Category Archives: Japanese Gastronomy

美食, Dessert, Desserts, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Tourism

French Desserts with Shizuoka Products at Pissenlit in Shizuoka City!

January 24, 2012 dragonlife 8 Comments

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.

Chef Toru Arima/有馬亨さん at Pissenlit in Shizuoka City is not only famous for its great use of local vegetables and fruit but also for his exquisitely balanced desserts created with local products!

Once again the other day saw an embarrassment of choices!
What did we order?

The Missus wanted something light and refreshing so she opted for the chilled strawberry soup!
Shizuoka Prefecture is known all over Japan for its superlative strawberries!
Having access to such fresh and high quality fruit is truly extravagant in this country!

Strawberries were served over a transparent luscious jelly with strawberry coulis generously poured over them to be completed with a spoonful of sophisticated strawberry sorbet and organic mint leaves!
It was difficult to understand whether you were drinking or eating it!
Strawberries are winter fruit in Japan, but you don’t need a warm weather to appreciate such a dessert!

As for me I chose to challenge a dessert that allies influences from France, China and Japan: Egg tart plate!

The eggs used in this creation are produced organically by Mr. Horita in Okabe, Fujieda City!
The tart literally melts inside your mouth.
Combined with the fruit sauces it becomes a beautiful battle between conflicting savors!
I know a lot of Chinese friends who will be converted!

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

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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, Ekiben, 観光, 駅弁, 農業, Gastronomy, Japan, Japanese Gastronomy, Mishima City, Shizuoka, Tourism, 弁当

Ekiben/Railway lunch Box: Oku Suruga No Iso Chirashi in Mishima JR Station!

January 24, 2012 dragonlife 9 Comments

Yesterday I suddenly had to go all the way to Mishima City, about half an hour and two stations away by Shinkasen from Shizuoka City and just had the time on my way back to sample a new ekiben/駅弁/Railway Lunch Box (or boxed lunch)!

Nice packaging!
Oku Suruga No Iso Chirashi/奥駿河の磯ちらし basically means a chirashi/decoration-style sushi made with ingredients from the far corners of Suruga Bay!

Can you see the little sign in the left top corner?
It is the registration as a “True Japanese Ekiben”!

Tounakaken Co in Numazu City advertises precisely all the contents. And there certainly were a lot of ingredients!

A rigid transparent plastic cover protects the contents.

Now, what do we have?
Actually a lot!
As the ingredients are all a bit “mixed up” I’ll give them right away. Let’s see if we can distinguish them later:
Sushi rice, Nishiki ko Tamago/shredded omelette, octopus, simmered shiitake, Sakura Ebi/Cherry shrimps, crab, gari/pickled ginger, tobiuo tamago/flying fish roe, cucumber, ooba shiso/perilla, white sesame seeds and seaweed!

Cucumber, omelette, Flying fish roe, octopus,…

Pickled ginger, shiitake, omelette, flying fish roe,…

Omelette, crab, cucumber, sakura ebi, flying fish roe,…

Here you can see that the sushi rice was first topped with konbu seaweed and simmered shiitake!

Eating local sushi on a train! What more can you ask? LOL

RECOMMENDED RELATED WEBSITES

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Bento, 美食, 農業, Gastronomy, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/03): Sushi Roll Feast Bento!

January 23, 2012 dragonlife 2 Comments

When you are short of ideas just keep rolling away!
The Missus was short of inspiration for today’s bento as she said, so I told her, “Why not making sushi rolls with whatever you can find in the fridge?”

Simple ideas are usually the best!

And here is the result!
The Missus and I wrap our rolls in lettuce instead of dry seaweed whenever possible for better colors, balance and taste.
Making the sushi rice was simple enough. The first roll includes carrot thinly cut lengthwise, the second tinned white tuna from Yui in Shizuoka City and thinly cut cucumber, and the third one soft ham from Sanoman Co. in Fujinomiya City and sliced black olives!

This side dish must have been one of the most colorful ever with no less than three different mini tomatoes from Fuji City, yellow, red and blackish red, boiled Brussels sprouts and a Missus’ boiled egg atop a tartare sauce bed and topped with a sliced olive!

A very solid bento, I guarantee you! And yummy!

RECOMMENDED RELATED WEBSITES

With a Glass, Einfach Bento,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

美食, 農業, Gastronomy, Japan, Japanese Gastronomy, Sauce, Shizuoka, Tonkatsu, Tonkatsu sauce

Tonkatsu Sauce: The Basic recipe

January 22, 2012 dragonlife 13 Comments

Tonkatsu is another Japanese gastronomy fast becoming a global favorite!
The tonkatsu is not that difficult to achieve, but too often disappointment comes with the wrong choice of sauce or simply not realizing that the sauce is half of the recipe!

The sauce is not difficult to create and it is open to a lot of variations, so next time instead of using a dubious (cheap) product make your own!

The following recipe is only a basic one which will allow to work on quantities according to your taste and priorities!

INGREDIENTS:

Sesame seeds
Soy sauce (plenty of possibilities there!)
Worcestershire sauce (my favorite is Lea & Perrins, but it’s up to you!)
Tomato ketchup (if you can make your own, so much the better. Try and void too sweet specimens!)
Sugar
Water (easy on that!)

RECIPE:

Sesame seeds are the most important point in a tonkatsu sauce!
The more, the better!
Use golden sesame seeds.
First dry-fry them.

Grind the sesame seeds thoroughly with a mortar (Japanese-style is best!) and pestle.
Bear in mind that the mortar must be big enough to contain all the sauce!

This is where improvisation and personal tastes come into consideration!
First add Soy sauce, Tomato ktechup and Worcestershire sauce.
Mix well and check taste, then add sugar.
Check taste and rectify if necessary.
Add water to liquefy the sauce. Careful there. Too much water and you will end up with soup! Proceed slowly!

Taste again to make sure it is perfect!
Now, there are many things you could further add:
I personally add some very strong Japanese mustard for more zip.
Ground pices of all spices can be considered, but proceed carefully!
There is no need to add salt!

Try to present the sauce in the mortar for better impression and invite your family, friends or guests to serve themselves!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Bento, 美食, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/02): Nanbanzuke Aji/Sweet and Sour Horse Mackerel Bento!

January 22, 2012 dragonlife 4 Comments

We are very much in the season for Aji/鯵/Horse mackerel and since it is abundant in the Suruga Bay off the shores of Shizuoka Prefecture the Missus thought it was about time I had some fish for bento!

For the rice the Missus steamed it plain with hijiki/sweet seaweed and mixed the lot later with plenty of golden sesame seeds.
For a touch of design and balance she added some soft boiled egg of her own invention.

The side dish could be considered as the main dish, what with all the ingredients and colors!

Nanbanzuke means Japanese-style sweet and sour. The Missus prepares it spicier than usual with some sliced dry chillies and onion rings. It is a great way to season horse mackerel which already has a marked taste. The fish was placed over some lettuce to eat together.

No much need for a dessert with some many vegetables:
Carrot and walnut salad.
Boiled taro/satoimo seasoned with black sesame seeds.
Local mini tomato.

I took my time savoring the whole!

RECOMMENDED RELATED WEBSITES

Cocktails, 美食, 酒, 観光, 農業, Fruit, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Tourism

Fruit Cocktails by Masayoshi Tainaka at Bar Le Refuge (1): Kiwi Fruit!

January 21, 2012 dragonlife 14 Comments

Service: Pro and very friendly, if a bit shy
Facilities: Great overall cleanliness. Beautiful washroom.
Prices: Reasonable
Strong points: Great Fruit Cocktails. Very quiet and relaxing bar. Difficult to find liqueurs.

Shizuoka Prefecture is actually the third producer of kiwi fruits in Japan way ahead of the rest!
It is full season for all kind of varieties during the winter and here is another basic recipe for any kind of this exquisite fruit!

INGREDIENTS:

Kiwi fruit: 1
Sugar (if possible “wasanbon satou/和三盆砂糖”): 2 small teaspoons
Bacardi white rum: 30 ml
Crushed ice
Mint leaves

RECIPE:

Put the cut kiwi, sugar, Bacardi white rum in a blender and blend roughly.
Taste and rectify with a dash of rum if necessary.
Add crushed ice and blend again until smooth.
Pour into an elegant cup glass.
Decorate with a half slice of kiwi fruit and a sprig of fresh mint.
Provide straws.

Very sophisticated and satisfying freshness.
A lady’s favorite, but as a man I was extremely pleased!
A very healthy cocktail actually!

BAR Le Refuge
420-0858 Shizuoka City, Aoi Ku, Tenma-cho, 9-15, Ribelute-Hirano 1F-B (within walking distance from Cenova)
Tel.: 054-221-0339
Opening hours: 18:00~02:00
Closed on Sundays
HOMEPAGE/BLOG (Japanese)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Bars, Cocktails, 美食, 観光, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Tourism

Bartenders Club Shizuoka 3: Masayoshi Tainaka at Bar Le Refuge

January 20, 2012 dragonlife 2 Comments

The Bartenders Club Shizuoka was founded last month by 7 celebrated bartenders all owning their own cocktail bar in Shizuoka City to not only promote their businesses and make fruit cocktails in particular more accessible to customers but also to make products and their farmers better known to the public.
From January they will create cocktails from a designated Shizuoka producer and his/her fruit or vegetable at regular intervals.
Moreover, the producer will be introduced in blogs and bars to prove the traceability and safety of the delicious fruit or vegetables.

But let me continue the introduction of those seven “samurai” and their establishments with Masayoshi Tainaka at Bar Le refuge!

As its name says “Le Refuge” is an establishment away from the bustle of the center of town which offers an haven of tranquility and privacy.

The menu sign outside is welcome because this is a dark if every safe street at night!

As I do not use flash as a rule the establishment does look dark from outside!

But the inside is cozy with diffused lights.
When you learn that it used to be a car park it is certainly a great improvement!

The solid wood counter does not sit more than 9 and Masayoshi Tainaka/田井中正剛 does accept in groups of more than 3 so as to preserve the calm and welcoming atmosphere of his establishment!

Masayoshi already had 8 years of bartending experience in Shimizu Ku where he hails from before he opened his haven in May 2008.
An accomplished cocktail bartender he is always willing to venture into new concepts but his forte like his same-minded friends is fruit cocktails!

Kiwi Fruit Cocktail (coming in next article!)

Strawberry cocktail!

If you are of the lone night owl tribe, or if you wish yourselves away from it all with a special companion, Le Refuge is the place in the new “secret street” in town!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Baird Beer, Beer, 美食, 観光, 農業, Gastronomy, Japanese Gastronomy, Numazu City, Shizuoka, Tourism

Bryan Baird’s Newsletter (2012/01/18): 2012 Dark Sky Debut and Upcoming Taproom Events

January 18, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

2012 Dark Sky Debut and Upcoming Taproom Events

Dear Taproom Friend & Baird Beer Enthusiast:

Our news cup has runneth over and this bulletin is packed with announcements. Where to start? That is easy: the 2012 debut of Dark Sky Imperial Stout.

New Baird Beer Seasonal Releases:
*Dark Sky Imperial Stout 2012 (9.5%):

This foreboding stout is a beer lover’s winter dream. It is pitch-black in color, unctuous in body, elusively complex in flavor, warming in alcohol and piquantly hoppy. This 2012 version is more highly attenuated than previous, bumping the alcohol strength to 9.5%. The hop BUs total 80 (up from 75 a year ago) and include significant aroma contributions from a combination of Sterling, East Kent Golding and Hallertau Tradition. As with all our big beers, we krausen at packaging to produce a secondary fermentation, natural carbonation and continued flavor evolution. If you want to take the nip out of winter, this is your brew!

Dark Sky Imperial Stout begins pouring at our Taproom pubs, and at other Baird Beer retailing establishments in Japan, on Friday, January 20. Bottles (633 ml) also are available and can be purchased either through our fine family of BB retailing Japan liquor shops or direct from the brewery via our online Eshop.

Upcoming Taproom Events:
*Big Beer Winter Weekend @ Nakameguro Taproom (Jan. 20 – 22):

This event is our annual ode to the wonderful world of strong beers, or winter warmers, as they’re known in season. We will be featuring twelve Big Beers (six Baird and six guest) during the weekend festivities. These will be:

(a) Baird:

Jubilation Ale
Hatsujozo 2012 Strong Belgian Gold
Yabai-Yabai Strong Scotch Ale
West Coast Wheat Wine
Dark Sky Imperial Stout
Ganko Oyaji Barley Wine
(b) Guest:

Rogue Mogul Madness
Green Flash Imperial IPA
Ballast Point Victory at Sea Imperial Coffee Stout
Lagunitas Imperial Stout
Left Coast Asylum Belgian Triple
Rogue Old Crustacean Barley Wine
Big Beer Winter Weekend Drink Cards (7,200 yen) containing punches for all twelve Big Beers will be available for purchase. Customers who complete the card during the weekend will receive a free, and newly designed, Baird Beer logo glass (500 ml or 250 ml size). A la carte Big Beer purchases will be welcome also.

In addition to the fantastic lineup of strong ales, chef Ishikawa and the kitchen staff are busy designing a special weekend food menu to match and compliment the big beers. Sayuri, John and I will be in attendance Friday evening to kick off this special weekend of gluttony. Please join us.

*Taproom Live — Sat. Jan. 21 @ Fishmarket Taproom; Sun. Jan. 22 @ Bashamichi Taproom:

Aside from good food and friendly camaraderie, nothing pairs better with beer than excellent music. We are privileged to be hosting two live performances of acclaimed Irish fiddle player, Dale Russ, who will be accompanied by his friend and accomplished musician, Kyoto-based Jay Gregg. Shows on both evenings will start at 7:00 pm. There will be a JPY 500 cover charge at the door. Hope to see you there!

Upcoming Taproom Improvements:

Both in the brewery and at our Taprooms, we always are in search of ways to get better. We have hit on two changes to our Taproom service that we think will further enhance the customer experience: (1) new Baird Beer glassware, and(2) newly designed Baird Beer menus.

Glassware plays an important role in the experience of fine beer. In our judgement, the finest beer glassware is crafted in Germany. It has taken us eleven years of hard work in order to be able to afford it, but at last we are turning to glassware from one of Germany’s premier makers — Sahm. Beginning Friday, January 20, Baird Beer poured at our Taproom pubs will be served in volume delineated and BB-logoed Sahm glasses (500 ml and 250 ml sizes for year-round beer; 400 ml and 200 ml sizes for seasonal beer).

Together with the new glassware, we will be debuting a beautiful new Baird Beer menu that has been designed by our talented artist friend, Ms. Eiko Nishida. It is a lovely, full-color menu, printed on wood that is bi-lingual (Japanese on one side, English the other). All of this has been in the making for some time now and we are thrilled finally to be ready to share it with you.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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

グルメビールビール醸造 Beer Brewing 美食静岡 Gastronomy Gourmet Japan Shizuoka 日本沼津市

Bento, 美食, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/01): Sakura Ebi Kakiage Bento!

January 18, 2012 dragonlife 4 Comments

Kakiage is a kind of tempura in Japan. It is very popular when you need to accommodate small ingredients!
Shizuoka has arguably the most celebrated variety of kakiage: Sakura Ebi/Cherry Shrimps Kakiage!

The Missus kept things very simple: after steaming the rice she mixed it with golden sesame seeds and shredded na no hana/菜の花/rape flowers for plenty of colors and nutritious ingredients.
She made the kakiage in small batches with sakura ebi from Yui, a nearby harbor famous all over Japan for its Cherry shrimps.
The tempura were very crisp and tasty! Even if you don’t have cherry shrimps try it with any small shrimps!

The side dish featured all the Missus’ favorites:
Tamagoyaki/Japanese omelette with a white and yellow pattern.
Carrot and walnut salad in lieu of dessert.
Gobo kinpira/fried spicy burdock root.

Colorful and so tasty!

RECOMMENDED RELATED WEBSITES

With a Glass, Einfach Bento,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Bento Cooking 簡単なレシピ静岡 Food Gastronomy Gourmet Home Japan Japanese Lunch Box Rice Shizuoka Simple Recipes World Cuisines 弁当

Chicken, 美食, Dessert, 酒, 野菜, 茶, 観光, 魚, 農業, Fish, Fuji-Takasago Brewery, Fujinomiya City, Gastronomy, Japan, Japanese Festivals, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Tourism, 地酒, 富士宮市

Japanese Gastronomy: Fuji-Takasago Brewery Public Opening with Sanoman Delicatessen in Fujinomiya City!

January 16, 2012 dragonlife 2 Comments

Some happy participants!

For the last 8 years or so Fuji-Takasago Brewery has been holding a Brewery Public Opening Day on their premises in Fujinomiya City with the collaboration of Sanoman Co., the largest delicatessen company in the Prefecture.
The event is attracting a lot of attention from the whole of Shizuoka Prefecture as demonstrated by thousands of visitors from all corners of the Prefecture!
The joint event has become a reference for an ever-growing number of similar festivals in Shizuoka!

The train saw a lot of people going down at Nishi Fujinomiya Station at a walking distance from the Brewery. Some of them took the opportunity to eat hot pork soups at Sanoman Co. which stands on the other side of the street!

The soups on offer!

They were the more welcome by the cold weather!

I had a quick look inside Sanoman Co. as I knew quite a few of their products would be on sale on the Brewery premises!

And then we had only the street to cross to enter Fuji-Takasago Brewery!

The whole staff with their young owner were busy welcoming everyone!

Take note of the Fuji-Takasago sake kegs!

Quite a few notable visitors were already enjoying themselves including Kenya Yoshimura, owner of Uzu Restaurant in Shizuoka City!

Sakekasu/sake white lees were on sale for customers who will use them for amazake/sweet sake or nabe/hotpot back home!

Fujinomiya Yakisoba!

Visitors were even treated to a show by local folklore dance groups!

A keen crowd!

Cute kids taking part in the dance!

Slightly tired performers!

But my first destination was the sake served for free by the brewmasters (Noto School) themselves!

Directly from the brewing tanks!

Many local producers were selling their products!

Strawberry jams and cakes!

But the cold weather required plenty of hot food: Delicious croquettes by Sanoman Co.!

Baked sweet potatoes!

Hot tonjiru soup!

It certainly brought smiles on many faces!

Even so, quite a few visitors gathered around one of the many fires!

Another method to keep away from the cold was to queue for more free sake!

What with visitors coming from far away the brewery staff was busy selling their nectars!

It was a battle to reach the bottles!

Sake is fine but one can’t drink on an empty stomach, so it was back to the food stands!

Mind you, there was plenty of green tea on offer!

Home-made natural yeast bread!

Tonjiru soup and karaage chicken!

Now, what is this freshly made anko/sweetmeats for?

Dorayaki!

Apart of Fuji-Takasago Brewery and Sanoman Delicatessen, there were two more stars present!
First Kunugi Rainbow Trout Farm from Fujinomiya City!

It was non-stop work for the Kunugis!

Couldn’t wait for these beauties to be ready!

Yummy!

Very happy visitors!

A very rare treat: Red caviar from the land, Rainbow trout Roe!

Another rare treat: canned raibow Trout!

The other star was yakitori by Aoki Chicken Farm in Fuji City!

They certainly needed a lot to satisfy the enormous demand!

Absolutely non-stop work again!

I can guarantee you they were worth the wait!

I’ll have to come earlier next year!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Asian 簡単なレシピ静岡 Festival Gastronomy Gourmet Japan Japanese meat sake Sake Breweries Shizuoka World Cuisines

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

French Gastronomy: Shingai Farm’s Ebi Imo in high-class Gastronomy at Pissenlit in Shizuoka City!

January 13, 2012 dragonlife Leave a comment

Ebi Imo Terrine!

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.

Ebi imo, a variety of taro, originally was a “Kyo-sai”, that is a vegetable grown in Kyoto, but the City of Iwata in Shizuoka Prefecture grows 80% of the whole Japanese crop these days!
Usually you one will see it served at high-class Japanese restaurants but Chef Toru Arima/有馬亨さん decided it was about time to experiment with them in French Cuisine and ordered some from Shingai Farm, one of the most celebrated growers in Iwata City!

I had the pleasure to savor it in two dishes yesterday at lunch with my japanese Missus!
The first opportunity came as a dish of its own; Ebi Imo Terrine!
The terrine had been made with pre-steamed Ebi imo packed inside a terrine dish lined with cold bacon and served with concasse Mateta Tomato and fresh cream.

No wonder Japanese high-class restaurants use them: The texture, although extremely fine, did not interfere with the solidity of the vegetable which stays firm in spite of a soft bite. As for the taste it is definitely more sophisticated than a usual potato. Its white-grey color also means you can combine it with a lot of colored ingredients.
Served with concasse (roughly broken) Mateta Tomato (from Shizuoka) and fresh cream, it made for the perfect starter, although it would well qualify for a main dish!

The second opportunity saw it served with young wild boar stewed in red wine!

Ebi Imo Gratin Dauphinois!

It just shows that true gastronomy is unlimited when you have superlative ingredients!

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

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Asian 簡単なレシピ Ebi imo 静岡 French cuisine French Gastronomy French Restaurants Gastronomy Gourmet Japan Japanese Japanese Gastronomy Restaurants Shizuoka World Cuisines

Cafes, Cakes, 美食, Dessert, 観光, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Café Hanya (般若) in Shimizu Ku, Shizuoka City!

January 11, 2012 dragonlife 2 Comments

Service: Very friendly and quiet
Facilities: Great overall cleanliness and beautiful gender-separated toilets
Prices: Very reasonable
Strong points: Traditional Coffee shop. Very reasonable “home food”. Very quiet. A rare non-smoking coffee house!
English and French fluently spoken by the owner!

In an era crowded with chain shops of dubious taste and hygiene it is so refreshing to discover a new coffee shop who offers a relaxing calm atmosphere, allows you to stay as long as you want, serves very reasonably-priced meals and spares you from any smoke in a quiet environment only a few minutes walk from the bustle of town and civilization!

just drop off the Tokaido Line at Kusanagi Station, take the first street on the street on the left until you reach a small river and turn right. There you will discover the coffee shop sign!

No, this is not a demon, but a protection against evil spirits!

The place used to be a very busy cramming school until the Yokoyamas retired last year and decided to transform it into a quiet and homely coffee house.

They also double up as a tiny gallery for local artists.

The tables and chairs are all different either by walls or large windows.
Just choose your little corner!

There are tables for groups of 4, couples and individuals.

Beautiful noren/entrance curtain opening onto the washroom!

Plenty of reading material as you may stay as long as you want!

Drapes help diffuse the light!

Hanya Noh Theater mask!
Hanya is a character found in the Noh Theater lore!

A lot of customers will be tempted to take the table paper cloth away!

Cute goblin!

A personal toothpick is provided with the chopsticks!

At lunch take a good look at the different set menu as they tend to come up with something different very quickly according to the mood and season!
On that day there were two new sets offered. The picture above shows a baked cheese curry!

I chose the other new set: open hamburger steak lunch!

You can’t beat a fresh homely lunch!

All lunches come with coffee or tea and a dessert!
How much did I pay for that? A mere 800 yen!

For people who just wish for a drink and dessert set I would recommend hot green tea (this is Shizuoka after all!) and home-made cake set!

Such a pleasant way to serve green tea!

To be continued…

Café Hanya (般若)
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 1-11-2 (3 minutes walk from Kusanagi Station)
Tel.: 054-345-4377
Opening hours: 07:00~18:00
Closed on Sundays and Mondays
HOMEPAGE/BLOG
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Asian Cafe Coffee House 簡単なレシピ静岡車海老 Gastronomy Gourmet Japan Japanese Japanese Gastronomy Restaurant Shizuoka World Cuisines

美食, 酒, 農業, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka

Shizuoka Sake Tasting: Kansawagawa Brewery-Shosetsu Daiginjo “Shizuoka Aoi Premium Nama” Gentei

January 9, 2012 dragonlife Leave a comment

December and January are very productive months of the year at sake breweries!
Most of the sake put out then are “shinshu/New Sake” and “Gentei shu/limited edition sake”.
It is a great time for experimenting and looking for new flavors!

This particular brew concocted by Kansawagawa Brewery in Yui, Shimizu Ku, Shizuoka City is a limited edition. They accordingly came up with the name “Shizuoka Aoi Premium” to differentiate it from other brews.
It is a daiginjo of extravagant proportions when you consider the rice has been milled down to as little as 35%.
The fact it is also a “Nama/unpasteurised” sake means there was little manipulation!

Rice: Yamada Nishiki
Rice milled down to 35%
Dryness: + 4~+ 6
Acidity: 1.1~1.3
Alcohol: 15~16 degrees
Bottled in December 2011

Clarity: Very clear
Color: Transparent
Aroma: Fruity: dry bananas, pears, apples.
Body: Fluid
Taste: Dry fruity attack backed up by pleasant alcohol.
Lingers only for a little while warming up the palate and disappearing on a sweetish impression and then back on a dry note.
Complex. Banana, apples. Grows even drier on second sip and even drier again with food.
Some oranges, dry nuts and faint coffee beans peeking out later.
Overall: Although a very sophisticated and deep sake, it will definitely appeal more to dry sake loving gentlemen than to ladies, but you never know…
Intriguing and aggressive sake, unusual by Shizuoka standards.
I cannot count the times the bottle called me back from the refrigerator for an extra cup…
A “provocative untamed sake”, or a “one-night only lover”?

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Asian 簡単なレシピ静岡 Gastronomy Gourmet Japan Japanese Japanese Gastronomy Sake Breweries uoka World Cuisines

美食, 蕎麦, 観光, 農業, Gastronomy, Japan, Japanese Gastronomy, Shimada City, Shizuoka, Shizuoka Cuisine, Soba, Soba Restaurant, Tempura, Tourism, 天婦羅

Japanese Gastronomy: New Year’s Lunch at Setsugekka Soba Restaurant!

January 8, 2012 dragonlife 6 Comments

Yuzu/Lime and Jyuwari Soba!

Service: Very friendly and attentive
Facilities: Great overall cleanliness. Beautiful washroom
Prices: reasonable
Strong points: High quality soba. Beautiful tempura. Great local sake

It is a tradition in Japan to eat soba on the New Year and the Missus and I do not hesitate to spend some time in the train to savor them at our favorite soba restaurant, Setsugekka in Shimada City!

Next to the Restaurant is the great site of Oomuraya Sake Brewery (with the brewmaster standing outside as we arrived!). No wonder the sake served at Setsugekka are superlative!

If it’s available, make sure to take the small room overlooking the street!

A nice little corner away from the crowd!

But the whole place is so pleasant and comfortable!

The kitchen!

A nice little snack coming with the first drink: Soba tofu coated with kinako!

Very Japanese!

Another snack: deep-fried soba!

The soba tray is set on the table before the first tempura is served!

But first, the appetizers!

Miso yaki! Miso paste mixed with whole soba seeds cooked under the grill.

Plain juwari/100% buckwheat noodles in cold water to allow you to appreciate their true original taste!

Buckwheat/soba tofu served in soy sauce with grated yamaimo, whole grilled buckwheat seeds and grated wasabi!

Shimonita/下仁田 leek tempura with katsuobushi!

Bamboo shoot, carrot and taro tempura!

Shrimp and lily bulb kakiage tempura!

Next, the soba! All seiro style!

I had two types of soba, while the Missus had three: first elegant yuzu/lime jyuwari soba!

Plain thick jyuwari soba!
Note the well-used vessels!

Plain thin jyuwari soba!

And the desserts!

A rare buckwheat ice-cream!

I still haven’t visited the place at dinner! Next article?

SETSUGEKKA/雪月花
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
Entirely non-smoking for lunch!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Asian 簡単なレシピ静岡車海老 Gastronomy Gourmet Japan Japanese Japanese Gastronomy Restaurant Shizuoka Soba Tempura World Cuisines

Crustaceans, 美食, 魚海の幸, Gastronomy, Ise Ebi, Japan, Japanese Gastronomy, Shizuoka, Spiny Lobster, 伊勢海老

Japanese Crustacean Species 6: Spiny Lobster/Ise Ebi/伊勢海老

January 5, 2012 dragonlife Leave a comment

Ise Ebi/伊勢海老 or Japanese Spiny Lobster is one the Spiny Lobster varieties so popular all over the World.
The Japanese variety is smaller, or more precisely is more popular under a certain size.

Also called Kamakura Ebi, it is caught off the shores of Chiba, Wakayama, Mie and Shizuoka Prefectures.

The best specimens are aught in Winter, although imported lobsters can be found at other seasons.

The annual catch is fairly stable at 1,000 tonnes a year.
Imported specimens account for 10,000 tonnes, mainly from Australia, New Zealand and New Caledonia.
In the latter case they are also called Minami/South Ebi.

The Japanese appreciate their lobsters raw.

As o-tsukuri/sashimi plate they are quite spectacular!

For a closer look!

And of course as sushi nigiri!

No need to mention that the Japanese also love them as gratin!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Asian Crustaceans 簡単なレシピ静岡車海老 Gastronomy Gourmet Ise Ebi Japan Japanese Japanese crustaceans Japanese Gastronomy Shizuoka Spiny Lobster World Cuisines

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