Category Archives: Japan

レシピ, 美食, 観光, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Meat, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

Meat Gastronomy: My Best 10 dishes (and extras!) in Shizuoka in 2012!

November 7, 2012 dragonlife 6 Comments

My own creation: penne with Shizuoka wild boar simmered in red wine!

Shizuoka Prefecture is not only renown for its many vegetable and seafood varieties but also for its extravagant meat, be it beef, veal, lamb, chicken, wild boar or venison!
Pay a regular visit the many superlative restaurants that serve extravagant food at reasonable prices to make even gastronomes living in Europe and elsewhere envious!

Here is my own biased selection of the 10 top meat dishes I had the pleasure to savor in 2012 plus some extra to garnish the whole!

Teppanyaki/hot plate fried chicken breast from chicken bred by Aoki Farm in Fujinomiya City served at You-To Izakaya in Shizuoka City!

Gizzards, heart and liver on a poached egg of the same Amagi Shamo chicken bred at Horie Farm in Shuzenji, Izu Peninsula and served inside a Shizuoka-grown buckwheat galette and Shizuoka-grown wasabi leaves at Pissenlit French Restaurant in Shizuoka City!

The best of Japanese yakitori!
Chicken tsukune/long chicken patties made with ground chicken and crushed soft chicken cartilages served at Kushiyaki Taisho in Shizuoka City!

Oven roasted chicken from Aoki Farm and organically-grown vegetables by Bio Farm Matsuki both in Fujinomiya City and served at Le Comptoir de Bio-s French Restaurant in Shizuoka City!

Veal liver fried in mustard sauce and served with bamboo shoot and stuffed mini cabbage organically grown in Shizuoka City and served by Pissenlit French Restaurant in the same City!

Beef filet from animal bred in Minone Fram in Hamamatsu City and served with vegetables organically grown in Shizuoka Prefecture at Tetsuya Sugimoto French Restaurant in Shizuoka City!

Grilled Wagyu Beef Steak and mushrooms Gratin served at Beau Ciel French Restaurant in Shizuoka City!
No need for comments! Just extravagant and so reasonable at lunch!

Beef filet from cow bred at Okamura Farm and fried vegetables organically grown at Bio Farm Matsuki and served at French Restaurant de Bio-s, all in Fujinomiya City at the foot of Mount Fuji!

Pan-fried Home-made Boudin Blanc/French style white sausage served with French Le Puy lentils and local shiitake served at Caravin French Restaurant in Shizuoka City!
The only place so far where I could savor authentic French Boudin Blanc!

Pain de Foie Gras Matured with Mirin White Lees, Chouchou Farm Kankankan Musume Corn Vychissoise and soft pancake made with inca mezame potatoes served at at Pissenlit French Restaurant in Shizuoka City!
Mirin is sweet sake, and brewed in Fujieda City! A rare dish if there was one!

RYB Ton (pronounce “Louis Vuiton!) pork steak from animal bred in Fujinomiya City and Shizuoka-grown vegetables served by Osteria Porta Porta Italian Restaurant in Shizuoka City!
A pork that is served in top-class and expensive restaurants in Tokyo but so ridiculously reasonable here!

Cotes D’agneau/Lamb cutlets fried and oven-baked and served in demi-glace Madeira sauce and French ratatouille at Hana Hana French/Italian Restaurant in Shizuoka City! Once again so extravagant and reasonable!

A true Shizuoka French specialty!
Okabe wild boar and Shizuoka-bred pork Terrine as served at Chez Satsukawa French Restaurant in Shizuoka City!
I challenge any French visitor to visit us and savor it!

Yes, we have top-class traditional American gastronomy in Shizuoka City!
Oven-baked hamburger with egg, bacon in mustard sauce, lettuce, tomato and delicious fried potatoes at Tequila’s Diner Tex-Mex restaurant in Shizuoka City!

We even have French/Japanese style open hamburgers in Shizuoka City as served at Brochette French Restaurant with a beautiful mushroom sauce and mashed potatoes and corn!

Have I covered all the meat possible? LOL

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 農業, Food, Food Health, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Japanese Vegan Recipe: Takuan Chahan-Takuan Fried Rice

November 6, 2012 dragonlife Leave a comment

here is another recipe for vegans, hungry ones in this case!
You need very little and can used leftover rice!

INGREDIENTS: (For two people)

Takuan: as appropriate
Steamed rice (cold leftover is best!): 2 Japanese bowls
Finely chopped scallions or leeks: as appropriate
Sesame seeds: as appropriate
Sesame oil: as appropriate
Salt: “shokoji/塩麹” if possible. If not available salt of your choice. As appropriate.

Optional: Herbs, vegetables and spices of your liking!

RECIPE:

Chop the takuan finely.

In a large fry pan pour some sesame oil. Fry takuan first for a little time.

Add rice and mix with takuan and fry all the time.
Add chopped leeks (and optional herbs), mix and continue frying.
Add sesame seeds. mix and continue frying.
When rice is properly fried add salt and spices (optional), mix quickly and serve!

Easy and very healthy!

RECOMMENDED RELATED WEBSITES

Oh Bento by Keith in Hull, UK, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, 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, PepperBento, Hapabento , Jacki’s Bento Blog, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 観光, 魚, 魚海の幸, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka Cuisine, Tourism

Sushi Gastronomy: My Best 10 sushi (and extras!) in Shizuoka in 2012!

November 6, 2012 dragonlife 6 Comments

“Birthday Cake” Millefeuille Sushi!

Shizuoka Prefecture is blessed with the Suruga Bay and the Izu Peninsula making it the richest (at least as far as varieties are concerned, and this by far!) Prefecture in Japan when it comes to marine products and consequently seafood and seafood gastronomy!
You just need to find one good sushi restaurant here and there will be no need to go the vaunted establishments in Tokyo where practically nothing is fresh and where all is expensive!
I regularly eat sushi in restaurants and at home (home-made!), and I have one favorite establishment called Sushi Ko in Shizuoka City where you can only be overwhelmed by the variety, quality and reasonable prices. All pictures represented in this article but one were taken there!

Just follow me, if you please!

Kawahagi/カワハギ/Threadfile Fish~Leather Jacket nigiri!

This nigiri was small because most of the kawahagi had been served as sashimi, but Chef Mirugawa kept enough to fashion a few of these cute nigiri with chopped scallions under the “neta”/fish slice topped with a piece of liver of the same fish seasoned with a little momiji oroshi/grated daikon with chili pepper powder!

Menegi/芽葱/Leek sprout nigiri!

Katsuobushi was inserted between the “shari”/rice ball and the leek sprouts. The whole was secured with a narrow band of nori/dry seaweed and topped with some umeboshi/salty pickled Japanese plum paste!

Tachiuo Aburi/太刀魚炙り/Seared scabbard fish nigiri!The scabbard fish was first seared on the skin side and then placed atop the shari and decorated with some momiji oroshi. It was finally seasoned with ponzu (no soy sauce there)!

Kinmedai Aburi/金目鯛炙り/Seared splendid alfonsino (variety of seabream) nigiri!
The kinmedai was first seared on the skin side and carefully placed in the shape of a crescent atop the rice ball!

Zuke nigiri!
“Zuke” stands for the word “marinated”.
The fish is lean red tuna or “akami” marinated in a mixture of soy sauce, mirin, sake and other “secret” ingredients according to each chef.
A must at any worthy sushi restaurant!

Shirasu/シラス/Sardine whiting gunkan!

You will find this sushi made with fresh shirasu only in Shizuoka Prefecture, that is unless you are ready to empty your purse in Tokyo!
It is cheap here as it is a local specialty. The fish is usually served in “gunkan/mothership” fashion topped with grated ginger and finely chopped scallion!
Another must if you visit our Prefecture!
Note the minuscule nigiri!

Ankimo/アンキモ/Frogfish~monkfish liver gunkan!

Ankimo is also called “Japanese foie gras” as it is made with the liver of ankou/鮟鱇/Frogfish or monkfish which had been steamed in sake and wrapped and kept inside the refrigerator long enough so as to form a kind of sausage before being sliced.
It is usually served as gunkan or nigiri or as an appetizer topped with finally chopped scallion and momiji oroshi and seasoned with ponzu!

Nijimasu/虹鱒/Rainbow trout “Bogata” sushi!

This rainbow trout sushi was served to me at Myouken Sushi Restaurant in Gotemba City.
The rainbow trout was bred in Fujinomiya City.
“Bogata/棒形” stands for “Baton Shape”.
This form of sushi originated from Western Japan. The whole marinated and seared fish is pressed together with the rice as a variety of “oshizushi/pressed sushi”!
A meal in itself!

Roses Millefeuille!

Chef Mirukawa at Sushi Ko is a great chef who was awarded the Title of “Top Sushi Design Chef in Japan” this very year!
His specialty is Millefeuille (you know, the French cake meaning “A Thousand Leaves”!).
This particular one is made with a layer of sushi rice, a layer of avocado, a layer of akami/lean tuna, a layer of sliced cucumber, another layer of sushi rice, katsuo bushi/dry bonito shavings, shiso/perilla leaves and three “Roses” made with raw tuna, salmon and hirame/平目/Flounder!

“Wafuu/和風/Japanese-style Millefeuille!

This “Japanese-style” Millefeuille consisted of a layer of sushi rice, a layer of Kazunoko/数の子/Herring roe, a layer of sliced cucumber, a layer of Kanpachi/環八/Purplish amberjack, Greater yellowtail, katuobushi and finely chopped scallion!
It was served with mayonnaise, soy sauce and ikura/salmon roe!

“Birthday Cake” Millefeuille!

Chef Mirukawa composed this piece of art after my neighbors saw the “Roses Millefeuille”. As one of them was acually celebrating her birthday on that very day, the Chef came with this incredible idea! Six different sushi in one!
A layer of sushi rice, a layer of avocado, a layer of akami tuna, a layer of sliced cucumber and a layer of sushi rice.
The whole was topped with miniature akami rolls, akami nigiri, raw salmon nigiri, Sakura ebi/桜海老/Cherry Shrimps (found fresh only in Shizuoka Prefecture!) and Flying fish roe and cucumber gunkan!
The ultimate Sushi Birthday cake!

“Futo Maki/大と巻き/Giant Roll!

Another piece of art by Chef Mirukawa!
Incredible patience was certainly needed there!
It includes sushi rice, Spicy scallop salad, daikon sprouts, salmon, akami tuna, kampachi, cucumber, prawn, flying fish roe, kanpyou/干瓢/gourd shavings, anago/conger eel, tamagoyaki/Japanese omelet and nori/dry seaweed, the whole seasoned with mayonnaise!

“Itaria Maki”/Italian roll!

To represent the Italian flag Chef Mirukawa included green shiso leaves, white ika/烏賊/squid and red mentaiko/明太子/pickled cod roe!

Can’t wait for for 2013!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, Daikon, 野菜, 観光, 農業, Food, Food Health, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Vegetarian & Vegan Japanese Gastronomy: My Best 10 dishes (and extras!) in Shizuoka City in 2012!

November 5, 2012 dragonlife 2 Comments

Roasted organic vegetables plate at Le Comptoir de Bio-s, all vegetables grown by Bio Farm Matsuki in Fujinomiya City!

Shizuoka Prefecture is a haven for vegetarians and vegans, and I will never tire to repeat it!
Although I’m neither, I do appreciate the needs and priorities of my friends who take the time to visit our region.
The reasons why Shizuoka is blessed land for my friends is 1) that the climate allows for vegetable culture all year round, 2) Shizuoka Prefecture has always been a research center for agriculture resulting in the greatest number of vegetables (and fruit) varieties in a single Prefecture in Japan, 3) that it is also the most active Prefecture when it comes to organic agriculture.

All the photos represented in this article were all taken in restaurants in Shizuoka City (except for the last two!), demonstrating that with a little research you can find restaurants catering to your priorities and pleasure!

The title mentions the number “10” for appeal, but I included more to convince you!

Cold corn soup (Vichyssoise) at Aquavite Italian Restaurant!
The corn was grown in the mountains of Ikawa in Shizuoka City.
It includes only a little salt, olive oil and water used to boil the corn!

Vegetable appetizer at Yasaitei Izakaya!
It includes shiso/perilla leaf, finely sliced myoga ginger and fresh ginger, sweet hijiki seaweed, sesame seeds and a simple dressing based on olive oil and amazu sweet vinegar!

Vegan sushi at Sushi Ko Restaurant!
Menegi/leek sprouts nigiri.
The one on the left is not vegan/vegetarian as it includes katsuo bushi but the latter can be easily not included for a real vegan/vegetarian sushi.
Secured with a thin band of dry seaweeed/nori and topped with umeboshi/pickled salty Japanese plums!

Another vegan sushi at Sushi Ko Sushi Restaurant: Manganji chili pepper nigiri!
Manganji chili pepper is a long soft green variety of chili pepper.
The one at the left is topped with yuzu kosho, the other one with umeboshi/pickled salty Japanese plums!

Boiled jumbo peanuts at Taihei Izakaya!
These jumbo peanuts are at least three times the size of “normal” ones and are grown only In Shizuoka and Gunma Prefectures (until now!) and incidentally are eaten boiled only in these two Prefectures! A must-try!
These were grown in Fuji City.
Some organic varieties have also appeared on the Shizuoka tables!

Waga-style cucumber salad at Waga Izakaya!
Waga uses thin and crunchy Japanese cucumbers sprinkled with crushed peanuts and served with sweet miso dressing!

Daikon Katsu at Waga izakaya!
The picture above is not vegetarian/vegan but here is the vegan version:
Simmer a small daikon (peel it first but simmer it whole!) in vegan dashi, soy sauce and a little sake until it has got soft and beautifully colored.
Drain and cool down completely.
Wipe water/humidity off the surface.
Roll it plenty of cornstarch dissolved in a little lukewarm water.
Roll it in vegan breadcrumbs to cover it completely.
Deep-fry to a nice brown color.
Leave it for a couple of minutes over some kitchen paper to soak off excess oil.
Cut it as shown in picture above and season it with a vegan dressing!

Potatoes are staple food for vegans and vegetarians!
Here are a few examples!
The above is Yutoo Style fried potatoes at Yutoo Izakaya!
The potatoes are organically grown at Bio Farm Matsuki in Fujinomiya City!

Roasted potato gnocchi at Le Comptoir de Bio-s!
Note that the gnocchi contain only potato, flour and salt!
Made with potatoes organically grown by Bio Farm Matsuki in Fujinomiya City!

Belgian Fries at Caravin French Restaurant!
Note that potatoes were first fried in Belgium! French fries are a historical mistake!
The fries are served with mustard (not ketchup nor mayonnaise!) and fine premium chili pepper!

Uzu-style fried potatoes at Uzu Izakaya!
Note that potatoes are not all white!
Potatoes organically grown at Bio Farm Matsuki in Fujinomiya City!

Greens and mushroom salad at Le Comptoir de Bio-s!
The mushrooms are organically grown in Fuji City at Hasegawa Farm while the other vegetables are grown organically at Bio Farm Matsuki in Fujinomiya City!

Simmered tougan/winter melon at Kagatsu Japanese Restaurant in Fujinomiya City!
The vegan version would be to simmer in vegan dashi! Served with fresh organic okra!

Vegan yuzu jelly cake at Myouken Sushi Restaurant in Gotemba City!
The jelly was made with local agar agar and yuzu!
A dessert fit for any vegetarian/vegan repast!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

観光, Fashion, Japan, Japanese crabs, Japanese fashion, Shizuoka, Shizuoka City, Tourism

Japanese Ladies Fashion in Shizuoka 48: I Might be Still Young But I’m Already Taller Than You!

November 4, 2012 dragonlife Leave a comment

I took this picture toady in Aoba Koen Street during the Annual Shizuoka Street Performance Fsetival.

This young lady was about 16.
Even without her high heels she would still have been taller than her boy friends (?)!

Which shows than women are growing taller and taller in Japan these days. Mind you, she was very conscious (and proud) of it!

Typical teenager’s fashion in the Fall on a day out!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Culture, Daidogei, 観光, Face Painting, Japan, Japanese Culture, Shizuoka, Shizuoka City, Tourism

Face Painting by Lucie Brouillard at Daidogei/Street Performance Festival in Shizuoka City! The Compilation!

November 3, 2012 dragonlife 4 Comments

The Artist, Lucie Brouillard and the model or some of the models of the day!

Yesterday I managed to steal some time to pay another visit to Lucie Brouillard at work durig the Daidogei/Street Performance Festival in Shizuoka City. Lucie who hails from Alberta State and Quebec in Canada (we spoke in French all the time!) graduated in Art at High School and has been working in face painting and body painting for last 25 years. It is quite incredible to realize that she taught herself an art that she calls “writing a story on a body”!
Check Lucie Brouillard’s homepage for her art portfolio!
You will understand why she became the Bodypainting World Champion in 2009 and the Facepainting World Champion in 2009!

Interestingly enough Lucie pointed out that the Japanese people are the best to paint on their faces and bodies as they very few wrinkles and stay quiet and immobile while being decorated!

here is a compilation of her art I had the joy to witness!

A cute little peacock!

Fairy wings!

Beautifully combining the design color with that of the clothing!

The eye of a legendary bird?

A brace of mature felines!

Lady Butterfly!

A rejuvenated witch?
My favorite!

Another pixie just out of the woods!

That pixie came fleeting out the sky!

Now, who could be this macabre Bacchus?

Can you guess?

A half mask for the Carnival!

Another Lady Butterfly?

A growling lion from The Philippines!

A Pink Phoenix!

A bank employee?
Lucie confided this was the first time she had painted a squirrel on a face!

A howling dragon and a grinning frog!
Drawn on request!
Lucie didn’t want me to publish that particular design but I decided to show it to demonstrate that my friend will satisfy any design if reasonable!

Street performers?

And an 11-year old flower pixie for the last finishing touch!

See you again next year!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

レシピ, 美食, 野菜, 観光, 魚, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Tourism

French Gastronomy: Comptoir de Bio-s 1st Anniversary Party dinner with Shizuoka Products!

November 3, 2012 dragonlife 2 Comments

Service: Pro and very friendly
Equipment: Great overall cleanliness and splendid washroom
Prices: Reasonable
Strong points: A palette of Shizuoka Prefecture Products! Great use of organic vegetables, fish and meats from Shizuoka Prefecture. True healthy gastronomy! Excellent wine list!

On Friday November the 2nd, le Comptoir de Bios French restaurant owned by Bio Farm Matsuki Co. in Shizuoka City, Aoi Ku celebrated its First Anniversary by organizing a party dinner designed with products from local farmers including vegetables, meat and fish!

Like any Japanese party worth its salt, an abundance of flowers greeted the select guests!

The chefs at work!

A little beauty serving the drinks!

The Owner, Mr. Kazuhiro Matsuki/松木一浩さん of Bio Farm Matsuki with some his local producer guests, namely Mr. Yoshiaki Aoki/青木善明さん of Aoki Chicken Farm in Fujinomiya City and Mr. Akichika Hasegawa/長谷川光史さん of Hasegawa Farm in Fuji City.

Now, what is Mr. Kazuhiro Matsuki/松木一浩さん holding in his hands so proudly?

The leg of a baby wild boar hunted in Fujinomiya City!

The leg had been seasoned and marinated for one full year before being finally served at the party!

All local food for the party!

Organic vegetables from Bio Farm Matsuki in Fujinomiya City!

Aoki Chicken liver paste crostini!

Smoked Rainbow Trout from provided by Mrs. Izumi Iwamoto/岩本いづみさん of Kakishima Trout Farm in Fujinomiya City!

Organic gnocchi by Bio Farm Matsuki!

Organic salad with fresh greens from Bio Farm Matsuki and organic mushrooms from Hasegawa Farm!

Do you know these people? LOL

The little beautiful pixie again!

Rainbow trout from Kakishima Trout Farm and organic Portobella Mushrooms from Hasegawa before going into the oven!

Out of the oven!

Chicken from Aoki Chicken Farm and Portobella Mushrooms from Hasegawa Farm before going into the oven!

The whole chicken being cut!

And served atop roasted organic vegetables!

Looking forward to the next party with Shizuoka products!

Le Comptoir de Bio-s by Bio Farm Matsuki
420-0852 Shizuoka City, Aoi Ku, Kooya machi, 12-8, Sankousha Bldg, 1F
Tel./fax: 054-221-5250
Business hours: 11:30~15:00 (Last orders 14:00), 17:00~23:00 (Last orders 22:00)
Closed on Mondays
Credit cards OK
HOMEPAGE (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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

Bryan Baird’s Newsletter (2012/11/01): Autumn 2012 Release: Yabai-Yabai Strong Scotch Ale

November 1, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Autumn 2012 Release: Yabai-Yabai Strong Scotch Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The wait is over. Today we are releasing from our cellars the 2012 version of Yabai-Yabai Strong Scotch Ale! You should be able to find pints on draught at your favorite Baird Beer drinking establishment beginning Friday, November 2 (and at our own Taproom pubs beginning today — Thursday, November 1). Bottles (360 ml) too are available through our network of Baird Beer retailing liquor stores in Japan.

New Seasonal Baird Beer Releases:
*Yabai-Yabai Strong Scotch Ale 2012 (ABV 7.5%):

Scotland, an historically important center of beer brewing, has a cool climate that favors cultivation of the hardy barley plant. Scottish Ales, thus, tend to feature the rich and robust flavor of malted barley. Baird Yabai-Yabai Strong Scotch Ale is, in a word, opulent! The color is a deep mahogany brown and the head is dense, creamy and tan. The aroma is one of soft fruit esters and warm fusel alcohols. The body is chewy and the flavor exhibits notes of molasses, caramel apples, rum cake and pit fruit. One hearty pint is enough to take the bite out of the late autumn chill. Two pints will leave you toasty, and blissfully, warm. Three pints and…. YABAI!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Culture, Daidogei, 観光, Japan, Japanese Culture, Shizuoka, Shizuoka City, Tourism

Face Painting by Lucie Brouillard at Daidogei/Street Performance Festival in Shizuoka City!

November 1, 2012 dragonlife 6 Comments

The Artist, Lucie Brouillard and the model of the day, Stephanie!

The Daidogei or Street Performers Fetsival began today to last until Sunday and I can promise you that the center of Shizuoka City, especially Gofuku Street and Aoba Street will be busy with artists of all trends and spectators coming from the whole Prefecture and beyond to witness a major event recognized in the whole of Japan!

I had some time free this afternoon and I strolled in the streets in search of a worthy subject…. and I found it!
Face painting!
Actually it was a piece of luck to go out today as the interminable queues wouldn’t have allowed me much freedom for pictures and interview!

Through sheer coincidence I also happened to meet a fellow Burgundian residing in Shizuoka City, namely Stephanie, who is also very interested in face painting! Actually she has been studying the art for the last three years!

Considering the level of the art, 1,000 yen for a half mask and 2,000 yen for a full face were a real bargain!
Do have a try and surprise your friends!

Lucie Brouillard who hails from Alberta State and Quebec in Canada (we spoke in French all the time!) graduated in Art at High School and has been working in face painting and body painting for last 25 years. It is quite incredible to realize that she taught herself an art that she calls “writing a story on a body”!
Check Lucie Brouillard’s homepage for her art portfolio!
You will understand why she became the Bodypainting World Champion in 2009 and the Facepainting World Champion in 2009!

Stephanie wanted her face painted as it was part of her own study!

Most of Lucie’s creations are abstract art but she is willing to tackle any request!

“First steo”.

“Second step” in progress.
Lucie uses only natural watercolors that will not affect the skin and that also allow her to “reactivate” any time some repair or else is needed!

“Second step” completed!

“Third step” in progress!

“Third step” still in progress!
Lucie has been invited as a guest artist to the Shizuoka Daidogei and has participated to the event 12 times since 2000!

“Third step” completed!

“Fourth step”!

Now, that attracted TV cameras!

The local media started crowding the place!

How does it look?

Beautiful!

Quite a few men were also tempted…

But you certainly cannot beat Lucie’s art on Stephanie!

Lucie will be stationed on the right side of Gofuku Street at a short distance from Aoba Street!
Come early as queues from tomorrow will stretch over 50 meters (serious!)!

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Japan Tourism:　Kunijian Wood Block Print Atelier at “Little Museum” in Mariko, Shizuoka City!

November 1, 2012 dragonlife Leave a comment

Wood Block prints depicting old stations along the Tenhama Railway Line.

Mariko in Shizuoka City is a real haven for art lovers. Not only it is full of ateliers and artists, it also harbors a very cute museum simply called “Chiisana Bijutsukan/小さな美術館/Snmall Art Museum” that is worth more than a visit regardless of its size for its design and little treasures!

The building, founded in 2003, and the entrance are very modern if artistic in approach and you are in for a surprise once you have passed the entrance door!

But before entering take some time to admire the fountain and minuscule garden design!

The entrance.
Why is it almost at the far end of the building?

As soon as you have passed the door you have to take a 90-degree turn into a narrow hall which runs all the way down along the facade wall!

Looking back, you will find the entrance on the left at the top the picture.
But you are not walking blind as low windows will allow a peek inside!

Once inside you will find yourself in a long narrow room with white walls decorated with wood block prints by Kuniji Sone/曽根邦治さん, the artist who owns the Museum!

The entrance is free, but whatever the time you visit you will be invited to the far end alcove where you will be graciously served Shizuoka green tea!

Take your time, a seat and some delicious tea while the lady who helps the artist welcome visitors will talk about the Museum and Artist Kuniji Sone as long as you wish!

And while you drink your tea enjoy the view and peace of the hidden garden!

The Musuem also holds exhibitions and sales by various artists on a regular schedule so have a good look!
,

I actually bought one of the exquisite dishes placed on the left top extremity of the table!

A little Museum, yes, but packed with loveliness and art!

A beautiful array of tenugui/手ぬぐい/hand cloth!

I really wanted to buy this sake-drinking goblin (next time)!

Exquisite dyed cloth bags!

Kuinji Sone at work!

Kuniji Sone was born in Fujieda City, Shizuoka Prefecture in 1928 but really started exhibiting his wood block prints at the age of 67!
Even now, at the grand age of 84, he still works every day on new designs!

The walls are ornamented with his works of different sizes, all for sale at a range of prices to agree with any budget!

Kuniji Sone has traveled and still travel extensively, and his prints not only represent scenes in Shizuoka Prefecture but also those found all over Japan and the World!

Do take your time and enjoy the prints. You might even find your own country or land there!
Let me show you only a few I have chosen. It should entice you to see them all!

Railway stations along the Tenhama Railway Line in Western Shizuoka where 12 stations have been awarded the title of Shizuoka Prefecture Protected Historical and Cultural Assets!

Mount Fuji and tea fields from Yamanashi Prefecture!

Trinidad!

Garden pond in Vietnam!

Note it on your schedule next time you visit Shizuoka City!

Kujian Atelier & Gallery/Chiisana Bijutsukan/Small Museum
Shizuoka City, Suruga Ku, Mariko, Izumigaya, 3315-9
Tel.: 054-257-1114
Opening hours: 10:30~17:00
Closed on Wednesdays and End of the Year Holidays
Free entrance
Parking available

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Japanese Vegan Recipe: Easy and Beautiful Takuan and Shiso Appetizer!

October 31, 2012 dragonlife Leave a comment

It is not always easy to organize a party for vegans, especially for the ones who enjoy their drinks.
You need colors and design to entice people’s appetites and the Japanese are proficient at creating beauties from almost nothing!

How about Takuan and Shiso rolls for appetizers?
“Takuan” is Japanese pickled daikon and “Shiso” is perilla whose leaves and flowers are so delicious raw!

INGREDIENTS:

Takuan cut in thin slices: As many as you want!
Shiso: As many leaves as you want! Think of the size!

RECIPE:

First cut the takuan if you a\have it whole.
If you can find sold sliced, the better.
Sponge off any liquid off the takuan slices first or you will have yellow juice everywhere!
Clean the shiso leaves in running water and sponge off all water if deemed necessary.

Look at the picture above!
Cut the takuan slices in halves.
Put a shiso leaf on one takuan half slice.
If the shiso leaf is too big cut it as to cover a little less than half the takuan slice.
Do not throw away the cut shiso leaves leftovers. You can chop them finely and use them for decoration or seasoning!
Roll.
Don’t bother securing them. If the takuan slices are thin enough they will not unfold.
When you serve them place them inside a dish which allows to pacj\k them side by side for mutual support!

So simple and beautiful!

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“Smiling Frog Cappucino”at Patina in Shizuoka City!

October 31, 2012 dragonlife Leave a comment

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

Today I had another cappucino at Patina in Shizuoka City because I’m steadily getting addicted to them, and also because I wanted to check a question asked by Sissi at “With A Glass”!

Cute Saori/沙緒里さん told me she uses only her fingers and imagination!
So, what did she create for me this time?

A smiling frog!
Actually she got a bit miffed when I guessed it wrong at first. I must admit I didn’t look carefully at first!

Those bulging eyes…. A frog indeed!
Mind you usually they don’t smile, they just croak!

Saori is fond of this leaf pattern!

It didn’t matter how much I drank, the smiling frog refused to disappear!

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

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Italian Gastronomy: “Amago”-Red Spotted Masu Trout Sardinia Culurgiones by Il Castagno in Shizuoka City!

October 30, 2012 dragonlife Leave a comment

Service: Very friendly and attentive
Equipment: Great general cleanliness
Prices: Reasonable
Strong points: Great appetizers. Home-made pasta!. Great use of local products from the land and the sea. Southern Italy and Sardinia gastronomy.

On Saturday it was the turn of Chef Kenji Inami/稲見謙司さん at Il Castagno to ask me to come to his restaurant to show me what he had prepared with a fish bred in our Prefecture!
But he actually prepared two different dishes!
This the second one!

The fish is called Amagi Amago.
Amagi stands for the place where it is bred.
Amago/あまご translates as Red Spotted Masu Trout in English.

Shitayama Fish Farm in Shuzenji, Izu Peninsula!
The Fish Farm is located beside wasabi fields for the best natural environment.
Wasabi leaves are actually introduced in their feed!

Chef Kenji Inami/稲見謙司さん (left with the beard!) and his team including his wife!

Sardinia Culurgiones are a kind of “raviolli” typical of Sardinian gastronomy.
Chef Inami makes his own dough with white semolina, water and salt!

He filled the Culurgiones with a mixture of potato, amago trout and cress before cooking them in salted water.

Viewed from the top.
So appetizing!

For a better view of the filling!

As for the sauce he heated some butter and mixed it the water he used to boil the Culurgiones.
Mind you he wouldn’t say more. I suspect there is also a little salt.

A great comfort food and so delicious! Viva Sardinia!

IL CASTAGNO
420-0843 Shizuoka Shi, Aoi Ku, Tomoe Cho, 48
Tel/Fax: 054-247-0709
Business hours: 11:45~14:00, 17:30~21:00
Closed every Monday and 3rd Tuesday
Credit cards OK (dinner only)
HOMEPAGE (Japanese)
BLOG (Japanese)
ENTIRELY NON-SMOKING!

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Japan Tourism: The 57 “Red Berets” at Kansyouin Temple in Mariko, Shizuoka City!

October 29, 2012 dragonlife 4 Comments

“Red Berets” or “Stooges?

The other day when I was strolling at the foot of the mountains surrounding Mariko I happened onto an unusual site!

It was just between the post indicating the old Kanshyouin Temple/歓昌院 and the actual entrance gate.

Stop and approach?

There no less than 57 small statues, all different with their heads covered with knitted red berets!
Of course this is all religion lore and I’m not going to talk about the reasons behind the phenomenon, but some of the statues were really interesting for their features!
Here are a few I chose for their more intriguing expressions!

Surrender or exasperation!

Alroght, alright, shall we talk about it?

Just came back from Italy!

A snake for sale?

Hmmm, let me see…

Don’t tell me it’s going to rain……!

A gastronomy deity?

Shall I scratch my back or hit you?

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Italian Gastronomy: “Amago”-Red Spotted Masu Trout & Potato Terrine by Il Castagno in Shizuoka City!

October 29, 2012 dragonlife Leave a comment

On Saturday it was the turn of Chef Kenji Inami/稲見謙司さん at Il Castagno to ask me to come to his restaurant to show me what he had prepared with a fish bred in our Prefecture!

The fish is called Amagi Amago.
Amagi stands for the place where it is bred.
Amago/あまご translates as Red Spotted Masu Trout in English.

Shitayama Fish Farm in Shuzenji, Izu Peninsula!
The Fish Farm is located beside wasabi fields for the best natural environment.
Wasabi leaves are actually introduced in their feed!

Il Castagno is located in Aoi Ku, Shizuoka City in a former Japanese izakaya where they serve Italian gastronomy at a counter, small tables and on tatami floor!