Bryan Baird’s Newsletter


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Baird Beer & Taproom Events Bulletin 2008 #11
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Dear Taproom Friend & Baird Beer Enthusiast:

The Golden Week holiday is set to begin in Japan and we are kicking it off with the release of two of our staple spring seasonal beers: Four Sisters Spring Bock and Daidai Dark Wheat Ale.

(1) Four Sisters Spring Bock (ABV 6.0%):

Baird Four Sisters Spring Bock is brewed in the spirit of a German Maibock, albeit one of the type that was brewed centuries ago in the city of Einbeck and that was noted for its generous use of malted wheat. Four Sisters Spring Bock sports a deep copper-gold color and enjoys a sweet floral nose from aroma additions of Sterling hops. In the mouth, a rich malty flavor will introduce itself before quickly giving way to an extremely smooth, dry finish in which a hint of
honeyed-malt flavor and estery alcohol character lingers.

(2) Daidai Dark Wheat Ale (ABV 5.0%):

This is a wonderfully unique fruit ale that combines the spriteness of malted wheat, the richness and depth of roasted specialty malts (caramel wheat and chocolate wheat), and the fantastically spicy-minty aroma and citrusy flavor of Japanese Daidai fruit (courtesy of additions of freshly squeezed Daidai juice and shaved peels). This original ale epitomizes our brewers’ proud commitment to creativity and innovation in the crafting of beer!

Both ales are now being served at the Fishmarket Taproom in Numazu. They will be available at fine Baird Beer retailers throughout Japan, as well as at our online store, beginning Wednesday, April 30 (bottle size 633 ml).

Crafting fine beer is a privilege and a joy. Good brewers pursue a career in this profession out of love and the promise of internal satisfaction. At times, though, external recognition is important too. The greatest form of peer recognition in craft brewing comes with the awarding of medals at the semi-annual World Beer Cup competition. Baird Brewing is thrilled to be part of a strong Japan contingent that, collectively, took home ten medals from this prestigious competition. We were awarded bronze medals for two of our beers: Big Red Machine Fall Classic Ale (unfiltered/cellared category) and Nide Beer – The Ale (cream ale/lager category). Both of these ales will be available for purchase at our online store (reserves of the Big Red Machine Fall Classic Ale are extremely limited).

It is now definite; the grand opening of our Nakameguro Taproom will occur on Saturday, May 10. Beginning May 10, the Nakameguro Taproom will be open everyday from 11:30 am to 11:30 pm. The location is the Nakameguro GT Plaza (2nd floor) situated right next to bustling Nakameguro station (Toyoko and Hibiya lines) (Tel. 03-5768-3025). Please help us to make this a smashing new contribution to the increasingly vibrant culture of craft beer in Tokyo.

Finally, a remainder: the business hours for the Fishmarket Taproom during Golden Week will be as follows:

-Open from noon to midnight on Tuesday, April 29; Open as normal (5:00 pm to
midnight) Wednesday-Friday (April 30-May 2)
-Open from noon to midnight Saturday-Tuesday (May 3-6)
-Closed for business on Wednesday, May 7

Cheers!
Bryan Baird
HOMEPAGE

Shizuoka Beer 6/1: Baird Beer


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At long last, I can start writing articles about some of the best micro beers in Shizuoka and in Japan!
Bryan Baird in Numazu City has deservedly won praise from all over the country for contributing so much to beer and micro-brewing!

My first tasting concerned “Rising Sun Pale Ale”

Bryan Baird Brewery: Rising Sun Pale Ale
Draught/nama Beer
Ingredients: Barley Malt, barley, hops.
Alcohol: 4.5 degrees
Contents: 300 ml

Clarity: smoky
Colour: rich dark orange
Foam: long head, thick steady foam
Aroma: Yeast, bread, oranges
Taste: Dry. Steady dry tail. Sharpish. Oranges

Overall: A beer suited for any food, especially meat, sausages and the like. Can be appreciated cold in summer on its own, though. Refreshing and satisfying.

Bryan’s comments: “This quenching brew is crafted in the American West-Coast style. It sports a beautiful soft citrus hop aroma, which gives way to a round, honey-fruit flavour. The finish is crisp and refreshing”>

HOMEPAGE

Shizuoka Oden (4): Nodaya


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I find myself when trying to define Nodaya. It is not an “odenya” in the strictest sense of the word as it does not limit itself to oden.
Shall I define it as an izakaya specializing in oden?
Whatever the name, it is certainly extremely popular in a city which prides itself for the best oden in Japan. When we arrived there last Monday shortly after 7:00 p.m., the place was packed to the brim. Luckily for us, Momose-San, a member of our merry band had booked a tatami table well in advance. No wonder it is open every day. I can assure you you will need a reservation whatever the day and time!

As we were sitting in the tatami room at the far end of the restaurant (they also have a party room on the third floor) we barely had the time to walk by the large vats containing all kinds of oden including the typical dark-brown Shizuoka-style broth.
In any case there was no way that the five of us could have found five seats at the counter. Fine, next time…

Now, the big bonus is that they serve no less than four different Shizuoka in individual 300 ml bottles: Masu-Ichi (Shizuoka City), Hatsukame (Shida Gun), Hana no Mai (Hamamatsu City) and Shidaizumi (Fujieda City). I personally consumed one each of the last two (a junmai genshu and a nama ginjo!). You can’t beat jizake with oden! Incidentally, if you wish to know more about Shizuoka Oden and if you can read Japanese consult the 2008 March edition of DANCYU Magazine!

Oden are great, but we chose lighter fare first: sashimi set. Such an offering would not disgrace any Japanese restaurant:
(from right to left) “Buri/yellow tail”, “Kurodai/seabream variety”, “Akami/lean tuna”, “Hirame/sole”, “Isaki/grouper typical of Shizuoka”. By the way, the echalette, shiso and freshly grated wasabi are naturally from Shizuoka.
Momose-San and I reflected whether we would be able to appreciate such great fish at such reasonable prices in say ten years time, considering the ever-dwindling world supply and Tokyo’s unquenchable thirst and greed for our local products. But I’m digressing (although this will become the gist of a future article)…

Kawashima-San could not resist the small raw “yari ika/cuttlefish”! I managed to steal one and I can assure you it is not an acquired taste!

Nodaya also ha some great tempura such as “Tara no me/shoots of the Japanese Angelica Tree/Aralia elata” (also called the “King of Tempura” in Japan!)

and Japanese-style fried vegetables on sticks.
Foodhoe is going to kill me with all that teasing!

Alright, alright, we did order oden!
They came in three styles actually.
The one above is made in light broth, Kansai-style,

while most are definitely Shizuoka-style served sprinkled with “dashiko/powdered stock” and “aonori/dried grenn seaweed powder”.

As for vegetarians, I would definitely suggest “daikon”, an oden cooked in miso paste!
My friends did not allow me enough time to record all the other items we ordered but know that there are more than you can eat in a single evening including vegetables, fish, eggs and meat!

No wonder it’s packed with regulars!

NODAYA
Shizuoka City, Aoi Ku, Shichiken Cho, 16-10
Tel.: 054-251-3870
Business hours: 17:00~23:30 (~23:00 on Sundays and National Holidays)

Japanese Cuisine: Hi no Ki


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Last week Monday started inauspicuously with the morning rain forcing me to embark on one of those smelly airtight buses. To compound my (relative) misery a matrimonial spat resulted in no bentobox being prepared for my lunch.
Oh, well… I’ve always been an incorrigible (irresponsible) optimist and proceeded to work as if nothing untoward had occured.
At noon the skies, which must have appreciated my positive attitude suddenly cleared up and encouraged me to get out of the office quickly and venture downtown in search of a new place to visit.
Enjoying a notable lunch in Shizuoka City is not such an easy task as most restaurants limit themselves to “lunch sets” while izakayas simply stay closed so early in the day.
Wandering in the vicinity of Isetan Department Store my sore feet (cricket umpiring duty the day before) finally carried me to an establishment I had always been curious about: Hi No Ki.
Well, the time could not have been more propitious to try out this venerable (founded in November 1986) “Kaiseki/Kappo Ryori” restaurant (traditional Japanese Cuisine)!

The irony was that “kaiseki” lunch is arguably another form of “set lunch”!
At noon they offer three repasts while dinner comes in six different offerings.
Japanese customers do feel more comfortable with a well-orchestrated dinner, but the chef will readily take “ippin/one item” orders or think up of a tailor-made menu according to a pre-arranged budget.
Actually “joren/regulars'” preferences seem to be more the order of the day as I noticed many middle-aged guests being served a dish of sashimi, a bowl of rice with miso soup and pickles at the counter without even as much as ordering.

Customers may choose to sit at the counter and watch the chef Kuniaki Kaneiwa, a passionate craftsman who is more than willing to talk about his trade, a quality that lone diners do appreciate to the full.
All dishes will be described and explained in great detail by simply asking politely.
Otherwise, if you prefer to converse with your friends or guests, you may choose a table by the bay window or a private tatami room for more privacy.

The accent is more on quality than quantity with consequent prices.
Sashimi is just perfect and cut the right size for quick tasting.

Fish, when cooked (marlin above), offers another intriguing taste to customers.
The judicious choice of “tare/sauce” and soft Japanese spices alone is an invitation to savour the morrsel.

The small assortment of varied “oden” introduces this typical Japanese culinary experience at its best without encumbering your stomac’s capacity. A great French Chef like Dominique Corby will surely agree with me!

The tempura is a marvel of delicious simplicity and lightness that is best appreciated with one of three Shizuoka Jizake served at Hi No Ki: Shosetsu (Yui Cho), Masu-Ichi (Shizuoka City) and Kaiun (Kakegawa City).

I’m planning to visit the place again soon to see if I could order a vegetarian dinner!

HI NO KI
Shizuoka City, Aoi Ku, Ryogae-Cho, 1-5-2, Grande Maison Ryogae Cho
Tel.: 054-252-2935
Business hours: 11:30~14:00, 17:30~22:00
Closed on Sundays (open on National Holidays)
Cards OK for dinner only

Wine Tasting at Annam


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Thursday 17th of April was the third Thursday of the month and I had not expected drinking wine at Annam Vietnamese Restaurant in Shizuoka City as such tastings are held on the second Thursday of every month!
Not that I would complain, especially in the light that the Missus and I had come back from an unsatisfacory trip to Numazu City!
Annam holds such wine tasting with the help of Nagashima Saketen to demonstrate that Vietnamese cuisine can be appreciated with wine, instead of the usual beer for instance.

The Missus ordered a glass of Blanquette de Limoux, the oldestsparkling wine in the world (Dom Perignon, you are a horned liar!) while I had a draught beer (I did a lot of walking that day, and I needed fluids first!).
The papaya salad made for a perfect snack with the first glass.

The first drink having disappeared within a blink of the eye, I also had the Blanquette while my (?) half ordered Pinot d’Alsace Auxerrois (White, France). Actually as I downed the Blanquette before I could say “Glory be!”, I found myself asking for a St Magdalena (Red-Italy) before anything came up on the table. All simple hearty wines I must admit, but within everyone’s budget and in good accordance with more substantial set consisting of two kinds of Spring rolls, Vietnamese Quiche and other tidbits.

Deep-fried seafood balls,

and large prawns steamed in coconut milk enticed us for a glass of Cuma (White-Agentine) and another glass of the St. Magdalena diligently served by Mr. Hirotaka Sato, the Nagashima Saketen Sommelier on duty that night.
Although a white Viogner (France), a Petit Cep Syrah (Red-Languedoc/France) and a Serre Longue (Red-Roussillon/France) were also on order, we decided to call it a day (a night?) as rain was pouring in earnest outside and had to call a taxi back home.
The wine list changes every month, so I’ll do my best to attend the next wine tasting in May!

ANNAM

Shizuoka City, Aoi-Ku, Tenmacho, 17-9
Tel.: 054-2502266
Fax: 054-2502323
Lunch: 11:30~14:30
Dinner: 17:00~22:00 (last orders: 21:30)
Closed on Mondays and day after National Holidays
Homepage
Credit cards OK

Tidbits at Tomii


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Tidbits?
I’m running out of title for this perennial outing!
Alright, let’s make the best out of it!
The above seasonal sashimi set includes (from left to right):
“Katsuo/bonito”, “Uni/sea urchin”, “Torigai/surf clam” under “Hirame/sole”, “Ishidai/seabream variety”, “Aka ika/Red cuttlefish” and “Akami/tuna lean part”.

To help me wait for my next order, I was offered “on the house” a few pieces of succulent “Konbu ko mochi/herring roe pressed on both sides of a seaweed leaf”.

The order in question is a bit of an acquired taste for some, but for a Frenchman!
“Ba sashi/thin slices of raw horsemeat” served with grated ginger, grated garlic and thinly cut leeks.
I actually offered a few pieces to the ladies ogling at my dish!

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays

Bryan Baird’s Newsletter


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Baird Beer & Taproom Events Bulletin 2008 #10
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Dear Taproom Friend & Baird Beer Enthusiast:

Thanks once again to the fruitful efforts of our friends at Four Hearts Cafe in Kofu, Yamanashi prefecture, we have been able to brew two delicious fruit beers which we are releasing today: Yamanashi Apple Ale and Yamanashi Budo Ale.

(1) Yamanashi Apple Ale (ABV 6.6%):

This is the second consecutive year we have brewed this wonderfully sprite and piquant ale. The recipe consists of base malts (Pils, Wheat, Carahell), Japanese Sudakito sugar, light hopping and, of course, fresh apples from Yamanashi prefecture. The result is a dry, highly attenuated ale with a stealth alcohol punch. The color is sunshine-gold. The aroma is the
faintly sweet one of ripe autumn apples. The flavor is light, spritzy and fruity. The finish is sweetly tart. You most definitely will reach for a second.

(2) Yamanashi Budo Ale (ABV 7.1%):

This is the maiden batch of a terrifically robust grape-infused ale.
Similar to the Apple Ale, the recipe is defined by base malts, Sudakito sugar, light hopping and, in this case, grapes harvested in Yamanashi prefecture. This time the highly attenuated, dry and quietly strong ale presents itself in a deep, bullion-gold color tinged with a rose hue. The
rich, opulent fruit aroma is coy in revealing its identity as is the robust fruit flavor. The unveiling of the grape as fruit comes in the slight but unmistakably vinous finish. This is a true Japanese Ale, where the “honne” lies hidden beneath the “tatemae.”

Both ales are now being served at our Fishmarket Taproom in Numazu.
They also will be available on draught at select Baird Beer retailers in Japan.
No bottles are available.

The Golden Week holiday is fast approaching. The business hours for the Fishmarket Taproom during Golden Week will be as follows:

-Open from noon to midnight on Tuesday, April 29; Open as normal (5:00 pm to midnight) Wednesday-Friday (April 30-May 2)
-Open from noon to midnight Saturday-Tuesday (May 3-6)
-Closed for business on Wednesday, May 7

Finally, mark your calendars for a grand opening of our Nakameguro Taproom on or around May 10. A definitive date and details will be forthcoming shortly.

Cheers!
Bryan Baird
HOMEPAGE

Shizuoka Izakaya: Katayurimo


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Katayurimo is the third member of a triumvirate I have a special liking for in Shizuoka City. I have already introduced the other two, Odakkui and Hana Oto whose “masters” shared dinner with me in the company Mr. Mori at Kodarumatei.
Yukata Mori opened his izakaya (can you guess the connection between names?) in May 2005 and already seems to have acquired quite a following as the place will be full by 21:00.
As he is working on his own with a waiter or waitress to serve a maximum of 9 at the counter and 12 at the tatami tables, do not expect shogun service in spite of his ever-smiling welcome.
It’s all slow food there!

There is plenty to drink, including a fine kome/rice shochu (Acha no Tsubone) by Hana no Mai Brewery in Hamamatsu City who printed a private label for Takayurimo. You will find more shochu, sake and so on to please veryone.

As for local Shizuoka Jizake, it tends to vary almost everyday. I was lucky enough to drink from a bottle of junmai called “Susono Katsurayama Shiro” by Fujinishiki Brewery (Fujinomiya City). I felt the more pleased for it as it was a first!

As Mori-San takes his time carefully preparing your orders, you can usually expect two different kinds of ‘”otooshi/snacks” to come with the first drink order.
I certainly relished the home-made “kuro hanpen/black sardine fish paste” served slightly boiled and cold with a dah of wasabizuke (wasabi pickled in sake white lees), all from Shizuoka Prefecture!

The next snack was “noresore/conger eel whitebait”, usually a specialty from the West of Shizuoka Prefecture, which had to be imported from Fukuoka this time as it is already out of season down here.

Just enough to help me wait for the sashimi of the day!
From top to bottom, left to right:
“Katsuo/bonito” from Shizuoka Prefecture. Soft, tender and juicy!
“Saba/mackerel”. Great freshness, no “fishy” taste whatsoever and plenty of “fat”!
“Houbo/Blue Fin Robin” from Shizuoka Prefecture. A comparatively rare variety in Japan, served in top notch French and Italian restaurants. But sashimi is still best!
“Seguro Iwashi/Seguro sardine”. So fresh and almost sweet. Th e latter morsel was served with orange vinegar from Hamamatsu City instead of the usual shoyu/soy sauce.

I was about to “call it a day” as the night was still very young (I had another “appointment”) when I could not help notice the day’s menu board boasting bamboo shoots cooked in four different ways! I can hear Foodhoe salivating!
I was not the only one to be intrigued as three of my neighbours joined me in querying Mr. Mori about it. The poor (still smiling) gentleman found himself ordered to prepare the bamboo shoots (from Asabata in Shizuoka City) in the four different ways advertised! No way he could escape as we all had de facto agreed to share our orders! Talk about natural unconcerted ganging up!
Incidentally the one I asked for (see above) was the “steak style”: it had been boiled to the right softness beforehand and kept in a cool place. It was first cut to size then cooked and served hot.
You can’t beat a good izakaya when it comes to instant friendship (and hard work for the master!)!

KATAYURIMO
420-0034 Shizuoka City, Aoi Ku, Tokiwacho, 1-4-2, Harada Bldg. 2F
Tel. & Fax: 054-221-4175
Business hours: 17:~24:00
Closed on Mondays and every second Sunday

Shizuoka Izakaya: Oikawa


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Shizuoka is certainly witnessing a remarkable revival of its traditional izakaya thanks to many young(ish) enterprising restaurateurs, but some “old hands” are still leaving their mark on the local gastronomic scene for the benefit of all.

Mr. and Mrs. Yamamoto, who are well into their seventies, opened Oikawa no more than 11 years ago, proving there is no set age to start new ventures!

The popularity of their izakaya has never abated since it opening, and I can tell from personal experience that you had better make reservations on weekends!
One reason for their popularity lies in their proximity to Shin Shizuoka Center, but conveniently located in a fairly quiet side street and less than 15 minutes walk away from Shizuoa JR Station.
The owners and their staff are very warm, if busy, individuals who will take the time to introduce the food and drinks they serve and answer any questions. And if you happen to come from outside our Prefecture you will definitely feel the need to ask a few!

Sashimi are seasonal only, and if I were you I would not bother much with the menu and just ask for the chef’s recommendation of the day. You just cannot make a mistake!
Look at the set we were served last week:
“maguro/tuna”, “Hirame/sole”, “Shime saba/pickled mackerel”, “Shirasu/Sardine whiting” (freshly caught in Suruga Bay) and “Yude tako/boiled octopus”, with plenty of locally grown vegetables.
Now, hungry people will have a field day although they might need a Japanese-speaking friend to help them read all the morsels described above your head, but I would recommend:

“Kara-age kuro hanpen/deep-fried sardine fish paste, a Shizuoka specialty.

Tenpura: the one featured above is “Ashitaba plant”.
Any tenpura of the day should please you as vegetables are supremely fresh and plentiful in Shizuoka Prefecture.

Talking of tenpura, Oikawa is famous for its “Kimchee Tenpura”, a very crispy and tasty invention of theirs!

The “Musubi/rice ball” being enormous, I would suggest you to order them one at a time!

Great traditional atmosphere and food, but the one reason I would take anyone there is their incredible range of Shizuoka Jizake!
Just go through the list below (written down last week, and more to come apparently!):
Shosetsu (1-Yui Cho), Masu Ichi (1-Shizuoka City), Hatsukame (4-Shida Gun), Isojiman (2-Yaizu City), Suginishiki (1-Fujieda City), Shidaizumi (1-Fujieda City), Kikuyoi (3-Fujieda City), Wakatake (1-Shimada City), Morimoto (2-Kikugawa City), Kaiun (1-Kakegawa City), Kokkou (2-Fukuroi City), Eikun (1-Yui Cho), Fujinishiki (1-Fujinomiya City), Takasago (1-Fujinomiya City), and Sanwa (1-Shimizu Ku)!

OIKAWA
Shizuoka City, Aoki-Ku, Takajo, 1-11, Sano Bldg
Tel.: 054-272-6551
Business hours: 17:00~23:00
Closed on Sundays and Mondays

Shizuoka Izakaya: Hana Oto


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In recent years Shizuoka has witnessed the welcome resurgence of traditional izakaya thanks to a merry band of young(ish) restaurateurs such as the owners of Oddakui, Yasatei and Hana Oto (and others that I will visit soon!). They all prove time and again to be true exponents of traditional Japanese gastronomy by going back to the basics and caring about their patrons’ pleasure. These gentlemen and ladies (yes, you heard me right!) are not afraid to serve and promote local products, be they fish, meat, vegetables, sake or other delicacies.

Unearthing Han Oto can become a small adventure in itself as it is tucked in one of those “dark corners” on the ground floor of one the most ancient buildings in the Ryogae-Cho district, the oldest haunt of Shizuoka night owls.
It used to be a “yakitori” until Yuusuke Tozaki and his younger brother, Keisuke, took it over in February 2004.

Great fans of the famous sake manga artist Akira Ose (“Kurabito Claude”), they changed nothing, preserving the ancient and warm atmosphere, only adding their own little touches.

Not only great sake including some jewels from Shizuoka Prefecture (Sugii, Takashima, Oomuraya and Kaiun Breweries for the moment) but also great shochu, including an extravagant real tea and rice shochu by Fujinishiki Brewery (Fujinomiya City) called “Chyakkiri Shi”!
Of course all kinds of spirits, awamori, soft drinks and even wine are available.

Now, Yusuke Tozaki has a special predilection for vegetables, especially from Shizuoka, and the enormous Shimizu Ku green asparaguses I was served sauteed with Chinese XO sauce were absolutely scrumptious! Foodhoe will want to fly there, I can tell you!
Even a vegetarian would have enough reasons to patronize the establishement!
But I am not, I ordered a plate of sashimi:

But before that, I had to taste a great Yamahai by Takashima Brewery in Numazu City with a little home-made pickled wasabi plant.
I could have checked the menu, which is renewed everyday but I let the owner choose for me.

Sashimi were absolutely fresh and delicious.Mind you, when you know the level of fish in this Prefecture it almost becomes a matter of course!
I was served “Mejimaguro tuna”, “Katsuo/Bonito”, raw “Tako/Octopus” and “Kurodai Seabream”.
I’ll let you judge!

The first sake having disappeared without notice I savoured another great Yamahai by Sugii Brewery in Fujieda City.

As I had another commitment I unfortunately had to depart, but the owner would let me go before I tried another beauty called “Tatsuhisa” by Eiku Brewery in Yui that was not on the menu for the simple reason that the owner’s private sake!
Blimey, Gaijin Tonic would never leave such a place! I will have to convince Lojol to accompany me for a lengthier visit next time!

HANA OTO
420-0033 Shizuoka City, Aoi Ku, Ryogae-cho, 3-9, Hoshi Bldg. 1F
Tel.: 054-273-8591
Business hours: 18:00~03:00 (until 05:00 on Fridays and Saturdays)
Closed on Mondays

Today’s Bento/Lunch Box (9)


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Today is this kind of grotty day you have no wish to go outside and prefer to stay cozy at home or at work. In my case since it is a work day, the Missus prepared the kind of bento a hard-working (whom am I fooling?) man welcomes: hearty, healthy and well-balanced (Rowena will say that this time I’m making it up! On the other I know a certain Carlos who might convince his dear one to take notice. LOL):

On a (not that thick, and covering only two thirds of the bottom) bed of steamed rice coated with a layer of fresh “hime mitsuba/”princess trefoil” she placed “ton toro katsu” seasoned with “tare/Japanese sauce”. “Ton” means “pork”, “toro” is the fatty meat of tuna and “katsu” means “cutlet. You could translate the lot “fatty soft pork cutlets fried in batter”. Lighter than you might think.
Bottom middle are a couple of “rakkyo/pickled Japanese shallots”.
Top are cherry tomatoes, some “wasabizuke/wasabi plant pickled in sake kasu/sake white lees”, home-made pickled wasabi plants. To finish a semi-soft boiled egg sprinkled with black sesame seeds.
With a couple of biscuits and mini-bottle of yoghurt drink, I must say I should stay healthy until the next drink!

Sakuraebi Spring Fishing Season started!


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(Courtesy of Shizuoka Shinbun, April 3rd, 2008)

The Sakuraebi/Sakura Shrimp Spring Fishing Season was officially started two days late because of inclement weather but the first batches were auctioned in the early hours of April 2nd in Yui, the only harbour having the license to do so.
The catch has been good as three times as much as usual was sold, that is a total of 67 tonnes.
Their price went on the average 40,000 yen per case (about 15 kg).
Don’t forget you can sample them directly at Yui Harbour’s food stands!

Bryan Baird’s Newsletter


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Baird Beer & Taproom Events Bulletin 2008 #9
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Dear Taproom Friend & Baird Beer Enthusiast:

Spring has arrived and it has brought with it two new Baird Beer seasonal brews: Pacific Porter & Imperial Belgian Red Ale.

(1) Pacific Porter (ABV 6.6%):

This is the Baird Beer version of a Baltic Porter (a strong dark beer fermented with lager yeast that has enjoyed historical popularity in Baltic region countries). The color is deep copper-brown. The aroma is soft, round and fruity with a hint of chocolate. The body is chewy but not thick.
Subtly sweet flavors of caramel and milk chocolate are highlighted magnificently by an underbelly of nut and pit fruit character. The overall impression is one of smoothness and balance.

(2) Imperial Belgian Red Ale (ABV 8.1%):

This is a Belgian-style ale fermented with a blend of two yeasts. Additions of Japanese red sugar serve to add color, lighten the body and dry the flavor by increasing the alcohol content. Brewed in June 2007 and packaged in November 2007, Imperial Belgian Red has been dry-hopped with English East Kent Golding and Fuggle hops. At packaging, it was kraeusened with our
Angry Boy Brown Ale. The color is bright copper-red and a berry-like fruit aroma wafts from the glass. The body is light and zesty and the finish is dry but pleasantly fruity with a tinge of alcohol warmth.

Both beers are new being served at our Fishmarket Taproom in Numazu and will be available at fine Baird Beer retailers throughout Japan. The bottle-conditioned versions (360 ml bottles) are set, also, to be sold direct to consumers via our new eStore. The new eStore will be up and
running on Tuesday, April 8. Credit card payments will be accepted at the new eStore and all bottle-conditioned Baird Beer year-round and seasonal brews will be sold through it. The eStore is the official one of Baird Brewing but will be managed and run (including order fulfillment) by Nide, Inc. Please visit the store, kick the tires and let us know what you think
(HOMEPAGE).

The winds of change are blowing strongly here in Spring 2008. So strongly, in fact, that they are carrying with them across the Pacific Ocean to the United States the first export shipment of Baird Beer. 850 cases of Rising Sun, Red Rose, Angry Boy, Kurofune, Carpenter’s Mikan and Temple Garden Yuzu are now in transit to New York Harbor. The importer is the Shelton Brothers (HOMEPAGE) which specializes in the discovery, importation and sale of first-rate small brewery beers from all around the world. This is their first go at a Japanese craft beer but it won’t be the last. If you live in the United States, shoot these guys an email to find out how to get your hands on some very limited Baird Beer.

Finally, we still are hunting for passionate individuals to work at our new Nakameguro Taproom (set to open on May 10). The work will be satisfying and the potential for upward movement great.
Cheers!
Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

Gastronomic Destinations: New Caledonia (4)


The Japan Blog List

Please check the new postings at:
sake, shochu and sushi

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After we visited the recently expanded New Caledonia Aquarium (the only one featuring live phosphorescent corals in the World!) and a long walk in town, we thought it was grand time to try a purely “local” restaurant for lunch away from the ubiquitous tourist traps.
They do exist!

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Le Patio somewhat looks like a Caribbean diner, although the atmosphere inside reminisces more of Southern France.
Actually, the owners who opened last year are from French Britanny and offer true galettes and crepes!
But we were in for lighter fare.
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We were more interested in their salads. And they are of giant (American?) size. They certainly would tempt Foodhoe (LOL)!
The Missus asked for the marinated tuna and seafood salad. Why did I have the impression we were not that from home in Shizuoka…
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I opted for the grilled chicken salad. Afer all, we had been eating all kinds of seafood. Well, the Missus could not help taking the best bits and leaving me with all the lettuce! Mind you, I love my greens!
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Which left me with some space for the cheese directly brought from France.
The Missus, for all her being bent on wine, did not have any space left.
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Which was perfect with me, as I still had plenty of the local beer, Havannah, left to drink!
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The weather being very hot (38 degrees), we decided to keep in the shade while digesting and looking the local play that very French game, Petanque!
Not a bad way to spend the first half of the day!

LE PATIO
37, rue de Verdun, Noumea, Nouvelle-Caledonie
Tel.: (687)284219

Today’s Bento/Lunch Box (8)


The Japan Blog List

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sake, shochu and sushi

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The Missus has recently found these cheap hard plastic bento boxes which come into all kinds of sizes and are so practical to use, wash and carry around. Lids are very secure. No danger of spilling or oozing anything out!

Today’s (Tuesday!) bento was very Springlike!

Three smallish “o-musubi/rice balls”, one tipped with “konbu/sweetened seaweed” (bottom middle), another one with “furikake/dried seasoning mixture” (bottom right) and the last one with “umeboshi/salted plum”.
Cherry tomatoes and fresh mini-cucumbers (the latter on a bed of sweet miso paste) for fresh vegetables.
The other cut vegetables, soft pimentoes, peas in their pods and mini onion had been steamed with the “ika shuumai/cuttle-fish dumplings” (from Hokkaido) sprinkled with “tobikko/flying fish roe”
I used the wasabi dressing in my office fridge to season the veg.

Love Spring!