Hamamatsu Festival, Kite Festival, Tourism

Japanese Festivals: Hamamatsu Matsuri/濱松まつり on May 3~5th!

April 30, 2014 dragonlife Leave a comment

Hamamatsu Matsuri/濱松まつり is one of the major festivals held in Japan!

Posters are hung even inside Shizuoka JR station!
It is an old Festival as it was held since the Muromachi Era (1555~1569).
It has been more or less been held in its present form since 1884!

The main reason for its international fame is the enormous kites flown during the 3 days of the festival and especially on May 5th, Boys Day, as the family of each newborn boy will fly one those immense kites!

This year it will be held from may 3rd (Saturday) to May 5th (Monday), all National Holidays!

and don’t forget that the Festival lasts into the night every day with floats and many other events!

Check these sites for more information:
http://www.jnto.go.jp/eng/location/spot/festival/hamamatsufes.html
http://en.wikipedia.org/wiki/Hamamatsu

A great day for photographers and tourists!

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So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, 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, Pie
rre.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, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Dye works, Japanese Gastronomy, Noren

Japanese Gastronomy on Noren/暖簾/Entrance Curtains by Koutarou Mizuno/水野光太郎光太郎!

April 29, 2014 dragonlife Leave a comment

the other as I was reporting on the Tea Festival in kanaya, Shimada City, I was invited by a local to visit a special art exhibition privately held by a local citizen!

I understood at once it was about dye works when I found the noren/のれん/entrance curtain!
Shizuoka Prefecture is famous for many dye works artists including Keisuke Serizawa and his disciples!

The artist name was Koutarou Mizuno/水野光太郎!

Koutarou Mizuno was actually born in kanaya in 1911!
he graduated from the Japan university industrial studies Faculty in Architecture in 1932.
He was very active in teaching in many national schools until 1977 and departed from this world in 1992 aat the age of 81
After a fateful meeting with wood block print artist shigeru kuriyama/栗山茂 in 1950 he became an active dye-work artist from 1951 until his last days!

The artist’s sketchbook!

The initial dye works!

The artist kept his passion alive till his last days!

Vegetable Noren!

fruit noren!

Eggplant noren!

Daikon noren!

The exhibition included other dye works such as these fruit!

Vase noren!

Flower kimono!

Flowers and plants partition!

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Festivals, Horai Bridge, Shimada City

Japanese Festivals: 21st Horai Bridge Festival in Shimada City (May 24~25th)!

April 29, 2014 dragonlife Leave a comment

Horai Bridge in Shimada City is the longest wooden pedestrian Bridge in the World!

The Oi River was at its most difficult to cross in Shimada City along the Old Tokaido Road prompting the Meiji Government to build the (still) longest wooden bridge in the world, the Horai Bridge, in 1879. It is 897.4m long and 2.7m wide.
Not only it deserved to be walked across for a great vista but it also has the great merit to lead to vast green tea fields beyond a small mountain ridge along a lane dotted with statues of Seven Deities.

The Horai Bridge Festival also called 蓬莱橋ぼんぼり祭り/Horai Bashi Bonbori Matsuri/Horai Bridge Bonbori Festival will be held for the 21st time on Saturday may 24th and Sunday 25th. In case of rain canceling the event it will be held the following week end.

it will include parades in Edo and Meiji Era costumes, samisen-playing geishas and so on.

The official hurs of the Festival are 08:00~20:30 (Saturday) ~20:00 (Sunday) with events being held from 10:00 to 15:00 (Saturday) and 11:00~19:00 (Sunday).

Locale: Shimada City, Minami, 2 Chome, 22-14 (vicinity of Horai Bridge), about 1.5 km from Shimada JR Station (20-minute walk).

For more information call 0547-36-9899, asking for Yamamoto san (Shimada Turist Information Bureau)

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Bistro, international Cuisine, Tokyo

International Bistro: Porco Casa in Ebisu, Tokyo!

April 28, 2014 dragonlife Leave a comment

Service: Very friendly
Equipment & Facilities: very clean overall. Great washroom
Prices: Reasonable
Strong points: Quiches and Pork cuisine conjugated on many nationalities! Organic and bio wines list!

Kenjiroo Okada/岡田憲次郎さん is quite a personage! At a very young 50 (he barely looks 40!) with a strong body built with plenty of biking, he finds somehow the way to open his restaurant day and night non stop seven days a week!
Try and catch a seat on the terrace in the warmer seasons!

Shizuoka oranges white Sangria!

Located in a very quiet back street of Ebisu, it makes use of lot of of vegetables from Shizuoka Prefecture and Niigata Prefecture and also fruit from Shizuoka Prefecture delivered directly from the producers thanks to M2 labo Inc.’s network in Shizuoka Prefecture!

Kenjiroo is specializing in healthy organic and bio wines!
I didn’t have much of a time to visit him at ease, but at least let me introduce you to the morsels he serves there!

On that particular he had Shizuoka-grown potatoes sauteed in garlic!

Now, this is a dish you must try, especially in winter or in cool nights!

Spare rib and vegetable hot pot!

I will personally visit the place time and again for that single dish coming in many seasonal fashions!

Quiches, the way they make them back home in France!
A succulent meal in itself!

A dish with a twist!
Honey spare ribs!

And more from a friend who has just been there!

Mangenton by Sanoman Co. in Fujinomiya City, Shizuoka Prefecture!

Pork Risotto!

Shizuoka Vegetables salad with Raspberry sauce!

You can bet it’s only a start considering the menu varying with seasonal products!

PORCO CASA
Chef: kenjiroo Okada/岡田憲次郎さん

tokyo, Shibuya Ku, Ebisu Nishi, 1-15-1, Century Home 1F
tel.: 03-3780-8669
Fax: 03-3780-8669
Opening hours: 11:30~13:00 (lunch), 13:00^17:00 (cafe time), 17:00~24:00 (dinner)
Cards OK

For more information on Shizuoka Prefecture vegetables and fruit:

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

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Le Cordon Bleu, Shizuoka

Shizuoka-raised Horie Farm Amagi Shamo Chicken Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!

April 28, 2014 dragonlife Leave a comment

All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Amagi Shamo Chicken is extravagant meat produced by Horie farm in Shuzenji, Izu Peninsula. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

Amagi Shamo chickens raised at Horie Farm are truly enormous and would you believe that their food includes locaｌ wasabi leaves and soy milk?

The organic vegetables grown at Nagomi Farm in Fujinomya City at the foot of Mount Fuji!

The wasabi grown by Maru Ichi farm in Utogi, Aoi Ku, Shizuoka City!

A very attentive audience who saw such products for the first time!

Naturally dominique demonstrated how to cut such a big chicken!

Not easy work!

Wasabi leaves were separated for later use!

The pieces of chicken were then put inside cooking vinyl bag for a sous-vide/vacuum low temperature cooking process with wasabi leaves and stems to impregnate the chicken with the wasabi flavor!

While the chicken was being processed Dominique prepared a gratin with spring onions and yellow zucchini!
Great cutting technique!

He made a point to cut all the vegetables by himself!

He first fried them with butter and olive oil before putting them inside an oven for a gratin!

The chicken which by then had been perfumed with wasabi was transferred to a fry pan for further cooking!

The chicken ready to be cut!

The chicken cooked to perfection!

Et voila!

Amagi Shamo Chicken cooked at low temprature with wasabi, new onions and yellow zucchini gratin!

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK

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Himono, Japanese Gastronomy, Shizuoka

Sun-dried Fish/Himono/干物: Extravagant Artisanal Himono at Kaneichi Shop in Mochimune, Shizuoka City!

April 27, 2014 dragonlife Leave a comment

Shizuoka prefecture produces no less than 50% of all sun-dried Fish or himono/干物 in Japanese and some of them are simply extravagant!
It was an essential way to preserve fish in Japan and still us. The difference is that presently it is becoming more and more a delicacy!

If you get Mochimune JR Station, walk straight to the sea side and proceed on the right along the street bordering the beach you will eventually find this man-sized billboard!

The writing of the wall under the roof is not much of an indication but all that netting is there to fend off birds from a real gastronomic treasure trove!

Now, I have been in Japan for more than half of the years I have lived in this world and this is the first time I found the sight of a whole monkfish/goosefish being hung for sun-drying!

I wonder how long it takes to dry completely in this natural way!
And how much would it cost? LOL

A true artist!
Such a praise might surprise some but Mr. Yoshikata Nishina/仁科好方さん has many a talent as I will have the pleasure to explain right away!

For all his diminutive size, mr. Nishina ha enough energy for two!
When he noticed me hovering the fish being dried in the sun he welcomed me with an enormous smile and invited me right inside, repeating “Don’t worry abut buying, but please do visit my shop at ease!”
Which of course I did, only to find myself admiring at more than the succulent-looking dried fish on display!

when I saw that ink paiting on the wall I remarked that it reminded of exactly the same artist’s work hung on the wall of my dermatologist back in Shizuoka City!
The answer came up immediately with a grin: “Well this dermatologist actually lives in the neighborhood and it is I who painted it!”

he went to explain that since he decided to leave his company work quite a few years ago to embark into this venture close to the sea and nature he found himself with plenty of time to indulge into painting and all kinds of activities!

His talents certainly account for no bounds!

Even wood sculpture!

Madai/Japanese red snapper!

But his art is also emphasized by attention to details and health!
he does not use any coloring agents, drying agents or any artificial means!
All the fish is exclusively dried in the sun and wind outside and nothing else, with the addition of some salt and soy sauce!

Another type of local seabream!

Salmon. Not local but carefully chosen from Chile!

A rare deep-sea fish from Numazu!

Large squids!

Extravagant Japanese red seabreams and squids!

Most of these will be sold in Matsuzakaya Department Store in Nagoya City!

No wonder you have to keep the birds from such delicious morsels!

these are more usual mackerels seasoned with sesame seeds!

You don’t have to go all the way, but can order everything n the Internet!

KANEICHI/かねいち干物店

421-0123 Shizuoka City, Aoi Ku, Ishibe, 5-10
Tel.: 054-259-5647
Fax: 054259-5478
E-mail: shop@himonoyasan.jp
HOMEPAGE

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sake, Sake Brewery, Shizuoka

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo

April 26, 2014 dragonlife Leave a comment

This is one sake by Sanwa Brewery in Shimizu Ku, Shizuoka City, that I make a point to taste every year!

To be honest the label tends to attracts me too much!

As it is a junmai ginjo you can be assured of a high level!

Rice Gohyakumangoku (Toyama Prefecture)
Rice milled down to 60%
Alcohol: 15=16 degrees
Dryness: + 3
Acidity: 1.4
Bottled in March 2014

Clarity: Very clear
Color: Golden hue
Aroma: Assertive. Dry and fruity. pears, custard
Body: Fluid, slightly liquorish
Taste: Dry and fruity attack backed up by junmai petillant.
Complex. Pears, apples with notes of almonds and persimmon.
Disappears quickly with on en even drier note.
Varies very little with food but for a momentarily drier note before turning back quickly to initial dryness.
Late appearance of dark chocolate and coffee beans with later sips.
Elegant and very easy to drink.

Overall: A typical sake from Sanwa brewery.
Definitely drier than the + 3 dryness announced.
A sophisticated sake conceived for dry sake lovers of all genders!
Can be equally enjoyed on its own or with food!
Its dryness makes it a perfect accompaniment with chocolate or nuts if you want to drink away on its own!
Solid, dependable, faithful!!

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Chicken, Japan, Snack, Umeshu

Japanese Appetizer (O-toushi/お通し): Chicken wings with Ume & Umeshu!

April 26, 2014 dragonlife 1 Comment

O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!

I still have some of the umeshu/梅酒/liqueur made with Japanese plums, sake, shochu and sugar I made last year.
Dragon loves to prepare chicken wings!
She will fry them first on a hot fire in some oil until the skin has turned dark brwon. She will then lower the fire, lightly season the chicken wings and pour some liquid of her choice and k\let simmer under a lid for long enough for the meat to detach itself easily from the bones!

This time she followed the same recipe in a STAUB casserole (French, similar to Le Creuset).
As for the liquid she used plenty of umeshu!
To bring further innovation she added umeshu soaked plums as well!
The last were particularly unique what with the fact they were cooked with the chicken!
Some flat parsley for the finishing touch! Finger-licking good!

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Fashion, Japan, Shizuoka

Japanese Ladies Fashion in Shizuoka 53: Spring or Snow White?

April 26, 2014 dragonlife Leave a comment

White seems to the favorite color of some Japanese girls whatever the season!

With mummy?
It is nothing out of the ordinary but newcomers to Japan might think that some girls, and even women, think they are “cute” or trying hard to look as such!

Looking at the ribbons cinching the dress behind her back I might be tempted to call her White Alice!

Note the shoes!

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Izakaya, Japanese Gastronomy, Shizuoka

Izakaya: Dinner at Oddakui in Shizuoka City (Spring 2014)!

April 26, 2014 dragonlife Leave a comment

Service: Very friendly
Facilities: Overall, very clean. Superb washroom! One main room, one bar and private rooms
Prices: Appropriate to a little expensive
Strong points: Local traditional cuisine. Great sake and shochu!

The last time I had the occasion to visit Oddakui in oi Ku, Shizuoka City was with two Singaporean gusts last fall!
Last night was a much needed opportunity not to miss!

Oddakui since its last transformation last year has become a very busy place and it is always a good idea to reserve!

This time we decided to sit at the counter of the main room facing the street which includes a big horikotatsu room which can be divided according to the parties!

We did drink quite a few sake that night but the first drink was an ice cold beer typical of Shizuoka!

Aright, what did we have?

Whelk shellfish that came as the appetizer with the first drink!

An enormous fresh salad!
Always a good idea at the beginning of a well-watered dinner!

A Shizuoka specialty:
Deep-fried kuro hanpen/dark sardine past cakes!

Deep-fried satoimo/taro roots!

And naturally a great dish of sashimi of local fish prepared in the other room housing the bar!

Difficult to find such a combination of raw food aoutside our prefecture: sakuraebi/cherry shrimps and shirasu/sardine whiting!

Iidago octopus, marinated kodai seabream and katsuo/bonito!

Hirame/sole!

Oddakui’s specialty: Char siu!

Oddakui is also popular for its oden!

Our choice: Gyusuji/beef tendons, daikon, qail eggs, chicken eggs and satsumaage!

For the ladies?
Oddakui even serves a succulent home-made dessert: Creme brulee!

See you there again! You bet!

ODAKKUI/おだっ喰い
420-0034 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-1, Aoba Yokocho, 2F
Tel.& Fax: 054-253-6900
Business hours: 17:00~24:00
Closed on Mondays
Cards OK
HOMEPAGE In Japanese but have a good look!

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Beef, Le Cordon Bleu, Pork, Shizuoka, Shizuoka agricultural products

Shizuoka-raised Sanoman Co. Dry aged Beef and Mangeton Pork Recipe by Dominique Corby at Le Cordon Bleu Japan, Inc., Tokyo in Collaboration with M2 labo Inc.!

April 25, 2014 dragonlife 3 Comments

All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Dry-aged beef and Mangenton pork are extravagant meat produced by Sanoman Co in Fujinomiya City. Vegetables were produced by Nagomi Farm in Fujinomiya City and the whole fresh wasabi were cultivated by Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

The dry-aged beef painstakingly developed by Sanoman Co. in Fujinomiya City, Shizuoka Prefecture!

Organic vegetables from Nagomi Farm at the foot of Mount Fuji!

Once again Dominique had conceived the recipes as simple as possible and with other products from Shizuoka including organic vegetables from Nagomi Farm and of course wasabi from Maru Ichi Farm in Utogi, Aoi Ku, Shizuoka City!

He had beforehand prepared burdock/gobou roots and asparaguses for the decoration and finish!

Sweet potato chips had been prepared beforehand, too！

Wasabi leaves tempura were prepared during his demonstration!

As the mangento pork required a long roasting at constant temperature it had been cooked in the morning!

Naturally, the pork was added the last fishing touch, especially in the light that its fat is succulent, while the beef recipe was demonstrated!

Dominique first cut out some of the fat of the beef, but left plenty as it is too good to ignore!

He then proceeded to cut it into thin slices to compose a mille-feuille!

He confided that as beef was concerned it was a recipe he was experimenting for the very first time!

Deliberately slow and delicate work!

He then flattened each slice himself.

Each slice was then salted and peppered. Next he added plenty of freshly grated wasabi on each slice!

Each slice was then placed on top of each other and smeared with freshly grated wasabi one at a time!

The mille-feuille was then enveloped tightly into cellophane paper to help the meat achieve shape and consistency!

It was then fried on its edges to allow the meat to weld!

It was then fried all around (private TV picture) just enough to e\leave the inside almost raw for best taste!

The beef was then cut into slices to appear as a mille-feuille!

Sanoman Co. Dry-aged beef with grated wasabi in Mille-feuille, on Wasabi Leaf, wasabi leaf tempura and Sweet Potato Chips, asparaguses and burdock, gobo!

The wasabi cooked loses its sting but contributes a very soft and delicate touch to the meat!
Dominique seasoned it freshly grated wasabi for extra zip, taste and finish!

The Sanoman Co.’s ultimate dish served to each student attending the demonstration!
Sonoman Co.’ dry-aged beef with Mangenton Pork Roast, organic vegetables and wasabi tempura!

Needless to say that the whole staff came to sample the leftovers after the demonstration!
Even in Tokyo you have very little chance to see and even less to taste such products prepared by a top-class Chef!

M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE

LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK

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Italian Gastronomy, Koushin Saita/才田亨辰さん, Shizuoka

Italian gastronomy: Dinner with Chef Koushin Saita/才田亨辰さん at Storia, Shizuoka City!

April 24, 2014 dragonlife 2 Comments

Until April 30th, 2014

Service: Friendly and attentive
Facilities & Equipment: Extremely clean overall. Splendid gender separated washrooms
Prices: Reasonable
Strong points: Light & mild Italian gastronomy. Great use of local products
Entirely non-smoking!

As dragon and I shared a rare holiday today we decided it was about grand time we visited again Storia Restaurant in Aoi Ku, Shiuzuka City!
And it did turn into a momentous occasion as I explain at the end of this report!

I noticed a new addition to the decor!

Lovely little figurines and stories created with cork!

Their creator is no one else but one of the serving staff!

Storia offers an interesting set of three drinks for a reasonable fee: 1 sparkling wine or beer, 1 white wine and 1 red wine!

Beer for me, sparkling wine for Dragon!

it is always a safe bet to start with a plate of appetizers!

Parma Ham!

Pate de Campagne!

Potato, mozzarella, and spring onion salad with parmigiano!

Shizuoka madai/Japanese red snapper carpaccio!

Served with 3 different pearl tomatoes and succulent vegetables!

More wine! We actually asked for another set later!

The beauty about Chef Koushin Saita/才田亨辰さん is his readiness to cope with his customers’ selfish wishes!
Dragon wanted her egg well fried, whereas I wanted mine served as introduced on the menu.
Unfazed Chef Koushin Saita/才田亨辰さん just served two different eggs instead of one! with those beautiful asparaguses!

Simple and extravagant with Parma ham!

Three different aspraguses, white, green and violet!

Dragon needed her pasta!

Mussles and cockles pasta!

Chef Koushin Saita/才田亨辰さん is best at showing his great skills when it comes to meat dishes!

Roast duck with fresh shiitake Mushrooms, stick senior broccoli and black cabbage!

The roast duck is simply a true beauty I took a long time to savor!

My favorite dessert with Chef Koushin Saita/才田亨辰さん: Tiramisu!

Tiramisu can be so often disappointing even in Italy, but Chef Koushin Saita/才田亨辰さん’s creation with a biscuit imbibed with coffee liquor is a treat not to miss!

Unfortunately I might have to wait some time before I can enjoy again Chef Koushin Saita/才田亨辰さん’s gastronomy!

The reason why I wrote “Dinner with Chef Koushin Saita/才田亨辰さん” and “Until April 30th, 2014” is because he will leave Storia, very probably with the lady staff on the last day of this month!
A great loss for the gastronomy of Shizuoka Prefecture!
I sincerely hope he will find soon a new place to show his skills again.
I’ll make sure to interview him personally then, or if he has to migrate far, I will find somebody to rediscover him all over again!

STORIA
Chef: Koushin Saita/才田亨辰さん
422-8076 Shizuoka City, Aoi Ku, Takajyo 1-7-13, Espacio Takajyou, 2F
Tel.: 054-260-7552
Opening hours: Lunch-11:30^14:30; Cafe-14:30~18:00, Dinner-18:00~22:30
Closed on Mondays and 2nd Tuesday (the next day in case of National Holiday)
Credit cards OK
Entirely non smoking!

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Japanese Gastronomy, Shizuoka, Snack

Japanese Appetizer (O-toushi/お通し): Vegetables and Potato Chips salad!

April 24, 2014 dragonlife Leave a comment

Sometimes so-called junk food can be put to a good use!

We always have some kind of potato chips, the dried ones sold in packages, bags, and what else!
Dragon took some of a very hot/spicy kind and crumbled them into small pieces.
She made a salad with boiled string beans, and shredded fresh carrots, sliced black olives some mayonnaise, pepper and what else.
At the last moment she added the crumbled potato chips.
The dish thus conceived had a very pleasant extra crunch and zip!

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Angel Trumpets in Shizuoka City: Beautiful, but Beware!

April 24, 2014 dragonlife Leave a comment

Some flowers, like many other plants, might be beautiful and enticing, but very often it is a good idea to admire form a distance!

This flower does have a great name, at least for religion-conscious people: Angel Trumpet!
But in fact it has little angelic about itself!

There’s a small Shinto Shrine across from Parco Department Store in Aoi Ku, Shzuoka City, called Kogisho Shrine, famous in town for housing regular flea markets and other events, although it is also notorious for its use by smokers who should have a look at the back entrance where the above small torii gate stands!

They will find this flowering tree just behind the torii gate on the right!

Local worshipers use the tree for motive messages!

My impression is that it is used more or less to hide the drab neighborhood!

These long unopened blossoms do look like long yellow cigars!
Another reason for smokers to sit down under them! LOL

now, do have a good look at their definition on WIKIPEDIA

You will find out that although they are used as medicine in some places, the whole plant is poisonous!!
Still, the flowers are beautiful!

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Bamboo shoots, Japanese Gastronomy, Snack

Japanese Appetizer (O-toushi/お通し): Bamboo Shoots!

April 23, 2014 dragonlife Leave a comment

Bamboo shoots are in season, although they are going to disappear as fresh produce very soon.
We still can find them raw or already boiled in supermarkets all over Japan, and especially in Shizuoka where they grow early!

Dragon bought a large piece already boiled at the big Cenova market in Shizuoka City.
She washed it first and then cut it in fairly large long pieces.
She fired hem in a little oil and soy sauce and a little seasoning of her own until their surface became crispy and brown in some places!