Archive for the ‘Food’ Category

Roof Gardening in Shizuoka City #18

May 25, 2013

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The surviving Goya/Bitter gourds in front of the green curtain!

I was recently asked by a good Japanese friend of mine to re-design her roof garden she had built some ten years in the view of creating a tree and flower space above her new apartment building.
The plan is to transform at least half of it into a vegetable and fruit tree garden.
I may not talk about the many reasons behind this project as this is part of a confidential venture, but I can at least describe my work as a journal.
I certainly hope to share views with like-minded souls in Japan and abroad!

2013 May 12th

The bitter gourd/goya that survived in one of the containers at the bottom of the green curtain are slowly coming back to life.

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The sole suyo cucumber left is doing very well indeed.

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The golden zucchini are blooming with male flowers as usual.

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Oregano!

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Peppermint!

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Thyme!

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No lemon grass, just weeds!

The herbs are doing alright in the tall and low pots in spite of the wind except for the lemon balm which has disappeared to leave place to weeds. I will have to do that one all over again!

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other herbs doing well but slowly!

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I decided to take the risk to build another green curtain with four more bitter gourd/goya seedlings. I’m preparing more seedlings just in case!

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The new green curtain!

2013 May 13th

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The yellow radishes!

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the red radishes!

The red and yellow radishes are doing fine in their container.

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The radishes seeded around the corn are doing well, too.

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The first suyo cucumber flower appeared.

2013 May 14th

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The first flower and cucumber have grown, although I doubt the cucumber will mature.

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The new batch of bitter gourd/goya seem to hold on.

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On the other hand the okra is really suffering from the wind.

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I acquired some more seeds;
あやめ雪子かぶ/Ayame Ko Kabu/Ayame Turnips
チンゲンサイ/Chigensai/Qing Geng Cai/Green Pak Choi
早どり小松菜/Haya Dori Komatsuna/Komatsuna/Turnip Leaf/Turnip Green/Japanese Mustard Spinach
サンリト穂連想/Sanraito Hourensou/Sunlight Spinach

2013 May 15th

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Roses are blooming everywhere.

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The first corn male flowers appeared.

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The blackberries are growing in size.

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Really big!

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I planted some okra beside the paprika which are suffering from the wind.

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Good luck!

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The Snack No2 peas seem to do better in a container than in the raised bed.

2013 May 16th

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The okra so far seem to do alright.

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Rose petals are everywhere. Some cleaning to come.

I transplanted the other tomatoes, the egg plants and green basil.

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Green basil.

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The tomatoes.

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The corn are doing fine as ever!

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Snow white eggplants.

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Japanese pickling eggplants.

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The blueberries are going along well.

2013 May 17th

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Still only male flowers for the golden zucchini.

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I am using an elevated wooden container plank as a wind breaker but I will have to find something else!

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I acquired more containers and organic soil to be able to grow all the plants I have in store!

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It is starting to look like a real garden!

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I transplanted part of the hibiscus into a container.

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The first raspberry flowers have appeared.

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The tiny fruit on the lemon tree are doing well so far!

2013 May 18th

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The new bitter gourd/goya on the green curtain seem to hold.

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The suyo cucumber I directly sowed in the vacated spaces have sprouted up.

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We are having some terrible wind again creating havoc among the paprika, okra, the blackberries and the hibiscus. The latter are as good as dead but the sanchu lettuce is bravely surviving.

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poor hibiscus!

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The brave sanchu lettuce!

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battered blackberries!

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The cosmos flowers are doing well!

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I had to kill some insects today including small caterpillars.

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One of the two passion fruit trees is producing beautiful flowers.

2013 May 19th

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Only male flowers so far on the golden zucchini.

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I transplanted some round zucchini into two planters although they look a bit fragile.

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Pest!

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Pest nest!

Destroying more insects and their nests.

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More flowers new to me are blooming inside the rim garden.

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What are these?

2013 May 20th

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The corn male flowers are growing rapidly.

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I acquired two more kinds of seeds:
イタリアンパセリ/Italian Parsley
白姫はつか大根/Shirohime Hatsuka Daikon/Mini White Daikon
I planted them into containers immediately.

2013 May 21st

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The lonely suyo cucumber is doing well but I noticed the telltale marks of slugs or caterpillars.

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Wait until I find that slug!

I discarded the dead hibiscus and sown some in one container and keep the left seedlings safe.

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The corn male flowers are enormous. We should see the female ones appear soon.

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Future acorns!

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Japanese pickling eggplants.

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Snowy white eggplants.

The eggplants seem to do well.

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I noticed some beautiful yellow roses in the rim garden.

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I decided to protect the paprika and okra with a makeshift cardboard wind breaker!

2013 May 22nd

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Komatsuna before thinning.

I did a lot of clarifying/thinning, especially the Komatsuna/ Turnip Leaf/Turnip Green/Japanese Mustard Spinach and Chigensai/Qing Geng Cai/Green Pak Choi!

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Komatsuna after thinning.

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Qing geng cai before thinning.

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Qing geng cai after thinning.

2013 May 23rd

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Another magnificent flower appeared on the passion fruit tree.

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I decided to discard the paprika and transplant a new batch with that Putszagold peppers. I hope they will survive in that wind!

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2013 May 24th

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The paprika and peppers are doing right so far. The cardboard windbreaker will have to stay for quite a while!

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The Manno Leeks are also goin fine.

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I had to do some clarifying/thinning radishes inside their container.
As usual I had to a lot of cleaning in the intensive vegetables T-shaped raised bed.

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The blueberries are doing well and should be harvested by mid-June at the earliest.

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The first flowers appeared on the tomato plants that I had to start trimming.

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And the blackberries are starting changing color!

2013 May 25th

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Beautiful, aren’t they!

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The weather has turned hotter and watering has become very important.
More beautiful flowers appearing in the rim garden.

RECOMMENDED LINKS FOR ROOF GARDENING

Containerized: My Garden Blog
Gardens by Mike Palmer (Dorchester, England)
Best New York Gardening Blogs
Battery Rooftop Garden Blog (UK)
Green Roof Growers (Chicago)
Mitsukoshi Roof Top Garden – Ginza by Tokyobling’s Blog
NYCFARMER’S BLOG
The Tattooed Gardener
Town and Country Gardening
My Botanical Garden by Tamara
My Food and Flowers
Vienna Roof Garden
Leaf and Twig
Ekostories by Jack Yuen
My Food And Flowers
The Japans
Photography Art Plus
LOSTINTHOT
Spy Garden

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

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Roof Gardening in Shizuoka City #17 (including Kyoto visit)

May 11, 2013

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Flowering golden zucchini!

I was recently asked by a good Japanese friend of mine to re-design her roof garden she had built some ten years in the view of creating a tree and flower space above her new apartment building.
The plan is to transform at least half of it into a vegetable and fruit tree garden.
I may not talk about the many reasons behind this project as this is part of a confidential venture, but I can at least describe my work as a journal.
I certainly hope to share views with like-minded souls in Japan and abroad!

2013 May 10th

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The golden zucchini are presently flowering and there should be an early crop coming!
Watering did a lot of good to the potted trees on the balcony.

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On the other hand the paprika really suffered from the wind on spite of the improvised wind guards. I will give them time to see if they recover or if I have to replace them with backup seedlings.

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The new batch of baby leaves will be ready for harvesting next week.

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The lettuce will have to be regularly harvested as insects and slugs are starting their depredations. I started pulling out the sick ones that I will replace with radishes.

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The radishes around the corn are doing really well and create an amusing pattern.

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I started the harvest of silverberries in earnest.

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I dry freeze them for later use as a preserve in spirits.

2013 May 11th

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Very heavy rains today prevented me from working much on the roof garden.
The zucchini flowers are growing big.
I did some clean up in the intensive garden in the rain as slugs are coming out. Will have to continue tomorrow in more clement weather.

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The cabbage filderkraut seem to have adapted to their conditions although I will have to keep an eye on the new ones.
I potted up the fennel but did not water the seedlings as I noticed they were a bit too soggy.

2013 May 7th~9th

Roof Park in Kyoto!

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On the second day of my visit (in two different hotels) i noticed that my room on the 13th floor was ovelooking a roof park atop a nearby company building.
It was the only I could see in the whole city around me in spite of the many ground level gardens and parks in the city, which proves that individuals there are not so many keen on looking after a personal garden….

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I call it a park as there were no trees for shade and no culture being done.
The seating was laid under a canopy which must be still hot and cold depending on the seasons that can be extreme in difference in Kyoto.

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Actually there were small trees forming a hedge to provide some privacy.

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The lawns on the side and corner are actually moss beds.

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But the two contrasting designs were made of concrete and grass!

RECOMMENDED LINKS FOR ROOF GARDENING

Containerized: My Garden Blog
Gardens by Mike Palmer (Dorchester, England)
Best New York Gardening Blogs
Battery Rooftop Garden Blog (UK)
Green Roof Growers (Chicago)
Mitsukoshi Roof Top Garden – Ginza by Tokyobling’s Blog
NYCFARMER’S BLOG
The Tattooed Gardener
Town and Country Gardening
My Botanical Garden by Tamara
My Food and Flowers
Vienna Roof Garden
Leaf and Twig
Ekostories by Jack Yuen
My Food And Flowers
The Japans
Photography Art Plus
LOSTINTHOT
Spy Garden

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Roof Gardening in Shizuoka City #16

May 6, 2013

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Lettuces growing!

I was recently asked by a good Japanese friend of mine to re-design her roof garden she had built some ten years in the view of creating a tree and flower space above her new apartment building.
The plan is to transform at least half of it into a vegetable and fruit tree garden.
I may not talk about the many reasons behind this project as this is part of a confidential venture, but I can at least describe my work as a journal.
I certainly hope to share views with like-minded souls in Japan and abroad!

2013 April 30th

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Carrots peeking out!

Heavy rains and strong gales predicted today before a long period of warm and dry weather.
The salads will soon have to be controlled in the intensive garden to leave breathing space for some late vegetables.

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Swiss chard!

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Golden Zucchini and Suyo cucumber before potting up.

Potted up the new batch of golden zucchini and Suyo cucumbers seedlings.

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Potted up!

2013 May 1st

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Finally said good-bye to the old lemon tree, of the Issun/一寸 Japanese variety with a healthy young common lemon tree.

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The old tree had been moved from the rim garden into a large pot with little regards for its roots and was not given any fertilizer and little water. The more for the pity because it was a big well-shaped specimen.

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Continued thinning/clarifying the various containers.

2013 May 2nd

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Tomatoes ready to be transplanted!

Spent quite some time potting up seedlings and thinning/clarifying the containers.
Transplanted the first tomato seedlings in the front right-hand side triangular raised vegetable garden.

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Instead of one seedling per support I transplanted 3 to each as I want to eliminate as many leaves and branches to the benefit of fruit.
オレンジチャロル/Orange Charolu Mini Tomato
ホワイトチェリートマト/White Cherry Tomato
千香ミニトマト/Chika Mini Tomato

The others:
グリーンゼブラトマト/Green Zebra Tomato
イエローアイコトマト/Yellow Aiko Tomato                     
ブラックチェリートマト/Black Cherry Tomato
Will have to wait as they are not all ready yet.

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I noticed more butterflies appearing in the garden. Beautiful they may be but their caterpillars are a real danger!

2013 May 3rd

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I prepared the back left-hand side triangular raised vegetable bed for the paprika, peppers and okra soon to be transplanted there.

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The blackberry is producing more and more flowers and some are already starting fruiting.

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I received a new batch of organic seeds from Tane no Mori Co in Saitama Prefecture in preparation for the fall and winter in particular and some late additions for the spring and summer:

Vegetables:

かぶ パールプルトップホワイトグローブ/Purple Top White Globe Turnips
フレンチブレックファスト ラディッシュ/French Breakfast Radish
ソラ ラディッシュ/Sora Radish
レッドロシャン ケール/Red Russian Kale
芽キャベツ/Brussels Sprouts
ズッキーニ ロンドデニース/Zucchini Ronde de Nice
赤ねぎ/Deep Purple Spring Onion
コールラビ アズールスタール/Kohlrabi Azure Star
コールラビ スーパーシュメルッツ/Kohlrabi Superschmelz

2013 May 4th

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The blueberries are fruiting very early!

The blueberries are already fruiting.

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Some fruit on the silverberry tree are turning red.

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I had to keep the Danksia Roses in check as they can grow up to 15 meters!

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Spent a long time thinning/clarifying the carrots in the back right-hand side triangular raised vegetable bed.

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The intensive garden is more and more looking like a lettuce bed, but the backup baby leaves are growing fast inside their containers.

2013 May 5th

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The first flower buds are appearing on the gold zucchini in their containers.
I planted loads of radishes around the corn to create a tasty motif!

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I tasted the red fruit of the silverberry tree but they are still too tart/tangy!

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Still keeping trimming the Danksia roses!

2013 May 6th

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I took the risk to transplant some of the paprika seedlings in the far left hand side triangular raised vegetable bed in spite of the strong wind.

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They were really suffering so I partially sheltered them from the wind behind planks.

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I wonder what I will find back from my three-day holiday!

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I found the first real blackberry fruiting!
I also noticed at least two kinds of bees hovering over the flowers! The best news of the day!
As they growing quick I sowed some more radish seeds here and there.
Will continue to do so until winter!

MEANWHILE, ON THE HOME FRONT………..

From 2013 April 30th~

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Garden jumble on our apartment balcony!

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Japanese apartments are small, and balconies even smaller, although we are well above average as far as apartment size is concerned!

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First seeds sown.

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Sowed mini radishes, golden radishes and lucolla on April 30th.

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The first shoots appeared on May 2nd.

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Took first photographs of shoots peeking through on May 3rd.

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Will have to thin/clarify the radishes soon!

RECOMMENDED LINKS FOR ROOF GARDENING

Containerized: My Garden Blog
Gardens by Mike Palmer (Dorchester, England)
Best New York Gardening Blogs
Battery Rooftop Garden Blog (UK)
Green Roof Growers (Chicago)
Mitsukoshi Roof Top Garden – Ginza by Tokyobling’s Blog
NYCFARMER’S BLOG
The Tattooed Gardener
Town and Country Gardening
My Botanical Garden by Tamara
My Food and Flowers
Vienna Roof Garden
Leaf and Twig
Ekostories by Jack Yuen
My Food And Flowers
The Japans
Photography Art Plus
LOSTINTHOT
Spy Garden

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Roof Gardening in Shizuoka City #15

April 30, 2013

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The carrots will have to be thinned/clarified soon!

I was recently asked by a good Japanese friend of mine to re-design her roof garden she had built some ten years in the view of creating a tree and flower space above her new apartment building.
The plan is to transform at least half of it into a vegetable and fruit tree garden.
I may not talk about the many reasons behind this project as this is part of a confidential venture, but I can at least describe my work as a journal.
I certainly hope to share views with like-minded souls in Japan and abroad!

2013 April 24th

Heavy rain all day.
I had a quick look at the garden as I was worried by the large amount of the downpour. So far so good, but I’ll have to wait for the answer tomorrow morning.
The carrots in their triangular vegetable raised bed are doing well.

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There will be a lot of baby leaves to harvest tomorrow.

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New flowers are coming out in the forward left-hand T-shaped tree and flowers bed.

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The corn is growing rapidly.

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The crimson clover is starting to cover large areas.

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The luccola are striving!

I will have to find a potted lemon tree to replace the grand ols one which has given out its last breath.
Actually there are still a few tree stumps to pull out as they will become pest nests. That includes an almost dead olive tree much maligned by termites.
I was wondering why the mint and seeds in all the elevated pots were late to appear. I discovered some sprouting here and there in the garden as the wind had apparently swept them out of their pots. Another lesson learned with the wind!
I shall start soon prospecting for vegetables to grow in the fall and winter.
I will also have to find out what flowers I could add, too!

2013 April 25th

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I will have to redo the green curtain!

The heavy rains of the past night did not create any damage.
On the other hand the bitter gourd/goya and suyo susumber on the keft half of the green curtain are as good as dead! Anyway I will replace them when it will be safe!

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I banked up the corn with more soil for better maintenance.

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The mixed salads I had sown in the containers are already sprouting.
I harvested the first mini radishes in the intensive garden!
I added seeds into the elevated pots containing lemon balm and thyme.
I will sow more seeds tomorrow in the mint pot.

2013 April 26th

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Swiss chard!

I sowed plenty of mint seeds inside their pot!
The Swiss chards are sprouting.

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The blueberries seem fine in spite of the lack of insects to help their pollination.
I thinned/clarified the carrots and Mannou leeks inside their containers.

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I had a hard time pulling out the two tree stumps out the rim garden behind the wooden bridge!

2013 April 27th

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Thinning/clarifying the carrots promise some back breaking work!

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Salads are rapidly growing!

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from another angle.

I will have to stop harvesting baby leaves in the intensive garden soon and switch to the containers instead as I will leave the salad grow to a normal size for a different crop.
I will have to thin/clarify the carrots in their triangular raised beds very soon.
Tomorrow I’m planning to change one of the cabbage filderkraut with a healthy seedling.
I will probably wait until the second week of May to transplant the seedlings of tomato, paprika, pepper, okra and so on as the nights are still too cold.

2013 April 28th

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The tomato seedlings are doing too well and I will have to transplant them very soon!

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The chima sanchu seedlings before replanting

I transplanted the chima sanchu lettuce seedlings. They are very fragile though and I will have to protect them from the wind!

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The chima sanchu lettuce transplanted!

I thinned/clarified the Mannou leeks.
More flowers are blooming. I will have to find their names!

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Took some photographs of the garden for the record!

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2013 April 29th

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Transplanted more Cabbage Filderkraut in the front right-hand side triangular vegetable raised garden. Tomatoes and paprika/peppers will follow soon!
As for the intensive (salad) garden I will start letting the various lettuces take over!

RECOMMENDED LINKS FOR ROOF GARDENING

Containerized: My Garden Blog
Gardens by Mike Palmer (Dorchester, England)
Best New York Gardening Blogs
Battery Rooftop Garden Blog (UK)
Green Roof Growers (Chicago)
Mitsukoshi Roof Top Garden – Ginza by Tokyobling’s Blog
NYCFARMER’S BLOG
The Tattooed Gardener
Town and Country Gardening
My Botanical Garden by Tamara
My Food and Flowers
Vienna Roof Garden
Leaf and Twig
Ekostories by Jack Yuen
My Food And Flowers
The Japans
Photography Art Plus
LOSTINTHOT
Spy Garden

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Soba & tempura at Setsugekka Restaurant in Shimada City (Spring 2013)!

April 29, 2013

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Service: Very friendly and attentive
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Reasonable
Strong points: High quality soba. Beautiful tempura. Great local sake

Soba and Tempura are two of the most representative foods of the Japanese gastronomy but it is not easy to find a restaurant serving both separately or together with equal skill and quality.
Luckily enough, thanks to an incredible wealth of fresh products, shizuoka boasts some of the best restaurants you could find in Japan.

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The other day we thought it was about grand time to visit Shimada and Setsugekka again. Actually, I wouldn’t mind visiting the establishment as they serve only seasonal tempura!
Incidentally as they take their holidays in Hawaii every year they can manage English!

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WE always inside the little cozy room by the entrance with a window onto the street!

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I ordered the menu with three different soba, all 100% buckwheat.

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The soba tofu which comes with the first drink! A real delicacy!

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The tray as it is served before the tempura are brought to you one at a time!

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The salt!

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The grated daikon!

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The chopped scallions and grated wasabi for the soba!

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Stick senior broccoli and hard mouth sardines tempura!

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The fish is also called “shirasu”!

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The slender stick senior broccoli!

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A beautiful tempura assortment!

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Sakura cherry blossoms, cuttlefish and spring onion!

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Brussels Sprout and Fukinoto tempura!

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Paprika and cauliflower tempura!

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“Dark” soba!

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The sobayu/soba boiling water to add to the rest of the soba sauce as a soup!

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Red grapefruit and fruit for dessert!

looking forward to the next visit in early summer!

SETSUGEKKA/雪月花
Shimada City, Hontouri, 2-3-4
Tel.: 0547-35-5241
Opening hours: 11:30~14:30, 17:00~22:00
Closed on Monday and third Tuesday
HOMEPAGE (Japanese)
Entirely non-smoking for lunch!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Bryan Baird’s Newsletter (2013/04/24): Seasonal Release: Bureiko Jikan Strong Golden Ale

April 29, 2013

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: Bureiko Jikan Strong Golden Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Have you told your boss at work lately what you really think of her? Do you need some liquid encouragement? We have it for you in Bureiko Jikan Strong Golden Ale.

New Baird Beer Seasonal Releases:
*Bureiko Jikan Strong Golden Ale (ABV 8.5%):

The inspiration for this refreshing yet potent brew is the renowned Belgian classic, Duvel. The key attributes of Duvel are light body, high alcohol, and spritzy effervescence. We aim for the light body and strong alcohol through a high starting gravity (18 Plato) that contains a large amount of Japanese korizato and akato sugar (20 percent). High attenuation and natural carbonation through secondary fermentation in package provide the sprite, refreshing character. A touch of spicy-floral hop flavor and aroma (Sterling, Saaz, Styrian Golding) helps to round out the character.

Bureiko jikan (literally, “time for impertinence“) is a classic Japanese cultural construct: it is a moment when, generally fueled by alcohol, the strict bonds of hierarchical relationships melt away and individuals on the lower rungs of those relationships can let their true feelings and frustrations out without threat of later recrimination. It is a cathartic venting mechanism that effectively preserves the hierarchical system of relationships here. So, invite your boss or senpai out for a Baird Beer, order up a glass of Bureiko Jikan Strong Golden Ale, and let it fly!

Bureiko Jikan Strong Golden Ale is available for immediate release in both kegs and bottles (360 ml).

And if you need to work your way up to a Bureiko, just stop into one of our Taproom pubs for a handpump pull of a delightful session ale: Munich Malt Ale (ABV 4.0%). As the name implies, the base malt in this smooth mahogany ale is 100 percent German Munich malt. A generous addition of specialty caramel wheat malt adds body and color. The hopping is lightly spicy (Santiam) and softly fruity (Ahtanum). Munich Malt Ale is available beginning Thursday, April 25 exclusively at our Baird Beer Taproom pubs.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Roof Gardening in Shizuoka City #14

April 24, 2013

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The peas finally emerging!

I was recently asked by a good Japanese friend of mine to re-design her roof garden she had built some ten years in the view of creating a tree and flower space above her new apartment building.
The plan is to transform at least half of it into a vegetable and fruit tree garden.
I may not talk about the many reasons behind this project as this is part of a confidential venture, but I can at least describe my work as a journal.
I certainly hope to share views with like-minded souls in Japan and abroad!

2013 April 18th

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The broccoli sprouts are doing well. The bad surprise never materialized!

The backup seedlings for the bitter/gourd are doing exceptionally well. I will have to replace the sickened ones in front of the green curtain with them soon.
Now that the peas are doing well I will have to thin them out.

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In the intensive T-shaped garden all is growing well although some tiny insects are starting their predations…

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I thinned out the radishes in their container. It will be the turn of the spinach soon.

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The spinach coming out!

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The jasmine flowers are exploding everywhere.

2013 April 19th

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I decided to sow three types of mixed salads in containers placed beside the intensive T-shaped garden both for backing up the baby leaves and also to prepare lettuce through thinning and selection.

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From the other side!

2013 April 20th

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The Cabbage Filderkraut seedlings!

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The bitter gourd/goya seedlings!

I did well to prepare backup seedlings as they have grown almost twice the size of some I already have planted on the roof garden!

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The broccoli are growing without any problems and I find myself with two batches to eat up!

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The peas are growing so well that I had to thin out half of them!

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The carrots are coming out in the back right-hand side triangular raised vegetable garden.

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I will have to thin out the spinach in their container soon.
I acquired a Japanese hybrid apricot tree that I will plant tomorrow.

2013 April 21st

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Last night saw some heavy rain but the garden held well enough.
I planted the apricot tree nest to the currant trees in the front left-hand side tree and flower bed.

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The flowers of the blackberry tree are starting blooming.

2013 April 22nd

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I decided to replace the bitter gourd/goya in the far left container at the foot of the green curtain to find out if it would work. I’m trying to revive the replaced seedlings back in the seedlings nursery room.

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After transplantation.

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The snack N02 peas being so strong I transplanted five of them near the painted mountain corn in the back left-hand side T-shaped raised vegetable garden and one more in a solitary pot!

2013 April 23rd

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Victimized bitter gourd/goya!

The bitter gourd/goya are apparently still suffering from the cold wind as well as the suyo cucumbers.

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Desperate case for the cucumbers!

Very disappointing but a good lesson still. So it is back to the seedling nursery room where I started new seedlings for bitter gourds/goya as well that I will transplant next month when the weather has warmed up!
I also started a new batch of violet basil seedlings to replace the first ones which never materialized.
I sowed liberally green and violet basil seeds over the tomato raised beds just to see what would happen.

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The spinach before thinning!

The salad spinach seeds have done very well in their container and I had to thin them out.

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The first row after thinning!

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The first flowers are blooming on the blackberry tree!

RECOMMENDED LINKS FOR ROOF GARDENING

Containerized: My Garden Blog
Gardens by Mike Palmer (Dorchester, England)
Best New York Gardening Blogs
Battery Rooftop Garden Blog (UK)
Green Roof Growers (Chicago)
Mitsukoshi Roof Top Garden – Ginza by Tokyobling’s Blog
NYCFARMER’S BLOG
The Tattooed Gardener
Town and Country Gardening
My Botanical Garden by Tamara
My Food and Flowers
Vienna Roof Garden
Leaf and Twig
Ekostories by Jack Yuen
My Food And Flowers
The Japans
Photography Art Plus
LOSTINTHOT
Spy Garden

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Roof Gardening in Shizuoka City #13

April 17, 2013

SN3O3747

The broccoli sprouts are germinating in earnest!

I was recently asked by a good Japanese friend of mine to re-design her roof garden she had built some ten years in the view of creating a tree and flower space above her new apartment building.
The plan is to transform at least half of it into a vegetable and fruit tree garden.
I may not talk about the many reasons behind this project as this is part of a confidential venture, but I can at least describe my work as a journal.
I certainly hope to share views with like-minded souls in Japan and abroad!

2013 April 16th

The broccoli sprouts are starting to come out in earnest.
I prepared a new batch of suyo cucumber just in case I have to replace the ones I already have transplanted for the Green Curtain.

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On the roof the first leaves of the radishes are coming out in their container.

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I erected the first of the two green curtains with the help of the staff.

2013 April 17th

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The seedlings room has become very busy indeed and I’m starting to be short of space again.

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I propped up the extra bitter gourd/goya seedlings with disposable chopsticks to help the along. They should be a long stronger than those that suffered from the wind in front of the curtain.

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I took the lid off the broccoli sprouts. They look fine but I’m not so sure so I prepared a second batch just in case.
I potted up all the okra seedlings.

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I finally seemed to have succeeded with the Snack no2 Peas! I think the reason I failed is that they did not like to be covered too long.
I propped up the suyo cucumber on the roof with disposable chopsticks, too.

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The spinach!

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The luccola!

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The radishes!

The spinach, luccola and radishes are all coming out quickly in their containers. I will have to begin thinning them from tomorrow.

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I completed the green curtain with help of Ms. Muramoto. That certainly went quicker than yesterday!

RECOMMENDED LINKS FOR ROOF GARDENING

Containerized: My Garden Blog
Gardens by Mike Palmer (Dorchester, England)
Best New York Gardening Blogs
Battery Rooftop Garden Blog (UK)
Green Roof Growers (Chicago)
Mitsukoshi Roof Top Garden – Ginza by Tokyobling’s Blog
NYCFARMER’S BLOG
The Tattooed Gardener
Town and Country Gardening
My Botanical Garden by Tamara
My Food and Flowers
Vienna Roof Garden
Leaf and Twig
Ekostories by Jack Yuen
My Food And Flowers
The Japans
Photography Art Plus
LOSTINTHOT
Spy Garden

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Bryan Baird’s Newsletter (2013/04/17): Annual Release: Temple Garden Yuzu Ale

April 17, 2013

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Annual Release: Temple Garden Yuzu Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We have been avid fruit beer brewers for over a decade now. It all started with the first crate of mikans handpicked and brought into our original Fishmarket Taproom brewery by the carpenter, Nagakura-san. Since then we have been incorporating local, in-season whole fruit into our brewing regimen every chance we get.

Temple Garden Yuzu Ale is one of the staple brands in our seasonal fruit beer brewing schedule. We are pleased to announce today’s release of the 2013 version.

New Baird Beer Seasonal Release:
*Temple Garden Yuzu Ale 2013 (ABV 5.5%):

Yuzu is a Japanese citron fruit the aroma of which is gorgeously spicy and the flavor lemon-like tart. This sprite, snappy ale is fruited with yuzu and hopped in a complementary way with a combination of NZ Motueka, US Cascade and US Santiam varieties. Small additions of wheat and rye to the malt grist help accentuate the piquant and aromatic character of the yuzu fruit. We add the fresh fruit in two forms (as peel shavings and as freshly squeezed juice) and at two separate stages (one at wort production before primary fermentation and one during beer maturation before packaging and secondary fermentation). Thus, we achieve a nuanced depth and complexity of yuzu flavor as well an exquisite fruit bouquet. Temple Garden Yuzu Ale is a perfect spring libation.

Temple Garden Yuzu Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring from the taps of our Taproom pubs on Thursday, April 18. Be sure to come in and enjoy a pint while quantities last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

French Dessert: Green Unripe Peaches Tart at Pissenlit in Shizuoka City!

April 8, 2013

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Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Peach growers in Japan proceed through a lot of thinning (fruit pruning) in early Spring to keep and develop only the best fruit. But all those unripe green peaches are not wasted and find their way into many recipes!

Chef Toru Arima/有馬亨さん at french Restaurant Pissenlit in Shizuoka City has found a great way to accommodate them as a scrumptious dessert!

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Green unripe peaches tart!

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Toru cook the small green peaches in compote first and places over marzipan inside a tart made of pate sucree and coats them with a thin layer of translucent jelly of his own.

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The beautiful caramel ice cream and creme anglaise make for the perfect marriage!

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And the Shizuoka-grown organic flowers are not only beautiful but edible!

i forgot to mention that I sampled with beauty with coffee during a short visit to talk business with Toru!

My waist line is going to scream but I don’t care!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Eating on the cheap in Japan: Maccaroni in Shizuoka Railway Station!

April 4, 2013

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Returning from a short business trip to France last Tuesday it struck me that life had become more expensive in my home country than in Japan!
This was more acutely felt when I walked past some restaurants inside (big) Shizuoka Railway Station, especially when their food is regularly shown outside with very fine plastic models often offering a more trustful image than pictures on menus!

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I thought it might be a good idea to talk about the cheaper but still good food available in this country and Shizuoka. I will try and show you a few examples in the days to come. After all not anyone can afford great sushi everyday!
The place I’m introducing today is called Maccaroni with 2 “C’s” and is an “Italian” restaurant cum cafe.
It is very easy to find in one of the alleys in Asty building leading to the entrances to the tracks.
As for prices count 120 yen per Euro or 94 yen to the dollar (that might change a little in the future as the Euro is falling down!)

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A pint of beer costs between 390 and 490 yen and (small) glasses of wine for 290 yen!

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Mozzarella cheese, Basil and tomato sauce spaghetti for 790 yen and Bolognese style spaghetti in stewed sauce for 840 yen.
All prices are tax included.

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About 20cm wide pizzas:
Margherita for 940 yen and Chorizo and meat sauce for 990 yen.

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Oven-baked casserole of escargots and mushrooms in garlic and basil sauce for 820 yen, large oven-baked cheese-stuffed eggplant for 720 yen and and Italian raw ham with Grissini for 790 yen.

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Antipasti misto salad. seafood spaghetti and soft drink for 1290 yen.

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Tomato, mozzarella cheese Caprese salad for 720 yen and and fresh fish carpaccio for 620 yen. Now, that is cheap even in Japan!

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For the beer lovers:
Fish and chips for 720 yen, seafood fritters for 620 yen, fried potato and onion rings for 720 yen.

Coming soon with another place in the same area soon!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Sushi Restaurant: Dinner at Sushi Ko (Spring 2013) in Shizuoka City!

March 21, 2013

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Sushi “Charlotte Cake”!

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu

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Chef Kenta Birukawa/尾留川健太さん at work!

The beauty of true great sushi is that it follows the seasons and the sea catches.
It is not that evident in the large metropolises where sushi is more or less “disguised”, but here in Shizuoka with a constant and abundant supply to complement seafood coming from other shores we are never short of new discoveries and truly extravagant sushi gastronomy and this at comparatively reasonable prices!

To cut a long story short let me have the pleasure to show you what Chef Kenta Birukawa/尾留川健太さん served us during a “short visit” the other day!

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Sazae/Turbo Shell salad as a snack with the first drink!

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Anago yaki/grilled conger eel served basted with its tare/sauce!

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Of course served with plenty of freshly grated wasabi from Utogi, Shizuoka City!

SN3O3469hamaguri yaki/Grilled clams!

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As it is! So fresh and delicious!

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Shirako yaki/Grilled cod sperm sacs!

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With a texture similar to foie gras!

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Chef Kenta Birukawa/尾留川健太さん’s specialty: Sushi Charlotte Cake as as an imitation of a French Charlotte Cake!

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The little details that show the great attention!

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The cake itself conceived with salmon and tuna strips!

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Extravagant ikura/salmon roe topping!

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Exploring the insides of the “cake” with avocado, cucumber and so forth!

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Hotate/Scallops nigiri sushi!

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One of my favorites: Tachiuo/Scabbard fish sushi nigiri lightly seared, topped with momijioroshi/daikon with chili pepper and seasoned with ponzu!

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A favorite everywhere in Japan: Negitoro Maki/Roll containing grated tuna and chopped scallions!

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For a closer look!

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Now, what’s inside this small pot?

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As a hot “salted” dessert: Chyawanmushi/Japanese-style steamed salted pudding!

To be continued…. You bet!

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

Wasabi Grower: Masahiro Sugiyama/杉山昌弘 in Umegashima, Shizuoka City!

March 17, 2013

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Masahiro Sugiyama/杉山正浩!

Shizuoka City, in Utogi for that matter, is the birthplace of wasabi. But the city itself is very large, the second largest city in Japan, area wise, and wasabi is grown in many other spots along the Abe River in particular.

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my chef friends and I had to drive a long way up as proved by the snow still clinging to the mountains in the background. Actually these mountains are still part of Shizuoka City!

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This is still much rural traditional Japan as typified by the Sugiyamas’family farmhouse!

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It still took us one more mire to meet Masahiro’s family busy harvesting wasabi in their fields at 600 meter-altitude!
As Masahiro is the third generation as far as wasabi is concerned (he also grows tea, shiitake, konyaku roots and so on) you can see the second generation represented by his parents and the 4th generation in the person of his daughter still studying at Agricultural University in Hokkaido!

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The wasabi fields which have to be protected from monkeys, wild boars, deer and other pests!

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These wasabi which take about 12 to 18 months to grow from seedlings are almost ready for harvest which is conducted all year round.

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Wasabi seedling

Wasabi culture is organic when sawa wasabi/fresh running water wasabi is concerned.
Masahiro, for better protection against disease and insects prefers to buy his seedlings from a nearby grower than to make his own seedlings.

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Uprooting and cleaning the fresh wasabi.

Wasabi culture is a tough job daily conducted whatever the temperature although the water has a constant temperature between 12 and 16 degrees all year round.

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Seedlings recently replanted.

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The wasabi fields water is directly pumped from the Abe River flowing along.

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We are not far from the source of the Abe River and the water here is pure and untouched!

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But for the wasabi fields this is wild country here!

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If it were not for the blue tents you wouldn’t know that agriculture is conducted there!
I can assure you that all protection is needed as we discovered whole groups of monkeys prowling nearby!

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Only a single narrow road, recently paved, gives access!

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It is still winter up there!

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Those “steps/dams” were built a long time ago and they don’t interfere with the purity of the water.

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Not only the roots of these wasabi but also the leaves and stems are very popular with the local chefs who order directly from Masahiro Sugiyama according to their own specifications!

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Another big crop of the precious vegetable!

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Ready to to the farmhouse!

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For a clsoder look!

These will be cleaned and separated in roots, stems and leaves and even flowers which are all edible!

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Now this was a great discovery: wild cress growing in the same water!
We all took batches back home! So sweet and crunchy! You will find such at supermarkets!

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More hard work back at the farm where all the roots, stems, leaves and flowers have to be separated, cleaned and packed for immediate delivery!

No wonder these beauties fetch such a price (mind you, they are comparatively cheap here!)!

SUGIYAMA NOEN/SUGIYAMA FARM
Masahiro Sugiyama, Wasabi Grower
421-2301 Shizuoka City, Aoi Ku, Umegashima, 5504
Tel.: 054-269-2420
Fax: 054-269-2450
Mobile: 090-8376-3854
HOMEPAGE (Japanese)
E-mail: kanesima@grape.piala.or.jp

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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: Spring Lunch (2013) at Aquavite in Shizuoka City!

March 14, 2013

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Service: Excellent and very friendly
Facilities: Great cleanliness overall. Small but beautiful washroom
Prices: Reasonable to expensive.
Strong points: Great use of local products, especially organic vegetables in inventive cuisine. Top-class Italian wines. Private room for~8 people

Aquavite has at last and deservedly come to age! Now with two capable chefs helping out Chef Masaru Aoki/青木優さん one can patronize one of the top Italian restaurants in the Prefecture at any time even when the latter is away on business!

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The establishment has always made it a point to preserve an easy-going but still elegant atmosphere without ostentation.

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Lunch time is a great time to first experience the great food before venturing into more serious business at dinner although lunches on request certainly do not have anything to envy about dinners!

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But what I most love about this place apart of their superb food is the fact that they extensively use and advertise local products. Not always as easy as you might think!

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First appetizer: lotus root grown in Asabata, Shizuoka City, burdock and Romaesco broccoli grown in our Prefecture!

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Second appetizer: Na no Han/rape flowers and Mangenton ham!

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This ham produced by Sano Co. in Fujinomiya City has attracted national attention of late!

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Cabbage and bean soup!

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Delicious Italian “comfort/soul food”!

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Bread is always home-baked and hust out of the oven!

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Vongo;e spaghetti for pasta! So elegant!

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Yummy cockles from Toyohashi, Aichi Prefecture and broccoli from Shizuoka Prefecture!

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Roasted 4-month ol lamb from new Zealand and Shizuoka vegetables for the main dish!

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Not a gram of fat! such a beautiful combination with sweet carrots!

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All succulent vegetables, which bring such great balance, are from Shizuoka and mostly organic!

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A message that cherry blossoms are about to flower in this dessert!

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Shizuoka-grown strawberry panacotta and roasted strawberry!

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How about that for a cheery tree!
Spring has definitely come!

To be continued (count on that again!)….

AQUAVITE
420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 18:00~22:00
HOMEPAGE (Japanese)
Credit Cards OK
Non-smoking private room available!

RECOMMENDED RELATED WEBSITES

Soba Restaurant: Tsudono in Shizuoka City!

March 11, 2013

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Service: Very kind and a bit shy
Equipment & Facilities: Spotless clean. Superb washroom.
Prices: Reasonable
Strong points: Soba! Very Japanese atmosphere.

Soba or buckwheat noodles must be one of the healthiest staple food in this world.
And it complies with almost with any dietary requirements be they those of vegans, vegetarians, gluten-free dieters and what else!
And to top it all it is simply delicious!

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The other day after interviewing a local wasabi grower in Umegashima, Aoi Ku, Shizuoka City, my chef friends and I decided to visit a local soba restaurant up in the mountains among farms.
You certainly need a navigator to drive there!

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The windows of Tsudono Restaurant overlook a landscape of fields, farms and mountains, and nothing else!

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Very traditional atmosphere where you can sit either at a table and chair or on the tatami straw floor!

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Definitely worth looking at in detail, even the superb washroom!
And it is all non-smoking!

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Don’t forget to take your shoes off before venturing on the beautiful parquet!

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Ordering is very simple:
They serve only one kind of soba and one miso yaki!

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Mind you, they have no less than three kinds of Japanese sake available!
Don’t forget that not so long ago people had to go to the local soba shop to drink Japanese sake!

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Your simple but beautiful tray served with soba tsuyu/soupstaock, chopped scallions, grated daikon and grated local wasabi!

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Delicious miso yaki to go with our beer!
Miso yaki, a typical offering at a good soba restaurant is a mixture of miso and buckwheat grilled on a wooden spoon! A must-try!

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Don’t forget to mix these ingredients in the tusyu/stock soup before dipping your buckwheat noodles!

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The soba are made on the day only, served exclusively at lunch and the restaurant will close as soon as the soba have been all served! So come early!

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Pour plenty of soba-yu/water in which the soba were cooked/ in your soupstock vessel to make a very healthy drink!

TSUDONO Zaru Soba
421-2121 Shizuoka City, Aoi Ku, Tsudono, 514-2
Tel.: 054-294-1005
Opening hours: 11:00~15:00 or until the soba are sold out!
Closed on Mondays (except on National Holidays)
Car parking available
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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: 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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


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