2nd Great Shizuoka Local Food Meet by Nagashima Liquor Shop!

Shizen No Chikara Organic Farm was participating!

A great consciousness of the merits, both gastronomic and healthy, of locally produced foods, drinks and processed foods has developed into a veritable revolution in Shizuoka Prefecture.
Uncountable events are organized and eagerly participated to all over the Prefecture, and one such event of note is the “Chisan Chishou.Shindofuji-Umai Mon Kai
./地産地消.身土不二・旨いもん会/ Locally produced and Consumed. Good Food Slogan and Association organized on May 29th by Nagashima Liquor Shop (Shizuoka City) at Fugetsuro/浮月楼, the former last residence of the Tokugawa Shogun Family.
Shindofuji/身土不二 was a slogan created in 1907 to exhort citizens to produce and eat local food!

Nagashima Liquor Shop was also contributing part of the fees paid by guests to help the victims of the recent terrible earthquake and tsunami in the north east of Japan!

As usual I came a bit early to check the preparations and take pictures of all participants before the guests would be in the way!

Amano Shoyu/a producer of great soy sauce made with the water of Mount Fuji in Gotenba City!

Local processed foods by Suzuyo Stores from Hamamatsu City!

Naturally the sake from Shizuoka Prefecture were well represented:
Shidaizumi Brewery in Fujieda City!

Fuji Takasago Brewery in Fujinomiya City!

Eikun Brewery from Yui, Shimizu Ku, Shizuoka City!

Sanwa Brewery from Shimizu Ku, Shizuoka City!

Kanzawagawa Brewery from Yui, Shimizu Ku, Shizuoka City!

Suruga Brewery from Suruga Ku, Shizuoka City!

Isojiman Brewery in Yaizu City!

Hatsukame Brewery from Okabe, Fujieda City!

Oumuraya Brewery in Shimada City!

Morimoto Brewery from Kikugawa City!

Hana No Mai Brewery from Nishi Ku, Hamamatsu City!

Aoshima Brewery from Fujieda Citry!

Sugii Brewery from Fujieda City!

Sorry, but I did not have the time to take a picture of Takashima Brewery, Numazu City!

Shizuoka wine was also represented by Naka Izu Winery all the way from the Izu Peninsula!

Wines from Yamanashi Prefecture were represented by three guest wineries!

Superlative organic vegetables from Shizuoka Prefecture were introduced by Shizen No Chikara farm!

All the food, cold and hot, was prepared by Fugetsurou!

Roast beef salad!

Japanese appetizers!

More Japanese appetizers!

And more Japanese appetizers!

Chirashi Sushi!

I finished my round of pictures just in time before the guests made their entrance!

The place was soon crowded with more than 120 guests!

Some well-known faces!

Well, after that I was very busy for the next two hours tasting, eating, chatting and introducing many friends to each other.

At the end of the party Nagashima Liquor Shop and Kasai Izakaya expressed their sincere thanks to all the guests for a very successful party again!
More of the same is planned in the very near future, I can tell you!
Anyway this will lead to many interviews in the near future!

Nagashima Liquor Shop/長嶋酒店
420-0804, Shizuoka City, Aoi Ku, Ryuunan, 1-12-7
Tel.: 054-245-9260
Fax: 054-245-9252
BLOG (Japanese)

With a Glass,
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!

2 thoughts on “2nd Great Shizuoka Local Food Meet by Nagashima Liquor Shop!”

  1. How I wish I was there…
    Looking at the soy sauce bottles, I wonder if you could explain to me what is the difference between tamari and shoyu? I have read a bit about it, but still don’t understand how to use it. The Japanese shop assistant doesn’t know how to explain how to use (and why) the expensive tamari they sell… (so I keep on using normal soy sauce). Sorry for bothering you with my questions.


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