Category Archives: 里芋

レシピ, Crustaceans, 美食, 酒, 里芋, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomic Photography, Gastronomy, Izakaya, Japan, Japanese Culture, Japanese Gastronomy, Kanazawa City, Photography, Recipes, Restaurants, Tourism

Gastronomic Destinations: Kanazawa City 2: Itaru (Honten) Izakaya!

January 12, 2014 dragonlife Leave a comment

Sashimi plate, all local fish!

Service: Friendly and very attentive
Facilities and equipment: Very clean overall. Excellent washroom
Prices: Reasonable (considering the quality)
Strong points: Local fish, sashimi or cooked, crab and seafood, local vegetables. Great sake list!

In Kanazawa City winter means early and cold nights.
People tend to go earlier to their favorite haunts and it is always a good idea to reserve as good or popular establishments are full by 6:00 p.m.!

For our first night we chose to visit Itaru (Honten, there is another one)!
We came early enough and were lucky actually to get the best seat at the corner of the counter with a full view of the kitchen!

In such a cold part of Japan, entrances are deceptively narrow to keep the cold out, but once inside you usually find yourself with plenty of space!
But it is still cold for some and knee blankets are available!

Such a spot by the counter does not seem that popular there and we were really glad to grab it, which allowed us not only to watch the chefs at work but to share a chat with them!

Of course I ordered local sake!

In Kamazawa City, izakayas are proud of their heritage and always have plenty of local sake on their menu!
The above was Tengu no Mai!

O-shino/home-made pickles!
Kanazawa is also famous for its countryside providing a wealth of vegetables!

Local seafood for our sashimi plate:
Octopus, tuna, sweet shrimps, yellow tail and seaweed marinated seabream!
Interestingly enough the freshly grated wasabi is made with roots from Izu peninsula!

from another angle!

A local grilled fish: Nodokuro/Black throat!

Expensive, even in Kanazawa!

Another local specialty: Lotus root chawanmushi!

Another local sake. Sorry, I forgot to note down the name!

Another local specialty: hako crab sushi donburi!

And to finish pork and vegetable stew!

tasty, comforting and healthy!

ITARU (Hontenn)
Kanazawa City, Kakinokibatake, 3-8
Tel.: 076-221-4194
Opening hours: 17:30~23:00
Closed Sundays
Cash only
English menus available

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, Pierre.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

レシピ, 美食, 里芋, 野菜, 静岡県, 静岡美食, 静岡市, 観光, 魚海の幸, 豚肉, 鹿肉, 農業, France, French Cuisine, French gastronomy, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Photography, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka marine products, Shizuoka Prefecture, Torigai

French Gastronomy: New Year Dinner at Pissenlit (2014) in Shizuoka City!

January 5, 2014 dragonlife Leave a comment

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat and caught fish. Very inventive French gastronomy.

Due to a double cold and flu we could have our New Year Dinner only last night at Pissenlit French Restaurant in Pissenlit, but it certainly was worth it!

As the first starter we were served an organic Okura Daikon/大蔵大根 (all vegetables last night were organic and grown by Mr. Hiragaki at Kitayama Farm in Fujinomiya City) and marinated herring!

From a different angle!

Satoimo/taro root terrine!

Seasoned with fresh cream and olive oil!

The Missus’ first seafood dish with a marriage of the land and the sea!

Kogamo Duck Ham and Poireau/French leek!

Poele Ako Oyster and Kadaif/Angel hair and caviar!

The kadaif imported from France!

My own first seafood dish was another marriage of the land and the sea!

Okura Daikon mounted with shirako/cod milt poele in meuniere style and decorated with rainbow trout caviar from Fujinomiya City!

The second fish dish!

The whole vegetable, stem, leaves and flowers, is called “Mibuna” in Japanese!

The fish is madai/true seabream from the Suruga Bay, and poele on its skin.
The sauce is Homard lobster bisque!

The Missus’ meat dish!

Yusui To Pork Fillet and organic vegetables, all from Fujinomiya City!

My meat dish!

Ezo venison from Hokkaido and organic vegetables!

Earl

Grey and Darjheeling Tea jelly before the dessert!

Our dessert!

Chilled Akihime Strawberry soup and its sorbet!

And balsamico sauce!

The mignardises served with the coffee are home-made chocolat almonds and Daigakuimo/Sweet potato!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 里芋, 観光, 魚海の幸, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Sauteed Oyster on Cauliflower Flan at Pissenlit in Shizuoka City!

February 2, 2013 dragonlife Leave a comment

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, came up with a new recipe marrying land and sea!
Cauliflower and oyster!

The French flan is made with two locally grown cauliflowers, yellow and green!
Unfortunately only some of the green was left for a photograph!

The very large oyster is of a ｊapanese variety called “Akou/赤穂” and was sauteed/seared and rolled into a mild garam masala sauce before being served astride a French flan and decorated with organic thin leeks/menegi/芽葱..

The picture above shows the flan once the oyster has been put aside.

the whole dish was in fact seasoned with the same mild garam masala sauce for a succulent West-East marriage!

The French flan was made with two kinds of cauliflower as indicated above with the addition of pieces of the same kind of oyster!

Again when health and flavors combine for a gastronomic experience!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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, Pierre.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: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

レシピ, Croquettes, 美食, 里芋, 農業, Food, Japan, Japanese Gastronomy, Kabocha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Halloween Kabocha Croquettes

September 23, 2012 dragonlife Leave a comment

Halloween might all be about pumpkins but when it comes to cooking kabocha is far better!
Croquettes are popular all over the world, so why not make some for Halloween!
The witches will make a special brew to drink with them!

INGREDIENTS (for 6 croquettes)

Kabocha: 500g
Milk: 2 tablespoons
Butter: 20g
Honey: 2 teaspoons
Cinnamon powder: a little
Salt: a little
Cheese or Camembert cheese: 20 g
Raisins: 10g

Flour: as appropriate
Egg: 1
Breadcrumbs: as appropriate
Sliced almonds: as appropriate
If you have them dried somen (thin Japanese wheat noodles)

RECIPE:

Cut kabocha into rough pieces.
Put inside oven dish.
Cook inside microwave oven for 8 mintes at 700 Watts.
Peel skin off.
Bear in mind kabocha will be very hot when you manipulate it!

In a bowl mash the kabocha.
Add milk, butter, honey, salt and cinnamon.
Mix well.

Separate the paste into 3 identical quantities.
Make two balls with the first quantity around cheese/camembert cheese.
Make two balls with the second quantity mixed with the raisins.
Make two plain balls with the third quantity.

Shape each croquette like a small pear.
Roll them in flour, then beaten egg and then breadcrumbs (or sliced almonds, or dried somen).

Heat oil to 180 degrees Celsius and deep-fy.

Serve 3 different croquettes on a dish and decorate with Italian parsley.

How about the above for a more elegant presentation with croquettes filled qith camemebrt Cheese!

So easy!

RECOMMENDED RELATED WEBSITES

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, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

レシピ, 美食, 里芋, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegan Japanese Recipe for the coming Winter: Vegetables and Yuzu Casserole

September 13, 2012 dragonlife 2 Comments

I’m neither a vegetarian nor a vegan although I eat heaps of vegetables but many of my friends are.
It is always a problem for them to vary their food coming winter, unless they want to fill themselves with beans and potatoes all day long!
Here in Shizuoka we are blessed with a mild winter replete with citruses, winter vegetables and the like and it does become a paradise for such priorities.
Here is a very simple and very Japanese dish prepared with vegetables and yuzu/lime that you might often encounter in homes and restaurants.
This is the basic recipe you can expand at will.

Note that for better and more even cooking the use of Le Creuset-type pan/casserole is best!

INGREDIENTS: (For 2 persons)

Small turnips: as appropriate
Lotus root: as appropriate
Taro root/Sato imo: as appropriate
Cauliflower: as appropriate
Yuzu lime skin: 1/2 a fruit
Salt: as appropriate
Olive oil: as appropriate
Water: a appropriate

RECIPE:

Use a thick wrought iron pot (with lid such as a Le Creuset casserole).
Cut vegetables to size of your preference, but try to make them roughly the same size.
Place the vegetables inside the casserole.
Cut the yuzu lime skin in 1 cm long strips and place them evenly on the vegetables.

Pour the water gently on the vegetables. Cover with lid.
Steam for 3 minutes on a medium fire. Lower fir to minimum and keep cooking for 15 minutes.
Switch off fire.
Do not take lid off!
Leave as it is for another 15 minutes.

Open the lid.
Place vegetables on serving dish with natural salt and premium olive oil you will sprinkle or pour over the vegetables before savoring them!

Simple is best, isn’t it? (Well, most of the time!)

RECOMMENDED RELATED WEBSITES

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, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

Barbecue, Brochettes, 美食, 里芋, 観光, 豚肉, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French BBQ: Japanese Hamburger Lunch at Brochette Restaurant in Shizuoka City!

September 3, 2012 dragonlife 6 Comments

Service: Very friendly and great explanations
Equipment and facilities: Great overall cleanliness. Superb Washroom
Prices: Reasonable
Strong points: Great use of local meats and Vegetables. Very healthy BBQ and brochettes. Excellent reasonable wine list.

Brochette means “Kushiyaki/串焼き” in Japanese. One could say they mainly serve BBQ-style meat and vegetables on skewers for dinner. But it is not limited to that. They actually serve very reasonable full lunches!

Located along a very busy street in Shizuoka City, it is actually owned by a Driving School Company! Talk about diversifying!

Especially at lunch have a good look at the menu board outside!
But it is always a good idea to reserve as the place gets full within 30 minutes!

Once inside you will be handed very practical menus with photographs and clear price indications!

They also a special bargain lunch for every day of the week!

Brochette is very much a bistro-style establishment with many tables, one private room and 2 seats at a counter.
And it is entirely non-smoking at lunch time!

Chef Yoshinori Yanagisawa/柳沢義憲 ably helped by Sommelier Tomohiro Sugiyama/杉山友啓 prepares food with carefully selected vegetables and meat mainly from Shizuoka Prefecture!

A single look at the refrigerated display will convince you!

I love Japanese-style open hamburgers! They call them “Hambaagu” here!
So I opted for the 100% beef home-made hambaagu steak lunch set at a very reasonable price!

Onion consomme soup and fresh vegetable salad.

French bread and olive oil.
You can ask for plain rice instead.

The open hamburger with a demi-glace onion sauce and three kinds of vegetables served sizzling hot on its thick iron plate!

Not only the Japanese, but any Westerner will love mixing the mashed potato with the delicious sauce!
And it is so reasonable!

Look forward to the dinner report!

FRENCH BBQ/BROCHETTE
Shizuoka City, Aoi Ku, Ryogae-Cho, 2-7-12, Takinami Bldg. 1F (along the Egawa Street)
Tel.: 054-252-1700
Opening hours: 11:30~14:30, 18:00~23:00
Reservations highly recommended
Parties welcome (reservation requested from 4 people)
Cards OK (for dinner only)

RECOMMENDED RELATED WEBSITES

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, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

Beef, Desserts, Dining Room, Eggplants, 里芋, 静岡市, 観光, 魚, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Dining Room, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, vegetables

French Gastronomy with Shizuoka Products at Tetsuya Sugimoto (Summer 2012)

August 17, 2012 dragonlife 2 Comments

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

If one wants to know what could be possibly created as French Gastronomy with mainly Shizuoka products whatever the time of the year, Tetsuya Sugimoto in Shizuoka City must be the reference in spite of the fierce competition from like-minded chefs all over the Prefecture.
Since pictures and simple explanations are better than a long and heavy prose, let me relate you my visit for lunch the other day!

The entrance sports a great noren/Japanese entrance curtain bearing the name of the restaurant!

Tetsuya Sugimoto has just celebrated its 3rd Anniversary!
Have a good look at the blackboard for seasonal offerings.
If you can’t read Japanese, no worries. Chef Sugimoto will be glad to explain everything in detail with a rare passion!

Look at both sides of the blackboard!

Although Tetsuya does everything by himself from purchasing his ingredients to cleaning the place spotless every day he still finds the time to add his personal touch to the entrance!

All these decorative vegetables past the door are organic!

Poached “Bioran” egg (by Mr. Shimizu in Shizuoka City) and delicious Hokkaido urchin on a cold jelly soup made with vegetables and agar from Shizuoka prefecture!

Aji/Horse mackerel Tartare on organic tomato with amazu/sweet rice vinegar dressing!

The horse mackerel was caught in the Suruga Bay, the richest sea in Japan.
The flowers are edible and organic!

Serrano Jamon ham from Spain astride a green eggplant!

From another angle!

I felt like a voyeur when I took a picture of the green eggplant! LOL

Anago/Conger eel (a fish which made Western Shizuoka famous all over Japan) on zucchini and tomato and topped with zucchini parpadelle.
All vegetables are organic and local!

From another angle!
The sauce is balsamico-based.
Tetsuya went as far as deep-frying the conger eel backbone and place it between the fish and the tomato for an intriguing crunchy surprise!

Beef bred by Mr. Mineno in Hamamatsu City atop organic vegetables.
Testuya obtained this superlative meat after mmeeting the breeder in person in his farm!

The beef! Look at that color and texture! Extravagant!
The sauce is Banyuls wine based!

Always brace yourself before discovering desserts at Tetsuya Sugimoto!
There is always a surprise in store to throw you out of your seat!
This time:
Mousse cake made with passion fruit grown in Mariko, Shizuoka City.
The pips of the fruit were dried, grilled and crushed for the topping!
As for the ice cream it was made with porter beer crafted by Hamamatsu Tenjigura Brewery in Hamamatsu City!

Do I need more to say?

To be followed…

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided (do make a call first!)
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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, Pierre.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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, Dessert, 里芋, 野菜, 農業, Gastronomes, Gastronomy, Imo, Japan, Japanese Gastronomy, Recipes, Sato Imo, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Taro root, Vegan, Vegan Dessert, Vegetarian cuisine

Vegan Japanese Imo Dessert: Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce

August 8, 2012 dragonlife 2 Comments

Shizuoka Prefecture in Japan is celebrated for its many varieties of Imo/芋/Taro roots from sato Imo/里芋 to
Ebi Imo/海老芋!
It is only natural that we can come up with some succulent desserts to please any priority!

Satoimo Dango No Mitarashi An/Taro Root Balls in Sweet Sauce

INGREDIENTS: For about 15 balls

Sato Imo/里芋/Taro roots: 300 g (frozen: you can get them all year. In season choose them fresh and cook them!)
Rice powder: 60 g
White sugar: 2 tablespoons

For the sweet sauce/Mitarashi An
Soy sauce: 3 tablespoons
Sugar: 4 tablespoons
Water: 4 tablespoons
Cornstarch: as appropriate dissolved in lukewarm water
Ground black sesame seeds: 1 teaspoon

RECIPE:

Thaw the frozen sato imo. Put them inside an oven dish, cover with cellophane paper and cook in microwave oven for 5~6 minutes until they get soft.
For fresh sato imo, boil them first and peel them off (you can also team them)
Mash them finely.

Add one third of rice powder to mashed sato imo and mix well, kneading all the time. Cover with cellophane paper and cook inside microwave oven for 2 minutes and a half. Repeat process twice more.

Make sure that all rice powder has been used. Add sugar and mix well. Cover again with cellophane paper and cook inside microwave oven for 3 more minutes.
Let cool down completely.

Prepare some sweet water with 2 tablespoons of water and 1 tablespoon of sugar.
Make balls with mashed sato imo, wetting your palms with the sweet water beforeahnd.

In a frypan with only a little oil fry balls on both sides util they attain a light brown color. Let cool down completely.

In a saucepan pour the soy sauce, water and sugar. heat until the sugar has completely dissolved.
Add cornstarch dissolevd in lukewarm water and stir until the sauce has become a thick syrup. Take off fire. Add ground black sesame seeds and mix.
Let cool down completely.

Serve the dango/balls topped wipped with sweet sauce.

The kids will love them!

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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, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
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