Category Archives: Shizuoka agricultural products

美食, 野菜, 野菜ジャム, 農業, Gastronomes, Gastronomy, Jam, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine, Zucchini

Vegan Japanese Zucchini Jam Recipe

July 23, 2012 dragonlife 4 Comments

Zucchini practically come in season at the same time as eggplants and apart of cooking them together in ratatouille, there pleny of ways to accomodate them to satisfy all culinary priorities.
Moreover, jams should not be a problem for vegans or vegetarians and they do contribute healthy energy!

Vegan Japanese Zucchini Jam!

INGREDIENTS (for about 200 g of jam)

Zucchini: 2 medium-sized green zucchini (for a total of about 200 g). Yellow zucchini and round zucchini are naturaly ok!
Lemon: a large one
Fresh ginger: 30 g
Powder white sugar (or sugar of your choice, but keep color in mind): 100 g
Whole cloves: 2

RECIPE:

Wash the lemon.
Cut the lemon in two.
Press the juice out of one half and keep the juice aside.
Push the cloves into the pressed lemon skin.
Put the the two lemon halves in a gauze pouch and bind/knot the pouch closed.

In a large pan drop all the zucchini thinly sliced (5 mm), fresh ginger chopped into small bits, the lemon juice and sugar. Let soak for 30 minutes.
As for the thinly cut zucchini, it is up you whether to peel them beforehand or not.

Add the pouch containing the spiced lemon skin and cook over medium fire for 25 minutes.

Once the zucchini has got soft take the spiced lemon pouch out.

Reduce the zucchini into a puree with an electric stick mixer.

Taste for eventual rectification!

Jam can be used in many ways:
For non-vegans atop cream cheese.
Vegans shoul also remember it can be used as a sauce! Spread some over steamed vegetables!

RECOMMENDED RELATED WEBSITES

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, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

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

Couscous, 美食, 野菜, 農業, Food, Gastronomes, Gastronomy, North Africa, North African Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Zucchini

Vegan North African Cuisine: Couscous-stuffed Round Zucchini

July 22, 2012 dragonlife 2 Comments

Zucchini practically come in season at the same time as eggplants and apart of cooking them together in ratatouille, there pleny of ways to accomodate them to satisfy all culinary priorities.

Here is a simple recipe inspired by North African and Southern French gastronomies!
Couscous-stuufed Round Zucchini!

INGREDIENTS (for 2 zucchinis. Please don’t fight over them! LOL)

Zucchinis: 2 of two different colors, about 150 g each
Couscous: 80 g
Water: 200 cc (1 cup)
Dried tomatoes: 2
Mushroom: Brown mushroom, a couple
Onion: 1/4
Salt: 1/2 teaspoon
Black pepper: as appropriate
Olive oil: 1/2 tablespoon

RECIPE:

Clean the zucchini

Wrap the zucchini into cellophane paper and cook for 1 mi\ute at 600 KW inside a microwave oven.

While the zucchini cool down chop the dried tomatoes.

Chop the mushrooms in dices.

Chop the onion.
Wash in cold water and drain.

In a pan pour the water, add the dried tomato and mushrooms, the salt. Bring to boil and cokk for a minute or two. Switch off and drain. kep the water for the couscous!

Pour the couscous into a bowl.
Add the still hot water used for cooking the dried tomato and mushrooms.
Cover the bowl with kitchen foil aper and let the couscous absorb the liquid for 8 minutes.

Cut “caps” off the zucchini. Take insides out with a spoon so as to leave “zucchini bowls” about 5 mm thick. Discard the seeds if any. Chop the zucchini fleah finely.

The couscous should be soft enough.
Pour in the olive oil and mix well.

Add the dried tomatoes, mushrooms, chopped zucchini fleah, salt and pepper and mix well.
Naturally you can add spices and chopped herbes of your liking then!

Brush the inside of the zucchini with olive oil and stuff them with the couscous.
Fill the zucchini over the brim!

Pre-heat oven to 230 degrees Celsius and cook for 15 minutes.

Serve immediately or lukewarm.

If you have any coucous filling left just eat it as salad!

RECOMMENDED RELATED WEBSITES

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美食, 酒, 野菜, 観光, 魚, 魚海の幸, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, seafood, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Traditional Gastronomy: Suzuki Restaurant in Shizuoka City!

July 22, 2012 dragonlife Leave a comment

Service: Very friendly and informative
Equipment and facilities: Very clean overall and superb washroom
Prices: Expensive but fair
Strong points: Authentic traditional Japanese gastronomy mainly with local ingredients. Great sake and drinks list. Main dining room non-smoking.

To think that Suzuki/寿々喜 (the last kanji is actually written with 3 “sevens”) moved to Takajyo District only 5 minutes away from my workplace 11 years ago and that it had repeatedly been recommended to me…
I made amends at long last last Friday evening and certainly enjoyed the experience, if belatedly!

Although celebrated in the gastronomic circles of Shizuoka Prefecture and beyond, Suzuki Restaurant is definitely a “hidden address”. A discreet side look at the customers will quickly convince you this is definitely and upper-class establishment in spite of its relatively small size. But its location in Takajyou District, reputedly the gastronomic centre of Shizuoka City, is already an indication of its elevated status!

i recommend you to sit at the counter in the main dining room simply because it is non-smoking and you will be able to observe veteran Chef Takao Suzuki/鈴木高雄さん at work!
Suzuki San will be glad to advise you whether to choose a course according to your budget or from the carte of the day. Don’t forget to ask him about what drink, including local sake, would suit best the dishes you have ordered!

Tsukidashi, the first snack coming with the first drink!

As it was my first visit, I took things easy and ordered three different dishes to be accompanied by three different local sakes!

O-makase no tsukuri/The Chef’s choice of sashimi!

More than half of the seafood was from Shizuoka Prefecture!

From right to left:
Hamo/鱧/Pike Conger Eel, Madai/真鯛/True Seabream/, Bakagai/破家蛤/Chinese Mactra, Tairagai/玉珧/Pen Shell and Katsuo/鰹/Bonitto above.

From right to left:
Tairagai/玉珧/pen Shell, uni/海栗/Sea urchin, Aori Ika/障泥烏賊/Bigfin Reef Squid, and above, Katsuo/鰹/Bonito and Saba Konbujime/鯖〆/Mackerel marinated between seaweed leaves.
Truly extravagant!

I just had to have some cooked fish:
Aka Mutsu Shio yaki/赤むつ塩焼き/Rosy Seabass grilled in salt.
Cooked to perfection with the flesh juisces steaming out under the chopsticks. A treat!

Since it was only the first stage of a long night i opted for a vegetable dish instead of a dessert!
Natsu Yasai Mushi Bachi/夏野菜むし鉢/pot-steamed summer Vegetables including eggplant, asparaguses, okra and tomato!

From another angle…
Not only beautiful, but so delicious!

To be continued…

SUZUKI/寿々喜
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-6-3, Maison Aoi 1F
Tel.: 054-273-8030
Opening hours: 18:00~21:00
Closed on Sundays and 3rd Monday of the month.
Recommendations highly recommended!
Cards OK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, Dashi, 野菜, 農業, Food, Food Health, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, Vegan Dashi, vegetables, Vegetarian cuisine

Vegan Japanese Dashi/Soup Stock: The Basic Recipe (re-published)

July 20, 2012 dragonlife Leave a comment

So many times have I heard my vegan and vegetarian friends complain about the fact that most dashi/soup stock is not done according to their priorities in Japan, making it impossible for them to enjoy food in this country.
Fortunately, this is a big misconception. Vegan dashi exists and is very easy to make or request.
Now, to make sure that the same friends can savour Japanese food, either at home or with friends, here is the basic ans simple recipe!
Please save or copy this recipe for future reference!

Vegan Japanese Dashi/Soup Stock

INGREDIENTS: (multiply according to demand. This is the minimum quantity!)

Konbu as sold in Japan

Konbu out of its packaging

-Konbu/dried thick dark seaweed: ５ｃｍ×５ｃｍ piece (dry)
-Water: ４００cc/ml
-Japanese sake: 1 tablespoon (don’t worry, the alcohol will disappear upon heating/cooking!)
-Mirin/sweet sake (same comments as above!): 2 tablespoons
-Soy sauce: 2 and a half tablespoons

RECIPE:

Pour the water into a large pan. Drop the seaweed into the water.
Switch on the fire.
The moment bubbles appear on the surface of the konbu, the water will start sucking the its essence in.
At that time add soy sauce, sake and mirin.

Taste from time to time to decide when taste suits you best.
Switch off fire then and take konbu out.
Let cool completely, pour it inside a bottle. Seal the bottle properly and store inside refrigerator.
Use it as soon as possible.

The seaweed doesn’t have to be thrown away. It is edible as it is once cooked!

RECOMMENDED RELATED WEBSITES

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美食, 野菜, 茄子, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegan Japanese Recipe: Eggplants Agedashi

July 20, 2012 dragonlife 4 Comments

Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
Agedashi/揚げだし is atrditional cooking technique in Japan that combines frying/pan-frying/deep-frying/Age-揚げ and a soupstock/dasi-出し.
Check this vegan recipe for Japanese dashi first!

Eggplants Agedashi/nasu Agedashi/茄子揚げだし

INGREDIENTS (for 2~3 people)

Eggplants: 2
Fresh ginger: 1 cut 2×3 cm
Dashi/soupstock: 100cc (1/2 cup)
Soy sauce: 1 + 2/3 tablespoons (25cc)
Mirin/sweet sake if unavailable sake + sugar or dry white wine + sugar): 1 + 1/2 teaspoon (12.5 cc)

RECIPE

Prepare the soup stock in a pan for immediate use later by pouring in the dashi soupstock, soy sauve and mirin.

Do not peel the eggplants.
Cut off both ends and cut in halves.
Then make shallow indents with a shrp knife every 2 or 3 mm. This will not only make the skin easy to eat but also allow all the ingredients to “sink in/imbibe” the eggplants!

Fry in shallow oil at 160~170 degrees Celsius.
Turn them over from time to time.

Fry for 2 minutes so that the eggplants attain a nice color.
Take out of oil immediately.

Place the eggplants in a serving dsh while they are hot (improtant!) and pour the heated dashi aver them.
Place grated fresh ginger on top and serve!

Great with beer!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Vegan, vegetables, Vegetarian cuisine

Vegan Japanese Recipe: Eggplants Pan-fried with Ground Black Sesame Seeds

July 19, 2012 dragonlife 8 Comments

Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
The present recipe makes use of black sesame seeds, that is roasted sesame seeds!
Apparently they are not so easy to find in Europe, which is a real pity!

INGREDIENTS (for 4 people)

Although we can buy ground black sesame seeds in Japanese markets, buy it whole and grind some just before cooking!
Great taste and flavor and so rich in nutrients!

Eggplants: 6 (long variety)
Ground black sesame seeds: 60 g
Japanese sake: 100 cc (1/2 cup). If unavailable use dry white wine!
Mirin/Japanese sweet sake: 50 cc (1/4 cup) If unavailable use very sweet white wine!
Soy sauce: 1 tab;espoon
Sugar: as appropriate
Water: 100 cc (1/2 cup)
Vegetable oil: as appropriate

RECIPE

Do not peel the eggplants.
Cut lengthwise in four, and then in halves across.
Remember that eggplants absorb oil so do not hesitate to use a lot of the latter!

Fry the eggplants.
When the eggplants have become soft and absorbed most of the oil, first add all the ingredients except the sugar and water. Fry for a while. Add the sugar and keep frying for a while.

Mix well and add the water. Turn the fire low and fry/cook until the juices have become very thick.
Switch off fire and let cool completely.

As this dish is very tasty cold, make a big batch and chill inside the refrigerator!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, 酒, 観光, 農業, Food, Gastronomes, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Recipes, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 居酒屋

Japanese Gastronomy Traditions: O-Tooshi, Tsuki-Dashi, First Snack with First Drink at Izakayas

July 18, 2012 dragonlife Leave a comment

Celery and seaweed fried in sake at Yasaitei

Non-Japanese are always surprised to see a light food dish coming automatically with the ifrst drink ordered at most izakayas in Japan.
It is called O-Tooshi/お通し or Tsuki-Dashi/突き出し in Japanese.
It is a tradition in Japan, but misunderstandings may arise as you will be billed for it.
It is not complimentary. In the latter case, the owner or staff will clearly say” Saabisu desu!/サービスです！On the house!”.
Now, why such a tradition, definitely somewhat alien to Westerners?
There are two ways to consider it, the positive way and the negative way.
Like bad and good surprises let me start with the negative way, although I’ve learnt not to be so in this country!

Vegetables, wakame and octopus o-hitashi at Yasaitei

The negative way:

The izakaya can adapt/arrange/recreate leftovers of the previous day/night and serve them for a profit.
It replaces the notorious “cover charge” in clubs and bars.
The unscrupulous izakaya (and that includes big chains in general!) can serve dead cheap food (frozen edamame and the like imported from China) and make an immediate profit especially if the establishement is large and busy.
You may refuse right away the o-tooshi or tsuki-dashi by immediately saying “o-tooshi Katto shite kudasai/お通しカットして下さい！” but you will have to be quick and you will establish a durable tight-fisted reputation among your Japanese friends or colleagues although Westerners might judge you as a sharp guy/lass…
Mind you, there are times when I do feel tp leave the thing untouched and point out later that I didn’t order or eat it, but you must be fluent in Japanese… In any case, I do not patronize such profiteering establishments!

Spicy edamame o-hitashi at Yasaitei

The positive way:

On the other hand, the real and honest, if still driven by economic reasons, purpose is:
First to enable customers to enjoy some food with their first drink while their orders are processed. After all for all the drink you might consume you still have chosen the place for its food (unless you are gravely mistaken!)!
Second, the o-tooshi will give you a very faithful idea of the level and skills of the izakaya (unless you are absolutely unlucky or made yourself a nuisance!).

Grilled kampachi/Amberjack with zucchini and tomato puree at Yasaitei

I personally make a rule to remember and record the o-tooshi served to me at my favorite (and expensive) izakaya and Japanese restaurants. They actually make for great gastronomic study and research. After all, a good establishment will rarely serve the same o-tooshi two days running!

Here are some samples collected in my favorite haunts:

Pan-fried spicy lotus roots and tuna at Hana Oto

Various o-tooshi at Takano

Tuna tartatre at Sushi Ko

Buckwheat tofu with kinako powder at Setsugekka Soba Restaurant

Sake-steamed cockles ar narusei Tempura Restaurant

Seared tuna at Waga

Next time you visit a japanese Izakaya or restaurant you will understand why the first impression is always so important!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

美食, Eggplants, 野菜, 茄子, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegan Japanese Recipe: Eggplants Pan-fried with Basil and Amazu!

July 18, 2012 dragonlife 8 Comments

Eggplants or Aubergines or Nasu/茄子 in Japanese are a very popular vegetable in Japan whose people have many recipes of their own that would satisfy many vegans and vegetarians worldwide.
These recipes are simple and the ingredients should be easy to obtain!
The present recipe is a bit of a crossover between Asia and Europe!
Amazu/甘酢 means sweet Japanese rice vinegar! If you don’t have any use rice vinegar and some honey!

Eggplants Pan-fried with Basil and Amazu/Nasu to Bajiru no Amazu Itame/茄子とバジルの甘酢炒め！

INGREDIENTS: (for 4 people)

Eggplants/Aubergines: 4
Rice vinegar: 30 cc(1/6 of a cup)
Cane sugar: 1 tablespoon
(If you use amazu, count 40 cc~1/4 of a cup)
Salt: 1/2 teaspoon
Olive oil: 50cc (1/4 of a cup)
Basil leaves : 5~6 large leaves

RECIPE:

Cut all the eggplants in bite size pieces and fry in olive oil on a low~medium fire.

Fry eggplants until they have softened completely.
Add salt, rice vinegar and cane sugar (or amazu) and keep stirring and frying until juices have completely evaporated.

Once the eggplants have attained a stewed aspect, switch off fire, add finley chopped basil and mix.
Serve hot. Great atop freshly steamed rice!

You can also let it cool down and chill it inside refrigerator for a nice snack to accompany beer!

Once again, so simple!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

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

Bryan Baird’s Newsletter (2012/07/18): Fish-Tap 12-Year Annivesary Celebration

July 18, 2012 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Fish-Tap 12-Year Annivesary Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

Sayuri and I opened the Numazu Fishmarket Taproom twelve years ago this week, on July 20, 2000. I will never forget that day. We were filled with nervous energy and driven by a keenly motivating fear — a sort of fear that I had never experienced before. The first customers of the day were, to no one’s surprise, the carpenter, Nagakura-san, and his wife Shoko-chan. Their presence was both calming and reassuring. The first beer poured was Hoegaarden White (Baird Beer wasn’t available until January, 2001); the first food delivered was Sayuri’s parmesan chicken salad. We were officially in the restaurant and beer business!

It has been a long and winding, arduous but enjoyable journey. I have said this on many occasions but it’s worth repeating: our greatest pride has always been the extreme high quality of our Taproom customer base. We are deeply appreciative of the sincere and loyal patronage of our Taproom customer-friends. Thank you for your long-time support and friendship. You are an integral part of the Baird Beer family.

*Numazu Fishmarket Taproom 12-Year Anniversary Celebration (Friday-Sunday, July 20-22):

We will be celebrating the Fish Tap’s 12th birthday this coming weekend, which appropriately enough, kicks off on July 20. Doors open at 5:00 pm on Friday, noon on Saturday and Sunday. Weekend party highlights include:

Debut of two special commemorative brews: Fish-Tap 12-Year Summer Ale and Fire in the Belly — Doug’s Red Ale.
Special food and beer menu with all items priced at 500 yen. We will be selling weekend Baird Beer and food cards with twelve stamps for 5,000 yen (12 beer and/or food items for the price of 10). The cards are valid exclusively at the Fishmarket Taproom and only during the three-day celebration (July 20-22).
Saturday and Sunday outdoor BBQ at the brewery (1:00 – 6:00 pm). Chris M will be grilling up burgers, dogs and homemade sausages as well as pouring a variety of specially cellared seasonal Baird Beers. Beer and food cards can be used at the outdoor barbecue.
Baird Brewery Tours: Brewer-guided brewery tours will be held both on Saturday and Sunday at the following times — 12:30, 2:30 and 4:30. Tours are open to all interested patrons.
CODE reunion concert — 7:00 pm kick-off Saturday evening.
New Baird Beer Seasonal Releases:
In conjunction with our Fish-Tap birthday celebration, we are releasing two commemorative seasonal ales to the broader market. Each is available both in kegs and bottles (360 ml); shipments will begin Thursday, July 19.

*Fire in the Belly — Doug’s Red Ale (6%):

Doug Benning was what we would consider a ‘founding customer’ in our Fishmarket Taproom. He first made an appearance the second or third weekend of our operation, visiting together with his wife, Miyuki, and fellow ‘founding customer’, Jason Block. That Doug was a curiously inquisitive and passionate person was revealed to Sayuri and me within minutes. That he was to be a life-long fan of the Taproom and Baird Beer, a future owner-partner in our business, and, most of all, an intimate and fiercely loyal friend, become apparent over the coming months and years.

Sadly, Doug passed away several weeks ago in a fashion as sudden as his life was intense. I understood Doug’s intensity perhaps better than most; we shared what my mother would have called ‘fire in the belly.’ We love Doug and Fire in the Belly is our beer memorial to him.

Fire in the Belly is an explosively flavorful ale, richly malty with a biting hop character. The aroma is spicy and peppery and comes courtesy of dry-hopping with four varieties: Chinook, Cascade, Motueka and Santiam. If Doug were here to toast his beloved Fish-Tap, this undoubtedly would be the beer with which he would do so.

*Fish-Tap 12-Year Summer Ale (4.5%):

There is a word for July in Numazu — sultry. The best antidote that I know to the heat and humidity, other than a dip in Suruga Bay, is a tall pint of a crisp and sprite, light yet flavorful session ale. This is what our 12-Year Summer Ale happens to be. 11.4 Plato of malty goodness (including strategic additions of rye, caramel-wheat and un-malted wheat) is combined with 15 BU of hop crispness to produce an exquisitely clean and refreshing brew. The floral nose comes courtesy of dry-hopping with a combination of Tradition, East Kent Golding, Santiam, Saaz, and Styrian Golding.

Please plan to join Sayuri, John and me, and our entire brewery and Fish-Tap team for a celebration of beer and friends and life and happiness, all of which will be abundantly present.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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美食, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Vegan Japanese Recipe: Eggplants with Sesame and Soy Sauce!

July 17, 2012 dragonlife 10 Comments

Eggplants in sesame and soy sauce/Nasu No Goma Shouyuu Abura Ae/なすのごま油醤油あえ

INGREDIENTS (for 2 people)

Eggplants: 4 comparatively small
Cornstarch: 2 teaspoons

For the sauce/tare/タレ:
Sesame oil: 1 teaspoon
Rice vinegar: 2 teaspoons
Soy sauce; 2 teaspoons
Leek (finely chopped): 1/4
Chili pepper powder: as appropriate

RECIPE

Peel the eggplants with a peeler

Coat the eggplants with cornstrach.
Steam the eggplants in a steamer or cover the dish with cellophane paper and cook in the microwave oven for 5 minutes.

Mix all the sauce/tare ingredients well in a bowl.

Puncture the eggplants with a thin fork or toothpick.
Leave the eggplants in the sauce bowl.
Turn the eggplants in the sauce well to let them absorb it as much as possible.
Serve lukewrm or at room temperature.

Easy, isn’t it?

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レシピ, 美食, 農業, Gastronomes, Gastronomy, Italian Cuisine, Italian Restaurants, Japan, Japanese Gastronomy, Recipes, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Summer Italian Truffles at Soloio in Shizuoka City!

July 15, 2012 dragonlife 4 Comments

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Summer is a great season when it comes to mushrooms!
No wonder that Solio is offering Italian Summer Truffles on its menu, and this at a very reasonable price!

They were clearly stated on the seasonal carte inserted inside the regular menu!

Proud Chef Takehiko Katoh/加藤武彦 and Sommelier Mieko Ozawa/小澤美恵子!

But before we sampled these beautiful black jewels there were other morsels to take care of to satisfy our appetites!

Tuna tartare!

So light and so succulent! Heavens for any fish lover!

Solio has a constant array of anitpasti you can’t escape from: Shrimps and octopus!

And so elegantly served!

On a bed of superb carpaccio of sole!

Beautiful octopus!

By then it was time to indulge in the truffles!

On white asparaguses!

Solio serves simply the best rizotto in the Prefecture!

Extravagant Summer Truffles risotto!

For once we skipped dessert and finished with coffee…

Actually, the home-made crostini made for a nice little dessert! LOL

To be continued…

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Smoking allowed BUT Non-smoking until 20:00 everyday!

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Chicken, 焼き鳥, 美食, 観光, 農業, Gastronomes, Gastronomy, Kushiyaki, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, Yakitori, 串焼き

Yakitori-Kushiyaki Restaurant: Kushiyaki Taisho in Shizuoka City!

July 15, 2012 dragonlife 2 Comments

Service: Very friendly
Facilities & Equipment: Great overall cleanliness
Prices: Reasonable
Strong points: great variety of yakitori, kushiyaki and other izakaya-style food. Good drinks menu including local sake and wine.

Kazuo Kawasumi/川澄一雄さん is a very enterprising businessman. After opening his first two restaurants in Kofu City and Hiratsuka City, he just started his third restaurant in busy Koya-machi in Shizuoka City and is already planning to open his fourth and last one all for himself in Shimada City after having made sure his family members are taking proper care of his establishments!

The entrance is unusual for a Kushiyaki-Yakitori Restaurant! You might be excused if you mistook it for a Chinese restaurant!

it opens at 4 in the afternoon and you will be offered a complimentary glass of beer if you enter the place before 6 o’clock!

The inside decoration is in complete contrast with the outside, showing the owner’s love for the sea!

Actually, Kazuo San does manage English so don’t worry if you can’t read the menu!

Ordering sets of 5, 10 or 20 sticks can become a good bargain!

The MOH at work, always with a smile!

Great sake available as this Garyubai by Sanwa Brewery in Shimizu Ku, Shizuoka City!

Let me introduce what we sampled on that day!
Kawa negi/Chicken skin and chopped leeks.

Plenty of side dishes are on offer such as kimchi!

Sasami mentaiko (for the Missus!)/chicken fillets seasoned with spicy cod eggs.

Hon-jiri/Chicken derrieres!

Ninniku bekon/Garlic stems wrapped in bacon.

The specialty of the house: Tsukune! Minced chicken sticks!

Chicken liver in tare sauce (for me!).

Vegetables and deep-fried wantan salad.

Ebi Harumaki age/Deep-fried shrimps spring rolls!

Sasami wasabi/Chicken fillets seasoned with grated wasabi sauce!

Yakitroi/plain but beautiful chicken!

To be followed… So many more morsels to sample!

KUSHIYAKI TAISHO/串焼大将
Shizuoka CityAoi Ku, Koya Machi, 4-27, Morikawa Bldg. 1F
Tel.: 054-255-3543
Opening hours: 16:00~24:00
HOMEPAGE

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美食, 酒, 野菜, 観光, 魚海の幸, 農業, Fish, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Restaurants, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

Japanese Traditional Gastronomy: Jisaku Restaurant in Shizuoka City!

July 13, 2012 dragonlife Leave a comment

Service: Very friendly and attentive
Equipment & Facilities: Overall very clean. Superb bathroom
Prices: Expensive but still good quality/price ratio
Strong Points: Authentic Japanese traditional gastronomy. Rich sake and wine list. All the water used comes from own well. Main room entirely non-smoking. Smoking only allowed in efficiently separated rooms!

I sometimes wonder if I will ever be able to visit all the traditional Japanese restaurants in Shizuoka Prefecture or even in Shizuoka City!
Most do not advertise themselves much as their clientele is definitely upper-class with the understanding that most bills are footed by companies as executive expenses!

Even the traditional entrance will not tell you much as the privacy of the guests is of utmost importance!

At least the sign is obvious in its simplicity: 日本料理/Nihon Ryouri/Japanese Gastronomy!
Mind you, the wine served there is French!

Once inside you find yourself in a true Japanese surrounding and atmosphere!

I definitely recommend any connoisseur to ask for a seat at the counter in the blessedly non-smoking main room where you can observe the chef at work and admire the products!

The unobtrusive non-smoking sign at the counter!

The sake (many local brands available!) is served in carefully chosen earthenware flasks and cups!

A new menu is brush-written everyday, but don’t worry the owners are very kind people who will explain everything with a smile!

Young chef Mitsuru Nanjyou/南條満at work!

This is a family Nanjyou/南條 affair with young and talented Mitsuru/満 san preparing the food, graceful daughter Atsuko/温子 san under the eyes of smiling mother Sumiko/澄子 san!
Was it not for the superb quality of the food, one could easily think himself/herself in a traditional Japanese home!

You know that ladies are at work there as the place is absolutely spotless clean in spite of its (modern age) 40 years of history!
Incidentally, they still exclusively use water from their own well dug deep in the earth!

As it was my first visit I had a bit of a hard time choosing among the many beauties written on the menu!
But I certainly had no problem ordering one specialty which has made the place famous!

Goma dofu/胡麻豆腐/tofu made with sesame seeds (very hard work!) served with freshly grated wasabi!

Naturally, the next order was sashimi!

Aji/鯵/Horse Mackerel (front), Hirame/平目/Sole and Katuso/鰹/Bonito with grated wasabi, ginger, chopped thin leeks and shiso flowers!

Now, what are these?

Cherry tomatoes in Japanese or tomadillos in English. So sweet!

Now, what was next?

Amadai sakamushi/甘鯛鮭むし/Amadai seabream steamed in sake!

Served with tofu and vegetables! True Japanese traditional cuisine!
So light, tasty and healthy!

And served in such beautiful earthenware!

The Amadai/Amadai Seabream, an extravagant fish even in Japan!

Aka Karei Karaage/赤鰈唐揚げ/Deep-fried Red Turbot!

They naturally serve meat too, but for once I found it a great idea to keep to fish, so superb it all was!

Except for the bigger bones all was scrumptious and disappeared! Fish at its very best!

Gastronomy to please Westerners and Japanese alike!

Instead of dessert I ordered an extravagant Chazuke: Tai Goma Chazuke/鯛ごま茶漬け/Tea poured over a bowl of rice and sea bream!

Probably the most famous comfort food in Japan turned into a supreme dish!

Actually, I was coesced into dessert: home-made youkan/羊羹/sweetmeat jelly, another so traditional dish in Japan!

To be continued…

JISAKU/治作
Shizuoka City, Aoi Ku, Showa Cho, 1-1
Tel.: 054-252-2021
Opening hours: 17:30~21:00
Closed on Sundays, National Holidays and First Monday of the Month
Reservations recommended!
HOMEPAGE (Japanese)
Cards OK
Main room non-smoking!

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Yakisoba: Fujinomiya Yakisoba makes its Italian Debut at Event in Rome!

July 12, 2012 dragonlife 4 Comments

Add the sauce: A Japanese cook makes “Fujinomiya yakisoba” pan-fried noodles at a special event in Rome on Tuesday.

Roma
Kyodo
Article appeared on the Japan Times on Wednesday. July, 11th

Popular pan-fried noodles known as “Fujinomiya yakisoba” made their debut in Italy on Monday when they were served during a Japan-related event in Rome for local people and Japanese expatriates.

It was the third time the noodle dish from the city of Fujinomiya in Shizuoka Prefecture has been promoted overseas, following events in New York last August and in Seattle in April.

“I had been saying half-jokingly that it would be good if we could introduce it in the home of pasta, and the dream has come true as we have been urged by the Japanese Embassy in Italy to do so,” said Hidehiko Watanabe, 53, head of a citizens’ group promoting the dish.

The party endured an anxious wait for the noodles to arrive from Jpan on the day of the event, as Italy is known for its stringent customs clearance regulations for food products.

A local reporter said Italians will enjoy the noodles even though they are totally different from pasta, while a 46-year-old civil servant thought the flavor should be changed somewhat as sweet sauces in general are unpalatable to Italians, although she said she enjoyed the noodles.

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Beef, Bento, 美食, Ekiben, 観光, 農業, Food, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism, 和牛, 弁当

Shizuoka Ekiben/Railway Station Bento:　Ashitaka Beef in Numazu JR Railway Station

July 10, 2012 dragonlife 2 Comments

People often forget that Shizuoka Prefecture is not only celebrated nationally for cultivating the largest number of vegetables varieties as well as catching the largest number of seafood varieties, but that it also boasts no less than 12 recognized varieties of wagyu beef!

Numazu JR Station is comparatively a smaller railway station in Shizuoka Prefecture as the Shinkansen bullet train does not stop there but it has too many products to be proud of not to have a substantial ekiben booth at its entrance!

It sells no less than 7 regular ekiben on top of seasonal offerings!

As I had to attend a function there the other day I just couldn’t let pass the opportunity to sample their local wagyu beef ekiben!

Ashitaka/愛鷹 beef is raised on the slopes of Ashitaka Mountains north of Izu Peninsula and doesn’t come too often on the local tables as most of it is gobbled in Tokyo!

This particular ekiben has received national recognition!

Tounakaken Co in Numazu City advertises precisely all the contents.

The contents are well protected by a rigid transparent lid. Naturally chopsticks, separate spices and toothpick are provided together with the package!

Now, what do we have?

Boiled egg marinated in beef juices and boiled string beans.

Boiled kabocha and shirataki/Konyaku-konjac noodles.

Ashitaka beef cooked in two manners:
-Gyuu Sukini: beef slices simmered with onion and leeks.
-Gyuu Soboroni: minced beef simmered as above.

It actually proved more satisfying and well-balanced than expected. The beef taste would please anybody, be they Asian or Westerners!
A rare treat! And a collector’s item!

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