Asabi No Kai or Wasabi Meetup is a non-profit association of chefs, producers and gastronomes based mainly in Central Shizuoka Prefecture.
The basic purpose of this Meetup is to promote the products and gastronomy of Shizuoka Prefecture as well as visiting producers and make their products better known and to promote Shizuoka Gastronomy in general to the public.
A regular event is held on the last Tuesday of every month.
On October 29th, most members met at Il Castagno Italian Restaurant in Aoi Ku, Shizuoka City for a seminar to share cooking techniques and ideas.
The seminar had started at 11:00 a.m. and due to work I could join only an hour later and missed a fes demonstrations including the above wild boar tagliatelle,wild boar sauteed and amago trout soup!
An attentive auditoire composed of some of the most famous chefs in central Shizuoka Prefecture, be they specializing in French, Italian, Sapnish and even Chinese gastronomies!
Chef Kakiyama of Al Forte Restaurant!
Wild Boar Belly Confit!
The wild boar had been confit to soften its fat and had been pasted with a mixture of cheese, breadcrumbs, mustard.
Served with sauteed fresh shiitake mushrooms and cress, with a persimmon sauce!
Chef Onoda of Caravin!
Amagi Shamo quenelles!
The quenelles (as of the fish or meat dumplings prepared in Lyon, France) had been made with various parts of Amagi Shamo Chicken bred at Horie Poultry Farm in Amagi, Izu Peninsula. The soup had been made with fresh shiitake mushrooms from Amagi!
Ballotine of foie gars and Amagi Shamo chicken breast served home-made pain d’epices (Dijon-style ginger bread).
Beautiful design! Ballotine made with foie gras and chicken is difficult because of the different texture!
Amagi Shamo Chicken beats lacquered with steamed pilaf!
seasoned with finely shredded fresh wasabi root!
Chef Sugimoto of Tetsuya Sugimoto Restaurant!
Amago trout, marinated between “knse” sheets and aromatic herbes over minced satoimo/taro root and gobo/burdock!
Includes olive oil, white wine vinegar, orange olive oil, and salted water jelly!
Amagi Amago trout pre-cooked (5 minutes) and maronated, sauce tapioca, salt, olive oil, sesame seeds, breadcrumbs, salt seaweed/shio konbu, shirasu/whiting!
Sudach1 lemon mousse, with sauce made of sesame oil, salt, balsamic vinegar. Wasabi zuke sorbet. Tomatoes marinated in salt, white wine vinegar and olive oil!
Sauce similar to a home-made mayonnaise. Fresh herbs include dill, lsauteed ucolla roots, taragon!
Chef Sugimoto holding “Komotake” also called “Makomo” or “Hanagatsumi”/”Manchurian Wild Rice” stems, a great vegetable only started to be actively grown in Shizuoka Prefecture!
The venison was first marinated in liquid bamboo charcoal to give it the aspect of a black round stone!”
Venison with Komotake!
The komotake was served both steamed then fried. Th venison was seasoned with milk sauce!
Fried komotake chips astride the steamed stem of the same!
The shiitake were cooked in fond de veau/veal stock, red wine vinegar and Madeira wine!
See you next month!
RECOMMENDED RELATED WEBSITES
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: 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
SHIZUOKA GOURMET 