Monthly Archives: March 2012

美食, 観光, Gastronomes, Gastronomy, Japan, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Gastronomy: Late Night Escapade at Soloio in Shizuoka City!

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Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

The other day, after an “official function” with chefs, producers and journalists the Missus and I still felt somewhat unsatisfied and at 10:00 p.m. were looking for a decent place before returning home.
This was a bit of a no-winner as the Missus’ radar was already fixed on Italian food and she knew too well that at that time of the night the options were pretty reduced. It was only natural (I still suspect my “worst half” to have it planned all the time!) that we ended up in Soloio, one of the very best Italian restaurants in town, and definitely the best at this time of the night!
Alright, what did we have/savor?

A plate of all vegetable antipasto!
Most of the vegetables are locally grown, naturally!

We discovered the above on the day’s specials: Scampi al Form!

Just beautiful and succulent!

Pan-fried seabream/”madai” from Suruga Bay!

Soloio is fast becoming famous for their great care when it comes to choosing and preparing vegetables!
Vegetarians are welcome there!

The skin of the fish was fired to a perfect crisp. I’m not that fond of fish skin, but I would go for that any time!

Then we noticed something interesting at the bottom of the overhead board! Mind you, you need some reading knowledge!

Wagyu Beef rump Tagliata!

Nothing less than an extravagant variety of carpaccio!

By then the escapade was turning into a full meal!
Finally it was down to a fight between having pasta or risotto. The latter won by a whisker!

Risotto made with the last Piemonte truffles in store!
We’ll have to wait until next year for another one!

We needed something sweet to finish!

Strong expresso coffee poured over vanilla ice-cream!

To be continued…

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Smoking allowed BUT Non-smoking until 20:00 everyday!

RECOMMENDED RELATED WEBSITES

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, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shimada City, Shizuoka, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Oomuraya Brewery-Tokubetsu Junmai-Oni Otome Yume

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She looks cute, doesn’t she?
Actually, you should beware…
Oomuraya Brewery in Shimada City is celebrated for its brand “Oni koroshi/Kill a Goblin”, meaning that the sake is so good it would overwhelm a Japanese ogre.
Now, the brewery has come up with a dangerous “partner”, “Oni Otome”/ “The Goblin’s Sweetheart” and topped it with “Yume/Dream”! Brrrr….

Rice milled down to 60%
Alcohol: 16 degrees
Dryness: + 2
Acidity: 1.3
Amino acids: 1.2
Bottled in February 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Assertive, fruity, sweetish and flowery.
Pineapple, vanilla, oranges.
Body: Fluid, slightly liquorish
Taste: A little dry attack backed up by junmai petillant.
Fruity and complex. Elegant. Pineapple, oranges, faint dark chocolate.
Lingers for a while warming up the palate.
Ending on a softer dry note with almonds and cherries.
Turns on a lighter note with food along an accent on oranges.

Overall: A sake probably best enjoyed on its own or as an aperitif.
Light and easy to drink.
Tends to a back seat with food.
A sake which should please the younger generation and ladies in particular.

RECOMMENDED RELATED WEBSITES

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

Earthquake, 農業, Food, Japan, Radioactivity, Shizuoka, Tourism

Fukushima: The Aftermath

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Next Sunday will see the anniversary of another catastrophe which happened on the 11th day of a month, namely the Great Eastern Japan Earthquake and Tsunami also called 東日本大震災 in Japanese which wrecked havoc on the nuclear plants in Fukushima, Fukushima prefecture.

A lot has been said, written, filmed and argued about it, but only recently the true images of this sad event are emerging.

I live in Shizuoka City in supposedly the most dangerous zone in Japan when it comes to earthquakes and tsunamis and I have been living through a few of them for the nearly 36 years I have spent in this region, arguably one of the richest in Japan.

ABOUT THE MEDIA COVERAGE

I had just arrived in New Caledonia when the earthquake struck.
The pictures and videos shown on French were that of an apocalypse and repeated at nauseam. Frankly speaking, I believed it was the end of Shizuoka until I noticed in small letters on the screen that Miyagi Prefecture had been hit instead.
We called relatives in Shizuoka who answered that although they did feel the tremors there was no danger there.
Fortunately we had come to New Caledonia through the Kanku (Osaka) Airport, so coming back to Japan was not a problem.
On the other hand the situation at Haneda and Narita Airports was hectic to say the least.
As soon as we arrived some expats asked me why I came back… “Sorry, mate, but this is my home!”…
Naturally the media, Japanese and foreign, were in a frenzy with contradicting, when not outrageously inept reports.
I lost most of my respect and trust for the TV media in particular when I saw Alain de Calvron, a “senior and most respected” reporter for TV Channel France 2 reporting “live” on Fukushima from Osaka (750 km away!) from second or third hand news…!
The media had a scoop and they were going to make the most of it…

THE EMBASSIES REACTION

Of course I found my mail box bombarded with all kinds of messages…
The French Embassy was urging me no less than to evecuate Shizuoka Prefecture (450 km away from Fukushima…) and possibly either momentarily move west or even back home. I was informed that some plane seats were being readied (at a price…) by the French Embassy in case I wished to go back home. I found later that the 900 French nationals who left were for the most related to the staff of the French Embassy…
On the other hand, we were ceaselessly told that volunteers at the Embassy were working like heroes to ensure the safety of their compatriots and their families…
Later when things calmed down and people started realizing that all was not as relatively bad as some people would make us believe, the French Embassador announced officially on TV, Internet media and in personal messages that he and the Embassy should not be held responsible for the panic shown by many French nationals as they had only advised their compatriots to take precautions…
I will not say anythiong about the other Embassies here, or I would have to write a book!

THE PEOPLE OF TOHOKU

Tohoku people are hardy, and most probably the hardiest people in the Japan Archipelago, and their sheer tenacity, courage, resilience and toughness saved the day for the Japanese Government which is still dragging its feet…
I saw more people crying visiting the region than tears on the Tohoku citizens7 faces.
Had it been Tokyo with its large expat community and commuters it would been hell on earth…
We tend to forget what happened during the Great Kansai Earthquake in Kobe when people were seen setting fire to their houses to claim insurance money… Tohoku people are Japanese, but they are also an example for the whole of their country who should take heed in these days of easy life…
As I said the Government was and still is found wanting, but a lot of help came from citizens, Japanese and foreign alike, people who understood the pressing needs of struck fellow humans. I know many Pakistani and Indian and other Asian citizens from near and who immediately travelled by their own means to Fukushima and other struck areas to bring and cook food for free. Dominique Corby, the owner of Michelin-starred 6eme Sens Restaurant in Tokyo summoned help from his fellow chefs and also organised much-needed food on site. I had the occasion to talk to him later and he told me he couldn’t stop crying… he is presently organising an enormous Charity Dinner in Tokyo this month.

My good friend Pat at Think Twice is adding the following comment which I find poignantly to the poiint!
-The hardships of the people of Tohoku continue. Many thousands will probably never be able to return to their homes, and so many families have lost loved ones. The unimaginable sorrow experienced by so many people will be with them all their lives. The tireless work of the local people including city officials, medical staff, the police and firefighters, and even the SDF, continues despite the infighting and inaction of the national government. And there have been so many volunteers from all around the country trying to help in their own way. Help is still needed. Some towns were so devastated that they were faced with the equivalent of 20 years of garbage generated in one hour.
The situation in Tohoku remains bleak, but we can often see the children of Tohoku on TV programs, and there appears to be a sense of pride, a sense of strength in the new generation, many children seem mature beyond their years. It will take one or two generations before Tohoku is restored, but its future is in good hands

THE JAPANESE GOVERNMENT ACTIONS

Unfortunately there is not much I can say about that!
Kan (“No, he can’t!), the Prime Minister at the time (who was only too happy to pass the hand later), completely panicked to the point of telling all that his studies at University had not trained him to deal with such an occurence!
He left all comments, answers and actions to his subordinates with the express orders not to panic anyone by telling the truth… You should read what some well-informed magazines are at last uncovering about the guilty reaction of the government!
And during that time mayors and public servants who had lost families, friends and colleagues in the struck areas were trying hard to bring solace to their citizens…

TEPCO/TOKYO ELECTRIC POWER COMPANY

A lot has been said about the sheer criminality of this Government-subsidized and protected private company.
A sole example should convince one and all that the people in charge of such a company should be jailed for life:
The wall surrounding/protecting the Fukushima Nuclear Plants was erected 5 meters lower than contracted to save money!

NUCLEAR RADIOACTIVITY

Of course (again), many foreign governments and “NPO’s” were quick to seize the opportunity in their endeavors to cease all producing public electricity with nuclear energy. I will not discuss whether nuclear energy is needed or not and will not answer comments pertaining to it. On the other hand, I would like to point out a few things to set the record straight:
-Since the advent of Chernobyl (and Three Mile Island) the Japanese Government had set the limit for acceptable radioactivity to 500 becquerels.
-European countries were adopting a higher limit of 1,800 becquerels until Fukushima when they hurriedly lowered their numbers to conform with the Japanese standards…
-The Japanese Government will set the limit to 100 becquerels for food this month. What is going to happen if the Japanese Customs decide to check all imported food?…
-Where does Germany buys its own electricity from?
-The Japanese have started drilling methane hydrate off their shores for a promising new source of energy while closing all nuclear plants. Unfortunately, there are such exploitable deposits only in Japan, Siberia, Canada and Gabon, and Japan is the only country capable of exploiting it so far…

HERE IN SHIZUOKA

As I said above Shizuoka Prefecture is considered the most earthquake and tsunami prone region in Japan and the only equipped with an official early-warning and research seismic center.
Shimada City and the Shizuoka Prefecture Government were the first this month to volunteer to burn debris from the affected areas in Tohoku first as a test case. If this proves to be a safe endeavor, it will continue on an accelerated basis.

THE GOOD NEWS: YES!

Cruise finds Fukushima pollution: Good News-Sea radiation levels near Fukushima are not harmful, by Jonathan Amos of the BBC!

Just found this article written by Jonathan Amos for the BBC

Marine organisms were collected for evaluation

Radioactive elements from the damaged Fukushima nuclear power plant have been detected in seawater and marine organisms up to 600km from Japan.

But the scientists who made the discovery stress the natural radioactivity of seawater dwarfs anything seen in their samples.

The results come from a research cruise in June last year led by the Woods Hole Oceanographic Institution (WHOI).

The initial findings were presented to the biennial Ocean Sciences Meeting.

“Just because we can measure radioactivity doesn’t mean it’s harmful,” WHOI’s Ken Buesseler told the gathering in Salt Lake City.

“There’s a pretty good news story in here – that the levels [of radioactivity] offshore are not of significance to human health in terms of exposure, or even if you were to eat the seafood offshore,” he added.

CONTINUE HERE>>>
—————————————————————————————————————-
This is unfortunately a very short commentary on this event concerning all, but I sincerely hope it has brought a few needed precisions and contributed to the truth.

RECOMMENDED RELATED WEBSITES

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

Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/12): Salmon and Smileys Bento!

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I try to come up with a name for each bento the Missus concocts for me for the sake of variety.
I had a hard time finding one today! Well, the salmon is obvious and the smileys are to be found with the tamagoyaki!

This bento was made with whatever was found in the fridge and even includes some leftovers from the previous bento!
After having steamed the rice, filled the main box with it and sprinkled it with chopped red pickled cucumber, the Missus fried some slices of salmon and topped them with tartare sauce at the last moment before placing them on top of the rice.
She fried some boiled green cauliflower for yesterday’s bento for more colors and balance and put the finishing touch with some sliced black olive.

Can you see the smileys?
Well, two of them have slanted eyes while the third one is blowing me a kiss!

The Missus had prepared a batch of “kinpira” vegetables with hijiki/sweet seaweed, burdock root, carrot and green/red peppers and filled one end of the side box with it.

The smileys were made of tamagoyaki with apparent whites and filled with boiled black beans.
The Missus placed them on a bed of ice-plant with plum tomatoes and boiled peas in their pods.

Very colorful again, Spring is around the corner! Solid and yummy!

RECOMMENDED RELATED WEBSITES

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

Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/11): Gyoza Meat Sauce Bento!

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Now, why did I call this bento “Gyoza meat sauce bento”? There is no gyoza included, right?
Actually, the Missus helped herself with unused gyoza filling made the previous day!

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She steamed plain rice before filling the main box with it.
She then topped part of the rice with boiled carrots and green cauliflower (cauliflower, not romanesco or broccoli!).
I wonder what flag colors it would represent?

Don’t ask about the recipe, I just don’t know!
The Missus fried the gyoza filling left from overnight mixed with some tomato sauce before adding boiled taro/sato imo cut into pieces. Incidentally, the taro roots were boiled by your servant as the Missus does not care much for them! They were also leftovers!
Having fried the lot, she poured it over the rice and sprinkled it with plenty of black sesame seeds.

The side dish was both beautiful and healthy!
Boiled rape flowers/na no hana seasoned with gomadare/sesame dressing.
Lotus root slices fried with yuzu koshio. Very piquant!
Yama imo/Japanese yam pickled with amazu and red cucumber pickles.
Boiled black beans.

Very solid, healthy and yummy!

RECOMMENDED RELATED WEBSITES

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, 酒, 観光, 農業, Gastronomes, Japan, Japanese Gastronomy, sake, Sake Brewery, Shimada City, Shizuoka, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake Risshun Asa Shiborit Junmai Ginjo Nama Genshu

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Another long name for an annual limited nectar by Oomuraya brewery in Shimada City!

Now, what does “Oomuraya Brewery-Wakatake Risshun Asa Shiboritate Junmai Ginjo Nama Genshu” stand for?
“Wakatake” is the name of Oomuraya Brewery’s main brand name.
“Haru Asa Shibori” means this sake had just been pressed on a Spring morning.
“Junmai Ginjo” is a premium level for a sake to which no alcohol was added.
“Nama” means it was not pasteurized.
“Genshu” means that no water was added.
A sake as it came out of the pressing!

The paper envelope attached to the neck contains a five yen coin for good luck!

Rice milled down to 55%
Alcohol: 17~18 degrees
Bottled in December 2011

Clarity: Very clear
Color: Faint golden hue
Aroma: Puissant. Flowery. Fruity, banana, Macadamia nuts, vanilla. Pleasant alcohol
Body: Fluid
Taste: Strong attack backed up by pleasant alcohol and junmai petillant.
Fruity and complex: banana, oranges, vanilla, pears.
Lingers for a while warming up the palate.
Disappears on a dry note with almonds and macadamia nuts.
Great balance between fruit and acidity.
Changes little and drinks well with any food.

Overall: A traditional limited brew typical of Oomuraya Brewery’s approach.
A very solid and strong sake, but nonetheless elegant in its superlative balance between fruit and acidity.
A sake perfect with izakaya gastronomy!

RECOMMENDED RELATED WEBSITES

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

玉子, 美食, Eggs, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Japanese Gastronomy: Omelet Ribbons for Decoration!

6 Comments

The Japanese not only make great tamagoyaki/omelettes but extensively use eggs for decoration, especially in sushi and salads.
One such decoration is omelette ribbons.

Here is the basic recipe that could help you with future ideas!

Japanese Omelette ribbons!

INGREDIENTS:

-Eggs
-Oil

RECIPE:

-Having beaten the eggs, sieve/filter them through a large piece of gaze (this is the little secret!) into another bowl as shown on picture above.
Organize yourself so as not to spill egg everywhere. Use large bowls and plenty of gaze!
No need to season the eggs as the thin size of the ribbons will facilitate the absorption of any environmental seasoning.

-Use a square or rectangular non-stick tamagoyaki frypan.
Pour and spread a small quantity of oil.
Pour the eggs into a thin layer.
Bear in mind that the oil needs not to be so hot or the eggs will “crackle”.
Also bear in mind that not enough egg will not spread evenly all over the surface of the frypan. Not enough or too much will end in failure. Practice will soon make you a master!

-One more reason the omelette ought to be thick enough is that, when you turn it over with a long chopstick as shown on above picture, it will not break up.

-Fry both sides.

-Spread the omelette sheet on a working table while you eventually fry more.

-First cut the sheet into wide strips/bands. Think about the eventual lenghth of your ribbons.

-Finally cut across into thin ribbons.

-Enjoy the fun of easy decoration later!

RECOMMENDED RELATED WEBSITES

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, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka Cuisine

Japanese Gastronomy: Chawanmushi-Basic Recipe

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Chawanmushi or Chyawanmushi/茶碗蒸し is the Japanese equivalent of a French flan with the big difference that is not a dessert, but an appetizer!
It is quite easy to prepare and open to so many variations.
Here is the basic recipe. Just let your imagination fly!

Chawanmushi!

INGREDIENTS: For 2

-Eggs: 2
-Shrimps: 10 small
–Shiitake mushrooms: 2
-Chopped leeks: to decorate and taste (or trefoil/mitsuba)
(you can use gingko nuts, kamaboko, crab, sea urchin, etc.)
-Dashi: 100 cc/ml (of your choice)
-Japanese sake: 50 cc/ml
–Soy sauce: half a teaspoon
-Sugar: half a teaspoon
-Salt: 1 pinch
-Water: 2 cups, 400 cc/ml

RECIPE:

Take shell and head off every shrimp.
Let shrimps marinate in the sake for a while.
If you use frozen shrimps, thaw them and sponge off their water first.

Cut the shiitake in two.
If you use fresh shiitake, fry them just a little in butter and sponge them off.
If you use dried shiitake, let them marinate in lukewarm water for two hours. Their water can be used as part of the dashi.
If you use frozen shiitake, thaw them and sponge them off first.

in a saucepan, drop dashi, water, salt, sugar and soy sauce. Heat to before bubbles come up (bubbles will be the main reason for failure!).

Beat eggs and pour them slowly into the dashi, whisking them all the time.

Once all the eggs are mixed in, switch off fire and strain/sieve soup.

Place half of the shrimps and mushrooms at the bottom of each cup.

Slowly pour half of the soup in each cup/ramequin/small bowl.

Pour 3 cm of water into your steamer pan and bring to boil.

Place steaming tray inside steamer and place cups on it with lids on.

Cover as shown on above picture.
Cook over strong fire for 2 minutes, then 10 minutes over low fire (over high fire all the way through will end into failure!).

Check if chawanmushi are properly cooked. If you stab a toothpick in it, no dashi shoud come out.

Decorate with leeks or trefoil and serve!

RECOMMENDED RELATED WEBSITES

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

Chestnuts, 焼酎, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Kakegawa City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Shochu Tasting: Chestnuts Shochu-Onozukara Mizukara by Fujinishiki Distillery

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Fujinishiki Brewery/Distillery in Fujinomiya City is remarkable for the fact they are the such establishment in Shizuoka Prefecture to own the largest number of licenses to produce sake, shochu and liqueurs!
Not only do they have the licenses but they are also very active in promoting the products of our Prefecture!
This time they have just created a shochu with their own sake lees/sake kasu and chestnuts grown in Kakegawa City!

Note the simple and cute chestnut design on the presentation box!

Chestnuts Shochu-Onozukara Mizukara by Fujinishiki Distillery

Made from distilled rice (sake lees) and chestnuts
Alcohol: 25 degrees

Clarity: Very clear
Color: Transparent
Aroma: Mild attack with a late alcohol surge. Fruity. Chestnuts, oranges, faint banana
Body: Light and fluid
Taste: Beautiful attack with plenty of chestnuts backed up by very pleasant alcohol.
Refreshing.
Faint oranges appear later on the palate.
First tasting conducted straight.
Blends well with water for a deep and smooth but light approach.
Very refreshing with ice or water or chilled carbonated water.

Overall: A discovery!
A very refreshing shochu that can be enjoyed all year round.
Best drunk very slowly on its own over ice.
Great as a long drink, too!
Very elegant and distinctly fruity.
Could definitely used in desserts and ice creams!

RECOMMENDED RELATED WEBSITES

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

Char Siu, Chinese Cuisine, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pork, Shizuoka, Shizuoka Cuisine

Japanese Gastronomy: Char Siu/Chyashyu-Basic Recipe

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Charsiu Pork (Chinese-flavored Barbecued Pork)
Origin
Alternative name(s) chasu, cha siu, chashao, and char siew, barbecued meat
Place of origin China
Region or state Chinese-speaking areas, Japan, Southeast Asia
Details
Main ingredient(s) Pork, mixture of honey, five-spice powder, fermented tofu (red), dark soy sauce, hoisin sauce, and sherry or rice wine

Char siu (also spelled chasu, cha siu, chashao, and char siew), otherwise known as barbecued meat (usually pork) in China or Chinese-flavored barbecued meat outside China, is a popular way to flavor and prepare pork in Cantonese cuisine. It is classified as a type of siu mei, Cantonese roasted meat. It is listed at number 28 on World’s 50 most delicious foods readers’ poll compiled by CNN Go in 2011.
That is for the wikipedia information.

But the Japanese also have their own recipes and her is the basic one:

INGREDIENTS:

As this is the basic recipe, I will explain the procedure only. I will leave it to you to decide on the exact amounts as priorities are vastly different!

-Pork Belly
-Salt
-Twine
-Sesame seeds
-Seven Spices/Shichimi/七味
-Thin leeks
-Large leeks
-Garlic
-Light taste soy sauce
-Japanese sake
-Laurel

RECIPE:

Choose a block of pork belly with the right proportion of meat and fat.
Personally, I ctually prefer blocks cut out the thighs or back.

Make a few shallow cuts across the pork and salt it lightly. That step will ensure an even seasoning.

Bind the pork with cooking twine as shown in above picture with the fatty side outside.
Bind it tightly as to effectively shape the pork.

As the char siu has to be boiled first, prepare a large enough pan filled with water.
Drop the meat into the water.
Add just a drop of soy sauce, one clove of garlic, two leaves of laurel, some roughly cut leeks (thick variety), some Japanese sake and bring to boil.

Boil over a strong fire for one hour, scooping unwanted matters and scum from time to time.
Bear in mind the boiling water can be used as soupstock for other dishes!
Once taken out of the pan, let it cool and cut the twine. The meat should hold by itself.
It can be consumed as it is.

The Japanese then grill it (aburi/炙り) for an even deeper taste.

They use a special grill called nanarin/七輪 using charcoal.
Take care not to overgrill it and bear in mind oil could start flying!

Cut the char siu to the thickness wanted.
I like it very thin and eat it a it is. But when using it for ramen, I might cut it a bit thicker.

If you want to it eat and serve it for its own sake, cut many slices and arrange them on a serving dish and season it with seven spices mix/shichimi/七味, sesame seeds (whole or ground), chopped thin leeks, and a little ponzu.

Doesn’t that look appetizing!

RECOMMENDED RELATED WEBSITES

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

Cheese, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Cheese, Wine and Sake Feast at the 2nd Mt. Fuji Network Forum in Shizuoka City!

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After having reported on the lunch boxes served at the 2nd Mt. Fuji Network Forum held in Granship in Shizuoka City I came back in the evening as the same doctors were enjoying a feast of cheese, wines and sake organized by Ms. Keiko Kubota of Gentil restaurant and her friends!

I wonder if the doctors realized they were sampling some of the finest and rarest sake in Japan made in Shizuoka Prefecture!

Ms. Keiko Kubota is the only Grand Chevalier de Taste Fromage in Japan!

Japanese wines brought by Nagashima Saketen Co.!

Mr. Denbei Kawamura, the Godfather of Shizuoka sake in great company!

The staff of the day, including some famous Shizuoka Gastronomes!

Almost ready…

I love blue cheese!

“Sakura”, elected the best cheese made in Japan, Tokachi, Hokkaido!

Charming bamboo cheese sticks!

Epoisses from my home, Bourgogne!

Fourme d’Ambert!

Italian cheese wrapped in Japanese cherry tree leaves!

Tempting, aren’t they?

Ms. Kubota serving some very lucky doctors!

About time I visit Gentil Restaurant!

RECOMMENDED RELATED WEBSITES

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

Bento, 美食, 観光, 魚, 魚海の幸, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Tourism

Bento designed by Gentil Restaurant, Shizuoka, at the 2nd Mt. Fuji Network Forum!

4 Comments

The 2nd Mt. Fuji Network Forum was being held at Grandship on the 2nd and 3rd of March 2012 for an international seminar on children with congenital heart diseases.
As Ms. Keiko Kubota, Chef at Restaurant Gentil, had devised a bento for the participants using exclusively products of Shizuoka Prefecture I deemed it of great interest!

Granship really looks a ship!

The official event board organised by Shizuoka Children’s Hospital!

A room had been specially designated to promote some Shizuoka Products!

Extravagant strawberries from Fujieda City!

Shizuoka Matcha Chocolates by Gentil!

Azuki wagashi cakes by Shimmizuya in Shimada City!

Yummy!

Mr. Shiratori, the 16th generation of the oldest wasabi growing family in Japan, in Utogi, Shizuoka City!

Famous green tea from Kawane!

Crafts of Shizuoka including geta!

Handcrafted book covers!

Yamabuki Nadeshiko Organic Health Tea by Osada Tea Factory in Mori Machi!

Real flowers including cherry blossoms!

The doctors havin a break and waiting for their bentos coming all the way from Yui!

The water served at the seminar came from the Tenkei Source in Ryuugagandou, Hinasa Machi, Hamamatsu City!

The bento box/lunch box!

Even the chopsticks came from Shizuoka, namely in Tenryu, Hamamatsu City!

Pamphlets introducing the contents in Japanese and English had been readied!

The picture was hand-drawn by Ms. Keiko Kubota!

Alright, what did we have?
All Shizuoka products, even the rice and salt!

Cherry shrimps/Sakura ebi steamed rice!

Hanpen, oden, carrot, konyaku, rape flowers and hijiki seaweed!

Tempura: Sweet potato, horse mackerel, green pepper and Sakura ebi/sakura shrimps!

Kamaboko/steamed fish paste, tamagoyaki/Japanese omelet, spinach hitashi and tomato!

A very healthy lunch for doctors!

RECOMMENDED RELATED WEBSITES

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

農業, Gastronomes, Gastronomy, Vegetarian cuisine

Gastronomic Dilemma: Can a vegetarian and an omnivore strike a durable relation?

7 Comments

SUSHIK-09-08-31-14
Vegetarian Sushi

Some time ago a friend asked me a thorny question:
“Is my relation with my new vegetarian boyfriend doomed because I’m an omnivore?”

My personal reply would be that there is little reason for her relation to fail. But I sometimes tend to be a bit too simplistic, so I thought this was a good opportunity to delve on an ever growing issue.
I do not pretend to know all the solutions/answers, and I would be honored if anyone could offer her/his opinions on that matter!

I think that the key is to be positive about this gastronomic divergence.
Instead of considering it a matter of contention, it should be taken as a chance to expand one’s horizons.
I know of many vegans who cook for their omnivore halves. The opposite should hold true.
As long as it is not a religious issue (I’m agnostic), I see it as a source of daily joy and contentment.

I also see it as household cooperation.
If you decide to live together, why not have one take care of all the food (and washing the dishes!), and the other take care of all the house chores regardless of his/her gender? You can’t start to imagine how much time you would have left to enjoy each other’s company!

KUSHIYAKI-YASAI-1

Yasai Kushiyaki/Vegetables brochettes.

Having two different culinary priorities can become a lot of fun at parties:
You’re planning a BBQ? No problem!
Prepare two plates/grills over the same fire.
Hamburgers: meat ones on one side, tofu vegetables patties on the other one.
Yakitori/brochettes: meat ones one side, yasai kushiyaki/vegetables brochettes on the other.
Even vegetarian sausages exist!
You can always have two sets of sauces to make everyone happy!
And so on!
Even if your vegetarian half is strict, eating no eggs should not be much of a hindrance.
Use your imagination and ask around!
Tempura can be made without the egg white for example (use cornstarch)!

You are going to a restaurant?
In this case, try to find a restaurant which serves both cuisines.
Any good restaurant should be willing and able to tackle the challenge.
After all, one should go to a restaurant to learn and enjoy food. If you can make it at home, go to the market and spend a bit more money of your food. Remember that the more you pay on good food, the less you will pay a doctor!

As for restaurants, in my own city, Shizuoka, I know at least two French, one Italian, one Japanese, two izakaya and one sushi restaurant capable of devising a vegetarian meal in a pinch. And of course I do not include the vegetarian cuisine par excellence that Indian gastronomy is!
Even if you live in meat-eating Texas, there should not be a problem!

Do not forget that as an omnivore (which I am), you will have one day to reduce your meat consumption and eat more vegetables to hold in check your cholesterol, fat and blood pressure (come to Japan! LOL), whereas vegetarians will need to limit their sugar intake with all those cakes.

Great team work, no?

Looking forward to debating this (very tasty) issue!

RECOMMENDED RELATED WEBSITES

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

Chicken, Chicken Bones Soup Stock, 美食, 鶏がら, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Soup Stock, Tori gara

Japanese Gastronomy: Chicken Bones Soup Stock: Tori Gara Soup-Basic Recipe

4 Comments

Quite a few friends, especially the ones who like ramen and any soup staock, have been asking me to re-pi\ublish the basic recipe for a very popular soup stock: Chicken Bones Soup Stock or Tori Gara Soup in Japanese!

It is called “Tori-gara soup”/鶏がらスープ in Japanese, as it means “Chicken carcass soup”.

The following recipe is basic and can be expanded and amended at will. It has also the merit to be useful for any kind of gastronomy, be it Asian, American, European, or African soups or sauces!

INGREDIENTS: As for quantities, do experiment!

-Chicken carcass and bones
-Long leeks
-Garlic
-Ginger (fresh if possible)
-Laurel (fried leaves)
-Black pepper (coarsely ground)
-Japanese sake (if you don’t have any, white wine should be ok)
-Fruit (apples are best)
–Soy sauce

RECIPE:

Chicken carcass:
This is cheap and can be bought whole, unless you buy a whole chicken, dress it for another recipe and keep the bones and carcass. The latter can be deep-frozen, so don’t throw them away!

Break the bones roughly as the soup ingredients come from their insides. Clean then in running cold water. Drain them and leave them exposed in a recipient in the refrigerator for a whole night.

Leeks:
You will need a large pot to make your soup.
Use long leeks of the variety above if you can get them. Actually any leeks should do. Cut them in practical pieces.

Ginger:
If possible get it fresh. If slightly dried up as found in Asian markets abroad, no problem.
A piece 5×5 cm (2×2 inches) should be enough.
Peel it and cut into rough slices.

Garlic:
Use it as fresh as possible.
Take out their core out as it is almost indigestible.
One clove should be enough. Slice it roughly after crushing it.

Laurel:
2 dried leaves are enough.

Black pepper:
Grind it over the soup. Quantity is much up to preferences.

Japanese sake:
Use real sake or cooking sake.
You definitely need it.
If unavailable, use dry white wine.

Soy sauce:
Here too, quantity is much up to your preferences.

Fruit:
Fruit will provide you the right balance.
Apples are best.
Cut them in small pieces beforehand.

Fill the pan with water.
Drop in the whole carcass and bones.
Bring to boil.
Switch off fire.
Throw all the water away and refill with clean water. This is an important point. It might be troublesome, but if you don’t proceed accordingly the soup will be a failure!
Throw in all the ingredients cited above and stew over a low fire, scooping out unwanted matters and scum regularly.

After 3~4 hours, taste the soup, which should have become whitish and slightly opaque with bone fat floating on top. If it is still too bland, continue stewing.

Strain the soup into a clean pan.
The soup, whenever reheated, should be done so without a lid.

Having strained the soup, you will find there is still plenty of meat left on the bones.
It would be a shame to throw it away!
Just taste it and you will understand!

Pick the bones out carefully and throw away the rest.
The meat should come off easily enough to be done by hand.

Do be careful though when you do so as the meat will contain hidden bones piece, which are sharp!

I’m sure you can use all that meat for another succulent recipe!

RECOMMENDED RELATED WEBSITES

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

観光, Health, Japan, Non smoking, Non-smoking issues, Shizuoka, Smoking, Tourism

Non Smoking Rules on Railway Platforms in Japan and Shizuoka City

6 Comments

The smoking and non smoking issue on railway platforms and trains in Japan has been a long saga.
Some time agao the local trains on the Tokaidou Line running through Shizuoka have been made completely non-smoking, but the Shinkasen bullet trains on the same line serviced by the JR Tokai Co. still allows at least two smoking carriages in every train whereas many other companies (they are all regional since the were privatized some time ago) have completely banished smoking from their Shinkansen trains!
Smells/stinks like some Tokyo politicians have a hand into that…
Even the platforms for the Shinkasen have “smoking corners”!

The photo above was taken two days ago in Shizuoka City JR Railway Station before boarding a local train down to Kikugawa City!
Less than a minute later I had to give a big mouthful (in Japanese) to an old guy who was smoking in the next queue!
He did carefully extinguish his cigarette on the platform but placed it back in his mouth with a deregatory wave in my direction…

Mind you, for all this sheer stupidity and unconcern of a single individual, over 99% of the Japanese comply to the rules without a grumble…

RECOMMENDED RELATED WEBSITES

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