Category Archives: Shizuoka agricultural products

レシピ, 美食, 観光, Food, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Italian Gastronomy: First 2013 Lunch at Il Paladino in Shizuoka City!

January 8, 2013 dragonlife Leave a comment

Service: Excellent and very friendly
Facilities: Great and very large washroom, great cleanliness overall
Prices: Reasonable to slightly expensive.
Strong points: Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
Non-smoking at tables. Private room can be made non-smoking!

Due to many restaurants sprouting here and there in Shizuoka Prefecture I had “forgotten” another favorite Italian restaurant of mine, namely Il Paladino in Aoi Ku, Shizuoka City.
Finally I found the opportunity to pay it a deserved visit for lunch today!

Mrs. Chieko Kokawa/古川千恵子さん in charge of the service, Chef Tetsuya Kokawa/古川哲哉さん and Second Chef Mitsuru Tomita/富田満さん!

It was also an opportunity to see ever-smiling Chieko Kokawa again in charge of the service!

So what did Chef Kokawa prepare me this time?

Please note that all the bread at Il Paladino is home-made on the very day!

Can you see the beautiful loaf?

I just love Il Paladino’s beautifully colored antipasto misti!

An exquisitely balanced meal in itself with vegetables, chicken, eggs and seafood!

A really tasty and elegant pasta dish made with Maglie di Zito!

These Maglie served al dente, Sicilian style, provide for the right bite!

The sauce, very original, consisted of fine pork, onions, fond de veau veal stock, cream and what else!
Another meal in itself!

The ingredients for the main dish!

Oven-baked homard/lobster with herbs!

Beautiful, perfectly cooked, exquisitely seasoned and extravagant!

I’ve never been really convinced by desserts in Italian gastronomy but Il Paladino’s offerings are worth the trip!

Fine dark cherry cake half way between a financier and a clafoutis, soft pistachio bicuit and apple compote!

Panacotta, mint and jellied orange peels!

And a delicious expresso served the right way!
Yes, I had some wine! LOL

To be continued…

Tratorria . Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

RECOMMENDED RELATED WEBSITES

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: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-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

レシピ, 美食, 野菜, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Tourism

French Gastronomy: Warm Vegetables Terrine at Pissenlit in Shizuoka City!

January 4, 2013 dragonlife Leave a comment

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 French Restaurant in Aoi Ku, Shizuoka City, in constant search for new recipes and presentations of local products, especially vegetables.
Terrines are a typical French delicacy born out of winter necessities but they are usually made with meat and served cold.
Now, Chef Arima has come up with a beautiful dish to warm you up in winter and also to help promote your health during this overeating season: Warm Vegetables Terrine with Shizuoka products!

A combination of colors you will not often see in winter, but here in Shizuoka vegetables are abundant even in winter!

Chef Arima cut out two slices delicately and arranged them head to toe!

The terrine comprises three different layers of vegetables.
The top layer contains no less than three kinds of mushrooms!

The middle layer was created with plenty of soft and succulent spinach!

The bottom layer consisted of resplendent carrot for a subtle balance of three very different vegetable savors!

The sauce was prepared with the vegetable juices, olive oil and garam masala for a light and superb accompaniment!

The finishing touch was achieved with local fresh tomato puree and herbs!

When health and flavors combine for a gastronomic experience!

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

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, 美食, 野菜, 観光, 魚海の幸, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, New Year's Eve, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: New Year’s Eve Dinner at Pissenlit in Shizuoka City!

December 30, 2012 dragonlife 2 Comments

Last night, technically not New Year’s Eve yet but so for 95% of the restaurants downtown I twisted the leg of Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City into preparing a New Year’s Eve dinner for two friends, the Missus and I. Actually only two more guests had been accepted as Friday night had been more than hectic and Toru was getting his hands full with the preparation of sechi ryouri/御節料理/End of The Year Traditional Japanese Cuisine served in boxes for no less than 28 customers!

He still managed to serve us a beautiful dinner with whatever was available in the kitchen!

Now, what did we enjoy?

Lightly marinated mackerel from Yaizu Harbor!

Note the edible shiso/perilla flowers and the menegi/leek sprouts! Both of them and all other vegetables in other dishes from all over Shizuoka Prefecture and mainly organically grown!

Served atop a bed of small apple cubes!

Cauliflower bavarois!

Served on broccoli coulis with iwana/Japanese char sashimi from Kakushima Farm in Fujinomiya City!

Topped with caviar and salmon’s roe for a little extravagance!

White asparagus with scallops!

Seasoned with local grated karasumi/Boutargue/Botarga/mullet eggs!

With a simple butter sauce liaising the juices of the asparagus and scallops!

Kinmeidai/splendid Alfonsino from Suruga Bay!

The organic Petit Vert is a Brussels Sprout variety first grown in Shizuoka Prefecture!

With a butter sauce seasoned with juices of the fish, the vegetables and yuzu koshio/lime salt!

The colors of the Petit Vert and young red beet are those of little jewels!

Blanquette made with veal raised in Fujinomiya City!

For another view of the ever so tender meat!

A traditional French dish which brought back so many memories of my childhood! Mind you, this is an extravagant way of preparing and serving it!

Filet of Ezo venison!

This deer would have feasted on those vegetables. Not to mention that the Port wine sauce ended up on my fingertips!

The perfect Automn/Winter main dish!

A little plate of French cheeses with figs, walnuts, pistachio and honey!

Can you guess what they are?
Served with the exquisite little finishing touch with coarsely ground black peppers and cumin seeds!

The little details that make the difference between enjoying and savoring!

Darjheeling Tea jelly before moving to the dessert!

Now this seemingly simple dessert includes an item served only at Pissenlit (so far, as it will certainly be emulated!)!

Not this delicious home-made pistachio ice-cream though!

Bavarois made with wasabi from Utogi, Shizuoka City and sauce made caramel and soy sauce from Amano Compnay in Gotemba City!

Happy New Year!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Blueberries, 美食, Drinks, 酒, 観光, 農業, Gastronomes, Gastronomy, Iwata City, Japan, Japanese Gastronomy, Liqueur, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Shizuoka Liqueur Tasting: KE? Blueberry Liqueur by Senju Brewery

December 28, 2012 dragonlife Leave a comment

It is always a rare pleasure to discover local fruit liqueurs made by local breweries!
The latest discovery was a liqueur brewed by Senju Brewery in Iwata City with local blueberries!

A very elegant bottle for the perfect Shizuoka souvenir to offer to a special friend!
Knowing there are three more liqueurs made with other fruit it becomes a rare treat!

The first such fully local blueberry liqueur to be created in Shizuoka Prefecture!

A souvenir to take abroad!
The name “け？” or “Ke?” simply means “What?” in local dialect?

Senju Brewery which also produces shochu made it with their own sake and shochu and the juice freshly pressed blueberries grown locally!

“Senju/千寿” means “One thousand Congratulations”!

Ingredients: Kome/rice shochu and blueberry juice
Alcohol: 8 degrees
Contents: 300 ml/cc

Clarity: Very clear, although blueberry fruit particles are found at the bottom
Color: Dark red/cassis color
Aroma: Sweetish. Blueberry
Body: Fluid, light.
Taste: Very soft attack.
Light and easy to drink.
Blueberry. Drier than sweet.
Very feminine in approach.
Although I found it dry my lady friends thought it was sweet.
Blueberry flavors tend to take a turn to a stronger, deeper and ever more drier with the next sip.

Overall: An aperitif?
A digestif?
It would certainly be a close fight!
Enjoyed as a slightly chilled aperitif it will deliciously prepare the guests taste buds before a repast.
Savored at room temperature it will make for a very safe night cap to help forget worldly worries!
A great drink at an izakya for people not veresed on strong drinks.
I personally appreciated on its own at room temperature back from a long work day.
I actually intend to use it as a great finishing touch in a sauce to accompany duck!
But all in all makes for the perfect and elegant farewell before meeting bliss in bed (asleep or not!)

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, 美食, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Quiche, Quiche Lorraine, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Gastronomy: Quiche Lorraine at Patina in Shizuoka City!

December 28, 2012 dragonlife Leave a comment

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list.

Frankly speaking most of the quiches seen and sampled in Japan (and in Paris incidentally) have little in common with the true Quiches found in their land of origin, Lorraine in France!
One tends too often to forget this is a home comfort food made in winter with the basic ingredients found in larders in such a season, namely flour, egg, onion, bacon, butter. lard and cream. Nothing else! Thin quiches made with all kind of vegetables and I don’t know what were invented in Paris and other places to titillate blase taste buds…

Lady Chef Kondoh/近藤さん’s quiches are deliciously thick and so appetizimg!

the pastry is thin thanks to the right balance between flour, butter and lard. And she uses plenty of bacon and onions with the eggs and fresh cream. The only personal note is the addition of a few sauteed mushrooms for extra taste!

From another angle to have a view at the deliciously crispy crust!

Before serving it Chef Kondoh will cut the very thick but soft while firm into large portions and heat them inside the oven for added crisp all over its surface!
Such a joy to plant one’s fork in it!
As for the taste?
Well I don’t mind saying this the best Quiche Lorraine in the whole Prefecture by a mile and more!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Fruit Tart, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tart, Tourism

French Dessert: Apricot Tart at Caravin in Shizuoka City!

December 27, 2012 dragonlife Leave a comment

Service: very friendly if a bit shy.
Facilities and equipment: overall very clean. Beautiful washroom.
Prices: Reasonable
Strong points: Authentic French and European bistro gastronomy. Slow food. Excellent and reasonable wine list.

As i mentioned before, when it comes to cakes, I’m a sucker for any fruit tarts at any time of the day, even at breakfast or in the wee hours of the morning back from a drinking binge!
I’m practically scouring all the cake shops (very few to my liking unfortunately) and bistros/restaurants (with far better results!) in their search!

In winter you do have to do with what is available and when it comes to apricots only the preserved ones are left… Even so, Caravin in Shizuoka City, Aoi Ku somehow managed to create this little beauty to comfort me during my last visit!

Served warm with a dollop of home-made caramel ice-cream, what more can you ask for?
The marzipan is just perfect with the right light but satisfying bite and the taste is so simple and exquisite!

And I wouldn’t give the crusty border to anyone!

CARAVIN
Shizuoka City, Takajo, 2-25-17
Tel.: 054-246-3539
Opening hours: 16:00~24:00
Closed on Mondays
Cards OK

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Beer, 美食, Drinks, 酒, 観光, 農業, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/12/27): Kicking off the New Year Right: Hatsujozo 2013 Imperial Pilsner

December 27, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Kicking off the New Year Right: Hatsujozo 2013 Imperial Pilsner

Dear Taproom Friend & Baird Beer Enthusiast:

It has become a Baird Beer tradition to greet the dawn of each new year with a special “First Brewed” (Hatsujozo) seasonal 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 2013 Imperial Pilsner (ABV 6.5%):

This year’s “First Brewed” is a muscular and hoppy pilsner-like lager (we’ll call it an imperial pils)! The grist bill combines floor-malted English Maris Otter and German pilsner malt in almost equal portions, and contains an unique dollop of 10% rye malt. 80 IBUs of hops in the kettle (Magnum, Galena, Motueka, Wakatu, Saaz, Spalter, Tettnanger) followed by two rounds of dry-hopping in the conditioning tank (Motueka, Wakatu, Saaz, Spalter, Tettnanger) leaves no doubt about our passionate commitment to hop character in beer.

Hatsujozo 2013 is available this year both in kegs and bottles (360 ml). Please join as at one of our Taproom pubs (Numazu Fishmarket, Nakameguro or Bashamichi) for fun and festive countdown parties on Monday, December 31. We will be pouring complimentary taster glasses of Hatsujozo 2013 to all patrons for our New Year toast.

Kampai to 2013!

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

レシピ, 美食, 酒, 野菜, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Spanish Cuisine, Spanish Gastronomy, Spanish Restaurant, Tourism

Spanish & French Dining Bar: Hoteiya in Shizuoka City!

December 27, 2012 dragonlife 3 Comments

Service: very friendly and easy-going if a bit shy
Facilities: very clean overall. Excellent washroom
Prices: Reasonable~a little expensive
Strong points: Spanish & French Fusion bistro gastronomy doubling as a wine bar. Open late. Reasonable wine list. Extensive use of local products.

Spanish gastronomy has always been popular in Japan although it can be disappointing at times. Some restaurants call themselves Tapas Bars, but the Spanish would have some difficulty to find themselves at home there…
On the other hand some establishments take another track by combining the characters of different European gastronomies with a far more pleasurable result for the customers. After all, if you visit a bistro in French Catalogne/Catalunia you will find that most of the specialties are “Spanish”!

Looking at the menu blackboard by the stairs leading to Hoteiya you will realize that many influences govern Chef Takashi Sugiyama/杉山猛さん’s cuisine!

Discovering the door on the second floor you realize that Hoteiya is a Kakureya/隠れ屋/”Hidden Place” that many Japanese appreciate for ofttimes much wanted privacy!

But the place for all its secrecy is not a dark place full of unknowns!

Chef Takashi Sugiyama/杉山猛さん behind a beautiful Spanish Ham!

Have a good look at the recommendations menu board first before ordering and have a chat with the Chef as well!

What I did have on that particular night should give you a good idea of what to expect.
Shall we start then?

Of course, Spanish raw ham cut in front of you!

French-style chicken liver paste!

A real beauty concocted with Port wine!
It would be enough if you came just to drink wine with a snack!

Fresh Horse Mackerel/Aji/鯵 caught off Yaizu harbor in salad with fresh local vegetables including home-made semi-dried mini tomatoes!

You just can’t beat fresh local products!

Aubergine/zucchini gratin!
Great comfort food on a cold winter night!

Hot and delicious!

I was luckily hungry on that day and I had plenty of space left for a succulent bistro-style dessert!

Nougat glace!

Creme brulee!

A little European haven away from the crowds?

To be continued (still too many beauties to sample!)….

HOTEIYA
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-2-15, Celize Building 2F
Tel./Fax: 054-251-8027
Opening hours: 18:00~01:30
Closed on Tuesdays
Private Parties welcome!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cafes, Cakes, 美食, Dessert, Desserts, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, Vegan Dessert, Vegetarian cuisine, Wagashi

Christmas Cake: Vegetarian & Vegan Japanese Wagashi/和菓子-Christmas Cakes Pictures

December 23, 2012 dragonlife 4 Comments

Pyramid-style Christmas Tree?

Here are some more suggestions for Christmas Cakes through re-published articles!
Have fun!

NOTE: I’m an unrepentant agnostic hedonist (and an omnivore to boot!), but since some of my vegan and vegetarain friends are Christian, I hope these pictures will inspire them!

Flowery Christmas!

What’s in Santa’s bag?

Bring your forks and knives!

Holy (Holly) Christmas!

For the toddlers!

Pity you have to eat it!

Definitely Japanese-style!

They almost look like sushi!

Elegant simplicity!

RECOMMENDED RELATED WEBSITES

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cafes, Cakes, Chestnuts, 美食, Dessert, Desserts, 農業, Food, Gastronomes, Gastronomy, Green Tea, Japan, Japanese Gastronomy, Matcha, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Christmas Cake: Japanese Matcha Bavarois

December 22, 2012 dragonlife 3 Comments

I thought it might help my friends to re-publish some of the best Japanese cakes I have introduced before for suggestions for the coming Christmas!

This one is Japanese Matcha Bavarois!

Matcha/抹茶, an ingredient readily available here in Shizuoka, opens the door to so many ideas as it can included in almost all cakes.
Moreover, its green colour is an extra attraction that is difficult to resist!
Here is the recipe for a cake that marries western and eastern traditions!
Just think of alternative decorations fro Christmas! ( a Green Christmas?)

INGREDIENTS: For a 21 cm diameter mold (can be adapted to square molds or individual molds)

-Sponge Cake:
Eggs: 3 large
Sugar: 70 g
All purpose flour: 40 g
Matcha powder: 1 tablespoon
Butter (unsalted): 25 g

-Bavarois:
Milk: 200ml
Fresh cream (vegetal): 200 ml
Egg whites: 3
Sugar: 50 g
Gelatin: 5 g
Matcha powder: 1 tablespoon
Water (to dissolve matcha powder): 5 tablespoons
Matcha liqueur (optional, but try and find it or replace with something else according to taste!): a little

-Decoration jelly (nappage):
Matcha powder: 2 tablespoons
Gelatin: 5 g
Sugar: 40 g
Water: 250 ml

Supplementary decoration (optional):
Chestnuts (cooked)
Black beans (cooked)
Candied mint leaves

RECIPE:

-Sponge Cake:
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix matcha powder and sifted flour. Mix in butter by hand (with the tips of your fingers). Add egg yolks and sugar and mix well. Cut and fold in the stiffly beaten egg white.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Let cool completely and trim off to shape of the cake mold.
Line the cake mold with a layer of sponge cake.

-Bavarois:
Soften jelly in cold water or dissolve it depending on type.
Whisk the the egg whites thick and hard with sugar.
Bring the milk and fresh cream to boil.
Switch off fire.
Add matcha powder and matcha liqueur and mix well.
Let cool completely. Add and mix in gelatin.
Fold in egg whites.
Pour the bavarois over the sponge cake and leave in refrigerator overnight.

-Decoration jelly:
Soften gelatin or dissolve in a little water.
In a pan pour in water, matcha powder, sugar and heat to dissolve sugar. Switch off fire and add gelatin. Mix weel.
Wait until it has cooled off completely.
Take cake out of refrigerator and pour jelly all over.
Put back in refrigerator and leave it until it has properly settled.

Decorate further with chestnuts, candied mint leaves and black beans.

That is how it would look once cut.

The same as an individual cake!

RECOMMENDED RELATED WEBSITES

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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, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Numazu City, Shizuoka, Shizuoka agricultural products, Tourism

Bryan Baird’s Newsletter (2012/12/20): Wishing You a Jubilant Holiday Season!

December 21, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Wishing You a Jubilant Holiday Season!

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 Christmas-New Year season holiday ale which we call Jubilation Ale.

New Baird Beer Seasonal Releases:
*Jubilation Ale (ABV 7.5%):

This malty rich, festively red-hued ale derives its special character primarily from the addition of two wonderful indigenous ingredients: (1) fully ripened Japanse figs (ichijiku) and (2) cinnamon twigs culled from a local Japanese 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 at our Taproom taps on Thursday, December 20.

Taproom O-shogatsu Schedules:

*Numazu Fishmarket Taproom: Countdown party December 31. Closed on January 1 and 2. Open for special O-shogatsu service on January 3 (noon to midnight). Resumes normal hours on January 4.

*Nakameguro Taproom: Countdown party December 31. Closed January 1-2. Open for special O-shogatsu service on January 3 (noon to 9:00 pm). Resumes normal hours on January 4.

*Harajuku Taproom: Closed on December 31 (Tokyo countdown party @ Nakameguro). Open for special O-shogatsu service on January 1-4 (noon to 8:00 pm). Resumes normal hours on January 5.

*Bashamichi Taproom: Countdown party December 31. Closed January 1-2. Open for special O-shogatsu service on January 3-4 (noon to 8:00 pm). Resumes normal hours on January 5.Holiday Season Cheers!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cakes, 美食, Dessert, Desserts, 観光, 農業, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka City, Shizuoka Cuisine, Tourism

French Dessert: Wasabi Panacotta and Sweet Soy Sauce at Pissenlit in Shizuoka City!

December 19, 2012 dragonlife Leave a comment

When it comes to desserts Chef Toru Arima/有馬亨さん at Pissenlit French Restaurant in Aoi Ku, Shizuoka City, has never been afraid to experiment with ingredients that would discourage many a vaunted chef to try!

His latest creation has involved products Shizuoka Prefecture are justly famous beyond the mere borders of Japan!

Here is another overview as the “lengthy appearance” is not easy to represent in a single photography!
Apart of strawberries (topped with organic mint) and squat persimmons, what famous Shizuoka products have been used?

Not inside the succulent pistachio in spite of its great marriage with the rest of the dessert!

Shizuoka-grown wasabi!
Freshly grated wasabi extract wasincorporated in this exquisite panacotta!
The taste, but with not real piquancy, of the wasabi inside a sweet panacotta is difficult to describe, and simply said, I felt privileged with the discovery! Chili pepper or black pepper can be found in ice creams or choclate but this is different , and so elegant!
Note that the edible flowers are organic shiso/perilla flowers!

And the sauce was made with soy sauce from Amano Company in Gotemba City as it was generously united with a caramel sauce!

More than a discovery, a study in succulent artistry!

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Bistro, Cafes, 美食, Dessert, Desserts, 観光, 農業, Fruit, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Dessert: Organic Apple Creme Brulee at Patina in Shizuoka City!

December 16, 2012 dragonlife 2 Comments

Anyone with a sweet tooth do like its dessert but will enjoy them all the more when they are made with local products!

Today at Patina Cafe & Brasserie in Aoi Ku, Shizuoka City, I noticed an intriguing dessert on the menu of the day as I was ordering my usual cappucino!

Seasonal Creme brulee made with Kougyoku apples. Kougyoku/紅玉/Ruby apples are a Japanese variety renown for it red skin and sweet and sour balance in taste!

Now, let’s have a look at what’s inside that cute little pot!

That certainly beautiful and appetizing!

I just couldn’t wait to break that crispy layer of caramel!

But one thing at a time!
I first tasted a compote of the same apples.
Incidental these kougyoku/ruby apples are organically grown in Shizuoka Prefecture!
Their slightly tangy taste perfectly marries with the custard and caramel sauce!

Interestingly one the spoon had broken the caramel layer it didn’t sink into a soft liquid but cut through a cream with the perfect consistence, both soft and firm which allowed for a slow and delicious savoring of the cream together with a piece of the caramel!

The fact that the apples were first mashed before being incorporated to the cream explains the ability to spoon it without anything breaking or spilling away in spite of the very soft cream!

A little jewel!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00=22:00 (last orders, 21:30
10:00~21:00 on Sundays (last orders, 20:30)
Closed on Tuesdays

BLOG (Japanese)
Non-smoking until 15:00
Credit Cards OK

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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

Shizuoka Sake: “Homare Fuji” Sake Rice Actively Promoted Locally and Nationally!

December 16, 2012 dragonlife Leave a comment

Courtesy of Shizuoka Shinbun

Shizuoka sake brewed with Homare Fuji Rice being tasted at “Shizuoka Green Tea Plaza, Tokyo Prefectural Tokyo Tourism Office in Yuraku-Cho, Tokyo.

On the 13th of December no less than 20 Shizuoka Breweries, including internationally famous Doi (Kaiun) and Hatsukame Breweries, organised a tasting feast in Tokyo at the “Shizuoka Green Tea Plaza, Tokyo Prefectural Tokyo Tourism Office in Yuraku-Cho, to actively promote sake made exclusively with Homare Fuji Sake Rice first developped and grown in Shizuoka Prefecture, a feat noteworthy for its uniqueness in the very traditional world of sake brewing in Japan!

Courtesy of Shizuoka Shinbun.

On the Prefectural scene many breweries are active promoting sake made with Homare Fuji rice such as Kanzawagawa Brewery (Shosetsu) which has been organizes brewery viewing and sake seminars since 2005 on a regular basis! This year no less than 49 sake lovers participated to the latest seminar! Knowing the brewery well, the establishment must have been really crowded!

At least the future of Japanese sake is quite rosy here in Shizuoka Prefecture!

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, 観光, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Shizuoka agricultural products, Shizuoka City, Tourism

Shizuoka Sake: A New” Brewery Born: Hiraki Shizuoka Brewery!

December 15, 2012 dragonlife Leave a comment

Courtesy of Shizuoka Shinbun,

A”New” sake brewery is born in Shizuoka City!

Why “New” then?

Actually, by Japanese law you cannot/may not obtain a new brewery license. The only way to create/establish a new brewery is to acquire the license from a brewery which has decided to cease business before they give their license back to the government. In fact such a license can be kept indefinitely although the Tax & Excise Bureau do all it can to get it back as soon as possible. Strangely enough, such a rule applies only to sake breweries, brewers and owners…

Hiraki Company in Shizuoka City, a company with roots back in Edo Period, the biggest distributor of large spirits and drinks companies in Shizuoka Prefecture had momentarily moved from Kakegawa City in Shizuoka Prefecture to Okayama Prefecture in 1956 to acquire Hiraki Brewery while the law permitted it. They consequently moved back to Shizuoka City in 1967 to expand their business as the local distributor for big corporate companies producing drinks and spirits. Naturally, they sold their sake brand called Kihei (and still do. “Kihei” actually is the inverted name of “Hiraki”!) in Shizuoka Prefecture and were also very active in offering contracts between the local sake breweries and the big companies in Nada (Kobe area) to produce sake to the latter according to their requirements.

According to them they decided to produce sake again in Shizuoka Prefecture after a 45-year lapse (I think dates are manipulated there, but who am I to say?) after the new sake rice brand, namely “Homare Fuji” was recognized as such by the Shizuoka Prefecture and the Ministry of Agricultre and Forestry.
In 2009 they applied to the Japanese Tax & Excise Bureau after acquiring the license of Sogatsuru Brewery in Kakegawa City which had kept it (they had actually lent it to Hagi No Kura Brewery, presently Suruga Brewery for a while) ever since they stopped all activities more than 10 years ago.
Although you are not supposed to buy it, but just acquire it, I know from reliable sources that Hiraki Company obtained the license for 30,000,000 yen….

On the 1st of November 2012 they obtained permission from the Tax & excise Bureau and starting making sake end of November. They have moreover announced they are brewing real “Shizuoka sake” (although they have admitted they will also produce sake from other brands of sake rice from other Prefectures) with Shizuoka-grown Hoamre Fuji rice, Shizuoka yeast and Shizuoka water from the Abe River basin.

They have officially become members of The Shizuoka Prefecture Brewers Association and their sake will be on display at the next Shizuoka Sake Tasting Fair in March.
I was assured by the Shizuoka Prefecture Brewers Association that they were serious and did not plan to use their new brewery to facilitate sales of their Okayama Brewery sake…

Time will tell…

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