Orio ekiben

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Orio Stationlunch
ORIO Ekiben Station lunchbox
折尾駅　


Kashiwameshi (minced chicken meat on rice)
かしわめし



The meat is cooked for a long time in a special sauce, the rice is cooked in a flavored soce with special ingredients, some are the strict secret of the company, which prepares more than 1000 every day.
The rice is covered with minced chicken meat, finely cut "golden threads of egg" (kinshi tamago　錦糸玉子) and seaweed. Some pickles are added at one side.

. . . CLICK here for Photos !


This bento started selling in 1921, it was the first Japanese station lunch to serve local chicken meat. One box was 30 sen at that time.
かしわ飯




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quote
The singing bento vendor of Kitakyushu
Shoichi Nasu

Platform vendor Kazutoshi Yamaguchi poses with his ekiben boxed meals on the platform of JR Orio Station in Kitakyushu.


Photo by Shoichi Nasu

If you happen to get on or off at Platform No. 5 of Orio Station in Kitakyushu, you can buy an ekiben from a platform vendor named Kazutoshi Yamaguchi. Yamaguchi-san is one of the nation's very few remaining ekiben vendors. Wearing the uniform of the Tochikuken company, which specializes in making boxed meals in Fukuoka Prefecture, and a bow tie and a cap, he smiles broadly to would-be-customers on the platform.
He started working at his ekiben vending job at the station in 1996, finding the position through a public employment center. He had lost his previous job when the company closed.

At first, he found it hard to raise his voice in front of passengers. He used to walk to a park near his home at night to practice, shouting, "Bento, Kashiwa-meshi!" (Box lunch, minced chicken rice). Kashiwameshi is a well-known local dish in the area, and the Kashiwameshi bento comes in three different prices: 650 yen, 750 yen and 1,000 yen.

Eventually, he was able to overcome his shyness and shout out to attract customers. Now he goes even further, and has composed an 18-verse song about Kashiwameshi. The first verse goes, "Bento, bento, bento, Kashiwameshi. Orio's specialty, made with affection. The most delicious."

On his business card is printed the fifth verse of the song: "Bento, bento, bento, Kashiwameshi, Kagoshima Line, Platform No. 5. If a train door opens, you hear a vendor's voice." If passengers wish to hear the song, Yamaguchi sings several verses for them on the platform.

According to him, on weekdays the Kashiwameshi bento priced at 650 yen sells well, while on weekends the one for 1,000 yen is more popular. "As there are very few of us nowadays, people, mostly elderly people, I suppose, feel nostalgic for ekiben vendors. They come and buy ekiben from me, taking the train even from far-away areas," Yamaguchi told me.

Gone are the days when there were a lot of bento vendors. When the neighboring Chikuho area in Fukuoka Prefecture was prosperous due to coal mining in the pre- and post-World War II era--a driving force of Japan's economy at the time--Orio Station had a number of bento vendors. Now Yamaguchi is the only one.
source : www.yomiuri.co.jp, April 2008


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WASHOKU
Jidori 地鳥 (じどり ) Local Chicken


WKD ... KIGO
Tori awase 鶏合 (とりあわせ) Ritual Cock Fighting


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Orio Eki station, 折尾駅 prefecture
鹿児島本線折尾（おりお）駅 Kagoshima Honsen Main Line

The station building is quite old and retro with its pink facade.

. . . CLICK here for Photos !



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Related words

***** WASHOKU
Ekiben 駅弁 Station Lunch Box

WASHOKU
Regional Japanese Dishes


WASHOKU
Roadside stations (michi no eki 道の駅) Highway Service Areas

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Hitashi

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Quickly boiled vegetables (ohitashi お浸し)

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

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Explanation

Ohitashi, o-hitashi is a preparation of quickly boiling vegetables, most often spinach leaves
and add soy sauce and other flavors.
Sometimes the vegetables are left soaking in cold water over night.

Leaves of mustard greens, kale, yaakon ヤーコンの葉 and others are also prepared in this way.
The boiling is very short, sometimes just two minutes.

The verb HITASU 浸す (ひたす) means soaking or steeping.

. . . CLICK here for Photos !


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Sansai 山菜 　Mountain vegetables are often prepared as ohitashi.

. . . . . Including
Kogomi こごみ kind of fern
Nobiru のびる (野蒜) wild rocambole
Ooba giboshi おおばぎぼうし (大葉擬宝珠) Hosta


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quote
Spinach Ohitashi

What you need:

A pound of fresh spinach, well cleaned. Young spinach is preferable.
2 tbsp of soy sauce (if desired)
2 tbsp of water (if desired)
Sesame seeds or other condiments to taste

Bring some water to a boil. Hold the bunch of spinach by the leaves, and dunk it the stemmy end into the boiling water. Hold it there for about half a minute, then push the spinach all the way into the water. Boil it until the stems soften, but not until the spinach turns into mush; about 2 minutes.

Drain the spinach and rinse with cold water until it's cool enough to handle. Squeeze the spinach into an orange-sized ball, then squeeze some more to get all the water you can out of it. Put the ball into a bowl, mix the water and soy sauce, and pour that over the spinach ball. Let the foliage sit for 10 or so minutes. Then squeeze out the excess moisture, gently pull the ball apart, and find four large, wide leaves. Set these aside; you'll use them as wrappers.

Separate the spinach well enough that you can line up the leaves. Put down one of the large leaves you separated out and spread the leafy part out. Put down the other one on top of the first with the stem pointing in the opposite direction, so it's on top of the first one's leaf, and spread out its leaf similarly. Now lay out the rest of the spinach leaves on top of the first two, but don't spread out the leaves; instead, make a kind of log shape the length of the spinach leaves. Have some stems on one side and some stems on the other. When you've got them all in place squeeze them together, then roll them in the first two leaves. Set out the other two leaves you set aside, unfolding them on top of the log, stems pointing in opposite directions, then roll the log up so it has another layer of leaf wrapper.

Now take a very sharp, nonserrated knife - a sushi knife works for me - and cut this into cylinders about an inch long. Set these upright and sprinkle with sesame seeds or serve with any other condiment you like.

source : 　Kim McFarland


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Watercresson, kureson クレソン

Watercress is one of the edible plants from Europe that found a home in Japan, flourishing in the wild after its introduction in the late 1870s. Originally called oranda garashi (Dutch mustard), now the peppery perennial is generally called kureson (from the French cresson).

Kureson no o-hitashi
This has been translated as "soused greens" — meaning greens that are plunged or immersed in a liquid. Traditionally the greens are spinach, and the liquid is dashi-flavored with a bit of mirin and usukuchi shoyu, but there are variations on the theme. Here we keep the flavoring simple and just replace the greens with blanched kureson. When doubling or tripling the recipe, you will only need to increase by half the liquid portions since the dish is not meant to be soupy.

1 bunch kureson
1 cup dashi
1 teaspoon mirin
3 teaspoons usukuchi shoyu
pinch salt
hana katsuo

1) Wash the kureson and blanch it by plunging it in lightly salted boiling water and immediately removing it to ice water.

2) Drain, cut the kureson into 5-cm lengths and gently squeeze out excess water.

3) In a medium bowl combine the dashi, shoyu and the greens. Toss well and add a pinch of salt if necessary.

4) Serve garnished with hana katsuo or any other finely shaved kezuri bushi like ito kezuri katsuo. May be made in advance. Serve well-chilled.

Japan Times 2002 : Rick laPointe


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やさしさに返すおひたし卵焼き　　
yasashisa ni kaesu ohitashi tamago yaki　　　　　

Senryu by Matsuoka Mizue 松岡瑞枝


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Related words

***** WASHOKU : COOKING METHODS

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Denbu Oboro Soboro

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Shredded fish preparations (denbu)

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

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Explanation

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


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


Tai sea bream and tara cod are used most often.

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

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Oboro おぼろ (朧)

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

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

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

ara oboro 粗おぼろ roughly prepared oboro

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oboro konbu おぼろ昆布
shredded konbu kelp seaweed



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

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

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

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oborodofu, oborodoofu おぼろ豆腐
oboro-style tofu

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

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







Readymade preparations of Oborodofu soup are also available.



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Seasoned meat or fish mince(soboro そぼろ)

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

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

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

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

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

RP for chicken

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

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


Yano Fumiko 谷野文子
Tr. Gabi Greve

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

Oyama and the famous Fudo Temple

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Related words

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

***** Soups

***** WASHOKU : COOKING METHODS

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Tamago (egg)

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Egg (tamago, ran)

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

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Explanation

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


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

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

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

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

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


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Egg specialities of Edo



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


Edo Tamago Hyakuchin 卵百珍 100 specialities with Eggs


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

List of 100 names with furigana !
source : takakis2


. WASHOKU　－－MORE : Favorite Egg Dishes from Edo 　


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

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

they walk around
the four corners of Yoshiwara
boiled egg vendors


source :　page.freett.com/honeythehaniwa

. Doing Business in Edo　- 江戸の商売 .


. Yoshiwara 吉原 pleasure quarters .

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Hardboiled eggs from Hakone Hot Spring
Onsen Tamago 温泉卵



(C) More in the WIKIPEDIA !


MY ONSEN 温泉 . おんせん Hot Springs of Japan


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


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

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

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



Tamago Egg and Rice from my town, Misakicho !



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Nama tamago 生卵 raw eggs

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


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


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



Datemaki with Royal Jelly
New Year 2009


Date Masamune 伊達政宗 (1567 - 1636)


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

. . . CLICK here for Photos !

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

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


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

From Misakicho Town, Okayama pref.




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



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


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


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



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


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

. Yamabuki - Yellow dishes of Edo 　


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Eggs as offerings to the deities

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

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

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



. WASHOKU
Benten, Benzaiten 弁天　弁財天 and food 　



keiran けいらん鶏卵 eggs from chicken
Hühnereier

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Other types of eggs


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


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

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



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

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

Dachoo Bokujo Namikiya, Saitama prefecture
だちょう牧場

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

Ostrich Farm in Okinawa
Ostrich Farm in Yubara, Okayama

. . . CLICK here for Egg dishes Photos !

Straußeneier, Strausseneier, Straussenfarmen
Oystrich

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stamping the date on eggs with laser

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

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


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

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


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


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

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


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Ei, Eierspeise, Rührei, Omelett, Frühstücksei, Spiegelei



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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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



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Things found on the way




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




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

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HAIKU


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

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

Nozawa Setsuko 野澤節子

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

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

Shibata Toshiroo 柴田午朗


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you can't make a Hamlet
without cracking
some yokes

.

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

- Shared by Donall Dempsey -
Joys of Japan, 2012


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

a boiled egg
still warm
the later full moon

Mogi Renyoshi 茂木連葉子

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


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Related words


. Egg Festival たまごまつり　
Tamago Matsuri 　


***** WASHOKU : INGREDIENTS

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Miso culture

[ . BACK to WORLDKIGO TOP . ]
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Miso paste and soup

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

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Explanation




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


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

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

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

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

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

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


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

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


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


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

koji, kooji 麹 fermentation starter for miso
Kooji-Pilzkultur


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



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



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



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



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



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

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



Miso sommelier Toyoko Miyoko 　
Miso in Kameido, Tokyo.


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



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

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

Dengaku, a food and a dance



Miso Dengaku dishes from Edo
100 Favorite Dishes of Edo


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

The most common miso soup preparations

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

and many many more

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


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

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

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

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




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


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

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

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

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

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

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

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

Much more is here
source : www.yamasa.org


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


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


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


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


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Worldwide use

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


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

wikipedia : Soyabohnenpaste

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

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Miso Minzokugaku 民俗学研究 Volkskunde

（卯・辰の日に味噌を作ること）

Shiga ken, Takashima town 滋賀県高島市

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

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

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


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


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


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


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Things found on the way

Miso paste called DARUMA
大だるまみそ


from Fukui, Onoya 平成大野屋
福井県大野市元町１番２号






. "Lucky Ears" (fukumimi 福耳) Miso .


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soba miso そば味噌
with a Daruma Label !


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



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HAIKU

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

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

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


. fuyugiku 冬菊 winter chrysanthemum .

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. WKD : Kobayashi Issa 小林一茶 in Edo .

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

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

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

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


. WKD : Buckwheat noodles (soba 蕎麦) .

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

blowing it cool -
the old couple slurping
miso soup

Gabi Greve 2005
Couple's Day, Februaray 2


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a haiku blog basically, by ALISON
miso soup

haiku talk -
the orange juice comes with
or without bits

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Daruma Miso from Kochi
だるま味噌株式会社


source :　kochilove.blog95


. Daruma from Kochi .


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Related words

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

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


WASHOKU : INGREDIENTS
hachoo
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Dashi

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Soup stock (dashi, だし、 出し)

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

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Explanation

Dashi is a kind of clear soup stock or broth.
It is used for many dishes including soups, dressings, sauces, broths for simmering broths and noodles.
Dashi is prepared in various ways, with konbu seaweed only or with small dried sardines or katsuobushi bonito flakes.

Dashi contans "umami うまみ (旨み／旨味)" , a natural flavor enhancers in the kelp.




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Dashi is Japanese stock, which becomes the base of many Japanese dishes, such as soup, dipping sauce, and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to know how to make it. There are different kinds of dashi. It can be made from kombu (dried kelp), katsuo-bushi (dried bonito) flakes, niboshi (dried small sardines), hoshi-shiitake(dried shiitake mushrooms), and more. Kombu dashi and dried shiitake mushroom dashi are known as good vegetarian stocks. It might take extra effort to make dashi, but good dashi makes your Japanese dishes taste much better. Let's learn to make different kinds of dashi.

. . . . . Recipes
Kombu Dashi Recipe - for clear soup, nabe (hot pot dishes), and more.
Katsuo Dashi Recipe - for nimono, clear soup, miso soup, and more.
Kombu and Katsuobushi Dashi Recipe - for clear soup, nimono, noodle dipping sauce, and more.
Niboshi Dashi Recipe - for miso soup, nimono, and more.
Hoshi-shiitake Dashi Recipe - for nimono, and more.
Japanese dashi is best used on the day it was made. If you have some leftover dashi, keep it in a covered container. It can be kept in the refrigerator for a couple of days.

Japanese dashi is best used on the day it was made. If you have some leftover dashi, keep it in a covered container. It can be kept in the refrigerator for a couple of days.

Instant dashi powder is also available at stores. If you don't have much time, it's quick to use dashi powder to make dashi stock. Usually, about 1 tsp of dashi powder is used for 3 to 5 cups of water. Follow the instructions in the packages. Dashi powder includes some salt, so adjust the flavor of dishes as needed.
source : 　japanesefood.about.com


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UMAMI

Umami (旨味) is one of the five basic tastes sensed by specialized receptor cells present on the human tongue. The same taste is also known as xiānwèi (traditional Chinese: 鮮味; simplified Chinese: 鲜味) in Chinese cooking.

Umami is a Japanese word meaning savory, a "deliciousness" factor deriving specifically from detection of the natural amino acid, glutamic acid, or glutamates common in meats, cheese, broth, stock, and other protein-heavy foods. The action of umami receptors explains why foods treated with monosodium glutamate (MSG) often taste "heartier".

Glutamate has a long history in cooking: it appears in Asian foods such as soy sauce and fish sauce, and in Italian food in parmesan cheese and anchovies. It also is directly available in monosodium glutamate (MSG).

In as much as it describes the flavor common to savory products such as meat, cheese, and mushrooms, umami is similar to Brillat-Savarin's concept of osmazome, an early attempt to describe the main flavoring component of meat as extracted in the process of making stock.

Umami was first identified as a basic taste in 1908 by Kikunae Ikeda of the Tokyo Imperial University while researching the strong flavor in seaweed broth. Ikeda isolated monosodium glutamate as the chemical responsible and, with the help of the Ajinomoto 味の素 company, began commercial distribution of MSG products.

taste receptors
Acknowledged subjectively as a special taste by Eastern civilizations for generations, umami has been described in biochemical studies identifying the actual taste receptor responsible for the sense of umami, a modified form of mGluR4named "taste-mGluR4".

Umami tastes are initiated by these specialized receptors, with subsequent steps involving secretion of neurotransmitters, including adenosine triphosphate (ATP) and serotonin. Other evidence indicate guanosine derivatives may interact with and boost the initial umami signal.

Umami flavor is strongest when combined with aromas (e.g., monosodium glutamate and garlic), a result leading to speculation that glutamate may stimulate umami effects by acting simultaneously with the aromas, texture, and appearance of food.
©　More in the WIKIPEDIA !




Ajinomoto Panda Bottle 味の素パンダ


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WASHOKU
Dried bonito pieces or flakes (katsuobushi)



ichiban dashi 一番だし first brew of dashi
niban dashi 二番だし second brew of dashi

The first brew has a delicate flavor and fragrant aroma, it is mainly used for clear soups.
The second brew is not so refined in taste and rather used for simmering liquid.
erste Dashi, zweite Dashi


irodashi, iro-dashi いろだし【色出し】
prepare food to bring its natural colors alive. (not related to DASHI liquid.)


oikatsuo, oi-katsuo 追いカツオ "adding katsuo bonito flakes"
If a soup or dashi does not seem delicious enough, some more flakes are added for extra umami.



Dashi powder on shelves








. . . CLICK here for konbu dashi Photos !

. . . CLICK here for niboshi dashi Photos !


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dashimaki 出し巻き/ だし巻き/ 出汁巻き
mit Dashi zubereitetes japanisches Omelett
dashimaki tamago (出し巻き卵)
. . . CLICK here for Photos !


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Worldwide use

Fischboullion; klare Brühe; Dashi (aus Bonito und Tang)



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Things found on the way


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HAIKU



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Related words

***** WASHOKU : INGREDIENTS

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Drinks WINTER SAIJIKI

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Hot Drinks - WINTER SAIJIKI


***** Location: Worldwide
***** Season: All Winter
***** Category: Humanity

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Explanation


Hot drinks are extremely popular during the wintertime, when the warmth of the concoction and the warmth caused by alcohol are both welcome guests.
Hot alcoholic drinks are prepared in heat resistant glasses, and the alcohol must only be heated, but never allowed to boil or else the alcohol will dissipate.
For a more quickly prepared hot drink, alcohol can be combined with hot coffee, tea, hot water, hot wine, hot milk, or hot cream - but even in these concoctions, the liquor should be heated first if time permits.
Find a long list here:
© www.drinkstreet.com/

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Some hot coffee drinks

Belgian Coffee
Café Amaretto
Café French
Café Brulot
Café Caribbean
Café Royal
Coffee Bustamante
Cafe Muerte
Hot Irish Nut
Hot Brandy Toddy
Irish Coffee
Jamaican Coffee
Mexican Coffee
Russian Coffee
Spanish Super-charged Coffee

Almond Hot Chocolate
Hot Buttered Rum
Hot Chocolate Almond

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Chocolate Drinks

champurrado; also chocolate atole (Mexico and Mexican neighborhoods in large cities)
Traditional Mexican hot chocolate (from the Aztecs) flavored with cinnamon and thickened with corn meal; served in winter especially during posadas, a nine-day celebration of Mary and Joseph’s travel to Bethlehem, from December 16 through December 25. Atole is cornmeal mush or thin gruel that is flavored to make a Mexican drink.

hot chocolate also hot cocoa (worldwide)

Ovaltine (Switzerland, USA, and elsewhere) Ovomaltine is a Swiss milk product with chocolate and malt extracts by Wander AG, a subsidiary of Novartis Consumer Goods. It is known as Ovaltine in the USA and various parts of the world.


Coffee and Tea

chai (India and becoming worldwide)
Hot spiced tea blended with milk.

hot tea (worldwide) hot black tea, hot green tea

Irish coffee (Ireland, USA, and elsewhere)
Hot sweet rich coffee and Irish whiskey with cream floating on top.

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milk tea (Mongolia)
Traditional drink of tea made with milk, not water. People usually put a little salt into the tea when they drink it. Sometimes, butter or stir-fried millet is added.


Mongolian milk tea -
I remember the story
of mother Goat

When Mother Wolf came to catch one of her baby goats to feed her own hungry children, Mother Goat answered:

"Let me prepare you a special tea made from my milk, that will help your children grow up and safe my own!"
and thus the Mongolian milk tea was invented -
or so they told us on the wayside tea stall.

Gabi Greve





The everyday beverage is salted milk tea ("Süütei Tsai"), which may turn into a robust soup by adding rice, meat, or Bansh.
Reference : Monglian Milk Tea


. Mongolia SAIJIKI .

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mulled tea; also spiced tea (widespread)
Hot tea made with sugar and spices.


Miscellaneous

anijsmelk (Netherlands)
This is hot aniseed milk. With the Dutch, it is as popular as hot chocolate.


hot milk (worldwide)
Milk which is simply heated; especially good with Christmas cookies.
Perhaps not a kigo for winter since it is used year round to promote sleep.

mulled cider; also hot spiced cider (USA and probably elsewhere)
Non-alcoholic cider heated with sugar and spices.

Mulled Wine
Wine heated with sugar, herbs, spices, and/or fruit. It is often fortified with other alcohol.

bisschopswijn; also bishop's wine (Netherlands)
Traditional beverage for Dutch Sinterklaas Eve--December 6.


gloeg (Norway



glögg (Sweden)
Traditionally served during six-week Advent season. The very best glögg is fortified with aquavit. All countries' gloggs go very well with gingerbread and gingersnaps.

gløgg (Denmark)
Traditionally served on Christmas day with apple dumplings that are topped with powdered sugar and strawberry marmalade.

glogg (USA spelling)
It is common to drink "glogg" in the USA; not everyone calls it mulled wine.

glögi (Finland)
Traditionally served during six-week Advent season

glühwein (Germany)
Generally lighter (alcohol and spiciness) than glogg.


vin chaud (France, Swiss Alps)
More like glühwein in flavor, but more frequently fortified with brandy that its German counterpart.

zbiten; also spelled "sbiten" (Russia)
An old Russian beverage made from of red sweet wine, honey, spices, and tea made of spearmint, melissa, and/or St John‘s wort. It is said to give great health, especially strength for men and beauty for women.

Posset (England)
Sweet spiced hot milk curdled with ale or beer. Is the forerunner of eggnog. Today, these are mainly historical drinks. In the past, they were often drunk for heath. Some were given to children to make them sleep.

Toddies
Drinks made of liquor and water with sugar, spices and often, citrus juice.

grog, grogg (England, Germany, Australia, USA, and possibly elsewhere)
Today grog is made of rum, sugar, spices, limejuice, and hot water. Originally, it was just watered down rum. In some places, the names grog and toddy are used interchangeably.

hot buttered rum (USA)
This drink is grog with a pat of butter melting on top

hot toddy (England, Germany, Australia, USA, and possibly elsewhere)
A hot drink (as above with any citrus juice) made with any alcoholic liquor except rum. Again, the names grog and toddy are used interchangeably in some places.

hot whiskey (Ireland)
Also called "hot Irish" and if you are in an Irish pub, just ask for "punch." Like other drinks in this category except made with Irish whiskey.

yuwari 湯割り (Japan)
Alcoholic drinks diluted simply with hot water

hot umeshu (Japan)
plum wine diluted with hot water

Wassail
Punch made of sweetened ale or wine heated with spices and roasted apples
wassail (England and elsewhere)
See above description. The word "wassail" is also a verb that means to celebrate noisily or to whoop it up.

lamb's wool (England)
Hot flavored ale (wassail) with a good amount of roasted apple pulp (lamb's wool) floating on top; served with Twelfth Day Cake on the feast of the Epiphany.

Ed Schwellenbacher, 2005


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CIDER

hot cider; also hot apple cider (USA and probably elsewhere)
non-alcoholic cider which is simply heated, winter kigo

cold cider サイダー saidaa
kigo for all summer in Japan

fresh cider, frischer Apfelmost
kigo for autumn in Europe/Australia


Cider Daruma Label, a good luck drink ダルマサイダー


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.. .. .. .. WKD ... more Hot Drinks



hotto dorinku ホットドリンクス hot drink
hotto uisukii ホットウィスキー hot whiskey
hotto wain ホットワイン hot wine (grape wine)
hotto remon ホットレモン hot lemon


mugiyu 蕎麦湯 (そばゆ) hot buckwheat water
shoogayu 生姜湯 (しょうがゆ) hot ginger water


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kuzuyu 葛湯 (くずゆ) hot arrowroot water

うすめても花の匂の葛湯かな
usumete mo hana no nioi no kuzuyu kana

even if diluted
it still smells of the flowers -
hot arrowroot drink

Watanabe Suiha 渡辺水巴


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Egg Nog
A punch made of sweetened and lightly spiced milk or cream mixed with eggs and usually alcoholic liquor.
Eggnog, also called "auld man's milk" in Scotland (worldwide)
See description above. Eggnog is usually served cold in the USA.
Tom and Jerry (USA)
This drink is a special eggnog that uses a batter of eggs, sugar, and spices wherein the eggs are separated, beaten, and then folded together with sugar and spices. Rum, brandy, and boiling water or milk are added to complete the drink. This drink is usually thicker than regular eggnog.


Hot Whiskey (toddy)


Mulled wine (gloegg, Gluehwein), Wassail, hot mead
honey wine, met
The word "mulled" simply means heated and spiced.


hot rice wine, atsukan　熱燗, kanzake　燗酒
see : Ricewine, rice wine (sake, saké, saki, Japan)
tamagozake 玉子酒 (たまござけ) 卵酒（たまござけ） and more
nezake 寝酒 (ねざけ) nightcup, before going to bed
shoogazake 生姜酒 (しょうがざけ) hot rice wine with ginger
ararezake 霰酒 (あられざけ) mizorezake 霙酒（みぞれざけ）and more



Rumpot (Rumtopf) Germany (rum with fruits of the season)


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Things found on the way


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HAIKU

on my mind
through the birch--
a hot drink once home

beckoning to me
through frosty panes--
her face and a warm drink

prosit
Ed Schwellenbach

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

hot milk
for my bad fit of coughing
mum adds a whisky

a hot toddy
with a big cognac
his poor head

drink a hot toddy
and then take to your bed
does your head spin

Geert Verbeke

Read more haiku of Geert here:
http://happyhaiku.blogspot.com/2004/01/friends-geert-verbeke.html

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Related words


***** Frozen Drinks
kigo for Summer

Here is an external LINK with Frozen Coctails :
The hot days of summer call for really cold drinks and it cannot get colder than these blended cocktails. Most of these drinks are blended with ice but some use ice cream and they often include fresh fruit.
check this .. cocktails.about.com/od/cocktailrecipes



***** Iced Tea and Coffee

***** Black Tea and Coffe from Kenya


***** Things to keep you warm in winter, a KIGO list


WASHOKU : Shiru 汁 ... Soups Suppen


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SPRING DRINKS ... SAIJIKI

SUMMER DRINKS ... SAIJIKI

AUTUMN DRINKS ... SAIJIKI


DRINKS SAIJIKI ... TOP


Check the WKD LIST of
. HUMANITY and Winter Kigo


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[ . BACK to WORLDKIGO . TOP . ]

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