Category Archives: 美食

美食, 観光, Gastronomy, Izakaya, Japanese Gastronomy, Restaurants, Shizuoka, Tourism

Japanese Izakaya: Shizuoka Local Products at Bu Ichi (July 2011)!

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Service: Very friendly and easy-going
Equipment: Very clean overall. Spacious and beautiful toilets
Prices: reasonable to slightly expensive, but very good value!
Strong points: Extensive use of local land and sea products. Great sake and drinks in general!

Shizuoka City (and Prefecture) is steadily growing into THE reference when it comes to Japanese gastronomy and gastronomy in Japan in general.
We are blessed with a wealth of products be they from the land or the sea all year round, but that would not be enough without the commitment of chefs and restaurateurs and their fans!
Chefs in this city can be often seen visiting each other on their supposedly free days and are organizing more and more events in collaboration. They have understood a long time ago that collaboration pays off more than rivalry or copying.

As a result customers not only expect top-class food, drinks and service, but also the small details they tended to ignore before such as table presentation, artistic dishes and even chopsticks. This is not confined at all to the horribly expensive Japanese kaiseki/traditional restaurants but more and more down to the smallest izakaya. That is as long as the chef or owner is willing to join the gastronomic band!

Kinmedai and kochi from Suruga Bay!

Another sign of the times is that more and more establishments display their ingredients under glass to stimulate their clients’ appetite and take pains to explain and write on their menus the origin of the same ingredients!
A true lover of good has to pay regular visits to ascertain the trends and discover new ingredients and techniques or be hopelessly left behind!

So if you have the chance to visit Bu Ichi in Aoi Ku, Shizuoka City, do not be surprised that such an izakaya does not hesitate to serve dishes from other cultures such as the above chilled corn and edamame Vichyssoise so welcome in the blasting hot summer!

Some dear Tokyo friends of mine would scream and weep at the quality and taste of the sashimi served there, notwithstanding their availability beyond our shores: konbujime isaki/昆布締めイサキ/grunt chicken from Sagara marinated in konbu seaweed!

Bonito/katsuo/鰹 from Yaizu City seared to perfection. The inside melts inside your mouth whereas the outside equals any top-class meat. A true gastronomic experience!

Great products from other regions are not ignored such this in season aji/鯵/Horse mackerel from Kochi Prefecture, Shikoku Island, but all the vegetables are from Shizuoka!

Japanese-style deep-fried chicken/karaage chicken/唐揚げ鶏 have become such a famous morsel abroad. This Fuji jidori/chicken from Fuji City will amply tell you why such a simple-looking food can reach such heights!

Local anago/穴子/conger eel served in chilled jelly is another example of fusion gastronomy so popular in this country!

Zousui/雑炊 is a Typical Japanese comfort food or Japanese rice soup made from pre-cooked rice and water to which is added available ingredients. This summer Bu-Ichi serves it with mozuku/藻付/seaweed and Italian parsley!

Naturally served with home-made pickles and plenty of freshly grated Shizuoka wasabi!

A dessert you will not find outside Japan: Shizuoka Sakekasu Ice cream!
Sakekasu/酒粕 are the white lees left after the sake has been pressed out!
Talking of sake, do not forget to check the beautiful Shizuoka sake on their ample drink list!

Bu-Ichi/武市
Chef/Owner: Takeshi Satoh/佐藤武史
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-10, Dai 2 Matsunaga Bldg. 2F
Tel.: 054-2521166
Business hours: 17:30~22:00
Closed on Wednesdays
Reservations advisable
Credit Cards OK

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Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Chinese Cuisine, Chinese Restaurants, 美食, 観光, Gastronomy, Shizuoka, Tourism

Chinese Gastronomy with Shizuoka Products: Cham (new)

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Service: excellent and very friendly
Facilities: great cleanliness overall. Traditional
Prices: very reasonable, good value.
Strong points: Great use of local Shizuoka Vegetables and products. Great Chinese Teas! Full Shizuoka Course on reservation! Shizuoka sake!
no-smoking-logoFully non-smoking!

Mr. Atsushi Tomura, after 3 years spent on the other side of town decided to move to a new address last April and adopt a new concept for his beautiful Chinese gastronomy, almost exclusively made, especially vegetables, with products of Shizuoka Prefecture.

Instead of continuing with a large restaurant and the subsequent staff, he chose an old traditional Japanese izakaya, whose former owner had just just retired after 34 years of business, sitting only 7 people (do reserve on the phone beforehand!) and with a kitchen large himself for himself alone!

This allows for a closer and more intimate relationship with his customers in the true izakaya tradition!

Talking of which, you can order not only beer, wine, shochu and so on but also beautiful Shizuoka sake! Non-drinkers will be glad to learn that they can order top-class Chinese teas!

Well-chosen and reasonably-priced white wine is available!

These enormous contraptions help Tomura San make his specialty; Steamed food!

He also proves great concern for healthy food with his own konbu shiyo/昆布塩/salt and seaweed mixture!
And incidentally, very unusual in an izakaya, the place is entirely non-smoking!

Although you can reserve a full Shizuoka Products Course in advance here is a suggestion for a first meal at Cham:
First, you must try Tomura San’s dish of steamed seasonal vegetables all coming from Furuya garden in Asabata, Shizuoka City.
These are served with two kinds of salt and soy sauce from Gotemba City in Shizuoka Prefecture!
You will discover the true taste of really delicious and fresh vegetables!

Next order a steamed combination of vegetables and fish, Suruga Bay isaki/chicken grunt in this case, seasoned with a very light dressing!
And do not be afraid to ask questions! Tomura san will be more than happy to explain everything in detail!

Next, the sweet and sour pork!
I know a lot of Chinese friends who will not bother going back home to savor it!

These are not minced meat balls but thin pork belly strips rolled into the shape of balls!

The perfect accompaniment, home-made and steamed Chinese buns!

Skip dessert and do try the scrumptious fried nira/Chinese chives dumplings!

Well, frankly and truly speaking, this is only the start of a long relationship: seasonal ingredients only, almost all Shizuoka ingredients, everything cooked in front of you and the whole in such a friendly and intimate atmosphere! What else can you ask for?

To be continued…

CHAM
Shizuoka Shi, Suruga Ku, Minami Cho, 6-7, inside Irifune Yokocho
Tel.: 054-285-7115
Business hours: 17:00~24:00; lunches on order only (1 day advance)
Closed on Sundays unless dinner is reserved at least 24 hours ahead
HOMEPAGE

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With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Baird Beer, Beer, 美食, 観光, Gastronomy

Bryan Baird’s Newsletter (2011/07/14)

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: Old World Kolsch; Fish-Tap 11 Year Anniversary

Dear Taproom Friend & Baird Beer Enthusiast:

Need respite from the scorching summer heat? Enjoyment of a cool and refreshing beer is your best bet. Today we are releasing a fantastically effective heat-beating brew: Old World Kolsch.

New Baird Beer Seasonal Releases:
*Old World Kolsch (ABV 5%):

In the annals of German beer history, Kolsch actually is a relatively “new world” style at a mere two centuries old. It is a pale, dry, assertively hopped golden ale know as the “beer of Cologne.” A fruity-winy bouquet is one of its hallmarks. Baird Old World Kolsch is brewed with Bohemian Pilsner and German Wheat malts, as well as English Maris Otter, and hopped with a combination of German Tradition, Czech Saaz and American Sterling varieties. The appearance is highlighted by a gorgeously full head of long-lasting white foam and a slightly hazy white-gold color. The aroma is zesty and lemon-like. The flavor is dry and quenching with a hint of bitter hop fruit.

Old World Kolsch begins pouring from our Taproom taps today, Thursday, July 14. It will be available on draught at other Baird Beer retailing establishments in Japan beginning Friday, July 15. A very limited number of bottles (633 ml) will be available too.

Upcoming Taproom Events:
*Fishmarket Taproom 11-Year Anniversary Celebration (Sat-Mon, July 16 – 18):

It truly is hard to believe that it has been eleven years since Sayuri and I opened the doors of the Numazu Fishmarket Taproom for business. It is a fact, though. Michiru, Chris and the staff are planning a special 3-day birthday celebration to commemorate. If you haven’t made it out to see us in Numazu recently, or maybe never have been at all, this is a great opportunity to visit. Weekend celebration highlights include:

*All-you-can-eat buffet (including items from the outside grill) @ 1,500 yen per person (orders stop @ 8:00 pm)

*All Baird Beer @ 500 yen (in plastic bura-bura cups; kindly keep your cup for re-use)

*Debut Release of Hop Havoc 11-Year Anniversary Ale (this celebration ale is hopped massively, like Suruga Bay, but with a much lower starting gravity and alcohol content)

*Tapping of a single cask of barrel-aged Second Strike Apple Ale (Monday, July 18 — limit one glass per patron)

*Various live music and magician performances

*Brewer-conducted Baird Brewery tours (1:00 and 4:00 pm on Sat-Sun; 1:00 pm on Mon — tours depart from the Fishmarket Taproom)

Doors open each day, including Monday (which is a Japan national holiday), at noon. Reservations are not required; thirst for good beer, appetite for excellent food, and sociable disposition are required.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, Gastronomy, Japanese Gastronomy, Shizuoka, Shochu

Shizuoka Shochu Tasting: Hana No Mai Brewery: Junmai Shochu-Acha no Tsubome

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The difference between run-of-the-mill shochu and shochu distilled in Shizuoka Prefecture is extravagance!
Hana no Mai Brewery produces quite a few Rice Shochu, either simple ones made from rice powder accumulated after rice polishing for sake or far more sophisticated made from the sakekasu/white lees left after the sake has been pressed out.

The latter are put on the market either in usual glass bottles or in more elaborate pottery flasks with their presentation boxes!

This particular brew was made through the distillation of the white lees of junmai/premium sake and its taste does bear its origin!

Hana No Mai Brewery: Junmai Rice Shochu-Acha no Tsubome

Alcohol: 25 degrees

Clarity: Very clear
Color: Transparent
Aroma: Strong and fruity. Banana, vanilla, pineapple, oranges.
Body: Fluid
Taste: Starts slightly liquorish to finish quickly on a dry note.
Complex. Fruity.
Banana, vanilla. Dry notes of pineapple, grapes and macadamia nuts. Ends on dry grape notes.
Elegant and deep shcochu.
Drinks like a dry strong sake!

Overall: A rice shochu so reminiscent of the sake which provided its sakekasu/white lees!
Both strong and feminine in approach.
Definitely to be drunk on its own at room temperature or chilled.
Does not need to be mixed with anything as taste is too complex.
Better chill it than pour it over ice!

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Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, 農業, Gastronomy, Japanese Gastronomy

Today’s Lunch Box/Bento (’11/38): Sweet and Sour Pork Bento!

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Today the Missus prepared my bento inside Ikawa Menpa Lunch Boxes!
These are made in Shizuoka City by one of the very few Japanese craftsmen left plying their trade in the creation of true lunch boxes, Mr. Yoshiaki Mochizuki/望月良秋さん who uses only hinoki/檜/Japanese cypress and sakura no ki/桜の木/cherry tree bark from Shizuoka City mountains!

The Missus devised this lunch with a concern for the very hot weather again when people not only need to drink lots of water but also absorb solid food!

As for the rice, after steaming it, she mixed it with plenty of home-pickled myoga ginger she had sliced beforehand and golden sesame seeds.
She actually tries to include sesame seeds any time she can for their great nutritious value.

As for the sweet and sour pork she first seasoned thin slices of pork belly and rolled them into rough balls before frying them in a sweet and sour sauce of her own recipe. Just before the pork was ready she stir-fried red and yellow sweet pimento and violet onions with it and put the lot atop the rice with a couple of French cornichons/pickles.

The side box was very much of Okinawan inspiration!

Goya champuru, the original Okinawa recipe, is basically made with goya/sour gourd and eggs. Some people add tofu and katsuo bushi/dried bonito shavings, but actually the recipes are innumerable!
The Missus made a simple one withn goya and eggs. Beautiful summer colors!

I actually contributed to the other half as I had made the umshu plum last year!
She added some Japanese cherries and small Shizuoka tomatoes with a bit of lettuce for the vitamins and fibers!

Certainly plentiful, tasty and colorful once again!

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Bento, 美食, Gastronomy, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/37): Ebi Chirashi Sushi Bento!

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Hot days are following each other and a lot of people are suffering from “natsubare/summer lethargy”.
Preparing meals is becoming complicated as you do have to provide energy without too many calories and make them appetizing!

Sushi is a good idea in summer as it includes rice vinegar, very good to cool down the system.
The Missus, after steaming the rice prepared it as sushi rice and mixed it with boiled shrimps, tobikko/flying fish roe, thinly sliced small Japanese cucumbers and finely chopped shiso leaves to present it as chrirashizushi/decoration sushi.

For a closer view of the ingredients!

The Missus strove for balance with the side dish.

She mixed ready-made bean salad with hijiki/sweet seaweed and fresh okra to which she added her specialty, half-boiled eggs seasoned with black sesame seeds.

Nice colors with lettuce wrapped under the eggs and Japanese cherries. The latter are more acid than dark cherries and are perfect in summer heat.

Surprisingly satisfying and tasty (and colorful as usual!)!

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美食, Gastronomy, Japanese Gastronomy

Umeshu made with Organic Plums from Umegashima, Shizuoka City!

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If you want the best products nothing can beat having good friends among local producers and farmers!
I got these rare organic plums (at least 5 kg!) thanks to my good friend, Ms. Asami Itoh/伊藤麻美さん, Director of CHA-O, a company of tea bags in Shizuoka City.
As I was busy at University, she went all the way to Higashi Mine/東峰 in Umegashima/梅が島 (meaning !Plum Island”!), Shizuoka City to get these plums for me.
There she visited a plum tree plantation owned Mr. Imai/今井さん located near the highest tea fields in Shizuoka Prefecture.
Mr. Imai grows a variety of Japanese plums called Nankoubai/南紅梅. Japanese plums are not fit to be eaten raw, but can be pickled into umeboshi or preserved in vinegar or as sweet umeshu/plum wine which is the subject of this article!

The plums!

Nankoubai plums are smaller, especially these as they are grown organically, than the ones you will find in markets which sell mass-produced plums which don’t compare when you consider taste and health!
Moreover, since these are grown in altitude they ripe at least one month later although they are harvested still half ripe for better results.

The plums are first cleaned under running water which is enough as no chemicals had been used whatsoever.
They are then wiped dried and their stems and stem “roots” taken out.
Last, a few small holes will be punched in each plum with a toothpick to allow good soaking.

The jar: choose one made of glass to allow you a good look at the contents without having to open it. This type comes in different sizes on the Japanese market. I chose one larger than the standard 4 liter-jar (20 cups) as I like to leave some space in case I need to top it later.

Do not forget to clean the jar, then kill all germs with boiling water and dry it!

The sugar.
Well. many people use many kinds, but the most popular is Koorizato/氷砂糖/”ice sugar”, very hard concentrated sugar.
I use 1 kg. Bear in mind it will take a few months only to melt!

The alcohol:
1) The Japanese sake.
People usually add cheap and low-alcohol “white liqueur” easily found in the market. This is where the main difference between cheap and high quality umeshu will be clearly defined.
I use only top-class sake and shochu!
As for the Japanese sake I chose two brews from Negami Brewery In Gotemba City this year.: Tokubetsu Junmai Nama (unpasteurized)

2) The shochu:
I use only shochu made in Shizuoka Prefecture, more expensive, but certainly extravagant quality:
Acha no Tsubome/阿茶の局/ rice shochu ’25 degrees) made by Hana no Mai Brewery in Hamamatsu (1 full bottle9
En/円/rice shochu matured for two years in a Spanish Sherry barrel by Takashima Brewery in Numazu City (1/4 bottle)
Fuji no Tsuyu/富の露/rice shochu brwed by Fujinishiki Brewery in Fujinomya City (2/3 bottle)
I finally spiked the lot with 1/3 of vodka bottle which had lost half of its acohol through long storage!

That’s it!
No need to stir it yet!
I will keep it in dark place at a constant temperature and start stirring it around in about 4 months for uniformity of tatse.
The umeshu will turn a nice woody color.
We shall be able to drink and eat it in about 8~10 months!

CHA-O (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE　　

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, Gastronomy, Shizuoka, Tourism

Exploring Shizuoka by Train 1: Along the Tenhama Railway Line!

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When it comes to visit Shizuoka Prefecture off the beaten tracks the both simplest and most pleasurable way to do it at leisure is to board one of the half-dozen private railway lines or four regional tracks that cross our region in all directions.
The Tenhama/天浜線 runs from Kakegawa Station halfway between Shizuoka City and Hamamatsu city to Shinjyobara/新所原, the last station in Western Shizuoka.

First of all buy a one-day ticket inside the tiny station which will allow you to use the Line all day regardless how many times you get off the train for 1,500 yen (almost half of the full trip without being allowed to get off!)

This is our train, a single-carriage affair, fairly comfortable and properly air-conditioned!

A view of the inside!
Don’t be misled, it is full at some times of the day with students and commuters as this is the only railway going around across the Tenryu River/天竜川 and Lake Hamana/浜名湖!

Sakuragi Station/桜気駅

Now, there are lots of picture to be taken as no less than 11 stations have been nominated Shizuoka Cultural Property/静雄館文化財!
The first one is Sakuragi Station/桜気駅!
Also keep in mind that the trip is worth doing at any time or season ofthe year as you are travelling the Shizuoka “outback”!

Haranoya Station/原谷駅!

Deep through country!

A local stream whose name I couldn’t find!

Enshyuumori Station/遠州盛り駅!

Plenty of flowers in gardens along the track!

This is also green tea country!

Tootouichinomiya Station/遠江一宮駅!

A local high school student going through the cute station exit!

This line has been in service for a very long time as shown by this signboard in Kaminobe Station/上野部駅!

Tenhama Futamata Station/天浜二俣駅!

A friendly chat with a local commuter!

Futamata Honcho Station/二俣本町駅!
I stopped at this station (not a cultural asset) as I wanted to have a lunch in a famous if small local soba shop!
The chair all made of local wood was donated by the locals for the comfort of the travelers!

Nice old (very) small station!

Hazuki Soba Shop/葉月そば!

Delicious hot gobou soba/牛蒡そば/buckwheat noodles topped with plenty of local burdock roots!

Running across the Tenryuu river/天竜川, one the main rivers in Shizuoka Prefecture!

Gansuiji Station/岩水寺駅!

Miyaguchi Station/宮口駅!

Have you ever heard of the “Three Monkeys Not Taking Responsibility of the Fourth Thief Monkey”?

Bye-bye Monkeys!

Your servant at Fruit Park Station, not a cultural asset, but still a cute little station!

I got off there to visit the Hamamatsu City Fruit Park!

Definitely worth the stop as you will have a full hour until the next train!

Quaint public toilets!

A panel announcing the Miyakoda Princess parade Festival/都田姫様遊中祭 taking place on the first week of of April every year!

Kanasashi Station/金指駅 just after the Hamamatsu University Station!

Kiga Station/気賀駅!

Nishi Kiga Station/西気賀駅!

The first sight of Lake Hamana/浜名湖!

An inlet just along the track!

Orange toilets! This is orange country!

Lake Hamana is the largest salt lake in Japan, celebrated for its oysters, eels, cockles and doman crab!

Mikkabi Station/三ケ日駅 , the last cultural asset station!

These toilets at Ona Station/尾奈駅 are not cultural assets but they represent a pot used to carry eels, the specialty of the region!

To continue…

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, French gastronomy, Gastronomy, Japanese Gastronomy, Restaurants, Tourism

French Cuisine: Lunch at Chez Satsukawa In Shizuoka City!

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Service: Very friendly and easy-going, more professional in the “room”.
Facilities: very clean and beautiful washroom!
Prices: Reasonable
Strong points: French food in Izakaya style. Great sake and wines!

French Cuisine like all the noteworthy cuisines of the World evolves with the times, trends and ingredients, and also people.
When the latter still have the will and skills to adapt their own style to satisfy the new demands from new customers the result can only become one of superlative and reassuring gastronomy!
Fujio Satsukawa is a chef, who despite the long years spent servicing customers with top-class French cuisine still believes he is on the mission of teaching his customers what good food is all about.
His cuisine is definitely of the Classic style but ingredients are modern and the approach eclectic.

To make a long story short, I found myself very busy at lunch time the other day and although the hour had almost reached closing time in other establishments Fujio still agreed to concoct me a lunch out of what was “left” in his fridges and secret boxes!

The country foie gras terrine came out of the fridge but the vegetables were all fresh from Shizuoka gardens and fields!

Now, this is classical gastronomy I’m not inclined to give up: succulent foie gras (can you see it) and Shizuoka pork terrine with onions confits and home-baked bread!

Fujio bakes his own bread everyday with three kinds of flour, rye flour included!
This is what I call true service!

Eating such bread with the terrine is already savoring a full meal!

Before the next dish I was offered a chilled kabocha Vichyssoise to prepare my gustative glands!
Needless to say, the kabocha is local!

Sauteed black bass from Suruga Bay!
Fujio must be a happy man with so many ingredients from the land and sea avalaible all year round in our Prefecture!

Served atop sauteed aubergines/eggplants and flanked with ratatouille!

Now, Fujio’s desserts are another reason why I’m not ready to give up Classic gastronomy!

Taking a peek from the top at the beautiful fruit jelly and decorations!

It becomes a series of discoveries as you dig deeper and deeper!
The last layer is actually a combination of blanc-manger and Japanese sweetmeats!
There is plenty of room for happy experiments even in classical gastronomy!

To be continued…

CHEZ SATSUKAWA
420-0852 Shizuoka City, Aoi Ku, Kooya Machi, 4-9, Matsunaga Kooya Machi Bldg, 2F
Tel.: 054-205-5133
Business hours: 12:00~14:00, 17:00~23:00
Closed on Mondays and Tuesdays
Credit Cards OK

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, Gastronomy, Hamamatsu City, Japanese Gastronomy, Tourism

Shizuoka Products at Hamamatsu City Railway Station

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As a general rule it is always a good idea to check inside major railway stations in Japan for local food and products.
And since Shizuoka Prefecture has no less than 6 (the record in Japan) major shinkansen/bullet train station, you ought to spend some time looking around before boarding your train!

This time I will take you around Hamamatsu Railway Station, or JR Station as they call such a building in Japan!

It is quite easy as most shops are concentrated inside the “May One Ekimachi” Store!

Right at the entrance you will discover the biscuit of the area: unagi pie/eel pie! There is no eel in this sweet biscuit. It’s only the color which is reminiscent of the famous fish bred and caught in the Hamamatsu City area!

Have a good look at the ekiben/railway bento before boarding your train. Ekiben are always the best indication of what people eat in the same region!

Here are the real unagi/鰻/eels prepared in various fashions!

Processed products of wasabi. Shizuoka Prefecture grows 80% of the total national crop!

More wasabi processed products including salt, mayonnaise and dressing!

Real fresh wasabi!

Sakes brewed by Hana no Mai Brewery, one of the two breweries in Hamamatsu City!

Tea and orange roll cakes!

Another specialty of Hamamatsu City: simmered eel livers!

More ekiben/railway station bento!

Green tea rusks (hard biscuits!)

A closer look at unagi pie!

Uogashi Sushi Company (from Yaizu City!) has big restaurant inside where you will be able to get all kinds of meals including purely local sushi!

Great plastic models for collectors and fans!

And more!

Another specialty of Hamamatsu City: gyoza dumplings always served with beansprouts!

Oden! More a specialty of Shizuoka City, although all big cities and areas in the Prefecture have their own!

A great health food from Lake (salted) Hamana: seaweed!

Orange cakes and jellies!

Now, what will be the next of the 6 stations I will introduce! LOL

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Beer, 美食, 観光, Gastronomy, Tourism

Bryan Baird’s Newsletter (2011/07/07)

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

New Seasonal Release: Baird Belgian Summer Ale

Dear Taproom Friend & Baird Beer Enthusiast:

To refresh in a satisfyingly flavorful way is the mantra of summer seasonal craft brewing. We do just this with our newest seasonal offering: Baird Belgian Summer Ale.

New Baird Beer Seasonal Releases:
*Baird Belgian Summer Ale (ABV 5.1%):

Generous portions of wheat (malted and unmalted) and rye (malted) lead our grist bill, providing a spicy and sprite flavor base. Four varieties of citrus-forward hops (Citra, Cascade, NZ Cascade and Ahtanum) are combined in both the kettle boil and the conditioning tank to lend a pleasingly light fruit fragrance and flavor. Fermentation with our house Belgian ale yeast ties the flavor ensemble together with deft touches of phenolic tartness.

Belgian Summer Ale begins flowing from our Taproom taps tonight, Thursday, July 7. It will be available on draught an in bottles (633 ml) at other fine Baird Beer retailing establishments in Japan as early as Friday, July 8.

Upcoming Events:
*Fishmarket Taproom 11-Year Anniversary Celebration:

Our Numazu Fishmarket Taproom turns 11 this month. We will be holding a birthday celebration over the upcoming three-day holiday weekend: Saturday – Monday (July 16-18). Chef Michiru is working on a special all-you-can-eat celebration buffet and barbecue; live music is being planned; brewer-led brewery tours are scheduled; and patrons will be treated to the release of Hop Havoc Anniversary Ale. Please mark your calendar and plan to join us in Numazu for the party. More concrete details will be announced very shortly.

*Great Japan Beer Festival in Osaka (July 16-18):

Yes, Baird Brewing will be participating for the first time in the upcoming Great Japan Beer Festival in Osaka. Sayuri, John and I (along with fellow partners Yakimono Rob and the Carpenter) will be pouring four varieties of Baird Beer at our booth while we spread the good beer gospel in Kansai. If you are a Kansai beer fan, be sure to stop at the booth and say hi.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, 農業, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Tourism

Japanese Cuisine: Obune in Kikugawa City!

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Service: very friendly if a bit shy
Equipment: very clean around. Traditional
Prices: appropriate
Strong points: Traditional and new Japanese cuisine. Incredible Champagne list!

For long Kikugawa City was a bit of “forgotten country” until only recently.
Things are starting to change for the better as more and more people take advantage of the cheaper rents to move there. The city has also greatly improved and refurbished its image.
To cap it all some very good restaurants are also emerging for the pleasure of the increasing population!

One such place is Obune/おぶね.
I had the occasion to visit the place in the company of co-workers during an anniversary dinner and make acquaintance with his chef/owner Mr. Kazuki Takagi/高木一樹 and sample his cuisine!

This is traditional Japan although the gastronomy is modern!

I always have an eye for the Shizuoka sake… and this is an almost impossible to obtain line of premium sake from Isojiman Brewery in Yaizu City! The boxes only are collector’s items!

The six of us had isolated themselves in a separate room but I could take a peek through the lattice!

This is the sake we partook of: First-class Isojiman Daiginjyo made with Aiyama Sake rice milled down to 50%!

Someone might have thought we were drinking wine!

And then we started the feast:
Cream Cheese with Junsai/a kind of mountain vegetable.

“Mehikari/芽光, a deep-sea fish from Aichi Prefecture!

“Ikura no imushi/イクラの飯蒸し, rice and salmon’s roe steamed together!

O tsukuri/sashimi plate/dish: Honmeji maguro/Honmeji tuna, Suzuki/Sea bass and Madako/Octopus!

A favorite of mine: lukewarm ankimo/frogfish liver or “Japanese Foie gras”!

Fuji No Kuni Pork shabu shabu with home-made gomadare/sesame dressing!

Zucchini Dry Curry served the Japanese way!

White mushrooms from Fuji City on steamed Kyokankamo egg plant and sweet and sour sauce/ankake!

Akadasi miso soup!


Fukuroi City Lemon Sorbet! A beauty!

I’m planning to visit the place again by myself but don’t tell anyone!

OBUNE/Traditional & Contemporary Japanese Foods (as on the business card!)
439-0031 Kikugawa City, Kamo, 1948
Tel.: 0537-35-4030
Business hours: Lunch, 11:30~14:00. Dinner, 17:30~23:00
Closed on Mondays or the next day in case of a National Holiday
Credit Cards OK
HOMEPAGE (Japanese)
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With a Glass, Shinshu Life, Jacaranda Blue,
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Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 農業, Gastronomy, Japan, Japanese Gastronomy, sake

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Honjozo

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Takashima Brewery in Numazu City is not only celebrated for its inventiveness and daring but also for actively supporting Shizuoka Gastronomy in general!

Not everyone knows, but Suruga Bay is the home of the greatest number of varieties of edible seaweeds.
Takashima Brewery started to introduce the fact on labels since last year!
The present one is called Champalone by its scientific name!

Moreover, Takashima Brewery has always been careful about the design of their labels, real collector’s items!
The present brew also includes Homare Fuji rice grown in Shizuoka Prefecture!

Takashima Brewery-Hakuin Masamune Honjozo

Rice: Homare Fuji 22&
Rice milled down to 60%
Aichi no Kaori: 78%
Rice milled down to 65%
Yeast: Shizuoka NEW-5
Alcohol: 14~15 degrees
Dryness: +6
Acidity: 1.5
Bottled in May 2011

Clarity: Very clear
Colour: Light golden hue
Aroma: Strong. Fruity. Alcohol. Complex. Pineapple, oranges, banana.
Body: fluid
Taste: Liquorish attack with a strong alcohol back up.
Starts almost sweetish to disappear with very dry almonds.
Complex. Fruity. A lot drier on the second sip.
Almonds, coffee beans. Faint notes of citrus.

Overall: Typical brew from Takashima brewery who concoct their sake both to marry well and food and satisfy the curiosity of true sake lovers.
A somewhat mysterious sake which will surprise many. Very dry for Shizuoka sake and certainly not obeying the trends!
A favorite of mine!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 農業, French gastronomy, Gastronomy, Japanese Gastronomy, Recipes

French Cuisine with Shizuoka Ingredients: Stuffed Zucchini!

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I always check the Agriroad Market in Miwa, Shizuoka City, where they sell products grown by local farmers’ wives and I have a weak spot for those enormous round yellow zucchinis!
Yesterday as I had a little more time than the Missus I prepared dinner and cooked us a stuffed zucchini!

I would have needed both of my hands to circle it completely!

Although it looked plain and seedless, it actually contained many soft large seeds inside.
I scooped all the inside with a sharp spoon first.

Once I had emptied the zucchini of its seeds there was not much left of its flesh which suited me fine as I didn’t want the vegetable to have too thick walls before cooking it.
I chopped whatever was left finely.

I also finely chopped 1/4 of a medium-large onion, 1/4 of a medium-sized carrot and two big cloves of garlic.

I fried the finely chopped vegetables in some olive oil until they had lost most of their water.
I used about 250 g of minced pork and beef mixture, 2 very full teaspoons of freshly grated parmegiano cheese and plenty of fresh basil leaves from my balcony.
I first thoroughly mixed the meat with the vegetables and cheese seasoned with coarsely ground pepper and hot spices. No need for salt as there was enough in the cheese (and the bacon later!). Mind you, this is where you can play with spices, herbes and salt according to your preferences!

I first lined the whole inside of the zucchini with soft bacon.

I lined the bottom half with basil leaves.

I stuffed the bottom half with the meat filling and lined the top half of the zucchini with more basil leaves.

I finally filled the zucchini with the rest of the meat.
I tapped the meat until I was sure there was no air pockets inside.

I topped it with its “hat”, sprinkled olive oil all over it and baked it in the oven first for 20 minutes at 180 degrees Celsius.

That is how it came out first. The meat was still raw inside.
Next I put it back with the hat off for 15 more minutes into the oven at 200 degrees Celsius.

Only then it was properly cooked and ready to be eaten!

This two-step method will insure that whole is properly cooked but full of juices!

We had enough for our main dish for two last night!

RECOMMENDED RELATED WEBSITES

With a Glass, Shinshu Life, Jacaranda Blue,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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:

-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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Gastronomy, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/36): Heat Wave Bento!

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We are going through a blasting heat wave seeing us almost reach 40 degrees, which means probably higher inside town!
The Missus had to devise a bento that could be kept safe in spite of the adverse conditions!

That is why she mixed shredded sweet umeboshi/pickled Japanese plums with the rice after having steamed. Not only great for taste, design and color, but it will also keep the rice safe for a long time.
She added some black sesame seeds for decoration and supplementary seasoning.

The same conditions applied for the side dish/box: design, color, nutrition and safety!

Pickled celery with hijiki/sweet seaweed and tamagoyaki/Japanese omelette! The latter is for the dessert part!

Great colors there:
Lettuce.
Sauteed salmon seasoned with a mixture of mayonnaise and wasabi tsuke/wasabi stems and leaves pickled in sake white lees.
Sauteed yellow zucchini, okra and plum tomatoes.

Low in calories, very tasty and so colorful!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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