Bryan Baird’s Newsletter (2010/05/07)

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

10 Years of Baird Brewing; Nakameguro Taproom 2-Year Anniversary Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

The older one gets, the faster time seems to fly by. Well, a full decade has logged itself into the history annals since the incorporation of Baird Brewing Company (March, 2000). Sayuri and I opened the doors of the Numazu Fishmarket Taproom for business in July 2000, serving Hoegaarden White and Guinness on tap and selling an array of American and Belgian craft beers. The brewing license for Baird Beer was granted finally in December, 2000, paving the way for the debut of Fisherman’s Wheat Ale, Kurofune Porter and Teikoku IPA in January, 2001.

We plan to celebrate ten years in business this year with the release of a series of commemorative Baird Beers. The first in this series is being released in conjunction with this weekends’ 2-year anniversary celebration of the opening of our Nakameguro Taproom. We call this special brew NT-2 Extra Imperial IPA.

NT-2 Extra Imperial IPA (ABV 8%):

Hoppy IPAs have always shared a warm spot in my brewing heart. This extra strong IPA finds its signature character in the hop flavor and aroma of two European varieties that I possess a strong sentimental attachment to: East Kent Golding and Styrian Golding. It was around these two hop varieties that I designed our original flagship IPA: Teikoku IPA. These varieties were unavailable to us for several years but they are back and look for their reappearance in upcoming batches of Teikoku IPA.

NT-2 Extra IPA carries 101 hop bittering units contributed largely by the trio of clean, high-alpha American varieties Warrior, Magnum and Galena. Flavor- and aroma-hopping are exclusively with a combination of East Kent Golding and Styrian Golding. We then triple dry-hop the beer, again with East Kent Golding and Styrian Golding, one week each in three different conditioning tanks. Finally, we krausened at packaging to produce a secondary fermentation, maturation and natural carbonation in keg.

NT-2 Extra IPA is available only on draught and only at the Nakameguro Taproom (although a couple brewer’s share kegs might be available at the Fishmarket Taproom also). Its release on Saturday, May 8 kicks off the 2-day Nakameguro Taproom 2-year anniversary celebration. Please join Sayuri and me there for a pint or two.

Hops, however glorious, are not the only arrow in our brewing quiver. We love to incorporate fresh, natural, local ingredients that can accentuate a beer’s base character and make it even more interesting and compelling. Thanks to our good friends at the pub Lavian Lee down in Shizuoka, we accessed some very good, locally grown ginger (shoga) that we immediately dedicated to the brewhouse. The result is a special Shoga Ale that also will debut on Saturday at the Nakameguro Taproom celebration and will be available only there and at Lavian Lee.

Shoga Ale (ABV 4.8%):

The idea behind this unique beer is simple: flavor and refreshment. Mild in gravity and alcohol strength, Shoga Ale is built on a very simple grist bill: 2 types of base malt and Japanese dark sugar (kokuto). The hopping is restrained at 20 bittering units, but clean and brisk. Center stage is given over to our friend Shoga, whose piquant, peppery, playful performance proves winning! This is an ale not to be missed but in very short supply.

Nakameguro Taproom 2-Year Anniversary Celebration:

For two days (Saturday-Sunday, May 8-9) we will be celebrating the 2-year birthday of our Nakameguro Taproom. During the celebration, all Baird Beer will be served at special (read cheap) Numazu prices. Discounts on our guest American beers also will be applicable. Additionally, the NT kitchen has come up with a wonderful beer-inspired buffet that is available for 1,500 yen per person (all-you-can-eat).

It is thanks to your patronage that the Nakameguro Taproom continues to increasingly flourish. Please plan to stop in and receive a personal thanks from Sayuri and me and the entire Nakameguro Taproom staff.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

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Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
——————————–
Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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Japanese Cuisine: Carrot Meatballs

Meatballs, or Meat Balls, are a universal favourite.
They can be conceived in a simple and healthy way as shown in Japanese home cooking:

Carrot Meatballs!

INGREDIENTS: for 4 people

-Minced pork: 500 g
-Egg: 1
-Carrot: 1
-Onion: 1 small
-Daikon: as appropriate/sliced into thin quarters
-Panko/Breadcrumbs: 50 g
-Cornstarch: as appropriate
-salt: 1/2 teaspoon
-Sugar: 2 tablespoons
-Soy sauce: 2 tablespoons
-Water: 450 cc/ml
-Bouillon powder: 2 teaspoons

RECIPE:

-Cut the onion into thin slices. Drop them inside an oven-resistant dish. Cover with cellophane paper. Cook in microwave oven for 2 minutes at 600 Watt. Let cool down completely.

Grate carrot and mix with minced pork.

Add salt, onion, egg and breadcrumbs. Mix well.

-Shape meatballs and cover and roll them into cornstarch.

-In a large pan, bring water to boil.
Lower fir to small. Add bouillon, soy sauce and sugar to make a soup. Mix well.
Drop in sliced daikon and meatballs.
Simmer gently until properly cooked.
Serve hot topped with some greens!

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, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English)

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

Health & Nutrition Facts in Japanese Food 3: Persimmon/Kaki/柿

Jiro kaki/squat persimmons

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 3: Persimmon/Kaki/柿

A persimmon is the edible fruit of a number of species of trees in the genus Diospyros in the ebony wood family (Ebenaceae). The word Diospyros means “the fruit of the gods” in ancient Greek. The word persimmon is derived from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian language (related to Blackfoot, Cree and Mohican) of the eastern United States, meaning “a dry fruit”.
Persimmons are generally light yellow-orange to dark red-orange in color, and depending on the species, vary in size from 1.5 to 9 cm (0.5 to 4 in) diameter, and may be spherical, acorn-, or pumpkin-shaped. The calyx often remains attached to the fruit after harvesting, but becomes easier to remove as it ripens. They are high in glucose, with a balanced protein profile, and possess various medicinal and chemical uses.

Dried Japanese Hachiya persimmons.

The Japanese Persimmon or kaki (柿) (Diospyros kaki), “shizi” (柿子) in Chinese, is the most widely cultivated species. These are sweet, slightly tangy fruits with a soft to occasionally fibrous texture.
It is edible in its crisp firm state, but has its best flavor when allowed to rest and soften slightly after harvest. The Japanese cultivar ‘Hachiya’ is a widely grown cultivar. The fruit has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like ‘Hachiya’ must be completely ripened before consumption. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell.

The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu or jiro. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft.

NUTRITION FACTS:

For each 100g it contains:
-Energy: 63 kcal
-Water: 82.2 g
-Proteins: 0.5 g
-Ash: 16.9 g
-Potassium: 200 mg
-Phosphorus: 16 mg
-Manganese: 0.60 mg
-Vitamin A Beta Carotene: 300 micrograms
-Vitamin B1: 0.02 mg
-Vitamin B2: 0.02
-Niacin: 0.3 mg
-Vitamin B6: 0.05 mg
-Vitamin C: 55 mg
-Dietary (roughage) fibre: 2.8 g

HEALTH FACTS & TIPS:

-Combined with cucumber, or with wax gourd/winter melon, or with chickory, or with lettuce, will help recover from diuretic problems, will help prevent stress and improve blood circulation.

-Combined with Chinese cabbage, or with cabbage, or with shungiku/春菊/crown daisy leaves, or with fuki/ふき/giant butterbur, will help prevent cancer and fortify the digestive system.

-Combined with soy beans, or with egg-plant/aubergine, or with potato, or with tomato. will help prevent high blood pressure and blood vessel hardening, heart and cardiovascular diseases and ageing.

-Combined with Jew’s ear mushroom, or with wakame seaweed, or with octopus, will help prevent diabetes and cancer, as well as combat obesity.

RECIPE:

Here is a simple recipe to help fortify the digestive system and help prevent cancer and ageing:

-Persimmon: 1/2
-Tofu: 100~150 g
-Shirataki/Konyaku: 1/2 standard sheet
-Shungiku/crown daisy leaves: as appropriate
-Sesame seed paste: 1 tablespoon
-Sugar: 1 tablespoon

Choose stiil a bit hard. Peel and discard seed. Cut in thin slices about 3 cm long.

Press water out of tofu. Boil the konyaku for a little while. Cut in thin slices about 3 cm long. Cut the leaves off the crown daisy and boil them lightly. Drain thoroughly and cut into 3 cm long pieces.

Drop the tofu in a suribachi/mortar. Add sesame seed paste and sugar and mix well with a pestle.

Place cut persimmon, crown daisy leaves and konyaku on a serving plate. Top the salad with the tofu paste and serve!

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, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille

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

Health & Nutrition Facts in Japanese Food 2: Perilla Leaf/Shiso/紫蘇

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 2: Perilla Leaf/Shiso/紫蘇

Perilla frutescens (Green Shiso; Egoma syn. Perilla nankinensis (Lour.) Decne.) is an ornamental plant in the Lamiaceae family.

Edible Shiso Flowers

Its leaves and flowers are used as foods in Japan and its seeds are used to make edible oil in Korea. The leaves are also eaten in Korea. Sometimes, the seeds are ground and added to soup for seasoning in Korea. It is used in traditional Chinese medicine.

Violet varieties are used for pickling and making juices (and even added to sake or shochu).

Egoma and shiso are very similar plants and their seeds are difficult to distinguish even by scanning electron microscope. Their tastes, however, are quite different. Oil was extracted from egoma in many areas of Southeast and East Asia during the historical period and it is still used to cover cookies in rural areas of Korea. Shiso is commonly used for seasoning pickles or as garnish for raw fish dishes in present-day Japan.

Shiso murame/perilla sprouts

It ought to be eaten universally for the sole reason of its high contents in polyphenols and A Beta Carotenes!

NUTRITION FACTS:

For each 100g it contains:
-Energy: 37 kcal
-Water: 86.7 g
-Ash: 7.5 g
-Potassium: 500 mg
-Calcium: 230 mg
-Iron: 1.7 mg
-Manganese: 2.01 mg
-Vitamin A Beta Carotene: 11000 micrograms
-Vitamin K: 690 micrograms
-Vitamin B1: 0.13 mg
-Vitamin B2: 0.34 mg
-Folic Acid: 110 micrograms
-Vitamin C: 26 mg
-Dietary (roughage) fibre: 7.3 g

HEALTH FACTS & TIPS:

-Combined with milk, or with wkame seaweed, or with Jew’s Ear mushroom, or with komatsuna/Jpanese mustard spinach, helps recover from anxiety and short temper, helps prevent blood vessel hardening.

-Combined with oysters, or with liver, or with spinach, or with basket clams/shijimi/シジミ helps preventing anemia and cancer

-Combined with ginger, or with rice vinegar, or with japanese pickled plums/umeboshi/梅干, or with wakame seaweed acts as a sterelizer, helps blood circulation and helps prevent obesity.

-Combined with osmunda japonica/zenmai/ぜんまい, or with kiwi fruit, or with shimeji mushroom/シメジ, or with seaweed, helps prevent cancer, helps skin rejuvenation and helps prevents professional diseases (stress, etc.)

RECIPE:

Here is a recipe for shiso oil preserves which will promote good blood circulation, helps fend off obesity, and improve immunity to allergies:

-Shiso leaves: 20
-Soy sauce: 2 tablespoons
-Sugar: 1 yeaspoon
-Garlic: half a clove
-Fresh ginger: a little
-Chili pepper powder: 1/3 teaspoon
-Ground sesame/surigoma: 1/2 teaspoon

-Mix all the sauce ingredients in a bowl an mix well.

-Wash shiso leaves well. Wipe water off them. Brush leaves one by one on one side only and pile them all brushed surface up.

-Place in a sealed tupperware box and keep in fridge for 1 or 2 days before eating.

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, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille

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

Shizuoka SakeTasting: Sanwa Brewery-Garyubai Junmai Genshu

Sanwa Brewery in Shimizu Ku, Shizuoka City is one of the oldest still active breweries in Shizuoka Prefecture as it was founded in 1686 in Edo Era. Shimizu and Shizuoka were completely separated then. the Name “Sanwa/三和” could be literally translated as the “triple harmony” as it is actually the merger of three different breweries when Sanwa acquired neighbouring Koizumike and Shimizu Breweries about 30 years ago.

Sanwa Brewery, whose brewermaster hails from the Nanbu School in Iwate Prefecture, has the particularity of being the only brewery in Shizuoka Prefecture not to use the Shizuoka yeast, but nonetheless has conducted fruitful research in alternative rice strains.

Sanwa Brewery-Garyubai Junmai Genshu:

Rice: Nihonbare 100%
Rice milled down to 60%
Alcohol: 16~17 degrees (genshu/no pure water added)
Dryness: +2
Acidity: 1.5
Contents: 1.8l
Bottled in March 2010

-Clarity: very clear

-Colour: transparent

-Aroma: Complex. Fruity and flowery. Apricot, bitter chocolate

-Body: Fluid

-Taste: Strong and delicious alcohol attack with junmai petillant back-up warming back of the palate.
Complex. Fruity: Pineapple, apricot, flowers, memories of bitter chocolate and coffee beans.
Lingers for a short while with a sweetish note ending in nuts.
Holds its own well with any food.

My nurukan set!

As “nurukan” (40~45 degrees), comes with dry nuts. Very pleasant with any food.

Overall: A slightly extravagant sake for any food, although one can definitely enjoy it for its own sake (sorry for the pun!)
Could be considered as a “strong” sake in Shizuoka Prefecture.
Definitely the type of sake for a Japanese dining party!

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Warren Bobrow
Tokyo Terrace

Health & Nutrition Facts in Japanese Food 1: Ginger/Shoga/生姜

As demonstrated by many food bloggers, cooking and creating great foods and drinks have become incomplete and unsatisfying when not considering the benefits or adverse effects of the same foods and drinks regardless of their taste.
I do not intend to delve into counselling or consulting, but only to offer some knowledge about the good sides of Japanese foods and drinks. I will not extoll on its possible lacks and negative aspects. After all, the Japanese are not the longest-living people in the world for no reason!
I will also offr at least one nutritious or healthy recipe at the end of each posting.

Health & Nutrition Facts in Japanese Food 1: Ginger/Shoga/生姜

The Japanese make an enormous consumption of ginger, both in its dry and fresh state, from the very new thin roots and stems called “stick ginger” or “leaf ginger/Hash0ga” consumed with miso paste, fresh roots pickled and cooked, to dry roots used in everyday cuisine from stews to herbal teas.

Ginger contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.

Ginger acts as a useful food preservative.

The Japanese consider it effective in preventing colds and lessening menstrual pains.

NUTRITION FACTS:

For each 100g it contains:
-Energy: 30 kcal
-Water: 91.4 g
-Proteins: 0.9 g
-Carbohydrates: 6.6 g
-Ash: 0.7 g
-Natrium: 6 mg
-Potassium: 270 mg
-Calcium: 12 mg
-Magnesium: 27 mg
-Phosphorus: 25 mg
-Iron: 25 mg
-Manganese: 5.01 mg
-Vitamin B1: 0.03 mg
-Vitamin B2: 0.02 mg
-Dietary (roughage) fibre: 2.1 g

Fresh “stick ginger/leaf ginger” and miso paste.

HEALTH FACTS & TIPS:

-Combined with lemon, or with orange, or with strawberry, or kiwi fruit, helps skin rejuvenation, helps prevent obesity and helps combat stress.

-Combined with cabbage, or with broccoli, or oysters, or with nalta jute/Moroheiya/モロヘイヤ, helps prevent gastric disorders (colics, diarrhea).

-Combined with onion, or with leek, or with kikurage/木茸/Jew’s Ear Fungus, or with milk, helps blood circulation, helps prevent high blood pressure and blood vessel hardening.

-Combined with yam/yama imo/山芋, or with rice, or with daikon, or with chicken, helps restore appetite, helps prevent aging, and helps with general digestion.

RECIPE:

This simple recipe helps restore blood circulation and prevent cold extremities:

For 1 person:
-Fresh ginger: 5×5 cm piece
-Milk: 1 cup/200cc/ml
-Honey: 1 tablespoon

-Cut the fresh ginger into thin slices.
-In a pan pour the milk. Add ginger slices. Heat on a low fire until just before boiling point.
-Switch oof fire. Add honey and mix thoroughly. Drink at once!

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, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille

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

Okonomiyaki with Oysters

Here is a simple recipe which should please <a href="Oyster Culture“>Lou-Ann who loves her oysters!

It will also help friends who are looking for new okonomiyaki recipes!

Okonomiyaki with Oysters!

INGREDIENTS: for 2 people?

-All-purpose flour: 2 cups/400 cc
-Water: 1/2 cup/50 cc
-Egg: 1
-Lotus root: 5 cm wide slice, peeled
-Cabbage: 2~3 leaves
-Leek: 1
-Oysters: 12 large (without the shells!)
-Salt & Pepper: as appropriate

-Sauce: of your choice: Worcester sauce, Bulldog sauce, BBQ sauce or a combination of soy sauce, Worcester sauce, bulldog sauce and mustard.

-Mayonnaise: as appropriate
-Chili pepper powder: as appropriate

RECIPE:

-In a large bowl mix the flour, egg and water well first.

-Grate the lotus root and add to the batter and mix.

-Cut the cabbage leaves and leeks in 5cm long strips. Add to batter and mix well.

-Pour oil in a large frypan. Heat the oil, then reduce fire to small. Drop 3:5 of the batter in frypan. Add the oysters (clean and thoroughl drained) on top.

-Cover the oysters with the remaining 2/5 of batter.

-Cook for 8 minutes. Do not pres on top!

-Turn over and cook for 5 more minutes.

-If you are not satisfied with the colour, cook for a little while more on both sides.

-Slide okonmiyaki onto a serving dish. Brush with plenty of sauce. Top with mayonnaise and chili pepper powder!

Great with beer!

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, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille

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

Italian Cuisine: Appetizers at Il Paladino (2)

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
no-smoking-logo1 Non-smoking at tables.

As I mentioned before, I’ve found over the years that in Japan, and especially Shizuoka, that it is more fun to ask for a few appetizers with a couple of glasses of good wine at Italian Restaurants (mind you, the same would apply to Spanish Restaurants and izakayas!).
When a good restaurant like Il Paladino in Shizuoka City agrees to it, it is simply great fun! Thiis is I hapoe the continuation of a long series of delicious appetizers!

Salad/appetizer composed of broad beans, Buffala Ricotta Cheese (water buffalo), “Petit Tomato” (Shizuoka), Trevise and Anchovy Dressing.

French white asparaguses the Italian way!

The French white asparaguses were topped with Prosciutto ham fried with echalottes and Parmegianno Cheese!

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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, Happy Little Bento

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