut meat), falvored with soy sauce and sake.



shigure tamago 時雨卵 "winter drizzle eggs"
しぐれたまご
A kind of okonomiyaki omelette.


tamago dojoo たまごどじょう loach soup with egg
卵鰌魚
Yanagigawa nabe 柳川鍋（やながわなべ）


tamago hanpen 玉子半ぺん hampen with egg


tamago iridashi 玉子いり出し soup with egg


tamago kaiyaki 玉子貝焼 fried eggs with seashells


uzura tamago 鶉卵 quail eggs
うずらたまご


yosetamago 寄卵 eggs mixed with other ingredients
よせたまご




Food colored yellow with egg yolk was called yamabuki, for example
yamabuki kamaboko やまぶきかまぼこ yellow kamaboko fish paste.


. WASHOKU
Egg Dishes 　



tamago hyakuchin 「卵百珍」（たまごひゃくちん）
100 dishes with eggs
cookbook from 1785

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Illustrated Book
www.unizon.co.jp


. Reference : 江戸料理百選


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Books about the food culture of Edo





江戸食百珍



external link

Banquets against Boredom
Eric C. Rath, University Kansasfae


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Things found on the way


Edo, The City That Became Tokyo
. The town of Edo 江戸　大江戸 　



. Edo-Vegetables (Edo yasai 江戸東京野菜) 　


*****************************
HAIKU and SENRYU


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

***** . Miso culture in Japan (みそ or 味噌) . 　


. WASHOKU
Dishes from Tokyo


***** WASHOKU : General Information

***** WASHOKU : Regional Japanese Dishes

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Asian Food Regulation Information Service

quote
Welcome to Asia's first comprehensive food regulation website.

This website aims to create a database for food regulations across Asia. It is a big task given the fact that a lot of the Food Acts, regulations and standards are not easily obtainable. Understanding food laws and related issues will not only enable companies to maintain regulatory compliance but also keep track of consumer related issues.

Our geographical area of coverage is from Pakistan to Japan, from Mongolia to Timor. Some countries within this area may have very limited or no food laws but are still listed in our menu bar. Over time, we believe, this will change and we shall be ready to list their food laws alongside their neighbours.

Where we are able and the regulations are in English, we shall provide the documents free of charge. For those laws and regulations that are not in English and need to be translated or are not easily accessible, we charge a fee.

As of January 2011, we have nearly 1000 documents listed on this website. Yet this is by no means comprehensive and we shall continue to upload documents as we grow. So in order to make this website a success, we need your feedback. Please see our SERVICES page for additional, specialised services we provide.

http://www.asianfoodreg.com/


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Asia - Japan

Withdrawal of 80 Food Additives from List of Existing Food Additives. - 18/05/2010

List of GM Products having undergone safety assessment and listed in the official Gazette - 12/05/2010

List of GM Products under consideration - 15/04/2010

Development of Imported Food Monitoring & Guidance Plan for FY 2010 - 29/03/2010

. . . . . and more about

Food Law Code / Regulations / Standards
Labelling / Additives

http://www.asianfoodreg.com/asia.php?id=10



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Related words

***** WASHOKU : General Information

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Food Crisis Worldwide

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India
December 2010

Prices of onions had more than doubled in the past week due to a shortage caused by unusually heavy rain in growing areas.

The agriculture ministry on Monday banned exports until Jan 15, and will import onions from Pakistan, as retail prices jumped to 80 rupees ($1.77) per kg from 35 rupees per kg last week, media reported.

source : timesofindia.indiatimes.com
December 21, 2010


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Sri Lanka
Oct 23, 2010 (LBO)

Sri Lanka coconut prices hit new highs amid trade protection

Sri Lanka's fresh coconut prices hit a new high at this week's auction in Colombo, compounded by state interventions that restrict trade and keep prices of substitutes at higher than global levels.

In Sri Lanka staple food supplies are insecure because of heavy state intervention in markets, and prices can also be more volatile as well as higher than the rest of the world.

The high volatility in coconut prices comes from state interventions that block market forces from working due to excessive agriculture protection.

Because of high import taxes even rice, a staple food, can shoot up above world market prices. Meanwhile the state also blocks access to close substitutes like wheat with high import duties.
Sri Lanka's poultry farmers have also been hit by high prices of maize, which is a key feed ingredient as imports have been blocked to 'help maize farmers.'

Protein prices including fish are now at record highs. Sri Lanka's city retail shops even ran out of chicken amid price controls a few months ago, a phenomenon not seen since the 1970s.

Coconut is another staple whose prices are high and volatile due to taxes on close substitutes.
source : www.lankabusinessonline.com



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Related words

***** WASHOKU : General Information

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Housewife (shufu)

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

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Explanation

shufu 主婦 / 主夫 ... housewife, homemaker

This word is rather new, used since about 1880.

sengyoo shufu 専業主婦 "specialized housewife"
full-time housewife
she does not work outside the home.



Before the advent of modern times

okugata 奥方 the lady of the house
"the one in the back"
Madam


okusama 奥様 wife, first wife
Of a daimyo, aristocrat or high class family.


おくさま の 餠（もち）の形（かた）
okusama no mochi no kata
A "first wife", but only by name.


Today we say

Yamada san no okusama 山田さんの奥様　Mrs. Yamada


karisuma shufu カリスマ主婦 charisma housewife
A new word for a talented housewife, who saves money, cares for the family and maybe even handles the job of writing about it. Some are quite popular in Japanese TV.

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ryoosai kenboo 良妻賢母 good wife and wise mother



This ideal is painted in the magazine.


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主婦之友 Shufu no Tomo "Friend of the housewife"
One of the oldest magazines for the housewife, since 1917.
Since 1954 it is spelled 主婦の友




Shufu to Seikatsu 主婦と生活

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fujin 婦人 woman, lady , wife
Often used for a high-class woman.




婦人之友 Fujin no Tomo
Magazine for the Lady


Fujin Seikatsu 婦人生活


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Worldwide use

Hausfrau


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Things found on the way

Modern Japanese cuisine:
food, power and national identity
By Katarzyna Joanna Cwiertka

source : googlebooks


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HAIKU and SENRYU

Woman Haiku Poets 女性俳句の世界
Well, Takahama Kyoshi called their works
"kitchen haiku" !

. Kitchen Haiku 台所俳句 .


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Related words

***** WASHOKU : General Information

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December　。。。 juunigatsu 十二月

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December 18, 2010

Taiwan: Radium-Kagaya Grand Opening



Chairman of Radium-Kagaya. said:
“Radium-Kagaya is the first hotel with Japanese-style butler service introduced in Taiwan, and we hope to bring customers the top and authentic Japanese-style hotel experience. We have done a great job in the testing operation, and we believe the grand opening will increase the tourism business, bring back the prosperity of Beitou district and improve the overall tourism industry service standards.”


President of Japan Kagaya said:
"We decided to bring the traditional Japanese culture into the hot spring hotels in Taiwan. Most importantly, we would like to bring Kagaya’s true spirit of hospitality and butler service to the people of Taiwan. During the experience, we hope to promote cultural exchanges between Chinese and Japanese services. "

source : www.taiwannews.com.tw


I watched a special on TV about the training of the nakai personal room service . . . It was quite tough on the teaching side of Japan.


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December 05, 2010

Ministry Launches "Sato-Umi" Website
to Promote Sustainable Coastal Village and Fisheries Ecosystems

Japan's Ministry of the Environment launched a new website July 22, 2010, called Sato-Umi Net. The term "sato-umi" refers to coastal areas where the livelihoods of a community and nature coexist and intersect closely.
Sato means "home" and "umi" means ocean. The website supports activities to create harmonious interaction between people and the ocean, by explaining the concept and importance of sato-umi, as well as information on the topic, both domestic and international.
http://www.japanfs.org/en/pages/030439.html


. WASHOKU
Satoyama 里山


satoumi net 里海ネット



http://www.env.go.jp/water/heisa/satoumi/
http://www.env.go.jp/water/heisa/satoumi/en/index_e.html

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High Percentage of Food Waste
from Hotels in Food Service Industry in FY2009

Japan's Ministry of Agriculture, Forestry and Fisheries announced on August 6, 2010, an overview of the results by the Statistical Survey on Food Waste from the food service industry for fiscal 2009. According to the survey, waste per amount of food served (excluding beverages) was 3.2 percent for cafeterias and restaurants, 13.7 percent for wedding receptions, 10.7 percent for banquets and 14.8 percent for accommodations.
http://www.japanfs.org/en/pages/030416.html



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December 30, 2009

11th Eco-Products 2009 Exhibition
「エコプロダクツ2009」

December 10th to 12th
http://eco-pro.com/eco2009/english/

. . . CLICK here for Photos !
Tokyo International Exhibition Center,
"Tokyo Big Sight," in Ariake, Tokyo
Reference


エコプロダクツ東北2009
http://www.e-products.jp/2009-1/index.html

Some products introduced


kattobashi カットバシ / カット箸 / かっとばし
chopsticks made from old baseball clubs
The naming is a play of words with KAT .. KATSU .. to win or meaning "a super homerun". From each baseball bat they make about 5 pairs of chopsticks. Since there are so many broken bats in Japan, this is quite a number after this kind of "re-use".
. . . CLICK here for Photos !



Itoen, a Tea company 伊藤園 / 伊東園
http://www.itoen.co.jp/

Makes insoles out of the left-over tealeaves ! They are deodorizing and antibacterial in a natural way.
お茶殻入りインソール ochagara-iri insooru
http://item.rakuten.co.jp/kaiketu/10001048/


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.......... December 05, 2008

New varieties of potato reaching marketplace
jagaimo　じゃがいも
At Koganezaki Farm at the foot of Mt. Iwaki in the Tsugaru region of Aomori Prefecture, workers have started harvesting many varieties of potatoes - red and purple spuds with skins that are either unusually bumpy or quite smooth.
The garden farm, which is operated by Koganezaki-farm, produces about 30 varieties of potato and sells them as a package containing five to 10 different types under the name of Tasting Potato, including such unfamiliar names as the Destroyer and Shadow Queen.

"Each type has a different taste, so we want consumers to select the appropriate variety depending on the dishes they are preparing," said Katsuko Nakamura, in charge of sales at the farm.

The Japanese potato market has long been dominated by two varieties - Danshaku and May Queen - in sharp contrast with other fruits and vegetables, such as tomatoes, apples and strawberries, for which new kinds are created all the time.

However, the situation has begun to change recently. Varieties called Cynthia, Chérie and Inka-no Mezame (or Inca's awakening, a seed potato from the Andes) are among the newcomers whose output has been increasing rapidly over the past several years. "A number of new varieties will be developed in the future," said Kimio Sasaki, who is responsible for overseeing operations at the farm.

The most promising of all is the Cynthia - an egg-shaped potato with a very smooth skin, thanks to the fine starch it contains. It is also easy to peel and quick to absorb seasonings, but does not become mushy when boiled. In March 2000, Kirin Agribio Co. and Koganezaki-farm jointly set up Japan Potato Corp., which sells seed potatoes including for the Cynthia and Chérie varieties.

Production of the Cynthia variety this fiscal year is estimated at about 3,000 metric tons, up 25% from a year earlier, and is expected to reach 4,500 tons next year, accounting for only a small percentage of total output. "We want Cynthia to grab about half the market shares from May Queen and Danshaku in 10 years," said Takao Aoki, chief executive officer of Japan Potato.
source : 　www.nni.nikkei.co.jp

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.......... December 07, 2008

Samurai Cooking


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.......... December 09, 2008

Drop of imported Australian beef of about 30%.
Family restaurants and expensive coffee shops are closing down, whereas McDonalds is gaining about 13%. ... We are in a recession all right!


Quote from the Japan Times
Ice maker fearing a global thaw
By KO HIRANO
MINANO, Saitama Pref. — Tetsuo Asami in Nagatoro
As many as 100,000 people from Japan and abroad visit Tetsuo Asami's shaved ice parlor every summer in Minano, a small town in the Chichibu region of Saitama Prefecture, seeking out his products that use naturally frozen ice and are known for their rich taste.
Although Asami, 58, is happy with the thriving business, the threat of global warming makes him unsure whether he will still be able to make natural ice a decade from now.

"I think our customers travel all the way to Chichibu for shaved ice because they sense that they may not be able to eat it in 10 years' time given rising temperatures and deterioration in the environment of the mountains" which generate nutritious water for natural ice, Asami said.
Running the 117-year-old family business, Asami is one of only four existing natural ice makers in Japan, down from some 100 around the 1930s. The three others operate in Tochigi Prefecture.

"Given the major climate change I have seen in recent years, such as warm winters, it has become increasingly difficult to make decent natural ice," Asami said, citing his family records that show average temperatures in January in Chichibu have risen 3.5 degrees over the past 40 years.
Records by Asami's father from 1960 to 1991 show that there were many days in winter when temperatures hit minus 12 to minus 15 at 6 a.m., allowing him to "harvest" ice in December and then once again in January every year.
But since Asami took over the business in 1992, he has seen only three days or so when local temperatures fell below minus 10, making it difficult for him to harvest ice twice a season.
The declining quantity of ice has forced Asami to halt the shipment of natural ice to bars, hotels and department stores in Tokyo. Today, he only serves shaved ice at his parlor from March through November.

Natural ice forms only when it becomes very cold. Snow, meanwhile, damages the taste of the ice. With its favorable climate, the Chichibu area has long been an ideal place for making ice, in which workers form ice in ponds after drawing water from mountain streams.
"I'm very worried about the future of natural ice-making if the climate continues to change at the current pace," Asami said.

Asami believes the leadership of the United States — the world's biggest greenhouse gas emitter along with China — is vital if the world is to address global warming.
source : 　japantimes.co.jp/ December 10, 2008

WASHOKU : fresh clear water !



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Related words


JANUARY ... ichigatsu 一月

FEBRUARY ... nigatsu 二月

MARCH ... sangatsu 三月

APRIL ... shigatsu 四月

MAY ... gogatsu 五月

JUNE ... rokugatsu 六月

JULY ... shichigatsu 七月

AUGUST ... hachigatsu 八月

SEPTEMBER ... kugatsu 九月

OCOTBER ... juugatsu 十月

NOVEMBER ... juuichigatsu 十一月 　

DECEMBER ... juunigatsu 十二月 　



***** WASHOKU : General Information

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CIA Worlds of Flavor

2010 Worlds of Flavor ®
Conference November 4–6, 2010

The theme of this year

Japan: Flavors of Culture

テーマは「日本の味と食文化」





This annual three-day forum is widely acknowledged as one of our country's most influential professional forums on world cuisines and trends. Each November, the Worlds of Flavor® Conference showcases the gold standards of world cuisines that are reshaping American palates and the U.S. foodservice industry.

The 13th Annual Worlds of Flavor Conference will represent one of the largest and most significant American professional conferences ever held dedicated to the flavors and food culture of Japan. Interest in Japanese food and culinary traditions has seen phenomenal growth among American consumers in recent years.

Sushi has moved from the exotic to the mainstream, Japanese noodle soups are regularly included in volume foodservice operations, Japanese fine dining restaurants claim top tier ratings, and Japanese flavors and culinary aesthetics influence the menus and ambience of even non-Japanese restaurants. At the same time, Japan is often less familiar to Americans than Italy, France or other European countries. American food professionals sense that we are only at the beginning of our discovery and understanding of the "gold standards" of Japan and Japanese food culture.

"Japan: Flavors of Culture,"
will both celebrate the increasing interest in Japanese flavors in American foodservice as well as provide access to an unprecedented gathering of culinary talent from Japan—talent who represent mastery in their respective areas of endeavor. The conference faculty will include more than 60 leading chefs and other experts on the food and culinary traditions of Japan. Participating chefs from Japan will represent a variety of Japanese regional culinary traditions and types of cooking from casual to high cuisine and from traditional to modern. American chefs and operators will discuss how they are adopting and translating Japanese flavors for a range of new-generation U.S. foodservice concepts.

Highlighted themes will include traditional Japanese techniques for farming and fishing, the Japanese heritage of preserved foods from soy sauce to miso and nori, the world of Japanese noodles from soba and udon to ramen, sushi and sashimi traditions, Japanese cooking techniques from tempura to the Japanese live fire kitchen, an insider's view of the legendary kaiseki kitchens of Japan, the philosophy and art of Japanese cooking and food presentation, Japanese kitchen tools, Japanese desserts, Japanese green tea, sake, beverage pairings, and much more.

source : www.ciaprochef.com


. Rererence .




Worlds of Flavor conference adds Japan to its menu
Japan Times, Nov. 18, 2010


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料理界のハーバードと言われる米国の名門料理大学
CIA（The　Culinary　Institute　of America）
では毎年11月上旬の3日間にわたり、世界最大級の料理会議“
World of Flavor Conference &Festival（WOF）”を行っている。全米から集まる料理人や料理研究家をはじめ、世界の食に携わるプロフェッショナルやそれを支えるさまざまな分野の人を対象とした、料理の世界に大きな影響を与えると評価される国際会議とされている。

source : 英文イベント概要）


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Worldwide use


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Things found on the way


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HAIKU and SENRYU


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Related words

***** WASHOKU : General Information

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Music and Food

Some people think that animals and plants grow better if you let them listen to soothing music for some time every day.

Mozart seems to be a favorite among the classical music showers.

Music is also played to food that needs a period of ripening, like fruit, soy sauce, miso paste, mushrooms and even the dough for a good bread.

A good sake might spend some time with classical music, as they to in Fukushima, at Ohara Shuzo.


. Chicken, Hinaidori and other local brands 　


. Cows, beef and music ... Wagyu 和牛 　
Matsuzaka Beef


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Mozart Bananas モーツアルトバナナ
from Toyoka Chuo Seika, Hyogo prefecture
兵庫県の豊岡中央青果

The unripe bananas from the Philippines are ripened in a store room with Mozart music playing for them.

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Harada Star Drop Tomatoes
原田　星のしずく トマト
source : ~ha-ra-da


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Mozart's growing influence on food

The music of Mozart happens to be rich in such frequencies (1/f noise, pink noise) above 8,000 Hz - which is why sound and music therapy both tend to use it.
source : The Japan Times, Nov. 25, 2010


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Worldwide use


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Things found on the way


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HAIKU and SENRYU


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Related words

***** WASHOKU : General Information

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Lodgings, inn (hatago)

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

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Explanation




Hatago (旅籠, 旅篭)
were Edo period lodgings for travelers at shukuba (post stations) along the national highways, including the Edo Five Routes and the subroutes. In addition to a place to rest, hatago also offered meals and other foods to the travelers.
They were also called hatagoya (旅籠屋).

Hatago means "traveling basket."
The word itself originally derived from baskets that contained food for horses and were carried by travelers. From there, it became a tool with which travelers were carry their own food and goods. Shops that began preparing and selling food for travelers gained the suffix ya (屋), meaning "shop," but this was eventually shortened to just hatago.

Because many post stations along the Tōkaidō, Nakasendō and other historical routes have been either preserved or rebuilt, there are many traditional hatago still in existence today. While some have only been preserved as public buildings and museums, others have continued to operate for the past few hundred years.
©　More in the WIKIPEDIA !

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Tokaido, Akasaka by Hiroshige

meshimori hatago 飯盛旅籠（めしもりはたご)
lodgings serving food (and women)

Travellers could ask for food being brought by women who would serve them "anything".

A good traveller would walk about 40 kilometers (10 ri 里), a woman made about 30 kilometers (8 ri).



Tokaido, Goyu 御油(ごゆ) by Toyokuni

Goyu was about 298 km from Edo and 195 km close to Kyoto. Now it is in Toyokawa.

Of course reservations could not be made in the Edo period. Travellers arrived at any time and stopped when they got tired of walking.
A licensed hatago would provide two meals, breakfast and evening meal.

Other lodgings (yadoya, yado 宿屋) more popular with the poor travelelrs would only provide the firewood for self-cooking (kichinyado, kichin yado 木賃宿).
The cost was about 3000 yen (300 mon) for a hatago. A yado would charge about 500 yen (50 mon).

Travellers would often have to share a simple room with others.

When entering a hatago, travellers could wash their feet in a wooden basin (tarai たらい) and sometimes a woman servant would carry their luggage up to a room.

Some hatago would provide local delicacies to entertain the travellers with food and local sake. Some where quite famous for this, for example in Odawara they served kamaboko fish paste.
One meal consisted of a pot of soup, two sidedishes of vegetables and rice 一汁二菜. The price varied with the quality of the food.

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Tokaido, Hiratsuka, by Hiroshige

Hiratsuka is still quite close to Edo, only about 60 kilometers on the road. It was a stop at the crossing of river Banyuugawa 馬入川, now Sagamigawa.
For a slow traveller, Hiratsuka was the second stop-over on the trip.

Here you can see the servants carrying trays with food. The smaller girl carries the pot with cooked rice (meshibitsu 飯櫃).
On the tray there are a bowl of soup, a bowl for rice, a plate with a fish (fried or boiled fish was common), a covered bowl with cooked vegetables (sometimes even lily roots or yuba soy skin, shiitake mushrooms) and a small plate with pickled vegetables.
This is quite a delicious evening meal. Fish was not served in the morning.



. Reference : 旅籠 in 江戸 .


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Worldwide use


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Things found on the way

Modern Hatago and Food 旅籠料理

. . . CLICK here for Photos !


ryokan 旅館 Japanese inn

Many ryokan take great pride in a long history of "motenashi no kokoro" おもてなしのこころ, entertaining the guests with utmost care.

honjin 本陣 feudal lord's lodging in the Edo period
... waki honjin 脇本陣

hoteru ホテル hotel

minshuku みんしゅく【民宿】simple guesthouse, bed and breakfast,
a private home providing meals and lodging (for tourists)

shukubo, shukuboo 宿坊 lodging in a temple



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HAIKU and SENRYU

かすむ日や大旅籠屋のうらの松
kasumu hi ya oohatagoya no ura no matsu

misty day--
behind the big inn
a pine

Kobayashi Issa
(Tr. David Lanoue)



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時の日や昔旅籠の掛時計　
toki no hi ya mukashi hatago no kakedokei

time memorial day -
this wall clock
in the old inn

Sankei 山渓




. toki no kinenbi 時の記念日 (ときのきねんび)
time memorial day, time day


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Related words

. Restaurants 　

. Train Station Lunch Box (ekiben) 　


. Palanquin, sedan chair (kago 篭 or かご) 　



***** WASHOKU : General Information

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Japan Foodways, Past and Present


304 pages

The first English-language compilation of research
on Japanese cooking and food culture

Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods.

Framed by two reoccurring themes--
food in relation to place and
food in relation to status --
the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food have relevance and resonance with other foodways around the world.


Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.

"A pathbreaking volume on Japanese culinary history with great depth and scope."
--Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval

"Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down!"
--Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese


Eric C. Rath
is an associate professor of history at the University of Kansas and the author of The Ethos of Noh: Actors and Their Art.
Stephanie Assmann
is a lecturer at Tohoku University, Sendai, Japan, and the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behaviour.

source : www.press.uillinois.edu



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Food and Fantasy in Early Modern Japan



Eric C. Rath

December 2010
ISBN: 9780520262270

How did one dine with a shogun?
Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.

source : www.ucpress.edu



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