Category Archives: Crustaceans

Crustaceans, Japanese Gastronomy, Japanese Imperial Prawn

Japanese Crustacean Species 6: Kuruma Ebi/Japanese Imperial Prawn

July 25, 2015 dragonlife 1 Comment

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.

Raw, or

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

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

Grilled on the stick would tempt many a prawn connoisseur!

They make for extravagant tempura!

As sushi Nigiri, they are equally popular raw, or

boiled!

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

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

Crustaceans, Japanese Gastronomy, Pink Shrimp

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

June 10, 2015 dragonlife Leave a comment

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.

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!

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

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

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Crustaceans, 美食, 金沢市, 観光, 魚, 魚海の幸, Fish, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Kanazawa City, Non-smoking restaurants, Photography, Recipes, Restaurants, seafood, sushi, Tourism

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

January 18, 2014 dragonlife Leave a comment

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!

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

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!

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

We chose two fairly similar sets!

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?

Can you spot the tuna, negitoro and sweet shrimps?

Another view of the crab!

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

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

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:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Crab, Crustaceans, Cuttlefish, 美食, 野菜, 金沢市, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomic Photography, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Kanazawa City, Life, Life in Japan, Markets, Photography, Recipes, Tourism

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

January 13, 2014 dragonlife 2 Comments

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!

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

Past the entrance!

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

Ishikawa Prefecture is famous for its vegetables!

But seafood is the main attraction!

Very expensive crabs, many of them still alive!

More crabs and shrimps!

Sweet shrimps!

Enormous oysters!

Aori Ika/Bigfin Reef Squid!

Big and fresh shiitake mushrooms!

Yellowtail/Buri!

Boiled octopus!

Local vegetables for every day food!

aturally

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

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

Beautifully colored cute little cauliflowers!

Lily roots and taro roots/satoimo!

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

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

Octopus and beef Croquettes!

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

Hot sweet shrimp croquette!

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

Fish Gastronomes Gastronomic Photography Gastronomy Japanese Gastronomy japanese markets Kanazawa City Markets Ohmicho market Photography seafood Tourism vegetables

レシピ, Crustaceans, 美食, 酒, 里芋, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomic Photography, Gastronomy, Izakaya, Japan, Japanese Culture, Japanese Gastronomy, Kanazawa City, Photography, Recipes, Restaurants, Tourism

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

January 12, 2014 dragonlife Leave a comment

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!

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.!

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!

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!

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!

Of 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!

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

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!

from another angle!

A local grilled fish: Nodokuro/Black throat!

Expensive, even in Kanazawa!

Another local specialty: Lotus root chawanmushi!

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

Another local specialty: hako crab sushi donburi!

And to finish pork and vegetable stew!

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

Fish Gastronomes Gastronomic Photography Gastronomy Izakaya Japanese Gastronomy Japanese Restaurants Kanazawa City Photography Restaurant Restaurants sake seafood Tourism vegetables

レシピ, Crab, Crustaceans, 美食, 花咲蟹, 魚海の幸, Food, Gastronomes, Gastronomic Photography, Gastronomy, Hansaki Crab, Japan, Japanese crabs, Japanese Gastronomy, Recipes, sushi

Sushi: Hanasaki Crab Chirashi Zushi for the New Year!

January 1, 2014 dragonlife 4 Comments

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

We received this magnificent crab directly from Hokkaido!

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

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!

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.

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!

The meat out of its shell!

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!

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

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

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

Chirashi Zushi Crab 花咲蟹 Food Gastronomic Photography Gastronomy Hanasaki Crab Japan Japanese Gastronomy recipe sushi 寿司

Crustaceans, 美食, 静岡市, 観光, 魚, 魚海の幸, Fish, Fish Markets, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, sushi, Tourism

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

August 7, 2013 dragonlife 6 Comments

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!

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

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

Tekka Donburi!
Plain tuna slices atop sushi rice!

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

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

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

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

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

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

Bento 美食静岡 Fish Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy seafood Shizuoka City sushi Sushi bento Sushi set Sushi takeout Tourism World Cuisines

レシピ, Bistro, Crustaceans, 美食, 観光, 魚, 魚海の幸, Fish, Food, French Cuisine, French gastronomy, French Restaurant, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Seafood Lunch at Bistro Okamura in Shizuoka City!

January 30, 2013 dragonlife Leave a comment

Service: Friendly if a bit shy.
Equipment & Facilities: Japanese traditional restaurant very clean overall. Cute washroom
Prices: Reasonable
Strong points: Fish! Gastronomic bistro-style. Extensive use of local products and catch. Reasonably-priced wine list
Entirely non-smoking! Private rooms available.

Chef Takuaki Okamura/岡村卓明さん moved his bistro to this new address only two years ago!

It used to be a traditional Japanese restaurant until then.

Nothing was changed or reformed inside or outside preserving its quaint Japanese cachet!

Once inside you will find the emblem of the restaurant hanging over the counter!

It reminds me of a famous Japanese painting!

I’d love to take that cute painting back home!

On the ground floor you can either at one of the 5 seats at the counter or sit in one of the two Japanese rooms, one on tatami, the other with kotatsu seating with space dug in beneath the table for comfortable seating. Two more similar rooms are available upstairs. And they are all non-smoking!

You can choose from three set menus.
Bistro Okamura is the only bistro in all Shizuoka serving food based on seafood!

The table setting!
Forks, spoons and knives are also on hand!
Now, what did I have for this first visit at lunch?

Starter/Hors d’oeuvre!

Sea urchin, sweet shrimps and fish mousse on a bed of carrot mousse!

Hot vegetable appetizer!

Leeks steamed in white wine!

The fish dish!

Scabbard fish caught in Shizuoka!
Poele/sauteed with anchovy sauce and small vegetables!

Bouillabaisse!

Milder than in Southern France maybe but so delicious with fish, prawn, oysters, clams, scallop and leeks!
Instead of rice I ordered bread to dip it in the soup of course!

Cute dessert and black tea!

Now, what are under those feuillantine biscuits?

Home-made sunflower honey ice-cream and local strawberries!

See at dinner time next!

BISTRO OKAMURA
Shizuoka City, Aoi Ku, Takajo, 1-5-2
Tel.: 054-669-2087
Opening hours: 11:30~14:30, 17:30~23:00
Closed on Sundays and Monday lunch
Credit Cards OK
Counter: 5 seats, 4 private rooms (up to 8 seats each)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ Bistro 美食静岡 Food French cuisine French Gastronomy French Restaurants Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Shizuoka Shizuoka City Tourism World Cuisines

Crustaceans, 由比, 美食, 静岡市, 観光, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Sakura ebi, Sakura shrimp, Shizuoka, Shizuoka Cuisine, Tourism, Yui, Yui Harbor

Sakura Ebi/Cherry Shrimps Catching in Yui. Still Hard Work!

June 26, 2012 dragonlife Leave a comment

Large painting of a sakura shrimp at the Yui Harbor Fisheries Association Building in Yui, Aoi Ku, Shizuoka City

Yui fishermen will tell you that life has become a lot easier with the advent of technology including motorised boats, radar, radio, machine-cotrolled nets and syphons, but they agree it is still a toil to go out every evening during the two seasons in Spring and Autumn.
Now, how hard was it not so long ago?

pulling the nets by hand!

Now, if you stroll along the street running along the shore of Yui, you will discover some vending machines adorned with copies of all paintings on the life of Yui Cherry Shrimps Fishermen which will give you a good idea of the hard toil local fishermen had to go through!

Pulling up the nets full of sakura shrimp.
It has always been a team work!

Pulling the boats to shore by hand!

Unloading the baskets full of Cherry shrimps.
The fishermen used to spend half of the night separating the shrimps from small fish.
Only ten years they started syphoning up the shrimps directly from the nets inti the the boxes.
A lot of damage to the quality as they dropped baskets inside the nets and shoveled their contents into boxes.
Now the job is far more efficiently done with very little damage.

Every morning after the cheery shrimps had been sorted out the fishermen had to auction their catch.
Now it is all taken care of by the Association and fishermen can hit the sack after midnight!

in the old days, fishermen gathered around food and drink before sleeping in daytime!
Now, they can sleep between midnight and noon!

Now the habor is completely walled in and the ships do not have to pulled upshore everyday except during the off seasons when they are being scrapped and repaired.

And now the Association is taking care of allotting the departure times and destinations everyday!

If you happen to be in Yui make a point to visit the new Yui Harbor fisheries Association Building where you will discover some interesting photographs!

It is located the new part of the harbor!

People there are shy but I’m sure you will find an old hand willing to relate old times!
All these pictures were taken back in 1963!

Pulling the boats upshore!

Unloading the Cherry shrimps!

Boats coming back to harbor!

Unloading the catch!

Blood, sweat and tears!

Traditional Fisherman’s gear!
Now they wear what they want under waterproof overalls and boots!

The beavhes have now been replaced with a safe harbor!

But for all the great improvements my old samurai friend will be the first to tell you this is still bleedin’ hard work!

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

レシピ Cherry Shrimps 美食静岡農業 Fishing Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Recipes Sakura ebi seafood Shizuoka City World Cuisines Yui

Cherry Shrimp, Crustaceans, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Sakura ebi, Sakura shrimp, sashimi, Shizuoka, Shizuoka Cuisine, sushi, Tourism, Yui, 桜海老

Japanese Crustacean Species 7: Sakura Shrimp-Sakura Ebi-桜海老

April 7, 2012 dragonlife 4 Comments

My favorite, sakura ebi sashimi served with grated ginger!

SWakura Ebi Portal in Yui!

“Sakura Ebi” or Sakura shrimp/桜海老 is a vey small (maximum 5 cm) crustacean mostly caught in the Suruga Bay off the shores of Shizuoka Prefecture. Most of ships are anchored in Yui, formerly a city recently merged to Shizuoka City in Shimizu Ku, and also Oigawa Harbor in Yaizu City.

Sakura ebi ships leaving Yui before dusk!

The modern technique is to catch them in a net between two ships and next to syphon them out of the net for a neat separation from other seafood.
The shrimps are displayed in special net baskets according to long traditions before they are put on the market immediately for auction.
Many fishermen open their own sushi restaurants, bars and often serve their catches of the night until early in the afternoon before taking a well-earned sleep.

For people who prefer them as sushi, the gunkan style is the most appreciated!

Most French and Italian Restaurants in Shizuoka City and around will serve them in quiches!

Another popular way to eat them is of course as a tempura called kaki-age, either with fresh sakura ebi in season or dried ones.

The same in my bento!

Fishermen use to dry their catch for sale and export until the government had the great idea to run an expressway just along the harbour!

The shrimps are now dried along nearby Fujikawa River, creating large quaint rose expanses in the most useen for locations!

Next time you visit Shizuoka don’t forget to buy sakura ebi senbei as a souvenir!

RECOMMENDED RELATED WEBSITES

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

Asian Cherry Shrimp Crustaceans 簡単なレシピ美食静岡観光魚海の幸 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Restaurants Sakura ebi Sakura shrimp sashimi Shizuoka City sushi Tourism World Cuisines 桜海老

Crustaceans, 美食, 観光, 魚海の幸, 車海老, Gastronomes, Gastronomy, Imperial Prawn, Japan, Japanese Gastronomy, Kuruma Ebi, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Crustacean Species 6: Japanese Imperial Prawn-Kuruma Ebi-車海老

April 5, 2012 dragonlife Leave a comment

Kuruma Ebi/車海老, 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 on the breeding.
The prawn has steadily become a rare morsel. Altogether, natural and human-raised specimen, the annual catch amounts only to 2,000 tonnes.

Raw, or

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

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

Grilled on the stick would tempt many an officionado!

They make for extravagant tempura!

As sushi Nigiri, they are equally popular raw, or

boiled!

If you the chance to buy tem alive (In shizuoka, we do have them kicking), especially coming from Okinawa, 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

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

Asian Crustaceans 簡単なレシピ美食静岡観光魚海の幸 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Restaurants sashimi Shizuoka City sushi Tourism World Cuisines

Crustaceans, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Ise Ebi, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Spiny Lobster, Tourism, 伊勢海老

Japanese Crustacean Species 5: Spiny Lobster-Ise Ebi-伊勢海老

April 5, 2012 dragonlife Leave a comment

Ise Ebi/伊勢海老, or Japanese Spiny Lobster is one the Spiny lobster varieties so popular all over the World.
The Japanese variety is smaller, or more precisely is more popular under a certain size.

Also called Kamakura Ebi, it is caught off the shores of Chiba, Wakayama, Mie and Shizuoka Prefectures.

The best specimens are aught in Winter, although imported lobsters can be found in other seasons.

The annual catch is fairly stable at 1,000 tonnes a year.
Imprted specimens account for 10,000 tonnes, mainly from Australia, New Zealand and New Caledonia.
In that case they are also called Minami/South Ebi.

The Japanese appreciate their lobsters raw.

As o-tsukuri/sashimi plate they are quite spectacular!

For a closer look!

Another extravagant to serve as sashimi is to have them slightly seared outside and raw inside!

They are natuarally very popular as a sushi nigiri!

If they are small enough they can be served as another extravagant sushi grilled whole over a single ball of rice/shari!

And the larger specimens can be prepared western-style in gratin!

RECOMMENDED RELATED WEBSITES

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

Asian Crustaceans 簡単なレシピ美食静岡観光魚海の幸 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Lobster Restaurants sashimi Shizuoka City shrimps Spiny Lobster sushi Tourism World Cuisines 伊勢海老

Crustaceans, 美食, 観光, 魚海の幸, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Crustacean Species 4: Alaskan Pink Shrimp-Pink Shrimp-Amaebi-甘海老

April 3, 2012 dragonlife 4 Comments

Amaebi (甘海老 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 Akaebi, 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.

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!

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

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

RECOMMENDED RELATED WEBSITES

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

Amaebi Asian Crustaceans 甘海老簡単なレシピ美食静岡観光魚海の幸 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Pink Shrimp Restaurants sashimi Shizuoka City shrimps sushi Tourism World Cuisines

Crustaceans, 美食, 蝦蛄, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Mantis Shrimp, Shizuoka, Shizuoka Cuisine, Squilla, Tourism

Japanese Crustacean Species 3: Squiila-Mantis Shrimp-Shako-蝦蛄

April 3, 2012 dragonlife 4 Comments

A tropical squilla!

Squillae as found on Japanese markets.
Note the dun color as they come from dark northern seas!

The Squilla or “Shako” (蝦蛄in Japanese) is a delicacy that appears on the sushi bar counters from April to Summer, although different varieties can be found in Hokkaido markets (Otaru City in particular) almost all year round.
You will discover it under names such as “Shaku” and “Gazaebi”.
They are actually caught in almost all Japanese seas, but the best are supposed to originate from Hokkaido.

Served boiled or steamed on their own, they make for a great snack!

Like any crustaceans, they can be eaten in many ways.
The Japanese favor the small kind with a violet back. I had the opportunity to buy some very large specimen in Otaru, and eat them just boiled and served with rice vinegar mixed with a little Japanese mustard, or in salads.
They almost disappeared from Tokyo Bay in the 1960’s but reappeared in the 1970’s. Most fishermen in the Kanto (Eastern Japan) area will place them in boxes themselves to sell them directly at fish markets. The market value can vary wildly, but look for the genuine harbor markets and buy them yourself.

Simple nigiri with boiled/steamed squilla

Naturally, they are most popular as nigiri sushi. Customers jokingly ask for “garage” (in English) as “shako” also means (different kanji, of course: 車庫) “garage”!

Seasoned with “tare” sauce.

An unusual offering with grilled squilla!

RECOMMENDED RELATED WEBSITES

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

Asian Crustaceans 簡単なレシピ美食静岡蝦蛄観光魚海の幸 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Mantis Shrimp Restaurants sashimi Shizuoka City shrimps Squilla sushi Tourism World Cuisines

Botanebi, Crustaceans, 牡丹海老, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Crustacean Species 2: Large Sweet Prawn-Botan Ebi-牡丹海老

April 1, 2012 dragonlife 2 Comments

Botanebi/”Botan” Prawn, or “Pandalus nipponesis” for the specialists, is a large prawn found in all seas of Japan, especially off Hokkaido Island, at depths varying from 300 to 500 metres. They are caught at 200~300 metres depth in Suruga Bay and along the Western coast of Izu Peninsula In Shizuoka Prefecture. Once abundant, they have become scarce and only small specimens are found, whereas Hokkaido produces up to 20cm-long prawns.

They are known under different names: “Toyamaebi and Kijiebi”.
It is not a cheap morsel in Sushi bars. But it is interesting to note they are essentially eaten raw as like “Amaebi”. They become very sweet after some time in the refrigerator.

They make for big servings as sushi nigiri!

Now, if you are lucky enough to find them fresh with their eggs, ask your chef to dress them as above for sashimi…

as sushi nigiri,…

or even better, put the eggs on top of a “gunkan nigiri”!

And one more thing, if they are fresh again, don’t forget to ask for the heads deep-fried!

Incidentally, botanebi change sex (gender) with age to end up as big juicy females!

RECOMMENDED RELATED WEBSITES

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

Asian Botan Ebi Crustaceans 簡単なレシピ美食静岡観光魚海の幸 Food Gastronomes Gastronomy Gourmet Japan Japanese Cuisine Japanese Gastronomy Large Sweet Prawn Restaurants sashimi Shizuoka City shrimps sushi Tourism World Cuisines

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