美食, 観光, 魚, 農業, Fish, Food, Fujinomiya City, Gastronomes, Gastronomy, Iwana, Japan, Japanese Gastronomy, Rainbow Trout, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Trout, Trout Farm

Japanese Restaurant: Rainbow Trout & Iwana Trout at Kagetsu in Fujinomiya City!

August 31, 2012 dragonlife Leave a comment

Service: Very kind and discreet
Facilities: Traditional but very clean. Old but clean washroom
Prices: Appropriate~slightly expensive
Strong points: Authentic traditional Japanese gastronomy mainly based on local products, especially fish and vegetables. Excellent sake list.

Last Tuesday after our visit to Kakishima Trout Farm we visited a local Japanese restaurant for lunch which had been recommended to us by Mrs. Izumi Iwamoto as they serve fish raised by her company: Kagetsu/花月!

Before entering the restaurant take a good look at its surroundings!

Traditional entrance.

Let’s have a peek at the little garden outside…

Some of the stones are lava blocks from Mount Fuji!

Intriguing antiques…

Once inside you will be greeted by a big trout!

A very traditional Japanese interior!

Fresh green and white goya/bitter melon from their own garden kindly offered to whomever wants them!

The eight of us had ordered the “o-tsukuri lunch set/sashimi lunch set”.
We were first served chilled red shiso/perilla leaves juice to quench our thirst on this very hot day!

Home-made pickles including white goya.

Chilled tougan/冬瓜/Winter melon.

Iwana/岩魚/Japanese char both as sashimi and cooked (chilled) with its skin!

Deep-fried Nijimasu/虹鱒/Rainbow trout with deep-fried egg plant and salad!

Extravagant fish to deep-fry. Absolutely yummy!

Most of the vegetables come from their own garden, including the mini tomatoes!

Rice and miso soup with plenty of seaweed, even that far from the sea!

For dessert chilled nashi pear with home-made aka kokemomo/赤コケモモ/Japanese cranberries jam!

The restaurant keeps and feeds their own batch of Kakishima Trout Farm fish in a special tank in their garden behind to insure perfect freshness!

KAGETSU/花月
Fujinomiya City, Yatate Cho, 737
Tel.: 0544-23-4141
Opening Hours: 11:30~14:00, 17:00~21:00
Closed on Mondays

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,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, 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

美食, 虹鱒, 観光, 魚, 鱒, Fish, Food, Food Health, Fujinomiya City, Gastronomes, Gastronomy, Iwana, Japan, Japanese Gastronomy, Rainbow Trout, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Trout, Trout Farm, 岩魚

Rainbow Trout, Iwana Trout & Sakura Trout at Kakishima Trout Farm in Fujinomiya City!

August 30, 2012 dragonlife 2 Comments

Iwana Trout!

Last Wednesday I travelled all the way up to a site 700 meters high on the slopes of Mount Fuji in Fujinomiya City to visit arguably the best Trout Farm in Japan (there are 4 more companies in Fujinomiya City alone!) in the company of Chefs and Farmers from Central Shizuoka Prefecture who have just created a group called “Wasabi No Kai” to promote good food from production to the table!

The Wasabi No Kai” group of chefs (French, Italian and Spanish gastronomy in this case) a wine shop owner and a farmer from Fujieda City in discussion with the the President of Kakishima Trout Farm.

Mrs. Izumi Iwamoto/岩本いづみ!

It was another blistering hot day even in the morning with temperatures in the middle 30’s, but it did not prevent Mrs. Izumi Iwamoto, the 2nd generation owner of Kakishima Trout Farm, to take us on a grand tour of the premises with a wealth of explanations and information!

The fish farm was established 35 years ago in Fujinomiya City (the company has two other farms in Kannami and Izu City with a total of 8 staff) in a spot located at 700 meter altitude on the slopes of Mount Fuji because of the constant access to natural water at a constant temperature around 12 degrees for an ideal environment for fish farming.

One just has to take the water from the abundant waterfalls and streams nearby!

The water is funneled into concrete open-air tanks covered with nets to protect them from birds and falling leaves in particular.

The water goes through nets at the entrance of each tank to filter any debris out.

The water is then allowed to flow constantly through the tanks.

The water is finally released back into the nature.
The water will never be used twice or allowed to stagnate, ensuring the safety of the fish and their meat.
Thanks to this constant help from the nature a great load of the work is taken off the staff’s shoulders who are constantly busy feeding the fish, repairing the nets, cleaning the tanks, clearing the surroundings and what else!

All the nature surrounding the farm is free from any agrichemicals or pesticides which might find their way into the water!

Enormous iwana up to 2 kg apiece!
It takes no less than 2 years to bring such a fish to maturity!

TKaushi Trout Farm breeds Iwana Trout/岩魚/”Rock Fish”, an indigenous Japanese branch of char, Niji Masu/虹鱒/Rainbow trout and a small number of Sakura Masu/桜鱒/Cherry Trout. The annual total production (including the other two farms) is 200 tonnes.

A 2-kg Iwana!

Rainbow trouts!

It is dawn to dusk work, even for Mrs. Iwamoto who had woken up at 5:00 a.m. to feed the fish in the company of her son before welcoming us for her interview!

Not only the fish has to be prepared for delivery (with plenty of ice in summer!) in safe packaging every day but also live to many fishing ponds all over the nation! Actually they are the only company in Japan capable to provide live fighting fish for the pleasure of anglers and gastronomes!

But for all the ideal natural environment and the daily care the main concern is feed!
And 35 years of experience and personal research were certainly not too much.
They used to produce their feed with half of it home-made and half bought, especially Peruvian anchovy.

But due to the price increase and quality decrease of the latter they decided to use Japanese meal (Yaizu bonito for example) for better and safer traceability.
Trouts are voracious fish and they have to be fed every morning!

The feed is a strict and constant mixture of higher quality fish, wheat, vitamins and natural salt.
No shortcuts like oily or fatty components are used to accelerate the growth of the fish.
From this very year all feed is completely natural, even including cocoa husks for polyphenols!
Mrs. Iwamamoto is always carrying a colormeter with her to check the color and leanness of the flesh of their fish!

But even so, nature itself can bring all these efforts to produce extravagant fish to nought: a particularly ferocious typhoon carried away or killed all the fish two years ago!

Iwana Trout at Kagetsu Restaurant in Fujinomiya City!

Kakishima Trout farm fish are gaining a greatly deserved celebrity in our Prefecture and are recognized as Shizuoka Prefecture Agricultural Products by the Government and gastronomic restaurants are hurrying to better know and acquire their fish!
Expect to find their fish in coming reports on local restaurants!

KAKISHIMA TROUT FARM Co.

Office: 419-0115, Shizuoka Prefecture, Tago Gun, Kannami Cho, Shinden, 125-1
Tel.: 055-970-3031
Fax: 055-970-3032
Mobile: 090-6942-3438 (Mrs. Izumi Iwamoto)
Mail address: izumi_iwamoto@kakishima-troutfarm.com

Main Farm: 418-0108 Shizuoka Prefecture, Fujinomiya City, Inozo, nakamura. 495-1
Tel.: 0544-52-0181
Fax: 0544-52-0216

HOMEPAGE (Japanese)

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Baird Beer, Bars, Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2012/08/29): Three Late Summer Seasonal Releases

August 29, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Three Late Summer Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

As we move into September, summer begins to fade into fall — though it certainly doesn’t feel like that yet. As an antidote to the lingering late-summer heat, we are happy to announce the immediate release of three thirst-quenching seasonal brews: Japan Tale Ale 2012, Baird Belgian Tripel, and Plum Session Ale.

New Baird Beer Seasonal Releases:

*Japan Tale Ale 2012 (ABV 5%):

Brewed with a host of indigenous Japanese ingredients (un-malted wheat, korizato sugar, fresh ume plums and, of course, lovely soft Numazu water) Japan Tale Ale is lightly hopped, pleasantly tart and extremely refreshing. It’s hazy, milky-white color and snow-white foam collar are reminiscent of a Belgian witbier. It drinks, though, like a beer version of a well-made ume sour (a popular drink served in traditional Japanese pubs that is made with distilled shochu and plums and served carbonated on ice).

Japan Tale Ale 2012 is now pouring from the taps of each of our Baird Beer Taproom pubs and will be available both on draught and in 360 ml bottles at Baird Beer retailing pubs and liquor shops throughout Japan.

*Baird Belgian Tripel (ABV 8.5%):

Belgian-style Tripels are stealthily potent golden ales — rich yet briskly refreshing — that originated in the historical context of monastic brewing in Belgium. The quintessential example of this style, and one of my favorite Belgian ales, is the iconic monastic beer, Westmalle Tripel.

The Baird take on this glorious style incorporates an all-base malt grist bill of floor-malted Maris Otter and Bohemian Pilsner as well as a blend Japan, German and English wheat. Kettle gravity is strengthened by a generous addition of Japanese sudakito and korizato sugars. The hopping rate is moderate (25 IBUs) and includes the floral-spicy varieties Sterling, Saaz and Styrian Golding. Fermentation is warm (24-25 C) and happily carried out by our Belgian witbier-derived yeast strain. Apparent Attenuation is high (88.5%) and thus the alcohol content is strong. As per our custom with high-alcohol beers, we krausen at packaging to produce a secondary fermentation and natural carbonation in keg or bottle.

Baird Belgian Tripel is draught only. It is pouring at our Taproom pubs beginning today and is available for immediate release to all fine beer establishments in Japan. Please contact Kojima-san to place an order.

*Plum Session Ale (ABV 4.1%):

What should a brewer do when unexpectedly receiving a bundle of perfectly ripe, freshly harvested local plums? After eating one or two, he should formulate a session-beer recipe that allows the softly sweet-tart essence of the plums free play; and then he should fire up the mash tun and get busy.

Our diligence in early July has yielded this wonderul late-August beer harvest. Come visit a Taproom today and help us to enjoy the fruit of this harvest. Plum Session Ale is being served as real ale on hand-pump and exclusively at our Baird Beer Taproom pubs.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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美食, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pasta, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Takuan

Takuan Recipe: Japanese Cold Takuan Pasta (with Vegan Version)

August 20, 2012 dragonlife Leave a comment

Takuan in Japan is usually eaten at the end of the meal with rice and miso soup, but there are ways to accomodate it Western-style!
Here is a suggestion for a cold pasta recipe for a light refreshing dish during the summer heat.
As for a vegan version use vegan pasta!

INGREDIENTS: (for 2 people)

Pasta (or vegan pasta): 200 g
Takuan: 50 g (cut into thick filaments)
Cucumber: 100 g (cut inot thick filaments)
Salted konbu seaweed: 20 g (cut into thick filaments)
Roasted sesame seeds: A little

RECIPE:

Boil the pasta to your liking in 2 liters of water and 1 tablespoon of salt.

Prepare aside the takuan and cucumber (small and crunchy Japanese style) cut into thick filaments and salted konbu seaweed.

Transfer the boiled pasta into a bowl full of icy water.
Drain well.

In a bowl drop the pasta, takuan, cucumber and seaweed and mix well.
Note: Use your imagination if you want to add taste and seasoning but keep in mind you don’t need any more salt!
Suggestions: sesame oil, umeboshi meat, gomadare/sesame dressing, etc.

Serve in a plate and sprinkle wit roasted sesame seeds!

For more color and taste you could add thinly cut pimento!

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笑い, 観光, Humor, Japan, Tourism

Weird Japan (17): Pepsi good for Hair?

August 18, 2012 dragonlife 2 Comments

Somme “collaborations” should be avoided!
Found this near my office…

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Beef, Desserts, Dining Room, Eggplants, 里芋, 静岡市, 観光, 魚, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Dining Room, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, vegetables

French Gastronomy with Shizuoka Products at Tetsuya Sugimoto (Summer 2012)

August 17, 2012 dragonlife 2 Comments

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

If one wants to know what could be possibly created as French Gastronomy with mainly Shizuoka products whatever the time of the year, Tetsuya Sugimoto in Shizuoka City must be the reference in spite of the fierce competition from like-minded chefs all over the Prefecture.
Since pictures and simple explanations are better than a long and heavy prose, let me relate you my visit for lunch the other day!

The entrance sports a great noren/Japanese entrance curtain bearing the name of the restaurant!

Tetsuya Sugimoto has just celebrated its 3rd Anniversary!
Have a good look at the blackboard for seasonal offerings.
If you can’t read Japanese, no worries. Chef Sugimoto will be glad to explain everything in detail with a rare passion!

Look at both sides of the blackboard!

Although Tetsuya does everything by himself from purchasing his ingredients to cleaning the place spotless every day he still finds the time to add his personal touch to the entrance!

All these decorative vegetables past the door are organic!

Poached “Bioran” egg (by Mr. Shimizu in Shizuoka City) and delicious Hokkaido urchin on a cold jelly soup made with vegetables and agar from Shizuoka prefecture!

Aji/Horse mackerel Tartare on organic tomato with amazu/sweet rice vinegar dressing!

The horse mackerel was caught in the Suruga Bay, the richest sea in Japan.
The flowers are edible and organic!

Serrano Jamon ham from Spain astride a green eggplant!

From another angle!

I felt like a voyeur when I took a picture of the green eggplant! LOL

Anago/Conger eel (a fish which made Western Shizuoka famous all over Japan) on zucchini and tomato and topped with zucchini parpadelle.
All vegetables are organic and local!

From another angle!
The sauce is balsamico-based.
Tetsuya went as far as deep-frying the conger eel backbone and place it between the fish and the tomato for an intriguing crunchy surprise!

Beef bred by Mr. Mineno in Hamamatsu City atop organic vegetables.
Testuya obtained this superlative meat after mmeeting the breeder in person in his farm!

The beef! Look at that color and texture! Extravagant!
The sauce is Banyuls wine based!

Always brace yourself before discovering desserts at Tetsuya Sugimoto!
There is always a surprise in store to throw you out of your seat!
This time:
Mousse cake made with passion fruit grown in Mariko, Shizuoka City.
The pips of the fruit were dried, grilled and crushed for the topping!
As for the ice cream it was made with porter beer crafted by Hamamatsu Tenjigura Brewery in Hamamatsu City!

Do I need more to say?

To be followed…

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided (do make a call first!)
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

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Vegan Japanese Dessert: “Daigaku Imo” Sweet Potato

August 17, 2012 dragonlife 2 Comments

Sweet potatoes or Satsuma Imo/薩摩芋 were introduced a long time ago in Japan where they became a mainstay vegetable in winter, especially in the west of Japan where they supplemented rice as a staple food.
Daigaku Imo/大学芋, literally ‘University Potatoes” have been popular with students for times immemorial as not only as a dessert but also as a great snack. In fact, a lot of people prefer them to fried potatoes!

INGREDIENTS: (for 4 people)

Sweet potato (raw): 600 g
Sugar: 90 g
Ground white sesame seeds: 1 teaspoon
Oil: As appropriate

RECIPE:

Peel sweet potatoes.
Cut in long thin slices (thin wedges). Actually cut them into the shape and size of your preference but take in account that the thicker they are, the longer time they will take to fry.
Leave in water for 10 minutes.
Take out of water.
Wipe off all humidity.

Heat oil to 150 degrees. Keep oil shallow enough.
Fry until the sweet potatoes have softened. Do not let them change color then.

Take sweet potatoes out and shake oil off.
Bring the oil to 180 degrees.
Fry the sweet potatoes again until they attain a nice brown color.

While the sweet potatoes are frying pour the water and sugar in a separate pan and heat on a low fire.
Let sugar dissolve completely.
When the rim of the water changes color keep heating gently shaking the pan around. You may use a spatula but proceed gently.
When the syrup has attained a light brown color switch off fire.

Take sweet potatoes out of the oil once cooked. Shake off oil well. Drop the potatoes into a separate bowl.
Add the ground white sesame seeds.
Mix well, taking care not to damage the potatoes.

Coat the potatoes with syrup while hot and let cool down completely inside a recipient slightly coated with oil.

Serve and enjoy!

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Shizuoka Sake Tasting: Sanwa Brewery-Hagoromo no Mai-Junmai Ginjo

August 16, 2012 dragonlife Leave a comment

Sanwa Brewery is located in Shizuoka City, Shimizu Ku.
The name of this long seller sake, “Hagoromo no Mai” is directly related with a famous legend taking place in Miho, Shimizu Ku.
A goddess has to dance (“Mai/舞”) for a local fisherman to reclaim her veil (“hagoromo/羽衣) she had carelessly hung on a branch.

The other day I discovered a nice range of Shizuoka sake sold in 180ml bottles along with some better than usual explanations and decided to start the whole line-up!

Their cards actually gave more information than indicated on their bottle labels!

Rice: Blended rice
Rice milled down to 60%
Alcohol: 15=16 degrees
Dryness: +5
Bottled in April 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Dry. Alcohol. Cherries, greens
Body: Fluid
Taste: Very dry attack backed by alcohol and junmai petillant.
Complex. Cherries, traces of coffee beans and almonds.
Disappears on an even drier note with nuts and oranges peeking out.
Takes a softer turn with food with more coffee beans, almonds and cashew nuts.
Greens making a comeback away from food.
Pleasant and easy to drink, especially with food.

Overall: A sake obviously designed to accompany food.
Definitely for dry sake lovers!
Stays very dry with food.
Ideal to accompany heavy foods and sauces as in izakayas.

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Shizuoka Sake Tasting: Haginishiki Brewery-Minami Alps Tokubetsu Honjozo Nama Genshu

August 15, 2012 dragonlife Leave a comment

Haginishiki Breweries, one of the seven breweries located in Shizuoka City has produced nectars with water coming directly from the Southern Alps for quite some time as Shizuoka City stretches itself up to over 3,000 metres south of the famous mountain chain. Actually more than half of the water used by breweries in Shizuoka Prefecture is directly related to the Southern Alps.

This particular limited brew is a nama/生 meaning it wasn’t pasteurized.

It is also a genshu/原酒 meaning that no pure water was added to dilute the alcohol, although pure sake alcohol was blended in as it is a Tokubetsu Honjyozo.

Rice: Biyama Nishiki (Shiga Prefecture) and Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Dryness: + 4
Acidity: 1.3
Alcohol: 18~19 degrees
Bottled in July 2012

Clarity: Very clear
Color: Very light golden hue, practically transparent
Body: Fluid
Aroma: Dry, light and fruity. Vanilla, dark chocolate.
Taste: Strong fruity attack backed by pleasant alcohol.
Disappears fairly quickly.
Melon, dry almonds.
Varies very little with food.
Very easy to drink in spite of its high alcohol content.
Marries well with food. Tends to become just a little sweeter with vinegared food.
Holds its own with any food.
Otherwise will turn drier with greens making an appearance with melon.

Overall: A sake obviously conceived to accompany food.
Very pleasant to drink with food in spite of its high alcohol content.
I actually appreciated it on its own.
Can be drunk at any temperature although slightly chilled will bring about the best of it.
A sake I would take to any party (with food)!

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, 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:

美食, Eggplants, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Vegan Japanese recipe: Fried and Marinated Eggplants with Paprika

August 14, 2012 dragonlife 6 Comments

Vegan cuisine can be a very easy concept making the best out of simple and tasty ingredients!
here is another simple way to accomodate eggplants the Japanese way!

INGREDIENTS: (for 2~3 people)

Eggplants: 3^4
White wine vinegar (or Japanese rice vinegar): 1 tablespoon
Paprika powder: as much as you want!
Salt: 1/2 teaspoon

RECIPE:

Clean the eggplants. Wipe them and cut them into one bite pieces.

In a pan pour olive oil. Heat the pan over a low fire.
Throw in all the eggplants.
Fry until heat has penetrated the eggplants well. Add teh vinegar.
Cover with a lid and cook over medium fire until the greater part of water/sauce has disappeared.

Transfer into a recipient Let cool down. Keep inside therefrigerator.
Serve chilled sprinkled with plenty of paprika powder!
Naturally you can add color and taste served topped with fresh herbs!

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:

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

Seafood & Agricultural Products at Shizuoka Ryuutsuu Auction Market

August 13, 2012 dragonlife 2 Comments

This morning I had the occasion to visit for the second time only in no less than 36 years the Shizuoka Ryuutsuu Auction Market (real name. Shizuoka Gyouichi/静岡魚市!
It is very similar to Tsukiji Market in Tokyo, on different scale naturally, but still really big as it serves a Prefecture population of nearly 4,000,000 souls!

The reason I visited the market as early as 7:00 after the actual auctions was that I had to apply for a filming permit from the city officials (the place is directly supervised by the local government) on behalf of a TV crew dispatched at the end of this month by 3 Sat.online/NANO, a big German TV Channel.

Small restaurant on the second floor.

Actually the whole is strictly supervised by the city.
Casual visitors are allowed in. Full stop.
Casual buyers are not allowed in. Full stop.
Filming, albeit very restricted requires an official permit from the city.
Even so, you certainly need the right connections!
Mind you, we only got a permit to film Chef Shibata buying his ingredients at the market. Actual auctions taking place between 5:0 and 6:00 a.m. are simply no man’s land!

Chef Susumu Shibata/柴田算 and Mr. Yasushi Imaizumi/今泉康, the gentlemen who made it possible!
But I do have the right connections…LOL

The place is big and a lot of heavy machinery is needed for quick transport of goods.
You had better watch your back atually as there is always a danger of being run over. Honestly!

Since I had been allowed in I took the opportunity of taking (unauthorized?) pictures of the goods dealt with inside!

I started with the fish and seafood area where authorized visitors can make their purchases after the auction.

Buyer and seller haggling?

Frozen tuna, probably Albacore/Binnaga・ビンナガ a species typical of Shizuoka Prefecture!

The tails are always cut before the auction for quality check!

The heads, tails and bones are also on sale!

Cuts ready to be delivered!

Still frozen pieces have to cut with a saw!

But the best morsels are cut by hand!

Beware the Marlin/Kajiki/カジキ/’s sword!

The Japanese eat all kinds of shell fish: Pen shells/Tairagai/タイラガイ!

Enormous oysters/kaki/牡蠣!

Whelks/Tsubogai/壺貝!

Snow crabs from the North of Japan!

Horse mackerel/Aji/鯵！

Small Black Back Sardines/Seguro Iwashi/背黒鰯!

Ika Soumen/いかそうめん/Cuttle Fish cut in fine strips!

A true Japanese delicacy! Herring roe on seaweed/Ko mochi konbu/子持ち昆布!

A Shizuoka specialty: Splendid Alfonsino/Kinmedai/金目鯛!

Delicate small seabreams/Kodai/小鯛 and Tongue Soles/Shitzbirame/舌平目!

Salmon/Shake/鮭!

I then went to have a peek at the agricultural products on sale!

Boxes, boxes and more boxes…!

“White” bitter melon/Shiroi Goya/白いゴヤ!

Paprika/パプリカ!

Rare Hasuimo/ハスイモ!

Hoped you enjoyed the visit!

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:

Bars, 美食, 酒, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Wines

French Wine Bistro: Himawari-Tei in Shizuoka City!

August 12, 2012 dragonlife 2 Comments

Service: Easy-going and attentive. Very friendly if somewhat shy
Equipment & Facilities: Very clean overall. Superb Washroom
Prices: Appropriate
Strong points: Very good list of reasonably-priced wines by the glass or bottle. Typical French Bistro gastronomy. Gastro bar concept

After spending so many years learning his trade in France, particularly in the Lyon Region and Tokyo, Michihito Osuga/大須賀道人さん finally came back to his hometown to open Himawari-Tei (Sunflower Abode) in the increasingly busy Shichiken-Cho District, near Aoba Street in Aoi-Ku, Shizuoka City!

Many reasonably-priced wines mainly from France, Spain and California with some really interesting surprises among them can be enjoyed at Himawari-Tei!

The fact that the area is the home of many fashion shops in day time makes it a particularly welcome addition because of its concept as a wine bistro.

You can enjoy yourself with a glass of wine and one of the dishes on the day’s menu on your own or in good company without any ostentation. Mind you, would do well to reserve a seat either at the counter or at a table as it gets full very quickly!

It is not a big place and if you choose to come as a small party, make sure that a table is reserved for you!

And the beauty of it is that it is entirely non-smoking!

Although there is a regular menu, first check the offerings of the day on the blackboard where you will discover some celebrated French food!

French salami as service of the day!

Now, this wine was an incredible surprise: Cote Chalonnaise (Bourgogne) made in Saint-Desert, the very village where I spent all my summers when I was kid! Unbelievable! I finished the bottle!

Wherever you go to France you always order the Terrine or Pate de Campagne to have a good idea of the chef’s skills!

Now, Michihiko’s terrine de Campagne is truly a faithful rendition of the terroir of my region (Bourgogne and Lyon) with all the flavors and delicious pungency. Served with greens and Dijon Mustard, no need for bread!

Yes, they make great Merlot wines in California! Smoking Loon, what a great name!

Since it was my first visit I tended to eat more than drink (expect another article soon!)!
Very delicate white liver paste!

And to finish my first meal, a hearty (but not heavy or too copious!) cassoulet (bean stew) with duck confit!

I might run into the danger of becoming a regular from next winter with such comfort foods from home!

To be followed…

HIMAWARI-TEI
420-0035 Shizuoka City, Aoi ku, Shichiken-Cho, 10-9, Shinwa Bldg., 1F
Tel.: 054-255-5708
Business hours: 17:00~indeterminate
Closed on Mondays
Credit cards will be OK by end of September
BLOG/HOMEPAGE (Japanese)

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:

美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Non-smoking restaurants, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Asian Vegetarian Lunch at Locomani in Shizuoka City!

August 10, 2012 dragonlife 2 Comments

Service: Very friendly although a bit shy!
Equipment: Great overall cleanliness
Prices: Reasonable
Strong points: Vegetarian menus. Healthy rice flour cakes.
Completely non-smoking!

Shizuoka City, and consequently Shizuoka Prefecture, is increasingly becoming a haven for people looking for both healthy and tasty food. Healthy food is not that easy to make attractive or appealing. Fortunately the immense wealth of local products makes it a little easier for such establishments as Locomani in Shizuoka City which serve only seasonal menus mainly made with local products and mostly vegetarian albeit extremely attractive even to an omnivore like me!

Their vegetarian menus in particular give a great part to so-called ethnic cuisines.
The other day I had the pleasure to discover a dish called “Betnam Fuu Ashian Raisu/Vietnamese-style Asian Rice”!

The whole concept is vegetarian, although the “soy bean meat” really looked, tasted and crunched like meat!
And absolutely yummy!

Locomani always serves their home-made sweet pickled vegetables!

Another constant feature is a tasty salad of raw and cooked local vegetables, mainly organic!

As for the rice you may order it plain, whole or a mixture of the two!

Topped with fried onions, absolutely delicious and so satisfying!

Looking forward to my next visit (it helps so much my body recovering from all that eating!)!

To be followed…

LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Closed every Wednesday and one Monday
HOMEPAGE/BLOG (Japanese)

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:

美食, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Traditional Izakaya: Shibata in Shizuoka City (part 1)

August 9, 2012 dragonlife Leave a comment

Service: Very friendly and attentive. Great conversations in store!
Equipment and facilities: Traditional but very clean.
Prices: Appropriate.
Strong points: Seasonal hunting food. Great fish, both raw and cooked. Mainly local food. True traditional izakaya.

Shibata, in spite of a long history spanning over more than 40 years, is what we call in Japan a “kakureya/隠れ屋/a “secret place”!
Chef Susumu Shibata/柴田賛さん used to serve mainly sushi but he recently took the sushi mention off and is having a great time serving anything from globefish/fugu/河豚 sashimi to wild boar and venison brought by friend hunters!
I had the occasion to visit again last week as he is helping me and a German TV crew get some really unusual foods for a special reportage (next article!).

His izakaya is located away from the crowds in downtown Shizuoka City and the sign does help you find it in the middle of the night.

You wouldn’t know his place is so famous among true gastronomes judging from the modest entrance!

The place might be old, but it’s clean and Chef Shibata is always smiling and ready for some good talk!

The glass display formerly used for sushi will show an array of varied seasonal and traditional foods.

Plenty of fish in wait!

Deep-fried ko-dai/小鯛/small seabream as an appetizer with the first drink!

That time it was more about talking about and preparing the next event than delving into a long meal but we took the opportunity to enjoy some great fugu/河豚/globefish sashimi!

My friend asked for the same but served on ice!

And we had the same fish fried as tempura!
Actually, people here very often prefer to eat it this way!

Served with Chef Shibata’s special seasoning!

Most of the fish is local and served the traditional way as opposed to minuscule servings found up in Tokyo!

The same fish, Maaji/真鯵/True Horse mackerel from Kurasawa near Yui, Shimizu Ku, Shizuoka City!

Alright, this is only the first episode!
Look forward to the next one!

SHIBATA/しばた
421-2223 Shizuoka City, Aoi Ku, Kmaiashiarai, 2-7-28
Tel.: 0909221702, 0542-469-412
Opening hours: 17:00~23:00
Closed on Thursdays

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:

美食, Dessert, 里芋, 野菜, 農業, Gastronomes, Gastronomy, Imo, Japan, Japanese Gastronomy, Recipes, Sato Imo, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Taro root, Vegan, Vegan Dessert, Vegetarian cuisine

Vegan Japanese Imo Dessert: Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce

August 8, 2012 dragonlife 2 Comments

Shizuoka Prefecture in Japan is celebrated for its many varieties of Imo/芋/Taro roots from sato Imo/里芋 to
Ebi Imo/海老芋!
It is only natural that we can come up with some succulent desserts to please any priority!

Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce

INGREDIENTS: For about 15 balls

Sato Imo/里芋/Taro roots: 300 g (frozen: you can get them all year. In season choose them fresh and cook them!)
Rice powder: 60 g
White sugar: 2 tablespoons

For the sweet sauce/Mitarashi An
Soy sauce: 3 tablespoons
Sugar: 4 tablespoons
Water: 4 tablespoons
Cornstarch: as appropriate dissolved in lukewarm water
Ground black sesame seeds: 1 teaspoon

RECIPE:

Thaw the frozen sato imo. Put them inside an oven dish, cover with cellophane paper and cook in microwave oven for 5~6 minutes until they get soft.
For fresh sato imo, boil them first and peel them off (you can also team them)
Mash them finely.

Add one third of rice powder to mashed sato imo and mix well, kneading all the time. Cover with cellophane paper and cook inside microwave oven for 2 minutes and a half. Repeat process twice more.

Make sure that all rice powder has been used. Add sugar and mix well. Cover again with cellophane paper and cook inside microwave oven for 3 more minutes.
Let cool down completely.

Prepare some sweet water with 2 tablespoons of water and 1 tablespoon of sugar.
Make balls with mashed sato imo, wetting your palms with the sweet water beforeahnd.

In a frypan with only a little oil fry balls on both sides util they attain a light brown color. Let cool down completely.

In a saucepan pour the soy sauce, water and sugar. heat until the sugar has completely dissolved.
Add cornstarch dissolevd in lukewarm water and stir until the sauce has become a thick syrup. Take off fire. Add ground black sesame seeds and mix.
Let cool down completely.

Serve the dango/balls topped wipped with sweet sauce.

The kids will love them!

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,