Tag Archives: Shizuoka

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Italian gastronomy: Dinner with Chef Koushin Saita/才田亨辰さん at Storia, Shizuoka City!

Until April 30th, 2014

Service: Friendly and attentive
Facilities & Equipment: Extremely clean overall. Splendid gender separated washrooms
Prices: Reasonable
Strong points: Light & mild Italian gastronomy. Great use of local products
Entirely non-smoking!

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As dragon and I shared a rare holiday today we decided it was about grand time we visited again Storia Restaurant in Aoi Ku, Shiuzuka City!
And it did turn into a momentous occasion as I explain at the end of this report!

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I noticed a new addition to the decor!

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Lovely little figurines and stories created with cork!

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Their creator is no one else but one of the serving staff!

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Storia offers an interesting set of three drinks for a reasonable fee: 1 sparkling wine or beer, 1 white wine and 1 red wine!

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Beer for me, sparkling wine for Dragon!

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it is always a safe bet to start with a plate of appetizers!

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Parma Ham!

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Pate de Campagne!

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Potato, mozzarella, and spring onion salad with parmigiano!

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Shizuoka madai/Japanese red snapper carpaccio!

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Served with 3 different pearl tomatoes and succulent vegetables!

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More wine! We actually asked for another set later!

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The beauty about Chef Koushin Saita/才田亨辰さん is his readiness to cope with his customers’ selfish wishes!
Dragon wanted her egg well fried, whereas I wanted mine served as introduced on the menu.
Unfazed Chef Koushin Saita/才田亨辰さん just served two different eggs instead of one! with those beautiful asparaguses!

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Simple and extravagant with Parma ham!

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Three different aspraguses, white, green and violet!

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Dragon needed her pasta!

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Mussles and cockles pasta!

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Chef Koushin Saita/才田亨辰さん is best at showing his great skills when it comes to meat dishes!

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Roast duck with fresh shiitake Mushrooms, stick senior broccoli and black cabbage!

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The roast duck is simply a true beauty I took a long time to savor!

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My favorite dessert with Chef Koushin Saita/才田亨辰さん: Tiramisu!

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Tiramisu can be so often disappointing even in Italy, but Chef Koushin Saita/才田亨辰さん’s creation with a biscuit imbibed with coffee liquor is a treat not to miss!

Unfortunately I might have to wait some time before I can enjoy again Chef Koushin Saita/才田亨辰さん’s gastronomy!

The reason why I wrote “Dinner with Chef Koushin Saita/才田亨辰さん” and “Until April 30th, 2014″ is because he will leave Storia, very probably with the lady staff on the last day of this month!
A great loss for the gastronomy of Shizuoka Prefecture!
I sincerely hope he will find soon a new place to show his skills again.
I’ll make sure to interview him personally then, or if he has to migrate far, I will find somebody to rediscover him all over again!

STORIA
Chef: Koushin Saita/才田亨辰さん
422-8076 Shizuoka City, Aoi Ku, Takajyo 1-7-13, Espacio Takajyou, 2F
Tel.: 054-260-7552
Opening hours: Lunch-11:30^14:30; Cafe-14:30~18:00, Dinner-18:00~22:30
Closed on Mondays and 2nd Tuesday (the next day in case of National Holiday)
Credit cards OK
Entirely non smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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

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Japanese Appetizer (O-toushi/お通し): Vegetables and Potato Chips salad!

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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Sometimes so-called junk food can be put to a good use!

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We always have some kind of potato chips, the dried ones sold in packages, bags, and what else!
Dragon took some of a very hot/spicy kind and crumbled them into small pieces.
She made a salad with boiled string beans, and shredded fresh carrots, sliced black olives some mayonnaise, pepper and what else.
At the last moment she added the crumbled potato chips.
The dish thus conceived had a very pleasant extra crunch and zip!

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

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Angel Trumpets in Shizuoka City: Beautiful, but Beware!

Some flowers, like many other plants, might be beautiful and enticing, but very often it is a good idea to admire form a distance!

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This flower does have a great name, at least for religion-conscious people: Angel Trumpet!
But in fact it has little angelic about itself!

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There’s a small Shinto Shrine across from Parco Department Store in Aoi Ku, Shzuoka City, called Kogisho Shrine, famous in town for housing regular flea markets and other events, although it is also notorious for its use by smokers who should have a look at the back entrance where the above small torii gate stands!

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They will find this flowering tree just behind the torii gate on the right!

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Local worshipers use the tree for motive messages!

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My impression is that it is used more or less to hide the drab neighborhood!

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These long unopened blossoms do look like long yellow cigars!
Another reason for smokers to sit down under them! LOL

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now, do have a good look at their definition on WIKIPEDIA

You will find out that although they are used as medicine in some places, the whole plant is poisonous!!
Still, the flowers are beautiful!

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

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Kura: Japanese Traditional Warehouses In Shizuoka Prefecture 16: Kanaya

“Kura” (in Japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditional Japan, especially during the Edo Era, as most of buildings and urba/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.

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I found this comparatively middle-sized kura in Kanaya, Shimada City during my recent Tea Festival coverage!

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It looked old enough although in good repair. Only the windows showed its age as the concept of the walls in base stones and and hard concrete block made it very resistant!

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An old Japanese talkative lady very proud of the more than the 90 years she lived in the city informed us that this kura was owned by the Matsumura Family apparently the richest in Kanaya.
Since she told us she used to play nearby as a kid we can imagine the age of the edifice!

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A very sturdy and well-maintained kura still used as a shed!

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

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GREEN TEA: SHIZUOKA PREFECTURE TEA FIRST AUCTIONS IN 2014 IN SHIZUOKA CITY!

Once again like every year with this most important event Tea growers are early-risers!
Since Marufuku Tea Factory (Shizuoka City) in the person of Ms. Asami Itoh/伊藤麻美 had again kindly invited me to attend and interview at the official first day of the new tea auctions (officially) held today (April 23rd) I found myself the only European (journalist) present at the early hour of 6:30 a.m.!

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Like every year too the event is held at the Shizuoka Tea Market Center in Tamachi, SAoi Ku, Shizuoka City!

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“Cha Musume” were i\on hand to serve the new tea of the year, most of it from the Shimada and Makihara regions as these produce the first tea of the year due to their comparatively low altitude!

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Some producers took advantage of the event to sell their vegetables and other products!

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A tea massage demonstration was also held outside!

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As usual this was the day for plenty of speeches in front the TV and newspaper reporters!

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Mr. Fumiyaki Ichikawa of Marufuku Tea Factory was also present to buy some tea!

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The “bigwigs” who also had some problems with the early hour!

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Shizuoka Prefecture Governor, Heita Kawakatsu/川勝平太静岡県知事!

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Shizuoka City Mayor, Nobuhiro Tanabe/田辺信宏静岡市長!

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And then the participants were soon haggling prices!

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Making offers or taking notes?

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Note that the auctioneers are still using traditional abacuses!

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Some of these teas were pretty steep!

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18,000 yen for 3 kg!

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But this particular tea was the record for the day!

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100,000 yen for 4.5 kg of hand-massaged Yabukita tea!

Note: Shizuoka tea is not only absolutely safe, it is of very high quality this year!!
Next report will be in the tea-fields picking up the Ichiban Cha (First leaves of the year)!

Marufuku Tea Factory (Owner: Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu, Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010
Mobile: 090-3250-4188

CHA-O (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, 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

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Scabbard Fish at Parche Supermarket in Shizuoka City!

There seems to be an endless list of names for Tachiuo/太刀魚!
In Japanese it means “big Sword Fish”!

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I’ve always liked the name of Scabbard Fish as it becomes an interesting comparison with the meaning of the Janaese name!

This is the Wikipedia definition which does not things any clearer!
The largehead hairtail (also beltfish), Trichiurus lepturus, is a member of the cutlassfish family, Trichiuridae. It is a long, slender fish found throughout the tropical and temperate waters of the world. The Atlantic and Pacific populations are also known as Atlantic cutlassfish and Pacific cutlassfish, respectively.

Largehead hairtails can grow to over 2 m in length; the largest recorded weight is 5 kg and the oldest recorded age is 15 years. They live in shallow coastal waters, rising to eat planktonic crustaceans during the day and returning to the sea bed at night.

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These were caught in the Suruga Bay off Yui, Shimizu Ku, Shizuoka City!
They seem a bit pricey at 1,500 yen a piece, but they are the freshest samples you will find anywhere except on boats!
You will find cheaper ones in other markets but they will not be that fresh and will bear many injuries as the skin is very thin and easily broken!
Do not buy fish with broken skin, a sure sign of lack of freshness!

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They certainly not easy to put on display for the reason of their length!

It is a very versatile fish which can be appreciated as sashimi, sushi both raw or aburi/seared!
It is a little beauty as tempura, but you can also cook it grilled or in sauce in all kinds of gastronomy!

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

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Shizuoka Sake Tasting: Kokkou Brewery-Tokubetsu Honjozo Miyabi No Iki

It’s been quite some time since I tasted a brew by Kokkou Brewery in Fukuroi City!
Their sake are not easy to find in Shizuoka City actually!

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Kokkou Brewery is remarkable for the fact that it was the first brewery to sue the famed Shizuoka yeasts!

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They tend to produce very dry sake, even by Shizuoka standards and this particlar brew has a special attached to it, “Miyabi no iki’”/”Elegant Style”!

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Rice: Yamada Nishiki 20%, Gohyakumangoku 80%
Rice milled down to 60%
Dryness: + 9
Acidity: 1.2
Amino acids: 1.1
Yeast: Shizuoka Ginjo HD-1
Alcohol: 15~16 degrees
Bottled in March 2014

Clarity: Very clear
Color: Golden hue
Aroma: Melon with hints of apples and pears
Body: Fluid, slightly sirupy
Taste: Very dry and fruity attack with pleasant alcohol.
Complex. Dry almonds, nuts.
Very elegant in spite of its very dry approach.
Disappears quickly.
Changes little with food but for a slightly sweeter turn.

Overall: Extremely elegant for a “simple” tokubetsu honjozo.
The skills involved in the creation of such sake are simply extraordinary!
Blind tasting will bring out surprises!
A sake for all seasons and genders and occasions!

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

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“Faces” at Kanaya Tea Festival!

Saturday 12th and Sunday 13th of April saw the 36th biannual Tea Festival enacted in Kanaya Town, Shimada City, Shizuoka Prefecture!
It gave me another ample opportunity to take some interesting pictures of Japanese “characters” one doesn’t have many occasions to catch!

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A friend of mine said he looks like a disguised truck driver!
These guys look fierce, but actually it’s all banter and fun!

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These guys had certainly started their drinking early!

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Now, what faces are in front?

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I asked to look fierce!
They certainly had a hard time not to explode into laughter!

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I didn’t have to tell him to look fierce, surprised as he was with the sudden attention of an obnoxious photographer!

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Some did try their best to look fierce!

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These almost gave up on looking at their most serious!

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The bunch of the day!

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

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Izakaya: Dinner at Kin No Okan in Shizuoka City!

Service: Friendly and easy-going
Equipment & Facilities: Overall very clean. Small but superb washroom
Prices: Reasonable
Strong points: Sake from Shizuoka and all over Japan. Cuisine making great use of local products

The other day I managed at last to visit the latest izakaya in Shizuoka City, namely Kin No Okan opened by Junya Kinbara!

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There was just too much to choose from on the menu and decided to give budget to Shinya and decide what we should eat, which is always a good idea in Japan!

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WE also wanted to sample as many sake as possible, and there are many for all tastes!
First of all, Hakuin Masamune Yamahai by Takashima Brewery in Numazu City!

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Shidaizumi Junmai by Shidaizumi Brewery in Fujieda City!

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The great thing about this place is that you can choose your own sake cup!

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Tsubugai/whelk with the first drink!

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Amagi Shamo Aburi/lightly seared chicken from Amagi Plateau in Izu peninsula, half raw with wasabi, a rarity outside Shizuoka!

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Isojiman Nama Ginjo by Isojiman Brewery in Yaizu City!

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Tachiuo/Scabbard Fish tempura!

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Fine salt is better than any dip!

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Amagi Shamo Chicken balls simmered in sake white lees miso soup!

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Garyubai Junmai Ginjo Gohyakumangoku by Sanwa Brewery in Shimizu Ku, Shizuoka City!

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Home-pickles sawa Wasabi stems and leaves!

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Kaiun Junmai Ginjo by Doi Brewery in Kakegawa City!

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Deep-fried new small potatoes with their skin!

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Mini mozzarella cheese and mini tomatoes salad!

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Shosetsu Junmai Ginjo by Kansawagawa Brewery in Yui, Shimizu Ku, Shizuoka City!

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Very special gyoza with Amagi Shamo and ume/pickled Japanese plums!

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We had to try this new arrival: Funagumi Shiboritate Junmai Nama Genshu by Mori no Kura Brewery in Kurume City in Fukuoka Prefecture, a brewery that Junya recently visited!

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With the name of Kin No Okan on the label!

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Dry-aged beef by Sanoman Co. In Fujinomiya City!

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Truly extravagant!

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And for the finale: Ogose Kimoto Junmai by Kubo Honkei Brewery in Uda City, Nara Prefecture with a drawing from a famous manga artist!

Certainly not the last visit, you can bet!

KIN NO O-KAN

420-0035 Shizuoka Shi, Aoi Ku, Shichiken Cho, 10-11, Vienna Building, 1F
Tel.: 054-653-4300
Mobile phone: 090-5100-7067
Opening hours: 17:00~27:00
Holiday not decided yet, but should eventually be Thursday
Reservations highly recommended!
FACEBOOK

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Shizuoka Soft Drinks tasting: Shizuoka Cola (Green Tea) by Kimura Foods Co. in Shimada City!

In Shimada City, Shizuoka Prefecture there is an unsuual and very interesting company which produces local soft drinks with a very famous name but definitely tastier and healthier than the same products of some well-known giant companies!

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Yes, Shizuoka Cola is made with green tea, and not with a certain nefarious ingredient!
The design is remarkable for its retro concept. One almost has the impression of a time-slip in Japan!

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Product name: Shizuoka Cola
Contents: 240 ml
Ingredients: Liquid grape sugar. Shizuoka Green Tea. aroma and acidity agents, Safflower for natural yellow coloring. Cape Jasmine for natural green color

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Clarity: very clean but partiallu cloudy due to the real tea powder
Color: Green tea color
Aroma: Soft sweetish green tea
Bubbles: Quite fizzy, just the right pleasant amount
Taste: Soft and fruity attack, less sweet than expected, but just with the right balance.
Complex: Mainly sweetish green tea with strong notes of grapes.
Very pleasant bubbles and the right amount of them not overwhelming your senses.
Very refreshing and satisfying.
Disappears fairly quickly with no cloying impression.
Insistently invites to the next sip.

Overall: Very refreshing, pleasant and utterly elegant soft drink.
Sophisticated taste enhanced by the originality of the ingredient.
Just sweet enough to please both very young, young and older people.
Best enjoyed just a little chilled. No need for ice.
Could definitely be mixed into all kinds of cocktails.
To bring to a summer BBQ for thi\ose who especially need a break from alcohol!
The green color and the fact it has no alcohol whatsoever and that it is also healthy would be very welcome for people with special priorities!
An original and healthy souvenir, too!

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

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Shizuoka Sake Tasting: Fuji takasago Brewery-Junmai Ginjo Nama

Fuji Takasago Brewery being located in Fujinomiya City at the foot of Mount Fuji uses water from its own well fed by subterranean water which had taken literally centuries to seep through the mountain.
No wonder that their sake are so popular when one bears in mind that water is the most important in the creation of top-class sake!

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This is a junmai/no pure alcohol blended in/nama/unpasteurized!
To add to it it of the ginjo class, that is a fine premium sake!
Note that the alcohol is about 1 degeree lower than usually seen in Shizuoka Prefecture

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Takes some reading to decipher, but beautiful handwritten calligraphy!

Rice milled down to 60%
Dryness: + 6
Acidity: 1.2
Alcohol: 14~15 degrees
Bottled in March 2014

Clarity: Very clear
Color: Almost transparent
Aroma: Very discreet. Difficult to catch. Fruity. Pears
Body: Fluid
Taste: Dry and fruity attack with little junmai petillant.
Complex and elegant. Pears.
Late appearance of milk coffee and dark chocolate.
Varies very little with food but for a slightly drier turn with hints of dry chocolate and milk coffee.

Overall: A fleeting, almost feminine in approach in spite of its dryness.
Complex but difficult to catch with ever changing short facets.
Dangerously easy to drink.
If you want to enjoy it with food, drink it with vegetables in particular for a subtle matching!
A great sake to both impress ladies and gentlemen. Would make for a superb aperitif before any kind of gastronomic repast!

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

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Shizuoka Sake Tasting: Fuji Takasago Brewery-Homare Fuji Junmai Genshu

Fuji Takasago Brewery in Fujinomiya City has been working for some time with Homare Fuji Sake Rice which is entirely produced in Shizuoka Prefecture.
It is actually a Yamada Nshiki hybrid with the big difference that the stak\lks are shorter, making it very resistant to high winds and heavy rains prevalent in summer.

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For a long time brewers were complaining about the fact that the rice is a bit hard and difficult to polish, but after overcoming this particular problem some breweries are know to produce dai ginjo level premium sake with it!
This particular sake has the merit of being practically untouched as it is a junmai/no pure alcohol added genshu/no pure water added!

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Rice: Homare Fuji (shizuoka-grown)
Rice milled down to 60%
Alcohol: 17~18 degrees
Bottled in March 2014

Clarity: Very clear
Color: Almost transparent
Aroma: very dry. Pears, apples.
Body: Fluid
Tasting: Dry and fruity attack backed up by very strong junmai petillant.
Complex. pears, milk coffee with oranges appearing later.
Takes on a slightly drier turn with food.
Makes a sweetish comeback after food with more mil coffee and dark chocolate.

Overall: A typical Homare Fuji sake.
Great at all temperatures on its own but possibly at its best with food. Very pleasant in spite of its high alcohol contenets.
A sake to bring at a BBQ!
For the strong but elegant sake lovers!

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

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Japanese Appetizer (O-toushi/お通し): O Hitashi Vegetables and Deep-fried Ton Toro Pork in Marinade

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

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Dragon made it a double O-toushi last night!
The first one has been a specialty of here for quite some time: Deep-fried Ton Toro (soft) pork she first prepared as tonkatsu, that is deep-fried in flour, egg and panko. At the same she fried some thinly sliced onion. She transferred the lot into a Tupperware with rice vinegar, two different types of mustard, one being cassis mustard, and pink pepper. She let the whole marinate for about 4 hours inside the refrigerator!
Really yummy!

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The second one was O-Hitashi, that is, lightly cooked and marinatedvegetables served cold.

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She first cooked the vegetables inside the microwave oven to soften them up.
She tehn marinated with mentsuyu and some chili pepper for while in the refrigerator!
Simple but so refreshing!
Of course both appetizers marry perfectly with any drink!

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

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Wasabi & Soba at Utsurogi, Utogi, Shizuoka City, the Birthplace of Wasabi!

Service: Very kind and friendly
Equipment & Facilities: Overall very clean. Rustic but clean washroom
Prices: Reasonable
Strong points: Country gastronomy including the freshest wasabi in the world!

Last Saturday I visited Utogi up the Abe River in Shizuoka City in the company of Alexandra Combe, a French journalist in France and Dominique Corby, Executive Chef at Le Cordon Bleu Japan, Inc in Tokyo and Kobe to interview Yuuma Mochizuki, a local wasabi farmer.

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We spent the whole morning shooting pictures of the wasabi fields owned by Maru Ichi Co., whose Yuma Mochizuki (28) is the 13th generation.
All the fields are exclusively watered with the help of torrents rushing down the mountain!

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Wasabi fields forever!

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It is the best season to admire them for one important detail!

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Wasabi Flowers!
Did you know that the leaves and the flowers of the wasabi are even more beneficial to the human body than the wasabi roots?

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Dominique Corby, Alexandra Combe and Yuma Mochizuki tasting some of the wasabi that were elected the best in Japan last year!

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The monument stating Utogi as the birthplace of wasabi cultivation!

We decided to have lunch at the only, but famous, local restaurant before proceeding with the rest of the interview!

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Utsurogi, a rustic but very busy restaurant!

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You place your orders to a kitchen-like counter!

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have a good look at the local products on sale!

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Having and ordered your meal beforehand, walk along the rushing torrent and choose a seat either outside or inside!

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Great scenery to be caught there!

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This is the lunch we had ordered inside the front shop where they hang photos of all the meals proposed!
At 800 yen, 8 Us $, less than 6 Euros, a bargain!

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Our lunch!

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The excellent “8 wari”/80% buckwheat flour soba/buckwheat noodles!

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Local wasabi stme pickles, and freshly grated wasabi and chopped scallions with your soba dressing/dip!

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The tempura including sweet potato, onion and carrot kakiage, shiitake and wasabi leaf!

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The fresh wasabi leaf from a nearby field!
You will not find that quality and fresheness elsewhere!
Note the matcha tea powder for tempura seasoning!
The local wasabi farmers also grow superb green tea!

The ultimate trip to discover wasabi!

UTSUROGI/うつろぎ
421-2303 Shizuoka City, Aoi Ku, Utogi, 280-1
Tel./Fax: 054-298-2900Opening hours: 10:00~15:00, 09:00~16:00 on weekends and National Holidays
Closed beginning and middle of May due to First Green Tea Harvest, End & Begginning of the Year Holidays
Call beforehand!
HOMEPAGE</strong> (Japanese)

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

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Shizuoka Sake Tasting: Hatsukame Brewery-Hatsukame Honjozo Muroka Nama Genshu Gentei

Every year I make sure to acquire this very limited sake brewed by Hatsukame Brewery in Okabe, Fujieda City.
A very limited brew, they advise to drink it within a week of its bottling and keep in the refrigerator!
Just out of pure sense of contradiction I decided to keep it at room temperature until today, exactly one month later to see what would happen!
Mind you, it is still a bit of an overkill as I knew very well I didn’t much risk!
incidentally it is an honjozo/Pure sake alcohol was blended in, Muroka/unfiltered, nama/unpasteurized and genshu/no water added!

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Rice: Yamadanishiki (Toyama Prefecture)
Rice milled down 60 % for the koji rice and 65% for the kake rice
Dryness: + 6
Acidity: 1.7
Alcohol: 19 degrees
Bottled on March 7th, 2014

Clarity: Very clear
Color: Golden hue
Aroma: discreet, dry and fruity. Pears, green apples
Body: Fluid
Taste: Softer attack than expected in spite of its high alcohol, unfiltered and genshu status. Dry and fruity. Pears, green apples.
Complex. The alcohol hitting the palate late wit drier green apples. Elusive, difficult to catch. Lingers only for a while to disappear with dry oranges.
Changes little with food, but for an occasional sweeter note soon proven wrong.

Overall: A typical limited brew by Hatsukame Brewery to titillate both your palate and mind, inducing you to experiment and making you think twice about hasty comments!
I entertain the deep suspicion this is the brewery’s hidden purpose behind this very limited brew!
Confusing the “specialists” is a game worth playing!

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