“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urba/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.
The other as I was preparing to back to Shimada City from Sumiyoshi in Yoshida Cho, I noticed this beautiful wooden kura on the right of the Kataoka Sumiyoshi Shinto Shrine!
the place was obviously in full use.
I decided to investigate!
Oomuraya Soy sauce Company!
I have interviewed soy sauce companies before but I couldn’t smell the typical flavors of soy sauce making in the air!
That is when I met an employee who gracefully explained that the Company uses these premises as their business base, office and storeroom!
The factory has been away!
The same employee offered me to interview the owner who happened to be on the premises but I had to take my bus!
“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urba/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.
Before it was merged with Shimizu Brewery into the present Sanwa Brewery in Shimizu Ku, Shizuoka City, Suzuki Honkei was active producing Japanese sake in Jirochou, Shimizu City before another kind of merger put the three of them into Shizuoka City!
The Suzuki Family still lives there as was confirmed by the locals when I asked them during the Shimizu Harbor Festival!
The kura standing beside the main house is still in beautiful repair!
Whatever angle you look at it from, it is really impressive!
I wish they would still brew sake as I would visit it every day!
One more attraction at the Shimizu Harbor Festival in Shimizu Ku, Shizuoka City was of course the O-Mikoshi Parade held in Jirochou Street, otherwise called “Jirochou Douchuu”!
The O-Mikoshi arriving through Jirocho Bridge across the Tomoe River!
A mikoshi (神輿 or 御輿) is a divine palanquin (also translated as portable Shinto shrine). Shinto followers believe that it serves as the vehicle to transport a deity in Japan while moving between main shrine and temporary shrine during a festival or when moving to a new shrine. Often, the mikoshi resembles a miniature building, with pillars, walls, a roof, a veranda and a railing.
Roots:
The altar of the harvest festival carried out to the time which repeated migration by hunting and collection is the origin of a mikoshi.
Some theorize that “The origin of Japanese mikoshi is ancient Jewish tabernacle ark”.
Actually, mikoshi and the ark of the covenant do not have much in common. They differ in production and decoration (a phoenix or a crane being very different from cherubim.).
First use:
A mikoshi was believed to have been first used to transport Hachiman to Tōdai-ji temple from Usa Shrine 八幡宇佐宮御託宣集 in 749.
Arriving to the sound of drums hit by children!
Slowly moving across the bridge!
Yo ei! Yo ei!
Interesting pants!
The drumming kids are all local!
Many worshipers form other shrines have come to end a hand!
The O-Mikoshi belongs to the Shimizu Harbor Association!
A portable shrine in truth!
Interesting faces!
Smiles everywhere!
Hard work!
More hard work!
Waiting for their turns!
Great support from other shrines!
Great control!
First and third generations!
More faces!
No age limit!
The phoenix!
Beer-guzzling mothers?
Having a closer look at the drums!
Overlooking the event!
Having a closer look at the shrine and its phoenix during a break!
Great kid!
Family power!
Taking a break at Jirochou’s birthplace before starting all over again!
I thought that such a lexicon would become handy both for English-speaking newcomers and long term residents!
I wrote the Japanese pronunciation first, the Chinese (Japanese kanji) characters and the English translations.
Bear in mind that many varieties of sushi have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!
By sushi I meant everything used in making it, be it omnivorous or vegetarian!
As for name of fish and seafood see separate articles!Sushi
———————————————–
Traditional Japanese Fish & Seafood Classification
Akami/赤身: red-fleshed fish (tuna, bonito, etc)
Ebi-Kani:海老・蟹: crustaceans (shrimps, crabs, etc)
Gyoran/魚卵: Fish roe (salmon roe, etc)
Hikarimono/光り物: “shining fish” (scabbard fish, etc.)
Ika-Tako/烏賊・鮹: Squids (cuttlefish) and octopuses
Kai/貝: shellfish
Nagamono/長もの: “long fish” (eels, etc.)
Others/その他: squilla and sea urchins, sea slug (sea cucumber),seaweed, tamagoyaki, vegetables, etc.
Saamon/サーモン: salmons
Shiromi/白身: white-fleshed fish (sole, etc.)
Sushi History
Although “sushi” is presently written “寿司”, it is only a modern way of writing it (“ateji/当て字”, onomatopoetic writing).
The real kanji caharacters for “sushi” are “鮓”, that is the combination of “sakana/魚/fish” and “su/酢/vinegar”.
One can also find “sushi” written as “鮨”, a combination of “sakana/魚/fish” and “abura/脂/animal fat”, but it is actually the original word for “shokara/塩辛/salted fish or squid
Sushi chronologically appeared as such:
Narezushi /熟れ鮨 (Nara and Heian Eras, 710~1185), Sushi (13th century), Namarezushi/なまれずし (Heian and Muromachi Eras: 13th~14th century), Sasamaki tenuke sushi/笹巻き手抜きすし (beginning of the 18th Century), Edomaezushi/Edomaenigirizushi/江戸前ずし・江戸前握りずし (around 1820)
Sushi presentations
Ankimo/安肝: frogfish/monkfish liver steamed in sake and served as firm paste. Also nicknamed “Japanese Foie gras”!
Bara sushi/ばら寿司(also called Gomoku sushi/五目寿司, Tekone zushi/手こね寿司): A simple form of Chirashi zushi
Battera Sushi/バッテラ寿司: from “bateira” in Portuguese.Traditional sushi made with spotted gizzard shad
Bougata/Bougata Sushi/棒型寿司 (also called Bou Suhi/棒寿司: Fish wholly placed onto a long rice ball or whole fish pressed over pressed rice/oshi zushi. Served whole or cut.
California Roll/カリフォルニアロル: Californian style sushi roll including at least some avocado. Can be presented rolled with the dry seaweed outside or inside (often sprinkled with roasted black sesame seeds in the latter case)
Chirashizushi/散らし寿司: “Decoration Sushi”. Usually home-made style sushi consisting of a large dish, wooden vessel filled with sushi rice and topped with all kinds of ingredients
Dashimaki/だし巻き: a variety of Japanese omelet served as a roll
Donburi/Sushi Donburi/丼, 丼寿司: Sushi served as bowl full of sushi rice topped with a single or many toppings
Edomaezushi/Edomaenigirizushi/江戸前ずし・江戸前握りずし: traditional Tokyo-style sushi which first appeared around 1820. The present form was born in 1947
Funa Zushi/鮒寿司: Pickled crucian carp sushi (one of the traditional Narezushi/熟れ鮨)
Futo Maki/Futo Maki Sushi/太巻, 太巻き寿司: Large sushi roll, traditionally including at least seven ingredients rolled inside. Served cut into thin slices.
Gomoku sushi/五目寿司 (also called Bara sushi/ばら寿司, Tekone zushi/手こね寿司): A simple form of Chirashi zushi
Gunkan/Gunkan Nigiri/Gunkan Nigiri Sushi/軍艦, 軍艦握り, 軍艦握り寿司: “mother Ship style sushi. The rice ball is wrapped with a narrow band of dry seaweed slightly higher than the rice ball to allow space for ingredients otherwise difficult to present as simple nigiri sushi.
Hanzushi/飯ずし: traditional sushi in Heian Era (794 to 1185 A.D)
Hoso maki/Hoso maki Sushi/細巻, 細巻き寿司: long and thin sushi roll, usually served cut, unless requested otherwise
Inari/Inari zushi/稲荷, 稲荷寿司: traditional sushi presentation where a pouch made of fried tofu is filled with sushi rice alone or mixed with finely cut ingredients to resemble a traditional rice pack
Kaburazusi/かぶらずし: Traditional sushi prepared in Ishikawa and Toyama Prefectures
Kaki no Ha Sushi/柿の葉寿司: traditional pressed sushi enveloped inside persimmon leaves
Kanpyou Maki/干瓢巻: traditional dry gourd shavings sushi roll
Kappa Maki/河童巻: cucumber sushi roll (Kappa/Water goblin are supposed to be fond of cucumbers!)
Ko Donburi/Sushi Ko Donburi/子丼, 寿司子丼: small donburi/sushi bowl, popular with ladies
Maki/maki Sushi/巻き, 巻き寿司: sushi roll
Matsumae Sushi/松前寿司: traditional mackerel sushi presented in Bogata style
Mehari sushi/めはり寿司: traditional sushi balls enveloped inside pickled leaves
Millefeuille/ミルフィーユ: A modern sushi style reminiscent of a French mllefeuille
Miso Shiru/味噌汁: miso soup
Namarezushi/なまれずし: traditional sushi form in from Heian and Muromachi Eras ( 13th~14th century)
Narezushi/熟れ鮨: Original form of sushi imported from South eastern Asia (710~). Pickled fish was wrapped around sushi rice for transport away from the sea.
Negitoro Maki/ネギトロ巻き: sushi roll containing grated tuna fat belly flesh
Nigiri/Nigiri sushi/握り, 握り寿司: sushi made with a hand-made ball of sushi rice topped with any ingredient
Oshi Sushi/押し寿司: type of sushi popular in the Kansai region where the sushi rice and toppings are tightly pressed inside a mold instead of being manually pressed rice balls.
Piri Kara Hotate Maki/ピリ辛ホタテ巻き: sushi roll containing scallops in a spicy mayonnaise
Sabanarezushi/鯖熟れ鮨: Pickled mackerel carp sushi (one of the traditional Narezushi/熟れ鮨)
Saimaki/最巻: a traditional presentation for shrimp sushi
Rainbow Maki/レーンボー巻: a modern form of Futo maki/太巻/large roll containing seven ingredients rolled inside. Served in slices.
Sake/shake hanzushi/鮭飯ずし: traditional salmon sushi made in Hokkaido
Sanma namarezushi/秋刀魚なまれずし: traditional sushi made with fermented mackerel pike im Mie and Wakayama Prefectures
Sasamaki tenuke sushi/笹巻き手抜きすし: traditional form of sushi dating back from the beginning of the 18th Century
Shiba ebi no suruimi ire tamagoyaki/芝海老のすり身入れたｍご焼き：Japanese omelet containing striped shrimp paste
Shiyokara/塩辛: salted fish or squid
Tekka Maki/鉄火巻き: tuna sushi roll
Tekone zushi/手こね寿司 (also called Bara sushi/ばら寿司, Gomoku sushi/五目寿司): A simple form of Chirashi zushi
Te-Maki/Te-Maki sushi/手巻き, 手巻き寿司: hand-rolled sushi, usually in the shape of a cone
Te-mari Zushi/手毬寿司: Sushi presented in small round balls, especially popular with ladies
Tamagoyaki/卵焼き: traditional Japanese omelet
Sashimi presentations
Moriawase/盛り合わせ: large assortment
O-Makase/お任せ: Chef7s choice
O-Tsukuri/お作り: Sashimi plate
Sukeroku Zushi/助六寿司: traditional combination of Inari sushi and Futo maki
Tataki/叩き: 1) sashimi served finely cut like a tartar style
2) the fish fillet, especially bonito, is first seared over a charcoal or straw fire, then plunged into cold water before being served sliced
Ingredients (other than fish and seafood)
Baniku/馬肉 (also called Sakura/桜): horsemeat
Goma/胡麻: Sesame seeds, golden or black, both roasted
Gomatare/胡麻たれ/: sesame seeds dressing
Kanpyou/干瓢: died gourd shavings
Kome/米: rice
Momiji/紅葉(also called Shikaniku/鹿肉): venison
Miso/味噌: fermented soy bean paste
Niika/煎烏賊: simmered squid
Nori/海苔: seaweed, dry seaweed
Sakura/桜(also called Baniku/馬肉): horsemeat
Satou/砂糖: sugar
Shouyu/醤油: soy sauce
Shikaniku/鹿肉 (also called Momiji/紅葉): venison
Su/酢: vinegar: rice vinegar
Tamago/卵: egg
Uzura no tamago/鶉の卵: quail eggs
Yasai/野菜: vegetables (s)
Wagyu/和牛: wagyu beef
Wasabi/山葵
Technical terms
Bettarazuke/べったら漬: a traditional sweet pickled daikon
Dashi/出し: Japanese-style soupstock (also called dashi Jiru/だし汁)
Gari/ガリ: pickled ginger
Konbujime/昆布締め: raw fish pickled between fresh seaweed sheets
Neta/ネタ: sushi balls/nigiri toppings
Shari/シャリ: the ball of rice in a nigiri sushi
Zuke/漬け: pickled or marinated
Vegetarian Sushi/Vegan Sushi Ingredients ( also see “Algae/Seaweed” below!)
Daikon/大根: Japanese large radish
Gobou/牛蒡 (includes Yama Gobou/山牛蒡): burdock root
Goma/胡麻: sesame seeds
Goya/ゴーヤ (also called Niga uri/苦瓜 ): bitter gourd/ goya
Himesoba/姫蕎麦 (also called Soba no Me/蕎麦の芽): buckwheat sprouts
Kaiware daikon/カイワレ大根: daikon sprouts
Kanpyou/干瓢: dried gourd shavings
Kappa Maki/河童巻: cucumber sushi roll
Kinoko/茸：mushroom (s)
Kyuuri/胡瓜: cucumber
Matsutake/松茸: matsutake mushroom
Me/芽: Sprouts
Menegi/目ネギ: leek sprouts
Miso/味噌: fermented soy bean paste
Mitsuba/三つ葉: a trefoil
Myouga/茗荷: myoga ginger
Nameko: 滑子: nameko mushroom(s)
Nattou/納豆: fermented soy beans
Negi/葱: leek
Niga uri/苦瓜 (also called Goya/ゴーヤ): bitter gourd/ goya
Shiitake/椎茸: shiitake mushroom
Shyouga/生姜: ginger
Soba no Me/蕎麦の芽 (also called Himesoba/姫蕎麦): buckwheat sprouts
Takuan/沢庵: traditional pickled Japanese radish
Ume/梅: Japanese plum. Can be eaten only processed, not raw
Umeboshi/梅干: pickled (salt-pickled) Japanese plums
Ume Natto/梅納豆: a traditional combination of pickled Japanese plum and fermented soy beans
Wasabi/山葵
Yasai/野菜: vegetable(s)
Algae/Seaweed
BROWN ALGAE:
-Konbu/昆布, or Laminariaceae Bory (Latin), comprises many varieties, some of them regional: Makonbu or Saccharina japonica（真昆布）, Onikonbu or Laminaria diabolica（羅臼昆布）, Rishiri Konbu or Laminaria ochotensis（利尻昆布）, Hosome Konbu or Laminaria religiosa（細目昆布）, Hitaka or Mitsuishi Konbu or Laminaria angustata（日高昆布、三石昆布）, Naga or Hamanaka Konbu or Laminaria longissima（長昆布、浜中昆布）, and Kagome or Kjellmaniella crassifolia（籠目昆布）.
-Hijiki or hiziki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, or Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Its two names mean deer-tail grass and sheep-nest grass respectively.
-Hibatama or Fucus, a genus of brown alga in the Class Phaeophyceae to be found in the intertidal zones of rocky seashores almost everywhere in the world.
-Hondawara or ホンダワラ（馬尾藻、神馬藻 (Sargassum fulvellum）
-Mozuku, or Cladosiphon okamuranus (水雲; 藻付; 海蘊; 海雲) , a type of edible seaweed in the genus Cladosiphon, naturally found in Okinawa, Japan. Most of the mozuku now is farmed by locals, and sold to processing factories. The main use of mozuku is as food, and as source of one type of sulfated polysaccharide called Fucoidan to be used in cancer treatment aid health supplements.
-Wakame (ワカメ), Undaria pinnatifida, a sea vegetable, or edible seaweed. In Japan it is most widely used in miso soup.
VIOLET ALGAE:
-Asakusa Nori, or アサクサノリ（浅草海苔 (Porphyra tenera).
-Tengusa/天草, which gives agar agar, a gelatinous substance. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but also as solid jelly used as decoration in salads and others.
GREEN ALGAE:
-Aosa/碧草 or sea lettuce comprising comprise the genus Ulva, a group of edible green algae that are widely distributed along the coasts of the world’s oceans.
-Aonori /青海苔 ,アオノリ, “blue seaweed” or “green seaweed”), also known as green laver, a type of edible green seaweed, including species from the genera Monostroma and Enteromorpha of Ulvaceae. It is commercially cultivated in some bay areas in Japan, such as Ise Bay. It contains rich minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine.
-Umibudou/海葡萄: or sea grapes from Okinawa, a delicacy of its own!
———————————————- RECOMMENDED RELATED WEBSITES
On the first week end of August every year a festival is held in Shimizu Harbor, Shimizu Ku (formerly Shimizu City), Shizuoka City.
I finally managed to visit it on its last yesterday and one of the events that particularly attracted me were the drums played by different local amateur groups!
The other day as I walked towards Shizunami beach from Shizunami bus station I noticed this Buddhist Temple along the way.
As I had plenty of time on hand and I was looking for some momentary shade from the blazing sun i decided to have a look around!
Contrary to Shinto shrines Buddhist temples have long names!
Shinshuu Ootaniha Daishin Kaizan Myoushyouji Temple or 真宗大谷派大心海山明照寺!
In the countryside the difference between temples and shrines is tenuous in architecture and facilities.
For example a hand washing stone basin is not that common in Buddhist Temples.
Now, this bell tower is typical of a Buddhist temple!
I thought that such a lexicon would become handy both for English-speaking newcomers and long term residents!
I wrote the Japanese pronunciation first, the Chinese (Japanese kanji) characters and the English translations.
Bear in mind that many seafood have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!
By seafood I meant everything used as food from the sea except fish which is treated in a separate article!
A separate lexicon is being prepared for sushi!
———————————————– CRABS
Takaashigani/高足蟹: Japanese spider crab, the largest crab in the world!
Aburagani/油蟹: blue king crab
Asahigani/旭蟹: frog crab, red frog crab
Benigani/紅蟹: another name for a Japanese variety of Zuwaigani/頭矮蟹: Snow crab
Gazami/蝤蛑(also called Wataraigani/渡り蟹): Swimming crab、Japanese blue crab
Kegani/毛蟹: Horsehair crab, Horse crab
Kurigani/栗蟹: Helmet Crab
Mozukugani/藻屑蟹: Japanese mitten crab
Taiwan gazami/台湾蝤蛑: Swimming blue crab, flower crab, blue crab, blue swimmer crab. blue manna crab
SN3O0199
Takaashigani/高足蟹: Japanese spider crab
Tarabagani/鱈場蟹: red king crab
Wataraigani/渡り蟹 (also called Gazami/蝤蛑): Swimming crab、Japanese blue crab
Zuwaigani/頭矮蟹: Snow crab
SHELLFISH
Hamaguri/蛤: Common orient clam as sushi!
Agemaki/揚巻: jack knife clam, sinonovacula constricta
Akaawabi/赤鮑 (also called Megaiawabi/目外鰒): a big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791
Akagai/赤貝: Blood shellfish
Akanaeawabi/茜鮑: red abalone, Haliotis (Nordotis) rufescens Swainson
Aoyagi/青柳: Chinese mactra (also called Bakagai/破家蛤)
Atsuezobora/厚蝦夷法螺: a variety of buccinum whelk, neptunea helos (Gray, 1850)
Asari/浅利: Japanese littleneck, Manila clam
Awabi/鮑: abalone
Bai (or Baigai)/ 蛽、海蠃、海螄 : Japanese ivory shell, Japanese Babylon (also called Umi Tsubo/海つぼ)
Bakagai/破家蛤:Chinese mactra (also called Aoyagi/青柳)
Bateira/馬蹄螺: Top-shell (also called Isomono/いそもの)
Chigai/稚貝: small Scallops
Chiri awabi/チリ鮑: abalone imported from Chile
Ezo Awabi/蝦夷鰒: ezo abalone
Ezobai/蝦夷バイ: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Iso Tsubugai/磯つぶ貝)
Hamaguri/蛤: Common orient clam
Himeshakogai/姫硨磲貝: a small Okinawan tridacninae, tridacna crocea
Hiougikai/緋扇貝: noble scallop
Hokkigai/北寄貝: Sakhalin surf clam (also called Ubagai/姥貝)
Honbinosugai/ホンビノスガイ: hard clam, Northern quahog
SN3O0012
Hotate/帆立: scallops
Ishigakigai/石垣貝: clinocardium californiense
Isomono/いそもの: Top-shell (also called Bateira/馬蹄螺)
Iso Tsubugai/磯つぶ貝: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Ezobai/蝦夷バイ)
Kaki/牡蠣: oyster
Kuro awabi/黒鰒: black abalone
Madaka awabi/まだか鰒: madaka abalone
Mategai/馬刀貝: razor clam
Matsubu/真螺: whelk
Megai awabi/雌貝鰒 (also called Akaawabi/赤鮑): Megai abalone, a big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791
Mirugai/海松貝: mirugai clam, (type of) horse clam, (type of) gaper clam (also called Mirukui/海松食、水松食)
Mirukui/海松食、水松食 8also called Shiromiru/白海松): mirugai clam, (type of) horse clam, (type of) gaper clam
Oomategai/大馬刀貝: larger razor clam
Oomizogai/大溝貝: siliqua alta
Rokogai/ロコ貝/ Baranacle Rock-shell, Concholepas concholepas (Bruguie, 1789)
Saragai/皿貝 (also called Shirogai/白貝): northern great tellin,megangulus venulosa (Schrenk)
Satougai/佐藤貝: bloody clam, Scapharca satowi (Dunker,1882)
Sazae/栄螺、拳螺: Horned Turban
Shirobai/白蛽、白海蠃、白海螄: white Japanese ivory shell, white Japanese babylon
Shirogai/白貝 (also called Saragai/皿貝): northern great tellin,megangulus venulosa (Schrenk)
Shiromiru/白海松 (also called Mirukui/海松食、水松食): mirugai clam, (type of) horse clam, (type of) gaper clam
Sudaregai/すだれ貝: Venus clam
Tairagai/平貝 (also called Tairagi/玉珧): pen shell
Tairagi/玉珧 (also called Tairagai/平貝): pen shell
Tokobushi/床臥, 常節: small ablone, Sulculus diversicolor supertexta
Torigai/鳥貝: Heart Clam、Japanese Cockle
Tsubugai/螺貝 (or Tsubu/螺): whelk
Ubagai/姥貝: Sakhalin surf clam (also called Hokkigai/北寄貝)
Umi Tsubo/海つぼ: Japanese ivory shell, Japanese Babylon（also called Bai (or Baigai)/ 蛽、海蠃、海螄 )
Yakougai/夜光貝: Great Green Turban
CRUSTACEANS
SN3O0290
Botan ebi/牡丹海老: Large Prawn
Aka ebi/赤海老: Red rice prawn, whiskered velvet shrimp
SN3O5189
Ama ebi/甘海老: sweet shrimp
Ashiaka ebi/足赤 (also called Kuma ebi/クマエビ): Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844
Botan ebi/牡丹海老: Large Prawn
Budou ebi/葡萄海老: “Grape shrimp”, pandalopsis miyakei hayashi
Burakku Taigaa ebi/ブラックタイガー海老: black tiger prawn
Ebi/海老、蝦、鰕: prawn, shrimp
Hokkai ebi/北海海老 (also called Shima ebi/縞海老): hokkai shrimp
Ibaramo ebi/茨藻海老(also called Oni ebi/鬼海老):spiny lebbeid, Greenland lebbeid
Ise ebi/伊勢海老: spiny lobster
Kuma ebi/クマエビ(also called Ashiaka/足赤): Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844
Kuruma ebi/車海老 (also called Saimakiebi/才巻き海老): large prawn
Oni ebi/鬼海老 (also called Ibaramo ebi/茨藻海老):spiny lebbeid, Greenland lebbeid
Saimakiebi/才巻き海老 (also called Kuruma ebi/車海老): large prawn
Akami/赤身: red lean part nigiri
Akami/赤身: red lean part
Chuutoro/中トロ：semi fat part
Chiai/血合い: the whole bloody central part of tuna, never used in sushi
Chiai gishi/血合いぎし: the bloody central part under the skin of tuna, never used in sushi
Engawa/縁側: border flesh of the fillets, especially with soles and flatfish
Fukahire/鱶ヒレ: shark fin
Ho/頬: “Cheek”, flesh near mouth (tuna in particular)
Ikura/いくら: salmon roe
Kama/かま: Flesh near the gills (tuna in particular)
Kami/上: part/flesh of a fish from the head (tuna in particular)
Kaperinko/カぺリン子: the eggs of a variety of Shishamo/柳葉魚: Shishamo (meaning willow leaf fish, a kind of Japanese smelt), Spirinchus lanceolatus
Kazunoko/数の子、鯑: herring roe
Madarako/真鱈子: Pacific cod roe
Mentaiko/明太子: spicy cod roe
Naka/中: central part/flesh of a fish (tuna in particular)
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Negitoro/ネギトロ: scraped underbelly part gunkan nigiri
Negitoro/ネギトロ: scraped underbelly part
O-Toro/おトロ: fat part, belly part
Shimo/下: part/flesh of fish near the tail (tuna in particular)
Sumiika/墨烏賊: Cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Shimesaba/〆鯖: pickled mackerel, a popular way to serve it as sashimi or sushi
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Tara Shirako/白子: Cod Male fish whiting, sperm sacs gunkan nigiri
Shirako/白子: Male fish whiting, sperm sacs
Tarako/鱈子: Cod roe
Tobiko/飛子: flying fish roe
SQUIDS/CUTTLEFISH
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Aka Ika/赤烏賊: red spear squid gunkan nigiri
Aka Ika/赤烏賊: red spear squid
Aori ika/障泥烏賊 (also called Mizu ika/水烏賊): bigfin reef squid
Beika/米烏賊: a variety of spear squid loliolus (nipponololig) beka sasaki, 1929
Bozu ika/ボウズ烏賊: North Pacific bobtail, rossia (rossia) pacifica Berry, 1911
Budou ika/葡萄烏賊 (also called Kensaki ika/剣先烏賊: swordtip squid: “Grape squid”, Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921
Ezohariika/蝦夷針烏賊: Andrea cuttlefish, Sepia (Doratosepion) andreana Steenstrup,1875
Hakutenkouika/泊天甲烏賊: Sepia (Doratosepion) aureomaculata Okutani & Horikawa, 1987
Hiika/
Himekouika/姫甲烏賊：Kobi cuttlefish, Sepia (Doratosepion) kobiensis Hoyle, 1885
Hotaru ika/蛍烏賊:
Hiika/ヒイカ( also called Shindo ika/深度烏賊: A variety of Sumiika/墨烏賊): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Ika/烏賊、魷: cuttlefish, squid
Kaminari ika/雷烏賊: Kisslip cuttlefish, Sepia (Acanthosepion) lycidas Gray, 1849
Kensaki ika/剣先烏賊: swordtip squid (also called Budou ika/葡萄烏賊: “Grape squid”), Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921
Kou ika/子烏賊 (also called Mongouika/紋甲烏賊)： Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885
Mizu ika/水烏賊 (also called Aori ika/障泥烏賊): bigfin reef squid
Mongouika/紋甲烏賊 (also called Kou ika/子烏賊): Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885
Shindo ika/深度烏賊: A variety of Sumiika/墨烏賊 (also called Hiika/ヒイカ): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Shiriyake ika/尻焼け烏賊: Japanese spineless cuttlefish, Sepiella japonica Sasaki, 1929
Sode ika/袖烏賊：Rhomboid squid, Thysanoteuthis rhombus Troschel, 1857
Suji ika/筋烏賊: Luminous flying squid, ucleoteuthis luminosa (Sasaki, 1915)
Sumiika/墨烏賊: Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Surume/鯣: dried cuttlefish, squid
Surume ika/鯣烏賊: Japanese flying squid, Japanese common squid, Pacific flying squid
Usubeni ika/薄紅烏賊: “light red cuttlefish”
Yariika/槍烏賊: Spear Squid
Octopuses
Chiirodako/知色鮹: Chiiro octopus
Iidako/飯蛸: Ocellated octopus
Madago/真鮹: Common octopus
Mizudako/水鮹: North Pacific Giant Octopuss
Tako/蛸、鮹： octopus
I thought that such a lexicon would become handy both for English-speaking newcomers and long term residents!
I wrote the Japanese pronunciation first, the Chinese (Japanese kanji) characters and the English translations.
bear in mind that many fish have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!
A separate lexicon is being prepared for all other seafood!
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Traditional Japanese Fish Classification
Akami/赤身: red-fleshed fish (tuna, bonito, etc)
Amago/アマゴ: fresh water Red spotted masu trout, Satsukimasu salmon
Gyoran/魚卵: Fish roe (salmon roe, etc)
Hikarimono/光り物: “shining fish” (scabbard fis, etc.)
Nagamono/長もの: “long fish” (eels, etc.)
Saamon/サーモン: salmons
Shiromi/白身: white-fleshed fish (sole, etc.)
Fish varieties
Aburagarei/油鰈: a cheap variety of karei/鰈: righteye flounder, atheresthes evermanni Jordan and Starks
Aodai/青鯛: “blue snapper”, paracaesio caeruleus (Katayama)
Atorantikku saamon/アトランティックサーモン: Atlantic salmon
Ainame/鮎並、愛魚女: greenling
Akahata/赤羽太: an expensive variety of red grouper, epinephelus fasciatus
Aka isaki/赤伊佐木、赤伊佐幾、赤鶏魚/Red chicken grunt
Aka jinmiidai/赤仁羽鯛 (also called Sujiara/筋𩺊): Red-spotted rockcod, Blue spotted grouper
Akakamasu/赤梭魚、赤梭子魚、赤魳 (also called Honkamasu/本梭魚、本梭子魚、本魳): red barracuda, sphyraena pinguis Gunther
Aka kasago/赤笠子、赤瘡魚: rockfish, marbled rockfish, scorpionfish
Akamanbou/赤万包 (also called Mandai/万鯛): Opah,Moonfish
Aka mebaru/赤メバル: red Japanese sea perch-rockfish
Akamutsu/赤鱫、赤鯥 (also called Nodokuro/喉黒): rosy seabass, red gnomefish
Akou/茂魚,石茂魚 (also called kijihata/雉羽太): redspotted grouper
Akoudai/赤魚鯛: rose fish
Amadai/甘鯛: tilefish
Amenouo (Biwa masu)/岩魚, 鯇、天之魚（琵琶鱒）: Biwa trout, Biwa salmon (fresh water), char
Aanago/穴子、海鰻: conger eel
Ankou/鮟鱇、鮟: frogfish, monkfish
Ara/𩺊: sawedged perch
Ayu/鮎、香魚: ayu, ayu fish (fresh water)
Bachimaguro/鉢鮪 ・撥鮪(also known as Mebachi/目鉢 。眼撥or as Mebachimaguro/目鉢鮪・眼撥鮪): big-eyed tuna
Bakemaguro/化け鮪(also called Koshinagamaguro/腰長鮪): longtail tuna, longtailed tuna, spot-side tuna (the smallest tuna in Japan)
Binchoumaguro/鬢長鮪 (also known as Binnaga/鬢長 and Tonbomaguro/蜻蛉鮪): Albacore
Binnaga/鬢長 (also known as Binchoumaguro/鬢長鮪 and Tonbomaguro/蜻蛉鮪): Albacore
Biwa masu (Amenouo)/ 琵琶鱒（岩魚, 鯇、天之魚）: Biwa trout, Biwa salmon (fresh water), char
Bora/鯔: mullet
Bouzu Konnnyaku/坊主蒟蒻 (also called Chikodai/チコ鯛 or Chidai/血鯛, although misleading): Chunky fathead, cubiceps squmixeps
Budai/ブ鯛: white-spotted parrotfish, Japanese parrotfish
Buri/鰤: yellowtail
Chidai/血鯛: Crimson sea-bream,Porgy
Chouzame/蝶鮫、鱘: sturgeon
Dojyou/鰌：loach
Ebisudai/恵比寿鯛: Deepwater squirrelfish, Ebisu perch, Giant squirrelfish
Ebodai (also called Ibodai)/えぼ鯛（疣鯛）: Japanese butterfish, Melon seed, Wart Perch
Fuedai/笛鯛: star snapper
Fugu/鰒、河豚: Globefish
Fuka/鱶: shark
Funa/鮒: crucian carp (fresh water)
Ginzake/銀鮭: coho salmon, silver salmon
Gomasaba/胡麻鯖: blue mackerel
Goten anago/御殿穴子: a cheap variety of Anago/穴子: conger eel, arisoma meeki (Jordan and Snyder)
Hagatsuo/歯鰹: striped bonito
Hakkaku (also called Tokubire)/八角 （トクビレ）: a variety of poacher, Podothecus sachi
Hamadai/浜鯛 (also called Onaga/尾長): flame snapper, longtailed red snapper, Onaga
Hamafuefukidai/浜笛吹鯛: a cheap variety of snapper, lethrinus nebulosus (Forsskal)
Hamo/鱧: pike eel
Hata/羽太: grouper, the expensive variety
Hata hata/鰰: a sandfish
Haze/蝦虎魚、鯊: goby
Hedai/平鯛: goldlined seabream-tarwhine-stumpnose
Higetara/髭鱈: snubnose brotula
Himedai/姫鯛: Crimson snapper,Sea-perch,Snapper
Hirame/平目、鮃、比目魚: sole, flatfish
Hiramasa/平政: yellowtail amberjack
Hirasaba/平鯖: chub mackerel, Pacific mackerel, blue mackerel
Hirasoudagatsuo/平宗田鰹: auxis, variety of bonito, bullet tuna
Hirasuzuki/平鱸: a variety of sea blackbass
Hokke/𩸽: Okhotsk atka mackerel, Arabesque greenling
Honkamasu/本梭魚、本梭子魚、本魳 (also called Akakamasu/赤梭魚、赤梭子魚、赤魳): red barracuda, sphyraena pinguis Gunther
Honmaguro/本鮪 (also called Kuromaguro/黒鮪): bluefin tuna
Hoshigarei/星鰈: “Star Turbot”,verasper variegatus (Temmink and Schlegel)
Houbou/方々: red gurnard, red robin
Ibodai (also called Ebodai)/ 疣鯛（えぼ鯛）: Japanese butterfish, Melon seed, Wart Perch
Ikanago/玉筋魚: Japanese sand lance
Indomaguro印度鮪 (also known as Minamimaguro/南鮪): Southern Bluefin tuna
Irako anago/伊良子穴子: a cheap variety of Anago/穴子: conger eel, synaphobranchus kaupii Johnson
Isaki/伊佐木、伊佐幾、鶏魚: chicken grunt
Ishidai/石鯛: striped beakfish, barred knifejaw
Ishigaki-Ishigakidai/石垣-石垣鯛: spotted knifejaw
Ishigarei/石喰霊: stone flounder
Ishimochi/石持: silver croaker, white croaker, silver jewfish
Iso kasago/磯笠子、磯瘡魚: a variety of rockfish
Iwana/岩魚、嘉魚、鮇: char, charr
Kaiwari/貝割: whitefin trevally
Kajikimaguro/梶木鮪・旗魚鮪 (also known as Makajiki/真梶木・真旗魚): spearfish (blue) marlin
Kagokakidai/駕籠担鯛: Stripey, Microcanthus strigatus (Cuvier)
Kamasu/魳、梭魚、梭子魚: barracuda
Kanpachi/間八、環八: greater amberjack, Japanese amberjack
Karasugarei/烏鰈: Greenland halibut, Mock halibut, Bastard halibut, Black halibut, Reinhardtius hippoglossoides (Walbaum)
Karei/鰈: righteye flounder
Kasago/笠子、瘡魚: False kelpfish, Marbled rockfish
Kasugo/春子鯛: young Madai/真鯛: Japanese seabream
Katsuo/鰹: bonito
Kawahagi/皮剥: filefish, leather jacket
Kibinago/黍女子、黍魚子、吉備女子、吉備奈仔: silver-stripe round herring,
Kibire/黄鰭: yellowback seabream
Kihadamaguro/黄肌鮪 (also known as Kiwada/キワダ(Tokyo, Wakayama), Gesunaga/ゲスナガ(Shizuoka), Mashipi/マシビ(Osaka, Kochi) and Kinhire/キンヒレ: yellowfin tuna
kijihata/雉羽太(also called Akou/茂魚,石茂魚): redspotted grouper
Kinki/金色魚: Thornhead, Idiot, Sebastolobus macrochir (Gunther)
Kinmedai/金目鯛: splendid alfonsino
Kintokidai/金時鯛: red bigeye
Kisu /鱚、鼠頭魚: sand boarer
Ko Aji/子鯵: very young horse mackerel (also called Mame aji/豆鯵)
Kochi/鯒、牛尾魚: flathead
Kohada (konoshiro)/小肌（鰶・鮗・鯯・鱅）: dotted gizzard shad
Koi/鯉: carp (fresh water)
Konoshiro (kohada)/小肌（鰶・鮗・鯯・鱅）: dotted gizzard shad
Korodai/胡蘆鯛: a cheap variety of snapper, diagramma pictum
Kose/コセ: A variety of Stripped jack, also called Shima aji/縞鯵!
Koshinagamaguro/腰長鮪 (also called Bakemaguro/化け鮪): longtail tuna, longtailed tuna, spot-side tuna (the smallest tuna in Japan)
Koshyo (Koshiodai)/胡椒鯛: crescent sweetlips
Kuchimidai/口美鯛 (also called Menada/目奈陀・目魚): haarder, redlip mullet, Liza haematocheila (Temminck and Schlegel)!
Other names I will have to add to the lexicon!
Kue/九絵、垢穢: longtooth grouper
Kurodai/黒鯛: Japanese black porgy
Kuromaguro/黒鮪(also called Honmaguro/本鮪): bluefin tuna
Kuro Mebaru/黒眼張、黒眼張魚、黒鮴/Black Japanese sea perch
Kuromutsu/黒鱫、黒鯥: Black gnomefish
Kuro shitabirame/黒舌平目: Black Sole
Kyuusen/九線・九仙 (also called Bera/ベラ): halichoeres poecilopterus (Temminck and Schlegel) a cheap variety of snapper in Eastern Japan, but an expensive one in Western Japan
Maaji/真鯵: Japanese jack mackerel
Ma anago/真穴子 (also called Maru anago/丸穴子): a cheap variety of Anago/穴子: conger eel, conger myriaster (Brevoort)
Madai/真鯛: Japanese seabream
Madara/真鱈: Pacific cod
Magarei/真鰈: flounder, yellow striped flounder, turbot, halibut
Maiwashi/真鰯: sardine
Makajiki/真梶木・真旗魚 (also known as Kajikimaguro/梶木鮪・旗魚鮪): spear fish (blue) marlin
Makubuu/マクブー (also called Shirokurabera/シロクラベラ): Okinawa Blackspot tuskfish, Choerodon shoenleinii (Valenciennes)
Mame aji/豆鯵: very young horse mackerel (also called Ko Aji/子鯵)
Managatsuo/真魚鰹: butterfish
Mandai/万鯛 (also called Akamanbou/赤万包): Opah,Moonfish
Maruaji/丸鯵: “round horse mackerel”, decpterus akaadsi Abe
Maru anago/丸穴子 (also called Ma anago/真穴子): a cheap variety of Anago/穴子: conger eel, conger myriaster (Brevoort)
Marusoudagatsuo/丸宗田鰹: auxis, variety of bonito, frigate tuna
Masu/鱒: trout
Masunosake/鱒の介: king salmon, chinok salmon
Matoudai/的鯛、馬頭鯛: John dory, St Peter’s fish
Matsukawagarei/松川鰈: An expensive variety of Japanese Karei/鰈: righteye flounder, verasper moseri Jordan and Gilbert
Mebachi/目鉢・眼撥 (also known as Mebachimaguro/目鉢鮪・眼撥鮪or as Bachimaguro/鉢鮪・撥鮪): big-eyed tuna
Mebachimaguro/目鉢鮪 ・眼撥鮪(also known as Mebachi/目鉢 。眼撥or as Bachimaguro/鉢鮪・撥鮪): big-eyed tuna
Mebaru/眼張、眼張魚、鮴: Japanese sea perch, Japanese rock fish
Medai/目鯛: an expensive variety of Japanese snapper, hyperoglyphe japonica
Meichidai/目一鯛: an expensive variety of Japanese snapper, Gymnocranius griseus
Meitagarei/目板鰈: Frog-flounder, Finespotted flounder, Seriola quinqueradiata Temminck and Schlegel
Mejina/眼仁奈: largescale blackfish
Mejiro/目白: young Buri/鰤: yellowtail
Mekajiki/眼梶木・眼旗魚: swordfish, broadbill
Menada/目奈陀・目魚 (also called Kuchimidai/口美鯛): haarder, redlip mullet, Liza haematocheila (Temminck and Schlegel)!
Menuke/目抜: a Japanese variety of rock fish/sea perch, “flame fish”, sebastes flammeus (Jordan and Starks)
Minaimaguro/ 南鮪 (also known as Indomaguro印度鮪): Southern Bluefin tuna
Mizukamasu/水魳、水梭魚、水梭子魚: a variety of Japanese barracuda
Mutsu/鱫、鯥: gnomefish
Namazu/鯰: catfish (fresh water)
Nanyoubudai/: blunt headed parrotfish, parrotfish, Chlorurus microrhinos (Bleeker)
Nishin/鯡・鰊: herring
Nodokuro/喉黒 (also called Akamutsu/赤鱫、赤鯥): Rosy seabass
Noresore/のれそれ: conger eel whiting
Oaka Aji/尾赤鯵:Red tail horse mackerel
Ohyou/大鮃: halibut
Okimebara/沖目張 (also called Usumebaru/薄目張): sebastes Thompson (Jordan and Hubbs): a variety of Japanese sea perch, Japanese rock fish
Okoze/虎魚、鰧: velvet fish
Onaga/尾長(also called Hamadai/浜鯛): flame snapper, longtailed red snapper, Onaga
Onigochi/鬼鯒、鬼牛尾魚/a variety of sand borer
Onikasago/鬼笠子、鬼瘡魚: Devil scorpion fish
Renkodai/連子鯛: Yellowback seabream
Saamon torauto/サーモントラウト: salmon trout
Sagoshi/サゴシ/Another name for Sawara/鰆/Japanese Spanish mackerel
Sake, Shake/鮭: salmon
Samegarei/鮫鰈: roughscale sole, clidoderma asperrimum (Temminck and schlegel)
Satsuki masu/皐月鱒: Red spotted masu trout, Satsukimasu salmon
Sakura masu/桜鱒: seema, cherry salmon, masu salmon
Same/鮫: shark
Sanma/秋刀魚、青串魚: mackerel pike
Sappa/鯥: Japanese shad
Sawara/鰆: Japanese Spanish mackerel
Sayori/細魚、針魚: halfbeak
Sennendai:千年鯛: Emperor red sanpper
Shiira/鱪、鱰: mahi mahi, dolphinfish
Shimaaji/縞鯵・島鯵: striped jack, white trevally
Shimanagatsuo/縞鰹: Striped butter fish (not to be confused with Suma/縞鰹: a variety of bonito found in South Japan/same kanji characters!)
Shinko/シンコ: young Kohada (konoshiro)/小肌（鰶・鮗・鯯・鱅）: dotted gizzard shad
Shirauo/白魚: white bait
Shirasu/白子(Namasirasu/生白子 if raw): sardine whiting
Shirokurabera/シロクラベラ (also called Makubuu/マクブー): Okinawa Blackspot tuskfish, Choerodon shoenleinii (Valenciennes)
Shiro mebaru/白眼張、白眼張魚、白鮴: white Japanese sea perch-rockfish
Shirosaba Fugu/白鯖河豚: a variety of globefish/puffer fish, lagocephalus wheeleri abe, tabeta and kitahama
Shishamo/柳葉魚: Shishamo (meaning willow leaf fish, a kind of Japanese smelt), Spirinchus lanceolatus
Soi or Kurosoi/曽以, 黒曽以: a variety of black rockfish, sebastes schlegeli, 1880
Sujiara/筋𩺊 (also called Aka jinmiidai/赤仁羽鯛): red-spotted rockcod, blue spotted grouper, plectropomus leoparadus(Lacepède,1802)
Suma/縞鰹: a variety of bonito found in South Japan. Not to be confused with Shimanagatsuo/縞鰹(same kanji characters!): striped butter fish
Suzuki/鱸: Japanese seabass, Japanese dace
Tachiuo/太刀魚、魛: scabbard fish, cutlass fish
Tai/鯛: Seabream (in Japan, it means the best variety!), red snapper
Taiseiyoumaguro/大西洋鮪: Atlantic (including Mediterranean) bluefin tuna
Takabe/鰖: Yellowstriped Butterfish
Tara/鱈: cod
Tobiuo/飛魚: flying fish
Tonbomaguro/蜻蛉鮪(also known as Binchoumaguro/鬢長鮪 and Binnaga/鬢長): Albacore
Torafugu/虎河豚・虎鰒: globefish
Tsubodai/つぼ鯛: pentaceros japonicus Doderlein (seabream variety)
Ugui/鯎、石斑魚: a Japanese dace, fresh water minnow
Umazura/馬面 (also called Umazurahagi/馬面剥): black scraper, Filefish, Scraper, a large variety of filefish
Umazurahagi/馬面剥(also called Umazura/馬面): black scraper, Filefish, Scraper, a large variety of filefish
Unagi/鰻: eel (only cooked)
Urumeiwashi/うるめ鰯: round Herring
Usumebaru/薄目張 (also called Okimebara/沖目張): sebastes Thompson (Jordan and Hubbs): a variety of Japanese sea perch, Japanese rock fish
Utsubo/鱓: moray eel
Wakasagi/公魚、鰙、若鷺: pond melt, Japanese melt (fresh water)
Yagara/矢柄: trumpet fish
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Sometimes you have to keep your eyes open!
I was riding the bus to Shizunami in Yoshida Cho and was nearing my destination when I noticed this shrine our of the window.
I noted the bus stop and on my way back I alighted to investigate!
It looked quite impressive for a “local” shrine!
Actually I had the luck to meet its resident “kanshi/priest” who provided me with many an interesting point.
In fact, they are going to hold their annual festival this Sunday, meaning a second trip there!
A beautiful stone lantern!
Unusual motif!
I was a bit confused at the different names of the shrine.
The name written on the torii gate, “Sumiyoshi” is actually the name of the god venerated there, whereas the name of the shrine is Kataoka!
I’ve been to other shrines also called Sumiyoshi, in shizuoka City in particular, and I started to understand because of similarities.
For example this guarding lion!
He has his paw resting on a smaller lion!
And the other guarding lion!
His paw is resting on a ball!
I was told that the main shrine was built 100 years or more ago, but some of the streets are found in records dating back to the 1640’s!
The shrine is definitely of importance as it includes a preliminary roofed gate with guarding lodges!
Getting nearer!
it clearly states the name of Kataoka Shrine!
The tiny right-hand side guard in its minuscule lodge!
His companion on the left!
The roofed hand washing stone basin!
The proper way to wash your hands!
A real boulder for a basin!
This shrine was erected mainly for the protection of local sailors and fishermen as demonstrated by this giant oyster!
The main shrine!
Beautiful urn!
The rice straw garland has been replaced anew!
Lion and wild boar guard!
And a dragon giving a hand!
“Kataoka Shrine”!
The money offerings box!
No less than three portable shrines being readied for the coming festival!
The festival drum!
Crested curtain!
This fishing boat was donated to the Shrine by the Fishing Companies Owners Association!
Bearing the name of “Sumiyoshi”!
A last look at the roofing!
Making my way back home!
Actually the kanushi even offered me a drive!
Many cities in Japan use their pavement to promote their own tourism.
They usually do them on single tiles on various sizes, but in Sagara, a spot famous for its beaches and seafood, the local authorities have commandeered quadruple tile design you v\can find near the Sagara Eigyoujyou Bus Terminal!
The symbol tree of Sagara town is the pine, but it is the first time I see it represented with such big roots!
The mascot of the Town is “Cha Cha Maru Kun”!
“Cha cha” stands for “tea”, “Maru” is usually a name given to ships and “Kun” means is a young friend!
Sagara Town is famous for its Beach Kite Festival!
This particular character popular with kite designers is called “Okame”!
And this is its male counterpart called “Koi Kin”!
The symbol flower of Sagara town is the narcissus!
In Japan the Turtle and the Crane are the combined symbol of prosperity and good luck!
This crab goes by the latin name of Eriocheir japonica (De Haan, 1835). It was first recorded outside Japan by a Dutch researcher.
It also goes under the name of 上海蟹 (Chuugo mokuzugani/チュウゴクモクズガニ) although this can also be read as “Shanghai kani” because such specimen come from China. Not to be confused!
Japanese Mitten Crab or Mokuzugani in Japanese is also called Mokuzou, Zugani, Tsugani or Kegani.
It caught alsmost everywhere in Japan in Autumn and Winter.
In Autumn the females come to lay their eggs at river mouths.
Plenty are found along the Izu Peninsula in Shizuoka Prefecture.
They are caught in boxes baited with fish.
As for food, they can be eaten boiled in soups or crushed with their shell and cooked with miso. They could even be prepared as French bisque.
The female specimens are particularly appreciated for their egg sacs.
These boiled egg sacs with the meat make for delicious sushi nigiri or gunkan!
If you know where to look around you will find plenty looking after us in Shinto Shrines or looking at us in Parks or during festivals and where else!
They even lurk in Buddhist temples!
Shall we look for them (pun intended!)?
I found an old one almost invisible in Kataoka Sumiyoshi Shiren in Sumiyoshi, Yoshida Cho!
I know one thing for sure: he is 100 years old or a litlle more!
I discovered these two hiding inside Oi Shrine in Shimada City!
The water is not magical and good enough to drink!
Short horns!
Twinkling eye!
Maybe a little shy!
This one seems to go unnoticed in Okutsuhiko Shrine in Kuruma Cho, Aoi Ku, Shizuoka City!
Pert smile!
I was a bit nonplussed to find this one in a Buddhist temple called Rei Ei Ji in Aoi Ku, Shizuoka City!
I made this discovery yesterday when I looked around in Shizunami, Mkainohara City in a Buddhist temple with an interminable name!
the name of the temple is Shinshuu Ootaniha Daishinkaizan Myoushouji !
It might be tempted to disappear before yu can say the name aloud!
Checking my archives I unearthed this wooden one ridden by a kappa/water goblin!
Practically the same on a scroll!
Both can be found in Hachan Kappa Museum in Yaizu City!
We will take our leave riding this minuscule one hidden in Ogushi Shrine in Aoi Ku, Shizuoka City!
Yesterday I finally managed some free time to taste Aoi Brewing’s new beer at Aoi Beer Stand in Aoi Ku, Shizuoka City: Bitter Ale!
Bitter Ale is part of Aoi Brewing’s second batch which includes Summer Stout!
Incidentally we will be able to savor the third batch from mid-August with 4 types: Alt, Brown Ale, IPA and Stout!
Served on tap
Barley, barley hops, live yeast
Unfiltered
Alcohol: 4 degrees
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: orange
Bubbles: very fine. Short head, white
Aroma: discreet and dry. Roasted oats.
Taste: Very refreshing and dry attack.
Roasted oats, bread, hints of oranges.
Pleasantly lingers for a while in back of the palate.
Later appearance of nuts.
Not really as its name would suggest, but dry with some gentle acidity.
Changes little with food but for stronger oranges.
Overall: Very refreshing beer, far better than owner Naoki Mando would admit.
Great thirst-quenching craft beer with a twist!
AOI BREWING
Temporary address:
AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK
Aoi beer is also available at Aoi Brewery’s two more restaurants in Shizuoka City, namely
420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK
and Mando:
Mando, Neo Japanesque Bar
420-0031, Shizuoka Shi, Aoi Ku, Gofuku Cho, 2-4-6, Mori Blg, 1F
Tel/Fax: 054-221-5103
Business hours: 17:00~26:00
Parties possible on 2F
Credit cards OK
Oi Shrine (大井神社) in Shimada City is not only big but it is actually a whole collection of big and small shrines which accumulated there with times because of so many people having to stop there in Edo Times before crossing the very wide and dangerous Oi River.
As I visit Shimada City regularly, I think it is better to describe it in smaller articles in the near future than going into a unending story!
Let just me show what I took yesterday!
The famous statues of the Obi Festival which takes pplace every 3 years! The next one will be in 2016!
Japanese garden and river!
The entrance to the small bridge over the stream!
A large lantern!
One of the many hand washing basins!
The whole complex is surrounded with low stone walls and streams!
The following pictures were taken a little later just at dusk!
SHIZUOKA GOURMET 