Daily Nihongo (2003 - 2004)

[torakris]

Had a wonderful weekend at Kujukuri in Chiba, my husband even picked up a new surfboard (like he needed that! ) anyway back to Nihongo

word for 11/4:

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nira (kee-rah)

garlic chives

Part of the onion family they game to Japan from China are thus are used mostly in dishes of Chinese origin though they have adapted well to Japanese style preparations as well. They are available in the common green color as well as yellow and flowering varieties, though the latter 2 maybe difficult to find outside of International style markets. They are used in soups, including things like zosui, also in hitashi, dressed dishes, stifries, and in fillings for dumplings.

nira:

http://www.maruka-ishikawa.co.jp/images/ve...ure/nira.h2.jpg

[torakris]

word for 11/5:

にんじん

ninjin

carrot

Japanese carrots tend to be quite a bit thicker and a little shorter then their American counterparts. Carrots are used in Japan pretty much the same ways as in other countries, boiled, sauteed, simmered, salads, soups, etc. Though they tend to be more a garnish rather then an entire side dish and you will often see them carved into decorative shapes. There is also the kintoki ninjin (from Kyoto) that is quite long and red in color.

Edited February 16, 2004 by torakris (log)

[torakris]

word for 11/6:

‚É‚ñ‚É‚­‚̉è@@or ‚É‚ñ‚É‚­‚ÌŒs

ninnikunome (neen-knee-koo-noh-meh) or ninnikunokuki (neen-knee-koo-noh-koo-key)

These are referred to as garlic stems or garlic flower stems in English, they are a side product of garlic bulb production. Orginally from China, the Japanese love them for their mellow garlic taste with a slight sweetness and a great crunch. They are too strong to be eaten raw but a very brief cooking, usually stirfry, tames them wonderfully. About a foot long they are a little thinner than a pencil and are fairly straight with a solid green body.

garlic stems:

http://www.vegefund.com/panfu/garlic/garlic4e.GIF

[torakris]

word for 11/7:

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hakusai (hah-koo-sah-ee)

Chinese cabbage, napa cabbage, etc

Hakusai wasn't introduced to Japan until after World War II, though the way it is used in Japan now you would think it has been here since ancient times. This vegetable meaning "white green" or "white vegetable" came from China and is used today in simmered dishes, soups, nabes, pickles, stirfries and even raw in salads. The hakusai are in Japan seem to be be squatter and fatter then the counterparts I have seen in the US, the outer leaves can range from a light to dark green while the inner core in a beautiful yellow with crisp white stalks.

hakusai:

http://www.maruka-ishikawa.co.jp/images/ve...ure/hakusa3.jpg

[torakris]

word for 11/8:

ƒpƒZƒŠ

paseri (pah-say-ree)

parsley

In Japan this is almost always the curly leaf variety and it is used mostly as a garnish for western style dishes. Sometimes it is minced and sprinkled on top of pastas, soups, etc but most often it is seen as a small bunch on the side of piece of meat or fish.

Edited November 7, 2003 by torakris (log)

[torakris]

word for 11/9:

万能ねぎ　　ばんのうねぎ

bannounegi (bahn-noh-nay-ghee)

You may remember that negi refers to the Japanese leek, well this is similar only much thinner and a much higher green to white ratio. Very thin the lower white part stretches for only about an inch before turing into dark green. They are usually minced and added to dishes , though they can also be sliced and added to simmered dishes and dressed dishes, they have a very mild onion flavor.

bannounegi:

http://www.maruka-ishikawa.co.jp/images/ve...ure/negi.h4.jpg

[torakris]

word for 11/10:

ƒs[ƒ}ƒ“

piiman (pee-mahn)

Japanese green pepper

Although they have been in Japan since the Meiji era, they didn't become popular until around the 1950's. The name piiman was taken from the French pimento. The green peppers eaten in Japan are quite small weighing only about 30 grams (1 oz) each and are very thin skinned. The Japanese use them in stirfries, sautees, deep fried dishes, hitashi, simmered dishes, grilled dishes, stuffed, and raw in salads.

the piiman:

http://www.maruka-ishikawa.co.jp/images/ve...ure/green_2.jpg

[torakris]

words for 11/11:

Today we are going to discuss the bell pepper, this sweet thick fleshed pepper has become very popular in Japan recently and can be found in many stores. It seems to have entered Japan at various times and from various places and thus has a lot of names! I will list the ones that I have heard/seen below in the order they seem to be most popular in my area (Yokohama/Tokyo):

ƒJƒ‰[ƒs[ƒ}ƒ“ karaapiiman (colored pepper)

ƒWƒƒƒ“ƒ{ƒs[ƒ}ƒ“ jyambopiiman (jumbo pepper)

ƒpƒvƒŠƒJ papurika (paprika)

Ôƒs[ƒ}ƒ“ akapiiman (red pepper-- this is referring just to the red variety which is most popular)

ƒs[ƒƒ“ƒg piimento (pimento)

ƒIƒ‰ƒ“ƒ_ƒpƒvƒŠƒJ orandapapurika (Dutch pepper)

ƒxƒ‹ƒs[ƒ}ƒ“ berupiiman (bell pepper)

and there are probably more .......

[torakris]

word for 11/12:

ƒuƒƒbƒRƒŠ[

burokkorii (boo-roh-kkoh-ree)

broccoli

A popular vegetable in Japan, this is used in a variety of ways. Always boiled first (never eaten raw) it is served as a side to a piece of meat in a western style preparation (usually in a trio of vegetables with potatoes and either carrots or corn). It is also used in dressed dishes, salads, deep fried, stirfried, in soups and to add a touch of "green-ness" to braised dishes or stews.

[torakris]

word for 11/13:

‚à‚₵

moyashi

bean sprouts

Bean sprouts are very popular in Japan, they are probably one of the cheapest things you can buy in this country! A pack sells for anywhere from \38 to \98 (depending on the type) (about $.35 to $.90) and sales at stores in my neighborhood have them for \10 (about $.09). There is a a wide selection and some stores have 5 or more types, they are generally divided into 2 types the moyashi, which have a a small greenish-yellowish sprout and comes from the mung bean, and the mamemoyashi “¤‚à‚₵ which have a large yellow bean and are from soy beans. Moyashi are used mostly in stirfries, salads and dressed dishes.

the plain old moyashi:

http://www.maruka-ishikawa.co.jp/images/ve...ure/moyash3.jpg

a former thread on "to trim or not to trim":

http://forums.egullet.org/index.php?act=ST...9689&hl=moyashi

[torakris]

word for 11/14:

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rakkyou (rah-kkyo)

A member of the lily family they look like a cross between garlic and onions and the taste is also a cross of the two. Introduced into Japan from China in the 10th century, they have been prepared in almost one way for centuries and that is pickles. The most common flavor of rakkyo pickles is either salt or a sour brine with some chiles added fro kick, they are also sometimes pickled in soy sauce and more recently red wine has become very popular. A little while back I found them pickled with cranberries, this was a great combination! The pickles are served with other tsukemono with rice and are the traditional garnish for a plate of curry rice. Every June the stores are filled with 1 to 3 kg bags of rakkyou, some still with the dirt from the field, some washed and peeled, already for pickle making.

some nice pictures of rakkyou, straight from the field and as pickles:

http://www.c-food.co.jp/shop/cart_rakkyou.html

[torakris]

word for 11/15:

ƒ‰ƒfƒBƒbƒVƒ…

radeisshu (rah-dee-shoe)

radish

These are the little round red radiches that we are more familiar with in the West. In Japan they are used mostly as a garnish, pickled or sliced into salads.

[torakris]

word for

11/16:

ƒ‹[ƒRƒ‰@@or @ƒƒPƒbƒg

ruukora or roketto

arugula

This is one of the new greens that has been popping up all over Japan recently. Usually used raw in salads or in pastas and pizza it hasalso been used as ohitashi for a Japanese twist.

[torakris]

word for 11/17:

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yurine (you-rhee-nay)

This is called lily bulb in English and that is exactly what the Japanese means as well, yuri is lily and the character for ne means root or bulb. At first glance they may look something like a head of garlic, but on closer inspection you will notice they are made of many petals, somewhere between the thickness of a rose and an artichoke. Having been in Japan since ancient times they are used in a variety of ways from simmered dishes, to deep fried, to chawanmushi and even yurine-manju, nowadays you can find them in such Western preparations such as pureed soups and pastas.

yurine:

http://www.maruka-ishikawa.co.jp/images/ve...ure/yurine3.jpg

[torakris]

word for 11/19:

蓮根　れんこん

renkon

This is the Japanese word for the lotus root. This tuberous underwater part of the lotus plant is very popular in Japan most likely due to the decorative look of the plant as well as its pleasing crunch. Normally sold fresh in Japan it is best to soak the slices in acidulated water to keep it a bright white. It is also sold pre-sliced (in various thicknesses) or chunked in waterpacked packages for ease in preparation.

It is popular in dressed dishes, simmered foods, deep fried and stirfried.

renkon, cut (and an English recipe):

http://oishii-web.hp.infoseek.co.jp/recipe/renkone.htm

renkon in the whole form:

http://www.maruka-ishikawa.co.jp/images/ve...ure/renkon2.jpg

Edited November 19, 2003 by torakris (log)

[torakris]

Well it seems we have exhausted the names of the common vegetabls in Japan and now it is time to move onto fruits. We will start with one of my favorites, the character of which can be found in both of my daughters names.

word for 11/20:

杏　あんず

anzu

This is the apricot. It arrived in Japan close to 2000 years ago from China and thus has a long history in Japan. An early summer fruit it is only in the stores for a month or two and then you have to resort to the canned variety (which are usually imports). Dried apricot (hoshianzu) is also a popular snack.

the Japanese apricot:

http://www.maruka-ishikawa.co.jp/images/ve...ure/anzu.h2.jpg

by the way, my daughters names are written like this

Mia 未衣杏

Julia　珠理杏

[torakris]

The character problem is being worked on!

word for 11/21:

アメリカンチェリー

amerikancherii (ah-may-rhee-kahn-che-rhee)

American cherry

These are the bing cherries from the US, they have been growing in popularity every year here in Japan. The bags keep getting bigger and the prices dropping. They are all imports, from either California, Washington and Oregon.

American cherry:

http://www.maruka-ishikawa.co.jp/images/ve...ure/americ5.jpg

[torakris]

word for 11/22:

あけび

akebi

This is a gorgeous purple fruit, oval in shape it is very sweet and full of seeds. It can be eaten skin and all and is often used like a vegetable, deep fried, in dressed dishes, etc.

The vines from the plant are used in basket weaving and the leaves can be made into a tea. Sort of an all purpose plant!

akebi:

http://www.jttk.zaq.ne.jp/nagaoka/akebi.jpg

[torakris]

word for 11/23:

いちご　　苺

ichigo (ee-chee-goh)

strawberry

Strawberries were brought into Japn in the 1830's by the Dutch, they took hold and are probably one of the most popular fruits today. Strawberries in Japan are grown almost entirely in green houses and the season runs from the end of November to the end of May, the season peaks in March. Many of the greenhouses open their doors to the public for ichigo gari or strawberry picking, usually in the form of all you can eat in a 30 minute period. This is a very popular activity for families and groups in late winter to early spring.

To see some of the Japanese strawberry varieties scroll to close to the bottom of this page:

http://www2.nns.ne.jp/pri/bigitigo/

[torakris]

word for 11/25:

いちじく　　無花果

ichijiku (ee-chee-jee-koo)

fig

These were introduced to Japan from China in the 17th century and are now grown more than half the year. Season lasts from April through November, though April to July is almost exclusively in greenhouses. In Japan, as with most fruits, they are normally just eaten out of hand and rarely cooked with or prepared in any way.

The most commonly seen fig in Japan:

http://www.maruka-ishikawa.co.jp/images/ve...ure/ichiji1.jpg

[torakris]

word for 11/26:

梅　うめ

ume

These are the fruits that are mostly famously known for their pickled version, the umeboshi. This fruit, originally from China, can vary in size from the size of a small thumb up to a golf ball. They start off as a uniform green and then change to various shades of yellow, orange, pink and red depending on the type. They are used at different stages of ripeness depending on what is being made. They can not be eaten raw. Popular uses for ume include umezuke (a kind of crunchy pickle), umeshu (a type of liquor), ume-miso, ume paste,, ume jam, etc.

ume in the raw state:

http://www.maruka-ishikawa.co.jp/images/ve...ure/ume.ht5.jpg

information about the ume and how to make umeboshi (in English):

http://www.shejapan.com/jtyeholder/jtye/li...boshi/ume0.html

[torakris]

the umeboshi thread :

http://forums.egullet.org/index.php?act=ST...697&hl=umeboshi

[torakris]

word for 11/27:

オレンジ

orenji (oh-rhen-jee)

orange

Although there are some domestic growers, most of the oranges eaten in Japan are imported, mostly from California, South Africa and Australia, ensuring fresh fruit all year round. The two types mostly likely to be seen in the Japanese supermarkets are the navel and Valencia varieties.

oranges:

http://www.maruka-ishikawa.co.jp/images/ve...ure/orange1.jpg

[torakris]

word for 11/28:

キーウィ

kiiui (key-whee) the u with a small i is pronounced like a w

kiwi

Introduced to Japan close to 40 years ago, they found a new home and the Japanese kiwi producers now control half the market, the rest are imports from New Zealand and a small percentage (about 6%) come from Chile. More recent years have seen the addition of the golden kiwi as well as a "baby" kiwi.

A Japanese kiwi:

http://www.maruka-ishikawa.co.jp/images/ve...ure/kiwifr3.jpg

[torakris]

word for 11/29:

きんかん　金柑

kinkan　(keen-kahn)

Kumquat

Originally form China, this small member of the citrus family can be eaten whole skin and all. Very high in vitamin C they are seen as a good treatment for colds and though they are sometimes eaten raw, it is more common to seee them preserved in either honey or a sryup.

more on the kinkan:

http://www.pref.miyazaki.jp/nousei/foods/fruit/e_03.html