Category Archives: 野菜

Cakes, 美食, Dessert, 野菜, 観光, 農業, French Cuisine, French gastronomy, Gastronomy, Italian Cuisine, Japan, Japanese Gastronomy, seafood, Shizuoka, Shizuoka agricultural products, Tourism, vegetables

First Shizuoka Gastronomic Skills Meet-2011/食の芸術(集い・平成２３年度)

November 30, 2011 dragonlife Leave a comment

Top award-winning chefs Touru Arima/有馬亨 (Pissaenlit/Shizuoka City) and Fuminori Nishitani/西谷文紀 (Nori/Fujieda City)

On November 29th was held the First Gastronomic Skills Meet/食の芸術(集い) in Shizuoka City under the auspices of the Shizuoka Prefecture Government which has been actively been active in promoting the gastronomic products and skills of our Prefecture notably with the publication of a book titled [ふじのくに食の都つくり仕事人]/[The Professionals who promote the gastronomy of the Land of Mount Fuji] which introduced 200 of the top-class chefs of our Prefecture.

For the first year 13 Chefs were given the top cccolade of Chefs of the Year (2011) while 63 of their colleagues were also given official recognition and 26 products were officially labeled as Designated Products of Shizuoka Prefecture.

The official banner!

A total attendance of more than 300 professionals, officials and gastronomes!

Some of the laureates!

A beautiful MC from a local TV Channel!

Shizuoka Governor Heita Kawakatsu/川勝平太 made a passionate (and loger than expected) speech about Shizuoka Prefecture products. An easy task when you realize it has been officially recognized by the Japanese government as the Prefecture boasting the greatest (by very far) number of agricultural and sea products!

Top-award winning chefs waiting for their accolade.

A small sample of the media in attendance!

After all this somewhat stiff officialdom (this is Japan!) we were finally invited to the neighboring hall to discover the Shizuoka-branded products and dishes prepared by some of the award-winning chefs!

Wasabi, persimmons and tomatoes naturally!

Two of my favorite products: Milk from Oratche Company in Kannami, Mishima City and Bioran Eggs from Shimizu Farm in Shizuoka City!

Salmon trout from Fujinomiya City are famous all over Japan!

Tuna sashimi on red orange slices

And the food! It was certainly a battle to get even near it!

A dessert from Shizuoka!

And another one!

Fried fish balls!

Ebi imo taro and sakura ebi/cherry shrimps appetizers!

Venison and wild boar from Izu no Kuni City in Izu Peninsula!

Tea roulade!

The plate I somehow battled away from the tables!

No need to tell you that I battled again for a second helping!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 野菜, 農業, Gastronomy, Japan, Japanese Gastronomy, Mushrooms, Organic Vegetables, Shiitake, Shizuoka, Shizuoka agricultural products, 椎茸

Shiitake Mushrooms Cultivation without Agrochemicals: Shizuo Nanjyo in Shizuoka City!

November 29, 2011 dragonlife 2 Comments

It is never too late to become conscious of health and to contribute to its betterment!
I did not enquire about his age but Shizuo Nanjyo is definitely my elder but he has never lost his enthusiasm and belief when it comes to insure a healthy product of the highest quality.
A second-generation tea grower for 58 years but a first-generation shiitake mushroom grower for 50 years he decided to get away from the beaten tracks this year and assume not only the cultivation but also the marketing of his shiitake mushrooms.

Logs to be used for shiitake cultivation.

I finally managed to pay him a visit thanks to my good friend Asami Ito who kindly drove me all the way up the Abe River in Shizuoka City into the middle of wasabi and green tea land (mountains) in Do District.

Mr. Nanjyo grows his shiitake in a large greenhouse in a very clean environment without the use of any agrochemicals to ensure the heath and safety of his products.

As a further proof of his attention to health he had the government survey his crop and give him a certificate stating that his mushrooms are radioactivity free!

Insects and pests are taken care of with sticking tape traps (can you see the yellow pieces overhead?)
The wood logs come from kunugi/椚/Sawtooth Oaks (90%) and nara/楢/Japanese Oak from neighbouring Yamanashi Prefecture.

Logs are first inoculated with shiitake mushroom mycelium (also from Yamanashi Prefecture).

The logs are then soaked into clean water to help the mycelium to spread inside the log.

When the first tiny mushrooms start appearing the logs are then stacked and stored outside for 6 months.

They are protected from the sun, rain and big temperature gaps with reeds imported all the way from lake Biwa!
What about that for ecology!
Vinyl sheets are ineffective as they don’t allow air drafts and actually negatively help the temperature to rise under them.
This type and method of cultivation is only a return to traditional farming after all!
Logs are used for 4 years and then will be sent to specialized companies who will turn them into compost or sawdust for effective recycling.

When the logs are ready for fructification Shizuo will then move them inside the greenhouse kept at a regular temperature of around 25 degrees between October and May. Each log will be dated to know exactly when the mushrooms will be ready for harvest.

After that it is a question of timing as some customers want their mushrooms small,…

Others larger…

Shizuo kindly offered me to choose mine from those beauties as a souvenir!

Actually, I was still very busy talking with the kind producer about farming in general and Asami kindly picked some (plenty!) for me (in her left hand!), but Shizuo would not let me go without accepting an even bigger bunch of them (in Asami’s right hand!)!

Not only that, but I also ended up with two succulent daikon and a truly enormous cabbage from their personal garden!

Their garden is very popular as they have to protect it with a double netting to fend off monkeys, wild boars and deer which regularly pay an unwelcome visit to farms in the mountains!

It was only natural to put all these beautiful super fresh mushrooms to good use and bring plenty of them to Yasaitei Izakaya to be served and introduced to customers!

There is no better way to advertise great produce than having them served at once to happy gastronomes by knowledgeable chefs!

Shizuo Nanjyo, Shiitake Grower
Shizuoka Shi, Aoi Ku, Do, 504-2
Tel.: 054-298-2155
Individual orders welcome
Mr. Nanjyo’s shiitake mushrooms will also be on sale every Sunday from 9:30 to 12:30 from December 11th at the car park of Marufuku Tea Company, Shizuoka Shi, Aoi Ku, Wakamatsu, 112.
Fpr more details call Ms. Asami Ito: 0120-36-4188

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French Gastronomy: Shizuoka Products at Pissenlit (October 2011)!

November 26, 2011 dragonlife Leave a comment

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

The Fall in Shizuoka, like in many countries all the world is a time of plenty with food provided by the land and sea overwhelming vegetables, fruit, meat and seafood. It is the time to re-visit your favorite restaurants and chefs and learn so much about new products and techniques!

The board advertizing the B Lunch Menu at a very good value of 2,500 yen convinced me away from work for a while!

Impatiently waiting for the beauties to land on my plate…

Not being able to drink alcohol during my break I opted for the ever delicious home-made ginger ale!

Never mentioned on the menu, Chef Touru Arima always awards your patience with one of his superb amuse!

Hot potage made with organic carrots from Chizen no Chikara Farm!

Mousse made with the leaves of the same carrots on a bed of pureed tomatoes!

The appetizer: Quiche made with lotus roots grown in Asabata, Shizuoka City, small chestnuts and organic spinach with an organic green salad!

Being French, no wonder I’m a sucker for quiche!

Especially when East meets West. Can you see the sliced lotus root?

The entree: Tender and juicy Yuusui　Ton/湧水豚 Pork bred in Gotemba City!

From another angle! The pork was poeleed in mustard sauce.

All vegetables are organic, either from Shizen no Chikara Farm in Shizuoka City or Hirokawa Garden in Mishima City!

Great dessert of the day as usual, but this time it was really special and would deserve an article of its own!

Organic carrot Creme Brulee!

When a great vegetable becomes an unctuous dessert… What more can you ask?

…: hot organic mandarine caramelized with all kinds of nuts!

With nuts inside the mandarine! What painstaking work!

Incidentally I belatedly realized that I started and finished my meal with carrots! To think I hated them when I was a kid…

Finally, coffee served at it should be! With black tea madeleine and jellied orange peel!

Difficult to get better value!

To be followed soon…

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!

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Healthy French Gastronomy in Shizuoka City: Le Comptoir de Bios-s by Bio Farm Matsuki!

November 17, 2011 dragonlife Leave a comment

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 and meats from Shizuoka Prefecture. True healthy gastronomy!

When Fujinomiya City-based Bio Farm Matsuki decided to open their new restaurant in Shizuoka City on the 2nd of November they certainly did a great favor to its inhabitants!
Not only did they adorn the City with a new and elegant venue at very reasonable prices, but they also and mainly offered health to their customers through first-class fresh products from Shizuoka Prefecture, and this in a completely non-smoking space!
But their greatest quality is that they are the newest establishment proving that there is a true Shizuoka Gastronomy in Japan!

Smiling and so kind staff!
Le Comptoir is located very near Shizuoka JR Station in an increasingly fashionable and well-lighted area of the City just behind the former abode of the last Tokugawa Shogun.

The design is very reminiscent of France with a large counter and high stools…

and a large blackboard with the recommendations of the day!

As you enter have a good look at the organic vegetable cookies…

and a few organic vegetables from Bio Farm Matsuki in Fujinomiya City you will be tempted to cook back home!

Simple, warm and elegant settings at tables from which you can peek outside through large bay windows!

I finally found the time to pay them my first visit for lunch today and I was gratified to discover they served wine by the glass even at lunch time!

I chose the chicken main lunch set from a very reasonably priced menu which came with corn potage first.
Incidentally all vegetables are organic and are grown organically at Bio Farm Matsuki in Fujinomiya City!

Such an appetizing and healthy dish!

Asahi Doori chicken from Fuji City sauteed with Champagne vinegar!

Splendid salad consisting of cute greens and…

Red Moon potatoes and onion!

The lunch course also included bread or rice but I had to order the dessert of the day: Carrot ice cream! So soft and delicious! Could be served at any time of a large repast!

And coffee served as it should be with real cream and sugar!

Dinner report coming very soon!

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!

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Vegetables Gastronomy at Yasaitei in Shizuoka City (November 2011)!

November 15, 2011 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: Very clean, Beautiful washroom
Prices: reasonable
Specialties: Vegan and vegetarian Cuisine, Izakaya gastronomy, local products, oden. Good list of sake, shochu. Wines also available.

If your first interest is vegetables, especially local, and your second interest Shizuoka, there is only one place you may visit: Yasaitei!
(Just a warning for the non-smokers, come early at 5:30 or rent the whole place for a party!)
The whole lady staff in traditional dress will kindly prepare and serve you vegetables in all manners and according to your priorities, be they vegan, vegetarian or omnivore!
To help me convince you here is a photography and explanation report I took last night in the company of a friend! I kept it on purpose to vegetables only (incidentally I’m an omnivore but I do appreciate any priority!)!

A light snack is always brought with your first drink. Both of us had shochu, a vegan drink par excellence!
The light appetizers consisted of “o-hitashi”, a very simple and healthy way to prepare small vegetables typical of Japanese gastronomy.
Make sure to tell you do not want the katsuobushi if you are vegetarian!
As for dashi, if you do not want anything cooked in fish-based dashi, just tell the ladies beforehand and they will adapt accordingly!

For a closer view of the “o-hitashi”!

My friend had a similar offering with her shochu!

Can you see the tofu karaage?

for the two vegetable main dishes of the night we first asked the Chef, Ms. Aki Suzuki/鈴木朋さん to concoct us a “European-style” salad with her own olive oil dressing!

Can you see the golden sesame seeds for extra taste?

Healthy potato salad to help satisfy your hunger!

Now, what are these?
“Mukago”, a truly seasonal vegetable delicacy!
These are the aerial seeds (no flowers) growing directly on the vines of Yama Imo/Japanese yams!
You can eat them steamed, stir-fried, deep-fried or stewed!
The spoon to give you an idea of the size is a coffee spoon!

As for the second main vegetable dish we asked for the specialty of the house, Vegetables Sashimi (vegans, rejoice!)!

For a closer view!
Let me show it again from different angles to discover the design!

Aerial view!

Red onion, daikon, tomato, ice plant!

Myoga ginger, red onion.
Cucumber, shiso/perilla, tomato.
Carrot, radish, celery, daikon.

Radish, carrot, cucumber, myoga ginger.
Ice plant, celery, daikon, shiso, red onion.

To be followed…

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
Individual orders (carte9 welcome
Parties welcome
HOMEPAGE (Japanese)
Smoking allowed

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Gastronomic Izakaya: Autumnal Dinner at UZU in Shizuoka City!

November 13, 2011 dragonlife 2 Comments

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Service: Excellent and very friendly. Very Japanese atmosphere.
Facilities: good washroom facilities. Great cleanliness overall
Prices: reasonable.
Strong points: Splendid use of local vegetables, meat and seafood! Great sake from Shizuoka and Japan Great Shochu. Home-made umeshu.

Kenya Yoshimura/吉村健也, the owner-chef of Uzu in Aoi Ku, Shizuoka City, although it is celebrated as one of true exponents of Shizuoka Gastronomy, has always averred that his establishment will be first and always an izakaya!

In Shizuoka City this is a fine line which is easily crossed over and over by many establishments, whatever the genre, in a rare region of Japan where almost all ingredients are available all year round!
It is Paul Bocuse who said, “There are no great chefs, only great ingredients!”. A bit simplistic, although it could be very well the best way to describe gastronomy in this Prefecture!

Kan Sawara Aburi/寒鰆炙り/Seared “Cold Weather” Spanish mackerel

To put it briefly, it had become grand time to pay a visit to Uzu in Shizuoka City and check what seasonal fares were on offer!

Spanish mackerels come back in reduced numbers through the Suruga Bay in Autumn and they are best appreciated seared on the skin and served in fairly thick and tender sashimi!
Kenya exclusively uses wasabi roots from a single producer up the Abe River/安倍川　in Umegashima/梅ヶ島. He added that he uses only medium-sized roots for best taste!

Take your time before choosing your drink and do not hesitate to ask for advice!
I chose a beautifully strong Ginjyou Genshu by Hatsukame Brewery in Okabe/Fujieda City!

Always served in glassware or earthenware created by local artists!

I always order the seasonal “goro goro” salad mainly consisting of local organic vegetables lightly sauteed beforehand before being seasoned into a magnificent salad. Enough to feed a vegetarian!
Can you see the chestnuts in front cooked whole with their crispy “skins”. A discovery!

For another view!
Bear in mind that this is a very limited offering you had better order in advance on a busy night!

Uzu is one one of the few establishments in Shizuoka to offer Mokomodake/もこもだけ/Manchurian Wild Rice whose swollen crisp white stems are edible in many manners!

In season Kenya simply serves them grilled with mayonnaise!

Another great treat for vegetarians!

Last for the night we ordered a truly extravagant and rare delicacy only found in Shizuoka!
Grilled thigh of Amagi Shamo Chicken/天城軍鶏 exclusively bred by Mr. Horie/堀江さん in Izu Peninsula and served with a fresh wasabi dressing!
This is arguably the best chicken in Japan and it certainly tastes more like game than anything else!

To be followed…

UZU
Shizuoka City, Aoi Ku, 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)
Entirely non-smoking on Sundays!

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Italian Gastronomy: Soloio in Shizuoka City! (The sequel!)

November 12, 2011 dragonlife 2 Comments

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!

Well, one or two visits in a good new restaurant are never enough, especially when they tell you they have decided to ban all smoking for the first 4 hours every day! Everybody should now be happy to visit this remarkable addition to the Shizuoka Gastronomic World!

Soloio is simply the name of an excellent wine concocted in Toscana, Italy!

Like many good Toscana wines it was made with Merlot grapes!

As I mentioned before Chef Takehiko Katoh/加藤武彦 is a master of risotto!
You don’t need to check the menu. If you have a special request, just ask!
This time I asked him to concoct me a risotto with mussels!

I know a lot of people who would fly all the way from Belgium (and Italy!) to savor it!

My companion of the day had to ask for her own!

Home-made sausages and fresh seasonal chestnuts risotto. A true Autumnal delicay!

Now, if you like the true taste of fish ask for the carpaccio of the day!

Madai/真鯛/true Seabream freshly caught in Suruga Bay off Shizuoka Prefecture!

We did sample other dishes last night which I have already described, so let’s see what’s on offer for dessert:

Tiramisu!

Elegant!

Perfumed with almaretto, a true beauty!

Semifreddo yoghurt dessert!

Once again the little details that make the difference!

Definitely a dessert for a lady, but I did appreciate it!

I still have to check two more risottos, the fish and the meat, so expect another article soon! LOL

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Holiday: Monday
Credit cards OK
Private parties welcome!
Smoking allowed BUT Non-smoking until 20:00 everyday!

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Healthy Lunch at SPICE in Mishima City (Autumn 2011)!

November 5, 2011 dragonlife 4 Comments

Service: Very friendly
Equipment: Great general cleanliness
Prices: Reasonable
Strong Points: Local vegetables and meat! Very healthy meals!

The other week I visited Spice for the second time for lunch again!
Here is a place with a true notion of healthy food!
Practically all vegetables are grown locally and most of the meat is also raised in the neighborhood!
Considering the quality, variety and taste, these lunches are a real bargain!

The Missus and I both opted for the 1,890 yen lunch (the most expensive on the menu).
Here what we savored:

It includes first a large vegetables plate which can be ordered individually for 1,050 yen as a “Vegetables Lunch Plate”!
Let me show it to you in detail:

Marinated mushrooms, tougan/winter melon/冬瓜 ratatouille and kabocha salad with raw ham.

Vegetables for dipping in the Italian-style Bania Cauda sauce!

The Bania Cauda dip sauce and various sorts of beautiful crunchy and tasty lettuce!

Delicious cauliflower and vegetables soup!

As the main dish the Missus had ordered the salmon and broccoli spaghetti!

For a better view!

My bread was served with sumptuous olive oil!

My main dish: Jidori Chicken raised in the region roasted and served with luccola sauce on a bed of mushrooms and accompanied with fried local vegetables!

Perfectly balanced sauce!

Beautiful and delicious vegetables!

The menu also included a cute home-made raspberry ice cream…

… and coffee served as it should be!

Pity it is too far to stay there for dinner, but I’ll find a good reason to one day!

SPICE
Mishima City, Hon-cho, 7-30, Via701-2, 2F
Tel.: 055-981-8889
Opening hours: 11:30~15:00, 18:00~22:00
Closed on Mondays
Parties welcome!
HOMEPAGE (Japanese)
Entirely non-smoking!

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Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

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

Today’s Bento/Lunch Box (11/59): Sakura Inari Sushi & Sakura Ebi Tamagoyaki Bento!

November 2, 2011 dragonlife 2 Comments

Yesterday was the official opening of the Autumn Season (as opposed to the Spring Season) for sakura ebi/桜海老/Cherry Shrimps caught exclusively off the Shizuoka shores!
Naturally, the Missus bought some at a local supermarket!

This time she prepared the rice as inarizushi!

The pouches for inari zushi are made with deep-fried tofu sheets readily available in any supermarkets. You first cut them in halves and then cut inside with a sharp knife to form a pouch. Of course you can also buy them as the finished product!
The Missus prepared sushi rice and mixed it with sweet preserved sakura/cherry blossoms for a cute color!

A side box with beautiful colors again!

The Missus made tamagoyaki/Japanese omelette with sakura ebi and leeks! Soooo tasty!

Fresh lettuce, pickled fuki/bog rhubarb from Nagano Prefecture, Shizuoka plum tomatoes and home-pickled cucumbers seasoned with golden and black sesame seeds!
For dessert, red heart kiwi fruit. Incidentally Shizuoka Prefecture is a major producer of kiwi fruit!

Did I say I loved it? LOL

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Healthy Lunch at Meal MUJI in Shizuoka City!

October 21, 2011 dragonlife 2 Comments

Service: Very friendly
Facilities: Great general cleanliness
Prices: Reasonable
Strong points: Large choice of dishes changing every month. Healthy food. Nice bread and confectioneries.

Mujijirushi/無地印 in Gofuku-cho, Aoi Ku, Shizuoka City, is known mainly for its vast range of reasonably-priced articles ranging from towels to whole beds.
But it is also a place worth visiting for a very healthy lunch!

The entrance is located on the basement floor, left of the elevator as you go down.

One can have a good peek at the interior through the large window panes!

Have a good look at their menu!

Great cleanliness and smiling staff!

A very tempting range of freshly baked breads and viennoiseries/Danish pastries!

The system is based on a guided service, meaning that the staff will serve your choice on your tray as you choose your dishes!

This is what I chose for the day for only 980 yen!

The lunch tray consisted of two “salads” and two “main dishes”.
Incidentally, the staff will guide you accordingly if you have any allergies or priorities!

You have a choice between home-baked bread or rice!

It also includes a tasty vegetable soup!

Mackerel simmered with ratatouille-style vegetables.

Stewed taro, mushrooms, burdock root and beef.

Kabocha salad.

Very healthy mixed salad!

Even my big appetite was satisfied for lunch!
There are many more possibilities including soups and some very interesting desserts and drinks!
And it is entirely non-smoking!

Meal MUJI (MUJI JIRUSHI)
Shizuoka City, Aoi Ku, Gofuku-cho (on the right past Aoba Koen Avenue)
Opening hours: 11:00~20:00
Entirely-non smoking!

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Today’s Bento/Lunch Box (11/55): A Real Local Bento!

October 20, 2011 dragonlife 2 Comments

This time, apart of the seasoning the Missus has come up with the real local Bento using only ingredients from Shizuoka Prefecture!

I have to say it was realized with the help of her own mother’s cooking and garden!

The rice she steamed for the bento is “Koshihikari” grown in Suntoh Gun in the Eastern part of the Prefecture!
The sweet pickled ginger were prepared by her mother. She seasoned it with golden and black sesame seeds.
As for the Shizuoka-grown red and green peppers she sliced them and stir-fried them before adding them to the rice.

The ingredients in the colorful side box were also all grown or bred in Shizuoka Prefecture!

She prepared two types of rolls with thin strips of pork belly wrapped around okra and thick leek before stir-frying them.
She placed them on a bed of lettuce with green lemon for design and seasoning!

The tamagoyaki were made “Bioran” eggs produced by Mr. Shimizu in Shizuoka City and very thin leeks. The kaki/persimmon come from her mother’s garden and the Ameera Rubbins Pearl Tomatoes are grown in Iwata city, in the Western part of the Prefecture!

It would certainly be fun to see what friends could come up with, using only local ingredients!

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Italian Gastronomy: Soloio just opened in Shizuoka City!

October 19, 2011 dragonlife Leave a comment

Great chefs do not stay idle long!
I’ve always been a great fan of Takahiko Katoh/加藤隆彦 and his concept of Italian gastronomy.
Having decided to fly on his own wings he left Via del Burgo to open Soloio on October 15th.
I had been waiting for 4 months and finally I found the time last night to come for a drink and a chat before a full-fledged interview in the very near future!

The other good news is that Ms. Mieko Ozawa/小澤美恵子, a licensed wine sommelier, joined Takahiko in the venture for the perfect no-frill attentive smiling service that one should expect with such great food!

One may expect a great assortment of antipasti any time of the night judging from the window display along the counter.

The concept will satisfy couples, groups and lone wolves (and wolverines?) with a long counter and enough tables and chairs in a spacious environment. A curtain may even been drawn around for more privacy at one table!

The whole establishment is dark wood and white walls providing a warm and cosy atmosphere propitious to great socializing!

Sober colors and sophisticated lines in their sheer simplicity!

The blackboard over the counter will tell you what to expect on the day although a simple but very solid menu is available.
Don’t hesitate to make your own requests away from the menu!

Very elegant approach, indeed!

As I said, I had come only for a complimenting chat so I ordered a (small) plate of antipasti with a glass of wine. Perfect restauration (restoration) in between work!

Of course the bread is baked onsite and served with a beautiful olive oil!

Anyway, expect the full article very soon!
Until then, why don’t you drop there for a late drink and snack! It will surely become a habit!

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Holiday: Monday for the moment, but no really decided
Credit card service available from the end of November.
Private parties welcome!

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BBQ With Shizuoka Local Products!

October 9, 2011 dragonlife 2 Comments

In Japan and Shizuoka BBQ’s are taken very seriously!
Today, Sunday October 9th, I took part in the 2nd Shizuoka Products BBQ organized by Nagashima Wine Shop in Shizuoka City!
The event catered for no less than 50 people and certainly required some organization like the Japanese are so good at!

The event took place on the bbq space of Yamako/山幸 soba shop up in the Mariko mountains in Shizuoka City!

The BBQ was scheduled for 11:00 a.m. but I came early to give a hand and to be able to report on the whole day!
It certainly was hot for an October Sunday!

Plenty of hands needed, but organizing committee included some hefty guys!

We still took time to share a joke or two!

Let me introduce all the good people who made it possible!
Takahiro Nagashima/長島孝博/ owner of Nagashima Wine shop in Shizuoka City, the main organizer.

Kazutaka Takashima/高嶋一孝, owner and master-brewer of Takashima Brewery in Numazu City.

Yuusuke Tozaki/戸崎雄介, owner-chef of Hana Oto Chinese Izakaya in Shizuoka City.

Takao Shimura/志村剛生, owner-chef of Narusei Tempura Restaurant in Shizuoka City.

Shigeru Sano/佐野茂治, owner-chef of Kamoshibito Restaurant in Shizuoka City.

Ken-ya Yoshimura, owner-chef of Uzu Izakaya, the leader of the group!

I took a break to take a stroll in the natural surroundings. Beautiful but unfortunately inedible karasu uri/烏瓜!

Things getting ready!

Preparing the charcoal BBQ!

Washing the vegetables!
All the vegetables of the day, except for the mushrooms and the jumbo peanuts were organic and grown by Bio Farm Matsuki in Fujinomiya City!

Little beauties for the salads!

Organic tomatoes!

Butternut squash!

Oura burdock roots!

Yuzu Koshio and Basil Paste created by Ken-ya Yoshimura at Uzu!

Sauces/dressings for the BBQ!

All the sakes of the day were nectars called Hakuin Masamune brewed by Takashima Brewery!

Kazutaka Takashima makes it known all through his sake labels that the Suruga Bay has the largest number of edible seaweed varieties in Japan!

The water of the day all came from Takashima Brewery’s own well!

All the guests were provided a sake cup with a removable cap to make sure not a single drop would be spilled!

Rainbow trout from Kunugi Fish Farm in Fujinomiya City!

Preparing the rainbow trout sashimi plate!

Beautiful, isn’t it?

Boiled jumbo peanuts grown in Shizuoka City! Great snack!

Pick your tomato!

Gomadare/sesame dressing by Sanoman Company in Fujinomiya City!

Boiled mangenton pork belly slices, cucumber and boiled bean sprouts salad!

The star of the day: dry ageing beef (Holstein) by Sanoman Co.!

The star of the day on the charcoal grill!

Decorating the bbq’d beef tray with mushrooms grown by Mr. hasegawa in Fuji City! To be savored raw!

Cutting the beef sashimi style!

Placing the beef on the tray…

Almost ready… I wasn’t left any time for a last picture!

Mangenton pork sausages!

Red Moon potatoes tempura!

Oura burdock root tempura!

Preparing the butternut squash tempura!

Absolutely delicious!

Organic sweet potatoes!

Anchovy sauce potatoes!

The guest product of the day: mozuku seaweed brought all the way from Miyako Island in Okinawa!

The other star of the day! Toshiyaki Horie/堀江利彰, owner of Horie Chicken Farm in Shuzenji, Izu Peninsula, who came all the way tpo demonstrate the cutting of his Amagi Shamo Chickens!

An attentive audience…

Amagi Shamo is arguably the best and rarest chicken in Japan!

Charcoal-grilled Amagi Shamo Chicken!

Yummy!

Some very happy and contented ladies!

See you again next year same time!

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Vegan Japanese Dashi/Soup Stock: The Basic Recipe (expanded)

October 6, 2011 dragonlife 4 Comments

So many times have I heard my vegan and vegetarian friends complain about the fact that most dashi/soup stock is not done according to their priorities in Japan, making it impossible for them to enjoy food in this country.
Fortunately, this is a big misconception. Vegan dashi exists and is very easy to make or request.
Now, to make sure that the same friends can savour Japanese food, either at home or with friends, here is the basic and simple recipe!
Please save or copy this recipe for future reference (I have more vegan soup recipes in store for you if you want them!)

Vegan Japanese Dashi/Soup Stock

INGREDIENTS: (multiply according to demands. This is the minimum quantity!)

Konbu as sold in Japan

Konbu out of its packaging

-Konbu/dried thick dark seaweed: ５ｃｍ×５ｃｍ piece (dried)
-Water: ４００cc/ml (2 cups)
-Japanese sake: 1 tablespoon (don’t worry, the alcohol will disappear upon heating/cooking!)
-Mirin/sweet sake (same comments as above!): 2 tablespoons
-Soy sauce: 2 and a half tablespoons

RECIPE:

Pour the water into a large pan. Drop the seaweed into the water.
Switch on the fire.
The moment bubbles appear on the surface of the konbu, the water will start sucking its essence out the seaweed.
At that time add soy sauce, sake and mirin.

Taste from time to time to decide when taste suits you best.
Switch off fire then and take konbu out.
Let cool completely, pour it inside a bottle. Seal the bottle properly and store inside refrigerator.
Use it as soon as possible.

The seaweed doesn’t have to be thrown away. It is edible as it is once cooked!
The Missus chops it and add it steamed rice or in finely chopped vegetable salads!

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Local Food at Cenova Department Store in Shizuoka City!

October 4, 2011 dragonlife 4 Comments

After 3 years in the making Cenova Department Store has been finished and went through a pre-opening gala today.
Formerly known as Shin Shizuoka Center, the crumbling store has been completely rebuilt into a brand new venture reminiscing better store in bigger cities.
I was curious about what local food they would offer and decided to investigate today since I had obtained an invitation, a rigmarole necessary for the day!

At least the entrance was grand enough and all the ceilings very high. No complain there!

I immediately went down to the basement solely dedicated to food and drinks. It certainly was as big as the other department stores in town and was divided into Shizutetsu Store, the building owning company’s own store and tenants.
I checked the tenants first!

Shizuoka Green Tea! Shizuoka Prefecture produces 45~50% of the total Japanese crops!

Cana, a great chiffon cake specialist from Yaizu City!

Korokuya Co. Is also a tenant at Shizuoka JR Station Parche Department Store.

Shizuoka-grown shiitake mushrooms!

Fresh wasabi roots from Izu Peninsuloa!

Shizuoka-grown “Akagara” satoimo/taro!

Shizuoka-bred Suku Suku Chicken!

Fish and seafood from Shizuoka Prefecture. The same company are also tenants in Parche!

Isaki/Chicken Grunt sashimi from Suruga Bay!

That was about as far as the tenants were concerned. Actually it was more than I expected.
I then moved to the Shizutetsu Store space.

Crown Melons from Fukuroi City!

All these vegetables come from Shizuoka Prefecture producers on contact with Shizutetsu Store!

The farm’s name and owner picture are all featured at this special stand. How about that for traceability!

Shizuoka Prefecture is also celebrated for its succulent mandarine oranges!

Not many people know that grapes were first grown in Shizuoka Prefecture in Japan!

The mushrooms grown by Mr. Hasegawa in Fuji City are famous beyond our Prefecture!

Shizuoka-grown Celebes Satoimo/taro!

Fish and seafood from 5 different fishing harbors in Shizuoka Prefecture!

Beautiful fish in the company of a whole wasabi, toot, stems and leaves. You won’t see that outside our Prefecture!

Shirasu/sardine whiting from Mochimune and Sakura ebi/cherry shrimps from Yui!

Katusobushi/Dry bonito shavings from Yaizu City!

Fujiyama Beef!

Shizuoka Aka Buta/Red Pork!

Nakata San Chi No Aijyou Buta/Nakata’s Love Pork!

Bioran Eggs by Mr. Shimizu in Shizuoka City are famous in Tokyo!

Now that’s nice surprise! Bayern Meister Beer Microbrewery Beer from Fujinomiya City!

Another boon! Tenjingura Microbrewery Beer from Hamamatsu City!

Plenty of sake from Shizuoka Prefecture!

A sake brand devised for the opening of Cenova by Hana no Mai Brewery in Hamamatsu City!

And more mandarine oranges!

All in all, I must admit I found more than I expected!
Next time I will investigate in more detail!

To be continued…
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