Kagoshima Satsuma

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Kagoshima (Satsuma)




Kagoshima Prefecture (鹿児島県, Kagoshima-ken)
is a prefecture of Japan located on the island of Kyūshū. The capital is the city of Kagoshima.
Kagoshima Prefecture is located at the southwest tip of Kyūshū and includes a chain of islands stretching further to the southwest for a few hundred kilometers. The most important group is the Amami Islands.
It has a bay called Kagoshima Bay (Kinkowan).
The prefecture boasts a chain of active and dormant volcanoes, including the great Sakurajima, which towers out of the Kagoshima bay opposite Kagoshima city.

Kagoshima Prefecture corresponds to the ancient Japanese provinces Ōsumi and Satsuma 薩摩　 , including the northern part of the Ryukyu Islands.

The prefecture has strong agricultural roots, which are reflected in its most well-known exports: green tea, sweet potato, radish, Pongee rice, Satsuma pottery and Berkshire pork ("kurobuta"). Kagoshima prefecture's production of bonito flakes is second only to that of Shizuoka. In addition it produces Japan's largest volume of unagi eels.
©　More in the WIKIPEDIA !

Kagoshima is the second largest tea growing area in Japan, right after Shizuoka.




Sakurajima 桜島 The Sakurajima volcano


Satsuma Pottery
Satsuma Ware 薩摩焼 Satsumayaki


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satookibi サトウキビ / 砂糖黍 sugar cane
Saccharum officinarum. Zuckerrohr

It used to be grown widely, but with cheaper imports, its fields were abandoned.
Now some areas grow it back in memory of the good old times, prepare sugar like their grandfathers did and make sweets for the local children to remember.

boomaki 棒まき "sugar wrapped around a stick"
simmered cane juice is wrapped around a cane stick and sucked.
The simmered juice is also spread on thin pancakes and eaten as oyatsu snack.
It can be used in sauces for grilled or fried fish.


satookibi 甘蔗 (さとうきび) sugarcane, sugar cane
kigo


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Regional Dishes from Kagoshima
鹿児島郷土料理

. . . CLICK here for Photos !


akumaki あくまき（灰汁巻き）mochigome rice cakes, Chimaki
from Takachiho, around Kirishima and also in Miyasaki.
Eaten for the Boy's festival. akumochi.
Glutinous rice is wrapped in bamboo leaves and simmered for 3 to 4 hours in alkaline lye. Thus they can be kept for a long time when done. The army of Satsuma used these when going to war. It tasts rather alkaline. It is cut in pieces and covered with sugar and kinako soy powder before eating.
There is also
tsunomaki つのまき in Tanegashima Island
. . . CLICK here for Photos !
and
tojinkan in Bonotsu Island.
. . . CLICK here for Photos !





butabone 豚骨 pig bones
kurobuta 黒豚 black pig from Satsuma



. nettabo ねったぼ dumplings 　
from mashed sweet potatoes and mochigome rice
Sprinkled with kinako powder.




sakezushi 酒ずし sushi with sake


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Satsuma age, satsumaage, satsuma-age さつま揚げ fried fish cake from Satsuma
Pounded white fish meat and flour is mixed to prepare a compact paste that is solidified through frying. Sometimes tofu is added into the mix.
Many ingredients can be added for extra flavor, for example vegetabels.
This food originated in Vietnam and came to Okinawa brought by local fishermen. From there, it found its way to Kagoshima (former Satsuma) and then spread all over Japan.
. . . CLICK here for Photos !


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. WASHOKU
Satsuma Imo 薩摩芋,　サツマイモ Sweet potatoes 　
imodango, imo dango いも団子 / さつま芋団子 / 芋団子
Speciality from Ibusuki town いぶすき【指宿市】.



. Tanegashima Annoo Imo 種子島あんのう芋 / 安納芋
mitsuimo, mitsu imo 蜜芋 "honey sweet potato"　



Satsumajiru 薩摩汁 soup with sweet potatos

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Satsumazuke さつま漬け pickles from Satsuma


Shoochuu 焼酎 (しょうちゅう)
Shochu, strong distilled liquor, Schnaps



Yamakawa katsuobushi 山川鰹節
from the Yamakawa family production
They are prepared by hand in the family tradition. They are smoked before drying.
They are freshly shaved, added some sesame and soysauce and this is put on rice for a delicious meal.
From Kagoshima, Makurasaki 枕崎
. . . CLICK here for Photos !


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Things found on the way


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HAIKU and SENRYU



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Related words

***** WASHOKU : Regional Japanese Dishes

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Karashi mustard

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Mustard plant (karashina)

***** Location: Japan
***** Season: Various, see below
***** Category: Plant

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Explanation


kigo for all spring

brown mustard plant 芥菜 (からしな / からし菜) karashina
..... 芥子菜（からしな）, nagarashi ながらし
aokarashi 青芥（あおがらし）
karashina 芥菜（からしな）、菜芥（ながらし）
Brassica juncea Czern. et Coss

ha karashina 葉からしな, hatakena はたけな
Leaf mustard、Oriental mustard
（オリエンタル・マスタード）



From China, introduced in the Heian period, probably aready the Yayoi period.
The Chinese name, when used as a medicine, is gaishi 芥子（生薬名：がいし) and refers to the seeds.

The leaves also have a strong taste and are eaten as a vegetable.

100 g contains 26 kalories. proteines 3.3g、fat.1g、carbonides4.7g、fibers3.7g、carotin2800μg、Vitamin E 3.1mg、Vitamin 260μg、Vitamin B1 0.12mg、VitaminB2 0.27mg、Niacin 1.2mg、Vitamin B6 0.25mg、folic acid310μg、panthoten acid 0.32mg、Vitamin C 64mg、natrium 60mg、calium 620mg、calcium 140mg、magnesium21mg、phosphor72mg、iron2.2mg etc.

Chinese name : gai choy, kaai tsai, taai kaai tsai, ye yong jie cai

Different types grow in various regions.
It has a strong hot taste.

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kigo for mid-autumn

karashina maku 芥菜蒔く からしなまく
sowing mustard plant seeds


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The following items are not kigo.


karai からい　... is a word to imply HOT, spicy food.



The seeds of the mustard plant are small and round.
They are dried and prepared to


wa karashi 和からし (wagarashi 和がらし) or simply called
karashi からし【芥子／辛子】】 Japanese mustard



It comes in tubes as a paste ready to use or in powder form to prepare fresh for each meal.


kona karashi 粉からし mustard powder
neri karashi ねりからし mustard paste


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masutaado マスタード mustard
yoo karashi 洋からし (yoogarashi 洋がらし)
"Western Karashi", Western-style mustard
This type comes from a different plant. It is much less pungent than "Japanese mustard" 和がらしwagarashi and has more of a vinegary taste.
It comes in a white and a brown version.

The origin was the plant from the Dijon area, where even today all kinds of mustard are made with wine-vinegar.

All kinds of Western mustard are available in Japan.


. . . CLICK here for Photos of mustard seeds!


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karashi jooyu からし醤油 soysauce with mustard
and dashi and a bit of sugar
. . . CLICK here for Photos of some dishes!




karashi miso からし味噌　miso with mustard
mit scharfem japanischem Senf
often used with lotus roots 蓮根とからし味噌
Bandai karashi miso 磐梯からし味噌 from Mount Bandai
. . . CLICK here for Photos of some dishes!



karashi su ae からし酢和え with mustard and vinegar
. . . CLICK here for Photos of some dishes!
karashi su shooyu からし酢醤油 with soy sauce

kaki no karashi su 柿のからし酢 with persimmons


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It is also used to pickle other vegetabels.


Karashizuke からし漬け pickles with mustard
A pickling bed is made of "sakekasu" and mustard. Pickle salted vegetables in the bed.
Red peppers and sesame seeds can also be used.
. . . CLICK here for Photos of some dishes!

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karashi renkon


source : www.ritsumei.ac.jp / click for the moving version


karashi renkon 辛子れんこん lotus roots with mustard
Lotus Root with Japanese Mustard, sometimes fried.
Sometimes white miso, kamaboko ground fish paste and katsuobushi are used for the filling.
From Kumamoto

When the daimyo of Kumamoto, Hosokawa Tadatoshi, 細川 忠利 became sick, a priest from the temple 豊前国耶馬溪羅漢寺 in Buzen told his aides to prepare some lotos roots for him. One of the kitchen crew, Heigoro 平五郎, remembered that Kato Kiyomasa had some lotus planted in the moat of Kumamoto castle as food for emergencies, so they took some out filled the holes with a paste of mustard powder, wheat miso paste and egg yolk. They fried this in oil and offered it to the ailing lord, who ate it with gusto and became well soon.


digging for lotus root れんこん掘る renkon horu
kigo for early winter



karashi renkon chippusu 辛子れんこんチップス
Karashi Renkon Chips
. . . CLICK here for Photos !


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daikon karashizuke 大根からし漬 with radish
. . . CLICK here for Photos !


kazunoko karashi zuke 数の子からし漬け herring roe pickled in mustard
. . . CLICK here for Photos !


kyuuri karashizuke きゅうりからし漬け with cucumbers
. . . CLICK here for Photos !




nasu karashizuke 茄子辛子漬け with eggplants
Rather famous in many areas of Japan.
minden-nasu みんでんなす, 民田なす Minden eggplant pickles
Yamagata


Nozawana no karashizuke 野沢菜のからし漬け
from Nozawa town, with nozawana spinach


piiman karashizuke ピーマンからし漬け with bellpeppers (paprika)


shiitake karashizuke 椎茸からし漬け with shiitake mushrooms
Prepared in many regions famous for shiitake growing.
. . . CLICK here for Photos !

Shiitake mustard pickles
Dishes from Yufuin, Oita, Kyushu.



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Other dishes with "karashi"



inarizushi いなり寿司 Inari sushi
In Matsumoto, they smear karashi mustard on the inside of the pouch.



hotaru-ika no karashi sunomono ほたるいかの辛子酢物
from Namerigawa town 滑川市
Dishes from Toyama prefecture


karashina no masutaato ae からし菜のマスタード和え
mustard plants with mustard dressing


nanohana to ika no karashi ae 菜の花といかの辛子あえ squid and hot mustard dressing
Rape blossoms ( 花菜漬 nanohana, na no hana)



shimazushi しまずし/ 島寿司 Sushi from the Islands
. . . CLICK here for Photos !
Since there grows no Japanese horseradish (wasabi) on the islands, this sushi is usually served with mustard (karashi) or hot pepper.
WASHOKU
Hachijojima Island. 八丈島の島寿司



wakegiae, wakegi ae わけぎあえ wakegi leek with dressing
Best prepared in spring for the Doll Festival. Boiled with shells and asari shells, white miso, karashi mustard, sugar and vinegar.
Dishes from Kagawa, Shikoku


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Worldwide use


Senf

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Things found on the way


ariru karashi abura アリルからし油
from Izu Town
This is made from wasabi, Japanese horseradish.
. . . CLICK here for Photos !


. WASHOKU
spicy mentaiko (辛子明太子, karashi mentaiko). 　
marinated roe of pollock


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toogarashi 唐辛子 chilli peppers "Chinese karashi"


komatsuna こまつな　小松菜　Japanese Mustard Spinach
Senfspinat


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HAIKU and SENRYU

初鰹 銭と辛子で二度涙
hatsugatsuo zeni to karashi de nido namida

first bonito of the season ...
for the prize and for the pungency
we have to cry twice

The "Children of Edo" liked the first expensive bonito of the season, cut in sashimi and with a dip of Japanese mustard.


There was an old way to prepare the mustard seeds by grinding them fine, then put a piece of paper on top of them and add hot water. Now a redhot piece of charcoal is added to the pot and the whole stays over night. The charcoal takes on the pungency of the mustard, and a fine fragrance remains.


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からし菜に直ぐ積りけり春の雪
karashina ni massugu tsumorikeri haru no yuki

on the mustard plant field
it piles up in straight rows -
snow of spring

Maeda Shura 前田普羅 (1888 - 1954)


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からし菜の湯を通したる緑かな
karashina o yu o tooshitaru midori kana

this special green
of mustard leaves blanched
in hot water

Nakamura Seijichiro 中村青一路


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Related words

***** . Mustard greens, Senfkraut (takana 高菜) .


SPRING vegetables


***** WASHOKU : INGREDIENTS


***** WASHOKU :
YASAI . Vegetable SAIJIKI


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Sesame street day

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Sesame street day

***** Location: Worldwide
***** Season: Autumn
***** Category: Humanity

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Explanation


November 10


google November 10, 2009


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Happy Birthday !

Sesame Street is an American educational children's television series and a pioneer of the contemporary educational television standard, combining both education and entertainment. Sesame Street is well known for its Muppets characters created by Jim Henson. It premiered on November 10, 1969, and is the longest running children's program on US television.The show is produced in the United States by the non-profit organization Sesame Workshop, formerly known as the Children's Television Workshop (CTW), founded by Joan Ganz Cooney and Ralph Rogers.

Before the show's premiere, the producers created five one-hour episodes for the purpose of testing whether children found them comprehensible and appealing.

"Sesame Street is best known for the creative geniuses it attracted, people like Jim Henson and Joe Raposo and Frank Oz, who intuitively grasped what it takes to get through to children."
©　More in the WIKIPEDIA !


the Muppet Characters

Ernie and Bert
Big Bird
Cookie Monster
Grouch
the Count



セサミストリート Japan
sesame-street.jp/
. . . CLICK here for Photos !




Home - Sesame Street
www.sesamestreet.org/


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Elmo cookies



Ernie and Bert cookies



Cookie Monster Cookie

source
http://www.silviasweetdelights.com


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cookie monster






クッキーモンスター　in Japan






セサミストリート弁当 Seseame Street Bento
lunch boxes with Sesame street characters

click the image for many more !


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Worldwide use


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Things found on the way


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HAIKU and SENRYU




sesame street friends
peeking through my window -
google in autumn

Gabi Greve, 2009


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Related words

***** WAGASHI ... Sweets SAIJIKI

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Akagai (ark clam)

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Ark clam ,　"red clam" (akagai)

***** Location: Japan
***** Season: All Spring
***** Category: Animal

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Explanation




akagai あかがい【赤貝】 lit. "red clam"
ark shell, bloody clam, bloody shell
..... kisa 蚶（きさ）
"blood shell", chigai 血貝（ちがい）
Anadara broughtoni
Scapharca broughtonii

It lives on the muddy bottom of shallow inlays. Its liquid is bright red like blood.
Its edible parts are the "tongue" and the "thread" (akahimo　赤紐), also the liver.

From Yuriage 閖上（ゆりあげ) near Sendai, this is the best from Japan.

The fishermen in Yuriage port only take out big ones and make sure not to overfish. Caught in the morning for four hours during the season in April and May, they are shipped and sold at Tsukiji market in Tokyo next morning.
Later in the year, akagai come from Ehime.
CLICK here for PHOTOS !



This mussle is also called "butterfly mussle", because for sashimi or sushi it is cut to look like a butterfly.　蝶貝

Th black liver is especially taken out and prepared raw, boiled or fried.

During the Edo period, when rich folk and samurai started to eat white rice, this akagai was their only source of vitamin B.
Edo wazurai, see below.



Kubota Mantaro, the Haiku Poet died on 6 May 1963 at the age of 73, of food poisoning, after eating an akagai clam at a party held by Ryuzaburo Umehara.




Kanman-ji 虫甘満寺 / 蚶満寺 the Temple Kanman
The first Kanji character ‘虫甘’ means ‘赤貝(akagai), ark shells”. . . lit.虫甘 "insect that tasts sweet", an old Chinese character 蚶 for the ark shell.

akagai from Kisakata, Temple Kanman-Ji
Matsuo Basho


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In the "Records of Ancient Matters" (Kojiki 古事記) we read this:


Umugaihime and Kisagaihime
蛤貝比売命（うむがいひめ) / 蚶貝比売命（きさがいひめ)


source : genbu.net.data/toutoumi/kisa_title.htm


According to the Kojiki account, the two deities dispatched by Kaminusuhi to resurrect Ōnamuchi after his eighty brothers had killed him with a heated rock. Kisagaihime gathered shavings from seashell and Umugaihime mixed them with the juice from a clam, applying them "as mother's milk" to the burns and thus reviving Ōnamuchi.

Umugaihime is a personification of the
cherry-stone clam (hamaguri), while
Kisagaihime personifies the ark-shell (akagai).
As a result, this story appears to involve the mythic iteration of an ancient folk remedy, in which grindings from the ark-shell were mixed with the juice from the cherry-stone clam to produce a treatment for burns.
source : Yumiyama Tatsuya, 2005
Kokugakuin University


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Dishes with the "red clam" 赤貝料理

. . . CLICK here for Photos !


In Japan it is often sold in cans. The type saruboogai サルボウガイ is used.


akagai don 赤貝丼 served in a bowl on cooked rice


akagai himo 赤貝ひも / 赤貝紐 thread of the ark clam
. . . CLICK here for Photos !


akagai kamaboko 赤貝かまぼこ fish paste with venus mussels
prepared in Sendai.


akagia kimo 赤貝肝 liver of the arc clam
often fried or put in soup
. . . CLICK here for Photos !


akagai marine 赤貝のマリネ marinated ark clams


akagai nuta 赤貝ぬた　seasoned with miso and vinegar


akagai shabushabu 赤貝しゃぶしゃぶ
in water of only 65 degrees, eaten with ponzu, sesame and chives sauce


akagai no su no mono 赤貝の酢の物 marinated with vinegar


akagai sushi 赤貝 寿司 sushi with ark-shell
The red meat is cut slightly (kazari boochoo) to make the meat better chewable.
. . . CLICK here for Photos !


Together with white ika squid it gives an "auspicious meal" for festivities.

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aji okowa 味おこわ tasty rice gruel with red beans
Prepared for festivals and celebrations. In the mountains prepared with mountain vegetables, along the coast with red ark shells (akagai).
Dishes from Tottori


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Worldwide use

Rote Venusmuschel, Archenmuschel.


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Things found on the way


Edo wazurai えどわずらい
【江戸煩ひ/江戸煩い/江戸患い】
"the Illness of Edo", Edo disease
beriberi; vitamin B deficiency
. . . . . kakke 脚気(かっけ)

Toward the 18th century, this mysterious disease started as an affliction of the rich and wealthy, who could afford to eat polished rice, which let to vitamin B deficiency.
Poor townspeople in Edo, who ate brown rice, did not get it, also the poor in the countryside.
Even the 8th Shogun Yoshimune suffered from it for a while, until his cooks gave him a sidedish with the ark clam in miso-vinegar. The ark clam contains a lot of vitamin B.

quote
Once the Tokugawa Shogun established the government in Edo (the former name for Tokyo,) the city attracted people and merchants, drawn to the new capital. Edo is thought to have been the largest city in the world at that time. There was a saying at the time that “Fires and brawls are the flowers of Edo.” Vast numbers of people migrated into the city as workers.
The new arrivals were poor but healthy while Edokko or people who had lived in the town for several generations were suffering from “Edo Wazurai,” or beriberi. Soba turned out to be the prevention and cure, the secret that had protected the newcomers.

Beriberi is caused by a deficiency in Vitamin B. Rich people could afford polished rice; the poor ate whole rice or soba cheaper but much more nourishing. So Edo Wazurai became a condition among the rich. The actual cause of beriberi was unknown until the mid-20th century. Japanese Imperial Army doctors who studied in Germany believed it was the result of bacteria, while Navy doctors studying in England believed the cause was a dietary deficiency and proposed equipping the entire Imperial fleet with baking ovens. This did not, in the end, go forward because of budget constraints.
source : Tetsuya Iizuka (Soba Canada Inc.)


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. . . CLICK here for Kagurazaka restaurant Photos !


Kagurazaka 神楽坂
is a trendy neighbourhood in Tokyo, near Iidabashi Station.

It is also widely regarded as an important center of Japanese cuisine within the Kanto region. Several old and famous "ryotei 料亭" are to be found in the winding back streets, often accessible only by foot.
These ryotei provide expensive "kaiseki" cuisine, which is generally regarded as the pinnacle of Japanese food. Ryotei also allow diners to invite geisha to provide entertainment during the course of the evening.
©　More in the WIKIPEDIA !


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HAIKU and SENRYU


ひやひやと赤貝のぬた春の雪
hiyahiya to akagai no nuta haru no yuki

so cold, rather cold
the ark clam with miso sauce -
snow in spring

Hasegawa Kai 長谷川櫂







赤貝の紐を噛むなり神楽坂
akagai no himo o kamu nari Kagurazaka

I chew a lot
on the thread of the ark clam -
Kagurazaka

Sagawa Akiyoshi 佐川昭吉



場違ひの赤貝貧し雪催 鈴木真砂女 夕螢
数の帆は赤貝とりや揚雲雀 野村喜舟 小石川

赤貝と一声今日は上客にて 鳴島ナミ
赤貝のからや乗初(のりぞめ)餓鬼大将 濯資 選集「板東太郎」
赤貝のひもに終りし夜の鮓 森澄雄
赤貝の剥かれて赤さ増しにけり 鈴木久美子
赤貝の割れし殻もて進みをる 山田真砂年
赤貝の大根おろしの霙かな 久米正雄 返り花
赤貝の身内に溜めて薄き泥 小澤實
赤貝は毛ものでありし笊に笹 山田尚良
赤貝をめんこのやうに打ちつける 小口たかし
赤貝をよく噛みのちのつれづれや 津森延世
source : HAIKUreikuDB



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Related words

***** WKD Kigo Index

WASHOKU : FISH and SEAFOOD SAIJIKI

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Bernd Siefert

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Bernd Siefert
Von Michelstadt nach Japan

ベアンド ・ ジーフェルト

Michelstadt is very close to my birthplace in Germany.

Today I saw a program on TV about Bernd Siefert working in Tokyo for the
International World Cake Fair in Yokohama. He also teaches how to make desert to Japanese customers.


He made something like a Schwarzwzalder Kirschtorte with matcha green tea and azuki red beans.




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Das Cafe Siefert gehört zu den rennomiertesten und am höchsten dekorierten Konditoreien Deutschlands und ist die Heimat von Bernd Siefert, Weltmeister der Konditoren.
http://www.cafesiefert.de/



Unsere Kunden finden Sie in der ganzen Welt, in USA genauso wie in Simbabwe oder Wien. Ob per Post oder Luftfracht, Ihre Bestellungen finden immer Ihren Weg und kommen pünktlich an.
http://www.cafesiefert.de/02-produkte/03-torten.html


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良いデザートを作るためには、
　　良い人生を送るのと同じように、
　　“良い素材”が必要です。
　　　　　　　　　Ｂｅｒｎｄ　Ｓｉｅｆｅｒｔ


In Yokohama Sogoo
横浜そごうの茶語（Cha Yu)

http://lime2005.exblog.jp/3946147/

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ミシェルシュタッドで世界一のパティシエが作るデザート！
世界パティシエ王者

製菓の国際コンクール
クープ・デュ・モンド・ドゥ・ラ・パティスリー
究極のスイーツに挑む男たち～世界のパティシエ




February 2009
International World Cake Fair in Yokohama

World Pastry Cup 2009

CLICK here for PHOTOS !

Coupe du Monde de la Pâtisserie


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Bernd Siefert was born in Bad Urach, Germany.
He and his sister Astrid are the owners of Café Siefert, which has been in his family for 250 years. Bernd began his career as an apprentice for his parents at the pastry shop in Michelstadt, Germany. While apprenticing, he continued to learn from attending many seminars on many subjects including sugar, chocolate and Italian pastries.

Bernd has also staged at Fauchon, Mulot and Damanns, and earned a Master's degree at the masterschool in Heidelberg in 1990 and a Bachelor's of Economics in Frankfurt.

Bernd's expertise has also been demonstrated in competition. In 1993 he competed in the Coupe du Monde de la Patisserie in Lyon, France. 1994 brought him a 4th place finish at the Pastry Chef of the Year championships and a win, with the help of his sister, at the IKF (international pastry show in Germany). Bernd returned to Lyon, France as the team coach for the 1995 Coupe du Monde de la Patisserie. He also made it on to the World Championships in Milan Italy with Manfred Bacher and the Champion at the Swiss Sugar Art Trophy in 1995. Since 1996 he has earned many more awards and medals including is the world champion title 1997-99 in Stuttgart.

In addition to running the pastry shop in Michelstadt, Bernd lends his talents consulting for different companies such as PreGel, the Hilton, and Ritz Carlton, all over the world. He also does foodstyling for different magazines like Thuries Magazine, France, KoCa Germany, and Pasticceria Internationale, Italy.

He is also a member of the young and wild (Germany 's most popular TV Chefs organization), and a member of the Gastromomical Academie of Germany.

His many achievements also include being the German champion in pastry from '95- '97 and '98- '99, being named the most innovative pastry chef of the world in 1995 in Milan Italy.

source 2009
http://www.worldpastryforum.com/Archives/2003/2003.siefert.htm


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the smile
as he shows his creation -
sweets for all seasons

Gabi Greve


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Related words

***** WAGASHI ... Sweets SAIJIKI

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Kokerazushi Sushi

[ . BACK to WORLDKIGO TOP . ]

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Kokera Sushi (kokerazushi)

***** Location: Japan
***** Season: All Summer
***** Category: Humanity

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Explanation


kokerazushi 柿鮓 / こけら寿司 / 柿寿司 / こけら鮨
"wood shingled sushi", layered sushi


kokera 柿 shingle for a roof, mostly from cedar wood. They give beautiful curves to the roof of a temple
. . . CLICK here for Photos !

kokera (uroko) 鱗 scales of a fish or snake


It is a kind of boxed sushi that was so large, it had to be parted with layers of bamboo leaves.

Fish and vegetables are sliced thinly and placed on a square piece of sushi rice.

When a roof of a new house was finished, this food was given to all who had participated in the making.

Eaten for auspicious occasions and festivals.





Kokerazushi from Muroto, Tosa


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岡山 蒜山 の　こけらずし　Okayama



In Okayama prefecture, it is eaten for the autumn festival.

In former times, fish from the port of Uno 宇野 in Tottori was pickled in salt and carried over the mountains via Tsuyama to Okayama town.
The fish was mostly saba mackerels, iwashi sardines and shiira, dolphin fish (Coryphaena hippurus).



When the carrier women came with their loads in two baskets dangling from bamboo poles, they stopped by every home, sold some fish and talked about their adventures back home and on the way ... like a delicious news delivery.

Now many families in the area of Hiruzen in Okayama prefecture still preserve the tradition of eating shiira fish on sushi, especially for the autumn festival season.

shiira dolphin fish Goldmakrele, Dorade, mahimahi
(not to mix with the mammal "dolphin" iruka)


The fish is about 1 meter long and for a sushi half of the fish is used. That is enough for 120 pieces of sushi.

Preparations start five days before the festival, to make sure the fish is "well done". It is marinated in sweetened vinegar (amazu) for two days, and then the sushi is prepared and let to mature for another two days. The sushi rice contains more vinegar that for a normal sushi.
Recipes are handed down from housewife to daughter in law.

This sushi is also prepared for wedding ceremonies and other auspicious days, since the fish can now be bought at the supermarket at any time.


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Worldwide use


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Things found on the way


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HAIKU and SENRYU


kokerazushi -
our whole family gathers for
the autumn festival

Nakayama Hanako, Okayama 2002


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Related words

***** WASHOKU : FISH and SEAFOOD SAIJIKI

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Shusse uo career fish

[ . BACK to WORLDKIGO TOP . ]
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"Career Fish", promoting fish (shusse-uo)

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

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Explanation

"fish promoting in life as they grow larger"
fish having success in life (shusse) as they grow older
しゅっせうお【出世魚】 shusse uo, shusseuo



Fisch der "Karriere macht"
sucessfull fish, erfolgreicher Fisch
promoting fish
fish that rise in rank
fish of advancement
ascending fish


What kind of career and promotion, you may ask?

Well, as they grow up they change their name, and some say, the flavor when used in food, they have noticably distinct flavor profiles as they mature.


In former times it was custom to cook such fish when a boy was born and later celebrated his "coming of age" ceremony.
The traditional GENPUKU げんぷく【元服】 of a samurai boy was celebrated according to family and political situation when the boy was around 11 to 16 years.
Also when advancing in their carreer the samurai would change name frequently and thus celebrate with an appropriate fish dish with such an auspicious fish of his region.

A katagaki, kata-gaki かたがき【肩書】official position, degree or title is very important and always written on your meishi, visitor's card. It is literally the "writing on your shoulder" and defines your social position.


These fish were also eaten for the New Year celebrations.


The most common "fish with a promotion" were
buri . yellow tail
suzuki . sea bass
bora . gray mullet
iwashi . sardines


They were called with different names as they grew larger and were sold on the market with these different names. There are also many regional variations about these fish names.

The latin name for these fish does not change when they grow older and refers to the grown-up fish.


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maguro マグロ, the tuna fish, does change its name, but is not counted among the shusse-uo.
This holds for unagi eel and shake salmons too.


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出世魚の例 Examples of Shusse-uo

ブリ buri , yellowtail
ブリは、硬骨魚綱 スズキ目 アジ科に属する魚。

代表的な呼び名
ワカシ ukashi ：15 cm くらいまでのもの
イナダ inada ：40 cm くらい（夏に旨い）
ワラサ urasa ：60 cm くらい
ブリ buri ：90 cm 以上（夏は味が落ちる）
関東：ワカシ → イナダ → ワラサ → ブリ
関西：ツバス → ハマチ(hamachi) → メジロ → ブリ
東北：ツベ → イナダ → アオ → ブリ
下北地方：フクラギ → イナダ → ワラサ → ブリ
北陸：ツバエリ → コズクラ → フクラギ → アオブリ → ハナジロ → ブリ
富山県：ツバイソ → コズクラ → フクラギ → ガンド → ブリ
山陰：ショウジゴ → ワカナ → メジロ → ハマチ → ブリ
四国：ヤズ　→　ハマチ　→　ブリ
九州：ワカナゴ → ヤズ → ハマチ → メジロ → ブリ → オオウオ



. Sea bass (suzuki) 　
Lateolabrax japonicus
スズキは、硬骨魚綱 スズキ目 スズキ科に属する魚

セイゴ → フッコ → スズキ → オオタロウ
関西:セイゴ → ハネ →　スズキ
また、ヒラスズキの幼魚をヒラセイゴなどと言ったりもする。(ヒラハネはあまり聞かれない)



ボラ bora. striped mullet, black mullet, springer
ボラは、硬骨魚綱 ボラ目 ボラ科に属する魚

代表的な呼び名
オボコ → スバシリ → イナ → ボラ → トド
派生語：「おぼこ娘」、「いなせ」、「とどのつまり」
関東：オボコ → イナッコ → スバシリ → イナ → ボラ → トド
関西：ハク → オボコ → スバシリ → イナ → ボラ → トド
高知：イキナゴ → コボラ → イナ → ボラ → オオボラ
東北：コツブラ → ツボ → ミョウゲチ → ボラ


マイワシ ma-iwashi Sardines
イワシは、 硬骨魚綱 ニシン目ニシン科に属する魚

代表的な呼び名
シラス→ カエリ→コバ→チュウバ→オオバ

シラス：白子 shirasu 、稚魚、1cm未満　　（マシラスとも）
カエリ：若魚、数cm　　（アオコ、ヒラゴとも）
コバ　：小羽、　　　10cm前後
チュウバ：中羽　　　15cm前後
オオバ：大羽　　　　20cm前後


その他 Others
コノシロ　出世魚に含めない考え方もある。
コイ　コイは登竜門の伝説から出世魚と呼ばれることもあるが名前が変わるわけではない。
source : wkp.fresheye.com/wikipedia


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Worldwide use

Fische, die je nach Alter anders genannt werden

buri
Gelbschwanz, Seriola quinqueradiata
Der Gelbschwanz gehört zu den glückverheißenden Fischen, die „Karriere machen“ (shusse uo), das heißt, er wechselt je nach Körperlänge seinen Namen. Bis zu 35 Zentimeter heißt er in Westjapan TSUBASU, von 35 bis 60 Zentimeter HAMACHI, von 60 bis 80 Zentimeter MEJIRO oder MARUGO. Der erwachsene Fisch von mehr als 80 Zentimeter Länge ist dann der BURI.

Weil er als glückverheißender Fisch angesehen wird, ein Fisch der „Karriere macht“ und bei jedem Neujahrsfest „ein Jahr älter wird“, wird er bei Festessen bevorzugt gegessen. Der Gelbschwanz darf in der Neujahrsuppe von Westjapan (zooni) nicht fehlen.

sawara
Japanische Königsmakrele, Scomberomorus niphonius
Die Königsmakrele gehört zur Familie der saba-Makrelen. Sie wird je nach Länge anders benannt und gehört so zu den glückverheißenden Fischen, die „Karriere machen“ (shusse uo). Bis zu 40 bis 50 Zentimeter heißt sie SAGOSHI, von 50 bis 60 Zentimeter NAGI und mehr als 60 Zentimeter ist es dann die Königskmakrele, SAWARA. Sie kann bis zu 115 Zentimeter lang werden und bis zu 13 Kilogramm wiegen, die weiblichen Fische sind etwas größer wie die männlichen.


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Things found on the way

. Shussebora 　出世ボラ　/ 出世螺 Shusse Horagai .
From a conch shell to a Dragon !

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HAIKU and SENRYU







ぶり はまち、元はいなだの出世魚
buri hamachi moto wa inada no shusse-uo



yellowtail, young yellowtail
originally it was inada . . .
fish rising in rank




anonymous senryu


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出世魚椀をはみだす雑煮かな
shusse-uo wan ni hamidasu zooni kana

the career fish
hangs out of the bowl -
new year's soup

Takahashi Tokieda 高橋時枝


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Related words

***** WASHOKU : FISH and SEAFOOD SAIJIKI

***** WASHOKU : General Information

shussesakana, shusse sakana
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[ . BACK to DARUMA　MUSEUM　TOP . ]
[ . BACK to WORLDKIGO . TOP . ]

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Maguro tunafish

[ . BACK to WORLDKIGO TOP . ]
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Thunafish, tuna (maguro)

***** Location: Japan
***** Season: Various, see below
***** Category: Animal

skipjack katsuo bonito see below

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Explanation


kigo for all winter

Tuna, maguro　鮪 (まぐろ)
shibi しび tuna
(shibi is also the name of a temple roof decoration, see German below.)


"black tuna", bluefin tuna, kuromaguro 黒鮪（くろまぐろ）
... Thunnus thynnus
"real tuna", hon maguro 本鮪（ほんまぐろ）Atlantic bluefin

binnaga maguro 鬢長, ビンナガマグロ Thunnus alalunga, "White tuna"
kihada キハダマグロ Thunnus albacares. Gelbflossen-Thunfisch
koshinaga コシナガ / 腰長 Thunnus tonggol. Longtail tuna
mebachi めばち / 眼撥 Thunna obesus. big-eyed tuna. großäugiger Thunfisch
minami maguro ミナミマグロ Thunnus maccoyii
taiseiyoo maguro タイセイヨウマグロ Thunnus atlanticus


boat for fishing for tuna, magurobune 鮪船（まぐろぶね）
fishing for tuna, maguro tsuri 鮪釣（まぐろつり）
net for tuna, maguro ami 鮪網（まぐろあみ）



maguronabe 鮪鍋（まぐろなべ）hodgepodge with tunafish
often leek (negi) is added to make a
negima nabe 葱鮪鍋（ねぎまなべ）
This was a speciality of Edo. the MA in the name refers to the MAguro fish.

. . . CLICK here for Photos !


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kigo for all spring

meji めじ small tuna, young tuna
komeji 小めじ（こめじ）, meji maguro めじまぐろ . めじ鮪

. . . CLICK here for Photos !

junger Thunfisch

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Tuna
are ocean-dwelling carnivorous fish in the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers—they have been clocked at 70 kilometres per hour (43 mph)—and include several warm-blooded species. Unlike most fish, which have white flesh, tuna flesh is pink to dark red, which could explain their odd nick-name, "rose of the sea." The red coloring comes from tuna muscle tissue's greater quantities of myoglobin, an oxygen-binding molecule. Some of the larger species, such as the bluefin tuna, can raise their blood temperature riri above water temperature through muscular activity. This ability enables them to live in cooler waters and to survive in a wide range of ocean environments.
A remarkable aspect of Thunnus physiology is its ability to maintain body temperature above than that of the ambient seawater.

The Thunnus genus includes 8 species:
Albacore, Thunnus alalunga (Bonnaterre, 1788). binchoo maguro
Yellowfin tuna, Thunnus albacares (Bonnaterre, 1788). kihada
Blackfin tuna, Thunnus atlanticus (Lesson, 1831).
Southern bluefin tuna, Thunnus maccoyii (Castelnau, 1872).
Bigeye tuna, Thunnus obesus (Lowe, 1839). mebachi
Pacific bluefin tuna, Thunnus orientalis (Temminck & Schlegel, 1844).
Northern bluefin tuna, Thunnus thynnus (Linnaeus, 1758).
Longtail tuna, Thunnus tonggol (Bleeker, 1851).

Canned tuna was first produced in 1903, quickly becoming popular. Tuna is canned in a variety of edible oils or in brine.

©　More in the WIKIPEDIA !


The names for the small fish, too small to take out

albacore - tonbo, tombo
bluefin - meji
big eye - daruma
yellowfin - kimeji, ki meji

. . . CLICK here for Photos !: mebachi daruma
ちいさいめばちは「だるま」


. WASHOKU
Fish called DARUMA


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The most important harbors for maguro are in Ooma　大間, Aomori, and in Misaki　三崎, Kanagawa 三崎まぐろ.


Ooma maguro 大間まぐろ Maguro from Oma harbour
often fished with one line in the rough sea toward Hokkaido



Tuna auctions at Tsukiji Market in Tokyo
Tsukiji, the big fish market in Tokyo 築地市場, Tsukiji shijoo



Oroshi hocho, oroshiboochoo
( おろし包丁, "wholesale knife") and
hancho hocho (半丁包丁, "half-tool knife")
are extremely long, highly specialized knives used in Japan to fillet tuna and other large fish.
The hancho hocho is also sometimes called a maguro kiri ( マグロ切, "tuna-cutter").
. WASHOKU
Japanese knives



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Dishes with Maguro 鮪料理
maguro ryoori



tsuna ツナ tuna
shiichikin シーチキン "sea chicken" white tuna
. . . CLICK here for Photos !




akami 赤身 top loin of Bluefin tuna


maguro chazuke　マグロ茶漬け　tuna on rice with green tea
. . . CLICK here for Photos !
Thunfisch-Stücke　auf Reis　mit grünem Tee übergossen


magurodon, maguro-don まぐろ丼 cooked rice with tuna on top
. . . CLICK here for Photos !
Schüssel Reis mit Thunfisch




maguro kabuto マグロかぶと / マグロ兜 head of a tuna
speciality in harbour restaurants



maguro no oroshiae まぐろのおろしあえ
mit geriebenem Rettich angemachter Thunfisch
. . . CLICK here for Photos !




maguro sashimi まぐろ刺身 Sashimi with tuna meat



maguro sushi まぐろ 寿司
. . . CLICK here for Photos !



maguro suteeki まぐろステーキ　Maguro-Steak
. . . CLICK here for Photos !



negima 葱鮪 dishes with leek and maguro
maguro negima まぐろねぎま　
. . . CLICK here for Photos !



negitoro, negi-toro 葱とろ (ねぎとろ) Bluefin tuna belly and chopped green onion
served at the sushi bar
negitoro don ねぎとろ丼 served on rice
. . . CLICK here for Photos !


shiro maguro (白鮪) Binnaga orBincho (鬢長) "white tuna"
on sushi rice



toro とろ　meat for sashimi

ootoro (大とろ) Otoro: fattiest portion of Bluefin tuna belly
toro (とろ) fatty Bluefin tuna belly
chuutoro (中とろ) chutoro : medium-fat Bluefin Tuna belly



yamakake　山掛け　tuna on rice with grated yam
..... yamakake maguro 山掛けまぐろ
. . . CLICK here for Photos !
Thunfisch-Stücke auf Reis mit geriebener Jamswurzel



yokowa maguro ヨコワまぐろ　meat from the ribs of very young bluefin tuna, not more than 3 kg of body weight. baby tuna, young tuna.
Served as sashimi in Fukuoka.
. . . CLICK here for Photos !



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Worldwide use

Germany

Thun, Thunfisch

Ein alter Name für Maguro ist in Japan SHIBI　鴟尾; 鵄尾; 蚩尾, er stammt aus dem Chinesischen. Diese Bezeichnung hat sich übertragen auf die fischschwanzförmige Verzierung der Endziegel auf dem Dachfirst eineswichtigen Gebäudes, zum Beispiel Schloss oder Tempel. Dieser „Fischschwanz“ soll als Repräsentant der Gottheit des Wassers das Schloss oder den Tempel vor Brandgefahr schützen. Daraus hat sich dann auch der shachihoko しゃちほこ Ziegel entwickelt, ev. auch allgemein der "Demon tile" onigawara 鬼瓦.


Thunnus alalunga: der Weiße Thun
Thunnus albacares: der Gelbflossen-Thun
Thunnus maccoyii: der Südliche Blauflossen-Thun
Thunnus obesus: der Großaugen-Thun
Thunnus orientalis: der Nordpazifische Blauflossen-Thun
Thunnus thynnus: der Rote Thun
Thunnus tonggol: der Langschwanz-Thun
Mehr in der WIKIPEDIA !


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. Yellowfin tuna (thamad) 　
Yemen


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Things found on the way


だるまマグロ Daruma Maguro
Lately sold at Tsukiji Fish Market in Tokyo for rather cheap.
メバチマグロの幼魚です. supposed to be the baby of a mebachi maguro.
Good for sashimi
. . . CLICK here for Photos !



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HAIKU and SENRYU


居酒屋に靄たちこむる葱鮪かな
izakaya ni kiri tachikomuru negima kana

at the local pub
mist is gathering -
tuna with leek

Inoue Aa 井上唖々 (1878 - 1923)




四代を生きて傘寿や葱鮪鍋
yondai o ikite sanju ya negima nabe

on my 80th birthday
I look back at four generations -
tuna hodgepodge

Machida Shigeki 町田しげき




tuna hodgepodge



葱鮪鍋下町に闇にはかなり
negima nabe shitamachi ni yami ni hakanari

tuna hodgepodge -
downtown is slowly
getting dark

Itoo Kango 伊藤完吾 Ito Kango (1972 - )



あたたかき葱鮪の湯気やぶしやうひげ
日野草城

たれかれの話となりし葱鮪かな
斎藤優二郎

一族の影の濃くなる葱鮪鍋
八木荘一


葱鮪鍋つつく合縁奇縁かな
清水基吉

葱鮪鍋もも引渡世難きかな
秋山夏樹

source : HAIKUreikuDB


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Related words


***** kajiki maguro 梶木鮪 (かじきまぐろ, 旗魚鮪) marlin
..... kajiki 旗魚 swordfish
Makaira mitsukurii
fishing for marlin, kajiki tsuri かじき釣り（かじきつり）
kigo for all winter


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***** katsuo 鰹 bonito
skipjack tuna
Katsuwonus pelamis
katsu　uo　勝つ魚 "fish to win" - its name was an auspicious one, therefore it was well loved in Edo.

. . . Katsuo and related kigo
kigo for all summer

Dried bonito pieces (katsuobushi 鰹節)

Sawachi food from Tosa 皿鉢料理 sawachi ryoori with bonito katsuo tataki

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first bonito, hatsu gatsuo, hatsugatsuo 初鰹 (はつがつお)
kigo for early summer




十二月の内　卯月初時鳥 - Toyokuni 豊国

The first catch of the season.
First things were much loved in Edo and people payed high prices to get them, some were even first offered at a shrine before consumption.
. WKD : First Things .

目に青葉 山ほととぎす初かつお
me ni aoba yama hototogisu hatsu katsuo

green leaves to look at
hototogisu in the mountains
first Katsuo skipjack

Yamaguchi Sodoo 山口素堂 Sodo
(1642 - 1716)
He was a disciple of Matsuo Basho.

- and a senryu in Edo - reflecting on this one

目と耳はいいが口は銭がいる
me to mimi wa ii ga kuchi wa zeni ga iru

for the eyes
and ears it is fine but
the mouth needs money

We can enjoy a lot for free in spring, but the first katsu fish is just sooo expensive.

- quote -
Thirty-six Views of the Pride of Edo -
The first bonito pick at Nihonbashi (Edo Jiman Sanjūrokkyō Nihonbashi Hatsu-gatsuo)
Painted by Utagawa Toyokuni III and Utagawa Hiroshige II 1864 (Genji 1)

This is a picture that truly shows the "pride of Edo", together with Nihonbashi, a symbol of the city of Edo, hatsugatsuo, the first bonito of the season much adored by the residents of Edo and their admiration was such that a senryū was composed,

Hatsugatsuo
to pawn one's wife for this
is a worthwhile exchange



Among the choicest of the hatsumono (first products of the season), bonito was loved the most by people in Edo. Especially from the Meiwa and Anei (1764-1781) to Bunka and Bunsei (1804-1830) when there was a bonito boom which drove up the price of tuna to startling levels.
According to the recordings of representative writer of the Edo period Nanpo Ota (pen name Shokusanjin), in the third month of 1812 (9th year of Bunka), 6 out of 17 of the bonito brought to the Nihonbashi fish market were delivered to the shogun household, 3 to a famous restaurant Yaozen for the price of 2 ryo and 8 were handed to fishmongers and of these, one was bought by kabuki actor Utaemon Nakamura for the price of 3 ryo.
- source : library.metro.tokyo.jp -

. yaozen 八百善 Yaozen restaurant .

. senryuu, senryū 川柳　Senryu in Edo .

. . . . .


bonito in autumn, akigatsuo, aki gatsuo 秋鰹 (あきがつお)

soodagatsuo 宗太鰹 (そうだがつお ) frigate mackerel
marudooda 丸宗太（まるそうだ）"round Soda"
hiresooda 平宗太（ひらそうだ） "flat Soda"
kigo for all autumn
Soda katsuo, Auxis thazard


. . . . .

. hatsugatsuo no shinku 初鰹神供 (はつがつおのしんく)
offering first bonito .
at shrine Hachimangu, Kamakura
with a hokku by Matsuo Basho about the hatsugatsuo from Kamakura

observance kigo for the New Year

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hatsugatsuo uri 初鰹売り　 first Katsuo vendor in Edo

The vendors started to come around in the fourth lunar month.


昼までの勝負と歩く初鰹
hiru made no shoobu to aruku hatsugatsuo

walking around till lunchtime
for victory or defeat -
first bonito

They took a risk like any street vendor, but their risk (shoobu) was rather small, since most Edoites would pay any sum to get this fish.


初鰹かついだままで見せている
hatsugatsuo katsuida mama de misete iru

the first bonito
shown while still carrying
the tubs on the shoulders

The vendors were so busy, they did not take the time to put their shoulder poles down and place the tubs on the ground.


あての有るようにかけ出す鰹売り
ate no aru yoo ni kakedasu katsuo uri

the bonito vendor
begins to run as if he knew
where he is heading

Still, they made their best business while just walking around, calling out their merchandise.

. senryu, senryū 川柳　Senryu in Edo .


source :　www5e.biglobe.ne.jp/~mitta/town


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- - - - - Matsuo Basho


鰹売いかなる人を酔すらん　
katsuo uri ikanaru hito o yowasuran　

A bonito monger -
What people does he charm
With his pitch?
Tr. Takafumi Saito



又越む佐夜の中山はつ松魚　　
mata koemu Sayo no Nakayama hatsugatsuo

I want to cross it again
this mountain pass of Sayo -
first katsuo skipjack
Tr. Gabi Greve

He had eaten skipjack before crossing this dangerous pass and now remembers this meal fondly.

koeru 超える to cross over a pass


MORE - hokku about Sayo no Nakayama by
. Matsuo Basho 松尾芭蕉 - Archives of the WKD .



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source : www.kabuki-za.com


Utagawa Toyokuni 歌川豊国

長屋の住人が共同で買った鰹を魚屋が切り分けている図
A fish peddler cuts a katsuo for the ladies.

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Utagawa Toyokuni 歌川豊国 3rd.

伊勢参りと女魚売り　A man on the Ise pilgrimage and a female fish peddler.
She carries a bandai 盤台 barrel with 鰹 Katsuo and awabi 鮑 abalones.

二代目坂東簑助の伊勢参り - He is Bando Minosuke
二代目岩井粂三郎の女魚売 - She is Iwai Kumesaburo

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First tuna fish was the IKI　粋　of Edo!
There was even a kimono pattern in its honor.
katsuojima 鰹縞 Katsuo stripes


CLICK for more photos !

. - - - Welcome to Edo　江戸 ! - - - .

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***** WASHOKU : FISH and SEAFOOD SAIJIKI

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