Category Archives: Gastronomy

美食, 観光, Gastronomy, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, sushi, Sushi bars, Sushi restaurants., Tourism

Sushi Restaurant: Sushi Ko in Shizuoka City (June 2011)

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Umazura tsukuri/ウマズラ造り/Filefish sashimi plate!

Sushi Ko in Aoba Park Street in Shizuoka City is the sushi bar owned by Sushi Ko Main Sushi Restaurant in Ta-machi in the same city.
Mr. Oda has just been asked to take charge of the main restaurant while his very capable second, Mr. Kenta Birukawa/尾留川健太さん has been promoted Head of the Sushi Bar in Aoba.
The Bar is as good as ever, but now I will also have to check the main restaurant!

While the Missus drank her Chardonnay, I was sipping my sake brewed by Takashima Brewery in Numazu City. The above shows the snack coming with the first drink: octopus/tako/蛸 served with seaweed, momijioroshi/grated daikon with chili pepper, chopped thin leeks and ponzu!

We managed to get our favorite seats at the counter, but one half of the tatami room was busy with a group of 11 hungry salarymen!
Loads of consecutive work!

Our seats gave us the perfect view of the chefs at work!
They know us well, so they actually welcome the photography (without flash!), but make a point to ask for permission if you are a new customer (the latter applies for any restaurant!)!

On the menu of the day they had umazura tsukuri/ウマズラ造り/Filefish Sashimi Plate.
This fish whose name literally means “Horse face” is a kind of filefish found in Suruga Bay.
It was taken alive out of the fish pond!

Filefish in general is not that popular in other countries, but it definitely deserves attention.
Although it has not much meat, it makes for beautiful sashimi!

For a closer view!

Here it is, served with a dip made with its fresh liver and ponzu!
A real morsel!

Its cheeks were served deep-fried!

Chef Birukawa has kept a little to serve the perfect filefish nigiri topped with its liver and momijioroshi and some thin leeks and wasabi between the neta/topping and the shari/rice!

The Missus always asks for the maguro ponkara/鮪ぽんから/deep-fried tuna served with momiji oroshi, ponzu and sliced red onions!

Whatever the sushi restaurant we always ask for magurozuke/鮪漬/marinated tuna as each establishment has a different recipe!

Sushi Ko always have great botan ebi/牡丹海老/large sweet prawn from Hokkaido in season!

Their freshness means we are guaranteed their deep-fried heads. They make for beautiful crackers!

When we asked for anago/穴子/conger eel, they came in the perfect combination of one piece shio-aji/塩味/salted and the other one, tare-aji/たれ味/brushed with sweet sauce!

Another favorite: tachiuo aburi nigiri/太刀魚炙り握り/Seared scabbard fish nigiri seasoned with ponzu!

Chef Mirukawa’s specialty: Sushi Millefeuille!

The Millefeuille was made with maguro akami/lean tuna, cucumber, avocado and topped with flying fish roe!

A vegetarian/vegan sushi roll with natto, shiso and umboshi!

Another vegetarian/vegan sushi roll with kanpyou/干瓢/dry gourd shavings and plenty of wasabi!

Tamagoyaki/Japanese omelette!

We usually finish such meals with hot food.
The Missus had nameko mushroom miso soup with plenty of seaweed.

As for me I had chyawanmushi/茶碗蒸し/Japanese-style hot salted pudding!

And we were graciously offered Shizuoka-grown musk melon as we paid our (very reasonable) bill!

To continue…

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)

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Ekiben, 観光, Gastronomy, Hamamatsu City, Japanese Gastronomy, Shizuoka, Tourism, 弁当, 浜松市

Shizuoka Ekiben/Railway Station Bento: Kenkadako/Fighting Kites

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On my way to work today I decided to stop at Kakegawa JR Station and sample my first ekiben sold in that station!
The name “Kenkadako/喧嘩凧/ means fighting kites ( the playthings, not the birds), another name given to the Hamamatsu Festival.

The same ekiben is sold at Hamamatsu and Kakegawa JR Stations where the Shinkansen/Bullet Train stops by Jishotei co./自笑亭株式会社.

A wet towel and chopsticks are graciously provided with the name of the company.

The box cover would definitely be a must-get collector’s item for the ekiben fan!

All the different designs are real emblems of family kites seen in the air (they are truly enormous!)!
Have a look HERE for a great picture collection of the event!

Like any other worthy company, Jishotei Co. clearly indicates the contents of the box!

One more paper towel is provided while the contents are well protected by an extra transparent hard sheet of paper.

Now, what do we have there?

Plain steamed rice with black sesame seeds.

Wasabi Zuke/wasabi stems and leaves pickled in sake white lees to accompany the rice and red pickled cucumber.
Curried chicken (popular anywhere, isn’t it?).

Nikudango/肉団子/ Meat ball made with minced chicken and onions.
Unagi Dani/鰻田煮/broiled eel. Eels are a famous product from Western Shizuoka Prefecture!

Hijikini/ひじき煮/simmered hijiki sweet seaweed with soy beans.
Niwatori no Karage/鶏の唐揚/deep-fried chicken.

Ebifrai/海老フライ/deep-fried shrimp.
Yakisaba/焼鯖/grilled mackerel.
Bottle of soy sauce.

The tidbits:
From left to right, bottom to top:
Simmered shiitake mushroom, ikadango/イカ団子/steamed cuttlefish paste ball, two kinds of colored (green and gray) balls of konnyaku/蒟蒻/elephant’s foot tuber, boiled satoimo/里芋/taro, simmered sweet kuri/栗/chestnut and ninjin/人参/carrot.

Very satisfying and so intriguing! And yummy!

To be continued…

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, Gastronomy, Japanese Gastronomy, sake, Tourism

Shizuoka sake Tasting: Senjyu Brewery-Ginjyou Enshyuu Gohyakumangoku

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Senjyuu Brewery is the sole brewery still standing in Iwata City, but it can benefit from a rich farmland as demonstrated by the Gohyakumangoku Sake Rice grown in the region under the name of Enshyuu Gohyakumangoku. Enshyuu is the traditional name of the region covering most the Western area of Shizuoka Prefecture.

As Senjyu Brewery does not add a sticker with figures at the back of the bottle of this particular brew you need a good knowledge of Japanese to decipher the small characters!

Rice: Enshyuu Gohyakumangoku (Shizuoka-grown)
Rice milled down to: 50%
Alcohol: 15~16 degrees
Bottled in June 2011

Clarity: Very clear.
Color: Transparent.
Aroma: Fruity. Alcohol. Pineapple.
Body: fluid and liquorish
Taste: Dry attack backed up by pleasant alcohol.
Disappears fairly quickly on a dry note.
Complex: almonds with notes of pineapple and oranges with citrus notes lingering on.
Pleasant and light dry sake. Changes little with food.
Faint coffee beans, walnuts, dark chocolate and nuts appearing with further sips.

Overall: Pleasant sake that can be enjoyed either slightly chilled or at room temperature.
Very pleasurable on its own although it has obviously been designed to accompany food.
Dry but soft and complex sake. Easy to drink!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Ekiben, 観光, 駅弁, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, Tourism

Shizuoka Ekiben/Railway Station Bento: Shizuoka Furusato Bento

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Been in a bit of a hurry today and couldn’t prepare any schedule or meal.
I decided to visit the ekiben stand in Shizuoka City JR Railway Station for the first time in 3 weeks!

There I acquired an ekiben I had been wanting to sample for some time: Furusato Bento/Home Town (Home Country) Bento!

The wrapping paper ia almost a collector’s item showing the main agricultural products of our Prefecture! Can you see them?

Shizuoka Prefecture is most famous in Japan not only for Mount Fuji, but also for its green tea, oranges, strawberries and musk melons!

As usual, Tokaiken Co. had clearly stated the ingredients on its wrapper!

The food was well protected by the hard transparent paper cover. A hand towel was also provided. Good hygiene!

Now, what do we have here?

The rice was steamed with the juices of the Katsuo kakuni/鰹角煮/Simmered bonito, another typical product of Shizuoka Prefecture and a preserved chestnut.

Plenty to accompany the rice!

Simmered and boiled vegetables: Boiled carrot. Boiled taro/sato imo and cut in the shape of a mushroom! String bean. Konbu maki/simmered seaweed roll. Bamboo shoot. Fuki/蕗/giant butterbur.

Boiled shrimp, small bottle of soy sauce, tamagoyaki/Japanese omelette, lettuce and another specialty of Shizuoka: sakuraebi kakiage/Cherry shrimps tempura!

And one more specialty from Shizuoka: pickled wasabi stems and leaves!

And for dessert, a fruit from Shizuoka: Orange!

This ekiben was well-balanced with no meat but only seafood, eggs and vegetables, but was still very tasty and fulfilling!

To be continued…

RECOMMENDED RELATED WEBSITES

With a Glass,
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, Gastronomy, Japanese Pottery, sake

Shizuoka Sake Tasting: Fuji-Takasago Brewery-Junmai Nama Genshu Homare Fuji

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Fuji-Takasago Brewery went through a scare when a magnitude 6 earthquake hit Fujinomiya City almost just after the terrible earthquake that hit Northeastern Japan. They found cracks in walls in over ten spots and are busy repairing them now.
But it did not prevent them from brewing in general and certainly not their brews made with Shizuoka-grown Homare Fuji Rice!

No the label did not break during the earthquake!

Rice: Shizuoka-grown Fuji Homare
Rice milled down to: 60%
Alcohol: 17~18 degrees
Bottled in March 2011

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity: Banana
Body: Fluid
Taste: Not as strong an attack as expected. Almost liquorish.
Fruity. Banana with hints of almonds and coffee beans.
Lingers for a while with alcohol background. Very pleasant despite high alcohol contents.
Hints of oranges, custard and macadamia nuts with further sips.
Changes little with food apart of getting a little drier.

Overall: Difficult to say whether best drunk on its own or with food.
Does marry well with any food, especially heavy izakaya fare.
Personally appreciated it on its own a little chilled!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Beer, Gastronomy, Numazu City, Tourism

Bryan Baird’s Newsletter (2011/06/17)

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: Shizuoka Summer Mikan Ale 2011

Dear Taproom Friend & Baird Beer Enthusiast:

While the rainy season continues to be rainy, our beer thoughts have turned distinctly summer and sunny. Today we are pleased to announce the 2011 release of a special fruited summer seasonal brew: Shizuoka Summer Mikan Ale.

New Baird Beer Seasonal Releases:
*Shizuoka Summer Mikan Ale 2011 (ABV 5.5%):

A summer mikan (natsumikan)is a grapefruit-like citrus fruit that is tart and sweetly sour in flavor and wonderfully aromatic. The only fruit to make it through the doors of the Baird Brewery, of course, is fresh whole fruit recently plucked from the land. Our summer mikans are Shizuoka-grown, right in the Heda orchard of our carpenter-partner-friend, Mitsuo Nagakura. The bounty of fruit is painstakingly hand-processed by the Baird Brewery team before its introduction into the brewhouse and cellar. You can taste the glory of the freshness and wholesomeness of the natsumikan fruit in each sip of this extraordinarily zesty brew.

The refreshing citrus character of Shizuoka Summer Mikan Ale is not supplied by fruit alone, however. The natsumikansare complemented beautifully by deft additions of four citrusy-spicy American hop varieties: Citra, Centennial, Santiam and Ahtanum. The quenchingly brisk and tart result is summer paradise in a glass!

Shizuoka Summer Mikan Ale 2010 will be available on draught and in bottles (633 ml) beginning Saturday, June 18. Please visit a Taproom pub or local Baird Beer retailer while quantities last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

———————————
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

美食, 観光, Gastronomy, Japanese Gastronomy, sashimi, Shizuoka, sushi, Tourism

Sushi Restaurant: Narukawa in Shizuoka City

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“Namida Maki/涙巻/Tear Roll” made with fresh wasabi root from Shizuoka!

Service: Professional and very friendly. Keen to please customers
Facilities: Very clean overall. Great washroom
Prices: Appropriate
Strong points: Extensive usage of local fish. Shizuoka sake.

Hiroki Narukawa/生川広樹さん

I’ve known Chef Hiroki Narukawa for ages since his apprentice days.
Since then he has flown on his own wings and has recently opened his restaurant Narukawa/なるかわ at a new and more spacious address.

In spite of the higher class atmosphere and the increased staff, the prices have not changed and can be considered as reasonable for the quality he serves even in this very difficult to please Prefecture!

Although the seating is modern and almost western in concept it is still very much a traditional atmosphere!

There are naturally menus and sets, but I would encourage you to have a look at the offerings of the day under the glass display and talk with Narukawa San before you start ordering!
Personally I do not bother looking at menus and prefer a more social introduction. The fact that I know the chef also helps! LOL

The Missus and I usually starts with sashimi!
The above is hirame konbujime/平目昆布〆/sole lightly preserved in konbu seaweed. From Shizuoka!

Aka mutsu/赤むつ/Rosy Seabass from Shizuoka.

Kaisui uni/海水海栗/Sea Urchin in his original seawater eaten as it is! Extravagant! From Hokkaido!

Hotate nigiri/帆立握り/Scallops Nigiri. Large! From Northern Japan!

The filaments, roe and liver of the same scallops. A dish that would please a lot of people all over the world!

Madai nigiri/真鯛/True seabream/grouper-Red Seabream/grouper nigiri. From Shizuoka!

Magurozuke nigiri/鮪漬/marinated tuna (akami/lean part). Probably from Shizuoka or North of Japan (I forgot to ask as I always ask for this morsel in Shizuoka!).

Asupara mentaiko maki/アスパラ明太子巻/asparagus and hot cod roe (with mayonnaise) roll. For the Missus! The asparagus is from Shizuoka, the mentaiko from Kyushu island!

While the Missus had her mentaiko I had a kanpyou maki/干瓢巻/gourd shavings first dried, then marinated. With real wasabi from Shizuoka, almost a dessert!

Suwagani nigiri/諏訪蟹/snow crab nigiri from Hokkaido!

Shiroebi kakiage/白海老あき揚げ/white shrimps tempura from Toyama Prefecture!

</

Namida Maki/涙巻/Tear roll made with freshly sliced wasabi root from Shizuoka. Extravagant!

For a closer view!

Menegi nigiri to daikon zuke/芽葱と大根漬/leek sprouts and pickled (lime) daikon. All from Shizuoka!


Ikura Mini Donburi/イクラミニ丼/mini bowl of salmon’s roe!

To be continued…

NARUKAWA
Shizuoka City, Aoi Ku, Ryogae-cho, 1-5-2
Tel.: 054-221-1689
Business hours: 11::30~13:30, 17:00~02:00
Closed on Mondays
Credit cards OK
HOMEPAGE

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Gastronomy, Japan, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/33): Dry Curry & Meat Balls Bento

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Dry curry is a very popular way of preparing curried rice in Japan!
Actually, there is nothing dry about it, only a “Japlish” expression!

The Missus, like most Japanese, loves curry, but more the Japanese style than anything else.
This means curry will be mild, even sweet.
You would be surprised how many shops serve curry in Japan, from Tonkatsu Curry to Curry Udon!

Anyway the Missus, after steaming the rice, mixed in curry mix powder and curry paste while the rice was hot.
She filled the main box with it and topped it with a few raisins.

I was not allowed inside the kitchen (even in the bigger one in our new apartment!) while she prepared the meat balls! All she would tell me is that they were made with pork and beef minced meat, cheese and parsley!
I must admit she makes great balls! (No pun meant!)
She added Shizuoka-grown celery for more fibers and vitamins!

The salad and dessert (she did not forget the latter!) box consisted of home-pickled mini melons and carrots, a semi-boiled egg topped with black sesame seeds, lettuce and beautiful Japanese cherries from Nagano Prefecture ( a present from a student!)!

Plenty of colors again, very satisfying (I was very busy physically today) and yummy!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Gastronomy, Japan

Food and Drinks Bloggers in Japan (expanded on 2011/06/15)

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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
Hiroyuki’s blog

TOHOKU TRIBE
(Northeastern Japan: Aomori, Iwate, Miyagi, Akita, Yamagata, Fukushima)
Slow Food From Japan by Nigel Fodgen in Miyagi Prefecture.
Hokuriku Expat Kitchen

KANTO TRIBE
(Eastern Japan: Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa)
Tokyo 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
POPCORNHOMESTEAD in Tokyo by Joan Lambert Bailey
Food Sake Tokyo by Yukari Sakamoto
Japanese Cuisine-Cooking Japanese Food At Home by Yukari sakamoto

CHUBU TRIBE
(Central Japan: Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi)
Good Beer & Country Boys in Aichi Prefecture
Yellin Yakimono Gallery by Robert Yellin in 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
Yabanjin in Gotemba City, Shizuoka Prefecture

KANSAI TRIBE
(Western Japan: Mie, Shiga, Kyoto, Osaka, Hyogo, Nara, Kyoto, Wakayama)
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
Kurashi-News from Japan by Mrtin J. Frid in Kyoto
Sake & Japanese Navigator by Ad Blankestjin in Kobe
Kitchengardenjapan in Hyogo Prefefecture by Tom and Nana

CHUGOKU
(“Central Country”: Tottori, Shimane, Okayama, Hiroshima, Yamaguchi)
Get Hiroshima Blog in Hiroshima

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)

KYUSHU
(Kyushu Island: Fukuoka, Nagasaki, Saga, Kumamoto, Miyazaki, Kagoshima)
Not yet!

OKINAWA
(Okinawa Archipelago)
http://hwnpakeokinawa
RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bars, Cocktails, 美食, 観光, Gastronomy, Japanese Gastronomy, Tourism

Fruit Cocktails by Wataru Matsumoto: 14-Jaboticaba No1

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Service: very professional and friendly.
Facilities: great washroom, great cleanliness overall.
Prices: reasonable, good value.
Strong points: Fruit cocktails. Cozy and a comfortable, for ladies and gentlemen alike.

This is the fourteenth recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.

We called this particular cocktail “Jaboticaba No1” as I plan another visit to Nishikawa Garden and bring back more of these rare (in Japan) fruit!
You will find them only in a few orchards in Kyushu and Okinawa Islands and only one more away from these islands in Shizuoka City!

INGREDIENTS

-Jaboticaba: 5~6
-Tanqueray Gin: 1 measure
-Creme de Cassis: 1 dash
-Cointreau: 1 dash
-Cranberry Juice: 1/2 measure
-Ice

RECIPE

-In the glass half of a Boston shaker, drop the jaboticaba inside after having cut them in halves and taken out their pips.
Crush them as much as you can with a pestle.

-Add the Gin, Cassis, Cointreau and Cranberry juice.

-Pour ice in the metal glass of the Boston shaker. Drain any excess water. Transfer the ice into the glass half of the shaker. Close and shake well.

-Pour into a Martini glass through a strainer. Decorate with a Jaboticaba fruit.

Another very refreshing cocktail for hot summer evenings. Beware of the alcohol amount as it also disappears quickly!

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 野菜, Gastronomy, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/32): Nokorimono Bento!

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The Missus is still very busy settling around in around our new appartment.
So, when she asked: “Do you want a bento today?”
I replied: “Yes, if possible!”
To which she commented” In this case, “nokorimono no bento” today!
“Nokorimono” means “leftovers (or what’s ever left in the fridge)!

Plenty of vegetables as you can see, and all locally grown.
After steaming the rice she prepared burdock roots/gobou/牛蒡 in “kinpira” style. She fried some red and green peppers in olive oil and wasabi dressing and black sesame seeds.
The okra served raw with katsuobushi/dry bonito shavings/鰹節.
She then topped the rice with the three of them.
When I ate from that box, I mixed the whole a bit beforehand.

As for the side dish, she first boiled local white and yellow potatoes and then fried them with a tin of yakitori!
She added boiled morokko ingen/モロッコいんげん, a large variety of string beans (these are usually grown for their beans, but the Japanese like them young) knotted for design and some pearl tomatoes!

Very healthy and yummy leftovers, but where was my dessert? LOL

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With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

美食, 観光, 農業, Fruit, Gastronomy, Japanese Gastronomy, Shizuoka, Tourism

Joboticaba and Tropical Fruits at Nishikawa Garden!

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Jaboticaba!

I finally made it to Nishikawa Garden!
It is located far into Mariko, a good hour by bicycle from the center of Shizuoka City!

I thought I was lost by the end of my journey and had to retrace my route before making another U-turn and finding the board sign I was looking for!

I knew I was in the right place when I discovered the “Truck cafe” at the entrance of the greenhouse!
I couldn’t afford to make any mistake as they open the greenhouse and cafe to the public only on Sundays!

Yoshinari and Aya Nishikawa/西川宣成と文夫妻!

Mr. Nishikawa, a tea and citrus grower got interested in tropical fruit about 8 years ago and started experimenting with Jaboticaba and mangoes in particular.

The original Jaboticaba tree!

Having succeeded with their cultivation inside his two big greenhouses, he opened Jaboticaba Cafe and Garden in October 2009 to allow customers to visit his greenhouses and buy his products on Sundays!

I first visited his mango garden.
Interestingly enough they are not on sale as they are completely booked by private clients!

Although this particular crop is not officially registered as such it is grown organically without pesticides or artificial fertilizers!

Mr. Nishikawa does not follow the general practice of pairing the trees to one single mango for each main branch.
He believes in natural growth!

These will become beauties soon, but I won’t be able to buy a single one then…

Jaboticaba is an odd fruit indeed!
Mr. Nishhikawa originally imported the seeds from Okinawa.
Although “classified” as a tropical fruit it grows best in temperate conditions (around 20 degrees) and can resist lower temperatures as long as no frost occurs.
A visit to the Wikipedia Site should give you a good idea of its rarity outside Southern America, the more for it because of its fragility!

The fruit-bearing flowers appear directly on the trunk and branches away from the leaves!

Then the many flowers suddenly become green fruit before maturing later into a big dark red pearl!

Mr. Nishikawa cultivates four varieties depending on size and fruiting seasons!
All are sweet with a taste both reminiscent of lychees and grapes.

The smallest variety!
It is packed with polyphenols and antioxydants!

Some Jaboticaba are grown in Kyushu and Okinawa islands but don’t appear on the markets because of their fragility.
The only other place where they are grown in Japan (some are in Taiwan) is Nishikawa Garden in Shizuoka City! And organic to boot!

Organic coffee trees on sale!

Mr. Nishikawa has also succeeded with the organic culture of coffee but the crop is just too small to be marketed!

Now, the Nishikawas struck on the great idea of creating a Cafe to encourage customers and their families to taste the various products they make with Jaboticaba and other crops!

The cafe extends inside the greenhouse!

Choose your seat!

Have a good look at the menu before choosing between breads, cakes, jaboticaba drinks and others!

Beautiful home-made breads!

Yummy cakes, some of them made from recipes offered by Pissenlit Restaurant in Shizuoka City!

A lovely panacotta with jaboticaba jelly!
This is the only place you will find jaboticaba jelly in Japan!
They even make jams!

My neighbors were sipping those beautiful jaboticaba soda drinks!

Mrs. Nishikawa has a very unusual hobby!
Oranges that cannot be sold because of blemishes on their skin are peeled before being processed.
Mrs. Nishikawa collects the soft white part between the skin and the flesh, dries it between sheets of newspaper and use it to make this big picture of jaboticaba trees!
The technique is called “oshibana/押し花” or “Pressed Flower Art” in English!
Who said farmers could not be artists!

To be continued…

Cafe Jaboticaba (mr. & Mrs. Nishikawa)
421-0103 Shizuoka City, Suruga Ku, Mariko, 7324
Mobile phone: 090-7605-3491
Business hours: Sundays only, 10:00~17:00

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With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

観光, Gastronomy, Japanese Gastronomy, sake, Shizuoka, Tourism

Shizuoka Sake Fair: 19th Shisa Heiya Bishu Story 2011

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Junmai Ginjyo created by Oomuraya Brewery (Shimada City) with Hyakumangoku Rice, Yeast and water all form Shizuoka Prefecture (limited batch!)!
Courtesy of Marcus Grandon

On the 9th of June 2011 the 19th Shida Beya Bishu Monogatari 2011 was held in Yaizu City at the Hotel Ambia Shyofuku!
”大１９回志田平野美食物語２０１１” means “19th Shida Plain Beautiful Sake Story 2011”!

Welcoming 400 guests through the lobby!

My friend Marcus and I have been invited at the event for the last 4 years and we can afford (politely) to take some liberties.
After having gone through the reception motion we decided to take a quick peek before the official entrance!

Getting the sake tasting space ready before the rush!

Preparations for the meal by the hotel staff were almost completed!

Almost finished!
About time we made ourselves scarce!

The sake kegs from the 6 participating breweries in front of the entrance hust be fore the official entrance!

400 guests patiently queuing up…

Guests seated and everyone waiting for the official beginning of the festivities…

Isojiman Brewery in Yaizu City!

Shidaizumi Brewery in Fujieda City!

Hatsukame Brewery in Okabe, Fujieda City!

Oomuraya Brewery in Shimada City!

Sugii Brewery from Fujieda City!

Aoshima Brewery in Fujeda City!

Still looking at the “wrapped” food before the brewers’ presentation…

Official speech and presentation!

And then… Tasting Battle Royale!

The yearly attendance by John Gauntner proves this is a major sake event in Japan!

The dessert was sakekasu/sake white lees mousse!

Growers of the Shizuoka Homare Fuji sake rice!

This emblem was created by a university student!

See you next year!
But before that be assured I will pay a few visits to these 6 breweries!

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With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bento, 美食, Gastronomy, Japanese Gastronomy, 弁当

Today’s Lunch Box/Bento (’11/32): Italian Sushi Roll bento!

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The Missus, getting more and more used to her new kitchen (same size, but more open and practical) went into sushi mode today!
As said yesterday, nothing really complicated yet, but some of my favorites creeping back into the recipe!

I called these sushi rolls “Italian” for the simple reason that they are wrapped in Trevise!
The Missus first prepared sushi rice and added some black sesame seeds to it.
She then made the rolls with freshly chopped avocado, walnuts, and “kanikama/surimi” and finally wrapped them in Trevise cabbage leaves.
The home-made pickles are mini-melons coming from local musk melon farms to which she added her own pickled Japanese pepper/sanshyou.
The taste of the latter is very zippy!

Now, for the side dish:
My favorite, tamagoyaki/Japanese omelette containing boiled black beans!
Home-pickled cucumber and mini tomatoes salad.
Yellow kiwi fruit (dessert!).
Celeri leaves.

Once again vey nourishing and colorful!

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With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Bento, 美食, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, 弁当

Today’s Lunch Box/Bento (’11/31): New Home Bento!

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Due to our moving to a new home just completed the Missus simply had not the time to make a bento for me for nearly a month!
Thus this is my first bento made in our new home!

The Missus kept everything simple this time. She said more complicated affairs will still have to wait!
After having steamed she rice she mixed it with her own pickled Japanese pepper seeds/sanshou/山椒 and added a “kinpira” of carrots and burdock roots/gobou/牛蒡 she had prepared last night. It certainly made for simple and nice colors.

The “side box/dish” also came in simple colors and healthy balance!

She deep-fried (actually shallow-fried) “tontoro/soft pork” cut into rough strips, not with breadcrumbs, but with karaage crumbs which are a lot finer. She placed them on a bed of Shizuoka-grown celery (our Prefecture grows half of the total Japanese crop!) and added a touch of color and balance with lemon pieces for seasoning and sweet pearl tomatoes for taste and vitamins!

She finally added her own pickled cucumber (with black sesame seeds) and boiled black beans (bought in a market).

If she plans to concoct something more complicated in the future I’m not going to complain! LOL

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With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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