Category Archives: 野菜

レシピ, Bistro, Cafes, 美食, 野菜, 静岡県, 静岡美食, 静岡市, 観光, 農業, Food, Food Health, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Photography, Recipes, Recommended Lunch Restaurants, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Prefecture, Tourism

Healthy Gastronomy: Vegetable Sommelier Lunch at ICN cafe in Shizuoka City!

February 18, 2014 dragonlife Leave a comment

Service: Easy-going, kind and smiling
Equipment & Facilities: Overall very clean. Excellent washroom
Prices: Reasonable
Strong points: Healthy food. Great beer list. Can be patronized as cafe, restaurant or bar.

having to eat out for lunch also means a constant search for healthy food, otherwise….
Shichiken Cho, Aoi Ku, Shizuoka City, is an area where you can find a few trendy cafes/bars/restaurants serving healthy and tasty food!
The latest is ICN cafe!

It is part of a concept combining show room, shop and cafe/bar which can also be booked entirely for private vents!

You will find some interesting items and collectibles!

Very modern and slightly zany kitchen!

You can patronize it all day a cafe or bar as well!

Very reasonable and plenty of variety for lunch!

Although the pasta, pizza and locomoco look delicious, I would recommend the Vegetable Sommelier Lunch for your first visit!

This particular lunch is designed with the help of a top Shizuoka vegetable Sommelier. Ms. Tomoe Amano!

And they also provide a full description of the dishes down to vitamins and all that!

My lunch!

Now, what did we have there?

Chinese cabbage, carrot and chicken soup!

Very tasty white rice with a few grains of black rice!

Chinese cabbage and rape flowers salad rolls!

Very original kabocha marinated with Shiozuoka Oranges and rosemary!

Chinese cabbage, rice flour and soy milk gratin!

And lemon tea to wash it all down!

Expect a few more articles as I have to not only sample their pizza, pasta and locomoco, but also Baird beer (Numazu City) among the 31 beers they have on the menu!

ICN cafe
420-0035 Shizuoka City, Shichiken-Cho, 5-8, 2F
Tel.: 054-273-8178
Opening hours: 11:00~23:00 (lunch, 11:00~16:45, Dinner: 18:00~)
Closed on Sunday evening and aal Monday
300 yen cover charge from 18:00~
Cash only

FACEBOOK
INSTAGRAM: hushtag: #ICNcafe
account: icncafe
Free Wi Fi service: spot-ICN

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 静岡県, 静岡美食, Japan, Japanese Gastronomy, Recipes, Sansai, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Prefecture, Vegan, vegetables, Vegetarian cuisine, Wild Mountain Vegetables

Wild Mountain Vegetables (Sansai/山菜): Five Mountain Vegetables in Japanese Pepper Miso Sauce (山菜五種盛り山椒味噌和え)-Vegan!

February 16, 2014 dragonlife Leave a comment

I was asked by new Czech Friend IVY if I could suggestsome Japanese recipes to accommodate wild mountain vegetables especially Urui/Hasta Monta and others.
Here is a simple recipe for for (A common wild mountain vegetables in Japan (Sansai in Japanese)) including five different varieties:
–Tara no me/たらの芽/Aralia elata
–Kosiabura/コシアブラ/Acanthopanax sciadophylloides (Japanese only)
–Udo/ウド?Aralia Cordata/ (Japanese only)
–Kogomi/コゴミ/Ostrich fern
–Urui/うるい/Hosta montana

The Japanese pepper/Japanes pricly ash is called sanshyou/山椒. In Japan we use both young leaves and green seeds, whereas in China they use the dried seeds.

INGREDIENTS:

Tara no Me: 5
Koshiabura: 5
Udo:1 medium sized
Kogomi: 5~6
urui: 3 stems

Fresh Sanshyou/Japanese pepper leaves: a few leaves
Miso (of your choice, but white or light brown is best): 1 tablespoon
Japanese sake: 1 tab;espoon
Sugar: 1/2 tablespoon

RECIPE:

Peel the udo. Cut into thin slices lengthwise. Rinse under cold running water.
Cut the root part away from the kogomi. Boil the kogomi and urui lghtly. Drain and sponge off excess water.

Cut the urui in same bits of the same size as the kogomi. Actually do try to prepare all the vegetables in same size if possible!
Boil the tara no me and the koshiabura lightly. Drain and sponge off carefully excess water in a dish lined with kitchen paper.
Separate the sanshyou leaves.
Chop or crucnh the sanshyou leaves finally and in a bowl mix them with the miso, sake and sugar.

Presentation:
Arrange the sansai in a dish as above and add the dressing.

Mix all vegetables and dressing together and serve as artfully as possible!

An easy, tasty and healthy recipe!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 農業, Food, Japan, Japanese Culture, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Vegan, Vegetarian cuisine

Wild Mountain Vegetable salad Suggestion: Urui/Host Montana, Scallions, Spring Cabbage and Red Paprika!

February 15, 2014 dragonlife 2 Comments

INGREDIENTS:

Urui/Hosta Montana (Use only fresh leaves with a long white stem and small leaves for tenderness)
Sacllions (Choose young ones, as white as possible!)
Red pimento or red paprika (use soft taste ones!)
Spring cabbage (tender new leaves, light color), chopped to form a bed

In a serving bowl make a bed with chopped tender spring cabbage leaves.
Cut the urui leaves and then the stems in three.

If the red paprika are not soft enough, grill them and peel them first.
Cut them in pieces of the same length as the urui.
Cut the scallions in the same size,too. Use only tender scallions/white leeks. Take off outer layer if needed (can be used later in great soups!).

Suggested dressing to be served apart: rice vinegar + sesame oil + a little light soy sauce, sesame seeds!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Environment, 野菜, 静岡県, 静岡美食, 静岡市, 観光, 農業, Food, Food Health, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Gastronomy, Photography, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Prefecture, Tourism

1st Shizuoka Seeds & Seedlings Exchange Meet in Shizuoka City!-大１回静岡種苗交換会！

February 9, 2014 dragonlife 2 Comments

The ist Shizuoka Seeds Exhange Meet was held on Sunday February 9th by farmers from all over the Prefecture under the leadership of a young farmer named Fumitaka Yamaguchi.
Attendants included not only farmers, but also guests interested in farming in general, in seeds exchange and willing to get a better understanding of farming.

Although the meeting started at 11:30, the meeting room at the Shizuoka Waork Insurance Building was already half full by 11:00!

Plenty of seeds and products were exhibited for a general view before the actual exchange during the second part of the meeting!

And more!

Specialized books were also on sale as well as plenty of information brochures for free!

Organic carrots!

Egg plants and okra grown for seeds!

More seeds!

A very smooth organization!

Many varieties of organic rice!

Organic sugar cane cultivated in Shizuoka City!
Did you know that these pieces of sugar cane are used as “seeds”?

Fumitaka Yamaguchi welcoming all and explaining the schedule of the Meet!

First we were shown a long film on the dangers of Gene Modified grains, seeds , vegetables, fruit and plants in general in the States, Canada, Mexico, Europe, Asia and Africa!
A real eye-opener. Frightening, actually!

The second part consisted of a very good discussion with Chef Kenya Yoshimura, Farmer Mitsuharau Ishigami and organic food trader Mika Itoh.
The main topics were about the work of producing one’s own seeds, the protection of native plants, the safety and traceability of food and the future of farming!
I’m really looking forward to the next Meet as there is a real need for such exchange and so many issues to discuss!

Organic potatoes!

The third part was entirely

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 静岡県, 静岡美食, 静岡市, 観光, 農業, Food, Food Health, Gastronomes, Gastronomic Photography, Gastronomy, Health, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Photography, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Prefecture, Tourism, Vegan, Vegan Cuisine, vegetables, Vegetarian cuisine

Italian Gastronomy: Local Seasonal vegetables Skillet at Soloio in Shizuoka City!

February 9, 2014 dragonlife Leave a comment

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

When a seemingly simple dish is a discovery!

One overriding reason why I patronize Solio Italian Restaurant in Shizuoka City is that Chef Takehiko Katoh/加藤武彦さん uses exclusively seasonal ingredients especially when it comes to vegetables, especially local ones or from his own garden!

Chef Takehiko Katoh/加藤武彦さん uses only olive oil, salt and paper.
Cooking the vegetables in a skillet without a lid over a fire and last inside the oven helps maintain the vegetables shape, color and consistency.
A simple and sublime way to enjoy vegetables!
Incidentally it becomes a vegan dish as well!

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Smoking allowed BUT Non-smoking until 20:00 everyday!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 静岡県, 静岡美食, 静岡市, 観光, 農業, Gastronomes, Gastronomic Photography, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Photography, Recipes, Recommended Lunch Restaurants, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Shizuoka Prefecture, Tourism

Italian Gastronomy: Lunch at Storia In Shizuoka City (February 2014)!

February 8, 2014 dragonlife 2 Comments

Service: Friendly and attentive
Facilities & Equipment: Extremely clean overall. Splendid gender separated washrooms
Prices: Reasonable
Strong points: Light & mild Italian gastronomy. Great use of local products
Entirely non-smoking!

It was about time for my first lunch at Storia this year in Shizuoka City!
It is a good idea to come at around 13:00 or phone in advance as the place is really busy!

Very popular with ladies at lunch time as this is a non-smoking restaurant!

If you want a very good value and satisfying lunch try the 2,000 yet lunch set menu!
Chef Koushin Saita/才田亨辰さん, knowing I had already tasted his venison advised me to take Kuromasa Pork from Okinawa (not on the menu) instead!

the lunch came with a choice of three pasta dishes. I opted for the vegetable spaghetti in tomato sauce!

First of all the antipasto mist/appetizers plate!

Hobo/Gurnard-Red Gurnard-Sea robin!

Large mussles!

San Daniele raw ham and mozzarella cheese!

Cotecchino sausage!

Sauteed rape flowers!

Enormous green salad with parmigiano cheese!
incidentally most of the vegetables served at Storia come from Iwata City!

The fish plate!

From a different angle!

Yellowtail fritter!

Petit vert Brussels sprout fritter!

Garlic toasted bread!

The (small size) vegetable pasta in tomato sauce!

So light and tasty!

Grilled Kuromasa pork!

T
his variety of pork is very recent as it has been recognized as such in Okinawa for only four years!

Splendid vegetables!

A colorful dish!

Coffee served as it should be!

Now, believe me, Storia’s tiramisu is something special!

At 20 US $/15 Euros, such great value!

STORIA
Chef: Koushin Saita/才田亨辰さん
422-8076 Shizuoka City, Aoi Ku, Takajyo 1-7-13, Espacio Takajyou, 2F
Tel.: 054-260-7552
Opening hours: Lunch-11:30^14:30; Cafe-14:30~18:00, Dinner-18:00~22:30
Closed on Mondays and 2nd Tuesday (the next day in case of National Holiday)
Credit cards OK
Entirely non smoking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Drinks, 酒, 野菜, 金沢市, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomic Photography, Gastronomy, Izakaya, Japan, Japanese Culture, Japanese Gastronomy, Kanazawa City, Life, Life in Japan, Photography, Recipes, Restaurants, sake, Tourism

Gastronomic Destinations: Kanazawa City 4: Miyuki Honten Izakaya!

January 15, 2014 dragonlife Leave a comment

Service: Very friendly, informative and always ready for a great chat!
Equipment and facilities: Very clean overall. Excellent washroom
Prices: Reasonable
Strong points: Local gastronomy. Oden. Great sake and drinks list. Great use of local products. Long history and faithful local clientele.

Miyuki Honten is a true Kanazawa City izakaya with a small entrance easy to miss!
The reason is simple enough: like many such establishments in this cold part of Japan, it is all in length with a narrow entrance to keep the cold out!

Even at 17:00 it is a busy place and you had better reserve in advance, not like us who were very lucky to find once again the best seats at the counter because we entered very early!

They certainly need a many staff with so much on the menus!
We were told they use 14 part-timers in shifts of threes to be added to the husband, wife and son team (and probably a hidden cook or two!)!

like all good izakayas you will have a good idea of the gastronomy served with all the appetizers lined up in front of the counter!
Mind you you can take a seat at a table or away from the crowd on a tatami!
But again like in any good izakayas conversation with the owners can be so great fun!

have a good look at the exhibited food before delving into the menu!

And you must try the local oden, an unending conversation topic!
The place was opened 46 years ago. The original owner is still alive and at 87 decided to open his own little karaoke bar for his personal fun and leave everything to the very capable second generation!

As for the many sake don’t hesitate to consult the owners or staff if you are tourists like us!

lightly cooked local na no hana/rape flowers as the appetizer with the first drink!
Already a good sign of the above-average quality!

Simmered cuttle fish!
They do serve excellent sashimi, but as a non Japanese their cooked seafood should be a delight if you are not keen on anything raw!

Great oden!
A local discovery: they serve shumai in oden in Kanazawa City!

Now, we parctically heard all the customers order the above steamed grated lotus root ball!
Delicious and very local in concept!

Home-made potato and vegetables salad!
Perfect with beer or sake!

One my favorites!
Cod milt tempura, another specialty of the house!

Home-made specialty that everyone ordered too: white satsuma age/deep-fried fish paste! A must!

Beef suji/tendons and tofu nikomi/stew!

Nanban-style deep-fried chicken!

Pity there was a limit on our stomachs and that we had to go home the next day!
I plan to come back to Kanazawa City again and Miyuki Honten is first on my list!
One of the very best izakayas in all Japan!

MIYUKI HONTEN
920-0981 Kanazawa City, Kata machi, 1-10-3 金沢市片町１丁目１０－３
Tel.: 076-222-6117
Opening hours: 17:00~23:00
Closed on Sundays and national Holidays
Cash only
Reservations recommended!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Crab, Crustaceans, Cuttlefish, 美食, 野菜, 金沢市, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Kanazawa City, Life, Life in Japan, Markets, Photography, Recipes, Tourism

Gastronomic Destinations: Kanazawa City 3: Ohmichou Market-近江町マーケット!

January 13, 2014 dragonlife 2 Comments

Crabs, crabs, crabs!

The Ohmichou market is certainly one of the most famous spots in Kanazawa City!
It was established 300 odd years ago during the Japan Feudal Times and is still striving!
For more information read one of their homepages I included at the bottom of this article! No less than 5 languages! Great promotion that some places should take good note of!

Alright, let me take you along during my first ever visit last week!

One of the many entrances to the market. Note the curtain to keep the cold out!

Past the entrance!

Naturally, Tengu, the biggest meat company in town has its shop inside!

Ishikawa Prefecture is famous for its vegetables!

But seafood is the main attraction!

Very expensive crabs, many of them still alive!

More crabs and shrimps!

Sweet shrimps!

Enormous oysters!

Aori Ika/Bigfin Reef Squid!

Big and fresh shiitake mushrooms!

Yellowtail/Buri!

Boiled octopus!

Local vegetables for every day food!

aturally

Naturally, there are many restaurants inside, especially on the second floor, offering super fresh seafood in particular!

Wasabi from Shizuoka (cheap variety from Izu, though!)!

Beautifully colored cute little cauliflowers!

Lily roots and taro roots/satoimo!

All kinds of freshly fried food are available for immediate consumption and enjoyment!

We were particularly interested in this famous shop for a quick morning snack!

Octopus and beef Croquettes!

Remember this noren/curtain! We definitely recommend the place!

Hot sweet shrimp croquette!

Hot beef croquette!

OHMICHOU MARKET/近江町マーケット

JAPANESE HOMEPGAE</strong>
ENGLISH HOMEPAGE
CHINESE HOMEPAGE</strong>
CHINESE (TAIWANESE) HOMEPAGE
KOREAN HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Fish Gastronomes Gastronomic Photography Gastronomy Japanese Gastronomy japanese markets Kanazawa City Markets Ohmicho market Photography seafood Tourism vegetables

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

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

January 5, 2014 dragonlife Leave a comment

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

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

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

From a different angle!

Satoimo/taro root terrine!

Seasoned with fresh cream and olive oil!

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

Kogamo Duck Ham and Poireau/French leek!

Poele Ako Oyster and Kadaif/Angel hair and caviar!

The kadaif imported from France!

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

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

The second fish dish!

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

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

The Missus’ meat dish!

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

My meat dish!

Ezo venison from Hokkaido and organic vegetables!

Earl

Grey and Darjheeling Tea jelly before the dessert!

Our dessert!

Chilled Akihime Strawberry soup and its sorbet!

And balsamico sauce!

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

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

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食静岡 Food French Gastronomy French Restaurants Gastronomes Gastronomic Photography Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy New Year Dinner Recipes Restaurants seafood Shizuoka City World Cuisines

レシピ, 美食, 野菜, 静岡県, 静岡美食, 静岡市, 観光, 農業, Food, French gastronomy, French Restaurant, Fusion Gastronomy, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Gastronomy, Photography, Recipes, Recommended Lunch Restaurants, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Prefecture, Soul Food, Tourism

Soul Food: Pork & Winter Vegetables Pot au Feu at BLUE BOOKS cafe in Shizuoka City!

January 1, 2014 dragonlife Leave a comment

Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

The days have sensibly gotten colder, even here in mild Shizuoka City, and that is when you really a body and heart-comforting hot food!

Not accounting for the weird grammar and the mixture of French and American this pot au feu was really tempting!

Another very good value lunch set!

As usual plenty of Caesar salad with local leaf vegetables for good balance!

And what I had called carrot bread all the time is succulent corn bread! mea culpa! mea culpa!

All the contents practically bred and grown in Shizuoka Prefecture!

All stewed in expensive French Staub iron-wrought ware!

The pork belly must have been stewed in two stages as it was as soft as “kakuni”!
Note the burdock root for a typical Japanese touch!

Vegetables included cabbage, broccoli, carrot, onion, burdock root to form a succulent soup!

When simple food becomes gastronomic soul food!
I’ll have it again anytime this winter!

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!

Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

American gatsronomy Gastronomes Gastronomy Italian Gastronomy Japan Japanese Gastronomy Lunch Lunch Restaurants Photography Recipes Recommended Lunch Restaurants Restaurants Soul Food Tourism Western Gastronomy

美食, Environment, 野菜, 観光, 農業, Food, Fruit, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Philately, Stamps, Tourism, vegetables, 果物

Vegetables & Fruit on Japanese Stamps!

December 30, 2013 dragonlife 2 Comments

Arguably the first Japanese stamp on food, be it vegetables, fruit or else!
Green tea being hand-picked in Nihon Daira, Shizuoka City!

Japanese gastronomy having been just awarded World Heritage status after the French Gastronomy I checked what vegetables and fruits were celebrated on Japanese stamps!

There are quite a few!
Here we go!

Another tea picking stamp, probably modeled on Shizuoka green tea!

Green Tea picking in Shizuoka in front of Mount Fuji!

Another one exactly the same theme!

Green tea flowers on a regular stamp!

Green Tea and Green Tea Ceremony!

Apples in Aomori Prefecture!

Apples in Iwate Prefecture!

Cherries!

Plums!

Japanese Nashi Pears!

Shiitake Mushrooms!

Fruits and vegetables Series 1:
Apples, Taro Roots, Japanese Nashi Pears, Turnips and Grapes!

Fruits and vegetables Series 2:
Squat Persimmons, Green pak Choi, Chestnuts, Sweet Potatoes and Pears!

“Kyosai” or Kyoto vegetables!

Benihana/Saflower used as natural coloring in Wagashi Cakes!

Fukinoto/Giant Butterbur, a famed Japanese wild mountain vegetable!

Fukinoto again!

And again Fukinoto!

Junsai/Water Shield, an aquatic plant used as a vegetable!

Jyagaimo/Potato Field!

Katakuri, the main source of native starch in Japan!

Katakuri again!

Konnyaku Field/ konjak, konjaku, konnyaku potato, devil’s tongue, voodoo lily, snake palm, or elephant yam!

Na No Hana/Rape Flowers!

I’m sure I missed some! Help!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Fruit Gastronomes Gastronomy Japan Japanese Gastronomy Japanese stamps Philately Tourism vegetables

レシピ, 美食, Ecology, Environment, 野菜, 静岡県, 静岡美食, 観光, 魚, 農業, Food, Food Health, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Kikugawa City, Meat, Non-smoking restaurants, Recommended Lunch Restaurants, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Prefecture, Tourism

French Gastronomy: Lunch at Cava.K. in Kikugawa City!

December 30, 2013 dragonlife Leave a comment

Bear stewed in red wine!

Service: Very friendly and attentive
Facilities & Equipment: Spotless clean overall. Superb washroom
Prices: Appropriate. Reasonable when considering quality and originality!
Strong points: Gibier/Game, the best in the Prefecture! Great use of superb local and own garden ingredients. Seasonally cured meat and ham.

Cava.K. French Restaurant is lost in the mountains near green tea fields in Kikugawa City, western Shizuoka prefecture for a good reason: Chef Hiroyuki Yamaguchi/山口祐之さん wants to stay as close as possible to local hunters for best supply of game whatever the season!

He also grows his own garden to supply variety to the local products!

The reason he called his French Resaurant Cava.K. is twofold: “Ca va” in French means “It’s fine”. The district where the restaurant is located is called 沢水加/sabaka. When you that “K” is pronouced “ka” in French, the whole name almost sounds the same!

The style of the building is certainly original in Japan, like a modern chalet!

All kinds of original processed foods and presents can be purchased there, too!

The specialties of the day!
If you don’t understand Japanese, don’t worry, the staff can at least tell it in French!

We came six of us that day for a business lunch. We had to skip alcohol but I can tell you that made it a feast, including game!
Alright, let’s start!

Akaei ebi shrimp, Aori Ika/great reef squid, spinach (from their garden), soupe de poisson/fish soup and tuile de noir de seiche/squid ink tile.

Gougere! I had some work to do, explaining all that French to my Japanese colleagues!
I didn’t take picture of the bread, but it was also home-made!

Another appetizer you will be hard put to find anywhere else in Japan: smoked yamadori sasami/Yamadori Chicken breast, duck and pheasant!

Another set of appetizers!

Celeriac, leeks potato soup with Karugamo/duck confit from Kikugawa!

Marcassin/Young wild boar a la creme, Trompettes de la Mort mushrooms, kohlrabi and pie!

Shojoin turnip, shiro baigai clam, scallop, Ikawa lotus root, ikura/salmon roe!

The consomme that was served then was entirely made with wild venison. The last touch was added with fennel!

The fish dish!
Sole from Omaezaki, with bisque sauce. Local vegetables including Japanese echalette and native corn from Ikawa!

Actually, before the start of the repast we were requested to choose a main dish from the gibier/game menu:
From top to bottom:
Karugamo/wild duck roast
Pheasant from Kikugawa Roast
Wild boar from Kawane Roast
Japanese deer from Ikawa Roast
Civet Roast (the first ever I’ve heard of it as a game dish!)
Hare from Kikugawa Roast
Asian Black Bear from Kawane stewed in red wine
Asian Black Bear from kawane Roast
Kamoshika Deer hamburger

What do you think we chose?

Civet roast!
We had some great fun sharing all these dishes between us!

Hare Roast including its kidneys!

Pheasant Roast!

My choice!
Asian Black Bear stewed in red wine!

Important note: for those who think we are eating Japan wild life into extinction, stand corrected! All these animals had to be culled in the wild by professional hunters as they proliferate to very dangerous numbers for the local ecology. At least they become useful!

One of the best cheese trays in the Prefecture, half of the cheese French, the other from Nagano Prefecture!

And then it was all kinds of desserts I had very little time to ask about!
I promise to be more careful next time!

It was certainly a delightful sin to break into them!

To finish it all chocolate declined into four different symphonies!

Don’t ask me how much we pay! It was ridiculously cheap considering the quality, the originality and the supreme flavors, aromas and savors!

I very much doubt you will find the equivalent in Tokyo, so reserve your train ticket!

CAVA.K.
Chef: Hiroyuki Yamaguchi/山口祐之さん

439-0003 Kikugawa City, Sabaka, 791-11
Tel.: 0537-37-1820
Fax: 0537-37-1850
Opening hours: 11:30^14:30, 18:00~21:30
Parking: 8 cars
Cash only
Reservations advised
Entirely Non Smoking!
HOMEPAGE
BLOG (Japanese)

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

French Gastronomy French Restaurants Gastronomes Gastronomic Photography Gastronomy Japan Japanese Gastronomy Non-smoking restaurants Photography Recipes Restaurants Tourism

レシピ, 美食, 野菜, 静岡県, 静岡美食, 静岡市, 観光, 農業, Food, Japan, Japanese Culture, Japanese Gastronomy, Leeks, OIl, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Leek Oil For Ramen, Okonomiyaki, Mabodofu, Yaki Meshi and Goya Chamburu Recipe

December 25, 2013 dragonlife 4 Comments

Leek oil/negi abura/ネギ油 is a seasoning widely used in Japan to be be added fro extra taste to ramen, okonomiyaki, mabodofu, aki meshi and goya chamburu in particular!
I’m pretty sure it can be used in many other Asian dishes so keep some within reach all the time!

According to personal priorities and taste the amount of the ingredients can be easily fiddled with so the following recipe is only a guideline! have a good lookat the photos for a better understanding though!

INGREDIENTS:

Leeks
Onion
Garlic
Ginger
Lard and sesame oil

RECIPE:

The present recipe includes long leeks (green), onion, fresh ginger root, lard and salad oil, but you can make it simple (especially for vegans and vegetarians) with salad oil only, or if you want to make it more sophisitcated also use sesame oil!
In any case those basic ingredients should provide for plenty of scent and taste!

Chop all ingredients finely.

In plenty of oil cook all the ingredients on a low fire until they acquire a rich orang-brown color. Keep an eye on it all the time as it can change quickly!
I actually mixed plenty of salad oil with first a little lard, and a little sesame oil at the end for best taste!

Once the leek has shown the first signs of scorching the oil is ready. Take off the fire immediately.
Sieve the oil and let cool down completely before pouring it in a jar for later use.
Do not through the leeks and others but use them as topping for ramen!
Naturally you can keep the leeks in the oil if you do prefer so!
Do not be shy from experimenting!

A few recipes using this leek oil to come soon!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Gastronomes Gastronomy Goya Chamburu Healthy Food Japan Japanese Gastronomy Leek Oil Mabodofu Ramen Recipes

レシピ, 美食, 野菜, 静岡県, 静岡美食, 静岡市, 観光, 農業, Food, Food Health, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Recommended Lunch Restaurants, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Shizuoka Prefecture, Tourism

Leaf Salad Topped with Shrimps, Marinated Vegetables and Avocado Dip Lunch Set at BLUE BOOKS cafe in Shizuoka City

December 19, 2013 dragonlife Leave a comment

Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

The other day, although I was hungry for lunch I knew I had better take something very tasty but healthy and low enough in calories to not put extra stress on a body already suffering for the mountains of food and lakes of alcoholic drinks one cannot escape from in the month of December!
The new Leaf Salad Topped with Shrimps, marinated vegetables and Avocado Dip Lunch Set offered at BLUE BOOKS cafe seems therefore appropriate!

The salad!
Absolutely enormous! My lady neighbor couldn’t finish hers! LOL

Succulent avocado sip!

A Japanese touch with the topping of marinated vegetables, mainly violet onion!

Very healthy combination and just enough to satisfy your bite!

All vegetables super fresh and local in a Caesar salad style!

Superb carrot bread for great balance and supplementary satisfaction!

The lunch set includes a drink, lemon tea in my case to wash it all down!

Some American friends told me it is all a bit extravagant! LOL

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!

Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

American gatsronomy Gastronomes Gastronomy Italian Gastronomy Japan Japanese Gastronomy Lunch Lunch Restaurants Photography Recipes Recommended Lunch Restaurants Restaurants Tourism Western Gastronomy

美食, 野菜, 静岡市, 豆腐, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Natto, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Vegan, Vegan Cuisine, vegetables, Vegetarian cuisine

Vegan Japanese Recipe: Iri Natto/Parched Natto

December 13, 2013 dragonlife Leave a comment

Natto is a very interesting food for vegans and vegetarians (I’m not but I care!) as it contains abundant healthy and vital ingredients.
Check the Natto/Fermented beans recipe if you want to make some yourself!

Here is a recipe to accomodate it into a tasty snack or appetizer!

INGREDIENTS:

Natto: the equivalent of 3 small packs
Oil: of your choice. 2 tablespoons
Salt: Choose good sea salt

Optional: chili pepper. sesame oil, soy sauce, miso, curry powder mix, grated ginger and so on

Good quality natto sold in shops should be vegan, but if you are not sure make the equivalent of three small packs. Very economical!

Pour the oil in a saucepan. Add the natto. Cook on a low fire. Sti with chopsticks all the time.

It will take time for the natto to cook and absorb all the oil. Do not hurry. Just keep stirring gently with the chopsticks!

When the natto has absorbed all the oil and taken the aspect of peanuts the beans should separate from each other. You can switch off ht e fire then!

let the natto cool for best taste as its water will disappear.
Sprinkle with some good quality salt.
Since you have 3 packs you could always present into 3 different small plates seasoned differently with above optional spices!

Enjoy!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Gastronomes Gastronomy Healthy Food Japan Japanese Gastronomy Recipes Vegan Vegetarian

Posts navigation

1 2 … 17 Next →