Category Archives: 農業

美食, 野菜, 豆腐, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Miso, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tofu, 味噌

Japanese Gastronomy: Vegan Red Miso Dressing

April 5, 2012 dragonlife 8 Comments

This posting has been prompted by vegan and vegetarian friends who wanted to get some information for a red miso dipping sauce.
Although this particular recipe is more a dressing than anything else, it could be used as a dipping sauce if you mixed in fresh cream. The cream will solidify when combined with oil.
Unfortunately it will not qualify as a vegan recipe, then.
I wonder if soy milk cream exists!

INGREDIENTS:: for 60 ml/cc of dressing

-Red miso: 1.5 tablespoons
-Soy sauce: 1/2 tablespoon
-Rice vinegar: 1.5 tablespoons
-Sugar: 1 tablespoon
-Salad oil of your choice: 3 tablespoons
-Ground sesame seeds: 1.5 tablespoons
-Freshly grated ginger: a little
-Freshly grated garlic: a little

RECIPE:

-First mix miso, soy sauce, sugar, ground sesame, grated ginger and garlic until you obtain a smooth mixture. Add oil and rice vinegar and stir well.

-Serve it on fresh vegetables and tofu salad!

-Great for taste and look on freshly boiled or steamed vegetables!

RECOMMENDED RELATED WEBSITES

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,
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:

-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, 野菜, 金柑, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, sushi, 寿司, 弁当, 手丸り寿司

Today’s Bento/Lunch Box (12/16): Vegetarian Te-mari Sushi. Bento!

April 4, 2012 dragonlife 8 Comments

Te-Mari Zushi/手丸り寿司 means hand-made sushi balls in a spherical shape originally designed for geishas to eat easily. Mine are a bit bigger than the ones found in Kyoto. After all I’m of the male gender!

The Missus made three types, all with local vegetables and rice:
From left to right: Home-pickled (amazu sweet vinegar) myoga on sushi rice seasoned with black sesame seeds, boiled stick broccoli on sushi rice seasoned with hijki sweet seaweed, minced pickled red cucumber and black sesame seeds and lotus root home-pickled in umeboshi amazu over plain sushi rice.

The side box contains at least three desserts:
Left to right: on top sweet Japanese-style candied green peas above home-made kumquat compote, boiled broccoli and mini tomatoes in the middle and tamagoyaki containing cheese and parsley!

Once a again a very colorful and really yummy bento!

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Baird Beer, Bars, Beer, 美食, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2012/04/04): Three Spring Seasonal Releases

April 4, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Three Spring Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

April in Japan coincides with the new school and business year. The scene around Tokyo is of thousands of newbusiness suit-cladded shain (company employees) shuffling around apprehensively from one orientation meeting to another. When they are not attending indoctrination rallies, they are busy carrying out their first corporate assignment: organizing and reserving space for the company Hanami party. Hanami parties in Japan, of course, involve consumption of copious amounts of alcoholic beverages. It is one of our spring seasonal missions at Baird Beer to class up the alcohol beverage scene at Hanami parties. In addition to our terrific lineup of year-round beer, this year we are releasing three wonderful seasonal brews tailored especially for this rite-of-passage month: Bureiko Jikan Strong Golden Ale, Pawa-Hara Golden Ale, and Temple Garden Yuzu Ale.

New Baird Beer Seasonal Releases:
*Bureiko Jikan Strong Golden Ale (ABV 8.5%):

The inspiration for this refreshing, effervescent yet potent brew is the renowned Belgian classic, Duvel. The key attributes of Duvel are light body, high alcohol, and spritzy effervescence. We aim for the light body and strong alcohol through a high starting gravity (18 Plato) that contains a large amount of Japanese korizato sugar (25 percent). High attenuation and natural carbonation through secondary fermentation in package provide the sprite, refreshing character. A touch of spicy-floral hop flavor and aroma (Sterling, Saaz, Styrian Golding) helps to round out the character.

Bureiko jikan (literally, “time for impertinence“) is a classic Japanese cultural construct: it is a time when, generally fueled by alcohol, the strict bonds of hierarchical relationships melt away and individuals on the lower rungs of those relationships can let their true feelings and frustrations out without threat of later recrimination. It is a cathartic venting mechanism that effectively perserves the hierarchical system of relationships here. So, invite your boss or senpai out for a Baird Beer, order up a glass of Bureiko Jikan Strong Golden Ale, and let it fly!

Bureiko Jikan Strong Golden Ale is available for immediate release in both kegs and bottles (630 ml).

*Pawa-Hara Golden Ale (ABV 6.5%):

Recently I have heard of a new and interesting Japanese cultural construct which is essentially the polar opposite of bureiko jikan. Japanese call it pawa-hara which is short for “power harassment”. This is a situation in which someone on the top rungs of the hierarchical relationship ladder invites underlings out for a drink and bite with the express intent of bullying and berating them. Alcohol, it seems, fuels this newly coined social custom too.

Well, if this is going to take place, we feel there needs to be a good beer suitable to the occasion. Our answer: Pawa-Hara Golden Ale. The recipe is exactly the same as Bureiko Jikan, only the original gravity (14.2 Plato), alcohol (6.5%) and hop bittering units (20) have been lowered somewhat. The result is a beer of seductive but not overwhelming strength; ideal for buttering someone up for the lambasting to come!

Due to its experimental social nature, and the fact that it is a small batch yielding only a minimal number of kegs, Pawa-Hara Golden Ale will be available on draught exclusively at our Taproom pubs. If you are a person in a position of power and need to berate the troops a bit, come on in to a Taproom — we got the elixir you’ll need!

*Temple Garden Yuzu Ale (ABV 5.5%):

This lovely spring ale is brewed with wonderfully piquant and aromatic yuzu fruit that is local and fresh. To put it simply, this is a sublime fruited ale. Because it is our policy to use only fresh fruit in season, and mostly local fruit, we can only brew Temple Garden once a year. Sadly, our supply of yuzu fruit was very limited this year enabling us to brew only two small batches. This has yielded only a very small quantity of kegs and no bottles. We apologize to all good Baird Beer retailing accounts that are unable to procure Temple Garden Yuzu Ale this year. We will do our best to find and procure more yuzu fruit next year and turn it into a far greater volume of this one-of-a-kind ale.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Japanese Crustacean Species 4: Alaskan Pink Shrimp-Pink Shrimp-Amaebi-甘海老

April 3, 2012 dragonlife 4 Comments

AMAEBI-1

Amaebi (甘海老 in Japanese) or by its Latin name Pandalus borealis (also called Pandalus eous) is a species of shrimp found in cold parts of the Atlantic and Pacific Oceans. Many different English names are used, with little consensus (deep-water shrimp, cold-water shrimp, northern shrimp, Alaskan pink shrimp, pink shrimp, northern red shrimp, Greenland prawn (UK)). Often the word shrimp is replaced by prawn, albeit incorrectly.

In Japan, it is also known as Akaebi, Hokkoku Akaebi/North Country Red Shrimp, Nanban Ebi or Tongarasahi.

The season in Japan is Winter, although it can be found all year round thanks to large imports from Greenland and Canada. Yearly domestic catch amount to 2,000 tonnes in Hokkaido and 800 tonnes in Ishikawa Prefecture.

It is a species famous for its sexual properties: the shrimps are hermaphroditic. They start out male, but after a year or two, their testicles turn to ovaries and they complete their lives as females. However, if there is a predominance of female Pandalus shrimp, the males will delay their transformation. Likewise should there be a shortage of females, the male shrimp will begin their transformation earlier, all for the sake of maintaining balance for procreational purposes.

They are called “Ama Ebi/Sweet Shrimp” in Japanese as they will turn very sweet after a couple of days in the refrigerator, whereas they will show no sweetness at all when fresh!

They are great as sashimi on their own, in salads or as part of a larger sashimi plate!

Of course, as sushi, they are a superb morsel!

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美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Potatao, Potato Chips, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Potato Gastronomy: The Real Potato Chips!

April 3, 2012 dragonlife 2 Comments

Now, what are real potato chips?

Not the French fries, which are actually Belgian fries.

And not the poor imitations you wolf down with untold amounts of salt and preservatives!

Real potato chips, as known in Great Britain or France (!) are made with potatoes, real ones I mean, and they are easy to make and much, much healthier!

Now, what do you need?
Potatoes, of course, a (very) little salt and good oil.

How do you prepare them?

Your potatoes, being old or not, can be used with a simple technique.

If they are old, no problem.
If you brush them (with a real hard brush) under clear water, you will be able to reduce their outer layer to a very thin skin that is edible (actually most of the really beneficient matters are contained in their skin!).

Cut them as thin as possible (with their skin!).

Important: slices of different thickness should not be fried together.
Try to separate them as shown on above pic and fry them separately.
Great fun if you have the kids around!

Clean potato slices in cold running water. This is an important step unless you want them to stick together, turn black and make a mess!
Dry them thoroughly inside a large clean cloth (or the water will fly upon frying!).

Heat frying oil to 170 degrees Celsius.

This is how your chips should look just before frying!

Use long wooden chopsticks to prevent chips from sticking to each other.

Your chips will change colour and, if the oil is at proper temperature, swell nicely!

Once you are satisfied with their colour, take them out of the oil and let them rest for a very short while over a fine mesh to get rid of excess oil. Sprinkle a (very) little salt for taste. I personally like some parmegiano and pepper instead of the salt!

Don’t forget the “wrong shapes”! They make for great chips, too, especially with the kids!

I usually serve the round chips with oven-baked chicken or guinea fowl!

Did I mention vegans can eat these?

RECOMMENDED RELATED WEBSITES

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,
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:

Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine

Today’s Bento/Lunch Box (12/15): Wild Onions E.T. Bento!

April 3, 2012 dragonlife 10 Comments

Now, why the heck should I call a bento, “Wild Onions E.T. bento”? LOL
If you look carefully at the photo you will understand. I shall explain in good time!

For once, we shall start with side dish, an enormous salad!

The Missus said she included 7 vegetables.
Let’s see: Qing geng cai/Green pak choi sprouts, lettuce, chopped red pepper, green pepper, cucumber, red onion, and mini tomatoes. That’s right, seven!
She placed plenty of shabu shabu thin slices of pork sprinkled with golden sesame seeds. I used gomadare/sesame dressing I have at the office to season it all.

Now, for the wild onions E.T.!
First of all, the Missus mixed the plain steamed rice with myoga pickled in sweet rice vinegar.
She then decorated the bed of rice with “sleeping” ノビル/野蒜/nobiru, wild onions!

The wild onions come from Mr. Onuma’s garden in Okitsu, Shimizu Ku, Shizuoka City!
The Missus boiled them and then wrapped them in their own leaves twisted back around their own stems before seasoning them with a dressing made of miso, amazu/sweet vinegar and mayonnaise. She finally put eyes on their “faces” with black sesame seeds!

As for dessert, kumquats/kinkan/金柑, also from Mr. Onuma’s garden.
The Missus prepared them as compote with sugar, honey and Cointreau Orange Liqueur!

An extravagant bento? Yes!

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美食, 農業, Gastronomes, Gastronomy, OIl, Vegetal Oil

Oil Varieties: An Introduction

April 2, 2012 dragonlife 6 Comments

OLIVE-OIL-PRODUCTION
(The Manufacture of Oil drawn and engraved by J Amman in the Sixteenth Century/Wikipedia)

Once again, the other day during my bus ride to work (it’s pouring on weekends these days!), I was thinking of my vegan and vegetarian friends and also my omnivore (I’m one of them!) ones. As far as I can recollect, there is little written about oils and I thought I could write up a useful posting for all to copy and borrow!

Have you ever wondered how many kinds of oil there are out there?

All right, shall we start (and I’m sure to forget some along the way!):

OLIVE OIL
OIL-OLIVES

Now, we all seem to know what olive oile is all about.
But there is only one good type of olive oil: Extra Vrigin Olive Oil! That is what comes out first caused by the natural pressure of all these olives piled upon each other.
The rest is sub-standard, whatever the name.
Back in France (and most probably in may other countries) we have olive oil sommeliers/tasters!
have you ever heard of the expressions: fruitiness, bitterness, pungency, and mouth feel.
And I’m not talking about the olives themselves!
I will not tell and hope I got you hooked!

SWEET ALMOND OIL
OIL-ALMOND

Almond Oil was used as perfume in ancient times.
Light and very fragrant, it is particularly welcome in marinades (raw salmon seasoned with dill or basil) or drizzled over seafood, pasta or fish prior to serving.

ARGAN OIL
OIL-ARGAN

Also called Moroccan Fennel Oil, Argan oil is an oil produced from the kernels of the endemic argan tree, that is valued for its nutritive, cosmetic and numerous medicinal properties. That tree is found only in North Africa.
Bold and wild in taste, it is a favourite of mine. Use it isparingly n salads, couscous and tagines. Works wonders on a beef carpaccio and on goat cheese.

PEANUT and ROASTED PEANUT OIL
OIL-PEANUTS

Peanuts oil is very common, all right, but roasted peanut has a startling flavour. Perfect for salad and cheese dishes. Suited to all warm climate cuisines: Mexican, African, Indonesian.

CANOLA or RAPE SEED OIL
OIL-RAPESEED

The Japanese eat the unopened flowers and young shoots after boiling them.
They reveal a full-bodied in taste with a distinct cabbage flavor. Enhances potato or beet salads. Try it on fresh cottage cheese!

HAZLENUT OIL
OIL-HAZELNUT

Another favourite of mine. I use it extensively in salad dressings.
Hazelnuts are rich in protein and unsaturated fat. Moreover, they contain significant amounts of thiamine and vitamin B6, as well as smaller amounts of other B vitamins.
Suave and lightly aromatic. Great in all types of salads. Replaces butter (vegans, listen!) on all starches, vegetables, fish, pasta, pastries. Adds a festive touch when drizzled on a potato, green bean or carrot dish.

WALNUT OIL
OIL-WALNUT

Another favourite of mine!
In France we make bread, pickles and liqueurs with them!
Walnuts are also an excellent source of omega-3 fatty acids, and have been shown as helpful in lowering cholesterol.
They have a pronounced nutty flavour. Well suited for bitter greens (endives, chicory, dandelion); excellent drizzled on starches. This oil is a good companion to a lightly seasoned fresh cheese. This oil fears heat!

PECAN NUTOIL
OIL-PECAN

Pecans are a good source of protein and unsaturated fats. A diet rich in nuts can lower the risk of gallstones in women. The antioxidants and plant sterols found in pecans reduce high cholesterol by reducing the “bad” LDL cholesterol levels.
It reveals a pronounced nut taste, in between walnut and almond. Good on any type of rice, cold, hot or in a salad.

GRAPE SEED OIL
OIL-GRAPESEED

Grape seed oil is also a preferred cosmetic ingredient for damaged and stressed tissues!
Neutral taste (it is unscented). Perfect for mixing with other more pungent oils; ideal for deep frying. Grape seed contains potent antioxidants such as vitamin E alpha and procyandanians, which contribute to its numerous health benefits.

PINE NUT OIL
PINE-NUT

Pine nut oil has a relatively low smoke point, and is therefore not generally used during cooking. Rather, it is added to foods for “finishing”, to add flavor.
It reveals a very subtle and mild taste. Enhances the flavour of any dish on which it is drizzled. Added in the final moments of cooking, it does wonders with seafood stews, sauces (especially wine) and soups (particularly minestrone).

PISTACHIO OIL
OIL-PISTACHIO

In July 2003, the Food and Drug Administration (FDA) approved the first qualified health claim specific to nuts lowering the risk of heart disease.
Its oil has a very distinct, long-lasting taste. It is not suited to all types of vinegars: balsamic and honey are the best. A vinaigrette composed of this oil, balsamic vinegar, chives and seasoning is superb on an endive and smoked trout (or salmon) salad.

SESAME OIL
OIL-SESAME

In Japan, the best tempura is deep-fried in pure sesame oil only!
Used extensivley all over the World, it has a very strong roasted, nutty flavour. A few drops in a salad or stir fry gives the dish a definite oriental touch.
I use it extensively with tofu, natto and salads!

SOY BEAN OIL
OIL-SOYBEAN

Soy bean oil is mainly used as a bulk cooking oil especially in South Asia and in the Middle East.
The most important point regarding the use of soybeans for human nutrition is the absolute necessity to cook the soybean with “wet” heat in order to destroy the trypsin inhibitors; serine protease inhibitors.
Soybeans are considered by many agencies, including the US Food and Drug Administration, to be a source of complete protein.

MUST-SEE WEBSITE:
1001 HUILES (Engish & French)

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Japanese Gastronomy: Vegan Japanese Simmered Egg Plant

April 2, 2012 dragonlife 4 Comments

Egg plants or aubergines, originating from India, are very popular in Japan and chefs have come up with many simple and succulent recipes in this country!

Here is a very simple one to satisfy the priorities of a vegan or vegetarian.
It makes for a great snack with your drink!

Japanese Simmered Egg plant/Nasi no Ni Komi/茄子乃煮込み

INGREDIENTS For 3 egg plants

Egg plants: 3 shortish and round
Soy sauce: 2 tablespoons
Sugar: 3 tablespoons
Dry short chili (鷹の爪): 1
Sesame oil: as appropriate

RECIPE

1)
Take/cut off the sepals and puncture the egg plant with a tooth pick in dozen places.

2)
In a wok or saucepan drop the egg plants and add soy sauce, sugar and chili. Switch the fire on to hot.
Rool the eggplant in the juices regularly.

3)
Once the liquid has reduced to half, turn the fire down to medium.

4)
Once the liquid has been absorbed by the eggplant add the sesame oil and roll the eggplants in them.
Switch off fire and serve!

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Vietnamese Gastronomy: Dinner at Annam in Shizuoka city (Spring 2012)

March 30, 2012 dragonlife 4 Comments

Service: Very friendly, smiling and attentive
Facilities: Great overall cleanliness. Superb separate washrooms.
Prices: Reasonable to slightly expensive.
Strong points: Authentic Vietnamese Cuisine prepared and served by Vietnamese staff. Great use of local products. Vietnamese shochu!

Last night the Missus finally convinced me to pay a long overdue visit to Annam Restaurant in Shizuoka City!
Well, the Missus’ nickname is “Dragon” and dragons have always been welcome in Vietnam…
That said, Annam is not only the sole true Vietnamese Restaurant in the Prefecture, it is also a top-class establishment!
So what did we have for dinner?

Bain Seo, the Vietnamese equivalent, but a lot lighter, of a Japanese okonomiyaki!
Crispy and light, you break or cut it as you like and you wrap it in lettuce!

Soft shell crab sauteed with vegetables and herbs.

The edible shell is so soft and add so much to the bite and savors!

Fried pork fried in yakiniku style, deep-fried minced pork spring rolls and hot bifun rice vermicelli and chopped vegetables greens salad.

Lovely and crispy spring rolls!

And the vermicelli were as good as any pasta, and so much lighter!

A new item on the menu: Vietnamese style deep-fried chicken wings with pickled vegetables!

The chicken wings are first cooked tender before being battered (I mean dip in batter!) and deep-fried for a happy marriage between crispiness and tenderness!

We decided to skip dessert in favor of a mini pho soup.
Beef pho soup for me!

Chicken pho soup for the Dragon!

Looking forward to sampling their next summer menu!

Owner: Ms. Le Thi Hong Vinh
Chef: Ms. Nguyen Thi Hong Mai

ANNAM
420-0852 Shizuoka City, Aoi Ku, Kooyamachi, 6-6, Mitduhisa Building, 2F
Tel.: 054-250-2266
Fax: 054-250-2323
Business hours: 11:30~14:00, 17:30~22:30
Closed on Mondays
Parties welcome
HOMEPAGE (Japanese)
Entirely non-smoking!

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Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Shizuoka Fruit, sushi, 弁当, 不知火

Today’s Bento/Lunch Box (12/14): Irish Salmon & Shizuoka Dekopon Sushi Bento!

March 28, 2012 dragonlife 6 Comments

Using orange with the rice of sushi?
Yes, it is definitely a good idea when you consider it balances the saltiness of the fish so well!

It also makes for beautiful colors!
The Missus having prepared the sushi rice as usual mixed it with chopped parsley and shredded dekopon orange from Mr. Onuma’s Farm!

She then made a well in the middle to provide for a bed of lettuce on which she rested a couple of roses made up with smoked salmon just brought to us by an Irish friend decorated with pink pepper seeds and lemon.

As for the salad (no need for dessert with all the orange!) box, plenty of boiled of Brussels sprouts, boiled shrimps and cherry tomatoes with a little mayonnaise, and plenty of boiled black beans (for dessert?)

Very colorful and so tasty!

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Citrus, 美食, Dekopon, Desserts, 観光, 農業, Food, Fruit, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shiranuhi, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 不知火

Dekopon Oranges Producer: Nobuhiko Onuma

March 28, 2012 dragonlife 4 Comments

Nobuhiko Onuma/小沼宣彦 between his daughter/睦代, and wife, Yoshiko/良子!

Dekopon (デコポン) is a seedless and very sweet citrus fruit, a hybrid between Kiyomi and ponkan (Nakano no.3), developed in Japan in 1972 starting from Kyushu Island. Originally a brand name, Dekopon has become a genericized trademark and it is used to refer to all brands of the fruit; the generic name is shiranuhi or shiranui (不知火). Dekopon is distinctive due to its sweet taste, large size and the large protruding bump on the top of the fruit.
Shizuoka prefecture has become a major producer thanks to its ideal climate.

Okitsu Mountains under a glaring sun.

I recently had the chance to make a new friend, Ms. Chikayo Onuma working as a nurse at the Shizuoka Children’s Hospital, whose parents are producers of Dekopon and other oranges in Okitsu, Shimizu Ku, Shizuoka City!
Her parents were very kind to accept this foreign resident to visit and interview them!
Okitsu in Shizuoka Prefecture is nationally famous for its citrus fruits thanks to an ideal sun exposure and wide differences of temperature between day and night contributing to an extraordinary sweetness of the fruit.

Unfortunately the picking season was finished but we still had a lot to talk about before moving to the Onuma’s home to have a look at their crops.
Mr. Onuma produces an annual crop of 3,000 kg of Dekopon, 1,000 kg of Aoshima (Aoshima Shutarou) Oranges, as well as Kiyomi and Suruga Elegant varieties.

A typical farmhouse in Shizuoka Prefecture!

Mr. Onuma sells some of his crop through the JA but mostly deals with a network of private customers and accepts orders through the phone/fax as long as there are any fruit left. You had better hurry as they will disappear soon!

Mr. Onuma was kind enough to prepare an explanation of the cultivation for my perusal:
May: Flowering
July~August: Pruning and thinning the trees to keep only the best fruit. A neck braking work!
From August: regular watering
About the 20th of November: Each fruit is individually protected with a paper bag. More neck-breaking work!
From January 20th: Harvesting.

But the work is far from being finished as I will explain later!

Moreover, fungicide has to be spread 12 times a year.
Mr. Onuma told me that he keeps any such fungicide to a minimum and does not use any other agrichemicals.

More work is to come as the fruit will be stored in a dark cool shed to mature.
The fruit must attain a level of 13 on the official sweetness scale before they may be called Dekopon.
Mr. Onuma’s crop of Dekopon has been awarded the special appellation of shiranuhi (不知火) by the Prefecture, as a sure mark of its excellence!

Mr. Ozawa’ shiranuhi have even been prized in spite of the fierce competition!

Even Japanese nationals will be hard pressed to pronounce the Kanji for shiranuhi (不知火) properly!

Temperature inside the shed is strictly regulated!

And the place is also kept dark at all times!

Moreover, each fruit has to be individually wrapped in an open vinyl pouch!
I can’t start to imagine all the work and time spent!

Not to mention all the back-breaking work carrying 10 kg trays out and preparing orders!

Mr. Ozawa’s dekopon in my bento!

All this to make sure that all the fruit reach customers in the perfect state!
Thank you so much, Mr. Onuma!

Nobuhiko Onuma/小沼宣彦, Dekopon and oranges producer
424-Shizuoka City, Shimizu Ku, Okitsu Inoue Machi, 177
４２４－０２０２静岡市清水区興津井上町１７７
Tel./Fax: 054-369-2670

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Bento, Citrus, 美食, 農業, Food, Fruit, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当, 不知火

Today’s Bento/Lunch Box (12/13): Chicken Wings, Broccolini & Dekopon Bento!

March 27, 2012 dragonlife 6 Comments

Chicken wings seem to be a universal favorite and I surely like them although they are prepared with a slight difference here in Japan!

Today’s main box certainly included quite a few specialties from the Missus!

Having steamed fresh rice, she filled the main box with it and topped with chicken wings leftovers from last night.
The Missus makes her chicken wings in two steps:
1) She fries them first in oil over a hot fire.
2) After having attained a nice brown color she simmers them with mirin, soy sauce, “something else”, hot chilies and Coca Cola!
The meat is so tender and juicy that you can detach it from the bones with your fingers!
What you see above is the meat without the bones!
The Missus added her special marinated boiled egg with a sprinkle of black sesame seeds for contrast.

She added plenty of lightly boiled broccolini (also called rape flowers) seasoned with gomadare/sesame dressing and sesame seeds and a cup of home-made pickles: carrot. leaf ginger, cucumber and pimentoes.

For salad and dessert: lettuce and mini tomatoes and “dekopon” oranges. The latter come from Onuma Farm in Okitsu, Shimizu Ku, Shizuoka City (report coming soon!)! Incredibly sweet and fragrant!

Plentiful, tasty and colorful. The perfect lunch before going to interview a farmer all afternoon!

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Bryan Baird’s Newsletter (2012/03/09): A Season for Stout

March 27, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

A Season for Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Stouts are top-fermented ales that are black in color. While the captivating mystery of Stout is tied to its midnight hue, the opaque darkness of the style also tends to camouflage the diversity of flavor inherent in it. This is a shame because all black beers most definitely are not the same. For me personally, exploration of the flavor diversity inherent in the Stout category has been a joyful road of discovery. Today, I would like to share some of that joy in the form of two special seasonal sweet stouts that we are releasing: Mama’s Milk Stout and Chocolate Wheat Stout.

New Baird Beer Seasonal Releases:
*Mama’s Milk Stout (5%):

Milk Stout is a stout of moderate gravity and alcohol that is brewed with a portion of milk sugar (lactose). This lactose is not fermentable by brewer’s yeast and thus remains in the beer after fermentation, contributing to the body and mouthfeel of the beer. Milk Stout was once thought to be a beer good for nursing mothers. The flavor is certainly one that makes the imbiber feel wholesomely nourished.

Mama’s Milk Stout is available on both draught and in bottles (630 ml).

*Chocolate Wheat Stout (5%):

This is another version of a sweet stout (i.e. a low-attenuated stout that is rich and full in body and mouthfeel). Normally, stouts derive their color and roasty character primarily from roast barely and/or black patent malt. This stout is brewed with a single specialty malt from Germany: chocolate wheat. Chocolate malt is less heavily roasted and charred than roast barely or black patent malt, while wheat tends to be lighter, tangier, and rounder in flavor than barley.

Chocolate Wheat Stout is available on draught only.

These unique seasonal stouts begin pouring today from the taps of our Taproom pubs. They will be available at other fine Baird Beer retailing establishments in Japan beginning Wednesday, March 28.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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Shizuoka Sake: 2012 Shizuoka Prefecture New Sake Tasting Annual Meet

March 27, 2012 dragonlife Leave a comment

All pictures credited to MARCUS GRANDON

On the 26th of March 2012 was the 2012 Edition of the Shizuoka New Sake Tasting Annual Meet (in Japanese 静岡県清酒鑑評会出品酒きき酒会) held on the 4th floor of Aoi Tower in front of Shizuoka JR Station.

I still managed to go to the wrong building and arrived late. But my good friend Marcus Grandon I have succeeded in turning into a true Japanese sake fan saved my day and had started taking pictures! For once I didn’t have to worry about this aspect of reporting as Marcus is a professional photographer!

This kind of event has become quite a big affair and the organizing Shizuoka Prefecture Sake Breweries Association does have to limit numbers!
Professionals, amateurs, bloggers and sake lovers were already in the midst of serious tasting business and quite a few were taking notes!

A dedicated taster!

A great opportunity to meet some old and new friends!

Kokkou/国香, one of the vaunted Shizuoka sake!
The event, although based on personal (some people did crash, though!) invitations was free of charge and each guest was provided with a tasting glass and pamphlets describing the sake on display!

The brewers were also on hand to answer the questions asked by true sake officionados!

Guests poured the sake themselves!

And certainly enjoyed it!

Naturally the ladies took the opportunity to share some light talk!

The next event is for June in Yaizu City!
Don’t miss it!

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Organic Vegetables Salad at Pissenlit in Shizuoka City!

March 26, 2012 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.

Spring is very near and vegetables have become sweet for all the cold weather we had to put up with, which just shows that nature is still making us favors!
It is always a pleasure to savor a whole salad of them for a “quick lunch” at Pissenlit in Shizuoka City, a restaurant which plays a major role in making them known to all!

I took a “sneak review” of the vegetables on offer in the kitchen as I came late enough not to disturb any guests!

All organic vegetables!

Vegetables mainly come from Shizen no Chikara Farm in Shizuoka City, Kitayama Farm in Fujinomiya City and Hirokawa Farm in Mishima City!

But while Chef Touru Arima/有馬亨さん was busy preparing my order I was served a succulent and hot organic kabocha potage!

The salad!

Sometimes I experience almost more pleasure taking photographs than actually eating these little treasures!

Vegetable flan/pudding, the only non-vegetarian/vegan elemnt in the salad. If you are vegetarian, this should be no problem, just tell the chef!

And the dressings are always such superb finisihing touches!

To be continued…

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)
E-Mail: pissenlit2008@ybb.ne.jp
Credit Cards OK
Entirely non-smoking!

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