Category Archives: Dessert

レシピ, Cakes, 美食, Dessert, 静岡県, 静岡美食, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes

Tea Chiffon Cake Steamed in Rice Cooker

January 23, 2014 dragonlife 6 Comments

Rice cookers come very handy when you want to make lighter cakes you can either eat hot, lukewarm or cold!

here is a simple recipe for a chiffon cake!

INGREDIENTS:

Eggs: 2
Egg whites: 2
White sugar: 40 g
Salad oil: 2 x tablespoons
Baking powder: 4 g
Flour: 4 x tablespoons
Black tea teabag: 1 (Darjheeling, Earl Grey or whatever your favorite tea!)

RECIPE:

Make 2 tablespoons of tea with teabag. The more concentrated, the better.
Warm up inside microwave oven.

Beat the egg whites with half of the sugar. Add the sugar in two steps.

Beat until you obtain solid meringue/beaten egg whites and sugar.

In another bowl the two whole eggs and the rest of the sugar.
Beat until the mixture becomes whitish.
Add the warm tea and salad oil and mix again.

Mix in 1/4 (one quarter) of the meringue/beaten whites) with a spatula.

Add flour and baking powder.
Mix gently with the spatula.

Having obtained a smooth mixture with no flour curd bits, add rest of meringue/beaten egg whites and mix quickly with the spatula.

Pour the mixture into the rice cooker basin. regulate the temperature a bit down and cook once.

Check if it is cooked to your liking with a wooden stick.
Actually it’s best to cook it twice!

Once cooled down serve it with a whipped cream of your choice.

Bear in mind that it tends to crumble easily so cut it with a very sharp knife!

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

レシピ, Budino, 美食, Dessert, Desserts, 静岡県, 静岡美食, 静岡市, 観光, Food, Gastronomes, Gastronomic Photography, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Culture, Japanese Gastronomy, Photography, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shizuoka Prefecture, Tourism

Italian Dessert Gatsronomy: Budino-Ricotta Cheese Puding at Soloio in Shizuoka City!

December 16, 2013 dragonlife Leave a comment

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

When you order “pudding” for dessert at Soilo Italian Restaurant in Aoi Ku, Shizuoka City, you will first have to say “Budino”, and then don’t expect something in a small round dish!

This great pudding you delightfully cut through with a spoon was concocted with extravagant ricotta cheese!
It results in multi-flavored dessert you take time to enjoy a little at a time to rediscover all its facets!

Since all the food is seasonal at Solio you can expect late Autumn fruit at this time of the year, including squat persimmons which were first grown in Shizuoka Prefecture a long, long time ago!

Once again, simple and sublime!

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Happy hour: 16:00~17:00: 1,000 yen set-3 appetizers plate and 1 glass of house wine!
Smoking allowed BUT Non-smoking until 20:00 everyday!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

レシピ, Bistro, Coffee, Coffee Shops, 美食, Dessert, Desserts, 静岡県, 静岡市, 観光, 農業, Food, Fruit, Gastronomes, Gastronomy, Ice Cream, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Fruit Tart, Ice Cream & Coffee Pot at BLUE BOOKS cafe in Shizuoka City!

October 27, 2013 dragonlife Leave a comment

First visit at tea time!

Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Entirely non-smoking in very modern atmosphere. Great books!

The typhoon was still raging when I decided to take refuge at BLUE BOOKS cafe in Aoi Ku, Shizuoka City.
After lunch the previous day I also wanted to take the pulse of the place at tea time/cafe time.
Naturally it was almost full with the difference that this time customers were more of all ages.

nice atmosphere on a rainy day!

I also noticed that more people were taking the opportunity to browse the books on display and sale that you may read on the premises even if you don’t buy any!
I hadn’t had the time to take lunch so I confess I was a bit hungry and decided to opt for a big dessert!

I ordered a fruit to which I added a supplement of home-made framboise (raspberry) ice cream!
Beautiful colors and so appetizing!
I also ordered a pot of coffee, the equivalent of at least three cups, which made for great value!

I found their concept of a fruit tart both generous and intelligent.
They bake enormous marzipan tart beforehand and decorate them with plenty of fruit freshly cut and placed on a minimum of cream or custard which allows you to savor the fruit first and ten dig into the tart and washing it all down with plenty of coffee! Certainly a lot healthier than usual and with such a natural taste!

Beautiful cranberry sauce you could spread on the tart after you have you have devoured the fruit!

But raspberry ice cream for my sweet tooth first!
Beautiful balance there: plenty of fruit and not oversweet!

And plenty of hot coffee served the right way!

Now, I have two small problems:
1) It will take more visits at lunch and tea time before I can tackle dinners!
2) I will have to avoid making it a habit, or people will think I’m addicted! LOL

BLUE BOOKS cafe
420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Entirely non-smoking!

Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cakes, Chestnut, 美食, Dessert, Desserts, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 栗

Japanese Vegan Dessert: Chetsnuts Wagashi-Kurikinton-和菓子の栗きんとん

September 11, 2013 dragonlife 4 Comments

The chestnut picking season is just around the corner in Shizuoka Prefecture and more particularly in Makinohara where it is officially announced as starting on the 14th!
Chestnuts have been since ancient times a great source of food not only for its nuts but also as a basic ingredient for cakes and even bread (far healthier than wheat flour bread incidentally!)!

Here is recipe for a typical wagashi cake called kuri kinton that should please any priorities!

INGREDIENTS:

Chestnuts: 500g
Maple syrup: 100cc~
Water: 50cc~
Natural salt: a pinch

RECIPE:

Wash the chestnuts well before making a thin indent with a knife steaming them for about 50 minutes.

Spoon out the chestnuts into a bowl taking care not to scoop any skin with it.

Pour all the chestnuts inside a food processor and process until all the chestnuts are well broken. Add salt. Adding water and syrup a little at a time process until all ingredients are used.

Sieve into a pan.
Cook over a little fire for a while to lower the humidity.

Spread thinly over a clean cloth to take out excess humidity.

Roll small balls (size of your liking!) and wrap them into cellophane paper. Twist paper hard to create shape.

Unwrap and top with some syrup and a nicely cut piece of steamed chestnut!

By adding some soy milk and more maple syrup you can create a beautiful marron paste!

So easy and healthy!
Enjoy!

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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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

リゾット, 美食, Dessert, Desserts, 静岡市, 観光, 農業, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Desserts: Royal Milk Tea Panacotta & Ciccolato Fondente at Soloio in Shizuoka City!

August 26, 2013 dragonlife Leave a comment

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Yesterday was one of those very rare Sunday evening when we go out together to enjoy a repast on that particular day of the week.
Although this is the second time we visited Solio in less than 2 weeks this had been planned for some time.
Now, we had the occasion to enjoy two cute little desserts I have the pleasure to introduce here.
Note that good Italian restaurants in Japan come up with far more simple and sophisticated desserts than in Italy!

First: Royal Milk Tea Panacotta!

Adding seasonal fruit contributes so much to elegance, colors and taste!

This Royal Milk Tea is both rich and light as the Japanese do not add as much sugar as we Europeans.
The result is a light and sophisticated panacotta that leaves such a nice fianl not after a rich dinner!

Ciccolato Fondente, the Italian cousin of a Fondant au Chocolat!

Once again seasonal fruit add so much to balance and also health!

The cake itself is so cute and small enough not to worry you about the calories!

I surprised everyone when I asked for a knife, but is there a better way to make you discover the little treasure out of its trove?
Absolutely succulent! A sin!
Once again a big thank to Chef Takehiko Katoh/加藤武彦

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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

レシピ, Chocolate, 美食, Dessert, Desserts, 観光, Food, French Cuisine, French gastronomy, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Dessert: Chocolate Ravioli at Pissenlit in Shizuoka City!

August 20, 2013 dragonlife 6 Comments

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat and caught fish.

Ravioli are certainly a universally popular way of cooking pasta but have you ever imagined it as a dessert in French cuisine?
It looks so simple, tasty and elegant but it requires some skill!

Chef Toru Arima/有馬亨さん is always looking forward to offer something off the beaten tracks, even with seemingly common ingredients, but keeping things simple at all times!
So the dessert I recently enjoyed in the heat of summer consisted of the above home-made chocolate ice-cream, an offering definitely aimed at an adult sweet tooth!
The little tomadillo is organic and Shizuoka-grown!

Now, this multi-layered vanilla and chocolate Marquise cake must have taken some time to concoct!

The cold chocolate ravioli!
Not that simple to keep them ready although I have an inkling they are made at the very last minute and cooled down in ice!

A last note: the sauce is vanilla and framboise/raspberry coulis!

I hope I gave you some ideas for your next party!

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

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-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

レシピ, Bistro, Cafes, Cakes, 美食, Dessert, 観光, 農業, Food, French gastronomy, French Restaurant, Fruit, Fruit Tart, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Cake: Shizuoka Tropical Fruit Tart at Patina in Shizuoka City!

March 7, 2013 dragonlife Leave a comment

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list.

Shizuoka has the mildest climate in Japan after Okinawa which allows for the culture of all kinds of fruit either outdoors or in green houses.
Recently locally grown fruit are witnessing a big increase both in production and consumption.
It seems there is no limit to the varieties!

Last time i went there for my regular coffee i noticed a new tart being offered at Patina in Aoi Ku, Shizuoka City!

Shizuoka Tropical Fruit tart with banana, papaya and star fruit!

Chef Akiko Kondoh/近藤亜希子さん’s tarts look as delicious as ever!

All these colors reminded me of our tropical French islands in the Caribbean or off east Africa, not mentioning those in the Pacific ocean!

Can you see the fruit?
The tart is served lukewarm for a perfect balance with the ice-cream!

Yes, I always reserve this part for the last bite! LOL

Mind you Akiko’s vanilla and Calvados ice-cream is a good enough reason to visit the place!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30)
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

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, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Fruit Tart, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tart, Tourism

French Dessert: Apricot Tart at Caravin in Shizuoka City!

December 27, 2012 dragonlife Leave a comment

Service: very friendly if a bit shy.
Facilities and equipment: overall very clean. Beautiful washroom.
Prices: Reasonable
Strong points: Authentic French and European bistro gastronomy. Slow food. Excellent and reasonable wine list.

As i mentioned before, when it comes to cakes, I’m a sucker for any fruit tarts at any time of the day, even at breakfast or in the wee hours of the morning back from a drinking binge!
I’m practically scouring all the cake shops (very few to my liking unfortunately) and bistros/restaurants (with far better results!) in their search!

In winter you do have to do with what is available and when it comes to apricots only the preserved ones are left… Even so, Caravin in Shizuoka City, Aoi Ku somehow managed to create this little beauty to comfort me during my last visit!

Served warm with a dollop of home-made caramel ice-cream, what more can you ask for?
The marzipan is just perfect with the right light but satisfying bite and the taste is so simple and exquisite!

And I wouldn’t give the crusty border to anyone!

CARAVIN
Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK

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, Cafes, Cakes, 美食, Dessert, Desserts, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, Vegan Dessert, Vegetarian cuisine, Wagashi

Christmas Cake: Vegetarian & Vegan Japanese Wagashi/和菓子-Christmas Cakes Pictures

December 23, 2012 dragonlife 4 Comments

Pyramid-style Christmas Tree?

Here are some more suggestions for Christmas Cakes through re-published articles!
Have fun!

NOTE: I’m an unrepentant agnostic hedonist (and an omnivore to boot!), but since some of my vegan and vegetarain friends are Christian, I hope these pictures will inspire them!

Flowery Christmas!

What’s in Santa’s bag?

Bring your forks and knives!

Holy (Holly) Christmas!

For the toddlers!

Pity you have to eat it!

Definitely Japanese-style!

They almost look like sushi!

Elegant simplicity!

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, Cafes, Cakes, Chestnuts, 美食, Dessert, Desserts, 農業, Food, Gastronomes, Gastronomy, Green Tea, Japan, Japanese Gastronomy, Matcha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Christmas Cake: Japanese Matcha Bavarois

December 22, 2012 dragonlife 3 Comments

I thought it might help my friends to re-publish some of the best Japanese cakes I have introduced before for suggestions for the coming Christmas!

This one is Japanese Matcha Bavarois!

Matcha/抹茶, an ingredient readily available here in Shizuoka, opens the door to so many ideas as it can included in almost all cakes.
Moreover, its green colour is an extra attraction that is difficult to resist!
Here is the recipe for a cake that marries western and eastern traditions!
Just think of alternative decorations fro Christmas! ( a Green Christmas?)

INGREDIENTS: For a 21 cm diameter mold (can be adapted to square molds or individual molds)

-Sponge Cake:
Eggs: 3 large
Sugar: 70 g
All purpose flour: 40 g
Matcha powder: 1 tablespoon
Butter (unsalted): 25 g

-Bavarois:
Milk: 200ml
Fresh cream (vegetal): 200 ml
Egg whites: 3
Sugar: 50 g
Gelatin: 5 g
Matcha powder: 1 tablespoon
Water (to dissolve matcha powder): 5 tablespoons
Matcha liqueur (optional, but try and find it or replace with something else according to taste!): a little

-Decoration jelly (nappage):
Matcha powder: 2 tablespoons
Gelatin: 5 g
Sugar: 40 g
Water: 250 ml

Supplementary decoration (optional):
Chestnuts (cooked)
Black beans (cooked)
Candied mint leaves

RECIPE:

-Sponge Cake:
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix matcha powder and sifted flour. Mix in butter by hand (with the tips of your fingers). Add egg yolks and sugar and mix well. Cut and fold in the stiffly beaten egg white.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Let cool completely and trim off to shape of the cake mold.
Line the cake mold with a layer of sponge cake.

-Bavarois:
Soften jelly in cold water or dissolve it depending on type.
Whisk the the egg whites thick and hard with sugar.
Bring the milk and fresh cream to boil.
Switch off fire.
Add matcha powder and matcha liqueur and mix well.
Let cool completely. Add and mix in gelatin.
Fold in egg whites.
Pour the bavarois over the sponge cake and leave in refrigerator overnight.

-Decoration jelly:
Soften gelatin or dissolve in a little water.
In a pan pour in water, matcha powder, sugar and heat to dissolve sugar. Switch off fire and add gelatin. Mix weel.
Wait until it has cooled off completely.
Take cake out of refrigerator and pour jelly all over.
Put back in refrigerator and leave it until it has properly settled.

Decorate further with chestnuts, candied mint leaves and black beans.

That is how it would look once cut.

The same as an individual cake!

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, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Dessert: Wasabi Panacotta and Sweet Soy Sauce at Pissenlit in Shizuoka City!

December 19, 2012 dragonlife Leave a comment

When it comes to desserts Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, has never been afraid to experiment with ingredients that would discourage many a vaunted chef to try!

His latest creation has involved products Shizuoka Prefecture are justly famous beyond the mere borders of Japan!

Here is another overview as the “lengthy appearance” is not easy to represent in a single photography!
Apart of strawberries (topped with organic mint) and squat persimmons, what famous Shizuoka products have been used?

Not inside the succulent pistachio in spite of its great marriage with the rest of the dessert!

Shizuoka-grown wasabi!
Freshly grated wasabi extract wasincorporated in this exquisite panacotta!
The taste, but with not real piquancy, of the wasabi inside a sweet panacotta is difficult to describe, and simply said, I felt privileged with the discovery! Chili pepper or black pepper can be found in ice creams or choclate but this is different , and so elegant!
Note that the edible flowers are organic shiso/perilla flowers!

And the sauce was made with soy sauce from Amano Company in Gotemba City as it was generously united with a caramel sauce!

More than a discovery, a study in succulent artistry!

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, Bistro, Cafes, 美食, Dessert, Desserts, 観光, 農業, Fruit, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Dessert: Organic Apple Creme Brulee at Patina in Shizuoka City!

December 16, 2012 dragonlife 2 Comments

Anyone with a sweet tooth do like its dessert but will enjoy them all the more when they are made with local products!

Today at Patina Cafe & Brasserie in Aoi Ku, Shizuoka City, I noticed an intriguing dessert on the menu of the day as I was ordering my usual cappucino!

Seasonal Creme brulee made with Kougyoku apples. Kougyoku/紅玉/Ruby apples are a Japanese variety renown for it red skin and sweet and sour balance in taste!

Now, let’s have a look at what’s inside that cute little pot!

That certainly beautiful and appetizing!

I just couldn’t wait to break that crispy layer of caramel!

But one thing at a time!
I first tasted a compote of the same apples.
Incidental these kougyoku/ruby apples are organically grown in Shizuoka Prefecture!
Their slightly tangy taste perfectly marries with the custard and caramel sauce!

Interestingly one the spoon had broken the caramel layer it didn’t sink into a soft liquid but cut through a cream with the perfect consistence, both soft and firm which allowed for a slow and delicious savoring of the cream together with a piece of the caramel!

The fact that the apples were first mashed before being incorporated to the cream explains the ability to spoon it without anything breaking or spilling away in spite of the very soft cream!

A little jewel!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

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, Bistro, Cafes, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Desserts: Tarts at Patina in Shizuoka City!

November 26, 2012 dragonlife Leave a comment

When it comes to cakes I’m a loser for tarts!
You simply cannot beat them when you are looking for the tastes you enjoyed at all times of your life.
They probably are the best example of seasonal cakes back home in France and in many other countries!

When it comes to indulging in them I go straight away to Patina in Aoi Ku, Shizuoka City where I enjoy them at my convenient leisure with a large cappucino!

Here are two I recently enjoyed:
The first one was advertised as apple and oranges, fruit you find in abundance here in this season!

Tarts there are usually served with a big dollop of ice cream to marry with the tart lightly grilled under a salamander!

For a better look of the fruit baked atop a light marzipan and crispy pate sucree!

With some delightful apple compote and elegant custard sauce and mint for the finishing touch!

The second one served with an elegant cappucino.
Can you guess what fruit are used this time?

Apple, fig, orange and banana!

Really appetizing, isn’t it?

Custard sauce with raspberry sauce, caramel sauce and ice sugar for a sin of a dessert!
So elegant!

And naturally exquisite ice cream to marry with the warm tart!

I always keep the dark baked pate sucree for the last bite!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00~15:00, 17:00~21:30 (last orders) for meals, 11:00~22:00 for the cafe, Sunday~Saturday
10:00~22:00 on Sundays
Closed on Tuesdays

BLOG
Non-smoking until 15:00
Credit Cards OK

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, Bread, Cafes, Cakes, 美食, Dessert, 観光, 農業, Food, Food Health, French Cuisine, French gastronomy, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bakery & Cafe: Singe in Shizuoka City!

October 10, 2012 dragonlife 6 Comments

Service: Very friendly and smiling
Facilities & Equipment: Very clean overall. Superb toilets
Prices: reasonable
Strong points: Small range but Authentic and crispy breads, fancy breads, soft breads, and dessert breads. Shizuoka tea and vegetable soup available.

A friend of mine, knowing my love for the bread of my country advised me to visit Singe downtown as it was not only a superb bakery but also a very practical cafe.
So I went in its search yesterday!

The approach by the moat of Shizuoka Castle.

It is located by the very wall and moat of the Shizuoka Castle, making it also a stopover during a leisure walk!

No mistake in the French but why “Singe/Monkey”? I will ahve to ask next time as I’m pretty sure it has nothing to with the English word “singe”!

An unusually clear explanation of the opening hours (closed on Sundays)!

It is also clearly advertised not only as a bakery but as also as a cafe opened all day long!

They have just celebrated their first Anniversary!

The Japanese pennants attract the eye from far!

It says, “freshly baked bread cafe”!

Interesting seating for couples! Almost secret!

I came during the afternoon just before the last batch, so there was not too much on the shelves, but the quality was really top class and the design so cute!

Of course you can take your purchase out but the cafe offers really reasonably priced drinks and soup!
I can guarantee you that a lot of people including some from the neighboring offices come here for lunch!

If you come on your own I suggest you take a seat at the counter with a view on the moat of Shizuoka Castle!

But couples will love the seats inside the small alcove!

What’s more, you can have a peek inside the workshop and ovens!

This is what I ordered!
I must admit that I got hungry upon seeing all the breads!

Potatoes, mushrooms, bacon and cheese sauce in real crispy/crunchy French bread!

I really loved that small pie with eggplants, tomato and minced pork stew!

And that small Italian-style closed pizza made up for the right lunch combination!

And local Shizuoka green tea!
A must for the locals and tourists!

To be continued as I’m planning to buy bread to take back home….

Pain SINGE
Shizuoka City, Aoi Ku, Oote Machi, 9-18, Shizuoka Chuo Bldg. !F (in front of Niseki/Red Cross Hospital by the Shizuoka castle moat)
Tel.: 054-251-0551
Opening hours: 07:00~19:00
Closed on Sundays
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

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

October 6, 2012 dragonlife 2 Comments

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

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

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

The restaurant was offered some magnificent bouquets for the occasion!

Chef Toru Arima/有馬亨さん at work!

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

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

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

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

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

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

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

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

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

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

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

The poached egg!

The wasabi leaves!

Fresh buckwheat seeds!

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