Gastronomic Study Group: Kakishima Rainbow Trout and Japanese Char by Wasabi no Kai Group

Wasabi no Kai Gastronomic Group in Central Shizuoka Prefecture was founded about 4 months ago to help promote the Shizuoka Gastronomy with chefs, producers and the media.
We have already held a seminar on Shizuoka Green Tea and visited Kakishima Fish Farm in Fujinomiya City in July and August.
This time three chefs members of Wasabi No Kai Group met at Il Castagno Italian Restaurant in Shizuoka City to demonstrate various ways and methods of cooking Rainbow Trout and Japanese Char/Iwana from Kakishima Farm!

Chef Kenji Inami/稲見謙司さん at Il Castagno Italian Restaurant in Shizuoka City.

Camera-Shy Chef Takeshi Sugiyama/杉山猛さん at Hoteiya Spanish Restaurant in Shizuoka City.

Chef Masahiro Onoda/小野田正浩さんat Caravin French Restaurant in Shizuoka City.

Inside the kitchen!

Taking a sneak peek at the Japanese char!

A magician’s lair!

Taking shape!

The advantage of a photographer/writer is that he/she has first pick at the information and an open door inside the kitchen!

Almost ready!

An eager audience patiently waiting for the creations to come out of the kitchen!
Now, what did we have the pleasure to savor?

Marinated Japanese char by Chef Onoda!
The fish was marinated in salt, soy sauce and mirin at 40 degrees Celsius inside an air-tight pack.
The bottom piece on the left is the same covered with golden and black sesame seeds.

Japanese char smoked with salt and sugar and served with olive oil by Chef Sugiyama!

Japanese char brandade seared under a salamander by Chef Onoda!

Japanese char with home-made cocoa parpadelle and organic vegetables by Chef Inami!
The cocoa powder parpadelle was a discovery!

Rainbow trout with home-made Taglionni and organic vegetables by Chef Inami!

Rainbow trout, Serrano ham and mushrooms risotto by Chef Sugiyama!
If I had to choose one dish, this was the one!

Japanese char poached with its skin, paprika and fresh cepe/porcini in wine, stock and cream sauce by Chef Onoda!

All these local celebrities certainly enjoyed a long talk during and after the demonstration!

The next event will be a visit to a local sake brewery!

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

Vegetable Hot Cake Steamed in Rice Cooker

Have you ever tried steaming a hot cake/pancake in a rice cooker?
It is easy and certainly healthier than the fried version!
Here is a simple recipe that will help you kids and adults alike to eat vegetables!

INGREDIENTS: For 1 large pancake (to be divided! Don’t fight over it!

Hot cake mix: 1 standard pack
Egg: 1
Milk: 100 ml/1/2 cup
Carrot: 40 g, (finely chopped)
Kabocha: 40 g, (first boiled, cooled and finely chopped)
Spinach: 40 g, (first boiled, thoroughly drained and finely chopped)

RECIPE:

Get everything ready!
Pour the hot cake mix inside the rice cooker dish.
Chop the carrot finely.
Boil or steam kabocha (or cook in a microwave oven) until soft. Let cool down and chop finely.
Lightly boil the spinach. Drain/press out water thoroughly and chop finely.
Break the egg.
Get the milk ready.

Add everything into the rice cooker dish.

Mix everything thoroughly.
Taste and add salt and spices according to your liking.

Set the rice cooker, switch on and cook!

Once cooked take hot cake at once or it will get hard.
Serve it hot or lukewarm.
Serve together with some dressing if desired.

Note: the vegetable choice is endless!

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

Sake Brewery Tours

Sake Brewery Tours are 5-day excursions into the world of sake brewing, drinking, and enjoyment, featuring an exclusive seminar with respected expert and author, Mr. John Gauntner. Tour of the breweries and dinners with the brewers truly open doors to the new insights to the brewing tradition. Enjoy sumptuous cuisine, luxurious yet quiet
relaxing time at hot springs, and excursions to fantastic cultural highlights.

In 2013, our special excursions take you to experience the best of the snow country in Akita, and to really immerse yourself in the ancient capitals of Japan in the Kansai region.

Register before November 30, 2012 and mention Shizuoka Gourmet to get a special discount.

Akita: February 23 – 27, 2013 (Saturday – Wednesday) 4 nights/5 days
Take this opportunity to enjoy the best of the snow country, Akita.
Meet the sake brewers, savor simple inaka-style Akita cuisine, and soak in onsen. Some very memorable experiences you will find only with us are: a visit to a brewer’s private historic estate; hands-on soba
making experience at a historic sake brewery; memorable private music performance; and more. On the last day, simply relax at the rustic hot springs in the deep snow far away from the city.
Breweries: (Yuki no Bosha, Ama no To, Mansaku no Haha/Manabito, Kariho)
Get Details: http://www.saketours.com/akita2013.html

Kansai: (Kyoto, Nara, Shiga) March 4 – 8, 2013 (Monday – Friday) 5 nights/5 days
Experience Kansai through the lives of people who have devoted themselves to perfecting ancient traditions. Unlike regular tours, we will meet and discuss sake, food, pottery, and the art and culture of Buddhism with those who know it best. From our base in Kyoto, we will have day excursions in the city and out to neighboring Nara and Shiga.
Explore historic small towns most people have never heard of!
In addition to a chance to visit sake breweries during the brewing season, our special excursions include: a taste of three culinary traditions that are very close, yet, distinctive to each area; sake vessel seminar with Robert Yellin and visits to pottery studios; a different view of Japan’s spiritual backbone through the sacred Goma
fire ceremony at a mountain temple.
Breweries: Tsuki no Katsura, Shichihon Yari, Harushika)
http://www.saketours.com/kansai2013.html
Please visit http://saketours.com for tour information. Group size is
limited to 12.

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

Shizuoka Sake Tasting: Oomuraya Brewery-Wakatake-Oni Otome Sachi-Tokubetsu Junmai

Oumuraya Brewery in Shimada City has been long famed for its “Oni Goroshi/Kill the Goblin” sake brand.
This year they felt that Oni/Goblins should not be confined to males only!
So they came with cute “Oni-Otome/Lady Goblin” series obviously to kill the sake lovers!
This the third one actually, brown color after the previous pink and blue labels. A fourth white label will appear next winter!

Incidentally “Sachi” means “Dry” in this case!

Rice milled down to 60%
Alcohol: 15~16 degrees
Dryness: 1
Acidity: 1.3
Amino acids: 1.2
Bottled in September 2012

Clarity: Very clear
Color: Very faint golden hue
Aroma: Discreet, fleeting. Pineapple, oranges
Body: Fluid
Taste: Dry and fruity attack backed up with alcohol and junmai petillant
Lingers for a while getting even drier with pleasant alcohol warming up the back of the palate.
Complex and fruity.
Almonds, dark chocolate, macadamia nuts followed by drier almonds and faint coffee beans.
For all its sweetish start as indicated + 1 level, the transition to dryness is very accentuated and lasting.
Changes little with food. except with a little rise in sweetness with more coffee beans appearing.
Drinks easily with any food.
Tends to become more complex just after food with new facets.

Overall: A great sake to enjoy with any food, especially izakaya gastronomy.
Changes little with food.
Very pleasurable on its own.
Another sake fit for any food or party.
And that label is so cute!
Kill me with love and sake!

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

Shizuoka Sake Tasting: Suruga Brewery-Tenko-Choo Karakuchi Natsu Ki Gentei Genshu + 21

Suruga Brewery in Shizuoka City like some other breweries in Shizuoka Prefecture tends to come up with limited brews with very long names!
Tenko is the name of Suruga Brewery’s main brand.
“Choo Karakuchi” means it is a very dry sake.
“Natsu Ki Gentei” stands for “limited Summer Brew”.

Now “Genshu” means a sake to which no pure water was not blended.
Since it is also a junmai, no pure rice alcohol was added either.
“+21” stands for the dryness level.
Extremely dry, indeed!

Rice: Biyama Nishiki
Rice milled down to 55%
Yeast: Association No 901
Alcohol: 19~20 degrees
Dryness: + 21
Acidity: 2.7
Bottled in June 2012

Clarity: Very clear
Color: very light golden hue
Body: fluid, sirupy
Aroma: Strong and complex. Alcohol. Dry. Fruity: banana
Taste: Strong attack backed up by puissant junmai petillant, very dry at first, then smooth and sirupy in spite of its dryness.
Complex. Banana, almonds, macadamia nuts.
Lingers for a short while with a lot of junmai petillant with almonds lurking on the palate.
Changes very little with food.

Overall: A very dry sake, indeed, although not as aggressive as expected thanks to its complexity.
Marries perfectly with any food, even sushi!
Another sake I would take to nay house party or BBQ!

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

French Gastronomy: Lunch at Hana Hana (2012 Fall) in Shizuoka City!

Seared Foie Gras in black truffles sauce on Porcini risotto!

Service: Very friendly and easy-going
Facilities & Equipment: Very clean overall. large superb washroom
Prices: Reasonable
Strong points: Typical French, Southern French and Italian Fusion gastronomy. Great products. Excellent wine list.

I have known ever so laughing Chef Jirou Hanabata/花畑次郎さん for what seems like an eternity.
It was such a pleasure to meet him again in his cosy restaurant Hana Hana in Aoi Ku, Shizuoka City!

Such a simple and welcoming facade and entrance!

The walls inside are decorated with paintings of Southern France and signed by all kinds of people!

The kitchen and his magician!

A small private corner near the kitchen!

Choose your table according to your priorities!
I usually take one by the bay windows!

Jiro’s cuisine is a happy singing mixture of French, especially Southern, and Italian homey gastronomy.
Generous and so reasonably-priced!
For that long overdue lunch I started with chilled seasonal kabocha vichyssoise soup!

A typical Southern French starter: poelee/sauteed scallops salad!

Enormous scallops cooked to perfection!

Plenty of local vegetables for beautiful balance and colorful design!

The star of the day featured a traditional marriage of French and Italian gastronomies: Sauteed Foie Gras in black truffle sauce atop Porcini mushrooms risotto!

Blast the calories! The foie gras was sauteed to a sublimely unctuous extravagance accentuated by the black truffle (plenty of them) sauce!

The lightly baked risotto! All Italy for you!

Another French classic: Cotes d’Agneau/Lamb cutlets!

So tender and beautifully supported by its deglasse sauce made up of the cutlets juices, Madeira and a touch of butter!

Simple but perfect accompaniment: Southern French Ratatouille!

And at last one of Jiro’s simple but so delicious desserts!

Peach compote and home-made raspberry ice-cream!

Important detail: Coffee as it should always be served, even for lunch!

Looking forward to visit the place again when the weather gets colder to warm myself up!

HANA HANA
420-0037 Shizuoka City, Aoi Ku, Hitoyado Cho, 1-3-12
Tel.: 054-221-0087
Business hours: 11:30~14:00 (LAST ORDERS), 17:30~21:00 (last orders)
Closed on Wednesdays
Credit Cards OK

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

Italian Restaurant: Autumn Lunch (2012) at Aquavite in Shizuoka City!

Service: Excellent and very friendly
Facilities: Great cleanliness overall. Small but beautiful washroom
Prices: Reasonable to expensive.
Strong points: Great use of local products, especially organic vegetables. Top-class Italian wines. Private room for~8 people

It was about time I paid a long overdue visit for lunch at one of the best Italian restaurants in Shizuoka City and Prefecture, namely Aquavite in Aoi Ku, Shizuoka City, and check what Chef Masaru Aoki/青木優 was creating with products mainly from our Prefecture!

Great new board introducing the team!

Lunch menus according to your budget!

I always eat at the counter for a good reason!

But tables and chairs are more comfortable!

All these vegetables are organically grown in Shizuoka!

Now, what was I served?
Japanese-style grilled eggplant with Serrano Jamon Ham from Spain!
All vegetables organically grown by Shizen no Chikara Farm in Shizuoka City!

Naturally all bread is home-baked!

An unctuous cold organic corn (from Ikawa, Shizuoka City) soup conceived only with olive oil and salt. No dairy products! A vegan treat!

Corzetti pasta in creamy daikon leaves and bacon sauce!

For a closer view!

The corzetti pasta stamp!

Madai/True Seabream poelee with organic vegetables!
Let’s have a look around that dish!

Can you see the delicious fish from Shizuoka?
The Trevise is Italian but the other vegetables, including the violet potato, are all organically grown at Shizen no Chikara Farm (Shizuoka City) and Matsuki Bio Farm (Fujinomiya City)!

So yummy and well-balanced!

The fish! So soft and juicy!
And so artistically presented!

Time for dessert!

Can you guess?

Watermelon granite atop vanilla custard ice-cream!

Soft almond tart!

And for once, I had tea!

To be continued (count on that!)….

AQUAVITE
420-0034 Shizuoka Shi, Tokiwa-cho, 1-2-7, Tomii Bldg. 3F
Tel. & fax: 054-2740777
Opening hours: 11:30~14:00 18:00~22:00
HOMEPAGE (Japanese)
Credit Cards OK
Non-smoking private room available!

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

Halloween Kabocha Croquettes

Halloween might all be about pumpkins but when it comes to cooking kabocha is far better!
Croquettes are popular all over the world, so why not make some for Halloween!
The witches will make a special brew to drink with them!

INGREDIENTS (for 6 croquettes)

Kabocha: 500g
Milk: 2 tablespoons
Butter: 20g
Honey: 2 teaspoons
Cinnamon powder: a little
Salt: a little
Cheese or Camembert cheese: 20 g
Raisins: 10g

Flour: as appropriate
Egg: 1
Breadcrumbs: as appropriate
Sliced almonds: as appropriate
If you have them dried somen (thin Japanese wheat noodles)

RECIPE:

Cut kabocha into rough pieces.
Put inside oven dish.
Cook inside microwave oven for 8 mintes at 700 Watts.
Peel skin off.
Bear in mind kabocha will be very hot when you manipulate it!

In a bowl mash the kabocha.
Add milk, butter, honey, salt and cinnamon.
Mix well.

Separate the paste into 3 identical quantities.
Make two balls with the first quantity around cheese/camembert cheese.
Make two balls with the second quantity mixed with the raisins.
Make two plain balls with the third quantity.

Shape each croquette like a small pear.
Roll them in flour, then beaten egg and then breadcrumbs (or sliced almonds, or dried somen).

Heat oil to 180 degrees Celsius and deep-fy.

Serve 3 different croquettes on a dish and decorate with Italian parsley.

How about the above for a more elegant presentation with croquettes filled qith camemebrt Cheese!

So easy!

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

Shizuoka Prefecture Gastronomic Guide 1: Sake Breweries

Shizuoka Sake Line-Up made with Shizuoka Homare Fuji Sake Rice (Official Shizuoka Brewers HP)

This is the first part of a long series featuring all aspects Shizuoka Prefecture Gastronomy from Restaurants to brwers and Producers which hopefully will serve as a complete guide in the future
This particular article features all the working (and producing their own sake) Sake Breweries in Shizuoka Prefecture:

EASTERN PART:


Bandai Brewery
Izu City, Toshigawa, 34
Tel.: 0558-72-0050


Takashima Brewery (Hakuin Masamune)
Numazu City, Hara, 354-1
Tel.: 055-966-0018


Fuji-Takasago Brewery
Fujinomiya City, Takara machi, 9-25
Tel.: 0544-27-2008


Fujimasa Brewery (Chiyonomine)
Fujinomiya City, Shimojyou, 642-1
Tel.: 0544-58-0003


Makino Brewery (Shiraito, Fujisan)
Fujinon\miya City, Shimojyou, 1037
Tel.: 0544-58-1188


Fujinishiki Brewery
Fujinomiya City, Kamiyuno, 631
Tel.: 0544-66-0005


Negami Brewery (Kinmei)
Gotemba City, Hodozawa, 850-4
Tel.: 0550-89-3555

CENTRAL PART:


Eikun Brewery
Shizuoka City, Shimizu Ku, Yui, Iriyama, 2152
Tel.: 0550-89-3555


Kansawagawa Brewery (Shosetsu)
ShizuokaCity, Shimizu Ku, Yui, 181
Tel.: 054-389-1733


Sanwa Brewery (Garyubai, Hagoromo no Mai)
Shizuoka City, Shimizu Ku, Nishikubo, 501-10
Tel.: 054-366-0839


Haginishiki Brewery
Shizuoka City, Suruga Ku, Nishiwaki, 381
Tel.: 054-285-2371


Masu-Ichi Brewery
Shizuoka City, Suruga Ku, Yamazaki, 2-32, 5
Tel.: 054-278-6005


Kumpai Brewery
Shizuoka City, Suruga Ku, Tegoshi, 302
Tel.: 054-259-3062


Suruga Brewery (Tenko)
Shizuoka City, Suruga Ku, Nishiwaki, 25-1
Tel.:054-288-0003


Hatsukame Brewery
Fujieda City, Okabe Cho, Okabe, 744
Tel.: 054-667-2222


Isojiman
Yaizu City, Negishima, 307
Tel.: 054-628-2204


Sugii Brewery (Sugi Nishiki)
City, Koishikawa Cho, 406-4
tel.: 054-641-0606


Aoshima Brewery (Kikuyoi)
Fujieda City, Aoshima, 246
Tel.: 054-641-5533


Shidaizumi Brewery
Fujieda City, Miyahara, 423-22-1
Tel.: 054-639-0010


Oomuraya Brewery (Wakatake, Onigoroshi, Onna Nakase)
Shimada City, Hontoori, 1-1-8
tel.: 0547-37-3058

WESTERN PART


Morimoto Brewery (Sayogoromo)
Kikugawa City, Horinouchi, 103-3
Tel.: 0537-35-2067


Doi Brewery (Kaiun)
Kakegawa City, Konuki, 633
Tel.: 0537-74-2006


Yamanaka Brewery (Aoitenka)
Kakegwa City, Yokosuka, 61
Tel.: 0537-48-2012


Kokkou Brewery
Fukuroi City, Yamada, 537
Tel.: 0538-48-6405


Senju Brewery
Iwata City, Nakaizumi, 2914-6
Tel.: 0538-32-7341


Hana no Mai Brewery
Hamamatsu City, Kita Ku, Miyaguchi, 632
tel.: 053-582-2121


Hamamatsu-Tenjingura Brewery (Shusseijyo)
Hamamtsu City, naka Ku, Tenjin Cho, 3-57
Tel.: 053-461-6145

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

Japanese Izakaya: Taihei in Shizuoka City!

Service: Very friendly and easy-going
Facilities and equipment: Very clean overall. Clean washroom
Prices: Reasonable
Strong points: Authentic izakaya food making great use of local ingredients. Excellent sake list.

Taihei/泰平 is the epitome of a true Japanese izakaya in Shizuoka City, but still with a little twist as it opens as early (it closes early, too) as 3:30 in the afternoon!

Its entrance wide open onto a back street Ryogae-cho district in Aoi Ku, shizuoka City, seems of a passed age!

Taihei specializes in local fish or jizakana/地魚 in Japanese.
Mind you, it is so easy in Shizuoka Prefecture, but it’s still a pleasure!

And they also pride themselves in serving local gastronomy, or Furusato no Aji/故郷の味 in Japanese.
It has a long history as its owner Shooji Ueda/上田昭司さん opened it no less than 32 years ago!

As in any authentic izakayas worth their salt they serve traditional homey Japanese food that you can choose from the many dishes displayed for all to see!

Loads of it. No wonder the patrons are mostly locals!
Bear in mind that the place will be full within 30 minutes of its opening in spite of 16 seats each available at the counter and on tatami!

A very detailed menu is waiting to be served to you by five staff including the master of the place and his daughter!

Hatsukame Brewery in Okabe, Fujieda City!

They have a wide range of traditional drinks including many Shizuoka sake: Hatsukame, Kaiun, Shosetsu, Hana no Mai, etc…

Now, what did I order on that particular visit?
First, satsumaage, a Kyushu-style deep-fried fish and vegetable cake!

Of course, sashimi!

Served with freshly grated wasabi from Shizuoka and freshly grated ginger root!

And plenty of edible seaweed!

Katsuo/Bonito/鰹 from Shizuoka!

Flounder/Hirame/平目 from Shizuoka!

And Albacore Tuna/Binnaga Maguro/ビンナガ鮪 from Shizuoka!

Typical Japanese comfort food: Tougan butaniku soboro ankake! Winter melon served with minced pork meat in sweet and sour sauce!

Summer vegetables and octopus salad!

A typical Shizuoka product: boiled jumbo peanuts!

You will find these (up to 3 times the normal size!) only served in Shizuoka and Chiba Prefectures!

Looking forward to my next visit (as the first stop of the night!)!

TAIHEI/泰平
Shizuoka City, Aoi Ku, Ryogae Cho, 2 chome
Tel.: 054-251-3902
Business hours: 15:30~21:00
Closed on Mondays and National Holidays

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

Weird Japan (22): A Devil Cat and an Angel Cat Lurking Inside the Shochu Pot?

Found this in Yokohama “Night Distict” in Minatomirai the other day during a well-earned holiday!

Could certainly be interpreted in many ways which I shall leave to you! LOL

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

Japanese Festivals: Aichi Nishin Dance Troupe at Shizuoka Odakkui Festival

Last Saturday and Sunday the 10th (and last in its present form unfortunately) Odakkui Festival took place at various venues in the whole of Shizuoka City.
“Odakkui” means “Having a good time” in Shizuoka dialect!

Taking a well-earned rest!

Yesterday I first went to Gofuku Cho Street where the first part of the Festival took place on Sunday to have a good look first and choose a dance group to follow as there were too many to follow them all!

Ever idle Shizuoka policemen pretending to work…

Getting ready to start to the next venue!

I was particularly attracted by a troupe called Aichi Nishin, a enormous group coming all the way from Okazaki City and Nagoya City in neighboring Aichi Prefecture!

Reaching Sumpu Park!

They numbered no less than 120 who had come in three buses to spend the week-end in Shizuoka City.
They had already performed in Shimizu Harbor the previous afternoon!

Waiting for their turn in the shade!

I was really struck by their incredible discipline.
They are actually all, girls and a few boys, belonging to the same university as students or former students and members of this dance troupe practicing at university as a club counting no less than 150 members!
They were ever so polite when moving in double file everywhere, stopping to open gaps to let people pass through, saying thank you to everyone thousands of time and smiling, smiling, smiling!
No wonder they had been invited to all 10 editions of the festival!

Quietly waiting for their turn beside the main stage.

They even had their own coach!

Beautiful crest on their backs representing a golden bird. Can you guess which one?

It’s called “Hoo” for japanese Phoenix!

Great leadership and pep talk before their turn!

The last encouragements before taking stage!

Getting ready!

The name under which they had been announced: “Aichi Prefecture Okazaki City Bright Dance Troupe”!

Their leader greeting the audience. The sweet lady was almost bursting in tears because of the incredible pressure!
Incidentally this was also a contest sponsored by the city!
They did not win, but they were certainly the best in my own biaised view!

Starting!

Beautiful ladies everywhere!
And a few handsome boys my lady friends would certainly love to meet! LOL

Energy!

That flag!

Superb coordination!

Explosive enthusiasm!

Passion!

Devotion!

Smiling faces!

Reverence!

Guts!

Sexiness!

Giving everything!

Strength!

I wonder how long they practice to be able to perform with unflinching smiles in a cloud of dust!

Beautiful aggressiveness?
The Japanese can be so beautiful and sexy sometimes!

The souvenir photograph after the performance!
For all their smiles half of them, leader included, were in tears from all the presure to please!
I personally shook hands with the smiling and grateful (and still in tears) leader to thank her and all her friends and tell them they had been fantastic!

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

Halloween Kabocha Pancakes!

The Japanese love pancakes, be they American or European style!
Have you ever tried making some with pumpkin or Kabocha?
Here is a simple recipe for Halloween parties!

INGREDIENTS: (For 2~ people)

Kabocha: 250 g (without the seeds)
All-purpose flour: 250 g
Baking powder: 1 tablespoon
Syrup (or sugared water): 2 tablespoons
Salt: 2 pinches
Milk: 450 ml/2 cups and a quarter
Egg: 1
Salad oil: 1 tablespoon
Honey: 2 tablespoons

RECIPE:

Cut the kabocha roughly and cook for 3 minutes inside a microwave oven.
Check it is soft enough before mashing it.
It does not have to be mashed down to paste.

In a bowl pour milk, beaten egg, syrup, salt and beat the whole well.

Add all flour and baking powder and mix well.
Add kabocha and olive salad oil and mix well till you obtain a smooth paste.

Use a non-stick frypan if possible.
Oil the frypan with a piece of kitchen paper imbibed with oil to avoid using too much oil.
Pour enough paste for a pancake and cover with lid. Keep cooking over low fire.
Turn it over after 20^30 seconds and cook again for same length of time.

Serve at once if possible!

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

Robert Yellin’s Newsletter: Minegishi Seiko Debut Exhibition

Minegishi Seiko

Greetings from Robert Yellin Yakimono Gallery

Greetings from Kyoto and we hope this finds all well as we enter into autumn here, surely one of the most pleasant times to visit this most amazing city.

Minegishi Seiko Debut Exhibition

We’re very pleased to announce the Kyoto debut exhibition of Celadon master Minegishi Seiko(b.1952). Minegishi is without a doubt one of the most graceful celadon ceramic artists in Japan today. He works out of the resort town of Nasu in Tochigi prefecture, not far from Mashiko. His works have been exhibited at major venues in Japan as well as the Nasu Queen Museum. At the Mingei Museum in San Diego a large charger is on display now as part of a fabulous exhibition on contemporary Japanese ceramic art, see more on that below. His work has also been acquired by the New Orleans Museum of Art and the Rhode Island School of Design. His research in celadon began in 1988, yet his career as a potter began in 1972. More about Minegishi can be read here: http://www.e-yakimono.net/html/s-minegishi.html All works are museum quality and come with signed boxes. Additional photos of any works will gladly be sent upon request, the exhibition ends on Sept. 28th

Celadon Tsubo-Jars, Large Hachi-Vessel and Vases by Minegishi Seiko

Celadon Flower, Persimmon, Koro and Flower Sculpture

Celadon Vases

Celadon Tea and Sake Vessels

Exhibition Schedule, Online Selection

Our exhibition schedule for autumn and into winter include Kitajima Shigemitsu’s Echizen Tsubo-jar exhibition from Oct. 25-Nov.8; Inayoshi Osamu’s Japan and World debut exhibition from Nov.16th-25th and Osaka’s Hiruma Kazuyo’s ceramic sculptures in early December.

Our online selection is continually expanding with new discoveries, such as Taniguchi Norimasa and Yoshitaka, from the famous Kyoto family of Taniguchi Ryozo, a Japan Ceramic Society Award winner in 1963 and inventor of a most wonderful blue glazing scheme that his son and grandson continue to use. We’ve also recently listed a handsome iron-glazed jar by Living National Treasure Shimizu Uichi as well as one by Kawai Kanjiro:

Tenmoku-Persimmon Glazed Jar by Shimizu Uichi

Kawai Kanjiro Henko-Jar

For those looking for a magical sake vessel then please have a look at this one by the late, great Wada Morihiro: Guinomi by Wada Morihiro

For those who want to visit the Taniguchi studio, such a visit has been planned as part of a ceramic tour of Japan commencing in October and arranged by Esprit Travel: Ceramics of Japan Tour

Other Exhibitions of Note

One highly recommended and unprecedented exhibition will be at the stunning Miho Museum not far from Kyoto showing Jomon period Dogu figures from across Japan; truly an exhibition not to be missed: 2012 Special Exhibition
Other exhibitions of note are two; one in Southern California and the other in Northern California focusing on two private collectors collections of contemporary Japanese ceramics. I was honored to give two lectures at the former, here: Nature, Tradition, and Innovation
…and hope to be able to see this one as well: Japanese Ceramics from the William Bayer Collection

Nishimura’s works

Nearby our gallery is a quaint and interesting temple call Honen-in that dates back to 1680. They often host art exhibitions, concerts and lectures that are always engaging. A few weeks ago Robert went there with a visitor and just happened to come across an exhibition by Osaka painter Nishimura Daiki, and he was immediately taken with Nishimura’s moody ‘dark and light’ paintings. Speaking with Nishimura, Robert arranged for some paintings to be displayed at the gallery and they make a perfect backdrop for any ceramic art; prices range from 30-80,000 yen. Coincidentally, Nishimura said that his work was recently shown in San Diego in Balboa Park at the Japanese Friendship Garden, where one person purchased all the paintings. We have ten to offer.

And with that we hope that the autumn brings much beauty and joy to your homes, we thank you so very much for all your support and interest in our gallery, and hope to see you here in Kyoto or online at www.japanesepottery.com Also, many updates about the gallery and ceramic news are updated on our Facebook page.

Okini from Kyoto,

Robert Yellin (Robert@e-yakimono.net)
Chihiro Yadokoro
Robert Yellin Yakimono Gallery
Ginkakuji-mae-cho 39
Kyoto-shi, Kyoto-fu
JAPAN 606-8407
Phone- Int’l: 81-75-708-5581, fax: 81-75-708-5393
Within Japan: 075-708-5581, fax: 075-708-5393
www.japanesepottery.com

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

Halloween Kabocha Gratin!

Halloween will be soon with us again this year!
Have you ever thought of cooking all these pumpkins?
In Japan Kabocha is the most popular pumpkin as it is very solid, therefore easy to prepare in many ways!
How about a Halloween Kabocha Gratin, then?
A great comfort food for the whole family!

INGREDIENTS: (for 2 people)

Kabocha: 300 g
Onion: 100 g
Bacon: 60 g
Garlic: 1/4 teaspoon, grated
Olive oil: 2 teaspoons
All purpose flour: 2 teaspoons
Pizza cheese: as appropriate
Dried chopped parsley (or fresh, then chopped): as appropriate

For the white sauce (Bechamel)
Milk: 250 ml
Consomme powder: 1 teaspoon
Salt: 2~3 pinches
Nutmeg: a little
White pepper: a little

RECIPE:

Cut the kabocha into 7 mm thick slices (cut them in halves after that if too big). Place on a oven dish. Cover with cellophane paper and cook in microwave oven for 3~4 minutes at 600 Watts
Slice the onion thin.
Cut the bacon into thin 1 cm wide strips.

In a large skillet pour olive oil and fry bacon first.
Add sliced onoin and grated garlic. Fry until onion has taken on a nice light-brown color.

Lower the fire to minimum.
Add flour and mix well. Add milk and mix. Add salt, consomme powder and white pepper.
Mixing all the time cook until the sauce bubbles up.
Add kabocha and cook for 3 more minutes.
During that time heat oven to 250 degrees Celsius.

Transfer the whole into a gratin dish.
Cover with pizza cheese.
Bke for 10 minutes at 250 degrees Celsius.

When cheese has become a nice color, take the dish out. Sprinkle parsley over the cheese and serve!

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