Shizuoka Cycling Gourmet Ride 1: Shimada JR Station North Exit Area

Cycling has many advantages when searching nice places both on and off the beaten tracks!
You can stop anywhere, any time while moving at an easy pace faster than on foot and with much less strain. Moreover it is a very healthy way to eliminate the extra calories you have been enjoying on the way!
Moreover, cycling is a joy in Shizuoka Prefecture thanks to its mild climate allowing for long sorties any time of the year!
Shimada City is a location rapidly gaining recognition, what with the nearby international airport and the ever increasing influx of tourists, so shall we start by getting off or meeting at the north exit of Shimada JR Station!

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B Cafe is a nice little cafe cum bar very close to the station but along a side street away from the traffic.
The cakes there are all made on site and although food generally is yummy this is my favorite spot for a quiet drip coffee and one of those succulent cheese cakes!

427–0022 Shimada City, Hontori, 1-9-10
Tel.: 0547-35-6538
Opening hours: 10:00 am~~
Closed on Wednesdays, 1st & 3rd Sundays
Entirely non-smoking!
Check the opening hours and other offerings on AYANO ASAOKA on FACEBOOK!

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Tonbo/とんぼ is a real find when it comes to takoyaki/octopus dumplings, a favorite among tourists and Japanese alike!
This is the genuine article in Osaka-style fashion cooked in front of your very eyes!
And don’t forget the succulent hot plate cooked okonmiyaki, soba Modan and pork egg roll, the whole accompanied by a local Oomuraya Brewery sake!

427-0029 Shimada City, Hinode-Cho, 1-1 ( few minutes’ walk straight from Shimada JR Station North exit)
Tel.: 0547-35-7635
Opening hours: 17:00~22:00
Closed on Sundays and national Holidays.
Orders on the phone and take-out OK!

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SETSUGEKKA/雪月花 is not only a way above average soba/buckwheat noodles restaurant but an establishment specializing in exquisite tempura, all at reasonable prices, served with rare sake from the neighboring oomuraya sake Brewery!
Come early as it tends to be full quickly!

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

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HIZUKI/ひづき for such a “country city” is just extravagant while very reasonably priced. A French/Japanese style Izakaya, it offers all the classic in a modern manner from juicy chicken karaage to butter-fried scallops and shrimps!
A place to take your “special one” to!

Chef/owner: Akimasa Ooishi/大石明昌さん
Shizuoka Prefecture, Shimada City, Hon Toori, 1 Chome, 9-19
Tel.: 0547-54-5860
Opening hours:17:30~23:30
Closed on Wednesdays

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OKONOMIYAKI SAKURAI/お好み焼桜井 is also another favorite both with locals and visitors for serving authentic Hiroshima-style okonomiyaki and this in enormous and reasonbly-priced portions! Take-outs ok!
Satisfaction guaranteed!

Shimada City, Ougi Cho, 11-14
Tel.: 0547-37-6777
Opening hours: 11:30~13:30, 16:30~20:30. 11:30~20:00 on Sundays
Closed on Wednesdays
Take-outs can be ordered on the phone
Parties welcome!

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din/g.place is another cafe tucked away from the main street but definitely worth a visit, especially in the afternoon if you have a sweet tooth! Enormous dessert plates and fine coffee!

Shimada City, Hon Toori, 1-1-10, Miyanokomichi Passage
Tel.: 0547-35-5005
Opening hours: 11:00~18:00, 08:30~18:00 on week ends. 17:00~21:00 on reservation only (from 5 guests~)
Closed on Mondays
HOMEPAGE (Japanese)
FACEBOOK

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And don’t forget OOMURAYA BREWERY
Sakes internationally recognized and be always on the lookout for extravagant and rare nectars!

Oomuraya Brewery (Wakatake, Onigoroshi, Onna Nakase)
Shimada City, Hontoori, 1-1-8
tel.: 0547-37-3058

Now, this is only a fraction of a discovery, but I am sure you will a special pleasure adding to it!
Until then, good cycling and appetite!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

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Sports, Health & Vegetables in Shizuoka With Mitchell Duke at Shimizu S-Pulse

Mitchell and Charlotte Duke

Mitchell Duke, who also played for the Australian National Football (Soccer) Team, is now in his 4th year at Shimizu S-Pulse Football Club in Shizuoka City, a member of the J1 League with a long tradition and history.
He gracefully agreed to an interview to answer questions and express his views on culinary diet and especially vegetables in a region which boasts the largest official number of varieties in all Japan.
Question: Dear Mitchell, thank you so much for sparing your time. First of all, what was your daily diet back in Australia before moving to Shizuoka City?
Mitchell Duke: Quite heavy, actually! As a typical Ozzie (Australian) it started right away with enormous breakfasts with eggs, meat, avocadoes, bread and what else. In comparison, Japanese breakfasts would amount to calories ingested in our comparatively lighter dinners. Lunches and dinners still included large amounts of carbohydrates, what with all the steaks and pasta!

Q: What has changed since you came to Japan?
MD: Everything! I immediately began in earnest to research more into nutrition to the point of taking a TFE course in nutrition. First of all, I cut out the red meat to shift to a pescarian (fish, especially white-fleshed fish) diet. I also came to bypass most dairies although I still eat eggs. And of course, I came to pay more attention to all vegetables of all kinds.

Q: Do you find it easy to maintain your new diet in Shizuoka (and Japan for that matter!)?
MD: Yes, indeed! There are enough restaurants (I do have to eat out, what with trips and inevitable socializing) with enough variety to allow me to choose food according to my priorities without much of a fuss. Truth to tell, my teammates often indulge in plenty of meat, especially at their favorite yakiniku restaurants. In such cases I keep to grilled vegetables and dig a lot into the kimuchi! LOL. One thing is sure: I keep my eyes and ears open for new venues and possibilities!

Q: Can you obtain your requirements when eating at the club facilities?
MD: no problem there! Meals are served on a buffet style basis which allows me plenty of options including heaps of vegetables and salads! The food there is not only plentiful, but definitely above average cafeteria!

Q: Where do you usually make your daily food shopping?
MD: So far I have used the local Max Value supermarket and other local shops, but I must admit that I probably need to investigate a bit further! The more options, the better! If you have any suggestions, I shall be the happier for it!

Q: Do you consider Shizuoka an easy place to follow your diet compared to the rest of Japan?
MD: Yes, I may say that Shizuoka is arguably the best place when it comes to satisfy my personal dietary requirements, especially when you consider that it is an endless discovery! When you choose to concentrate on vegetables, the variety offered here is nigh unbeatable! The neutral weather plays an important role when it comes to a yearlong search for the best vegetables!

Q: What are the main benefits from your present diet?
MD: First of all, weight control has become so much easier to attain. And I actually enjoy the whole experience. I haven’t been sick for a long time, and most importantly I do recover faster from fatigue or injuries inherent to my occupation! The few times I do have to ingest meat I always end up feeling sluggish the next day! A kind of food hangover!

Q: The last question: would you be kind enough to introduce one your favorite restaurants to our readers?
MD: Ristorante Massimo Italian Restaurant (89-1, Miho, Shimizu Ku, Shizuoka City. Tel.: 054-335-0030. http://www.geocities.jp/granmassimo/)!

-Dear Mitchell, thank you so much for sharinggyour time! It was a rare pleasure!
-You are most welcome, mate!

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

Vegetarian (& Vegan) Sushi: It exists in Shizuoka!

“But it is all fish!”

Well, Shizuoka City and Prefecture, being the region in Japan where the largest number of vegetable varieties is grown it is almost too easy to reassure our vegetarian (& vegan, and naturally omnivorous) friends.

With a little research you will discover more than one chef willing to tackle the challenge of a client eager to eat sushi but not fish or meat. I have introduced one of them at end of this article, but I am sure your japanese friends will come up with more!

For a start let me introduce vegetarian ( I am not but I love vegetables!) let me introduce some of the possibilities I have tasted myself!

Daikon rolls!

These rolls were made with thin wide strips of Daikon  quickly marinated in lemon water to be used instead of dry nori/seaweed.
The daikon was rolled around  sushi rice (shari) with trefoil stems, umeboshi/pickled Japanese plum meat (sorry for the unintended joke!) and shiso/perilla leaves!

The three nigiri coming with the rolls are:

Buckwheat sprouts/Hime Soba Me/姫蕎麦芽 Nigiri!

Thin leek sprouts/Me Negi/芽葱 Nigiri!

Trefoil/Mitsuba/三つ葉 Nigiri!

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Another assortment of vegetarian sushi nigiri!

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Himenegi/young thin leeks reminiscent of French ciboulette.

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Kaiwaredaikon/Japanese radish sprout, lightly boiled and topped with some umeboshi/Japanese pickled plum.

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Betarazuke/daikon lightly pickled in sweet vinegar. In this case served with a piece of shiso/perilla leaf between the shari/sushi rice and the neta/topping. Some lime skin was grated o top making for a sweet sophisticated taste!

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Mitsuba/Trefoil: the stems and leaves were slightly boiled and separated, making for a bicolour combination accentuated by finely cut kyuri/cucumber!

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Let us continue with another assortment!
Can you guess the vegetables?

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Another Himenegi/芽葱young thin leek topped with umeboshi!

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Slightly seared green peppers nigiri!

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My favorite natto/fermented beans roll!
Natto, Ume, Shiso Maki/梅紫蘇納豆巻! fermented beans, pickled Japanese plum and perilla roll!

And for dessert: Kampyou Maki?かんぴょうまき/Dry gourd shavings (recooked) Roll!

Of course this is only a start!
Depending on the season you could ask for seared mushrooms, pickled eggplants, cooked burdock root, boiled spinach, boiled rape seed flower, green or violet mizuna, salad celery, pickled radishes, etc. And for not so strict vegetarians, tamagoyaki/卵焼き?Japanese omelet!

A great time to have, surely!

Recommended Sushi Restaurant:
SUSHI SHOKUNIN BIRUKAWA/鮨職人 びる川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK
Google Map

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

Seaweed: The Vegetable of the Oceans!

Mozuku in amazu/sweet vinegar as served at Yasaitei, Shizuoka City.

Seaweed or algae have been used for eons by humans, but have only been recently rediscovered as a food of their own.
Seaweeds are consumed by coastal people, particularly in East Asia, e.g., Japan, China, Korea, Taiwan, Thailand, and Vietnam, but also in Indonesia, Belize, Peru, the Canadian Maritimes, Scandinavia, Ireland, Wales, Philippines, and Scotland.
It is rich in calcium and magnesium and seaweed noodles can be cooked into pancit canton, pancit luglug, spaghetti or carbonara.

Nori

In Asia, Zicai (紫菜) (in China), gim (in Korea) and nori (in Japan) are sheets of dried Porphyra used in soups or to wrap sushi. Chondrus crispus (commonly known as Irish moss or carrageenan moss) is another red alga used in producing various food additives, along with Kappaphycus and various gigartinoid seaweeds. Porphyra is a red alga used in Wales to make laver. Laverbread, made from oats and the laver, is a popular dish there. Affectionately called “Dulce” in northern Belize, seaweeds are mixed with milk, nutmeg, cinnamon, and vanilla to make a common beverage.

Seaweeds are also harvested or cultivated for the extraction of alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance as food additives. The food industry exploits their gelling, water-retention, emulsifying and other physical properties. Agar is used in foods such as confectionery, meat and poultry products, desserts and beverages and moulded foods. Carrageenan is used in salad dressings and sauces, dietetic foods, and as a preservative in meat and fish products, dairy items and baked goods.

Alginates are used in wound dressings, and production of dental molds. In microbiology research, agar is extensively used as culture medium.

Seaweed is a source of iodine, necessary for thyroid function and to prevent goitre.

Seaweed extract is used in some diet pills. Other seaweed pills exploit the same effect as gastric banding, expanding in the stomach to make the body feel more full.

Konbu Tsukudani, a popular Japanese seaweed dish.

The Japanese divide their edible seaweed into three main groups:
BROWN ALGAE:

-Konbu/昆布, or Laminariaceae Bory (Latin), comprises many varieties, some of them regional: Makonbu or Saccharina japonica(真昆布), Onikonbu or Laminaria diabolica(羅臼昆布), Rishiri Konbu or Laminaria ochotensis(利尻昆布), Hosome Konbu or Laminaria religiosa(細目昆布), Hitaka or Mitsuishi Konbu or Laminaria angustata(日高昆布、三石昆布), Naga or Hamanaka Konbu or Laminaria longissima(長昆布、浜中昆布), and Kagome or Kjellmaniella crassifolia(籠目昆布).

-Hijiki or hiziki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, or Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Its two names mean deer-tail grass and sheep-nest grass respectively.

-Hibatama or Fucus, a genus of brown alga in the Class Phaeophyceae to be found in the intertidal zones of rocky seashores almost everywhere in the world.

-Hondawara or ホンダワラ(馬尾藻、神馬藻 (Sargassum fulvellum)

-Mozuku, or Cladosiphon okamuranus (水雲; 藻付; 海蘊; 海雲) , a type of edible seaweed in the genus Cladosiphon, naturally found in Okinawa, Japan. Most of the mozuku now is farmed by locals, and sold to processing factories. The main use of mozuku is as food, and as source of one type of sulfated polysaccharide called Fucoidan to be used in cancer treatment aid health supplements.

-Wakame (ワカメ), Undaria pinnatifida, a sea vegetable, or edible seaweed. In Japan it is most widely used in miso soup.

Yes, these violet and green algae are edible!

VIOLET ALGAE:

-Asakusa Nori, or アサクサノリ(浅草海苔 (Porphyra tenera).

-Tengusa, which gives agar agar, a gelatinous substance. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but also as solid jelly used as decoration in salads and others.

GREEN ALGAE:

-Aosa or sea lettuce comprising comprise the genus Ulva, a group of edible green algae that are widely distributed along the coasts of the world’s oceans.

-Aonori (青海苔 or アオノリ, “blue seaweed” or “green seaweed”), also known as green laver, a type of edible green seaweed, including species from the genera Monostroma and Enteromorpha of Ulvaceae. It is commercially cultivated in some bay areas in Japan, such as Ise Bay. It contains rich minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine.

-Umibudou, or sea grapes, a delicacy of its own!

MARKET AVAILABILITY IN JAPAN:

In Japan it is interesting to note you can easily buy seaweed in paste form:

Konbu

Aosa

Hijiki

Next here are some pics to help you discover/recognize edible varieties in the markets:

Akamoku

Makusa

They often come as a mixture!

Red Algae

JAPANESE GASTRONOMY:

Here are some examples of the use of seaweed in Japanese gastronomy that can be expanded and inspired from wherever in the world you are, you being vegan, vegetarian or omnivore!
I have reduced the size of the pictures. Click on them to enlarge and copy them!

Agar or Crystal Kaiso/Crystal Seaweed!

The same in a salad!

An example of seaweed salad with wakame and agar.

Another seaweed salad with samples harvested in Noto Peninsula, Ishikawa Prefecture!

An Okinawa variety called somen nori!

Another local variety called Tsunotama/Horns and Balls!

Wakame appetizer!

Wakame Noodles!

Another Wakame salad!

Wakame sticks cooked with miso paste!

Wakame and Miso Paste mix from Kanzanji, Shizuoka Prefecture!

Wakame and Miso Bread!

Wakame Miso Soup!

Wakame, tofu and miso Soup!

A bowl of freshly steamed rice with seaweed paste!

Soba/Buckwheat noodles with nori and green leaf vegetables!

Seaweed, trefoil and ground sesame seeds salad!

The best way to eat rice?

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

Vegan & Vegetarian Sushi Bento

Although I’m not a vegetarian I’ve wanted for a long time the Missus to concoct me an entirely vegetarian bento. Not only she complied, but she made it a sushi as well!

She first steamed the rice and prepared it as sushi rice (blending it a little salt, sugar and rice vinegar) before mixing plenty of sesame seeds in.
She then proceeded to cover the lot with vegetables.

She fried sliced lotus roots in spices for a hot addition to the plain boiled green peas in their pods (“snap endo” in Japanese).

Then, keeping in mind the color arrangement and the whole balance, she first added a shredded carrot salad seasoned with gomadare/sesame dressing and crushed peanuts, and next gobo kinpira/stir-fried spicy burdock root (seasoned with chili pepper and black sesame seeds). She finally topped the whole with some sliced plum tomato.

For salad and dessert she prepared a vegan/vegetarian kabocha and black beans salad to which she added fresh lettuce and Akihime strawberries from Shizuoka!

I don’t plan to be a vegan or vegetarian but my sometimes tired body can really appreciate the cuisine now and then! At least this could give good ideas to my vegetarian/vegan friends!

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

Shizuoka Gastronomy on Manhole Covers!

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Yaizu City is the most famous Bonito/Katsuo fishing harbor city in Japan!

Japan is increasingly becoming known all over the world for its gastronomy and more recently for its unequaled manhole covers. Shizuoka prefecture is no exception when it comes to either, or even better, to a combination of the two!

Shizuoka Prefecture has a lot to offer when it comes to gastronomy and is certainly above all when it comes to variety, be it vegetables, fruit or meat when it comes to land and a bounty of seafood when it comes to sea!

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Yaizu City has no less than three different manhole covers depicting Katsuo/Bonito for the simple reason it is the most important fishing harbor in Japan as far as bonito is concerned!

Hirame/Soles or Flounders in Hamamatsu City!

But when it comes to seafood, Yaizu City is only a portion of it all!
Come to Hamamatsu City for example. They managed to make a pun out of their own manhole covers! In Sakana, an area in downtown Hamamatsu City they have no less than four covers representing fish because “sakana” written with a different kanji/Japanese character means “fish”!

“Tara” or Cod!

Another “Hirame”/sole or Flounder!

And “Maguro”/Tuna!

Shall we continue with seafood?
Hatsushima Island is one of the few islands administered by Shizuoka Prefecture. It can be easily reached by ferry boat from Atami City.
It is celebrated for its “Iseebi”/Spiny lobster and “Sazae”/Turbo shell!

Izu Inatori fishing harbor in south west Izu Peninsula is celebrated all over Japan for its “Kinmedai”/Splendid Alfonsino!

At the very tip of Izu Peninsula Minami Izu is also proud of its “Iseebi”?Spiny lobsters!

Heda, in North eastern Izu Peninsula, now part of Numazu City, is known for “Takahashigani”/Japanese Giant Crab, the largest crab in the World!

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And to conclude with seafoods one must visit Yui, Shimizu Ward, Shizuoka City, known all over japan for its “Sakuarebi”/Cherry Shrimps. Actually there two more tiny covers depicting this little gastronomic treasure!

It is about time to switch to land products, and one cannot overlook green tea! Introduced to Shizuoka Prefecture more than 800 years ago, we are still the biggest producer in Japan. Interestingly enough, covers depicting tea are to be found only (that is, for the present!) in Kikugawa City with two different types, one of them representing the “Cha Musume”/Tea leaves handpicking girl/lady!

Shizuoka Prefecture is also renown for its strawberries and one can find them on covers in Nirayama, Izu City, also famous for World Heritage Hansharo and its beautiful views of Mount Fuji!

Hamamatsu City is not only famous for its fish, eels in particular, or oysters, but also for its oranges to be found in Mikkabi!

And we can conclude (that is, for the moment, as there must be others to come in the future, what with the booming tourism!) with a lesser known piece of gastronomy: back to the beginning of the 17th Century when Shogun Tokugawa Ieayasu retired to Sumpu (present Shizuoka City) he discovered “nasu”/egg plants exclusively grown in the Orito area (prensently Shimizu Ward, Shizuoka City) and grew so fond of them that he awarded them the appellation of “Orito Nasu”/Orito eggplants. These are still grown there and are a rare vegetable searched by all sorts of renown chefs!
Can you see it at the bottom right of the manhole cover?

Good search and bon appetit!

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

Shizuoka Sake Tasting: Bandai Brewery-Shuzenji Monogatari Tokubetsu Honjozo

Shuzenji in Izu City, Izu Peninsula, is witnessing a fast resurgence of its tourism, what with the increasing influx of overseas tourists and the Olympics looming large over the whole Peninsula.
Accordingly local products tend to reflect the local history and folklore more and more for the pleasure of visitors.
Bandai Brewery, the only sake sake brewery in the Peninsula has come out with a brand of its Tokubetsu Honjozo with the name of Shuzenji Monogatari/Shuzenji Story!

Rice milled down to 60%
Alcohol: 15 degrees

Clarity: very clear
Color: light golden hue
Aroma: dry and fruity. Dry plums
Taste: Dry and fruity attack.
Dry plums,loquats.
Lingers for while warming up the palate before departing on note of drier plums.
Turns smoother with food.

Overa;;: solid, dependable and straightforward sake conceived to accompany food.
A lit unusual for Shizuoka for its old fashioned approach.
Will make for a nice souvenir back home though.
Recommended pairings: Japanese yam salad, onsen tamago:hot spring eggs, marinated oysters.

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