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

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!

SN3O0063

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!

SN3O0061

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

SN3O0067

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!

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, 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

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

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.

SN3O0046

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!

SN3O0045

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

SN3O0041

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

SN3O0042

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!

SN3O0077

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!

SN3O0048

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!

SN3O0047

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

SN3O0051

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!

SN3O0050

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

SN3O0052

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!

SN3O0053

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

SN3O0054

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!

SN3O0055

Our lunch! can you figure out what we had/

SN3O0056

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!

SN3O0057

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!

SN3O0059

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

SN3O0058

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)

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, 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

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

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!

SN3O0060

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!

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, 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

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

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!

SN3O0060

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

SN3O0061

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!

SN3O0062

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

SN3O0063

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

SN3O0064

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

SN3O0065

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

SN3O0066

Practice on the Japanese drum!

SN3O0070

Practicing the songs!

SN3O0071

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

SN3O0072

More cooking was done nearby, especially “oden”!

SN3O0089

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

SN3O0073

Local people took the opportunity to socialize!

SN3O0074

Salt and sake offerings to the shrine!

SN3O0075

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

SN3O0076

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

SN3O0091

And the dancing was in full swing!

SN3O0084

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

SN3O0086

A second dance was performed with bells instead of sabers!

SN3O0076

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

SN3O0090

And even more with hot sake!

Looking forward to the Autumn Festival!

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, 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

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

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!

SN3O0041

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!

SN3O0042

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.

SN3O0043

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

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, 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

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

SN3O0039

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!

SN3O0040

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!

SN3O0030

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!

SN3O0011

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!

SN3O0012

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

SN3O0013

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

SN3O0014

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

SN3O0015

Long nose!

SN3O0016

Antique folk face masks!

SN3O0017

Still more antique folk face masks!

SN3O0018

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

SN3O0019

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

SN3O0020

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

SN3O0026

The place is still heated the traditional way!

SN3O0027

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!

SN3O0034

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

SN3O0035

Japanese lantern!

SN3O0028

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

SN3O0029

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

SN3O0031

Even inside the bedroom there is plenty for study!

SN3O0032

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

SN3O0021

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

SN3O0033

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

SN3O0038

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

SN3O0036

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

SN3O0037

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!

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:

-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

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

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!

SN3O0067

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

SN3O0068

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

SN3O0069

They also served cooked fish!

SN3O0070

Lunch sets!

SN3O0071

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

SN3O0072

Sushi plates and others!

SN3O0102

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

SN3O0100

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

SN3O0101

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!

SN3O0085

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

SN3O0086

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

SN3O0088

Houbou/Red Gurnard!

SN3O0089

Medai/a variety of seabream!

SN3O0090

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

SN3O0091

mebachi Maguro Akami/Big-eyed tuna lean part!

SN3O0092

Aji/Horse mackerel!

SN3O0093

Anago/Conger eel!

SN3O0094

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

SN3O0095

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

SN3O0097

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

SN3O0098

For vegans again!
Wasabi-seasoned eggplant!

SN3O0099

Ika/Squid without and with wasabi!

SN3O0084

namaebi/Raw prawns!

SN3O0083

Amaebi/Sweet shrimps (raw)

SN3O0082

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

SN3O0081

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

SN3O0080

Ebi/Boiled prawns!

SN3O0079

Ikura/Salmon roe!

SN3O0077

Uni/Sea Urchin!

SN3O0076

Engawa/Sole border flesh!

SN3O0075

Tsubugai/Whelk!

SN3O0074

Honmaguro Chuutoro/Bluefin tuna semi-fat part!

SN3O0073

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:

-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