Mango Curry Cream Sauce Prawns and Scallops with Wild Rice


Here is a simple recipe of mine (yes, I do sometimes cook for the Missus! LOL) I have wanted to introduce for a long time. It calls for reasonably easy to find ingredients in many parts of the World. It is of course open to many variations!

Ingredients: For 2 people

-Fresh or frozen scallops: 12
-Medium-size prawns: 12
-Broccoli or Romanesco: 12 “flowers”
-Basil leaves: 12
-finely chopped red and yellow pimento: 4 large tablespoons
-Wild rice: 1 cup (200cc)
-1 large mango: cut in small cubes
-Lemon juice: 1 large tablespoon
-Fresh cream: 1 cup (200cc)
-White wine a quarter of a cup (50cc)
-Chopped Shallots: 1 large
-Chopped garlic: 1 clove
-Curry mix powder (or paste) 2 large tablespoons
-Salt, pepper (and spices to taste)
-White Butter: 1 large tablespoon
-Chicken stock: half a cup (100cc)
-Olive oil: 2 large tablespoon


-Cook the wild rice in lightly salted water for at least 20 minutes.
Drain water completely. Add butter and chicken stock and cook on a medium fire until you are satisfied with the consistency of the rice. Keep warm

-Prepare sauce:
Pour olive oil inside a large saucepan over a medium fire. Drop in shallots and garlic and fry until shallots become translucent. Add wine, mango, curry powder and fresh cream. let cook for a few minutes, mashing mango from time to time.
While doing this, first boil Romanesco broccoli in slightly saulted water until tender enough ( a couple of minutes). Drain and keep warm.
In a fry pan pour a little olive oil. Fry prawns, then scallops (season with just a little salt and pepper) long enough to cook the outside but leaving the inside almost raw. They will be more tender for them. Keep warm.
-Sieve the sauce for smoothness and getting rid of unwanted fibers.
Add chopped pimentoes and basil laves, heating the sauce over a small fire for a couple of minutes.
Season the sauce with salt, pepper and spices to taste.

On a large plate (that you would have kept warm inside the oven!), place the scallops, prawns and broccoli alternatively in a crown.
Pour plenty of sauce all over.
Finally transfer the wild rice in the middle for good effect!


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Bryan Baird’s Newsletter (2009/8)

Baird Beer & Taproom Events Bulletin 2009 #8

Dear Taproom Friend & Baird Beer Enthusiast:

The dawn of spring in Japan means cherry blossom viewing which means outdoor fun with friends enjoying good food and fine libations. The Fishmarket Taproom in Numazu will be hosting its own outdoor Hanami party this coming Sunday, March 29. The venue is the Minato-Guchi Koen which is a park just a couple hundred meters down the road (toward the bay) from the Fishmarket Taproom. In addition to serving a great array of picnic food, we will be pouring three Baird Beers (Wheat King Ale, Teikoku IPA and a special sneak preview of this year’s Four Sisters Spring Bock). The event kicks off at noon and will run until 4:00 or 5:00 pm.

Event: Fishmarket Taproom Hanami Party
When: Sunday, March 29 (noon – late afternoon)
Where: Minato-Guchi Koen in Numazu (200 meters down the road from the Fishmarket Taproom)
Food: All-you-can-eat picnic buffet
Drink: All-you-can-drink Beer (Wheat King Ale, Teikoku IPA, Four Sisters Spring Bock); non-alcoholic beverages
Price: Adults 3,000 yen; Children free

If you plan on attending please send us an email at either or so that we can get a decent gauge of the overall numbers. We will be gathering at the park at noon. In case of extremely inclement weather, we will be relocating to the Fishmarket Taproom. We hope you can join us and meet Chris Poel, our new lead brewer who begins work in April. Be sure to bring the kids as lots of young ones will be running around having a ball.

Also, please note that the Fishmarket Taproom will thus be closed on Sunday, March 29. The Fishmarket Taproom also will be closed Monday, March 30 through Wednesday, April 1 due to kitchen and bar rennovations that we are undertaking. We will open again, with a fresh new kitchen and beer dispense system, on Thursday, April 2.

Bryan Baird

Baird Brewing Company
Numazu, Japan

The Japan Blog List

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Today’s Lunch Box/Bento (’09/18)


Our little “differences” of the past two days seem to have spurred the Missus into a creative mood as far as my bento was concerned (Elin and Lojol are going to throw things at me!).


I will talk about the rice later.
The boiled egg appeared as “mimosa egg” this time. Some lettuce, “ameera rubbins” tomatoes (sweet and small, only grown in our Prefecture) and some shredded “takuan”/yellow pickled daikon.


The pinky things are “Chikuwa/Fish paste steamed around a stick to give them their tube shape”.
These particular ones are called “Sakura Chikuwa” because of their pink colour.
The Missus pushed some cut cucumber into two four cut pieces of them. As for the other two she pushed in a combination of shiso leaves, cucumber stick and “umeboshi/pickled Japanese plum” flesh. Similar to some sushi maki!


Now for the rice.
The Missus steamed the rice with a little dash of dashi stock, soy sauce and sake. She placed the contents of a tin of smoked oysters in oil on top before closing the lid and steaming the whole. Once ready, she mixed the contents inside the pan while they were hot (important!). She later added boiled broad beans/”sora mame”, Chinese pickled veg and black seame seeds.


As for the salad (to which I added dressing stored at work): on a bed of shredded veg, cheese, salad beans and more cut veg.

Took a big bottle of liquid yogurt for dessert.
Might as well as have an argument every Sunday evening!

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Today’s Lunch Box/Bento (’09/17)


Today’s bento had a little “history” behind it.
To tell the truth, the Missus had gone to bed in a real bad temper the night before (why? Don’t ask me,…). So, Missus or not, I still need my bento (mind you, I could always buy it, but that would make things even worse!). So I cooked the rice myself. That seemed to appease the Missus (after all, if a man starts cooking, a Japanese wife feels pretty useless,…), and when I realized I hadn’t put enough water and came up with rice a bit too hard, she took over.
-“Don’t worry, I’ll fix it. I’ll make Oomuraisu/Omellette Rice!”
I’m not one to argue in such moments!


As for the garnish, she put some salad I had made the night before consisting of cut avocado, mango and pieces of broad beans (boiled) with a mixture of mayonnaise, Thai spicy sweet sauce, basil, parsley and Italian parsley on small leaves of chickory/endive. She added home-made chicken ham (chicken breast first boiled, then marinated overnight) with English chutney pickles, lettuce, tomatoes and walnuts.


She fried the rice with some bits of chicken ham, veg, ketchup and spice before envelopping it into a thin omelette!
With yogurt for dessert, it made for a big hearty meal!

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Vegetables Facts and Tips (8): Leeks


Leeks, or “negi” in Japanese, is an almost universal vegetable.
It is used in cuisine at restaurants and homes on all continents and has been recognized for ages as very beneficial plant.

Recent research has demonstrated that it is an effective cure against cold in particular, not only for humans, but for many animals, too.
Some people do not appreciate them because of their pungent smell and taste, but this can be taken care of with a couple of simple steps.

Back home in France, we boil the central part of fat leeks and eat them under the name of “poor man’s asparaguses”!

-Season: leeks can be bought all year round, but the best season is from November to February in the Northern Hemisphere.

-Main beneficial elements: Carotene (green part), Vitamin C (white part), Calcium, Vitamin B1 (beneficial for blood circulation).
It is not only efficient against colds, but also to the stomach and innards health.

-Fatter specimens will have more taste.
-Choose specimen with a “wet” bottom cut.
-If you use large specimen raw in salads, first cut 5=8 cm long sections, then cut them thin lengthwise and leave them some time in clean cold water. The pungency will greatly diminish.
-To chop leeks for cooking, cut them first in 5~10 cm sections, then cut them thin lengthwise and only then chop them crosswise.

There are innemurable varieties in the World, but I will introduce here the main varieties encountered in Japan:

The most common and popular variety

“Hakata Manno”:
A choice specimen raised in Kyushu Island

“Me” or “Hime”:
Could be called leek sprouts,too.
Eaten raw in salads, sushi, finger foods.

“Ito” or Thread Leek, used in the same way as “Me/Hime”.

“Koshitsu”, another common and popular variety.

A choice specimen origintaing from Kyoto.

“Kujo Hoso”. Same as above, but a lot thinner.

A short fat specimen popular for “nabe” and soups.

A fat variety with a short stem and long leaves. Popular with soupsand “nabe” (Japanese-style pot-au-feu)

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Shizuoka Local Food at Local Sake Brewery!


Last Sunday, I was invited to taste the new sake brewed by Kansawagawa Brewery In Yui, Shimizu Ku, Shizuoka City in the company of some old and new friends.
The purpose of the whole event was first to visit the brewery and being introduced to the arcan secrets of making sake:

yui-11 yui-12

yui-13 yui-14

I doubt that you are ready to read the whole sake brewery interview unless you are a sake fan. A more detailed report will eventually appear on Shizuoka Sake blog for the connoiseurs!


The Brewery owner. Mr. Masataka Mochizuki, is a bit different from your usual owner. Most of his colleagues in Japan do not interfere whatsoever with the brewing and care only about the sale. On the other hand, Masataka Mochizuki is very passionate and even stubborn about his sake. He is far more knowlegeable about the craft than many owners and truly enjoys explaining and discussing the art.


We had agreed on the idea to actually conduct the tasting of his new brews with purely local food.
A dinner was accordingly served to us inside the Brewery!
Now, Kansawagawa Brewery is located in Yui-Cho, Shimizu Ku, Shizuoka City, a harbour renown all over Japan for its delicacy, “Sakura Ebi/Cherry Shrimp”, a variety found only in our Prefecture. The catches being strictly regulated, it is a rare morsel outside our Prefecture.


The dinner served to us included naturally rice and miso soup and:

Boiled Sakura Ebi Salad,


Sashimi plate. All seafood caught off Shizuoka shores!
Maguro/Tuna (top), Aji/Saurel and Hirame/Sole!


Sakura Ebi Kakiage/Sakura Shrimps Tenpura. I know a lot of people in Tokyo who would take the first train to taste that!


Freshly boiled Ika/Cuttlefish. Great with sake.
The small plate contains pickled sakura shrimps.


Grilled Ishidai/Snapper served cold. An extravagant morsel to go with sake!


And the sake!
The two with a “number” were not even for sale as they are still in the experimental phase!

Anyway, if you have the occasion to visit Yui, you will know that the real “package” is waiting for you!

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Shizuoka Beer 7/1: Hansharo Beer/Kurayanarusawa Brewery-Masako


The weather having turned for the warmer these days, I felt it was time to delve back into more Shizuoka micro-breweries brews!
The Good Beer and Country Boys in Nagoya will get tempted!

This particular brew, “Masako” by Kurayanarusawa in Izu-Nagaoka (Izu no Kuni City in Izu Peninsula) is a bit extra0rdinary: The master Brewer also works at Bandai Brewery (sake and shochu in Shizenji, Izu Peninsula) and after consulting Denbei Kawamura, the man who revolutionized sake in Shizuoka Prefecture, he used Shizuoka HD-1 usually utilized in brewing sake!

I can tell you I’m not one to complain!

Hansharo Beer/Kurayanarusawa Brewery-Masako
Ingredients: Grain Malt, Hops, HD-1 Yeast (Shizuoka)
Alcohol: 5%
Contents: 300ml
Live yeast, unfiltered, unpasteurized.

Clarity: Very clear
Colour: Dark orange
Foam: Longish, fine bubbles
Aroma: Strong, oranges, bread
Taste: Well-rounded with a comparatively soft attack. Shortish tail. Some welcome acidity with a dry finish.
Dry persimmons, memories of oranges. Bread. Oranges reappearing later.

Overall: Very refreshing, easy to drink. Thirst-quaffing. Goes well with a snack. Softer than expected.

Kurayanarusawa Brewery
Shizuoka Ken, Izu no Kuni Shi, Naka, 272-1
Tel.: 055-949-1208
Sales on site or through the Internet (Japanese)
Visits possible
Restaurant on site

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