Category Archives: 農業

美食, 観光, 農業, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Shizuoka, Tourism

Italian Cuisine: Dinner at Contorno in Mochimune!

July 27, 2011 dragonlife 6 Comments

Service: Excellent and very friendly
Facilities: great cleanliness overall
Prices: reasonable.
Strong points: Many local products be they from the land or the sea. Organic vegetables. Car park.
no-smoking-logo1 Entirely non-smoking!
Map

Mochimune in Shizuoka City is famous all over Japan for its shirasu/シラス/sardine whiting but it has other treasures to be discovered such as white peaches, oranges, a whole array of fish and seafood and a more than excellent Italian restaurant, Contorno!
I had never visited it for dinner although I had the occasions to enjoy great lunches there.
I finally had the opportunity when the young IT staff of Agrigraph joined me for dinner on a busy Friday evening!

As I had three specialists armed with all kinds of electronic devices with me, for once I didn’t have to worry about taking photographs!

The heat had been hellish that day so a beer was in order!

All vegetables used at Contorno are cultivated organically at Nagomi Farm in Fujinomiya City and the salmon is smoked on site!

24-months old raw Parma Ham!

The same with an organic vegetable salad! Extravagant!

The Italian wine amateurs will be happy to learn that Contorno has a decent list for all tastes and budgets!

For the connoisseurs!

Contorno is also renown for its pizza entirely prepared, fermented and baked in a large oven on site.
The above pizza is a Mochimune specialty: Shirasu and mozzarella pizza!

A second great pizza made with semi-dried tomatoes (organic) and raw ham!

I judge the quality of an Italian Restaurant on its gnocchi more than anything else!
These gnocchi in peperocino sauce and large prawns are a certainly a must in Contorno!

It certainly deserved a closer view!

If you must have pasta, then I would definitely recommend their short pasta!

And don’t go for anything fancy! The tomato peperocino is the best!

Served with a beautiful piquant olive oil for the customers who like their food spicy!

If you can manage some space in your stomach you must try Contorno’s desserts!
The sole lady among us couldn’t resist this chocolate cake in blueberry sauce!

As for the “boys” it was cappucino! Sorry, I had already sipped half when I took the picture!

See you again in the Fall/Autumn!

CONTORNO
421-0122, Shizuoka City, Suruga Ku, Mochimune, 5-1-10, Sunrise Mochimune (5 minutes walk from Mochimune JR Station. Second stop after Shizuoka)
Tel.: 054-2565877
Business hours: 11:30~14:30, 17:00~21:30
Closed on Wednesdays
Credit Cards OK
HOMEPAGE (Japanese)
BLOG

Lunch sets: 1,480 yen~
Dinner: Appetizers: 500~yen, 1,000 yen~
Pasta: 930 yen~
Pizza (oven-baked): 1,180 yen~
Carte available

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, Gastronomy, Japanese Gastronomy, sake

Shizuoka Sake Tasting: Hana No Mai Brewery-Junmai Chyo Kara Kuchi

July 26, 2011 dragonlife Leave a comment

Hana No Mai Brewery in Hamamatsu City usually make their sake with their own sakamai/sake rice.
They are known to produce comparatively soft sakes in the Prefecture, but they do have a few brews for fans who like their sakes with more character.

This junmai (no pure alcohol added) has the particularity to be very dry/Chyo kara kuchi/超辛口 and is advertized as such!

Hana No Mai Brewery: Junmai Chyo Kara Kuchi/花の舞酒造・従並み超辛口

Rice: Shizuoka Yamada Nishiki
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled on May 30th, 2011

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity: banana, pineapple
Body: Fluid
Taste: Lighter attack than expected. Very dry.
Complex and fruity; Oranges, pineapple, custard.
Lingers for a while with dry almonds and hints of coffee beans.
Junmai petillant coming late.
Turns slightly sweeter with food.
Makes a very dry comeback as soon as away from food with a lot of oranges and coffee beans.
Alcohol seems to be more noticeable in spite of usual content.

Overall: As its name indicates, a very dry sake!
Made headier for it if drunk slightly chilled but could be interesting drunk as nurukan/lukewarm as noticed in many local izakayas. It is no wonder to find it in the same izakaya as it has obviously been designed to marry with heavy food!
For dry sake lovers!

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美食, 農業, Gastronomy, Japanese Gastronomy, sake

Shizuoka Sake Tasting: Negami Brewery-Tokubetsu Junmai

July 25, 2011 dragonlife 4 Comments

When I visited Mr. Negami in his brewery in Gotemba City 550 metres up Mount Fuji, I asked him, “Why do you make only Junmai Sake (Sake to which no pure alcohol is added)? After all, you are none among only thirteen in the whole of Japan!”
Before giving me the answer, the brewmaster explained he visited my France, my home country, where he loved the wines so much and then finally replied, “Do you add alcohol to wines? Why should I?”
Although technically incorrect (Port wines for example), I tend to agree with him!

Negami Brewery-Kinmei Tokubetsu Junmai

Rice: Yamada Nishiki
Alcohol: 15%
Water: Mount Fuji Source Water
Bottled in May 2011

Clarity: very clear
Color: Light golden hue
Aroma: Fruity and powerful
Custard, banana.
Body: Fluid
Taste: Fruity attack backed by Junmai petillant
Complex. Oranges, custard, caramel, almonds.
Pleasantly lingers for a while warming up the back of the palate.
Starts liquorish to quickly turn dry.
Dry oranges make a comeback with a faint note of white chocolate, macadamia nuts and coffee beans.
Marries so well with food!

Overall: Very pleasant sake fit for any time of the day or night, chilled or at room temperature!
Drinks so easily.
Personally I prefer to drink it as it is at room temperature on its own for the sheer pleasure of a straightforward sake combining the tastes of old and new!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, Dessert, 観光, 農業, Gastronomy, Hamamatsu City, Italian Cuisine, Italian Restaurants, Tourism

Italian Gastronomy: Orta Ristorante in Hamamatsu City!

July 24, 2011 dragonlife 4 Comments

Service: Very friendly and attentive
Facilities: Superb cleanliness through and through and beautiful washroom.
Prices: Appropriate
Strong points: Authentic Northern Italian Gastronomy. Good wine list. Very fresh ingredients, local whenever possible
Entirely non-smoking!

In a Prefecture noted for its superior Italian gastronomy, Orta Ristorante must have earned its place in the top three of this part of Japan with a population equivalent to that of New Zealand!
Sebastiano Bonomi Pattini came to Japan at the tender age of 20 from his native Piemonte and has plied his trade in this country for nearly 15 years now.
A few years ago he left his restaurant in Mikkabi to open Orta Ristorante in the busy centre of Hamamatsu City North of the JR Station.

He chose his place well on the second floor of a building facing busy Act City.

His restaurant is spacious (although you had better reserve!) and overlooking a new green and quiet area recently developed for the benefit of the citizens by the local government.

The whole establishment has been conceived for the best enjoyment of your repast whether in good company or in contented loneliness!
As I live far away from the City of Hamamatsu and therefore don’t know when I will have the opportunity to come again, I opted for the best of the 4 excellent lunch courses, Marchatte!

The first appetizer is a morsel which gives you a clear indication of what to expect!

Mozzarella and ham baked on a crostini!

Naturally, all bread is baked on site!

Home-smoked salmon served as it should be!

Not only beautiful, but absolutely delicious!

Served with savory bread!

Elegant meal in an elegant place!

As I mentioned that I have a fondness for gnocchi more than for pasta (spaghetti et al) Sebastiano came in person to enquire what I would like!

In the end I was served a superlative gnocchi with cheese and broccoli cream sauce with small parmegiano galettes!
Enough to make me come back!

The meat dish certainly deserved the name of fusion gastronomy: Charolais veal from Australia. Extravagant!

Note that the very light polenta was made local corn. Actually all the vegetables were local!

The dessert plate! A real symphony!

Blueberry cheese cake (I think I know where the blueberries come from!), chocolate cake and mango ice-cream. I didn’t leave the sauce untouched I assure you!

Great coffee and petits fours are always a true indication of a great restaurant!

Sassicaia! You couldn’t have a better indication of the wine list!

Well, it is only a queetion of time until I enjoy dinner there!

Chef/Owner: Mr. Sebastiano Bonomi Pattini
Orta Ristorante
Hamamatsu City, Naka Ku, Banya, 675, 2F
tel. & Fax: 053-455-0321
Business hours: 11:30~14:, 18:00~22:00
Closed on Tuesdays
HOMEPAGE
Credit Cards OK

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

Chinese Cuisine: Dinner at Shikinjyo (July 2011)!

July 23, 2011 dragonlife Leave a comment

Service: Very friendly
Equipment: Very clean. Traditional
Prices: reasonable
Strong Points: Beijing gastronomy. Dumplings. Old Chinese rice wines

Is had been quite some time since I visited Shinkinjyo, a Chinese restaurant whose owner and all staff come from Beijing.
They serve authentic Chinese gastronomy and endeavor to introduce new dishes from time to time. All ingredients are fresh and their dumplings are simply first class, without any pretention or ostentation.

They have regular dishes that will never disappear fortunately and we always order them while trying the new offerings.
This dinner of ours might need a second visit very soon as there are just too many of them!

Homely atmosphere!

The salad always offered graciously on the house is certainly welcome!

One of Shikinjyo’s specialties: half-cooked potato salad! Great with any drink!

Sauteed liver and vegetables is a recent addition! Very heathy!

The specialty that everyone asks for: deep-fried minced pork balls!
Served with a special salt mixture!

I never fail to taste one of their old Chinese rice wines!

This one is over 8 years old!

Dumplings of all kinds, fried, steamed or boiled are their true specialty!
Fried leeks and pork gyoza. Full of juices as you break them!

Deep-fried cheese and vegetables Imperial rolls!

Steamed seafood dumplings! Again so juicy inside!

Deep-fried white flesh fish in sweet and sour sauce!

Alright this is all a bit short!
Shall we consider this only as part 1? LOL
Fried pork and leek gyoza!

SHIKINJO/紫禁城
Shizuoka City, Aoi Ku, Takajo Machi, 3-21-20, Kawai Bldg 1F
Tel. & fax: 054-2742727
Opening hours:
weekdays: 11:30~13:30 & 17:30~22:00
Saturdays, Sundays & National Holidays: 17:00~22:00
Closed on Wednesdays.
Parties welcome

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Baird Beer, Bars, Beer, 美食, 観光, 農業, Gastronomy, Tourism

Bryan Baird’s Newsletter (2011/07/21)

July 21, 2011 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

New Summer Seasonal Releases: Hop Havoc & Japan Tale Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Thanks to all those who joined us in Numazu over the holiday weekend for our Fishmarket Taproom 11-year anniversary celebration. It was a terrific party. The Hop Havoc Anniversary Ale was a particular hit and we thus are pleased to announce its release to the broader public today. In addition, we have another special release treat today — the return of our ume-laden Japan Tale Ale.

New Baird Beer Seasonal Releases:
*Hop Havoc Anniversary Ale (ABV 6.2%):

This hop-monster ale was brewed to commemorate the 11-year birthday of our first Taproom: Numazu Fishmarket Taproom. It was conceived in what I call a ‘Greenflash’ moment — Greenflash, of course, being the San Diego craft brewery renowned for its massively hoppy beers.

Hop Havoc Anniversary Ale enjoys a malt base similar to what one might find in a strong pale ale (e.g. 13.9 P made up of Maris Otter and Carahell), but the hopping is what one would see in a double IPA (e.g. 90 IBUs and double dry-hopping with Columbus, Citraand Cascade varieties). The hallmarks of Baird Beer, though, abound everywhere, from the unfiltered hop haze to the soft and natural carbonation to the powerful yet balanced and un-heavy flavor profile.

Hop Havoc is available in limited quantities in both keg- and bottle-conditioned form. Order fast.

*Japan Tale Ale 2011 (ABV 6.2%):

Brewed with a host of indigenous Japanese ingredients (un-malted wheat, korizato sugar, fresh ume plums and, of course, lovely soft Numazu water) Japan Tale Ale is lightly hopped, pleasantly tart and extremely refreshing. It’s hazy, milky-white color and snow-white foam collar are reminiscent of a Belgian witbier. It drinks, though, like a beer version of a well-made ume sour (a popular drink served in traditional Japanese pubs that is made with distilled shochu and plums and served carbonated on ice).

Japan Tale Ale 2011 is now pouring from the taps of each of our Baird Beer Taprooms and will be available both on draught and in 633 ml bottles at Baird Beer retailing pubs and liquor shops throughout Japan.

Upcoming Taproom Events:

Please mark your calendar for Friday, July 29. On this day, we plan to unveil, at long last and at all four of our Taprooms, the Tohoku earthquake and tsunami relief collaboration beer brewed in San Diego by Stone Brewing, Ishii Brewing and Baird Brewing. The beer is called Japanese Green Tea IPA and by all accounts in the U.S., where it already has debuted, it is a real treat. 100 percent of the sales revenue generated by this beer at all or our Taproom pubs will be donated to charities dealing with Tohoku disaster relief.

More beer, event and charity designation details will be upcoming in the next bulletin.

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

グルメビールビール醸造 Beer Brewing 美食静岡 Gastronomy Gourmet Japan Shizuoka 日本沼津市

美食, 農業, Gastronomy, Japanese Gastronomy, sake

Shizuoka Sake tasting: Doi Brewery-Kaiun Hana no Ka Junmai Ginjo Genshu Nama Nigori Homare Fuji

July 20, 2011 dragonlife Leave a comment

When looking for unusual brews you do have to keep your eyes wide open!
To think that Doi Brewery in Kakegawa City put out only 100 bottles of this particular sake by I consider myself lucky to have noticed it in the small supermarket inside the JR Station of the same city!

You do also have to keep your eyes open (that is, if you can read Japanese!) for the comments written on various parts of the bottle:
“霞か雲かにごり酒/kasumi ka kumo ka nigori sake” meaning, “A haze or a cloud? A troubled (like in troubled waters) sake”.
Nothing negative about it as the Japanese call “nigori/impure-troubled” a sake which was not separated from the white lees.
In this case they left just enough of the white lees to create a “haze”!

The name alone of this brew certainly makes for a long sory!

Doi Brewery-Kaiun Hana no Ka Junmai Ginjo Genshu Nama Nigori Homare Fuji
Doi Brewery: name of the Brewery located in Kakegawa City
Hana no Ka: The Flower Perfume, name of a special series of sake
Junmai Ginjo: the level of the sake. Junmai also denotes the fact that no pure alcohol was added
Genshu: unaltered sake to which no pure water has been added
Nama: unpasteurized
Nigori: in this cas more or less unfiltered
Homare Fuji: name of the rice. Homare Fuji rice is exclusively grown inside Shizuoka Prefecture

Doi Brewery-Kaiun Hana no Ka Junmai Ginjo Genshu Nama Nigori Homare Fuji/土井酒造・花の香純米吟醸原酒生にごり誉富士

Rice: Homare Fuji
Rice milled down to 55%
Alcohol: 17 degrees
Yeast: Shizuoka Yeast
Limited to 100 bottles
Bottled in March 2011

Clarity: Very clear if unshaken. Smoky if shaken (white lees)
-Color: Transparent if unshaken, whitish, cloudy if shaken
Aroma: Strong fruity alcohol. Banana, custard
Body: Fluid
Taste: Not as strong as expected. Pleasant and easy to drink.
Fruity, almost liquorish. White lees do not influence taste as much as expected.
Fruity: oranges, banana, hints of coffee beans and dark chocolate.
Varies little with food.
Disappears quickly and pleasantly with oranges, lemon, and notes of almonds.
Great balance between acidity and slight sweetness.

Overall: For all the fact it is a nigori, it revealed itself as softer and more pleasant than expected.
The higher alcohol is barely noticeable.
Marries so well with any food, especially heavy izakaya fare.
If chilled could be drunk as a dessert wine or liqueur!
A discovery!

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

Agricultural Products 美食酒造静岡 Gastronomy Japan Japanese Gastronomy Sake Breweries Shizuoka 地酒

Bento, 美食, 野菜, 農業, Gastronomy, Japan, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/40): Maabou Nasu Bento!

July 20, 2011 dragonlife Leave a comment

The rain has not stopped, neither the wind…
Actually the typhoon is really upon us today…
I had to walk all the way to the office today…
Well, I suppose this is good for my health!

Today the Missus made “maabou nasu”!
Usually the word “maabou” is associated with “maaboudoufu/麻婆豆腐, a dish prepared with tofu.
Check “Maboudoufu/Mapo doufu/麻婆豆腐” for better understanding!
“Nasu/茄子”　means “eggplant/aubergine”. It replaces the tofu!

The Missus first fried some minced pork in oil and spices.
Incidentally, I wasn’t allowed inside the kitchen. Hence the link above to check the recipe.
She then fried cubed eggplant/aubergine and green pepper in a hot sauce of her own making before adding the minced meat and stir-fry the whole before pouring it over steamed rice and sprinkle it with sesame seeds.

The side dish included three different potatoes of three different colours from her family’s garden!
She included her specialty, a half-boiled egg sprinkle with black sesame seeds, home-pickled cucumbers with wakame seaweed, lettuce and Ameera Rubbins Pearl Tomatoes.

For a better view of the salad made with white, pink and violet potatoes (not sweet potatoes!)!

Looking forward to more of the same potatoes! LOL

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

Shizuoka Sake Tasting: Negami Brewery-Tokubetsu Junmai Nama

July 20, 2011 dragonlife Leave a comment

Negami Brewery has the particularity of being the highest located brewery in Shizuoka Prefecture.
Some time ago they had to move from their original place near Gotemba Station to a spot 550 meters high on the slopes of Mount Fuji to dig a well into Mount Fuji to use its Water!

Negami Brewery also has this particularity to produce only junmai style sake, that is, no pure alcohol is ever added!
This brew is a nama, meaning it wasn’t sterilized!

Negami Brewery-Tokubetsu Junmai Nama

Rice: Yamanishiki 100%
Rice milled down to 60%
Alcohol: 15 degrees
Water: Mount Fuji water
Bottled in June 2011

Clarity: very clear
Colour: Very faint golden hue
Aroma: discreet. Sweetish. Fruity: banana
Body: Fluid
Taste: Junmai petillant attack backed by pleasant alcohol
Complex and fleeting. Fruity.
Disappears fairly quickly.
Dry, reminiscent of of a dry white wine.
Pineapple, faint almonds.
Liquorish comeback with second sip. Oranges and pears coming later.
Turns soft with food. Very feminine.

Overall: A very soft approach to sake.
Can be appreciated in many ways but is best at room temperature.
Ladies will love it!

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

Agricultural Products 美食酒造静岡 Gastronomy Japan Japanese Gastronomy Sake Breweries Shizuoka 地酒

Bento, 美食, 農業, Gastronomy, Japanese Gastronomy

Today’s Lunch Box/Bento (’11/39): Typhoon No 6 Bento!

July 19, 2011 dragonlife 2 Comments

We are just being battered by a monster Typhoon (40 m/s!). They just called them numbers in Japan, and I couldn’t agree more…
Anyway the Missus, having not been able to go shopping nonetheless managed with was “left” in the fridge!

She had marinated plenty of mushrooms the previous morning and found some frozen duck confit!

having steamed the rice, she mixed it with plenty of marinated mushrooms.
As for the mushrooms she mainly used Japanese shimeji and eringe she had first fried in olive oil before adding spices, vinegar and what else and let it marinate inside the fridge.

She then fried the duck confit until crispy, let it cool and finally shredded it before adding it to the rice with some French pickles.

As for the side dish, although she said she had nothing left, she came up with her specialty, carrot tagliatelle salad with walnuts and Ameera Rubbins Pearl tomatoes, boiled black beans, green peppers fried in oil, ponzu and soy sauce. She completed the whole with yellow kiwi fruit for dessert!

I don’t mind having another typhoon! LOL

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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

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美食, Dessert, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japan, Japanese Gastronomy, Non-smoking restaurants, Restaurants, Shizuoka, Shizuoka agricultural products, Tourism, vegetables

French Gastronomy: Shizuoka Agricultural Products at Pissenlit (July 2011)

July 19, 2011 dragonlife 2 Comments

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products.
Entirely non-smoking!

In spite of the flaming heat and the present typhoon restaurants in Shizuoka are still endeavoring to use and serve as many local products as possible to the point of sheer extravagance!
Last night we braved the rain to pay a belated visit to one of our favorite French restaurants, namely Pissenlit!
I don’t really need to introduce this celebrated establishment again so I’ll skip the niceties and comment on what we savored away from the rain!

Don’t forget to have a good look at the blackboard for the specialties of the day before ordering!
If you don’t read Japanese, don’t worry! French gastronomy vocabulary is the same all over the World!

The amuse-bouches were local vegetable pound cake and gougere (cheese puff)!

The first d’oeuvres were a hot terrine of organic potatoes (Shizen No Chikara Farm in Shizuoka City) and aji/鯵/Horse Mackerel from the harbor of Yui, Shimizu Ku, Shizuoka City!
The tomatoes and onion confit are also organic!

For a better view!

The second hors d’oeuvres stretched over two continents:
Pan-fried foie gras in Madeira sauce on a galette of Kankan Musume corn grown by Mr. Ichikawa in Iwata City!

The third hors d’oeuvres also stretched over two continents:
6 kinds of organic potatoes grown by Hirokawa in Mishima City with cheese in Scarmozza style!

Talking of potatoes I should have mentioned 3 continents!

The fish dish was pan-fried kinmedai/金目鯛/Seabream from Sagara harbor in Omaezaki City with organic vegetables by Mr. Hirokawa in Mishima City! But the mushroom comes from Hasegawa Farm in Fuji City!

Kinmedai is one of the most popular fish in Shizuoka as it the skin stays the same color whatever the cooking technique!

Now for the meat dish we were served a classic of French Gastronomy: Blanquette de Veau/Veal Cream Stew!
The veal comes from claves bred outdoors in Fujinomiya City.
The vegetables are all organic by Mr. Hirokawa in Mishima City!

It reminded me so much of my Mum’s cuisine back in Bourgogne, France!

The first dessert:
Biwa/枇杷/loquat from Kita Asabata in Shizuoka City with vanilla ice cream and Dharjeling Tea jelly.
The colorful mint is organic from Shizen no Chikara Farm!

The second dessert:
Kabocha Caramel pudding!

The flying fruit is actually a tomato variety from Shizen no Chikara Farm!

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)
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

美食静岡 French Gastronomy Japan Japanese Gastronomy Restaurants Shizuoka

Bento, 美食, 農業, Gastronomy, Japanese Gastronomy

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

July 13, 2011 dragonlife 2 Comments

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!

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

Asian Bento Cooking 簡単なレシピ静岡 Food Gastronomy Gourmet Home Japan Japanese Lunch Box Rice Shizuoka Simple Recipes World Cuisines 弁当

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

Japanese Cuisine: Obune in Kikugawa City!

July 5, 2011 dragonlife 4 Comments

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)
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

Agricultural Products 美食静岡 Gastronomy Japan Japanese Gastronomy Shizuoka

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

Shizuoka Sake Tasting: Takashima Brewery-Hakuin Masamune Honjozo

July 5, 2011 dragonlife 2 Comments

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

Agricultural Products 美食酒造静岡 Gastronomy Japan Japanese Gastronomy Sake Breweries Shizuoka 地酒

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

French Cuisine with Shizuoka Ingredients: Stuffed Zucchini!

July 4, 2011 dragonlife 8 Comments

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

Agricultural Products Courgette 美食静岡 French Gastronomy Gastronomy Japan Japanese Gastronomy Shizuoka vegetables Zucchini

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