Gastronomy and Art at Serizawa Art Gallery of Shizuoka City!

Serizawa Keisuke/芹沢桂介 was born in Shizuoka City in 1895. In 1956 he was certified as a Living National Treasure (Official title for an intangible Cultural Property Holder) on KATAEZOME dying works.
The City of Shizuoka completed the Keisuke Serizawa Art Gallery of Shizuoka City in 1981 3 years before the artist left this world.

Serizawa Keisuke was only a genius artist but an unbelievable collector of folk art. The Museum can show only one tenth of its whole collection at a time. I visited it yesterday again and found some interesting relations between gastronomy and art among his creations and collection!

The Japanese have always loved their crabs!

For a closer view!

Now, what is printed on this Edo Period noren (Shop entrance curtain)?

Isei ebi/伊勢海老/spiny lobster! Which just that the Japanese had appreciated it a long time before some other parts of the world!

Food and Spices in an Okinawan market of old!

It looks like a kirie/きりえ/japanese cut paper Art!

A stylized view of a dining room!

Again from Okinawa!

What were these Edo Period boxes used for!

The staff explained me these boxes were used to carry along the whole sake drinking set!

Enormous sake tokkuri/酒徳利/sake flasks!

What were all this lacquer ware from the Tohoku Region dating back to the Edo Period for?

This utensil was used to pour sake to very thirsty guests!

Hip flask to carry along water or sake!

Box to preserve ground chili pepper! The Japanese had been using growing the fiery condiment for quite some time!

Looking forward to the next exhibition!

Serizawa Art Gallery of Shizuoka City
Shizuoka Shi, Suruga Ku, Toro, 5-10-15
Tel.: 054-282-5522
Opening hours: 9:00~16:00
Closed on Mondays (except National Holidays)
HOMEPAGE

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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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Japanese Gastronomy: Katsuo Tataki at Waga!

Service: Very friendly and easy-going! Slow food!
Facilities: Very clean overall. Large and clean washroom.
Prices: Reasonable
Strong points: Great list of sake and shochu. Typical izakaya gastronomy with a personal touch!

Shizuoka Prefecture, thanks to its long shores along the Suruga Bay, the richest Bay in Japan, and around the Izu Peninsula is replete with fish and seafood all year round. Comparatively little fish is imported from other shores and people here keep to seasonal fish.
Katsuo/鰹/Bonito, also called skipjack tuna, is a very popular fish in Japan and probably the only sustainable tuna species these days. It is also extensively eaten in the Maldives, Indonesia, Sri Lanka, France and Spain.
At the beginning of the Fall large schools swim across the Suruga Bay and the quality of the fish in Shizuoka supermarkets, sushi restaurants and Izakaya is simply extraordinary!

Naturally, it is delicious consumed raw as sashimi or cooked as “nimono”, “teriyaki” or in curries, but my preferred cuisine is tataki!
Although the method is simple enough, timing is crucial!

Freshness is also crucial.
Instead of preparing it beforehand, the chef at Waga, upon receiving the order, will cut out a large chunk from a fresh skipjack filet and grill it directly over the flame just long enough to sear the fish a few mm deep. He will then plunge it into icy water to stop the cooking and wipe it dry. Simple? Yes, but try it, and you will find out a lot of little details have to be taken into account!
The chef will then cut the katsuo in large slices and serve them artfully arranged on a plate with a light cold sauce/dressing.

For a perfectly balanced and beautiful dish he will prop the fish atop plenty of lettuce and decorate it with finely cut white leek and a quartered large plum tomato, all grown in Shizuoka Prefecture!
Of course, the dressing is a secret but it is based on soy sauce, ponzu and lime juice with soft spices!

WAGA
Shizuoka City, Aoi Ku, takajyo, 2-1-20, Kuroyanagi Bldg. 1F
Tel.: 054-271-7121
Business hours: 17:30~23:30, 17:30~26:00 (on Fridays, Saturdays and National Holidays)
Closed on Mondays
HOMEPAGE (Japanese)

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With a Glass,
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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

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

Today’s Bento/Lunch Box (11/50): Tuna Meat Balls Bento!

I found myself in a hell of a hurry this morning and did not have the time to look at the Missus preparing my bento!
She was kind enough to bring it to my office before she went to work herself!

She was also kind enough to send me the pictures for my report!
Very colorful, isn’t it?

She tries to use only local ingredients whenever possible!
The rice is “Koshihikari” grown in Suntoh Gun, Shizuoka Prefecture!
After steaming it, she decorated it with fresh okra and home-made umeboshi! Italian bento?

She kept things colorful as usual but she did not include dessert…
She will probably reply that she has to keep in mind my expanding waist…

The vegetables consisted of boiled broccoli and carrot seasoned with gomadare/sesame dressing.
She added her specialty: onsen tamago/soft-boiled egg marinated in soy sauce and sprinkled with black sesame seeds.

The meat balls were made of fresh tuna surimi (tuna flesh grated from insde the skin, probably an albacore tuna) and minced shiso/perilla leaves. She pan-fried them in sauce. Beautiful and lighter than one might expect!
She included more vegetables with lettuce and home-pickled burdock root with chili pepper!

Very satisfying, tasty and colorful!

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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

Bryan Baird’s Newsletter (2011/09/28): Newest Seasonal Release: Belgian Pale Ale

Baird Beer & Taproom Events Bulletin
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Newest Seasonal Release: Belgian Pale Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We brew ten distinct year-round varieties of Baird Beer, incorporating three different yeast strains. Eight of these varieties are fermented with our house ale yeast, which is a Scottish ale strain; one with a lager yeast from North America; and one with a yeast from Belgian, supposedly a wit strain. Each of these yeast strains possess a distinct personality which imparts unique flavor and aroma attributes to the fermented beer.

We often brew single-hop beers when first using an unfamiliar hop variety in order to fully understand its character contribution in isolation from other hops. Well, in order to more fully comprehend character contribution from an individual yeast strain, would it not be interesting to brew an established year-round recipe only ferment it with a different yeast than normal? We have done just this in our newest seasonal beer which is being released today: Baird Belgian Pale Ale.

New Baird Beer Seasonal Releases:
*Baird Belgian Pale Ale (ABV 5.5%):

Rising Sun Pale Ale is one of our most beloved year-round beers. It is an interpretation of a hoppy American west coast pale ale bursting with fresh citrus flavors. Baird Belgian Pale Ale is Rising Sun all the way to the fermentation tank, where we pitch it not with our Scottish ale yeast but rather our Belgian ale strain. The final flavor difference is really quite deliciously profound. Come in for a pint and experience this yourself!

Baird Belgian Pale Ale is being poured from the taps of each of our Taproom pubs beginning today (Wednesday, September 28). It also will be available at fine Baird Beer retailing pubs, restaurants and liquor shops throughout Japan beginning Thursday, September 29. Kegs and bottles (633 ml) both are available.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Today’s Bento/Lunch Box (11/49): Gomoku Takigohan Bento!

The recent typhoon has created havoc in the local supermarkets with less vegetables available and at steep prices! This might continue for some time unfortunately!
“Gomoku Takigohan/五目炊きご飯” means a steamed rice (takigohan) cooked together with 5 ingredients (gomoku)!

So the Missus steamed the rice with two kinds of mushrooms, shiitake and enokitake, carrot and chicken and their juices as well as a little soy sauce and whatsnot. That accounts for 4 ingredients!

As a fifth ingredients she decorated the rice with boliled black beans!

As the rice box was quite copious she kept the side dish to the strict minimum!

The missus’ specialty: Tamagoyaki with parsley and cheese accompanied by some lettuce!

For the fibers and vitamin C: mini-tomatoes, lettuce, violet cabbage and marinated cucumber with fresh ginger and golden sesame seeds!

A very healthy and tasty bento considering the weather and the availability!

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Shizuoka Ekiben/Railway Station Bento: Aki Chisen

Aki Chisen/秋千扇 measn the “Thousand Fans of Autumn”.
This is the third ekiben of a year-long limited series I already have introduced in Spring and Summer. I can’t wait for the Winter edition!

The ekiben as it was sold to me this morning at Shizuoka City Railway Station!

As usual Tokaiken has clearly written the contents on their wrap!

Some collectors will want this box!

As usual a film of rigid transparent paper protects the contents!

Now, what do we have?

Rice steamed with the juices of shiitake, shiitake mushroom, chestnuts and carrots. The Japanese love chestnuts with rice!

Chinese-style sweet and sour cashew nuts, chicken and red and green pepper. A small bottle of soy sauce and a small cup of wasabizuke/wasabi leaves and stems pickled in sake white lees.

Cucumber, fresh ginger and wakame seaweed marinade. Deep-fried sakura shrimps.

Taro/sato imo boiled and cut in the shape of a mushroom, tofu flower, steamed shiitake mushroom, Carrot, konnyaku jelly and gobo/burdock root.

Salmon deep-fried in cornstarch and lettuce.
Dessert consisted of a goma dango/sesame ball containing sweatmeat and mochi rice and rolled into sesame seeds before being deep-fried and a slice of kiwi fruit!

Nice way to learn about Autumn food!

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Healthy Gastronomy: Lunch at Capu (September 2011)

Service: Very friendly
Facilities: old but clean
Prices: reasonable
Strong points: Vegetarian and ethnic cuisine. Easy-going atmosphere for all ages and trends. Home-made umeshu and biscuits.
Non-smoking on Second Floor!

There are times, even if you do not have any food priorities, that you wish for a light, healthy and tasty meal!


Capu is a quaint cafe and craft shop away from the centre of Shizuoka City but still within easy distance from the Railway Station.

It is minuscule with a single table on the first floor but enough seating on the non-smoking second floor.

Whenever possible I sit on the first floor among a cute bric a brac!

Have a good look as there are indeed some very interesting crafts and cakes/bicuits to purchase!

They always serve at least two vegetarian lunch sets but I opted for an omnivore offering this time: Melting Cheese abd Egg Curry Set!

Very healthy rice complemented with dark violet rice and sesame seeds.

Local vegetable salad.

Melting Cheese and Egg Minced Meat Curry.

Jasmin Tea.

The dessert of the day.

Vanilla ice cream and oats.

Now if you come in between lunch and dinner, that is at cafe time have a good look at their biscuits, cakes and drinks!

Food & Craft cafe CAPU/カフエカプ
3-6-13, Tokiwa-cho, aoi-ku, Shizuoka City, 静岡市葵ときわちょうー6-13
Tel.: 054-252-5343
Business hours: 12:00~21:00 (Sat. & Sun. ~22:00)
Closed on Wednesdays.
Private parties possible.
HOMEPAGE

RECOMMENDED RELATED SITES:
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!