Japanese Furikake Recipe: Na no Hana to Tamago Furikake-Broccolini and Egg Furikake

Furikake/ふりかけ in Ja@anese basically means a condiment you can sprinkle/sheake over food, especiall fresh rice.
It is actually a very wide range concept and can include almost anything as long as you can reduce it to a coarse powder, hot or cold, fresh or dry.
Here is a simple furikake made with eggs/tamago and broccolini/Na no hana!

INGREDIENTS for 3 persons

-Broccolimi: 3 sprigs
-Eggs: 3
-Salt and sugar: as you like!

RECIPE

Fresh Brocolini in flower! The flowers are particularly delicious.

Cook in boiling water for 2 minutes.

Drop them into a drainer and pour cold water over it to stop it cooking and cool down completely.

Press as much water out as possible.

Take more water out by folding inside a clean kitchen towel.

That is how it should look!

Chop the broccolini in 5 mm long pieces.

Sprinkle with a little salt.

Break the eggs into a bowl.

Add sugar. You may add salt and spices of your choice then.

Beat well.

Pour some olive oil in a fry pan. Switch the fire on medium low. Pour the eggs into the fry pan.

Keep the fire on medium low all the time.

Keep stirring…

Keep stirring…

Keep stirring…

Keep stirring. The eggs should take on a “dryer” aspect.

Ready for the next step!

Add the chopped broccolini.

Stirring all the time, fry to get rid of the water inside the vegetables.

Fry until the whole is dry enough (but not seared!).

Ready to serve!

NOTE:

Use a pair of log cooking chopsticks. You will attain perfection more easily than with a fork or wooden spoon!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Fish Species 12: Conger Eel Whitebait-Noresore-のれそれ

noresore4.jpg

“Noresore” appears at some select fish markets around March only, and as it will be a very short season, you will have to keep your eyes open!
Noresore stands for very young conger eels. They are called different names depending on regions: “Berada” in Okayama Pref., “Tachikurage” in Misaki, “Nagatankurage” in Wakayama Pref.
In Shizuoka, they mainly come from Hamana Lake, a seawater lake west of the Prefecture, famous for its oysters, eels and clams.

5~6cm long, they are practically transparent, save for their eyes. They emit no smell. In our Prefecture they are available only during the first two weeks of March. They are slowly but surely becoming a rarity wherever in Japan, and people come from afar just for the experience!

Before serving them, lightly wash them in clean salted water.
They are great as they are with a little “ponzu or “yuzu” vinegar, a dash of “momijioroshi” (freshly grated daikon and chili pepper) and some chopped thin leeks for a last touch of colour!

Now as sushi they are sublime as “gunkan”, or a rice ball wrapped in seaweed if you are an expert, with freshly grated ginger and chopped thin leeks again.

They can even been cooked (very quickly!) in garlic olive oil!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Vegan Japanese Recipe: Daikon Leaves Appetizer

Too many people often discard the leaves of fresh daikon they buy at the market and it is a shame as they are a great source of healthy ingredients.
Here is one simple way to prepare them as an appetizer for all priorities! The recipe can be applied to all kinds of vegetable leaves!

INGREDIENTS

-Daikon leaves: 1 daikon
-Garlic: 2 cloves/sliced
-Aburaage/Japanese fried tofu: 2
-Olive oil: 1 tablespoon

-Soy sauce: 1 tablespoon
-Mirin/sweet Japanese sake: 1 tablespoon
-Japanese sake (if not available, dry white wine): 1 tablespoon
-Rayu/Hot sesame oil: 1 teaspoon

RECIPE

Cook the daikon leaves in boiling water till they are ready to your liking. Take out the leaves and drop into cold water to stop the cooking and cool them down completeley.

Drain as much as you can. Press water out if necessary.

Slice the garlic cloves.
Cut the aburaage across into strips 1 cm wide.
Cut the daikon leaves into strips 1 cm wide.

Heat olive oil and fry the whole rapidly and not too long.
Add soy sauce, mirin, Japanese sake, rayu and stir fry a couple of times and serve!

So simple and great with a beer!
The point is that you will make use of a great ingredient that is usually thrown away. Cooked this way the daikon leaves will not emit any sour taste!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Ladies Fashion in Shizuoka 12: ladies going to work on an early Spring rainy day!

I took these three pictures between 9:30 and 9:40 at the Isetan Department Store Crossroads in the drizzle before having my hair cut! (the drizzle meant little lighting. Difficult pictures to take!)
This is the time when you see professional ladies going to work. Contrary to most civil servants who go to work earlier they usually change to uniforms at work. Therefore they will be back in the same clothes after work and in many cases go to cafes, bars or restaurants in the veenong in the same attire.

The lady above is obviously of the energetic (sports or club) type with solid and sexy legs she is proud of.
Not the shoes that are also much in fashion. As for the upper body and bag it is very classic and recurrent.

This lady on the other hand is thin and almost tall and proud of it although the elegant shoes are low heeled for more practicality at work. I vey much doubt she will wear these pants at work, though.

As for the third one, it is a typical run of the mill but more elegant than the average which can be pretty drab. Two umbrellas?
Definitely going to work. I doubt she will change to a uniform, though!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Fish Species 11: Turbot-Makogarei-真子鰈

“Makogarei/真子鰈” or Pleuronectes yokohamae Gunther for the specialists is one of the many kinds of turbot indigeneous to Japan.
You will find it on the markets between June and August.
Depending where you live, you might do well to know its other names: “Aome” (Sendai), “Mushibirama” (Konahama), “Mako” (Tokyo) or “Amakarei” among many.
It is net-caught all around Japan.

It has comparatively a lot of flesh for a turbot, making it a choice morsel for nigiri or sashimi.

It can reach a length of 45 cm. Contrary to many other fish, the size will bear no incidence on the taste, but if you wish for extra taste, avoid female specimen bearing eggs/roe, and if possible, although a bit extravagant, choose a live fish (possible at Parche, Shizuoka JR Station!).
A good sushi or Japanese restaurant will deep-fry the bones and head for you, making for a great snack with great ale!

As a sushi nigiri, it is served as it is, and can be savoured with a little salt and lemon juice only as seasoning.

Many people also ask their sushi nigiri seasoned with tare/sauce.

One more way is to present it as konbujime/marinated in seaweed.

Being a large fish, it can be easily manipulated into bo sugata sushi/baton sushi with the rice inside the fish.

Small specimen are appreciated grilled whole with some lemon, soy sauce and grated daikon.

Another popular cuisine is to stew/simmer the whole fish in soy sauce, mirin and sake as ni-zakana.

The sperm sacs/shirako of the male specimens are much appreciated in European-style cuisine!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Today’s Bento/Lunch Box (12/18): Sakura Bento!

The sakura/Cherry Blossom Season is practically finished except in the mountains but you still can find them pickled in salt! They do make for a beautiful decoration and great decoration!

The Missus put some into lukewarm water to get rid of excess salt and make them swell.
She then mixed them with freshly steamed rice.
For more decoration and seasoning she added some home-pickled mini melon.

These mini melons come from musk melon farms in the Prefecture which is nationally famous for these extravagant fruit which need a lot of pairing to produce the best watermelons. The paired fruit are not thrown away but sold in markets as they are very popular pickled!

The side dish contained the Missus’ Japanese version of a Japanese omelette!

Plenty of colors, fibers and Vitamins with the vegetables:
Carrot and walnut salad,
salad beans and mini tomatoes,
and a bed of ice plants for the omelette!

Very thin omelette made with red pimentos and sato endo mame/砂糖エンドウ豆/sweet green peas in their pod!

Very, very colorful, so healthy and yummy!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Ladies Fashion in Shizuoka 11: “I have a hat, you don’t!”

I took this pic at 9:30 a.m. this morning in front of Isetan Departmenet Store in Shizuoka.
These two girls might be working in one of the big department stores as salesgirls in the young fashion area of the store.

A typical pair look, although contrasted, by two ladies who must be at most 20~22, although they do look younger.
They care very much about their legs and try to show as much of them as possible.
Whereas in Western countries this fashion might be close to the limit, it is very much in sight here. The girls are not trying to entice. They are simply vain/fashionable and not very bright.
As for hats, they are very popular with short-haired girls in particular.

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Fish Species 10: Black Rock Fish-Kuro Soi-

Kurosoi/クロソイ/Black Rock Fish-Schlegel’s Black Rockfish (Latin name: Sebastes schlegelii Hilgendorf,1880) is a rock fish/scorpion Fish variety even rarer than Ainame/アイナメ/Fat Greening for the simple reason that it is one of those fish great not only for its taste but for its angling challenge!

Also known as Kurosui and Kurokara (and many local names), it is caught south of the Hokkaido Island along rocky coasts as well as off the Korean Peninsula and China.
Great efforts are presently spent on the possibility of raising them either by semi-natural methods or completely raised from egg to adult state in human-controlled environment.
Its flesh can be appreciated in any form of gastronomy, raw or cooked.

Sashimi plate.
As sashimi and sushi it should be absolutely fresh as the the flesh tends to spoil quickly.

Rare as sushi! (two on the left!)

Slow-cooked as Japanese-style aquapazza!

Its head, tail, fins and bones can be turned into a succulent Japanese-style miso bouillabaisse with other seafood!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Ladies Fashion in Shizuoka 10: Keitai Kawaii!

“Keitai”/携帯 stands for “Mobile phone”!
The Japanese, especially young ladies, must spend half of their leisure time manipulating them…

“Kawaii”/”可愛い” mwans “cute”!
And girls, young ladies defined as such are definitely cute!
Generally speaking, they are small, under 160 cm if not 150 cm. They tend these days to wear semi short skirts of flowing pants with stockings, high-heeled low boots/bottines and little frill socks.

The size of their clothes would be impossible for most western ladies to wear! They are at the most the size of young teens in Europe and America!

They are popular with all men (and women!) but the standard of young beauty is pretty high and not for all girls: thin but well-proportioned legs. The same applies for the whole body and faces must be “small” if possible!
Long undyed hair is the general norm.
Difficult balance to attain!

Their clothes are generally on the light and easy to wear (not expensive) they can choose in specialized shops.

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Fish Species 9: Gizzard Shad-Kohada-小肌

Kohada/コハダ/小肌、or “small skin” actually is not the Japanese name of gizzard shad, but a generic name for the small fish as sashimi or sushi.
The real Japanese name for gizzard shad is konoshiro/コノシロ, and even the same fish goes by other names depending on its size:
-Up to 5 cm: shinko/シンコ
-Around 10 cm: kohada/コハダ
-More than 15 cm: konoshiro/コノシロ

Although the main fishing/angling season is around November~December, it can be found in good sushi restaurants all year round.
This said, coming summer, it will be the small shinko season.

Choose fresh specimens. Fish with reddish eyes and flaking scales should be avoided.
The fish is particularly popular pickled in salt and vinegar before being served either as sashimi or sushi, as the smell emanating from the grilled fish is too strong for many.

Kohada maki, with no rice, is an interesting morsel for people wishing to savour it alone with a great drink.

But it is most popular as sushi!
The small size of the fish allows for all kinds of combinations, but the fun, and the skill, resides in the “shallow cutting” practiced by many chefs for best taste.

The cutting techniques are almost infinite.
I hope that the following pictures will give an idea of what to expect, or create!

Will publish the recipe to prepare the fish soon!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Ladies Fashion in Shizuoka 9: Hand Grenade Rucksack!

Some girls do come with some interesting accessories!
I wonder if this particular lady has an issue with someone! LOL
Actually, she and her friend were quite young, 18~19 at the most.
So it might be a case of hankouki/rebellion!

Whereas the girl on the left with her panther pants and large soft shoes left open on purpose could be considered a cross between yankee and soft goth, her friend is definitely run-of-the-mill as far as Japanese fashion is concerned.

In this particular case the “pair look” is obviously worked on the contrast between the two!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Green Tea: Shizuoka Prefecture Tea First Auctions in 2012 in Shizuoka City!

As proved every year with this most important event Tea growers are early-risers!
Since Marufuku Tea Factory (Shizuoka City) in the person of Ms. Asami Itoh/伊藤麻美 had again kindly invited me to attend and interview at the official first day of the new tea auctions (officially) held today (April 25rd) I found myself the only European (journalist) present at the early hour of 6:00 a.m.!

As a special guest I was wearing a cap with Marufuku Tea Factory written on it (the only foreign journalist offered the privilege that day!)!

But most people must have gathered there since 5:00 a.m. notwithstanding the bad weather!

A tea massage demonstration was held outside for the benefit of the media!

It is fun to take the local media at work!

The local “Chya Musume”/Tea Ladies serving fresh tea to all! The tea was Hon Yama Tea from around Shizuoka City!

The real tea auctions had been taking place from very early inside the Shizuoka Tea Hall where (officially) 800 people were busy selling and buying green tea from all over the Prefecture!

Signs and names clearly indicated which teas were auctioned by which growers at which desks!

Mr. Fumiaki Ichikawa/市川文明さん, auctioning the tea of Marufuku Tea Factory/丸福製茶株式会社!

All the green tea on auction is asai-mushi tya/浅い蒸し茶/tea that had been lightly steamed during the previous night!

Each tray of tea was placed with an auction card and tea box with the company trademark.

The card with the proposed price and the tea box of the same company!

At the bottom of a card a client had agreed to buy one batch of 10 kg!

The time had come for the official speeches and the TV crews were ready to shoot the noon and evening news of the day.

The Chairman of the Shizuoka Prefecture Tea Growers Association.

The political bigwigs!
This is an event that the very top local politicians cannot afford to miss!

The Tea Ladies were certainly all ears!

Shizuoka Prefecture Governor, Heita Kawakatsu/川勝平太静岡県知事!

Shizuoka City Mayor, Nobuhiro Tanabe/田辺信宏静岡市長!

The auction is always concluded with the traditional hand clapping!
In this case it was done in the “sanbonjime/triple clapping” style!

Outside some were busy preparing food for sale for all those hungry people!

A local farmer was even selling tea trees in pots!

Note: In spite of all the recent radioactivity scares this year’s tea is not only absolutely safe, it is at least as good as last year’s!
Next report will be in the tea-fields picking up the Ichiban Cha (First leaves of the year)!

Marufuku Tea Factory
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu, Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010
Mobile: 090-3250-4188

CHA-O (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Fish Species 8: Thread-Sail Filefish-Kawahagi-カワハギ

Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favourite in summer, although it is caught almost all year round in Shizuoka.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “Bakuchiuchi”.
It is fairly common in Central and South Japan.
It is called Leatherjacket down in Australia where it is considered a pest!

The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi.

Actually it makes for superlative sashimi as demonstrated by the above O-Tsukuri served at Sushi Ko in Shizuoka City!

012

The same served with its own liver dip!

It can make for a spectacular sashimi presentation as a whole fish sashimi plate!

Both its flesh and liver can be served raw!

Australians would be surprised to discover it served as tartare on Italian-style crostinis!

The perfect Kawahagi sushi nigiri must have be topped with its own liver!

Cut in small slices, it makes for beautiful sushi gunkan!

Cooked, it is very popular simmered in soy sauce, mirin and sugar. A great accompaniment for a nice bowl of freshly steamed rice!

If you want to serve it as tempura, first season it with umeboshi/Japanese pickled plums flesh of the sweet kind.

Now, what does this remind you of? Foie gras? Almost right! Grilled kawahagi Liver!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Ladies Fashion in Shizuoka 8: Extra thin pants for long legs!

Japanese girls and ladies are extremely vain about their long and thin legs in a country where they are not the norm yet whatever fashion designers would wish you to think!
Such “lucky” ladies have a choice, albeit imposed by the designers, to either wear stockings, mostly black, with very short pants, or, for the more anorexic kind, wear long extra thin/narrow pants>

Combined with the fashionable high-heeled shoes prevalent these days, their legs look interminable.
On the other hand, such ladies and people who admire them tend to ignore their upper halves sometimes resulting into laughable mismatch or downright ridiculous dichotomy.
Some ladies do manage to strike a “balance”, and they will be rapidlly hired by magazines, fashion companies, escort agents or “night businesses” according to their own priorities or intelligence…

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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

Japanese Izakaya: Kohaku in Shizuoka City!

Extravagant sashimi plate at Kohaku!

Service: Very friendly and welcoming. Great explanations.
Facilities & Equipment: Very clean and great washroom
Prices: Appropriate
Strong points: Traditional and modern izakaya gastronomy. Very inventive cuisine with introduction of some Western concepts. Great seafood. Great sake list. Wine and other alcohols available. Intensive use of local products combined with ingredients from other prefectures!

It is always an intense pleasure to discover a new izakaya even in a town where you have lived for 36 years!
My good friend, Yasushi Imaizumi, owner of IMAIZUMI Co Ltd. had been raving about Kohaku so we decided to visit the place last Friday!

Located in Shichiken-Cho Street which has recently become a “back street” with the disappearance of all the cinemas/movie theaters relocated to the 9th floor of Cenova Department Store it moved to its new address under a new name last November significantly contributing to the revival of an interesting street of Shizuoka City!

A daily hand-brushed menu posted outside is always a good sign!

Takashi Kawauguchi/川口貴士さん works there everyday at lunch and dinner with a true passion for his craft. The family is helping especially his mother, a great source of local lore, and occasionally by his sister and father. The latter surprised me when he mentioned a now defunct izakaya called “Wa no Ji” I used to patronize in the late 1970’s! I wonder if he knows some of my “secrets”!

A small but traditional entrance.
Sorry for the fuzzy picture but it was a dark rainy night!
As I will report again for lunch (they apparently serve an extravagant curry with all kinds of different toppings!) I promise to come up with a better picture!

Great calligraphy again!

The place was empty at 7:00 when we entered but we soon found out it had almost been completely reserved so be warned!
Reserve a seat the counter where you will be able to share some genial talk with the chef and the regular customers!

If you don’t read Japanese, do not worry. You will probably end up with everybody explaining everything!
Now, if you do read Japanese take your time in choosing the dishes because there is enough to tempt you coming back every week!

A traditional Japanese setting!

You will discover a great attention to details with an individual wooden tray for your plates and cups!

Plenty of drinks to choose from, especially local sake and shochu from everywhere else!
But it might be a good idea to check with the Chef first!

These top-class local Shizuoka sake were not on the menu!

Neither were these sake actually concocted by a winery in Yamanashi Prefecture!

You are in Shizuoka Prefecture looking at the richest sea in Japan, so you must order a plate of sashimi which is always bound to include a great majority of local products, some of which you will never find elsewhere unless you have very deep pockets!

The specialty of Shizuoka, fresh sakura ebi/cherry shrimps, surrounded by maguro akami/lean tuna, aji/horse mackerel and saba/mackerel!

Another rare specialty from Shizuoka, raw shirasu/hard mouth sardine whiting flanked by another famous fish of our Prefecture, katsuo, bonoto sashimi!
I know a lot of people who come all the way from Tokyo just to sample those three seafoods!

But like any izakaya worth its salt, the cooked cuisine is the main attraction at Kohaku!
Home-made liver paste! As a Frenchman, I can assure you it was a real beauty!

Now, pate and terrine spell the difference between bistros back home in France, but here in Japan home-made satsumaage/deep-fried fish and vegetable paste will tell you at once which the good izakayas are!

I will have to forget other izakayas for a while as there are just too many beauties to sample at Kohaku:
Kakuni/角煮! Dongpo pork (pork belly)!

Chef Kawaguchi takes a long time in cooking his kakuni, but he will coat it with cornstarch before frying it lightly for a last touch! You simply must sample this Chinese/Japanese true delicacy!

What with all the great sake we were drinking, there was a limit to what you could eat in a single evening. Therefore we decided to try another dish for which Kohaku is celebrated: Ox tail stew!

Now, this is real Western gastronomy served with fresh fried potato wedges!
With all that great sauce available Yasushi asked the Chef to boil some pasta on the quick, which was done on the spot. Before savoring the pasta we had poured on our plate with plenty of sauce, Takashi’s sister came to us to grate some fresh parmesan on it without being asked!
Now, I call that great attention!

To be continued, of course, what with the lunch curry!

KOHAKU/旬彩こはく

420-0085 Shizuoka Shi, Aoi Ku, Shichiken-Cho, 18-1, PIVOT Shizuoka, 1F
Tel.: 054-221-0589
Opening hours: 11:30~14:30, 17:00~23:00

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, 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: