Bentoo Lunchbox

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Yukidaruma Bentoo Box
Lunchbox with a Snowman Daruma

The town of Niitsu in Niigata Prefecture prepares various lunchboxes served in colorful plastic Daruma boxes.





隠れた駅弁大駅である新津に1987(昭和62)年に登場した駅弁。プラスティック製の白い雪だるま型容器が本当にかわいらしく、駅弁大会で何十個と陳列されると壮観。中身は鶏めし弁当風で、頭の部分が鶏そぼろ御飯、胴体の部分は御飯の上に鶏もも肉・数の子・椎茸・山菜・カニ蒲鉾・錦糸卵などが載る。御飯はもちろん新潟米コシヒカリ。容器は白の他に黄・青・緑・赤があり、こちらは予約しないと入手できなかったが、遠隔地での駅弁大会で実演販売があれば見られることがある。

Even a BLACK snowman Daruma is available.




Some other snacks with nuts and crackers in a Daruma box
雪国あられと柿の種
「雪だるま弁当」の容器を使用、頭の部分に柿の種を、胴体の部分に雪国あられを詰めた袋を収めるもの。容器の色が普通の白でも団体予約用の赤・黄・緑・青でもない橙色である点が興味深い。





Copyright (C) 2001-2006 まっこうくじら All Rights Reserved.
http://eki-ben.web.infoseek.co.jp/15niigata_nitsuy.htm


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He No He No　へのへの
Painting the Daruma Face with letters

A way children learn to write letters.

HE is for the eyebrows, NO for the eyes.
MO も is for the nose and the final
HE is for the mouth.



One more photo


HE NO HE NO, some fun with Farting



へのへのもへじ Wikipedia





Click for more HE NO items !


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Shingen Bento Boxes

Wood with red laquer




Wood with black laquer



Detail of the above


Photos from my friend Ishino.

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TAKABEN, the famous lunch box with
Takasaki Daruma
has been reproduced lately.

高崎の「だるま弁当」





Here you can see the contents





Click on the photo to see MORE !


Daruma Relief at Takasaki Train Station



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三面ダルマ焼
sanmen Daruma yaki
Daruma with three faces, from Takasaki
a cookie

a smiling face to lure good luck
a face with two open eyes to open good fortune
a face to keep harmony with the sourroundings

The eyebrows in the form of a crane
the beard a symbol for long life.

一面・笑顔で福を招き
二面・両目開眼で運を開き
三面・周囲との調和を願う
眉は鶴、髪は長寿を表す。



©　Itibou-Kaku
群馬県高崎市石原町２３４０－１


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Bentobox from Nagoya Shinkansen Station
東海道新幹線 : 名古屋駅



And a Daruma Miso-Don
だるまのみそ丼


© PHOTOs :　kun.ciao.jp/kunkun


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「ダルマ」弁当, 達磨弁当


© PHOTO :　charaben.at.webry.info

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CLICK for many more photos !


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ぷちサンプル 駅弁紀行　だるま

. . . CLICK here for Photos !


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Magewappa, magewappa Bento Boxes
まげわっぱ / 曲げわっぱ
magemono 曲物 cirulare box

Magewappa was first made by woodcutters in the Odate area, using straight grain Akita Cedar. The Lord of Odate Castle, Nishiie Satake, encouraged this use of the soldiers and has been passed on from generation to generation from the end of the Edo Era to the present. With the emergence of plastics, it became economically necessary for some craftsmen to change their business. Since then more people are becoming aware of real quality and craftsmanship.


Odate Magewappa 大館曲げわっぱ fits this description perfectly.

For more than four hundred years our ancestors have exploited mountains, planted Japanese cedars, and repeated the process of weeding, pruning, and thinning out the forests every year to protect the beauty and health of the environment for the next generation
©　More in the WIKIPEDIA !

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. chigibako 千木筥 / 千木箱 auspicious box .



from the shrine Shiba Daijinguu 芝大神宮
Tokyo

akinai mamori　商い守り　amulet to protect business
- source : www.shibadaijingu.com

. shoobai hanjoo 商売繁盛 good business amulets .

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Bentobako Ekiben Bentobox
Bentoobako - Lunchbox with Daruma
. - Backup text of this entry - 　


Yukidaruma - Daruma as a Snowman 雪だるま―冬の散歩
- Backup text of this entry -


World Kigo Database: Lunchbox (bentoo) and Haiku

World Kigo Database: Snowman (yukidaruma) and Haiku


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WASHOKU ... Tableware and Tools

WASHOKU : Ekiben 駅弁 station lunchbox 　

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Izakaya Drinking Places

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Drinking Places, Izakaya 居酒屋　

Read the Original here:
crisscross.com/

Izakaya adapting to social changes

By Hideo Yoshida

TOKYO —
An "izakaya" (inexpensive Japanese-style pub) in the Monzennaka area, one subway stop away from Tokyo's Kayaba district where securities companies are concentrated, is always full of salaried people, both men and women, at night on weekdays.

Osamu Kouke, 73, the owner of the establishment, called Dharma, opened it 35 years ago. "This was an area of factories, and employees at Ishikawajima-Harima Heavy Industries Co and students at then Tokyo University of Mercantile Marine (now Tokyo University of Marine Science and Technology) were our main customers."

"It was noisy, with heated talk among the men about the company or college. But now, customers drink quietly as most of them are accompanied by women. They may not want to cut a poor figure in front of a woman," he said.

At night on a Saturday in early July, six men in their 30s and 40s gathered at the izakaya. They got to know each other through the Internet website "Izakaya Raisan (cultism)." Nobody knows the others' profession or career. What links them is their love of izakaya.

One of them, a company employee, 44, said, "I can drink enjoyably without bothering myself." "It is enjoyable as we have the same sense of values," said a 36-year-old editorial staffer at a specialized newspaper.

The "Izakaya Raisan" website was created by Shinro Hamada, 47, an employee at a shipbuilding company. It has had more than 3.5 million hits.

Hamada visits izakaya in Tokyo and neighboring Kanagawa Prefecture on his way home from the company or on holidays, and writes notices on the web page about the food, prices and impressions of the place. He has so far written about more than 500 izakaya on the site.

Regarding what makes an izakaya attractive, Hamada said, "People in the neighborhood gather, and their talk is full of local topics. Depending on the izakaya, the atmosphere is different. At one, the proprietor is an old guy like an old-fashioned dad, and at another, she is a gentle mother. Like in a hot spring, you can welter in an atmosphere handed down from generation to generation."

The first franchise shop of the izakaya chain Yoronotaki (waterfall for the aged) Co. opened in Tokyo's Itabashi Ward in April 1966, and similar izakaya have since mushroomed.

The first of the Murasaki (come to the village) Corp. izakaya chain was opened in Tokyo's Setagaya Ward in 1973. In the same year, the Tsubohachi (8 tsubo) chain began its business by opening a shop that had a floor space of 8 tsubo (26.4 square meters), in Sapporo's Nishi Ward, Hokkaido.

Their openings coincided with the graduation from university and entry into the working world of the baby boomer generation born shortly after World War II. At that time, izakaya were considered to be places for company employees to drink with their workmates and young people to make a rumpus in groups, but that image has drastically changed in recent years.

"With the spread of chain shops, they have become beautiful, and the quality of food served has been improved. Also, the quality of service has been improved. That was needed to attract the young, and women and families," said Miki Watanabe, 46, president of Watami Co, which runs some 600 Watami and other izakaya nationwide.

Women account for 60% of the customers at Watami izakayas, and there are also many families who use the chain. Nonsmokers can also enjoy eating out for a change as there are glass barriers to separate the smoking and nonsmoking areas.

Customers can enjoy "real food" with no chemical seasoning and in a quiet atmosphere at the Zen No Ya (natural house), and married couples can eat and drink at ease at the Watamin-Chi (Watami's house), where most dishes are priced at 200 yen to 300 yen each. Thus, Watami is trying to attract as many customers as possible by responding to their needs.

Watanabe said, "When you drink with your friends, you change shops depending on them. When you go out with your family, the shop you go once a week is different from that you go to once a month. In a rich age, the lifestyle has become segmented. Izakaya have to respond to the needs of these customers."

In the high economic growth period in the 1960s, overtime and drinking afterward was the normal lifestyle for the "salaryman," but now, young people who work for companies are changing their "after 5" lifestyle.

Folk singer Kenichi Nagira, 54, said, "Izakaya were an after-5 relaxation place for baby boomers, who had to work hard and are still trapped in the feeling they have an obligation to do so. They need to find something interesting."

Hamada said, "For baby boomers and people before them, izakaya and cheap drinking places were places to take their mind off their companies. But now, they are places to enjoy a free time."

© 2006 Kyodo News. August 9, 2006
© The Japan Times, August 15, 2006

http://www.crisscross.com/jp/feature/1124

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There are a lot of drinking and eating places in Japan called
"DARUMA だるま　達磨　".


. Izakaya, 居酒屋, public drinking house - INFO - .

. Izakaya ... die japanische Kneipe .





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Donji Kanji Riddles

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Donji 　鈍字　Kanji Riddles

Amusing riddles with the spelling of Chinese Characters (kanji 漢字), which the grown-up children of Edo liked to ask each other. This was part of the puns and word plays (dajare), see below.
大江戸の鈍字
Below the bamboo crown



竹冠の下に間をあけて廾を書いたもの(ヨリ正確に記せば、廾の右下に点を打つ)を、誰れがつぶした筭{そろばん}を玉がない(筭(算)字も正確には王を玉、廾は右下に点を打つ)と解くものだけれど、これを「玉」と「目」の草書体同士が近似した形であるところから成立する鈍字である.
http://snob.s1.xrea.com/l/2006/06

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The World of Word Plays
ことばあそびのせかい kotoba asobi no sekai
著者名： 小野恭靖

第三章　漢字遊びの世界
　　第一節 〝嘘字〟と〝鈍字〟
『鈍字集　初篇』


http://202.224.248.246/result.cgi?mode=book&isbn=4-7879-6765-7

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TATSU 立



Write WOMAN 女 below STANDING　立
http://www.humikura.com/eha/toku/ega-etc-38.html


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鈍字集（どんじしゅう）Donji Collection

Sample


同志社大学　山田和人
Doshisha University


. . . CLICK here for Photos !


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鈍字では昔と言う漢字を「弘法大師」と読ませています。その解説は、「昔からご縁日」と記されています。
　漢字「昔」を分解すると、〔廾（二十）・一・日］21日は弘法さんの縁日です。

This one is in honor of Kobo Daishi.
His memorial day is the 21. The kanji for 昔 (mukashi) above the temple is written with a combination of the numbers 20 廾 and 1 一 and day 日.





「内に人がない」ので、「留守」

Inside the kanji 内 there is no human being, so this means

"No one at home".

source : bonito_1929


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Utagawa Kuniyoshi 歌川国芳
Yose-e 寄せ絵


Gather Together Pictures (?yaso-e)

Each of these prints bears a different title in a rectangular red cartouche. The text above the heads is sometimes humorous with many puns (kyôbun).



Title:
At first glance he looks fierce, but he is really a kind person
(Mikake wa koi-i tonda iku hitoda)

source : www.kuniyoshiproject.com


描いたのは、蜻蛉屋ではもうおなじみ歌川国芳（うたがわくによし 1797-1861）。
これらの絵は「寄せ絵」と呼ばれています。
source : yokomichi/kuniyoshi

nazo e 謎絵 riddle pictures

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Continue to

Puns and Word Plays, dajare　駄洒落 of Old Edo


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Old People and Daruma

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老人ホーム　- 　old people's home
institution for senior citizens


Old People painting Daruma



サンハイム利用者さん達の日々の生活の様子
The Life at Sun-Heim

☆工作クラブ２００４年１２月１８日



新年にむけて、だるまを画きました。見本の絵を見ながら、皆さん上手に、熱心に筆を動かし、何枚も続けて画かれた方もいました。


Look at the Life in this home for old people
http://sanhaimu.com/sp.html

source : sun-hime arakawa

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Day Service Care デイサービス
in Kirishima, Satsuki corporation



福だるま作り　Making Lucky Daruma




source :　zen-kokoro.com

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There are other activities, like elderly playing at
Daruma otoshi and more . . .

. . . CLICK here for Photos !

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. WKD : Getting Old - with Haiku .


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Daruma Yobanashi

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Daruma Yobanashi だるま夜話
Daruma Story for a Spooky Night

Yobanashi are stories told in hot summer nights, especially in August, to make people shiver and feel cool.
It was part of the culture of Old Edo (大江戸).
. - - - Welcome to Edo　江戸 ! .


Edo Haiku Yobanashi　江戸俳句夜話


kigo for all summer

yobanashi 夜話 "night story"
tatebanko 立版古 (たてばんこ) cut-out diorama paintings
okoshi-e 起し絵（おこしえ）
kumiage, kumi-age 組上（くみあげ）
kimitate tooroo 組立燈籠（くみたてとうろう）
They were cut out from hard paper and placed near the window at night, with a candle or small light bulb (in the early Meiji-period), so that children could see them from outside.


. tatebanko diorama and Daruma 　


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photo - minwaza　みんわ座

One of these stories involves our Daruma san.

The Story
Daruma painted on a hanging scroll, looks lifeless into a room. The lady of the home goes to bed early, because her husband is out drinking. She leaves a flask of ricewine and a cup on the table for him, just in case.



When she leaves the room, the Daruma from the scroll suddenly rolls over, into the room and starts drinking the flask of ricewine. When he gets drunk he begins to dance around the room, using wooden clappers to keep the rythm. He suddenly has arms and legs coming out of his round red body here and there. He makes a lot of noise so the lady of the house wakes up.

When she enters the room, Daruma makes a sudden retreat into his hanging scroll, but in the haste he hangs in there now showing his backside, no face. The lady looks at the changed scroll and shakes in wonder.


source : Minwaza みんわ座

The End.


- quote


A man is hanging a scroll of a daruma doll on his wall, which he had found at an antique shop. He’s very pleased with this scroll on his wall. It’s the Sumida River Fireworks festival today and you could hear the fireworks going off in the background. After the man leaves the house to go enjoy the fireworks, the daruma doll pops out from the scroll and starts drinking the sake that the man had been drinking before he left the house. After a few drinks, the doll starts dancing and partying. Then we hear a voice from the next room asking, “Who’s there? Who’s making that noise?” The doll looks to find the man’s wife lying in a futon and ...
This was a very popular comedy play during the tumultuous, end-of-Edo period.

- source : www.jpf.go.jp/e



The Night Story Telling (yobanashi) was accompanied by a kind a band of shamisen, flute and drums, making eery noises.
It was often done combined with a kind of slide show (utsushi-e　写し絵, kage-e 影絵人形劇), with colored pictures painted on glas, put in a wooden frame to be moved in a box, lit by a small oil lamp in the back of the box-contraption. By pushing and pulling four wooden frames over the arms and legs of Daruma the effect of him dancing was produced. By pulling a string the effect of Daruma rolling into the room was produced.
The screen was made of rice paper (washi).

There would be a few people to move the figures in their boxes and one professional story teller to complete a show (see below).


I was lucky enough to see a full performance of the Daruma Yobanashi on NHK TV in August 2006. The movemens of Daruma are so real, it is quite an art indeed! Nowadays, a revival of the utsushi-e picture-performances in in full swing, with many old stories coming back to life.

I have a wooden brazier with inlay of Daruma dancing.
Check my Photoalbum here:
Dancing Daruma Photos




Shadow Figure on a Wall 影絵

Nishikawa Sukenobu 西川祐信 (1671-1750)
Man Applauds as a Woman Uses Her Hands to Project a Shadow Figure on a Wall


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Utsushi-e - The Japanese Magic Lantern Show
by Erkki Huhtamo

Above all, Utsushi-e was a form of storytelling. The stories were traditional, and they were interpreted in a true "multimedia" fashion - by a combination of projected images, performed music and live storytelling.

Read the full essay in the Daruma Library.

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Here is a great Japanese LINK with illustrations about the slide show.

The audience and the performers




Daruma and his movements



挿し絵が動いて芝居をする

写し絵は、「絵草紙の挿し絵が動いて、芝居をしている」と江戸庶民を驚かせた芸能だった。闇の中に、極彩 色に描かれた人物が輝いて登場し、説経節や義太夫節で語られる情念の世界を、様々な立ち居振る舞いで劇を演じるのである。

　だるまが掛け軸から飛び出て踊る滑稽芝居。
両国川に舟が漕ぎ出て色鮮やかな花火を次々と打ち上げたり、蕾を瞬時に満開に咲かせもする「からくり仕掛け」の「けれん」も見せた。
「描いた絵が動くなんて、これはキリシタン・バテレンの魔術ではないのか」と江戸庶民は驚き、熱狂した。

始まりは約二百年前
始まりは約二百年前・享和三年（一八〇三）。ルーツは南蛮渡来の幻灯器で、一八世紀の中頃に長崎へ輸入された。招魂燈と訳され、エキマンキョウと仮名が振られている。外国の珍しい風景を寄席で映し、評判だった。幻灯器の絵は動かない。絵を動かして芝居ができぬ か、と思い立った者がいた。写し絵の祖「三笑亭都楽」である。
南蛮の幻灯器は、金属製で重い。光源は油皿に芯を立て火を点す。とても重く、熱い。だからでんと据え置くよりない。

風呂（幻灯器）を抱え持つ
都楽は幻灯を桐材で作った。桐は火に強く、軽い。「風呂」と呼んだ桐の幻灯器は、映像を映す時、胸に抱えた。だから、立ち絵姿は歩くが如く動かせる。それに「からくり」で動きもつく。固定と抱え。これが幻灯器と写 し絵の決定的な表現の差異を産んだ。
映像は和紙のスクリーンに映す。絵は、薄いガラスに浮世絵を描いてフィルムとした。だから、日本の映像芸術は、最初からカラーで映された。
http://www.t3.rim.or.jp/~minwaza/C1utusie/u-utusietoha.html

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「滑稽だるま夜話」
Kokkei Daruma Yobanashi, the Father of the modern ANIME !

アニメの元祖とでもいうべき「写し絵」の誕生は１８０３年です。

掛け軸から飛び出しただるまが、お酒を飲み、酔っぱらって踊り出すお話です。お酒をぐいっと飲んで拍子木に乗って踊りだす仕掛け. スクリーンのだるまは手を出し、足を出し、体育館の天井まで自由自在に動き回ります。
Daruma Yobanashi
「江戸の写し絵」 ガラス絵
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盆踊り　だるま踊りの　江戸時代

Bon Dance
Daruma Dancing in the
Edo Period


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Daruma Dolls Coming to Life
Actor Nakamura Kodanji IV as Daruma, 四代目市川小団次の達摩(見立), 1857;
Inscription
「何をさせてみても上手にうこくなり　梛のたる摩の眼玉おや玉　宝木亭」

Utagawa Kunisada (1786–1864)


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Continue here with more humor of the Edo Period:

Puns (dajare)

Rebus Pictures

Two way pictures ... 上下絵　（じょうげえ jooge-e）


Rakugo, Comic Storytelling

- #darumadancing #kagee #shadowpainting -
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Wasabi

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Wasabi and its KIGO
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Japanese Horseradish, Wasabi called DARUMA
だるまわさび　達磨山葵

The variety grown in fresh water (sawa wasabi 沢山葵) called "Daruma wasabi" is especially prized for its dark green color, size and the crisp taste.

静岡県は以前は「だるま」と呼ばれる太くて、色も味もいい品種をよく作っていましたが、狩野川台風（昭和33年）以来、この辺りも「真妻（まづま　mazuma）」などの実生（みしょう）わさびの栽培が中心になっています。「真妻」は茎が紫色で、太く、風味がよく、今、チャンピオンのわさびです。
http://www.kameya-food.co.jp/wasabta01.html

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Wasabia Japonica

Quoted from www.wasabia.ca



Fresh Wasabi is a highly prized culinary ingredient used mainly in elite restaurants and sushi bars in Japan. The demand for fresh Wasabi consistently exceeds the supply. So called 'Wasabi' paste is also popular in North American and Japanese restaurants and sushi bars, but what is distributed as Wasabi paste or powder is mostly an imitation product based on horseradish, Chinese mustard and food colouring.

What is Wasabi?
The wasabi plant (Wasabia japonica, also incorrectly equated to Eutrema japonica), a member of the cruciferous family, is native to Japan and is traditionally found growing in or by cold mountain streams. The earliest cultivation of wasabi in Japan dates back to the 10th century. The grated 'rhizome' or above-ground root-like stem of this plant has a fiery hot flavor that quickly dissipates in the mouth, leaving a lingering sweet taste, with no burning sensation.

Field Wasabi vrs. Stream Wasabi
There are two main strategies that are used in growing Wasabi. The higher quality Wasabi, both in appearance and taste, grows in cool mountain streams and is known as semi-aquatic or "sawa" Wasabi. Wasabi known as field or "oka" Wasabi is grown in fields under varying conditions and generally results in a lower quality plant, both in appearance and taste.

Varieties of Wasabi
The most popular variety of Wasabi is known as Daruma.
The majority of Wasabi grown by PCW is the Daruma variety, but the Mazuma variety is also being produced, for although it is somewhat less attractive in appearance, it has more heat than the Daruma.

Traditional Uses
Wasabi is a staple condiment in Japanese cuisine and is served with sushi and noodles, among other things. The leaves can be dried and used for flavour in foods such as salad dressing, cheese, and crackers; or pickled fresh in sake brine or soy sauce. A Wasabi wine is sold (more as a novelty) in some Japanese specialty stores as well as a higher alcohol content Wasabi liqueur.

Selecting Wasabi
Wasabi powders and pastes which one finds in grocery stores or Japanese restaurants are usually not real wasabi at all. Even the better restaurants generally use so-called wasabi which contains only a very small percentage of lower-grade wasabi or wasabi stems. What is usually known as wasabi is actually horseradish powder (dried and ground regular horseradish), mustard powder, with a little cornstarch and artificial food coloring. Because wasabi plants are peculiar and particular in their needs, real wasabi is more expensive and is considered a rare delicacy.

The Japanese export horseradish-based products as 'wasabi' because in Japanese, horseradish is known as 'seiyo' or 'western' wasabi. When horseradish was first introduced, the Japanese called it 'seiyo' wasabi because it's pungency is similar to wasabi. This is why horseradish is now being exported from Japan under the 'wasabi' name.

When selecting fresh wasabi for grating, choose fresh, cool, un-shriveled roots. When selecting fresh leaves of the wasabi plant use the same guidelines you would use for selecting salad greens; no sogginess or wilt, uniform color, etc.

Preparation
Wasabi adds a unique flavour and heat to foods, and can be served as a spice or an herb in a dish or as a condiment on the side.

Generally, the best results in preparing freshly ground wasabi are obtained by using a sharkskin grater or "oroshi". If a sharkskin grater is not available, ceramic or stainless steel surfaces can be used. Ceramic graters with fine nubs are preferable to stainless steel, but in either case, the smaller and finer the 'teeth', the better.

Using sharkskin as a tool for grating wasabi has been a practice in Japan since the earliest times, and is still regarded as the preferred method of obtaining the best flavour, texture and consistency in freshly ground wasabi.

Grating wasabi releases volatile compounds, which gradually dissipate with exposure to the air. Using a traditional sharkskin grater and keeping the rhizome at a 90-degree angle to the grating surface generally minimizes exposure to the air. In this way, the volatile compounds are allowed to develop with minimal dissipation. This combination of natural volatiles, consistency and texture distinguish fresh wasabi from the imitation varieties of powdered and paste horseradish, which have been mixed with Chinese mustard and green food colouring.

Once you have grated enough for the first 'session', pile the grated wasabi into a ball and let stand at room temperature for a few minutes to allow the flavor and heat to develop. The flavor will dissipate within a short period, so grate only what will be used within 15 or 20 minutes.

How To Grate Wasabi　：
Rinse the rhizome under cold running water.
Scrape off any bumps or rough areas along the sides.
Scrub the rhizome with a stiff brush.
Cut the rhizome just below the leaf base and inspect the exposed flesh to ensure that it is a uniform green colour.
Grate the cut end against the grater surface, using a circular motion.
After use, rinse the rhizome under cold running water. If you are using a sharkskin grater, rinse it under cold running water as well and let it air dry.

Nutrition
As a member of the cruciferous family, wasabi contains the same cancer-fighting isothiocynates as its cabbage cousins. The American National Cancer Institute and the American Cancer Society have studied cruciferous vegetables extensively for years. They recommend that everyone eat several servings from this vegetable family each week to dramatically lower risk of all types of cancer. Researchers believe that one way the substances in cruciferous vegetables help prevent cancer is by helping the body eliminate excess hormones such as estrogen, thus reducing the risk of hormone-related cancers such as breast and prostate cancer.

© Published by City Farmer
Canada's Office of Urban Agriculture
http://www.cityfarmer.org/wasabi.html


More is here
Alternative Medicine : Wasabi




Iwasaki Kanen (1786-1842)
1828 in botanical encyclopedia


. wasabizuke わさび漬け（山葵漬け) pickled wasabi . 　　

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. Food vendors in Edo - 江戸の商売 .

wasabi uri　山葵売り vendor of Japanese horseradish



They were a kind of vegetable vendors.

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..................... HAIKU

Japanese horseradish, wasabi　山葵
kigo for late spring

a radish paste piques the taste buds -- daruma's tears

"chibi" (pen-name for Dennis M. Holmes)
... Wabi, Sabi, Wasabi

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betabeta ya wasabi sono mama tabemashita

hot and sticky night—
I ate some wasabi, as is

Nanami (Nana) Hayashi
http://www.worldhaikureview.org/3-2/treasuretrove_nh.shtml

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HAIKU
WASHOKU : Wasabi and more of its KIGO 　

Wabi and Sabi: Haiku and Japanese Aesthetics


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