Takyou Shrine (建穂神社)in Takyou, Aoi Ku, Shizuoka City!

Another long, very long cycling trip to find an elusive shrine I had discovered on the internet and decided to investigate: Takyou Shrine (建穂神社)!
It is located along the Warashina River, a main tribute of the Abe River.
Of course i got lost a few times on the way (but with positive results!)!

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After a half dozen misses I knew I was on the right way!
Why do streets always look so wide on maps? LOL

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Shizuoka City, Aoi Ku, Takyou, 1-20, almost two haours by (normal) bicycle from the city center!

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The toriii gate on top of the stone stairs!

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The main shrine!

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Old wood!

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Old trees around a Shinto Shrine are a good indicator of its age, even if it is regularly re-built!

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Truly enormous by Shizuoka standards!

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View over Takyou through the torii gate!

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I discovered two older edifices beside and behind the main Shrine building!

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Small and old!

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With its own rice straw garland!

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The old ancient original shrine was being repaired!

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Stone stairway from another age!

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It also had its own rice straw garland!

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Wild boar guards!

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Carved wood of another age!

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Old style false window!

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Everything but the roofing is made of carved wood!

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Ancient craft as I couldn’t see any nails!

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A study in old architecture!

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From another angle!

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The red painted metal roofing!

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Local people are very proud of the Great Takyou Shrine Cedar Tree!

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Impossible to frame inside a single picture!

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Another tree well over 500 years old!

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A couple of last pictures before riding back home: the main building rice straw garland!

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Roof tile decoration!

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

M2 Labo Shizuoka Products Recipe by Tateru Yoshino at Le Cordon Bleu: Sanoman Co. Dry Aging Beef, Pan-fried with Bone Marrow Crust

On Thursday 26th , 2014, I had the pleasure to attend to a special event organized by my good friend, Dominique Corby, Headmaster of The Cordon Bleu French Gastronomy School in Tokyo and Kobe, who invited Chef Tateru Yoshino to demonstrate his recipes with Shizuoka Products in front of famed magazines, media and gastronomes!

Tateru Yoshino used a unique product in Japan for his recipe: Sanoman Co’s dry aging beef prepared in Fujinomiya City, Shizuoka Prefecture!

The same beef used by Tateru Yshino 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!

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Tateru Yoshino (center) and Domonique Corby discussing the recipe demonstration collaboration before the arrival of the guests!

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Tateru Yoshino inspecting the beef!
It was a first for him as dry aging beef matured for 42 days exists only at Sanoman Co. in Fujinomiya City, Shizuoka Prefecture!

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Preparing a cut for an attentive audience who were also making a discovery!

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Taking notes and checking the information and pamphlets provided by Shizuoka Prefecture government!

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Keeping things as simple as possible to preserve the true flavors of the meat with only salt and pepper and frying it carefully!
During that time Tateru Yoshino demonstrated how to make a bone marrow paste for the crust and the red wine sauce in true French manner!

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Sanoman Co. Dry Aging Beef, Pan-fried with Bone Marrow Crust and Red Wine Sauce!

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Dry aging beef poelee en croute de moelle, sauce au Vin Rouge!

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The dry aging beef and the other recipes of the day being exhibited for photography!

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During that time the same recipes were prepared on the 3rd floor for the guests to taste and discuss!

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Splendid drinks with all that sublime gastronomy!

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And Sanoman Co’s dry aging beef!

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After the party Le Cordon Bleu’s staff naturally came to taste and discuss, too!

Thank you so much, Mr. Tateru Yoshino!

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

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

M2 Labo Shizuoka Products Recipe by Dominique Corby at Le Cordon Bleu 2: Low Temperature Baked Amago Trout, Cream of Shizuoka Vegetables and Thick Soy Sauce Jelly

On Thursday 26th , 2014, I had the pleasure to attend to a special event organized by my good friend, Dominique Corby, Headmaster of the The Cordon Bleu French Gastronomy School in Tokyo and Kobe, who demonstrated his recipes with Shizuoka Products in front of famed magazines, media and gastronomes!

This is his second recipe!

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!
Vegetables were produced by Nagomi Farm in Fujinomiya City and the Amago Trout was raised in Shuzenji, Izu Peninsula in Shitayama Fish Farm!

As i said before I always make a point to come very early to such events to be able to catch pictures from the “Scene behind”!
I found Dominique in a very Japanese accoutrement!

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The team!
Most of the food had to be prepared beforehand for the party on the 3rd floor following the demonstration on the 1st floor. That is when you a superlative team the likes of which Dominique has the luck to be graced with!

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The vegetables used this time were organic vegetables grown in Fujinomiya City at the foot of Mount Fuji!

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The amago trout raised by Shitayama Fish Farm in Shuzenji, Izu Peninsula, were first dressed into large fillets which were baked at only 38 degrees for over 40 minutes.

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The fillets out of the oven!

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Before the live demonstration all attending gastronomes and reporters were provided with Shizuoka material by the Shizuoka Government!

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Very attentive audience!

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The amago was then mounted on a Cremeux de Legumes/Vegetables creamy Paste with Organic vegetables grown by Nagomi Farm in Fujinomiya City.

A thick jelly was prepared with dashi and soy sauce to cover the fish and add a finishing seasoning touch!

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The whole demonstration aligned for photographers!

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Later everyone met on the third floor to enjoy the recipes and discuss them in earnest!

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Little jewels!

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Amago Cuit a basse temperature, Cremeux de Legumes de Shizuoka, Gelee epaisse de dashi au Shoyu!
Low Temperature Baked Amago Trout, Cream of Shizuoka Vegetables and Thick Soy Sauce Jelly!

Thank you Dominique!

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

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