Natto & Rice Patties

Here is a simple way of turning leftovers in a great snack!

Natto & Rice Patties!

INGREDIENTS: For 6 10 cm-wide patties

-Steamed rice (cold): 1 bowl
-Okonomiyaki powder mix: 1 cup/200 cc
-Egg: 1
-Water: 1 cup/200 cc/ml
-Minced meat (of ypur choice): as appropriate
-Nira/Chinese chives: 12 sprigs
-Leek: as appropriateDried hijiki/sweet seawed: 2 tablespoons
-Cabbage: 1/8 (chopped)
-Natto: 1 standard pack

RECIPE:

-Chop all the vegetables including seaweed (as it is). Put them inside a bowl. Cover them with cellophane paper and cook in microwave oven for 3 minutes.

-Take out. Let cool down. Add rice, egg and okonomiyaki powder mix. Mix well.
Add minced meat natto and mix well.

-Heat some sesame oil in a frypan.
Pour the patties batter into the frypan with a ladle and shape as pattiies.
Fry well on both sides.
While cooking, prepare an okoniyaki sauce with mayonnaise, soy sauce, mustard, bbq sauce and a little ketchup.

-Serve at once with a good beer!

Hope this will become an idea you can work on!

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), Cook, Eat, Play, Repeat, Ideal Party

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Italian Cuisine: Appetizers at Acqua Di Fonte (2)

As I said 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!) than to go for the full course repeatedly in the same restaurant.
When a good and unpretentious restaurant like Acqua Di Fonte in Shizuoka City agrees to it, it is simply great fun!

Service: Excellent and very friendly
Facilities: very clean all around
Prices: reasonable
Specialty: Central and south Italian-style cuisine. Very reasonables prices. Very reasonably-priced wines.
no-smoking-logo1 Non-smoking at tables and most of the counter!

Puree di Fave/Broad Beans Puree and home-made lard.

From left to right:
Strachiatella mozzareella cheese, “Shishito” chili pepper and tuna flakes and wild chickory, Egg-plant/Aubergine Terrine

Buanchala/Pork cheek and Salami.

Zucchini stuffed pork and seasoned with tomato sauce.

Looking forward to the next visit!

ACQUA DI FONTE Antica Osteria
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-10-10, Pia Takajo, 1F
Tel. & Fax: 054-266-6440
Opening hours: 11:30~14:00, 18:00~22:00
Closed on Wednesdays and first Tuesday
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, 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), Cook, Eat, Play, Repeat

Please check the new postings at:
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18th Shidabeya Bishu Monogatari Sake Festival 2010 In Yaizu City

On the 3rd of June 2010, like every first Sunday of June for the last 18 years, six breweries from Central Shizuoka Pefecture held their Shidabeya (Shida Country) Bishoku (Beautiful Sake) Monogatari (Story) Festival at Shofukaku Hotel in Yaizu City atop the cliff overlooking the Suruga Bay.

I had the pleasure to find some old acquaintances at the Guests’ Table including good old John Gauntner with whom we shared beutiful sake and some good food, including a dessert made with sake kasu/sake white lees!

The six breweries taking part were Oomuraya Brewery from Shimada City and Shidaizumi Brewery from Fujieda City.

Aoshima Brewery in Fujieda City.
Mr. Aoshima asked to convey his warm regards to Melinda!

Sugii Brewery in Fujieda City.

Hatsukame Brewery in Okabe Cho (the name has changed unfortunately! I mean the city!).

Isojiman Brewery which won two gold medals in London last month!

400 guests were present to share the fun. Seats are increasingly difficult to obtain as they are usually all booked a year in advance!

Looking forward to sampling all those great sake again next year!

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

OVER IMAGE: An EXHIBITION of PHOTOGRAPHS & PAINTED IMAGES

Three Shizuoka Artists are presently holding an exhibition of Photographs & painted Images in Fujieda City!
The exhibition will be held from June 1st through June 13th (10:00~17:00) at SISpace, Fujieda City, Hon-cho, 2-6-3

The artists are:
Stephen Brown (090-3950-7695) (Canada)
Marcus Grandon (090-7853-0128) (US)
Geoffry Hinton (090-1832-8841) (New Zealand)

A party will be held on Saturday June, 5th at 5:00 p.m.

Please do pay them a visit! It is worth it!

Bryan Baird’s Newsletter (2010/06/04)

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Two New Experimental Seasonal Brews

Dear Taproom Friend & Baird Beer Enthusiast:

Over the past ten years we have brewed an almost countless variety of characterful seasonal beers. Our reservoir of energy and enthusiasm for continued experimentation in brewing a diverse array of beer remains full to overflowing. Please welcome the newest members of our seasonal beer club.

*Biere du Japon (ABV 5.8%):

This fantastically original beer is an unique combination of Belgian brewing tradition and Japanese ingredients. The brewing grist incorporates English malted barley as a minority ingredient (49%); the others are all indigenous Japanese material (raw wheat, genmai rice, akato sugar). We borrow the Belgian brewing penchant for use of unusual spices by flavoring Biere du Japon with the following local ingredients: shoga (ginger), sansho peppercorns, and lemons (fresh peels and a little squeezed juice). Fermentation is handled by a Belgian Wit beer strain. The result is a wonderfully quenching taste of springtime in Japan.

Biere du Japon will be available on draught at Baird Beer retailing pubs and restaurants throughout Japan beginning Saturday, June 5 (including our own Taproom pubs). It also will be available for purchase in 360 ml bottles through our fine network of craft beer retailing liquor shops in Japan. Consumer purchases direct from the brewery are possible through our online E-Shop (http://bairdbeer.com/en/shop/) — visit the 360 ml bottle year-round beer section.

*White Wheat Ale (ABV 4.6%):

White Wheat Ale is a somewhat more standard interpretation of a classic Belgian-style Wit beer, which is a white hued ale brewed with large amounts of wheat (raw and malted). These zesty and refreshing brews often are subtly spiced with coriander and orange peel. We leave out the coriander but do add a bit of orange juice to lend an nice touch of acidic fruitiness. White Wheat Ale is the perfect accompaniment to tangy salads and fish dishes of all sorts.

White Wheat Ale is a small batch brew available exclusively on draught and only at our three Taproom pubs (Numazu Fishmarket, Nakameguro and Harajuku). Please stop in for a glass or two while quantities last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
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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
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Please check the new postings at:
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Shizuoka Sake Tasting: Sogatsuru-Hagi No Kura Brewery-Kazutoyo

This could very well be the last bottle I drink from Sogatsuru-Hagi No Kura Brewery in Kakegawa City as Hagi No Kura Brewery has definitely left Sogatsuru after buying Yoshiya Brewery’s license and moved to Shizuoka City this April although they could have done it last year!

Sogatsuru-Hagi No Kura Brewery, “Kazutoyo” kakegawajyo/Kakegawa Castle Junmai Ginjo

Alcohol: 15~16 degrees
Rice milled down to 55%
Bottled in March 2003

Clarity: very clear
Colour: transparent
Aroma: Fruity. Alcohol. Pineapple, banana.
Body: Fluid
Taste: Fruity and soft attack backed up with junmai petillant.
Dissipates quickly.
Complex. Almonds, nuts with memories of banana and coconuts.
Dry finish. Welcome acidity.
Holds its well with any food.

Overall: Despite its ginjo level, a sake fit for food.
Straightforward and unpretentious sake. Thoroughly enjoyable.
Delicious combination of sweetness and acidity.

Will miss that grand name, although I can expect the same from the new brewery!

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

Japanese Chicken Meatballs and Rice Vermicelli Soup

I love chicken and meat balls!
Now, if you can make them healthy, so much the better!
Here is a recipe that you can use both as an appetizer or as a main dish:

Japanese Chicken Balls and rice vermicelli Soup!
Note that yam is used to make the meatballs light and tender!

RECIPE: For 2~ people

-Minced chicken (any part of the animal is fine): 300 g
-Yam/yamaimo/山芋: 5 cm-long piece
-Eggs: 2
-White leek: half and finely chopped
-Water: 600 cc/ml
-Chicken soup bouillon powder: 2~3 teaspoons
-Japanese sake (or whit wine if unavailable): 1 tablespoon
-Freshly grated ginger: as appropriate
-Salt & pepper: according to preferences!
-Rice vermicelli/Haruzame/春雨: 100 g
-Carrot: 3 cm-long piece (cut to preference)
-Green leek: as appropriate (cut/chopped to preference)

RECIPE:

-Grate the yam into a bowl. Chop the white leek finely and add with minced chicken and egg. Mix well. Season with salt and pepper as you like (I personally don’t!).

-In a large pot pour and heat the water. Add salt, pepper, Japanese sake, grated ginger and chicken bouillon powder. Cook for a while to create a tasty soup.
During that time soften the rice vermicelli in lukewarm water and cut green leek and carrot to preferred size.

-When soup is ready add the carrot.

-Shape meatballs with spoons and drop them directly in the soup.
Lower fire and cover with a glass lid. Once the meatballs have come to the surface, add the rice vermicelli.

-Once the rice vermicelli are cooked add chopped green leeks and serve.
Either bring the pot onto the table and serve from it into bowls or serve directly into individual bowls or plates!

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), Cook, Eat, Play, Repeat

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