Jams with Shizuoka Products at Pissenlit!

Humans made jams the moment they tried to preserve the fruits and vegetables they found in abundance but couldn’t eat up.
Making jams was a traditional and seasonal occupation in many homes all over the World until not so long ago.
Then people got busier and had no longer the time or will to prepare them, what with the constant supply available in shops.
On the other hand this ready availability meant a loss in quality, added preservatives and a total lack of traceability.
Finally the time has come when most of us are looking for the real products although most of us still don’t have the time or will to create them.
Before opening his Restaurant Pissenlit in Shizuoka City Chef Touru Arima/有馬亨さん used to make more than 70 kinds of jams in the big hotel he used to work.
Having developed a personal relation with local producers he has been able at long last to concoct real jams for the pleasure and health of his customers!

It is my pleasure to introduce here the first batch! More are to follow!

Mateta Tomato (Iwata City) jam.
The beauty of this jam is that it can also be used as a condiment or sauce!
Actually all jams can be utilized in such manners, too!

Benihoppe Strawberry jam.
Benihoppe Strawberries first appeared in Japan in Shizuoka Prefecture in 2002 and are considered the best in this country for their perfect balance in taste!

Aoshima oranges (Mikkabi) jam.
Mikkabi in the western part of Shizuoka Prefecture is called Orange Town!

Hon-yama Green Tea jam.
Hon-yama tea is grown along the Abe and Warashina Rivers in Shizuoka City!
The whole Prefecture of Shizuoka is the main (45%) tea growing region in Japan!

All jars contain about 150g.
Mateta Tomato Jam: 1,300 yen
Benihoppe Strawberry Jam: 850 yen (mini jar for 350 yen)
Mikkabi Orange Jam: 500 yen
Hon-yama Green Tea Jam: 700 yen (mini jar for 250 yen)

All jams can be purchased at Pissenlit Restaurant or ordered by phone or e-mail!

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)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!


Five Euro Food by Charles
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

10 thoughts on “Jams with Shizuoka Products at Pissenlit!”

  1. Hi Robert-Gilles,

    Lovely to discover your site – thanks so much for dropping by mine the other day. I didn’t forget your comment. I’ve been really busy so will reply soon 🙂

    I love jams – I haven’t made too many in my life… some marmelades, some blackberry, I always keep meaning to expand my jam making skills but never seem to get around to doing it. I’d love to try some of that Benihoppe Strawberry jam – it sounds like it must be quite the eating experience!


    1. Dear Charles!
      Thank you so much for your kind comment!
      Benihoppe strawberries are different from our strawberries in Europe in that they balance sweetness and acidity, a concept somewhat hard to figure out in our gastronomic environments!
      Looking forward to reading you soon!


  2. Robert-Gilles, jams and other preserves making is still my main seasonal activity especially in the Summer and the beginning of the Autumn! There are (luckily) still some countries, where some families make home preserves every year. Unfortunately France and most of the Western Europe I think is no longer on the list, apart from the rural locations.
    The green tea jam looks very intriguing. It is probably a jelly rather than a jam?
    By the way, I was wondering why Asian countries (also Japan) haven’t developed the art of preserves making as much as Western countries did (I mean glass jars with lids, not fermenting or drying which also exists in Europe).


    1. The Japanese have pickled vegetables for eons under the name of o shinko. Takuan is also a pikled vegetable (daikon). The concept is simply very different although vegetables pickled in amazu is very similar to our pickles.
      On the other hand many people are actively starting pickling vegetables the European way, especially organic growers in Shizuoka!


  3. They definitely look really good!
    I wonder if he also makes Yuzu jam? It’s one of the best spreads I’ve ever eaten – made by organic Yuzus from Shizuoka!

    By the way, since I learn Japanese and its characters for several months now, I ask myself, if I “decoded” the word “confiture” correctly as “コンフイキュール”. “Konfuikyuru” sounds a bit funny, doesn’t it?


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