Hot Spring Egg!

April 11, 2014 dragonlife Leave a 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!

Dragon has two specialties of her own.
One is a carrot salad she prepares with finly cut carrot, rice vinagr, sugar and a secret she wouldn’t tell me.
Serving it walnut and parsley it already makes for a colorful and healthy salad!

Her other specialty is onsen tamago/温泉玉子/eggs soft-boiled so as to preserve a soft yolk core.You do need high quality eggs, though, with a great yolk.
Once cooked and forcibly cooled down she peels the eggs and marinate them, hence the outside color.
The point is not to cut the eggs open but to “tear” them open carefully!

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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

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Izakaya, Japanese Gastronomy, Shizuoka

Izakaya: Dinner at Kin No Okan in Shizuoka City!

April 11, 2014 dragonlife Leave a comment

Service: Friendly and easy-going
Equipment & Facilities: Overall very clean. Small but superb washroom
Prices: Reasonable
Strong points: Sake from Shizuoka and all over Japan. Cuisine making great use of local products

The other day I managed at last to visit the latest izakaya in Shizuoka City, namely Kin No Okan opened by Junya Kinbara!

There was just too much to choose from on the menu and decided to give budget to Shinya and decide what we should eat, which is always a good idea in Japan!

WE also wanted to sample as many sake as possible, and there are many for all tastes!
First of all, Hakuin Masamune Yamahai by Takashima Brewery in Numazu City!

Shidaizumi Junmai by Shidaizumi Brewery in Fujieda City!

The great thing about this place is that you can choose your own sake cup!

Tsubugai/whelk with the first drink!

Amagi Shamo Aburi/lightly seared chicken from Amagi Plateau in Izu peninsula, half raw with wasabi, a rarity outside Shizuoka!

Isojiman Nama Ginjo by Isojiman Brewery in Yaizu City!

Tachiuo/Scabbard Fish tempura!

Fine salt is better than any dip!

Amagi Shamo Chicken balls simmered in sake white lees miso soup!

Garyubai Junmai Ginjo Gohyakumangoku by Sanwa Brewery in Shimizu Ku, Shizuoka City!

Home-pickles sawa Wasabi stems and leaves!

Kaiun Junmai Ginjo by Doi Brewery in Kakegawa City!

Deep-fried new small potatoes with their skin!

Mini mozzarella cheese and mini tomatoes salad!

Shosetsu Junmai Ginjo by Kansawagawa Brewery in Yui, Shimizu Ku, Shizuoka City!

Very special gyoza with Amagi Shamo and ume/pickled Japanese plums!

We had to try this new arrival: Funagumi Shiboritate Junmai Nama Genshu by Mori no Kura Brewery in Kurume City in Fukuoka Prefecture, a brewery that Junya recently visited!

With the name of Kin No Okan on the label!

Dry-aged beef by Sanoman Co. In Fujinomiya City!

Truly extravagant!

And for the finale: Ogose Kimoto Junmai by Kubo Honkei Brewery in Uda City, Nara Prefecture with a drawing from a famous manga artist!

Certainly not the last visit, you can bet!

KIN NO O-KAN

420-0035 Shizuoka Shi, Aoi Ku, Shichiken Cho, 10-11, Vienna Building, 1F
Tel.: 054-653-4300
Mobile phone: 090-5100-7067
Opening hours: 17:00~27:00
Holiday not decided yet, but should eventually be Thursday
Reservations highly recommended!
FACEBOOK

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Cola, Green Tea, Shizuoka, Soft Drinks

Shizuoka Soft Drinks tasting: Shizuoka Cola (Green Tea) by Kimura Foods Co. in Shimada City!

April 9, 2014 dragonlife Leave a comment

In Shimada City, Shizuoka Prefecture there is an unsuual and very interesting company which produces local soft drinks with a very famous name but definitely tastier and healthier than the same products of some well-known giant companies!

Yes, Shizuoka Cola is made with green tea, and not with a certain nefarious ingredient!
The design is remarkable for its retro concept. One almost has the impression of a time-slip in Japan!

Product name: Shizuoka Cola
Contents: 240 ml
Ingredients: Liquid grape sugar. Shizuoka Green Tea. aroma and acidity agents, Safflower for natural yellow coloring. Cape Jasmine for natural green color

Clarity: very clean but partiallu cloudy due to the real tea powder
Color: Green tea color
Aroma: Soft sweetish green tea
Bubbles: Quite fizzy, just the right pleasant amount
Taste: Soft and fruity attack, less sweet than expected, but just with the right balance.
Complex: Mainly sweetish green tea with strong notes of grapes.
Very pleasant bubbles and the right amount of them not overwhelming your senses.
Very refreshing and satisfying.
Disappears fairly quickly with no cloying impression.
Insistently invites to the next sip.

Overall: Very refreshing, pleasant and utterly elegant soft drink.
Sophisticated taste enhanced by the originality of the ingredient.
Just sweet enough to please both very young, young and older people.
Best enjoyed just a little chilled. No need for ice.
Could definitely be mixed into all kinds of cocktails.
To bring to a summer BBQ for thi\ose who especially need a break from alcohol!
The green color and the fact it has no alcohol whatsoever and that it is also healthy would be very welcome for people with special priorities!
An original and healthy souvenir, too!

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sake, Sake Brewery, Shizuoka

Shizuoka Sake Tasting: Fuji takasago Brewery-Junmai Ginjo Nama

April 9, 2014 dragonlife Leave a comment

Fuji Takasago Brewery being located in Fujinomiya City at the foot of Mount Fuji uses water from its own well fed by subterranean water which had taken literally centuries to seep through the mountain.
No wonder that their sake are so popular when one bears in mind that water is the most important in the creation of top-class sake!

This is a junmai/no pure alcohol blended in/nama/unpasteurized!
To add to it it of the ginjo class, that is a fine premium sake!
Note that the alcohol is about 1 degeree lower than usually seen in Shizuoka Prefecture

Takes some reading to decipher, but beautiful handwritten calligraphy!

Rice milled down to 60%
Dryness: + 6
Acidity: 1.2
Alcohol: 14~15 degrees
Bottled in March 2014

Clarity: Very clear
Color: Almost transparent
Aroma: Very discreet. Difficult to catch. Fruity. Pears
Body: Fluid
Taste: Dry and fruity attack with little junmai petillant.
Complex and elegant. Pears.
Late appearance of milk coffee and dark chocolate.
Varies very little with food but for a slightly drier turn with hints of dry chocolate and milk coffee.

Overall: A fleeting, almost feminine in approach in spite of its dryness.
Complex but difficult to catch with ever changing short facets.
Dangerously easy to drink.
If you want to enjoy it with food, drink it with vegetables in particular for a subtle matching!
A great sake to both impress ladies and gentlemen. Would make for a superb aperitif before any kind of gastronomic repast!

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Shizuoka Sake Tasting: Fuji Takasago Brewery-Homare Fuji Junmai Genshu

April 8, 2014 dragonlife 6 Comments

Fuji Takasago Brewery in Fujinomiya City has been working for some time with Homare Fuji Sake Rice which is entirely produced in Shizuoka Prefecture.
It is actually a Yamada Nshiki hybrid with the big difference that the stak\lks are shorter, making it very resistant to high winds and heavy rains prevalent in summer.

For a long time brewers were complaining about the fact that the rice is a bit hard and difficult to polish, but after overcoming this particular problem some breweries are know to produce dai ginjo level premium sake with it!
This particular sake has the merit of being practically untouched as it is a junmai/no pure alcohol added genshu/no pure water added!

Rice: Homare Fuji (shizuoka-grown)
Rice milled down to 60%
Alcohol: 17~18 degrees
Bottled in March 2014

Clarity: Very clear
Color: Almost transparent
Aroma: very dry. Pears, apples.
Body: Fluid
Tasting: Dry and fruity attack backed up by very strong junmai petillant.
Complex. pears, milk coffee with oranges appearing later.
Takes on a slightly drier turn with food.
Makes a sweetish comeback after food with more mil coffee and dark chocolate.

Overall: A typical Homare Fuji sake.
Great at all temperatures on its own but possibly at its best with food. Very pleasant in spite of its high alcohol contenets.
A sake to bring at a BBQ!
For the strong but elegant sake lovers!

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Japanese Gastronomy, Shizuoka, Snacks

Japanese Appetizer (O-toushi/お通し): O Hitashi Vegetables and Deep-fried Ton Toro Pork in Marinade

April 8, 2014 dragonlife Leave a comment

Dragon made it a double O-toushi last night!
The first one has been a specialty of here for quite some time: Deep-fried Ton Toro (soft) pork she first prepared as tonkatsu, that is deep-fried in flour, egg and panko. At the same she fried some thinly sliced onion. She transferred the lot into a Tupperware with rice vinegar, two different types of mustard, one being cassis mustard, and pink pepper. She let the whole marinate for about 4 hours inside the refrigerator!
Really yummy!

The second one was O-Hitashi, that is, lightly cooked and marinatedvegetables served cold.

She first cooked the vegetables inside the microwave oven to soften them up.
She tehn marinated with mentsuyu and some chili pepper for while in the refrigerator!
Simple but so refreshing!
Of course both appetizers marry perfectly with any drink!

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Japanese Gastronomy, Shizuoka, Soba, Utogi, wasabi

Soba/Buckwheat Noodles and Wasabi Leaf Tempura at Utsurogi, Utogi, Shizuoka City, the Birthplace of Wasabi!

April 7, 2014 dragonlife 2 Comments

Service: Very kind and friendly
Equipment & Facilities: Overall very clean. Rustic but clean washroom
Prices: Reasonable
Strong points: Country gastronomy including the freshest wasabi in the world!

The other day I visited Utogi up the Abe River in Shizuoka City in the company of Alexandra Combe, a French journalist in France and Dominique Corby/Chef and owner of French Kappo Dominique Corby, a superlative Restauarnt in Tokyo to interview Yuuma Mochizuki, a local wasabi farmer.

We spent the whole morning shooting pictures of the wasabi fields owned by Maru Ichi Co., whose Yuma Mochizuki (30) is the 13th generation.
All the fields are exclusively watered with the help of torrents rushing down the mountain, meaning an ecological and organic cultivation!

Wasabi fields forever!Although some of the fields are as old as 400 years, they are still protected by their original stone walls!

It is the best season to admire them for one important detail! Can you guess?

Wasabi Flowers!
Did you know that the leaves and the flowers of the wasabi are even more beneficial to the human body than the wasabi roots? You can eat them either fresh, with miso or else, pickled, fired and in tempura! Absolutely succulent!

Dominique Corby, Alexandra Combe and Yuma Mochizuki tasting some of the wasabi that were elected the best in Japan last year for the second time in three years! Note the traditional shark skin grater!

The monument stating Utogi as the birthplace of wasabi cultivation!

We decided to have lunch at the only, but famous, local restaurant before proceeding with the rest of the interview!

Utsurogi, a rustic but very busy restaurant! Tiny and quaint, but so authentic!

You place your orders to a kitchen-like counter! Don’t worry if you don’t speak Japanese, the staff are used to all kinds of tourists and they will manage to get their message through!

Have a good look at the local products on sale! Either fresh or processed, they make for very original souvenirs!

Having ordered your meal beforehand, walk along the rushing torrent and choose a seat either outside or inside! You’ll see wasabi fields under their vinyl protection right acroos the torrents!

Great scenery to be caught there! A tiny Japanese garden!

This is the lunch we had ordered inside the front shop where they hang photos of all the meals proposed!
At 800 yen, less than 8 Us $, less than 6 Euros, a true bargain! And so fresh and authentic!

Our lunch! can you figure out what we had/

The excellent “8 wari”/80% buckwheat flour soba/buckwheat noodles! They are boiled and then washed in cold clean natural water before being served with different seasonings!

Local Utogi-grown wasabi stem pickles, and freshly grated wasabi and chopped scallions with your soba dressing/dip! Yo will not find such fresh wasabi products away from Shizuoka Prefecture!

The tempura including sweet potato, onion and carrot “kakiage”/mixed tempura, shiitake and wasabi leaf!

The fresh wasabi leaf from a nearby field!
You will not find that quality and freshness elsewhere!
Note the local matcha tea powder for tempura seasoning!
The local wasabi farmers also grow superb green tea!

The ultimate trip to discover wasabi!

UTSUROGI/うつろぎ
421-2303 Shizuoka City, Aoi Ku, Utogi, 280-1
Tel./Fax: 054-298-2900Opening hours: 10:00~15:00, 09:00~16:00 on weekends and National Holidays
Closed beginning and middle of May due to First Green Tea Harvest, End & Begginning of the Year Holidays
Call beforehand!
HOMEPAGE</strong> (Japanese)

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Hatsukame, sake, Sake Brewery, Shizuoka

Shizuoka Sake Tasting: Hatsukame Brewery-Hatsukame Honjozo Muroka Nama Genshu Gentei

April 6, 2014 dragonlife Leave a comment

Every year I make sure to acquire this very limited sake brewed by Hatsukame Brewery in Okabe, Fujieda City.
A very limited brew, they advise to drink it within a week of its bottling and keep in the refrigerator!
Just out of pure sense of contradiction I decided to keep it at room temperature until today, exactly one month later to see what would happen!
Mind you, it is still a bit of an overkill as I knew very well I didn’t much risk!
incidentally it is an honjozo/Pure sake alcohol was blended in, Muroka/unfiltered, nama/unpasteurized and genshu/no water added!

Rice: Yamadanishiki (Toyama Prefecture)
Rice milled down 60 % for the koji rice and 65% for the kake rice
Dryness: + 6
Acidity: 1.7
Alcohol: 19 degrees
Bottled on March 7th, 2014

Clarity: Very clear
Color: Golden hue
Aroma: discreet, dry and fruity. Pears, green apples
Body: Fluid
Taste: Softer attack than expected in spite of its high alcohol, unfiltered and genshu status. Dry and fruity. Pears, green apples.
Complex. The alcohol hitting the palate late wit drier green apples. Elusive, difficult to catch. Lingers only for a while to disappear with dry oranges.
Changes little with food, but for an occasional sweeter note soon proven wrong.

Overall: A typical limited brew by Hatsukame Brewery to titillate both your palate and mind, inducing you to experiment and making you think twice about hasty comments!
I entertain the deep suspicion this is the brewery’s hidden purpose behind this very limited brew!
Confusing the “specialists” is a game worth playing!

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Festivals, Japan, Japanese Culture, Shizuoka, Utogi

Utogi Kagura Spring Festival in Utogi, Shizuoka City, with the Wasabi & Tea Farmers!

April 6, 2014 dragonlife Leave a comment

On the first Saturday of April and second Saturday of October are held the Spring and October Utogi ｋagura Festivals/有東木神楽祭 at Shirahige Shrine/白髭神社 in Utogi, Aoi Ku, Shizuoka City/静岡市葵区有東木 by the local wasabi and tea farmers!
Yesterday as I happened to help a French reporter in her interviewing local wasabi farmers whose abode stands just beside the Shinto Shrine, I had the chance to say “hello” to the participants in their company!

The stairs to the shrine up to a steep slope. We already are at about 600 meters altitude!

That shrine had been erected no less than 500 years ago when only green tea was cultivated in this area, up in the maountains on the right bank of the Abe River!
And the oldest cedar tree rising in front was already found in local records 720 year ago. Its height is presently 35 meters, its circumference 6.80 meter and its branches spread as far as 15 meters!

The official Utogi Village Shrine! Shirahige Shrine/白髭神社/The “white Beard” Shinto Shrine!

The torii/鳥居/sacred birds gate found at the entrance of all Shinto Shrines in Japan!

The cedar trees’ invasion of the stair stones is a sure indication of the shrine’ age!

I managed to sandwich the visit on both sides of the interview which allowed me to the preparations of the dance!

Practice on the Japanese drum!

Practicing the songs!

Fires had been lit for seabreams to grill. Seabreams are a symbol of prosperity even up in a Japanese mountain!

More cooking was done nearby, especially “oden”!

Even at this time of the year nights can turn cold!

Local people took the opportunity to socialize!

Salt and sake offerings to the shrine!

The dancers taking some hot food and Japanese sake after the practice!

When I came back later the seabreams were grilled to perfection!

And the dancing was in full swing!

Don’t worry, the sabers are fake! But they weren’t in Edo Times!

A second dance was performed with bells instead of sabers!

Naturally I was offered a taste of these succulent seabreams (and plenty of hot sake!)!

And even more with hot sake!

Looking forward to the Autumn Festival!

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Japanese Appetizer (O-toushi/お通し): Cold Spanish Omelet & Salad!

April 3, 2014 dragonlife Leave a comment

The great thing about such light food to entice your appetite does not have to be Japanese food!
Actually, the Japanese are constantly introducing new trends, be they Japanese or foreign, into their own gastronomy to the point that names mean very little.
I could actually call o-toushi a kind of tapas!

Dragon had some small beans and cold boiled vegetable leftovers, so she cooked a Spanish-like omelet of a small fire with difference that she had added shredded cheese to the eggs giving the omelet the identity of a quiche.

With fine lettuce, shredded carrot, walnuts, olive and a little good quality olive oil, it does make for a real appetizer!
Yummy and healthy!

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黒沢修さん, Ieyama, Osamu Kurosawa, Shizuoka Prefecture

Mr. Osamu Kurosawa’s Home in Ieyama, Shimada City! (First Visit!)

April 3, 2014 dragonlife Leave a comment

Mssrs. Shinzo Oishi and Osamu Kurosawa!

Mr. Osamu Kurosawa, a very old friend of mine, decided after retirement as an officer at the Shizuoka Municipal Library to buy an old farm house in Ieyama, Shimada City for a meaningful life, now that he has plenty of time not only to really enjoy it but to make other people also share his pleasure.
Osamu is actually the recognized expert on Shizuoka, especially Shizuoka City, history and culture and has already published a number of books and papers on it.
He does not intend whatsoever to rest on his laurels and has embarked on a mission to promote the town he is presently living in.
I had the great opportunity to meet him inside his home thanks to another good friend, also retired, called Shinzo Oishi who drove me all the way from Shizuoka City!
This is only my first visit as Osamu has a load of places and people to introduce me for great future reports!

The tea filds in front of Osamu’s home!

Due to the battering rain in this mountainous area I couldn’t take pictures of osamu’s abode (next time I will, you can bet!) but I could at least give you an idea of the locale!

The “neighbors” with cloudy mountains in the back!

Actually many of the farmhouses across the tea fields are inhabited.
They could be transformed as Osamu did with his!

Osamu actually spent more money in renovating and furnishing the house than he paid to acquire it!
He has turned it literally in a small museum of his!
The difference is that it is a museum where you can live and welcome friends all year long!

A rare piece!
Lord Tokugawa Ieyasu’s crest, Tachi aoi/hollyhock!

Antique sake bottles!
Osamu and I share a true love of Japanese sake, and of course Shizuoka sake!

Tengu face mask!
The only problem is that it is quite dark to take pictures inside!
I may to borrow a spot next time!

Long nose!

Antique folk face masks!

Still more antique folk face masks!

A real irori/Japanese fireplace!
Actually, Osamu has tried to keep and use as many traditional household tools and wares as possible!

If you stay there at night don’t be afraid of the lurking monsters!

When you go to the washroom have a good look at the sake labels, with a light!

The place is still heated the traditional way!

take the time to admire some shunga/erotic wood cut prints, without a light!
Actually Osamu exhibits all kinds of genuine woodblock prints here and there on his walls!

Osamu’s hero: Tokugawa Ieyasu whose history and life he is a master!

Japanese lantern!

On the second floor Osamu has furnished a bedroom large enough for two, complete with TV!

And even a small beer hall terrace for the better days!

Even inside the bedroom there is plenty for study!

An old map of Sumpu, presently Shizuoka City, after tokugawa Ieyasu had reformed it!

I told you that Osamu is a great lover of Japanese sake, and I discovered this unknown label by Oumuraya Brewery in Shimada City!

naturally I didn’t come empty-handed!
Two bottles of great sake by Fuji-Takasago Brewery in Fujinomiya City!

Osamu is also a great lover of flower arrangement: natural and still flowering mountain sakura in his living room!

Home-made preserved persimmons!
Osamu also makes a point to promote local products!

Great food for sake including “nobiru/a variety of wild onon (wild mountain vegetable) taht Osamu cooked himself!

Well now, I have to seriously think about my next visits as I will have to interview at least one local traditional soy sauce maker and the owner of a former sake brewery!

Do visit Osamu Kurosawa on his FACEBOOK blog as he is fluent in English and Sapnish!

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Markets, Shizuoka, sushi

Sushi: Uogashi Stand at Parche Supermarket (Part 2)!

April 2, 2014 dragonlife 2 Comments

The manager not being on hand today I decided nonetheless to introduce the restaurant briefly and the sushi nigiri at their stand in Shizuoka JR Station in more details.
Mind you, the market was a bit crowded and all the pictures were good enough!
I’ll do better during the interview!

Uogashi/魚がし Restaurant in Acty, inside the Shizuoka Station but opposite to the market!

Remember the design in the topleft corner of the noren/暖簾/entrance curtain as you will find it again inside the market!

They also served cooked fish!

Lunch sets!

Numazu set!
Uogashi opened its first restaurant in Numazu City!

Sushi plates and others!

The cash register (you can pay by card, too!) of Uogashi’s sushi stand inside the market!

First take a box for 10 or 16 pieces maximum, tongs and choose your morsels!

Let’s have a look!
I couldn’t make good pictures of all as I said but I hope the pictures below will give you a good idea!

Ngitoro gunkan/grated tuna and Hokki/Sakhalin surf clam (found in Japan in spite of the name) Salad!

Tonbomaguro/Anther name for Binnaga/Albacore, a typical Shizuoka tuna!

Houbou/Red Gurnard!

Medai/a variety of seabream!

Kamaage shirasu/Cooked whitebait and Maguro Yamakake/ Tuna with grtaed Japanese yam!

mebachi Maguro Akami/Big-eyed tuna lean part!

Aji/Horse mackerel!

Anago/Conger eel!

Ika Natto/Squid and fermented beans and Ika Mentai/Squid with spicy cod roe!

Kohada/Shad, Shimesaba/Pickled mackerel, Hokkai tako/North Seas Ocy\topus, Kazu no Ko/Herring roe!

For vegans!
Yama imo/Japanese yam and Menegi/Leek sprouts!

For vegans again!
Wasabi-seasoned eggplant!

Ika/Squid without and with wasabi!

namaebi/Raw prawns!

Amaebi/Sweet shrimps (raw)

Hokki/Sakhalin surf clam salad and Nama Shirasu/Raw Whitebait!

nama Sakura Ebi/Raw Cherry Shrimps1
You will find fresh and raw only on Shizuoka Prefecture, unless you want to empty your wallet!

Ebi/Boiled prawns!

Ikura/Salmon roe!

Uni/Sea Urchin!

Engawa/Sole border flesh!

Tsubugai/Whelk!

Honmaguro Chuutoro/Bluefin tuna semi-fat part!

Hotate/Scallops, Zuwaigani/Snow Crab and Akagai/Blood shellfish!

Look forward to Part 3!

RECOMMENDED RELATED WEBSITES

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, 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, 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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Gastronomy, Shizuoka City, Snacks

Japanese Appetizer (O-toushi/お通し): Tofu & Cheese, Pork & Leek Roll & Green Peppers

April 2, 2014 dragonlife Leave a comment

Tofu is a very versatile food.
Dragon likes to buy it as Aburage/Deep-fried tofu, cut it cubes and dry fry them (their surface contains enough oil!) with some cheese, finley cut leeks and parsley!
Another version id\s to fry the pieces of wasabi dressing first!

New leeks are appearing on the market.
Did you know they are effective against common colds!

Dragon pieces of leek in thin pork belly strips and fried them together with some pieces of green pepper in light bbq sauce!
Perfect with beer, wine or sake!

RECOMMENDED RELATED WEBSITES

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, 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, 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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Fish, Markets, seafood, Shizuoka City

More Seafood & Fish at PARCHE Supermarket in Shizuoka City!-And Sakuraebi & Shirasu!

April 2, 2014 dragonlife Leave a comment

The latest visit to the Shizuoka JR Station Parche supermarket proved I’m right to conduct regular checks on the fish market which is seasonal and where the local seafood arrives directly every morning for the harbors of Numazu, Kogawa, Yui, Omaezaki, Mochimune, Shimoda and many others!

Right, what was of interest that day!

“Tetsubin”, also called “Shimagatsuo”, Brama japonica Hilgendorf!

“Onagadai”, also called “hamadai”/Flame snapper/Longtailed red snapper/Onaga!

“Maaji”?”True” horse mackerel!

The “Mixed Batch of Shizuoka Fish of the DAY”!

Hirame/sole, Onikasago/Devil (red) marbled Rockish, Hira Suzuki/A local seabass variety, Kinmedai/Splendid Alfonsino, Inada/Young Japanese Amberjack, Anago/Conger eel (From Chiba Prefecture!), KurodaiJapanese black porgy, Kawahagi/Filefish, Houbou/Red Gurnard!

Red horse mackerel!

From Yui!

Amadai/Tilefish for high class grill!

Hira saba, a very large variety of Mackerel!

From Numazu City!

Very large Surume Ika/Japanese Flying Squid!

Sazae/Turbo shells!

From all over Shizuoka Prefecture!

Whole Hirasaba/Large Mackerel!

From Numazu City

Isokasago/Another variety of Rock fish!

Sakura ebi/Cherry shrimps from Yui!

Shirasu/Whitebait from Numazu City!

See you there again!

RECOMMENDED RELATED WEBSITES

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, 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, 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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japan, Shizuoka, sushi, Uogashi

Sushi: Uogashi Stand at Parche Supermarket (Part 1)!

April 1, 2014 dragonlife Leave a comment

If you go to the Supermarket in Parche inside Shizuoka JR Station, that is, through the middle corridor leading you between the track entrances you will eventually reach a large stand just beyond the the wasabi and the green tea stand held bu Uogashi.
Uogashi is a famous sushi company from Numazu City with sushi restaurants in Shizuoka City and even in Yokohama!
They incidentally also have a restaurant in the Acty section of Shizuoka Station.
This is an introductory report as I succeeded in convincing their manager to interview them at work!

The left side of the big stand!

Suhi nigiri individually wrapped and sold separately with or without wasabi. I haven’t counted yet, but there must be over 3 dozen different varieties!
Just have a good look and compose you lunch/dinner/snack!

Tamagoyaki. Inari zushi, Egg roll sushi, etc.!

Ssuhi assortments and sushi bento at very reasonable prices!
The reason for they freshness and reasonable prices is that Uogashi gets most its fish directly from Fishermen in the Prefecture and elsewheer!

Te-maki zuhi/hand-made conical sushi rolls!
The seaweeed is being kept dry in a special wrapping until you open it yourself!

More extremely reasonable sushi sets!
They might be cheap, but you will not find the same quality for that price in Tokyo!
Great for travelers to buy before boarding a train or going to their hotels!