Tag Archives: Japan

Japanese Fish Species 16: Sawara/Spanish Mackerel

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Sawara or Spanish Mackerel is considered as the best kind of Mackerel in Japan. Not only it is a big variety, but its comparatively white flesh is succulent in almost any kind of cooking!

It is known under different names such as Sagoshi and Sagochi when young and Yanagi when mature.
It is basically caught by trawling, but can be fished by line. It is, unlike other mackerels, a pretty solitary fish.

It is caught widely around Japan, off Russia, China and Korea.
The total catch has varied in recent years, but thanks to import, including 21.000 tonnes from China, it has become a feature in season from late Autumn to end of Spring.

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(Kan-Sawara at former Uzu, Shizuoka City)

In Winter, it is called Kan Sawara/寒鰆 (寒stands for cold, 鰆 stands for Sawara/Spring Fish) and is a sought after morsel. In Shizuoka it is sometimes caught then in Sagara bay, and I can tell you it disappears quickly from the table.

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(Sawara at former Uzu, Shizuoka City)

Later in Spring, it is just called Sawara and is leaner.

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It can be cooked in many ways: broiled as above.

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Or grilled.

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(Small pic, sorry!)

Of course, it can be served as sushi nigiri! Especially Kan Sawara!

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka CityShizuoka

Japanese Fish Species 15: Sanma/Mackerel Pike

“Sanma” or Mackerel Pike usually comes on our plates with the advent of Autumn, but can be found until mid-winter in Shizuoka Prefecture
Known under other names such as “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In season, the flesh is fatty and sweet.

Its Japanese name 秋刀魚 means Autumn Sword Fish!

It is mainly caught off the north eastern shores of Japan as the fish swims down from Hokkaido.
But the more south it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
If you eat it at a sushi restaurant, you can expect its bones and head served deep-fried.

As sashimi it can be enjoyed straight with wasabi and soy sauce.
But as it is a red-flesh fish it beautifully combines with grated ginger, sliced myoga or chopped thin leeks.

As sushi it does come in many forms and can be pretty spectacular as a single sushi nigiri serving!

Another sushi nigiri sample!

In Western Japan it is very popular as oshizushi/pressed sushi.

Another popular oshizushi version is “bo-gata/whole fish sushi”!

Bo-gata is often encountered as a sushi bento/lunch box!

As it is a very rich fish, it can be eaten simply grilled with its skin and grated daikon and lemon.

It is easy to manipulate such as the above sanma and bacon roll (later grilled)!

Of course it can be simmered Jpaanese style with soy sauce, mirin, sake and ginger!

As himono/dried fish it is practical for carrying and grilling later!

Tinned/canned, it is comparatively cheap and can be accommodated in many ways, such as with kimchi!

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Along the Tokaido Nature Trail to Nihondaira Peak in Shizuoka Ciy!

Mount Fuji is best seen on a winter sunny days and there is an embarrassment of choices as to from what spot to admire it!
Nihondaira Peak inside Shizuoka City, that is in suruga Ku, is one of them.
And if you feel like having some much needed exercise one way to reach Nihondaira peak is to do it on foot!
If you are a fit person, whatever your age, it will take you only a couple of hours walk.
To avoid monotony just go back by bus but beware that the last one is at about 16:00.
Let me relate how I achieved it last week!

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I first took a local train from Shizuoka JR Station and got off at Kusanagi Station.
You can also reach the same destination by riding the Shizutetsu Line from Shizuoka Cenova Department Store!
Get off at Kusanagai and walk till the main crossing ahead. Turn left and look for a big Torii/鳥居 gate which will be your starting point. The torii is that of a very interesting shrine, Kusanagi Shrine I described earlier.
Walk under the torii and proceed straight ahead!

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Don’t forget to look at your feet sometimes and you will discover some interesting manhole covers!

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This type is a pretty old fire hydrant access when Shimizu was still a separate city!

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The same type with a colored center!

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An even older type of Shimizu City fire hydrant cover!

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Go along he Kusanagijinja (Kusanagi Shrine) dori/path!

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Don’t worry, there will be plenty of signs along the route to keep you on the right track!

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First you will reach the Kusanagi Shinto Shrine!

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Spare some of your time to visit it! It is worth it!

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On your way out you will find an interesting manhole cover again!

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Old Shimizu City type featuring Mount Fuji and Miho Beach with Matsubara Forest!

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For collecting river and rain waters!

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Check that you are on the right path!

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Have a good look at the map!

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It is bilingual!

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It also gives you indications on the time needed!

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Your first steps will take you through rural land!

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Green tea fields and the last winter Chinese cabbage!

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You are on the right path!

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Peach tree field!

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This is orange tree land!

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Discovered this cute shed before the next bend!

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it is only a private farm tool shed but the local primary school kids spent a great time decorating it!

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A great idea to help the local kids’ sense of creation!

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Don’t miss the next bend and walk up the passage way above the road!

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A grand view is in wait for you at the top of the stairs before you penetrate the mountain forest!

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Mount Fuji!

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Shizuoka is also the land of green tea in japan!

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A long flight of stairs will lead you to the nature trail going along the top of the mountains!

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You never know, you may meet some elves there!

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Plenty of ferns at the foot of tall cedar trees!

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Follow the trail!

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There are definitely sprites among hose trees! LOL

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Out of the woods and almost at the top of Nihondaira peak!

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Goal!

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What is that statue?

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The story of “The Little Girl with The Red Shoes Who Was taken Away By A Stranger”!

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Coming to one of the top Mount Fuji Viewing Spots in Japan!

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The overview!

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Shimizu Harbor and the Suruga Bay!

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Mount Fuji!

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Suruga Bay and Izu Peninsula in the distance!

I wished I had taken more pictures but I was really running low on batteries!
Moreover the air was a bit hazy. Next time I will take pictures earlier in the morning or before sunset (problem here as there will no more buses unless I visit the place on a busy week-end!)!

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Fish Species 14: Sake/Shake/Salmon

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Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy in the most numerous manners!

Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!

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Its roe, before processing, is called Sujiko in Japanese, whereas the salmon roe, once treated, is called Ikura.

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Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.

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It also makes for some splendid colourful creation on a plate of sushi!

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As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.

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Have you ever tasted Sake Gohan/Salmon Rice?

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Slightly smoked the Japanese way, It is extensively used in the making of bentoes!

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Kusanagi Shinto Shrine (草薙神社) in Shimizu Ku, Shizuoka City!

Kusanagi shrine (草薙神社) in Kusanagi, Shimizu Ku, Shizuoka City, has been a major sanctuary in the city of Shizuoka, more precisely the former city of Shimizu before the two were merged at the end of the 20th Century.
It involves a good walk, so choose a shiny day, preferably in winter although you must not miss the rocket festival held in September.
Take either the normal train (Tokaido Line) or the local Shizutetsu Line and get down at Kuasanagi Stations.
Proceed straight to the main crossing and turn left.

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You will find a big torii/sacred gate across the street.
Walk under and walk straight for about 20 minutes!

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Ancient plaque somewhat difficult to read!

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A new stone monument is there to ascertain this is the right shrine!

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Signs will be found along the way to confirm your right path!

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Getting very near!

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The shrine across the road!

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The torii of the main entrance!

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The lantern with the shrine crest and an informative board!

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It has been officially venerated since 1432 but records back to Year 927 mention it!

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Pass under the torii and its rice straw garland!

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Some stone stairs are in wit for you!

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A warrior of yore!

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Old history on stone!

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A short but nice flight of stone stairs running through ancient trees!

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No, the shrine is not on fire! Just burning dead trees away!

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Incredibly old tree being venerated!

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A 1,000 year old tree with a height of 15 meters and spread of 12 meters!

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And it is venerated through its own little shrine!

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The roofed stone hand washing basin!

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Cute hand towels!

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The gate to the main shrine!

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A solemn guard!

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And his companion!

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Part of the September Fire Rocket Festival gear!

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They even have a rocket on display at a side building!

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The main shrine!

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New Year prayer messages!

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The “smiling” lion guard!

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The “roaring” lion guard!

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This is an important shrine since it has no less than three ropes for bells to be rung by worshipers!

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Let’s have a peek inside!

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Old paintings!

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Festival drum!

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Looking back at the entrance!

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An older shrine beside the main one!

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An old stone lantern!

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It is carved out with a crescent moon!

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A rare hollyhock carving proving that the shrine was venerated by Lord Tokugawa Ieyasu!

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The older shrine in a long and low shape!

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New Year rice paste offerings!

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It has its own small altar!

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Side view of the main shrine!

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Side view of the inner shrine behind the main shrine. Inaccessible to the pubic!

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Beautiful roofing!

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Sponsors’ names!

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Another older type but smaller shrine on the other side of the main shrine!

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Left side view!

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Time slip!

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More sponsors’ names!

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Board explaining that the 25-kg rocket can reach an altitude of 300 meters!

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Looking forward to next September!

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A side entrance torii gate!

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The small rocket museum!

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Detailed sight of the inside fireworks mechanism!

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The rocket launching ramp!

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Dragon!

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They also house a kyudo/archery club!

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The archery range!

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See you there again next September!

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Local Shizuoka Fish & Seafood At Parche Fish Market In Shizuoka City: Including Red Sea Slugs!

After the long lapse caused by the End of the Year and the New Year Holidays, new arrivals can be at last be seen at the Fish Market in Parche inside JR Shizuoka Station!

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Customers are only starting to come, but it should gete as busy as usual soon!

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What fish do we have in the day’s mixed batch?

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Hirame/平目、鮃、比目魚: sole, flatfish
Inada/イナダ: Young Buri/鰤/Yellowtail
Houbou/方々: red gurnard, red robin
Mizukarei/水鰈 (also called Mutsukarei/鱫鰈): Round-nose flounder
Akamutsu/赤鱫、赤鯥 (also called Nodokuro/喉黒): rosy seabass, red gnomefish
Amadai/甘鯛: tilefish
Anago/穴子、海鰻: conger eel (from Miyagi Prefecture)!

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A strange but very popular seafood: Aka Namako/赤海鼠 (written locally 赤なま子!): red sea slug, red sea cucumber!

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Thees log silvery fish have been caught by hand!

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Tachiuo/太刀魚、魛: scabbard fish, cutlass fish!

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Kose/コセ: A variety of Stripped jack!

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Renkodai/連子鯛: Yellowback seabream!

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Kasago/笠子、瘡魚: False kelpfish, Marbled rockfish (top)!
Aka kasago/赤笠子:Red False kelpfish, Red Marbled rockfish (bottom)!

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Donko/鈍甲,貪子: Dark sleeper!

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Shiro mebaru/白眼張、白眼張魚、白鮴: white Japanese sea perch-rockfish!

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Amadai/甘鯛: tilefish (top)!
Kuromutsu/黒鱫、黒鯥: Black gnomefish (bottom)!

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A Shizuoka specialty: Shirasu/白子(Namashirasu/生白子 if raw): sardine whiting!

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A shrimp which made Shiuoka famous all over Japan and beyond: Sakura ebi/桜海老: cherry shrimp

Should plenty more varieties soon!

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Sushi: Why You Should Eat It Away From Tokyo!

This is an article bond to tickle some into self-righteous reactions but it will help visitors to Japan to discover the genuine article if they have the will to delve into the true gastronomic culture of this incredible country instead of limiting themselves to cliches and preconceptions acquired back home!

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Home-made Taraba crab Chirashizushi.

Tokyo is Tokyo, and like Paris, London and where else, it might be a place where you can eat (up to a point) and enjoy great Japanese food but it produces next to nothing and is always unashamedly borrowing from the gastronomy of other regions.

It is particularly obvious when it comes to sushi.
Sushi was not invented in Tokyo, or Edo for that matter, as many tend to believe when they eat Edomae Sushi, which is only one form among a plethora of styles. To begin with, edomae sushi/Tokyo sushi is made with little truly fresh fish. Actually edomae sushi was a style created by stalls in the streets to be served at all times of the day and night with preserved fish or seafood. Even now the internationally praised sushi restaurants in Tokyo use few fresh ingredients. Almost all is arranged, albeit artistically, for best conservation while served with haughty pride and consequently impossible prices.

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Large rainbow roll at Sushi Ko in Shizuoka City.

But what about Tsukiji Market and its “great” sushi bars?
Unfortunately Tsukiji is only a market conceived for a sprawling metropolis, and while many a gastronome, reporters and critics included, falls into the touristic trap conscientiously organised with local and international media, it is devised first and all to feed untold numbers.
The “great” sushi bars serving “great” sushi at “great” prices are only cleverly making a mercantile use of leftovers.
Incidentally there is a misconception of tuna being all brought to Tsukiji Market before anywhere else. It is not. The greatest part of the Japanese tuna, and bonito, catch is first unloaded in the harbor of Shimizu in Shizuoka City. Actually Tokyo has first to wait that fish and seafood has reached a port somewhere else in Japan before even announcing availability on their stalls. Tujkiji Market is after all only a dealer/auction market!

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Flying fish sashimi in Yakushima Island, Kagoshima Prefecture, Kyushu Island.

Why don’t you take your suitcase, camera and chopsticks and board a train, bus or ship ( a plane will do, too) and start exploring the shores of this beautiful archipelago?
Frankly speaking, the choice of venues is an impossible embarrassment!

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Vegan sushi in Shizuoka City! You will not find it in Tokyo, unless you are either ready to fork out stupid prices or make it yourself!

Even in my own Prefecture of Shizuoka I would have to recommend you at least half a dozen establishments, all authentic, reasonable and serving sublime food. For example you would have to visit Yui for fresh sakura ebi/cherry shrimps, Kambara for aji/horse mackerel, Omaezaki for fresh shirasu/sarine whiting, Numazu City for fresh katsuo/bonito, Sagara for long and silvery tachiuo/scabbard fish and strange yagara/trumpet fish, Yaizu and Ogawa again for tuna and bonito, Shimoda for kinmedai and all kinds of seabream, and Hamana Lake for conger eel, eel, and oysters. And I have only started!

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Another sushi millefeuille at Sushi Ko in Shizuoka City!

Any region with a shore in Japan has the ingredients and the skills to offer beautiful, tasty and reasonable creations without having to resort to dubious artifices.

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The real “oyakodon/parent and child sushi bowl” with fresh sea salmon and its roe in Wakkanai, Hokkaido Island!

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And do not expect to find fresh wasabi, root, stem, leaves, flowers and all as it is not grown in Tokyo!
You will find it there but for what prices and how fresh?
We are lucky here in Shizuoka as we witnessed its birth in Utogi, Shizuoka City in the 17th Century!

Please note this is only a short essay to entice you into some delightful thinking and research!

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

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City