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

24): Color Orange Bento?

May 24, 2012 dragonlife 8 Comments

Now, why did I call this bento “Color Orange” (nothing to do with “Agent”!)?
Well, the color was obviously present not only in the picture but also in the ingredients! Just remember that one way to translate “orange” in Japanese is “daidai/橙”!
Incidentally, orange is the official color of Shizuoka Prefecture!

The Missus (did I tell you her nickname is “Dragon”?) introduced the color in the “mazegohan/mixed rice” which included finely chopped carrot. She just filled one box with the lot sowing plenty of boiled (from her family’s garden) green peas for added taste and design.

Can you guess the element “orange” in the side box?
Actually one is invisible as an ingredient?

The orange color is obvious in the Missus’ half-boiled egg atop a salad consisting of potatoes, red onion, black olives and pink pepper flanked with lettuce grown at home.
I always try to entice the Dragon to include as much of her potato salad as possible! LOL

Beside the delicious plum tomato lies an interesting concept for a salad: thinly sliced cucumber, sesame seeds, natsu mikan orange wedges and boiled prawns, the lot seasoned with Daidai Koshio pepper, the invisible “orange” element!

If the Missus continues in the same vein, her bentos will not only be great to eat, they might become a photograph essay of its own!

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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

観光, Fashion, Fashionistas, Japan, Japanese fashion, Shizuoka, Tourism

Japanese Ladies Fashion in Shizuoka 31: Casual Elegant or Elegant Casual?

May 23, 2012 dragonlife 2 Comments

The long hot period streching from end of May well into October in Shizuoka allows for all kinds of both casual and elegant combinations. The predominant humidity will mean that you run a lesser risk of sunburns but the sometimes stifling atmosphere forces you into cold air-conditioned bulidings waht with shopping, eating and partying.
Therefore you do have to think a bit ahead in the morning!
Above is a typical example of what I would call “casual elegant” with the accent on “casual” thanks to the short pants.
You do have to be confident in your legs though!

here are examples of what IO would call “Elegant casual” although the pants combination might qualify for “Casual EleganT”, too!
The colors are expertly arranged and I must say it would enhance the beauty of any lady whatever the occasion while staying in very good taste!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Bento, 美食, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products

Today’s Bento/Lunch Box (12/23): Egg Ribbons and Beef Chirashi Sushi Bento!

May 23, 2012 dragonlife 10 Comments

The Missus loves to make Chirashi Sushi for my bentos (and her own lunch!) but this might be the last for some time as “she is running out of ideas”!
Well, this particular one was a good idea!

The chirashi Sushi was designed in a two-color concept with a neat third coloration provided with violet daikon sprouts!

The Missus did prepare egg ribbons first while steaming the rice. They are not so difficult to make although they are very spectacular!

She stir-fried fine beef ribbons in ha sauce of hers (she wouldn’t disclose the ingredients!) and let them cool down.
Once the rice was steamed she added vinegar and a little sugar to turn it into sushi rice and finally mixed it with some fried beef and boiled green peas for more impact.
She then filled the box with the sushi rice mixture and topped half with egg ribbons, the other half with stir-fried beef and boiled green peas and drew a separation with fresh violet daikon sprouts!

A spring time side box with vegetable and fruit salad!

Boiled broccoli and marinated mushrooms lined with fresh lettuce and topped with plum tomato!

For dessert “Natsu Mikan” orange and yellow kiwi fruit with imported cherries!

Very satisfying, pleasant to the eyes and so yummy!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Beer, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/05/23): May Hop Madness Continued: Triple-Dry Bohemian Pils and 4-S Belgian Blonde Ale

May 23, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

May Hop Madness Continued: Triple-Dry Bohemian Pils and 4-S Belgian Blonde Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The May month of Hop Madness continues with today’s general release of two more hop-crazy brews: Triple-Dry Bohemian Pils and 4-S Belgian Blonde Ale.

New Baird Beer Seasonal Releases:
*Triple-Dry Bohemian Pils (5.7%):

A Bohemian Pilsner is one of the world’s most noted beer styles. In its historical form, it is a clean and refreshing lager that enjoys a wonderful floral hop character, derived most notably from the famous Czech aroma hop, Saaz. The Baird May Hop Madness take on this classic style is unique — we dry-hop this Pilsner on three separate occasions using a blend of three wonderfully aromatic continental hops (Saaz, Tettnanger and Spalter). This is not your grandfather’s Pils!

Triple-Dry Bohemian Pils is available for immediate general release in both kegs and bottles (630 ml).

*4-S Belgian Blonde Ale (5.5%):

Crisply fruity, dry and refreshing are descriptors that come to mind with mention of a Belgian Blonde Ale. Our version is also very hoppily aromatic. We brew (and dry-hop) 4-S with a combination of four hop varieties all beginning with the letter ‘S’: Sterling, Santiam, Saaz, Styrian Golding. The result is a light yet intricately complex ale.

4-S Belgian Blonde Ale is available also for immediate general release in both kegs and bottles (630 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 観光, 魚, 魚海の幸, Fish, Fish Markets, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Local Shizuoka Fish at Parche Fishmarket in Shizuoka City!

May 21, 2012 dragonlife Leave a comment

Shizuoka Prefecture is blessed with two of the richest sea areas in Japan with the Suruga Bay and the Izu Peninsula.
The Prefecture boasts the largest number of seafood and edible seaweed in the whole country and a simple visit to a good fish market such as the one on the first floor of Parche in Shizuoka JR Station will give you a good idea of what is available in our region!

Come and visit as early as possible, ideally before 10:00 a.m. before the first rush of customers of the day and you will discover the full range at ease!

First have a look at the fish just brought to the Yaizu and Numazu harbors early in the morning before being directly transported to the market just after the local auctions!

All the fish except the last one are from Shizuoka Prefecture.
The prices are for 100 grams.
Count 100 yen for 1 Euro and 80 yen for 1 US $!

These fish will be exhibited at the entrance of the kitchen!

Can you recognize some of them?
The employees will gut and dress them on request!

Horse mackerel/Aji/鯵 from Yui!

Live spiny lobsters/Ise Ebi/伊勢海老!

Shizuoka specialty! Raw Cherry Shrimps/Sakura Ebi/桜海老!

A bit pricey by Shizuoka standards, but dead cheap for Tokyo (that is, if you find them!)!

Now, that was for the fresh arrivals!
If you take a good look at the displays on the right of the of the space reserved for the employees in front of the sashimi you will find fish not one day old yet cleanly packed for immediate sale .
Keep your eyes open and you will find that almost 40% of them are local and still very fresh by usual standards!
Now, what was on display this morning?

Above picture and below:
Red Sole/Aka Shita Birame/赤舌平目.

Below: Rosy Seabass/Aka Mutsu/あかむつ
Above: Crimson Seabream/Porgy/Hana Dai/花鯛

Goldline Seabream/Hedai/へだい

Japanese barracuda/Kamasu/かます

“Devil Rockfish”/Scorpaenopsis cirrhosa (Thunberg)/Onikasago/おにかさご

Flying Fish/Tobiuo/とび魚

Golden threadfin-bream,Besugo/Itoyori/いとより

Chicken Grunt/Isaki/イサキ

White croaker, Silver jewfish/Guchi/ぐち

True Seabream/Madai/真鯛

Akou Rockfish/Sebastes matsubarae/Akoudai/あこうだい

Below:
Dark Sleeper/Donkou/どんこう

Above:
Japanese bluefish, Bigeye/Kuro Mutsu/黒むつ

Silver “Dabera”/Gin Dabera/銀ダベラ

Sillago/kisu/鱚

White “Mebaru”Shiroi Mebaru/白めばる

Pacific rudderfish, Butterfish/ebodai/えぼだい

Below:
“kana”/Kana/かな

Above:
Thread-sail Filefish/Kawahagi/カワハギ

Time to visit some harbors (coming articles!)!

RECOMMENDED RELATED WEBSITES

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

Bars, Beer, 美食, 酒, 観光, 魚, 魚海の幸, 農業, Fashion, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Tourism

Food & Drink Bloggers in Japan (May 2012)

May 21, 2012 dragonlife 12 Comments

The number of foreigners and Japanese nationals who write about the food and drinks in Japan in English (or at least answer comments in English) has remarkably increased lately.
I thought it was about time to start some kind of round-up to help people discover these deserving foodies and their blogs!The list below is far from exhaustive, but I’m planning to update and announce it regularly!
Of course if you know more foodies residing in Japan, do please direct them to me and I will introduce them gladly!

HOKKAIDO TRIBE
(Hokkaido Island)
Meishu no Yutaka by Carlin

TOHOKU TRIBE
(Northeastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Cooking with Mama Miyuki in Sendai
Slow Food From Japan by Nigel Fodgen in Miyagi Prefecture.

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Japan Eat’s Videos
Tokyo Food File by Robbie Swinnerton
Watch Japan in Tokyo
Little Japan Mama in Tokyo
Japan Eats (featured on request)
47 Japanese Farms Through The Eyes of Its Rural Communities By Sara and Roshni in Tokyo
Eating Out in Tokyo with Dominic Tokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
Sake World by John Gauntner in Tokyo: The inernational Reference for Japanese Sake!
Tokyo Terrace by Rachael in Tokyo
Gaijin Tonic in Tokyo and Kanagawa Prefecture
Nonjatta by Chris Bunting in Tokyo
The Soul Of Japan in Kanagawa Prefecture
Sake, kimono and Tabi In Tokyo
Tokyo Kawai, Etc… in Tokyo
Blue Lotus in Tokyo
The Japanese Food Report by Harris Salat in Tokyo
The Sake Chronicles in Tokyo
Watashi to Tokyo by Mari Kanazawa in Tokyo
Japanese Food-Food Lover’s Guide by Yukari Yamamoto in Tokyo
Gaijin Life by a Canadian gentleman in Tokyo
Leo’s Japan Food Blog in Tokyo
Eating Out In Tokyo With Jon
Fugu Tabetai in Tokyo
Japan Style in Tokyo
COCO’s Oriental Kitchen by angela Cooper in Tokyo
Free Online Japanese Food Recipes in Tokyo
Reminiscenec in Tokyo
Cooking Japanese Style By Naoko, in Tokyo

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Good Beer & Country Boys in Aichi Prefecture
Green Tea Club by Satoshi Nihonbayashi in Shizuoka City!
Damonde Life by Matt Ryan in Hamamatsu & Enshu, shizuoka Prefecture
Mangantayon in Shizuoka Prefecture
Shizuoka Gourmet, Shizuoka Sake, Shizuoka Sushi, Shizuoka Shochu in Shizuoka Prefecture
Bryan Baird’s Beer & Brewery in Numazu in Shizuoka Prefecture
A Modern Girl from Niigata and all over Japan!

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture, just moved to Kyoto!
Colorfood Daidokoro in Osaka (Englis & French)
Dominique Corby In Osaka (in French, but can answer and read in English)
Nagaijin in Osaka
Kyoto Foodie in Kyoto
Our Adventures in Japan by K and S Minoo in Osaka
Japan Food Addict by Mai in Kyoto

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
“Made in Matsue” in Shimane prefecture
Get Hiroshima Blog in Hiroshima
The Wide Island Review, The JET Programme Webzine Of Hiroshima Prefecture (includes food & drink articles)

SHIKOKU
(Shikoku Island: Kagawa, Kochi, Ehime, Tokushima)
Obachan’s Kitchen & Garden Balcony in Kochi Prefecture
Still Clumsy With Chopsticks in Kochi Prfecture (Continuation of Obachan’s Kitchen & Garden Balcony)
Rocking in Hakata by Deas Richardson

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Finding Fukuoka
Food from Fukuoka, Kyushu and Japan by Fumiko Soda
Fukuoka Sake Guide by Daisuke Ito
Quixotidienne in Kagoshima Prefecture

OKINAWA
(Okinawa Archipelago)
HWN Pake in Okinawa in Chatan, Okinawa
I’m sorry to say that Nate has just passed away and that his blog has disappeared, but I’ll keep it there as it is in his memory!
Dojo Bar in Naha
Eating Okinawa
Okinawa Hai!
Total Okinawa

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 蛸, 観光, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Octopus, Shizuoka, Shizuoka Cuisine, Tako, Tourism

Japanese Seafood Species 3: Octopus Varieties

May 18, 2012 dragonlife 6 Comments

OCTOPUS-MIZUDAKO-SALAD

Mizudako Octopus Sashimi Salad

Octopuses are common on the markets along the Mediteranean Sea, especially Greece, italy and Spain.
Tey are also very common in Asia, especially Korea and Japan.

OCTOPUS-MADAGO-TSUKIJI

For people living in Tokyo, you will find plenty inside the Tsukiji Market.

OCTOPUS-NUMAZU-HARBOUR

As for people living in Shizuoka Prefecture, go and visit the Harbour in Numazu City!

There many kinds of octopus, some edible, some definitely not!
I will talk here about the main varieties found, sold and eaten in Japan!

MADAKO

OCTOPUS-MADAGO-1

Madako or “True Octopus” will be sold from late Autumn till early Spring.
50,000 tonnes are caught in Japan while 100,000 tonnes are imported, 60% fromm Morocco, 20% from Mauritania and some more from South Africa.

OCTOPUS-MADAGO-2

Boiled Madako from Japan

OCTOPUS-MADAGO-3

Boiled Madako from South Africa

It is very often found boiled in the supermarkets and are appreciated in salads, chyawanmushi, takoyaki and so on.

OCTOPUS-MADAGO-4

But lightly as sushi nigiri is probably the best!

MIZUDAKO

OCTOPUS-MIZUDAKO-1

Mizudako, also called Shiodako and Oodako is a large variety reaching up to 3 metres. It is caught in Autumn and Winter at depths bewteen 100and 1,000 metres in the Northern half of Japan.
It is usually sold frozen. It is then cut when half thawn for:

OCTOPUS-MIZUDAKO-3

Mizudako sashimi

OCTOPUS-MIZUDAKO-SALAD

Mizudako Salad

OCTOPUS-MIZUDAKO-2

It is also very common boiled and pickled in rice vinegar.

OCTOPUS-MIZUDAKO-EGGS
Its eggs are a rare morsel eaten as sushi on a gunkan!

IIDAKO

OCTOPUS-IIDAGO-1

Iidako, also known as Komochidako or Ishidako are caught south of Hokkaido Island. They are comparatively small and do not measure more than 20 cm. A lot are caugt along the Korean Peninsula and China at depths down to 20 metres. They tend to lay their a bit everywhere, even inside empty cans at the bottom of the sea!
Imports have been increasing of late.

OCTOPUS-IIDAGO-2

Iidago are much appreciated cooked whole with their eggs or

OCTOPUS-IIDAGO-3

whole again, boiled or raw, as sushi on nigiri!

CHIHIRODAKO

OCTOPUS-CHIHIRODAKO-1

Chihirodako is local Shizuoka variety found at Numazu Harbour.
It is appreciated boiled or in Tenpura

OCTOPUS-CHIHIRODAKO-2

Its tentacles, boiled, are popular as sushi nigiri!

RECOMMENDED RELATED WEBSITES

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, Fashion, Fashionistas, Japan, Japanese Gastronomy, Shizuoka, Tourism

Japanese Ladies Fashion in Shizuoka 30: Formal or Casual at a Function?

May 17, 2012 dragonlife 4 Comments

Looking and following fashion for the pur fun of it is of course one thing, but the most problematic moment for a lady (and for a gentleman) is when you have to attend a function/party/business meeting and what else when you ought to be more reserved in your appearance.

The picture above was taken in a big display window mainly selling KENZO brand who also caual and semi-formal laies wear in Shizuoka City!

Notice that the colors white and black are almost universally used in such cases in Japan when it is not completely black.
Lines are sober but still elegant, although the model on the left is a bit too formal for my personal taste!

RECOMMENDED RELATED WEBSITES

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

Common Sea Squirt, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Hoya, Japan, Japanese Gastronomy, Sea Cucumber, Shizuoka, Shizuoka Cuisine, Tourism, 海鞘

Japanese Seafood Species 2: Sea Cucumber/Common Sea Squirt/Hoya-Mahoya-海鞘

May 17, 2012 dragonlife 6 Comments

The Common Sea Squirt or Hoya/海鞘 in Japanese, very often called Sea Cucumber is neither a coral, seaweed, shellfish or whatever.
It is an animal of its own class.

HOYA

In its natural habitat, already a prey to many marine predators, it has become rare because of the extensive catch by humans.

HOYA-NATURAL

Its natural colour is whitish out of the water while (see pic above) Hoya rasied by humans are of a deep orange colour.

We are just in the middle of its season, May.
They are mainly raised in Miyagi Prefecture while natural ones are caught in Iwate Prefecture.

Hoya sashimi!

You have to cut it open to reach its edible part.

It can be eaten raw, slightly boiled or pickled.
It is said to be the rare sea animal combining the four tastes: sweetness, saltiness, sourness and acidity.

HOYA-4

For a better view of its insides.
It is called sea squirt, because it is mainly filled with sea water which can be expelled at will.

I personally appreciate it as gunkan,

or sushi nigiri, although it is a bit of an acquired taste!

RECOMMENDED RELATED WEBSITES

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, 観光, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Sea Urchin, Shizuoka, Shizuoka Cuisine, Tourism, Uni, Urchin, 海栗

Japanese Seafood Species 1: Sea Urchin-Uni-海栗

May 17, 2012 dragonlife Leave a comment

UNI-AKAUNI-2
Aka Uni/Red Sea Urchin Roe

Sea urchins, or uni/海栗 (“Sea Chestbuts”) in Japanese, are popular in many countries, but maybe not as much as in Japan!
The situation sometimes is becoming ridiculous as time and again Chinese and North Korrean ships are caught poaching sea urchins in the Japan seas to export them later to Japan!

There are many kinds of sea urchins, some great, some barely acceptable, and many inedible.
I will keep this posting to the most popular ones in Japan.

EZO-BAFUN-UNI/BAFUN UNI

Ezobafun-uni, or Kaze, or Kanze are best appreciated in Spring.
Most are caught off Hokkaido.
As its name in Japanese says (Sea Chestnut), when fresh it has a firm texture and tastes like chestnuts.

Extravagant Bafun Uni Donburi!

Its roe is a beautiful orange.
Beware of imported copies that don’t mely in your mouth!

Beautiful as sushi nigiri or gunkan!

KITA-MURASAKI-UNI

UNI-KITAMURASAKIUNI-1

Appearing on the markets between early Summer and Atumn, domestic specimen come from Hokkaido (12,000 tonnes).

Please note the different colour, more yellowish.
It is widely imported from Russia (6.200 tonnes), USA (2,600 tonnes), Chili (2,100 tonnes), Canada (800 tonnes) and Kora (300 tonnes).

Great as sushi nigiri!
Good quality specimens should be firm, with a definite shape, and leave a yellow colour inside its box or on chopsticks!

CHILI-UNI
UNI-CHIRIUNI-1

Chili-Uni/Sea Urchin from Chili is considered as the best imported sea urchin in Japan and merits a special mention.

Beautiful served as sushi gunkan!

AKA-UNI
UNI-AKAUNI-1

Aka-uni/Red sea Urchin, although of a lower grade, is considered a choice morsel.

UNI-AKAUNI-2

Aka uni roe, some of which will find its way in the following dishes!

SEA URCHIN DISHES

There are countless ways of cooking and using sea urchins!
The following are just suggestions.
Enjoy!

UNI-CHYAWANMUSHI

Uni Chyawan Mushi

UNI-COLD-PEPEROCINO

Cold Pepperocino Sea Urchin Spaghetti

UNI-GRATIN

Sea Urchi Gratin in its shell

UNI-GRATIN-2

Another Sea Urchin Gratin in its shell.

UNI-PILAF

Sea Urchin Pilaf

UNI-RENKON

Uni-Renkon: Sea Urchin cooked inside slices of Lotus roots

UNI-SHUMAI

Sea Urchin Shou-mai

UNI-TOFU-AVOCADO-MILLEFEUILLE

Sea Urchi Tofu and Avocado Millefeuille

UNI-TOFU-SOUP

Sea Urchin and Tofu Soup

RECOMMENDED RELATED WEBSITES

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, Fashion, Fashionistas, Japan, Japanese fashion, Shizuoka, Tourism

Japanese Ladies Fashion in Shizuoka 29: More Scalves for the Summer!

May 16, 2012 dragonlife Leave a comment

Summer full body wrap?

Yesterday when I had to wait in a queue, and in the sun, for a seat at a popular cafe bistro in downtown Shizuoka I noticed that ladies (most of them in their 30’s and above) standing in the same queue could be divided into two distinct groups.

Scalf for a picnic?

Some ladies, obviously not very much aware of fashion had donned two or three layers of plain clothes while other ladies were wearing far lighter and more effective attire.
Among the latter quite a few were using light and airy scalves, not only to adorn themselves, but also to protect themselves effectively against the sun.

Scalves for shopping downtown?

By the same token the same scalves ensured that the ladies did not suffer from the sudden drop in temperature once inside the cafe.
As I have already mentioned the scalves are so light that there is no need to adjust or take them away, ensuring a constant image!

RECOMMENDED RELATED WEBSITES

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 (12/22): Cherry Shrimps & Broccoli Tamagoyaki and Karaage Bento!

May 16, 2012 dragonlife 8 Comments

Today’s bento was a double hit with the Missus’ specialties, what with tamagoyaki and karaage, not mentioning the great majority of local ingredients again!

Again, after steaming plain local rice she seasoned it with her own pickled Japanese pepper seeds/sanshyo!

She completed the box with stir-fried local green peppers and aubergines/eggplants.
As for the home-pickled radishes they come from her family’s garden!

Now, what did the Missus place inside the side box?
Plenty of colors to start with! LOL

First, her special karaage/deep-fried chicken (shallow-fried actually). I definitely tasted some garlic there!
Plenty of lemon for added zip and vitamins and lettuce from the family’s garden!

I very much doubt you could find such a tamagoyaki outside our Prefecture as the Missus made it Yui Harbor Cherry Shrimps and local broccoli! A real delicacy!
She completed the whole with boiled mini corn and snap green peas and more lettuce!
For dessert, imported cherries! Hey, this might be the first time that the word “cherry” has two different meanings in one of my bentos!

Do I need say it was another beauty? LOL

RECOMMENDED RELATED WEBSITES

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

Today’s Bento/Lunch Box (12/22): “Ton Toro Ten” Bento!

May 16, 2012 dragonlife 9 Comments

The Missus holds a special fondness for pork, and “ton toro” in particular!
Ton toro means “pork toro” like “toro/belly” for tuna!
It is bought already cut into thin slices.
As for “ten”, it stands for “tempura”!

Now, the rice box is a proof that you can concoct a bento almost exclusively with local products!

In this box the plain steamed rice is grown in Shizuoka Prefecture.
The thin vegetable marinade are carrot, wasabi stems and leaves from Shizuoka, and the pickles mini melons are also local!
Only the konbu/seaweed (I’m not sure actually!) and the chili pepper aren’t!

Even most ingredients inside the side dish are local!

Salad consisting of local carrot and walnut (not local!) flanked with cress (local).
The Missus then placed the fine slices of ton toro tempura (local) in between shishito green chili pepper and lemon (all local)。

As for the finishing touch local soft-boiled egg (sprinkled with black sesame seeds) and mini tomato (for dessert!)!

Beautiful and appetizing colors and great satisfaction!

RECOMMENDED RELATED WEBSITES

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, 観光, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, seafood, Shizuoka, Tourism, Trumpet Fish, Yagara

Japanese Fish Species 22: Cornet Fish-Yagara-矢柄

May 16, 2012 dragonlife 8 Comments

The cornetfishes or “Yagara/矢柄/Arrow Shape” in Japanese, are a small family Fistulariidae of extremely elongated fishes in the order Syngnathiformes. The family consists of just a single genus Fistularia with four species, found worldwide in tropical and subtropical marine environments.

Ranging up to 200 centimetres (6.6 ft) in length, cornetfishes are as thin and elongate as many eels, but are distinguished by a very long snout, distinct dorsal and anal fins, and a forked caudal fin whose center rays form a lengthy filament. The lateral line is well-developed and extends onto the caudal filament.

They generally live in coastal waters or on coral reefs, where they feed on small fishes, crustaceans and other invertebrates.

They are often confused with Trumpet Fish which are different and a lot smaller.

yagara-1

Yagara is also a fish often caught in the Suruga Bay in Shizuoka Prefecture!
I ventured inside the great Supermarket inside Shizuoka City JR Station as they are bound, especially in the seafood department, to exhibit some interesting specimens.
I certainly was not disappointed!

yagara-2

Here is another picture to give you an idea of the size!

Trumpet Fishes come in “blue” and “red” varieties.
This red (“aka”) Trumpet Fish is more common in our Prefecture.
A bit of a monster, it was a good 1,5 meter (five feet) long and weighed over 5 kg.
I was told 3 meters (10 feet) long specimens are regularly caught in Suruga Bay, the main Bay of Shizuoka Prefecture!

I knew that my friends at Tomii Restaurant would be interested.
I called them on my mobile.
They replied they definitely were!
I bought the fish on their behalf. At 130 US$, it was cheap (I actually bargained a bit!), considering what customers would pay for this delicate fish, either as sublime sashimi or delicious “nabe”!