美食, 観光, 魚海の幸, 貝類, Gaper, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, sashimi, Shellfish, Shizuoka, Shizuoka Cuisine, sushi, Tourism, 海松貝

Japanese Shellfish 5: Geoduck-Mirugai-海松貝

March 22, 2012 dragonlife 2 Comments

MIRUKUI-1

We are just in season for Mirugai or Gaper Shellfish.
Known under many names including Mirugai, Mirukui, Mirukuigai, Mirukugai, Guidakku, Umitake or Atlantic Miru, it is a bit grotesque with its vent protruding endlessly. Its common English names are Pacfic Gaper, Geoduck or Trough Sheel.
In Japan it is collected mainly in the sea between Shikoku and Honshu islands.

MIRUKUI-2

It can be either dark brown or completely whitish beige.
When consumed as sushi or sashimi, the dark skin is taken off.
It is widely consumed in this country and more are imported from Canada, and Korea. There is practically no difference in taste or quality whatever its origin.

A real monster!
But plenty to eat!

As sashimi!

As nigiri sushi!

For sushi lovers with a big appetite!

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Masala Herb by Helene Dsouza in Goa, India
Mummy I Can Cook! by Shu Han in London
Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, 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,
Susan at Arkonlite, 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

美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, wasabi, wasabi pickles, 山葵

Wasabi Flowers at Tamaruya in Shizuoka City!

March 22, 2012 dragonlife 8 Comments

We know spring is around the corner in Shizuoka Prefecture and especially in Shizuoka City because the wasabi flowers are at last on sale!
It is certainly not easy to obtain them so fresh and cheaply as Shizuoka Prefecture produces 80% of all wasabi in Japan!

Tamaruya Company is the oldest company trading wasabi, fresh or processed, in the whole World as it was established in Shizuoka City in the 17th Century when it was first grown by humans in Utogi/有東木 along the Abe River/安部川 in present Shizuoka City! Their present shop has stood in front of Shizuoka Station (February 1st, 1889/21st Year of Meiji Era) site since 1876 (8th Year of Meiji Era)!

Their oldest shop is a must-visit for all tourists, be they Japanese or foreigners, coming to Shizuoka City as it is only 5 minutes on foot away from Shizuoka City JR Station!
Not only they sell fresh wasabi roots and flowers, but also a vast array of processed products including wasabi paste, salt, dressings, pickles and many many more!

You must try their wasabi soft ice-creams, especially in the summer!

I know a lot of people who buy their snacks for a trip or back home, especially Wasabi Kit Kat chocolates and wasabi sakura ebi crackers!

Naturally you can have a good look at and buy fresh wasabi roots!

And of course their fresh wasabi flowers with their small leaves and stems!
Now, how do we eat them, you are going to ask me?

The leaves and flowers can be eaten raw in salads, with soy sauce, mayonnaise or miso paste. They can also be prepared as tempura!
But I bought a batch of them today for the Missus to pickle (flowers, leaves and stems!)!
They are a beauty as condiment for freshly steamed rice!

Tamaruya Honten
420-0852 Shizuoka City, Aoi Ku, Koya machi, 6-7 (next to Parco Department Store)
Tel.: free dial/0120-168111
Business hours: 09:00~17:30

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Must-see tasting websites:

美食, 観光, 魚海の幸, 鳥貝, Gastronomes, Gastronomy, Heart Clam, Japan, Japanese Gastronomy, Recipes, sashimi, Shizuoka, Shizuoka Cuisine, sushi, Torigai, Tourism, Uncategorized

Japanese Shellfish Species 4: Heart Clam-Torigai-鳥貝

March 22, 2012 dragonlife 2 Comments

“Torigai/鳥貝” has many names in English: Heart Clam, Surf Clam, Japanese Cockle. In Japanese it is called “Bird Shell”!
They appear on the market in Spring and earlier in Shizuoka Prefecture. They are mainly found in Tokyo Bay, Ise bay and Seto Inner Sea. Some are imported from Korea, but catches can wildly vary, especially with the occurence of “red tides”. A lot are imported from Aichi Prefecture to Shizuoka.

TORIGAI-SHELL

They must be absolutely fresh to be consumed.
One easy way to check if they are still fresh is to slam them on the wooden board. They should immediately retract, even if cut out. They are at their cheapest between March and May.