Fruit Cocktails by Wataru Matsumoto 8: Watermelon

Service: very professional and friendly.
Facilities: great washroom, great cleanliness overall.
Prices: reasonable, good value.
Strong points: Fruit cocktails. Cozy and a comfortable, for ladies and gentlemen alike.

This is the eighth recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.
No worries about copyrights as Mr. Matsumoto is only too happy to share his secrets!

INGREDIENTS:

-Salt
-Lime: 1/2
-Vodka (Smirnoff): 1 measure
-Watermelon: as appropriate
-Large ice cube

RECIPE

-Choose a tulip glass with a wide enough rim. Coat the rim with lime juice with a half cut lime.
Pour good quality salt on a saucer. Turn the glass upside down onto the saucer so as to allow enough salt to coat the glass rim.

-Drop a large enough ice cube in the glass. Pour the vodaka over it.

-Cut enough watermelon and blend lightly so as to preserve the “crunchy bite” of the watermelon.
Pour over the ice and stir gently with a long spoon.

-It is nothing else but a watermelon salty Dog!

Drinks, “eats” very quickly, so have a care! LOL

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

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
-Drink Lovers of The World:
5 Star Foodie Culinary Adventures; Warren Bobrow; Tokyo Terrace; Chez What?
Pran Gravy Kadai Curry; My Kitchen Treasures; Indulge Inspire Imbibe; Simple Math Bakery; Cheap Ethnic Eatz; Taste With The Eyes; Jacob’s Kitchen; The Pink Apron; Kopiatse…To Greek Hospitality; Zomppa; The Baking Barrister; The Witchy Kitchen; What’s Cooking Italian Style Cuisine; Nirmala’s Cooking Corner; Ancient Fire Wines; The Ardent Epicure

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Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Shizuoka Gourmet

Shizuoka Agricultural Products: Mrs. Jitsuko Ishihara’s Zucchini!

In Japan, like in any country worth its salt and name, you always need a little help from your friends. And when that applies to agriculture and farmers, it is simply vital!

Luckily enough, I’m blessed with this tireless lady friend, namely Mrs. Natsuko Koyanagi, the recognized leader of all those farmer housewives selling their produce at Agriroad in Shizuoka City!
When you realize that the community accounts for more than a hundred members, interviewing simply becomes a pleasure!

Last year she introduced me to this sweet ladyfarmer, Mrs. Jitsuko Ishihara who has a special fondness for zucchini, especially of the colourful round kind!
Sorry for the small pic, but it was taken last year, as the lady was busy up in the mountain harvesting tea with her husband tis morning!

But in the Shizuoka (and elsewhere in Japan) countryside you don’t need a key to open a fence. Natsuko gave her a call to inform her that that strange foreigner (-“You know, the Frenchman who loved your zucchini last year?”) wanted to have another look at those beautiful vegetables. -“Is it ok for us to visit your field/garden?”
-“No problem, you know the place! Thanks for taking hime around!”
Simple as that!

Since I have started writing these local agriculture articles for the prefectural government I intend to conduct a full interview of Mrs. Ishihara very soon!
Natsuko, having given me a ride to Yuyama, along the Abe River (a good 5 minutes ride. For once, I was happy to leave my bicycle!) we were soon trampling Mrs. Ishihara’s domain and taking pics.

Not a really easy task as you have to delve deep under those large leaves with insects buzzing in your eyes (we are in the middle of the reason!)
There was no way I could leave the place without a hoard of those little treasures…

-“Natsuko, could you please ask Mr. Ishihara if I can have some of these?”
Natsuko was soon talking over her mobile phone (at least one reason to welcome IT in farms, thus cutting distances to zero!”)
-“She says she’ll be glad to let you pick one of your choice back home!” (Sweet lady!)
-“No, I mean to buy 3 or 4 of them! Ask her if I may, and how much she wants for them!”
-“……………

-“She says you can take 3 or 4 of them at 100 yen a piece (just over 1 US$)!”
-“But that’s ridiculously cheap (they would fetch 4 times as much in a supermarket) for a zucchini I need two hands to wrap them completely, and moreover fresh and of such a quality!”

Well, I did go away with my 4 beauties for a grand total of 400 yen! I tried to explain they would be served tonight at a friend’s izakaya who would be ready to the real price, but to no avail!

I will make sure my friends at Yasaitei in Shizuoka City know where these zucchini come from and answer their guests’ queries!
Do visit this great place, an institution here in Shizuoka Prefecture!
They will prepare and serve these zucchini according to your preferences, probably as tempura, steamed or fried with superb olive oil!

Can you see them?

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

RECOMMENDED RELATED SITES:
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Japanese Bamboo Handcraft for your Dining-Room and Home

Bamboo has been used from times immemorial. It is very sturdy and does not spoil easily, even in the most severe conditions or environments.
People tend to forget it is not a tree, but a grass. It can grow in inclement climates and withstand frost and snow, although severe droughts will kill it.
It flowers only once in its long (60 to 120 years) life before suddenly dying away.

Bamboos (there are many varieties) are also the fastest growing woody plants in the world. They are capable of growing up to 60 cm (24 in.) or more a day due to a unique rhyzome-dependent system. However, this astounding growth rate is highly dependent on local soil and climatic conditions. But the same growth rate can make it an environmental hazard in some regions where it supplants real trees.
Bamboos are of notable economic and cultural significance in Japan (and Asia) where the stems and even the leaves are extensively used in everyday life as building materials and as a highly versatile raw product, and the shoots as a food source.
Bamboo, when used for construction or utensil-making purpose must be harvested when the culms reach their greatest strength and when sugar levels in the sap are at heir lowest, as high sugar content increases the ease and rate of pest infestation.

Bamboo is extensively used as a food, medicine and construction material.
It also contributes to the manufacture of everyday utensils from chopsticks to baskets, from textiles to musical instruments, and even in water processing and transportation (bamboo bicycles!).
Now, because of its comparatively mild and wet climate, Shizuoka Prefecture has been the home of bamboo handcraft for a long time.
Its major guild, called Suruga Takesen Sujizaiku/駿河竹千筋細工 (literally, Suruga Bay Bamboo Thousand Lines Thin Works) or “Suruga Zaiku” for short, has been in existence since 1620 and quickly achieved fame thanks to the Shogunate and the Old Tokaido Route.
At first craftsmen concentrated on the manufacture of utilitarian objects from baskets to small boxes and trays actively sought by the travelers for their own use or as valuable souvenirs and tradable artifacts.
Their products achieved international first in Austria in 1873 where they were exhibited at the Wien International Exposition. Since then the craft has witnessed lows and highs, but in this present world of cheap plastic and metal utilities, bamboo has increasingly achieved a deserved status of artistic value and even that of a politically correct environment-friendly material.

At present the Guild accounts for 14 craftsmen and craftswomen of all ages specializing in some form of the handicraft. The next generation is well provided for and collectors and buyers can be assured of a continuous, if limited because of the sheer hard work and artistry, supply.
There is an almost unending line of products available depending on your needs:
Vase baskets to hold or carry pottery or glass vases, protecting and adding to the aesthetic value of their contents. There are some 80 models of them that can be laid on tables or tokonomas or hung on walls and pillars.
Many exquisite “kaze suzu/風鈴”, or “wind bells” resonating inside very fine bamboo lined balls.
More than 20 cake boxes and trays to serve or preserve Japanese cakes/wagashi.
Beautiful “handbags” lined with hand-dyed cloth.

Insect collectors, especially “suzu mushi/鈴虫/ring-bell cricket” beloved by the Japanese during the hot season, can choose among more than 20 delicately built cages where they can keep and feed their little pets.
Lamp shades (more than 25 of them) can not only make for very utilitarian devices, but also for lovable souvenirs to bring back home as the oriental note in your western abodes.
But my favorite, if I may be allowed a personal comment, are the trays, either made of bent bamboo lines or interwoven bamboo fibers!

Consult their homepage (Japanese) for the entire array and direct purchase at:
http://www/takesensuji.jp/
Visit their guild in Shizuoka City if you wish to be directly introduced to the artists at work:
Shizuoka Takesen Kougei Kyodokumiai, 420-0078, Shizuoka Shi, Aoi Ku, Hachi Bancho, 7-1
Tel.: 054-252-4924
Fax: 054-273-2679

Or if you happen to stop at Shizuoka Station, spare a minute to admire all the art works at Sumpu Raku Ichi Shop!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat

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Bryan Baird’s Newsletter (2010/07/06)

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Debut – Baird 10-Year Summer Ale; Fishmarket Taproom 10-Year Anniversary Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

The season of sweltering heat and prodigious perspiration has once again arrived. The best way we know to beat the heat is with a refreshing pint in a cool pub. We are busy providing both. The newest in our parade of quenching brews is Baird 10-Year Summer Ale.

New Seasonal Baird Beer Releases:
*Baird 10-Year Summer Ale (ABV 4.8%):

10 years in craft brewing is reason for celebration. Most commemorative or celebratory beers tend to be big, strong and heavy in character. This is not a requirement, however. What is important is character that is special and worthy of celebration. We deliver just that to you in this brisk and fragrant commemorative 10-year summer ale.

The starting gravity of Baird 10-Year Summer Ale is on the low side (11.7 P), its bittering units are moderate (25 IBU) and its alcohol strength mild (4.8%). The ale bursts forth from the pint glass, though, with a provocatively refreshing character. The gorgeously fragrant aroma is courtesy of dry-hopping with a combination of Styrian Golding and Santiam hops. A simple base-malt grist bill of Maris Otter, floor-malted pils and wheat (raw and malted) supply a bright and subtly tart flavor stage for the hop performance. No need to limit yourself to just one of this terrifically quenching session ale.

Baird 10-Year Summer Ale is available both on draught an in bottles (633 ml). We will be serving it in traditional Real Ale form from the hand pumps at our various Taproom pubs while supplies last.

Numazu Fishmarket Taproom 10-Year Anniversary Extravaganza (July 17 – 19, Sat-Mon):
Sayuri and I opened the doors of our Numazu Fishmarket Taproom on Saturday, July 20, 2000. This July, then, is our 10-year birthday and we intend to celebrate in vigorous style. Please plan to join us for the three-day holiday weekend of July 17-19 (Saturday – Monday). This 3-day anniversary celebration will feature the following (with the Fishmarket Taproom opening each of these days at noon sharp):

Debut Release of a special commemorative Baird Beer: Tap 10.
Delicious 1,500 yen all-you-can-eat Taproom buffet (Sat & Sun: noon – 9:00 pm; Mon: noon – 7:00 pm)
500 yen Baird Beer bura bura cups for all beer styles sold at each venue
Brewery BBQ & Open House (1:00 – 6:00 pm Sat & Sun at the brewery — 500 meters from the Taproom)
Taproom sidewalk BBQ (3:00 – 8:00 pm Sat & Sun; 1:00 – 5:00 pm Mon)
Guided Brewery tours on Monday (1:00 pm and 4:00 pm)
Live Taproom music (Sat 8:00 – 10:00 pm; Mon 7:00 – 9:00 pm)
Open Mic Night performances (Sun 8:00 – 10:00 pm)
As you can see, we will have beer and food available at three separate locations most of the time and thus there will always be a place to escape with your bura bura cup should the Taproom become a bit crowded. Numazu is at its best in the summer months. The surrounding beaches are lovely; fishing, hiking and other activities are aplenty; and fresh fish market sushi beckons. Most compelling of all, though, will be the extraordinary gathering of an eclectic mix of wonderful beer enthusiasts who have made the 10-year journey of the Fishmarket Taproom and Baird Beer possible.

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
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Today’s Lunch Box/Bento (’10/50): Korean Sushi Roll Bento

In these days of incessant weather change, one has to make sure of his/her sustainance. In winter, when they are in need of calories, the Japanese often visit the innumerable Korean restaurants in their cities.
I believe that the Korean are tempted with lighter fare such as sushi in summer (I’m only assuming!)!

That is why the Missus came up the idea last night to create a Korean sushi bento of her own for today, Tuesday sushi bento day!

That orange colour is definitively that of kimchi!
After steaming the rice and arranged it as sushi rice, the Missus mixed it with “golden” roasted sesame seeds.
Before spreading the rice on the seaweed, she brushed the inside of the nori/dry seaweed with sesame oil.
She then lined the sushi rice with 3 types of pimentoes she had cut into thin strips before frying them in sesame oil/namuru style.
On top of the vegetables she spread thin slices of pork she had fried Korean-style with spicy sauce and black roasted sesame seeds.

For a closer view of the sushi roll cross section!

The Koreans eat a lot of vegetables with their meat, so the Missus did likewise with a salad duo of freshly cut large plum tomatoes and a combo of cucumber, myoga ginger, shiso/perilla leaves, konbu/seaweed, daikon and sesame seeds.

Cherries from Yamagata Prefecture for dessert!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat

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Shizuoka Bars/Pubs: Grow Stock

Service: very lively and friendly.
Facilities: great cleanliness overall.
Prices: reasonable, good value.
Strong points: Beer from all over the world. Outside terrace. Local microbrewery beer available in some quantities.

Grow Stck is the second establishement of the company running Mando tapas Bar and Cherry Beans diner in Shizuoka City.
It was open in March 2009 and has since become one of the most popular bars ofits kind in town

Although the place can be really crowded at times, it is not that easy to find if it is your first visit in town. Located on the 5th floor of Koyama Naka Building in Koyamachi, one of the drinking areas in Shizuoka City, it is worth exploring the vicinity as they have the advantage of offering a real otdoors terrace:

I took the pic in day time and it does really does it justice. It is a great site to lounge around in the summer (not on rainy or cold days, mind you as it is not covered!) in happy company!

Check the board at the entrance for events and good deals.
Although it is written in Japanese, the Manager, Mr. Ryousuku Ono and his staff will be only too happy to oblige and answer your queries!
The clientele is a good mix of Japanese, young to old, local foreigners who know their beer and guests from both genders who want to enjoy themselves!

As its name clearly indicates, it is a place to savour beer.
And they have loads of it:
More than a 100 from all over the world in bottles.
7 draft beers.
Local microbrewery beers! Bryan Baird from Numazu City, and as guests (depends on your lucky day!) draft beer from Bayern Meister in Fujinomiya City, Hansharo Beer from Hirayama in Izu Peninsula and Kaze no Tani/Windy Valley by Oratche in Kannami (Misj\hima City)!

Baird Beer come in bottles!

But there is plenty of other drinks for everyone from Scotch/Bourbon, wine/Jizake (Kikuyoi from Fujieda City!) to cocktails and soft drinks!

Sit at the counter and try to recognize the beers!

That is unless you want to hang onto the draft beer handles!

Peruse through the beer book! They even have Pietra beer from French Corsica!

As for the food, no worries whatsoever!
You can either choose it a la carte such as the fish and chips above or as a course.
Apart of the fish and chips, they serve interesting Belgian mussles steamed in Beer, Beef Carbonade, German Pork and Buffalo Chicken Wings.
Check the pasta, pizza and paella of the day.
Vegetarians can order vegetarian salads!

The place can also be parially or completely reserved for parties as it can provide for up to 100 guests! And TV screens will show big events if you are short of reasons to patronize the establishment!

GROW STOCK
420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK
HOMEPAGE (Japanese)

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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Almost “Tricolor” Fried Potatoes

The Japanese are starting to take a real interest in many varieties of potatoes as opposed to sweet potatoes.
The Missus having received a batch of them from her family’s garden, I prepared a quick appetizer last night.
I had 3 differentcolors available: red, yellow and black, that is as far their outside colors were concerned!

Once boiled, they turned to slghtly differentcolors: dark blue, light yellow and pink!
Almost tricolor (I’m in for another of BG’s comments!)!

As a general rule, I boil the potatoes before deep-frying them.
Actually, I don’t deep-fry them but use only a little olive oil. Far healthier!
As for vegans and vegetarians, just frying and seasoning them is enough, but for the sake of taste I first fry chopped bacon (with no oil). Once it has reached a crispy state, I put it a aside. I use the same fry pan without wiping it at all. I pour about 2 tablespoons of olive oil (EV) for the 3 medium potatoes I had.
The potatoes wer cut into large dices with their skin.
I fried them until they had completely absorbed the oil and became brownish. I then throw in a finely chopped clove of garlic, the bacon ,black pepper and some nutmeg.

Once the garlic has started browning I pour the lot into a serving dish.
(Sorry for the last 2 pics! The Missus took them!)

Before serving them I sprinkle them with a good amount of freshly grated parmegiano. This way, I don’t need to add any salt!

Great with dark 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, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

Please check the new postings at:
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Today’s Lunch Box/Bento (’10/49): Heat Wave Bento

We are going through a very trying period of the year as far as the weather in Shizuoka is concerned. It is either torrential rains or infernal heat. A small earthquake last night added to the general grumpiness.
That is when you need good sustenance!

Colours are as important as nutrients, aren’t they?
The Missus steamed plain rice with shredded carrots and served it sprinkled with black roasted sesame seeds and topped with home-cooked-pickled edamame and cucumber pickled with ginger from her home.

Considering all the beer I guzzled after cycling out yesterday in unprotected heat, the Missus kept the calories to a minimum.

“You always make mistakes when you describe my bentoes, so listen carefully to my explanations!” grumbled the Missus as she gracefully shot the pics. Interestingly enough, I was not supposed to learn her little secrets until now…

She wrapped black tiger prawns in thin pork slices dipped in miso, then wrapped them again with shiso/perilla leaves before rolling them in breadcrumbs and deep-frying them. She placed them in the box with lettuce to wrap around the prawns and lemon for extra seasoning.

She prepared an Oknawan-style “chanpuru” by sauteeing together thinly sliced goya and red pimentoes with eggs. The red mini-tomato provided extra vitamins on top of those found in the chanpuru.

Japanese cherries for dessert!

Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat

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Foodbuzz: Blogspot/WordPress Comment Boxes Compatibility: What works and does not work! (repeat)

1-sake

Greetings again!

This is a epeat of my article posted om May 3rd, 2009.
I felt it necessary to re-publish because it is still a problem, Blogspot does not agree much with WordPress users. I know some of the reasons, but I would prefer not to delve in “internet politics”!

This said, this is an appeal to Blogspot users to try and publish a Comment Box that is compatible with other systems, in particular Wodpress and Internet Explorer. It certainly will add to comments on your postings and new friends in your mail list!

Thanks to Jenn for helping!

I could not think of a better system than taking pics with my mobile phone as I don’t have a scanner in my office!

WHAT WORKS:

commentbox1

Jenn’s comments:
“I have this comment box for my blog: it is called “Full Page.” It’s in the comment form placement section in the comments tab under setting. In the “who can comment” section under the same tab I selected “anyone” and used the word verification setting. ”

Bear in mind that it must include an “Open ID” to allow access to other systems!

WHAT DOES NOT WORK:

commentbox2

This is the main culprit!
For all its simple design and the fact it says it allows other systems in, it just does not! Full stop.

Snicerly hoping this will help everyone!
Cheers,
Robert-Gilles Martineau

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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Please check the new postings at:
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Vegan Natto Imperial Rolls

You happen to some steamed (cold) rice leftovers?
Great! You just need (made from rice rice powder or wheat flour) imperial roll wrappers, some natto, thi leeks and soy sauce to make a satisfying and crunchy vegan meal!

Vegan Natto Imperial Rolls!

INGREDIENTS: for 10 rolls

-Imperial roll wrappers: 10 sheets
-Natto: 3 standard packs
-Cold steamed rice (leftovers): 1 large bowl (standard rice ball/experiment!)
-Thin leeks (chopped): 3 tablespoons
-Soy sauce: 1 large spoon

Optional: mustard, hot sesame oil, tare, etc…

RECIPE:

-That’s all you need!

-Mix all ingredients well!

-Place an equal amount of the natto-rice mixture in/on themiddle of an imperial wrapper/sheet and roll.
You know how to do it?
Don’t forget to prepare a little cornstarch dissoled in lukewarm water to seal the rolls!

-Deep-fry in good oil!

Simple again!

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

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Vegan Yuzu Sherbet

In these hot days of summer, yuzu are abundant and make for simple and great desserts.
Here is a very simple recipe that should please vegans and friends with special needs!

Vegan Yuzu Sherbet!

INGREDIENTS:

-Yuzu: 2 small
-Sufar: 80 g
-Lemon juice: a little
-Warm water: 1 cup/200 cc/ml

RECIPE:

-Grate the skin/zest of the first yuzu. Peel just enough of the skin/zest of the second yuzu and cut into thin thin strips (for decoration).
Press the juice off both yuzu.

-Dissolve the sugar completely in the warm water. Add yuzu juice and a little lemomn juice.

-Let cool completely. Pour ininside a Tupperware and leave inside the freezer for 2 hours. Take out 2~3 times and break and mix around with a spoon.

-When it has reached the wanted state, serve it in a bowl of your choice with yuzu peel and some fresh mint for decoration!

Easy, ain’t it?

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Walking to the Izakaya the Japanese Way: Geta/Japanese Clogs

Not so long ago, the sound of wooden clogs (geta/下駄 in Japanese) could still be heard at any time of the day and night in any season in cities as well as in the countryside.
This is still mentioned as one of the sounds that older Japanese miss most in modern life. A traditional saying in Japanese says that “You do not know until you have worn geta.” meaning that you cannot tell the results until the game is over.
Chefs were wearing them at work inside izakayas and sushi restaurants. Now they wear graceless white vinyl boots.
Interestingly enough, by ignoring geta in favor of Western footwear, the Japanese are not doing a favour to their own health. Instead of being constricted inside shoes with the consequent skin problems during the rainy season and sweaty socks to wear with them, geta allow free movement of the feet in the most natural environment. Contrary to belief, walking with the skin in direct contact with a wooden or lacquered surface does keep the feet at a comfortable temperature, even in the snow.
Moreover, good Japanese-made geta cost an average of 5~6,000 yen (50~60 US dollars), which make them cheaper and far more durable than Western shoes! They can be easily worn day in day out for up to 10 years according to traditional makers in Shizuoka Prefecture!
The great majority of modern geta are made abroad, especially in China these days but traditional manufacture still survives in Japan.
The City of Fukuyama in Hiroshima Prefecture produces 60% of the national output. Hida City in Oita Prefecture is also a major producer.
Traditional and high quality geta are especially made in Fukushima, Nagano, Niigata, Akita and Shizuoka Prefectures.

Geta are sometimes called wooden clogs in English because of their resemblance wit clogs and flip-flops. One could describe them as a kind of elevated wooden base held onto the foot with a fabric thong to keep well above the ground. They are worn with traditional Japanese clothing such as kimono or yukata but (in Japan) also with Western clothing during the summer months. One can still see people wearing them in rain or snow to keep the feet dry, dur to their extra height and impermeability compared to other shoes such as zori.
There are several styles of geta. The most familiar style in the West consists of unfinished wooden board called a dai (台, stand) that the the foot is set upon, with a cloth thong (鼻緒, hanao) that passes between the big toe and second toe. Although there is no need to wear socks, apprentice geisha (also called “maiko”) wear their special geta with tabi (Japanese socks) to accommodate the hanao.

Ladies will often add a protective cap called tsumakawa (爪掛) to protect their toes from the rain or mud in inclement weather.
The supporting pieces below the base board, called teeth (歯, ha), are also made of wood. Cheap clogs are made with cedar wood (杉, sugi), whereas high-quality geta are made of very light-weight paulownia (桐, kiri) imported from Northern Japan.
The teeth are usually made separately and fixed to the base board later (Funageta/船下駄), whereas more valuable geta will be carved out of a single block called (Okaku/大角).
Although great craftsmen are becoming scarce (there are only five recognized in Shizuoka Prefecture in spite of their fame), geta can and usually are suggested to be made on order, so as to perfectly “fit the feet” of its wearer.
Such footwear is becoming increasingly popular abroad where more and more people have recognized not only their practical, health and ecological values, but also for their decorative and fashion merits.

The dai may vary in shape: oval and narow for ladies to rectangular and wide for men as well as in color: natural (harigeta/張下駄), lacquered (nurigeta/塗り下駄) or stained.
The teeth of any geta may have harder wood drilled into the bottom to avoid splitting, and the soles of modern clogs of the teeth may have rubber soles glued to them.
The hanao can be wide and padded, or narrow and hard, and it can be made with many fabrics Printed cotton with traditional Japanese motifs is popular. Inside the hanao is a cord (recently synthetic, but traditionally hemp) which is knotted in a special way to the three holes of the dai. The hanao are replaceable, although breaking the thong of one’s geta is considered very unlucky!
Maiko in Kyoto wear distinctive tall geta called okobo. Also very young girls wear “okobo”, also called “pokkuri” and “koppori”, that have a small bell inside a cavity in the thick “sole”/dai. These geta have no teeth but are formed of one piece of wood. They are carved in such a way as to accommodate for walking.
Japanese professional sumo wrestlers in the lowest wo divisions of Jonokuchi and Jonidan must wear geat with their yukata at all times!

Various types of geta for the true collectors! (this list is far from exhaustive!):
-Sokugeta/足駄: real antiques as these were worn between the Heian Era and Edo Era! They became the symbolic footwear of students in meiji Era
-Yama Geta/山下駄: Square mountain Clogs made of paulownia wood and worn at the beginning of Edo Era. When made with cedar pine wood, they are called Yoshiwara geta/吉原下駄 as revellers in the Yaoshiwara Distritc used them on rainy days.
-Pokkuri Geta/ぽっくり下駄 worn by maiko, geisha and young girls, generally higher and decorated with golden motifs.
-Robou/露卯, Yanagi Geta柳下駄 worn in the early Edo Era.
-Uma Geta/馬下駄, square and made of cedar pine wood. “Horse Clogs”, called so because they sound like horse’s hooves on paved streets.
-Koma Geta/駒下駄, most common all-weather clogs until before the Meiji Era.
-Kiri Geta/桐下駄, high-quality expensive clogs made of paulownia wood. Originally finished with black lacquer.
-Odawara Geta/小田原下駄, very popular among harbor workers and fishermen in the 18th Century in spite of their high price.
-Ippon Geta/一本下駄 or Tengu Geta/天狗下駄, a clog with only one ha/歯/”tooth”. Both worn by kids and adults.
-Taka Geta/高下駄, very high clogs
-Bankara/バンカラ/Narrow clogs with high teeth, popular with older time students.

Recommended manufacture/display center:
Suruga Nuri Geta (駿河塗下駄) (designated by the Shizuoka Prefecture Government)
420-0047, Shizuoka City, Aoi Ku, Seikancho, 9-22
Tel. & fax: 054-253-4917
Homepage: http://www.shizuoka-kougei.jp/009.html (Japanese)

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

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Shizuoka Agricultural Products: Shizuoka Miwa Agriroad (revisited)

As I’m starting writing articles on farming for the local government who have recently decided to promote farming on a grand scale, I thought it was about time to have a deeper look at Agriroad, one of the many local markets run by local farmers associations, notably farmers’ wives.

It is not big by any standards, but the local know you will find products of great quality and freshness as they start queuing up well before 9:30 a.m. when the market opens!

It is not all about food! And I can assure all those beautiful flowers, cut moments before, disappear very quickly!

First things first. I know that I will have a few minutes to spare before all the best morsels vanish from view!
Basket in hand I hunt along the venerable ladies and gentlemen sent by their families to grab food for their home pots! I can talk to peple and take photographs later!
Those round yellow zucchini were soon hidden at the bottom of my basket.

All vegetables bear the name of their grower and the sale date limit and (ridiculously) cheap prices! Most are organic, too!

Benihoppe/red cheeks strawberries, a strain first grown in Shizuoka in 2002!

Italians are welcome with all these sweet tomatoes!

My good friend, Mres. Natsuko Koyanagi, preparing Yomogu Kintsuba cakes, a vegan treat!

My students took care of these later!

Traditional Japanese sugar cakes (vegan!) prepared by some of the 100+ members!

Great jams made with local fruit and no additives or preservatives!

Japanese home-made cheese cakes!

No need to cook at home. Take these yummy tempura back home! All labelled with the name of their creator and all ingredients used!

More food for vegans!

Would you believe that these tradtional Japanese desserts qualify as vegan!

These are the vegetables I bought for an izakaya owner friend of mine:
3 yellow round zucchini, 1 bunch of fresh young carrots, 2 bunches of Hatsuka Daikon (“Twenty Days Daikon), 1 bunch of gobo/burdock root, all organic.

How much?
4 US $!

Shizuoka Miwa Agriroad (JA)
〒421-2114 Shizuoka Shi, Aoi Ku, Abeguchishinden, 537-1.
Tel.: 054-296-7878.
Fax: 054-296-7878
Business hours: 09:30~15:30 (from 08:30 on Saturday, Sunday and Holidays)

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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