Tag Archives: Vegetarian

tsukushi-horsetail

Sansai/Edible Wild Japanese Mountain Vegetables (2014 edition)

tomii-veg31

“Sansai/Wild Mountain Plants” are around the corner so I thought it might be a good idea to draw people’s attention back to them for easier reference! They also include wild fruit that can be eaten both as vegetables and fruit with various preparations.
Some can be boiled, others fried, prepared as tempura, cooked in soup, prepared as pickles or jam, etc.

As it would become far too big (already massive, but inexhaustive) a posting if I wrote everything, please pick up one item at a time if you want more explanations and I will write an individual article for your pleasure!
But some have added some since the last time I wrote about them and I added some facts!

Here we go:
(No particular order)

ainu-negi-alium-victorialis

AINU NEGI: ALIUM VICTORIALIS
Also called: GYOUJA NINIKU/VICTORY ONION/ALPINE LEEK

High in Vitamin B1

akebi-chocolate-vine

AKEBI: CHOCOLATE VINE

High in Potassium, Vitamin B1, B2, B6, C and vegetal fibers.
Provide great stamina!
The inside is eaten raw as it is sweet.
The outside can be pickled or fried as tempura!

amadokoro-polygonatum-odoratum
AMADOKORO: POLYGONATUM ODORATUM

azami-thistle

AZAMI: THISTLE
Try it as tempura!

fukinoto-giant-butterbur

FUKINOTO: GIANT BUTTERBUR/FLOWER CLUSTER

High in Vitamin A Beta carotene, B1, B2, b6, C, vegetal Fibers and Potassium.
Beautiful as tempura!

hamaboufuu-glhnia-littoralis
HAMABOUFUU: GLEHNIA LITTORALIS

hangonsou-senecio-cannabifolius

HANGONSOU: SENECIO CANNABIFOLIUS

hasukappu-lonicera-caerulea

HASUKAPPU: LONICERA CAERULEA/HASCUP

hikagehego-flying-spider-monkey-tree-fern

HIKAGEHEGO: FLYING SPIDER MONKEY TREE FERN

irakusa-urtica-thunbergiana

IRAKUSA: URTICA THUNBERGIANA

itadori-japanese-knotweed
ITADORI: JAPANESE KNOTWEED

katakuri-dogtooth-violet

KATAKURI: DOGTOOTH VIOLET

Flowers are also edible.

kiboushi-plantain-lily-hosta-fortinei

KIBOUSHI: PLANTAIN LILY HOSTA FORTINEI ( a variety of Hosta Montana)
Beautiful lightly steamed!

kogomi-ostrich-fern

KOGOMI: OSTRICH FERN (exists as green and red)

One of the most eaten wild maoutain vegetable in Japan!
Great plant as it needs no special procees to erase tanginess.
High Carotenes, Vitamin C, Amino acids and vegetal fibers.

koshiabura-ascathopanax-sciadophylloides

KOSHIABURA : ASCATHOPANAX SCIADOPHYLLOIDES

kuko-chinese-wolfberry
KUKO: CHINESE WOLFBERRY

kusagi-harlequin-glory-bower-peanut-butter-shrub2

KUSAGI: HARLEQUIN GLORY BOWER PEANUT BUTTER SHRUB

matatabi-silver-vine
MATATABI: SILVER VINE

mitsuba-japanese-honeywort

MITSUBA: JAPANESE HONEYWORT
has become a common garden vegetable!

nirinsou-anemone-flaccida

NIRINSOU: ANEMONE FLACCIDA

nobiru-alium-macrostemon

NOBIRU: ALIUM MACROSTEMON
Another favorite in Japan!

High in Vitamin C, Carotenes, Calcium, Potassium and vegetal fibers.

oyamabokuchi-synurus-pungens

OYAMABOKUCHI: SYNURUS PUNGENS

ryoubu-clrthra-barbinervis
RYOUBU: CLERTHRA BARBINERVIS

sarunashi-actinia-arguta

SARUNASHI: ACTINIA ARGUTA

seri-japanese-parsley

SERI: JAPANESE PARSLEY
has become a garden vegetable in Japan!

suberiyu-common-purslane

SUBERIYU: COMMON PURSLANE

takenoko-bamboo-shoots
TAKENOKO: BAMBOO SHOOTS (SPROUTS)

tanpopo-dandelion

TANPOPO: DANDELION
A green and a yellow variety are already grown in Japanese gardens!

tara-no-me-aralia-elata

TARA NO ME: ARALIA ELATA

High in Potassium, Vitamin A Beta Carotenes, B2 and vegetal fibers.
Another favorite in Japan!

tsukushi-horsetail

TSUKUSHI: HORSETAIL-Equisetum arvense (Source IVY)
A kid’s favorite!
High in Potassium, Magnesium, Carotenes and Vitamin E.

tsuroganeninjin-adenophora-triphylla

TSUROGANENINJIN: ADENOPHORA TRIPHYLLA

udo-aralia-cordata

UDO: ARALIA CORDATA
Commonly found in Japanese supermarkets!
High in Potassium, Calcium, Magnesium, Vitamin B1, C, Pantotene acid.
Helps combat human body acidity.

yamaudo

YAMAUDO: same as UDO (above)

urui-hosta-montana

URUI: HOSTA MONTANA
Can be eaten raw.
Great in salads. Has become a common vegetable in Japan.

warabi-pteridium-aquilinum

WARABI: PTERIDIUM AQUILINUM/BRACKEN
High Potassium, Calcium, Magnesium, Iron, Vitamin B2, C, E and vegetal fibers.
Commonly seen in supermarkets!

yamabudo-crimson-glory-vine

YAMABUDO: CRIMSON GLORY VINE

yamawasabi-wild-horseradish

YAMAWASABI: WILD HORSERADISH
Consumed for its flowers, stalks and leaves, but not roots!

zenmai-osmunda-japonica

ZENMAI: OSMUNDA JAPONICA/ROYAL FERN
High in Potassium, Vitamin A Beta Carotenes, B2, B6, C and vegetal fibers.

FUKI:JAPANESE BUTTERBUR/GIANT BUTTERBUR-Petasites japonicus (Source IVY)

High in Potassium, Calcium, Vitamin B2 and vegetal fibers.

—————————
Still have to find the English names for the following ones!

aiko

AIKO/Laportea macrostachya (Maxim.) Ohwi (Source IVY)

akamizu

AKAMIZU/ELATOSTEMA UMBELLATUM var. NAJUS

Found the name!

aomizu

AOMIZU/Pilea Mongolica
Found the name thanks to IVY

inudouna

INUDOUNA/Cacalia Hastata L. var . tanakae kitam
Found the name thanks to IVY

shidoke

SHIDOKE

ITADORI
has become common in Japan! Can actually be very invasive!

HONNA/Also called SUPPON

YOMOGI/MUGWORT
Great as tempura or in rice cakes!
Not to be confused with absinthe!

NOKANZOU/Hemerocallis fulva, orange daylily
Found the name thanks to IVY

YUKINOSHITA/Saxifraga stolonifera (is the same as Saxifraga sarmentosa), known by several common names, including Creeping Saxifrage, Strawberry Saxifrage, Creeping Rockfoil, the quite ambiguous “Aaron’s beard”, and Strawberry Begonia or Strawberry Geranium (Source: IVY)

Found the name!

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

About these ads

Vegan Christmas Cakes & New Year Confectionery: Japanese Wagashi!

Exif_JPEG_PICTURE

Pyramid-style Christmas Tree?

Here are some more suggestions for Christmas Cakes through re-published articles!
Have fun!

NOTE: I’m an unrepentant agnostic hedonist (and an omnivore to boot!), but since some of my vegan and vegetarain friends are Christian, I hope these pictures will inspire them!

christmas-wagashi-2

Flowery Christmas!

Exif_JPEG_PICTURE

What’s in Santa’s bag?

christmas-wagashi-4

Bring your forks and knives!

christmas-wagashi-5

Holy (Holly) Christmas!

christmas-wagashi-6

For the toddlers!

christmas-wagashi-7

Pity you have to eat it!

christmas-wagashi-8

Definitely Japanese-style!

christmas-wagashi-9

They almost look like sushi!

christmas-wagashi-10

Elegant simplicity!

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

Vegan Japanese Recipe: Iri Natto/Parched Natto

IRI-NATTO-1

Natto is a very interesting food for vegans and vegetarians (I’m not but I care!) as it contains abundant healthy and vital ingredients.
Check the Natto/Fermented beans recipe if you want to make some yourself!

Here is a recipe to accomodate it into a tasty snack or appetizer!

INGREDIENTS:

Natto: the equivalent of 3 small packs
Oil: of your choice. 2 tablespoons
Salt: Choose good sea salt

Optional: chili pepper. sesame oil, soy sauce, miso, curry powder mix, grated ginger and so on

IRI-NATTO-2

Good quality natto sold in shops should be vegan, but if you are not sure make the equivalent of three small packs. Very economical!

IRI-NATTO-3

Pour the oil in a saucepan. Add the natto. Cook on a low fire. Sti with chopsticks all the time.

IRI-NATTO-4

It will take time for the natto to cook and absorb all the oil. Do not hurry. Just keep stirring gently with the chopsticks!

IRI-NATTO-5

When the natto has absorbed all the oil and taken the aspect of peanuts the beans should separate from each other. You can switch off ht e fire then!

IRI-NATTO-6

let the natto cool for best taste as its water will disappear.
Sprinkle with some good quality salt.
Since you have 3 packs you could always present into 3 different small plates seasoned differently with above optional spices!

Enjoy!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Recommended Lunch Restaurants In Shizuoka Prefecture: Vegan & Vegetarian (November 2013-Added To)

LUNCH-VEGAN

Veggie Burger at Rama 45 Organic Cafe & Shop!

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

SN3O5412

CAFE SAIN

Service: Shy but very friendly
Facilities & Equipment: Spotless clean overall. A bit small but perfect washroom
Prices: Reasonable
Strong points: Exclusively vegan gastronomy with local vegetabes and fruit!
Entirely non-smoking!

CAFE SAIN
Shizuoka City, Aoi Ku, Ryogae Cho, 2-4-29, Aspis Bldg. 2F
Tel.: 054-221-5514
Opening hours: 11:00~20:00 (until 18:00 on Tuesday)
Closed on Sundays and first Monday (might sometimes close unannounced)
HOMEPAGE
Entirely non-smoking!

LUNCH-RAMA

Rama 4.5 Organic Cafe & Shop

Service: Friendly, smiling and helpful
Facilities: Overall very clean. Washroom a bit small but clean.
Prices: Reasonable
Strong points: Exclusively vegan cuisine. A great scope of vegan ingredients on sale. Entirely non-smoking!

Rama 4.5 Organic Cafe & Shop
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-4-5
Tel.: 054-266-3845
Business hours: 10:00~19:00
Closed on Wednesday
Entirely non-smoking

Other home-restaurant at:

Rama
422-8052 Shizuoka City, Suruga Ku, Midorigaoka, 19-6
Tel.: 054-260-5186
Business hours: 11:00~23:00
Closed on Wednesday
HOMEPAGE (Japanese)

LUNCH-KISSA

Service: A bit shy but very friendly and attentive
Facilities & Equipment: Superb cleanliness overall. Superb washroom
Prices: reasonable
Strong points:
Exclusively vegan gastronomy. No wheat flour. Only mineral water used. Entirely non-smoking!

KISSA
Shizuoka City, Aoi Ku, Ryougae Cho, 2-1-7 (behind Shizuoka City Hall, along Aoba Street, on the right-hand side)
Tel.: 054-253-1339
Opening hours: 11:00~14:00 (lunch), 14:00~17:00 (cafe)
Closed on Tuesdays and Wednesdays
Completely non-smoking!

LUNCH-LOCOMANI

LOCOMANI

Service: Very friendly although a bit shy!
Equipment: Great overall cleanliness. Nice washroom
Prices: Reasonable
Strong points: Vegetarian menus. Healthy rice flour cakes. Can prpeare vegan meal with sufficient advance reservation.
Completely non-smoking!

LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Closed every Wednesday and one Monday
HOMEPAGE/BLOG</strong> (Japanese)

LUNCH-CAPU

CAPU

Service: Very friendly
Facilities: old but clean
Prices: reasonable
Strong points: Vegetarian and ethnic cuisine. Easy-going atmosphere for all ages and trends. Home-made umeshu and biscuits. Can prepare a vegan meal with sufficient advance reservation.
Non-smoking on Second Floor!

Food & Craft cafe CAPU/カフエカプ
3-6-13, Tokiwa-cho, aoi-ku, Shizuoka City, 静岡市葵ときわちょうー6-13
Tel.: 054-252-5343
Business hours: 12:00~21:00 (Sat. & Sun. ~22:00)
Closed on Wednesdays.
Private parties possible.
HOMEPAGE (Japanese)

LUNCH-PISSENLIT-2

PISSENLIT

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.
Can prepare vegetarian or vegan meals with sufficient advance reservation and discussion/explanations!

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

LUNCH-SUGIMOTO

TETSUYA SUGIMOTO

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

Tetsuya SUGIMOTO
420-0038Shizuoka City, Aoi Ku, Umeya,2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided (do make a call first!)
Credit cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Recommended Lunch Restaurants In Shizuoka Prefecture: Vegan & Vegetarian (November 2013)

LUNCH-VEGAN

Veggie Burger at Rama 45 Organic Cafe & Shop!

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

LUNCH-RAMA

Rama 4.5 Organic Cafe & Shop

Service: Friendly, smiling and helpful
Facilities: Overall very clean. Washroom a bit small but clean.
Prices: Reasonable
Strong points: Exclusively vegan cuisine. A great scope of vegan ingredients on sale. Entirely non-smoking!

Rama 4.5 Organic Cafe & Shop
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-4-5
Tel.: 054-266-3845
Business hours: 10:00~19:00
Closed on Wednesday
Entirely non-smoking

Other home-restaurant at:

Rama
422-8052 Shizuoka City, Suruga Ku, Midorigaoka, 19-6
Tel.: 054-260-5186
Business hours: 11:00~23:00
Closed on Wednesday
HOMEPAGE (Japanese)

LUNCH-KISSA

Service: A bit shy but very friendly and attentive
Facilities & Equipment: Superb cleanliness overall. Superb washroom
Prices: reasonable
Strong points:
Exclusively vegan gastronomy. No wheat flour. Only mineral water used. Entirely non-smoking!

KISSA
Shizuoka City, Aoi Ku, Ryougae Cho, 2-1-7 (behind Shizuoka City Hall, along Aoba Street, on the right-hand side)
Tel.: 054-253-1339
Opening hours: 11:00~14:00 (lunch), 14:00~17:00 (cafe)
Closed on Tuesdays and Wednesdays
Completely non-smoking!

LUNCH-LOCOMANI

LOCOMANI

Service: Very friendly although a bit shy!
Equipment: Great overall cleanliness. Nice washroom
Prices: Reasonable
Strong points: Vegetarian menus. Healthy rice flour cakes. Can prpeare vegan meal with sufficient advance reservation.
Completely non-smoking!

LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Closed every Wednesday and one Monday
HOMEPAGE/BLOG</strong> (Japanese)

LUNCH-CAPU

CAPU

Service: Very friendly
Facilities: old but clean
Prices: reasonable
Strong points: Vegetarian and ethnic cuisine. Easy-going atmosphere for all ages and trends. Home-made umeshu and biscuits. Can prepare a vegan meal with sufficient advance reservation.
Non-smoking on Second Floor!

Food & Craft cafe CAPU/カフエカプ
3-6-13, Tokiwa-cho, aoi-ku, Shizuoka City, 静岡市葵ときわちょうー6-13
Tel.: 054-252-5343
Business hours: 12:00~21:00 (Sat. & Sun. ~22:00)
Closed on Wednesdays.
Private parties possible.
HOMEPAGE (Japanese)

LUNCH-PISSENLIT-2

PISSENLIT

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.
Can prepare vegetarian or vegan meals with sufficient advance reservation and discussion/explanations!

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

LUNCH-SUGIMOTO

TETSUYA SUGIMOTO

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

Tetsuya SUGIMOTO
420-0038Shizuoka City, Aoi Ku, Umeya,2-13,1F
Tel./Fax: 054-251-3051
Opening hours:11:30~14:30,17:30~21:30
Holidays: undecided (do make a call first!)
Credit cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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: 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

Vegan Restaurant: Kissa in Shizuoka City!

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Service: A bit shy but very friendly and attentive
Facilities & Equipment: Superb cleanliness overall. Superb washroom
Prices: reasonable
Strong points: Exclusively vegan gastronomy. No wheat flour. Only mineral water used. Entirely non-smoking!

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At last the second independent vegan restaurant has just opened in Shizuoka City right in the middle of the city along the Aoba Street!

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The name “Kissa” means “Cafe” in Japanese and “Cat” in Finnish, the real reason for the restaurant’s name!

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The menu bound to change with the seasons is clearly announced outside!

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The staff are shy but very friendly and attentive!

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you can choose between a seat (chair or sofa) at a table or at a small counter!

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And the place is so clean!
May I remind you it is totally non-smoking!

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Another kissa/cat!

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This must be the healthiest restaurant in Shizuoka City as they don’t use white sugar, wheat flour, eggs, dairy products and cook only in mineral water!

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This is the lunch (Japanese-style) that I ordered!

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And the tea that they serve is organic and has been matured from 3 years, making it lose most of its caffeine!

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The organic tea!

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Steamed white rice mixed with black/violet rice.
Incidentally all the vegetables, including the rice are organic whenever possible!

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Stewed Takano tofu and vegetables!

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Vegetables and tofu miso soup!

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Home-made pickles!

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Fresh vegetables salad. The broccoli is grown by the owner in her own garden!

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Persimmon and apple in tofu cream sauce!

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Konnyaku!

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The owner, knowing I had a special interest in her cuisine because of some of my friends who are vegan (I’m not) offered me her minestrone vegetable soup (only vegetables)! Very tasty indeed!

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While I was at it I ordered a dessert not waiting for tea time!
Their anko/sweet meat is home-made!
They do not use sugar but “karanka/Siraitia grosvenorii” whose fruit is 300 times sweeter and is recommended to diabetics!

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The dessert!

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Beautiful and very satisfying! Incidentally the jelly is made with local agar! Did you know that Shizuoka is a major producer of natural agar in Japan?

I’ll keep you posted about the different menus!

KISSA
Shizuoka City, Aoi Ku, Ryougae Cho, 2-1-7 (behind Shizuoka City Hall, along Aoba Street, on the right-hand side)
Tel.: 054-253-1339
Opening hours: 11:00~14:00 (lunch), 14:00~17:00 (cafe)
Closed on Tuesdays and Wednesdays
Completely non-smoking!

RECOMMENDED RELATED WEBSITES

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: 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

Organic Vegetables from Shizuoka Prefecture with Aritsune Akutsu!

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My market of the day!
Top left to right: green kohlrabi, dark orange-violet carrots, golden carrots, black daikon.
Bottom left to right: Hinosai turnips, red ginger.

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Aritsune Atsuku is the link that all true producers wish to make their vegetables known and sell them.
Aritsune is always on the look out for producers who grow great organic vegetables and help them sell them with the ones he and his produce themselves.
He has a shop, “Real Food market” in Baban-Cho (report to come soon!), Aoi Ku, Shizuoka City, but toady he was selling the products of 5 farmers from Fujieda City and Fujinomiya City on the basement floor of Isetan Department Store in Aoi Ku, Shizuoka City, to try and reach a larger clientele and persuade consumers that the quality of the healthy vegetable he was selling was worth their price!

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Aristune has a true passion for healthy food and organic vegetables in particular, although he is not a vegetarian.
Let’s have a look at what he was selling today!

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Hinosai turnip and red daikon!
Not only he promotes good organic vegetables but also ones that are still rare in Japan!

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Red daikon and golden carrots!

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Golden carrots!

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Romaine lettuces!

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Red ginger!

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Reasonable prices for such rare organic vegetables!

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Dark red violet carrots in the middle!

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Violet Mustard leaves and Pak Shi Coriander!

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Green kohlrabi!

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Violet daikon!

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Another type of violet daikon!

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Organic rice!

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Customers could taste them raw or buy them steamed with rice onsite!

You can find and buy the same at:

REAL FOOD MARKET AKUTSU
Aritsune Akutsu
Mobile: 080-6902-0456
E-mail: akutuaritune@gmail.com
420-0864 Shizuoka City, Aoi Ku, Baban-Cho, 91
Tel. & Fax: 054-221-4046
Opening hours: 10:00~19:00
Closed on Tuesdays

RECOMMENDED RELATED WEBSITES

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: 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

Okra Flowers Tempura at Jacuzzi awabar in Shizuoka City!

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Service: Very friendly, polite, but easy-going
Facilities: Great cleanliness overall. Beautiful washroom
Prices: Reasonable
Strong points: All kinds of bubbly drinks. Very healthy and tasty food snacks made with local products.

OKRA-FLOWER

okra are becoming very popular in Asia and Europe although it originated from Central Africa.
It is also extensively grown here in Japan but it is somewhat eaten in a manner different from that in Africa.
For one, the flowers are edible and can be prepared in many ways.

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Since this is Japan one manner that would come to mind is tempura although the Japanese would eat okra in any form even raw!
What is more uncommon is cooking the flowers.
Unlike comparatively robust zucchini flowers okra flowers will wilt very quickly as they bloom for only one day.

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One way to circumvent that problem is to cut the flowers just before they open and leave them in the fridge where they will open and conserve longer.

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Last night I had the pleasure to savor both the okra pods and flowers organically grown by Mr. Baba in Fujinomiya City at the foot of Mount Fuji at Jacuzzi awabar, the newest gastronomic bar in Shizuoka City!

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As tempura goes this is both teasingly simple and sophisticated.
Crispy, so tasty, almost sweet!
You must try it! With a glass of French bubbly rose wine!

JACUZZI awabar
]420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10-2
Tel.: 054-269-5992
Opening hours: 15:00~24:00
Closed on Sundays
Credit cards not yet!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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

My 10 Best Vegetables Dishes in Japan

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To give a little help (actually he helps me!) Russell Deasley, the mastermind of a superior Homepage/Blog with the name of THE TOP 10…of Anything and Everything! I have been thinking what could be the different “10”, be they the best, worst or whatever, I could come up with. And the ideas are coming fast and thick!
I’m not a vegetarian or vegan but I love vegetables and I’m always keen to check what the chef at any restaurant I visit (and I visit quite a few because this is one of my occupations!) can achieve with vegetables only!
Here are what I would consider the best 10 vegetables dishes I ever had (so far!) in Japan. Mind you, they were all enjoyed inside Shizuoka City, a bias helped by the simply mind-blowing number of varieties grown in Shizuoka Prefecture!

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1) Wok-fried at Annam Restaurant, Vietnamese Cuisine!

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2) Fried and steamed vegetables appetizer at Aquavite, Italian Cuisine!

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3) vegetables Terrine at Caravin, French Cuisine!

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4) Steamed vegetables at Cham, Chinese Cuisine!

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5) Japanese pickles at Kawakatsu, Japanese cuisine (this is an exception as it is located in Fujieda City!)!

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6) Steamed and stir-fried vegetables appetizer at Pissenlit, French Cuisine!

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7) Steamed and sauteed-baked vegatables appetizer at Tetsuya Sugimoto, French Cuisine!

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8) “Goro goro” stir-fried vegetables at Uzu, Japanese Izakaya Cuisine!

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9) Vegetables Sashimi Plate at Yasai tei, Japanese Izakaya Cuisine!

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10) “Eggplant Vegetables Steak” at Tetsuya Sugimoto, French Cuisine!

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

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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 Vegan Gastronomy: Veggie Burger at Rama 4.5 Organic Cafe & Shop in Shizuoka City!

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Service: Friendly, smiling and helpful
Facilities: Overall very clean. Washroom a bit small but clean.
Prices: Reasonable
Strong points: Exclusively vegan cuisine. A great scope of vegan ingredients on sale. Entirely non-smoking!

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I paid my second visit today to Rama 4.5 Organic Cafe & Shop in Shizuoka City, Aoi Ku, where I was looking forward to a different vegan (I’m not, sorry!) lunch!

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I also noticed that a young couple of local potters living in Mori Machi, Kakegawa City, were exhibiting and selling some exquisite pottery!

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I understand that interviewing will quite a challenge as they usually do allow it, but I’m confident I will succeed. Their art is just too good to ignore!

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There was a choice but since Mrs. Miho Maki/牧美穂さん recommended her veggie burger, I didn’t hesitate!

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Her vegan soy milk based soup would please anyone with a health-conscious and epicurian mind! I particularly love the ginger included in it and the herbs sprinkled on top!

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Exquisite and so aromatic herb tea!

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The veggie burger!

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Home-baked vegan bread!

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Two deep-fried veggie/vegan patties in between with plenty of fresh local vegetables!

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Organic herbs providing extra seasoning!

Not only very healthy, but more fulfilling than expected! Who would complain? Certainly not me, in spite of being an omnivore!

Rama 4.5 Organic Cafe & Shop
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-4-5
Tel.: 054-266-3845
Business hours: 10:00~19:00
Closed on Wednesday
Entirely non-smoking

Will soon interview their other home-restaurant at:

Rama
422-8052 Shizuoka City, Suruga Ku, Midorigaoka, 19-6
Tel.: 054-260-5186
Business hours: 11:00~23:00
Closed on Wednesday
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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 Vegan Recipe: Deep-fried Tofu & Vegetables Balls-Ganmodoki-がんもどき

GANMODOKI-1

Here is another recipe for my vegan (I’m not) friends which has the advantage and possibility of being served hot or cold!
It is also fulfilling and so healthy!
Ganmodoki-がんもどき/雁擬き/”pseuo goose”.
The recipe on Wikipedia indicates the use of egg-white but this is a very common vegan version!

INGREDIENTS:

Tofu
Carrots
Burdock/Gobou/牛蒡
Kikurage mushroom(Auricularia auricula-judae, known as the Jew’s ear, wood ear, jelly ear)
Vegetable oil
Cornstarch/Katakuriko/片栗粉
Salt

RECIPE:

GANMODOKI-2

Use fairly solid tofu and press out as much water as possible.

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Put tofu inside a mortar (preferably use the Japanese-style “suribachi/すり鉢 mortar and pestle).
Add cornstarch and salt according to your preference and grind to a paste.

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Cut the kikurage into fine strips and then cut across into 1~2 cm-long strips.
If using dried kikurage soften it first in lukewarm water (sponge off excess water then).

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Cut carrot and burdock into fine strips and cut acroos into strips of the same length as kikurage.

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Incorporate vegetables to tofu and mix well.

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Apply oil to your palms first.
Make balls the size indicated in above picture.
Of course you can choose to make small round balls or spoon-shaped patties.

GANMODOKI-8

Deep-fry in oil at 170 degrees Celsius until balls have attained a nice light fox brown color.
Serve them hot or cold.
My personal preference is serving them seasoned with grated fresh daikon and soy sauce!

RECOMMENDED RELATED WEBSITES

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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
The Wine Wankers by Stuart in Australia!
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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 Vegan Dessert Recipe: Daigaku Imo-Deep-fried Sweet Potatoes in Syrup-大学芋 (Professional Recipe)

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A lot of sweet potatoes are found in the supermarkets these days and as the scholar year second term is starting, the Japanese, young and old alike are looking forward to eating traditional desserts made with these tubers.
“Daigaku Imo” in Japanese means “University Potato” as the University students in the Kanda District, Tokyo, were very fond of this dessert back in Taisho Era. The same dessert, which has somewhat disappeared during WWII came into fashion again thanks to the students of the prestigious Tokyo University!

I already have introduced a recipe some time ago, but this is one is more professional (but still easy).
As usual I leave the proportions to your liking!

INGREDIENTS:

Raw sweet potatoes
Oil
Black sesame seeds

Water
San-ontou sugar/三温糖 (if not available use red sugar or brown sugar)
Mizuame/水あめ/”Water sugar” (if not available use corn syrup)

RECIPE:

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Clean the sweet potatoes thoroughly.

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Better than a knife use a vegetable peeler to peel all skin.

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Make sure not to leave any skin or “eye”. Clean rapidly in water.

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Cut to bite size and clean in new water.

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Important tip. Cut the sharp edges away. The potato will not crumble when being deep-fried and the “bite” will be improved!

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In a proportion of 1 for water and 2 for sugar, heat until sugar has completely dissolved stirring all the time.

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Add the syrup and stir until completely dissolved.
As an indication, the proportions i use is:
Water: 200 cc (1 cup)
Sugar: 400 g
Syrup: 150 g

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When the whole has dissolved turn off the fire.

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Deep-fry at 170 degrees Celsius for 5 minutes.

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Scoop out and keep out for a while.

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Check that the oil is at 170 degrees Celsius and deep-fry a second time until the sweet potatoes have attained a nice “fox brown” color.
leave them on a piece of kitchen paper for a while to absorb excess oil.
Place on a place and pour plenty of syrup over them.
Sprinkle black sesame seeds liberally and serve!

Point:

Proceed with the first deep-frying first.
Deep-fry them a second time only when you are ready to eat them.
Deep-frying in two will give you crisp potatoes!
Re-heat the syrup if necessary although this dessert can be appreciated at any temperature!

RECOMMENDED RELATED WEBSITES

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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
The Wine Wankers by Stuart in Australia!
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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 Vegan Recipe: Deep-fried Tofu-Atsuage-厚揚げ

ATSUAGE-1

Tofu is a very important and healthy food both for vegans and omnivores as it is made with soy beans.
But some people understandingly would like to eat it in a more solid form.
Nothing is easier. You just need oil!
Seasoning is up to you and I’ll give you some suggestions there!
Here are the steps for a simple recipe for atusage/厚揚げ/”Thick fry”!

ATSUAGE-1a

First, what tofu should you choose.
I personally prefer silk tofu/kinudofu/絹豆腐 but some might want something with a better bite. In this case use momendofu/木綿豆腐 or something even firmer.

ATSUAGE-2

First cut the tofu into slices of your preference.

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Place them on a tray lined with a piece of clean dry cooking cloth.

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place another piece of clean dry cooking cloth over the tofu and some improvised weight (see above) to press water out.
The cloth will imbibe with the water making the later transfer of the tofu slices easier.
Press the water out for a s long as you want, depending of how firm you want your atsuage.

ATSUAGE-3

Do not coat the tofu with flour or cornstarch as this is a very different recipe!
Utilize oil you have already used 2 or 3 times for better coloring of the atsuage. Filter the oil beforehand, though, so as not mix the tofu with any other food particles.
Use sesame oil (used for tempura for example) if possible but any good frying vegetable oil is OK.

ATSUAGE-4

Bring the oil temperature to 180 degrees Celsius.
Drop the tofu gently into the oil.
As it will float, wait until one side is well cooked to a “kitsune iro/Color of a fox” as they say in Japan.
Turn over gently to cook the other side.
The length of the frying will depend on how well cooked you want your tofu.

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for more practicality I cut the tofu thin enough to make nice “tiles” I can serve in many ways, but of course this is to you. Large dices is also a good idea!
Place the atsuage over a grill of kitchen paper to take away excess oil.

As for seasoning my preference is serving the atsuage hot or cold (or reheated) topped with finely sliced leek, grated fresh ginger and ponzu.
Naturally a lot of people use their favorite soy sauce or/and add chili pepper powder or/and other spices.
Cold, it is great served as a salad with fine greens and dressing!

RECOMMENDED RELATED WEBSITES

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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
The Wine Wankers by Stuart in Australia!
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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

Vegan Restaurant & Shop in Shizuoka City: Rama 4.5 Organic Cafe & Shop!

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Service: Friendly, smiling and helpful
Facilities: Overall very clean. Washroom a bit small but clean.
Prices: Reasonable
Strong points: Exclusively vegan cuisine. A great scope of vegan ingredients on sale. Entirely non-smoking!

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The (small) Rama Group which has been serving for some time vegan food inside the home of some of their members in the south of Shizuoka City at last on August 6th opened a real Cafe & Shop in Gennan Street, Gofuku-Cho, Aoi Ku, in the middle of the city for the pleasure of all vegans and health food lovers!

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I’m no vegan myself, but I do appreciate it from time to time, and I’m really happy for my friends and visitors to Shizuoka City who have such priorities!

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The shop itself offers an enormous (by Japanese standards!) array of vegan, organic and macrobiotic foods including home-made jams….

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and pickles made with fruit and vegetables locally and organically grown.

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It is all set in a beautiful and very natural environment, the more for it as it is open as a Cafe all day long!

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The general design makes use of a lot of wood.
You can either sit a t tables, or in my case at the counter overlooking the street outside!

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The young owners at work1
Mr. Tomonari Maki/牧知成さん and Mrs. Miho Maki/牧美穂さん!

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As for the food served the lunch is unique but changes regularly depending on the seasonal ingredients.
They serve all kinds of drinks, including organic beer!
If you don’t speak Japanese speak slowly in English and I’m sure mutual understanding will be easy!

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The lunch of the day!
Very appetizing, indeed!
As far as I know this is the sole truly vegan restaurant in town, and probably in the whole prefecture

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The hot soup!
No dairy products is used whatsoever!

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It is not only healthy but has a beautiful cachet attached to it!

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Whatever the angle it is definitely tempting!

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Home-made vegan bread!

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Home-made jam/chutney!

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Plenty of natural spices!

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I’m glad to admit that the deep-fried vegetables patty was delicious!

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The kinako/roasted soy bean powder jelly dessert and herb tea!

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Not only a very healthy dessert but also a traditional Japnese one!

Rama 4.5 Organic Cafe & Shop
420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-4-5
Tel.: 054-266-3845
Business hours: 10:00~19:00
Closed on Wednesday
Entirely non-smoking

Will soon interview their other home-restaurant at:

Rama
422-8052 Shizuoka City, Suruga Ku, Midorigaoka, 19-6
Tel.: 054-260-5186
Business hours: 11:00~23:00
Closed on Wednesday
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
The Wine Wankers by Stuart in Australia!
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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 Vegan Recipe: Simmered Daikon with Miso Sauce-Furofuki Daikon-風呂吹き大根

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I’m no vegan and never will be, but many of my friends are!

Now, daikon, or Japanese radish, has become a universal vegetable and recipes to accommodate it are innumerable!
The Japanese, especially in winter, have a very interesting way to cook it and serve it with a miso-based sauce, which even me, a meat eater, just can keep my fingers away from: furofuki daikon!
It si served in many restaurants from modest ones to very expensive establishments who keep their recipes secret, although there is very little to hide!

Here is a basic recipe that will allow you plenty of leeway.
bear in mind that this the basic recipe. I will leave precise proportions to your skills and priorities!

INGREDIENTS:

Daikon
Rice: a few grams
Konbu/seaweed
Irigoma/ground sesame seeds
Daikon leaves

Sauce:
White miso
Red miso
Mirin
sake
Sugar
Konbu Dashi/Seaweed soupstock

RECIPE:

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Cut the daikon into round slices about 4~5 cm thick.

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Peel the daikon slices.
Do not throw the peeled skin away. You can cut it fine and use it in many recipes such kinpira!

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Cut away the sharp edges. This will prevent the daikon to break into pieces during the cooking!

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Make a cross shallow cut on both sides. There are many reasons for doin this!

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Fill a large pot with enough water to cover the daikon. Add konbu/seweed. drop the daikon in water.
Let simmer over a light fire for about an hour or until the daikon ha become soft. If daikon emerge because of insufficient water, add hot wter (cold would stop the cooking!) so as to cover the daikon.

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Adding rice to the daikon (form the start) will sweeten it and also help whiten it.

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While the daikon is simmering prepare the sauce with white miso, red miso, mirin, sugar, sake and konbu dashi soup stock.
This is when your taste preferences can be taken into account!

Cook all the ingredients together in pan stirring all the time with wooden spoon.
Cook until you obtain a thick paste.

Serve the daikon topped with sauce and sprinkled with ground sesame (irigoma). sesame seeds can be served whole, too, naturally!
Serve it together with its steamed leaves!

It can served hot in winter or cold in summer!
Enjoy!

RECOMMENDED RELATED WEBSITES

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: 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!
-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