Category Archives: Japanese Gastronomy

Shizuoka Cycling Gourmet Ride 1: Shimada JR Station North Exit Area

Cycling has many advantages when searching nice places both on and off the beaten tracks!
You can stop anywhere, any time while moving at an easy pace faster than on foot and with much less strain. Moreover it is a very healthy way to eliminate the extra calories you have been enjoying on the way!
Moreover, cycling is a joy in Shizuoka Prefecture thanks to its mild climate allowing for long sorties any time of the year!
Shimada City is a location rapidly gaining recognition, what with the nearby international airport and the ever increasing influx of tourists, so shall we start by getting off or meeting at the north exit of Shimada JR Station!

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B Cafe is a nice little cafe cum bar very close to the station but along a side street away from the traffic.
The cakes there are all made on site and although food generally is yummy this is my favorite spot for a quiet drip coffee and one of those succulent cheese cakes!

427–0022 Shimada City, Hontori, 1-9-10
Tel.: 0547-35-6538
Opening hours: 10:00 am~~
Closed on Wednesdays, 1st & 3rd Sundays
Entirely non-smoking!
Check the opening hours and other offerings on AYANO ASAOKA on FACEBOOK!

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Tonbo/とんぼ is a real find when it comes to takoyaki/octopus dumplings, a favorite among tourists and Japanese alike!
This is the genuine article in Osaka-style fashion cooked in front of your very eyes!
And don’t forget the succulent hot plate cooked okonmiyaki, soba Modan and pork egg roll, the whole accompanied by a local Oomuraya Brewery sake!

427-0029 Shimada City, Hinode-Cho, 1-1 ( few minutes’ walk straight from Shimada JR Station North exit)
Tel.: 0547-35-7635
Opening hours: 17:00~22:00
Closed on Sundays and national Holidays.
Orders on the phone and take-out OK!

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SETSUGEKKA/雪月花 is not only a way above average soba/buckwheat noodles restaurant but an establishment specializing in exquisite tempura, all at reasonable prices, served with rare sake from the neighboring oomuraya sake Brewery!
Come early as it tends to be full quickly!

Shimada City, Hontouri, 2-3-4
Tel.: 0547-35-5241
Opening hours: 11:30~14:30, 17:00~22:00
Closed on Monday and third Tuesday
HOMEPAGE (Japanese)
Entirely non-smoking for lunch!

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HIZUKI/ひづき for such a “country city” is just extravagant while very reasonably priced. A French/Japanese style Izakaya, it offers all the classic in a modern manner from juicy chicken karaage to butter-fried scallops and shrimps!
A place to take your “special one” to!

Chef/owner: Akimasa Ooishi/大石明昌さん
Shizuoka Prefecture, Shimada City, Hon Toori, 1 Chome, 9-19
Tel.: 0547-54-5860
Opening hours:17:30~23:30
Closed on Wednesdays

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OKONOMIYAKI SAKURAI/お好み焼桜井 is also another favorite both with locals and visitors for serving authentic Hiroshima-style okonomiyaki and this in enormous and reasonbly-priced portions! Take-outs ok!
Satisfaction guaranteed!

Shimada City, Ougi Cho, 11-14
Tel.: 0547-37-6777
Opening hours: 11:30~13:30, 16:30~20:30. 11:30~20:00 on Sundays
Closed on Wednesdays
Take-outs can be ordered on the phone
Parties welcome!

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din/g.place is another cafe tucked away from the main street but definitely worth a visit, especially in the afternoon if you have a sweet tooth! Enormous dessert plates and fine coffee!

Shimada City, Hon Toori, 1-1-10, Miyanokomichi Passage
Tel.: 0547-35-5005
Opening hours: 11:00~18:00, 08:30~18:00 on week ends. 17:00~21:00 on reservation only (from 5 guests~)
Closed on Mondays
HOMEPAGE (Japanese)
FACEBOOK

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And don’t forget OOMURAYA BREWERY
Sakes internationally recognized and be always on the lookout for extravagant and rare nectars!

Oomuraya Brewery (Wakatake, Onigoroshi, Onna Nakase)
Shimada City, Hontoori, 1-1-8
tel.: 0547-37-3058

Now, this is only a fraction of a discovery, but I am sure you will a special pleasure adding to it!
Until then, good cycling and appetite!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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Vegetarian (& Vegan) Sushi: It exists in Shizuoka!

“But it is all fish!”

Well, Shizuoka City and Prefecture, being the region in Japan where the largest number of vegetable varieties is grown it is almost too easy to reassure our vegetarian (& vegan, and naturally omnivorous) friends.

With a little research you will discover more than one chef willing to tackle the challenge of a client eager to eat sushi but not fish or meat. I have introduced one of them at end of this article, but I am sure your japanese friends will come up with more!

For a start let me introduce vegetarian ( I am not but I love vegetables!) let me introduce some of the possibilities I have tasted myself!

Daikon rolls!

These rolls were made with thin wide strips of Daikon  quickly marinated in lemon water to be used instead of dry nori/seaweed.
The daikon was rolled around  sushi rice (shari) with trefoil stems, umeboshi/pickled Japanese plum meat (sorry for the unintended joke!) and shiso/perilla leaves!

The three nigiri coming with the rolls are:

Buckwheat sprouts/Hime Soba Me/姫蕎麦芽 Nigiri!

Thin leek sprouts/Me Negi/芽葱 Nigiri!

Trefoil/Mitsuba/三つ葉 Nigiri!

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Another assortment of vegetarian sushi nigiri!

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Himenegi/young thin leeks reminiscent of French ciboulette.

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Kaiwaredaikon/Japanese radish sprout, lightly boiled and topped with some umeboshi/Japanese pickled plum.

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Betarazuke/daikon lightly pickled in sweet vinegar. In this case served with a piece of shiso/perilla leaf between the shari/sushi rice and the neta/topping. Some lime skin was grated o top making for a sweet sophisticated taste!

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Mitsuba/Trefoil: the stems and leaves were slightly boiled and separated, making for a bicolour combination accentuated by finely cut kyuri/cucumber!

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Let us continue with another assortment!
Can you guess the vegetables?

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Another Himenegi/芽葱young thin leek topped with umeboshi!

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Slightly seared green peppers nigiri!

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My favorite natto/fermented beans roll!
Natto, Ume, Shiso Maki/梅紫蘇納豆巻! fermented beans, pickled Japanese plum and perilla roll!

And for dessert: Kampyou Maki?かんぴょうまき/Dry gourd shavings (recooked) Roll!

Of course this is only a start!
Depending on the season you could ask for seared mushrooms, pickled eggplants, cooked burdock root, boiled spinach, boiled rape seed flower, green or violet mizuna, salad celery, pickled radishes, etc. And for not so strict vegetarians, tamagoyaki/卵焼き?Japanese omelet!

A great time to have, surely!

Recommended Sushi Restaurant:
SUSHI SHOKUNIN BIRUKAWA/鮨職人 びる川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK
Google Map

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Vegan & Vegetarian Sushi Bento

Although I’m not a vegetarian I’ve wanted for a long time the Missus to concoct me an entirely vegetarian bento. Not only she complied, but she made it a sushi as well!

She first steamed the rice and prepared it as sushi rice (blending it a little salt, sugar and rice vinegar) before mixing plenty of sesame seeds in.
She then proceeded to cover the lot with vegetables.

She fried sliced lotus roots in spices for a hot addition to the plain boiled green peas in their pods (“snap endo” in Japanese).

Then, keeping in mind the color arrangement and the whole balance, she first added a shredded carrot salad seasoned with gomadare/sesame dressing and crushed peanuts, and next gobo kinpira/stir-fried spicy burdock root (seasoned with chili pepper and black sesame seeds). She finally topped the whole with some sliced plum tomato.

For salad and dessert she prepared a vegan/vegetarian kabocha and black beans salad to which she added fresh lettuce and Akihime strawberries from Shizuoka!

I don’t plan to be a vegan or vegetarian but my sometimes tired body can really appreciate the cuisine now and then! At least this could give good ideas to my vegetarian/vegan friends!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Shizuoka Gastronomy on Manhole Covers!

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Yaizu City is the most famous Bonito/Katsuo fishing harbor city in Japan!

Japan is increasingly becoming known all over the world for its gastronomy and more recently for its unequaled manhole covers. Shizuoka prefecture is no exception when it comes to either, or even better, to a combination of the two!

Shizuoka Prefecture has a lot to offer when it comes to gastronomy and is certainly above all when it comes to variety, be it vegetables, fruit or meat when it comes to land and a bounty of seafood when it comes to sea!

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Yaizu City has no less than three different manhole covers depicting Katsuo/Bonito for the simple reason it is the most important fishing harbor in Japan as far as bonito is concerned!

Hirame/Soles or Flounders in Hamamatsu City!

But when it comes to seafood, Yaizu City is only a portion of it all!
Come to Hamamatsu City for example. They managed to make a pun out of their own manhole covers! In Sakana, an area in downtown Hamamatsu City they have no less than four covers representing fish because “sakana” written with a different kanji/Japanese character means “fish”!

“Tara” or Cod!

Another “Hirame”/sole or Flounder!

And “Maguro”/Tuna!

Shall we continue with seafood?
Hatsushima Island is one of the few islands administered by Shizuoka Prefecture. It can be easily reached by ferry boat from Atami City.
It is celebrated for its “Iseebi”/Spiny lobster and “Sazae”/Turbo shell!

Izu Inatori fishing harbor in south west Izu Peninsula is celebrated all over Japan for its “Kinmedai”/Splendid Alfonsino!

At the very tip of Izu Peninsula Minami Izu is also proud of its “Iseebi”?Spiny lobsters!

Heda, in North eastern Izu Peninsula, now part of Numazu City, is known for “Takahashigani”/Japanese Giant Crab, the largest crab in the World!

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And to conclude with seafoods one must visit Yui, Shimizu Ward, Shizuoka City, known all over japan for its “Sakuarebi”/Cherry Shrimps. Actually there two more tiny covers depicting this little gastronomic treasure!

It is about time to switch to land products, and one cannot overlook green tea! Introduced to Shizuoka Prefecture more than 800 years ago, we are still the biggest producer in Japan. Interestingly enough, covers depicting tea are to be found only (that is, for the present!) in Kikugawa City with two different types, one of them representing the “Cha Musume”/Tea leaves handpicking girl/lady!

Shizuoka Prefecture is also renown for its strawberries and one can find them on covers in Nirayama, Izu City, also famous for World Heritage Hansharo and its beautiful views of Mount Fuji!

Hamamatsu City is not only famous for its fish, eels in particular, or oysters, but also for its oranges to be found in Mikkabi!

And we can conclude (that is, for the moment, as there must be others to come in the future, what with the booming tourism!) with a lesser known piece of gastronomy: back to the beginning of the 17th Century when Shogun Tokugawa Ieayasu retired to Sumpu (present Shizuoka City) he discovered “nasu”/egg plants exclusively grown in the Orito area (prensently Shimizu Ward, Shizuoka City) and grew so fond of them that he awarded them the appellation of “Orito Nasu”/Orito eggplants. These are still grown there and are a rare vegetable searched by all sorts of renown chefs!
Can you see it at the bottom right of the manhole cover?

Good search and bon appetit!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

Sushi: Japanese~English Lexicon (latest amended in October 2017, including history)

I thought that such a lexicon would become handy both for English-speaking newcomers and long term residents!

I wrote the Japanese pronunciation first, the Chinese (Japanese kanji) characters and the English translations.

Bear in mind that many varieties of sushi have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!

By sushi I meant everything used in making it, be it omnivorous or vegetarian!
As for name of fish and seafood see separate articles!Sushi

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Traditional Japanese Fish & Seafood Classification

Akami/赤身: red-fleshed fish (tuna, bonito, etc)
Ebi-Kani:海老・蟹: crustaceans (shrimps, crabs, etc)
Gyoran/魚卵: Fish roe (salmon roe, etc)
Hikarimono/光り物: “shining fish” (scabbard fish, etc.)
Ika-Tako/烏賊・鮹: Squids (cuttlefish) and octopuses
Kai/貝: shellfish
Nagamono/長もの: “long fish” (eels, etc.)
Others/その他: squilla and sea urchins, sea slug (sea cucumber),seaweed, tamagoyaki, vegetables, etc.
Saamon/サーモン: salmons
Shiromi/白身: white-fleshed fish (sole, etc.)

Sushi History

Although “sushi” is presently written “寿司”, it is only a modern way of writing it (“ateji/当て字”, onomatopoetic writing).
The real kanji caharacters for “sushi” are “鮓”, that is the combination of “sakana/魚/fish” and “su/酢/vinegar”.
One can also find “sushi” written as “鮨”, a combination of “sakana/魚/fish” and “abura/脂/animal fat”, but it is actually the original word for “shokara/塩辛/salted fish or squid
Actually “sushi” is the abbreviation of “sppashi” which meant “sour”!
Sushi chronologically appeared as such:
-Narezushi /熟れ鮨 (Nara and Heian Eras, 710~1185), when it was introduced from Soth East Asia. Its mst famous representatives (still found in Japan) are: funazushi/鮒ずし/Crucian Carp fermented with rice in Shiga Prefecture, sabanarezushi/鯖なれずし/mackerel fermented in rice also in Shiga Prefecture (also called sabazushi/鯖ずし) and sanmanamanarezushi/さんまなまなれずし/fermented Pacific saury/sanma/秋刀魚 traditionally presented with three slices of fish (Mie Prefecture).
Note: Narezushi is the abbreviation of Namarezushi. The concept of sushi was then completed different of modern day sushi as such sushi was only to accompany freshly steamed rice or rice balls at meals. Sushi in those times were the equivalent of modern pickles.
-During the Heian and Kamakura Eras (epecially during the 12th=14th Centuries) appeared the single word “sushi” which meant “hanzushi飯ずし/steamed rice sushi” aand “Tsukemonozushi/漬物ずし/Pickled sushi”. A typicla Hanzushi was Hokkaido salmon sushi called “Sake no hanzushi/鮭の飯ずし”, Ishikawa Prefecture “Kaburazushi/かぶらずし” made with buri/鰤/yellowtail-Japanese amberjack and Osaka “Osakazushi” made with mackerel.
-The present Osaka Style sushi, Hakozushi/箱ずし also called “Oshizushi/押しずし” or sushi pressed inside a box and cut in rectangular or square pieces appeared durin the Muromachi Era (14th~16th Centuries).
At the same time appeared the “Bozushi/棒ずし/sushi in the shape of a log”, notably in Ehime Prefecture, although the fish was then fermented together with rice. Nowadays the whole fish is pressed above normal sushi rice.
Steamed rice blended with vinegar in particular as the base for sushi appeared in the middle of Edo area (18th Century then). Its best example was the “Sasamaki tenuke zushi/笹巻き手抜きずし”, when pickled seafood and else were laid on longish ric”stickks” and left to pickle for a short time rolled inside leaves.
-The modern form of sushi appeeared in Edo (presently Tokyo) under the name of Edomaezushi/Edomaenigirizushi/江戸前ずし・江戸前握りずし/finger pressed sushi (around 1820), but stayed confined to the Tokyo area for a long time before getting known all over Japan after the Great Kanto Earthquake in 1923. But sushi was almost exclusively using pickled or marinated “neta/topping” until the end of WWII. modern times with the advent of better refrigerated and preserved fresh food witnessed more and more fresh raw fish used in the making of sushi. Edomaezushi is still popular in Tokyo but foreign visitors in particular should realize it has become only a small part of the sushi world and remember that any of the 47 Japanese Prefectures has its own particular sushi and neta/topping to boast! Therefore nowadays sushi is more of a whole country gastronomic adventure!

Sushi presentations

Ankimo/安肝: frogfish/monkfish liver steamed in sake and served as firm paste. Also nicknamed “Japanese Foie gras”!
Bara sushi/ばら寿司(also called Gomoku sushi/五目寿司, Tekone zushi/手こね寿司): A simple form of Chirashi zushi
Battera Sushi/バッテラ寿司: from “bateira” in Portuguese.Traditional sushi made with spotted gizzard shad
Bougata/Bougata Sushi/棒型寿司 (also called Bou Suhi/棒寿司: Fish wholly placed onto a long rice ball or whole fish pressed over pressed rice/oshi zushi. Served whole or cut.
California Roll/カリフォルニアロル: Californian style sushi roll including at least some avocado. Can be presented rolled with the dry seaweed outside or inside (often sprinkled with roasted black sesame seeds in the latter case)
Chirashizushi/散らし寿司: “Decoration Sushi”. Usually home-made style sushi consisting of a large dish, wooden vessel filled with sushi rice and topped with all kinds of ingredients
Dashimaki/だし巻き: a variety of Japanese omelet served as a roll
Donburi/Sushi Donburi/丼, 丼寿司: Sushi served as bowl full of sushi rice topped with a single or many toppings
Edomaezushi/Edomaenigirizushi/江戸前ずし・江戸前握りずし: traditional Tokyo-style sushi which first appeared around 1820. The present form was born in 1947
Funa Zushi/鮒寿司: Pickled crucian carp sushi (one of the traditional Narezushi/熟れ鮨)
Futo Maki/Futo Maki Sushi/太巻, 太巻き寿司: Large sushi roll, traditionally including at least seven ingredients rolled inside. Served cut into thin slices.
Gomoku sushi/五目寿司 (also called Bara sushi/ばら寿司, Tekone zushi/手こね寿司): A simple form of Chirashi zushi
Gunkan/Gunkan Nigiri/Gunkan Nigiri Sushi/軍艦, 軍艦握り, 軍艦握り寿司: “mother Ship style sushi. The rice ball is wrapped with a narrow band of dry seaweed slightly higher than the rice ball to allow space for ingredients otherwise difficult to present as simple nigiri sushi.
Hanzushi/飯ずし: traditional sushi in Heian Era (794 to 1185 A.D)
Hoso maki/Hoso maki Sushi/細巻, 細巻き寿司: long and thin sushi roll, usually served cut, unless requested otherwise
Inari/Inari zushi/稲荷, 稲荷寿司: traditional sushi presentation where a pouch made of fried tofu is filled with sushi rice alone or mixed with finely cut ingredients to resemble a traditional rice pack
Kaburazusi/かぶらずし: Traditional sushi prepared in Ishikawa and Toyama Prefectures
Kaki no Ha Sushi/柿の葉寿司: traditional pressed sushi enveloped inside persimmon leaves
Kanpyou Maki/干瓢巻: traditional dry gourd shavings sushi roll
Kappa Maki/河童巻: cucumber sushi roll (Kappa/Water goblin are supposed to be fond of cucumbers!)
Ko Donburi/Sushi Ko Donburi/子丼, 寿司子丼: small donburi/sushi bowl, popular with ladies
Maki/maki Sushi/巻き, 巻き寿司: sushi roll
Matsumae Sushi/松前寿司: traditional mackerel sushi presented in Bogata style
Mehari sushi/めはり寿司: traditional sushi balls enveloped inside pickled leaves
Millefeuille/ミルフィーユ: A modern sushi style reminiscent of a French mllefeuille
Miso Shiru/味噌汁: miso soup
Namarezushi/なまれずし: traditional sushi form in from Heian and Muromachi Eras ( 13th~14th century)
Narezushi/熟れ鮨: Original form of sushi imported from South eastern Asia (710~). Pickled fish was wrapped around sushi rice for transport away from the sea.
Negitoro Maki/ネギトロ巻き: sushi roll containing grated tuna fat belly flesh
Nigiri/Nigiri sushi/握り, 握り寿司: sushi made with a hand-made ball of sushi rice topped with any ingredient
Oshi Sushi/押し寿司: type of sushi popular in the Kansai region where the sushi rice and toppings are tightly pressed inside a mold instead of being manually pressed rice balls.
Piri Kara Hotate Maki/ピリ辛ホタテ巻き: sushi roll containing scallops in a spicy mayonnaise
Sabanarezushi/鯖熟れ鮨: Pickled mackerel carp sushi (one of the traditional Narezushi/熟れ鮨)
Saimaki/最巻: a traditional presentation for shrimp sushi
Rainbow Maki/レーンボー巻: a modern form of Futo maki/太巻/large roll containing seven ingredients rolled inside. Served in slices.
Sake/shake hanzushi/鮭飯ずし: traditional salmon sushi made in Hokkaido
Sanma namarezushi/秋刀魚なまれずし: traditional sushi made with fermented mackerel pike im Mie and Wakayama Prefectures
Sasamaki tenuke sushi/笹巻き手抜きすし: traditional form of sushi dating back from the beginning of the 18th Century
Shiba ebi no suruimi ire tamagoyaki/芝海老のすり身入れたmご焼き:Japanese omelet containing striped shrimp paste
Shiyokara/塩辛: salted fish or squid
Tekka Maki/鉄火巻き: tuna sushi roll
Tekone zushi/手こね寿司 (also called Bara sushi/ばら寿司, Gomoku sushi/五目寿司): A simple form of Chirashi zushi
Te-Maki/Te-Maki sushi/手巻き, 手巻き寿司: hand-rolled sushi, usually in the shape of a cone
Te-mari Zushi/手毬寿司: Sushi presented in small round balls, especially popular with ladies
Tamagoyaki/卵焼き: traditional Japanese omelet

Sashimi presentations

Moriawase/盛り合わせ: large assortment
O-Makase/お任せ: Chef7s choice
O-Tsukuri/お作り: Sashimi plate
Sukeroku Zushi/助六寿司: traditional combination of Inari sushi and Futo maki
Tataki/叩き: 1) sashimi served finely cut like a tartar style
2) the fish fillet, especially bonito, is first seared over a charcoal or straw fire, then plunged into cold water before being served sliced

Ingredients (other than fish and seafood)

Baniku/馬肉 (also called Sakura/桜): horsemeat
Goma/胡麻: Sesame seeds, golden or black, both roasted
Gomatare/胡麻たれ/: sesame seeds dressing
Kanpyou/干瓢: died gourd shavings
Kome/米: rice
Momiji/紅葉(also called Shikaniku/鹿肉): venison
Miso/味噌: fermented soy bean paste
Niika/煎烏賊: simmered squid
Nori/海苔: seaweed, dry seaweed
Sakura/桜(also called Baniku/馬肉): horsemeat
Satou/砂糖: sugar
Shouyu/醤油: soy sauce
Shikaniku/鹿肉 (also called Momiji/紅葉): venison
Su/酢: vinegar: rice vinegar
Tamago/卵: egg
Uzura no tamago/鶉の卵: quail eggs
Yasai/野菜: vegetables (s)
Wagyu/和牛: wagyu beef
Wasabi/山葵

Technical terms

Bettarazuke/べったら漬: a traditional sweet pickled daikon
Dashi/出し: Japanese-style soupstock (also called dashi Jiru/だし汁)
Gari/ガリ: pickled ginger
Konbujime/昆布締め: raw fish pickled between fresh seaweed sheets
Neta/ネタ: sushi balls/nigiri toppings
Shari/シャリ: the ball of rice in a nigiri sushi
Zuke/漬け: pickled or marinated

Vegetarian Sushi/Vegan Sushi Ingredients ( also see “Algae/Seaweed” below!)

Daikon/大根: Japanese large radish
Gobou/牛蒡 (includes Yama Gobou/山牛蒡): burdock root
Goma/胡麻: sesame seeds
Goya/ゴーヤ (also called Niga uri/苦瓜 ): bitter gourd/ goya
Himesoba/姫蕎麦 (also called Soba no Me/蕎麦の芽): buckwheat sprouts
Kaiware daikon/カイワレ大根: daikon sprouts
Kanpyou/干瓢: dried gourd shavings
Kappa Maki/河童巻: cucumber sushi roll
Kinoko/茸:mushroom (s)
Kyuuri/胡瓜: cucumber
Matsutake/松茸: matsutake mushroom
Me/芽: Sprouts
Menegi/目ネギ: leek sprouts
Miso/味噌: fermented soy bean paste
Mitsuba/三つ葉: a trefoil
Myouga/茗荷: myoga ginger
Nameko: 滑子: nameko mushroom(s)
Nattou/納豆: fermented soy beans
Negi/葱: leek
Niga uri/苦瓜 (also called Goya/ゴーヤ): bitter gourd/ goya
Shiitake/椎茸: shiitake mushroom
Shyouga/生姜: ginger
Soba no Me/蕎麦の芽 (also called Himesoba/姫蕎麦): buckwheat sprouts
Takuan/沢庵: traditional pickled Japanese radish
Ume/梅: Japanese plum. Can be eaten only processed, not raw
Umeboshi/梅干: pickled (salt-pickled) Japanese plums
Ume Natto/梅納豆: a traditional combination of pickled Japanese plum and fermented soy beans
Wasabi/山葵
Yasai/野菜: vegetable(s)

Algae/Seaweed

BROWN ALGAE:
-Konbu/昆布, or Laminariaceae Bory (Latin), comprises many varieties, some of them regional: Makonbu or Saccharina japonica(真昆布), Onikonbu or Laminaria diabolica(羅臼昆布), Rishiri Konbu or Laminaria ochotensis(利尻昆布), Hosome Konbu or Laminaria religiosa(細目昆布), Hitaka or Mitsuishi Konbu or Laminaria angustata(日高昆布、三石昆布), Naga or Hamanaka Konbu or Laminaria longissima(長昆布、浜中昆布), and Kagome or Kjellmaniella crassifolia(籠目昆布).
-Hijiki or hiziki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, or Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Its two names mean deer-tail grass and sheep-nest grass respectively.
-Hibatama or Fucus, a genus of brown alga in the Class Phaeophyceae to be found in the intertidal zones of rocky seashores almost everywhere in the world.
-Hondawara or ホンダワラ(馬尾藻、神馬藻 (Sargassum fulvellum)
-Mozuku, or Cladosiphon okamuranus (水雲; 藻付; 海蘊; 海雲) , a type of edible seaweed in the genus Cladosiphon, naturally found in Okinawa, Japan. Most of the mozuku now is farmed by locals, and sold to processing factories. The main use of mozuku is as food, and as source of one type of sulfated polysaccharide called Fucoidan to be used in cancer treatment aid health supplements.
-Wakame (ワカメ), Undaria pinnatifida, a sea vegetable, or edible seaweed. In Japan it is most widely used in miso soup.

VIOLET ALGAE:
-Asakusa Nori, or アサクサノリ(浅草海苔 (Porphyra tenera).
-Tengusa/天草, which gives agar agar, a gelatinous substance. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but also as solid jelly used as decoration in salads and others.
GREEN ALGAE:
-Aosa/碧草 or sea lettuce comprising comprise the genus Ulva, a group of edible green algae that are widely distributed along the coasts of the world’s oceans.
-Aonori /青海苔 ,アオノリ, “blue seaweed” or “green seaweed”), also known as green laver, a type of edible green seaweed, including species from the genera Monostroma and Enteromorpha of Ulvaceae. It is commercially cultivated in some bay areas in Japan, such as Ise Bay. It contains rich minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine.
-Umibudou/海葡萄: or sea grapes from Okinawa, a delicacy of its own!
———————————————-
RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents
———————————————————————

Gastronomic Destinations: Dinner at Yuki Gion Izakaya Restaurant in Kyoto City!

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Service: Smiling and attentive
Equipment & Facilities: Old but very clean overall. Excellent gender-separated washroom
Prices: Reasonable
Strong points: Kyoto-style izakaya cuisine. Okamura Honke Brewery sake! English menus.

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Yuki Gion does not advertise much but it is always crowded even on weekdays as it is an old-style izakaya where the atmosphere is really informal and where customers sit elbow to elbow enjoying some very reasonable cuisine and fine sake!
Japanese tourists, foreign tourists and locals mix in at ease and the staff is simply easy-going but very attentive at the same time.

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The restaurant is actually the property of Okamura Honke Brewery in neighboring Shiga Prefecture!

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The whole range of their sake is available from 90% to 40% millage!

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One of the sake we had, with rice milled down to 60%!

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A nama genshu, it was served to you directly the Japanese izakaya traditonal way, that is very generously!

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Everything is prepared in front of you!
Note that the top chef (there are at least four of hem!) is the only one wearing a neck tie and also the only in charge of the raw fish!

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As this is typically slow food style, you have plenty of time to enjoy the sight of chefs at work!

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We started with sashimi moriawase/raw seafood assortment!

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Urchin, tuna, salmon, black seabream!

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More of the same as we were two of us!

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Tomorokoshi kakiage/Japanese-style corn fritters!

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Local vegetable salad!

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Kyoto City specialty: Hamo/conger eel pike tempura!

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Grilled nodokuro/a variety of rosy seabass!

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Sake white lees pickles vegetables!

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To finish, mentaiko gohan/steamed rice with spicy cod roe for the Dragon!

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And grilled salmon chazuke for me!

A discovery!

YUKI GION, Izakaya Restaurant

605-0078, Kyoto City, Higashiyama Ku, Gion Tomi-naga Cho, 111-1
Tel.: 075-525-2666
Opening hours: 17:00~23:00 (weekdays), !7:00~24:00 (Saturdays and days before National Holidays)
Closed on Sunday and National Holidays
Credit cards OK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Restaurant: Kappa Dokiya In Shizuoka City!

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Service: shy but smiling and very attentive
Equipment & facilities: spotless clean. Superb wasroom. Entirely Non-smoking
Prices: reasonable
Strong points: donburi lunch sets! Traditional Japanese cuisine

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No, “kappa dokiya” has nothing Turkish about its name!
“Kappa” stands for “河童/Water Goblin” and “Dokiya/土器屋” means “Potter”!

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This popular Japanese restaurant used to be located in Shimizu Ku before it moved to “Gofuku-Cho, just behind the City Hall in Aoi Ku, Shizuoka City a few years ago.
It is very popular, especially the lunch crowds, but its interior is comfortable enough, even when crowded. If you are on your own, take a seat at the counter!

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The menu, although written in English only is easy enough to understand thanks to the photographs!

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And if you are hungry, move to the right of the menu for a full set at a very reasonable price!

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But there many other interesting offerings!

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And bear in mind that the menu changes every day!

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For that particular visit the Dragon ordered the Fresh Fish Sashimi Donburi Set!

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Topped with no less than 7 different ingredients including tuna and sweet prawns!

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Served with miso soup, tempura, pickles and cooked seawweed!

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And some cute tempura!

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As for me I ordered the Tempura Donburi Lunch Set!

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Very generous portions including prawns, fish and vegetables!

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Served with some succulent seasonal sashimi!

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With miso soup and cooked seaweed!

Very satisfying!

KAPPADOKIYA/河童土器屋

420-0031 Shizuoka City, Aoi Ku, Gofuku Cho, 2-5-3
Tel.: 054-252-8232
Opening hours: 11:00~15:00 on Tuesday, Wednesday and Thursday. 11:00~21:00 on Friday, Saturday, Sunday and National Holidays
Closed on Monday (next day if Monday is a National Holiday
Cash only

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City