Yaizu City is the most famous Bonito/Katsuo fishing harbor city in Japan!
Japan is increasingly becoming known all over the world for its gastronomy and more recently for its unequaled manhole covers. Shizuoka prefecture is no exception when it comes to either, or even better, to a combination of the two!
Shizuoka Prefecture has a lot to offer when it comes to gastronomy and is certainly above all when it comes to variety, be it vegetables, fruit or meat when it comes to land and a bounty of seafood when it comes to sea!
Yaizu City has no less than three different manhole covers depicting Katsuo/Bonito for the simple reason it is the most important fishing harbor in Japan as far as bonito is concerned!
Hirame/Soles or Flounders in Hamamatsu City!
But when it comes to seafood, Yaizu City is only a portion of it all!
Come to Hamamatsu City for example. They managed to make a pun out of their own manhole covers! In Sakana, an area in downtown Hamamatsu City they have no less than four covers representing fish because “sakana” written with a different kanji/Japanese character means “fish”!
“Tara” or Cod!
Another “Hirame”/sole or Flounder!
Shall we continue with seafood?
Hatsushima Island is one of the few islands administered by Shizuoka Prefecture. It can be easily reached by ferry boat from Atami City.
It is celebrated for its “Iseebi”/Spiny lobster and “Sazae”/Turbo shell!
Izu Inatori fishing harbor in south west Izu Peninsula is celebrated all over Japan for its “Kinmedai”/Splendid Alfonsino!
At the very tip of Izu Peninsula Minami Izu is also proud of its “Iseebi”?Spiny lobsters!
Heda, in North eastern Izu Peninsula, now part of Numazu City, is known for “Takahashigani”/Japanese Giant Crab, the largest crab in the World!
And to conclude with seafoods one must visit Yui, Shimizu Ward, Shizuoka City, known all over japan for its “Sakuarebi”/Cherry Shrimps. Actually there two more tiny covers depicting this little gastronomic treasure!
It is about time to switch to land products, and one cannot overlook green tea! Introduced to Shizuoka Prefecture more than 800 years ago, we are still the biggest producer in Japan. Interestingly enough, covers depicting tea are to be found only (that is, for the present!) in Kikugawa City with two different types, one of them representing the “Cha Musume”/Tea leaves handpicking girl/lady!
Shizuoka Prefecture is also renown for its strawberries and one can find them on covers in Nirayama, Izu City, also famous for World Heritage Hansharo and its beautiful views of Mount Fuji!
Hamamatsu City is not only famous for its fish, eels in particular, or oysters, but also for its oranges to be found in Mikkabi!
And we can conclude (that is, for the moment, as there must be others to come in the future, what with the booming tourism!) with a lesser known piece of gastronomy: back to the beginning of the 17th Century when Shogun Tokugawa Ieayasu retired to Sumpu (present Shizuoka City) he discovered “nasu”/egg plants exclusively grown in the Orito area (prensently Shimizu Ward, Shizuoka City) and grew so fond of them that he awarded them the appellation of “Orito Nasu”/Orito eggplants. These are still grown there and are a rare vegetable searched by all sorts of renown chefs!
Can you see it at the bottom right of the manhole cover?
Shuzenji in Izu City, Izu Peninsula, is witnessing a fast resurgence of its tourism, what with the increasing influx of overseas tourists and the Olympics looming large over the whole Peninsula.
Accordingly local products tend to reflect the local history and folklore more and more for the pleasure of visitors.
Bandai Brewery, the only sake sake brewery in the Peninsula has come out with a brand of its Tokubetsu Honjozo with the name of Shuzenji Monogatari/Shuzenji Story!
Rice milled down to 60%
Alcohol: 15 degrees
Clarity: very clear
Color: light golden hue
Aroma: dry and fruity. Dry plums
Taste: Dry and fruity attack.
Lingers for while warming up the palate before departing on note of drier plums.
Turns smoother with food.
Overa;;: solid, dependable and straightforward sake conceived to accompany food.
A lit unusual for Shizuoka for its old fashioned approach.
Will make for a nice souvenir back home though.
Recommended pairings: Japanese yam salad, onsen tamago:hot spring eggs, marinated oysters.
Service: shy but extremely attentive and kind Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible Prices: reasonable (that is for true sushi!) Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.
The other I finally managed to find a couple of seats free at Sushi Shokunin Birukawa, my favorite sushi restaurant in Shizuoka Prefecture I have already introduced to many an overseas client. The problem is that it is very popular and it is tough, nigh impossible to get a seat on holidays or weekends! Even on a Thrursday it was fully booked by 6 pm!
Anyway, to make along story short, we once again challenged our good friend, chef Kenta Birukawa who moved some 15 years ago to Shizuoka from his native Akita Prefecture to another Sushi Millefeuille! It is not listed on the menu, but if you are recommended in person by your servant he will happy enough to concoct you an original one according to your taste an priorities!
The only thing we agreed on was the name: Early Spring (that is, for 2018!) Sushi Millefeuille!
Bear in mind that “Early Spring” in Japan, and especially in Shizuoka City, quite before the real Spring has actually come to grace us with its mild weather after this year’s unusually severe winter!
The Dragon (my worse half!) did not wait to demolish as it is her sorry habit but I had time enough to notice that the sushi rice is made in Kenta’s particular recipe, that is the rice vinegar used in seasoning the rice contains red amazu rice vinegar for 1/10th ration and that the millefeuille was topped with avocado nmayonnaise and salmon roe!
I could notice before Dragon further demolished the edifice that it contained scallops, squid and boiled lotus root!
And I forgot to mention that the banderolle around the millefeuille was composed of small cubes of akami/red lean tuna and Japanes omelet/Tamagoyaki!
Can’t wait for the next one!
SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川
420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK
This is another schochu by Bandai Brewery in Shuzenji, Izu City in the Izu Peninsula and is the more interesting for using another famous local farm product!
It was also awarded the Izu Peninsula Geopark label!
The name, “Umeera” means “very tasty”!
It is made with fresh water collected in deep sea water currents of the Izu Penisula and New Summer Ornages cultivated in Izu Prefecture!
Classified as liqueur in Japan
Rice white lees shochu, pure rice alcohol, Izu Peninsula New Summer Oranges, sugars, deep-sea fresh water
Single distilling method
Alcohol: 25~26 degrees
Clarity: very clear
Aroma: dry and fruity. strong summer oranges
Body: very fluid
Taste: dry and fruity attack. Deep new Summer oranges
Lingers for quite a while on the palate with more soft of the same oranges and rice spreading over the palate.
Changes little with food if for a slightly sweeter turn.
Overall: another rare, elegant and intriguing shochu!
Drinks like a fine strong aperitif distilled alcohol or liqueur.
Very elegant liqueur, but low enough in alcohol to enjoy at ease.
Would well poured on a cassata ice cream!
Will do very with asparaguses, salads, and seafood in Western gastronomy!
Another splendid gift to offer anywhere in Japan and overseas!
It has been quite some time since I enjoyed the only true shochu made with wasabi in Japan, namely Wasabi Shu (can also be pronounced “Wasabi sake”)!
it is made by the only sake brewery/shochu distillery in Izu Peninsula in Shuzenji, Izu City!
Although made with rice shochu and wasabi essence it is sold as a liqueur for various lawful reasons!
Classified as liqueur in Japan
Rice white lees shochu, wasabi essence (20%)
Single distilling method
Alcohol: 20 degrees
Clarity: very clear
Aroma: dry and fruity. mild wasabi
Body: very fluid
Taste: dry and fruity attack.
Soft and mild wasabi
Lingers for quite a while on the palate with more soft wasabi and rice spreading over the palate.
Changes little with food if for a drier turn.
Overall: A rare, elegant and intriguing shochu!
The rare kind that even ladies would drink straight at any time of an evening or of a celebration.
Thoroughly enjoyable at any temperature or on the rocks, although best on its own.
Probably best enjoyed on its own as a nightcap but will go with any Japanese food, especially sashimi and light vegetables dishes.
Will do very with asparaguses and oysters in Western gastronomy!
A splendid gift to offer anywhere in Japan and overseas!
Service: a bit shy, but smiling and extremely attentive Equipment & Facilities: overall spotless clean. Beautiful washroom. Completely nonsmoking Prices: fair Strong points: authentic Vietnamese cuisine prepare by Vietnamese chef with many local products. Vietnamese liqueurs and all kind of drinks available.
Private parties welcome
Credit cards OK
Annam is not only the newest but also the sole authentic Vietnamese Restaurant In the whole of Sendai City!
And it has a remarkable story (history)!
The very restaurant actually used to be in Shizuoka City, Shizuoka Prefecture!
The chef/owner, Miss Nguyen Thi Hong (Japanese name, Mai Kudo), was the Chef in the Shizuoka City Restaurant when the previous owner, also a Vietnamese/Japanese National had to retire for family reasons.
Among their faithful customers were a family from Sendai City who had taken a special liking to Miss Nguyen to the point of adopting her into their family!
So when the shop closed they proposed her to move to Sendai City with them and re-open the restaurant under the same name, with the same furniture and the same cuisine concept!
And their common venture was opened in August 2017 in Sendai City!
I used to be one of their faithful customers back in Shizuoka City and when I visited Sendai City I just could not miss it!
Mai San (Nguyen Thi Hong) was certainly surprised!
And it was such a pleasure to enjoy the same and delicious morsels!
Fresh Spring Rolls!
Vietnamese Green Papaya salad!
For a closer view!
Vietnamese style o-konomiyaki!
Paper-thin crispy omelet!
Plenty of beansprouts inside!
Pan-fried rice vermicelli!
With all kinds of deep-fried tidbits!
Pig ears terrine!
And don’t forget the Pho Soups!
Looking forward to my next trip to Sendai City!
ANNAM VIETNAMESE RESTAURANT
Chef: Nguyen Thi Hong Mai
983-0038 Sendai City, Aoba Ku, ichi ban Cho, 2-7-9. Dai Nana Masakougyou Bldg, 2F
Opening hours: 11:30~14:00, 17:30~22:00 FACEBOOK
Reservations strongly recommenedd on week ends
Private parties welcome
Credit Cards OK
I thought that such a lexicon would become handy both for English-speaking newcomers and long term residents!
I wrote the Japanese pronunciation first, the Chinese (Japanese kanji) characters and the English translations.
Bear in mind that many seafood have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!
By seafood I meant everything used as food from the sea except fish which is treated in a separate article!
A separate lexicon is being prepared for sushi!
Takaashigani/高足蟹: Japanese spider crab, the largest crab in the world!
Aburagani/油蟹: blue king crab
Asahigani/旭蟹: frog crab, red frog crab
Benigani/紅蟹: another name for a Japanese variety of Zuwaigani/頭矮蟹: Snow crab
Gazami/蝤蛑(also called Wataraigani/渡り蟹): Swimming crab、Japanese blue crab
Kegani/毛蟹: Horsehair crab, Horse crab
Kurigani/栗蟹: Helmet Crab
Mozukugani/藻屑蟹: Japanese mitten crab
Taiwan gazami/台湾蝤蛑: Swimming blue crab, flower crab, blue crab, blue swimmer crab. blue manna crab
Takaashigani/高足蟹: Japanese spider crab
Tarabagani/鱈場蟹: red king crab
Wataraigani/渡り蟹 (also called Gazami/蝤蛑): Swimming crab、Japanese blue crab
Zuwaigani/頭矮蟹: Snow crab
Hamaguri/蛤: Common orient clam as sushi!
Agemaki/揚巻: jack knife clam, sinonovacula constricta
Akaawabi/赤鮑 (also called Megaiawabi/目外鰒): a big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791
Akagai/赤貝: Blood shellfish
Akanaeawabi/茜鮑: red abalone, Haliotis (Nordotis) rufescens Swainson
Aoyagi/青柳: Chinese mactra (also called Bakagai/破家蛤)
Atsuezobora/厚蝦夷法螺: a variety of buccinum whelk, neptunea helos (Gray, 1850)
Asari/浅利: Japanese littleneck, Manila clam
Bai (or Baigai)/ 蛽、海蠃、海螄 : Japanese ivory shell, Japanese Babylon (also called Umi Tsubo/海つぼ)
Bakagai/破家蛤:Chinese mactra (also called Aoyagi/青柳)
Bateira/馬蹄螺: Top-shell (also called Isomono/いそもの)
Chigai/稚貝: small Scallops
Chiri awabi/チリ鮑: abalone imported from Chile
Ezo Awabi/蝦夷鰒: ezo abalone
Ezobai/蝦夷バイ: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Iso Tsubugai/磯つぶ貝)
Hamaguri/蛤: Common orient clam
Himeshakogai/姫硨磲貝: a small Okinawan tridacninae, tridacna crocea
Hiougikai/緋扇貝: noble scallop
Hokkigai/北寄貝: Sakhalin surf clam (also called Ubagai/姥貝)
Honbinosugai/ホンビノスガイ: hard clam, Northern quahog
Ishigakigai/石垣貝: clinocardium californiense
Isomono/いそもの: Top-shell (also called Bateira/馬蹄螺)
Iso Tsubugai/磯つぶ貝: Small whelk variety Buccinum middendorff Verkruzen, 1882 (also called Ezobai/蝦夷バイ)
Kuro awabi/黒鰒: black abalone
Madaka awabi/まだか鰒: madaka abalone
Mategai/馬刀貝: razor clam
Megai awabi/雌貝鰒 (also called Akaawabi/赤鮑): Megai abalone, a big variety of red abalone, haliotis (nordotis) gigantean Gmelin, 1791
Mirugai/海松貝: mirugai clam, (type of) horse clam, (type of) gaper clam (also called Mirukui/海松食、水松食)
Mirukui/海松食、水松食 8also called Shiromiru/白海松): mirugai clam, (type of) horse clam, (type of) gaper clam
Oomategai/大馬刀貝: larger razor clam
Oomizogai/大溝貝: siliqua alta
Rokogai/ロコ貝/ Baranacle Rock-shell, Concholepas concholepas (Bruguie, 1789)
Saragai/皿貝 (also called Shirogai/白貝): northern great tellin,megangulus venulosa (Schrenk)
Satougai/佐藤貝: bloody clam, Scapharca satowi (Dunker,1882)
Sazae/栄螺、拳螺: Horned Turban
Shirobai/白蛽、白海蠃、白海螄: white Japanese ivory shell, white Japanese babylon
Shirogai/白貝 (also called Saragai/皿貝): northern great tellin,megangulus venulosa (Schrenk)
Shiromiru/白海松 (also called Mirukui/海松食、水松食): mirugai clam, (type of) horse clam, (type of) gaper clam
Sudaregai/すだれ貝: Venus clam
Tairagai/平貝 (also called Tairagi/玉珧): pen shell
Tairagi/玉珧 (also called Tairagai/平貝): pen shell
Tokobushi/床臥, 常節: small ablone, Sulculus diversicolor supertexta
Torigai/鳥貝: Heart Clam、Japanese Cockle
Tsubugai/螺貝 (or Tsubu/螺): whelk
Ubagai/姥貝: Sakhalin surf clam (also called Hokkigai/北寄貝)
Umi Tsubo/海つぼ: Japanese ivory shell, Japanese Babylon（also called Bai (or Baigai)/ 蛽、海蠃、海螄 )
Yakougai/夜光貝: Great Green Turban
Botan ebi/牡丹海老: Large Prawn
Aka ebi/赤海老: Red rice prawn, whiskered velvet shrimp
Ama ebi/甘海老: sweet shrimp
Ashiaka ebi/足赤 (also called Kuma ebi/クマエビ): Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844
Botan ebi/牡丹海老: Large Prawn
Budou ebi/葡萄海老: “Grape shrimp”, pandalopsis miyakei hayashi
Burakku Taigaa ebi/ブラックタイガー海老: black tiger prawn
Ebi/海老、蝦、鰕: prawn, shrimp
Hokkai ebi/北海海老 (also called Shima ebi/縞海老): hokkai shrimp
Ibaramo ebi/茨藻海老(also called Oni ebi/鬼海老):spiny lebbeid, Greenland lebbeid
Ise ebi/伊勢海老: spiny lobster
Kuma ebi/クマエビ(also called Ashiaka/足赤): Green tiger prawn, Penaeus (Penaeus) semisulcatus De.Haan.1844
Kuruma ebi/車海老 (also called Saimakiebi/才巻き海老): large prawn
Oni ebi/鬼海老 (also called Ibaramo ebi/茨藻海老):spiny lebbeid, Greenland lebbeid
Saimakiebi/才巻き海老 (also called Kuruma ebi/車海老): large prawn
Akami/赤身: red lean part nigiri
Akami/赤身: red lean part
Chuutoro/中トロ：semi fat part
Chiai/血合い: the whole bloody central part of tuna, never used in sushi
Chiai gishi/血合いぎし: the bloody central part under the skin of tuna, never used in sushi
Engawa/縁側: border flesh of the fillets, especially with soles and flatfish
Fukahire/鱶ヒレ: shark fin
Ho/頬: “Cheek”, flesh near mouth (tuna in particular)
Ikura/いくら: salmon roe
Kama/かま: Flesh near the gills (tuna in particular)
Kami/上: part/flesh of a fish from the head (tuna in particular)
Kaperinko/カぺリン子: the eggs of a variety of Shishamo/柳葉魚: Shishamo (meaning willow leaf fish, a kind of Japanese smelt), Spirinchus lanceolatus
Kazunoko/数の子、鯑: herring roe
Madarako/真鱈子: Pacific cod roe
Mentaiko/明太子: spicy cod roe
Naka/中: central part/flesh of a fish (tuna in particular)
Negitoro/ネギトロ: scraped underbelly part gunkan nigiri
Negitoro/ネギトロ: scraped underbelly part
O-Toro/おトロ: fat part, belly part
Shimo/下: part/flesh of fish near the tail (tuna in particular)
Sumiika/墨烏賊: Cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Shimesaba/〆鯖: pickled mackerel, a popular way to serve it as sashimi or sushi
Tara Shirako/白子: Cod Male fish whiting, sperm sacs gunkan nigiri
Shirako/白子: Male fish whiting, sperm sacs
Tarako/鱈子: Cod roe
Tobiko/飛子: flying fish roe
Aka Ika/赤烏賊: red spear squid gunkan nigiri
Aka Ika/赤烏賊: red spear squid
Aori ika/障泥烏賊 (also called Mizu ika/水烏賊): bigfin reef squid
Beika/米烏賊: a variety of spear squid loliolus (nipponololig) beka sasaki, 1929
Bozu ika/ボウズ烏賊: North Pacific bobtail, rossia (rossia) pacifica Berry, 1911
Budou ika/葡萄烏賊 (also called Kensaki ika/剣先烏賊: swordtip squid: “Grape squid”, Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921
Ezohariika/蝦夷針烏賊: Andrea cuttlefish, Sepia (Doratosepion) andreana Steenstrup,1875
Hakutenkouika/泊天甲烏賊: Sepia (Doratosepion) aureomaculata Okutani & Horikawa, 1987
Himekouika/姫甲烏賊：Kobi cuttlefish, Sepia (Doratosepion) kobiensis Hoyle, 1885
Hiika/ヒイカ( also called Shindo ika/深度烏賊: A variety of Sumiika/墨烏賊): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Ika/烏賊、魷: cuttlefish, squid
Kaminari ika/雷烏賊: Kisslip cuttlefish, Sepia (Acanthosepion) lycidas Gray, 1849
Kensaki ika/剣先烏賊: swordtip squid (also called Budou ika/葡萄烏賊: “Grape squid”), Loligo (photololigo) forma budo Wakiya and Ishikawa, 1921
Kou ika/子烏賊 (also called Mongouika/紋甲烏賊)： Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885
Mizu ika/水烏賊 (also called Aori ika/障泥烏賊): bigfin reef squid
Mongouika/紋甲烏賊 (also called Kou ika/子烏賊): Golden cuttlefish, Sepia (Platysepia) esculenta Hoyle, 1885
Shindo ika/深度烏賊: A variety of Sumiika/墨烏賊 (also called Hiika/ヒイカ): Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Shiriyake ika/尻焼け烏賊: Japanese spineless cuttlefish, Sepiella japonica Sasaki, 1929
Sode ika/袖烏賊：Rhomboid squid, Thysanoteuthis rhombus Troschel, 1857
Suji ika/筋烏賊: Luminous flying squid, ucleoteuthis luminosa (Sasaki, 1915)
Sumiika/墨烏賊: Chinese ink cuttlefish, Sepia (Platysepia) esculenta Hoyle,1885
Surume/鯣: dried cuttlefish, squid
Surume ika/鯣烏賊: Japanese flying squid, Japanese common squid, Pacific flying squid
Usubeni ika/薄紅烏賊: “light red cuttlefish”
Yariika/槍烏賊: Spear Squid
Chiirodako/知色鮹: Chiiro octopus
Iidako/飯蛸: Ocellated octopus
Madago/真鮹: Common octopus
Mizudako/水鮹: North Pacific Giant Octopuss