Category Archives: 酒

レシピ, 美食, 酒, 野菜, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Izakaya Gastronomy: Bu-Ichi in Shizuoka City!

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Watarigani/ワタリガニ/Swimming crabs from Suruga Bay!

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!

Izakaya gastronomy is THE gastronomy of Japan.
It comes at different levels and prices from the cheap small food stands to some elaborate establishments with the consequent prices.
If one truly wants to discover local food and ingredients just visit the many izakayas you are bound to find anywhere in Japan!
Now, in Shizuoka, as we are blessed (and that officially!) with the largest number of varieties of land and sea food in Japan, it becomes a delightful headache as to which place to patronize.
Even so, Bu Ichi in Aoi Ku, Shizuoka City stands head and shoulders above most izakayas in town and prefecture and a lot of regular customers from all status have more than often to battle for a seat!

Alright, let me show you what Takeshi Satoh/佐藤武史 prepared for our short dinner the other day!

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A lot of attention is brought to the smallest details!

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The o-tooshi/snack served with the first drink: Simmered daikon with na no hana/rape flowers!

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Avery rare (there were only two available that day!) watarigani/swimming crab caught in the Western part of Suruga Bay! One half for each of us two!

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Loads of tender meat!

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Including the brains of the crab! Truly extravagant!

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Sashimi assortment all from Shizuoka!

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Katsuo/Bonito with grated ginger and chopped scallions!

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Madai/True seabream!

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Boiled tako/octopus served with grated Shizuoka wasabi!

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A favorite of mine: Kujira/whale!

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The leaf at the back is a wasabi leaf!

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More tender and tastier than beef!

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Deep-fried oysters in panko/breadcrumbs!

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True oyster lover must sample that!

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Now what does that splendid tempura consist of?

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Sardine wrapped in shiso/perilla accompanied with some fukinotou/Giant butterbur or fuki bog rhubarb, a wild winter vegetable!

And that was for the first part of the night, but I can guarantee you we shall come back soon for a full dinner!

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

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Drinks, 酒, 観光, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Tourism

Food & Drinks Bloggers in Japan (updated March 2013)

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The number of foreigners and Japanese nationals who write about the food and drinks in Japan in English (or at least answer comments in English) has remarkably increased lately.
I thought it was about time to start some kind of round-up to help people discover these deserving foodies and their blogs!The list below is far from exhaustive, but I’m planning to update and announce it regularly!
Of course if you know more foodies residing in Japan, do please direct them to me and I will introduce them gladly!

HOKKAIDO TRIBE
(Hokkaido Island)
Meishu no Yutaka by Carlin
The Best of Sapporo by Ben!

TOHOKU TRIBE
(Northeastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Cooking with Mama Miyuki in Sendai
Slow Food From Japan by Nigel Fodgen in Miyagi Prefecture.

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Japan Eat’s Videos
Tokyo Food File by Robbie Swinnerton
Watch Japan in Tokyo
Little Japan Mama in Tokyo
Japan Eats (featured on request)
47 Japanese Farms Through The Eyes of Its Rural Communities By Sara and Roshni in Tokyo
Eating Out in Tokyo with DominicTokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
Sake World by John Gauntner in Tokyo: The inernational Reference for Japanese Sake!
Tokyo Terrace by Rachael in Tokyo
Gaijin Tonic in Tokyo and Kanagawa Prefecture
Nonjatta by Chris Bunting in Tokyo
The Soul Of Japan in Kanagawa Prefecture
Sake, kimono and Tabi In Tokyo
Tokyo Kawai, Etc… in Tokyo
Blue Lotus in Tokyo
The Japanese Food Report by Harris Salat in Tokyo
The Sake Chronicles in Tokyo
Watashi to Tokyo by Mari Kanazawa in Tokyo
Japanese Food-Food Lover’s Guide by Yukari Yamamoto in Tokyo
Gaijin Life by a Canadian gentleman in Tokyo
Leo’s Japan Food Blog in Tokyo
Eating Out In Tokyo With Jon
Fugu Tabetai in Tokyo
Japan Style in Tokyo
COCO’s Oriental Kitchen by angela Cooper in Tokyo
Free Online Japanese Food Recipes in Tokyo
Reminiscence in Tokyo
Cooking Japanese Style By Naoko, in Tokyo
Japan Farmers Market in Tokyo by Joan

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Good Beer & Country Boys in Aichi Prefecture
Green Tea Club by Satoshi Nihonbayashi in Shizuoka City!
Damonde Life by Matt Ryan in Hamamatsu & Enshu, shizuoka Prefecture
Mangantayon in Shizuoka Prefecture
Shizuoka Gourmet, Shizuoka Sake, Shizuoka Sushi, Shizuoka Shochu in Shizuoka Prefecture
Bryan Baird’s Beer & Brewery in Numazu in Shizuoka Prefecture
A Modern Girl from Niigata and all over Japan!

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture, just moved to Kyoto!
Colorfood Daidokoro in Osaka (Englis & French)
Dominique Corby In Osaka (in French, but can answer and read in English)
Nagaijin in Osaka
Kyoto Foodie in Kyoto
Our Adventures in Japan by K and S Minoo in Osaka
Japan Food Addict by Mai in Kyoto

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
“Made in Matsue” in Shimane prefecture
Get Hiroshima Blog in Hiroshima
The Wide Island Review, The JET Programme Webzine Of Hiroshima Prefecture (includes food & drink articles)

SHIKOKU
(Shikoku Island: Kagawa, Kochi, Ehime, Tokushima)
Obachan’s Kitchen & Garden Balcony in Kochi Prefecture
Still Clumsy With Chopsticks in Kochi Prfecture (Continuation of Obachan’s Kitchen & Garden Balcony)
Rocking in Hakata by Deas Richardson

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Finding Fukuoka
Food from Fukuoka, Kyushu and Japan by Fumiko Soda
Fukuoka Sake Guide by Daisuke Ito
Quixotidienne in Kagoshima Prefecture
Christine Molero in Kyushu & elsewhere
Alishan on the Move in Fukuoka

OKINAWA
(Okinawa Archipelago)
HWN Pake in Okinawa in Chatan, Okinawa
I’m sorry to say that Nate has just passed away and that his blog has disappeared, but I’ll keep it there as it is in his memory!
Dojo Bar in Naha
Eating Okinawa
Okinawa Hai!
Total Okinawa

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Drinks, 酒, 野菜, 観光, 魚, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Gastronomy: Winter Dinner at Uzu (2013) in Shizuoka City!

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SN3O3056

Service: Excellent and very friendly. Very Japanese atmosphere.
Facilities: Excellent washroom facilities. Great cleanliness overall
Prices: reasonable.
Strong Points: Great sake from Shizuoka and Japan Great Shochu. Home-made umeshu. Mainly local products, especially organic vegetables.

Time had finally come to pay a visit to Uzu again to enjoy the food prepared by Chef Kenya Yoshimura/吉村健也 with mainly local products of a class usully found not in an izakaya but in a top-class Japanese or Western restaurant!
I already mentioned and will always point out that Uzu is the reference when it comes to all izakaya in Shizuoka Prefecture and far beyond!

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The menu always proves a little bone of contention with the Missus!

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The o-toshi/light food coming with the first drink: tsubugai/Small whelk with Yuuba/tofu sheets with garted wasabi grown by Mr. Sugiyama in Shizuoka City!

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The sake list featured “Kinmai” by Nefami Brewery in Gotemba City on the s;opes of Mount Fuji!

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A truly Japanese atmosphere!

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Kinmeidai/Splendid Alfonsino sashimi, a fish which has spread the fame of Izu Peninsula and Shizuoka Prefecture all over Japan and beyond!

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So tendar that flesh and skin melt inside the mouth. Note the local organic red daikon!

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The first sake disappeared quickly!
Next: Kaiun by Doi brwery in Kakegawa City!

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A different bottle and cup for each sake! Class!

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Oura Gobo/Very large burdock root, organic, and deep-fried in starch. A Vegan’s delight!

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Sashimi salad composed of local fish and organic vegetables!

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East meets West in the seasonings!

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Mackerel, albacore and other fish!

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Akagai/Blood Clam shellfish and fresh organic vegetables!

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Topped with dry seaweed!
So healthy!

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Renkonmochi tachiuo no agedashi/Lotus root cake and scabbard fish, deep^fried and served in soup!

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A very Japanese concept to combine sea and land product! So tasty and so healthy again!

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Deep-fried Mangenton pork from Fujinomiya City served topped with plenty of chopped scallion!

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Grilled Amagi Shamo Chicken, considered the best in Japan and raised by a single farmer in Shuzenji/ Izu Peninsula!

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A very Japanese way to finish the repast: home-made organic vegetable pickles assortment!

To be continued… You bet!

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00~23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Fujieda City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Tourism

Shizuoka Sake Tasting: Aoshima Brewery-Kikuyoi Futsushu Muroka Shiboritate Tooki Genshu

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SN3O3351

When Aoshima Brewery puts out a “futsushu/normal sake/non-premium sake”, it is a small event in itself!
In fact the very title shows it has got little normal about it!
“Futsushu” stands for “normal sake”, “Muroka” for “Unfiltered”, Shibroitate” for “Just pressed”, “Tooki” for “Winter Season” and “Genshu” for Unwatered sake”.
On top of that it is a “Gentei/Limited” sake!

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Plenty of explanations for a “Normal sake#!

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As I have already said it is a limited brand, and it could be the very last one as Aoshima San confided he might not make any more “futsushu” from next year as they turn to be more expensive than a premium honjozo!

Alcohol: 19~20 degrees
Bottled on 21st December 2012

Clarity: Very clear
Color light golden hue
Aroma: Discreet end elegant. Alcohol. Rice
Body: Fluid, slightly sirupy
Taste: Strong attack backed with puissant delicious alcohol and petillant akin to a junmai.
Very dry in approach.
Complex: dry nuts.
Lingers for a while with alcohol warming up back of the palate.
Varies very little with food. Only get drier with more petillant.
Actually marries marvelously with any food, especially heavy izakaya fare.

Overall: For lovers of elegant but strong sake!
You have to told again and again that it is only a “futsushu/normal sake” as there is nothing normal about it!
This is when you realize the general level of the sake found in Shizuoka Prefecture! Just add on top of that that Aoshima Brewery’s Kikuyoi brand regularly appears on national magazines…!!!!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

美食, Drinks, 酒, 観光, 農業, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Fuji-Takasago Brewery-SOLEIL Daiginjo

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Sometimes, actually more often than thought, sake brewers do have a special feeling for wine and present their best sake in the same fashion!

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Fuji-Takasago brewery in Fujinomiya City goes as far as present it with a very special box for collectors!

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The Missus has already put her hands on that particular box!
Actually “SOLEIL”, meaning “SUN” in French, has been produced as very special brand every year and is naturally very limited.
Incidentally there is not a single mistake in the French label!

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Rice milled down to 35%
Alcohol: 15,5 degrees
Bottled in September 2012

Clarity: Very clear
Color: Light golden hue
Aroma: Assertive. Fruity and dry. Alcohol. Banana, pineapple
Body: fluid, slightly sirupy
Taste: Strong pleasant alcohol accompanying fruity attack.
Nuts: chestnuts, walnuts, almonds, macadamia nuts.
Ends fairly quickly on a dry coffee beans,banana and dark chocolate note.
Elegant in spite of its fairly strong attack.
Complex with facets surging from nowhere.
Turns drier with food and takes a back step with heavy fare but marries well akin to a slightly dry wine.

Overall: Quite extravagant!
Mind you, it is a daiginjo created in a very peculiar fashion with rice milled all the way down to 35%, an extremely low level!
Probably best appreciated on its own like a fine mild/moelleux white wine.
Its very nutty taste would make would make for a beautiful liqueur slightly chilled.
Actually, I would recommend it instead of a wine to go with chocolate or cheese.
All in all, you couldn’t beat it as a nightcap in very special company!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/02/08): Ganko Oyaji Barley Wine 2013 Debut

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Ganko Oyaji Barley Wine 2013 Debut

Dear Taproom Friend & Baird Beer Enthusiast:

The hibernal rest is over. The big bear of the Baird Beer world, Ganko Oyaji Barley Wine, has forced its way out of our brewery cellars and has taken residence in the serving refrigerators of our various Taproom pubs. The pouring begins today (Friday, February 8).

New Baird Beer Seasonal Releases:

*Ganko Oyaji Barley Wine 2013 (ABV 10.5%):

Ganko Oyaji 2013, although identical in alcohol content to the 2012 version, sports both a revised grain and hop bill. To this year’s mash we added portions of rye and amber malt in place of pilsner and caramel malt, thus lessening the sweetness and enhancing the dry spice character of the wort. Once again we increased our hop bittering slightly (up to 90 IBU from last year’s 80) and we changed our blend of hops, this year combining the following varieties: Columbus, Warrior, Nugget, Summit and NZ Cascade. The result is a more pronounced hop character in terms of flavor, bitterness and aroma. As always, we krausened at packaging to produce a robust secondary fermentation and totally natural carbonation.

Ganko Oyaji is an ideal after-dinner or before-bed restorative. It promises to condition nicely for months and years to come. It is available for immediate shipment (bottles and kegs) to Baird Beer retailers throughout Japan.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Drinks, 酒, 野菜, 観光, 農業, Food, Food Health, French Cuisine, French gastronomy, French Restaurant, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, vegetables, Wines

Party with Bourgogne Wine Producers at Le Comptoir de Bio-S in Shizuoka City!

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SN3O3355

Service: Pro and very friendly
Equipment: Great overall cleanliness and splendid washroom
Prices: Reasonable
Strong points: A palette of Shizuoka Prefecture Products! Great use of organic vegetables, fish and meats from Shizuoka Prefecture. True healthy gastronomy! Excellent wine list!

On Friday February 8th Le Comptoir de Bio-S witnessed the visit of three wine producers from Bourgogne, France, who introduced their creations to wine lovers in Shizuoka in the company of gastronomy based on local products!

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Arnaud Chopin, a fourth generation producer in Nuits Saint-Georges who contributed:
Cotes de Nuits Villages Rouge 2010
Nuits Saint-Georges Les Bas de Combe 2010

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Rodolphe Demougeot, who has been producing wines since the age of twenty in Beaune contributed:
Beaune Clos Sainte Desiree Blanc 2009
Beaune Les Beaux Fougets Rouge 2009

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Georges Lignier, whose family started their trade back in the 19th Century in Morey saint Denis contributed:
Morey saint Denis 2008
Gevrey Chambertin 2009

Quite a palette as you can imagine!
Arnaud, Rodolphe and Georges, ably helped by their interpreter/guide Ms. Emi Tanabe, proved the model of gastronomic ambassadors who helped so much on that night make some very lucky guests discover the marvels of Bourgogne (my home, incidentally!)!
Their wines married splendidly with the repast concocted by the chefs which proved a discovery for the French wine producers themselves!

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Tartare of root vegetables, Suruga Beef and wheat and its green organic salad!

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All organic vegetables are grownin Fujinomiya City by Matsuki Bio Farm whose owner Mr. Kazuhiro Matsuki/松木一浩さん organised the festivities in the company of wine importers!

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Charcoal grilled winter vegetables from Bio Farm in Fujinomiya City!

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The wine producers themselves confided me they were so happy enjoying truly delicious healthy food and discovering Shizuoka’s products!

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Grilled venison, “Honshu Shika/本州鹿１” raised at the foot of Mount Fuji with red wine Balsamico sauce!

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With more splendid organic vegetables!

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A rare dessert!
Organic taro/sato imo ice-cream!

A big thanks to Chef Kouji Okukumura, Mr. Kazuhiro Matsuki, Producers Arnaud Chopin, Rodolphe Demougeot, Georges Lignier and Ms. Emi Tanabe for a truly memorable night!

Le Comptoir de Bio-s by Bio Farm Matsuki
420-0852 Shizuoka City, Aoi Ku, Kooya machi, 12-8, Sankousha Bldg, 1F
Tel./fax: 054-221-5250
Business hours: 11:30~15:00 (Last orders 14:00), 17:00~23:00 (Last orders 22:00)
Closed on Mondays
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City
This is MY LIFE by Ashley Harvey

美食, Drinks, 酒, 観光, 農業, Fukuroi City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Kokko Brewery-Tokubetsu Junmai Nakagumi Muroka Genshu “Miyabi no Iki”

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Another great sake from a great brewery with a story for a name!
Kokko Brewery in Fukuroi City is known for its very sake even in this Prefecture where sake are drier than usual!
The name “Miyabi no Iki/雅の粋2 could be translated as “The Essence of Elegance”!

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“Naka Gumi/中汲み” stands for the fact that the sake was directly scooped out of the tank and “Murooka/無濾過” means that the sake was not filtered.

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Rice: Yamada Nishiki 20% + Gohyakumangoku 80%
Rice milled down to 55%
Dryness: + 7
Acidity: 1.5
Amino acids: 1.3
Yeast: Shizuoka Ginjo HD-1
Alcohol: 17~18 degrees
Bottled in December 2012

Clarity: Slightly smoky due to the presence of sake kasu/white lees
Color: Faint golden hue
Aroma: Discreet and elegant. Fruity. Banana
Body: Fluid
Taste: Strong Junmai and sakekasu/white lees attack.
Very and very fruity: Melon, Oranges, lemon.
Disappears fairly quickly on an even drier note.
Complex and difficult to catch.
Varies little with food although turns slightly milder with more melon notes.

Overall: A strong sake by Shizuoka standards and more akin to “traditional sake” found outside our Prefecture, although its dryness will keep it apart from the latter.
Very pleasurable and easy to drink in spite of its high alcohol contents.
Can be enjoyed with any food, especially heavy izakaya food in spite of its elevated status.
At 55% millage, simply extravagant for a sake fit for izakaya cuisine!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/02/01): Seasonal Release: Carpenter’s Mikan Ale

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Carpenter’s Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

For both the fan of American football and the passionate imbiber of Japan craft beer, this time of year means two things: Super Bowl and the Carpenter’s Mikan Ale. The latter is being released today and most certainly will be the beverage of choice for football fans gathering for the live viewing of the Super Bowl on Monday morning at three of our Taproom pubs (Fishmarket, Nakameguro, Bashamichi — doors open at 8:00 am).

It was back in the fall of 2001 that the builder of our Fishmarket Taproom, Nagakura-san, who since had become a stalwart Taproom patron and loyal friend, brought to me in my little backroom brewery a crate of mikan fruit freshly picked from his family orchard. “Can you use these in a beer?” he inquired. “If not, just share them with customers and your family.”

I, like many professional brewers, harbored a prejudice against fruit beers. Why? Because most of the ones available tended to be gimmick beers, brewed not with real fruit but rather processed extracts, that were designed to appeal to people who didn’t like beer to begin with. However, I quickly decided to formulate a beer that incorporated the carpenter’s mikan fruit. Not only did the idea of using a fresh, local, minimally processed ingredient fit perfectly with the Baird Beer philosophy, but the mikan fruit was delicious. It’s vibrant citrus character, I thought, could be combined in a wonderfully complementary way with various citrus-forward hop varieties being cultivated in the western United States.

The first batch of the Carpenter’s Mikan Ale (all 30 liters of it), was poured, with a tiny bit of trepidation, to Fishmarket Taproom customer-friends who had gathered there at 8:30 am on a Monday morning to view the 2002 Super Bowl (a game that pitted the then powerhouse St. Louis Rams against the upstart Tom Brady-led New England Patriots). The Patriots won their first Super Bowl; the Carpenter’s Mikan Ale won the hearts and the drinking loyalty of all who gathered that morning.

New Baird Beer Seasonal Release:
*Carpenter’s Mikan Ale 2013 (ABV 6%):

The mikans used in this brew are fresh, succulent, and local — harvested on the Heda land and by the hand of our carpenter friend, Nagakura-san. The Baird brewers hand-process the harvested mikans, shaving off the outer skin of the peel and pressing the juice. Both peel shavings and juice are added to the brew during wort production and before fermentation. The mikans serve to add depth and complexity to an already sumptuous ale; their role is to complement, not dominate.

Once again the character of this year’s version is marked most notably by the succulent aroma and piquant flavor of sweet-tart mikans and their wonderfully symbiotic interaction with our selected hop varieties (Summit, Nelson Sauvin, Cascade, NZ Cascade).

The Carpenter’s Mikan Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring at our four Taproom pubs tonight (Friday, February 1). If you visit our Fishmarket Taproom in the coming days, you likely will find the Carpenter perched on his window-counter stool sipping his namesake ale. Be sure to say ‘hello’ and ‘thank you.’

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Gotemba City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Negami Brewery-Kanou Kinmei Junmai Ginjo

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You do have to be on the lookout for limited brews with Negami Brewery in Gotemba City as they tend come and go very quickly, and unless you have the chance to know the brewer personally like my my lucky self, they will pass by you without notice!

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This brew is particularly interesting as it experiments with Omachi rice from Okayama prefecture and Hattan 55 Rice from Hiroshima Prefecture, and this with the water and yeast of Shizuoka prefecture!

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Rice: Omachi & Hattan 55
Rice milled down to 55%
Dryness: + 2
Acidity: 1.4
Alcohol: 15~16 degrees
Bottled in October 2012

Clarity: very clear
Color: Faint golden hue
Aroma: Assertive. Dry and fruity. Melon, banana.
Body: Fluid
Taste: Strong and fruity attack with lovely dry junmai petillant warming u back of the palate.
Complex and elegant.
Lingers on only for a little while.
Melon, oranges, with notes of sweet lemon.
Begins on a sweetish note to quickly revert onto very fruity dryness.
Changes little with food although takes on an even drier turn.
Eminently enjoyable away from food as well as any time during a repast.

Overall: An elegant and rare sake typical of Negami Brewery.
A sake that elegantly invites you for more intriguing exploration.
Would please ladies and gentlemen alike.
I would definitely it for a special private tete a tete!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/01/23): Cold Winter Season Refreshment: Teutonic Ale and Winter Wit

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Cold Winter Season Refreshment: Teutonic Ale and Winter Wit

Dear Taproom Friend & Baird Beer Enthusiast:

All of the hullabaloo in the winter beer season is paid to the potent lagers and warming ales of the beer world. That is all well and good, but there remains a place for heartily refreshing brews even at the height of the winter chill. We are proud to release today two such examples of thirst-quenching winter beer refreshment: Teutonic Ale and Winter Wit.

New Baird Beer Seasonal Releases:
*Teutonic Ale (6%):

This is a fiercely flavorful ale brewed exclusively with German malt (Pilsner and Munich) and German hops (Magnum, Tradition, Spalter, Tettnanger, Hersbrucker). It is bold in its malt makeup and unabashed in its hop character. It is a beer imbued with the strong and courageous spirit of the ancient Germanic people, the Teutons. Prost!

*Winter Wit (6.2%):

Witbier is a Belgian-style wheat ale brewed with a high proportion of un-malted wheat from which it derives a whitish color. Typically it is a light, tart, crisp and refreshing ale of low-alcohol strength. Baird Winter Wit is a heartier (15.4 plato) and stronger (6.2% abv) cold-season take on this classic Belgian beer style.

Our grist is a blend of un-malted and malted wheat, Pilsner and floor-malted Maris Otter, with touchesof carahell (adding body and color). The hopping is light and performed with a combination of New Zealand (Wakatu), Czech (Saaz), Slovenian (Styrian Golding) and German (Tradition) varieties. A modest addition of local Kinkan fruit imbues the beer with that quintessentially Belgian je ne sais quois character. The magic occurs when this ingredient combination is then fermented with our Belgian yeast strain.

The result is a pleasantly tart and spicy, sprightly carbonated ale with a hazy golden hue upon which sits a billowing head of virgin-white foam. The warmth comes in the finish, just enough to furbish without interfering with the refreshment. Winter has never tasted so glorious!

Both Winter Wit and Teutonic Ale are available for immediate release in kegs as well as bottles (360 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Enoshima, 酒, 観光, 農業, Fish, Food, Japan, Japanese Culture, Japanese Gastronomy, Kamakura, Recipes, Restaurants, Tourism, Travel

Gastronomic Destinations: Kamakura & Enoshima (January 2013)!

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Just came back from a 3-day trip in Kamakura City, Kanagawa prefecture!
Here is a simple picture report on what you could find in and away from the touristic landscape of this famous city not far from Tokyo which deserves a good visit!
Note that this is the off-season now and I would advise you to visit it at such a time as crowds can be a real pain in that beautiful corner of Japan!

Tobira Restaurant

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Tobira
Kamakura City, Komachi, 1-6-20, Tobira Building, 2F
Tel.: 0467-25-0505
Opening hours: 10:30~19:00
Closed on Mondays or on Tuesdays if Monday is a National Holiday

You will find Tobira on the left just outside kamakura City JR Station.

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The boxed lunch as served!

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The boxed lunch opened!

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Plentiful and yummy!

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They also serve a great omuraisu/rice omelet!

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A lunch fit for a Westerner’s appetite!

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that omelet is a real delicacy, fluffy and light!

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You will find this sign in the main street of Kamakura City atop a famous cake shop. See below:

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Kamakura is famous all over Japan for its biscuits, especially “Rabbit Half Moon#!

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Once you start you’ll never stop eating them!

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They also make some exquisite wagashi for vegans!

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You will find plenty of shops selling Shonan Craft Beer!

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No, you cannot eat clothes sold upstairs, keep to ground level!

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All local beers and japanese sake!

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Kamakura City is also famous for its sembei/rice crackers!

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Hot work, even with temperatures below zero outside!

O Sakana Tei Japanese Restaurant

248-0025 Kamakura City, Shichirigahama, 3-1-9
Tel: 0467-31-9890
Opening Hours: 11:30~15:00, 17:00~22:00
Closed on Thursdays
Cards OK

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Kamakura Craft Beer

O Sakana Tei is an old but very traditional Japanese Restaurant serving great sushi at very reasonable prices.
The specialize in local sardine cuisine!

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Great craft beer indeed!

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The specialty of the house: Deep-fried sardine sandwiched in shiso/perilla leaves!

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Sushi plate!

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Delicious Japanese soup with sardine surimi balls!

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Kamakura sake?

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Only in name as it is brewed in Gunma Prefecture for a private label!

Tobicho Japanese Restaurant

251-0036 Fujisawa City, Enoshima, 1-6-7
Tel.: 0466-23-0041
Opened from 11:00 a.m. till evening
Reserve!

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This time we managed to have lunch at Tobicho, a place where you will have to join endless queues on week-ends or in peak seasons!

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Have a good look at the seafood they also sell outside including local shirasu/sardine whiting!

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Like in most Japanese restaurants you can also have a look at a plastic model of the dish you are looking for displayed outside!

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A great way to allure customers inside, isn’t it?

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Very simple and explicit menus, too!

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This is the limited seasonal menu that the Missus chose!

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Simple, but beautiful and yummy!

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Salmon, octopus and albacore secured on thin slanted slices of cucumber!

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My order!

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Japanese style crab omelet on a bowl of rice topped with shirasu!

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During our visit to a temple in Enoshima Island we found this food store atop the mountain…

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What is he cooking?

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Paper-thin senbei/crackers made with real fresh octopus!

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A very rare treat!

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If you have the time do try and visit the natural grottoes at the back of Enoshima Island which have been used by humans since AD 552.
You will even find a dragon hidden inside!

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Atop Enoshima you will find a small diner (Japanese-style) with a terrace overlooking the sea called Uomitei/魚見亭.
A great place to enjoy craft beer.

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This one is called Shonan Enoshima Beer!

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Unfortunately it is brewed in Niigata Prefecture as a private label!

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Back in Kamakura City we couldn’t escape from the beautiful sembei/rice crackers!

Ocean Harvest COCOMO Italian and Oyster Bar
248-0016 Kanagawa Prefecture, Kamakura City, Hase, 2-8-8
Tel./fax: 0467-33-4584
12:00-25:00(Last Order-24:00)
■Lunch Time
12:00-15:30(Last Order-15:00)
■Cafe Time
15:30-17:00(Last Order-16:30)
■Dinner Time
17:00-25:00(Last Order-24:00)
Closed on Wednesdays
HOMEPAGE
Credit Cards OK

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Along the Shonan Beach there are some restaurants of note and our favourite is Cocomo, an Italian oyster bar!

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Local vegetables Banya Cauda!

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Succulent grilled oysters!

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Their fries is a must!

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They also eminently enjoyable pasta!

KOSUZU Soba/Buckwheat Noodles Restaurant
Kamakura City, Komachi, 2-83-4
Tel,: 0467-25-6210
Opening hours: 11:30~18:30
Closed on Mondays

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Back in kamakura City, away from the touristic center and along the way to the Tsuruoka Hayata Jingu Shrine stands a very good soba/buckwheat noodles shop we regularly visit, namely KOSUZU!

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This is the hot soba the Missus ordered!

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For a closer view of a real healthy meal!

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For my part I ordered cold soba with all kinds of toppings!

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For a closer view!

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A pot full of soba soup will be served to accompany the leftovers inside your bowl! Yummy!

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Vegans and all must try the exquisite warabi mochi (soft rice cakes)!

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Finally along the same street keep ypur eyes open for venerable shops such as this Japanese liquor shop!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/01/16): Seasonal Release: Imperial Wheat Porter

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Baird Beer & Taproom Events Bulletin
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Seasonal Release: Imperial Wheat Porter

Dear Taproom Friend & Baird Beer Enthusiast:

Strength, innovation, tradition. These are three words commonly associated with the artisanal beers of modern craft brewers. They perfectly describe the winter seasonal ale we are releasing today: Imperial Wheat Porter.

New Baird Seasonal Beer Releases:
*Imperial Wheat Porter (ABV 7%):

Porter is a traditional dark ale dating back to the 18th century where it was commonly brewed in London. It was the hearty and malty beverage of the laboring classes. It was a barley malt based ale, however. Our innovation is to feature wheat as the primary malt ingredient (using three varieties in addition to un-malted roast wheat — base wheat, caramel wheat, chocolate wheat). And to render it a suitably warming libation for enjoyment on a frigid winter evening, we up the starting gravity (to 17.7 plato), thereby increasing the alcohol content ( to 7%).

Imperial Wheat Porter is a fine example of the many unique ales and lagers available to today’s beer drinkers; ones that sit at the intersection of strength, innovation and tradition. Enjoy!

Imperial Wheat Porter is draught-only. It is available for immediate release.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shimada City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Omuraya Brewery-Tokubetsu Junmai Nama sake-Oni Otome Namida

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SN3O3140

This is the fourth and “last” of a new series of limited sake created by Omuraya Brery in Shimada City every season on the theme of “Oni Otome/鬼乙女/Goblin Lady as the brewery felt that the Oni/鬼/Goblin they were killing everyday with their famous brand “Oni Gorosjhi/鬼殺し/Killing a Goblin” well deserved a companion!

SN3O3143

“Namida/涙” stands for “Tears”, obviously Joy tears from the Oni Otome dressed all in white as if for a wedding with her beloved Oni!
But don’t trust her! She is a devious and eminently dangerous lady!
No wonder as it is a “nama”, non-pasteurised sake!

SN3O3142

Rice milled down to 60%
Alcohol: 16 degrees
Dryness: + 1.0
Acidity: 1.3
Amino Acids: 1.1
Bottled in December 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Discreet, dry and fruity. Banana
Body: fluid
Taste: Dry and fruity attack back with junmai petillant.
Oranges.
Disappears fairly quickly.
Complex and elegant and eminently enjoyable.
Varies little with food except for an accentuated dryness.
Actually marries well with food and improves accordingly.
Shows more facets with further sips including coffee beans.

Overall: A beautiful sake which marries well with food in spite of its fairly elevated status.
Perfect with izakaya cuisine and heavy food.
Especially appreciated by ladies. No wonder!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Bryan Baird’s Newsletter (2013/01/11): Seasonal Release: Dark Sky Imperial Stout

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: Dark Sky Imperial Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Happy New Year! We welcomed the dawn of 2013 with a lovely Imperial Pilsner (Hatsujozo 2013); we continue in the same celebratory mood with today’s release of another boldly characterful brew: Dark Sky Imperial Stout 2013.

New Baird Beer Seasonal Releases:
*Dark Sky Imperial Stout 2013 (9%):

This foreboding stout is a beer lover’s winter dream. It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy. This 2013 version is different from previous primarily in two respects: (1) more crystal malt in the grist and less kokuto sugar (lowering the attenuation somewhat, beefing up the body and contributing flavor notes of toffee and caramel), and (2) a totally revamped hop regime in which stars two of our favorite New Zealand hops — Nelson Sauvin and NZ Cascade. The hop character is brisker and brighter than was the case when we hopped primarily with floral and earthy European varieties. As with all our big beers, we krausen at packaging to produce a secondary fermentation, natural carbonation and continued flavor evolution in bottle or keg. If you want to take the nip out of winter, this is your brew!

Dark Sky Imperial Stout is available for immediate release both in kegs and bottles (360 ml) and is pouring from the taps of each of our Baird Beer Taproom pubs. And by stopping into a Taproom, you will be in for an additional beer treat — fresh casks of a special small-batch real ale pulled through our handpumps which features exclusive hopping with Cascade (and some Magnum) hops grown organically in the home garden of our draught beer manager, Chris Madere. Chris’ Garden Cascade Hop Ale (ABV 4.9%) is a light and fragrant session ale brewed with just base malt (barley and wheat), Chris’ Japan garden hops, and soft Numazu water. Simple is often best! Come and taste for yourself.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City