Hachimangu (八幡宮), Inari Daimyoujin（稲荷大明神) and Hie (日枝神社) Shrines and Mount Fuji-Viewing Park in Hyahata, Shizuoka City!

April 16, 2015 dragonlife Leave a comment

South of Shizuoka JR Station in Suruga Ku, in Yahata/八幡 (the locals pronounce it “Yaata”!) stands a small mountain called Hyahata San/八幡山 full of history hwere you can discover no less than three different Shinto Shrines and enjoy a splendid view of Mount Fuji!

The roofed stone hand-washing basin!

The stone hand wash basin where worshipers and casual visitors are asked to purify themselves (Harai 祓い) of impurity!

It even has a cute dragon as a water spout!

A row of old small stone shrines behind the basin!

The Kannushi/神主/Shrine priest’s son in front of the Hachimangu/八幡宮 Shrine, the main but not the oldes of the three shrines found on that spot!

They even sell baked sweet potatoes as a practice for the kids for the annual festival held on August the 15th!

The priest and family’s home doubling as a shrine office!
Note that this is a small shrine, therefore the priest needs another job to survive!

Still has and antique entrance porch!

The “shishi/獅子” or “Komainu/狛犬”/lion guard on the left “roaring” to scare demons.
The rice straw garland/shimenawa/注連縄 around both lion guards has a special meaning as they have stood there for exactly 100 years!

The “smiling” (actually his closed mouth means that he shelters and keeps in the good spirits) is also stadning on a pedestal made of volcanic rocks collected on the slopes of Mount Fuji!

The shrine festival chariot, unfortunately idle for lack of hands!

A small “kamidana/神棚/shrine with a “mon/文/crest” decorated money offerings box!

“Ema/絵馬/votive plaques”!

It has its own “sumo ring (dohyo/土俵)!

The Haiden 拝殿 or Worship Hall!

Some welcome information and advice!

The Haiden 拝殿 or Worship Hall with its “shimenawa/注連縄/rice straw garland, praying bells and their ropes and a money offerings box!

A lion guard on the roof!

The ancient “Hachimangu/八幡宮” Shrine name plaque!

Ancient sake/酒/rice wine offering vessels!

A more modern, probably donated, lantern!

A peek inside with sumo wrestlers’ hands prints!

The flight of stairs leading to the other two shrines!

Take the short flight on your right!

The Inari Daimyoujin（稲荷大明神) dedicated to Inari/稲荷 (the god/goddess of agriculture)!

It is actually very small!

There are actually two small kamidana/神棚/shrines facing each other!

The other one!

The flight of stairs leading to the third shrine!

A red torii/鳥居/sacred bird gate, this one with straight members, or shinmei torii 神明鳥居!

Another shrine whose purpose I could not fathom!

Getting near the Hie Shrin/日吉, which is dedicated to the mountain kami/神/god Sannō 山王!

The Hie Shrine!

I surmise that this building is there to store shrine regalia!

Two smaller kamidana/神棚/shrines before reaching the Haiden 拝殿 or Worship Hall!

Its entrance is flanked with two stone lanterns!

The cloud and deer motifs!

The mountain motif!

There is actually a flight of stairs access from the Hachimangu Shrine!

The Hie Shrine Haiden 拝殿 or Worship Hall with a gate, which is more here to d\fend off unwanted viistors than anything else as it is not locked!
There used to be another building alongside but it disappeared a long time ago in a fire.

The nawa/縄/rice straw garland/nawa with white paper that is cut into strips and hung from this garland/rope, called shime 注連 or gohei, which symbolizes purity in the Shintō faith!

A kirin/麒麟/a mythical hooved chimerical creature！

These elephant-like mythical creatures are called "baku/獏" and they are supposed to eat nightmares!

Shishi/獅子/lion and baku/獏/nightmare eater guarding the shrine together!

The closed double door of the Haiden 拝殿 or Worship Hall!

Interesting details of the wooden architecture!

Venerable trees all around!
Actually when you take the next flight of stairs you find yourself walking through a small forest!

A few cheery tress can still be seen blooming!

Are there spirits hiding behind the trees?

Very old roots!

The top has recently been transformed into a small public park!

Getting near the very top!

From there you can discover a grans view of Mount Fuji and another one of the Suruga Bay across the city!
To be revisited again a clear and crisp day for photographs!

The small park is actually very well cared for!

See you again for the festival!

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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

Cod, Fish, Japanese Gastronomy

Japanese Fish Species 23: Tara/Cod

April 14, 2015 dragonlife Leave a comment

Cod, or “Tara/鱈” in Japanese reads a the “Snow Fish”. Unlike in many countries in Europe and North America, the fish is eaten fresh, raw or cooked in Japan, but practically never salted.
Only the Norwegians can boast a difference as they eat the tongue of the fish as soon as they catch it!

As other fish in Japan, it is called different names: Ibodara, Maidara (Toyama Prefecture), Ara (Nagasaki Prefecture) as far as “Madar” or “True Cod” is concerned.
There are other varieties as is shown below in sushi pictures.

It is mainly caught in the Sea of Okhotsk in Winter.
The average total Cod catch is 437,000 tonnes, 55.000 of which is “True Cod”. Imports average annualy 152,000 tonnes mainly from the US and Russia.

Cod sashimi with its male sperm sacs/Shirako

It makes for great sashimi.

But it is also equally appreciated cooked, especially grilled or in “Nabe/Japanese-style pot au feu”.

Gintara/銀鱈 Cod variety as sushi nigiri.

Higetara/髭鱈 Cod variety as sushi nigiri.

Madara/真鱈 Cod as sushi nigiri.

As shown above, many varieties of tara are greatly appreciated as sushi, especially nigiri.

Shirako/白子, or the sperm sacs of the male fish, is an extremely popular delicacy in Japan.
It is either served raw or lightly boiled as in above picture with ponzu, chopped leeks and momijioroshi/grated daikon with chili pepper.

Shirako is also very popular served as sushi in gunkan shape as above.

It becomes another delicacy when grilled.
French and Italian Restaurants in Japan also extensively use it sauteed or in gratin!

The roe sacs of the femael fish is also a very popular (and expensive) delicacy especially when preserved in chili pepper (as above) and sold as Mentaiko/明太子!

The same roe is also served as “Tarako/鱈子”, especially in the sushi gunkan form!

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Japanese Hot Springs, Shimada City, Shizuoka Prefecture

Shizuoka Prefecture Hot Springs On The Cheap: “Itawari No Yuu” in Shimada City

April 14, 2015 dragonlife Leave a comment

Shizuoka Prefecture is probably the most famous and visited prefecture in Japan when it comes to hot springs spas, but quite a few visitors hesitate to visit them because they are misled into thinking that they uniformly expensive.

The roda sign indicating “Tashiro no Sato Spa/田代の郷温泉”, the original name of the spa where “Itawari No Yuu/伊太和里の湯” is located!

Actually it very much possible to Visit hot springs spas in day-time without having to stop for the night and very reasonable at that!

One of them is located in the middle of nature in the northern part of Shimada City in Central Shizuoka Prefecture.
The name of the Spa is “田代の郷温泉/Tashiro no Sato Onsen” where the actual bathouse is called “Itawari No Yuu/伊太和里の湯”.
One can reach it by car or by Shimada City-sponsored community bus (only 200 yen!) at the terminal of the Itawari No Yu Bus Line.

It was built only 6 years alongside a popular retired citizens homes inside a small park with the whole place electricity provided by nearby solar panels!

The place is fully equipped for all visitors including physically impaired bathers!

But keep in mind that visitors bearing tattoos, be they real or stickers are not welcome, and neither are pets!

Now, do remember not to make the same mistake I made: as this is sponsored by the City the service is minimal if very welcoming. DO NOT FORGET TO BRING YOUR OWN TOWEL!. If you do you still can buy a small one for 300 yen inside the premises

Simple admission to the bath fees are as in order (first line) for single tickets for adults, primary school students and senior citizens. The price below are for a set of 11 tickets!

The lobby and small souvenir shop!

The restaurant!
Bear also in mind you are not allowed to bring in food or drinks from outside!

Drinks including alcohol can be bought on site!

If you wish to take a meal take a good look at the pictures describing the reasonably-priced homey food!

The recommendations of the day!

The Dragon’s choice: sashimi and seafood bowl set!

My choice: tempura bowl set!

The lunch sets once again introduced in their popularity order!

Buy your meal first through ht meal ticket automatic vending machine!

You can choose your seat at a table or on a tatami floor!

You can even choose a table under the veranda outside along a Japanese garden!

My lunch set!

Tempura bowl!

Quite good actually with prawns, fish and vegetables!

The Dragon’s lunch set!

Typical seafood dish in Shizuoka Prefecture!

Quite satisfying to eat this up in the mountains!

Washroom for physically-impaired visitors!

The entrance to the male bathers public and outdoor baths!

View from the indoors baths where one still has to wash himself before diping his body in the baths indoors or outdoors!

The outdoors male baths!

Free rest armchairs (some massage chairs are available for a fee)!

Although we did first have a bath in the public facilities we wanted to relax in privacy and had booked (booking compulsory by phone) a private room with private bath!

A family of five can fit in! perfect for a couple!

Fully equipped!

With its own little private garden!

Bathtub view from the garden!

Don’t forget to wash yourself first!

Take the wooden covers off the bath!

Take a dip!
Don’t worry, the bathtub will fill up automatically! Japanese hi-tech!

Low-tech equipment for physically-impaired bathers provided!

Washroom equipped for any needs!

“Itawari No Yuu Hot Springs/伊太和里の湯”

Shimada City, Ita, 88-1
Tel.: 0547-33-1148
Opening ours: 09:00~21:00 (last entrance~20:30)
Closed on Mondays or next day if Monday is a National Holiday
Entrance fee (for public bath): adults: 410 yen, Primary school students: 300 yen
Private room with bath (on reservation only): 2,000 yen (2 hours)
Smoking not allowed anywhere except inside special enclosure
Tattoos or stickers not allowed
Pets not allowed
Own food or drinks not allowed inside

Access: by community buses from Shimada Station North Exit Bus Stop (check schedules!) or by own transport: 15~30 minutes

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Japan, Japanese Hot Springs, Shizuoka Prefecture

Shizuoka Hot Spring Anecdote: The Cleaning Lady, The Towel & The Foreign Male Bather

April 13, 2015 dragonlife Leave a comment

One may have lived in Japan for 39 years and still find himself unprepared…

The other day, Thursday April 9th to be precise, the Dragon and I took advantage of our day offf from work to visit a hot springs spa sponsored by the City Of Shimada in Shizuoka Prefecture called Itawari No Yuu/伊太和里の湯, which is not only new (it was founded 6 years ago) and ecological (all electricity is provided by nearby solar panels) but cheap and located in the middle of the neighbouring mountains.

The access is easy as a city-sponsored bus will take you there from Shimada Station within 30 minutes for only 200 yen!

The only problem is that they do not provide an absolutely necessary item normally available in hot spring spas…
We forgot it was sponsored by a municipality with the need to cut corners for economical reasons!

Anyway, Dragon and I, after paying the cheap 500 yen fee for enjoying the bath and spa facilities went inside our separate public baths…

As I opened my locker, I noticed the absence of towels…
I asked another bather where I could find a towel…
“I’m afraid you have to bring your won!” he answered with dubious look at this foreign “old man”!

Oh, well, I had a handkerchief which should be enough as the hot water would soon dry off my body…

This when a cleaning lady almost barged inside the men’s locker room. She was pretty mature, but no one seemed the least embarrassed by a lady, however old she might be (mind you, not that old as she was probably my age!), entering a space usually reserved to men only. Peaceful, tolerant and comprehending Japan for you!

She directly addressed me in Japanese, not the least bothered by my totally naked body. I didn’t care much either as I often visit Japanese hot springs. Some might snidely remark I was probably showing off (exhibiting?).
She just told me: “Your wife told me you didn’t bring a towel with you?”
“That is right,” I equably replied, “but I have this handkerchief!”
“I’m afraid that will not do! Please wait till I come back!”
…
Only a minute later she came in again and handed me a towel with the name of the hot spring spa on it a small vinyl bag to take it back with me.
“Thank you so much!”
“You are most welcome!”
And she went out as if nothing had happened.

Dragon told me later that realizing our mistake upon entering her own locker room had asked the same cleaning woman who just happened to be there about the “missing” towels. The charwoman explained we had to buy towels (300 yen each) from the spa. Dragon first asked her if she could kindly inform me of the situation, which the nice lady did at once before going out and meeting Dragon again who had meanwhile bought the two towels and prayed her to hand it over to me, explaining all the time that she should easily find the only “gaijin no ojiisan/外人のお爺さん/Old foreign man” (thank you for making a whole dish of my apparent age!) in the male bathers locker room!

I very much doubt such a situation could have happened outside japan! LOL
In any case, bring a towel with you next time you visit a city-sponsored hot spring spa in Japan!

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Fish, Japanese Gastronomy, Seabream

Japanese Fish Species 22: Tai-Madai/Seabream

April 13, 2015 dragonlife Leave a comment

There are many varieties of Seabream/Snappers/Tai/鯛 in Japan:
Batodai, Hanadai, Ishidai, Kinmeidai, Mekkidai, etc., but the most popular variety is called Madai/真鯛, or True Seabream.

Even Madai/True Seabream is called different names depending upon the region: Oodai or Hondai.
The best season stretches from Winter to Spring.
It is extensively raised by humans in Ehime, Mie and Saga Prefectures.
Wild specimen are mainly caught off the shores of Nagasaki, Fukuoka, Kumamoto, and Yamaguchi Prefectures. Not so many Madai are caught in Shizuoka but other varieties are abundant especially around Izu Penisula.

Human-raised amount to over 80,000 tonnes a year wild ones are caught at a rate inferior to 15,000 tonnes a year.
Imports are relatively and account for only about 6.500 tonnes a year.

Madai is widely appreciated raw as sashimi in the Japanese style (above),

In carpaccio, Italian-style sashimi!

The Japanese also love them grilled or steamed.

The Japanese since immemorial times have preserved the raw fish in rice miso, mirin/sweet sake and konbu/seaweed, but this has become quite an expensive morsel these days!

(Only relatively) lesser varieties, like Kinmedai, are appreciated as Himono/naturally dried fish, a specialty of Shizuoka Prefecture which produces no less half of all naturally dried fish in Japan! Actually they come almost as expensive!

Konbujime/marinated in seaweed nigiri sushi,

As sushi, madai (and other seabreams) are very versatile.
You will encounter them, depending on the region as konbujime/marinated in seaweed (above),

simple, straight nigiri sushi,

oshizushi/pressed sushi,

or zuke/marinated in ponzu, sake, mirin, etc.!

Seabream certainly looks great as temarizushi/Kyoto-style small round sushi nigiri!

Tai Shirako!

Like tara/cod, their sperm sacs of the male specimens are highly appreciated and even more expensive than those of cods.

You can have served raw/slightly boiled or grilled as above,

Meuniere-style as in French or Italian cuisine,

or on gunkan sushi nigiri!

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One Cup sake, sake, Sake Brewery, Shizuoka Prefecture

Shizuoka Sake Tasting: One-Cup Series 2)-Sanwa Brewery, Shizugokoro Sun Cup Honjozo

April 11, 2015 dragonlife Leave a comment

A very interesting and reasonable way to taste sake is to acquire one-cup sake!
They also make for cute collection of glasses or cups!

As Matsuzakaya Department Store in Shizuoka City, Aoi Ku, has quite a few of them (10 breweries for 11 brands so far), I decided to start with them.
After that I will have to chase the other ones around! LOL
This is the first batch of 5!

The second one cup is called Shizuogokoro Sun Cup by Sanwa Brewery in Shimizu Ku, Shizuoka City!

Alcohol: 15~~15.9 degrees

Clarity: very clear
Color: very faint golden hue
Aroma: Assertive and dry. Rice, chestnuts
Body: fluid
Taste: Strong and dry attack backed up with pleasant alcohol. Coffee beans, chestnuts, dry almonds.
Lingers for a short while before departing on an even drier note with hints of dark chocolate.
Stays dry but with a slightly mellower note with foot.
Chestnuts and dark chocolate will make a strong comeback away from food.

Overall: Another sake for dry sake lovers. True and easy to drink although obviously conceived to be enjoyed with food.
Would do well with any heavy food, but could be even more interesting with cheese and desserts!
Another sake to bring to BBQ”S!

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French gastronomy, Japan, Shizuoka City

French Gastronomy: Bistro FERME Opening Party in Shizuoka City!

April 7, 2015 dragonlife 1 Comment

Service A bit shy, but very friendly and smiling
Equipment & Facilities: Spotless clean. Superb washroom. Entirely non-smoking
Prices: reasonable considering the quality
Strong points: Classic and inventive French bistro gastronomy. Mainly local products used. International wine list

Last night I had the great pleasure to participate to the opening party of a new French Restaurant, Bistro FERME in Shizuoka City, led by one of the most promising young Chefs in Shizuoka Prefecture, namely Hiromitsu Ogasawara/小笠原光洋さん!

Located in the center of Shizuoka City, in Gofuku Cho, you can enter it either through an entrance beside an ubiquitous big chain “coffee shop”,

or through a more discreet door at the back opening onto a street paralell to Gofuku-Cho Street!

In a totally non-smoking atmosphere you can either sit at a wide counter facing the kitchen to enjoy the spectacle of great morsels being prepared in front of your eyes or at large table sitting about 10 guests.
The whole place can sit around 30 visitors, making it prefect for a private party!

Guests looking for a cozy corner can sit at small tables facing a sofa for your special company!

The counter!

Chef Hiromitsu Ogasawara/小笠原光洋さん and his smiling team, Ms. Hioryo Takeda/武田博代さん and Ms. Ayaka Kobayashi/小林礼佳さん!

The concept is that of a fixed menu for lunch (2,000 yen + TAX) and dinner (4,400 yen + TAX) with ingredients changing constantly. very reasonable when you consider the quality!
An A la Carte menu will be available in the evening!

Hiromitsu San mainly uses local ingredients obtained directly from many of his contacts among Shizuoka farmers and producers, thus insuring the best freshness and quality!
Let me show what you can expect from April 10th when Bistro FERME will be open to the public!

Plenty of wines!

Red wine from their reasonably-priced listing!

The bread is exclusively home-baked with natural yeast!

French Gougere and Spanish Jamon Serrano!

Succulent pate de campagne and fresh greens!

Iwata City white asparagus and grilled cuttle fish in caper sauce!

Burdock potage!

Sauteed foie gras with lentils and poached egg!

Shizuoka small turnips, razor shellfish and citrus foam!

Shizuoka Iki Iki Chicken roast and Supreme sauce!

Macaron, salted caramel and confiture of seasonal fuits!

Look forward to the next report!

Bistro FERME
Chef: Hiromitsu Ogasawara/小笠原光洋さん

Shizuoka City, Aoi Ku, Gofuku-Cho, 2-8-9, Tsuji gen Bldg, B1F
Tel.: 054-260-5253
Opening hours: 11:30~14:00, 18:00~23:00
Closed on Sunday nights and Mondays
Cards OK
Parties welcome
Entirely non-smoking!
FACEBOOK

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Craft Beer, Japan, Yamanashi Prefecture

Yamanashi Craft Beer: Fujizakura Kogen Brewery-Rauch

April 5, 2015 dragonlife Leave a comment

AOI BEER STAND owned by Aoi Brewery in Miyuki Cho, Aoi Ku, Shizuoka City, has the merit to offer on tap other craft beers from Shizuoka Prefecture and the rest of Japan, but you do have to hurry as they usually served only one keg before switching to another brew!

This time I tasted a craft beer which has been elected last year as the best Smoke beer in the World!
Rauch by Fujizakura Kogen Brewery in Yamanashi Prefecture!

Served on tap
Barley, malt, hop, live yeast.
Unfiltered
Alcohol/ABV: 5.5 %
Bubbles: very fine bubbles. Longish head. Creamy. Light brown color
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: deep brown-orange
Aroma: discreet. Bread
Taste: dry and smoky attack.
Complex: smoked meats, bread.
Varies little with food.
Lingers long enough for true tasting before departing on a mellower note.
Stays true to first impressions all the way through.

Overall: very refreshing and easy to drink craft beer!
Not overwhelming at all in spite of its naming!
Far all seasons and genders.
To be drunk for its own sake!

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den Bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

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One Cup sake, sake, Sake Brewery, Shizuoka Prefecture

Shizuoka Sake Tasting: One-Cup Series 1)-Eikun Brewery, Eikun Flower Cup Futsushu

April 3, 2015 dragonlife Leave a comment

A very interesting and reasonable way to taste sake is to acquire one-cup sake!
They also make for cute collection of glasses or cups!

I started with Eikun Brewery in Yui, Shimizu Ku, Shizuoka City: Eikun Flower Cup Futsushu!
Great cup to keep in store!

Alcohol: 15~16 degrees

Clarity: very clear
Color: almost transparent
Aroma: assertive, dry and fruity. Rice, faint chocolate, banana, and coffee beans.
Body: fluid
Taste: very dry and fruity attack with a little acidity at first.
Complex. Pears, apples at first
Lingers only for a while before departing on an even drier note with hints of oranges.
The fruit stays for a while on the palate.
Coffee beans and dark chocolate also tend to make an insistent comeback with every sip.
Varies little with food but for a mellower impressions and more coffee beans and dark chocolate!

Overall: for dry sake lovers!
Far more elegant than its humble futsushu/normal sake would indicate although its relative acidity might surprise some.
Would happily marry with heavy izakaya fare.
A great idea would be to bring a few cups at a BBQ!

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Cutlass fish, Fish, Japanese Gastronomy, Scabbard Fish

Japanese Fish Species 21: Tachiuo/Scabbard Fish-Cutlass Fish

April 1, 2015 dragonlife 2 Comments

Scabbard Fish(also called Cutlass Fish) or “Tachiuo” is a summer fish very popular in Japan in spite of its great length.
Tachiuo in Japanese, 太刀魚, means “Great Sword Fish”, not the scabbard!
The Suruga Bay being warmer than the rest of Japan, we have scabbard fish in the dead of winter.
Like other fish it owns other names: Tachi (not in Hokkaido, where the word means ” Cod sperm sacs”!), Shirada and Tachinouo.
It is mainly caught off Wakayama, Ehime and Oita Prefectures.
In Shizuoka it is both caught by line or net.
In 1999, 37,000 tonnes were caught in the whole of Japan, but it fell to 23,000 tonnes in 2000.
It is also imported from Korea and China, although the fish is slightly different from the Japanese variety. More than half of imported fish are eaten west of Kansai.

Scabbard Fish Sashimi Plate

Tachiuo is both popular raw and cooked.
Raw, it is usually served with ponzu instead of soy suce and topped with momijioroshi/grated daikon mixed with chili pepper.

Raw, it is of course popular as sushi nigiri,

cut into fine strips and served as gunkan.

As sashimi I personally prefer it “aburi” (slightly grilled) with a dash of ponzu and some momijioroshi (grated daikon with chili pepper), or with some finely cut vegetables.

The same applies for sushi nigiri as I like my scabbard fish a little grilled first.

Making incisions into the fish before grilling it will make for another presentation!

It does not have to be complicated to be yummy!

In the Kansai/western Japan region it is very popular in oshizushi/pressed sushi thanks to its flat and long shape.

How about a combination of both raw and aburi style sushi nigiri?

How about an Italian-style sushi nigiri?

As for the cooked scabbard fish, grilling is the most common way here in Japan where it is served as simple and healthy food at many meals.

Sauteed with colurful vegetables (okra) make for great presentation in spite of the simplicity of the dish!

Deep-frying is also very popular especially with its bones when it is very fresh. Such deep-fried bones make for one vital source of calcium for the Japanese.

Fried scabbard fish salad.

Cooked, it is a very versatile fish and easy to prepare!

Grilled with lemon!

Cooked with chili peppers and miso paste, it makes for an intriguing sweet and hot combination!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Craft Beer, Japan, Mie Prefecture

Mie Beer Tasting: Ise Kadoya Brewery-Brown Ale

April 1, 2015 dragonlife Leave a comment

This time I tasted a craft beer by Ise Kadoya brewery in Mie Prefecture: Brown Ale!

Served on tap
Barley, malt, hop, live yeast.
Unfiltered
Alcohol/ABV: 5 %
Bubbles: very fine bubbles. Long head. Creamy. Light brown color
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: very dark brown
Aroma: light and fruity. Bread. Hints of oranges
Taste: very deep and refreshing attack. Plenty of acidity.
Dry caramel, hops.
Lingers long enough in mouth for true tasting before departing on an even drier note wwith more caramel and faint hints of citruses.
Stays true to first impressions all the way through.
Varies little with food but for a slghtly mellower attack.

Overall: very satisfying American Brown Ale type craft beer.
A beer for all seasons.
Definitely for acid beer lovers, gentlemen in particular!
Would splendidly pair with meats and BBQ’s!

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK

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