Category Archives: 魚

レシピ, Chicken, 美食, Dessert, Desserts, 野菜, 茶, 蕎麦, 虹鱒, 静岡市, 観光, 魚, 魚海の幸, 鱒, 農業, Fish, Food, Food Health, French Cuisine, French gastronomy, French Restaurant, Fujinomiya City, Gastronomes, Gastronomy, Ice Cream, Japan, Japanese Gastronomy, Mishima City, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Gastronomy: Shizuoka Prefecture Gastronomic Week Lunch at Pissenlit in Shizuoka City!

October 6, 2012 dragonlife 2 Comments

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 Restaurant Pissenlit in Shizauok City has been designated by the Shizuoka Prefecture Government as one of the top chefs promoting the gastronomy of our Prefecture.
The same Prefecture has designated the last two weeks of Septmber as the “Shizuoka Shoku no Bu Shigotonin Week/静岡食の部仕事人ウイーク/Shizuoka Gastronomy Craftsmen Week (although it lasts two!)”

The official poster printed by the Government!
Toru therefore conceived a special full lunch course menu for the occasion for 7,000 yen/70 Euros, extremely reasonable considering the quality!

The special menu also celebrated the 4th Anniversary of the opening of Pissenlit!

The restaurant was offered some magnificent bouquets for the occasion!

Chef Toru Arima/有馬亨さん at work!

The menu!
Actually it was more of a guideline as some items were changed according to the products available that day.
In fact two friends of mine who visited the place the following week-end were served two different versions!
Lucky ones!

Chef Toru Arima/有馬亨さん also initiated a great idea by offering local tea in lieu of alcohol for people who cannot drink or may not like on that particular day!
You can either have one variety prepared in two different ways for 200 yen or the whole set of three teas for 500 yen!

The first glass of “sencha/煎茶/decocted green tea”!

Eggplant/Aubergine Mousse! The aubergine came from Hirokawa garden in Mishima City
Most other vegetables on that day were organic and grown at Kitayama Garden in Fujinomiya City!

The second glass of “sencha/煎茶/decocted green tea” prepared in a slightly different way!

Marinated rainbow trout and iwana/Japanese char bred by Kakishima Trout Farm in Fujinomiya City!

Note the iwana skin baked to a crisp and the edible perilla/shiso flowers!

From another angle to show the vegetables placed between the fish including menegi/leek sprouts!

The first glass of “fuka mushi Cha/深蒸し茶/deeply steamed tea”!

A French classic with a Japanese/Shizuoka twits: (Shizuoka-grown) buckwheat pancake/galette with Amagi Shamo chicken (Bred in Shuzenji, Izu Peninsula) liver, heart and gizzards and poached egg with Utogi wasabi leaves!

For a better view of the delicate fine pieces of liver, heart and gizzards!

The poached egg!

The wasabi leaves!

Fresh buckwheat seeds!

Itoyodori/Golden threadfin bream from Suruga Bay, poele and served atop fine mashed potato cream and served with red paprika sauce and steamed/fried organic vegetables!

The fish was caught off Sagara in the western part of the Prefecture!

Shikaku mame/Square beans are getting increasingly popular in our Prefecture!

The second glass of “fuka mushi Cha/深蒸し茶/deeply steamed tea” prepared in a slightly different way!

Amagi Shamo Chicken bred in Horie Farm in Shuzenji, Izu peninsula, prepared in three different manners!

The thigh and its skin poele and baked, served with a wine sauce!

Breast, steamed and served with an unctuous Bleu d’Auvergne cheese sauce!

Halｆ-raw sasami/breast fillets, cooked in “tataki” style!

Earl Grey Tea jelly before the next dish!

The first glass of Hoji Cha/ほじ茶/oven-roasted tea!

The second glass of Hoji Cha/ほじ茶/oven-roasted tea prepared in a slightly different manner!

The dessert!
It is a millefeuille but the contents are quite unusual!

The red fruit in the middle is actually eggplant/aubergine cooked in red wine!
Absolutely delicious and incredibly elegant!

Creme Chantilly and custard sauce!

Peach Sorbet with its fresh organic mint!

And coffee served as it should be with its mignardises!

Someday i will have to attend one of their wine-tasting dinners!

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,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:

-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

美食, 観光, 魚, Fish, Food, French Cuisine, French gastronomy, French Restaurant, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Spanish Cuisine, Spanish Gastronomy, Tourism

Gastronomic Study Group: Kakishima Rainbow Trout and Japanese Char by Wasabi no Kai Group

September 27, 2012 dragonlife 4 Comments

Wasabi no Kai Gastronomic Group in Central Shizuoka Prefecture was founded about 4 months ago to help promote the Shizuoka Gastronomy with chefs, producers and the media.
We have already held a seminar on Shizuoka Green Tea and visited Kakishima Fish Farm in Fujinomiya City in July and August.
This time three chefs members of Wasabi No Kai Group met at Il Castagno Italian Restaurant in Shizuoka City to demonstrate various ways and methods of cooking Rainbow Trout and Japanese Char/Iwana from Kakishima Farm!

Chef Kenji Inami/稲見謙司さん at Il Castagno Italian Restaurant in Shizuoka City.

Camera-Shy Chef Takeshi Sugiyama/杉山猛さん at Hoteiya Spanish Restaurant in Shizuoka City.

Chef Masahiro Onoda/小野田正浩さんat Caravin French Restaurant in Shizuoka City.

Inside the kitchen!

Taking a sneak peek at the Japanese char!

A magician’s lair!

Taking shape!

The advantage of a photographer/writer is that he/she has first pick at the information and an open door inside the kitchen!

Almost ready!

An eager audience patiently waiting for the creations to come out of the kitchen!
Now, what did we have the pleasure to savor?

Marinated Japanese char by Chef Onoda!
The fish was marinated in salt, soy sauce and mirin at 40 degrees Celsius inside an air-tight pack.
The bottom piece on the left is the same covered with golden and black sesame seeds.

Japanese char smoked with salt and sugar and served with olive oil by Chef Sugiyama!

Japanese char brandade seared under a salamander by Chef Onoda!

Japanese char with home-made cocoa parpadelle and organic vegetables by Chef Inami!
The cocoa powder parpadelle was a discovery!

Rainbow trout with home-made Taglionni and organic vegetables by Chef Inami!

Rainbow trout, Serrano ham and mushrooms risotto by Chef Sugiyama!
If I had to choose one dish, this was the one!

Japanese char poached with its skin, paprika and fresh cepe/porcini in wine, stock and cream sauce by Chef Onoda!

All these local celebrities certainly enjoyed a long talk during and after the demonstration!

The next event will be a visit to a local sake brewery!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

リゾット, レシピ, 美食, 野菜, 観光, 魚, 魚海の幸, 農業, Food, French Cuisine, French gastronomy, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Lunch at Hana Hana (2012 Fall) in Shizuoka City!

September 24, 2012 dragonlife Leave a comment

Seared Foie Gras in black truffles sauce on Porcini risotto!

Service: Very friendly and easy-going
Facilities & Equipment: Very clean overall. large superb washroom
Prices: Reasonable
Strong points: Typical French, Southern French and Italian Fusion gastronomy. Great products. Excellent wine list.

I have known ever so laughing Chef Jirou Hanabata/花畑次郎さん for what seems like an eternity.
It was such a pleasure to meet him again in his cosy restaurant Hana Hana in Aoi Ku, Shizuoka City!

Such a simple and welcoming facade and entrance!

The walls inside are decorated with paintings of Southern France and signed by all kinds of people!

The kitchen and his magician!

A small private corner near the kitchen!

Choose your table according to your priorities!
I usually take one by the bay windows!

Jiro’s cuisine is a happy singing mixture of French, especially Southern, and Italian homey gastronomy.
Generous and so reasonably-priced!
For that long overdue lunch I started with chilled seasonal kabocha vichyssoise soup!

A typical Southern French starter: poelee/sauteed scallops salad!

Enormous scallops cooked to perfection!

Plenty of local vegetables for beautiful balance and colorful design!

The star of the day featured a traditional marriage of French and Italian gastronomies: Sauteed Foie Gras in black truffle sauce atop Porcini mushrooms risotto!

Blast the calories! The foie gras was sauteed to a sublimely unctuous extravagance accentuated by the black truffle (plenty of them) sauce!

The lightly baked risotto! All Italy for you!

Another French classic: Cotes d’Agneau/Lamb cutlets!

So tender and beautifully supported by its deglasse sauce made up of the cutlets juices, Madeira and a touch of butter!

Simple but perfect accompaniment: Southern French Ratatouille!

And at last one of Jiro’s simple but so delicious desserts!

Peach compote and home-made raspberry ice-cream!

Important detail: Coffee as it should always be served, even for lunch!

Looking forward to visit the place again when the weather gets colder to warm myself up!

HANA HANA
420-0037 Shizuoka City, Aoi Ku, Hitoyado Cho, 1-3-12
Tel.: 054-221-0087
Business hours: 11:30~14:00 (LAST ORDERS), 17:30~21:00 (last orders)
Closed on Wednesdays
Credit Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 観光, 魚, 農業, Fish, Food, Fujinomiya City, Gastronomes, Gastronomy, Iwana, Japan, Japanese Gastronomy, Rainbow Trout, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Trout, Trout Farm

Japanese Restaurant: Rainbow Trout & Iwana Trout at Kagetsu in Fujinomiya City!

August 31, 2012 dragonlife Leave a comment

Service: Very kind and discreet
Facilities: Traditional but very clean. Old but clean washroom
Prices: Appropriate~slightly expensive
Strong points: Authentic traditional Japanese gastronomy mainly based on local products, especially fish and vegetables. Excellent sake list.

Last Tuesday after our visit to Kakishima Trout Farm we visited a local Japanese restaurant for lunch which had been recommended to us by Mrs. Izumi Iwamoto as they serve fish raised by her company: Kagetsu/花月!

Before entering the restaurant take a good look at its surroundings!

Traditional entrance.

Let’s have a peek at the little garden outside…

Some of the stones are lava blocks from Mount Fuji!

Intriguing antiques…

Once inside you will be greeted by a big trout!

A very traditional Japanese interior!

Fresh green and white goya/bitter melon from their own garden kindly offered to whomever wants them!

The eight of us had ordered the “o-tsukuri lunch set/sashimi lunch set”.
We were first served chilled red shiso/perilla leaves juice to quench our thirst on this very hot day!

Home-made pickles including white goya.

Chilled tougan/冬瓜/Winter melon.

Iwana/岩魚/Japanese char both as sashimi and cooked (chilled) with its skin!

Deep-fried Nijimasu/虹鱒/Rainbow trout with deep-fried egg plant and salad!

Extravagant fish to deep-fry. Absolutely yummy!

Most of the vegetables come from their own garden, including the mini tomatoes!

Rice and miso soup with plenty of seaweed, even that far from the sea!

For dessert chilled nashi pear with home-made aka kokemomo/赤コケモモ/Japanese cranberries jam!

The restaurant keeps and feeds their own batch of Kakishima Trout Farm fish in a special tank in their garden behind to insure perfect freshness!

KAGETSU/花月
Fujinomiya City, Yatate Cho, 737
Tel.: 0544-23-4141
Opening Hours: 11:30~14:00, 17:00~21:00
Closed on Mondays

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 虹鱒, 観光, 魚, 鱒, Fish, Food, Food Health, Fujinomiya City, Gastronomes, Gastronomy, Iwana, Japan, Japanese Gastronomy, Rainbow Trout, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Trout, Trout Farm, 岩魚

Rainbow Trout, Iwana Trout & Sakura Trout at Kakishima Trout Farm in Fujinomiya City!

August 30, 2012 dragonlife 2 Comments

Iwana Trout!

Last Wednesday I travelled all the way up to a site 700 meters high on the slopes of Mount Fuji in Fujinomiya City to visit arguably the best Trout Farm in Japan (there are 4 more companies in Fujinomiya City alone!) in the company of Chefs and Farmers from Central Shizuoka Prefecture who have just created a group called “Wasabi No Kai” to promote good food from production to the table!

The Wasabi No Kai” group of chefs (French, Italian and Spanish gastronomy in this case) a wine shop owner and a farmer from Fujieda City in discussion with the the President of Kakishima Trout Farm.

Mrs. Izumi Iwamoto/岩本いづみ!

It was another blistering hot day even in the morning with temperatures in the middle 30’s, but it did not prevent Mrs. Izumi Iwamoto, the 2nd generation owner of Kakishima Trout Farm, to take us on a grand tour of the premises with a wealth of explanations and information!

The fish farm was established 35 years ago in Fujinomiya City (the company has two other farms in Kannami and Izu City with a total of 8 staff) in a spot located at 700 meter altitude on the slopes of Mount Fuji because of the constant access to natural water at a constant temperature around 12 degrees for an ideal environment for fish farming.

One just has to take the water from the abundant waterfalls and streams nearby!

The water is funneled into concrete open-air tanks covered with nets to protect them from birds and falling leaves in particular.

The water goes through nets at the entrance of each tank to filter any debris out.

The water is then allowed to flow constantly through the tanks.

The water is finally released back into the nature.
The water will never be used twice or allowed to stagnate, ensuring the safety of the fish and their meat.
Thanks to this constant help from the nature a great load of the work is taken off the staff’s shoulders who are constantly busy feeding the fish, repairing the nets, cleaning the tanks, clearing the surroundings and what else!

All the nature surrounding the farm is free from any agrichemicals or pesticides which might find their way into the water!

Enormous iwana up to 2 kg apiece!
It takes no less than 2 years to bring such a fish to maturity!

TKaushi Trout Farm breeds Iwana Trout/岩魚/”Rock Fish”, an indigenous Japanese branch of char, Niji Masu/虹鱒/Rainbow trout and a small number of Sakura Masu/桜鱒/Cherry Trout. The annual total production (including the other two farms) is 200 tonnes.

A 2-kg Iwana!

Rainbow trouts!

It is dawn to dusk work, even for Mrs. Iwamoto who had woken up at 5:00 a.m. to feed the fish in the company of her son before welcoming us for her interview!

Not only the fish has to be prepared for delivery (with plenty of ice in summer!) in safe packaging every day but also live to many fishing ponds all over the nation! Actually they are the only company in Japan capable to provide live fighting fish for the pleasure of anglers and gastronomes!

But for all the ideal natural environment and the daily care the main concern is feed!
And 35 years of experience and personal research were certainly not too much.
They used to produce their feed with half of it home-made and half bought, especially Peruvian anchovy.

But due to the price increase and quality decrease of the latter they decided to use Japanese meal (Yaizu bonito for example) for better and safer traceability.
Trouts are voracious fish and they have to be fed every morning!

The feed is a strict and constant mixture of higher quality fish, wheat, vitamins and natural salt.
No shortcuts like oily or fatty components are used to accelerate the growth of the fish.
From this very year all feed is completely natural, even including cocoa husks for polyphenols!
Mrs. Iwamamoto is always carrying a colormeter with her to check the color and leanness of the flesh of their fish!

But even so, nature itself can bring all these efforts to produce extravagant fish to nought: a particularly ferocious typhoon carried away or killed all the fish two years ago!

Iwana Trout at Kagetsu Restaurant in Fujinomiya City!

Kakishima Trout farm fish are gaining a greatly deserved celebrity in our Prefecture and are recognized as Shizuoka Prefecture Agricultural Products by the Government and gastronomic restaurants are hurrying to better know and acquire their fish!
Expect to find their fish in coming reports on local restaurants!

KAKISHIMA TROUT FARM Co.

Office: 419-0115, Shizuoka Prefecture, Tago Gun, Kannami Cho, Shinden, 125-1
Tel.: 055-970-3031
Fax: 055-970-3032
Mobile: 090-6942-3438 (Mrs. Izumi Iwamoto)
Mail address: izumi_iwamoto@kakishima-troutfarm.com

Main Farm: 418-0108 Shizuoka Prefecture, Fujinomiya City, Inozo, nakamura. 495-1
Tel.: 0544-52-0181
Fax: 0544-52-0216

HOMEPAGE (Japanese)

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Beef, Desserts, Dining Room, Eggplants, 里芋, 静岡市, 観光, 魚, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Dining Room, Japanese Gastronomy, Recipes, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism, vegetables

French Gastronomy with Shizuoka Products at Tetsuya Sugimoto (Summer 2012)

August 17, 2012 dragonlife 2 Comments

Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

If one wants to know what could be possibly created as French Gastronomy with mainly Shizuoka products whatever the time of the year, Tetsuya Sugimoto in Shizuoka City must be the reference in spite of the fierce competition from like-minded chefs all over the Prefecture.
Since pictures and simple explanations are better than a long and heavy prose, let me relate you my visit for lunch the other day!

The entrance sports a great noren/Japanese entrance curtain bearing the name of the restaurant!

Tetsuya Sugimoto has just celebrated its 3rd Anniversary!
Have a good look at the blackboard for seasonal offerings.
If you can’t read Japanese, no worries. Chef Sugimoto will be glad to explain everything in detail with a rare passion!

Look at both sides of the blackboard!

Although Tetsuya does everything by himself from purchasing his ingredients to cleaning the place spotless every day he still finds the time to add his personal touch to the entrance!

All these decorative vegetables past the door are organic!

Poached “Bioran” egg (by Mr. Shimizu in Shizuoka City) and delicious Hokkaido urchin on a cold jelly soup made with vegetables and agar from Shizuoka prefecture!

Aji/Horse mackerel Tartare on organic tomato with amazu/sweet rice vinegar dressing!

The horse mackerel was caught in the Suruga Bay, the richest sea in Japan.
The flowers are edible and organic!

Serrano Jamon ham from Spain astride a green eggplant!

From another angle!

I felt like a voyeur when I took a picture of the green eggplant! LOL

Anago/Conger eel (a fish which made Western Shizuoka famous all over Japan) on zucchini and tomato and topped with zucchini parpadelle.
All vegetables are organic and local!

From another angle!
The sauce is balsamico-based.
Tetsuya went as far as deep-frying the conger eel backbone and place it between the fish and the tomato for an intriguing crunchy surprise!

Beef bred by Mr. Mineno in Hamamatsu City atop organic vegetables.
Testuya obtained this superlative meat after mmeeting the breeder in person in his farm!

The beef! Look at that color and texture! Extravagant!
The sauce is Banyuls wine based!

Always brace yourself before discovering desserts at Tetsuya Sugimoto!
There is always a surprise in store to throw you out of your seat!
This time:
Mousse cake made with passion fruit grown in Mariko, Shizuoka City.
The pips of the fruit were dried, grilled and crushed for the topping!
As for the ice cream it was made with porter beer crafted by Hamamatsu Tenjigura Brewery in Hamamatsu City!

Do I need more to say?

To be followed…

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided (do make a call first!)
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 観光, 魚, 魚海の幸, 農業, Fish, Fish Markets, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Seafood & Agricultural Products at Shizuoka Ryuutsuu Auction Market

August 13, 2012 dragonlife 2 Comments

This morning I had the occasion to visit for the second time only in no less than 36 years the Shizuoka Ryuutsuu Auction Market (real name. Shizuoka Gyouichi/静岡魚市!
It is very similar to Tsukiji Market in Tokyo, on different scale naturally, but still really big as it serves a Prefecture population of nearly 4,000,000 souls!

The reason I visited the market as early as 7:00 after the actual auctions was that I had to apply for a filming permit from the city officials (the place is directly supervised by the local government) on behalf of a TV crew dispatched at the end of this month by 3 Sat.online/NANO, a big German TV Channel.

Small restaurant on the second floor.

Actually the whole is strictly supervised by the city.
Casual visitors are allowed in. Full stop.
Casual buyers are not allowed in. Full stop.
Filming, albeit very restricted requires an official permit from the city.
Even so, you certainly need the right connections!
Mind you, we only got a permit to film Chef Shibata buying his ingredients at the market. Actual auctions taking place between 5:0 and 6:00 a.m. are simply no man’s land!

Chef Susumu Shibata/柴田算 and Mr. Yasushi Imaizumi/今泉康, the gentlemen who made it possible!
But I do have the right connections…LOL

The place is big and a lot of heavy machinery is needed for quick transport of goods.
You had better watch your back atually as there is always a danger of being run over. Honestly!

Since I had been allowed in I took the opportunity of taking (unauthorized?) pictures of the goods dealt with inside!

I started with the fish and seafood area where authorized visitors can make their purchases after the auction.

Buyer and seller haggling?

Frozen tuna, probably Albacore/Binnaga・ビンナガ a species typical of Shizuoka Prefecture!

The tails are always cut before the auction for quality check!

The heads, tails and bones are also on sale!

Cuts ready to be delivered!

Still frozen pieces have to cut with a saw!

But the best morsels are cut by hand!

Beware the Marlin/Kajiki/カジキ/’s sword!

The Japanese eat all kinds of shell fish: Pen shells/Tairagai/タイラガイ!

Enormous oysters/kaki/牡蠣!

Whelks/Tsubogai/壺貝!

Snow crabs from the North of Japan!

Horse mackerel/Aji/鯵！

Small Black Back Sardines/Seguro Iwashi/背黒鰯!

Ika Soumen/いかそうめん/Cuttle Fish cut in fine strips!

A true Japanese delicacy! Herring roe on seaweed/Ko mochi konbu/子持ち昆布!

A Shizuoka specialty: Splendid Alfonsino/Kinmedai/金目鯛!

Delicate small seabreams/Kodai/小鯛 and Tongue Soles/Shitzbirame/舌平目!

Salmon/Shake/鮭!

I then went to have a peek at the agricultural products on sale!

Boxes, boxes and more boxes…!

“White” bitter melon/Shiroi Goya/白いゴヤ!

Paprika/パプリカ!

Rare Hasuimo/ハスイモ!

Hoped you enjoyed the visit!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Traditional Izakaya: Shibata in Shizuoka City (part 1)

August 9, 2012 dragonlife Leave a comment

Service: Very friendly and attentive. Great conversations in store!
Equipment and facilities: Traditional but very clean.
Prices: Appropriate.
Strong points: Seasonal hunting food. Great fish, both raw and cooked. Mainly local food. True traditional izakaya.

Shibata, in spite of a long history spanning over more than 40 years, is what we call in Japan a “kakureya/隠れ屋/a “secret place”!
Chef Susumu Shibata/柴田賛さん used to serve mainly sushi but he recently took the sushi mention off and is having a great time serving anything from globefish/fugu/河豚 sashimi to wild boar and venison brought by friend hunters!
I had the occasion to visit again last week as he is helping me and a German TV crew get some really unusual foods for a special reportage (next article!).

His izakaya is located away from the crowds in downtown Shizuoka City and the sign does help you find it in the middle of the night.

You wouldn’t know his place is so famous among true gastronomes judging from the modest entrance!

The place might be old, but it’s clean and Chef Shibata is always smiling and ready for some good talk!

The glass display formerly used for sushi will show an array of varied seasonal and traditional foods.

Plenty of fish in wait!

Deep-fried ko-dai/小鯛/small seabream as an appetizer with the first drink!

That time it was more about talking about and preparing the next event than delving into a long meal but we took the opportunity to enjoy some great fugu/河豚/globefish sashimi!

My friend asked for the same but served on ice!

And we had the same fish fried as tempura!
Actually, people here very often prefer to eat it this way!

Served with Chef Shibata’s special seasoning!

Most of the fish is local and served the traditional way as opposed to minuscule servings found up in Tokyo!

The same fish, Maaji/真鯵/True Horse mackerel from Kurasawa near Yui, Shimizu Ku, Shizuoka City!

Alright, this is only the first episode!
Look forward to the next one!

SHIBATA/しばた
421-2223 Shizuoka City, Aoi Ku, Kmaiashiarai, 2-7-28
Tel.: 0909221702, 0542-469-412
Opening hours: 17:00~23:00
Closed on Thursdays

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Sushi Gastronomy at Sushi Ko in Shizuoka City (July 2012)!

July 25, 2012 dragonlife 2 Comments

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake

Time had finally come last night when we both agreed that a visit to our favorite sushi restaurant in Shizuoka City, namely Sushi Ko/すし幸 had been long overdue and that we ought to sample Chef. Kenta Birukawa/尾留川健太’s creations!

Now did we sample this time?

With our first drink (beer) were served a “o-tooshi/お通し/light food served with the first drink consisting of boiled shirasu/シラス/sardine whiting, a true specialty of Shizuoka Prefecture!

O-tsukuri/御造り/sashimi plate!

Suzuki/鱸/Seabass for the Suruga Bay lying against a shiso/紫蘇/perilla leaf finely cut daikon/大根・Japanese radish and myoga/茗荷/myoga ginger.
Note that the fresh wasabi is grated from roots cultivated in Utogi, Shizuoka City, the birthplace of wasabi!

King salmon/キングサーモン with perilla flowers, shiso leaf and agar agar threads.

A Sushi Ko Restaurant specialty: pon kara maguro/ポン辛鮪/tuna dices deep-fried and served with chopped red onion, ponzu and momiji oroshi/紅葉下ろし/Grated daikon with chili powder.

A must at any sushi restaurant worth its salt: Zuke/着け/Marinated tuna nigiri!

After the beer, whereas the Missus ordered wine, I asked for a great local sake, shosetsu/正雪/a honjyozo/本醸造 brewed by Kanzawagawa Brewery/神沢は和酒造 in Yui/由比/, Shimizu Ku/清水区, Shizuoka City/静岡市!

Kinmedai aburi/金目鯛炙り/seared Splendid Alfonsino caught off the Izu Peninsula/伊豆半島! Another famous fish from Shizuoka Prefecture!

Kinki/キンキ/Broadbanded Thornyhead nigiri!

Finley sliced Tsubugai/螺貝/whelk (small variety) marinated in fresh wasabi!

Amaebi/甘海老/Sweet shrimps and Hotategai/帆立貝/Scallop nigiri!

It is not all about fish, Sushi Ko also serves some beautifully cooked morsels!
Geso Karaage/下そ唐揚げ/Deep-fried squid tentacles!

Sushi Ko can also devise sushi exclusively for vegetarians and vegans such as the above manganji tougarashi/万願寺唐辛子/sweet long green chili pepper seasoned with yuzu koshio/柚子小塩/lime pickled in salt or ume/梅/Pickled Japanese plum as nigiri!

Gunkan/軍艦/”Mothership nigiri containing yama imo/山芋/Long Japanese yam with uzura tamago/鶉卵/quail egg and a little Tuna!

A favorite of mine: Tachiuo aburi/太刀魚炙り/seared scabbard fish from the Suruga Bay as a nigiri!

A favorite sushi roll all over Japan: Negi Toro maki/葱トロ巻/finely chopped tuna and leek roll!

Another vegan morsel: Shiso Ume Natto maki/紫蘇梅納豆巻/perilla leaf, pickled Japanese plum and fermented beans roll!

Another vegan morsel: Menegi Nigiri/芽葱握り/leek sprouts nigiri topped with ume!

We finished this grand dinner with an extravagant “dessert consisting of two different kinds of ko-donburi/小丼 (also called ko bachi/小鉢)/sushi served in small bowls: ikura/イクラ(did you know that this particular word is Russian, not Japanese?)? Salmon roe and Murasaki uni/紫海栗/violet sea urchin!

Did you enjoy the pictures?
We certainly enjoyed the food! LOL

To be continued…

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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Japanese Traditional Gastronomy: Suzuki Restaurant in Shizuoka City!

July 22, 2012 dragonlife Leave a comment

Service: Very friendly and informative
Equipment and facilities: Very clean overall and superb washroom
Prices: Expensive but fair
Strong points: Authentic traditional Japanese gastronomy mainly with local ingredients. Great sake and drinks list. Main dining room non-smoking.

To think that Suzuki/寿々喜 (the last kanji is actually written with 3 “sevens”) moved to Takajyo District only 5 minutes away from my workplace 11 years ago and that it had repeatedly been recommended to me…
I made amends at long last last Friday evening and certainly enjoyed the experience, if belatedly!

Although celebrated in the gastronomic circles of Shizuoka Prefecture and beyond, Suzuki Restaurant is definitely a “hidden address”. A discreet side look at the customers will quickly convince you this is definitely and upper-class establishment in spite of its relatively small size. But its location in Takajyou District, reputedly the gastronomic centre of Shizuoka City, is already an indication of its elevated status!

i recommend you to sit at the counter in the main dining room simply because it is non-smoking and you will be able to observe veteran Chef Takao Suzuki/鈴木高雄さん at work!
Suzuki San will be glad to advise you whether to choose a course according to your budget or from the carte of the day. Don’t forget to ask him about what drink, including local sake, would suit best the dishes you have ordered!

Tsukidashi, the first snack coming with the first drink!

As it was my first visit, I took things easy and ordered three different dishes to be accompanied by three different local sakes!

O-makase no tsukuri/The Chef’s choice of sashimi!

More than half of the seafood was from Shizuoka Prefecture!

From right to left:
Hamo/鱧/Pike Conger Eel, Madai/真鯛/True Seabream/, Bakagai/破家蛤/Chinese Mactra, Tairagai/玉珧/Pen Shell and Katsuo/鰹/Bonitto above.

From right to left:
Tairagai/玉珧/pen Shell, uni/海栗/Sea urchin, Aori Ika/障泥烏賊/Bigfin Reef Squid, and above, Katsuo/鰹/Bonito and Saba Konbujime/鯖〆/Mackerel marinated between seaweed leaves.
Truly extravagant!

I just had to have some cooked fish:
Aka Mutsu Shio yaki/赤むつ塩焼き/Rosy Seabass grilled in salt.
Cooked to perfection with the flesh juisces steaming out under the chopsticks. A treat!

Since it was only the first stage of a long night i opted for a vegetable dish instead of a dessert!
Natsu Yasai Mushi Bachi/夏野菜むし鉢/pot-steamed summer Vegetables including eggplant, asparaguses, okra and tomato!

From another angle…
Not only beautiful, but so delicious!

To be continued…

SUZUKI/寿々喜
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-6-3, Maison Aoi 1F
Tel.: 054-273-8030
Opening hours: 18:00~21:00
Closed on Sundays and 3rd Monday of the month.
Recommendations highly recommended!
Cards OK

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B.B.Q. Gastronomy in Shizuoka City!

July 9, 2012 dragonlife 4 Comments

The notion of a B.B.Q./barbecue in Japan is slightly different from that encountered in Western countries.
It is certainly organized with more precision and good service in mind!

Team Kumagusu is a group of like-minded chefs and friends who endeavor to promote the products of Shizuoka through different events. This particular B.B.Q., in its third edition, is the culmination of their efforts.
The number of participants (more than 60 this year!) meant that they had to change the locality of the B.B.Q. for need of more space.

SATO is a space owned by a local timber and architecture company up in the mountains in Ashikubo, Aoi Ku, Shizuoka City.
It can easily cater up to 100 people with great outdoors facilities complete with washroom and shower!

They even have wooden lodges for kid’s play!

A view of the company workplace.

Smokers are invited to indulge in their habit far away from the crowd!

First of all let me introduce the characters behind the event by starting with Team Kumagusu’s leader, Kenya Yoshimura/吉村健也, owner/chef of Uzu Izakaya!

Takahiro Nagashima/長島孝博 (and his wife), owner of Nagashima Wine shop in Shizuoka City, the main back-up of the event!

Kazutaka Takashima/高嶋一孝, owner and master-brewer of Takashima Brewery (Hakuin Masamune) in Hara, Numazu City.

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

Junya Kimbara/金原純也, second chef at Hana Oto!

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

Masataka Mochizuki/望月正隆, owner of Kanzawagawa Brewery (Shosetsu) in Yui, Shimizu Ku, Shizuoka City.

Toshiyaki Horie/堀江利彰, owner of Horie Chicken Farm in Shuzenji, Izu Peninsula, the only farm raising Amagi Shamo Chickens!

The day had started under in dry weather but overcast skies.

When it started raining all the charcoal bbq fires could be safely moved under the eaves of the building!

The ingredients of the day were published on brush-painted sheets of paper for all to see!
It certainly made for great reading!
I will send more precise pictures on request!

Red Ore Tomatoes, real fruits!

Organic green and yellow zucchinis from Biofarm Matsuki in Fujinomiya City!

Fresh wasabi roots from Sugiyama Farm in Umegashima, Aoi ku, Shizuoka City!

More organic vegetables!

Plenty of extravagant sake served by our two local brewery owners!

Shosetsu/正行き brand by Kanzawagawa Brewery!

Hakuin Masamune/白隠正宗 brand by Takashima Brewery!

Warm sake for the connoisseurs!

The brewers had even brought water from their own wells for all guests to drink!

Shigeru Sano/佐野茂治 preparing a salad of nagaimo, potato and lotus!

Mr. Keiji Sano/佐野佳治 of Sanoman Co. in Fujinomiya City who had contributed his own products to the even biding his time!

The guests starting enjoying themselves in earnest in spite of the rain outside. Note that the majority are ladies!

These ladies never miss such an event (I know them well!)!

Grating fresh wasabi for all these guests required a lot of wrist work!

Toshiyaki Horie/堀江利彰 demonstrating how to prepare his Amagi Shamo chickens for a BBQ!

The kids were invited to prepare the sweets of the day!

Extravagant rainbow trout sashimi from Kunugi Farm in Fujinomiya City!

Superlative leaf ginger from Kuno, Suruga Ku, Shizuoka City!

The vegetables, tofu and fish served while the meat was cooking!

The Amagi Shamo chicken cut and ready to be grilled!

Couldn’t wait to savor it!

Pork sausages from Sanoman Co.!

Truly extravagant dry ice-aged beef from Sanoman Co.!

I had pinched an Amagi Shamo chicken neck to grill all for myself! Actually I couldn’t resist the pleas of some friends and gave it away!

Takao Shimura/志村剛生 preparing the organic vegetables and chicken tempura!

Corn and onion tempura!

Now, who is this guy in his cups? LOL (a good friend of mine, actually!)

No need to say we shall meet again next year same place, same time with even more guests!

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Japanese Iazakaya: Late Spring Quick Visit at Waga (2012) in Shizuoka City!

June 12, 2012 dragonlife Leave a comment

One of the superlative sake served at Waga: Junmai by Takashima Brewery in Numazu City!

Service: Very friendly and easy-going! Slow food!
Facilities: Very clean overall. Large and clean washroom.
Prices: Reasonable
Strong points: Great list of sake and shochu. Typical izakaya gastronomy with a personal touch!

As I said before it is not easy to socialize equally with all the good restaurants and izakayas in Shizuoka and arrangements have to be done sometimes! LOL
Anyway, to cut another long story short I managed to persuade the Missus again to pay a belated visit to Waga, one of our favorite izakayas in Shizuoka City!

Superb salmon sashimi from Norway!

Waga is another of those great places, totally unpretentious, where you are efficiently served with a constant genuine smile, without a fuss and with plenty of interesting explanations!

Another view of our salmon sashimi!

But when it comes to fish and sashimi in particular, Waga is well above the izakaya average, so have a good look at the menu or ask about the day’s offering to the staff who will only be glad to oblige!

A great marriage of the land and sea: Amadai/Seabream sahimi Salad!

Next you have to order their celebrated daikon katsu. Not so much a revoplutionary concept but I haven’t found a place which served a better version!
Not many are prepared every day so come early or reserve the dish over the phone!

And do not forget to check the day’s specialties!
If you do not read Japanese, the staff who are mostly Shizuoka Prefectural University students should manage to explain in English!

A great izakaya offering: Yasai no Tappuri Katayaki Soba!
Crispy soba/ramen served in soup with pork and plenty of vegetables!
Hot and yummy!

A tasty and satisfying dish for all seasons!

And don’t miss their desserts: mango Creme Brulee!
I know a lot of establishments who would be surprised at the quality of such a dessert in an izakaya!

To be continued…

WAGA
Shizuoka City, Aoi Ku, Takajyo, 2-1-20, Kuroyanagi Bldg. 1F
Tel.: 054-271-7121
Business hours: 17:30~23:30, 17:30~26:00 (on Fridays, Saturdays and National Holidays)
Closed on Mondays
HOMEPAGE (Japanese)

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Tempura Restaurant: Tempura Naruse in Shizuoka City!

June 2, 2012 dragonlife 4 Comments

Service: Very friendly, smiling and attentive
Facilities & Equipment: Great cleanliness overall. Superb washroom
Prices: Moderate to expensive, but extremely good value
Strong points: Authentic traditional tempura gastronomy at its best with superlative products, a lot them local. Superlative attention and explanations!

There are not many great tempura restaurants in Shizuoka Prefecture in spite of the abundance of superlative ingredients be they from the land and the sea.
But at least the best in the Prefecture, namely Narusei, would be on par with the best establishments in Tokyo and Kyoto!

Chef Takeo Shimura/志村剛生 originally hails from neighboring Kanagawa Prefecture and moved to Shizuoka City 10 years ago.

five years he finally opened Narusei in Takajo, Aoi Ku, Shizuoka City and has never looked back since then!

The restaurant seating only 7 guests at a wide counter in front of the Chef is a model of traditional Japan all of warm wood and of incredible cleanliness enhanced by the fact that smoking is completely prohibited!

The fresh vegetables of the day!

Chef Shimura and his lady apprentice take care of the food while Mrs. Shimura look after the customers in a very efficient, unobtrusive and ever-smiling manner!

Chef Shimura uses a traditional but extravagant mixture of 90% sesame oil and 10 % cotton seed oil in two different pots at different temperature!

A great attention is taken for the smallest detail.
Pot of tsuyu/soupstock to dip your tempura in!

Great local sake served in earthenware!

Takeo Shimura at work!

I was so impressed with the earthenware that I forgot to take a close picture of the Makogarei/Turbot sashimi!

Crystal salt!

Two kinds of salt, finely chopped dry myoga ginger and freshly grated daikon to use at your discretion and to be replaced if used!

And also freshly pressed lemon juice!
Alright, what did I have for dinner, then?

Wara aburi aji/Horse mackerel seared over straw fire!

Mikawa Bay hand-picked Asari sakamushi/Cockles steamed in sake! Enormous!

Prawn tempura!
I had two actually, but everything was served one piece at a time!

The prawn heads as suage/deep-fried!

Ebi no miso no tempura/The brains of the prawns in tempura!

Aori Ika/Bigfin Reef Squid!

Eggplant/aubergine tempura!

Scabbard fish/Tachiuo and shiso tempura!

Broad beans Tempura!
When I mentioned that I love eating them with my fingers, Takeo Shimura replied it was the actually way to truly enjoy tempura!

Great teamwork!

Suruga Bay Amadai/Tilefish with its scales!

Aomori No Mozuku to Aori Ika no Mimi/Mozuku seaweed from Aomori with the “ears” of Aori Ika/Bigfin Reef Squid!

A second bottle of sake!

Grilled mekabu seaweed!

Shizuoka Onion tempura!

Hamaguri/Common orient clam tempura!

The best-ever fried potato: Shizuoka potato tempura!

Sweet green Manganji Toogarashi pimento tempura with dried bonito flakes!

Anago/Conger eel tempura!

Deep-fried conger eel backbone!

Anago no kimo/Conger eel liver tempura!

O-shinko/Home-pickled vegetables!

kakiage Chazuke/Rice served in hot tea with a kakiage tempura!

Kabosu citrus sorbet for dessert!

NARUSEI?
A special place for a special occasion!

TEMPURA NARUSE-てんぷら成生
420-0839 Shizuoka Shi, Aoi Ku, Takajyo, 2-5-12
Tel.: 054-273-0703
Opening hours: 17:30~22:00
Reservations highly recommended
Closed on Mondays
Credit Cards OK
Entirely non-smoking!

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Sakura Shrimps Fisherman in Yui: Hiroki Kubota-窪田弘毅!

May 24, 2012 dragonlife Leave a comment

A samurai of old? Hiroki Kubota-窪田弘毅!

The cherry shrimps spring catching season will be finished in three weeks before being resumed in late fall.
So yesterday, 23rd of May, it was high time I went looking for an old friend working half of the year as a cherry shrimps fisherman in Yui, Shimizu ku, Shizuoka City!

The cherry shrimps entry gate!

Although Yui has lately been incorporated into Shizuoka City it is still a bit far from the center of Shizuoka City, 5 stations away along the Tokaido Railway Line.
Once you get off Yui Station turn immediately to the right where you will see the Cherry Shrimps Gate at the entrance of Cherry Shrimps Street!

Have a look at the map conveniently set up near the station entrance!

Looking at the pictures you will discover there is lot to see in this little fishing village!

Now, be a bit nosy and you will find copies of old pictures on vending machines!

A fisherman’s life was really hard toil not so long ago, but they already knew how to enjoy themselves!

If you do not miss the entrance to the small (but nationally-known!) harbour past under the railway track you will notice this signboard!

It features a map of Suruga Bay between Omaezaki and the Izu Peninsula.
Every two days the departure time is clearly indicated, varying between 5:30 and 6:30 p.m.!
The ships will be back between 10:30 and 12:00 p.m. depending upon the catch.

The ships, all owned by the Yui Cherry Shrimps fishermen Association are divided into four groups with a new destination every two days as well as a different departing order!

You will find two kinds of fishing ships inside Yui harbor:
The smaller cherry shrimps boats.

And the larger differently-equipped shirasu/sardine whiting boats.
The season and departing times are different for those and they do belong to another Association.

A grand view of the highly protected harbour from its land’s end!

The shirasu boats and private vessels are moored at the end of the harbor.

The Yui Harbor Fishermen Association building where the morning auctions are conducted! I will report there as early as 6:30 a.m. for my next interview!

The exit to the sea under the Tomei Expressway!

A view of the harbour from the sea’s end!

Both quays are dotted with accesses to fuel from where the ships can pump in their individual needs directly!

Ice is brought in bags in small trucks.

I finally found my man: Hiroki Kubota-窪田弘毅!
Hiroki is now a very young 43-year old samurai figure.
After graduating from Tokai University in Yokohama 23 years ago he decided to come back home and work as a cherry shrimp fisherman in Yui half of the year and spend the rest of the year abroad, Bali these days, to enjoy his passion: surfing!
He actually lost half of his right thumb this year in a surfing accident and still wears a plaster around his right hand and wrist!

It doesn’t matter how long you have been in the business, but you still have to go through a lot of very important chores such as oiling the machinery!

Checking the nets!

A last check to ensure the good unfurling of the nets!

Hiroki’s ship: Dai Ichi Wakamiya Maru!
Dai Ichi stands for “First” as the ships always work in teams of two with six crew on each ship!
“Maru” means “Ship”!

This little box is the privies!
They didn’t have it a long time ago!
The ships have been equipped with siphons only ten years ago to haul the shrimps from the nets held between ships!
The work had to be done with large baskets, ropes and pulleys before.
Hiroki assured me that the fishing has definitely become easier on the body!

Each ship is equipped with a stove constantly burning as the nights are cold at sea!
Hiroki’s crew mates, all great lads, invited to join me in the near future! I’m definitely tempted although the Dragon at home will probably disagree!

Checking one’s wet suit and personal belongings for a last time.

Waiting for the official start always announced over a loudspeaker.
Fishing is done only in the evenings of Spring and Fall when the shrimps rise from their usual depth under 200 metres to up to 50 metres below surface.
In Spring fishing is concentrated in the eastern half of the bay whereas in the fall it will be done in the Central part of the Suruga bay.

Still some time left to share a joke and a rumor!

Some mooring lines are already loosened and taken away.

Some of the crews are already putting on their fishing wet suits. Hiroki does seem to need his yet…

What may such men laugh about at such a time?

Our samurai does seem to be an old hand!

Getting the ice ready in the proper place!

Putting some of the protective buoys back aboard.

All ships are equipped with powerful radio and radar!

A last call to the girlfriend?

The last ships leaving!
Hiroki’s was one of the last that day as his ship would work in the nearby sea!

Hiroki’s ship leaving at last!

Speeding away!

Good luck guys, and have a good catch!

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Local Shizuoka Fish at Parche Fishmarket in Shizuoka City!

May 21, 2012 dragonlife Leave a comment

Shizuoka Prefecture is blessed with two of the richest sea areas in Japan with the Suruga Bay and the Izu Peninsula.
The Prefecture boasts the largest number of seafood and edible seaweed in the whole country and a simple visit to a good fish market such as the one on the first floor of Parche in Shizuoka JR Station will give you a good idea of what is available in our region!

Come and visit as early as possible, ideally before 10:00 a.m. before the first rush of customers of the day and you will discover the full range at ease!

First have a look at the fish just brought to the Yaizu and Numazu harbors early in the morning before being directly transported to the market just after the local auctions!

All the fish except the last one are from Shizuoka Prefecture.
The prices are for 100 grams.
Count 100 yen for 1 Euro and 80 yen for 1 US $!

These fish will be exhibited at the entrance of the kitchen!

Can you recognize some of them?
The employees will gut and dress them on request!

Horse mackerel/Aji/鯵 from Yui!

Live spiny lobsters/Ise Ebi/伊勢海老!

Shizuoka specialty! Raw Cherry Shrimps/Sakura Ebi/桜海老!

A bit pricey by Shizuoka standards, but dead cheap for Tokyo (that is, if you find them!)!

Now, that was for the fresh arrivals!
If you take a good look at the displays on the right of the of the space reserved for the employees in front of the sashimi you will find fish not one day old yet cleanly packed for immediate sale .
Keep your eyes open and you will find that almost 40% of them are local and still very fresh by usual standards!
Now, what was on display this morning?

Above picture and below:
Red Sole/Aka Shita Birame/赤舌平目.