Category Archives: Recipes

RECIPE-BOOK

From my Recipe Book: Hasegawa Garden’s Portabella Mushrooms (3)!

I was given a few enormous Portabella Mushrooms the other day during an interview!

Mr. Mitsushi Hasegawa/長谷川光史さん

They are grown by Mr. Mitsushi Hasegawa in Fuji City at Hasegawa Garden/長谷川農園.

They were truly enormous!

To give you a better idea!

After last week’s stuffed mushroom-style recipe, I came up a different recipe: “Ton toro” pork sauteed with Portabella Mushrooms and Yuzu Koshio!

“Ton toro” means that it is pork of higher quality, quite whitish in color, reminiscent of tuna “toro”!
I first started frying the sliced ton toro pork with a little olive oil and yuzu koshio/lime and pepper paste.
I then added one sliced mushroom when the pork had started changing color. I fried the whole until the mushroom was properly cooked. The juices of the mushroom mixing with those of the pork meant there was no need for extra seasoning as the yuzu koshio paste contained enough salt.

Served with chopped leeks/scallions, a great appetizer (or main dish!)!

As we were left with one more mushroom, I cut it in small quarters, fried it in olive oil and a little white wine, salt and pepper before adding the finishing touch with chopped parsley.
Simple and so delicious!

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, Pie
rre.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

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RECIPE-BOOK

From my Recipe Book: Hasegawa Garden’s Portabella Mushrooms (1 & 2)!

I was given a few enormous Portabella Mushrooms the other day during an interview!

Mr. Mitsushi Hasegawa/長谷川光史さん

They are grown by Mr. Mitsushi Hasegawa in Fuji City at Hasegawa Garden/長谷川農園.

They were truly enormous!

To give you a better idea!

So, last night I found myself busy devising recipes for them to be served at dinner.
For the first recipe, I thaought up a steamed syu-mai style.
I prepared a filling with minced chicken, chopped onions and carrots, the chopped mushroom stem, a little Japanese sake, salt and pepper.
I filled one Portabella Mushroom with it and covered the meat with syu-mai “skin strips”.

I steamed the whole, then. Interestingly enough, a lot of juices oozed out of it (she steamed syu-mai with the juices later!)!

I cut it carefully once out of the steamer.

Simple, juicy and very tasty!

For the second recipe I decided to prepare it French/Italian style.
Instead of steaming it, I put the portabella Mushroom stuffed with the same syu-mai filling on a little olive oil on a non-stick pan but with nothing on top at first. She kept a glass lid over the fry pan so as not let juices evaporate. I fried it for a little while before adding some white wine and covering it with the lid again. Once the filling was cooked she placed cheese and tomato sauce on top and cooked it until the cheese has spread down to the bottom of the pan.

Simple, juicy and tasty again!
Sorry for the picture blurred by the steam coming out of the filling!

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, Pie
rre.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

RECIPE-BOOK

From my Recipe Book: Chicken Meatballs Spaghettini with Marutaka Farm Puree

Cooking, especially at home, shouldn’t be difficult.
The point is to find and use good ingredients!

Marutaka Farm/まるたか農園 in Miyakoda, Hamamatsu City makes a truly extravagant tomato puree made with tomatoes originally grown solely to be eaten fresh. Not wishing to throw away good produce during the peak harvest season they started making this sauce with the pulp of the tomatoes with the sole addition of salt!

You can adapt it to any Italian recipes but must keep in mind it is not as concentrated as European tomato purees but more like sauces.
Each jar contains 270 g, enough to devise a recipe for two.

Chicken Meatballs Spaghettini with Marutaka Farm Puree

Meat balls:
Minced chicken
Grated garlic
Grated Ginger
Japanese sake or white wine (just enough for taste)
Salt
Pepper
Mayonnaise (to liaise instead of eggs)

Above proportions are up to your taste, so experiment!
Mix the whole and make small balls.

Fry some thinly sliced onions in olive oil first in a large and fairly deep fry-pan over medium high fire until they have become transparent.
Add meat balls and fry until they have change color to a light brown. Lower fire to medium low.

Start preparing the spaghettini.

Add a whole jar of Marutaka Tomato Puree and cook for a while. Add 1 large tablespoon of Port wine, 1 large tablespoon of basil sauce, pepper and a little curry mix powder. Add chili pepper powder if you like your pasta hot.

Add plenty of grape tomatoes and cook on a medium fire for a while or until spaghettini are ready.
Drain the pasta and transfer it into the sauce pan. Mix well. Add edamame and sliced black olives and mix again.

Serve hot!

MARUTAKA FARM/まるたか農園
Shizuoka Prefecture, Hamamatsu City, Miyakoda Chyo, 1677-1
静岡県浜松市都田町677-1
Tel.: 053-428-2693

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, Pie
rre.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

RECIPE-BOOK

From my Recipe Book: Cold Pasta Salad With Shizuoka-grown Ameera Tomatoes

Cooking is so easy when you have the right and superlative ingredients within your hand’s reach!

Japan, and especially Shizuoka Prefecture, is famous for producing all kinds of succulent varieties of tomatoes.
I brought back home a batch of Ameera (meaning “sweet” in local dialect) tomatoes grown in the Western part of Shizuoka Prefecture. They are the size of large plum tomatoes and are very firm and sweet. You could actually eat them as fruit!

The weather having turned mild (it will soon be hot), cold pasta salad becomes a favorite!

I prepared some Spaghettini and let them cool down while I boiled some broad beans and peas in the pods.
The latter once cooked (but still firm), I peeled the broad beans and cut the peas in the pod in halves at a slant.
I sliced the tomatoes and fried them a little in olive oil.
Once everthing had cooled down to the same temperature, I tossed the lot (including the tomato juices) with cold basil pesto based sauce and some pepper.
Nothing else! The fresh and natural combination of sweetness and light saltiness with basil was just perfect!

Easy, yes. Great ingredients, yes!

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, Pie
rre.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

RECIPE-BOOK

From my Recipe Book: Stuffed Zucchini!

I always check the Agriroad Market in Miwa, Shizuoka City, where they sell products grown by local farmers’ wives and I have a weak spot for those enormous round yellow zucchinis!
The other day as I had a little more time than the Missus I prepared dinner and cooked us a stuffed zucchini!

I would have needed both of my hands to circle it completely!

Although it looked plain and seedless, it actually contained many soft large seeds inside.
I scooped all the inside with a sharp spoon first.

Once I had emptied the zucchini of its seeds there was not much left of its flesh which suited me fine as I didn’t want the vegetable to have too thick walls before cooking it.
I chopped whatever was left finely.

I also finely chopped 1/4 of a medium-large onion, 1/4 of a medium-sized carrot and two big cloves of garlic.

I fried the finely chopped vegetables in some olive oil until they had lost most of their water.
I used about 250 g of minced pork and beef mixture, 2 very full teaspoons of freshly grated parmegiano cheese and plenty of fresh basil leaves from my balcony.
I first thoroughly mixed the meat with the vegetables and cheese seasoned with coarsely ground pepper and hot spices. No need for salt as there was enough in the cheese (and the bacon later!). Mind you, this is where you can play with spices, herbes and salt according to your preferences!

I first lined the whole inside of the zucchini with soft bacon.

I lined the bottom half with basil leaves.

I stuffed the bottom half with the meat filling and lined the top half of the zucchini with more basil leaves.

I finally filled the zucchini with the rest of the meat.
I tapped the meat until I was sure there was no air pockets inside.

I topped it with its “hat”, sprinkled olive oil all over it and baked it in the oven first for 20 minutes at 180 degrees Celsius.

That is how it came out first. The meat was still raw inside.
Next I put it back with the hat off for 15 more minutes into the oven at 200 degrees Celsius.

Only then it was properly cooked and ready to be eaten!

This two-step method will insure that whole is properly cooked but full of juices!

We had enough for our main dish for two the other night night!

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, Pie
rre.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

RECIPE-BOOK

From my Recipe Book: Edamame Spanish Omelette!

OLYMPUS DIGITAL CAMERA

Edamame/枝豆 seem to become ever more popular throughout the world.
It is ironic that common soy beans were not Japanese originally to later become a Japanese specialty in its unripe shape!
Everyone knows about Spanish omelettes. Here is a simple recipe combining Spanish and Japanese Cuisines that I’m sure everyone will be able to expand on:

Edamame Spanish Omelette!

INGREDIENTS: For a 20cm-diameter frypan

-Potatoes: 3 medium
-Onion: half 1 medium/thinly sliced
-Eggs: 3
-Salt: 1 teaspoon or as appropriate
-Olive oil: 2 tablespoons
-Edamame: 100 g (beans only)
-Optional: pepper and spices of your liking

RECIPE:

-Boil the edamame enough to be able to peel the beans easily.

-Peel potatoes. Cut lengthwise in 4 portions and cut each portion in about 3cm thick strips. Cut strips into 3 cm long pieces. Wash rapidly and drain.

-Pour oil in a frying pan. Add salt (imporatnt point) first. Throw in potatoes and fry for a short while until potato pieces are completely coated with oil.

-Reduce fire to medium low. Cover with glass lid. Cook/simmer for 10 minutes.
Turn over from time to time to evenly cook potatoes. Avoid “burning” them. Once the potatoes have become translucent (if 10 minutes have not elapsed, stop cooking!), switch off fire and pour excess oil in a small bowl.

-Beat the eggs in a bowl and season according to preference. No need for more salt!

-Throw the edamame and sliced onion into the frypan containing the potatoes. Add the oil back.

-Turn the frying pan around to coat all the vegetables with the ol. Cook over a small fire for about 5 minutes. Turn over from time to time for even cooking. Avoid “burning” the vegetables.

-Season the vegetables according to preference. No need for more salt!

-Add the beaten eggs evenly. Fry, turning over from time to time.
If you want to cook only on one side keep frying until the omelette is ready.
If you want to cook on bothe sides, get a plate ready in your other hand and turn the omelette onto the plate and let it slide again into the frying pan. Repeat operation 2 or 3 times if necessary.

OLYMPUS DIGITAL CAMERA

-Check by pressing a finger on the middle of the omelette. It shouldn’t sink.

-Serve on a large plate as it is or cut to size.

-Serve with a green salad and white wine!

OPTIONS:

I also use string beans or broad beans in season!

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, Pie
rre.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

RECIPE-BOOK

From My Recipe Book: Mango Curry Cream Sauce Prawns and Scallops with Wild Rice

cream-prawns-wildrice

Here is a simple recipe of mine (yes, I do sometimes cook for the Missus! LOL) I have wanted to introduce for a long time. It calls for reasonably easy to find ingredients in many parts of the World. It is of course open to many variations!

Ingredients: For 2 people

-Fresh or frozen scallops: 12
-Medium-size prawns: 12
-Broccoli or Romanesco: 12 “flowers”
-Basil leaves: 12
-finely chopped red and yellow pimento: 4 large tablespoons
-Wild rice: 1 cup (200 cc)
-1 large mango: cut in small cubes
-Lemon juice: 1 large tablespoon
-Fresh cream: 1 cup (200 cc)
-White wine a quarter of a cup (50 cc)
-Chopped Shallots: 1 large
-Chopped garlic: 1 clove
-Curry mix powder (or paste) 2 large tablespoons
-Salt, pepper (and spices to taste)
-White Butter: 1 large tablespoon
-Chicken stock: half a cup (100cc)
-Olive oil: 2 large tablespoon

Recipe:

-Cook the wild rice in lightly salted water for at least 20 minutes.
Drain water completely. Add butter and chicken stock and cook on a medium fire until you are satisfied with the consistency of the rice. Keep warm

-Prepare sauce:
Pour olive oil inside a large saucepan over a medium fire. Drop in shallots and garlic and fry until shallots become translucent. Add wine, mango, curry powder and fresh cream. let cook for a few minutes, mashing mango from time to time.
While doing this, first boil Romanesco broccoli in slightly salted water until tender enough ( a couple of minutes). Drain and keep warm.
In a fry pan pour a little olive oil. Fry prawns, then scallops (season with just a little salt and pepper) long enough to cook the outside but leaving the inside almost raw. They will be more tender for them. Keep warm.
-Sieve the sauce for smoothness and getting rid of unwanted fibers.
Add chopped pimentoes and basil laves, heating the sauce over a small fire for a couple of minutes.
Season the sauce with salt, pepper and spices to taste.

On a large plate (that you would have kept warm inside the oven!), place the scallops, prawns and broccoli alternatively in a crown.
Pour plenty of sauce all over.
Finally transfer the wild rice in the middle for good effect!

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, Pie
rre.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