Category Archives: Numazu City

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 静岡県, 静岡美食, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Beer, Japanese Culture, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird Newsletter (2013/12/27): A Beery Good Start to the New Year: Hatsujozo 2014 India Pale Lager

December 27, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

A Beery Good Start to the New Year: Hatsujozo 2014 India Pale Lager

Dear Taproom Friend & Baird Beer Enthusiast:

It is a Baird Beer tradition to greet the dawn of each new year with a celebratory “First Brewed” (Hatsujozo) specialty beer. At the stroke of midnight on the evening of December 31, we — along with a host of other Baird Beer retailing establishments in Japan — pour this commemorative Hatsujozo and share it with our fellow beer enthusiasts in a toast to the New Year.

New Baird Beer Seasonal Release:

*Hatsujozo 2014 India Pale Lager (ABV 6.5%):

This year’s “First Brewed” is formulated as a hoppy India Pale Ale but fermented with a lager yeast, becoming an India Pale Lager. The grist bill combines floor-malted English Maris Otter and floor-malted Bohemian Pilsner malt in equal portions, and contains an additional dollop of German Munich malt. 65 IBUs of hops in the kettle (Millenium, Summit, GR Magnum, GR Cascade, Tettnanger) followed by a single round of dry-hopping in the conditioning tank with equal portions of all five hops leaves no doubt about the India Pale-nature of this brew. Fermentation with our house Lager yeast imparts a clean, round flavor characteristic of lager beers.

Hatsujozo 2014 India Pale Lager is available exclusively on draught (no bottles). Please join us at one of our Taproom pubs (Numazu Fishmarket, Nakameguro or Bashamichi) for fun and festive countdown parties on Tuesday, December 31. We will be pouring complimentary taster glasses of Hatsujozo India Pale Lager 2014 to all patrons for our New Year toast at midnight. Please note that our Harajuku Taproom will be closed New Year’s Eve.

We are now accepting orders from craft beer retailing pubs and restaurants in Japan for Hatsujozo 2014 India Pale Lager. Please contact the brewery office to reserve a keg and coordinate shipping arrangements.

Kampai to 2014!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 静岡県, 静岡美食, 観光, 農業, Gastronomes, Japan, Japanese Beer, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/12/019): Holiday Season Special Releases: Jubilation Ale & Bakayaro! Ale

December 19, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Holiday Season Special Releases: Jubilation Ale & Bakayaro! Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Life is a fleeting thing. Each of us is here but a very short time. The older we get, the more clearly we comprehend this inexorable reality. And despite the sometimes awful travails and the always regular monotony of life, it remains a mysteriously beautiful thing. The end-of-the-year holiday season provides wonderful occasion for reflection and appreciation of the joy of living.

At Baird Brewing, 0ur appreciation of this joy is manifested in a celebratory holiday season ale we call Jubilation Ale.

Baird Beer Holiday Season Special Releases:
*Jubilation Ale (7%):

This malty rich, festively red-hued ale derives its special character largely from the addition of two wonderful local ingredients: (1) fully ripened Japanese figs (ichijiku) and (2) cinnamon twigs culled from a local nikki tree. The full-bodied character combined with the attendant alcohol strength will warm the flesh just as it brings jubilation to the soul.

Jubilation Ale is available for immediate release in both kegs and bottles (360 ml). It begins pouring from our Taproom taps tonight (Thursday, December 19).

If joyous celebration this holiday season is simply beyond your capacity, we fully understand. There is a Grinch in all of us and it needs recognition too. For the Grinch inside you, we proudly release Bakayaro! Ale.

*Bakayaro! Ale (8.5%):

This insolent, snotty and mean-spirited brew is pungently hoppy and wickedly strong. High in malt gravity (18.2 Plato), bitter in hoppiness (90 IBU), aggressive in aroma (double dry-hopping with five varieties: Sorachi Acd, Summit, Citra, Chinook, Centennial), Bakayaro! Ale just doesn’t give a rat’s ass. And this year, he is the confused and conflicted love-child of a multiple fermentation orgy between two different yeast strains — one Belgian and one Scottish. And you thought your life was crazy!

We invite you to visit a Baird Taproom this evening, have a pint and let those around know exactly how you feel — joyful or otherwise! Bakayaro! Ale is available for immediate release in both kegs and bottles (360 ml).

I am happy to report that we are making very good progress in the construction of our new brewery in Shuzenji. Our custom-designed German manufactured brewing equipment began arriving on site this past Monday and Hori-san and team are busy positioning it within the brewery even as I write. Please check out our photo gallery on Facebook from time to time for a visual update: https://www.facebook.com/media/set/?set=a.733443336672214.1073741827.117149904968230&type=3&uploaded=6.

Lead brewer Chris will be updating the photo gallery more extensively later this weekend. If things continue on course, we expect to be brewing in the new facility sometime in April 2014. Our current brewery equipment will be relocated to Shuzenji and reinstalled there by the end of May 2014. The grand opening celebration likely will be held in June 2014.

Holiday Season Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer, Bars, Beer, 美食, Drinks, 酒, 静岡県, 静岡美食, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Culture, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/12/05): The Return of Double Piston Bock

December 5, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

The Return of Double Piston Bock

Dear Taproom Friend & Baird Beer Enthusiast:

I love the change of seasons as well as the change within seasons; change that is tangible really on a weekly basis. There is nothing in the beverage world that can mirror, embody, reflect both the dramatic changes of season and the subtle changes within season like Beer. I have said it a million times, but the truth of the statement rings louder and echoes further with each passing utterance: “Beer is the most varied and diverse beverage on earth!” Our poor friends at industrial breweries have completely missed the boat on this beautiful beer diversity thing. It almost seems unfair that us small guys, leading as we do with our unbreakable inner compass of beer passion and professional craftsmanship, should get to have all the fun. I’m not complaining, though. And today I get to share more of this gleeful fun with you.

New-Old Seasonal Baird Beer Release:
*Double Piston Bock (7.5%):

In Germany, its homeland, a Bock is first and foremost a strong lager beer. A regular Bock starts at a gravity not less than 16 Plato, a Dopplebock not less than 18 Plato. There is some controversy surrounding the origin of the name ‘Bock’, but I believe what I read in Michael Jackson’s “New World Guide to Beer” book: “The name most probably originates from that of the town of Einbeck … It seems likely that the identity of brews from this town was in time popularly abbreviated to ‘beck beer.’ Later, that contraction was corrupted into ‘bock’ in the Bavarian accent.” The city of Einbeck emerged in the Middle Ages as what seems to have been the world’s first great center of commercial brewing.

Double Piston Bock is our version of a classic Dopplebock. I brewed the first batches of it back in 2001 on our 30-liter Fishmarket Taproom nano-brewing system. The next time we brewed it wasn’t until 2007. The third time, always the charm, is now.

Double Piston Bock starts at a gravity of 18.5 Plato and finishes at 4.7. We have been lagering it in our cellar for 4-plus months. It is brewed with three German malts (Pilsner, Munich, Caraaroma) and two German hops (Tradition, Perle). Bitterness is calculated at 25 IBUs. The color is dark with amber highlights. It has a very rich start, a full rounded body with a sweet mouth-feel, and the finish is long and silky.

Double Piston Bock begins pouring from our Taproom taps tonight (Thursday, December 6). I will be making a beeline to the Fishmarket Taproom this evening to enjoy a glass or two myself. Double Piston Bock also is available for immediate shipment to other Baird Beer retailing establishments in Japan. This year it is draught-only (no bottles).

If you make it to a Taproom tonight, may I suggest starting off the evening with a hand-pump pulled single-hopped English style Extra Special Bitter. In a follow-up to our single-hopped Fuggle ESB, tonight we are tapping East Kent Golding ESB (5.5%). East Kent Golding, historically, has been the signature hop in English brewing; ESB has been one of England’s signature beer styles. Two storied styles from two renowned beer cultures, only on tap at the Baird Taproom pubs.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

美食, Drinks, 酒, 静岡県, 静岡美食, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Beer, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Prefecture, Tourism

Bryan Baird’s Newsletter (2013/11/29): Seasonal Release: Smoke & Fire Habanero Stout

November 29, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Smoke & Fire Habanero Stout

Dear Taproom Friend & Baird Beer Enthusiast:

Brewing to delicious effect using unusual and non-traditional ingredients is a hallmark of the Baird Brewery. Our success can be attributed to a few simple rules of thumb: (1) use fresh in-season ingredients, (2) use the ingredients in their most natural and minimally processed form, (3) subject the ingredients to the fermentation process, (4) don’t overdo it — use to accent and complement, not to dominate or overwhelm.

To give you a taste of these rules in practice we are pleased to release from our seasonal Baird Beer cellar Smoke & Fire Habanero Stout.

Seasonal Baird Beer Release:
*Smoke & Fire Habanero Stout (5.5%):

Draught beer manager Chris Madere has long been growing spicy Habanero peppers in his home garden. They often find their way into batches of Taproom chili or gumbo. Well, they began finding their way into Baird Beer back in 2011 — the year we debuted Smoke & Fire Habanero Stout.

Stouts are black roasty beers with a natural smoke component. We highlight and enhance the smoke character here by incorporating beechwood smoked barley as the main base malt. What is smoke without a little fire? We produce ours through deft additions of homegrown sliced and de-seeded Chocolate and Caribbean Red Habanero peppers — once before primary fermentation and once before secondary fermentation. Smoke & Fire Habanero Stout exhibits a perfectly balanced interplay between burnt smoke and spicy heat. The masterful part is that these strong flavors do not invite palate fatigue. The second pint is every bit as delicious as the first! Taste for yourself.

Smoke & Fire Habanero Stout is available for immediate release in both kegs and bottles. It begins pouring from our Taproom taps tonight (Friday November 29).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer Baird Brewery Baird Brewing Beer Beer Breweries Crafstbeer brewery Craft Beer 美食酒静岡 Food Gastronomes Gastronomy Gourmet Japan Japanese Beer Japanese Cuisine Japanese Gastronomy Microbreweries Nakameguro Taproom Numazu City World Cuisines

Beer, Beer Brewery, 美食, 酒, 静岡県, 観光, Gastronomes, Gastronomy, Japan, Japanese Beer, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Prefecture, Tourism

Bryan Baird’s Newsletter (2013/11/14): New Seasonal Release: Momiji Imperial Belgian Red Ale

November 14, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

New Seasonal Release: Momiji Imperial Belgian Red Ale

Dear Taproom Friend & Baird Beer Enthusiast:

As we move deep into the autumn season and inch closer to winter a brisk nip in the air has arrived. To the beer enthusiast, this is the signal to break out the heavy hitting, higher alcohol brews from the cellar. We are doing just that with today’s release of a supremely complex and quietly potent Belgian-style ale: Momiji Imperial Belgian Red Ale.

New Baird Beer Seasonal Release:
*Momiji Imperial Belgian Red Ale (ABV 8.5%):

If the genius of British brewing is full flavor in low-alcohol session-able ales, the brilliance of Belgian brewing lies in powerful high-alcohol beers that manage yet to be bright and effervescent. This is exactly what Momiji Imperial Belgian Red Ale manages to be. It is sprightly potent.

One key to achieving strength in beer without heaviness is to substitute a portion of the malt grist with a highly ferment-able sugar. This is precisely what we have done with Momiji Imperial Belgian Red Ale — adding Japanese akato (red) sugar to our kettle boil in place of 15% of the mash malt. A small portion of rye malt in the grist serves to accentuate the spicy character imparted by fermentation with our Belgian yeast strain. The hopping is bold and complex — we combine six varieties (Galena, Citra, Wakatu, Tradition, East Kent Golding, Fuggle) in the kettle and re-introduce all of them to the beer post fermentation in a dry-hopping addition.

Momiji Imperial Belgian Red Ale is dangerously quaffable, but we recommend a sipping and savoring approach. It is draught-only (no bottles) and available for immediate shipment from our Numazu brewery. It begins pouring from our Taproom taps tonight (Thursday, November 14).

Tonight also marks the Taproom debut of a special single-hop hand-pump real ale: Fuggle ESB (5.5%). Fuggle, of course, is one of the two classic and storied English aroma hops (the other being Kent Golding). What better way to feature it than in a classically brewed English-style Extra Special Bitter. Fuggle ESB is available exclusively at our Taproom pubs.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer Baird Brewery Baird Brewing Beer Beer Breweries Crafstbeer brewery Craft Beer 美食酒静岡 Food Gastronomes Gastronomy Gourmet Japan Japanese Beer Japanese Cuisine Japanese Gastronomy Microbreweries Nakameguro Taproom Numazu City World Cuisines

Baird Beer, Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 静岡県, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Beer, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/10/28): Seasonal Release: Country Girl Kabocha Ale

October 29, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Seasonal Release: Country Girl Kabocha Ale

Dear Taproom Friend & Baird Beer Enthusiast:

We are pleased to release today the 12th anniversary edition of a deliciously down-to-earth autumn seasonal ale — Country Girl Kabocha Ale. The inspiration for Country Girl was my urbane yet wonderfully country-spirited mother, Sally Eshelman Baird. Fall was her favorite season and it is when my memories of her are most poignant.

New Baird Beer Seasonal Release:
*Country Girl Kabocha Ale 2013 (ABV 6.5%):

Kabocha is a Japanese pumpkin-like squash the taste of which is elegantly sweet. This year’s kabocha was grown on our new brewery property in Shuzenji. We first cook it in order to gelatinize it, then we add it to our mash where the enzymes from the malt help to further break it down into simple fermentable sugars. Several characterful varieties of malted barley produce a hearty wort that when married to the kabocha yields a flavor partnership of great depth and balance. After fermentation, re-fermentation and conditioning, the result is an earthy, rustic beer that manages to deliver an extraordinarily sophisticated yet subtle complexity of flavor. It is, to many resident beer enthusiasts, the flavor of fall in Japan!

Country Girl is draught only this year. We will return to bottling it next year when we enjoy a larger kabocha harvest.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer Baird Brewery Baird Brewing Beer Beer Breweries Crafstbeer brewery Craft Beer 美食酒静岡 Food Gastronomes Gastronomy Gourmet Japan Japanese Beer Japanese Cuisine Japanese Gastronomy Microbreweries Nakameguro Taproom Numazu City World Cuisines

Baird Beer, Bars, Beer, Beer Brewery, 美食, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Beer, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/10/22): Baird-Shiga Kogen Hop Fest Collaboration Ale

October 22, 2013 dragonlife 2 Comments

Baird Beer & Taproom Events Bulletin

Baird-Shiga Kogen Hop Fest Collaboration Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Passion and authenticity are hallmark traits of craft brewing. So too is the spirit of friendly cooperation and genuine camaraderie among artisan brewers. This spirit has manifested itself of late in what has become known as ‘collaboration brewing’ — the joint effort between breweries of conceptualizing, formulating and then brewing an original beer together. We were honored to be able to collaborate with our brewer friends at Shiga Kogen recently in just such an endeavor.

We at Baird Brewing love the hop and we steadfastly have been committed to using it only in its most minimally processed whole flower form. Sato-san and his crew at Shiga Kogen have been pioneers in the revival of small-scale hop cultivation in Japan. Before this year’s hop harvest I suggested to Sato-san that we brew a beer together at the Baird Brewery in Numazu, the recipe for which would be designed based on the exclusive use of whole flower hops harvested at the Shiga Kogen hop yard in Nagano prefecture. He said ‘yes.’ Collaboration on!

The Shiga Kogen brewers were up at the crack of dawn on Saturday, August 24. They busied themselves picking hops in the pouring rain to drive to Numazu for immediate use that day in the Baird Brewery kettle and whirlpool tank. Freshly picked non-dried hops are called ‘wet’ hops and they must be used in very short order or they will begin to mold. Well, from Nagano hop yard to Shizuoka brew kettle, only 6-7 hours passed. We dumped roughly 12 kg of Shiga Kogen wet hops into our brew system — several times the normal usage of dried hops. We also added around 2 kg of dried Shiga Kogen hops from the previous harvest. Shinshuwase, a Japanese variety, was the main hop used. Two hops of mysterious origin, one thought to be of American pedigree and one European, also were put into action.

Sato-san and I designed Hop Fest Collaboration Ale with two things in mind — the hop harvest and the autumn season. The autumn season is reflected in Hop Fest’s deep mahogany color as well as its rich malty flavor. So as to leave the spotlight on hop character and malt flavor, we kept the wort gravity moderate at 12.45 Plato and the final alcohol content reasonable at 5.3%. As a fortuitous finish, we were able to harvest a bit of our own first-year hops (mostly from Shinshuwase and Cascade rhizomes gratefully received from Shiga Kogen), planted on our new brewery grounds in Shuzenji, and to add them as a dry-hop addition to the post-fermentation conditioning tank. Hop Fest Collaboration Ale is unfiltered, secondarily fermented in package and naturally carbonated. It is a delicious symbol of what people can achieve when working joyously together.

Hop Fest Collaboration Ale will be debuted at a kick-off party to be held at the Nakameguro Taproom this Thursday, October 24. Brewers from Baird and Shiga Kogen will lead an initial kanpai at 7:00 pm and be available to talk about the collaboration and field any of your questions. Shiga Kogen beer and hops will be the themes at the Nakameguro Taproom from Thursday through Sunday (November 27). In addition to Hop Fest Collaboration Ale, three other Shiga Kogen hop-harvest ales will be on tap: Miyama Blonde Harvest Brew, Harvest Saison, and “Even Prime” White IPA Harvest Brew. Baird will contribute to the hop theme with two small-batch German single-hop brews: Magnum Single-Hop Ale and Perle Single-Hop Ale.

Chef Joon is getting into the act too, featuring three unique dishes made in part with Nagano and Shizuoka ingredients: (1) Wild Boar and Yam Goulash with Malted Whole Wheat Bread (paired with Hop Fest Collaboration Ale), (2) Shio-ika and Kama-age Chirimen Pizza (paired with Miyama Blonde Harvest Brew, and (3) Homemade Deer Sausage with Soba Spaeztle (paired with Harvest Saison). The shio-ika and chirimen for the pizza are from Nagano and Shizuoka, respectively. The deer for the sausage is from our new brewery neighborhood in Izu, and the soba flour is from Nagano.

Please plan to join us at the Nakameguro Taproom this weekend and help us to make the celebration as collaborative (and fun) as was the brewing!

Hop Fest Collaboration Ale will also be served on draught, beginning Friday, October 25 at the following loyal and long-time customers of Baird and Shiga Kogen: Popeye, Good Beer Faucets, Finlaggan, Tir’na’nog, Four Hearts Cafe, Craft Beer Market Toranomon, Beer Yokota, Beer Bar Maru Maru, Bulldog, Grow Stock, Banji Kaicho, Vivo, Kamikaze, Craft Beer Base, Beer House Ken, Gold’n Bub, Okadaya, Towers and Craft Beer Bar. The bottle-conditioned version will be available in limited supply through our Japan network of Sakaya retailers also beginning Friday, October 25.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer Baird Brewery Baird Brewing Beer Beer Breweries Crafstbeer brewery Craft Beer 美食酒静岡 Food Gastronomes Gastronomy Gourmet Japan Japanese Beer Japanese Cuisine Japanese Gastronomy Microbreweries Nakameguro Taproom Numazu City World Cuisines

Bars, Beer, Beer Brewery, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Beer, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Shizuoka Beer, Shizuoka Cuisine, Tourism

Bryan Baird’s Newsletter (2013/10/17): Latest Seasonal Releases: Big Red Machine Fall Classic Ale and O-Bosan Ale

October 17, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Latest Seasonal Releases: Big Red Machine Fall Classic Ale and O-Bosan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Unlike industrial beer, where summer reigns supreme, craft beer truly is a beverage of all seasons. That said, fall — with its crisp and brisk weather — strikes us as a quintessentially good season for the enjoyment of the robustly full-flavored ales that typify craft beer. We are excited to announce today’s release of two such autumn ales: Big Red Machine Fall Classic Ale and O-Bosan Ale.

Baird Beer Seasonal Releases:

*Big Red Machine Fall Classic Ale (ABV 6%):

To baseball fans, October means World Series (also known as the “Fall Classic”) time. To me, the annual Fall Classic invariably brings back boyhood memories of watching and rooting for the great “Big Red Machine” Cincinnati teams of 1975 and 1976 World Series fame. Big Red Machine Fall Classic Ale was brewed initially in 2005 as a 30-year tribute to the Cincinnati Reds World Series championship team of 1975 (they beat the Boston Red Sox in a dramatic 7-game series). We continue to brew it annually because it is such a fine beer and it is the perfect libation to enjoy while taking in the Fall Classic. While my Cincinnati Reds will not be challenging for the World Series ring this year, I still will be glued to the tube each evening, sipping on a Big Red Machine and enjoying one of the world’s great sporting events.

Big Red Machine Fall Classic Ale is brawny in the depth and richness of its malt character, and balanced beautifully by a spicy and sprite hop essence. Much as the rare combination of power and finesse was a hallmark of the Big Red Machine on the field, so too is it a hallmark of Big Red Machine in the glass!

Big Red Machine Fall Classic Ale is keg only this year — we will return to bottling it again next year at our new brewery. It begins pouring from our Taproom taps tonight (Thursday, October 17). It is available for immediate shipment to other craft beer serving establishments throughout Japan.

*O-Bosan Ale (ABV 7%):

The Belgian beer landscape is dotted with monastic breweries that have created many unique beer styles over the long course of their brewing history. One such style is a Belgian Dubbel. Dark red to brown in color, Dubbels tend to be relatively strong in gravity and alcohol, medium in body, with flavor notes of caramel, chocolate and pit fruit.

If this style had been brewed in Japan, it undoubtedly would have been crafted by some beer-loving sect of Buddhist monks (O-Bosan). Sadly, it hadn’t been. The Baird brewers have stepped in to fill the void. Our O-Bosan Ale is a celebration of the religious history that informs large segments of beer culture. May it help you to find your inner being!

O-Bosan Ale is available for immediate release in both kegs and bottles (360 ml).

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Bryan Baird’s Newsletter (2013/10/08): The Flavors of Fall — Joie de Vivre Golden Ale & Fall Fest Lager

October 8, 2013 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

The Flavors of Fall — Joie de Vivre Golden Ale & Fall Fest Lager

Dear Taproom Friend & Baird Beer Enthusiast:

Fall is my favorite season. I love the clean crispness in the air and the brightness of the season’s colors. Fall is the season for celebration of nature’s harvest. We are honoring the autumn season this year with two special brews: Joie de Vivre Golden Ale and Fall Fest Lager.

New Baird Beer Seasonal Releases:
*Joie de Vivre Golden Ale (6.5%):

If beer is good at one thing it is helping people to feel the joy of the moment. The Belgians are perhaps the best at putting their beer and culinary culture to the service of joyful living. Joie de Vivre Golden Ale is our tribute to Belgium’s joyous beer culture. It is a richly hued golden ale of simple makeup — three base malts (floor-malted Maris Otter, Pilsner and Munich) and one sugar (Japanese sudakito). The hopping is more complex — five earthy, herbal varieties (Millenium, Sterling, Willamette, Fuggle, Styrian Golding) are added in combination both to the kettle and to the conditioning tank. Fermentation is warm (around 25 C), carried out by our house Belgian strain. Attenuation is high; the beer is dry. Each sip will bring a happy reminder of the joie de vivre.

Joie de Vivre Golden Ale is available for immediate release in both kegs and bottles.

*Fall Fest Lager (5.8%):

If the Belgians are best at putting beer to the service of joyful living, the Germans are a close second. Fall Fest Lager is our version of a classic German Marzen lager. The color is the amber-red of the fall foliage. Richly malty in flavor, the body is round and soft. The finish is clean and pleasingly unctuous. This is the taste of of autumn in Bavaria.

Fall Fest Lager also is available for immediate release in both kegs and bottles.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Baird Beer Beer Beer Breweries Crafstbeer brewery Craft Beer 美食酒静岡 Food Gastronomes Gastronomy Gourmet Japan Japanese Beer Japanese Cuisine Japanese Gastronomy Microbreweries Numazu City World Cuisines

美食, 観光, 魚, 魚海の幸, Fish, Food, Izakaya, Japan, Japanese Gastronomy, Numazu City, sashimi, Shizuoka, Shizuoka Cuisine, sushi, Tourism

Japanese Izakaya & Seafood Restaurant: Senbon Ichi in Numazu City!

October 8, 2013 dragonlife Leave a comment

Service: Shy but attentive and kind
Facilities: Traditional but very clean. Very clean washroom.
Prices: Reasonable
Strong points: Local fish directly from the harbor. Excellent local sake list

Senbon Ichi is a very traditional Japanese izakaya which specializes in fish as it is located in the middle of Numazu City fishing harbor, a major in Japan that Tokyo couldn’t do without!

The draft beer served there, although not by a Shizuoka Brewery, is brewed in Shizuoka Prefecture!

As the Numazu harbor has been recently completely renovated I paid it a short visit before planning a longer one for an extensive report. I still took the time to eat lunch at Senbon Ichi (which has two establishments under the generic name of Minato Ichi/湊一).

I want this poster of all the fishes caught in Japan!

At lunch time the main dining room is non smoking. Take a seat near the windows and you shouldn’t be affected by the smokers at the counter!

Great take-out deep-fried seafood available at reasonable prices, too!

Very good point in their favor: they serve no less than 14 local sake!

We decided to order the two specialties of the season and share them!

Dragon ordered the sakura ebi kakiage donburi/sushi rice top with deep-fried cherry shrimps, the specialty of Shizuoka!

A real beauty and plenty of it!

I pinched a few to eat with the beer! Great snack, I assure you!

The interesting thing is that there is a layer of grilled horse mackerel under the shrimps!
Actually Dragon was also provided with hot tea to mix it with some of her donburi for a great o-cha-zuke!

As for me, I ordered a sushi donburi topped with local fish and seafood only!

A photograph for my gastronomic collection!

Raw shirasu/sardine whiting, sardine, horse mackerel, negitoro/grated tuna!

Amberjack and a rose of tuna!

Tamagoyaki, seabream and prawn!

You will find a layer of finely chopped dry seaweed between the sushi rice and the sashimi!
So healthy!

SENBON ICHI
410-0845 Numazu City, Senbon Minato Cho, 101, 3rd and 4th F
Tel.: 055-952-0025
Fax: 055-952-0022
Opening hours: 11:30~14:30 (11:00~15:30 on week-ends and National Holidays), 17:00~21:30
Closed on Tuesdays (except on National Holidays)
Groups up to 80 OK
Credit cards OK
Free taxi service for groups of 7, 9 or 14 from and to Numazu, Katahama and Mishima JR Stations upon phone bookings!

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

Must-see tasting websites:

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

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観光, Japan, Japanese Culture, Numazu City, Photography, Shizuoka, Shizuoka City, Tourism

Kura: Japanese Traditional Warehouses in Shizuoka Prefecture 1

October 6, 2013 dragonlife Leave a comment

A tall kura in Shizuoka City

“Kura” (in japanese 蔵 or 倉) means “warehouse” or “Storehouse”.
In traditonal Japan, especially during the Edo Era, as most of buildings and urba/village structures were made of wood, fires were the bane of society by and large.
However well-protected a fire would consume a house or buildings and all its properties within minutes.
Hence a special building or warehouse was needed to protect goods and properties against such a catastrophe.
But erecting a storehouse solely made of concrete, stones and some metal cost a vast amount of silver and gold and only rich merchants and nobility could afford them. Even castles could not be built entirely of stone then.

Can you spot the small one in far distance? Discovered in Numazu City!

Except in Kyoto and other touristic regions, or unless designated as cultural properties, most large ones have been pulled down as the land they stood on was far more financially valuable.

Only yesterday I cycled to one I knew just to find out that the owner who used it as a restaurant had just replaced it with a car park and moved his restaurant on the first floor of an adjacent building!

Very small, even by Japanese standards, I wonder how it has survived all that time!

During WWII those warehouses helped to conserve a lot of precious data as they were sturdy enough to resist bombing and fires.
Where the people could not afford to build one on their own, very often the village and even the cities had one built to at least protect the rice harvest.
On the other hand almost all Buddhist temples had one thus protecting a lot of cultural assets, especially in the light that a great majority of the population was literate.

Can you spot the one covered with ivy behind the old traditional Japanese restaurant?

It is probably owned by the restaurant.
As Numazu City is a harbor it was probably used to also shelter nets and other valuable fishing equipment as such structures could even withstand tsunamis.

Can you spot the one behind the car park of the neighboring clinic?

I wouldn’t be surprised to learn it is still owned and used by the private clinic!
Also in Numazu City and very near the sea you never know, it might prove as a blessing!

I also discovered this cute little one in Numazu City!

In Kyoto such kuras would find many uses from store to restaurant, atelier and what else!
If I had the money I would immediately transform it into a cozy little restaurant!

This one is quite well-known in Shizuoka City.
It is owned by a defunct local cosmetics company.

It is part of a big property including a house and garden and could easily be transformed into a grandiose project.
Unfortunately it is not on sale as the family owning it apparently does not want or might not be allowed to sell it!

I almost missed that one in the center of Shizuoka City as it is completely hidden as three sides in spite of its large size!

Now, this is ancient, and judging from its generally good state it is still used. As what, I have no idea!

I was lucky to find this one, too, as the owners have completely vacated the premises including the near store which must closed quite some time ago.

It is tall and big and could easily separated from the rest of the property to be developed as store and restaurant/cafe/atelier but I’m afraid that developers will soon raze the whole lot!

Still looking around as this is a big prefecture with a lot of history.
If you find any in your neighboring I’ll treat you to coffee!

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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: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Wall Design: Numazu Ni Primary School

October 4, 2013 dragonlife 2 Comments

I did a lot of walking in the back streets of Numazu City yesterday, but it certainly was worth it!

i suddenly discovered this wall right in front of me!
I wondered what kind of building it was until I got nearer and found out it was of the building annexes of Primary School!

Numazu Ni (2nd) Primary School is a very large one by Japanese standards.
Being located close to the sea I understood the reasons behind the remarkable design!

A bright sun and the sea?

Coming closer I was impressed to find out it was a giant mosaic!

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

Must-see tasting websites:

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

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Weird Japan (36): Cut Factory!

October 4, 2013 dragonlife Leave a comment

When English could be interpreted in so many ways!

Mind you, since it is a very cheap hairdresser offering haircuts for a mere 1,000 yen, it could be thought of as a chain cutting factory!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

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観光, Japan, Japanese Culture, Numazu City, Photography, Shizuoka, Tourism

Street Statues in Numazu City

October 4, 2013 dragonlife Leave a comment

People Dance

If you walk along the main street leading from Numazu JR Station to the Numazu harbor you will notice quite a few statues erected by the city with the help of local artists.
Yesterday I took those pictures walking along the right side. There are more on the left side and hope to show some of them soon.
I think this is a great initiative from the city and it does soothe the heart.
Itoh City in northern Izu Prefecture is also a good example I will ave to investigate soon!

It can also be brought to practical uses sometimes as shown by this lost hat somewhat hung onto this cat’s tail!
Just another proof of how peaceful this country is!

Numazu City has always been a very active fishing harbor in Japan and it is full of sea birds!

Caught under the tree shade from another angle. I’m sure professional photographers would come up with an infinity of possibilities!

Energetic and happy dance!

Another gull about to take off?

Or just landed?

An imposing big-shoed teacher of matron?

Will walk along the left side of the street next time!

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

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
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Junk Food: Halloween Donuts by Mr. Donuts in Numazu City!

October 4, 2013 dragonlife Leave a comment

There might more ways to frighten you on Halloween but this is one surely bound to make you think twice about what you are going to eat for Halloween! More of a trick than of a treat!

I found it in the same small department store I visited yesterday in Numazu City!

Great Japanese marketing! They entice collectors to buy the limited edition box with the Kitty character for a whopping 10 US $!
No need to mention what you will have to pay to your dentist later or even worse to the doctor treating your diabetes!
Oh, well, I must admit they are pretty!

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Donuts Food humor Gastronomes Gastronomy Halloween Humor Japan Japanese Culture Japanese Gastronomy Junk Food Mr. Donuts Shizuoka Tourism

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