Category Archives: Beef

Shizuoka Ekiben/Railway Station Bento: Ashitaka Beef in Numazu JR Railway Station

People often forget that Shizuoka Prefecture is not only celebrated nationally for cultivating the largest number of vegetables varieties as well as catching the largest number of seafood varieties, but that it also boasts no less than 12 recognized varieties of wagyu beef!

Numazu JR Station is comparatively a smaller railway station in Shizuoka Prefecture as the Shinkansen bullet train does not stop there but it has too many products to be proud of not to have a substantial ekiben booth at its entrance!

It sells no less than 7 regular ekiben on top of seasonal offerings!

As I had to attend a function there the other day I just couldn’t let pass the opportunity to sample their local wagyu beef ekiben!

Ashitaka/愛鷹 beef is raised on the slopes of Ashitaka Mountains north of Izu Peninsula and doesn’t come too often on the local tables as most of it is gobbled in Tokyo!

This particular ekiben has received national recognition!

Tounakaken Co in Numazu City advertises precisely all the contents.

The contents are well protected by a rigid transparent lid. Naturally chopsticks, separate spices and toothpick are provided together with the package!

Now, what do we have?

Boiled egg marinated in beef juices and boiled string beans.

Boiled kabocha and shirataki/Konyaku-konjac noodles.

Ashitaka beef cooked in two manners:
-Gyuu Sukini: beef slices simmered with onion and leeks.
-Gyuu Soboroni: minced beef simmered as above.

It actually proved more satisfying and well-balanced than expected. The beef taste would please anybody, be they Asian or Westerners!
A rare treat! And a collector’s item!

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:

-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

Sushi: Wagyu Chirahizushi by the Dragon (the real one!)

The other day when the Missus/Dragon cooked her karaage chicken for the family who had come r place she also prepared chirashizushi/decoration susi as well!
The little difference was that when she had asked me to buy some ood beef for another dish found out I had bought some extravagant wagyu beef!

As the Japanese, especially the Dragon’s family, cannot conceive a meal without rice she decided to make a special sushi with wagyu.
She prepared the usual sushi rice (I did have to help with stirring/cutting the rice once steamed and addd with rice vinegar!). Her proportions arefor 2 large tablespoons and a little more of rice vinegar for 1 go/Japanese rice cup.

While the rice was steaming she cut the wagyu beef into small thin strips and fried them in soy sauce, sake and mirin. Once cooked she let it cool completely.
She prepared some sweet egg soboro/fine Japanese scrambled eggs.
Once the rice was ready she added the wagyu beef, finely chopped konbu seaweed, egg soboro and finely sliced cucumber and mixed the lot inside the large wooden sushi vessel.

She topped the whole with plenty of fresh daikon sprouts for decoration and balance.
The sushi vessel was placed in the middle of the table and people served themselves directly for it!

A good idea for a party?
A good accompaniment for a BBQ?

RECOMMENDED RELATED WEBSITES

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:

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

RECOMMENDED RELATED WEBSITES

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:

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

Hamburgers in Shizuoka 3: Tequila’s Diner!

Service: Shy but very friendly
Equipment & Facilities: Good general cleanliness
Prices: Reasonable to slightly expensive but very good value
Strong points: Tex-Mex gastronomy of superior quality. Doubles up as bar in evenings

These past years, for the pleasure of quality-minded hamburger lovers, we are witnessing the emergence of new diners (as they say in the States) which not only have the merit not to be part of chain stores with all the consequent disappointments, but which also endeavor to serve full and appetizing repasts in a slow enough manner to guarantee unhurried satisfaction.

I had meant to visit Tequila’s Diner in Aoi ku, Shizuoka City for quite some time, especially at lunch.
The problem is that it is really busy and the waiting is long, it being slow food!

They do make an effort at their English!

Pick your sign!

The menu is clearly posted outside! A plus, definitely!

And written in both languages!

I had decided on my order before entering the place!

The Japanese customers prefer to sit inside in a congested room sitting about 14~16 people but I wouldn’t give away that small table outside to anyone!
The place was full so the table outside was gladly agreed with on my request!
The Chef even asked me if I wanted the parasol fit in for me (which I declined!)
Next time I’ll make sure to have the same place in the evening!
For all his tattoos and scars, Chef Chihirou Okamoto is a shy and friendly bloke always ready to serve!

For 200 more yen I got a glass of beer and one soft drink and two small appetizers!

My “Tequila’s Favorite” order!

I noted with pleasure that the fried potatoes were not served with the usual mountain of salt but with just enough salt and black pepper!

The appetizers: corn salad and ham on coleslaw!

No, I didn’t use my hands but ate the whole the slow way with fork and knife!

The egg was fried to perfection, although I’m sure you can request it cooked longer for those who don’t like runny eggs!

Being from Bourgogne I always add mustard on my potatoes!

I told you that a good hamburger is a full meal: bread, Fresh and cooked vegetables, beef, bacon, cheese and egg!

I’m definitely planning to come back soon one evening with an American friend and enjoy real American food outside, away from the smoke!

TEQUILA’S DINER
420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 8-6 (near Aoba Park Street), ACT 7, 1F
Tel.: 054–255-7595
Business hours: 12:00~14:00, 18:00~24:00
Closed on Wednesdays
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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:

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

French Gastronomy: Veal Liver at Pissenlit in Shizuoka City!

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.

Veal is not an easy meat to savor at restaurants in Japan as the Japanese farmers do not usually raise calves the way they do back in Europe or America to obtain a white flesh.
On the other hand veal in Japan is always a tender pink.
The Japanese have always had a special fondness for any veal and veal or beef liver is very much appreciated if somewhat rare.

When Touru Arima/有馬亨さん told me he had just received veal liver fom Fujinomiya City I did not hesitate!
The more for it that we don’t eat any at home! LOL

The veal liver had been sauteed the French way with vinegar and the sauce was prepared with Dijon seed mustard.
Just the way back home in my native Bourgogne!
But the vegetables were definitely Japanese!
The great wedge of bamboo shoot is of course local, slowly fried to a crisp, a very unusual way to cook it in Japan.
So tender inside and so crunchy on the outside! A treat!

Now, the small cabbage is a real organic cabbage harvested very young at Kitayama Farm in Fujinomiya City.
It did require some preparation, though!

Touru Arima/有馬亨さん boiled it a little first to be able to open it carefully. He then filled it with wild boar stew/ragout (the wild boar comes from Shimada City!). He closed the leaves back and sauteed the lot with the liver!
A French delicacy with four ingredients from Shizuoka Prefecture!

A bliss!

To be continued…

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

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:

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

Fuji Okamura Ranch in Fujinomiya City.Fuji. Beef by Chiyoji Okamura!

Ever solid Chiyoji Okamura!

Last Friday after our superb lunch at Restaurant Bio-S, the owner Kazuhiro Matsuki/松木一浩 kindly drove me and my journalists friends, Camille Oger and Julien Morelo, through forests at the foot of Mount Fuji to Okamura Ranch.
Okamura Ranch is one of the three beef producers established at the foot of Mount Fuji (there are 13 in all the Prefecture).

View of Mount Fuji from Okamura Ranch!

Chiyoji Okamura/岡村千代次さん was born in Shiga Prefecture in 1955.
The fifth child of a large family there was little left for him back home.
Having graduated from Tokyo Agricultural University in 1978 he tried his hand at agriculture before coming to Fujinomiya City in 1990 to establish a beef producing ranch with 30 heads of cattle. He is now looking after 300+ heads throughout a year.

The meadows reserved to pregnant cows.

He basically breeds his own cows (there is not a single bull on the premises) from 2-months old calves bought from a calf breeder or breeds his own calves after having artificially inseminated his cows.
If a male is born he is castrated while females will be later inseminated.

Very healthy but a bit shy pregnant cows.

The cows are culled for meat after 24 months, a short time compared to meat cattle in Europe.
The abattoirs are located so far from the ranch that the cows never realize their fate and feel very little stress.
Interestingly enough, Mr. Okamura does not produce calves for meat.

A smiling cow!

The beef breed in Okamura Ranch is originally a hybrid of meat-producing cattle and milk-producing cattle.
The BSE problem a few years ago convinced him that the traceability of his meat was of the utmost importance.
He will always meet personally his clients, be they traders or restaurants, before he agrees to sell his meat to them.

In spite of the daily care (no holidays there) vital for the good health of his cows, Mr. Okamura and his wife seem happy enough to spend all their time on the ranch and in their enormous (by Japanese standards) house where they regularly hold bbq’s. After all the two of them look after the cows and have to assume all the roles of cattle farmers and veterinarians!

The cow sheds and the farm were all rebuilt in 2003 and Mr. Okamura’s Fujisan Beef was officially recogniszed as an independent beef brand by the Shizuoka Prefecture Ministry of Agriculture and Forestry in 2006!

Each calf lives in its own shed for maximum comfort and well-being.

The sheds are a model of cleanliness!
What with Mount Fuji and the surrounding nature, there is no pollution and the water and natural grass are of superlative quality.
As for fodder Mr. Okamura imports it all from America through a very strictly regulated route.
The used straw and droppings are recycled as natural fertilizer for neighboring farmers.

All these animals need a lot of feed, mainly consisting of cereals including corn and barley!
Mr. Okamura’s own blend of feed devised trough his years of experience and experimenting make the difference!

The sheds are regularly cleaned and provided with fresh straw for maximum hygiene.
Mrs. Okumura takes charge of feeding the calves twice a day and of all the accounts of their business while Mr. Okamura takes care of all the rest.
Quite a few students ask to work with them as interns but only a few are accepted after careful screening.

A very hungry calf!

This is all extremely hard work and I very much doubt that the Okamuras will ever get fat. They are actually extremely fit and smiling and passionate in spite of their shyness.
The result?

Superlative meat difficult to surpass!
it was interesting to note, and Mr. Matsuki concurred, that Mr. Okamura produces an extremely tender red beef without the use of fat as found in other famed beef, a feat that will ask a lot to equal indeed!

Fujisan Okamura Ranch
418-0102 Fujinomiya Shi, Hitoana, 137-318
Tel.: 0544-52-3668
Fax: 0544-52-3668
E-mail: oka5@alpha.ocn.ne.jp

RECOMMENDED RELATED WEBSITES

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:

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

Shizuoka Prefecture Appetizer: Fujiyama Beef, Utogi Wasabi & Ameera Rubbins Pearl Tomatoes!

There are days when things seem to click out of nowhere!
The Missus last night brought home some beef from the newly opened Cenova Department Store.
This was Fujiyama Beef, the equivalent of Kobe Beef bred in Shizuoka Prefecture!
It is expensive but when the Missus noticed the 30% discount tag when she visited the place in the evening she did not hesitate!

The Missus sauteed the four slices (two for each…) up to medium rare in top-class olive oil. Nothing else, good girl!

We had a small pack of Ameera Rubbins Pearl Tomatoes from Iwata City in the fridge. These tomatoes are being grown here and there in Japan these days but until recently only two farmers were growing them in our Prefecture in the whole of Japan. These are very firm and sweet and are eaten like a dessert!

I also happened to have quite a few fresh wasabi roots in the fridge. These were offered to me by farmers who grow them in Utogi, Shizuoka City, the very birthplace of wasabi!
Since Shizuoka Prefecture grows 80% of the total crop in Japan, it is quite a common pleasure here to grate your own wasabi!

Just some grated wasabi and salt for the beef… Simple is best and most extravagant!
incidentally, the red salt is a present from Hawai!
Mind you, true to tell, the rest of the dinner was a bit of an anticlimax! LOL

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

BBQ With Shizuoka Local Products!

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

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

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

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

We still took time to share a joke or two!

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

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

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

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

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

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

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

Things getting ready!

Preparing the charcoal BBQ!

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

Little beauties for the salads!

Organic tomatoes!

Butternut squash!

Oura burdock roots!

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

Sauces/dressings for the BBQ!

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

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

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

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

Rainbow trout from Kunugi Fish Farm in Fujinomiya City!

Preparing the rainbow trout sashimi plate!

Beautiful, isn’t it?

Boiled jumbo peanuts grown in Shizuoka City! Great snack!

Pick your tomato!

Gomadare/sesame dressing by Sanoman Company in Fujinomiya City!

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

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

The star of the day on the charcoal grill!

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

Cutting the beef sashimi style!

Placing the beef on the tray…

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

Mangenton pork sausages!

Red Moon potatoes tempura!

Oura burdock root tempura!

Preparing the butternut squash tempura!

Absolutely delicious!

Organic sweet potatoes!

Anchovy sauce potatoes!

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

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

An attentive audience…

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

Charcoal-grilled Amagi Shamo Chicken!

Yummy!

Some very happy and contented ladies!

See you again next year same time!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

French Gastronomy: Suruga Beef at Pissenlit in Shizuoka City!

Service: excellent and very friendly
Facilities: great washroom, great cleanliness overall
Prices: reasonable to slightly expensive, good value.
Strong points: Interesting wine list. Great use of local products.
Entirely non-smoking!

One does not have to explain how good, and why for that matter, Japanese beef is.
Recently, beef produced in the Western part of Shizuoka Prefecture has attracted a lot of attention under the name of Suruga Beef!
Suruga is the name of the large Bay off Shizuoka Prefecture!
I took the occasion of a recent visit to Pissenlit in the company of a good friend to sample two parts of the same animal!

The bavette (above two pictures) is the part covering the bottom of the throat and the top of the breast.
Its texture is halfway that of a filet and of a stew.
Chef Touru Arima first fried the piece of bavette then roasted it before seasoning it with a Madeira wine sauce.
The vegetables were all organically grown at Shizen No Chikara Garden in Shizuoka City.
They included butternut squash, “mizunasu” aubergine/eggplants and buckwheat seeds.

For a closer look of the buckwheat seeds which married so well with the sauce!

My friend had an even better part, actually the best part of the animal, namely the filet!
It was prepared with a heady red wine sauce after being first fried on a hot fire and being finished in the oven.

The organic vegetables were also butternut squash and “mizunasu” aubergine/eggplant while the buckwheat seeds were replaced by Inca Mezame potato!

But the buckwheat seeds were concealed under the filet where they made a beautiful combination again with the sauce and meat!

To be followed (great desserts coming soon!)…

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