Shizuoka Agricultural Products: Naitoh Fig Orchard in Okitsu

“With the present changes in climate my neighbors are joking that we might have to think of growing pineapples soon!” Mr. Yoshihiko Naitoh told me while driving me from Okitsu Station to his orchard up in the mountains.

I had called him te day before after my good friend Yasushi Imaizumi, a gastronome and real connoisseur, has introduced me to this great farmer.
He had gracefully agreed to pick me up as his farm is noteasy to find, but had warned me he had some work on the way.

Which suited me fine as it gave me the occasion to visit Okitsu JA Farmers Market where he delivered some of the morning’s crop.
Mr. Naitoh is a fourth generation farmer as far as tea and mikan/madarine oranges are concerned, but as for figs he is a first generation farmer and has grown them for 22 years.

The first that struck me in his orchard is that he uses almost no pesticides or herbicides as proved by the grasses growing freely between the rows of fig trees.
As for fertilizer he mainly uses pig’s manure from a neighboring farmer that he mixes with only a minimum of artificial fertilizer, mainly calcium and potassium.

This particular fig, in spite of its green/-yellow skin is ripe!
It is a “banané fig/バナネ無花果”, a French variety. Beautiful and succulent!

Mr. Naitoh grows three types of figs which don’t need any help for pollination: Banané Fig/バナネ無花果, Common Fig/普通無花果, and

and Violet Figs/ヴィオレ無花果, another French variety which turns to a striking black/purple color when ripe!

One cannot replant a fig tree in the same spot from where another fig tree has been rooted out. Mr. Naitoh therefore keeps experimenting even using discarded polysterene boxes!

Mr. Naitoh also grows fig trees in pots to sell to homes and gardeners!

I wouldn’t mind one of those on my balcony!

For a closer look!
Taking care of a fig tree is not so difficult. Don’t forget to cut the fruit-bearing branches at their base in winter. Don’t worry they will grow fast again and produce two crops in July and Ocotober in warm conditions!

As Mr. Naitoh uses no pesticides, in the afternoon he turns hunter and kill the little critters by hand!

Mr. Naitoh is not only a grower but a fine chef!
I bought this succulent-looking fig compote!
I also got his fig jam!

These figs will be delivered as far as Chiba Prefecture on the other side of Tokyo!

Apart of oranges and tea on pieces of land dispersed in the mountains, Mr. Naitoh also cultivates Roselle/ロセル, a variety of hibiscus.
Now, why is he growing flowers in the middle of his orchards?

For food!

The flowers are picked before they open at all.
The core will be discarded and only the red sepal will be kept to be turned into jam!
I got a full bag of them and made my own jam, reminiscent of acid pomegranates. Absolutely beautiful (in taste as well as in looks!)!

Mr. Naitoh accepts private orders of his three types of figs, fig compote, fig jam, roselle, so do not hesitate to call him!

NAITOH ORCHARD/内藤農園
Yoshihiko Naitoh/内藤好彦
Mobile: 09029465250
Tel.: 054-369-1679

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

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French Dessert with Shizuoka Ingredients At Tetsuya SUGIMOTO

Ranking
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only

Map (Japanese)
Entirely non-smoking!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
One of them is the French restaurant going by the name of Tetsuya SUGIMOTO!
But when it comes to serving desserts mainly made up of Shizuoka ingredients, it is simply a tour de force!

For a closer view!

Now what is that dessert made of?
-First the white part is a blanc manger (pudding) made with rice!
The sauce is a combination of honey and soy sauce while the topping of freshly wasabi and the rice popcorn are also from Shizuoka Prefecture!
-The dragonfruit sorbet with its unusual grey colour for a dessert was made from fruit grown in Shizuoka Prefecture.
-The “powder” is actually crumbled sponge cake for a fine last touch in design, colour and taste!

I wonder what is going to be the next Shizuoka dessert!

Tetsuya SUGIMOTO
420-0038 Shizuoka City, Aoi Ku, Umeya,, 2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided
Cedit cards OK
HOMEPAGE

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope

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Shizuoka Sake Tasting: Senju Brewery-Junmai Ginjo Homare Fuji

Senju Brewery is the sole sake brewery in Iwata city famous for the Yamaha Company.
It’s a bit off the beaten track and their sake are not always easy to find!

Sake made with Shizuoka-grown Homare Fuji sake rice usually (if the space is available) bear a sticker with Homare Fuji written on it Japanese characters.
The label was actually designed a couple years ago by a local university student!

Senju Brewery-Junmai Ginjo Homare Fuji

Rice: Homare Fuji: 100%
Rice milled down to 55%
Alcohol: 15~16 degrees
Botteld in August 2010

Clarity: very clear
Colour: light golden
Aroma: Discreet, fruity and elegant: Pineapple, vanilla
Body: fluid
Taste: Dryish attack. Fruity. Light and complex. Dry nuts, almonds, Macadamia nuts. Disappears quickly.
Very easy to drink.
“Fleety” when chilled.
More almonds and turns sweetish on second and third cups, although drier almonds make a comeback later.
Changes little with food, although turns a little drier.

Comments: My best Junmai Ginjo with Homare Fuji Rice so far!
Complex and surprising.
Can be appreciated either chilled or at room temperature.
Will open up with more facets at the latter including memories of coffee beans typical of Shizuoka sake.
Definitely recommended to light sake lovers!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Today’s Lunch Box/Bento (’10/74): Vegetables Roll Sushi Bento

The Missus has been battering my ears with the fact I’m putting on weight again!
The fast is I have little time to take physical exercise with all the work I have to do on the computer these days!
Ayway, plenty of veg and fruit today!LOL

Having steamed (and grumbled) the rice, she prepared it as susi rice and mixed it with roasted sesame seeds.
She made three types of vegetavbles rolls:
-Carrots and green peppers (pimento)
-Cucumber and tartare sauce
-Buckwheat sprouts and umeboshi/Japanese pickled plum (sweet type)
Made for some interesting colours!

As for the garnish, she made her favourite mimosa egg on a bed of sprouts, French pickles and Ameera Rubbins pearl tomatoes on another bed of vegetables, and local (I was offered them during an interview!) fresh figs cut and seasoned with cottage cheese, walnuts and cheese dresing.

Simple (mind you it still seemed a lot of work!), plentiful, tasty and so healthy!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK)

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Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery/Shusseijyo Aki Agari Tokubetsu Honjozo

Hamamatsu-Tenjigura was the oldest Sake Brewery in Hamamatsu City until it started absorbing all the neighbouring cities.
It stands in Shizuoka Prefecture for having the only “Brewmistress”!

Their sake come into two distinct varieties, the ones designed for food, the others for separate tasting.
This particular sake was great with food prepared by the Missus!
It also has the merit to made with Shizuoka-grown Homare Fuji Sake Rice!
And it certainly makes for a long title!

Hamamatsu-Tenjigura Brewery: Shusseijyo Aki Agari (Autumn’s First) Tokubetsu Honjozo Homare Fuji

Rice: Homare Fuji 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in August 2010

Clarity: Very clear
Colour: Transparent
Aroma: Dry and fruity: bananas, coffee beans and coconuts
Body: Fluid
Taste: Very dry attack. Fruity: Coconuts, almonds.
Disappears quickly with a drier note with more almonds and nuts/coffee beans.
Changes little with food with an even drier note.

Overall: An eminently drinkable sake for dry sake fans.
At 60% millage simply an extravagant Tokubetsu Honjozo!
Great accompaninent to food.
Could be enjoyed in any way, chilled, room temperature or lukewarm!

It was certainly perfect with the Missus’ food: Deep-fried lotus roots chips and cheese gyoza!

Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Today’s Lunch Box/Bento (’10/73): Mukago Bento

Why did I call this bento “mukago bento”?
Mukago is the fruit/seed of the yama imo/yam.
They are not easy to find on the market as their season is very short (it has just finished) and they are usually served in expensive traditional Japanese restaurants.
But I’m blessed with a neighbor who grows them in his own garden, who was kind enough to offer me a whole bunch the other day!
Half of them (the larger ones) were eaten with the first glass of Japanese sake of that day, while the Missus kep the rest for today’s bento!

The Missus steamed them whole (their skinis very tasty!) with plain rice.
Later she added a little dashi soup stock and soy sauce when she mixed them together before placing them inside the bento box.

The skinof the mukago is easily broken with the teeth and the inside is very tender with an elegant taste.
The Missus added shredded Japanese pickles for more taste and colour!

Autumn is just arriving with (at last!) cooler nights and there are plenty to choose from in the fridge for a colourful garnish!

I must have my Tamagoyaki/Japanese omelette in my bento!
This time, the Missus prepared them plain and slightly sweet (they were my dessert of the day!).
Shw rolled okra in thin pork slices and fried them with some seasoning of hers. They make for a great sight once cut across their section!

The vegetables part were represented with her special carrot tagliatelle salad with a bit of lettuce, some parsley and walnuts.
The pearl tomatoes are “Ameera Rubbins” (still) exclusively grown by only two farmers in Iwata City in Western Shizuoka Prefecture!

I love the Autumn!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK)

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Bryan Baird’s Newsletter (2010/10/15)

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Small-Batch Seasonal Releases; Upcoming Taproom Events; Taproom in Yokohama?

Dear Taproom Friend & Baird Beer Enthusiast:

Fall is in full swing and the Baird Brewery is busy crafting flavorful brews at what is for us an unprecedented pace. Many of these beers are small-batch (brewed on our 250-liter system), draught-only experiments that we release only at our Taproom pubs. Stop in at one of our three Taproom locations to get a taste of what I am talking about.

New Taproom-only Baird Beer Seasonal Releases:

White Rose Brown Ale (ABV 4.5%): In the Wars of the Roses, the white rose represented the House of York in the north while the red rose symbolized the House of Lanchester in the south. White Rose Brown Ale is a Northern English style Brown Ale, moderate in gravity and alcohol but rich in texture and malt flavor. We are serving it in Real Ale fashion via our English hand-pumps.
New Zealand Hallertau Aroma Single Hop Ale (ABV 4.7%): This brisk andbright Golden Ale is hopped exclusively with the New Zealand variety Hallertau Aroma. If you desire to explore the bitter, aroma and flavor character of this lovely New Zealand variety, this is your brew!
Baird Pacific Porter (ABV 7.5%): This is our version of the Baltic Porter style: a strong, dark beer fermented with a lager yeast that has enjoyed historical popularity in Baltic region countries. Baird Pacific Porter enjoys a layered complexity of flavor (dark chocolate, pit fruit, licorice, brown sugar, etc.) and a very stealthy alcohol wallop. Imbibe with caution!
All of these terrific new experimental brews can be enjoyed at one of our three Taproom pubs in the coming days and weeks.

Upcoming Taproom Events:

We have a couple of interesting upcoming events at our Nakameguro Taproom. Please mark your calendar and plan on attending.

*2nd Annual Nakameguro Taproom Booktoberfest (Thursday, October 21). This is a charity event held in cooperation with the Beers for Books organization (www.beersforbooks.org) to raise money for the Room to Read charity which purchases and distributes books to poverty-stricken children in developing countries. This is a terrific opportunity to contribute to a great cause while enjoying a great time.

*”Falling for Brew!” seminar and tasting which focuses on fall-season beers and autumn food accompaniments. The Japanese language seminar and tasting will take place on Saturday, November 13 (3:00 pm start). The English language version will be the following day, Sunday, November 14 (3:00 pm start). Tickets cost 3,200 yen and seating is limited. Please contact the Nakameguro Taproom directly about attending (nakameguro-tap@bairdbeer.com; 03-5768-3025).

A Taproom in Yokohama — Is the scuttlebut true?

Yes it is. We are thrilled to announce that we have found a wonderful location in Kannai, right off Bashamichi, very near the Kannai, Sakuragicho and Bashamichi train stations. The Bashamichi Taproom will be a genuine American-style barbecue restaurant and, of course, craft beer oasis. The manager and pitmaster will be the most experienced and skilled barbecue man in all of Japan, Mr. Chuck Morrow. The opening date is planned for Saturday, January 15.

We still are on the lookout for excellent and passionate individuals to round out our Bashamichi Taproom staff. If you are a serious candidate, drop us a line directly at: jobs@bairdbeer.com.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
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Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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