Category Archives: Japanese Gastronomy

美食, 観光, 魚, 魚海の幸, 鰆, Flatfish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Sawara, Shizuoka, Spanish Mackerel, Tourism

Japanese Fish Species 14: Spanish Mackerel-Sawara-鰆

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SAWARA-1

Sawara/鰆 or Spanish Mackerel is considered as the best kind of Mackerel in Japan. Not only it is a big variety, but its comparatively white flesh is succulent in almost any kind of cooking!

It is known under different names such as Sagoshi and Sagochi when young and Yanagi when mature.
It is basically caught by trawling, but can be fished by line. It is, unlike other mackerels, a pretty solitary fish.

It is caught widely around Japan, off Russia, China and Korea.
The total catch has varied in recent years, but thanks to import, including 21.000 tonnes from China, it has become a feature in season from late Autumn to end of Spring.

UZU-2

(Kan-Sawara at Uzu, Shizuoka City)

In Winter, it is called Kan Sawara/寒鰆 (寒stands for cold, 鰆 stands for Sawara/Spring Fish) and is a sought after morsel. In Shizuoka it is sometimes caught then in Suruga Bay, and I can tell you it disappears quickly from the table!

UZU-09-05-29-5

(Sawara at Uzu, Shizuoka City)

Later in Spring, it is just called Sawara and is leaner.

SAWARA-2

It can be cooked in many ways: broiled as above.

SAWARA-4

Or grilled.

Of Course, as sushi nigiri! Especially Kan Sawara!

Very interesting, seared and with tare on nigiri!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Beef, 美食, 野菜, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Veal, 仔牛

French Gastronomy: Veal Liver at Pissenlit in Shizuoka City!

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Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Veal is not an easy meat to savor at restaurants in Japan as the Japanese farmers do not usually raise calves the way they do back in Europe or America to obtain a white flesh.
On the other hand veal in Japan is always a tender pink.
The Japanese have always had a special fondness for any veal and veal or beef liver is very much appreciated if somewhat rare.

When Touru Arima/有馬亨さん told me he had just received veal liver fom Fujinomiya City I did not hesitate!
The more for it that we don’t eat any at home! LOL

The veal liver had been sauteed the French way with vinegar and the sauce was prepared with Dijon seed mustard.
Just the way back home in my native Bourgogne!
But the vegetables were definitely Japanese!
The great wedge of bamboo shoot is of course local, slowly fried to a crisp, a very unusual way to cook it in Japan.
So tender inside and so crunchy on the outside! A treat!

Now, the small cabbage is a real organic cabbage harvested very young at Kitayama Farm in Fujinomiya City.
It did require some preparation, though!

Touru Arima/有馬亨さん boiled it a little first to be able to open it carefully. He then filled it with wild boar stew/ragout (the wild boar comes from Shimada City!). He closed the leaves back and sauteed the lot with the liver!
A French delicacy with four ingredients from Shizuoka Prefecture!

A bliss!

To be continued…

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

美食, 観光, 魚, 魚海の幸, 鮭, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Salmon, Shake, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Fish Species 14: Salmon-Sake/Shake-鮭

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SAKE-1

Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy it in the most numerous manners!

Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!

SAKE-SUJIKO

Its roe, before processing, is called Sujiko/筋子 in Japanese, whereas the salmon roe, once treated, is called Ikura/イクラ.

SAKE-ROE-SUSHI

Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.

SAKE-SUSHI

It also makes for some splendid colourful creation on a plate of sushi!

SAKE-SUSHI-2

As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.

SAKE-GOHAN

Have you ever tasted Sake Gohan/Salmon Rice?

SAKE-OSHIZUSHI

Slightly smoked the Japanese way, It is extensively used in the making of bentoes!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

美食, 観光, 魚, 魚海の幸, 鯖, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Mackerel, Saba, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Fish Species 13: Mackerel-Saba-鯖

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Mackerel or saba is a fish eaten over the whole Northern Hemisphere and does come under many varieties and names.
In Japan it is mainly called “Saba”, “Masaba” or “Sekisaba”.
In this country it is mainly caught off Oita, Saga Prefecture, although quite a few are caught off our coasts in Shizuoka Prefecture, especially off Yaizu.
They feed on plankton mainly.

They are prepared and cooked in many guises. In France, my birthplace, they are steamed and then pickled in white wine and spices before being canned.

Naturally tinned mackerel is available in Japan,too!

In Northern Europe they are also eaten half raw as smorgasbrod and pickled fish.

It can be appreciated as sashimi, but it must be absolutely fresh and is best served with grated fresh ginger and lemon.
As far as sushi is concerned, “masaba” variety is best

Saba Konbujime nigiri.

It is especially popular as “oshizushi” (pressed sushi).

Double oshizushi!

My preference goes for Saba konbujime.

Saba Bogata

The mackerel is kept inside a variety of wet seaweed for an hour or so before put whole on top of a long “bar” of rice, then cut to size.

Saba Heshiko Zuke.
Saba/Mackerel has been a staple fish in Japan since immemorial times.
One way to conserve it for better transport away from the shores was “Saba Heshiko Zuke”, that is, pickled in miso and sake white lees.

Saba/mackerel is easily grilled, either on the stick as above,

or grilled and served cut in slices.

The same grilled saba can be served as oshizushi/presed sushi!

Saba can be also served to a tasty crispiness by deep-frying it!

Or simmered the Japanese way with miso, sake, soy sauce, ginger and mirin!

A very versatile fish!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

美食, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Tourism

Hamburgers in Shizuoka 2: Taiwan Hamburger at Gonta Chaya!

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Service: easy-goin, smiling and very friendly.
Facilities: old but clean.
Prices: very reasonable, extremely good value.
Strong points: Enormous portions but very healthy slow food on the whole
no-smoking-logoentirely non-smoking!

Gonta Chaya (notice the no-smoking sign!)

This all started with an article posted by my new foodie friend at Local Lemons who wrote an article about the trouble she bumped into thanks to MacDonald’s who threatened to sue her for using the word “Mac” in the name of her new restaurant in SanFrancisco:

To state the obvious, the notorious diner, thanks to its untold wealth, is not only making a profit out of its dubious junk food, but is also suing (for money!) everyone in sight at the mere mention of the word “mac”. I wonder if all these friends of mine with a surname starting with mac or Mc will be one day forced to change it!

I do not like the burgers of that company for the simple reason that they are unworthy when it comes to nutritious value and health damage!

Unpretentious decor in Gonta Chaya. Keep to the taste!

Alright, let’s stop babbling about the horned liars and talk about real food, and slow at that!

Gonta Chaya (Manki Neko) was opened on April 15th, 2008 in Sengen Street, the thoroughfare leading to Sengen Shrine, the major Shinto Shrine in Shizuoka City. Husband and wife were originally born in Yamaguchi and Aichi Prefecture but moved to Shizuoka about 12 years ago.
They always had wanted to offer slow (and real) food and finally got their wish when they open Gonta Chaya in our city.
Not only they do greatly care for good food, but also for their environment as they uncompromisingly banned smoking from their premices!

Have you heard of Maneki Neko?

They started as a Taiwanese-Nagoya-style ramen restaurant but heir love for good meat and hamburgers incited them to add the American delicacy to their menu.
And they certainly haven’t achieved half-measures, and that with ridiculously cheap prices (count 80~85 yen for 1 US $/10 % reduction for people over 60!):
Burger menu (ramen and others is another long and yummy propostion!):
Sengen Junior Burger: 350 yen
Sengen Burger: 500 yen
Sengen Double Burger: 700 yen
Sengen Triple Burger: 999 yen
Super Sengen Burger: 750 yen (drink included)
Super Sengen Burger Double: 1,100 yen ( ” )
Sengen Oyako Burger: 300 yen
Sengen Burger Set (Lunch only)

What did I choose!
The Super Sengen Burger!
An incredible half-pounder of Australian beef, not overcooked but slow-cooked (be patient!) to the perfect cripsy outside and juicy inside!
It is further enhanced with a crispy fried piece of bacon!

As for the Super Sengen, the buns are mercifully thinner but still home-made and toasted to a crisp bite.
You are going through a real maze of tastes thanks to sauces and dressings added in the right proportion.
Open/lift the bun, and you will discover a full meal with a load of fesh vegetables!

The cheese is real sliced cheese and the egg is fried to a juicy peak!
It is a full meal, I can’t guarantee you!

The place is open for lunch every day, but for dinner only on Tuesdays and Thursdays.
They offer plenty to drink from Shizuoka Sake, Shizuoka Tea Shochu, Shochu, German and japanese beer, wine and soft drinks.

They also can lodge foreign backpackers for a good price in their home above the restaurant! Will write an article about that son!

Are you convinced?

(Maneki Neko) Gota Chaya
Shizuoka City, Aoi Ku, Baban-cho, 117-1 (just past the big red Torii Gate at the entrance of Sengen Street
Tel.: 054-254-2701
Business hours: 11:00~14:30, and dinner on Tuesdays and Thursdays

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka Cuisine, Tourism

Shizuoka Sake Tasting: Fuji-Takasago Brewery-Shiboritate Diamond Fuji Tokubetsu Junmai

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Fuji Takasago Brewery in Fujinomiya City chose a Diamond as their emblem some time ago and they are producing a whole series with their mark on labels.

You will find it even on their caps!
Actually the emblem is a Diamond with Mount Fuji inside!

The pink color and the small label across the bottle are definitely celebrating the cherry blossoms!

Rice milled down to 60%
Dryness: + 5
Alcohol: 15~16 degrees
Pasteurized inside the bottle
Limited production
Bottled in February 2012

Clarity: Very clear
Color: Almost transparent
Aroma: Assertive and fruity. Banana, melon. Sweet alcohol
Body: Fluid and slightly syrupy
Taste: Strong junmai petillant attack with a lot of fruit.
Complex. Turning very dry inside the palate.
Melon, oranges, almonds. Disappears on an ever drier note
Dry oranges take the upper hand with food.
Stays very dry with food.
Stays dry but acquires more fruitiness once away from food with a comeback by nuts and oranges.

Overall: A very pleasant sake probably best appreciated slightly chilled.
Typical Shizuoka sake for all seasons.
Equally enjoyed on its own or with food.
The strong junmai petillant and oranges make for a heady sake!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

美食, 観光, 農業, Gastronomes, Gastronomy, Hamburgers, Japan, Japanese Gastronomy, Shizuoka, Shizuoka City, Shizuoka Cuisine, Tourism

Hamburgers in Shizuoka 1: G.O.T. Hamburger at Good Old Table in Shizuoka City!

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Service: Very Friendly
Equipment & Facilities: Old but clean. Very clean washroom
Prices: Reasonable
Strong points: Hamburgers and Tec-Mex gastronomy.

I’ve always wondered about the meaning of “Junk & Soul Food”!
Friends of mine had told me their hamburgers were nice enough so I took the opportunity to visit the place during my lunch break today!

The whole place is inspired by US and Mexican lore, but I’m sure it is a lot cleaner!

The writing on the walls certainly invites you to enjoy the food! LOL

Have a look at their “newsletter”!
Someone might feel inclined to give an American English lesson!
Although I’m sure no one did in their four years of existence!

The menus are everywhere, on the tables, pinned on the walls and even in the washroom!

The menu on the table!

My order: GOT (Good Old Table) Hamburger Lunch Set including potatoes (Fried or mashed), soup, salad and drink (I had a hot coffee).

Hot soup and mixed coleslaw salad.

The GOT hamburger!
The size is definitely American!

You cannot eat it with your fingers as it is a nikomi/slowly cooked and simmered style.
Forks, knives and spoons are provided.

I had chosen mashed potatoes to scoop with all the hamburger sauce!

It actually makes for a copious well-balanced meal!

And yes! The meat was tender and properly cooked!
And very tasty! Heads and shoulders above McDonald’s. And volume for volume, cheaper!
A very good place indeed for hungry expats and Japanese alike!

GOOD OLD TABLE
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 8-15, Asahi Bldg. 1F
Tel.: 054-273-0707
Opening hours: Monday~Saturday, 11:30~15:00, 18:00~02:00. Sundays. 12:00~22:00

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

美食, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Beau Ciel In Aoi Tower, Shizuoka City!

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Service: Pro and attentive
Facilities and Equipment: Extremely clean. Superb separate washrooms!
Prices: Appropriate
Strong points: Elegant restaurant and French gastronomy. Superb panoramic view of Shizuoka from Mount Fuji to the Suruga Bay. Building totally non-smoking!

Last Tuesday I had a business meeting with some famous chefs and a wine dealer that we held around lunch at Beau Ciel Restaurant on the 25th floor of the Aoi Tower built two years ago across from Shizuoka JR Station North exit.

The whole Restaurant owned by GRANDAIR Bouquet Tokai/Tokai City Services Company, is very elegant and clean, and very reminiscent of a high class hotel Lounge/Dining room!

It is open all day for lunch, tea time/cafe and dinner. Choose a table and panoramic view near one of the big bay windows. Can you see the Sumpu Castle in the picture above?

The Chef de Cuisine is Mr. Akira Uchinokura/内之倉 who used to work at Hotel Nikko in Osaka before coming to Shizuoka two years ago.
Let me share with you the elegant and inventive lunch we savored there:

We were offered a personalized menu!

Avocado and Snow Crab Tartare with Crab Bisque Gelee/Jelly.

Pressed Confit of Hungarian Foir Gras with Balamico reduction and Dentelle/Sugar Lace Crepe.

White butter, rock salt and perfumed olive oil to accompany the bread!

Home-baked bread replaced as soon as finished!

White Asparaguses Potage on Foie Gras Flan/pudding.

Seasonal fish: Ainame/Fat Greening Poele with a soup of vegetables and cockles perfumed with fresh thyme.

From another angle!

Grapefruit Granite to prepare us for the meat dish!

A-5 Ranks “Yamagata Gyuu” (Yamagata Prefecture Beef) Filet Steak with Shizuoka wasabi, new Tea Tempura and other Shizuoka Vegetables.

The beef filet and new tea tempura!

Beautiful vegetable ensemble!

Early Summer Special dessert by Chef Patissier Higuchi!

Cherry Blossoms Mousse and Shizuoka Matcha Tea Ice Cream!

And coffee as it should be served!

To be continued… Of course!

BEAU CIEL
25F Sky Restaurant
GRANDAIR Bouquet Tokai
420-0852 Shizuoka City, Aoi Ku, Koyamachi, 17-1, Aoi Tower, 25F (right across from Shizuoka JR Station North exit)
Tel.: 054-273-5250
Fax: 054-273-5251
Opening hours: Lunch 11:30~14:30, Tea Time-14:30~17:30, Dinner-17:30~21:00
Credit Cards OK
HOMEPAGE
Completely nonsmoking!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Broccolini, 美食, 農業, Furikake, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine

Japanese Furikake Recipe: Na no Hana to Tamago Furikake-Broccolini and Egg Furikake

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Furikake/ふりかけ in Ja@anese basically means a condiment you can sprinkle/sheake over food, especiall fresh rice.
It is actually a very wide range concept and can include almost anything as long as you can reduce it to a coarse powder, hot or cold, fresh or dry.
Here is a simple furikake made with eggs/tamago and broccolini/Na no hana!

INGREDIENTS for 3 persons

-Broccolimi: 3 sprigs
-Eggs: 3
-Salt and sugar: as you like!

RECIPE

Fresh Brocolini in flower! The flowers are particularly delicious.

Cook in boiling water for 2 minutes.

Drop them into a drainer and pour cold water over it to stop it cooking and cool down completely.

Press as much water out as possible.

Take more water out by folding inside a clean kitchen towel.

That is how it should look!

Chop the broccolini in 5 mm long pieces.

Sprinkle with a little salt.

Break the eggs into a bowl.

Add sugar. You may add salt and spices of your choice then.

Beat well.

Pour some olive oil in a fry pan. Switch the fire on medium low. Pour the eggs into the fry pan.

Keep the fire on medium low all the time.

Keep stirring…

Keep stirring…

Keep stirring…

Keep stirring. The eggs should take on a “dryer” aspect.

Ready for the next step!

Add the chopped broccolini.

Stirring all the time, fry to get rid of the water inside the vegetables.

Fry until the whole is dry enough (but not seared!).

Ready to serve!

NOTE:

Use a pair of log cooking chopsticks. You will attain perfection more easily than with a fork or wooden spoon!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

美食, Eel, 観光, 魚, 魚海の幸, Fish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Noresore, Shizuoka, Shizuoka Cuisine, Tourism

Japanese Fish Species 12: Conger Eel Whitebait-Noresore-のれそれ

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noresore4.jpg

“Noresore” appears at some select fish markets around March only, and as it will be a very short season, you will have to keep your eyes open!
Noresore stands for very young conger eels. They are called different names depending on regions: “Berada” in Okayama Pref., “Tachikurage” in Misaki, “Nagatankurage” in Wakayama Pref.
In Shizuoka, they mainly come from Hamana Lake, a seawater lake west of the Prefecture, famous for its oysters, eels and clams.

5~6cm long, they are practically transparent, save for their eyes. They emit no smell. In our Prefecture they are available only during the first two weeks of March. They are slowly but surely becoming a rarity wherever in Japan, and people come from afar just for the experience!

Before serving them, lightly wash them in clean salted water.
They are great as they are with a little “ponzu or “yuzu” vinegar, a dash of “momijioroshi” (freshly grated daikon and chili pepper) and some chopped thin leeks for a last touch of colour!

Now as sushi they are sublime as “gunkan”, or a rice ball wrapped in seaweed if you are an expert, with freshly grated ginger and chopped thin leeks again.

They can even been cooked (very quickly!) in garlic olive oil!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Bento, 美食, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/18): Sakura Bento!

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The sakura/Cherry Blossom Season is practically finished except in the mountains but you still can find them pickled in salt! They do make for a beautiful decoration and great decoration!

The Missus put some into lukewarm water to get rid of excess salt and make them swell.
She then mixed them with freshly steamed rice.
For more decoration and seasoning she added some home-pickled mini melon.

These mini melons come from musk melon farms in the Prefecture which is nationally famous for these extravagant fruit which need a lot of pairing to produce the best watermelons. The paired fruit are not thrown away but sold in markets as they are very popular pickled!

The side dish contained the Missus’ Japanese version of a Japanese omelette!

Plenty of colors, fibers and Vitamins with the vegetables:
Carrot and walnut salad,
salad beans and mini tomatoes,
and a bed of ice plants for the omelette!

Very thin omelette made with red pimentos and sato endo mame/砂糖エンドウ豆/sweet green peas in their pod!

Very, very colorful, so healthy and yummy!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

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

Japanese Fish Species 10: Black Rock Fish-Kuro Soi-

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Kurosoi/クロソイ/Black Rock Fish-Schlegel’s Black Rockfish (Latin name: Sebastes schlegelii Hilgendorf,1880) is a rock fish/scorpion Fish variety even rarer than Ainame/アイナメ/Fat Greening for the simple reason that it is one of those fish great not only for its taste but for its angling challenge!

Also known as Kurosui and Kurokara (and many local names), it is caught south of the Hokkaido Island along rocky coasts as well as off the Korean Peninsula and China.
Great efforts are presently spent on the possibility of raising them either by semi-natural methods or completely raised from egg to adult state in human-controlled environment.
Its flesh can be appreciated in any form of gastronomy, raw or cooked.

Sashimi plate.
As sashimi and sushi it should be absolutely fresh as the the flesh tends to spoil quickly.

Rare as sushi! (two on the left!)

Slow-cooked as Japanese-style aquapazza!

Its head, tail, fins and bones can be turned into a succulent Japanese-style miso bouillabaisse with other seafood!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

美食, 観光, 魚, 魚海の幸, Fish, Gastronomes, Gastronomy, Gizzard Shad, Japan, Japanese Gastronomy, Kohada, Shizuoka, Shizuoka Cuisine, Tourism, 小肌

Japanese Fish Species 9: Gizzard Shad-Kohada-小肌

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Kohada/コハダ/小肌、or “small skin” actually is not the Japanese name of gizzard shad, but a generic name for the small fish as sashimi or sushi.
The real Japanese name for gizzard shad is konoshiro/コノシロ, and even the same fish goes by other names depending on its size:
-Up to 5 cm: shinko/シンコ
-Around 10 cm: kohada/コハダ
-More than 15 cm: konoshiro/コノシロ

Although the main fishing/angling season is around November~December, it can be found in good sushi restaurants all year round.
This said, coming summer, it will be the small shinko season.

Choose fresh specimens. Fish with reddish eyes and flaking scales should be avoided.
The fish is particularly popular pickled in salt and vinegar before being served either as sashimi or sushi, as the smell emanating from the grilled fish is too strong for many.

Kohada maki, with no rice, is an interesting morsel for people wishing to savour it alone with a great drink.

But it is most popular as sushi!
The small size of the fish allows for all kinds of combinations, but the fun, and the skill, resides in the “shallow cutting” practiced by many chefs for best taste.

The cutting techniques are almost infinite.
I hope that the following pictures will give an idea of what to expect, or create!

Will publish the recipe to prepare the fish soon!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

緑茶, 美食, 茶, 観光, 農業, Gastronomes, Gastronomy, Green Tea, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Green Tea: Shizuoka Prefecture Tea First Auctions in 2012 in Shizuoka City!

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As proved every year with this most important event Tea growers are early-risers!
Since Marufuku Tea Factory (Shizuoka City) in the person of Ms. Asami Itoh/伊藤麻美 had again kindly invited me to attend and interview at the official first day of the new tea auctions (officially) held today (April 25rd) I found myself the only European (journalist) present at the early hour of 6:00 a.m.!

As a special guest I was wearing a cap with Marufuku Tea Factory written on it (the only foreign journalist offered the privilege that day!)!

But most people must have gathered there since 5:00 a.m. notwithstanding the bad weather!

A tea massage demonstration was held outside for the benefit of the media!

It is fun to take the local media at work!

The local “Chya Musume”/Tea Ladies serving fresh tea to all! The tea was Hon Yama Tea from around Shizuoka City!

The real tea auctions had been taking place from very early inside the Shizuoka Tea Hall where (officially) 800 people were busy selling and buying green tea from all over the Prefecture!

Signs and names clearly indicated which teas were auctioned by which growers at which desks!

Mr. Fumiaki Ichikawa/市川文明さん, auctioning the tea of Marufuku Tea Factory/丸福製茶株式会社!

All the green tea on auction is asai-mushi tya/浅い蒸し茶/tea that had been lightly steamed during the previous night!

Each tray of tea was placed with an auction card and tea box with the company trademark.

The card with the proposed price and the tea box of the same company!

At the bottom of a card a client had agreed to buy one batch of 10 kg!

The time had come for the official speeches and the TV crews were ready to shoot the noon and evening news of the day.

The Chairman of the Shizuoka Prefecture Tea Growers Association.

The political bigwigs!
This is an event that the very top local politicians cannot afford to miss!

The Tea Ladies were certainly all ears!

Shizuoka Prefecture Governor, Heita Kawakatsu/川勝平太静岡県知事!

Shizuoka City Mayor, Nobuhiro Tanabe/田辺信宏静岡市長!

The auction is always concluded with the traditional hand clapping!
In this case it was done in the “sanbonjime/triple clapping” style!

Outside some were busy preparing food for sale for all those hungry people!

A local farmer was even selling tea trees in pots!

Note: In spite of all the recent radioactivity scares this year’s tea is not only absolutely safe, it is at least as good as last year’s!
Next report will be in the tea-fields picking up the Ichiban Cha (First leaves of the year)!

Marufuku Tea Factory
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu, Cho, 25
Tel.: 054-271-2011
Fax: 054-271-2010
Mobile: 090-3250-4188

CHA-O (Director, Ms. Asami Itoh)
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel: 054-253-8421
Fax: 054-253-8413
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

美食, 観光, 魚, 魚海の幸, Filefish, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Kawahagi, seafood, Shizuoka, Shizuoka Cuisine, Thread-Sail Filefish, Tourism

Japanese Fish Species 8: Thread-Sail Filefish-Kawahagi-カワハギ

4 Comments

Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favourite in summer, although it is caught almost all year round in Shizuoka.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “Bakuchiuchi”.
It is fairly common in Central and South Japan.
It is called Leatherjacket down in Australia where it is considered a pest!

The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi.

Actually it makes for superlative sashimi as demonstrated by the above O-Tsukuri served at Sushi Ko in Shizuoka City!

012

The same served with its own liver dip!

It can make for a spectacular sashimi presentation as a whole fish sashimi plate!

Both its flesh and liver can be served raw!

Australians would be surprised to discover it served as tartare on Italian-style crostinis!

The perfect Kawahagi sushi nigiri must have be topped with its own liver!

Cut in small slices, it makes for beautiful sushi gunkan!

Cooked, it is very popular simmered in soy sauce, mirin and sugar. A great accompaniment for a nice bowl of freshly steamed rice!

If you want to serve it as tempura, first season it with umeboshi/Japanese pickled plums flesh of the sweet kind.

Now, what does this remind you of? Foie gras? Almost right! Grilled kawahagi Liver!

RECOMMENDED RELATED WEBSITES

Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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