All posts by dragonlife

Robert-Gilles Martineau hails from Bourgogne/Burgundy, France and presently resides in Shizuoka/Japan

Croque-Madame, Japanese sake, Shizuoka City

Croque-Madame & Sugii Brewery Yamahai Junmai at La Sommeliere Wine & Sake Bar in Shizuoka City!

September 11, 2014 dragonlife Leave a comment

Service: Shy but very friendly
Equipment and facilities: Spotless clean. Superb washroom. Entirely non-smoking!
Prices: Reasonable
Strong points: Local sake by the glass. Extensive wine list by the glass. Bottles on sale. Great local bread and pastries. Home-made light food

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

This is already my fourth shizuoka sake tasting article conducted there!

This time the sake was made in Fujieda City by Sugii Brewery!
Sugii Brewery is probably the one brewery most unafraid to experiment in Shizuoka Prefecture!
This time I tasted a very interesting Yamahai Junmai made with Shizuoka-grown Homare Fuji sake rice!
Report coming soon!

Like Croque-Monsieur (“crunching a gentleman”) Croque-Madame (“Crunching a lady”) comes into many guises, especially in Japan, and I wanted to savor Mrs. Hiromi Hasegawa/長谷川浩美さん’s own version since I’m sure she is a lady intent on devouring her female competitors!

Served with home-made pickles, it makes for a whole meal!

長谷川浩美さん’s is a sandwich version made with two thin slices of Pain de Campagne/Country Bread baked by Trottix bakery in Shizuoka City!
The filling is a combination of sweet white onion and Iberico bacon.
The topping is real home-made bechamel sauce with French gruyere!
And since this is a Croque-Madame it is topped with a fried egg!

Looking forward to the next double tasting!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!

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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

Craft Beer, Shizuoka City

Shizuoka Beer Tasting: Aoi Brewing-Mild Ale

September 9, 2014 dragonlife Leave a comment

I seem to have recently developed a sixth sense when it comes to check the eventuality of a new brew being put on the tap!

I had no particular reason to visit Aoi Beer Stand in Miyuki Cho, Aoi Ku, Shizuoka City as they hadn’t announced anything on their Facebook account but here I found myself facing the blackboard over the counter with a totally new brew: Mild ale!

Served on tap
Barley, barley hops, live yeast
Unfiltered
Alcohol: 4~5 degrees
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: dark orange
Bubbles: very fine and creamy. shortish head, white
Aroma: very fruity and mild. Citruses
Taste: very mild and fruity attack.
Deep, elegant and refreshing.
Both well-rounded and complex: apricots, bread.
Varies little with food.
Stays very stable all the time, soft and pleasant.

Overall: The best craft beer by Aoi Brewing so far!
Very well-rounded and fruity.
A great craft beer for the coming autumn.
Being very fruity without being sweet and with little acidity, it should please both ladies and gentlemen.

AOI BREWING

Temporary address:
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

Aoi Beers are also available at Aoi Brewery’s two more restaurants in Shizuoka City, namely

GROWSTOCK

420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK

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Fish, Fish Markets, Shizuoka City

Local Shizuoka Fish & Seafood at Parche Fish Market in Shizuoka City: including Shirasu/Sardine Whiting!

September 9, 2014 dragonlife Leave a comment

The Autumn seems hesitant to come to us here in Shizuoka and blazing hot days are alternating with cool overcast skies. But the fish don’t seem to change much yet at Parche Market in Shizuoka JR Station!
Better have another look!

The “mixed batch”!
I wonder what they have?

Most of them from Shizuoka Prefecture:
Hirame/平目、鮃、比目魚: sole, flatfish, Kuchimi/口美 (also called Fuefukidai/笛吹鯛): Adjutant, Aoigochi/青い鯒、青い牛尾魚: blue flathead, Kanpachi/間八、環八: greater amberjack, Japanese amberjack, Koshyo (Koshiodai)/胡椒鯛: crescent sweetlips, Madai/真鯛: Japanese seabream, Bora/鯔: mullet, and Umazura/馬面 (also called Umazurahagi/馬面剥): black scraper, Filefish, Scraper, a large variety of filefish!

Beautiful fish!

What kind of squids are they?

Surume ika/鯣烏賊: Japanese flying squid, Japanese common squid, Pacific flying squid from Sagara!

Beautiful seabreams there!

Tennen Madai/天然真鯛: wild Japanese seabream! Expensive!

Onikasago/鬼笠子、鬼瘡魚: Devil scorpion fish!

Hirame/平目、鮃、比目魚: sole, flatfish!

Isaki/伊佐木、伊佐幾、鶏魚: chicken grunt!

Bankokarei/バンコ鰈： a small variety of turbot!

Amadai/甘鯛: tilefish!

Akamutsu/赤鱫、赤鯥 (also called Nodokuro/喉黒): rosy seabass, red gnomefish!

Tamagashira/タマガシラ: Monocle-bream.Redbelt monocle-bream!

Mizukamasu/水魳、水梭魚、水梭子魚: a variety of Japanese barracuda!

Renkodai/連子鯛: Yellowback seabream!

Hedai/平鯛: goldlined seabream-tarwhine-stumpnose!

Maaji/真鯵: Japanese jack mackerel!

Akaika/赤烏賊: red squid, ommastrephes bartramii!

Kasago/笠子、瘡魚: False kelpfish, Marbled rockfish!

Shirasu/白子(Namashirasu/生白子 if raw): sardine whiting!
A Shizuoka specialty!

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Bus trips, Shizuoka Prefecture, Tourism

Visiting Shizuoka Prefecture by Bus 2: Shimada City~Ikumi Line

September 8, 2014 dragonlife Leave a comment

When you do not want to drive a car, nor ride a bicycle and when there is no railroad available the best means to travel through Shizuoka Prefecture is the bus. And it can prove cheaper as well!

This time, still starting from Shizuoka City, Shizuoka Station North Exit Bus Platform, I went north along the Ikumi Line/Ikumi Sen/伊久身線 up in the mountains till the last station called Ikumi (different Japanese characters: 伊久美).
Note there is only one bus every hour!

My bus!

Although smaller than tourist buses, such vehicles have very large windows for perfect views!

The trip altogether last an hour and runs along the Ooi River for about 20 minutes!
This particular line is heavily subsidized by the municipality to help tea farmers up in the mountains and the whole trip costs only 200 yen!

The city is also taking care of some splendid lawn banks!

Turning along the Ikumi River a tribute of the Ooi River!

It becomes pretty narrow at times!

It runs across narrow farm lands!

in some areas it becomes a torrent between steep slopes!

Some spots are very popular for camping, bathing and BBQ’s!

The green tea grown on these mountains is among the best in Japan!

These propellers help regulate the air and temperature for the tea leaves!

Almost arrived!
Only 200 yen!

My bus at the last stop up in the mountains!

This very last stop is in Nihama!
Now, let’s walk and ride again!) all the way back to Shimada City to discover the sights!

What’s over there?

A splendid kura/蔵/Traditional Japanese warehoues in a perfect state!

You will find some of the very old abodes of the local farmers!

Green tea farms!

A very ancient western-style house buit during the Meiji Era which now serves as a community center!

It definitely warrants the appellation of a cultural asset!

Look at that roof!

Walking along the river…

Green tea everywhere!

More green tea!

What are they doing?

Catching ayu trouts!

A sign to warn drivers that they are passing by an elementary school!

It was a sweltering day and I would have welcomed a dip!

Plenty of fish there, too!

The local tea cooperative processing plant!

The roof is green with tea particles!

A wild boar hunters’ lodge!
The area is plagued with wild boars, deer and wild monkeys who feat on the farms!

Some of the local farmers are still obviously well off!

A double traditional house!

With its rare and expensive linking hall!

More modest traditional Japanese farmhouses!

No, this house is not abandoned!

It is a community agricultural equipment shed!

Another ayu trout angler!

The next bus stop!

The last post office which also probably serves as a bank!

The last Police box/”koban”!

I had a great talk with this gentleman farmer!
He even gave me some frozen wild boar meat!

We talked in front of his home while I was waiting for the next bus!

A tiny house shrine!

I discovered this house along the river decorated with wind toys!

Beside the bus stop next to the house stood a local Shinto shrine!

The shrine was called Ooi Uami Shrine dedicated to the Ooi River in Uami District!

It concealed a far more ancient and minuscule shrine!

There are many Shinto shrines all along the Ooi River indeed!

The Hachiman Shrine in Kawaguchi!

Another bigger one!

The Kanza Ooi Shrine!

An even bigger one as I got nearer back to the center of Shimada City!

The Sonsha Ooi Shrine!

And even a small one “floating” on a small river!

But I couldn’t find its name!

Where shall I go next?

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Bretagne, French gastronomy, Quimper City

Gastronomic Destinations: France-Bretagne (3): Le Jardin d’Ete in Quimper City!

September 7, 2014 dragonlife Leave a comment

Service: Very friendly and informative
Facilities & Equipment: Very clean overall. excellent separated washrooms. Entirely non-smoking
Prices: Reasonable
Strong points: Excellent set menus marrying products of the land and the sea. Excellent oysters and beautiful desserts.Excellent reasonably priced wine list. English spoken.

Beautiful local oysters served with seaweed pearls!

In a city replete with crepe restaurants Le Jardin d’Ete provides a great escape to other Bretagne cuisine in a cosy interior in the old city!
To add to the decor customers seem to be of a very convivial sort!

Oysters of course are a must but do try the fish and scallops gratin!

Enormous scallops brochettes are a beauty, too!
Unpretentious, delicious and so generous!

They do serve specialties from other regions such as home-made canard confit/preserved duck!
Absolutely tender and elegant!

But keep an eye and a space for the desserts!

Meringue and red fruit sauce and sorbet!

Although lunch is attractive enough, definitely a reliable address for dinner, but you had better reserve!

Restaurant Le Jardin D’Ete

15, rue du salle, Quimper, 29000
Tel.: 0298953300
Credit cards OK
Entirely non-smoking
Reservations recommended

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Craft Beer, Shizuoka City

Shizuoka Beer Tasting: Aoi Brewing-Pale Ale (3rd batch)

September 6, 2014 dragonlife Leave a comment

Aoi Brewing is finally starting serving its third batch at Aoi Beer Stand in Shozuoka City, Aoi Ku, Miyuki Cho!

Incidentally, Aoi Brewing will open their brew pub near Sengen Shrine on the same premises by mid-October!
Expect the tasting being conducted there!

Served on tap
Barley, barley hops, live yeast
Unfiltered
Alcohol: 4~5 degrees
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: dark orange/persimmon
Bubbles: very fine. shortish head, white
Aroma: dry oranges
Taste: Dry, light attack. Very refreshing.
Oranges, bread, persimmons.
Lingers on long enough with some welcome acidity at the end.
Stays soft and dry all the time.
Not affected by food.

Overall: A high quality thirst quencher. Very similar to the second batch with a little more body.
Eminently enjoyable on a late hot afternoon.
Like the second batch, drinks very fast, so be prepared for a bigger glass!

AOI BREWING

Temporary address:
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

Aoi Beers are also available at Aoi Brewery’s two more restaurants in Shizuoka City, namely

GROWSTOCK

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French gastronomy, Markets, Rennes

Gastronomic Destinations: France-Bretagne (2): Saturday Market in Rennes

September 5, 2014 dragonlife 2 Comments

Rennes in Bretagne is a big city and is considered the capital of the whole region!
It a big population to feed and a big market is held there every Saturday with more than 300 shops selling their wares indoors and outdoors!
It is definitely worth a slow visit!
Let’s have a look at what could be found during the last Saturday of August!

Melons from Southern France!
Of course, not all products were local, but they were all French!

Mirabelles from Lorraine!

Nectarines from the Gard!

Local vegetables!

Garlic and echalottes!

Bretagne is the biggest producer of artichokes!

Black figs from the South!

Watermelons from the South!

Tomatoes!

Celeriac!

Lettuce!

Olives from the South!

Dried fruit!

Pimentoes and paprika!

Onions!

Cauliflower!

Broccoli and romanesco!

Potimarron pumpkins!

Bretagne was the first to grow strawberries domestically in the World in the 18th Century!

More pumpkins!

More pimentoes and paprikas!

Wild cep mushrooms form the South!

Wild chanterelles!

Violet turnips, celeriac and frizzled cabbage!

Cheese!

Pork!

More cheese!

Quiches!

More pork!

Pizzas and pies!

Terrines!

Rabbit (center!)!

Beef!

Sausages!

More terrines and sausages!

More of the same!

Chinese cuisine!

Couscous!

Local craft beers!

Whole roasted chickens!

Traditional bonbons!

Incredible cheese!

Local traditional jams!

Traditional confectioner in Breton costume!

Beignets!

Candied fruit!

Looked so delicious!

Rock crabs!
More than half of Bretagne is washed by the sea!

Busy stand!

Lobsters!

Mussles!

Seafood galore!

Pumpkins and zucchini of all shapes!

Beautiful eggplants!

Fish galore!

Crabs and lobsters!

More cheese!
So elegant!

Escargots!

Bio bread!

Street music!

Succulent plants! Not for food!

More succulent plants!

Cacti!

Traditional Breton cakes!

And radishes to take away!
Mind you there also a lot of flowers on sale!

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Bretagne, French gastronomy, Galettes

Gastronomic Destinations: France-Bretagne (1): An Disquiz in Quimper City

September 4, 2014 dragonlife Leave a comment

Service: Very friendly
Equipment & facilities: Correct cleanliness. Basic washroom. Entirely non-smking
Prices: Reasonable
Strong points: Great variety of galettes and crepes. Cidre/Cider

Great local cider served in bolees/bowls!

Local andouillette galette!
An Disquiz (“the place to relax in”) offers an enormous array of buckwheat galettes both salted and sweet called ble noir/black wheat/buckwheat and sweet crepes.
The interior is intriguing and cute.
Excellent for lunch

Country-style galette!

Sweet apple buckwheat galette!

AN DISQUIZ

12, Rue Freron, Quimper, 29000
Tel.: 0298955570
Reservation recommended
Entirely non-smoking

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Mushrooms, Portabella Mushroom, Recipes

From my Recipe Book: Hasegawa Garden’s Portabella Mushrooms (3)!

September 4, 2014 dragonlife Leave a comment

I was given a few enormous Portabella Mushrooms the other day during an interview!

Mr. Mitsushi Hasegawa/長谷川光史さん

They are grown by Mr. Mitsushi Hasegawa in Fuji City at Hasegawa Garden/長谷川農園.

They were truly enormous!

To give you a better idea!

After last week’s stuffed mushroom-style recipe, I came up a different recipe: “Ton toro” pork sauteed with Portabella Mushrooms and Yuzu Koshio!

“Ton toro” means that it is pork of higher quality, quite whitish in color, reminiscent of tuna “toro”!
I first started frying the sliced ton toro pork with a little olive oil and yuzu koshio/lime and pepper paste.
I then added one sliced mushroom when the pork had started changing color. I fried the whole until the mushroom was properly cooked. The juices of the mushroom mixing with those of the pork meant there was no need for extra seasoning as the yuzu koshio paste contained enough salt.

Served with chopped leeks/scallions, a great appetizer (or main dish!)!

As we were left with one more mushroom, I cut it in small quarters, fried it in olive oil and a little white wine, salt and pepper before adding the finishing touch with chopped parsley.
Simple and so delicious!

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Mushrooms, Portabella Mushroom, Recipes

From my Recipe Book: Hasegawa Garden’s Portabella Mushrooms (1 & 2)!

September 3, 2014 dragonlife Leave a comment

I was given a few enormous Portabella Mushrooms the other day during an interview!

Mr. Mitsushi Hasegawa/長谷川光史さん

They are grown by Mr. Mitsushi Hasegawa in Fuji City at Hasegawa Garden/長谷川農園.

They were truly enormous!

To give you a better idea!

So, last night I found myself busy devising recipes for them to be served at dinner.
For the first recipe, I thaought up a steamed syu-mai style.
I prepared a filling with minced chicken, chopped onions and carrots, the chopped mushroom stem, a little Japanese sake, salt and pepper.
I filled one Portabella Mushroom with it and covered the meat with syu-mai “skin strips”.

I steamed the whole, then. Interestingly enough, a lot of juices oozed out of it (she steamed syu-mai with the juices later!)!

I cut it carefully once out of the steamer.

Simple, juicy and very tasty!

For the second recipe I decided to prepare it French/Italian style.
Instead of steaming it, I put the portabella Mushroom stuffed with the same syu-mai filling on a little olive oil on a non-stick pan but with nothing on top at first. She kept a glass lid over the fry pan so as not let juices evaporate. I fried it for a little while before adding some white wine and covering it with the lid again. Once the filling was cooked she placed cheese and tomato sauce on top and cooked it until the cheese has spread down to the bottom of the pan.

Simple, juicy and tasty again!
Sorry for the picture blurred by the steam coming out of the filling!

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Bonito, Japanese Fish, Katsuo

Japanese Fish Species 6: Katsuo/Bonito

September 2, 2014 dragonlife Leave a comment

Bonito or “katsuo” in Japanese are extensively caught by fishermen from Numazu, Shimizu, Yaizu and Omaezaki Harbours (all Shizuoka Prefecture). The main fishing areas are Shizuoka, Mie, Kochi & Miyazaki Prefectures.
It is also called “katsu” (Tohoku Region), “Honkatsuo” (Kyushu Island), “Magatsuo” (Shikoku and Kyushu Islands. N.B.: the same name designates another fish in other parts of Japan!), “Suji” (Yamaguchi & Wakayam Pref.).
It appears on the markets early Spring~Autumn as “sho gatsuo” (first bonito in Spring) and “modori gatsuo” (return bonito end of Autumn).
They are traditionally line-caught but nets have been used extensively in recent years.

It can be appreciated raw, as sashimi with its skin or without it, preferably served with a saucer of soy sauce (shoyu) mixed with thin slices of fresh garlic, or with wasabi, a touch of lemon and shoyu,

or as nigiri topped with grated fresh ginger a thin slice of garlic, unless you prefer grated fresh ginger with chopped thin leeks.

The same is done with lightly grilled/aburi (or tataki) bonito as sushi nigiri.

Another very popular way to eat it that will please Europeans and North Americans alike, is “tataki”.

The fish is first seared/grilled over charcoal until it is lightly cooked on the whole outside then plunged into iced water to stop it from cooking any longer. It is then cut into large slices and served with freshly chopped garlic and thin leeks, “shiso” leaves (perilla/beefsteak plant) and wasabi.

Note 1: in restaurants specify whether you want the skin or not when ordering sashimi.

Note 2: the same fish is a staple food in Sri Lanka where it is first smoked and then prepared as soup or curry!

It is one of the most versatile fish in Japan.
It can be appreciated in many ways:
As a simple donburi/on a bowl or rice at home (see above picture),

Lightly seared and served as carpaccio,

as bogata sushi/whole fish stuffed with sushi rice,

as oshizushi/pressed sushi,

but my favourite is probably as zuke/marinated in soy sauce, mirin, sake, etc. before being served with a slice of garlic!

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Japanese sake, Sake Brewery, Shizuoka City

Shizuoka Sake Tasting: Sanwa Brewery-Garyubai Junmai Ginjo Hiyaoroshi Genshu

September 1, 2014 dragonlife Leave a comment

Sanwa Brewery in Shimizu Ku, Shizuoka City, has produced this famous brand for some time.
The word “Garyubai” actually for the name of celebrated garden inside a temple in Okitsu, Shimizu Ku!

Sanwa Brewery is arguably the first brewery in Shizuoka Prefecture to put its “Hiyaoroshi/pasteurized only once” on the market in August!
At 16~17 degrees of alcohol, it can considered a “genshu/no water added”, making it an unaltered sake since it is also a junmai/no pure rice alcohol added!

Incidentally, the tasting was conducted at la Sommeliere Wine & Sake Bar in Miyuki Cho, Aoi Ku, Shizuoka City!

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 55%
Alcohol: 16~17 degrees
Dryness: + 1
Acidity: 1.4
Bottled in August 2014

Clarity: very clear
Color: faint golden hue
Aroma: Dry and fruity. Pleasant alcohol. Pears, banana, hints of melon
Body: fluid
Taste: Dry, fruity and well-rounded attack backed by puissant junmai petillant and pleasant alcohol
Drier than expected.
Custard, macadamia nuts.
Lingers for a while ending with pleasant acidity.
Becomes slightly sweeter with food with dark chocolate and coffee beans making an appearance.
Marries beautifully with any food.

Overall: Elegant for such a strong alcohol sake. Surprisingly drier than expected.
Beautiful on its own although at its best with food. I tasted it with a French Croque-Monsieur for a great marriage.
It just proves that great sake holds its own to any great wine!

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Japanese Fish, Kampachi

Japanese Fish Species 5: Kampachi/Amberjack

August 30, 2014 dragonlife Leave a comment

With the first days of Autumn upon us, Kampachi or Amberjack is appearing on our plates in Japan!

The fish seems to have so many names in any language: Amberjack, Purplish Amberjack, Yellowtail, Greater Yellowtail, and Ruderfish in English, whereas in Japanese it is called Kampachi, Akahana, Kampa, or Shokko among others, not accounting for regional names!.

It is caught along Central and South Honshu Island, including a lot in Suruga Bay in Shizuoka Prefecture!
It is a very popular fish as it happens to come just in between Hiramasa/Young Japanese Amberjack-Five ray Yellowtail in Summer and Buri/Mature Japanese Amberjack-Five Ray Yellowtail in Winter, making a favorite for the season, but bringing a lot of confusion on foreign tables because of the similar names.
Kampachi (Seriola dumerili (Risso) in Latin) and Buri (Seriola quinqueradiata Temminck and Schlegel in Latin) are very similar but their season is different. Beware of scams! Actually the meat looks different.

Kampachi vs Buri Sushi

Natural Kampachi is quite rare in Japan these days whereas human-raised are plenty.

Kampachi is savored in many ways: Sashimi & Sushi, Grilled (Yakimono), Simmered (Nizuke), Meuniere and fried.
Choose comparatively small specimens. Beware of the large cheap specimens!
Ask for a variation in Sushi called “Kampachi Aburi”?kampachi lightly grilled on one side: a beauty!

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Fujieda City, Japanese sake, Sake Brewery

Shizuoka Sake Tasting: Sugii Brewery-Suginishiki Junmai Daiginjo Kimoto

August 29, 2014 dragonlife Leave a comment

Sugii Brewery in Fujieda City has always been an innovator closely looked by connoisseurs all over Japan.
They are not afraid to innovate or trying old methods again as with this kimoto, a natural fermentation process difficult to control and bring to success!

This particular tastings like so many was conducted in another “secret lair” of mine.
Sorry, but I’m not allowed to divulge its name in articles! LOL

Rice: Yamada Nishiki (Hyogo Prefecture)
Rice milled down to 40% for the kooji rice and 50% for the kake rice
Yeast: Shizuoka HD-1
Alcohol: 15~16 degrees
Dryness: + 6
Acidity: 1.3
Bottled in July 2014

Clarity: very clear
Color: Faint golden hue
Aroma: Fruity and dry. Pears
Body: Fluid
Taste: very fruity and slightly dry attack backed up by a little junmai petillant.
Both complex and straightforward.
Pears, apricots, chestnuts.
Drinks very easily.
Lingers on the palate longer than usual to end up on a drier note.
Dark chocolate appears with other cups.
Changes little with food.
Becomes sweeter and acquires a more pronounced well-rounded attack with rise in temperature.

Overall: A beauty when you consider the difficulty!
Very mysterious for a kimoto.
Best appreciated with food in spite of its elevated status.
Its dryness makes it a superb aperitif although thoroughly enjoyable for the whole meal whatever the gastronomy!
A discovery!

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Croque-Monsieur, Japanese sake, Shizuoka City

Croque-Monsieur & Sanwa Brewery Junmai Ginjo Hiyaoroshi at La Sommeliere Wine & Sake Bar in Shizuoka City!

August 28, 2014 dragonlife Leave a comment

I have already said that I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

This is already my third shizuoka sake tasting article conducted there!

This time the sake was also made in Shimizu Ku by Sanwa Brewery!
Garyubai has become the trade flag of the brewery and the latter is one of the first breweries to put their “Hiyaoroshi/pasteurized only once” on the market in Shizuoka Prefecture.
It is a Junmai ginjo and genshu/no pure rice alcohol blended in, to boot!
Report coming soon!

Croque-Monsieur (“Crunching a gentleman”) comes into many guises, especially in Japan, and I wanted to savor Mrs. Hiromi Hasegawa/長谷川浩美さん’s own version since I’m sure she a lady intent on devouring her male competitors!

Served with its own salad it easily becomes a full lunch!

長谷川浩美さん’s is a sandwich version made with two thin slices of Pain de Campagne/Country Bread baked by Trottix bakery in Shizuoka City!

The filling is a combination of sweet white onion and Iberico bacon.
The topping is real home-made bechamel sauce with French gruyere!

Looking forward to the next double tasting!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00
Closed on Sundays & National Holidays
Entirely non-smoking!

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