Category Archives: Desserts

Japanese Vegan Dessert Recipe: Daigaku Imo-Deep-fried Sweet Potatoes in Syrup-大学芋 (Professional Recipe)

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A lot of sweet potatoes are found in the supermarkets these days and as the scholar year second term is starting, the Japanese, young and old alike are looking forward to eating traditional desserts made with these tubers.
“Daigaku Imo” in Japanese means “University Potato” as the University students in the Kanda District, Tokyo, were very fond of this dessert back in Taisho Era. The same dessert, which has somewhat disappeared during WWII came into fashion again thanks to the students of the prestigious Tokyo University!

I already have introduced a recipe some time ago, but this is one is more professional (but still easy).
As usual I leave the proportions to your liking!

INGREDIENTS:

Raw sweet potatoes
Oil
Black sesame seeds

Water
San-ontou sugar/三温糖 (if not available use red sugar or brown sugar)
Mizuame/水あめ/”Water sugar” (if not available use corn syrup)

RECIPE:

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Clean the sweet potatoes thoroughly.

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Better than a knife use a vegetable peeler to peel all skin.

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Make sure not to leave any skin or “eye”. Clean rapidly in water.

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Cut to bite size and clean in new water.

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Important tip. Cut the sharp edges away. The potato will not crumble when being deep-fried and the “bite” will be improved!

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In a proportion of 1 for water and 2 for sugar, heat until sugar has completely dissolved stirring all the time.

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Add the syrup and stir until completely dissolved.
As an indication, the proportions i use is:
Water: 200 cc (1 cup)
Sugar: 400 g
Syrup: 150 g

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When the whole has dissolved turn off the fire.

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Deep-fry at 170 degrees Celsius for 5 minutes.

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Scoop out and keep out for a while.

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Check that the oil is at 170 degrees Celsius and deep-fry a second time until the sweet potatoes have attained a nice “fox brown” color.
leave them on a piece of kitchen paper for a while to absorb excess oil.
Place on a place and pour plenty of syrup over them.
Sprinkle black sesame seeds liberally and serve!

Point:

Proceed with the first deep-frying first.
Deep-fry them a second time only when you are ready to eat them.
Deep-frying in two will give you crisp potatoes!
Re-heat the syrup if necessary although this dessert can be appreciated at any temperature!

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
The Wine Wankers by Stuart in Australia!
-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

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

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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:

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

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

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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.

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

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

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

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

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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

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

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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!

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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!

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First: Royal Milk Tea Panacotta!

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

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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!

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

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

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

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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

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

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

French Dessert: Chocolate Ravioli at Pissenlit in Shizuoka City!

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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!

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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!

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

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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

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

Umeshu: Umeshu with Organic Plums Harvested in Shizuoka City!

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The other day I received a phone call a phone call from my good friend, Ms. Asami Itoh who just succeeded in her father’s steps as the new president and owner of Marufuku Tea Factory in Shizuoka City. She is a very busy lady as she is also active in producing tea bags at her other venture, CHA-O Company.

She was inviting me to join her and her sister, Aya, in the harvesting of organic Japanese plums growing on trees inside a property that her family owns up in the mountains in Umegashima!

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Although Umegashima is located inside Shizuoka City, it took us more than an hour of driving up the mountains away from civilization up to a point located at 1000 meters altitude where the road ended in front of a small Shinto Shrine!

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At that very spot you will discover the highest altitude green tea fields in Japan!

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From there we had to walk down a precipitous lane for about 15 minutes while Asami was carrying down the necessary equipment on a rail cart that most farmers use in Shizuoka Prefecture where a lot of agriculture is conducted on the sheer slopes across the Japanese Southern Alps.

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We soon reached a Japanese traditional farm house that Asami’s father had completely refurbished. I just can’t imagine how they brought up all this wood, pillars, rafters, beams and whatever else in that spot completely isolated from car roads!
But the house itself is already worth the expedition. I can imagine many of my artist and writer friends falling in love with this abode away from everything where mobile phones don’t work, although the place is equipped with electricity, gas, toilets and bathroom!

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Safety lamps in case of a blackout!

The place contains a mountain of antiques gathered over the year by Asami’s father and I can guarantee you that the place is safely locked away. What with intruders regularly stealing valuable mountain vegetables growing on the property!

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There is plenty of room for sleeping but this hammock just feels great in the heat of summer! Incidentally it snows up there in winter!

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Japanese antique tansu/箪笥/chest!

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More authentic antique tansu!

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Antique rice straw rain gear!

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A real Japanese antique irori/囲炉裏sunken hearth!

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Even the stairway and hand rail are antiques!

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An array of authentic antique kokeshi dolls/コケシ all signed up by artists!

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The three of us spent a good 4 hours harvesting Japanese plums overhead as the lower branches ahd been eaten out by wild deer!
I made a mistake not to wear boots in the muddy ground and I was beaten by a leech! Yes, a leech at 1000 meters altitude!

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We first dropped the plums into individual wicker baskets secured around the waist.

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There were (unfortunately inedible) mushrooms everywhere!

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Japanese plums are best harvested just before they start changing color!

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Naturally the crop was carried up to the small car park via the rail tractor!

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Apparently this year’s crop was not very good but we must have collected 50 kg of them!

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Although I was asked to take more with me I was allowed to choose enough of the bigger ones to bring back home to make umeshu.
Usually people use cheap white liqueur and koorizato/crystal sugar, last year I made them with local shochu, sake and koorizato, but this time I used only sweet potato shochu and a bottle of the only mirin/sweet sake made in Shizuoka Prefecture by Sugii Brewery in Fujieda City!

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You will not find such an extravagant umeshu in any shop!

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I still had enough left for Dragon (my worse half!) to make (from left to right): plums in fruit vinegar and honey, plum soy sauce and white wine umeshu!

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She even made plum chutney!

Looking forward to tasting this great umeshu in winter. And of course it will be a rare treat to eat or use the plums in recipes!

Marufuku Tea Factory (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu, Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010
Mobile: 090-3250-4188

CHA-O (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE (Japanese)

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

French Dessert: Apricot Tart at Caravin in Shizuoka City!

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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!

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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!

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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!

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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

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

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

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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!

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Flowery Christmas!

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What’s in Santa’s bag?

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Bring your forks and knives!

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Holy (Holly) Christmas!

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For the toddlers!

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Pity you have to eat it!

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Definitely Japanese-style!

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They almost look like sushi!

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Elegant simplicity!

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