Vegan Sashimi at Yasaitei (2010/08/04)

Service: Excellent and very friendly. All ladies!
Facilities: very clean
Prices: reasonable
Specialty: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden.

In these hot days of summer (and sultry nights) in Japan, one is in a constant need for water/fluid and vitamins.
Although I’m no vegan or vegetarian, I totally agree that fresh vegetables are best.
Here in Shizuoka, we are not only blessed with a wealth of local vegetables, but due to the central location in this country, vegetables from all other parts of Japane find their way quickly onto our plates.

“Mokuzu seaweed” appetizer.

We are also blessed with great izakayas who make a point of serving as much local produce as possible.
One of them is the famed Yasaitei in downtown Shizuoka.
It might be a good idea to call or reserve beforehand as it is packed what the time of the day/night or the economic situation!

A closer look at mokuzu seaweed served in rice vinegar with a few seame seeds and lemon zests.

If you are vegan or vegetarian, you must ask: “Yasai no Sashimi kudasai! (Vegetables Sashimi, please!)”.
And this a sample of what going to be served.
Actually you can even ask which vegetables you would like to sample by pointing at them displayed on the shelf along the counter!

The dressing is also vegan!
Sesame oil/goma abura, rock salt/gaien and miso paste!

A side view which will give you an idea of the plate design!

And another one!

Alright, time for a detailed explanation:
Front: Radish, Cucumber, both crucnshy and juicy, and “Makuwa Uri”

“Makuwa Uri” is Oriental Melon in English, although they come in many varieties.
If you call a melon “uri/瓜” in Japanese, it refers to thekinds eaten as vegetables.
This particular is a bit of a misnomer as it is sweet and can be eaten only raw.
It tastes like pears, but less sweet. it makes for a beautiful note among other vegetables.

As for the second row, I was served daikon, myoga ginger sprouts and mizu nasu/water eggplants. The latter are eaten raw and mostly come from Osaka.

The last row/supporting row consists of shiso/perilla leaf and finely sliced white onion (sweet!).

I hope I have given you an idea for a refreshing and healthy summer appetizer!

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 + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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Tomato & Eggplants Stew

Aubergines or eggplants/eggplants and tomatoes are the vegetables of the summer!
They come in cheap, are aplenty and very healthy.
The French have “invented” ratatouille to accomodate them together.
This recipe is a cross between the French and Italian concept.
Vegans should forget the bacon and adopt this simple recipe!

Tomato & Eggplants Stew!

INGREDIENTS: For 4 people

-Eggplants: 4
-Tomatoes: 2
-Bacon: 60g
-Garlic: 1 clove
-Parsley/finely chopped: 1 tablespoon
-Flour: as appropriate
-Olive oil (EV): as appropriate
-Salt & pepper
-Frying oil

RECIPE:

-Peel the eggplants partly along their length in 4~5 spots for design. Cut lengthwise in 4 and cut across to obtain 2 cm thick pieces.

-Cut the tomatoes in 2 cm side cubes.

-Cut bacon in 8 mm wide strips/pieces.

-Cut the garlic clove in two halves and take out core (indegistble!). Cruch the garlic.

-Coat the cut eggplants with flour. Shake off excess flour before deep-frying them at high temperature (170~180 degrees Celsius). Once fried, lay on kitchen paper to take off excess oil, then transfer into bowl. Sprinkle them with a little salt.

-Pour some olive oil in a frypan. Heat it and fry bacon in it. When the bacon becomes crispy, add the tomato cubes and garlic. Fry until most water/liquid is gone. Season with salt and pepper.

-Throw in the eggplants and check taste and add salt and pepper if necessary. Add chopped parsley and a little more olive oil before serving.

Very easy and adaptable, isn’t it?

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Japanese Cuisine: Sesame Crackers/Goma Senbei

Senbei means rice crackers in Japanese. But they don’t have to be made solely with rice.
How about sesame seeds?
They are not difficult to make and here is another recipe for BG who requested them!

Sesame Crackers/Goma Senbei!

INGREDIENTS: For one “sheet”

Egg: 1
-Sugar: 60 g
-Miso: 1 teaspoon
-Flour: 20 g
-Sesame seeds: 80 g
-Ginger juice: a few drops

RECIPE:

-Drop whole egg and sugar in a bowl.
Preheat oven to 180 degrees Celsius.

-Beat until sugar and sugar are well incorporated. Add miso and ginger juice. Mix thoroughly, but take care not have any bubbles in mixture.

-Sieve flour over mixture and add sesame seeds. Mix well. It seems like a lot of sesame seeds, but don’t worry!

-Humidify your hands. Line the oven plate with kitchen paper. Spread cracker mixture thin so as to cover the whole plate.

-Bake at 180 degrees celsius for 8 minutes.
Might take longer depending on the thickness.

-Once the colour has attained a nice rich brown. Take sheet out.
Cut with a sharp knife into equal pieces.

-They should to a crispy state once they have cooled down.
If they don’t feel crispy enough, bake the cut pieces again at 150 degrees Celsius for a few minutes.

-Serve or keep tighly sealed inside a dry box!

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For your Dining Room: Tansu/Japanese Chests

Japan is still a very good country to prospect for antiques in spite of its devouring modernity.
When it comes to antique or even more homey tansu/箪笥, one should keep both eyes open as these Japanese-style chests can become extremely useful in any home because of their practical shapes and sturdy material, not to mention their aesthetic qualities.
Even if you are here for a short stay or plan to leave soon, they can easily be filled with your belongings actually helping with the ever tiring chore of removal.

Fine, Sir, but what is a tansu?Sorry, my good friend, I ought to have explained that a bit earlier!
Tansu is the word for chest, chest of drawers or cupboard, all in one word in Japanese. It is often used in the West, notably in the antique business, to refer to traditional Japanese chests, handcrafted and made of fine wood. The latter is important when it comes to pricing. Most popular woods are Hinoki/檜 or Japanese cypress, Keyaki/欅 or Japanese elm, Kuri/栗 or Chestnut,, Sugi/杉 and Kiri/桐 or Paulownia.
After all, it is a very vague term to describe a whole range of chests, but many collectors focus on finding antique Tansu. There are many workshops (especially in Shizuoka or other prefectures with a good supply of wood) in imitation of the classic antiques. Some are made of excellent reclaimed wood causing the new Tansu to retain a more aged look that some people seek. Make sure to ask first if the antique tansu is authentic or an imitation.
But my bet, that is if you have the time, is to look around in farms and in the country where there are not only authentic, but cheap and serviceable. Moreover, people tend to be happy to get rid of them!

Now, before you go prospecting, it always a good idea to acquire a little basic knowledge. One way to conduct a successful bargain!

Main types of Tansu:
-Choba-dansu/著場箪笥/Merchant Tansu. Used by merchants, they display elaborate metal hardware and were used in shops to impress customers. They come in many sizes depending on trade plied by their owners: sewing supplies chests, sea chests, merchant chests, futon chests or kitchen equipment chests. They could either open from a single side or be accessible from both sides.
-Kusuri-dansu/薬箪笥 were and still are apothecary/medicine chest. They were used to store herbs, especially at medicinal herbs/kanpoyaku/漢方薬 traditional pharmacists. They are often made of paulownia wood and have many small drawers. They make for the perfect chest for jewels, spectacles or other small collection object storage, or even display.
-Kaidan-dansu/階段箪笥, or step-chests are another very popular collection item, although their initial purpose was of a totally different nature. They were actually used to avoid taxation on other areas of a home when taxes were levied based on the size of one’s home! When the tax collectors appeared on the horizon, home-dwellers quickly moved those chests under the stairs away from their eyes! When small, they make for great display chests at homes and shops. When big, their aesthetical and practical qualities can be combined to save space.
-Katana-dansu/刀箪笥. These were used to store swords.They are long and low and often made of palownia to keep sword from rusting.
-Mizuya-dansu/水や箪笥 or Daidokoro-dana/台所棚 used in kitchens for the storage of plates, utensils and food items. They usually include many sliding doors and drawers of full plain wood, or adjourned wood, the latter coming with mesh or bars.

-Sendai-dansu/仙台箪笥. These are used to store kimomo and clothing. Originally made from the Sendai region, they are often made of zelkova wood with drawers lined in cedar. They usually come as one long top drawer with three slightly smaller drawers underneath. Some are true antiques as they were commissioned from former sword makers after the Samurai were disbanded in the Meiji era.
-Cha-dansu/茶箪笥. They were used to store tea ceremony implements. This is one type of antique chest that can still be found in homes or in the country!
-Funa-dansu/船箪笥. They were ship chests, used a scontainers from the Edo period to the Meiji Era. They came in three basic designs:
Kakesuzuri/かけすずり, a small chest with a single swinging door and multiple internal drawers inside.
Hangai/半外, a small chest for clothing storage.
Cho-Bako/庁箱, or account box.. This last comes in many more types, a pleasure for collectors!

Many regions of Japan made tansu. Check where the former castle towns on the posts roads stood and you will have a good chance to make a discovery. Look for the ironware and quizz their owners! Wood and lacqyuer types are also clue to the origin of some pieces.
The elements of antique tansu hardware were created from forged iron, and sometimes with copper. Search for design elements engraved or inlaid. Incidentally, black finish on the iron was created by applying rapeseed oil to the hot metal.

Recommended Books:
Traditional Japanese Furniture by Kazuko Koizumi
Japanese Cabinetry/The Art & Craft Of Tansu by David Jackson & Dane Owen

Recommended website:
Jtansu at: http://www.jtansu.com/Japanese-Tansu-s/1.htm
David Jackson: Tansu Restoration & Conservation at: http://www.tansuconservation.com/

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Today’s Lunch Box/Bento (’10/57): Shake Maze Sushi Bento

Tuesday: Sushi Bento Day!
Did I say it was flaming hot outside?
I am certainly going to enjoy my day in my air-conditioned office!
“Shake or Sake/鮭”, although BG will come with another snide remark, means “Salmon”. Both words might turn a bit confusing for some when you write them! LOL

Salmon can easily be bought all year round at supermarkets as “Shiozake/Salted Salmon/塩鮭” and frozen when you have any left.
The Missus is always keen on using some, although I always ask her to discard the skin and fat after sauteing it.
She steamed some rice with a big piece of konbu/seaweed before seasoning it into sushi rice. She mixed it with sauteed salmon flakes, thinly cut pickled myoga ginger and cucumber and sesame seeds (these were not cut, BG!).

She lined the bento box with fresh lettuce before filling it with the sushi rice. She topped it plenty of thinly sliced fresh shiso/perilla leaves, home-pickled sansho/Japanese pepper and a piece of lemon for extra seasoning.

The Missus came up with a Salvador Dali (or is it a Picasso?) like side dish!

She came up with the interesting idea of including a half avocado pear inside its skin as a kind of vessel with its filling, the whole to be eaten with a spoon (I’ve got one at the office!). The semi-hard egg had been boiled in onsen tamago style with its yolk still running. The egg had furthermore been marinated in soy sauce and amazu/sweet vinegar, thus providing the seasoning to the avocado (you “crush” the egg into the avocado with your spoon when eating it!). Some more lettuce for the fiber and Vitamin C, and walnut for dessert.

The salad part was completed with raw sweet pimento sticks and home-pickled cucumber. Cream cheese dressing was provided as a dip sauce for the pimentoes.

I should have called that bento, Mexican Bento!

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Shizuoka Agricultural Products: The Nemotos’ Garden

Royichi/良一 and Sumiko/スミ子 Nemoto/根本

It was another one of those blistering days this year’s summer seems intent on inflicting on all of us, citizens or farmers alike.
I already had lost a sizeable amount of liquid when I reached Miwa Agriroad, my regular Wednesday starting point for investigating the local farmers and their products.

Yuyama/湯山 was still a long way away, but my good friend Natsuko Koyanagi/小柳奈津子 and I only had to wait a little while before her husband obligingly delivered his car to us. For all of the locally made chilled lemon and honey drink I had guzzled down, I was really thankful to make the second part of my trip in an air-conditioned car than on my dear bicycle!

The Nemotos are the second generation of that particular farming family.
Their main crops are rice and tea, but that still leaves them with enough time to look after a vast “garden” for extra cash.
Natsuko had called Sumiko Nemoto beforehand , and the dear lady was waiting for us!

Taking pictures and talking to the farmers were a pretty straightforward affair as everything was set as straight as you could hope for. The weather having been dry for a good couple of weeks, no need for boots either. While I was taking the pictures of the egg-plants/aubergines/nasu/茄子 above, the ladies were chatting away, but were always ready to answer questions. They wouldn’t let that city man repeat the same mistakes! LOL

The leeks/negi/葱 did look thirsty!

The hedge of cucumbers/kyuri/胡瓜 had been cleverly placed so as to block a good part of a single side of the garden from the sun and the elements.

These are okra/オクラ, and I’ve learned to appreciate them of late. The Missus chooses them as big as possible before lightly steaming them and then marinate them in the fridge. Make for great appetizers in summer! Have you ever seen their flowers? Beautiful!

Taro/Sato Imo/里芋. The Nemotos actually grow two varieties. I couldn’t see the tubers, but the stems were of two definitely different colours.

While the ladies were busy chattering and I taking pictures, Mr. Nemoto stolidly kept watering the garden. And it certainly needed plenty! He was using a motor pump for it as water is abundant underground.

Aster/アスター

It is not all vegetables in the Nemoto’s garden. Actually many farmers in this vicinity grow flowers, and I can tell you these disappear quickly form the market every morning.
The Nemotos have a special love for Asters, and I agree that they make beautiful flowers!
They also grow Chrysnathemums and daliahs!

Mr. Nemoto kept slowly walking back his hose in hand all the time…

Here’s the grand old chap at last!
I wonder if I might dress like them in summer.
We citizens seem badly protected, whereas Sumiko San in particular seemed to wear half a dozen layers without a sweat!

Bitter melons/Goya/ゴーヤー are not grown in the “warmer” areas of Japan anymore. They are very common in Shizuoka Prefecture where all vegetables and fruit seem to grow. They even grow bananas in nearby Shimizu!

Tomatillo, a Japanese variety.
Except for some specialized farms, these are used more for decoration than food. Very popular with flower arrangement/ikebana/活花 artists!

These are Devil’s Tongue Tubers/Konnyaku/コニャク. The Japanese love these “tubers” to make a kind of jelly. Very popular with vegetarians and people on a diet!

Talking to the farmers has definitely become a pleasure. There are always little stories to listen to and so much to learn!
And like many farmers all over the world, they are generous and proud of their work.
I shouldn’t tell you maybe, but I always end up with a batch of vegetables!
“Did you bring your ecobag?”, Natsuko asked me again with a laugh.
I wouldn’t have forgotten it, although this sounds like using these nice people.
To cut a story short, I ended up with enormous egg plants, small and juicy goya, okra straight as arrows, but then I had to stop them!

Nemotos’ Garden
Shizuoka City, Aoi Ku, Yuyama, 1898
Tel.: 054-2941325

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Today’s Lunch Box/Bento (’10/56): Pork & Beans Curry Bento

We are in for a long and dreary summer, what with the infernal heat or torrential rains. Take your pick.
I’ve been repeating this for a few weeks now, but I suppose I’m only emulating the Missus who is having a hard time in her hot kitchen!
Accordingly, although meals still have to stay balanced and contain enough greens for the vital vitamin, they must also pack for more energy as we tend to drink more and eat less.

The Missus foraged in the refrigerator and came up with a curry of her own (she can’t live without pasta or curry, incdentally!). I do not really want to go into details as I was busy while she was cooking.
This is one her favourites: beans of all kinds stewed with minced pork and mushrooms, the whole in a curry sauce of her own.

She used these dear old tupperware box and filled it with plain steamed rice, making a dip/valley in the middle to include more curry.
The Vitamins and fibers came boiled brocoli and sliced raw okra (very much in season. Have you ever seen their flowers?), red and yellow pimentoes ad a few sliced black olives.
Plenty, I can assure you!

Fresh peaches for dessert.

I should be able to hold until tonight!

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; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus;

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Japanese Cuisine: Surimi Rice Crackers/Surimi Senbei

Senbei means rice crackers in Japanese.
They have been made in this country since immemorial times.
One can still eat them freshly grilled (in front of you) at specialised stores.
They are not difficult to make and here is a recipe for BG who requested them!

Surimi Rice Crackers/Kani Senbei!

INGREDIENTS:

-Rice powder: 60 g
-Surimi: 6 (or the equivalent in kamaboko)
-Salad oil: 2 tablespoons
-Milk: 2 tablespoons
-Aoi Kaiso/Dry seaweed: 1 tablespoon

RECIPE:

-Cut the surimi in half and shred it finely.
Preheat oven to 200 degrees Celsius.

-In a bowl mix the rice powder, oil and milk thoroughly. Add the shredded surimi and dry seaweed. Mix well.

-Wrap the mixture into cellophane paper.
Spread into a square 3 mm thick.
Unwrap and lay onto cooking paper.

-Cut into rectangles of your preferred size.
Put them together with the cooking paper inside the oven.

-Cook for 18~20 minutes at 200 degrees Celsius.

-Let cool down on a grid.

-Serve!

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Please check the new postings at:
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