Category Archives: Crustaceans

Japanese Crustacean Species 6: Kuruma Ebi/Japanese Imperial Prawn

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Kuruma Ebi, or Japanese Imperial Prwan, is probably the most popular prawn in Japan!
It has different names depending on its size: Saimaki (up to 5 cm), Maki (up to 10cm)

Its season lasts from late Autumn to the end of Winter.
It is found south of Hokkaido Island down to the Indian Ocean until depths of 50 metres.
It had been successfully artificially grown for some time until diseases put a momentary stop.
The prawn has steadily become a rare morsel. Altogether, natural and human raised specimen, the annual catch amounts only to 2,000 tonnes.

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Raw, or

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boiled, they make for great decoration on top of suucculent taste!

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They are very much appreciated a sashimi, especially after having been made to “dance” in Japanese sake!

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Grilled on the stick would tempt many a prawn connoisseur!

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They make for extravagant tempura!

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As sushi Nigiri, they are equally popular raw, or

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boiled!

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In winter enjoy in “nabe”/Japanese pot au feu!

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If you the chance to buy them alive (In Shizuoka, we do have them kicking), put them in a pan with Japanese sake under a lid. Wait until they have grown “quiet”, and prepare them right away!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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

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Japanese Crustacean Species 4: Amaebi/Alaskan Pink Shrimp-Pink Shrimp

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Amaebi (in Japanese) or by its Latin name Pandalus borealis (also called Pandalus eous) is a species of shrimp found in cold parts of the Atlantic and Pacific Oceans. Many different English names are used, with little consensus (deep-water shrimp, cold-water shrimp, northern shrimp, Alaskan pink shrimp, pink shrimp, northern red shrimp, Greenland prawn (UK)). Often the word shrimp is replaced by prawn, albeit incorrectly.

In Japan, it is also known as Hokkoku Akaebi/North Country Red Shrimp, Nanban Ebi or Tongarasahi.

The season in Japan is Winter, although it can be found all year round thanks to large imports from Greenland and Canada. Yearly domestic catch amount to 2,000 tonnes in Hokkaido and 800 tonnes in Ishikawa Prefecture.

It is a species famous for its sexual properties: the shrimps are hermaphroditic. They start out male, but after a year or two, their testicles turn to ovaries and they complete their lives as females. However, if there is a predominance of female Pandalus shrimp, the males will delay their transformation. Likewise should there be a shortage of females, the male shrimp will begin their transformation earlier, all for the sake of maintaining balance for procreational purposes.

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They are called “Ama Ebi/Sweet Shrimp” in Japanese as they will turn very sweet after a couple of days in the refrigerator, whereas they will show no sweetness at all when fresh!

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They are great as sashimi on their own, in salads or as part of a larger sashimi plate!

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Of course, as sushi, they are a superb morsel!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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, Pie
rre.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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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

Gastronomic Destinations: Kanazawa City 5: Lunch at Hirai Honten Sushi

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Service: Kind and attentive. Easy-going and smiling!
Equipment & Facilities: very clean overall. Excellent washroom
Prices: Reasonable to slightly expensive
Strong points: Sushi and tuna. Great lunch sets. Entirely non-smoking!

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for our last meal in kanazawa City, we decided to have d\fish again and more precisely sushi!

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Hirai Honten is conveniently located on the second floor about the great Ohmicho Market whose fish only has to travel upstairs to be served on your plate!

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Visitors who do not like raw fish should be discouraged (overawed? LOL) as they also serve some great cooked seafood sets!

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We chose two fairly similar sets!

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My donburi set, quite extravagant!
Can you spot the salmon roe with real gold flakes, the sea urchin, the oyster, the conger eel, the yellowtail and crab?

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Can you spot the tuna, negitoro and sweet shrimps?

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Another view of the crab!

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The Dragon’s donburi set!
Can you spot the oyster, negitoro, salmon roe with gold flakes, and cuttle fish?

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Can you spot the octopus, salmon, yellow tail and sweet shrimp?

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Can you spot the marinated mackerel, tamagoyaki, tuna among the rest?

This was our first visit to Kanazawa City, but expect at least two more!
There were just too many good things for a single trip!

HIRAI HONTEN

920-0905 Kanazawa City, Kami ohmicho, 29 (2nd floor of Ohmicho Market)
Tel./fax: 076-222-5887
http://www.kaisen-hirai.com/”>HOMEPAGE
Opening hours: 11:00~15:30, 17:00~21:30
Closed on Wednesdays
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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

Gastronomic Destinations: Kanazawa City 3: Ohmichou Market-近江町マーケット!

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Crabs, crabs, crabs!

The Ohmichou market is certainly one of the most famous spots in Kanazawa City!
It was established 300 odd years ago during the Japan Feudal Times and is still striving!
For more information read one of their homepages I included at the bottom of this article! No less than 5 languages! Great promotion that some places should take good note of!

Alright, let me take you along during my first ever visit last week!

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One of the many entrances to the market. Note the curtain to keep the cold out!

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Past the entrance!

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Naturally, Tengu, the biggest meat company in town has its shop inside!

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Ishikawa Prefecture is famous for its vegetables!

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But seafood is the main attraction!

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Very expensive crabs, many of them still alive!

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More crabs and shrimps!

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Sweet shrimps!

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Enormous oysters!

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Aori Ika/Bigfin Reef Squid!

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Big and fresh shiitake mushrooms!

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Yellowtail/Buri!

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Boiled octopus!

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Local vegetables for every day food!

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Naturally, there are many restaurants inside, especially on the second floor, offering super fresh seafood in particular!

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Wasabi from Shizuoka (cheap variety from Izu, though!)!

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Beautifully colored cute little cauliflowers!

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Lily roots and taro roots/satoimo!

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All kinds of freshly fried food are available for immediate consumption and enjoyment!

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We were particularly interested in this famous shop for a quick morning snack!

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Octopus and beef Croquettes!

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Remember this noren/curtain! We definitely recommend the place!

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Hot sweet shrimp croquette!

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Hot beef croquette!

OHMICHOU MARKET/近江町マーケット

JAPANESE HOMEPGAE</strong>
ENGLISH HOMEPAGE
CHINESE HOMEPAGE</strong>
CHINESE (TAIWANESE) HOMEPAGE
KOREAN HOMEPAGE

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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

Gastronomic Destinations: Kanazawa City 2: Itaru (Honten) Izakaya!

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Sashimi plate, all local fish!

Service: Friendly and very attentive
Facilities and equipment: Very clean overall. Excellent washroom
Prices: Reasonable (considering the quality)
Strong points: Local fish, sashimi or cooked, crab and seafood, local vegetables. Great sake list!

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In Kanazawa City winter means early and cold nights.
People tend to go earlier to their favorite haunts and it is always a good idea to reserve as good or popular establishments are full by 6:00 p.m.!

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For our first night we chose to visit Itaru (Honten, there is another one)!
We came early enough and were lucky actually to get the best seat at the corner of the counter with a full view of the kitchen!

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In such a cold part of Japan, entrances are deceptively narrow to keep the cold out, but once inside you usually find yourself with plenty of space!
But it is still cold for some and knee blankets are available!

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Such a spot by the counter does not seem that popular there and we were really glad to grab it, which allowed us not only to watch the chefs at work but to share a chat with them!

SN3O5092Of course I ordered local sake!

In Kamazawa City, izakayas are proud of their heritage and always have plenty of local sake on their menu!
The above was Tengu no Mai!

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O-shino/home-made pickles!
Kanazawa is also famous for its countryside providing a wealth of vegetables!

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Local seafood for our sashimi plate:
Octopus, tuna, sweet shrimps, yellow tail and seaweed marinated seabream!
Interestingly enough the freshly grated wasabi is made with roots from Izu peninsula!

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from another angle!

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A local grilled fish: Nodokuro/Black throat!

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Expensive, even in Kanazawa!

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Another local specialty: Lotus root chawanmushi!

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Another local sake. Sorry, I forgot to note down the name!

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Another local specialty: hako crab sushi donburi!

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And to finish pork and vegetable stew!

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tasty, comforting and healthy!

ITARU (Hontenn)
Kanazawa City, Kakinokibatake, 3-8
Tel.: 076-221-4194
Opening hours: 17:30~23:00
Closed Sundays
Cash only
English menus available

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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

Sushi: Hanasaki Crab Chirashi Zushi for the New Year!

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Chirashi zushi/散らし寿司 means “decoration sushi” in Japanese!
It is a free form of sushi very popular at homes!

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We received this magnificent crab directly from Hokkaido!

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Its name, Hanasakgani/花咲蟹 means “Flower Blooming Crab”!
This is probably due tp its many spikes!

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We received pre-boiled although the original color is almost the same!
The Dragon had a hard time to prepare it as the shell is hard. I did propose to help her but she refused!

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This crab can be found only in the North Pacicific around Hokkaido, The Behring Sea and the Sakhalin.
It does not have a specila English name and goes by the Latin name of Paralithodes brevipes.

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It is considered as one of the top three crabs (at least in Hokkaido) with the Kegani/Horsehair Crab and the Tarabagani/Red King CRab! It is expensive but we recived it as an End of the Year present!

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The meat out of its shell!

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The Dragon prepared a chirashi sushi served in the traditional round wood bowl for 4 of us, but we couldn’t finish and had more for the next breakfast!

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The Dragon first prepare the sushi rice inside the wooden bowl.

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She had mixed the rice with some golden sesame seeds before adding roughly shredded hanaski crab meat and chopped fresh mizuna herbs.

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As this is the New Year, she also added plenty of ikura/salmon re!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, 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: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, 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

Sushi: Sushi Sets, Bentos and Takeouts at Shizuoka City Department Stores-1

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Sushi Lunch Bentos fro sale at 500 yen at Shizuoka JR Station Parche Supermarket!

Due to the incredible wealth of fresh fish all year round, there is an enormous consumption of sushi at every level in Shizuoka City, from very cheap takeouts to expensive ( but certainly not as expensive as in Tokyo, qulity fro quality!) sushi restaurants.
Next time you come to Shizuoka City for a few days and are looking forward to budget sushi do visit the local department stores where you will have the surprise to discover tasty, from reasonably fresh to very fresh, and reasonably priced sushi sets, bentos and takeouts you can take beck to the hotel or into a park for instant pleasure.
Naturally I would advise the foreign (and Japanese) residents to do some homework!
As for prices count 100 yen for 1 US $ or 130 yen for 1 Euro!

Let’s start with the big supermarket on the first (ground) floor Of Parche Department Store located above and around Shizuoka JR Station!
First go to the fish and seafood area at the very end of the supermarket near the fish stand where they conduct interesting sushi lunch set sales!
500 yen a box is cheap away from Japan!

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Yamakake!
A Shizuoka specialty featuring grated yam and raw tuna atop sushi rice.

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Unagi Hitsuma Bushi!
Another Shizuoka specialty featuring pieces of broiled eel and shredded omelet atop sushi rice!

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Tekka Donburi!
Plain tuna slices atop sushi rice!

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Hoso maki Tume Awsase!
Set of 7 different thin sushi rolls!

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Ebi katsu maki!
Sliced Deep-fried prawn sushi roll!

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Ni Anago!
Another Shizuoka specialty: broiled conger eel atop sushi rice balls in nigiri style!

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A bit of extravagance!
Madai/True seabream nigiri
Zuwaigani/Snow crab nigiri!

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A general view of the sushi takeouts you can purchse till evening!

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And another one!

Next time I’ll take you to another part of Shizuoka JR Station Parche Department Store!

RECOMMENDED RELATED WEBSITES

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: 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