New Pub in Shizuoka! Beer No Yokota serving Baird Beer (Pre-article)!

Service: very friendly
Facilities: very clean
no-smoking-logoNon-smoking!
Strong points: The beer!

Good news: at long last, a pub serving more than decent beers will open on April 4th: Beer Yokota!
Located in Gofuku-cho behind the City Hall, it is only 10 minutes walk away from Shizuoka JR Station, making it a very practical place to meet and enjoy true beer!

True beer, you said?
Yes, the owner, a very easy-going gentleman, Mr. Fumitake Yokota worked for Bryan Baird at the Numazu Fishmarket Taproom for 4 years before looking after the Nakameguro Taproom in Tokyo, will serve 7 to 8 beers concocted by Bryan Baird on the tap with 7~8 more.
Baird beers will cost 800 yen for a pint (473 cc) incidentally.

I paid a quick visit this afternoon to “take the temperature”:
The place is bigger than it looks from the window overlooking the street from the second storey.
It could approximately sit 40 people, although Mr. Yokota will have to think about space for guests who prefer to stand drinking (I mean especially the expats!).

Apart of the beer, cocktails and whisky will be available.
As for food, expect pub grub! Spicy fried potatoes, snacks, simple pasta…

And the other good news: the place will be totally non-smoking!
And more good news: A similar place will open in Hamamatsu City in mid-May!

Look forward to the real posting next week!

BEER NO YOKOTA
Shizuoka Shi, Aoi Ku, Gofukucho, 2-5-22, Social Kadode Bldg, 2F (above a Chinese restaurant and behind the City Hall-turn left-on your right-hand side)
Tel.: 054-2553683
Opening hours: Monday to Friday: 17:00~24:00; Saturday, Sunday & National Holidays: 15:00~24:00
Off-day not decided yet.

RECOMMENDED RELATED WEBSITES:
-Shizuoka Bloggers: Think Twice, Mangantayon
-Beer: Good Beer & Country Boys, Another Pint, Please!, Baird Beer
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery, Shizuoka Guide Diary,

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

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Japanese Dessert: Beni Imo to Ringo no Tart /Violet Sweet Potato & Apple Tart

This recipe is a quick and simple tart suggestion for Debra at Hapabento who loves her violet Sweet Potatoes and might one day foind herself in a hurry!

Beni Imo to Ringo no Tart /Violet Sweet Potato & Apple Tart

INGREDIENTS:

-Frozen Pastry: 2 sheets
-Beni Imo/Violet Sweet Potato: 3 small
-Apple: 1/4~1/2
-Dry raisins: as appropriate
-Eggs: 2
-Fresh cream: 100 cc/ml/1/2 cup
-Sugar: 100 g
-Cinnamon powder: as appropriate

RECIPE:

-Line a tart mold with the two frozen pie sheets one on top of the other. Fill the middle with weighted beans (used for cooking), leaving only a two-finger rim free. Dry bake for 20 minutes at 230 degrees Celsius.

-While the pie sheets are baking, peel the sweet potatato and cut them into thin strips. Wash the potatoes and drain. Wrap them in aluminum paper and steam for 25 minutes.

-Take the baked pie sheet out. Discard the weighted beans. Cutthe apple into thin strips like the potatoes. Fill the pie sheets with sweet potatoes, apples, and raisins.

-In a bowl, mix the eggs, sugar, fresh cream and cinnamon powder.
Pour over the tart. Bake for 40 minutes at 210 degrees Celsius.

NOTE:

Adults may add a dash of liqueur to the eggs!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
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Vegetables Facts & Tips 20: Japanese Mustard Spinach/Komatsuna

This the 20th installment of a very long (yet incomplete) series of postings to share information on vegetables, especially the ones available in Japan as many expats (and Japanese) and friends abroad need more of such data for their daily requirements.
Please refer to VEGETABLES FACTS & TIPS for other vegetables!

Incidentally、 nothing, pictures included, is copyrighted in my food blogs, so please feel free to use anything!

Komatsuna (Brassica rapa var. perviridis or var. komatsuna, コマツナ(小松菜、冬菜、鶯菜) is a type of leaf vegetable. It is a variant of the same species as the common turnip. It is grown in Japan, Taiwan and Korea. It is also known as Japanese Mustard Spinach and is usually stir-fried, pickled, boiled and added to soups or used fresh in salads. It is an excellent source of calcium. It is also used for fodder in some Asian countries. The leaves of komatsuna may be eaten at any stage of their growth. In a mature plant they are dark green with slender light green stalks, around 30 cm long and 18 cm wide. It is most often grown in the spring and autumn, as it cannot endure extreme heat or cold for more than a short time.

That for the Wikipedia information.

FACTS:

-Komatsuna is a very interesting vegetable as it contains a lot of calcium to be added to Potassium and Natrium.
-It is also rich in Vitamin A Beta carotenes, K, B2, C and vegetal fibers.
-Season: December to February and longer in colder countries.
-Originally it was grown in Eastern Japan in Edo Times, but is now available in Osaka and other cities.
-Combined with fish it is particularly beneficient to human bones.

TIPS:

-Can be eaten raw or cooked, sligtly bpoied and stir-fried.

-To preserve more easily, boil them lightly before storing in the fridge.
Ought to be wrapped in newspaper and stored inside the fridge if raw. Can be stored that way for p to 3 days.

-To preserve it beautiful green colour, boil it lightly and trnsfer it immediately into iced water. As it will change colour in contact with oil, add dressing at the very last second.

COOKING SUGGESTIONS:

With pasta!

Komatsuna Bread for vegetarians!

For vegetable and fruit juice!

Komatsuna Kimchi!

VARIETY:

Chijimi Komatsu

A smaller and “frizzled” variety, sweeter than the usual komatsuna.
Can be eaten the same way. Great slightly boiled with ground sesame seeds and dressing.

HEALTH FACTS:

-Combined with dried sardine whiting, or with sakura ebi/Cherry blossom shrimps, or with scallops, or with konbu/seaweed, helps preserve human bones, and activate rejuvenation.

-Combined with tomatoes, or with wakame seaweed, or with carrots, or with green chili peppers, povides for extra stamina, and helps prevent cancer.

-Combined with rice vinegar, or with orange, or with lemon, or with strawberries, helps prevent stress, and sore back/articulations, and helps swift recovery.

-Combined with konnyaku/devil’s tongue tuber, or with mushrooms, or with celery, or with bamboo shoots, helps combat obesity and prevent high blood pressure. Helps lower down blood cholesterol.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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

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Korean Cuisine: Home-Made Gochujang

Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae (장독대) in the backyard.
It has been made at home in Korea since the 16th century, after chili peppers were first introduced. The making of gochujang at home began tapering off when commercial production started in the early 1970s and came into the mass market. Now, homemade gochujang can hardly be found.

Not only the Koreans, but the Japanese use it a lot when they make their own-style Korean food!

Here is a simple home-made recipe that should help everyone control the ingredients.
And it has the merit to be vegan/vegetarian!

INGREDIENTS:

-Water: 270 ml/cc
-Brown sugar/cane sugar: 250 g
-Miso: 300 g (try use more than 1 kind!)
-Korean Chili pepper powder: 100 g
-Salt: 1 tablespoon
-Japanese sake or Korean soju: 1 teaspoon
-Rice vinegar: 1 teaspoon

RECIPE:

-Pour water in a large enough pan. Add sugar. Heat until all brown sugar is dissolved.

-Add miso. try and use a combination of a few miso pastes. It will add to the taste. Keep heating, stirring with a wooden spatula all the time until mixture is smooth.

-Once most of the water has disappeared, add Korean Chili pepper powder. Mix well. Keep heating and slowly stirring untl water has disappeared and big bubbles start bursting at the surface.

-Switch off fire. Let cool until about 25~30 degrees Celsius temperature (your own skin temperature!). Add salt, sake/soju and rice vinegar. Stir well. This last step at this temperature will insure that all yeasts are killed and will prevent further fermentation.

-Secure inside a vessel and leave inside the fridge. Can be kept for a whole year inside the fridge.

USAGE SUGGESTION:

Korean-Style Fish Carpaccio

Mix some gochujang with red miso, rice vinegar, sugar, soy sauce, Japanese sake or Korean soju and sesame oil. Stir the lot well and pour over a plate of sliced fish such as pike mackerel/saurel!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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

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