Online dictionary of history and traditions in Japan: food

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Amazake

甘酒
alternative words: Sweet sake
keywords: food
related topics: Sake , Momo no sekku
related web sites: http://www.gekkeikan.co.jp , http://member.nifty.ne.jp/~ogawakz/HBS/method/doburoku_kyouten/doburoku_kyouten.html
explanation: Sweet drink made from mixing steamed rice with a fermentation agent (Kome koji) and let ferment them during about 10 hours to 1 day. It is consumed after diluting with hot waters. Containing few alcohol, children are allowed to drink it especially during Momo no sekku. It is becoming more and more popular due to its healthy virtue.

Botamochi

牡丹餅ボタモチ御萩オハギ
alternative words: Bota mochi, Ohagi
keywords: food
related topics: Wagashi , Mochi , Edo period
related web sites: http://tsukiusagi.exblog.jp/3373993/
explanation: Japanese confections made with steamed glutinous rice (mochigome), the same ingredient as mochi but is struck for a shorter time. It will then be rolled up to a ball of about 5 cm diameter and covered with "kinako" (sweetened soybean powder) or "an" (sweet bean paste). The first is consumed at the spring equinox and called "botamochi" while the second, at the autumn equinox and called "ohagi". This custom has appeared during Edo period.

Fugu

フグ河豚
alternative words: Globefish, Swellfish
keywords: food
related topics: Sashimi , Tofu
related web sites: http://www.fukurakusya.co.jp
explanation: Globefishes have been highly appreciated for long times in Asian countries, especially in Japan: a lack of grease in the fishes makes them really dainty. But be aware, the liver and the ovary being highly poisonous, you should eat only the dishes prepared by licensed persons. The most common dishes are Chirinabe (fillets are boiled in a pot with vegetable and tofu) and Sashimi (fishes are cut off into very thin fillets). Shimonoseki city in the extreme west of Hoshu is the best known place for fugu dishes.

Kagami mochi

鏡餅
alternative words: Kagamimochi, Mirror mochi, Mirror mochi cake
keywords: food , thing
related topics: New year , Muromachi period , Tokonoma , Mochi
related web sites: http://www.kagamimochi.jp
explanation: Offering for toshigami (year's god) settled on "tokonoma" (Japanese alcove) in a new year celebration. It consists to pile up 2 or 3 round rice cakes (lower is bigger) and put a "daidai" (bitter orange) at the top. It comes from a shintoist rite (the mirror is a god's symbol for them) but has been generalized since Muromachi period with an appearance of "tokonoma". On January 11th, it will be cut off into small pieces to be cooked. The ceremony is called "kagami biraki", i.e. "mirror opening".

Kamaboko

蒲鉾
keywords: food
related topics: New year , Heian period , Muromachi period
related web sites: http://www.zenkama.com , http://www.kibun.co.jp
explanation: A food made with paste of white flesh fish such as pollack then steamed on a board after being mixed with salt and starch. The origin of Kamaboko is very old because it appeared already in Heian period: it consists to grill fish paste around bamboo stick so it looks like the actual "Chikuwa". Kamaboko on board appeared during Muromachi period though its name still suggests the initial form, i.e. "cattail halberd". Kamaboko is especially appreciated during the new year festival.

Miso

味噌
alternative words: Bean paste
keywords: food
related topics: Muromachi period
related web sites: http://www.miso.or.jp , http://member.nifty.ne.jp/koborisanngyou/ , http://www.san-j.co.jp
explanation: Made by mixing steamed soybeans with salt and a fermenting agent (koji) made of rice, wheat, or soybeans. Together with soy sauce, it has become one of the most important ingredient in traditional cooking since Muromachi period. Eating meat being banned by Buddhist doctrine, it has been widely used in miso soup (Mishoshiru) as a method to compensate protein's deficiency. According to the combination of elements to mix, it takes different colors and tastes.

Mochi

餅お餅
alternative words: Omochi, Rice cake
keywords: food
related topics: New year , Senbei , Kagami mochi , Ozoni , Wagashi
related web sites: http://www.asahi-net.or.jp/~bn9m-smd/ , http://www.asahi-net.or.jp/~nr8c-ab/afjptukiusagi.htm , http://www.sgm.co.jp/conts/club/tei/garage/0001/0001.htm
explanation: The history if "mochi" is old as rice culture itself. It consists to strike in a mortar for several minutes steamed mochigome (highly glutinous rice) then spread to a shelf. Soon it will be harden and fit to a conservation. In order to eat it, it will be cut off to small pieces (about 5 cm) and be grilled or boiled in a soup with vegetables (ozoni). The latter is especially tasted during a new year celebration. Mochi is also an essential ingredient of Japanese cakes (wagashi) such as senbei.

Natto

納豆
alternative words: Nattou
keywords: food
related topics: Soy sauce
related web sites: http://www.marumiya-g.co.jp/index1.html
explanation: Japanese food coming from a fermentation of soybeans enveloped with rice straws and maintained in the temperature around 40d Celsius. Though the straws contain naturally the necessary bacteria, now people use bred ones. It is popular only in the eastern Japan and the main center of fabrication is at Mito city in Ibaraki prefecture. Usually it is consumed by mixing with soy sauce.

Oden

御田おでん
keywords: food
related topics: Muromachi period , Edo period , Tofu , Miso
related web sites: http://www.kibun.co.jp , http://www.so-net.ne.jp/p-planet/fu_index.html , http://www2s.biglobe.ne.jp/~meitei/ , http://www.pipfujimoto.co.jp/health/top_ii_2.html
explanation: During Muromach period, people ate "dengaku" which consists to grill "tofu" with miso: "oden" was a polite expression of dengaku. Later, other ingredients such as fishes or konniaku were also prepared with the same method. During Edo period, someone began to boil them together in a pot while keeping the same name and this dish has become very popular especially in Tokyo region, by adding other ingredients such as "daikon" (Japanese radish) and "chikuwa" (grilled fish's paste).

Osechi ryori

お節料理御節料理節会料理
alternative words: Osechi ryouri, Osechiryori, Osechiryouri, Sechie ryori, New year cooking, New year dish
keywords: food
related topics: Sekku , New year , Mochi , Ozoni
related web sites: http://www.sonoda-u.ac.jp/R/bunrui.htm , http://cali.lin.go.jp/japan/k24/oukakoko/kotu/oseti121.htm , http://www.sgm.co.jp/conts/club/tei/garage/9912/9912.htm
explanation: Initially it designated special dishes prepared for 5 sekku but now it designates food assortments prepared for new year and packed into lacquered boxes (jubako). The content varies from region to region but mostly it contains: kuromame (stewed black soybeans), kazunoko (salted herring roe), kamaboko (broiled fish paste), datemaki (sweet omelet made with mashed shrimp), broiled shrimp and sea bream. It has a good preservation property and is eaten with ozoni soup.

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