Category Archives: Drinks

Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Tourism

Bryan Baird’s Newsletter (2013/09/01): Baird-Country Boy Collaboration Beer Japan Debut

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Baird Beer & Taproom Events Bulletin
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Baird-Country Boy Collaboration Beer Japan Debut

Dear Taproom Friend & Baird Beer Enthusiast:

Do you remember the Country Boy Blog — Nate and DH’s fun, humorous and informative account of their exploration into the Japan craft beer scene? The very first time I met them at our Fishmarket Taproom in an interview for the blog, I could see the twinkle in their eyes and the passion in their hearts. These ‘what you see is what you get’ good old boys bled beer. During their time in Japan they became stalwart fans of Baird Beer and close personal friends of the Baird Brewing family.

Well, back at home in Lexington, Kentucky the Country Boys have brought their burning love of beer to a new and higher level. They opened Country Boy Brewing in 2011 and have achieved such success right out of the gate with their delicious, down-to-earth, no-bullshit style of brewing that it almost makes their old mentor a little jealous. Pride, though, trumps jealousy in the sip of a Country Boy pint. The Country Boys are doing things right and you can taste it in their beer.

It was a tremendous honor for us thus to be invited to participate in a collaboration beer at the Country Boy brewery in Lexington this past spring. Lead brewer Chris made the trip for Baird and spent a raucous weekend with Nate, DH and the boys brewing up Angry Amos Collaboration Ale.

*Angry Amos Collaboration Ale (7.5%):

In the words of Nate, Angry Amos is “an amped up collision of [Baird] Angry Boy and [Country Boy] Amos Moses.” Floor-malted Maris Otter anchors the grist bill which also features Munich, Crystal, Aromatic, Chocolate and Wheat malt. The hop bill too borrows from both beers, featuring Columbus, Chinook, Cascade, Galaxy, Appollo and Millenium in the kettle, and a massive dosing of German Tettnanger as dry hops in the conditioning tank. Before dry hopping, though, Angry Amos took a unique 2-month Kentucky detour through Maker’s Mark bourbon barrels. Country Boy brewer Nate says of the finished Angry Amos: “Between the malt depth, the massive load of hops, and the barrel aging, it’s an extremely complex ale that changes as you drink it.”

Let’s get busy drinking it! Fortunately, our friends at Nagano Trading joined this collaboration as the import agent arranging shipment to Japan of a pallet of Angry Amos and a pallet of a few other Country Boy year-round brews. These beers are:

*Amos Moses (6.0%): An American Brown Ale that is the love child between a brown ale and robust porter.

*Lazy Rye Pale Ale (6.0%): A crisp, hoppy American Pale Ale with a spicy, dry finish imparted by additions of malted rye.

*Knotty Pine IIPA (9.6%): A Chinook hop bomb!

*Baird-Country Boy Tap Takeover Event at Antenna America (Thursday-Friday, September 5-6):
All of the above Country Boy beers, including the Angry Amos Collaboration Ale as well as Baird Angry Boy Brown Ale, will be featured at Nagano Trading’s Yokohama beer outlet Antenna America in a two-day tap takeover event. Doors open and beers begin pouring at 3:00 pm sharp Thursday, September 5. On Friday, September 6 at 7:00 pm I will be in attendance for a ‘meet the brewer’ session in which I will talk about the beers, the collaboration and anything else beer that folks want to hear about. Mark you calendar and please plan to join all of us at Baird, Country Boy and Nagano Trading for a good ol’ down home beer blast.

Angry Amos Collaboration Ale will make its debut at all Baird Taproom pubs on Saturday, September 7. The other Country Boy beers will be available exclusively at the Nakameguro, Bashamichi and Numazu Fishmarket Taprooms, also beginning Saturday, September 7.

Attention Japan craft beer retailers: Ten 20-liter kegs of the Angry Amos Collaboration Ale are available for purchase direct from Nagano Trading. Nagano Trading will begin accepting orders on Monday, September 2 for shipment beginning Saturday, September 7. Please direct all inquiries and orders to Nagano Trading (contact person — Taketo Murakoshi; email address — order@naganotrading.com; Tel. 045-315-5458).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

レシピ, 美食, Drink blogs, Drinks, 観光, 農業, Food, Food and Drink Blogs, Food Blogs, Gastronomes, Gastronomy, Japan, Japan drink Blogs, Japan Food Blogs, Japanes Culture, Japanese Gastronomy, Life in Japan, Rayu, Restaurants, Tourism

Food & Drinks Bloggers in Japan (amended Fall 2013)

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The number of foreigners and Japanese nationals who write about the food and drinks in Japan in English (or at least answer comments in English) has remarkably increased lately.
I thought it was about time to start some kind of round-up to help people discover these deserving foodies and their blogs!The list below is far from exhaustive, but I’m planning to update and announce it regularly!
Of course if you know more foodies residing in Japan, do please direct them to me and I will introduce them gladly!

HOKKAIDO TRIBE
(Hokkaido Island)
Meishu no Yutaka by Carlin
The Best of Sapporo by Ben!

TOHOKU TRIBE
(Northeastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Cooking with Mama Miyuki in Sendai

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Japan-Hub.Com
Japan Eat’s Videos
Tokyo Food File by Robbie Swinnerton
Watch Japan in Tokyo
Little Japan Mama in Tokyo
Japan Eats (featured on request)
47 Japanese Farms Through The Eyes of Its Rural Communities By Sara and Roshni in Tokyo
Eating Out in Tokyo with Dominic
Tokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
Tokyo Food Page
Sake World by John Gauntner in Tokyo: The inernational Reference for Japanese Sake!
Tokyo Terrace by Rachael in Tokyo
Gaijin Tonic in Tokyo and Kanagawa Prefecture
Nonjatta by Chris Bunting in Tokyo
The Soul Of Japan in Kanagawa Prefecture
Sake, kimono and Tabi In Tokyo
Tokyo Kawai, Etc… in Tokyo
Blue Lotus in Tokyo
The Japanese Food Report by Harris Salat in Tokyo
The Sake Chronicles in Tokyo
Watashi to Tokyo by Mari Kanazawa in Tokyo
Japanese Food-Food Lover’s Guide by Yukari Yamamoto in Tokyo
Gaijin Life by a Canadian gentleman in Tokyo (in Japanese)
Leo’s Japan Food Blog in Tokyo
Eating Out In Tokyo With Jon
Fugu Tabetai in Tokyo
Japan Style in Tokyo
COCO’s Oriental Kitchen by angela Cooper in Tokyo
Free Online Japanese Food Recipes in Tokyo
Reminiscence in Tokyo
Cooking Japanese Style By Naoko, in Tokyo
Japan Farmers Market in Tokyo by Joan
Ramen By Shoe
Rameniac
In Praise of Izakaya
Onsen Addict

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Green Tea Club by Satoshi Nihonbayashi in Shizuoka City!
Damonde Life by Matt Ryan in Hamamatsu & Enshu, shizuoka Prefecture
Mangantayon in Shizuoka Prefecture
Shizuoka Gourmet, Shizuoka Sake, Shizuoka Sushi, Shizuoka Shochu in Shizuoka Prefecture
Bryan Baird’s Beer & Brewery in Numazu in Shizuoka Prefecture
A Modern Girl from Niigata and all over Japan!

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture, just moved to Kyoto!
Colorfood Daidokoro in Osaka (English & French)
Nagaijin in Osaka
Kyoto Foodie in Kyoto
Our Adventures in Japan by K and S Minoo in Osaka
Japan Food Addict by Mai in Kyoto
Kyoto Food Page
Osaka/Kobe Food Page

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
“Made in Matsue” in Shimane prefecture
San’in Monogatari by Buri Chan in Matsue City, Shimane Prefecture
Get Hiroshima Blog in Hiroshima
The Wide Island Review, The JET Programme Webzine Of Hiroshima Prefecture (includes food & drink articles)

SHIKOKU
(Shikoku Island: Kagawa, Kochi, Ehime, Tokushima)
Obachan’s Kitchen & Garden Balcony in Kochi Prefecture
Still Clumsy With Chopsticks in Kochi Prfecture (Continuation of Obachan’s Kitchen & Garden Balcony)
Rocking in Hakata by Deas Richardson

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Finding Fukuoka
Food from Fukuoka, Kyushu and Japan by Fumiko Soda
Fukuoka Sake Guide by Daisuke Ito
Quixotidienne in Kagoshima Prefecture
Christine Molero in Kyushu & elsewhere
Alishan on the Move in Fukuoka

OKINAWA
(Okinawa Archipelago)
HWN Pake in Okinawa in Chatan, Okinawa
I’m sorry to say that Nate has just passed away and that his blog has disappeared, but I’ll keep it there as it is in his memory!
Dojo Bar in Naha
Eating Okinawa
Okinawa Hai!
Total Okinawa

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

美食, Drinks, 酒, 観光, 農業, Fujieda City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Mirin, Sake Brewery, Shizuoka, Shizuoka agricultural products, Tourism, 味醂

Shizuoka Mirin Tasting: Sugii Brewery-Atsukayama

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This is the very first time I felt compelled to write a tasting report on a mirin (cooking sweet sake)!
But Atsukayama brewed by Sugii Brewery in Fujieda City has nothing in common with even the best mirin used in Japanese cooking!
I recently used it for making umeshu with plenty of it and shochu distilled by the same brewery, with the diffrence I didn’t have to use any sugar!
Mind you, it is pretty famous all over the country and not easy to obtain but I can assure you this is a must if you want to enjoy a sweet drink away from the beaten tracks at your next repast!

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Atsukayama
Junmai Hon Mirin (true mirin made with junmai sake!)
Alcohol: 14~15 degrees
Essence: 44%
Bottled in July 2013

Clarity: Very clear
Color: Rich golden
Aroma: Strong and assertive. Fruity. Oranges, loquats, almonds, honey.
Body: Fluid, slightly sirupy
Taste: Very sweet attack backed up with junmai petillant.
Complex and fruity. Apricots, plums, nuts, honey.
Disappears more quickly than expected on a surprisingly drier note with hints of nuts and almonds.
Especially enjoyable at all temperatures.
For all its sweetness drinks more like a mellow sweet sake or a liquorish white wine with such an incredible complexity.

Overall: A mirin for cooking? That would be extremely extravagant unless you use it on its own to accentuate a dish.
A rare “dish ingredient” that should be ignored as such and drunk on its own at a temperature of your liking as an aperitif, a digestif or as a night cap.
Chilled, it reveals itself as a superb nectar. Would do marvelously well in cocktails, too.
You must sample it with blue cheese!

More than a discovery, a blessing!

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

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Tourism

Bryan Baird’s Newsletter (2013/08/20): Seasonal Release — Baird Rauchbock

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Baird Beer & Taproom Events Bulletin
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Seasonal Release — Baird Rauchbock

Dear Taproom Friend & Baird Beer Enthusiast:

Fall is in the air. We have the perfect beer to greet it — Baird Rauchbock.

New Baird Beer Seasonal Releases:
*Baird Rauchbock (6.5%):

Rauchbier is an old German beer style, its origins go back to the 1500s where it was a prominent style in the district of Franconia and the town of Bamberg. ‘Rauch’ means ’smoke’ and this is the signature flavor characteristic of a Rauchbier. The smoked flavor is derived from drying green malt over a beechwood fire. Bock is a strong lager of German origin.

Baird Rauchbock is a strong, malty, velvety smooth take on this old Franconia smoked style. 100 percent of the malt bill comes from Bamberg-based specialty malting company Weyermann (63% of which is beechwood smoked malt). The hopping is extremely light — just enough Halletau Tradition and Czech Saaz to balance the rich malt flavor. Rauchbock was brewed back in December 2012 and has been conditioning in our cellar for the past 8 months. This long maturation has brought the assertive smoke character into perfect balance.

Brewmaster’s tip: Get yourself over to the Bashamichi Taproom, order a plate of the low and slow cherry wood smoked brisket, and enjoy it with a glass of Baird Rauchbock. You will want at that moment for nothing else in life!

Baird Rauchbock is keg only and is available for immediate release. It begins pouring from our Taproom taps tonight (Tuesday, August 27).

We also have an additional early autumn beer treat for our loyal Taproom patrons. Today we are tapping two more in our ongoing lineup of single-hop ales (beers brewed to the exact same recipe and specs save for the use of a different hop variety). The hops featured in this taste comparison are relatively high alpha-acid American varieties Nugget and Millenium. These are very similar hops as Millenium was actually bred from the Nugget. Spicy, herbal, floral — these are all descriptors often associated with these hops. What say you? Can you taste a difference?

Nugget Single-Hop Ale (4.6%) and Millenium Single-Hop Ale (4.6%) are available only on draught and exclusively at Baird Taproom pubs.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Tourism

Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery-Shusseijyo Homare Fuji Muroka Nama Genshu

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August usually sees some extraordinary limited brews taken out some secret nook of breweries for the utter pleasure of sake lovers in pursuit of unusual nectars.
Hamamatsu-Tenjingura Brewery in Hamamatsu has just put one out with another long name!

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incidentally “nakakumi/中汲み” means that only the middle part of the pressed sake was considered whereas 24BY means Year 2013.
This a very local sake as the rice is Homare Fuji, a shizuoka-grown variety and the yeast also a Shizuoka-developed yeast.

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Muroka means it was unfiltered, Nama that is was unpasteurized and Genshu that no pure water was added to lower the alcohol contents.

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Rice: Shizuoka-grown Homare Fuji
Rice milled down to 60%
Alcohol: 18~19 degrees
Yeast: Shizuoka Yeast
Bottled in August 2013

Clarity: Very clear
Color: Silvery golden
Aroma: Deep and fruity. Pears, apples, pineapple
Body: fluid, slightly sirupy
Taste: Very rich and fruity attack with puissant alcohol.
Extraordinarily assertive pears reminding La France variety grown in Japan!
Pears, pineapple, apples, oranges.
Lingers only for a while ending on a rich dry fruity note with the same fruits accompanied by dry almonds.
Complex as it almost wildly starts on a fruity sweetish note to rapidly escape on a very dry deep note revealing more fruits.

Overall: Little need to drink such a sake with food!
Makes for the perfect aperitif and even digestif.
Shows its qualities best when chilled.
Splendidly marries with cheese if you must absolutely enjoy it with food!

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

Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Hamamatsu City, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Shizuoka Beer Tasting: Hamamatsu Tenjingura Brewery-Porter Ieyasu Kun

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Hamamatsu Tenjingura Brewery have come up with new labels for its 3-beer range!

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First of all they have changed the name of the beers to Ieyasu Kun, the new mascotte of Shizuoka Prefecture in remembrance of Tokugawa Ieyasu Shogun who retired to Shizuoka in the first half of the 17th Century!

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As shown until next week at Matsuzakaya Department Store in Shizuoka City the label picture Mount Fuji which has just been accepted as the new UNESCO World Cultural Heritage!

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Ieyasu Kun!

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Product Name: Tenjingura Beer-Porter/Ieyasu Kun
Unfiltered
Ingredients: Grain malt, Hops
Volume: 330 ml
Alcohol: 4.5%

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Clarity: opaque but very clean
Color: very dark rich dark brown/coffee
Foam: Thin head but keeping longer than expected
Aroma: light. caramel, roasted grains
Taste: Well-rounded rich dry attack:
Complex: roasted grains, whole bread, roasted nuts, hints of macadamia
Pleasantly lingers inside the palate with a fizzy feeling before ending on a drier note.
Thoroughly enjoyable on its own chilled or even at room temperature.
Marries well with heavy food thanks to its dry lighter than usual taste for a porter.

Overall: A highly pleasant craftbeer which will be enjoyed by both gender of any age. Can be used as a thirst quenching porter.
I particularly enjoyed it as an aperitif with a potato and bean salad! Should go well with cold meats, too!
Do not forget to collect the label!

Tenjingura/Hamamatsu Brewery Co. Ltd.
430-463-3851 Hamamatsu City, Naka Ku, Tenjin Machi, 3-57
Tel.: 053-4616145
Fax: 053-463-3851
HOMEPAGE (Japanese)
Business hours: 10:30~21:00
Closed on Tuesdays

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, レシピ, 美食, Drinks, 酒, 野菜, 静岡市, 観光, 魚, 魚海の幸, 農業, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Gastronomy: Dinner (2013 summer) 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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The team: Sommelier Mieko Osawa/小澤三江子 and Chef Takehiko Katoh/加藤武彦!

I have already introduced Solio, one of the very top references in Itlian Gastronomy in the whole Shizuoka Prefecture therefore let me talk immediately about we had during our last and very quick visit!

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Mini tomatoes from Chef Takehiko Katoh/加藤武彦’s own garden and mozzarella cheese salad to help our patience!

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We noticed in the glassed display this locally-grown enormous David Cross okra with such a beautiful pattern!
We couldn’t help and ask for another simple but so elegant appetizer!

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Absolutely beautiful and the seeds are really scrumptious!

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Then it was dish of local pork cooked on the grill!

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Shizuoka Prefecture is rapidly becoming famous for its pork and there must be more than 12 different varieties in our Prefecture alone. This particular pork is called “mugiton/From pigs fed with grain” and is raised in the Western part of Shizuoka!

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Shizuoka has certainly contributed to the letters of nobility attached to such a seemingly common meat!

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The more for it when it is “dressed up” with succulent local vegetables!

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I’ve already said and still claim that Chef Takehiko Katoh/加藤武彦makes the best risotto in town!
This time we just could not resist the Italian summer truffles risotto!
Simply extravagant (but so reasonably-priced!)!

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Instead of dessert we had to utter pleasure to sample a new creation by Sommelier Mieko Osawa/小澤三江子: home-made limonicello liqueur!

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Lucky they don’t serve it in a bottle or it would be temptation difficult to resist to just for a second (and third?) glass!

Now, I will have to convince someone to accompany me there soon or it will be a torture! LOL

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

美食, Drinks, 酒, 観光, 農業, Fujinomiya City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Fuji Takasago Brewery-Sekai Bunka Isan Tooroku-Yamahai Junmai Ginjo

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Fuji-Takasago Brewery is located in Fujinomiya City and as I said since Mount Fuji has been accepted by the UNESCO as a World Cultural Heritage, the brewery felt obliged to advertise the event!

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I suspect they printed that particular “flying label” for all their bottles! LOL

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Clarity: Very clear
Color: Very light golden hue
Aroma: Faint, almost shy. Fruity and sweetish. rice
Body: Fluid
Taste: Well-rounded fruity and sweetish attack with assertive junmai petillant.
Complex. Pears, almonds, hints of chocolate. Later, hints of sweet milk coffee.
Lingers for a while warming up the palate.
Tends to sweeten up with second long sip.
Marries well with food.
Surprisingly sweetish and pleasant sake for a yamahai.

Overall: A sake obviously designed to be enjoyed with heavy izakaya food, although thoroughly enjoyable on its own chilled.
Probably best enjoyed by ladies thanks to its sweetish approach.
Try it with cheese!

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

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Fujieda City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

The Ale House in Fujieda City (Summer 2013-revisited)

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Service: Friendly and smiling, all in a very quiet atmosphere (when not full!)
Facilities: Overall very clean. Clean washroom
Prices: Reasonable to slightly expensive
Strong points: Shizuoka Micro breweries’ beers on tap, Belgian beers and pub grub.

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There are very few pubs, I mean real pubs, British or Irish, worth noticing in our Prefecture.
But I surely don’t mind traveling all the way from Shizuoka City to Fujieda City and come back with the last train back home under the questioning looks from commuters going back to their sleeping town! Fortunately The Ale House is only less than 10 minutes away from the south exit of the JR Station!

It has become one of those “kakureya” (“hidden spots”) that a lot of residents expats talk about, and deservedly so.
Would you believe it I visited it for the first time again in 6 years with a motley of friends! They stille remembered me, though! LOL

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At least it looks like a real pub!

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But I let my English friend Patrick of Think Twiceguide me along and introduce me to the matser of the Place, Mr. Masayuki Saitou
Mr. Saitou explained us he opened his Pub in 1995 out a search for a new challenge away from the dreary life of a typical Japanese “salaryman”, and indulge in his hobby, namely whisky.
Talking of whisky, he does have an impression collection, but you will have to ask him to show it as it is protected from the spotlights inside wooden cabinets!
Now, if you are a beer lover, he has an extra treat for you, a proof of his dedication: baird Beer from Numazu City and Bayern Meister Bier from Fujinomiya City on tap!

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The only problem is that it is really tough to take clear pictures in the very dark lounge bar!

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Some of the beers available with their country of origin clearly marked. Don’t worry Mr. Saitoh will somehow explain everything if you don’t read Japanese!

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Some of these are actually sometimes available!

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The food menu ( a lot of typical pub grub) is in Japanese but the master will gladly help you read it!

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the same for the drinks!

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Interestingly enough, people here do not know we do have quite a few notable “jibiru”, microbreweries, in Shizuoka Prefecture!
Now if you are into cocktails, no worries, the Ale House has more than you can drink.

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Beers come in all kinds of sizes, shapes, colors, on the tap and in bottles!

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Long ones, too?

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These beer coasters were everywhere! Now, who is this guy?

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A very dark beer in a very dark place! LOL

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there is plenty of grub (foods) to choose from:
Cheese assortment.

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Fried potato wedges with their skins.

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Pickles.

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Sausages.

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Spicy potatoes.

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Keema pizza!

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Skillet-fried chicken and vegetables.

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Spicy mushroom noodles.

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And even desserts such as this pear tart!

I won’t want 6 years till my next visit, I can assure you!

The Ale House
426-0061 Fujieda City, Tanuma, 1-4-12 (JR Station South Exit, take second on left)
Tel. & Fax: 054-6362889
Opening hours: 18:30~25:00
Closed on Mondays (Tuesdays are open, even in the case of a National Holiday)
Blog/Homepage (Japanese only)

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

Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Ito City, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Tourism, 伊東市

Shizuoka Beer Tasting: Usami Brewery-Molda (Czech Type)

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As far as 2013 is concerned there 10 Microbreweries in Shizuoka Prefecture producing craftbeer on a regular basis.
Usami Brewery is located in ito City, where great water is plenntiful all year!

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I love their original cap!
The label is the same on every type of beer, but the label at the back is of course different for every beer!

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Usami Brewery: Molda (Czech Type)
Ingredients: Malt and hops
Alcohol: 4.5%
Contents: 330 ml
Unpasteurized

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Foam: Short head, fine bubbles disappear quickly
Clarity: Very clear
Color: Golden orange, rich color
Aroma: Light, citruses, bread.
Taste: Light attack and tangy, soft citruses, oranges, bread.
Refreshing but more complex and elegant that a thirst-quenching beer.
Lingers on for quite a while over the palate with a dry note of citruses.
Does not vary with food and stays faithful to first taste.

Overall: A beer for the Summer. Thirst-quenching for some maybe, but certainly deserves more attention.
Easy and pleasant to drink.
Probably will please the Japanese more than expats, especially Europeans.

Usami Brewery
European ji Beer Company
Ito City, Usami, 3504-1
Tel.: 0557-33-0333
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: 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

美食, Drink blogs, Drinks, Food, Food and Drink Blogs, Food Blogs, Gastronomes, Gastronomy, Japan, Japan drink Blogs, Japan Food Blogs, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, Tourism

Food & Drinks Bloggers in Japan (amended August 2013)

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The number of foreigners and Japanese nationals who write about the food and drinks in Japan in English (or at least answer comments in English) has remarkably increased lately.
I thought it was about time to start some kind of round-up to help people discover these deserving foodies and their blogs!The list below is far from exhaustive, but I’m planning to update and announce it regularly!
Of course if you know more foodies residing in Japan, do please direct them to me and I will introduce them gladly!

HOKKAIDO TRIBE
(Hokkaido Island)
Meishu no Yutaka by Carlin
The Best of Sapporo by Ben!

TOHOKU TRIBE
(Northeastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Cooking with Mama Miyuki in Sendai

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Japan-Hub.Com
About Food In Japan
Japan Eat’s Videos
Tokyo Food File by Robbie Swinnerton
Watch Japan in Tokyo
Little Japan Mama in Tokyo
Japan Eats (featured on request)
47 Japanese Farms Through The Eyes of Its Rural Communities By Sara and Roshni in Tokyo
Eating Out in Tokyo with Dominic
Tokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
Tokyo Food Page
Sake World by John Gauntner in Tokyo: The inernational Reference for Japanese Sake!
Tokyo Terrace by Rachael in Tokyo
Gaijin Tonic in Tokyo and Kanagawa Prefecture
Nonjatta by Chris Bunting in Tokyo
The Soul Of Japan in Kanagawa Prefecture
Sake, kimono and Tabi In Tokyo
Tokyo Kawai, Etc… in Tokyo
Blue Lotus in Tokyo
The Japanese Food Report by Harris Salat in Tokyo
The Sake Chronicles in Tokyo
Watashi to Tokyo by Mari Kanazawa in Tokyo
Japanese Food-Food Lover’s Guide by Yukari Yamamoto in Tokyo
Gaijin Life by a Canadian gentleman in Tokyo (in Japanese)
Leo’s Japan Food Blog in Tokyo
Eating Out In Tokyo With Jon
Fugu Tabetai in Tokyo
Japan Style in Tokyo
COCO’s Oriental Kitchen by angela Cooper in Tokyo
Free Online Japanese Food Recipes in Tokyo
Reminiscence in Tokyo
Cooking Japanese Style By Naoko, in Tokyo
Japan Farmers Market in Tokyo by Joan
Ramen By Shoe
Rameniac
In Praise of Izakaya
Onsen Addict

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Green Tea Club by Satoshi Nihonbayashi in Shizuoka City!
Damonde Life by Matt Ryan in Hamamatsu & Enshu, shizuoka Prefecture
Mangantayon in Shizuoka Prefecture
Shizuoka Gourmet, Shizuoka Sake, Shizuoka Sushi, Shizuoka Shochu in Shizuoka Prefecture
Bryan Baird’s Beer & Brewery in Numazu in Shizuoka Prefecture
A Modern Girl from Niigata and all over Japan!

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture, just moved to Kyoto!
Colorfood Daidokoro in Osaka (English & French)
Nagaijin in Osaka
Kyoto Foodie in Kyoto
Our Adventures in Japan by K and S Minoo in Osaka
Japan Food Addict by Mai in Kyoto
Kyoto Food Page
Osaka/Kobe Food Page

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
“Made in Matsue” in Shimane prefecture
Get Hiroshima Blog in Hiroshima
The Wide Island Review, The JET Programme Webzine Of Hiroshima Prefecture (includes food & drink articles)

SHIKOKU
(Shikoku Island: Kagawa, Kochi, Ehime, Tokushima)
Obachan’s Kitchen & Garden Balcony in Kochi Prefecture
Still Clumsy With Chopsticks in Kochi Prfecture (Continuation of Obachan’s Kitchen & Garden Balcony)
Rocking in Hakata by Deas Richardson

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Finding Fukuoka
Food from Fukuoka, Kyushu and Japan by Fumiko Soda
Fukuoka Sake Guide by Daisuke Ito
Quixotidienne in Kagoshima Prefecture
Christine Molero in Kyushu & elsewhere
Alishan on the Move in Fukuoka

OKINAWA
(Okinawa Archipelago)
HWN Pake in Okinawa in Chatan, Okinawa
I’m sorry to say that Nate has just passed away and that his blog has disappeared, but I’ll keep it there as it is in his memory!
Dojo Bar in Naha
Eating Okinawa
Okinawa Hai!
Total Okinawa

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

Beer, Beer Brewery, 緑茶, Drinks, 酒, 観光, 農業, Gastronomes, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Beer Tasting: Samurai Surfer Beer Red

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Once again just imagine a samurai surfing on the waves of Suruga Bay in Shizuoka Prefecture!
Samurai Surfer Beer is an offshoot of a Tokyo-based brewery called Nihon Beer Co but it is run apparently in a more or less independent manner and can be considered as the newest and tenth craftbeer brewery in Shizuoka Prefecture.
This the second beer they produce with the BLACK one!

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I know a lot of collectors who will want this label, too!
It is located in Numazu City, at the foot of Mount Fuji, a fishing town made internationally famous by the like of Baird Beer/Baird Brewing Company run by Bryan Baird from the US.

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Product name: Samurai Surfer Beer RED
Contents: 330 ml
Alcohol: 6%
Ingredients: Grain, hops, yeast, water

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Clarity: Quite opaque, and lightly smoky but very clean
Color: Dark brownish orange
Foam: Very fine and fine, and lingering for quite a while
Aroma: Elegant and dry. Bread, caramel, oranges, roasted nuts.
Taste: Soft well-rounded attack.
Not as dry as expected. Welcome faint acidity. Very refreshing and easy to drink.
Complex and fruity: oranges, hints of apricots, caramel and soft nuts
Doesn’t linger so long on the palate but still leaves a smooth but light impression.
Marries very well with any food.
Very well balanced thanks to the right amount of alcohol.

Overall: Like the BLACK (7%) draught will please both genders at any time of the afternoon, evening and night, whatever the season.
Not a thirst-quenching beer really but one to enjoy for its sake at your own pace.
Complex but easy to drink.
The kind of beer that invites you to another glass!
But beware of the high alcohol content! LOL

SAMURAI SURFER BEER
Shizuoka Prefecture, Numazu City, Shimokanuki, Shimoshooji, 3140-5
Tel.: 055-933-1032
HOMEPAGE (Japanese only)

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 kanzai 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

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/08/13): Celebrating Classic German Beer — Kellerhelles and Export Lager

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Celebrating Classic German Beer — Kellerhelles and Export Lager

Dear Taproom Friend & Baird Beer Enthusiast:

We have said it many times — beer is the most varied and diverse beverage on earth. The proof, of course, is in the drinking. On the heels of last week’s release of two summer-harvest fruit fermented ales, we are pleased this week to release two classic styles of German lager — Kellerhelles and Export Lager.

New Seasonal Baird Beer Releases:
*Baird Kellerhelles (5.5%):

Bavaria is one of the great beer regions of the world. It is long reknowned for its dark lagers (dunkel) and wheat beers (wiessbier). Pale lagers (helles) are a somewhat more recent tradition, the first one having been brewed, it is thought, in Munich by the Spaten brewery in the 1890s. Today, the Helles Lager style is ubiquitous in the beer halls of Bavaria.

Baird Kellerhelles (’keller’ meaning ‘cellar’ and refering to beers that are not clarified or pasteurized) enjoys a wholesome bread-like malt flavor that is leavened perfectly by a delicately floral hop character. It would be hard to find a beverage that better refreshers and refurbishes the drinker on hot summer day.

Baird Export Lager (5.5%):

Bavaria is not the only region of Germany with a storied brewing tradition. The city of Dortmund in Westphalia has a brewing history dating back to the 13th century when it began supplying towns and cities in and about the region with a rich and full-bodied lager beer that become known as ‘Export Lager.’ Beer historian Michael Jackson describes Dortmunder export lager as “less fragrant than a true Pilsner, but still dry; firmer in its maltiness than a Munich lager; slightly stronger than either.”

Baird Export Lager takes its inspiration from this Dortmunder style, combining depth of flavor with a brisk and refreshing character. The high quality of our soft Numazu water I think really stands out in this well-rounded lager.

Kellerhelles and Export Lager are available for immediate release in Japan — both in kegs and bottles. They begin pouring from our Taproom taps tonight (Tuesday, August 13).

Cheers!

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Beer Tasting: Samurai Surfer Beer Black

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Just imagine a samurai surfing on the waves of Suruga Bay in Shizuoka Prefecture!
Samurai Surfer Beer is an offshoot of a Tokyo-based brewery called Nihon Beer Co but it is run apparently in a more or less independent manner and can be considered as the newest and tenth craftbeer brewery in Shizuoka Prefecture.

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I know a lot of collectors who will want this label!
It is located in Numazu City, at the foot of Mount Fuji, a fishing town made internationally famous by the like of Baird Beer/Baird Brewing Company run by Bryan Baird from the US.
Samurai Surfer Beer so far has come into the shape of two brews and this is one of them called “BLACK”.

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Product name: Samurai Surfer Beer Black
Contents volume: 330 ml
Alcohol: 7%
Ingredients: Grain, hops, yeast, water

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Clarity: Opaque, but very clean
Colour: Blackish brown
Foam: Very fine, but light and airy lingering on for quite a while
Aroma: Assertive at first but elegant. Bread, caramel.
Taste: Very refreshing and fruity but deep well-rounded attack after a quick passage through a light foam.
Bread, caramel, roasted grains/nuts, hints of oranges, coffee beans, dark chocolate and nuts.
Stays dry on the palate but with plenty of depth and welcome acidity.
Solid, reliable and deeply satisfying.
Lingers for a while on the palate with strong hints of caramel.
Thoroughly enjoyable on its own as well as with any food.

Overall: Lighter and more elegant than expected for a dark beer.
Very satisfying. its relative lightness makes it a porter beer enjoyable by both genders at any time of the afternoon and evening and night.
A delightful surprise!
A note of caution: the strong alcohol will catch up on you later! LOL

SAMURAI SURFER BEER
Shizuoka Prefecture, Numazu City, Shimokanuki, Shimoshooji, 3140-5
Tel.: 055-933-1032
HOMEPAGE (Japanese only)

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 kanzai 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

焼酎, 美食, Drinks, 酒, 観光, 農業, Fujieda City, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Shochu, Tourism

Shizuoka Shochu Tasting: Sugii Brewery-Saisuke Imo Shochu

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Sugii Brewery in Fujieda City not only creates superlative sake renown all over the country, but they also produce a whole range of extravagant shochu made mainly from local products!

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Shizuoka-grown Azuma sweet potatoes
Yeast: Shizuoka NEW-5 (sake yeast!)
Alcohol: 25.5 degrees
Bottled in March 2013

Clarity: very clear
Color: Transparent
Aroma: Dry “sweet Potato”
Body: Fluid
Taste: Assertive but almost shy and dry well-rounded attack.
Complex: Raw sweet potato or potato without the sweetness!
Dryness tends to expand all over the palate.
Very strong character typical of all sweet potato shochu, but with more elegance than expected.
Drinks superbly poured on plenty of ice, but like all good shochu can be enjoyed with cold green tea, mineral water or with hot water and umeboshi.
Actually, such a good shochu calls for an unlimited number of combinations although I thoroughly enjoyed it on its own!

Overall: The perfect drink for strong and heavy izakaya gastronomy, but I I know a lot of friends including Sissi, would drink it straight or on the rocks!

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