Japanese Gastronomic BBQ in Mariko

Suruga Beef!

BBQ’s are probably the most common way of enjoying great company with great food and great drinks in the whole world even if you are a teetoller or vegan!

And Japan is no exception!
Now, BBQ’s in Shizuoka can turn into extravagant affairs if they organised by local chefs, sake brewmasters and farmers using only local ingredients!

To make a long story shorter, we found about 30 of us last Sunday noon in Mariko, a site famed as one of the stages along the old Tokaido Road used by travellers in the Edo Era.
Being organized by Japanese, it was all very precise and delightful.
For 60 US $ (including drinks) per adult a BBQ site (20 US $ included in the total fee) was rented just beside Sanko/山幸 restaurant up in the nearby mountain.

Sanko Restaurant entrance. Very Japanese!

Beautiful flower arrangement/Ikebana/活花 at the entrance!

Side entrance to the inner garden and facilities (important with all those drinks!)

The event had been organised under the auspices of Nagashima Sake Store in Shizuoka and its owner, Takahiro Nagashima/長島隆博 (far right).

All the sake had been brewed by Brewmaster Takashima San/高島さん of Takashima Brewery in Numazu City. Incidentally that gentleman ,even with a glass in hand, would not be easily overwhelmed as he holds a 5th dan (Black Belt) in judo!

All the sake served was clearly advertized!

The Japanese, even during a BBQ, once they are seated, move only to get their food or drinks (unless a willing lady or subaltern is on hand!), but being an uncouth foreigner, I kept moving around! LOL

Kenya Yoshimura/吉村健哉, owner/chef at Uzu Restaurant, Shizuoka City, needed a baseball horn to make himself heard when announcing the festivities!

Now for the vegetarians and vegans: all these vegetables had been prepared beforehand by Kenya Yoshimura with organic vegetables coming from Matsuki Biofarm in Shibakawa Cho at the foot of Mount Fuji!

Other carefully chosen vegetables had been provided by Takeo Shimura/志村剛生, chef/owner of Narusei Tempura Restaurant in Shizuoka City!

Now for the beef!
All Suruga Beef/駿河牛, carefully chosen and provided by Shigeharu Sano/佐野茂治, chef/owner at Kamoshibito Restaurant in Shizuoka City.
This particular beef, as good as Kobe beef, comes from from animals exclusively bred in Shizuoka Prefecture!

Da the Men! Shigeharu Sano and Kenya Yoshimura!

Shigeharu Sano at work!

Don’t you want to board the next bullet train to Shizuoka City!

Or the next plane? LOL

This being Japan, all is cut beforehand for you!

Now, whatever the occasion, the Japanese will go not without their soup!
This very soup was extravagant as prepared (with other things, pork liver in particular!) by Yuusuke Toozaki/登崎雄介, chef/owner at Hana Oto Restaurant in Shizuoka City.
It was made with miso, vegetables and mangenton/万言豚 pork, exclusively raised in Shizuoka Prefecture!

Now, this gentleman, Toshiaki Horie/堀江利彰 came all the way from the Amagi Mountains/天城山 in Izu Peninsula/伊豆半島 to bring Shamo Chicken/軍鶏 he bred himself until 4-month old with the best feed and environment available in his farm.
Enormous chicken! Look at that neck!

Not only he brought them, but went through the cutting demonstration no less than 3 times!

Although revellers kept at the safe distance lots of questions were asked and most amiably answered!

That knife was flying, I can tell you!

Et voila! All cut and ready. All in less than 3 minutes!

Oh, I forgot to tell you:
All the meat, beef, pork, chicken and some vegetables were exclusively grilled over charcoal!

Now, are you convinced than a mere BBQ can be called gastronomic?

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Bryan Baird’s Newsletter (2010/09/27)

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Debut: Baird Fest Lager; Seeking Restaurant Industry Professionals

Dear Taproom Friend & Baird Beer Enthusiast:

Autumn has arrived with an unexpected suddenness this year. We are pleased to welcome it with the debut release of a German Oktoberfest-inspired seasonal lager: Baird Fest Lager.

New Seasonal Releases:
*Baird Fest Lager (ABV 5.2%):

The German Oktoberfest celebration held annually in Munich each fall is perhaps the largest and most storied celebration of beer in the world. For those of us who can’t make the pilgrimage to Munich this year, we thought we would offer a flavor of the celebration that can be experienced and enjoyed right here in Japan.

Baird Fest Lager is brewed with an all-German grist which features at its core the Vienna malt. The color derived from the malts is a deep amber reminiscent of the fall foliage. The flavor is rich, bready and layered in its malt complexity. The texture is one of velvet silkiness. I can think of no other beverage more conducive to pleasurable imbibing on a crisp autumn day. Prost!

Baird Fest Lager will be available on draught and in bottles (633 ml) through the fine family of Baird Beer retailers in Japan beginning Wednesday, September 29. Individual consumers can purchase bottles direct from the brewery via our online E-Shop: <a href="http://bairdbeer.com/en/shop/ .

Job Opportunites at our Taproom Pubs:
Sayuri and I launched the Baird Brewing Company in the format of a brewery-pub back in 2000. From day one we have been committed equally to two endeavors: brewing world-class beer and operating first-class beer pubs. Today we operate directly three Taproom pubs: Numazu Fishmarket Taproom, Nakameguro Taproom and Harajuku Taproom. We plan to open a fourth in the near future. The likely location of this new Taproom is Yokohama.

We thus are actively on the lookout for passionate and dedicated pub-restaurant industry professionals. We have potential positions (full- and part-time) at each of our locations. If you are interested in a career (or part-time work) in the craft beer world at one of our Baird Beer Taproom pubs, please have a look at our Job Opportunities web page: <a href="http://bairdbeer.com/en/news/recruit . Submit a cover letter and resume to jobs@bairdbeer.com and we will be in touch with you.

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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Today’s Lunch Box/Bento (’10/70): Fall Rain Sushi Roll Bento

Maybe I should have titled this lunch box “Fall Rainfall Sushi Bento”!
It was not raining this morning, it wa pouring!
Which meant I had to wait for the but in the driving rain, board a stuffy bus and find out two hours later that the skies had suddenly cleaned!
Oh well, a bento is here to provide you comfort and make you forget about the little “niggles” of life!

The Missus kept things very simple (and tasty):
She made two kinds of rolls with nori/seawwed:
one contained cheese and “okaka”/Bonito/Katsuo powder, the other avocado.
She placed both on some lettuce.

One more type of sushi with “inarizushi wrapped in sweet aburaage todfu pouches.
Some stuffed olives, tomatoes and sweet tamagoyaki/Japanese omelette for dessert.

Siimple, fulfilling and tasty!LOL

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Today’s Lunch Box/Bento (’10/69): Chicken Roll Bento

The cooler days finally coming onto us, The Missus is introducing some more meat in her bentos, although she still keeps them full of vegetables and fruit.
Once again she used of the three lacquered boxes of our “Mampa” lunch box exclusively made by a single craftsman in Ikawa/Shizuoka Prefecture.
This time the smaller box conatained the rice whereas the larger one conatined the garnish.

After having steamed the rice with konbu/seaweed and finely chopped carrots (on top), she mixed the lot and sprinkled it wit roasted black sesame seeds. Beautiful deep oroange colour. Back in France we call such a colour “tango”, also the name of beer added with grenadine, or the name of my Rugby Club back home!

She inserted the”T”-shaped separator to prevent ingredients to mix up. THis the most common technique in Japan and make for very versatile use of difference spaces. It certainly helps with the design!

She prepared rolls by first spreading thin a chicken breast between sheets of cellophane paper.
She filled the chicken roll with bacon and cheese before sautee it in sauce. Once cooled she cut slices and put them in the box with lettuce, boiled brocoli and pieces of walnut.

The salad consited of sliced yamaimo/yam, Konbu/seaweed from the steamed rice, sweet pimento, the whole seasoned with ponzu and roasted sesame seeds.
Grapefruit wedges for desert!

Tasty and colourful!

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Sushi Restaurant: Autumnal Visit to Sushi Ko in Shizuoka City!

The other day the Missus and I paid our Autumnal visit to Sushi Ko, one of our favourite sushi restaurants in Shizuoka City!

Since I have already introduced this great restaurant many a time, I will skip the niceties and introduce what we had right away!

Katsuo aburi/seared bonito as an appetizer with the first drink.

Kampachi/Japanese Amberjack (Western-style) carpaccio.

Anago/conger eel. Notice that the wasabi is on top!

Ishidai/Seabream-Snapper variety

Kujira/whalemeat

Deep-fried tuna cubes.

Hotate/Scallops.

Magurozuke/Marinated tuna.

For a closer view of the same!

Tachiuo Aburi/Seared scabbard fish.

Sushi Millefeuille. Sorry for the fuzzy pic. I’m using a new cell phone camera!

One of the best local sake, Hatsukame!

East meets West: scallops gratin!

The Missus’ favourite: spicy scallops roll!

Vegan sushi!

Sakura/Horsemest.

Seafood miso soup with seaweed.

Botan Ebi/Large sweet prawns. Sorry for the fuzzy picture again!

The heads of the same, deep-fried!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours: 17:00~25:00. 17:00~23:00 (Sundays)
Closed on Wednesdays
Reservations recommended
Credit cards OK
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Polyculture: Shigehiko Suzuki at Shige-Chan Garden

Shigehiko Suzuki/鈴木重彦 goes by the nickname “Shige-Chan”, which is also the name of his agricultural enterprise. Actually people have called him simply Shige-chan, a mark of respect from his peers in the local world of agriculture.

As usual On Wednesdays, my good friend Natsuko Koyanagi was on hand to help!

Shige-chan is a polyvalent farmer.
He grows a lot of cress/cresson, a vegetable which has become increasingly popular. He grows it on no less than 220 tsubo/~700 square meters! The above culture is done on “Buckets”.

He also grows “Fruitical” tomatoes on 600 more tsubo~2,000 square meters.
All agricultural land is rented!

Although he says that the tomatoes are not up to par in summer, they certainly look beautiful!

The best season is in February but they need great care all year round.
Shige-Chan’s hooby is arm wrestling, so I’m sure he has the stamina!
Would you believe he has only one gentle old lady to help him do all the picking?

Tomatoes are not attached to poles but kept standing by ropes attached to the “ceiling” of the greenhouses!

It was very hot that day (26 degrees on September 22nd!) and it was even hotter inside!

The gourds seemed to have a good time though!
Shige-chan uses as little pesticides as possiblle and works with his own brand of fertilizers.

And walking between each greenhouse contributed to a lot of lost sweat if not weight!

His other hobby is pisciculture!

This cress is cultivated in “hedge-style”
A central-heating system keeps the temperature above 8~10 degrees in winter while a ventilator systems keep the cress cool in summer.
Incidentally cress must be allowed to flower!

These tomatoes were seeded 6 weeks ago.

But his very first culture has always been roses for the last 22 years after he finished high school!
Quite a lot of them on 80 tsubos/~260 square meters!

An interesting variety, although

Shige-chan specialises in mini-roses of his own brand.

All roses ae grown in the “arch method” for even culture and straight stems.

Tomatoes ready to be delivered.
Shige-Chan spends every morning of the year (with the sole exception on New Year) from 06:00 t0 11:00 sorting, packaging and sending his tomatoes and cress all over Shizuoka Prefecture and as far as Tokyo!

Tough guy!

Shige-Chan Garden (Mr. Shigehiko Suzuki)
421-2118 Shizuoka City, Aoi Ku, Uchimaki, 1720
Tel.: 090-2773-5182
Fax: 054-207-7268
HOMEPAGE (Japanese
BLOG (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, Chrisoscope; Jacqueline Church; The Foodonymph (in Dubai!); Alchemy, Simple Ingredients, magical Food (in Ireland!); Curious Foodie; Mr. Foodie (London/UK)

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Today’s Lunch Box/Bento (’10/68): British Sushi Bento

The Missus was finally able to use our new set of lacquered bento boxes!
These bento boxes are called “Ikawa Menpa” and are made exclusively made with materials coming from the forests of Ikawa in the Northern part of Shizuoka Prefecture!

They come into two main styles (I will write a more extensive article soon!), unlacquered and lacquered pine wood.
They have been designated as Prefectural Cullture Asset by the Shizuoka Prefecture Government.
Mr. Mochizuki (I’ll have to check the pronunciation of his first name as it is impossibly long!) is the only crsftsman making them . He is the fifth generation of a lineage of artists dating back to 1830!

The present 3-box set (The Missus used only two this time) even comes with is own bag and partitions!

Now today’s main dish consists of plain sushi rice that the Missus steameda with chopped parsley, cheese and French herbs and Olive Oil Bouillon (see below).
She made two layers of them with cold roast beef atop both. She put the fishing touch with some sliced green olives stuffed with pimento.

Here is the French Knorr Bouillon.
It contains EV olive oil, oreganao, laurel, garlic and onion)

The side dish contains a salad of pink potatoes (not sweet potaoes) and chestnuts with dressing and lettuce leaves, and mint from the verandah, Pickled Mizu Nasu/Water Eggplants which can be eaten raw, Shizuoka-grown Ameera Rubbins Pearl tomatoes, salad of gobo/burdock root, pimeto and cucumber, and a boiled egg seasoned with black roasted sesame seeds.

Dessert? The tomatoes! LOL

Beautiful food in a beautiful vessel!

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; Mr. Foodie (London/UK)

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