Shizuoka Agricultural Products: Horiuchi Vegetables Garden

October 30, 2010 dragonlife 2 Comments

“We grow vegetables 364 days a year, and sometimes 365 days!”, replied Mrs. Satoko Horiuchi/堀内里子 when asked how busy she and her husband were.

Her family has been growing tea and rice for 6 or 7 generations (“I don’t remember!” confided the sweet old lady with a laugh).

Eggplants.

The Horiuchi family was introduced to me by my good friend Natsuko Koyanagi/小柳奈津子from Agriroad/アグリロード in Miwa/美和　in Aoi Ku/葵区 in Shizuoka City.

Basil.

“Whenever we are short of vegetables at Agriroad Market, we just give her a call and she will fill the place again!” Natsuko explained.

Komatsuna/小松菜 or Japanese Mustard Spinach.

The Horiuchi family cultivates vegetables over an area of 25 acres.
Satoko and her husband do most of the work with occasional from their daughter.

Satoimo/里芋, taro

As far as fertilizer is concerned they use a combination of organic manure fertilizer and artificial fertilizer.

Can you guess what these are?
Peanuts/Rakkasei/落花生!

Exploring their garden is like a lesson!
These are kabocha/南瓜 flowers!

The kabocha itself. Still too young and soft yet!

Edamame/枝豆! They are actually soy beans/daizu/大豆 harvested still green like you would do with string beans.

Enormous okra/オクラ!
The Japanese like them small, although I like biting through their seeds after having steamed and marinated them!

Satsuma Imo/Sweet potatoes/薩摩芋.
The Horiuchis use as little pesticide as possible although it is a daily fight with their daughter who wishes to grow more organic vegetables to satisfy the new demands!

Broccoli in front and myoga/myoga ginger/茗荷 at the back.

Japanese lettuce variety.

The Horiuchis on the average will grow at least two if not three of vegetable varieties on the same plot of land depending on the season.

Cucumbers.
This particular greenhouse is their daughter’s organic domain!

Beautiful and healthy!

The “heart” of the garden!

All these are the Horiuchis’ property, not counting the oranges and tea fields in nearby mountains!

There is a constant demand for peppers or piman/ピーマン in Japanese!

Daikon still at an early stage.
Don’t forget that the leaves are also edible. They make for great pickles!

And the leeks/negi/葱　naturally!
I’m convinced that the Japanese must be some of the highest consumers in the world!

You will understand why I will have to visit their garden in the near future!

Incidentally they also take direct orders apart of of selling their vegetables in many markets. Give them a call to find out what is available!

Horiuchi Garden
Shizuoka City, Aoi Ku, Nakanogo, 32
静岡市葵区中乃郷３２
Tel.: 054-296-3886

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Vegetarian French Lunch with Shizuoka Ingredients at Tetsuya SUGIMOTO (2010/10/28)

October 28, 2010 dragonlife Leave a comment

Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking!

I have to keep regularly to Tetsuya Sugimoto Restaurant as his ingredients are seasonal and nothing else!
As today is practical for a light lunch I visited him a bit late on purpose to have ample time to report. Tetsuya does not mind at all and actually always welcome the chat!

As there was no real local meat around, we kept it purely to vegetables.
He didn’t say he had that many form Shizuoka, only to show a dozen Tupperware to choose from!
Now, the mushrooms above are wild ones from Fujinomiya City’s vicinity at the foot of Mount Fuji!
They are called “Shougenji” mushrooms. And these were bigger than the cultivated variety!

Tetsuya Sugimoto is quickly turning into the Alain Passard of Shizuoka!
So he started “shopping” among the incredible (and he said small!) array of his vegetables.
The above are organic chayottes (hayato uri in Japanese)f from Hamamatsu.

His vegetables and all other ingredients are stored with such great care!

Now, can you guess what this vegetable might be? If you can, you owe my respect as this was a first for me!

Rice stalks or “ine” in Japanese. These are grown that thick on Amagi Plateau in Izu Peninsula!. The thick core is very easy to cook!

Look at these! All from Shizuoka Prefecture and organic to boot!

The other vegetables included:
Lotus root (“renkon” in Japanese, slightly boiled preserved in its own water) from Asabata, Shizuoka City
Winged Bean (“Shikaku Mame”) from Hamamatsu City
White and violet “Mabiki” Daikon, Tsurumurasaki and Carrot (“Ninjin”), all from Matsuki Biofarm at the foot of Mount Fuji!

The vegetables were first slowly fried with some white butter and a minimum of water and covered with a lid to prevent the juices to evaporate.

The vegetables were taken out in order according to their size and softness.
A minimum amount of water was added from time to time to help the larger vegetables to cook properly.

A lttle butter was added to liaise the sauce made up of the vegetables juices only as well as a little salt and a little lemon vinegar. Nothing else!

In front of me!

From another angle!

Testuya told he is going to scour the Izu Peninsula in search for seaweed varieties (Shizuoka has the largest number of varieties in Japan!) to create a vegetarian marine cuisine!

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,, ２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided
Cedit cards OK
ＨＯＭＥＰＡＧＥ

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Bryan Baird’s Newsletter (2010/10/27)

October 27, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Big Red Machine Fall Classic Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The 2010 baseball World Series is set to start with the improbable match-up of the San Francisco Giants versus the Texas Rangers. We celebrate the playing of the Fall Classic annually with the release of our tribute beer to the 1975 and 1976 world champion Cincinnati Reds (the Big Red Machine).

*Big Red Machine Fall Classic Ale (ABV 6%):

This American-style Red Ale features a brawny malt character balanced deftly by a wonderfully spicy and sprit hop essence. Much as the rare combination of power and finesse was a hallmark of the Big Red Machine on the field, so too is it a hallmark of the Big Red Machine in the pint glass!

Big Red Machine Fall Classic Ale begins pouring from the taps of each of our Taproom pubs on Thursday, October 28. It also will be available both on draught and in bottles (633 ml) through the fine network of Baird Beer retailing pubs, restaurants and liquor stores throughout Japan. Visit our online E-Shop (http://bairdbeer.com/en/shop/) for consumer purchases direct from the Baird Brewery.

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 (’10/76): Fried Shrimps Te-Mari Sushi Bento

October 27, 2010 dragonlife 4 Comments

The Missus is “geared up” for making bento on Wednesdays so things had to be kept simple today!

As you can see it was almost all sushi!
After steaming the rice she blended it in sushi rice fasion addin finely shredded pickled daikon.

She fried shrimps she had beforehand seasoned and coated with a little cornstarch.
She shaped the te-mari sushi (small sushiballs) between her palms before pressing their top to form a small bowl in which she placed a little coleslaw and a shrimp.
She wrapped each te-mari in lettuce and placed them in the bento box.

For more garnish and dessert I had the onsen tamago again with its yolk beautifully running and sprinkled with black sesame seeds.
She also included daigaku-imo she made the night before with two kinds of sweet potatoes.
The daigaku-imo are called so as they were very popular with penniless students in Tokyo back a long time ago!

Tasty and hearty!
No complaints!

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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Today’s Lunch Box/Bento (’10/75): Chicken & Burdock Root Rice Bento

October 26, 2010 dragonlife 6 Comments

Interestingly enough, today’s bento could really qualify as a “leftovers” bento!
Last night the Missus had made a very tasty Japanese stew of chicken and burdock (gobou/牛蒡) root with some other vege including small dices of carrot.
As she hade enough left over this morning she turned my bento into a new experience!

So last night she covered the rice to be steamed this morning with chicken and burdock root stew leftovers to allow them to season the rice and its water.

Once the rice had been steamed she mixed a lot with a spatula and filled the first box with it.
She sprinkled generously with roasted sesame seeds and added some Japanese pickled (and shredded) daikon for colour and taste.

She kept the “garnish” box as light and healthy as possible while providing for colours and design.

She put a good portion of boiled carrot and string beans seasoned with gomadare/sesame dressing, Ameera Rubbins pearl tomatoes and Japanese-style onsen egg, that is softly boiled and and marinated overnight, which makes for a tasty runny yolk once you cut it. She sprinkled the latter with black roasted ssame seeds and added a little lettuce bedding.

For a second look of the onsen tamago/soft-boiled egg.
The dessert consisted of walnut and apple pieces cooked in roselle (hibiscus) jam I made last week!

Plenty of colours and very healthy (and tasty!)!

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Alain Passard’s Visit in Shizuoka!

October 26, 2010 dragonlife 8 Comments

Shizuoka Prefecture is at long last receiving the attention it deserves!
From Monday October 25th through Friday October 29th, Alain Passard will hold no less than 4 dinner shows and one demonstration for professionals in Shizuoka, Hamamatsu and Itoh Cities!

At the official Press Conference inside the Shizuoka Prefecture Hall.

Alain Passard is an establishment in France where he has been awarded the three Michelin Stars for the last 14 years for his Restaurant, Arpège, in Paris.
A few years ago, conscious of environment and health in general, he took a big risk and won the challenge of offering high class gastronomy mainly based on vegetables and fruits.
He has already introduced French gastronomy in Japan on many occasions, but this was the first time he concentrated his visit on Shizuoka Prefecture only!

Suzuki Gakuin, the scene of Alain Passard’s demonstration.

Why did such a celebrated chef choose our Prefecture?
A very simple reason: the quality and variety of Shizuoka Prefecture’s vegetables and fruit had finally reached his ears, and as a true professional chef and a lover of good food he could ignore our region any longer, the more for it that it reminds him of his native Bretagne, another region world-famous for its superlative vegetables and extraordinary seafood.

During the Press Conference, Mr. Passard was the image of a true ambassador with a passion and a warmth that quickly won everybody’s heart. A model of civility without ostentation, he explained his reasons for coming at last to Shizuoka and discover its long hidden treasures.
He personally invited me for a private lunch with his staff and Government officials where he showed an intense interest for all I had the time to tell about my adopted home.

Shizuoka ingredients line-up!

At 14:00 we found ourselves in Suzuki Gakuin Cooking School for a demonstration reserved for paying professionals only.
Although the place was crowded to the very limits, many guests had to wait until the other event, the dinner at Nakajimaya Hotel, to have a chance to witness Mr. Passard’s art.

More than 80 professionals were attending!

Among them, some very famous local chefs from all over the Prefecture!

Participants, however far from the stage, could follow the demonstration from overhead mirrors,

and two live TV screens!

Apart of an official interpreter, Alain Passard had his own two aides on hand, Isabelle Schipp from Alsace and Julien Lebon from Paris, two extremely capable lieutenants than no true chef can do without!

Alain Passard’s was not only a demonstration of his skills and inventiveness, but of the whole concept of preparing food.
First, he insisted on the importance of shopping for ingredients when he chose from the array of vegetables displayed in front of him.

Second, having chosen the ingredients of his fancy, came the moment of intense reflection on what he would create with them. As he so justly explained, a true chef has always his moments of uncertainty he has to overcome before immersing himself in his art.

And then the show finally started in earnest!
A long video might have done a better job but at least let me show you the results I had such a great pleasure to witness!

Except for the butter, milk and salt, all ingredients were from Shizuoka!
We were offered three recipes, all created on the moment!

1) Shizuoka Onions (Fondue) and Mandarines (Confit) with Wasabi and Fresh Peanuts, as appetizers.

For a closer view!

2) Shizuoka Small Turnips and Cherry Tomatoes with Shiitake Mushrooms and Ciboulette Leeks, as a main dish.

3) Shizuoka Melon (Carpaccio) and fresh Ginger with Shishito Peppers and Roquette (Luccola) for dessert!

Did I mention this was a vegetarian delight?
If you have more precise questions about the whole (cooking) process, I’ll be glad to oblige!

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French Gastronomy with Shizuoka Ingredients: “Shamo” Chicken at Tetsuya SUGIMOTO

October 23, 2010 dragonlife Leave a comment

I suppose I will have to repeat myself again and again, but If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
One of them is the French restaurant going by the name of Tetsuya SUGIMOTO!

Now, Mr. Sugimoto is always looking for the best and the best only in our Prefecture.
This particular dish was made with a superb chicken called “Shamo/軍鶏, more precisely Ikkoku shamo/一黒軍鶏, a variety of Shamo Chicken raised in Central and Western Shizuoka Prefecture.

Male Ikkoku Shamo Chicken.

Female Ikokku Shamo Chicken.
The latter certainly deserves her name of “black” Shamo!

M. Sugimoto used chicken raised in Makinohara/牧の原 in the south-central part of our Prefecture.
These chickens are fed along very strict rules, with only natural feed. Their coops are at least 1 meter above soil and maintained as the healthiest environment as possible.
They are culled usually at 130 days when they reach 4 kg for the best quality.

Their meat has no “fibers” or unwanted smell.
Their meat contains less water and more nutrients than usual chicken. They can be served raw as sashimi in all safety.
Their flesh is extraordinarily tender and soft. and their skin delicious when fried thin and crispy.

From another angle!

Mr. Sugimoto first fried thick breast slices on their skins over a thick skillet and then finished them in the oven.
The sauce was made with the juices of the chicken, wild mushrooms and Sherry vinegar.
The mushrooms are all wild Japanese mushrooms!
A superb dish for the Fall/Autumn!

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Shizuoka Agricultural Products: Naitoh Fig Orchard in Okitsu

October 22, 2010 dragonlife 8 Comments

“With the present changes in climate my neighbors are joking that we might have to think of growing pineapples soon!” Mr. Yoshihiko Naitoh told me while driving me from Okitsu Station to his orchard up in the mountains.

I had called him te day before after my good friend Yasushi Imaizumi, a gastronome and real connoisseur, has introduced me to this great farmer.
He had gracefully agreed to pick me up as his farm is noteasy to find, but had warned me he had some work on the way.

Which suited me fine as it gave me the occasion to visit Okitsu JA Farmers Market where he delivered some of the morning’s crop.
Mr. Naitoh is a fourth generation farmer as far as tea and mikan/madarine oranges are concerned, but as for figs he is a first generation farmer and has grown them for 22 years.

The first that struck me in his orchard is that he uses almost no pesticides or herbicides as proved by the grasses growing freely between the rows of fig trees.
As for fertilizer he mainly uses pig’s manure from a neighboring farmer that he mixes with only a minimum of artificial fertilizer, mainly calcium and potassium.

This particular fig, in spite of its green/-yellow skin is ripe!
It is a “banané fig/バナネ無花果”, a French variety. Beautiful and succulent!

Mr. Naitoh grows three types of figs which don’t need any help for pollination: Banané Fig/バナネ無花果, Common Fig/普通無花果, and

and Violet Figs/ヴィオレ無花果, another French variety which turns to a striking black/purple color when ripe!

One cannot replant a fig tree in the same spot from where another fig tree has been rooted out. Mr. Naitoh therefore keeps experimenting even using discarded polysterene boxes!

Mr. Naitoh also grows fig trees in pots to sell to homes and gardeners!

I wouldn’t mind one of those on my balcony!

For a closer look!
Taking care of a fig tree is not so difficult. Don’t forget to cut the fruit-bearing branches at their base in winter. Don’t worry they will grow fast again and produce two crops in July and Ocotober in warm conditions!

As Mr. Naitoh uses no pesticides, in the afternoon he turns hunter and kill the little critters by hand!

Mr. Naitoh is not only a grower but a fine chef!
I bought this succulent-looking fig compote!
I also got his fig jam!

These figs will be delivered as far as Chiba Prefecture on the other side of Tokyo!

Apart of oranges and tea on pieces of land dispersed in the mountains, Mr. Naitoh also cultivates Roselle/ロセル, a variety of hibiscus.
Now, why is he growing flowers in the middle of his orchards?

For food!

The flowers are picked before they open at all.
The core will be discarded and only the red sepal will be kept to be turned into jam!
I got a full bag of them and made my own jam, reminiscent of acid pomegranates. Absolutely beautiful (in taste as well as in looks!)!

Mr. Naitoh accepts private orders of his three types of figs, fig compote, fig jam, roselle, so do not hesitate to call him!

NAITOH ORCHARD/内藤農園
Yoshihiko Naitoh/内藤好彦
Mobile: 09029465250
Tel.: 054-369-1679

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French Dessert with Shizuoka Ingredients At Tetsuya SUGIMOTO

October 20, 2010 dragonlife Leave a comment

Ranking：
Service: Highly professional and friendly
Equipment: Great overall cleanliness. Beautiful washroom
Prices:~
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prfecture. Organic vegetables. Seasonal food only
Map (Japanese)
Entirely non-smoking!

If you happen to visit Shizuoka City, you will find many restaurants and izakayas serving and mainly using produce/products and ingredients from Shizuoka Prefecture. There are many treasures to be discovered in this hoard!
One of them is the French restaurant going by the name of Tetsuya SUGIMOTO!
But when it comes to serving desserts mainly made up of Shizuoka ingredients, it is simply a tour de force!

For a closer view!

Now what is that dessert made of?
-First the white part is a blanc manger (pudding) made with rice!
The sauce is a combination of honey and soy sauce while the topping of freshly wasabi and the rice popcorn are also from Shizuoka Prefecture!
-The dragonfruit sorbet with its unusual grey colour for a dessert was made from fruit grown in Shizuoka Prefecture.
-The “powder” is actually crumbled sponge cake for a fine last touch in design, colour and taste!

I wonder what is going to be the next Shizuoka dessert!

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Shizuoka Sake Tasting: Senju Brewery-Junmai Ginjo Homare Fuji

October 19, 2010 dragonlife Leave a comment

Senju Brewery is the sole sake brewery in Iwata city famous for the Yamaha Company.
It’s a bit off the beaten track and their sake are not always easy to find!

Sake made with Shizuoka-grown Homare Fuji sake rice usually (if the space is available) bear a sticker with Homare Fuji written on it Japanese characters.
The label was actually designed a couple years ago by a local university student!

Senju Brewery-Junmai Ginjo Homare Fuji

Rice: Homare Fuji: 100%
Rice milled down to 55%
Alcohol: 15~16 degrees
Botteld in August 2010

Clarity: very clear
Colour: light golden
Aroma: Discreet, fruity and elegant: Pineapple, vanilla
Body: fluid
Taste: Dryish attack. Fruity. Light and complex. Dry nuts, almonds, Macadamia nuts. Disappears quickly.
Very easy to drink.
“Fleety” when chilled.
More almonds and turns sweetish on second and third cups, although drier almonds make a comeback later.
Changes little with food, although turns a little drier.

Comments: My best Junmai Ginjo with Homare Fuji Rice so far!
Complex and surprising.
Can be appreciated either chilled or at room temperature.
Will open up with more facets at the latter including memories of coffee beans typical of Shizuoka sake.
Definitely recommended to light sake lovers!

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 (’10/74): Vegetables Roll Sushi Bento

October 19, 2010 dragonlife Leave a comment

The Missus has been battering my ears with the fact I’m putting on weight again!
The fast is I have little time to take physical exercise with all the work I have to do on the computer these days!
Ayway, plenty of veg and fruit today!LOL

Having steamed (and grumbled) the rice, she prepared it as susi rice and mixed it with roasted sesame seeds.
She made three types of vegetavbles rolls:
-Carrots and green peppers (pimento)
-Cucumber and tartare sauce
-Buckwheat sprouts and umeboshi/Japanese pickled plum (sweet type)
Made for some interesting colours!

As for the garnish, she made her favourite mimosa egg on a bed of sprouts, French pickles and Ameera Rubbins pearl tomatoes on another bed of vegetables, and local (I was offered them during an interview!) fresh figs cut and seasoned with cottage cheese, walnuts and cheese dresing.

Simple (mind you it still seemed a lot of work!), plentiful, tasty and so healthy!

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Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery/Shusseijyo Aki Agari Tokubetsu Honjozo

October 18, 2010 dragonlife 2 Comments

Hamamatsu-Tenjigura was the oldest Sake Brewery in Hamamatsu City until it started absorbing all the neighbouring cities.
It stands in Shizuoka Prefecture for having the only “Brewmistress”!

Their sake come into two distinct varieties, the ones designed for food, the others for separate tasting.
This particular sake was great with food prepared by the Missus!
It also has the merit to made with Shizuoka-grown Homare Fuji Sake Rice!
And it certainly makes for a long title!

Hamamatsu-Tenjigura Brewery: Shusseijyo Aki Agari (Autumn’s First) Tokubetsu Honjozo Homare Fuji

Rice: Homare Fuji 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in August 2010

Clarity: Very clear
Colour: Transparent
Aroma: Dry and fruity: bananas, coffee beans and coconuts
Body: Fluid
Taste: Very dry attack. Fruity: Coconuts, almonds.
Disappears quickly with a drier note with more almonds and nuts/coffee beans.
Changes little with food with an even drier note.

Overall: An eminently drinkable sake for dry sake fans.
At 60% millage simply an extravagant Tokubetsu Honjozo!
Great accompaninent to food.
Could be enjoyed in any way, chilled, room temperature or lukewarm!

It was certainly perfect with the Missus’ food: Deep-fried lotus roots chips and cheese gyoza!

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Today’s Lunch Box/Bento (’10/73): Mukago Bento

October 18, 2010 dragonlife 4 Comments

Why did I call this bento “mukago bento”?
Mukago is the fruit/seed of the yama imo/yam.
They are not easy to find on the market as their season is very short (it has just finished) and they are usually served in expensive traditional Japanese restaurants.
But I’m blessed with a neighbor who grows them in his own garden, who was kind enough to offer me a whole bunch the other day!
Half of them (the larger ones) were eaten with the first glass of Japanese sake of that day, while the Missus kep the rest for today’s bento!

The Missus steamed them whole (their skinis very tasty!) with plain rice.
Later she added a little dashi soup stock and soy sauce when she mixed them together before placing them inside the bento box.

The skinof the mukago is easily broken with the teeth and the inside is very tender with an elegant taste.
The Missus added shredded Japanese pickles for more taste and colour!

Autumn is just arriving with (at last!) cooler nights and there are plenty to choose from in the fridge for a colourful garnish!

I must have my Tamagoyaki/Japanese omelette in my bento!
This time, the Missus prepared them plain and slightly sweet (they were my dessert of the day!).
Shw rolled okra in thin pork slices and fried them with some seasoning of hers. They make for a great sight once cut across their section!

The vegetables part were represented with her special carrot tagliatelle salad with a bit of lettuce, some parsley and walnuts.
The pearl tomatoes are “Ameera Rubbins” (still) exclusively grown by only two farmers in Iwata City in Western Shizuoka Prefecture!

I love the Autumn!

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Bryan Baird’s Newsletter (2010/10/15)

October 15, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Small-Batch Seasonal Releases; Upcoming Taproom Events; Taproom in Yokohama?

Dear Taproom Friend & Baird Beer Enthusiast:

Fall is in full swing and the Baird Brewery is busy crafting flavorful brews at what is for us an unprecedented pace. Many of these beers are small-batch (brewed on our 250-liter system), draught-only experiments that we release only at our Taproom pubs. Stop in at one of our three Taproom locations to get a taste of what I am talking about.

New Taproom-only Baird Beer Seasonal Releases:

White Rose Brown Ale (ABV 4.5%): In the Wars of the Roses, the white rose represented the House of York in the north while the red rose symbolized the House of Lanchester in the south. White Rose Brown Ale is a Northern English style Brown Ale, moderate in gravity and alcohol but rich in texture and malt flavor. We are serving it in Real Ale fashion via our English hand-pumps.
New Zealand Hallertau Aroma Single Hop Ale (ABV 4.7%): This brisk andbright Golden Ale is hopped exclusively with the New Zealand variety Hallertau Aroma. If you desire to explore the bitter, aroma and flavor character of this lovely New Zealand variety, this is your brew!
Baird Pacific Porter (ABV 7.5%): This is our version of the Baltic Porter style: a strong, dark beer fermented with a lager yeast that has enjoyed historical popularity in Baltic region countries. Baird Pacific Porter enjoys a layered complexity of flavor (dark chocolate, pit fruit, licorice, brown sugar, etc.) and a very stealthy alcohol wallop. Imbibe with caution!
All of these terrific new experimental brews can be enjoyed at one of our three Taproom pubs in the coming days and weeks.

Upcoming Taproom Events:

We have a couple of interesting upcoming events at our Nakameguro Taproom. Please mark your calendar and plan on attending.

*2nd Annual Nakameguro Taproom Booktoberfest (Thursday, October 21). This is a charity event held in cooperation with the Beers for Books organization (www.beersforbooks.org) to raise money for the Room to Read charity which purchases and distributes books to poverty-stricken children in developing countries. This is a terrific opportunity to contribute to a great cause while enjoying a great time.

*”Falling for Brew!” seminar and tasting which focuses on fall-season beers and autumn food accompaniments. The Japanese language seminar and tasting will take place on Saturday, November 13 (3:00 pm start). The English language version will be the following day, Sunday, November 14 (3:00 pm start). Tickets cost 3,200 yen and seating is limited. Please contact the Nakameguro Taproom directly about attending (nakameguro-tap@bairdbeer.com; 03-5768-3025).

A Taproom in Yokohama — Is the scuttlebut true?

Yes it is. We are thrilled to announce that we have found a wonderful location in Kannai, right off Bashamichi, very near the Kannai, Sakuragicho and Bashamichi train stations. The Bashamichi Taproom will be a genuine American-style barbecue restaurant and, of course, craft beer oasis. The manager and pitmaster will be the most experienced and skilled barbecue man in all of Japan, Mr. Chuck Morrow. The opening date is planned for Saturday, January 15.

We still are on the lookout for excellent and passionate individuals to round out our Bashamichi Taproom staff. If you are a serious candidate, drop us a line directly at: jobs@bairdbeer.com.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE