Category Archives: Japanese Gastronomy

Eel, Hamamatsu City, Japanese Gastronomy, Maisaka Cho, Maisaka Maruma Kofuku, Oysters, Shizuoka Prefecture

Oysters and Eels at Maisaka Maruma Kofukumaru in Maisaka, Hamamatsu City!

March 13, 2020 dragonlife Leave a comment

Car park for motorised visitors!

Service: shy but very welcoming and attentive
Equipment and facilities: overall very clean if a bit rustic. Excellent washroom outside, better than expected considering their outlook.
Prices: reasonable
Strong points: top-class fresh oysters and eel! All local!

Entrance.

If you like oysters, especially fresh and eels, preferably local, Maisaka Maruma Kofukumaru (long name as they also add “Kakiya/Oyster Place” to it!) is the place!
A bit difficult to find, follow the Google Map link below for people who come by car. As for train travelers get off at Maisaka JR Station!

Mariners’ good luck charm?

The place!
It does not look much as it is owned by the local oyster and eel farmers!
Minimal decoration but scrumptious food!

The common toilets/washroom outside. Actually very clean and practical in spite of the rustic appearance!

If the place is busy (and it can be very busy on winter weekends!) a waiting room is there for you!

Very simple but very convivial!

Some customers do come after a long drive!

Interesting posters!

The official logos of the place!

Recommendations of the day!

More recommendations!

The menu, with photographs for better understanding!

Fresh oysters from nearby Hamana lake!

Actually steamed oysters are even better!

With authentic tradiitonal Japanese country food!

With light white miso and shellfish soup and Japanese pickles!

Mazegohan/mixed steamed rice!

Local eel lunch set!

Light broth soup and Japanese pickles!

Extremely reasonably priced local roiled eel on rice bowl!

Authentic. local, tasty and so healthy!
Definitely worth the long trip!

MAISAKA MARUMA KOFUKUMARU/舞阪マルマ幸福丸

〒431-0211 Shizuoka Prefecture, hamamatsu City, Maisaka, 2621-114
Tel.: 053-592-2340
Opening hours: 10:00~16:00. Closed on Thursdays.
cash only

GOOGLE MAP
Access by train: get off at Maisaka JR Station.

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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,

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-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!
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Chiyo Musubi Brewery, Japanese Gastronomy, Japanese sake, Tottori Prefecture, Tottori Sake

Tottori One Cup Sake Tasting 3: Chiyo Musubi Brewery-Gokuraku Oyaji Junmai/Junmai Ginjo

March 12, 2020 dragonlife Leave a comment

Tottori Prefecture is famed all over Japan for a manga called “Gegege no Kitaroo”, a story featuring all kinds of ghosts, whose first episode was pblished back on October 10th, 1967.
Although the prefecture is popular for many other reasons many a fan will visit the Prefecture to visit all the attractions based on that particular manga!

This particular one cup sake is part of a three cups set. This is the third one featuring Medama Oyaji One Eye Old Man, a frie3nd of Kitaroo, the main hero of the manga! He has the particularity to enjoy his baths inside a ramen bowl! Incidentally Gokuraku Oyaji means “Old Man having a great time”!

Rice milled down to 50%
Alcohol: 16 degrees
Bottled in December 2018

Color: light golden
Clarity : very clear
Aroma: strong and deep. Nuts, almonds.
Taste: smooth dry and woody attack warming up the palate with noticeable junmai petillant. Almost sweet almonds, dry oranges/mikan. Disappears after a while lingering on the palate.
Changes little with food but for deeper almonds and oranges.
Tends to sweeten again away from food.

Comments: solid, dependable sake.
Uncomplicated in spite of its elevated status. Very easy to drink. can be enjoyed with any type of meal or with light snacks.

Recommended pairings:: grilled meats, izakaya fare, cheese.

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Japanese Gastronomy, Sweetmeats, Vegan cakes, Vegetarian Cakes, Wagashi

Japanese Cakes/Wagashi for Vegans/Vegetarians 2: Recipe-Anko/Sweetmeats/ Recette d’ANKO, pâte de haricots rouges.

February 24, 2020 dragonlife Leave a comment

One main ingredients in traditional Wagashi/Japanese Cakes is “anko/餡子” (or more simply “an”) which can be translated as “sweetmeats” or “bean jam”.

Actually few people know that it was first conceived and made in a temple in Okitsu, Shimizu Ku, Shizuoka City!

I would like here to introduce a simple way to make one’s own “anko” at home:

INGREDIENTS:

Azuki/Adzuki/red beans (in Japanese: 小豆): 150 g
Sugar: 150g
Salt: a little

RECIPE:

a) Wash azuki lightly. Put in a large basin with an equal amount of water and turn on heat to high.

b) Bring to boil. If beans level is higher that of water, add water till beans are completely covered. Let simmer. Add water 2 or 3 times as soon as the water does not cover completely the beans and this until beans stop floating on water.

c) Drain beans, put them back into basin with same amount of water and turn fire to high. Repeat a) operation.

d) Cook as c) for 40~60 minutes.

e) Mash azuki beans lightly. Add sugar. Simmer and stir to mix, making sure the jam does not overboil.

f) Add a little salt (to your taste) and mix.
Let cool completely.
You can eat it as it is of course, but you will need it to make your cakes!
You can either sieve it to make it a very fine paste, sieve a part and mix it with the unsieved part, or use it as it is. In any case it will be easy to fashion!

Quand on parle de pâtisseries japonaises, on ne peut oublier de mentionner l’anko/餡子 (ou an en japonais). En français on dira pâte de haricots rouge, ici le vocabulaire français est plus limité que celui de langue anglaise, avec ses “sweetmeats”, “bean jam” ou “red bean jam” bien plus parlants.

Peu de gens savent que Shizuoka fut pionnière dans l’élaboration de cette confiture, à Okitsu, arrondissement de Shimizu.

Voilà une recette simple et efficace pour les grands et les petits.

INGREDIENTS:

Haricots rouges Azuki( en japonais : 小豆): 150 g
Sucre: 150g
Sel: un petit peu

RECIPE:

Lavez légèrement les haricots, mettez-les dans un récipient contenant à peu près la même quantité d’eau que d’haricots. Ensuite réglez le gaz sur “élevé”.

Quand l’eau sera en ébullition il faudra que les haricots soient totalement submergé, donc veillez à ajouter de l’eau si nécessaire. Laissez mijoter. Ajoutez de l’eau 2 ou 3 fois dés que les haricots dépassent de l’eau et jusqu’à ce qu’ils flottent légèrement.

Egouttez tout le monde et recommencer l’opération précédente.

Laissez mijoter entre 40 minutes et une heure.

Pour la suite il faut écraser légèrement les haricots. Ensuite ajoutez du sucre, et faites mijoter tout en remuant, attention à ce moment là que cela ne boue pas trop.

C’est à ce moment que l’on ajoute le sel, que l’on mélangera ensuite. Enfin laissez refroidir et ce sera prêt.

Vous pouvez déguster la pâte une fois finalisée, mais bien entendu le mieux est de l’utiliser dans des gâteaux, dorayakis, taiyakis etc…

Vous pouvez choisir aussi de la passer au tamis pour savoir si vous voulez garder la texture en morceaux, ou en faire une pâte plus fine !

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Japanese Gastronomy, Vegan cakes, Vegetarian Cakes, Wagashi

Japanese Cakes/Wagashi for Vegans/Vegetarians 1: Introduction

February 22, 2020 dragonlife 2 Comments

There is a traditional way of making cakes in Japan that ought to please no end vegans, vegetarians and people allergic to wheat flour and dairy products, namely Wagashi!

Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, azuki bean paste, and fruits.

Wagashi is typically made from naturally based (mainly plant) ingredients. The names used for wagashi commonly fit a formula—a natural beauty and a word from ancient literature; they are thus often written with hyōgaiji (kanji that are not commonly used or known), and are glossed with furigana (phonetic writing).

Generally, confectioneries that were introduced from the West after the Meiji Restoration (1868) are not considered wagashi. Most sorts of Okinawan confectionery and those originating in Europe or China that use ingredients alien to traditional Japanese cuisine, e.g., kasutera, are only rarely referred to as wagashi.

Assortment of wagashi for a tea ceremony

During the Edo period, the production of sugarcane in Okinawa became highly productive, and low quality brown sugar as well as heavily processed white sugar became widely available. A type of sugar, wasanbon, was perfected in this period and is still used exclusively to make wagashi. Wagashi was a popular gift between samurai, in significance much like a good wine. Wagashi is served as part of a Japanese tea ceremony, and serving a good seasonal wagashi shows one’s educational background.

Wagashi in the shape of rape flowers/Na no Hana

There are many, many kinds of Wagashi!
I will introduce them in the next postings, followed by other postings on the basic preparation.

Shizuoka’s Abekawa Mochi

Just know that about every region in Japan has its own traditional Wagashi!

Availability:
Wagashi is widely available in Japan, but quite rare outside it.
Minamoto Kitchoan (源吉兆庵)
Has a varied selection, and stores in New York City (shipping throughout the US), London (shipping throughout Europe), and Singapore, in addition to Japan.
Toraya (とらや)
Has a full Paris store, stores in Japan, and sells a limited selection (yōkan only) at New York stores.
Fugetsu-do
Family owned and operated in the USA, since 1903, Fugetsu-do now ships anywhere in the USA.

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Chiyo Musubi Brewery, Japanese Gastronomy, Japanese sake, One Cup sake, Tottori Prefecture, Tottori Sake

Tottori One Cup Sake Tasting 2: Chiyo Musubi Brewery-Nezumi Otoko Junmai/Junmai Ginjo

February 21, 2020 dragonlife Leave a comment

This particular one cup sake is part of a three cups set. This is the second one featuring Nezumi Otoko/Rat Man who happens to often antagonize Kitaroo, the main hero of the manga!

Rice milled down to 55%
Alcohol: 16.5 degrees
Bottled in Novemeber 2018

Clarity: very clear
Color: light golden
Aroma: discreet. Dry. Nuts, almonds, dry raisins.
Tasting: very dry attack. Fruity. Roasted nuts, chestnuts, raisins, dry ornages.
Disappears quickly enough warming up the palate with a lingering dry nuts note.
Changes little with food but for deeper nuts and late appearance of coffee nuts.along with deeper almonds.

Comments: Solid, reliable, uncomplicated sake with a very dry accent. Quite modest for a junmai ginjo. Easy to drink.
At its best during a meal, especially izkaya style.

Recommended pairings: cheese, oden, frilled fish, grilled shiitake, tamagoyaki.

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Izakaya, Japanese Gastronomy, Maru Ryou, Shimizu Ku, Shizuoka City, Shizuoka Prefecture

Shizuoka Izakaya: Dinner at Maru Ryou in Shimizu Ku, Shizuoka City!

February 13, 2020 dragonlife Leave a comment

The first starters!

Service: A bit shy but very kind and attentive
Equipment and Facilities: Overall very clean. Excellent washroom
Prices: reasonable
Strong Points: Authentic izakaya cuisine. Nice list of sake and shochu. Accent on local products, especially seasonal fish.

Superb set of local fish sashimi (part 1)!

Shimizu Ku (formerly Shimizu City before its merger with Shizuoka City) has of late been witnessing a revival of its old quarters, what with the new influx of tourists and the modernization of the access to its fishing harbor!
Get off at Shimizu JR Station, turn on the left, get down the stairs, walk on the left across a small street and continue until you find a long covered arcade on your left.
This has become the location for new izakayas, shops and bars!
You will find Maru Ryou/まる両 easily enough!

Superb set of local fish sashimi (part 2)!

I had the pleasure to discover the place thanks to a friend who happens to be a true local of this part of the city!
As we share a taste of good local food and drinks, I was sure to come to the right place!
They do have a nice list of local sake in particular, and you must try the fish as this is a major fishing town in the whole of Japan!

Fresh raw shirasu/sardine whiting, a local specialty!

As a true Japanese izakaya they will also offer all kinds of cooked various ways!
Deep-fried octopus!

Japanese chicken brochettes/yakitori!

Back to fish with another loala fish: aji tataki/horse mackerel tartare! unbeatable frshness!

A specialty of the place, a bit out the ordinary: Unagi tamago donburi/ eel and egg bowl!

And to beat the cold outside before going home: Ochazuke/rice tea soup!

Can’t to go there again, alone or in good company, whatever the time of the year!

MARU RYOU
424-0816 Shizuoka City, Shimizu Ku, Masago Cho, 2-18
Tel.: 054-364-2733
Opening hours: 16:00~21:00
Closed on Sundays
GOOGLE MAP

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Tottori One Cup Sake Tasting 1: Chiyo Musubi Brewery-Kitaroo Junmai/Junmai Ginjo

February 11, 2020 dragonlife Leave a comment

This particular one cup sake is part of a three cups set. This one is named Kitaroo from the main hero of the manga!

Rice milled down to 50%
Alcohol: 16 degrees
Bottled in Novemeber 2018.

Clarity: very clear
Color: light golden hue
Aroma: discreet, dry and fruity. plums, nuts.
Tasting: very dry and sharp attack. Plums, roasted nuts. Disappears slowly enough wit a strong impression left on the palate. Tastes almost like very dry sherry wit nuts added.
Changes little with food but for some petiillant on the tongue.

Comments: solid, uncompromising and uncomplcated sake to accompany heavy food , especially in winter.
Recommended pairings: potato salad, oden, grilled fish

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Cakes, Japanese Gastronomy, Restaurants, Shizuoka City, Uncategorized, Vegan Dessert, Vegan Gastronomy, Vegan Restaurant

Vegan Cakes at LOCOMANI in Shizuoka City!

November 30, 2019 dragonlife Leave a comment

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

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-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
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Japanese Gastronomy, Japanese Restaurant, Shimada City, Shizuoka Prefecture, Soba, Tempura

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

November 30, 2019 dragonlife Leave a comment

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!

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

November 19, 2019 dragonlife Leave a comment

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.

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French Cuisine, Italian Cuisine, Japanese Gastronomy, Restaurants, Shizuoka Prefecture

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

October 7, 2019 dragonlife Leave a comment

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

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Izu City, Japan Agriculture, Japanese Gastronomy, Shizuoka Prefecture, wasabi

Shioya Kichie Wasabi Farm in Izu City, Shizuoka Prefecture!

March 20, 2019 dragonlife 2 Comments

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

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

June 5, 2018 dragonlife 4 Comments

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!

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!

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!

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/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

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!

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

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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

Japanese Gastronomy, Shizuoka City, Shizuoka Sushi, sushi, Vegan Sushi, Vegetarian & Vegan Japanese Gastronomy, Vegetarian Sushi

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

April 11, 2018 dragonlife 1 Comment

“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!

Another assortment of vegetarian sushi nigiri!

Himenegi/young thin leeks reminiscent of French ciboulette.

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

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!

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

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

Another Himenegi/芽葱young thin leek topped with umeboshi!

Slightly seared green peppers nigiri!

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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

Bento, Japanese Gastronomy, Japanese Lunch Box, Shizuoka Prefecture, Vegan Gastronomy, Vegetarian

Vegan & Vegetarian Sushi Bento

April 7, 2018 dragonlife 2 Comments

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!

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