I am not a vegetarian, and will never be, but I can appreciate a vegetarian, and even a vegan one, from time to time, especially if I have to prepare it!
After all, more than 80% of my daily food intake is made o vegetables either from the land or the sea!
The other day our good friends from Ireland, Kaori and Colum McCormack who are vegetarian graced with our home with their presence, so we had a vegetarian lunch!
Such a repast is quite easy to conceive as any cuisine is possible in Japan, especially Shizuoka whose neutral climate allows for a regular vegetable supply all year round.
So what did we have?

Spicy “kinpira” made up of konnyaku/konjac and gobooo/burdock root strips seasoned with sesame seeds!

Fresh ha–shouga/leafy ginger root with two kinds of dip sauce!

Snap endou/green peas in the pod and kyuuri/Japanese cucumber strips!

Fried ajillos-style bamboo shoots (fresh but boiled beforehand)!

Aburaage/grilled tofu sheets baked with and without cheese topping!

Japanese-style hanjuku/half-boiled egg (with black sesame seeds) and pickled gobou/burdock root!

Tossed vegetable salad (most vegetables organically grown by your servant!)!

Oden/Japanese pot-au-feu with daikon radish, konnyaku/konjac and gobou/burdock root!

Pommes frites (I’m French!) with local new May Queen potatoes shallow-fried in three steps with their skins!

Sakura tsukemono/Japanese-style light pickles with salted cherry blossoms!

Herb tamagoyaki/Japanese omelette topped with momiji-oroshi/grated daikon with chili pepper!

As for dessert we had plenty of fruit!

Many first-comers to Shizuoka have been easily convinced that we can take care of all their culinary priorities!

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