Category Archives: Food

Cafes, Coffee, Coffee Shops, 美食, 観光, Food, Food Humor, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka City, Shizuoka Cuisine, Tourism

“Halloween Rabbit Cappucino”At Patina in Shizuoka City!

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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.

I went to Patina, my favorite Cafe Bistro in Shizuoka City for a coffee break this afternoon!
I just ordered: “Make me a cute Cappucino!”

Since Halloween is getting near I didn’t get an Easter Bunny but a Halloween Rabbit!

I was going to say you need a lot of patience to create such pictures, but since it came rapidly enough, I would think more of skills!

To the very last detail!

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

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:

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

レシピ, 美食, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Lotus Roots, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Japanese Easy Recipe: Lotus Root and Pork Balls

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Lotus root can be used with meat to make delicious and easy to prepare balls/meat balls!
A comfort food appreciated everywhere and a great snack if you like beer!

INGREDIENTS: (For 2 people)

Minced pork meat: 200 g
Lotus root: 60 g
Salt: one pinch
Soy sauce: 1 tablespoon
Ginger: 1 fresh cube 2x2x2 cm
Cornstarch: As appropriate

RECIPE:

in a large ball drop the minced pork.
Grate the lotus root over it.
Add salt.
Mix until you obtain a smooth paste.
Grate fresh ginger over it and add soy sauce.
Mix well.

Prepare one-bite sized balls and coat hem with cornstarch.
Deep-fry at 170 degrees (the best temperature!) until they have a attained a crispy brown color.

Serve at once with some leafy greens for best balance.

So simple and so yummy!
Naturally you can add spices of your liking to the recipe!

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:

-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

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

Bryan Baird’s Newsletter (2012/10/23): Autumn Seasonal Releases

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Autumn Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Unlike industrial beer, where summer reigns supreme, craft beer truly is a beverage of all seasons. That said, fall — with its crisp and brisk weather — strikes us as a quintessentially good season for the enjoyment of the robustly full-flavored ales that typify craft beer. We are excited to announce today’s release of three such autumn ales: Big Red Machine Fall Classic Ale, Son of Rising Strong Pale Ale, and Autumn of the Beach Ale.

New Baird Beer Seasonal Releases:
*Big Red Machine Fall Classic Ale (ABV 6%):

To baseball fans, October means World Series (also known as the “Fall Classic”) time. To me, the annual Fall Classic invariably brings back boyhood memories of watching and rooting for the great “Big Red Machine” Cincinnati teams of 1975 and 1976 World Series fame. Big Red Machine Fall Classic Ale was brewed initially in 2005 as a 30-year tribute to the Cincinnati Reds World Series championship team of 1975 (they beat the Boston Red Sox in a dramatic 7-game series). We continue to brew it annually because it is such a fine beer and it is the perfect libation to enjoy while taking in the Fall Classic. I was hoping for a Reds appearance in this year’s Fall Classic but, alas, those hopes were dashed by a tenacious San Francisco Giants team.

Big Red Machine Fall Classic Ale is brawny in the depth and richness of its malt character, and balanced beautifully by a spicy and sprite hop essence. Much as the rare combination of power and finesse was a hallmark of the Big Red Machine on the field, so too is it a hallmark of the Big Red Machine in the pint glass!

Big Red Machine Fall Classic Ale is available on draught at all of our Taproom pubs as well as at other select Baird Beer retailing establishments in Japan. It also is available in bottles (360 ml) for purchase direct from our brewery e-shop or from one of the many fine Baird Beer retailing liquor stores in Japan.

*Son of Rising Strong Pale Ale (ABV 6%):

Son of Rising is the strong-willed offspring of Rising Sun. He is bold and boisterous (double-dry-hopped with four citrus-laden varieties: Columbus, Chinook, Cascade, NZ Cascade); but he is no rebel. He is approachable in his balance, nuanced in his depth of character. He is a dutiful son who brings much satisfaction to his father.

Come visit a Taproom and introduce yourself. Son of Rising is a small-batch seasonal and available only on draught at one of our Taproom pubs.

*Autumn on the Beach Ale (ABV 5%):

This small-batch red ale is brewed with a combination of Bohemian floor-malted pilsner barely and German Munich malt. It is hopped delicately with a unique varietal combination: American Magnum, German Hersbrucker and New Zealand Wakatu. It is light and refreshing for a malty red ale — the type that would be enjoyable while sitting on the beach in Numazu on a sunny fall afternoon.

Autumn on the Beach Ale is available only as real ale on hand-pump, and exclusively at our Baird Beer Taproom pubs. Stop in for a pint while the pouring lasts!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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:

-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

美食, 酒, 観光, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka City, Shizuoka Cuisine, sushi, Sushi bars, Sushi restaurants., Tourism

Sushi Restaurant: Local Fish at Sushi Ko in Shizuoka City!

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Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable
Strong points: Great variety of seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake

Shizuoka City is located right in the middle of Suruga Bay in Shizuoka prefecture, a bay known in Japan for producing the largest number of seafood varieties in the whole country!
If you happen to come to Shizuoka City, don’t hesitate and visit Sushi Ko in Aoba Koen/Aoba Park Street in Aoi ku, Shizuoka City!
There you will be hard-tried to sample all that is on the menu! And this at reasonables prices clearly shown for all to see!

Now what did we have during our last visit the other day?

Negi toro/葱トロ appetizer coming with the first drink!

Very fat katsuo/鰹/bonito sashimi!

Traditionally served with grated ginger, chopped thin leeks and sliced red onion. You may also order grated or sliced garlic!

Now what is the chef trying to catch alive inside the tank?

We had ordered some fresh Shima Aji/縞鯵/Striped Horse Mackerel!

Beautiful Shima Aji/縞鯵/Striped Horse Mackerel sashimi plate!

The grilled tail from the same fish with grated daikon and lemon!

Kaki Aburi/牡蠣炙り/Seared oysters!

Beautifully sliced cucumber!

Tachiuo Aburi/太刀魚炙り/Seared scabbard fish nigiri with momijiorosi/紅葉下ろし/grated daikon with chili pepper and ponzu!

Piri kara Hotate Maki/ピリ辛帆立巻/spicy scallops Roll!

Piri Pon Kara Maguro/ピりポン辛鮪/Deep-fried tuna cubes served with momiji oroshi and ponzu!

Magurozuke/鮪漬け/Marinated tuna nigiri. A must!

Another chef caught a live lobster for our neighbors!

The perfect vegan sushi: Menegi/芽葱/Scallion Sprouts Nigiri!

Itaria Maki/イタリア巻/Italian Roll for the Missus: leeks, squid and spicy pickled cod roe!

And Ankimo Gunkan/あんきも軍艦/Frogfish Liver Paste Gunkan for me!
Note that the frogfish/monkfish liver was first steamed in sake!

To be continued…… You bet!

SUSHI KO
420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

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:

-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

美食, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Tofu, Vegan, vegetables

Vegan Japanese Recipe: Lotus Root Hamburger 2-Tofu version

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lotus roots, or renkon/蓮根in Japanese, have been a popular vegetable for eons.
Shizuoka prefecture is quite famous for the quality of its lotus roots all over japan!
Here is the second version of a vegan recipe for yummy lotus root hamburgers with tofu!

INGREDIENTS: (For 2^3 people)

Tofu: 300g
Lotus root: 200g
salt: 1/2 teaspoon
Cornstarch: 2 tablespoons
Salad oil: 2 tablespoons
Grated fresh ginger or wasabki: as appropriate
Soy sauce: as appropriate

RECIPE:

Place the tofu inside an oven bowl.
Heat in a microwave oven for 3 minutes at 500 w.
Transfer into a bowl with small holes to drain it of water.

Peel the lotus roots.
Grate the whole into the bowl containing the tofu that has been completely drained.

Add cornstarch and mix well.
Add salt (don’t make a mistake in the order!) and mix well into a paste.

make patties 5~6 cm diameter. Don’t make them too or they will break easily. You can make s
them small, too.
Pour oil in a fry pan and cook slowly over a low fire.

Fry them well until both sides have attained a nice brownish color.

Serve with a light sauce and grated ginger or wasabi!

Serve them with some green for better presentation!

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:

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

レシピ, Bistro, 美食, 野菜, 観光, 魚, 農業, Food, Food Health, French gastronomy, French Restaurant, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Bistro Gastronomy: Terrines, Savouries and Cakes at Patina in Shizuoka City!

4 Comments

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.

Due to various reports, meetings and what else, I visited Patina no less than three times within a single week!
This has become an opportunity to show you what to expect in our good city of Shizuoka City!

The entrance by a very shiny day!
It is large by Shizuoka standards!

they have been actively specializing in terrines and pates recently! The real French comfort food!

They have also increased the number of wines you can drink by the glass!

You must try the Cremant de Bourgogne, so much better than Champagne, yen for yen!

Vegetable terrine and herb cream dressing!

Just love the bacon included with it!

Delicious and elegant herb cream dressing!

And plenty of leaf vegetables for great balance!

Zuwagani/Snow crab terrine!

So fine and light!

Sanma/Pacific saury and potato terrine!

The fish and the potatoes married to perfection!

At Patina they serve French cider in a bowl as it should be!

Marinated mackerel salad!

Another comfort (Norway?) food so nicely presented!

Pork and chicken liver terrine de campagne!
As yummy as back home in Bourgogne, France!

No need of bread! Just fork it together with leafy vegetables!

Quiche Lorraine!

I doubt they make it so elegant even in France!

Their cakes are always tempting!

If you ca read Japanese it says “Figs and Cheese Cream Baked Tart”!

A little beauty!

The tart!

And the home-made ice cram with the custard and caramel sauces!
Another sin! LOL

Far Breton, the elegant way!

Now, what would be bast with it, a strong coffee or glass of Calavados? LOL

To be continued… You bet!

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

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:

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

レシピ, 美食, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegan Japanese Recipe: Lotus Root Hamburger 1-Plain Version

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lotus roots, or renkon/蓮根in Japanese, have been a popular vegetable for eons.
Shizuoka prefecture is quite famous for the quality of its lotus roots all over japan!
Here is the first version of a vegan recipe for yummy lotus root hamburgers!

INGREDIENTS: (for 4 small patties/hamburgers)

Lotus root: 300 g
Cornstarch: 1 tablespoon
Salt: 1/2 teaspoon
Oil: 1/2 tablespoon

RECIPE:

Peel the lotus root.
Wrap the lot into cellophane paper and cook insode a microwave oven for 3 minutes at 600 W.
bear in mind that the lotus root contains a lot of water. It will be very hot out of the oven. Don’t burn your fingers!

Grate the lotus root once cooled down enough.
Cut finely with a knife the parts you couldn’t grate.
Once mixed with the grated root they will provide a crunchy bite.

Add cornstarch and salt and mix.
Make four patties out of it,
Bear in mind that the mixture will be sticky.

Heat a fry pan.
Pour oil and heat.
Place the patties on the fry pan and fry. press the patties to make them flat.
Once cooked to a satisfying color turn over and cook the other side to a nice brown color.

Serve them hot with fresh vegetables seasoned with a dressing of your choice.
As for the patties their salty taste should be enough for seasoning but you can sprinkle them Japanese style witha little ponzu and momiji oroshi (grated daikon with chili pepper powder)!

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:

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

レシピ, 美食, 酒, 野菜, 静岡市, 観光, 魚, 農業, Fish, Food, Food Health, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Hiyaoroshi Sake Gastronomic Party by Team Kumagusu & Nagashima Wine Store in Shizuoka City!

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On Monday October the 15th Team Kumagusu, an association of Shizuoka Chefs, and Nagashima Wine Store, who all work very hard to promote the Shizuoka Gastronomy and producers, held a gastronomic party at Baker’s Market in Aoi Ku, Shizuoka City to celebrate Hiyaoroshi sake/new sake by three breweries and introduce local products from all over the Prefecture!

Mr. Nagashima of Nagashima Wine Store!

Mr. Tozaki of Hana Oto Restaurant and Mr. Sano of Kamoshibito Restaurant!

Mr. Shimura of Narusei Restaurant and Mr. Yoshimura of Uzu Restaurant.
Mr. Nakada of Hiro Sushi Restaurant could not come but his cuisine was also featured!

With 54 guests they certainly needed all the help they could muster!

Some of the appetizers being prepared before the guests made their entrance!

Precise work!

Mr. Takashima Of Takashima Brewery in Numazu City!

Mr. Sugii of Suginishiki Brewery in Fujieda City!

Mr. Doi of Doi Brewery in Kakegawa City!

Some of the sake brought by Mr. Takashima:
Yamahai Junmai Hiyaoroshi
Nigori Junmai
Kimoto Junmai (not on sale yet!)

The mystery sake!

Some of the sake brought by Mr. Sugii:
Kimoto Junmai Hiyaoroshi
Kimoto Junmai Daiginjo (brewed in 2010)

Sake brought by Mr. Doi:
Junmai Ginjo Koshu ((brewed in 1995!)
Junmai Ginjo Nama (brewed in 2010)
Junmai Hiyaoroshi

The chefs tasted the sake before the guests arrived, naturally!

All the water on the tables came directly from the breweries’ wells!

Guests attentively listening to the pre-dinner explanations!

The guests patiently waiting for the festivities to start!
Now, what was on the menu?

A lot actually: Grilled eggplant and trout in konbujime style with sesame oil By Hiro Sushi.

Varied appetizers including:
Jumbo boiled peanuts from Fujinonomiya City by Hana Oto
Small turnip and persimmon marinated by Kamoshibito
Matsunaga tofu marinated in sake malt and crackers by Uzu
shinju Scallops brochette by Narusei

Frogfish liver/ankimo steamed in Seikyousuke style by Uzu

Herring and herring roe by Uzu

Avocado and Scallops in egg yolk umeshu dressing by Uzu.

Fresh mozuku seaweed from Miyako Island in Okinawa.

Organic vegetables from Matsuki Bio Farm in Fujinomiya City steamed by Uzu.

These beautiful vegetables were served with three different sauces!

More beautiful vegetables!
Natural salt was also on hand!

I just couldn’t stop looking at them and asking for more!

Amagi Shamo Chicken from Horie Farm in Izu Peninsula and seasonal vegetables sauteed Chinese style by Hana Oto!

Magenton pork from Sanoman Co. in Fujinomiya City fried with maitake/Broomstick mushrooms in daikon in daikon sauce by Kamoshibito!

Smoked sawara/Spanish mackerel by Narusei!

Ebihimo and eringe mushrooms in walnut sauce by Kamoshibito!

Mackerel and barracuda pressed sushi by Hiro Sushi!

Fried rice vermicelli by Hana Oto!

A feast!
Looking forward to the next event!

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:

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

レシピ, 美食, 酒, 野菜, 観光, 魚, 農業, Food, Food Health, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Culture, Japanese Gastronomy, Recipes, sake, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Izakaya: 2012 Autumn Shizuoka Products at Uzu-Shizuoka City!

4 Comments

Service: Excellent and very friendly. Very Japanese atmosphere.
Facilities: Excellent washroom facilities. Great cleanliness overall
Prices: reasonable.
Strong Points: Great sake from Shizuoka and Japan Great Shochu. Home-made umeshu. Mainly local products, especially organic vegetables.

As I mentioned time and again, Uzu is the reference when it comes to all izakaya in Shizuoka Prefecture!
The reason is simple enough: The greatest combination of local anf Japanese gastronomy you could expect anywhere!

A truly traditional, but very comfortable, Japanese atmosphere!

If you can reserve or take seats by the window facing the small garden!

Ｋeep an eye open for the small interesting details! (Where did I find that?)

The gastronomy is truly wide-ranging: gaspacho appetizer made with local tomatoes, eggs and potatoes!

Always have a good look at the menu of the day handwritten on a separate sheet!

“Neba neba kaisen sarada/Sticky seafood salad”!
A salad composed of sashimi, seaweed and sticky vegetables such as okra topped with chopped leeks.

So tasty and healthy!

Rainbow trout sashimi plate!
The fish is raised at Kunugi Farm in Fujinomiya City!

Note that the wasabi root (grown by Mr. Sugiyama in Umegashima) is not grated but finely chopped! Extravagant!

Also served with finely chopped myoga ginger!

Now, what else did we have?

“Mangenton no negiton”!

Mangenton pork raised by Sanoman Co. in Fujinomiya City serves as tonkatsu with plenty of chopped scallions!

Half-raw tsukune made with Amagi Shamo Chicken bred by Mr. Horie in Shuzenji, Izu Peninsula!

It might be half-raw, but it is safe, healthy an yummy!

Fried organic potatoes, the Uzu way! All organic from Matsuki Bio Farm in Fujinomiya City!

For once I wanted a dessert!
Now, what did I have?

Now, you will get this dessert only in Japan!
Vanilla ice-cream topped with chopped ume/Japanese plum out of umeshu made with brown sugar left to mature for more than a year!

To be continued…

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00~23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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:

-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

美食, 酒, 観光, 農業, Food, Gastronomes, Gastronomy, Iwata City, Japan, Japanese Gastronomy, Saba, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Senju Brewery-”Fuji no Kuni” Junmai Ginjo Homare Fuji

2 Comments

Iwata City for all its economic importance in Shizuoka Prefecture has only one Sake Brewery, Senju, but it is head and shoulders above the Japanese average although it is a fairly unknown and small brewery.
Not only they produce top-class nectars, they also actively promote local agriculture and tourism with this sake made with Shizuoka-grown sake rice and named “Fuji no Kuni”, the official nickname of our Prefecture!

Rice: Homare Fuji 100%
Rice milled down to 50%
Alcohol: 15~16 degrees
Water from own well into Tenryuu River bed
Bottled in September 2012

Clarity: Very clear
Color: Faint golden hue
Aroma: Pears, rice.
Body: Fluid & a little sirupy
Taste: Very well-rounded attack. Complex and fruity.
Junmai petillant warming up back of the palate.
Dark chocolate, cherries, pears, almonds. Faint coffee beans.
Disappears fairly quickly on a very dry note.
Turns very dry with food.
Very pleasant on its own.
Marries well with food, although shows different facets then.
Sweetens to linger back under palate once away from food.
Seems to always entice you back.

Overall: Very pleasant sake fit for any food, although eminently drinkable on its own.
Extravagant for a sake made with Homare Fuji rice!
A difficult sake to escape from!

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:

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

レシピ, 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!

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:

-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

笑い, 美食, 観光, 農業, Food, Food Humor, Fruit, Halloween, Humor, Japan, Japanese Culture, Japanese Gastronomy, Melon, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Halloween Melon at Cenova Department Store in Shizuoka City!

4 Comments

Shizuoka Prefecture is famous all over Japan for its melons of the highest quality (and price!) in this country!
Just I was shopping this evening I noticed this cute display in the fruit section!

I had a good look, but d\frankly speaking I would be hard put to put a name of the variety.
It was not really ripe either, otherwise that kind of melon would have melted inside!

The melon is genuine but the skin color is probably artificially induced (not exposed to the sun or whatever) and obviously grown only fora decorative purpose.
But it still is worth its entertainment value!

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:

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

レシピ, 美食, 酒, 野菜, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Food & Drinks Bloggers in Japan (amended, October 2012)

2 Comments

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
Slow Food From Japan by Nigel Fodgen in Miyagi Prefecture.

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
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 DominicTokyo Through The Drinking Glass by Melinda Joe in Tokyo
Tokyo Foodcast by Etsuko Nakamura in Tokyo
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
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

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Good Beer & Country Boys in Aichi Prefecture
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 kanzai by Nevitt Reagan!
Yellin Yakimono Gallery by Robert Yellin in Shizuoka Prefecture, just moved to Kyoto!
Colorfood Daidokoro in Osaka (Englis & French)
Dominique Corby In Osaka (in French, but can answer and read in English)
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

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

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

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:

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

レシピ, 美食, 酒, 野菜, 観光, 魚海の幸, 農業, Fish, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Iazakaya: Another Quick Visit at Waga (Fall 2012) in Shizuoka City!

2 Comments

What are these?
See below!

Service: Very friendly and easy-going! Slow food!
Facilities: Very clean overall. Large and clean washroom.
Prices: Reasonable
Strong points: Great list of sake and shochu. Typical izakaya gastronomy with a personal touch!

When you don’t have much time, back at night from a long trip and still too hungry to go straight away back home where you don’t want spend time cooking and what else, there is only one solution: stop by in an izakaya as there are plenty still open very late.
Now, if you happen to know one better than average near your place, there is no hesitation!
So once again we visited Waga in Shizuoka City!

Now, what can you expect, even in such a hurry?

A great range of sake at the very least! They also have wine, shochu, beeer, etc.

Talk of a cute sake label!

Late at night food ought to be light:
pickled myoga ginger salad!

Maguro tataki/Seared tuna!

For a closer look of a Waga’s specialty!

Daikon Katsu, another Waga’s specialty!

Pickled shiro uri/white gourd salad!

Pickled cucumber salad with fresh spicy miso paste!

Deep-fried yama imo/Japanese yam as it is!
So light and crunchy!

Beautiful madai/True seabream sashimi!

Katsuo/Bonito sashimi salad!

Assortment of pickled fish and squid!

Baked stuffed eggplant!

Another Waga’s specialty: Tori Nankotu Karaage/Deep-fried soft chicken cartilages!
A must-try!

A great comfort dish before going back home:
“Yasai ga Tappuri Kata Yaki Soba/Hard-fried soba in soup with plenty of vegetables”!

Come winter and the cold weather, I will want that again!

To be continued…

WAGA
Shizuoka City, Aoi Ku, Takajyo, 2-1-20, Kuroyanagi Bldg. 1F
Tel.: 054-271-7121
Business hours: 17:30~23:30, 17:30~26:00 (on Fridays, Saturdays and National Holidays)
Closed on Mondays
HOMEPAGE (Japanese)

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:

-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

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French Gastronomy: Shizuoka Prefecture Gastronomic Week Lunch 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.

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!

The fish was caught off Sagara in the western part of the Prefecture!

Shikaku mame/Square beans are getting increasingly popular in our Prefecture!

The second glass of “fuka mushi Cha/深蒸し茶/deeply steamed tea” prepared in a slightly different way!

Amagi Shamo Chicken bred in Horie Farm in Shuzenji, Izu peninsula, prepared in three different manners!

The thigh and its skin poele and baked, served with a wine sauce!

Breast, steamed and served with an unctuous Bleu d’Auvergne cheese sauce!

Halｆ-raw sasami/breast fillets, cooked in “tataki” style!

Earl Grey Tea jelly before the next dish!

The first glass of Hoji Cha/ほじ茶/oven-roasted tea!

The second glass of Hoji Cha/ほじ茶/oven-roasted tea prepared in a slightly different manner!

The dessert!
It is a millefeuille but the contents are quite unusual!

The red fruit in the middle is actually eggplant/aubergine cooked in red wine!
Absolutely delicious and incredibly elegant!

Creme Chantilly and custard sauce!

Peach Sorbet with its fresh organic mint!

And coffee served as it should be with its mignardises!

Someday i will have to attend one of their wine-tasting dinners!

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

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:

-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