Shizuoka Beer Tasting: Bayern Meister Bier, Edel Weiss First Class Premium Beer

Stephan Rager in Fujinomiya City is the only German national who is both the owner and the master brewer of a brewery in Japan!
The German Embassy in Tokyo is fully aware of it and regularly orders his beer for special occasions!

Stephan fluently speaks English and Japanese on top of his own native language, and if you cannot read Japanese you might have to call him for more information!

At least the cap is overwritten in plain German!
I did actually conducted a tasting of the same brand two years ago with my good friend Patrick, but I certainly needed some refreshing!

Product name: Edelweiss First Class Premium Beer
Contents volume: 330 ml
Alcohol: 5.5%
Ingredients: barley malt, hops and live yeast all imported from Southern Germany.

Clarity: smoky and clean
Colour: Dark orange-apricot color
Foam: Fine bubbles, disappearing quickly. Soapy head.
Aroma: Strong, sweetish and fruity. Bread, yeast, faint oranges
Taste: Dry deep and refreshing attack. Complex and sophisticated. Fruity, yeasty, tangy, moreish (British expression), looking forward to drinking more. Bread and faint oranges, Lingers on palate for quite a while.
Very solid. Marries well with food, especially pork, potatoes and Izakaya fare.
Varies little with food and stays very dry and deep all the time.

Overall: Refreshing and reassuringly solid. Nice long aromatic aftertaste. Can’t wait for the second glass.

Bayern Meister Beer Co. Ltd.
Shizuoka Prefecture, Fujinomiya City, Kami-Ideji, Kawaharatan, 1254-1
Tel.: 0544-443311

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

Advertisements

Izu Peninsula Hot Springs Resort: Hotel Isaba in Heda!

Service: A bit stiff but friendly and attentive
Facilities: A bit old-fashioned but clean. Excellent hotspring bathroom
Prices: Expensive
Strong points: Excellent private hotspring bathroom and open-air hotspring bath with great view on the sea. Excellent breakfast
Overall: 72/100

The best time to check in a hotel in Heda is at sunset when you can admire the sinking sun over the horizon from your windows!

It is the more striking when you squid fishing boat cutting the sea under a sinking flaming orb!

Hotel Isaba is one of the most popular hotspring resort hotels in Heda, Izu Peninsula, thanks to its location overlooking the great sea expanses.
One can choose a room Japanese-style or Western-style.

The hotel is a bit kitsch and definitely from another age but comfortable with all amenities.

The better rooms have a nice, if small, kind of terrace opened onto a great sea landscape.

Cozy place to enjoy a drink or a book in summer!

The private hotspring bath, small by Western standards is big and deep enough for two adults!

Like the terrace it opens onto a sea landscape particularly striking at dusk and dawn!

The dinner served inside your room over a table large enough for 4 adults is a big affair!

Complimentary home-made blueberry aperitif.

Live abalone you grill by yourself after listening to the maid’s instructions!

It’s dancing over the fire!

Chyawanmushi/Japanese hot salted pudding and Japanese pickles.

Mishima Pork shabu shabu.

Varied appetizers.

Sashimi plate from Suruga Bay!

Italian-style lobster.

Simmered “Medai” seabream and taro.

“Menuke” fish Sautee.

Plenty of rice and miso soup!

And dessert!

The specialty of the house: Suruga Bay sea-salt sorbet!

Wake up early enough in the morning to enjoy a great ocean view!

And catch the sight of the returning squid fishing boats!

And then first pay a visit to the large hotspring bath on top of the hotel!

Don’t forget to scrub yourself before taking a dip!

Large bay windows will allow you to enjoy a great view again at the same time.

But your hotspring experience will not be complete with another body-relaxing dip in the “rotenburo/open-air bath” outside the main bathroom whatever the season or weather!

A great souvenir picture!

Breakfast is simply enormous and should last you half a day!

And very healthy too with local ingredients!

Seaweed soup.

Horse mackerel from Suruga Bay.

All kinds of tidbits to accompany the rice, and a little dessert.

Tamagoyaki, Sweet and sour tofu, pickles and crab miso soup.

And plenty of rice, the traditional way!

HOTEL ISABA
400-3402, Shizuoka Ken, Numazu Shi, Heda, Bihama Kaigan, 3878-20
Tel.: 0558-94-3048
Fax: 558-94^4270
HOMEPAGE (Japanese)

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

Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子5: Creation 1-Birthday Cake

WAGASHI-VARIETIES-1

Here is an example of what could be done by a Japanese chef as Wagashi/Japanese Cake!
This particular Birthday Cake creation is the work of Chef Maeda at Kouseido in Osaka City!
Will look around and post other creations whenever I can!

Here is a breakdown of the above:

WAGASHI-VARIETIES-MOMO

“Momo”/Peach

WAGASHI-VARIETIES-MIKAN

“MIkan”/Orange

WAGASHI-VARIETIES-TSUBAKI

“Tsubaki”/Camelia

WAGASHI-VARIETIES-SAKURA

“Sakura”/Cherry Blossom

WAGASHI-VARIETIES-ICHIGO

“Ichigo”/Strawberry

WAGASHI-VARIETIES-MELON

“Meron”/Melon

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

Shizuoka Ekiben/Railway Station Bento: Fuyu Chisen

Fuyu Chisen/冬千扇 means the “Thousand Fans of Winter”.
This is the fourth ekiben of a year-long limited series I already have introduced in Spring, Summer and Autumn! I finally made it all!

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!

Notice that it lies on the table in front of me on the Shinkansen Bullet Train!

Beautiful design, isn’t it?

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

Now, what do we have?

Rice steamed with chicken and burdock root shavings and a little soy sauce.

Boiled lotus root and cucumber lightly marinated in rice vinegar.

Boiled green asparagus, steamed mushrooms, steamed sweet potato and mandarine orange.

Boiled egg with soft yolk seasoned with black sesame seeds, boiled string bean, carrot, burdock root, seaweed (konbu) and konyaku jelly.

Shuumai, Ebi chiri Harumaki/Shrimp Spring Roll and fried buri/Japanese Amberjack!

No better way to learn about Winter food in Shizuoka!

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

Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子4: Recipe-Mochi

WAGASHI-SAKURA-MOCHI
Wagashi/Sakura Mochi

Mochi/餅 is probably the most ancient sweet/cake confectioned by humans in Japan as its main ingredient is glutinous rice.
It is the more popular as it can be eaten and made all year round.
Kinako/黄粉 is a powder made from roasted soy beans (next article).
The combination of the two and other ingredients such as sweetmeats/anko/餡子, also made from soy beans, make for a valuable, tasty and nourishing food!
Read notes below!

Here is a simple way to make mochi.
Bear in mind that mochi can be eaten fresh as it is, especially with wagashi cakes, and that it can be mixed with other ingredients for colouring. It can be also dried and grilled and also included in soups and other recipes such as mochi pizza!

INGREDIENTS:
Glutinous rice: 3 go (Japanese measure): 540 cc (2.8 cups)
Kinako (to taste)

Notes on kinako and glutinous rice:

MOCHI-KINAKO

Kinako (黄粉 or きなこ), also known as soybean flour, is a product commonly used in Japanese cuisine. In order to create the soybean flour, soybeans are toasted and ground into powder. Its flavor is commonly compared to that of peanut butter.

Kinako, being composed of soybeans, is a healthy topping and flavoring which contains B vitamins and protein. It can also be used as a drink;. For example, warabi mochi is a famous kinako-covered sweet.

I will introduce a recipe soon!

MOCHI-TRADITIONAL

Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous (Latin glūtinōsus) in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked.

RECIPE:

MOCHI-1
Wash the rice and let it soak in water overnight.

MOCHI-2
Pour water in steamer. Bring to boil. Set a clean cloth inside. Drain rice. Pour rice inside cloth. Dig a “well” in the middle for better cooking.

MOCHI-3
Steam over a medium fire for 20~25 minutes.

MOCHI-4
Pour hot water inside pestle bowl and leave the wooden sticks inside water for long enough to have all of them well impregnated with water. Throw water away just before next step. This will insure a better mochi!

MOCHI-5
Check rice for an even cooking. No water should be left or the mochi will be runny. If you make a small quantity, softer rice than usual is better as it will tend to dry faster than a large quantity.

MOCHI-6
Now this is the hard part!
You will need three adults to press hard on the rice with the wooden sticks at the same time to crush the rice completely. It might take as long as 10 minutes.

MOCHI-7
Now that the rice has been softened, one can continue on his own or work in shifts. Pound the rice in the middle 10 times. Turn over the rice from outside to inside and continue always around the clock.
Important: always pound in the middle, never on the sides or you will break the bowl!

MOCHI-8
That is how it should look. Make balls by twisting rice out.

MOCHI-9
Roll mochi in kinako mixed with sugar to taste. They are ready to be eaten!

MOCHI-10
This is how they are served in Japan for children (and adults!)

MOCHI-11
If you want to preserve them for a while before eating, roll them in rice powder. Rice powder will come in useful if you want to fashion the mochi into thin sheets or else.

MOCHI-12
That is how they look grilled!

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

Japanese Vegetarian & Vegan Cakes: Wagashi/和菓子3: Recipe-Shiro Anko/White Sweetmeats

WAGASHI-SHIROANKO-1

In my previous article, I introduced the recipe for “red sweetmeats” or just “anko” in Japanese, an important ingredients in Wagashi.
But the red/violet colour is not always wanted.
Another popular way to make anko is to use “ingen mame”/kidney beans (US), or string/French beans (Europe).
Note that soy beans/”daizu” are not used in this recipe!
The advantage are multiple, as the “white” (actually beige) colour can be modified by adding green peas (green), pumpkin (yellow or orange), fruit pulp from papaya and mango (orange). Variations are practically unlimited!

INGREDIENTS:
Kidney beans: 500g
Sugar: 400g
Salt: three small pinches

RECIPE:

WAGASHI-SHIROANKO-2
Put beans with 3 times their volume of water in a large pan. Let soak for two nights. Change water twice a day.

WAGASHI-SHIROANKO-3
Beans should have lost their “wrinkles” by then.

WAGASHI-SHIROANKO-b
Bring water to boil over strong fire. Simmer for 5 minutes over medium fire.

WAGASHI-SHIROANKO-4
Drain water, making sure beans don’t dry up. The skin of the beans should peel off easily. Take skins and dark spots away.

WAGASHI-SHIROANKO-5
Simmer again peeled beans until they get soft and start breaking up. Start on a strong fire to bring to boil, then lower to medium fire.

WAGASHI-SHIROANKO-6
Heat until most of the water has evaporated. Beans will pass through sieve more easily.

WAGASHI-SHIROANKO-7
Pass all the beans through the sieve. Wash and dry the pan.

WAGASHI-SHIROANKO-8
Add sugar to sieved beans and stir/mix over low fire.

WAGASHI-SHIROANKO-9
Sugar becoming liquid upon heating will give a watery aspect to the mixture. Heat over low fire, stirring all the time for 25 minutes.

WAGASHI-SHIROANKO-10
Once satisfied with the paste consistency, add salt, mix and stop fire.

WAGASHI-SHIROANKO-11
Transfer to another dish for preserving until use. Do it at once while it is still hot.
Make sure it does not dry up.
Cover with a lid.
If lid does not close well enough, wrap the whole into cellophane paper.

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