Category Archives: 美食

Bryan Baird Newsletter (2014/02/20): Seasonal Releases: Two Winter Season Thirst Quenchers

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Releases: Two Winter Season Thirst Quenchers

Dear Taproom Friend & Baird Beer Enthusiast:

All of the hullabaloo in the winter beer season is paid to potent lagers and warming ales. That is all well and good, but there remains a place for sprightly refreshing brews even at the height of the winter chill. We are proud to release today two such examples of thirst-quenching winter beer refreshment: Temple Garden Yuzu Wit and Winter Wit.

New Baird Beer Seasonal Releases:
*Temple Garden Yuzu Wit (5%):

This fruit-infused Belgian-style witbier is the happy result of an unfortunate situation: we couldn’t get our hands on enough fresh yuzu fruit to brew this year’s Temple Garden Yuzu Ale (one of the annual mainstays of our fruit beer brewing). We decided to use what little yuzu fruit we did get in such a way as to maximize its impact — as a dry-peel component in a wonderfully fruity and effervescent wheat-based witbier. And boy does the yuzu aroma shine bright! It is complemented perfectly by the subtle aromatics provided by just a pinch of sansho seed.

Temple Garden Yuzu Wit is available for immediate release in kegs ONLY.

*Winter Wit (6%):

Witbier is a Belgian-style wheat ale brewed with a high proportion of un-malted wheat from which it derives a whitish color. Typically it is a light, tart, crisp and refreshing ale of low-alcohol strength. Baird Winter Wit is a more robust cold-season take on this classic Belgian beer style.

Our grist is a blend of un-malted and malted wheat, floor-malted Pilsner and Maris Otter, and a touch of Caragold (contrbuting body and color). The hopping is light and performed with a combination of European varieties: Tradition, Hersbrucker, Styrian Golding. The magic occurs when this ingredient combination is then fermented with our Belgian yeast strain. The result is a pleasantly tart and spicy, sprightly carbonated ale with a hazy white-gold hue upon which sits a billowing head of virgin-white foam. The warmth comes in the finish, just enough to furbish without interfering with the refreshment. Winter has never tasted so glorious!

Winter Wit is available for immediate release in kegs as well as bottles (360 ml). You can enjoy both Temple Garden Yuzu Wit and Winter Wit fresh on draught at all of the Baird Taproom pubs beginning today (Thursday, February 20).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

About these ads

Recommended Lunch Restaurants In Shizuoka Prefecture: Asian (as of February 19th, 2014)

LUNCH-ASIAN

Bain Seo, the Vietnamese equivalent, but a lot lighter, of a Japanese okonomiyaki at Annam, Shizuoka City!

Many people only have time to visit restaurants at lunch and it is certainly not easy to find a restaurant with a better lunch with all those cheap diners around!
Here is the sixth installment of a series of reports on recommended lunch restaurants in Shizuoka Prefecture which will be classified as follows:
-French
-Italian
-Western (American, European, et al)
-Japanese
-Asian
-Vegan & Vegetarian
-Ethnic
-Healthy
-For families

SN3O0016

CHAO CHINESE DINING

Service: Kind, smiling and attentive in spite of a crowded place!
Equipment & Facilities: Very clean overall. Shared washroom with Cenove Department Store but very excellent. Entirely non-smoking!
Prices: Reasonable
Strong points: Mild but very healthy All-Chinese gastronomy

CHAO CHINESE DINING

Shizuoka City, Aoi Ku, Takajyo, 1-1-1 Cenova Department Store, 5F
Tel.: 054-266-3095
Opening hours: 11:00~21:00
Private space possible for up to 7 guests
Parties welcome
Credit cards OK
Entirely non-smoking!

——————————————

SN3O5543

NAMASTE NIPPON

Service: Very friendly, polite and smiling
Facilities & Equipment: Very clean overall. Spacious washroom
Prices: Reasonable
Strong points: A great blend of Indian and Nepalese cuisines. More than sufficient drinks list. Vegetarian set or single dishes available. Very generous portions!

NAMASTE NIPPON Nepalese-Indian Restaurant
420-0845 Shizuoka City, Aoi Ku, Oda Cho, 31-1, Ono Bldg, 1F (along the Kitakaido Street, 10 minutes walk from Cenova Department Store)
Tel. & Fax: 054-247-6775
Opening hours: 11:00~15:00, 17:00~22:30
Closed on Thursdays
Credit Cards OK
Paries welcome!
Take outs OK!

—————————————-

LUNCH-ANNAM

ANNAM

Service: Very friendly, smiling and attentive
Facilities: Great overall cleanliness. Superb separate washrooms.
Prices: Reasonable to slightly expensive.
Strong points: Authentic Vietnamese Cuisine prepared and served by Vietnamese staff. Great use of local products. Vietnamese shochu!

ANNAM
420-0852 Shizuoka City, Aoi Ku, Kooyamachi, 6-6, Mitduhisa Building, 2F
Tel.: 054-250-2266
Fax: 054-250-2323
Business hours: 11:30~14:00, 17:30~22:30
Closed on Mondays
Parties welcome
HOMEPAGE (Japanese)
Entirely non-smoking!

—————————————————

LUNCH-SHIKINJO

SHIKINJO

Service: Friendly and attentive!
Facilities & Equipment: Very clean overal. Clean washroom
Prices: Reasonable
Strong points: Authentic Chinese gastronomy. Great dimsung/gyoza in 3 different forms!

SHIKINJO
Shizuoka City, Aoi Ku, Takajo Machi, 3-21-20, Kawai Bldg 1F
Tel. & fax: 054-2742727
Opening hours:
Weekdays: 11:30~13:30 & 17:30~22:00
Saturdays, Sundays & National Holidays: 17:00~22:00
Closed on Wednesdays.
Parties welcome
10 minutes walk from Shin Shizuoka Station in Cenova Department Store

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Healthy Chinese Gastronomy at CHAO in Shizuoka City (Cenova Department Store)!

SN3O0016

Avocado and Mushrooms Tianjin omelet rice!

Service: Kind, smiling and attentive in spite of a crowded place!
Equipment & Facilities: Very clean overall. Shared washroom with Cenove Department Store but very excellent. Entirely non-smoking!
Prices: Reasonable
Strong points: Mild but very healthy All-Chinese gastronomy

SN3O0006

When it comes to reasonable, healthy food in a clean environment Cenova Department Store in Aoi Ku, Shizuoka Citycan be a blessing even if it is crowded at times.
Dragon recommended me CHAO the other day and I paid it my first visit at lunch today.
The place was actually busy but I was ushered in with a smile and attention.
When I placed my order the waitress went as far as to inquire if I had ordered too much!
So, what did I order?

SN3O0009

A set of five dimdung/点心!

SN3O0014

Great colors!
I checked after my meal, they do not use any monosodium glutamate (MSG) or artificial coloring or seasoning!

SN3O0015

From another angle!
Very tasty and light!

SN3O0010

Umami tappuri ebichiri/Sweet and sour chili shrimps with plenty of umami!

SN3O0012

Very appetizing indeed!

SN3O0012

The shrimps tasted fresh. Very mild for such a dish but this is Japan and especially Shizuoka where people are not too keen on hot food! Fine by me!

SN3O0011

Avocado and mushrooms Tianjin omelet rice!

SN3O0016

Another good point for Chao is that they do try to offer food with a little originality. Their four dishes including avocado was a revelation!

SN3O0018

Once again so healthy and tasty!

SN3O0017

As service, egg soup made with real chicken soup!

Another visit is definitely on the cards!

CHAO

Shizuoka City, Aoi Ku, Takajyo, 1-1-1 Cenova Department Store, 5F
Tel.: 054-266-3095
Opening hours: 11:00~21:00
Private space possible for up to 7 guests
Parties welcome
Credit cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Healthy Gastronomy: Vegetable Sommelier Lunch at ICN cafe in Shizuoka City!

SN3O0011

Service: Easy-going, kind and smiling
Equipment & Facilities: Overall very clean. Excellent washroom
Prices: Reasonable
Strong points: Healthy food. Great beer list. Can be patronized as cafe, restaurant or bar.

SN3O0018

having to eat out for lunch also means a constant search for healthy food, otherwise….
Shichiken Cho, Aoi Ku, Shizuoka City, is an area where you can find a few trendy cafes/bars/restaurants serving healthy and tasty food!
The latest is ICN cafe!

SN3O0009

It is part of a concept combining show room, shop and cafe/bar which can also be booked entirely for private vents!

SN3O0007

You will find some interesting items and collectibles!

SN3O0008

Very modern and slightly zany kitchen!

SN3O0002

You can patronize it all day a cafe or bar as well!

SN3O0001

Very reasonable and plenty of variety for lunch!

SN3O0003

Although the pasta, pizza and locomoco look delicious, I would recommend the Vegetable Sommelier Lunch for your first visit!

SN3O0004

This particular lunch is designed with the help of a top Shizuoka vegetable Sommelier. Ms. Tomoe Amano!

SN3O0006

And they also provide a full description of the dishes down to vitamins and all that!

SN3O0010

My lunch!

SN3O0011

Now, what did we have there?

SN3O0010

Chinese cabbage, carrot and chicken soup!

SN3O0014

Very tasty white rice with a few grains of black rice!

SN3O0015

Chinese cabbage and rape flowers salad rolls!

SN3O0017

Very original kabocha marinated with Shiozuoka Oranges and rosemary!

SN3O0016

Chinese cabbage, rice flour and soy milk gratin!

SN3O0013

And lemon tea to wash it all down!

Expect a few more articles as I have to not only sample their pizza, pasta and locomoco, but also Baird beer (Numazu City) among the 31 beers they have on the menu!

ICN cafe
420-0035 Shizuoka City, Shichiken-Cho, 5-8, 2F
Tel.: 054-273-8178
Opening hours: 11:00~23:00 (lunch, 11:00~16:45, Dinner: 18:00~)
Closed on Sunday evening and aal Monday
300 yen cover charge from 18:00~
Cash only

FACEBOOK
INSTAGRAM: hushtag: #ICNcafe
account: icncafe
Free Wi Fi service: spot-ICN

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

BBQ with local Chicken, Pork & Beef in Fujinomiya City! (under Mount Fuji!)

SN3O0014

Yesterday was a lucky day!
I had the day entirely free but didn’t have a clue how to use iTt
Moreover the weather so good it felt like a balmy Spring day!
On a hunch I went to Shizuoka City JR Station to see where I could go.
I was looking at the station map when someone lightly tapped my shoulder.
I turned around to discover N., a very old chum of mine!
-What brings to Shizuoka Station? he asked me
-I wish I knew! And where are you going to yourself?
-Fujinomiya City! M. is having a small BBQ lunch party at his workplace and he just invited me?
-M.! (another old chum of mine!). I didn’t know he was holding a BBQ!
-Well, it was decided on a whim as he wants to celebrate his going back to New Zealand!
-Really? Could you call and see if he is ok with my joining!
……….
-He said, fine we are waiting for the both of you to join the fun!

SN3O0002

Although it looks a bit far on a map, Fujinomiya City, especially Fujinomiya Station is not that far from Shizuoka City.
First you go to Fuji City and then change to a rain on the Minobu Line. Very simple.

SN3O0003

Mount Fuji at Fujine Station!

If you want to take great pics of Mount Fuji this is the line to board!

SN3O0004

A half Mount Fuji in Fujinomiya City!

Fujinomiya City is at the very foot of Mount Fuji, so people there have somewhat stopped noticing it!

SN3O0006

Mount Fuji lost in aerial cables!

SN3O0007

Red light Mount Fuji!

SN3O0009

Pachinko Mount Fuji!

SN3O0005

Our friend A., the back of A., another chum, J., a new friend, and Dino, another old pal!

A.’s workplace includes a small veranda where we can hold BBQ in the sun!

SN3O0011

The LP gas operated BBQ gear, all imported from New Zealand!

SN3O0018

Can be used in 4 different ways!

SN3O0012

M. at work!

SN3O0010
Greta chicken and pork!

Fujinomiya City is a major meat producing area and on that day all the chicken, pork and beef were local!

SN3O0013

We had twoKiwis, one Ozzie, one Croatian, two Canucks, one Pom, two Yankees and a Frog on that day!
But we all spoke English!
And we all like our meet well cooked!

SN3O0015

The beef was to be cooked later!

SN3O0017

Just the minimum of greens on that day! LOL

SN3O0019

M.’s is a great workplace where you can have a peek at Mount Fuji from all kinds of angles!

SN3O0020

Time to grill the enormous beef steaks!

SN3O0021

R,. M., M. the host, Dino and a Grateful Dead lover!

SN3O0022

The beef is sizzling under the lid!

SN3O0023

I shared my beef with N.! It was just too big!

SN3O0024

M. and J. having a musical break!

SN3O0025

I had an early switch from the beer to New Zealand Hawke’s Bay red wine!

SN3O0026

R. having a peek!

SN3O0027

Serious drinking business for R. and Dino!

SN3O0028

Dino’s awful mixture!

SN3O0029

Grateful Dead and R.!

SN3O0034

We had a bit of a long way back home as some trains didn’t reach Fujinomiya City because of the recent snow storm!

SN3O0035

When we changed trains at Fuji, I noticed the snow on the roof of the train we had just left!

Looking forward to my next trip to Fujinomiya City!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Wild Mountain Vegetables (Sansai/山菜): Five Mountain Vegetables in Japanese Pepper Miso Sauce (山菜五種盛り山椒味噌和え)-Vegan!

5-SANSAI-1

I was asked by new Czech Friend IVY if I could suggestsome Japanese recipes to accommodate wild mountain vegetables especially Urui/Hasta Monta and others.
Here is a simple recipe for for (A common wild mountain vegetables in Japan (Sansai in Japanese)) including five different varieties:
-Tara no me/たらの芽/Aralia elata
-Kosiabura/コシアブラ/Acanthopanax sciadophylloides (Japanese only)
-Udo/ウド?Aralia Cordata/ (Japanese only)
-Kogomi/コゴミ/Ostrich fern
-Urui/うるい/Hosta montana

The Japanese pepper/Japanes pricly ash is called sanshyou/山椒. In Japan we use both young leaves and green seeds, whereas in China they use the dried seeds.

INGREDIENTS:

Tara no Me: 5
Koshiabura: 5
Udo:1 medium sized
Kogomi: 5~6
urui: 3 stems

Fresh Sanshyou/Japanese pepper leaves: a few leaves
Miso (of your choice, but white or light brown is best): 1 tablespoon
Japanese sake: 1 tab;espoon
Sugar: 1/2 tablespoon

RECIPE:

5-SANSAI-2

Peel the udo. Cut into thin slices lengthwise. Rinse under cold running water.
Cut the root part away from the kogomi. Boil the kogomi and urui lghtly. Drain and sponge off excess water.

5-SANSAI-3

Cut the urui in same bits of the same size as the kogomi. Actually do try to prepare all the vegetables in same size if possible!
Boil the tara no me and the koshiabura lightly. Drain and sponge off carefully excess water in a dish lined with kitchen paper.
Separate the sanshyou leaves.
Chop or crucnh the sanshyou leaves finally and in a bowl mix them with the miso, sake and sugar.

5-SANSAI-4

Presentation:
Arrange the sansai in a dish as above and add the dressing.

5-SANSAI-5

Mix all vegetables and dressing together and serve as artfully as possible!

An easy, tasty and healthy recipe!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Wild Moutain Vegetable salad Suggestion: Urui/Host Montana, Scallions, Spring Cabbage and Red Paprika!

URUI-SUGGESTION-1

I was asked by new Czech Friend IVY if I could suggestsome Japanese recipes to accommodate wild mountain vegetables especially Urui/Hasta Monta and others.
Here is a simple recipe for urui (A common wild mountain vegetable (Sansai in Japanese)) and other other vegetables

INGREDIENTS:

Urui/Hosta Montana (Use only fresh leaves with a long white stem and small leaves for tenderness)
Sacllions (Choose young ones, as white as possible!)
Red pimento or red paprika (use soft taste ones!)
Spring cabbage (tender new leaves, light color), chopped to form a bed

URUI-SUGGESTION-2

In a serving bowl make a bed with chopped tender spring cabbage leaves.
Cut the urui leaves and then the stems in three.

URUI-SUGGESTION-3

If the red paprika are not soft enough, grill them and peel them first.
Cut them in pieces of the same length as the urui.
Cut the scallions in the same size,too. Use only tender scallions/white leeks. Take off outer layer if needed (can be used later in great soups!).

URUI-SUGGESTION-4

Suggested dressing to be served apart: rice vinegar + sesame oil + a little light soy sauce, sesame seeds!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Yaizu Burgers at Bakery Kiosk in Yaizu JR Station! Part 1

SN3O5698

Yaizu slider!

Service: Smiling and kind
Facilities & Equipment: Overall very clean. Non smoking
Prices: Reasonable:
Strong points: Local ingredients!

SN3O5703

What’s that billboard on the first floor of Yaizu City JR Station South exit?

SN3O5570

BAKERY KIOSK?

SN3O5567

Advertising local food?

SN3O5568

Yaizu City being a major fishing harbor it is only normal that local shops come up with some interesting ideas using local seafood!

SN3O5569

This is also very tempting but that will for the next time (very soon!)!

SN3O5700

You can eat inside in a no smoking environment! Really appreciated!

SN3O5701

Among 3 different burgers I decided to choose for the day: Maguro Katsu Burger/Deep-fried Tuna Burger/Japanesestyle slider!

SN3O5702

Maguro Menchi Burger/ Minced tuna burgers!

SN3O5690

My order!

SN3O5691

Maguro Menchi Burger ingredienst clearly indicated!

SN3O5692

Both traditional and unusual!

SN3O5693

I had a good look at the simple ingredients before biting into the whole thing!

SN3O5694

Very tasty and healthy, lighter than I expected but fulfilling!

SN3O5695

The Japanese-style slider inside a very solid cellophane paper wrapper. Very safe for transport!
The shop will heat them first if you want to eat them on site!

SN3O5696

All ingredients very precisely indicated whatever the product!

SN3O5698

Yummy deep-fried tuna inside!

SN3O5699

As good as meat!

See you there next time for the other items!

BAKERY KIOSK
Yaizu City JR Station, South Exit, 2F, right hand side
Opening hours: 07:30~20:30

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Gatsronomy: Dinner at Tomii (February 2014) in Shizuoka City!

SN3O5622

Service: Professional and attentive
Equipment: Great overall cleanliness, superb washroom
Prices: expensive
Strong Points: Refined Japanese gastronomy. Great list of Shizuoka Sake and drinks in general. Seasonal products.

It had been a very long time since I last visited Tomii in Aoi Ku in Shizuoka City the other night and I had been wandering how well the establishment had fared all that time!

SN3O5619

Well I noted a great improvement with the drinks, especially sake, with no less than 8 brews from Shizuoka Prefecture!

SN3O5620

Hakuin Masamune Homarefuji Junmai by Takashima Brewery in Numazu City!

SN3O5621

First of all the appetizers:
Oonigyu beef Corned bee at the back, Matsumae at the front left and Nikomori/Globefish skin jelly terrine!

SN3O5622

A light o-tsukuri/sashimi plate!

SN3O5623

Akagai/Blood arkshell!

SN3O5624

Bachi maguro tuna, madai/true seabream and shimesaba/marinated mackerel!

SN3O5627

Now, what’s all that seasoning for (grated garlic, chopped scallions and grated ginger)?

SN3O5625

Can you guess?

SN3O5626

Sakua/Basashi/Horsemeat sashimi!
A delicacy!

SN3O5628

A Shizuoka treat for dessert!

SN3O5629

Beautiful matcha creme brulee!

To be continued….

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Sake Tasting: Sugii Brewery-“Yaoyorozu”Yamahai Junmai Homarefuji

SN3O5619

Sugii Brewery has been brewing this particular brand for some time and it is noteworthy for more than reason.
First of all it is a Yamahai, a variety of sake than many breweries conscientiously ignore as it is difficult to master its natural fermentation.
Interestingly enough “Shizuoka Yamahai” is tarting to get some deserved attention from the rest of Japan as many Shizuoka breweries have made it their challeng to tackle it.
And the results are certainly striking!

SN3O5620

Another interesting aspect is that the rice is Shizuoka-grown Hoamrefuji, which is steadily earning its lettres de noblesse (fame)!

SN3O5621

Rice: Homarefuji
Rice milled down to 70%
Dryness: + 5
Acidity: 2.0
Bottled in Novemeber 2013

Clarity: Very clear
Color: Light golden hue
Aroma: Dry and fruity. bananas, custard.
Body: Very fluid
Taste: Dry deep attack.
Little junmai petillant.
Complex. Tends to show new facets in slightly wild and unpredictable fashion.
Fruity: dry oranges. Later dark chocolate and milk coffee.
Welcome acidity.
Disappears quickly enough with hints of dry coffee beans.
Becomes momentarily drier and deeper with food.
Takes on a sweeter turn immediately after food with strong hints of milk coffee.
Superbly marries with any food.

Overall: Although obviously conceived to be drunk with food, it is a thoroughly enjoyable sake on its own with intriguing facets enticing you to the next cup and the nest one beyoond.
A very dangerous sake in a sense as you don’t tire of it and feel obliged to discover a new facet!
A challenge, and a successful one at that be it on the brewer’s side or the drinker’s!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Bryan Baird Newsletter (2014/02/13): Special Valentine’s Day Release: Love Potion Lager

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Special Valentine’s Day Release: Love Potion Lager

Dear Taproom Friend & Baird Beer Enthusiast:

Tomorrow is Valentine’s Day and we have crafted the perfect beer to celebrate this occasion of sweetheart love: Love Potion Lager.

New Seasonal Baird Beer Release:
*Love Potion Lager (5.5%):

Love Potion Lager is our version of a German-style Schwarzbier: a dark but delicately smooth bottom-fermented beer. The dark color stems from moderate additions of roasted malt to the grist which lend a subtle sweet-chocolate flavor. A long six-month lagering period has contributed to a clean and balanced roundness of character that is irresistibly seductive. Just a gentle kiss of hop flavor and bitterness in the finish will leave you in an expressive mood of tender love and heartfelt affection for that special someone.

Love Potion Lager is available in both kegs and bottles (360 ml) for immediate shipment from our Numazu brewery. It begins pouring from the taps of our Baird Taproom pubs on Valentine’s Day, Friday, February 14.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Urui & Fuki (Hosta Montana 6 Giant Butterbur-Wild Mountain Vegetables) Tempura Recipe

URUI-TEMPURA-1

I was asked by new Czech Friend IVY if I could come up with some tempura and other Japanese recipes to accommodate wild mountain vegetables especially Urui/Hasta Monta and others.
Here is a simple recipe for two wild mountain vegetables (Sansai in Japanese) including Urui/Hosta Montana</strong> and Fuki/Giant Butterbur.

INGREDIENTS:

Hosta Montana: as much as you like!
Giant Butterbur: as much as you like
Naturally you can use other wild mountain vegetables.

Ice cold water: 340 ml (1 + 3/4 cups) Remember that the water must be ice cold!
Egg: 1 ((vegetarians and vegans can skip this and add either more flower or cornstarch)
Fine flour: 200 g (wheat allergics can replace it with a flour of their choice!)
Soy sauce & Japanese sake: a little
Salt
Curry powder

Tsuyu/soupstock for dipping if you wish to:
Mirin/sweet sake: 50 ml (1/4 cup)
Soy sauce: 50 ml (1/4 cup)
Dashi: 200 ml (1 cup). Vegans and vegetarians should check Vegan Dashi Recipe!
Grated daikon and grated ginger: as you like

RECIPE

First prepare the tenpura batter by first mixing ice cold water with egg until smooth. Then incorporate flour little by little and beat until smooth. keep cold into another bigger bowl filled with ice cold water (not ice only as it would not keep the batter cold enough!
Heat the oil. It must be 170 degrees when you are ready to fry the tenpura.
Prepare a grill and cooking paper in advance to sponge off any excess oil off the vegetables

URUI-TEMPURA-2

Cut the Giant butterbur in adequate-sized pieces. Sponge off any humidity. Then as it is quite a sour plant dip them in a mixture of sake and soy sauce. Shake off excess seasoning.
Dip into tempura batter. Shake off excess batter and “slide” vegetable in the oil. By “Slide” I mean no “Throw” or “drop”! Take the vegetable by one end, bring the other end into the oil and “pull” as if you wanted to spread the vegetable over the oil.
When cooked (don’t overcook!) take out and lay on cooking paper/grill.

URUI-TEMPURA-3

As for the urui, since they don’t need any extra seasoning, cut them into appropriate size, dip them either one at a time or two or three together (hold them together by one extremity all the time!), dip into batter, shake off excess batter and “slide” them in into theoil.

You ca serve the above with a small plate of fine rock alt, pepper, or curry powder or even matcha powder!

If you want to dip them into a tsuyu/stock soup first, make the tsuyu quickly as follows:
Over a strong fire heat the mirin in a pot, ten lower the fire. Add soy sauce and dashi. Heat for a little while and pour into a dipping cup/bowl.

Enjoy!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Healthy Bento by Real Food Market “Akutsu” in Shizuoka City!

SN3O5684

Last Sunday during the 1st Shizuoka Seeds Exchange Meet I had the occasion to sample one of those healthy bento made by Real Food Market Akutsu in Aoi Ku, Shizuoka City!

SN3O5682

A menu was also kindly provided!

SN3O5683

The whole bento was well protected!

SN3O5684

Now, what did we have?

SN3O5685

Rice grown by Mr. Aoki in Shizuoka City mixed with some kuromai/black rice!

SN3O5686

Fried vegetables seasoned with leek miso!
Incidentally all the vegetables are grown organically in Shizuoka Prefecture!

SN3O5687

Top: Shio konbu seaweed seasoned with wasabi
Bottom: Rape flowers, cauliflower, carrot and Red heart daikon!

SN3O5689

Shizuoka Bioran eggs tortilla, deep-fried potato, pasta, tomato sauce, boiled greens!

SN3O5688

Tofu and meat hamburger with home-made demi glace sauce!

Not only healthy but very tasty!

REAL FOOD MARKET “AKUTSU”
420-0867 Shizuoka City, Aoi Ku, Baban Cho, 91 (along Sengen Shrine Street)
Tel.: 054-221-4046
Opening hours: 10:00~19:00
Closed on Tuesdays

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Avocado & Cheddar Cheese Hamburger at BLUE BOOKS cafe in Shizuoka City!

SN3O5657

Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

SN3O5656

there was still one basic hamburger I hadn’t put my teeth for lunch on at BLUE BOOKS cafe in Aoi Ku, Shizuoka City: Avocado & Cheddar Cheese Hamburger!

SN3O5660

Simple enough in concept it still made for quite some volume!

SN3O5661

What I like about their hamburgers is the inclusion of plenty of leafy greens!
After all it is a whole meal!

SN3O5662

Big tomato slice for great balance both in design and ingredients!

SN3O5663

Thinly sliced avocado for easy eating!

SN3O5664

Thick slice of cheddar cheese directly atop the beef patty!

SN3O5665

They take time and care to prepare and cook the beef patties!

SN3O5658

more greens with the lunch set! Much appreciated!

SN3O5659

And coffee to wash it all down!

I’m afraid I’ll have to wait for a while till the next report as I have tried everything on the regularly changed menu!

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!
Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Italian Gastronomy: Cocoa Tagliatelle & Venison Ragu at Solio in Shziauoka City!

SN3O5582

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

SN3O5583

Chef Takehiko Katoh/加藤武彦さん does come with some interesting variations albeit logical!

SN3O5584

If you want dark brown tagliatelle, cocoa powder is evident. But bear in mind it is powder note sweet chocolate!
The slightly acid taste makes for a beautiful balance with the venison ragu sauce and some parmigiano and freshly chopped basil topping!

SN3O5585

Beautiful!
And so tasty!

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Smoking allowed BUT Non-smoking until 20:00 everyday!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City