Category Archives: Japanese Gastronomy

Vegan Cakes at LOCOMANI in Shizuoka City!

Service: Very friendly although a bit shy!
Equipment: Great overall cleanliness. Excellent washroom
Prices: Reasonable
Strong points: Inventive vegan menus. Healthy rice flour cakes.Mainly local products.

The other day I decided to visit my good friends at LOLCOMANI in Shizuoka City for coffee and cakes in the afternoon as lunches are always impossibly crowded, especially with ladies wishing for a healthy lunch offered by this reference vegan restaurant (I am no vegan, but I can appreciate from time to time, and it is always a pleasure to introduce it to my vegan friends!).
As for the cakes they tend to vary with the seasons and ingredients available, so make a point to check them beforehand.
If you cannot read the Japanese menu the owner’s wife will make it her pleasure to explain it in simple English!
As for the drink menu there is plenty to choose from the organic coffees and tea and the home-made vegan fruit drinks!

Chocolate cake!
All cakes are basically made with rice flour in case of some clients being wheat flour allergic!

For a better view with its soymilk cream and sweet nuts sauce!

Organic Coffee!
Actually LOCOMANI’s teas and coffees are well above average, although a bit weak for some, but well-balanced and tasty!

Half cakes set!
LOCMANI have a policy to have their clients taste as many of their cakes as possible. So instead of ordering a full serving of one cake, you can combine two half servings for better enjoyment!

Chiffon cake!

Fruit cake!

For vegans and others with a sweet tooth but mindful of their health!

LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Opening hours 11:30~18:00 (11:30~15:00 0n Sundays)
Closed every Wednesday and one Monday
HOMEPAGE/BLOG (Japanese)
GOOGLE MAP

RECOMMENDED RELATED WEBSITES

Navigating Nagoya by Paige, Shop with Intent by Debbie, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, 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, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Soba, Tempura & Local Products at Yuriyama in Ikumi, Shimada City, Shizuoka Prefecture!

Service: Shy but very kind and attentive
Equipment: Overall very clean. excellent washroom
Prices: Reasonable
Strong points: Home-made soba/buckwheta noodles, tempura, and local farmers’ products

The other day a good friend of mine, Mayumi, owner of the Flower Shop Pepiement in Shimada City, was kind enough to drive (look at bus access below) drive me to an authentic local farmers restaurant and shop called Yamayuri/Mountain Lily up the road leading to Ikumi in the northern part of Shimada City. I already had the occasion to use this same bus twice up to its final stop and I would definitely suggest anyone to take and discover the true back country of japan with all kind of quaint sites!

The shop alone is worth the trip!
Better come early to pick the best choice of local seasonal vegetables and fruit!

And don’t miss all the home-made jams, preserves, pickles and discover the tastes of real rural Japan!

The restaurant is just left past the entrance!

Place the orders before entering the restaurant! Even you do not understand Japanese the menus are explained with pictures. Just point and pay beforehaand!

The local vegetables used in the dishes of the day!

The restaurant includes a soba classroom!
Even if you only wish to eat there taking pictures is welcome!

More pictures depicting the activities of the day inside the restaurant!

Hot soba!
Of course the soba are made afresh every day!

Cold soba!

I could not resist their gyoza!
Actually excellent and light and tasty!

Cold soba mounted with fresh hot tempura!

The tempura might look rough (don’t forget this farmer’s wife cooking!) but you can’t beat the taste of fresh local vegetables! A delicacy for vegetarians!

If you have a day off do combine the restaurant and shop with a slow trip in the midst of rural Japan!

Address: 427-0232 Shizuoka Prefefecture, Shimada City, Ikumi, 5202 (access by car or Ikumi Sem Midosawa Yuki/伊久身線御堂沢行き community bus line every hour from Shimada Station north exit. Get off at Yamayuri/やまゆり bus stop. First bus leaving at 7:00, last at 20:00, return bus first at 6:14, last at 18:54. Count 40 minutes trip. Only 8 buses a day!)
Tel.: 0547-39-0193
Opening hours: 10:00~16:00 (better check on the phone first!)
Closed on Thursdays and Fridays (open on Fridays in August)
Soba/Buckwheat noodles preparation classes, Table BBQ, Ground Golf, Farmer’s wife cooking class, etc.
GOOGLE MAP
HOMEPAGE (Japanese)
FACEBOOK
CHECK IKUMI’S FACEBOOK!

RECOMMENDED RELATED WEBSITES

Navigating Nagoya by Paige, Shop with Intent by Debbie, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, 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, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Hokkaido One Cup Sake Tasting 1: Nihon Seishu Brewery Chitose Branch-Chitosetsuru Hakodate Gagyuzan

i found this one cup sake the other day during my visit in Hakodate, Hokkaido Island!

Although this label is usually sold in Hakodate only the Brewery is actually from Sapporo, namely the Nihon Seishu Brewery but this particular brand, ChitoseTsuru is brewed in their branch brewery in Chitose, not far from the Chitose International airport!

The label depicts Gyaguzan, one of the most, if not most famous night view in Hakodate City!

Rice: various rice from Japan
Dryness: + 1
Acidity: 1.3
Alcohol: 15~16 degrees
Bottled in June 2019

Clarity: very clear
Color: light golden hue
Aroma: strong. plums
Body: fluid
Taste: dry and smooth attack. Drier than expected. Plums, persimmons, nuts. Lingers for a while on the tongue and palate Does not noticeably change with food but for a little more acidity. Tends to finish on drier note.
Overall: Straightforward sake. Not a premium but quite enjoyable actually if you like solid uncomplicaed brews.
Recommended pairings: Izakaya fare, heavy foods, BBQ, grilled fish.

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

Italian/French Gastronomy: Dinner at Kuraya Kato in Mochimune, Shizuoka City!

Service: Shy but very kind and attentive
Equipment and facilities: Overall extremely clean. Superb washroom. Entirely non-smoking
Prices: reasonable
Strong points: superlative Italian/cuisine making use of many local products!
Short but excellent wine lists at reasonable prices.

The name Kuraya Kato means that the restaurant was created by his owner/che3f, Mr. Kato, inside an ancient “kura/Japanese storehouse”, probably one of the biggest still existing in Shizuoka Prefecture!
It is actually of rare dimensions and the inside is simply spacious and beautifully redecorated conserving as much its original cachet as possible with all amenities, all wood and white walls. A very special place whose atmosphere is enough to invite you ther anytime. But the cuisine is simply extravagant, although at very reasonable prices!

Great attention to the olive oil and butter!
The table service is beautiful in its seemingly simplicity and helps you relax from the very moment you sit down at your table.
Bear in mind that all meals must be reserved in advance, but the place will open even for a single guest!

So comfortable in soft light surrounded by real wood!

A lot of attention attached to small details, making the difference!
Menus (to be decided on the phone or else while reserving) are based on full courses at varying prices. We opted for the 6,000 yen dinner, but you can require for more, citing your likes or dislikes!

Since Mochimune is a noted fishing harbor famous all over Japan expect some great fish for the starters!

Excellent sparkling wine for the occasion!

All bread is baked onsite!

Second starters!

Beautiful and elegant pasta (remember it is a starter back in Italy!)!

Unusual, reasonable and delicious red wine!

More home-baked bread!

First main dish: Shizuoka seabream sauteed with basil sauce, Italian style!

Second main dish: Shizuoka wagyu steak! No need to comment!

Beautiful classic dessert assortment combining French and Italian cuisines!

And coffee served as it should be!

Definitely among the very best in Shizuoka Prefecture!

KURAYA KATO
421-0122, Shizuoka City, Suruga Ku, Mochimune, 3-5-33 (ten minutes walk from Mochimune JR Station
Tel. 054-260-44959
HOMEPAGE
Lunches o reservations only only 11:00 am on the day
Dinners on reservations only minimum 24 hours in advance
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

Shioya Kichie Wasabi Farm in Izu City, Shizuoka Prefecture!

The other day I had the opportunity to visit Shioya Kichie Wasabi Farm deep inside Izu Peninsula in Shizuoka Prefecture!
We met at Shuzenji Station, the last station along the Izu-Hakone private railway line joining Mishima City andd Shuzenji.
From there it was a fairly long trip by car deep into the Amagi Mountains to Kichie’s Farm before boarding a lighter car to manage the narrow roads to his fields located at about 300 meter altitude.
It is still much lower than Utogi, the birthplace of wasabi, meaning different condtions in cultivation and maintenace!

Higher temperatures and lower altitude mean that utmost care must be given to a regular water flow, most of it coming from natural sources and the cleanliness of the soil made mainly of sand and fine gravel which must be regularly tilled in between new transplanting occuring in a staggered fashion to ensure a constant harvest all year round although quality and quantiry will evidently differ depending on the sseason!

All this means no holidays for the growers as they must chack daily on the possibility of natural disease and pests proliferation!
They do have techniques to prevent the latter far different from those used in Utogi. Generally speaking wasabi cultivation in Izu Peninsula is still recent going back only to three geanerations or so!

Water must funneled out of each water field along channels to prevent impurities from one field to accumuate inside another one! Of course the water running in the chunnels must be controlled and the chunnels regularly cleaned!

We did have to trudge along in between the water fields and it does demand some good athletic skills! no wonder Mr. Shioya is so thin and fleet-footed!

Roots are cleaned with water sprays instead of brushes which harm the skin! before that secondary rhizomes/subroots will be taken out for replanting!

Wasabi flowering occurs there more than a month before Utogi! Of course they are edible!

A beautful “mazuma” cultivar wasabi root Mr. Shioya took home to have us taste it!

The light lunch prepared for us by Mrs. Shioya!

Wasabi potato salad, wasabi and cheese, wasabi stem pickles!

Succulent sushi rolls!

With fresh wasabi root grated by Kichie!

And wasabi leaf tempura for dessert!
Talk about Japanese hospitality!

Kichie Shioya Wasabi Farm/塩谷吉栄山葵農園 (producer and seller)
410-2516 Shizuoka Prefecture, Izu Shi, Ikanaba, 35
Tel.: 0558-83-0136

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

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!

hizuki-11

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

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