Showing posts with label Washoku. Show all posts
Showing posts with label Washoku. Show all posts

1 Jul 2016

EDO - Aoyanagi Restaurant


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. ryoorijaya 料理茶屋 Chaya tea stall serving food .
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Aoyanagi 青柳 Restaurant

A famous tea stall serving food.

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東両国の駒留橋 at Komatodomebashi, Eastern Ryogoku
広重
- source : ndl.go.jp/landmarks


under construction
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Aoyanagi Ryogoku Haru-no-suke 青柳両国春之助
Toto ryuko sanjuroku kaiseki 東都流行三十六會席
(Thirty-Six Fashionable Restaurants in Edo)
Utagawa Kuniyoshi

Nakamura Fukusuke as Higuchi (Jirô) Kanemitsu disguised as the boatman Matsuemon

Thirty-six Fashionable Restaurants of the Eastern Capital
(Tôto ryûkô san-jû-rokkaiseki, 東都流行三十六會席 / 東都流行三十六会席 )
This series shows bust portraits of kabuki actors in character with restaurants in the background.
Dogu-ya Restaurant at Mukôjima Jubei 道具屋向島甚三 Jinzo
Suzaki Restaurant 洲嵜
Ôji Restaurant
Yagenaki Restaurant
Nanakusa no kwan Restaurant at Yushima 湯嶌
Yagenori Restaurant
Konpa-ro (Golden Wave) Restaurant in Imado
Sobai Restaurant at Mukôjima 向島葱賣
Mukôjima Restaurant
Okina-an, meaning "cottage of the old man"
Sanya Restaurant 山谷
Ôdo Terasaki (or Ooto-kichi)
Yanagibashi Restaurant in Baisen

- source : kuniyoshiproject.com -

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- - - - - H A I K U and S E N R Y U - - - - -

. WKD : ao yanagi, aoyanagi 青柳 green willows .
- - kigo for late spring - -


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. ryoorijaya 料理茶屋 Chaya tea stall serving food .

. Famous Places and Powerspots of Edo 江戸の名所 .

. Doing Business in Edo - 商売 - Introduction .

. shokunin 職人 craftsman, craftsmen, artisan, Handwerker .

. senryu, senryū 川柳 Senryu poems in Edo .

. Japanese Architecture - Interior Design - The Japanese Home .


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[ . BACK to WORLDKIGO . TOP . ]- - - - - #aoyanagirestaurant #aoyanagi - - - -
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Posted By Gabi Greve to Edo - the EDOPEDIA - on 6/30/2016 10:17:00 am

EDO - Yaozen restaurant


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. Food in Edo 江戸の食卓 .
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yaozen 八百善 Yaozen restaurant


source : blog.goo.ne.jp/shiotetsu_2011

This famous restaurant opened in 1803 near Yoshiwara. The founder was
Yaoya Zenshiroo 八百屋善四郎 Yaoya Zenshiro
(1768 - 1839)

The restaurant was located in 江戸浅草山谷 Asakusa Sanya. It has started as a food delivery service (仕出屋 shidashiya) and Zenshiro was the 4th generation.
He turned the restaurant to a ryoori chaya 料理茶屋 "tea stall serving food" and soon into a high-class venture, much loved by the 俳諧 Haikai poets of its time.
Some of its famous customers were
酒井抱一 Sakai Hoitsu (1760-1828), 大田南畝 Ota Nanpo (1749-1823), 亀田鵬斎 Kameda Hosai (1752 - 1826) and 谷文晁 Tani Buncho (1763 - 1841).

Zenshiro had also published a book:
Edo Ryuukoo Ryooritsu 江戸流行料理通 Edo Ryuko Ryori-Tsu

The book contains the recipes of the seasonal dishes served at the restaurant.
He worked on it from 1822 to 1835, when it was finally all published.


CLICK for more photos !

The Kamaboko served at Yaozen was made from the following ingredients:
鰹味噌 bonito miso,、鯛 sea bream, 甘鯛 sweet sea bream、鱚 Kisu whiting, 鮭 salmon, 鰆 Sawara makerel, 鱈 codfish, 平目 flunder, 生貝 raw shells, 雲丹 Uni sea urchin, 烏賊 Ika cuttlefish
玉子黄身 yellow of an egg, 濃茶 thick (strong) tea.

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Of the first catch of the very expensive First Bonito, three fish were given to a famous restaurant Yaozen
for the price of 2 Ryo.

The price for a normal menu at Yaozen was
一人前が銀十文

. WKD : hatsugatsuo 初鰹 first bonito .

- quote
創業享保二年 江戸料理「八百善」



- - - - - Check out the homepage of the present Yaozen :
- source : yaozen.net

八百善を茶漬けにする
yaozen wa chozuke ni suru

Let's go to Yaozen to have some O-Chazuke.
(O-chazuke was a cheap dish of plain cold rice with a bit of flavor and warmed with pouring green tea over it.)

. chaya, -jaya 茶屋 tea shop, tea stall .

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source : ab.auone-net.jp/~hcstoria/shibutsu

Visitors at the second floor of Yaozen 八百善の二階座敷
in the middle is 亀田鵬斎 Kameda Hosai, on the left 大窪詩佛 Okubo Shibutsu (1767 - 1837), on the right 蜀山人 Shokusanjin (Ota Nanpo) and with the back to the onlooker, 谷文晁 Tani Buncho.
Painting by 鍬形恵斎 Kuwagata Keisai (北尾政美 Kitao Masayoshi) (1764 - 1824)


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- quote -
Yaozen (Sanya)
Founded in 1717 in Asakusa Sanya and became one of the most famous restaurants in Edo, and became a high class salon where a number of writers and artists gathered. Playwright and author of comic poems Ota Nanpo was a regular patron of the restaurant and composed a poem that praised the restaurant as first-class.


歌川広重 Utagawa Hiroshige

In 1822 the cuisine text Edo Ryuko Ryoritu was published, which also became popular as a souvenir of Edo.
- source : ndl.go.jp/landmarks/e -

This is probably a meeting of a 狂句合 Kyoku poetry group. (Kyoku is similar to the present-day Senryu 川柳 humorous poems.

八百善と聞いて生姜ははづす也
yaozen to kiite shooga wa hazusu nari

shoga was a secret word for a ketchinboo けちん坊, a stingy person.

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Yaozen 八百善
After the great fire of Meireki 明暦の大火 in 1657, the shop opened anew at 新鳥越2丁目(山谷) Sanya.


扇地紙形枠内に 山谷八百善とあり、風景は隅田川。石浜には上客用の別荘がありました。
人物は柳橋金子屋の小竹。The lady is O-Take from Yanagibashi.
豊原国周 Toyohara Kunichika (1835 – 1900)

Around 1810 it started anew as a Shidashiya and from 1818 it built some 座敷 rooms to entertain the visitors.
守貞漫稿 Morisada Manko writes that in 1853 Yaozen has stopped to have guest in his house, and did only delivery service of food, but around 1850 begun anew to have guests.
栗山善四郎 Kuriyama Zenshiro, the fourth generation of Yaozen masters, begun inviting the literati of his time.
Even 葛飾北斎 Katsushika Hokusai frequented his restaurant.
- - - ryooritsuu, ryoori tsuu 料理通 a food expert, gourmet of our time.


- Here is the list of a 会席料理 Kaiseki Ryori menu
鱠 -- 紙塩鯛薄作り・じゅん菜巻き葉・織切りわさび、煎酒酢。
汁 -- 粒はつたけ・はぜすり流し。
椀盛り -- うずら摘入れ・笹がき牛蒡・丸しめじ。
焼物 -- 骨抜き鮎の魚田。
吸い物 -- 裂きまつたけ・絞り汁。
口取り -- 火取りのしあわび・桜の葉塩漬け。
香の物 -- 菜漬け・丸うり味噌漬け。
硯蓋七色 -- 鯛かまぼこ・あわびやわらか煮・篠さより・裏白かわたけ・黒くわいきんとん・ゆずうま煮・朝日防風。
- reference : kabuki-za.com/syoku -

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Comparison of Menus (Oryori Kondate Kurabe)
1815 (Bunka 12)
This is a ranking list covering serious restaurants within Edo. Promoters include
"Yaoya Zenshirō" also known as "Yaozen", an owner of the high-end restaurant that was loved by many educated men.



Since the beginning of the Bunka/Bunsei eras (1804 - 1830), many ranking lists that give an insight into the food culture in Edo in those days were published. This ranking is one of them, with Tagawa-ya, a famous catering restaurant in front of Daion-ji temple (in Ryūsen, Taitō ward) as the top-ranked restaurant in the east, and Kawaguchi, a Japanese style luxury restaurant in Hashiba (in Taitō ward) as the top in the west. Hashiba was an elegant place along the Sumida river with many vacation houses of wealthy merchants and luxury Japanese restaurants.
"Kayaba-chō Iseta" written in the center of referees refers to the restaurant Iseya Tahei in front of Kayaba-chō Yakushi-mae (Koto-bashi bridge in Sumida ward). This restaurant offered Tsukudani (food boiled down in soy sauce) to visitors who had come to worship at Sumiyoshi Shrine (in Tsukuda, Chūō ward) as something to go with young sake, and developed it into one of the local specialties in Edo.
- source : library.metro.tokyo.jp/Portals-


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source : ja.ukiyo-e.org/image

上野 八百善 Ueno Yaozen 
豊原国周 1878 - Toyohara Kunichika (1835 – 1900)
開化三十六會席 - Kaika sanjuroku kaiseki /
Thirty-six famous restaurants and views of civilization

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. Food in Edo 江戸の食卓 .

. Edo bakufu 江戸幕府 The Edo Government .

. Famous Places and Powerspots of Edo 江戸の名所 .

. Doing Business in Edo - 商売 - Introduction .

. shokunin 職人 craftsman, craftsmen, artisan, Handwerker .

. senryu, senryū 川柳 Senryu poems in Edo .


[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]- - - - - #yaozen #yaozenrestaurant - - - -
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Posted By Gabi Greve to Edo - the EDOPEDIA - on 6/28/2016 10:17:00 am

EDO - Tamagawa Josui district


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. Famous Places and Powerspots of Edo 江戸の名所 .
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Tamagawa Joosui 多摩川上水 Tamagawa Josui Kanal   

idohori shi 井戸堀師 digging a well
or making a new well


To provide clean water for the people of Edo was quite a job.
The wells were not dug in the ground but water from a river or public waterway (for example Tamagawa Josui 玉川上水) was let through wooden pipes (kidoi 木樋) to a huge well tank under ground, where the people could take it out for their daily use.
Drinking water was stored in each home for cooking.



Digging wells in the low-lying parts of Edo would only yield salty water from the sea.
In these parts water was transported by
mizubune 水舟 "water boats".
mizuya 水屋 water salesmen
carried the water from the boats to the customers.
The whole system was supervised by the
mizubugyoo, mizu bugyō 水奉行 waterworks administrator


. Drinking water : cleaning wells and waterways .


歌川広重 Utagawa Hiroshige

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Tamagawa Josui - Edo's Water Supply
One of the busiest men in Edo is the mizu-bugyo (the water "mayor") -- the man in charge of Edo's water supply. It is a huge job to keep the water system in Edo working properly. Since all the pipes are made of wood, they need to be replaced once in a while. Earthquakes are not uncommon in Edo, and even a small quake may cause pipes to crack or start to leak. In times of drought, the supply of water needs to be carefully controlled, to make sure that it is distributed fairly to all parts of the city. The job of managing the city's water system is handled by the mizu-bugyo and a staff of mizu-bannin (water technicians).

The mizu-bugyo is one of the few top officials in the bakufu who is appointed to his position, rather than inheriting it. He and his assistants, the mizu-bannin, are responsible for handling all of the repair work on the banks of the canals, as well as maintaining the distribution systems through the city.

Before Tokugawa Ieyasu moved to Edo in 1590, the town was still very small, and the people living in Edo got all the water they needed from the small streams flowing down from the hills of the Yama-no-te into Edo Bay. The main streams were the Koishikawa (Koishi River) in the north, and the Megurogawa (Meguro River) in the south. When the Tokugawa family moved to Edo, with all of his warriors and retainers, it quickly became clear that the traditional sources of water would not be enough to supply all the people in the growing town. Therefore, Ieyasu started the first of many water supply projects, or josui , to bring water to the city. ("jo-sui" literally means "lifting water" or "water inflow")

The first thing Ieyasu did was to build an extensive network of wells throughout the city, which were supplied with water from the main streams -- mainly the Koishi River. Wooden sluices and pipes were built to carry water underground from the river to each of the wells. This ensured that people living in every part of the city had access to fresh water. However, it did not increase the supply. After Ieyasu became Shogun, in 1603, Edo started to grow even more rapidly, and soon there was not enough water to supply all of the wells in the city.

The second major josui project that the Tokugawa shoguns carried out was the Kanda josui . To increase the volume of water supplied to the city wells, two large canals were built to redirect the flow of several smaller streams. Before, they used to flow into the Tama river, but once the canals were built the water flowed straight through the center of Edo. This new man-made "river" was named the Kanda-gawa (Kanda River) because it joined up with the Koishi river at a point near Kanda.

The main branch of the Kanda river starts at a small lake, which was named "Inokashira" (the head of the well), because it supplies all of the wells in Edo. This lake is about ten kilometers west of the city. A smaller branch starts in an area of marshes near Zenpukuji temple, so it was named the Zenpukuji river. The Kanda josui runs east through the hilly Yamanote area until it reaches Yotsuya. At Yotsuya, the water flow is divided. Part of it enters the main outer moat surrounding Edo Castle, and the rest of the water is directed into the main pipes that supply water to all of the city's wells.

An important part of the Kanda josui water project was to build the underground piping system that would carry water from the main intake at Yotsuya to each of the wells in the city. It took a huge effort to dig the trenches, build wooden pipes to carry the water to the wells, and then rebury all the pipes under the city streets. By the time this project was complete, there were about 67 kilometers of underground pipes supplying water to over 3600 wells in the city. At one point, one of the main water pipes crosses back over the Kanda River on top of a large bridge. This bridge is named Suido-bashi, or "Water-works Bridge".

The Kanda josui and a few smaller canal projects were able to provide enough water for the city for several decades. But Edo continued to grow. By the mid-1600s the population was already well over half a million people, and once again there were water shortages as the current supply system was insufficient to meet the needs of all the people. The third Shogun, Iemitsu, realized that water shortages could soon cripple the economy of Edo, so he ordered the most ambitious water supply project yet; a canal to carry water from the Tama river -- 50 kilometers west of the city -- to downtown Edo.

Work began on the Tamagawa josui in February 1653. A small dam was built on the river near the town of Hamura, and workmen began digging a canal across the hills to carry the water to Edo. At that time, there were only a few small villages located in the hilly, wooded region between the northern suburbs of Edo and the Tama river. Apart from one or two small streams, there were few good sources of water in the area, and certainly not enough to support rice farming.

It was rough work digging the huge canal -- in some places, the workers had to dig a channel as much as 18 meters deep -- through the heavily wooded hills. However, as the digging work proceded, and the canal reached further and further towards the city, people began to move into the cleared areas where the workers built their camps, and soon small towns began to spring up along the banks of the canal. The Shogun assigned such a large group of workmen to the Tamagawa josui project that they were able to complete the canal in just seven months. Once the water began flowing through the canal, many areas to the west of the city were transformed from woodlands into small farming towns, which grow vegetables to sell in the city.

The Tamagawa josui links up with the Kanda josui just to the west of the city, and the underground piping system was redesigned and extended to cover an even wider area of the city. Today, there are more than 150 kilometers of pipes in the Edo water systems, and the wells that are connected to this water system supply over 60% of the citizens with water for drinking, bathing and washing.

However, there are still some parts of the city where it is impossible to build wells and waterworks, particularly in the low-lying areas along the coast of Edo Bay, in Fukagawa and Kiba. Whenever you dig a well, it quickly fills up with salty water. People who live in these areas cannot get their drinking water from the wells, although they do use well water for bathing and washing. Drinking water must be carried into these areas of the city in special boats called mizu-bune (water boats).

A large pipe from the main water system empties into the Nihonbashi River at a point near Edo Castle. The mizu-bune load up with water at this pipe, and then travel to the areas of the city that have no wells. Water salesmen, or "mizu-ya", meet the boats at one of the piers in this area, and fill large buckets with water. Then they walk from door to door carrying their water buckets and sell drinking water to the people who live there. Although this system is somewhat inconvenient, the cost is very low.

The water-sellers store water in large casks and tanks in each neighborhood, so the people who live in these areas can always find water nearby when they run out. The system of mizu-bune and mizu-ya is managed by the government. This system allows thousands of people to live in an area that would otherwise be almost uninhabitable.
- source : Edomatsu

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玉川上水を世界遺産に
- source : ngo-npo.net/tamagawaj/pc -

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- quote -
... in 1590, Shogun Ieyasu Tokugawa created the Koishikawa canal which was sourced from the springwater in Inokashira, located higher in altitude than the central part of Edo. This had developed into the Kanda canal.

As Edo grew rapidly in scale, the increasing demand for water outstripped the capacity of the Kanda canal. Then, the Shogunate started to construct the Tamagawa canal, drawing water from the Tama River with rich water resource. The new 43 kilometers canal was dug only in seven months, and completed in 1653. Japan's constructing and engineering techniques were surprisingly sophisticated. The total length of the underground water pipes in Edo reached over 150 kilometers at the peak period, which made it one of the world's largest water network of the time in terms of service area and the number of beneficiaries.

The Tamagawa canal, with a stable supply of water throughout the year, contributed Edo to be a big city with a population of 1.2 million. More precisely, the reason why the canal could satisfy the water needs was the constant flow of water from the Tama River with fertile forests along with its upper reaches.

- source : JFS - Sustainability in EDO - Eisuke Ishikawa -

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- reference : Tamagawa Josui -

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- - - - - H A I K U and S E N R Y U - - - - -

CLICK for more photos


月かげや夜も水売る日本橋
tsukikage ya yoru mo mizu uru Nihonbashi

moonlight . . .
even at night water is sold
at Nihonbashi bridge


. Kobayashi Issa 小林一茶 .


Selling drinking water was a normal job in Edo.
And on the bright moonlit nights life in Edo just went on and on ...
(remember, this is a time without electricity )

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Matsuo Basho was working for the Water Office of Edo.
His home in Fukagawa was suited to supervise the Kanda waterway 神田上水.

. 芭蕉庵 Basho-An in Fukagawa .

. Basho working for the waterworks department of the Edo .


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- - - To join me on facebook, click the image !

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

. Famous Places and Powerspots of Edo 江戸の名所 .

. Doing Business in Edo - 商売 - Introduction .

. shokunin 職人 craftsman, craftsmen, artisan, Handwerker .

. senryu, senryū 川柳 Senryu poems in Edo .

. Japanese Architecture - Interior Design - The Japanese Home .

. densetsu 伝説 Japanese Legends - Introduction .


[ . BACK to DARUMA MUSEUM TOP . ]
[ . BACK to WORLDKIGO . TOP . ]- - - - - #tamagawajosui #tamagawawater #edodrinkingwater #idohori #mizubugyo - - - -
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Posted By Gabi Greve to Edo - the EDOPEDIA - on 10/22/2015 09:32:00 am

29 Apr 2016

EDO - yatai food stalls

[ . BACK to DARUMA MUSEUM TOP . ]
. Food vendors in Edo .
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yatai 屋台 food stalls, pushcart stalls
hikiko 引き子 puller of the yatai


In modern times, we now have "food stall villages", yatai mura, where many are located together to share water supply and toilets.

. Eating out in Japan - Introduction .

Edo Yatai 江戸屋台 Food stalls in Edo



The most famous three ones were for Sushi, Tenpura and Soba buckwheat noodles.
Others sold food based on cooked rice, like 稲荷ずし Inarizushi, 茶飯 Chameshi rice cooked with green tea or 麦飯 Mugimeshi mixed with barley. Others sold all kinds of mixes soups.
Sweets were also sold in Yatai stalls.
There were about 7600 yatai in Edo, because there were so many single men coming here to work who needed food.
The yatai was carried around, but it had all that was needed. A lamp (andon) at one side, stove (kama) at the other.

. Sushi 寿司屋台 Sushi Yatai .

. Tenpura 天ぷら屋台 Tempura Yatai .

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Soba Yatai 蕎麦屋台 in Edo
They were out all evening and allowed to work the streets until morning. Carried on the shoulder pole, the two boxes contained all the cook needed.


CLICK for more photos !

The nihachi soba 二八蕎麦 (80% buckwheat and 20% wheat) was mostly frequented.

In the beginning, buckwheat was served as
sobagaki 蕎麦掻 (そばがき) buckwheat dumplings
Later it was cut in noodle form, kirisoba 切り蕎麦

tenpura soba 天麩羅そば Soba with Tempura topping
one of the more expensive ones.

The prize of Soba was in doubles of four Mon, the smallest coin available in Edo.
Simple Soba were just 16 Mon (about 320 Yen now), Tempura Soba and other delicious toppings cost 32 Mon.



. shimonya 四文屋 "Four Mon Shop" .
- Introducing the money of the Edo period -

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fuurin soba 風鈴そば Furin "windbell Soba"



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- quote -
The first person to eat soba noodles in Edo was a monk from Nihombashi (Nihonbashi 日本橋)
The first person to eat soba noodles in Edo was a Nihombashi resident four hundred years ago.

The first time soba noodles appeared in Edo literature was when it was mentioned in the Jisho Diary (1614), which was written by the monk Jisho of the Sonshoin Temple in Kyoto. The entry of February 3rd shows that he ate buckwheat noodles with Sencho of Edo Nihombashi's Tokoin Temple and Kuun of Oumi Sakamoto's Yakujuin when they went to a bathhouse but could not enter because it was too crowded.
Tokoin Temple was in Nihombashi's Shinnawacho (now Nihombashi Honcho 4-Chome). It was then transferred and is now in Nishiasakusa. Soba noodles are a dish that spread out from temples and shrines out to the general public.

It is said that "Shinanoya", which opened in Nihombashi's Setomoncho (now Nihombashi Muromachi) during the Kanbun period (1661 to 1673) was the first soba noodle shop in Edo.
The noodles that were served at Shinanoya were called "kendon" noodles. Kendon noodles were originally served as light finishing meals served during tea ceremonies at places such as temples. They are served as single orders on bamboo trays and enjoyed by dipping small portions in broth. The broth is "taremiso", which is made with strained miso and water containing plenty of flavorings such as juice derived from daikon, citrus peel, perilla, dried plum, and dried seaweed.

The soba broth we know today was developed around the mid- to late Edo period (mid-seventeenth century to the late eighteenth century), when it became easy for common people to get their hands on dried bonito, which serves as the base. It is also around this time when soy sauce, sake, and sweet cooking rice wine became what they are today. ...

Shinanoya in Nihombashi's Shinzaimokumachi (now Nihombashi Horidomecho) began serving "bukkake soba" (soba noodles covered with toppings) during the Genroku period (1688 – 1704). It was from around the Kansei period (1789 – 1801) a hundred years later when it started to be called "kake soba".
- - - The Big Four of Edo Dining
- source : nihombashi-tokyo.com/history-

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source : edococo.exblog.jp

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- quote -
A Long Story of the Long Soba
..... According to the book Soba-Edo no Shokubunnka (Buckwheat noodles―The Food Culture of the Edo Period) (2001) by Toshiya Kasai, the very origin of Soba found so far is pollen from a stratum of the beginning of the Jomon period. The direct origin of eating Soba on New Year's Eve can be dated back to the Edo period. Soba was always eaten on special events in those days, and Toshi-koshi-soba, which means the New Year's Eve Soba, used to be one of them. Today, Soba is not regarded as something to eat on special occasions, but still the tradition of Toshi-koshi-soba remains. Two different traditions, the tradition of eating Soba in December and the tradition of eating Soba at the end of each month have fused into the tradition of Toshi-koshi-soba.
..... Firstly, the tradition of eating Soba in December was popular among the people of the Edo period because it was the last chance of the year to taste Shin-soba, which is Soba made from fresh buckwheat flour.
..... Secondly, people tended to eat Soba at the end of each month in the Edo period. It was called Misoka-soba, since Misoka means 'the last day of a month'. Soba was regarded as a frugal but special meal. They ate Misoka-soba to celebrate the fact that they have been able to live another month working hard with good health.
- source : komabatimes.wordpress.com - Tomoko Takahashi -

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sobachoko 蕎麦猪口 dipping pot with Daruma design



In Summer, Soba were served cold.
At the Edo food stalls, the dipping sauce in the small cup/pot was mostly
hishio, 醤油 strong soy sauce base.

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yotaka soba 夜鷹蕎麦 Soba for "night hawker" prostitutes


source : 77422158.at.webry.info - 蘭鋳郎の日常

Most ladies of the night did not even have sandals and had to make do with a hot pot of Soba to get warm between serving customers.

. yotaka 夜鷹 "nighthawks (night hawks)" cheap prostitutes .

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Here is Daruma san, eating his fill at Moriyama, Tokaido
守山 - 「達磨大師」
He has various trays with Soba like a mountain (yama 山) filled with many Soba (mori 盛り)to make a pun of the place name Moriyama.


Print by Utagawa 歌川国芳


Daruma Yobanashi だるま夜話 "Night Stories" and more prints
. Daruma eating Buckwheat noodles .

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. soba 蕎麦 buckwheat - plant and food .
Polygonum fagopyrum - with kigo from various seasons

Buchweizen, Buchweizennudeln

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Oniazami no Seikichi / Oni-Azami Seikichi 鬼あざみ清吉 Oniazami Seikichi
The Bandit Seikichi (Demon Thistle) - the thief Oniazami - Gangster Oniazami

He was a famous thief and soon the model of some novels, prints and stories.
He was caught in 伊勢 Ise and brought back to Edo, where he died in 1805.


source : shokubun.la.coocan.jp/kirisoba

The print shows the famous thief Oniazami no Seikichi, hiding in a Soba Yatai.

- quote -
Sato Moyo Azami no Ironui - Izayoi Seishin
This Sewamono, commonly called "Izayoi seishin," was written by Kawatake Mokuami. It depicts the vicissitudes of Seishin, a priest at Gokurakuji temple, and the courtesan Izayoi.
Seishin was expelled from his temple for nyobon (Buddhist priest's illicit sexual relations with a woman). Izayoi realizes that she is pregnant with Seishin's child, and escapes from the kuruwa (licensed prostitution quarter). Izayoi and Seishin meet near the Inase river, and jump into the river in an attempt to commit double suicide.
However, unknown to each other, they both survive. Seishin has become an outlaw because he accidentally killed a man, and Izayoi has become the mistress kept by Hakuren, who rescued her from drowning. Later, Izayoi and Seishin meet again in the mountains of Hakone.
They became thieves calling themselves Oniazami no Seikichi and Osayo, and visit Hakuren to extort money from him.
At present,
the play is performed from the 'Inasegawa hyappongui' scene in which Izayoi and Seishin attempt to commit double suicide, to the 'Hyappongui kawashimo' scene in which the two of them, each not knowing that the other has survived, pass by each other.
A highlight of the 'Hyappongui kawashimo' scene is Seishin's "Shikashi mateyo" speech after he has committed the crime of murder, and the evil in his heart has awakened.
- source : ntj.jac.go.jp/unesco/kabuki/en -



- reference : oniazami seikichi -

Oniazami is also a story of Rakugo in Kansai. 上方落語の演目の一つ.

. jooshuu oniazami 上州鬼薊 thistle, Cirsium okamotoi .
and other types of Oniazami plants in Japan

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- - - - - H A I K U and S E N R Y U - - - - -

小屋掛けの蕎麦屋一軒雪間草
koya kake no sobaya ikken yukimagusa

just one stall
of a Soba vendor -
plants out of the snow

Tr. Gabi Greve

岡本菊絵 Matsumoto Kikue

. WKD : yukimagusa 雪間草 plants peeking out of a break in the snow .
- - kigo for early spring - -

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青空や戦で死んだ鬼あざみ
aosora ya ikusa de shinda oniazami

this blue sky -
Oniazami was killed
in the fight


駿河静男 Suruga Shizuo

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. Japanese Architecture - Interior Design - The Japanese Home .

. Edo bakufu 江戸幕府 The Edo Government .

. Famous Places and Powerspots of Edo 江戸の名所 .

. Doing Business in Edo - 商売 - Introduction .

. shokunin 職人 craftsman, craftsmen, artisan, Handwerker .

. senryu, senryū 川柳 Senryu poems in Edo .

. Legends and Tales from Japan 伝説 - Introduction .


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Posted By Gabi Greve to Edo - the EDOPEDIA - on 4/10/2016 09:32:00 am

22 Apr 2016

EDO - Tenpura Tempura in Edo


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. Food in Edo  江戸の食卓 .
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tenpura てんぷら . 天婦羅 . 天麩羅 . 天ぷら Tenpura, Tempura
deep-fried battered food


The name "Tempura" was only used to describe fish Tempura.
agemono 揚げ物 deep fried food
shoojin age 精進揚げ deep-fried vegetables


- quote -
"Agemono", or deep-fried foods, are of three basic types.
"Suage", in which foods are fried without a coating of flour or batter, is appropriate for freshwater fish, eggplant, green peppers and other vegetables whose color and shape can be utilized to good effect.
"Karaage", in which food is first dredged in flour or arrowroot starch, preserves the natural water content of the food and produces a crisp outer surface. In "tatsutaage", a variant of "karaage", pieces of chicken are marinated in a mixture of "sake", soy sauce and sugar, lightly covered with arrowroot starch and deep-fried.



"Tempura" belongs to a third type of "agemono", in which foods are coated with batter. For "agemono" a heavy pot with a wide bottom is used. Vegetable oil is poured into the pot to a depth twice the thickness of the foods to be fried and is then heated to a temperature of 160°to 180°C (320°to 360°F). To keep the oil at a constant temperature, it is important that the foods do not cover more than a third of the surface area of the oil.
- reference source : web-japan.org/museum/others/cuisine -

- quote -
Many ingredients are deep-fried. Mostly fish and seafood and vegetables.
Even the new leaves of greet tea are made into tempura during the season 新茶の天婦羅.
..... The recipe for tempura was introduced to Japan by Portuguese Jesuit missionaries particularly active in the city of Nagasaki also founded by the Portuguese, during the sixteenth century (1549).
Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura. Originally, tempura was a popular food eaten at street vendors called 'yatai'(屋台) since the Genroku era.


Tempura yatai (stall) - (Fukagawa Edo Museum)

Today, tempura is still a popular side dish at home, and is frequently eaten as a topping at soba stands.
..... In Japan, restaurants specializing in tempura are called tenpura-ya and range from inexpensive fast food chains to very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box), and it is also a popular ingredient in take-out or convenience store bento boxes. The ingredients and styles of cooking and serving tempura vary greatly through the country, with importance being placed on using fresh, seasonal ingredients.
© More in the WIKIPEDIA !

frittierter Fisch, frittiertes Gemüse

WASHOKU : Tenpura Tempura dishes in our BLOG

basu tenpura バス天ぷら tempura from black bass
ブラックバス天ぷら付のうどん
From Lake Biwa

Maple leaves tempura (momiji tenpura)


kinpura きんぷら 【金麩羅】Kinpura
the coating is made with buckwheat flour. Oil from torreya nuts (kaya 榧(かや) is used for frying.
. . . CLICK here for Photos !

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江戸前天ぷら Edo-mae tempura, made with local seafood from Tokyo Bay.
The most favorite were shrimp and tiger prawns, ika 烏賊 squid, anago 穴子 sea eel and megochi めごち eel,
kohada 小鰭 spotted shad and kisu 鱚 smelt-whiting, Sillago japonica.

The fried ingredients were picked up with a small bamboo stick, dipped in a sauce of soy sauce with grated radish (daikon) and enjoyed outside, from spring to autumn.

In Edo, only goma-abura ごま油 sesame oil was used for Tempura. It kept longer tasty when re-heated.
Tempura stalls were only allowed to fry outside homes to prevent fires. Inside a home or restaurant it was forbidden to prepare Tempura.

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tenpuraya 天麩羅屋 vendor of tenpura in Edo
They were the beginning of small stalls selling "fast food" to be eaten while standing, for the fast-living workers of Edo.


source : homepage3.nifty.com/shokubun

. Food vendors in Edo .

天麩羅の指をぎぼしへ引きなすり
tenpura no yubi o giboshi e hikinasuri

he wipes his fatty tempura fingers
on the giboshi decoration
of the bridge


This Senryu tells us about the carefree behaviour of the tempura cooks.
Tempura was made with some flavor on the food items, but not served with sauce as it is today.
Some sources say Tempura dipping sauce was introduced much later in the Meiji period.

. senryu, senryū 川柳 Senryu in Edo .

. giboshi 擬宝珠 metal decoration of a railing .

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source : togetter.com/li

Tsukioka 月岡芳年「風俗三十二相  むまさう 嘉永年間女郎之風俗」
A prostitute eating shrimp tempura

mumasao むまさう Umaso, this is so delicious !

. Tsukioka Yoshitoshi 月岡芳年 (1839 – June 9, 1892) .


The pose of the lady, turning to the side to wipe her face, is the same as in a favorite ukiyo-e by Utagawa Kuniyoshi, which was used to put on a handfan for some cooling in summer.


歌川国芳- 園中八撰花 Enchu Hassenka (Eight flowers of the garden)
- 松 Matsu (with pine in the background)

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. Legends and Tales from Japan 伝説 - Introduction .

The kitsune 狐 Fox likes tempura and tempura oil . . .

................................................................................. Ibaraki 茨城県

In the 稲敷郡 Inashiki district at 江戸崎町 Edosaki village there are many fox legends, when people have to walk along the paths of the fields, were foxes and badgers play their tricks on the humans.
Sometimes the fox steals the tempura of someone returning from town and bringing it home as a present for the family 土産の天ぷら.


................................................................................. Miyazaki 宮崎県

In えびの市 Ebino town, in 尾八重野 Obeno, there was a lady fox called おせん狐 O-Sen.
西郷軍の塹壕の跡に棲み、当地の狐の王様だった。浜川原の人が白鳥を訪ねての帰り、道の真ん中に大きな松の枝が出てきて通行できなくなったので、おせん狐の仕業だと悟っててんぷらを投げてやったら、松の枝は消え、大きな尻尾の大狐が道を横切って去っていった。

................................................................................. Nagano 長野県

Offerings for the ancestors on the family altar (butsudan 仏壇) for the O-Bon rituals contain many things, among them 野菜や天ぷら vegetables and tempura.
.
In the 上伊那郡 Kamiina district sometimes people get bewitched by a fox.
They behave quite wild and strange, walk on all four's an want only Tempura to eat.
To get rid of the spell they have to be kept in one room over night and hit with branches of a peach tree 桃の枝. That will bring them back to normal.
.
To get rid of the bewitchment of a fox, among other things, people say prayers and have to eat Tempura.
.
In the 東筑摩郡 Higashichikuma district there was a fox.
昔、養蚕をしていた頃は、蚕に天ぷら油の臭いがつくと不作になると言われ、河原で揚げた。夕方になるときつねがやって来て、尻尾で川の水を天ぷら鍋の中にふりかけて、天ぷらができないようにした。また、油を入れた瓶を忘れていったら、全部なめられた。

................................................................................. Niigata 新潟県

In 十日町市 Tokaichi town there was a fox called サンクロウギツネ Sankurogitsune, living between the hamlets of 蒲生集落 Gamo and 室野集落 Murono. If people walked there he would steal their 天ぷらや油揚 tempura and Aburaage Tofu.


................................................................................. Osaka 大阪府

In 堺市 Sakai town there was a fox
At the 城蔵稲荷 Inari Fox Shrine they tell this story:
An old priest once kept a White Fox with three legs. The brother of the priest was a hunter and the fox feared him. The fox shape-shifted into the old priest and pretended his brother had killed someone and wanted to have him punished. But the brother understood the trick, put some Tempura of a rat on the ground, tricked the White Fox to catch it and killed the fox.

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- reference : nichibun yokai database -

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- - - - - H A I K U and S E N R Y U - - - - -

天麩羅にかぎる魚や花曇
tenpura ni kagiru sakana ya hanagumori

this fish is best
as Tempura . . .
cherry blossom haze


綾部仁喜 Ayabe Jinki (1929 - 2015)

. WKD : "hanagumori" 花曇, .
- - kigo for late spring - -
A clouded sky during the Cherry blossom season, blossom haze, is "hanagumori", 花曇, only in this season used as a kigo for late spring and never used for other flowers in haze or clouds.

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歳晩や親身のような天婦羅蕎麦
長谷川かな女 Hasegawa Kanajo

天麩羅にからりと揚げて春告げ草 高澤良一
天麩羅の種のねずつぽ石鼎忌 石川桂郎
てんぷらの揚げの終りの新生姜 草間時彦
てんぷらやすでに鰭張る今年鯊 水原秋櫻子

たらの芽の天麩羅の棘食べにけり 長谷川公二
人獣の舌の天麩羅花ぐもり 磯貝碧蹄館
刀豆の天麩羅といふごわつけり 高澤良一
土用入り天麩羅箸の先焦げて 荒巷樹(野火)
活鯊に天麩羅油ぱちぱちと 長谷川櫂 蓬莱
竹の春吹かれとてとて天麩羅食ふ 攝津幸彦
草餅に草の天麩羅みどりの日 御子柴弘子
落葉降るさなか天麩羅匂ひけり 中嶋秀子
退屈も*たらの芽も天麩羅にせり 櫂未知子
餅あはひ天麩羅そばを皆たのむ 櫻井康敞
餅花の下を天麩羅そば通る 鈴木鷹夫 春の門
鱚天麩羅に笑ひ納めをいたしけり 辻桃子
稲の秋てんぷらの鍋鳴りはじむ 長谷川櫂
蓮枯れたりかくててんぷら蕎麦の味 久保田万太郎
長月のてんぷらあぶら古りにけり 辻桃子
黄菊白菊てんぷら揚がる市場の中 穴井太

- reference : haikureikudb -

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source : yoshi43.blog97.fc2.com

even the cats
enjoy their Tempura -
Spring in Edo


Gabi Greve, April 2016

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- Senryu -

てんぷらの店に筮(めどき)を立てて置き
tenpura no mise ni medoki o tatete oki

at the Tempura shop
they put up bamboo stick containers
for all to use


The bamboo sticks were put into a bamboo container and customers could take one out to eat their fill of Tempura.

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筮竹で判断させる天麩羅屋
seichiku de handan saseru tenpura ya

the Tempura cook
judges the food
by the bamboo stick


Since the fish was covered in batter and put in hot oil, the cook had no other choice to guess the situation by the babmoo stick still sticking out of the oil.

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小平次を竹鑓(たけやり)で突く天麩羅屋
koheiji o takeyari de tsuku tempuraya

at the Tempura shop
the spotted shad is pierced
by a bamboo spear


koheiji 小平次 is another word for kohada 小鰭 spotted shad

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- reference : wheatbaku.exblog.jp -

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source : www.6128080.com/sun/edo/ - Onodera Nenryou

To make good tempura, the heat of the oil has to be adjusted.
for fish, about 180 - 185℃, for vegetables only 160 - 180℃.

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. Japanese Architecture - Interior Design - The Japanese Home .

. Edo bakufu 江戸幕府 The Edo Government .

. Famous Places and Powerspots of Edo 江戸の名所 .

. Doing Business in Edo - 商売 - Introduction .

. shokunin 職人 craftsman, craftsmen, artisan, Handwerker .

. senryu, senryū 川柳 Senryu poems in Edo .

. Legends and Tales from Japan 伝説 - Introduction .


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[ . BACK to WORLDKIGO . TOP . ]- - - - - #tempura #edomaetempura #tenpura #foodinedo - - - -
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Posted By Gabi Greve to Edo - the EDOPEDIA - on 4/20/2016 09:46:00 am

14 Apr 2016

WASHOKU - eel unagi and ukiyo-e

http://washokufood.blogspot.jp/2008/09/unagi.html


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Eel (unagi)

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


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Explanation

eel, unagi, 鰻、うなぎ, Aal
Anguilla japonica
. . . CLICK here for Photos !


Utagawa Kuniyoshi 歌川国芳

pike conger eel, hamo 鱧
..... Hamo sashimi, a speciality of the Kyoto area in Summer. It is hacked very finely because of the many small bones and takes an experienced cook to prepare it properly.
Hamo 鱧 pike conger eel History and Food

both are kigo for all summer

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Doyo eel, doyoo unagi 土用鰻 (どよううなぎ)
day of the eal, unagi no hi 鰻の日(うなぎのひ)
kigo for late summer
and doctor Hiraga Gennai 平賀源内

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ochiunagi, ochi unagi 落鰻 (おちうなぎ)
eel coming downriver
kudari unagi 下り鰻(くだりうなぎ)
kigo for late autumn


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Yatsume unagi 八目鰻 (やつめうなぎ, 八つ目鰻) lamprey (eel)
Lampetra japonica
Despite its name, this in not a member of the eel family.
kigo for all winter


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- - - - - The following are NOT kigo.

aounagi, ao-unagi アオウナギ, アオ鰻、青鰻
blue eel

a speciality of the Bizen Kojima Bay, Okayama prefecture
It has been eaten in Osaka since olden times. This eel can be caught all year round, but it is hard nowadays to feed them properly. The fish likes the mix of seawater and river water that he has in the wetlands of the bay. Fishermen go out to catch small prawns during the ebb tide and put it back into the water to feed the eels, but this is very hard work.
(I was lucky to meet Mr. Shimizu who is a famous fisherman and catches them.)
. . . CLICK here for Photos !


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mizore-ae みぞれあえ (霙和え) with grated radish
The fish is blanched. A dressing is of vinegar and soy sauce. Decorated with grated rasish and cucumbers.
Mizore-ae is also used for other ingredients like chicken meat.



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unagidon, unagi don, unagi donburi うなぎどんぶり ( 鰻丼/ うなぎ丼) grilled eel on rice
One of the most famous eel dishes. Here the sauce is poored directly over the eel and the rice.
. . . CLICK here for Photos !
gegrillter Aal auf einer Schüssel mit Reis.



unagimeshi, unagi meshi うなぎめし(鰻飯) eel with rice
manmeshi 鰻飯(まんめし)
. . . CLICK here for Photos !


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kabayaki in Edo

unagi no kabayaki うなぎのかばやき ( 鰻の蒲焼き/ うなぎの蒲焼)
skewered grilled eel with a soy and mirin sauce, charcoal-broiled eel
Sometimes the eel is served in a separate laquer box and the rice, soup and pickles come in separate dishes.
Kabayaki was already prepared in the Muromachi period. First the whole fish was put on a pole and grilled (Ujimaru kabayaki 宇治丸, uchimaru うちまる), but that did not go well so it was cut open and put on skewers.
Sometimes it was also grilled with salt only (shioyaki 塩焼) or (shirayaki 白焼, white grilling).
or
covered with miso, a kind of fish dengaku
uo dengaku 魚田楽(うおでんがく)
. . . CLICK here for Photos !
Grillaal, gegrillter Aal
more :  japanesefood.about.com: Japanese Eel Recipes



Preparing kabayaki in Edo

This dealer, kabayaki uri 蒲焼売 could carry his "shop" on a pole over the shoulders.
He could set up shop at any place. Other dealers grilled the fish at home and sold only the pieces.

In Edo, eel was cut open from the backside, whereas in Osaka (Kamigata) and Kyoto it was sliced open from the stomach.
In Edo there lived many Samurai and "harakiri", cutting the stomach, was notfavored.
In Edo the bones are taken out, then the fish is cut in three pieces, which are put on skewers and grilled separately. They are served with the skewers.
In Kamigata / Osaka fish is cut from the stomach, the bones are taken out, the whole fish is put on skewers from head to tail, and after grilling the skewers are taken out and the pieces placed on a broad dish.

In Tokyo it is first simmered, then grilled.
In Osaka it is not simmered.

Unagi was often featured in Ukiyo-e prints of Edo.


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猫の当て字 うなぎ - cats forming the letters for u na gi うなぎ
Utagawa Kuniyoshi 歌川国芳


. Food vendors in Edo .

The fishing ground for Unagi in Edo was in the river around Asakusa, at that time called
Miyatogawa 宮戸川, now Sumidagawa. Eel was taken out with poles.
This river fish was called Edomae Unagi 江戸前うなぎ, here meaning "The best Unagi of Edo"。


source : kabuki-za.com/syoku/2
歌川国芳 Utagawa Kuniyoshi

In a book published in 1697, the author already praized the eel from Miyatogawa in Edo 江都(えど)as the best in all Japan.
『本朝食鑑』(1697 年刊)

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unagi manjuu うなぎ饅頭 bun with eel filling
from Mishima, Shizuoka.
. . . CLICK here for Photos !



unagisuupu, unagi suupu うなぎスープ 鰻スープ eel soup
unagijiru ウナギ汁, kimo sui 肝吸い
Often with red miso. Or a clear broth with some eel liver.
. . . CLICK here for kimosui clear broth Photos !
Aalsuppe


unagi no tare うなぎのたれ (鰻のたれ)
sauce for eel
Many restaurants have a sauce which is the strict secret of the generations.
Ready-made sauces are also available in the stores.
. . . CLICK here for Photos !

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unagiya うなぎ屋 (鰻屋) eel restaurant



There were quite a few in Edo where women prepared the fish, from cutting it to grilling it.
The Ukiyo-E prints were often in the format of a summer hand-fan, to be used to feel cool, spread the delicious smell of grilled fish and attract customers.


source : blog.goo.ne.jp/yousan02/e
by 近藤清春 - Unagiya in Edo - around 1720

The characters on their kanban shop signs are usually very typical.
. . . CLICK here for Photos !
Aalrestaurant

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unajuu うな重 (うなじゅう)
grilled eel on rice in a square box, grilled eel on a rice bed
. . . CLICK here for Photos !
gegrillter Aal auf Reis in einer Lackschachtel
gegrillter Aal auf Reis in viereckigem Kasten



Uzaku うざく(鰻ざく) Uzaku eel with vinegar dressing
CLICK for more photos A dish from the Kansai area.
Similar to mizore-ae, but the fish has been broiled. The sauce is quite sweet. Sanbaizu vinegar is used.




Yahata-maki. Yawatamaki やはたまき (八幡巻き) anago roll
The fish is rolled around pieces of goboo burdock.
. . . CLICK here for Photos !
yahata maki can also be made with other ingredients like pork meat or dojoo loach.
Fresh burdock from the area of Iwashimizu Hachimangu 石清水八幡宮 is usually used. A speciality of Yahata town, Kyoto.
In the beginning it was the other way around, on days when fish was not to be eaten for religious regions during the Hojo-e ritual of releasing fish into the river. cooks prepared small river fish and wrapped it in stripes of burdock to hide it. The river where the fish were released often clogged and was cleaned. The mud was taken to the nearby fields as compost for the burdock.
The preparation of Yawata maki dates back to the area of the warring states, maybe invented by the merchant Yodoya Joan (Yodoya Jooan)
淀屋常安 (よどやじょうあん).



Many eel dishes are flavored with
Sansho, Sanshoo, Japanese pepper, "Mountain pepper"


Lake Hamanako 浜名 near Hamamatsu, Shizuoka is famous for its eel farming. Many shirasu elvers are raised here.

shirasu no kama-age しらすの釜揚げ boiled shirasu.
they are boiled in salt water, which can be heated a bit higher than 100 degrees centigrade. After skimming off the foam various times they are put on nets to dry.
CLICK here for PHOTOS !


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Worldwide use

It seems eel is not eaten much in America.

The American eel, Anguilla rostrata, is a catadromous fish found on the eastern coast of North America. It has a snake-like body with a small sharp pointed head. It is brown on top and a tan-yellow color on the bottom. It has sharp pointed teeth but no pelvic fins. It is very similar to the European eel, but the two species differ in number of chromosomes and vertebrae.

In 2010, Greenpeace International has added the american eel to its seafood red list. "
The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries."
© More in the WIKIPEDIA !


Aal in Deutschland
Aal auf Stroh - eel on straw
Hamburger Aalsuppe - eel soup
Kräuteraal - eel in herb sauce
... Grüner Aal in Kräutersauce
Räucheraal - smoked eel
source : www.chefkoch.de


Spickaal (smoked eel)
Schillerlocke (strip of smoked rock salmon)
Räucheraal, smoked eel, was especially popular during the Christmas holidays.
kigo for all winter


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Things found on the way



. Eel catch problems .
February 2012


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HAIKU





なぎやのうの字 鰻のように書き 
unagiya no u no ji man no yoo ni kaki

the letter U
of the unagi restaurant
written just like the fish


Kaboo 佳宝



鰻屋のうの字 三尺余り伸び   
unagiya no u no ji sanshaku amari nobi

the letter U
of the unagi restaurant ...
almost one meter long    
 

Tennan 天南


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サービスの肝吸い肝が見当たらず  
saabisu no kimosui kimo ga miatarazu

this free liver soup
does not have one bit
of eel liver ! 
   

Ganjiroo 頑治郎


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Related words

***** Donburi丼 Bowl of rice with topping

***** hamo 鱧 (はも) pike conger pike, pike eel
Muraenesox cinereus. dragontooth


***** WASHOKU : FISH and SEAFOOD SAIJIKI

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