Shizuoka Beer 5/1: Amagi by Izu Kogen Brewery


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This particular beer brewed by Izu Kogen Brewery in Ito City, Izu Peninsula was brought back to me by Lojol.

Izu Koogen Brewery: Amagi
Draught/nama Beer
Ingredients: Barley Malt/Hops. Natural water collected on Amagi Plateau, Izu Peninsula
Alcohol: 5 degrees
Contents: 300 ml

Clarity: smoky
Colour: rich dark nutty brown
Foam: very short head
Aroma: Yeast, bread
Taste: Dry. Long dry tail. Sharpish. Caramel, yeast

Overall: A beer suited for food, especially meat, sausages and the like. Can be appreciated cold in summer on its own, though. Strong marked taste. English-type beer. Deserves to be experienced

Izu Kogen Brewery
413-0231 Ito City, Tomito, 1103-21
Tel.: 0120-513-540
HOMEPAGE

Today’s Bento/Lunch Box (4)


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Tuesday is basically the day when my better half (I’d better say not my worse, or Rubber Slippers in Italy will clobber me!) is preparing me a solid rice-based bento. She tries to keep it both balanced and hearty as it is a long day until dinner.

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So she concocted three “nigiri/rice balls” of steamed rice mixed with finely chopped Japanese green cucumber pickles topped with pitted “umeboshi/pickled Japanese plums” of the sweet variety, or I shall end with too much salt, as it was accompanied by French pickles/cornichons, home-made red turnip pickles and Kyoto-style “shibazuke/pickled cucumbers”. “Pickled Cucumbers” uber alles, as you can see!
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The fare to accompany the rice consisted of “kara-age”/deep-fried chicken. This is one dish whose secret my wife has always steadfastly refused to reveal. The only thing I know is that it involves a two-step frying process… Lettuce and plum-tomato grown in Shizuoka Prefecture, a medium soft boiled egg and some potato and broad bean salad. I was given a few “mikan”/mandarines for dessert and needed vitamin C.

By the way, I’d like to take this opportunity to introduce a lady from the States who lived quite a few years in Japan before going back home and devising a professional Bento Website called Lunch in a Box! You will find all you need to know there to prepare lunch for your own and loved ones!

Sushi Millefeuille


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(picture kindly provided by Mika who shared our dinner!)

As Chuck, Trine and Luxeat already know, you do not have to go to an expensive French restaurant to experience great gastronomic ideas.
One of the chefs at Sushi Ko Sushi Restaurant recently came up with his own interpretation of a famed French cake which has quickly gained popularity with all customers:
Sushi Millefeuille.
It consists of one layer of “shari/sushi rice”, one of “akami/lean tuna”, one of thin slices of cucmber, one of sliced avocado, one more layer of “shari”, the whole topped with “tobikko/flying fish roe”.
A couple stems of thin leeks for decoration.
The dressing consisted of mayonnaise mixed with wasabi on ponzu with a little “momijioroshi/grated daikon with chili pepper” on top for taste and effect.
Simple, tasty and reasonable!

Sushi Ko
Shizuoka City, Aoi Ku, Ryogae Cho, 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business hours: 17:00~25:00. 17:00~23:00 on Sundays
Closed on Wednesdays
Reservations advised
Credit Cards OK

Homepage (Japanese)

Whale Meat (2)


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When I visited Parche Food Market inside Shizuoka JR Station to buy ingredients for dinner (my better/worse half having “ordered” a seafood Gratin), I thought I might as well as take a couple of picks to prove that whale meat is ordinary fare down here.
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The whale meat had already gone, but whale bacon was still available.
Reading the label, it said the whales wre caught in Northwestern Pacific. Bacon is very popular here and can be eaten at izakaya.
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Plenty of dolphin meat was avalaible. This particularly came from Gunma Prefecture.
Dolphin meat is regularly served at Primary School lunches in Shizuoka Prefecture. The meat comes from dolphins who were accidentally caught in nets, or culled because of growing numbers (like hunters do with deer in the US)