Cakes, 美食, Dessert, 野菜, 観光, 農業, French Cuisine, French gastronomy, Gastronomy, Italian Cuisine, Japan, Japanese Gastronomy, seafood, Shizuoka, Shizuoka agricultural products, Tourism, vegetables

First Shizuoka Gastronomic Skills Meet-2011/食の芸術(集い・平成２３年度)

November 30, 2011 dragonlife Leave a comment

Top award-winning chefs Touru Arima/有馬亨 (Pissaenlit/Shizuoka City) and Fuminori Nishitani/西谷文紀 (Nori/Fujieda City)

On November 29th was held the First Gastronomic Skills Meet/食の芸術(集い) in Shizuoka City under the auspices of the Shizuoka Prefecture Government which has been actively been active in promoting the gastronomic products and skills of our Prefecture notably with the publication of a book titled [ふじのくに食の都つくり仕事人]/[The Professionals who promote the gastronomy of the Land of Mount Fuji] which introduced 200 of the top-class chefs of our Prefecture.

For the first year 13 Chefs were given the top cccolade of Chefs of the Year (2011) while 63 of their colleagues were also given official recognition and 26 products were officially labeled as Designated Products of Shizuoka Prefecture.

The official banner!

A total attendance of more than 300 professionals, officials and gastronomes!

Some of the laureates!

A beautiful MC from a local TV Channel!

Shizuoka Governor Heita Kawakatsu/川勝平太 made a passionate (and loger than expected) speech about Shizuoka Prefecture products. An easy task when you realize it has been officially recognized by the Japanese government as the Prefecture boasting the greatest (by very far) number of agricultural and sea products!

Top-award winning chefs waiting for their accolade.

A small sample of the media in attendance!

After all this somewhat stiff officialdom (this is Japan!) we were finally invited to the neighboring hall to discover the Shizuoka-branded products and dishes prepared by some of the award-winning chefs!

Wasabi, persimmons and tomatoes naturally!

Two of my favorite products: Milk from Oratche Company in Kannami, Mishima City and Bioran Eggs from Shimizu Farm in Shizuoka City!

Salmon trout from Fujinomiya City are famous all over Japan!

Tuna sashimi on red orange slices

And the food! It was certainly a battle to get even near it!

A dessert from Shizuoka!

And another one!

Fried fish balls!

Ebi imo taro and sakura ebi/cherry shrimps appetizers!

Venison and wild boar from Izu no Kuni City in Izu Peninsula!

Tea roulade!

The plate I somehow battled away from the tables!

No need to tell you that I battled again for a second helping!

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With a Glass,
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

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

Cakes, 美食, 農業, Gastronomy, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka Cuisine, Sweets, Vegan, vegetables, 和菓子

Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子2: Recipe-Anko/Sweetmeats

November 29, 2011 dragonlife Leave a comment

WAGASHI-4

One main ingredients in traditional Wagashi/Japanese Cakes is “anko/餡子” (or more simply “an”) which can be translated as “sweetmeats” or “bean jam”.

I would like here to introduce a simple way to make one’s own “anko” at home:

INGREDIENTS:

Azuki/Adzuki/red beans (in Japanese: 小豆): 150 g
Sugar: 150g
Salt: a little

RECIPE:

a) Wash azuki lightly. Put in a large basin with an equal amount of water and turn on heat to high.

b) Bring to boil. If beans level is higher that of water, add water till beans are completely covered. Let simmer. Add water 2 or 3 times as soon as the water does not cover completely the beans and this until beans stop floating on water.

c) Drain beans, put them back into basin with same amount of water and turn fire to high. Repeat a) operation.

d) Cook as c) for 40~60 minutes.

e) Mash azuki beans lightly. Add sugar. Simmer and stir to mix, making sure the jam does not overboil.

f) Add a little salt (to your taste) and mix.
Let cool completely.
You can eat it as it is of course, but you will need it to make your cakes!
You can either sieve it to make it a very fine paste, sieve a part and mix it with the unsieved part, or use it as it is. In any case it will be easy to fashion!

WAGASHI-ANKO

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Shiitake Mushrooms Cultivation without Agrochemicals: Shizuo Nanjyo in Shizuoka City!

November 29, 2011 dragonlife 2 Comments

It is never too late to become conscious of health and to contribute to its betterment!
I did not enquire about his age but Shizuo Nanjyo is definitely my elder but he has never lost his enthusiasm and belief when it comes to insure a healthy product of the highest quality.
A second-generation tea grower for 58 years but a first-generation shiitake mushroom grower for 50 years he decided to get away from the beaten tracks this year and assume not only the cultivation but also the marketing of his shiitake mushrooms.

Logs to be used for shiitake cultivation.

I finally managed to pay him a visit thanks to my good friend Asami Ito who kindly drove me all the way up the Abe River in Shizuoka City into the middle of wasabi and green tea land (mountains) in Do District.

Mr. Nanjyo grows his shiitake in a large greenhouse in a very clean environment without the use of any agrochemicals to ensure the heath and safety of his products.

As a further proof of his attention to health he had the government survey his crop and give him a certificate stating that his mushrooms are radioactivity free!

Insects and pests are taken care of with sticking tape traps (can you see the yellow pieces overhead?)
The wood logs come from kunugi/椚/Sawtooth Oaks (90%) and nara/楢/Japanese Oak from neighbouring Yamanashi Prefecture.

Logs are first inoculated with shiitake mushroom mycelium (also from Yamanashi Prefecture).

The logs are then soaked into clean water to help the mycelium to spread inside the log.

When the first tiny mushrooms start appearing the logs are then stacked and stored outside for 6 months.

They are protected from the sun, rain and big temperature gaps with reeds imported all the way from lake Biwa!
What about that for ecology!
Vinyl sheets are ineffective as they don’t allow air drafts and actually negatively help the temperature to rise under them.
This type and method of cultivation is only a return to traditional farming after all!
Logs are used for 4 years and then will be sent to specialized companies who will turn them into compost or sawdust for effective recycling.

When the logs are ready for fructification Shizuo will then move them inside the greenhouse kept at a regular temperature of around 25 degrees between October and May. Each log will be dated to know exactly when the mushrooms will be ready for harvest.

After that it is a question of timing as some customers want their mushrooms small,…

Others larger…

Shizuo kindly offered me to choose mine from those beauties as a souvenir!

Actually, I was still very busy talking with the kind producer about farming in general and Asami kindly picked some (plenty!) for me (in her left hand!), but Shizuo would not let me go without accepting an even bigger bunch of them (in Asami’s right hand!)!

Not only that, but I also ended up with two succulent daikon and a truly enormous cabbage from their personal garden!

Their garden is very popular as they have to protect it with a double netting to fend off monkeys, wild boars and deer which regularly pay an unwelcome visit to farms in the mountains!

It was only natural to put all these beautiful super fresh mushrooms to good use and bring plenty of them to Yasaitei Izakaya to be served and introduced to customers!

There is no better way to advertise great produce than having them served at once to happy gastronomes by knowledgeable chefs!

Shizuo Nanjyo, Shiitake Grower
Shizuoka Shi, Aoi Ku, Do, 504-2
Tel.: 054-298-2155
Individual orders welcome
Mr. Nanjyo’s shiitake mushrooms will also be on sale every Sunday from 9:30 to 12:30 from December 11th at the car park of Marufuku Tea Company, Shizuoka Shi, Aoi Ku, Wakamatsu, 112.
Fpr more details call Ms. Asami Ito: 0120-36-4188

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Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子1: Introduction

November 28, 2011 dragonlife 6 Comments

WAGASHI-1

There is a traditional way of making cakes in Japan that ought to please no end vegans and people allergic to wheat flour and dairy products, namely Wagashi!

Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.

Wagashi is typically made from natural based (mainly plant) ingredients. The names used for wagashi commonly fit a formula—a natural beauty and a word from ancient literature; they are thus often written with hyōgaiji (kanji that are not commonly used or known), and are glossed with furigana.

Generally, confectioneries that were introduced from the West after the Meiji Restoration (1868) are not considered wagashi. Most sorts of Okinawan confectionery and those originating in Europe or China that use ingredients alien to traditional Japanese cuisine, e.g., kasutera, are only rarely referred to as wagashi.

WAGASHI-2
Assortment of wagashi for a tea ceremony

During the Edo period, the production of sugarcane in Okinawa became highly productive, and low quality brown sugar as well as heavily processed white sugar became widely available. A type of sugar, wasanbon, was perfected in this period and is still used exclusively to make wagashi. Wagashi was a popular gift between samurai, in significance much like a good wine. Wagashi is served as part of a Japanese tea ceremony, and serving a good seasonal wagashi shows one’s educational background.

WAGASHI-3
Wagashi in the shape of rape flowers/Na no Hana

There are many, many kinds of Wagashi.
I will (re-)introduce them in the next postings, followed by other postings on the basic preparation.

WAGASHI-ABEKAWAMOCHI-2
Shizuoka’s Abekawa Mochi

Just know that about every region in Japan has its own traditional Wagashi!

Avaibility:
Wagashi is widely available in Japan, but quite rare outside it.
–Minamoto Kitchoan (源吉兆庵)
Has a varied selection, and stores in New York City (shipping throughout the US), London (shipping throughout Europe), and Singapore, in addition to Japan.
–Toraya (とらや)
Has a full Paris store, stores in Japan, and sells a limited selection (yōkan only) at New York stores.
–Fugetsu-do
Family owned and operated in the USA, since 1903, Fugetsu-do now ships anywhere in the USA.

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Japanese Vegetarian & Vegan Cuisine Ingredient: Yomogi!

November 27, 2011 dragonlife 8 Comments

“Yomogi”, also called “Mochigusa” (mochi grass) has been picked, used and grown for ages in most of this country, first as a medicinal herb and second for food.
Its latin name is “Artemisia princeps”. It mainly grows in mountains on sun-exposed slopes. Not to be confused with “niga-yomogi”, the Japanese name for thujone, e.g. absinthe!

Preparation of wagashi/Japanese cakes made with rice flour, yomogi and anko/sweetmeats!

It blooms in June~July. Farmers have long used its roots as medicine, after pressing water out and drying them.
The leaves are considered to help against lack of appetite, thin blood, stomach colds, diarrhea, nose bleed, constipation and gout. They are aslo extensively used in baths.
As for medicine make Yomogi sake: Leave 300g. of leaves in 1.8 l. of sake for half a year. Drink a 20ml, 3 times a day.
Leaves can be applied on insect-bitten skin.

“Kintsuba/Sabre guard” wagashi made with rice flour, yomogi and sweetmeats (Miwa Supermarket, Shizuoka City)

There are many ways to enjoy them as food as well as medicine:
-Tempura
-Sasa Dango

Sasa Dango

In Shizuoka, you will also find many farmers selling a sweet in the shape of a hot cake with sweetmeats (anko) inside.

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French Gastronomy: Shizuoka Products at Pissenlit (October 2011)!

November 26, 2011 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat

The Fall in Shizuoka, like in many countries all the world is a time of plenty with food provided by the land and sea overwhelming vegetables, fruit, meat and seafood. It is the time to re-visit your favorite restaurants and chefs and learn so much about new products and techniques!

The board advertizing the B Lunch Menu at a very good value of 2,500 yen convinced me away from work for a while!

Impatiently waiting for the beauties to land on my plate…

Not being able to drink alcohol during my break I opted for the ever delicious home-made ginger ale!

Never mentioned on the menu, Chef Touru Arima always awards your patience with one of his superb amuse!

Hot potage made with organic carrots from Chizen no Chikara Farm!

Mousse made with the leaves of the same carrots on a bed of pureed tomatoes!

The appetizer: Quiche made with lotus roots grown in Asabata, Shizuoka City, small chestnuts and organic spinach with an organic green salad!

Being French, no wonder I’m a sucker for quiche!

Especially when East meets West. Can you see the sliced lotus root?

The entree: Tender and juicy Yuusui　Ton/湧水豚 Pork bred in Gotemba City!

From another angle! The pork was poeleed in mustard sauce.

All vegetables are organic, either from Shizen no Chikara Farm in Shizuoka City or Hirokawa Garden in Mishima City!

Great dessert of the day as usual, but this time it was really special and would deserve an article of its own!

Organic carrot Creme Brulee!

When a great vegetable becomes an unctuous dessert… What more can you ask?

…: hot organic mandarine caramelized with all kinds of nuts!

With nuts inside the mandarine! What painstaking work!

Incidentally I belatedly realized that I started and finished my meal with carrots! To think I hated them when I was a kid…

Finally, coffee served at it should be! With black tea madeleine and jellied orange peel!

Difficult to get better value!

To be followed soon…

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

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Shizuoka Sake Tasting: Haginishiki Brewery-Toro No Sato Tokubetsu Junmai

November 24, 2011 dragonlife Leave a comment

The labels of Sake Breweries make for a good support for advertising cultural assets among others to the rest of the world.
Haginishiki Brewery in Shizuoka City has long been producing a fine sake under the name of Toro no Sato/登呂の里:Toro Village to commemorate the Ruins of Toro.

The site of a village dating back to the late Yayoi Period (about 2,000 yeras ago) was unearthed on the 11th of July 1943 in the middle of Shizuoka City. It is registered as a National Historic Monument and is open to the public as well as a Museum.

Rice: Biyama Nishiki/美山錦
Rice milled down to 55%
Dryness: + 1
Acidity: + 1.4
Alcohol: 15~16 degrees
Bottled in June 2011

Clarity: Very clear
Color: Almost transparent
Aroma: Discreet, complex. Greens, faint notes of coffee beans and vanilla
Body: Fluid
Taste: Very dry attack backed by Junmai petillant.
Complex and fruity: Coffee beans, banana, dry nuts.
Starts and ends up very dry with pleasant alcohol.
Lingers on very little.
Turns even drier with food with strong hints of coffee beans and dark chocolate competing with very dry banana and greens.

Overall: A sake obviously devised for food that can be drunk lightly chilled, at room temperature or lukewarm.
More complex and drier than expected. Its dryness makes it a good sake for any food, especially izakaya fare.
Very solid and dependable. No wonder we see it often in Shizuoka Izakayas!

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Izakaya Gastronomy: Villa D’Est Quisine in Shizuoka City (Fall 2011)

November 24, 2011 dragonlife Leave a comment

Service: Friendly and unassuming
Facilities: old-fashioned but very clean with cute washroom
Prices: reasonable
Strong points: Home-style seasonal cuisine. Wines, sake and shochu. Very traditional Japanese atmosphere! Patronized by true izakaya gastronomy lovers!

In a city like Shizuoka, almost notoriously famous for its many hidden gastronomic havens, many true izakaya lovers will keep their own favorite hangout as secret as possible. Personally, I don’t think this is very fair, but at the same time you do not want to advertize too much such establishments for fear that uncaring customers spoil the atmosphere. On the other hand, if you wish to share and promote taste for good food, drink and atmosphere, you do have a duty to make such gastronomic venues better known.

In my case I hesitate to patronize Villa D’Est Quisine too often as it is very near my workplace, and it is not a good idea in Japan to revel too close to your professional address.
Therefore I keep my visits away from the week-ends when too many people are present for comfort. On the other hand, visiting an izakaya at comparatively quiet times will almost surely offer the opportunity to meet and discover like-minded souls!

Villa D’Est Quisine has many reasons to please:
It is located away from the centre of town in one of the few original and still left untouched alleys of fashionable Takajyo District.
It exudes a quaint warm atmosphere, almost taking you back ages away with its unusual architecture all of dark aged wood with a counter, large table and an elevated tatami, original ceramic tableware, hand-brushed daily menu, potted plants and wall pictures.
The food is eclectic, concocted with mainly local products to satisfy any taste, be it Japanese or of whatever country.
The short and very efficient list of Japanese sake, shochu and wine will ensure that your food marries well with your drinks.
The Chef, Toshiharu Matsuura, has an unflappable will to please customers with a quiet respect for privacy, although you will always find him ready for a great conversation.

Two nights ago, we decided to flee the city noisily celebrating a coming holiday and enjoy some welcome slow life there. It proved momentous as we had the luck to make acquaintance with two new like-minded friends!
The tone was immediately set with the first drink, a nectar from Morimoto Brewery in Kikugawa City, served in original pottery with a simple but succulent o-hitashi/lightly cooked and marinated appetizer made with vegetables including chrysanthemum petals!
The only reproach I would make is that although the place is comfortably dark it is not very propitious to photography!

You will be surprised to find out that the single sheet menu will take you longer to peruse than expected, so take your time before ordering!
Now the menu featured as its very first item “koshiodai/こしょう鯛/Peppered Seabream (litteral translation!)” sashimi.
I asked Toshiharu where he found the fish and he had a hard time evading my question. I suspect he caught it himself in Suruga Bay or acquired it in a market I know he patronizes!
The sashimi was not as soft as most as that of seabream but proved a great combination of fine taste and bite!

Amitake Oroshi daikon Ae/アミ茸下ろし大根和え/Jersey cow mushroom-suillus bovinus served with freshly grated daikon.

The above dish will endear vegetarians! Actually, if you have such a priority talk to the Chef and he will help you!

Tebasaki to yasai no kuriimu shityu/手羽先と野菜クリームシチュー/Chicken wings and Vegetables Cream Stew

Now, the above should please Westerners especially on a cold night! Very typical Japanese Izakaya offering in spite of its obvious Western inspiration!

Kaki fuwafuwa mushi/牡蠣ふわふわ蒸し/Steamed oysters with a light sauce served with grated wasabi.

The above is more typical of the Japanese treats concocted by Toshiharu! A discovery for oyster lovers!

An Izakaya Classic: Yurine to ebi kakiage/ユリ根と海老かき揚げ/Deep-fried lily bulb and shrimps!

When it comes to kakiage and tempura tha Japanese are simply the best!
Have you ever tried yurine/ユリ根/lily bulbs? A must!

Iro Iro Na Potato Furai/色々なポテトフライ/Varied fried potatoes

Another Izakaya classic! Three types of tubers: Thick Sweet Potato Chips, boiled and lightly fried potatoes and again boiled and lightly fried satoimo/里芋/taro!
A true delicacy for vegans and vegerarians!

And to think we only scratched the menu…

VILLA D’EST QUISINE
Shizuoka City, Aoi Ku, Takajyo, 3-10-19
Tel.: 054-251-4763
Business hours: 17:00~24:00
Closed on Thursdays
Parties welcome
HOMEPAGE/BLOG (Japanese)
Smoking allowed

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Today’s Bento/Lunch Box (11/62): Chess Board Bento!

November 23, 2011 dragonlife 4 Comments

Have you ever played chess on a bento? LOL
Well, I could have this time!

This is actually a very popular pattern design for bentos in Japan. And it is very easy to achieve for maximum impression!

As it is also healthy the made two similar layers of it on top of each other.
Having spread the rice inside the box she placed cut squares of nori/dry seaweed on top to form a chess board.
For extra taste she had actually brushed a little soy sauce under each piece of nori!

For extra design, seasoning and fibers she added turnip home-pickled in amazu/sweet red rice vinegar and stir-fried burdock root/gobo with chili pepper for more piquancy.

As usual plenty of colors for the side dish!

For the meat she used salmon pieces she had previously lightly marinated in Japanese sake and what else. She then coated the pieces of salmon with plenty of rice flour/komeko and finely crushed spicy rice crackers before frying them in shallow oil and soaking the oil out on kitchen paper.
She placed them on a bed of lettuce with half a sudachi lemon. Sudachi lemons are vey small but full of juice more reminiscent of orange than lemon. Perfect pressed over the salmon!

She then completed the side box with plain tamagoyaki/Japanese omelette (she actually included more dashi than usual ton make it lighter) and lightly sauteed sliced soft pimentos.
Fresh grapes for dessert.

It was touch and go to either play chess with it or enjoy it right away! You probably have guessed my decision!

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For Better Diners: SUBWAY in Shizuoka City!

November 22, 2011 dragonlife 2 Comments

Service: Very friendly, attentive and efficient
Facilities: Functional and very clean. Very clean washroom.
Prices:reasonable
Strong Points: Fresh vegetables, local whenever possible. No pervasive smells (oil, etc…).Well-balanced healthy sandwiches

I remember my good friend Patrick telling me that there are good fast food restaurants and “less good ones”!
Fast food, when good enough, is much appreciated when in a hurry, and the more for it if it is reasonably healthy!

SUBWAY has many diners in Shizuoka and all over the country and abroad, but the one which opened very recently just right of the north exit of the Shizuoka JR Railway Station is a winner!

I do not make a habit of patronizing diners (I will not cite names…) but I was happy to discover the place yesterday much in a hurry as I was for lunch!

All signs and menus are bilingual (no mistakes!), a sign of good business sense.
The above board advertizes the fact that one variety of sandwich is offered at a discount price every day! Another good way to have customers sample everything!

You do not have to be inside to check the menu and decide your order!

And they use fresh local lettuce!

Even at 2:00 p.m. the place was busy but everything went smoothly and more quietly than expected!

Transparency is always appreciated!

Efficient and quick service.

Good hygiene!
The staff will always ask you if there are vegetables you do not like.
The sandwiches are made entirely in front of you!
Incidentally, you can choose from 4 types of bread, as they are or toasted on order!

I noticed many businessmen and well-heeled travelers, always a good sign.
You can either eat onsite inside or under a parasol outside, or buy a take-out order.

I ordered Cheese Bulgorgi Sandwich with Homard Lobster Bisque Soup!

Another good mark for hygiene!

My Bisque soup!

I must admit I was favorably surprised by this fast food rendition of a French delicacy!

My sandwich!
Very appetizing!
Note that the bread used in Japan by Subway is always comparatively soft but certainly not soggy!

I wish all diners could take note!
By the way, their fried potatoes are oven-cooked, which means no pervasive oil smells!

Definitely a model for the genre!

SUBWAY
Shizuoka City, Aoi Ku, Shizuoka JR Railway Station, outside left out of north Exit, or right of the entry outside.
Business hours: 07:00~22:00 (Monday~Friday), 10~22:00 (Saturday, Sunday, National Holidays)
Entirely non-smoking inside!

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Bryan Baird’s Newsletter (2011/11/22): Seasonal Release: West Coast Wheat Wine 2011

November 22, 2011 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: West Coast Wheat Wine 2011

Dear Taproom Friend & Baird Beer Enthusiast:

The onset of cooler weather and shorter days announces the arrival of the season for the enjoyment of hearty, warming and complexly potent ales. We are pleased to greet the season with the release of our 2011 version of West Coast Wheat Wine.
*West Coast Wheat Wine 2011 (ABV 9%):

New Seasonal Baird Beer Releases:

Wheat Wine is a beer style born on the U.S. West Coast in the 1980s, thought to have been originally brewed at the Rubicon brewery-pub in Sacramento, California. It has as its progenitor the British Barely Wine style. A Wheat Wine, generally, is characterized by a rich and hearty complexity that is lightened and made a touch sprite by a predominantly wheat, rather than barley, malt base. It is a style representative of the irreverent creativity and unrelenting passion that are hallmarks of craft brewing on the West Coast of the United States. Baird West Coast Wheat Wine is crafted in annual homage to the skilled brewing artisans and fearless beer entrepreneurs who have pioneered craft brewing on America’s great West Coast!

This 2011 version of West Coast Wheat Wine contains no character malt whatsoever and thus appears in a wonderfully hazy hue of sunset gold. The flavor is characterized by a deep, layered wheat malt complexity that is complemented beautifully by a citrus-fruit accented hop character (exclusive use of U.S. West Coast hops: Citra, Centennial, Cascade, Ahtanum). At packaging, West Coast Wheat Wine is krausened in order to add further flavor complexity and to produce a piquant all-natural carbonation.

West Coast Wheat Wine 2011 will begin pouring from our Taproom taps on Wednesday, November 23 (which happens to be a Japan national holiday — appreciation of labor day). It also will be available at other fine Baird Beer retailing pubs and restaurants throughout Japan. Bottles (633 ml) can be purchased by individual consumers direct from the brewery via our online E-Shop.

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

グルメビールビール醸造 Beer Brewing 美食静岡 Gastronomy Gourmet Japan Shizuoka 日本沼津市

Cakes, 美食, 観光, 農業, French gastronomy, Gastronomy, Hamamatsu City, Japan, Shizuoka, Tourism

French Pastry: “Splendeur by Bernard Heberle at Abondance Patisserie in Hamamatsu City!

November 20, 2011 dragonlife Leave a comment

My good friend, Bernard Heberle, the owner/chef of Abondance Patisserie in Hamamatsu City has recently been elected the best patissier in Shizuoka Prefecture (almost 4,000,000 souls) by the biggest Food Blog Community in Japan, namely Tabelog!

Not only he is a first-class Patissier, but he also makes use of local products whenever possible, especially eggs, milk and fresh fruit!

He was kind enough to send me his latest creation with the following comments in French:
“Voici le dernier nouveau.
Splendeur. À la base de noisette croquante sur un mousseux aux fèves de Tonga. Avec un biscuit dit “Dauphinois”
Au plaisir.”
“Here is my new creation/
Splendeur/Splendor. With a crakling almond base on a mousse made with Tonga beans atop a biscuit called “Dauphinois”.
Best regards!”
He forgot to mention the cute little chocolate macaron and the golden leaves!

ABONDANCE
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
HOMEPAGE

RECOMMENDED RELATED WEBSITES

With a Glass,
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

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

Asian ケーキ Ckakes 簡単なレシピ静岡 French Cakes French Gastronomy French Pastry Gastronomy Gourmet Hamamatsu City Japan Pastry Shizuoka

Chicken, 美食, 野菜, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Fujinomiya City, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Tourism, vegetables, 富士宮市

Healthy French Gastronomy in Shizuoka City: Le Comptoir de Bios-s by Bio Farm Matsuki!

November 17, 2011 dragonlife Leave a comment

Service: Pro and very friendly
Equipment: Great overall cleanliness and splendid washroom
Prices: Reasonable
Strong points: A palette of Shizuoka Prefecture Products! Great use of organic vegetables and meats from Shizuoka Prefecture. True healthy gastronomy!

When Fujinomiya City-based Bio Farm Matsuki decided to open their new restaurant in Shizuoka City on the 2nd of November they certainly did a great favor to its inhabitants!
Not only did they adorn the City with a new and elegant venue at very reasonable prices, but they also and mainly offered health to their customers through first-class fresh products from Shizuoka Prefecture, and this in a completely non-smoking space!
But their greatest quality is that they are the newest establishment proving that there is a true Shizuoka Gastronomy in Japan!

Smiling and so kind staff!
Le Comptoir is located very near Shizuoka JR Station in an increasingly fashionable and well-lighted area of the City just behind the former abode of the last Tokugawa Shogun.

The design is very reminiscent of France with a large counter and high stools…

and a large blackboard with the recommendations of the day!

As you enter have a good look at the organic vegetable cookies…

and a few organic vegetables from Bio Farm Matsuki in Fujinomiya City you will be tempted to cook back home!

Simple, warm and elegant settings at tables from which you can peek outside through large bay windows!

I finally found the time to pay them my first visit for lunch today and I was gratified to discover they served wine by the glass even at lunch time!

I chose the chicken main lunch set from a very reasonably priced menu which came with corn potage first.
Incidentally all vegetables are organic and are grown organically at Bio Farm Matsuki in Fujinomiya City!

Such an appetizing and healthy dish!

Asahi Doori chicken from Fuji City sauteed with Champagne vinegar!

Splendid salad consisting of cute greens and…

Red Moon potatoes and onion!

The lunch course also included bread or rice but I had to order the dessert of the day: Carrot ice cream! So soft and delicious! Could be served at any time of a large repast!

And coffee served as it should be with real cream and sugar!

Dinner report coming very soon!

Le Comptoir de Bio-s by Bio Farm Matsuki
420-0852 Shizuoka City, Aoi Ku, Kooya machi, 12-8, Sankousha Bldg, 1F
Tel./fax: 054-221-5250
Business hours: 11:30~15:00 (Last orders 14:00), 17:00~23:00 (Last orders 22:00)
Closed on Mondays
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

With a Glass,
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

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

Asian 簡単なレシピ静岡 French Gastronomy French Restaurants Gastronomy Gourmet Japan Salads Shizuoka vegetables Vegetarian World Cuisines

Bento, 美食, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, 弁当

Today’s Bento/Lunch Box (11/61): Kanikama Chirashizushi Bento!

November 16, 2011 dragonlife Leave a comment

Kanikama stands for Kani Kamaboko/Crab imitation paste made with steamed fish meat!
The Missus found a very interesting kanikama on the market and decided to use some for today’s bento!

The best way for color and design was to prepare it as Chirashizushi/Decoration sushi!

Having steamed the rice with plenty of konbu, she then prepared it as sushi rice. She mixed it with pieces of Kanikama, thin slices of cucumber, pimento, avocado cubes, cresson and home-pickled sanshyo/Japanese pepper. She decorated the top with the same!

The salad and dessert box was very colorful, too!

Salad of violet potatoes and boiled black beans on a bed of lettuce!

Dessert with plenty of fruit: Nashi/Japanese pear, grapefruit wedges and Red Heart Kiwi Fruit slices!

Very colorful and so tasty again!

RECOMMENDED RELATED WEBSITES

With a Glass,
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

Bento Cooking 簡単なレシピ静岡 Food Gastronomy Gourmet Home Japan Japanese Lunch Box Rice Shizuoka Simple Recipes World Cuisines 弁当

Bento, 美食, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, 弁当

Today’s Bento/Lunch Box (11/60): Yuzu koshio Karaage Bento!

November 16, 2011 dragonlife 2 Comments

I recently was offered some yuzu koshio/yuzu, lime and pepper mixed sauce, by Kenya Yoshimura the owner/chef at Uzu, arguably the best Izakaya in the Prefecture!
The Missus decided to use some in today’s bento which also included karaage/Japanese-style deep-fried chicken!

The Missus first boiled sliced renkon/lotus root from Asabata in Shizuoka City and let it cool down while she deep-fried the chicken (one cannot boil and deep-fry food as the same time unless you wish to expose yourself to grave danger!).
Now, for the friends who want to know how the Missus concocts her karaage, I discovered she uses komeko/rice flour instead of wheat flour! No wonder they are so light. Moreover the deep-frying process is done in two stages! The latter will ensure that the chicken is melting inside your mouth instead of a dry tasteless (I mean the meat) inside you find in so many famous diners…

She filled the first box with freshly steamed rice and covered it with stir-fried pimento and chingensai/Qing geng cai
or Green pak choi/チンゲンサイ（青梗菜), then deep-fried chicken and the lotus roots she had seasoned with plenty of yuzu koshio.
The lotus root had a lot of pleasant piquancy for a great balance with the rice and the other ingredients!

As for the salad she filled a box with cress, sliced mini tomatoes and bean salad mixture, the whole seasoned with vinaigrette and fresh lemon.
For dessert I took some mandarines from the Missus’ family garden!

Very tasty bento indeed!

RECOMMENDED RELATED WEBSITES

With a Glass,
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

Bento Cooking 簡単なレシピ静岡 Food Gastronomy Gourmet Home Japan Japanese Lunch Box Rice Shizuoka Simple Recipes World Cuisines 弁当

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