French Gastronomy: Cooking with Bros in Chalon Sur Saone, Bourgogne, Part 1

Bro’s Carbonara Tagliatelle!

During my (very short) holiday back home in Chalon Sur Saone, Bourgogne, neither the Missus or I had to worry about cooking!
We enjoyed our meals either at hotels, restaurants or in one of my two brothers’ homes!
My first brother is actually a professional chef whereas my second brother is a chef as a hobby (he goes as far as attending cooking school in spite of his vast experience!).

On the last day of our stay he cooked a “simple dinner” for the four of us, while we were enjoying (a) drink(s).
It was a pretty typical affair with many culinary influences.

Bro had an excellent idea for appetizers/tidbits to go with aperitifs and drinks while waiting for dinner to start.
Small round tomatoes first dipped in caramel sauce (just sugar, water and lemon brought to a boil and to a thin brown color before switching off the fire) and then coated with golden sesame seeds!
Interestingly enough they don’t seem to have black roasted sesame seeds in France…

The French, especially in Burgundy and Bresse, cannot spend a day without eating a big lettuce and vegetable salad every day!

So Bro served us an appetizer consisting of fresh local lettuce seasoned with his own dressing (had no time to check the recipe) and a “small” (we were taking the plane the following morning!) portion of his pork and pistacchio terrine out of a dish holding at leat 2 kg of it!

Bro loves his pasta and the Missus who is a pastaholic was certainly happy to learn that he makes all his own pasta!

He certainly has all the gear needed!
The pasta is first kneaded and left in the refrigerator for at least 3~4 hours before being prepared!

He used the kitchen table on which we ate later as a work table (after cleaning it, wiping it and sprinkled it with flour!)!

The streched pasta ready to be cut into smaller pieces and then passed through the machine to make tagliatelle!

Work made so easy!

The fresh tagliatelle ready to be boiled! Only 4 minutes!

The Tagliatelle Carbonara!
The sauce had been made the night before as it is easy to preserve and saved a lot of time!
Sorry, no recipe made available!

For dessert a fine apple tart made with thin pastry sheets, fresh apples and a minimum of sugar and spices!

To be continued…

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, 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

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Bryan Baird’s Newsletter (2012/06/15): A Beer for our Fathers

Baird Beer & Taproom Events Bulletin
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A Beer for our Fathers

Dear Taproom Friend & Baird Beer Enthusiast:

I, like perhaps many others, didn’t realize the enormity of the role and responsibility of fatherhood until I became a member of the fraternity myself. Only then did I fully and comprehensively appreciate all that my Dad had done for me over the many years. It is with love and gratitude, then, that the brewers of Baird Beer have crafted Father’s Day Ale.

New Baird Beer Seasonal Release:
*Father’s Day Ale (ABV 5.5%):

Much of beer brewing in history has been conducted in monastery settings, by the sect fathers. Monastery father-brewers in Belgium were known to brew a refreshing and wholesome table-beer for their own consumption known as Patersbier (father’s beer). This history is the direct inspiration of our Father’s Day Ale.

Father’s Day Ale is a very simple recipe: one malt (floor-malted Pilsner), two hops (Tradition and Saaz). It is fermented with our Belgian witbier yeast strain and then secondarily fermented with the same strain in package. It is lightly fruity and quenchingly effervescent. It is a gift to all of you fathers out there; you deserve at the very least a wonderful beer on Father’s Day.

Father’s Day Ale is available both in bottles (630 ml) and kegs. It will begin pouring from the taps of fine beer establishments all over Japan beginning Father’s Day (Sunday, June 17).

Happy Father’s Day, Dad!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, 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

Tourism Off the Beaten Tracks in France: Chalon Sur Saone (June 2012) Part 1

Ancient houses, bars and cafes around Saint Vincent Square in front of Saint Vicent Cathedral.

In spite of being the second town in Bourgogne/Burgundy, France, Chalon sur Saone does not receive the acclaim it deserves. It is by far the oldest city of importance in Bourgogne as its river harbor and markets date back centuries before the Rommans invaded Gaul.
Did you know that it is also the birthplace of photography where Nicephore Niepce invented the first camera and took the first picture ever?
It is also the best protected gastronomic treasure of France. Just visit the Rue de Strasbourg with its 30+ restaurants in the Saint Laurent island surrounded by the Saone River and taste the great wines of the Cote Chalonnaise!
It being a very compact city it is so easy to discover at a leisurely pace.
Here are some photos taken during my trip back home (this is my hometown!)!

The gothic Saint Vincent Cathedral.

There are many ways and routes to visit the city.
But I always start with the old town located very near the Saone River and just wander round and round often retracing my steps back as many more opportunities for photography offer themselves!

Some of the well-preserved facades are over 600 hundred years old!

You will discover the latest fashions inside cute boutiques under the same facades!

No need to go and spend millions in Paris!
There you will find and buy what French ladies (and gentlemen!) really wear and at more attractive prices!
Chalon sur Saone and its suburbs house more than 100,000 souls and some major industries such as Areva and so on, meaning it is a major stop along the paris-Lyon-Marseille route where many businessmen form all over the world have to meet!

A old Burgundian roof out of nowhere…

A back street in the early afternoon…

Another back street…

A “trompe l’oeil” facade…

The oldest standing fully preserved building in town, a tower dating back to the early Middle Ages (over 1.000 years old)…

Oe can explore the back streets reserved for pedestrians for hidden shops and boutiques…

One can easily get a sore neck with all the photography subjects…

So many angles to shoot from…

Searching for gargoyles…

Such facades in “colombage” are all registered cultural assets and impossible to reproduce…

Come and sit at one of the cafe terraces around the Saint Vincent Square on a bright day…

People have been living there for the last 6 centuries…

There is still a Roman wall over 2,000 years old standing!

There are Irish Pubs for the thirsty!

if you want a quickand delicious fix you must try this baker!

Did you know that frog legs is a gastronomic specialty of the region?
But that’s for the next report!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, 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

Bryan Baird’s Newsletter (2012/06/08): Seasonal Release: Rainy Season Black Ale

Baird Beer & Taproom Events Bulletin
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Seasonal Release: Rainy Season Black Ale

Dear Taproom Friend & Baird Beer Enthusiast:

This beautiful sunny morning marks the fourth day since the official start of the rainy season (tsuyu) here in the Kanto area of Japan. Well, we have the perfect brew for both the gloomy and bright moments of this stormy period: Rainy Season Black Ale.

New Baird Beer Seasonal Release:
*Rainy Season Black Ale 2012 (ABV 6.5%):

A torrential down-pouring of hops define this otherwise roasty, toasty, espresso-like black ale. 60 bittering units of clean, crisp lupulin-resin (courtesy of Galena, Nugget, Motueka, Tradition, Glacier and Santiam) emerge from our kettle boil; the lupulin-oils (from our friends Motueka, Tradition, Glacier and Santiam) join the gig via dry-hopping in the conditioning tank and contribute a pleasant herbal-spicy-peppery aromatic character. After a few sips you will find yourself licking from your lips a resinous stickiness that can best be described as pungently pleasurable. Here’s to the rainy season!

Rainy Season Black Ale is available for immediate release. It is draught-only.

Reminder: If you are a pizza and beer fan (and who isn’t?), don’t forget to come out and join us at the Nakameguro Taproom tomorrow night for the full-scale debut of our New Haven-style pizza. The hours for this kick-off event are 6:00 – 10:00 pm.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, 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

Bryan Baird’s Newsletter (2012/06/08): New Baird Beer Seasonal Releases; New Haven-style Pizza at Nakameguro Taproom

Baird Beer & Taproom Events Bulletin
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New Baird Beer Seasonal Releases; New Haven-style Pizza at Nakameguro Taproom

Dear Taproom Friend & Baird Beer Enthusiast:

Beer’s ability to make itself a suitable partner to the food in all culinary cultures is one of its special traits. Put most simply, good beer makes good food an experience even more pleasurable than it otherwise would be. One of the world’s most recognized symbiotic beer-food relationships surely is beer and pizza. Next to man and woman, beer and pizza is perhaps the most natural and life-affirming marriage on earth. This bulletin is about the two partners in this wonderful relationship: beer and pizza. First to the beer.

New Baird Beer Seasonal Releases:
*4-C Strong Pale Ale (ABV 6%):

We love pale ales of all stripes. This one is a a bit stronger and bolder than is typical. Its hallmark character stems from hopping (both kettle- and dry-) with four different varieties of American ‘C’ hops: Columbus, Chinook, Citra and Cascade. 4-C Strong Pale Ale represents the sort of adventurous play on a classical beer style that helped to ignite the American, and now world, craft beer renaissance.

4-C is available for immediate release in both kegs and bottles (630 ml).

*Suruga Bay Belgian Imperial IPA (ABV 8%):

Yes, this is another in our series of year-round beers fermented with a non-typical yeast strain. In this case, we have brewed a batch of Suruga Bay but have fermented it not with our house Scottish ale yeast but with our Belgian witbier strain. The Belgian yeast strain working at higher temperatures has yielded a slightly more attenuated and stronger alcohol version of Suruga Bay Imperial IPA. Taste the two versions side-by-side and experience for yourself the clear but nuanced difference.

Suruga Bay Belgian Imperial IPA also is available for immediate release — in kegs as well as bottles (360 ml).

Now, it’s on to pizza.

Upcoming Taproom Events:
*Debut of New Haven-style Pizza at the Nakameguro Taproom:

As most of you know, we brought a new head chef aboard (Chef Joon) at the Nakameguro Taproom a couple months ago. Since assuming control of the NT kitchen, Chef Joon has been busy bringing the food back more squarely in line with the philosophy of our beer: i.e. use of fresh, fully flavored and minimally processed ingredients and preparing them with a simplicity that allows the intrinsic natural flavors to shine bright. Well, the radiant flavors of his work speak for themselves.

Joon’s dream-vision, as a chef and passionate beer enthusiast, though, has been to focus his culinary skill on the task of bringing truly world class pizza to our beer table. His work with us began with a week-long study trip to the U.S. where we attended the International Pizza Expo in Las Vegas and then visited the kitchens of several noted pizza establishments in and around Portland, Oregon. We quietly added a super high-temperature pizza oven to our NT kitchen several weeks after our return. Joon has been experimenting and refining our approach to hand-made dough preparation and pizza baking ever since. Well, we are about ready to go full-on-no-safety-net-live with a spectacular new pizza and salad menu.

What kind of pizza? This was our easiest decision: New Haven-style Pizza. This is a style of Neapolitan pizza known as apizza in and around its birthplace — New Haven, Connecticut. It is supposed to have originated at the Frank Pepe Pizzeria Napoletana back in the 1920s. What sets New Haven-style pizza apart is the crust — it is especially thin with a crispy shell that is replete with burnt black spots, desirably known as ‘char’, due to the short but intense high-temperature baking. The inside of the thin crust, though, is soft when done expertly.

New Haven-style pies tend also to be very simple and light on the cheese, which generally is Pecorino Romano rather than Mozzarella. Simple but flavorful sauces (plain or white is olive oil, red or marinara is tomato sauce) are the spice. Fresh toppings, arrayed and combined creatively, complete the pie performance. Add good beer, and Baird Beer in particular, and you have one of life’s truly subliminal food-beverage experiences.

Mark you calendar: we will inaugurate the full pizza menu at NT with a special debut party on Thursday, June 14. Please note, the hours of operation on this kick-off day will be: 6:00 – 10:00 pm. The full variety of our New Haven-style pizzas will be flowing out of our pizza oven all night long; you are free to sample to your heart and belly’s content. Fresh salads also will be served. Food price for the evening is 3,000 yen per person. Beer is sold separately. Reservations are not required. As a special beer treat, we will be tapping in sneak-preview fashion our 2012 Shizuoka Summer Mikan Ale. Drink a glass with one of these extraordinary pies and I promise you, your life will change.

Sayuri, John and I will be leading a pack of pizza and beer lovers into the Nakameguro Taproom for this special debut event. Please plan on joining us.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, 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

Vegan Japanese Dessert: Tofu Wagashi with Kinako!

For the pleasure of vegans and vegetarians alkie tofu can be prepared into delicious, healthy and simple desserts!
Here is a suggestion making use of soybeans in two forms: tofu and kinako (grilled soy bean powder)!

INGREDIENTS:

-Tofu: 1 standard pack
-Kinako (Grilled soy bean powder): plenty
-Salt and sugar: as appropriate

For the syrup:
-Granulated sugar: 100g
-Water: 100 cc/ml/1/2 cup

RECIPE:

-Cut tofu into small one bite cubes. Drain water from tofu. take excess water with kitchen paper.
In a saucepna pour water and sugar and sugar. Heat until the mixture has reached a syrup texture. Do not make caramel! Switch fire and let cool. Chill the syrup for a while inside refrigerarator.

-In a large enough vessel drop the tofu in carefully. Pour the syrup over the tofu. Chill inside refrigerator for 1 hour.

-Take tofu out of the refrigerator. Add salt, sugar and kinako. Mix in carefully with a spatula to cover the whole tofu with kinako.

-Place on a serving dish and sprinkle with plenty more kinako!

-Serve with a small wooden spoon!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, 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

Japanese Ladies Fashion in Shizuoka 42: Slim Pants and Light Blouse Combinations for the Summer!

Although summer needs for lighter amd less clothing, you have to be prepared for a daily change what with all the heat, sweat and what else.
I found these two combinations at Cenova Departmenet Store in Shizuoka City.

They are very simple in approach and definitely for younger ladies.
Although they look casual enough, they provide enough elegance to emphasize the “good points” of a lady’s body” and still protect it from the harshness of the natural elements!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, 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