Shizuoka Food Fair 1

Shizuoka Prefecture has put some efforts into advertizing their own goods, as for agriculture and crafts, for some time, and a fairly big Food Fair (しずおか食の彩典) was organized on the 19th and 20th of February at Twin Messe in Shizuoka City.

The event was a good start, but I wished it would have been a bit better organized and more lively, but Shizuoka is probably the most conservative prefecture in Japan for all its incredible products and producers and it will take some time before it really becomes a full-fledged event. At least let’s give them a chance!

Still, there was a lot to see (and taste), and I will try to show everything in a series of easy-to read articles!

Next time I meet some of the organizers I will tell them (it is my “job”, actually!) to better indicate the way!
Only one board (in the wrong place) and no sign at the entrance of the actual hall!

Although I came at the very time of the opening, I can’t say that the information desk was very useful…

I tried to follow the “official sequence” and started with the JA/Japan Agriculture (government-sponsored) booths.
This is the JA Suruga (Suruga Bay) booth with plenty of oranges.

JA Shimizu (Shizuoka City, Shimizu Ku) does represent a very large area and products.
They chose to concentrate on “Red Ole” tomatoes and “Harumi” oranges!

The JA Shizuoka City, covering an even larger area!

Beautiful green tea for all to enjoy!

JA Oigawa, from Central Shizuoka Prefecture.

“Aoshima” Oranges. So cheap!

JA Hainan, a vegetable-growing area.

Beautiful lettuces and shiny daikon!

JA Shizuoka Prefecture. Now, that is covering an area with the population of New Zealand….

Celery! Fair enough, Shizuoka Prefecture produces half of the total national crop!

Shizuoka Prefecture Strawberry Growers Association.
Now, we are talking about big business!

I must say that the “Strawberry Lady” had a great way with customers and reporters!

“Benihoppe/Red Cheeks” Strawberries! Considered as the best in Japan!

The next series of booths dealt with ready-to-serve-food in general.
Pizza Nao from Hamamatsu City.

Oven-Baked pizzas inside a trailer!
Looking forward to my next trip to Hamamatsu City! LOL

Soft Ice creams at the Cornette trailer!

Judging form the looks of the lady, these soft ice creams ought to be delicious!

Shirokiya Cakes!
After proceeding from A7 directly to H1, I found myself searching in the program for E20…. (Organization, please!)

But the Japanese cakes/wagashi certainly looked beautiful and yummy!

To be continued soon (hopefully in the proper sequence! LOL)

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, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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Food Humor: The Apple Bites Back!

my good friend, Bernard Heberle, who has been elected the best patissier in Shizuoka Prefecture in 2011 seems to have some time on his hands despite the mountain of work. An amateur of food humor, he regularly sends me photos featuring some pretty/nasty art on food.
I thought it would be a shame not to feature them from time to time to add a light note/seasoning to this blog!

This particular picture proves that you ought to be careful next time you cut your apple to keep the doctor away!

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, Agrigraph, The Agriculture Portal to shizuoka!

Please check the new postings at:
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Shizuoka Agricultural Products from the Producer to the Gastronomic Table: Suruga Shamo Chicken at Sunmario

Suruga Shamo Chicken has not only become a famous agricultural product from Shizuoka but it is also celebrated beyond the borders of our Prefecture.
It is considered a high class delicacy with the consequent price.
Only 5 farmers produce it in Shzuoka Prefecture, in the cities of Fujinomiya, Shizuoka and Kikugawa, most of the time in high altitude in a very natural environment.
It is a hybrid from Black Shamo and other upscale breeds.
As a comparison, Shizuoka Prefecture produced 5,570,000 “broiler chickens”, but only 8,550 Suruga Shamo chikens!

Sunmario Restaurant

In spite of the small numbers, no less than 41 restaurants in Shizuoka Prefecture feature it on their menus!
It is also sold and processed by 8 companies in Shizuoka Prefecture and Tokyo.
There is also an Association of Suruga Shamo Chicken Lovers and no less than 55 guests crowded into Sunmario to enjoy a full Suruga Shamo menu on February 22nd!

The guests were coming from all parts of the Shizuoka Prefecture and represented all kinds of businesses including restauration, large industries, government bureaus and the mass media. No less than 2 representatives from Agrigraph Japan were present!

The Menu!
Now, what did we enjoy?

Poached egg in Onsen/ot Spring fashion with Suruga Shamo Chicken confit salad.

The tidbits including Suruga Shamo liver paste to help you wait!

Suruga Shamo Chicken Consomme with Shizuoka Vegetables.

Sole poele/sauteed from Yui, Shimizu Ku, Shizuoka City and Shizuoka mushrooms and Chinese cabbage Cream.

Suruga Shamo Chicken in Coq au Vin fashion.

Shizuoka Matcha Tea Creme Brulee with Shizuoka Bioran Eggs (Endo, Aoi Ku) and Sakura tuiles.
Sorry for the fuzzy picture. I had toe eat, report and talk to dozens of people all at the same time! LOL

Shizuoka Prefecture Suruga Shamo Lovers Association
Shizuoka City, Shimizu Ku, Tenosei, 2-19
Tel./fax: 054-365-6114
HOMEPAGE

Sunmario
Shizuoka City, Suruga Ku, Toro, 2-14-26
Tel.: 054-654-3060
Fax: 054-654-3067
HOMEPAGE

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, Agrigraph, The Agriculture Portal to shizuoka!

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

Today’s Lunch Box/Bento (’11/13): Smoked Chicken Bento

One the Missus’ favorite ways of preparing chicken is to smoke it.
She has many recipes, but I couldn’t check this one as she did it overnight!

So after she had steamed the rice and fill a box with it, she fried slices of smoked chicken together with pieces of red pimentos and celery (stick and leaves) with a little wasabi dressing and plentyof black sesame seeds to cover and season the rice with the juices.
Simple in concept but very tasty!

More vegetables came into the second box in the shape of salad: carrots with black beans, lettuce and sesame dressing and crushed peanuts, pickles: home-pickled mini melons and daikon, and dessert: boiled violet sweet potato.
A soft-boiled egg completed the lunch for more proteins and balance.

Very satisfying!

RECOMMENDED RELATED SITES

Clumsyfingers by Xethia
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); Ohayo Bento

Please check the new postings at:
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Bryan Baird’s Newsletter (2011/02/16)

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Ganko Oyaji Barley Wine 2011 Debut; Barley Wine Beer School @ Nakameguro Taproom

Dear Taproom Friend & Baird Beer Enthusiast:

It is the time of year when the big bear of the Baird Beer world, Ganko Oyaji Barley Wine, emerges from its hibernal rest in the Baird Brewery cellars. Ganko Oyaji Barley Wine 2011 will debut, along with its new brand artwork, on Saturday, February 26 (coinciding with the kick-off of our Nakameguro Taproom Barley Wine Beer School event).

New Baird Beer Seasonal Releases:

*Ganko Oyaji Barley Wine 2011 (ABV 9.5%):

Brewed in June 2010 and packaged upon krausening in July, Ganko Oyaji 2011 sports a grist bill consisting of floor-malted Maris Otter and Bohemian Pils, as well as British crystal malt and 10% Japanese red (akato) sugar. This year we lowered the starting gravity somewhat(23.9 Plato), primarily fermented with an American Ale yeast, increased the hop bitterness (75 IBU), and krausened with our house Scottish Ale yeast. The result is a potently complex yet extraordinarily balanced big beer. Ganko Oyaji is an ideal after-dinner or before-bed restorative; it might even be delicious at breakfast too! It promises to condition nicely for months and years to come.

Ganko Oyaji Barley Wine 2011 will be available on draught at all of our Taproom pubs and at other Baird Beer retailing restaurants beginning Saturday, February 26. Bottles (633 ml) can be purchased direct from our brewery E-Shop and through the fine family of Baird Beer retailing liquor shops in Japan beginning the same day. Vertical tastings of three years of Ganko Oyaji (2008, 2010, 2011) will be possible exclusively at our Nakameguro Taproom. A small number of kegs of the 2008 Ganko Oyaji remain available for retailer purchase.

Upcoming Taproom Events:

*Nakameguro Taproom Barley Wine Beer School (Saturday-Sunday, February 26-27):

This is another in our popular series of Nakameguro Taproom Beer School seminars. Our thematic focus this time will be the historical beer style known as Barley Wine. Two Beer School sessions will be held: an English language version on Saturday, February 26 (3:00 – 5:00 pm) and a Japanese language version on Sunday, February 27 (1:00-3:00 pm). The English language Beer School will be conducted by Baird Beer Lead Brewer, Chris Poel, and Nakameguro Taproom Beer Manager, Marco McFarren. The Japanese language Beer School will be led by Baird Brewer, Tetsuya Kataoka, and Nakameguro Taproom Manager/Chef, Akitsuke Ishikawa. Cost of participation is 3,500 yen and enrollment is limited to 30 people per session. Advanced reservations are required (email: nakameguro-tap@bairdbeer.com or call/visit the NT directly).

During the Beer School, the following Barley Wine ales will be tasted:

Baird Ganko Oyaji Barley Wine 2008
Baird Ganko Oyaji Barley Wine 2010
Baird Ganko Oyaji Barley Wine 2011
Swan Lake Barley Wine (2011 debut version)
Green Flash Barley Wine
Stone Old Guardian Barley Wine 2009
Iwate Kura Barley Wine (wine yeast fermented)
Additionally, Chef Ishikawa-san and his staff will be serving a wonderful light tasting of speciality dishes matched with various of the Barley Wine ales. This is a beer and food event not to be missed. Please contact the Nakameguro Taproom today to reserve you spot.

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 (’11/12): Vegan & Vegetarian Sushi Bento

Although I’m not a vegetarian I’ve wanted for a long time the Missus to concoct me an entirely vegetarian bento. Not only she complied, but she made it a sushi as well!

She first steamed the rice and prepared as sushi rice before mixing plenty of sesame seeds in.
She then proceded to cover the lot with vegetables.

She fried sliced lotus roots in spices for a hot addition to the plain boiled green peas in their pods.

Then, keeping in mind the color arrangement and the whole balance, she first added a shredded carrot salad seasoned with gomadare/sesame dressing and crushed peanuts, and next gobo kinpira/stir-fried hot burdock roots (seasoned with chili pepper and black sesame seeds). She finally topped the whole with some sliced plum tomato.

For salad and dessert she prpared a vegan/vegetarian kabocha and black beans salad to which she added fresh lettuce and Akihime strawberries from Shizuoka!

I don’t plan to be a vegan or vegetarian but my sometimes tired body can really appreciate the cuisine now and then!

RECOMMENDED RELATED SITES

Clumsyfingers by Xethia
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); Ohayo Bento

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

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Vegan Sashimi at Yasaitei (18/02/2011)

It has been some time since I paid my last visit to Yasaitei.
I do have to show up there regulaly as they use only seasonal vegetables and other products, be they from the land or the sea!

My vegan and vegetarian (I’m not!) friends know this is a place where they can expect a full meal (thinking ofdevising one for the next article!) according to their priorities! Even the shochu and sake are OK!

All vegetables, from the very snack coming with the first drink!

Yasaitei might be an unpretentious izakaya, but it is a very elegant one!
The chopsticks are of great quality and the paper tablecloth is always decorated with seasonal motifs. Rape flowers/na no hana/菜の花 in this case!

So here is the vegan vegetable sashimi of the day!
Great colors as usual!

Ice plant, myoga (almost completely hidden as it was used as a support), celery, red cabbage (in Japanese, although it is dark violet) and mini radishes.

Daikon (sweet and juicy!) supported by chopped winter onion and a leaf of perilla/shiso. (Yellow carrot at the back.)

A side-view of the daikon support.

Cute urui/hasta montana and crunchy cucumber!

Always wondering what is going to be on offer next time!

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)

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, Agrigraph, The Agriculture Portal to shizuoka!

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