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WASHOKU
Regional Food from Tohoku
東北の酒 Sake from Tohoku
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Special dishes from Fukushima, Miyagi, Iwate and Aomori.
. Michinoku, Mutsu province 陸奥 .
TOHOKU 東北 [ 青森 岩手 宮城 秋田 山形 福島 ]
AKITA
WASHOKU : Kiritanpo (kiritampo) きりたんぽ skewers of mashed rice
しょっつる鍋 shotsuru nabe, shottsuru nabe
made with fermented sauce of hatahata fish
はたはたずし hatahata sushi
じゅんさい junsai vegetables
rolled yellowtail, makiburi 巻鰤（まきぶり）
toofu kasutera 豆腐カステラ Castella cake with tofu instead of flower.
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speciality of Noto peninsula
とんぶり, tonburi seeds from the summer cypress Kochia scoparia
matsukawa mochi 松皮餅（まつかわもち）"mochi from pine bark"
Akita miso
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dishes from Akita
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AOMORI
いちご煮 ichigoni, soup with uni and awabi
たらのじゃっぱ汁 tara no jappa jiru, soup with cod
八戸するめ Hachinohe surume, dried cuttlefish from Hachinohe
りんご apples
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dishes from Aomori
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FUKUSHIMA
さんしょううおのくんせい sanshoo-uo no kunsei, smoked salamander
komugi manjuu 小麦まんじゅう manjuu cakes from wheat flour
kozuyu こづゆお椀 from Aizu Wakamatsu 会津
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Dishes from Fukushima
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IWATE
わんこそば Wankosoba, Morioka, noodles
南部鼻曲がり Nambu hanamagari, dried salmon
松藻 matsumo, kind of hornwort
Nanbu senbei, Nambu senbei, Nambu Sembei 南部せんべい waffles from Morioka
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dishes from Iwate and Morioka
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MIYAGI
ほやの酢の物 hoya no su no mono, vinegared sea cucumber
笹かまぼこ sasa kamaboko, boiled fish paste in sasa leaves form sasakamaboko
塩釜 shiogama, salt from Shiogama
Sendai Miso
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dishes from Miyagi, Sendai and Kesennuma
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YAMAGATA
いもっこ汁 imokko jiru, soup with sato-imo poatotes RP
imoni, imo-ni 芋煮 boiled sweet potatoes in large pots
dongarajiru 寒鱈汁（どんがら汁）
さくらんぼ sakuranbo, cherries
Minden Nasu 民田なす Eggplant from Yamagata
modatsu もだつ kind of mushroom
Dadacha mame, dadachamame だだちゃ豆 Edamame from Yamagata
米沢こい Yonezawa koi, carp from Yonezawa
Yonezawa gyuu, beef from Yonezawa
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dishes from Yamagata
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memo
"Hokki Ichigoni", "Hokki-shell Soup", and "Mashed Sardines"
Peppers Pickles Misawa Town
Nanbu Miso
Long taros harvested in Misawa
Misawakko sweet cakes
"Ichigo-ni" literally means "boiled strawberries". Hachinohe
sweet chrysanthemum petals for food
Hachinohe: "Ika-Sommon," "Shio-kara," "Ichiya-boshi,"
Preserved Pond Smelt from Towada
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Sweets from Tohoku 東北の甘いもの
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This BLOG is a tribute
to the brave people of Tohoku.
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. Joys of Japan .
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quote
Heartening recipes from Japan's northeast
By MELINDA JOE
Hittsumi-jiru is a hearty soup of root vegetables, meat and chewy, hand-shaped noodles in a clear broth. Savory and satisfying, this humble dish is classic soul-soothing fare from Tohoku — the region's answer to chicken-noodle soup — that is seldom found outside of northeastern Japan. (Hittsumi means "to pinch" in the local dialect of Iwate Prefecture and refers to the technique used to make the noodles.) For many people forced to relocate to emergency shelters after the Great East Japan Earthquake disaster, a serving of hittsumi-jiru was the first warm meal they received after a week subsisting on cold onigiri rice balls, and the hot soup provided much-needed comfort to those who had lost their homes and loved ones in the tsunami.
Food does more than nourish the body, as Japanese culinary authority Elizabeth Andoh reminds us in her latest cookbook, "Kibo: Brimming with Hope"; it also tells the story of culture.
In "Kibo," the author's first digital-only ebook, published by Ten Speed Press, Andoh shares the food culture of the Tohoku region through a collection of recipes and stories gathered from Iwate, Miyagi and Fukushima prefectures (part of the Pacific coastal area traditionally known as Sanriku). Translated literally, the word kibō means "hope" or "aspiration," and the book's title reflects the spirit of determination in the face of hardship displayed by the inhabitants of the devastated area.
A resident of Japan for more than 40 years, Andoh was in her Tokyo apartment when the earthquake struck on March 11 last year. In the days that followed the calamity, she struggled to find a way as a food educator to contribute to recovery efforts. Andoh wanted to do something that would have a long-term effect and began working on a tribute to the region's cuisine. Recalling the Great Hanshin Earthquake that had leveled much of the city of Kobe 16 years earlier, she vowed to keep the memory of the events firmly in people's minds well after media interest would likely wane.
"I remembered how long (recovery) took and how so much of Japan and the rest of the world forgot about it in the long haul," she tells The Japan Times.
Andoh had also worried that the mass evacuations would threaten the region's food culture. "Although some interesting hybrids may develop, I was also concerned that indigenous food traditions would morph into something unrecognizable," she explains.
Although much attention has been given to the disastrous impact that the tsunami and the protracted nuclear crisis in Fukushima have had on northeastern Japan's agriculture and fishing industries, relatively little is known about its rich food culture. "Kibo" presents a fascinating survey of the region's vast and varied terrain, served up with bite-size tidbits of historical information and cultural commentary.
Andoh offers a taste of the seaside and Tohoku's mountainous interior: Dishes such as harako meshi, rice topped with salmon and red ikura caviar, and shiso-maki, stuffed with a paste of walnuts and miso, display the diversity of flavors in the area. The book features ingredients and techniques that are representative of Tohoku, but Andoh avoids including too many challenging flavors.
"It was important that people be able to make the food at home and share it with others," she says.
"Kibo" also gives examples of how the agriculture and fishing industries are recovering bit by bit. Miyagi's famed oyster industry, which was nearly obliterated in the tsunami, is being revived with support from French oyster farmers, grateful for the assistance they received from Japanese growers after diseases attacked French oyster farms in the 1970s and '90s.
Andoh and Ten Speed Press will each donate 50 percent of their profits from the book to Sponsor Fellows for Tohoku and Japan's Recovery through the Global Giving website. The project, launched and managed by Entrepreneurial Training for Innovative Communities, aims to create jobs in the area devastated by the disaster and develop a new generation of business leaders in Japan.
"Kibo: Brimming with Hope"
source : Japan Times, March 9, 2011
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. March 11, 2012 - Remember 2011 .
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