Shizuoka Cheeses: O-Sashimi Cheese


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This is the second cheese variety by Fuji Milk Land Co in Fujinomiya City.
The name “O-Sashimi” means that they suggest it to be eaten like Sashimi!

Actually it is easy to cut either into thick or thin slices.
It does go well with soy sauce, and even with a little dash of wasabi.
I also found it tasty on top of a salad, on toasts and of course on pizza. Easy to eat for children, too as salt contents are low, but as an adult makes a perfect snack with beer!

Fuji Milk Land
Milk Land Co. Ltd.
Fujinomiya City, Kami Ide 3690
Tel.: 0544-54-3690

Shizuoka Agricultural Products: “Noen no Megumi” Orange Juice


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Mikkabi area near Hamamatsu City in the estern partof Shizuoka Prefecture has been renown for its oranges, especially for a variety called “Mikkabi Aoshima Mikan”

It is always a special pleasure when you can discover them in the guise of 100% juice produced by local farmers!
Tasting notes:
Natural sweetness. Solid juice (100%). Great natural orange taste.
Both refreshing and satisfying!
Great for children and adults in summer.
Would especially recommend as dessert drink for children lunch boxes!

Noen No Megumi/Mikkabi Aoshima Mikan
Okamoto Mikan “Factory” ATA
hamamatsu City, kita Ku, Mikkabi cho, 276-1
Tel.: 053-524-4155

Le CAFE-LABO: Classical Cakes (1)


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Traditional Cakes are the mainstay of confectionery/Patisserie while Classical Cakes are invented from time to time to stay before they become traditional ckaes themselves.
A typical example is “Pistache” (Pistacchio) as created by LE CAFE-LABO in Shimizu Ku.

After admiring the cake (it certainly deserves it!), you can either savour it layer by layer, one at a time, or cut through it to entertain yourself with the combination of the tastes.
And you certainly have quite a few to review:
from top to bottom:
19 Pistachio Mousse
2)Chocolate Cream
3) Chocolate Mousse
4) Raspberry Sauce
5) Chocolate Crunchy
6) Pistachio Syrup

Enjoy!

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho

Shizuoka Cheeses: Asagiri Stripe Cheese


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“Stripe Cheese”, or “sakeru cheese” in Japanese, is a very popular snack in this country.
I have already described one made by Oratche in Kannami.
This one produced by Fuji Milk Land, Milk Land Co. Ltd. in Fujinomiya City on the slopes of Mount Fuji is slightly different.

I would definitely suggest friends to eat it along with a beer as it bites and chews well. The right amount (little in fact) of salt makes it safe to consume aplenty. And it’s fun to see how thin ou can stripe it down!

Fuji Milk Land
Milk Land Co. Ltd.
Fujinomiya City, Kami Ide 3690
Tel.: 0544-54-3690

Chocolat Fin: Traditional Cakes (1)


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Japan has seen for quite some time confectioners trying to recreate classics for the sake of originality, and most of the time out of sheer conceit.
Therefore, it is reassuring that some still keep making cakes as they should be, regardless of of fashion and ephemerous fads.
One such place is Chocolat Fin in Shizuoka City:

Their chou a la creme or “chou cream” for the Japanese contains only creme patissiere/custard cream with the right touch of brandy. Not an undescript puff full of whipped cream and I don’t know what.


Their eclair mocha lokks like the real article. The pastry is covered with a delicious mocha icing.

And once again a bite will reveal custard added with the right amount of mocha and a touch of brandy.

Why do people have to demonstrate their skills with unnamable contraptions?

Chocolat Fin
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

Also: Shizuoka City, Aoi Ku, Shin Shizuoka Center, Basement 1F
Tel.: 054-2215878

Shizuoka Wasabi: An encounter with a great Chef!


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I have recently had the pleasure to make a new friend, namely Dominique Corby, a great French Chef who learned his craft at the Tour d’Argent in Paris, among others, before coming to Japan to look after the kitchen of the Sakura Restaurant in the New Otani Hotel in Osaka and of the 6eme Sens in Tokyo.

Dominique is a chef always looking for fresh seasonal natural ingredients for his cuisine which is resolutely a marriage of Japanese and French culinary traditions.
As he recently wrote a post on his blog on wasabi, I took the opportunity to send him a few samples of fresh wasabi grown in Shizuoka City, Utogi, Abe River for the simple pleasure of introducing him to one our great products in Shizuoka Prefecture.

They were almost one metre-high full with stems and leaves (all edible) and freshly uprooted in the very morning (I sent them by cool box just before lunch to reach him just in Osaka just before lunch the next day).
Dominique and his staff appreciated them to the point that a dish was created for the benefit of some customers on the very day.
See above picture. Dominique described it as follows:
-“sur une feuille et tiges de Wasabi, Sawara et Agi abute, kogomi,wasabina, nobiru, mousse de lait au wasabi fraîchement râpée, petite réduction de jus de homard”
-“on a wasabi leaf and stems, sawara and aji abute (grilled large mackerel variety and saurel), kogomi (young ferns), wasabina (a kind of Japanese lettuce), nobiru ( a kind of wild garlic), freshly grated wasabi milk mousse, reduced lobster juice.

A great compliment to a great product by a great chef!

Today’s bento/Lunch Box (10)


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Thursday is not a usual day for my Bento Lunch as this is the Missus’ free day of the week. But as she had to visit the family, she asked me to eat the office. Mind you, I don’t complain as it in fact allows more time for my own.

As we have planned to go to the movies this evening, she prepared a hearty lunch to last me until after the flicks (I wonder where she plans to go after that?). Even a hungry high school kid should have been satisfied with it!
The main dish is “dry curry” (a Japanese misnomer if there was one!) made up with canned tuna and beans enhanced by onions, all fried together with curry paste and what else. On top she “sprinkled” some soft-boiled egg with Italian parsley from our balcony (the parsley, not the egg!). Very tasty, actually.

As for “salad”, on a bed of cress she placed chicory leaves with ham, mini tomatoes, carrots and orange.
I used the wasabi dressing in the office fridge for seasoning.
I surely need no more food until after the movie theatre!