Category Archives: 野菜

レシピ, 美食, 野菜, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Tourism

French Gastronomy: Warm Vegetables Terrine at Pissenlit in Shizuoka City!

January 4, 2013 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.

Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, in constant search for new recipes and presentations of local products, especially vegetables.
Terrines are a typical French delicacy born out of winter necessities but they are usually made with meat and served cold.
Now, Chef Arima has come up with a beautiful dish to warm you up in winter and also to help promote your health during this overeating season: Warm Vegetables Terrine with Shizuoka products!

A combination of colors you will not often see in winter, but here in Shizuoka vegetables are abundant even in winter!

Chef Arima cut out two slices delicately and arranged them head to toe!

The terrine comprises three different layers of vegetables.
The top layer contains no less than three kinds of mushrooms!

The middle layer was created with plenty of soft and succulent spinach!

The bottom layer consisted of resplendent carrot for a subtle balance of three very different vegetable savors!

The sauce was prepared with the vegetable juices, olive oil and garam masala for a light and superb accompaniment!

The finishing touch was achieved with local fresh tomato puree and herbs!

When health and flavors combine for a gastronomic experience!

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

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, 野菜, 観光, 魚海の幸, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, New Year's Eve, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: New Year’s Eve Dinner at Pissenlit in Shizuoka City!

December 30, 2012 dragonlife 2 Comments

Last night, technically not New Year’s Eve yet but so for 95% of the restaurants downtown I twisted the leg of Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City into preparing a New Year’s Eve dinner for two friends, the Missus and I. Actually only two more guests had been accepted as Friday night had been more than hectic and Toru was getting his hands full with the preparation of sechi ryouri/御節料理/End of The Year Traditional Japanese Cuisine served in boxes for no less than 28 customers!

He still managed to serve us a beautiful dinner with whatever was available in the kitchen!

Now, what did we enjoy?

Lightly marinated mackerel from Yaizu Harbor!

Note the edible shiso/perilla flowers and the menegi/leek sprouts! Both of them and all other vegetables in other dishes from all over Shizuoka Prefecture and mainly organically grown!

Served atop a bed of small apple cubes!

Cauliflower bavarois!

Served on broccoli coulis with iwana/Japanese char sashimi from Kakushima Farm in Fujinomiya City!

Topped with caviar and salmon’s roe for a little extravagance!

White asparagus with scallops!

Seasoned with local grated karasumi/Boutargue/Botarga/mullet eggs!

With a simple butter sauce liaising the juices of the asparagus and scallops!

Kinmeidai/splendid Alfonsino from Suruga Bay!

The organic Petit Vert is a Brussels Sprout variety first grown in Shizuoka Prefecture!

With a butter sauce seasoned with juices of the fish, the vegetables and yuzu koshio/lime salt!

The colors of the Petit Vert and young red beet are those of little jewels!

Blanquette made with veal raised in Fujinomiya City!

For another view of the ever so tender meat!

A traditional French dish which brought back so many memories of my childhood! Mind you, this is an extravagant way of preparing and serving it!

Filet of Ezo venison!

This deer would have feasted on those vegetables. Not to mention that the Port wine sauce ended up on my fingertips!

The perfect Automn/Winter main dish!

A little plate of French cheeses with figs, walnuts, pistachio and honey!

Can you guess what they are?
Served with the exquisite little finishing touch with coarsely ground black peppers and cumin seeds!

The little details that make the difference between enjoying and savoring!

Darjheeling Tea jelly before moving to the dessert!

Now this seemingly simple dessert includes an item served only at Pissenlit (so far, as it will certainly be emulated!)!

Not this delicious home-made pistachio ice-cream though!

Bavarois made with wasabi from Utogi, Shizuoka City and sauce made caramel and soy sauce from Amano Compnay in Gotemba City!

Happy New Year!

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, 酒, 野菜, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Spanish Cuisine, Spanish Gastronomy, Spanish Restaurant, Tourism

Spanish & French Dining Bar: Hoteiya in Shizuoka City!

December 27, 2012 dragonlife 3 Comments

Service: very friendly and easy-going if a bit shy
Facilities: very clean overall. Excellent washroom
Prices: Reasonable~a little expensive
Strong points: Spanish & French Fusion bistro gastronomy doubling as a wine bar. Open late. Reasonable wine list. Extensive use of local products.

Spanish gastronomy has always been popular in Japan although it can be disappointing at times. Some restaurants call themselves Tapas Bars, but the Spanish would have some difficulty to find themselves at home there…
On the other hand some establishments take another track by combining the characters of different European gastronomies with a far more pleasurable result for the customers. After all, if you visit a bistro in French Catalogne/Catalunia you will find that most of the specialties are “Spanish”!

Looking at the menu blackboard by the stairs leading to Hoteiya you will realize that many influences govern Chef Takashi Sugiyama/杉山猛さん’s cuisine!

Discovering the door on the second floor you realize that Hoteiya is a Kakureya/隠れ屋/”Hidden Place” that many Japanese appreciate for ofttimes much wanted privacy!

But the place for all its secrecy is not a dark place full of unknowns!

Chef Takashi Sugiyama/杉山猛さん behind a beautiful Spanish Ham!

Have a good look at the recommendations menu board first before ordering and have a chat with the Chef as well!

What I did have on that particular night should give you a good idea of what to expect.
Shall we start then?

Of course, Spanish raw ham cut in front of you!

French-style chicken liver paste!

A real beauty concocted with Port wine!
It would be enough if you came just to drink wine with a snack!

Fresh Horse Mackerel/Aji/鯵 caught off Yaizu harbor in salad with fresh local vegetables including home-made semi-dried mini tomatoes!

You just can’t beat fresh local products!

Aubergine/zucchini gratin!
Great comfort food on a cold winter night!

Hot and delicious!

I was luckily hungry on that day and I had plenty of space left for a succulent bistro-style dessert!

Nougat glace!

Creme brulee!

A little European haven away from the crowds?

To be continued (still too many beauties to sample!)….

HOTEIYA
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-2-15, Celize Building 2F
Tel./Fax: 054-251-8027
Opening hours: 18:00~01:30
Closed on Tuesdays
Private Parties welcome!

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, 観光, 農業, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Mushrooms, Recipes, Restaurants, Shizuoka, Shizuoka City, Shizuoka Cuisine, Tourism

Vegan & Vegetarian Gastronomy: Mushrooms Cuisine at Yasaitei in Shizuoka City!

December 18, 2012 dragonlife 4 Comments

Eringe/エリンゲ and maitake/舞茸 at Yasaitei!

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.

The Japanese have always been in love with their mushrooms and the number of varieties they grow is simply mind-blowing!
Mushrooms, although they don’t contain many calories offer a lot of healthy ingredients on top of their beautiful taste. You never feel guilty when indulging in them!

Yasaitei/やさい亭, which could be roughly translated as “vegetables station” in English, is the izakaya to visit in Shizuoka City for gastronomes who love mushrooms and vegetables in particular as their priorities can be cateｒed for with the minimum of fuss and explanations.
The following describes recent dishes I have savored there including other vegetarian and vegan tidbits!

When I visit Yasaitei I always “Doman”, a rice shochu distilled by Hamamatsu-Tenjingura Brewery in Hamamatsu City!

A “o-tooshi/お通し/snack served with the first drink!

Lotus root/renkon/蓮根 in “kinpira” fashion!
Such a satisfying crunch!

Grilled fresh shiitake/椎茸!

The shiitake were simply grilled and seasoned with soy sauce before being served over shiso/perilla leaves.

Freshly grated daikon and ginger were provided for further seasoning and enjoyment.

Surely one of the best ways to enjoy fresh shiitake!

Another o-tooshi!

Mushrooms and fried tofu o-hitashi/お浸し/Japanese-style light appetizer!

Maitake, tomato and spinach stir-fried in sesame oil and served with fresh coriander!
Maitake/舞茸 in English stands for mushrooms called Hen-of-the-Woods, Ram’s Head or Sheep’s Head!

Juicy and so tasty mushrooms!

Note the coriander for beautiful balance in presentation and taste!

Another o-tooshi!

Mushrooms and mekabu/芽蕪/small turnips! If you are vegetarian or vegan just tell them not to top it with katsuo bushi!

Steamed eringe (or eringi)/エリンゲ/known in English as king trumpet mushroom, French horn mushroom or king oyster mushroom!

The eringe were steamed together with fresh cucumber and served with freshly grated Shizuoka-grown wasabi!

Looking for more of the same!

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 (carte) welcome
Parties welcome
HOMEPAGE (Japanese)

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, 酒, 野菜, 静岡市, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Culture, Japanese Gastronomy, Recipes, sake, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Japanese Izakaya: Odakkui in Shizuoka City!

November 26, 2012 dragonlife 2 Comments

Service: Very friendly, smiling and attentive in an easy-going manner
Facilities & equipment: Very clean overall. Superb washroom (mouthwash provided!)
Prices: Reasonable
Strong points: True izakaya gastronomy of a higher level. Local products extensively used. Great list of sake, shochu. Wine available. Private rooms possible.

Odakkui had been a solid institution when the owner decided to renew the whole place when the building housing them was to be rebuilt.
It has now become just a superb establishment which must be one of the best three izakayas in the whole Prefecture without a doubt!

Chief Manager and Chef Nobuhiro Sugiyama/杉山信廣 at work.

The restaurant is now divided into three distinct rooms to satisfy all customers’ priorities and preferences.
-The main restaurant (called “Omote/おもて/Front”) with a large window overlooking the main street, a counter in front of the kitchen and a large tatami area with dug-in seating.
-A cozy bar-style room (called “Ura/うら/Back”) seating only 5 customers (prices are the same in every room) away from the main room where fried food is prepared. The two rooms communicate through a long corridor bridging the access stairs.
-If you wish for even more privacy three rooms are located behind the small bar. The same rooms can have their partitions taken away for a single private room party.

Don’t worry! There are drinks for every taste including soft ones!

Including plenty of wine!

Plenty of tempting cold foods in wait for you!

For our first visit of newly reformed izakaya the Missus and I opted for the quiet “Ura/Back” bar-style room.
It is just impossible to sample everything in a single visit so we concentrated our order away from fried food we will sample in the “Omote/Front” room next time.

But first the drinks!
While the Missus was sipping her red wine by the glass I started with a cup of Shizuoka sake concocted by Kokko Brewery in Fukuroi City called “Den Ichirou/傳一郎/the professional name of its master Brewer!

One will understand at once the level of an izakaya, whatever the prices (comparatively reasonable in Odakkui considering the quality), when you look at the o-tooshi/お通し/first snack served with first drink: Odakkui’s is not only generous, but absolutely yummy and artfully served on a beautiful Japanese paper napkin!

We always order a plate of seasonal sashimi, another clear indication of the level of any izakaya.
Odakkui’s is just superb! How much would you pay for that in Tokyo? LOL

Beautiful Red Cuttlefish/Aka Ika/赤烏賊! Perfect , almost crispy, bite!

Lean tuna/maguro akami/鮪赤身 that melts inside your mouth. Served with freshly grated Shizuoka wasabi root!

Sole/Hirame/平目 served with its engawa/縁側/Fringe flesh which is usually discarded in Western Cuisine but which is a delicacy here in Japan. No need to say it must absolutely fresh!

A little “service” that you will not be offered for free outside our Prefecture: Home-marinated wasabi stems!
A must-try!

The Missus was keeping to her red wine but it was time for another cup of sake (I was actually offered a “service” cup from another Prefecture in between… the joys of my work!): two different bottles of Toyo Bijin/東洋美人/Beauty of the East from Fukui Prefecture.
Now, which bottle did I choose?
The red label one, naturally!

We couldn’t resist one of the comfort food on display in front of us: grilled bacon and potato salad!

Plenty of fresh vegetables in a well-balanced salad!

Now, another Japanese specialty you will find in any good izakaya, kushiyakiya and yakitoriya: niwatori nankotsu karaage/鶏軟骨唐揚げ/deep-fried chicken cartilages!

Crispy, cracking and so yummy!
needless to say that the chicken must be absolutely fresh!

We had spent a long day walking outside and we were hungry.
No better comfort food than hot (in both senses) mabodofu!

Now, if you a rice fan, you must try Odakkui’s ishi yaki chahan/石焼きチャハン/earthenware fried rice!

A truly Japanese fried rice topped with dried seaweed. A whole meal in itself!

A little detail I always appreciate in a good izakaya: delicious sorbet to refresh yourself!

To be continued… I told you I will have to come up with a report on the Omote/Front room!

ODAKKUI
420-0024 Shizuoka City, Aoi Ku, Tokiwa Cho, 1-8-1, Aoba Yokocho, 2F
Tel./fax: 054-253-6900
Opening hours: 17:00~24:00
Closed on Mondays
HOMEPAGE (Japanese)
Private parties welcome!
Credit cards OK

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, Food Health, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Japanese Vegan Recipe: Takuan Chahan-Takuan Fried Rice

November 6, 2012 dragonlife Leave a comment

here is another recipe for vegans, hungry ones in this case!
You need very little and can used leftover rice!

INGREDIENTS: (For two people)

Takuan: as appropriate
Steamed rice (cold leftover is best!): 2 Japanese bowls
Finely chopped scallions or leeks: as appropriate
Sesame seeds: as appropriate
Sesame oil: as appropriate
Salt: “shokoji/塩麹” if possible. If not available salt of your choice. As appropriate.

Optional: Herbs, vegetables and spices of your liking!

RECIPE:

Chop the takuan finely.

In a large fry pan pour some sesame oil. Fry takuan first for a little time.

Add rice and mix with takuan and fry all the time.
Add chopped leeks (and optional herbs), mix and continue frying.
Add sesame seeds. mix and continue frying.
When rice is properly fried add salt and spices (optional), mix quickly and serve!

Easy and very healthy!

RECOMMENDED RELATED WEBSITES

Oh Bento by Keith in Hull, UK, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, 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, PepperBento, Hapabento , Jacki’s Bento Blog, 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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Daikon, 野菜, 観光, 農業, Food, Food Health, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Vegetarian & Vegan Japanese Gastronomy: My Best 10 dishes (and extras!) in Shizuoka City in 2012!

November 5, 2012 dragonlife 2 Comments

Roasted organic vegetables plate at Le Comptoir de Bio-s, all vegetables grown by Bio Farm Matsuki in Fujinomiya City!

Shizuoka Prefecture is a haven for vegetarians and vegans, and I will never tire to repeat it!
Although I’m neither, I do appreciate the needs and priorities of my friends who take the time to visit our region.
The reasons why Shizuoka is blessed land for my friends is 1) that the climate allows for vegetable culture all year round, 2) Shizuoka Prefecture has always been a research center for agriculture resulting in the greatest number of vegetables (and fruit) varieties in a single Prefecture in Japan, 3) that it is also the most active Prefecture when it comes to organic agriculture.

All the photos represented in this article were all taken in restaurants in Shizuoka City (except for the last two!), demonstrating that with a little research you can find restaurants catering to your priorities and pleasure!

The title mentions the number “10” for appeal, but I included more to convince you!

Cold corn soup (Vichyssoise) at Aquavite Italian Restaurant!
The corn was grown in the mountains of Ikawa in Shizuoka City.
It includes only a little salt, olive oil and water used to boil the corn!

Vegetable appetizer at Yasaitei Izakaya!
It includes shiso/perilla leaf, finely sliced myoga ginger and fresh ginger, sweet hijiki seaweed, sesame seeds and a simple dressing based on olive oil and amazu sweet vinegar!

Vegan sushi at Sushi Ko Restaurant!
Menegi/leek sprouts nigiri.
The one on the left is not vegan/vegetarian as it includes katsuo bushi but the latter can be easily not included for a real vegan/vegetarian sushi.
Secured with a thin band of dry seaweeed/nori and topped with umeboshi/pickled salty Japanese plums!

Another vegan sushi at Sushi Ko Sushi Restaurant: Manganji chili pepper nigiri!
Manganji chili pepper is a long soft green variety of chili pepper.
The one at the left is topped with yuzu kosho, the other one with umeboshi/pickled salty Japanese plums!

Boiled jumbo peanuts at Taihei Izakaya!
These jumbo peanuts are at least three times the size of “normal” ones and are grown only In Shizuoka and Gunma Prefectures (until now!) and incidentally are eaten boiled only in these two Prefectures! A must-try!
These were grown in Fuji City.
Some organic varieties have also appeared on the Shizuoka tables!

Waga-style cucumber salad at Waga Izakaya!
Waga uses thin and crunchy Japanese cucumbers sprinkled with crushed peanuts and served with sweet miso dressing!

Daikon Katsu at Waga izakaya!
The picture above is not vegetarian/vegan but here is the vegan version:
Simmer a small daikon (peel it first but simmer it whole!) in vegan dashi, soy sauce and a little sake until it has got soft and beautifully colored.
Drain and cool down completely.
Wipe water/humidity off the surface.
Roll it plenty of cornstarch dissolved in a little lukewarm water.
Roll it in vegan breadcrumbs to cover it completely.
Deep-fry to a nice brown color.
Leave it for a couple of minutes over some kitchen paper to soak off excess oil.
Cut it as shown in picture above and season it with a vegan dressing!

Potatoes are staple food for vegans and vegetarians!
Here are a few examples!
The above is Yutoo Style fried potatoes at Yutoo Izakaya!
The potatoes are organically grown at Bio Farm Matsuki in Fujinomiya City!

Roasted potato gnocchi at Le Comptoir de Bio-s!
Note that the gnocchi contain only potato, flour and salt!
Made with potatoes organically grown by Bio Farm Matsuki in Fujinomiya City!

Belgian Fries at Caravin French Restaurant!
Note that potatoes were first fried in Belgium! French fries are a historical mistake!
The fries are served with mustard (not ketchup nor mayonnaise!) and fine premium chili pepper!

Uzu-style fried potatoes at Uzu Izakaya!
Note that potatoes are not all white!
Potatoes organically grown at Bio Farm Matsuki in Fujinomiya City!

Greens and mushroom salad at Le Comptoir de Bio-s!
The mushrooms are organically grown in Fuji City at Hasegawa Farm while the other vegetables are grown organically at Bio Farm Matsuki in Fujinomiya City!

Simmered tougan/winter melon at Kagatsu Japanese Restaurant in Fujinomiya City!
The vegan version would be to simmer in vegan dashi! Served with fresh organic okra!

Vegan yuzu jelly cake at Myouken Sushi Restaurant in Gotemba City!
The jelly was made with local agar agar and yuzu!
A dessert fit for any vegetarian/vegan repast!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

French Gastronomy: Comptoir de Bio-s 1st Anniversary Party dinner with Shizuoka Products!

November 3, 2012 dragonlife 2 Comments

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 November the 2nd, le Comptoir de Bios French restaurant owned by Bio Farm Matsuki Co. in Shizuoka City, Aoi Ku celebrated its First Anniversary by organizing a party dinner designed with products from local farmers including vegetables, meat and fish!

Like any Japanese party worth its salt, an abundance of flowers greeted the select guests!

The chefs at work!

A little beauty serving the drinks!

The Owner, Mr. Kazuhiro Matsuki/松木一浩さん of Bio Farm Matsuki with some his local producer guests, namely Mr. Yoshiaki Aoki/青木善明さん of Aoki Chicken Farm in Fujinomiya City and Mr. Akichika Hasegawa/長谷川光史さん of Hasegawa Farm in Fuji City.

Now, what is Mr. Kazuhiro Matsuki/松木一浩さん holding in his hands so proudly?

The leg of a baby wild boar hunted in Fujinomiya City!

The leg had been seasoned and marinated for one full year before being finally served at the party!

All local food for the party!

Organic vegetables from Bio Farm Matsuki in Fujinomiya City!

Aoki Chicken liver paste crostini!

Smoked Rainbow Trout from provided by Mrs. Izumi Iwamoto/岩本いづみさん of Kakishima Trout Farm in Fujinomiya City!

Organic gnocchi by Bio Farm Matsuki!

Organic salad with fresh greens from Bio Farm Matsuki and organic mushrooms from Hasegawa Farm!

Do you know these people? LOL

The little beautiful pixie again!

Rainbow trout from Kakishima Trout Farm and organic Portobella Mushrooms from Hasegawa before going into the oven!

Out of the oven!

Chicken from Aoki Chicken Farm and Portobella Mushrooms from Hasegawa Farm before going into the oven!

The whole chicken being cut!

And served atop roasted organic vegetables!

Looking forward to the next party with Shizuoka products!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

レシピ, 美食, Daikon, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Vegan, vegetables, Vegetarian cuisine

Japanese Vegan Recipe: Easy and Beautiful Takuan and Shiso Appetizer!

October 31, 2012 dragonlife Leave a comment

It is not always easy to organize a party for vegans, especially for the ones who enjoy their drinks.
You need colors and design to entice people’s appetites and the Japanese are proficient at creating beauties from almost nothing!

How about Takuan and Shiso rolls for appetizers?
“Takuan” is Japanese pickled daikon and “Shiso” is perilla whose leaves and flowers are so delicious raw!

INGREDIENTS:

Takuan cut in thin slices: As many as you want!
Shiso: As many leaves as you want! Think of the size!

RECIPE:

First cut the takuan if you a\have it whole.
If you can find sold sliced, the better.
Sponge off any liquid off the takuan slices first or you will have yellow juice everywhere!
Clean the shiso leaves in running water and sponge off all water if deemed necessary.

Look at the picture above!
Cut the takuan slices in halves.
Put a shiso leaf on one takuan half slice.
If the shiso leaf is too big cut it as to cover a little less than half the takuan slice.
Do not throw away the cut shiso leaves leftovers. You can chop them finely and use them for decoration or seasoning!
Roll.
Don’t bother securing them. If the takuan slices are thin enough they will not unfold.
When you serve them place them inside a dish which allows to pacj\k them side by side for mutual support!

So simple and beautiful!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

レシピ, 美食, 野菜, 観光, 魚, 農業, Food, Food Health, Gastronomes, Gastronomy, Izu Peninsula, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Gastronomy: “Amago”-Red Spotted Masu Trout Simmered in Wine by Pissenlit in Shizuoka City!

October 26, 2012 dragonlife 6 Comments

Today I was actually called by Chef Toru Arima/有馬亨さん who told me he was preparing a fish bred in our Prefecture!

The fish is called Amagi Amago.
Amagi stands for the place where it is bred.
Amago/あまご translates as Red Spotted Masu Trout in English.

Shitayama Fish Farm in Shuzenji, Izu Peninsula!
The Fish Farm is located beside wasabi fields for the best natural environment.
Wasabi leaves are actually introduced in their feed!

Pissenlit Restaurant and Chef Toru Arima/有馬亨さん were awarded the title of Shizuoka Prefecture Recognized Restaurant and Chef last year!
Chef Toru Arima/有馬亨さん never misses an opportunity to experiment with new ingredients, especially if they are local!

Chef Toru Arima/有馬亨さん at work as I arrived at his restaurant today after lunch service had been finished!

Chef Toru Arima/有馬亨さん had first fried the fish in olive oil before gently simmering them in wine with local organic nameko mushrooms!

Dressing the fish on a plate!

The sauce before it was further reduced!

A beautifully sauteed local organic shiitake mushroom being added!

Chef Toru Arima/有馬亨さん pouring the reduced wine sauce and mushrooms on the fish!

Waiting for the finishing point!

Golden eggs from the same trouts! Absolutely delicious and extravagant!

A few sprigs of local organic leek sprouts!

Et voila!

Absolutely delicious and extravagant!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

レシピ, 美食, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Lotus Roots, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Japanese Easy Recipe: Lotus Root and Pork Balls

October 24, 2012 dragonlife Leave a comment

Lotus root can be used with meat to make delicious and easy to prepare balls/meat balls!
A comfort food appreciated everywhere and a great snack if you like beer!

INGREDIENTS: (For 2 people)

Minced pork meat: 200 g
Lotus root: 60 g
Salt: one pinch
Soy sauce: 1 tablespoon
Ginger: 1 fresh cube 2x2x2 cm
Cornstarch: As appropriate

RECIPE:

in a large ball drop the minced pork.
Grate the lotus root over it.
Add salt.
Mix until you obtain a smooth paste.
Grate fresh ginger over it and add soy sauce.
Mix well.

Prepare one-bite sized balls and coat hem with cornstarch.
Deep-fry at 170 degrees (the best temperature!) until they have a attained a crispy brown color.

Serve at once with some leafy greens for best balance.

So simple and so yummy!
Naturally you can add spices of your liking to the recipe!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Tofu, Vegan, vegetables

Vegan Japanese Recipe: Lotus Root Hamburger 2-Tofu version

October 19, 2012 dragonlife 6 Comments

lotus roots, or renkon/蓮根in Japanese, have been a popular vegetable for eons.
Shizuoka prefecture is quite famous for the quality of its lotus roots all over japan!
Here is the second version of a vegan recipe for yummy lotus root hamburgers with tofu!

INGREDIENTS: (For 2^3 people)

Tofu: 300g
Lotus root: 200g
salt: 1/2 teaspoon
Cornstarch: 2 tablespoons
Salad oil: 2 tablespoons
Grated fresh ginger or wasabki: as appropriate
Soy sauce: as appropriate

RECIPE:

Place the tofu inside an oven bowl.
Heat in a microwave oven for 3 minutes at 500 w.
Transfer into a bowl with small holes to drain it of water.

Peel the lotus roots.
Grate the whole into the bowl containing the tofu that has been completely drained.

Add cornstarch and mix well.
Add salt (don’t make a mistake in the order!) and mix well into a paste.

make patties 5~6 cm diameter. Don’t make them too or they will break easily. You can make s
them small, too.
Pour oil in a fry pan and cook slowly over a low fire.

Fry them well until both sides have attained a nice brownish color.

Serve with a light sauce and grated ginger or wasabi!

Serve them with some green for better presentation!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

レシピ, Bistro, 美食, 野菜, 観光, 魚, 農業, Food, Food Health, French gastronomy, French Restaurant, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Terrines, Savouries and Cakes at Patina in Shizuoka City!

October 19, 2012 dragonlife 4 Comments

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list.

Due to various reports, meetings and what else, I visited Patina no less than three times within a single week!
This has become an opportunity to show you what to expect in our good city of Shizuoka City!

The entrance by a very shiny day!
It is large by Shizuoka standards!

they have been actively specializing in terrines and pates recently! The real French comfort food!

They have also increased the number of wines you can drink by the glass!

You must try the Cremant de Bourgogne, so much better than Champagne, yen for yen!

Vegetable terrine and herb cream dressing!

Just love the bacon included with it!

Delicious and elegant herb cream dressing!

And plenty of leaf vegetables for great balance!

Zuwagani/Snow crab terrine!

So fine and light!

Sanma/Pacific saury and potato terrine!

The fish and the potatoes married to perfection!

At Patina they serve French cider in a bowl as it should be!

Marinated mackerel salad!

Another comfort (Norway?) food so nicely presented!

Pork and chicken liver terrine de campagne!
As yummy as back home in Bourgogne, France!

No need of bread! Just fork it together with leafy vegetables!

Quiche Lorraine!

I doubt they make it so elegant even in France!

Their cakes are always tempting!

If you ca read Japanese it says “Figs and Cheese Cream Baked Tart”!

A little beauty!

The tart!

And the home-made ice cram with the custard and caramel sauces!
Another sin! LOL

Far Breton, the elegant way!

Now, what would be bast with it, a strong coffee or glass of Calavados? LOL

To be continued… You bet!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00~15:00, 17:00~21:30 (last orders) for meals, 11:00~22:00 for the cafe, Sunday~Saturday
10:00~22:00 on Sundays
Closed on Tuesdays

BLOG
Non-smoking until 15:00

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

美食, 野菜, 観光, 魚, 農業, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Italian Gastronomy: Shizuoka Autumn Products Dinner at Soloio in Shizuoka City!

October 19, 2012 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!

The other evening, after another long day of shopping, the Missus and I were not in a hurry to go back home and start cooking!
We decided to visit Solio to sample their Autumn menu, mostly made with Shizuoka Prefecture local products!

To cut a long story short, what de we order?

Antimisto Pasti!

Pork roulade with mushrooms marinade!
Note that all vegetables, raw or cooked are from Shizuoka Prefecture, most of them organic!

Seafood gratin!

Italian-style ratatouille!

Hiroshima mussles steamed in white wine!
Very soft!

Raw ham and ricotta cheese fritters!!

Beautiful!

Solio-style Banya Cauda with organic vegetables grown in Shizuoka Prefecture!

Did I tell you that Solio serves the best rizotto in the Prefecture?

Edamame and smoked cheese baked rizotto!
Note that the luccola are grown organically in Shizuoka, too!

The Missus did not agree with me, but I had to have the dessert!

Almaretto semi-freddo ice cream!

Plum compote and red fruit!

Almaretto Tiramisu!

One of these days I will have to come alone just to sample all the desserts! LOL

To be continued…

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!
Smoking allowed BUT Non-smoking until 20:00 everyday!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

レシピ, 美食, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegan Japanese Recipe: Lotus Root Hamburger 1-Plain Version

October 17, 2012 dragonlife Leave a comment

lotus roots, or renkon/蓮根in Japanese, have been a popular vegetable for eons.
Shizuoka prefecture is quite famous for the quality of its lotus roots all over japan!
Here is the first version of a vegan recipe for yummy lotus root hamburgers!

INGREDIENTS: (for 4 small patties/hamburgers)

Lotus root: 300 g
Cornstarch: 1 tablespoon
Salt: 1/2 teaspoon
Oil: 1/2 tablespoon

RECIPE:

Peel the lotus root.
Wrap the lot into cellophane paper and cook insode a microwave oven for 3 minutes at 600 W.
bear in mind that the lotus root contains a lot of water. It will be very hot out of the oven. Don’t burn your fingers!

Grate the lotus root once cooled down enough.
Cut finely with a knife the parts you couldn’t grate.
Once mixed with the grated root they will provide a crunchy bite.

Add cornstarch and salt and mix.
Make four patties out of it,
Bear in mind that the mixture will be sticky.

Heat a fry pan.
Pour oil and heat.
Place the patties on the fry pan and fry. press the patties to make them flat.
Once cooked to a satisfying color turn over and cook the other side to a nice brown color.

Serve them hot with fresh vegetables seasoned with a dressing of your choice.
As for the patties their salty taste should be enough for seasoning but you can sprinkle them Japanese style witha little ponzu and momiji oroshi (grated daikon with chili pepper powder)!

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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,