Category Archives: Shizuoka agricultural products

豚肉, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Pork, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Japanese-style Pork and Asparagus Rolls

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Green asparaguses are still in season and combined with meat they make for a such a tasty snack or appetizer!
And there is nothing difficult about it!

INGREDIENTS: For 4 people

-Thin slices of pork belly: 200 g
-Asparaguses (medium size): 9
-Japanese sake: 50 cc (1/4 cup)
-Soy sauce: 50 cc (1/4 cup)
-Mirin/Japanese sweet sake: 50 cc(1/4 cup)
-Cornstarch: 1 tablespoon
-Water: 1 tablespoon
-Sesame oil: as appropriate
-Salt & Black pepper: as appropriate

RECIPE:

First boil the asparaguses to 90% tender and then fry them for 2 minutes.

Divide the pork belly slices into 3 batches and stretch them side by side according to the length of the asparaguses.

Sprinkle the pork with salt and pepper. Roll three asparaguses in each batch of pork belly slices. You should come out with 3 big rolls with the indicated proportions.

Heat sesame oil in a frypan and fry the rolls all over their surface until they reach a nice cooked color.

Add sake, soy sauce and mirin and simmer for 2 or 3 minutes over alowered fire and under a lid.
Dissolve cornstarch in water and add to rolls.
Cut and serve as soon as the sauce has attained a nice texture!

So easy!

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

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

Shizuoka Sake Tasting: Suruga Brewery-Abekaido Tokubetsu Honjozo

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“Abekaido” which means “Abe River Route” was part of the old “Tokaido/East Route” which ran from Edo to Kyoto.
People then had no recourse but to cross the Abe River in Shizuoka City, then called Sunpu, unless they wished the country beyond the Southern Alps.

The Abekaido brand was originally created by the defunct Yoshiya Brewery that the present Suruga Brewery acquired upon the retirement of its last sake masterbrewer!

Rice milled down to 60%
Dryness: + 5~; 8
Acidity: 1.0~1.2
Alcohol: 15~16 degrees
Bottled in December 2011

Clarity: Very clear
Color: Transparent
Aroma: Dry and fruity. Banana, dark chocolate
Body: Fluid
Taste: Dry and fruity strong attack backed by pleasant alcohol.
Warming up the back of the palate. Complex.
Lingers for a while on a dry note.
Dark chocoleate, banana, dry almonds, oranges.
Fairly strong but pleasant.
Assertive but attractive.
Gets drier with food with a stronger accent on oranges and almonds with an appearance of lemons.
Dark chocolate reappears away from the food with a sweeter note.

Overall: A sake definitely conceived for food as it doesn’t vary much.
Marries very well with any food, even curry!
A bottle you could keep carrying around as you never know… a B.B.Q., a new friend, an old one, or…

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

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

Today’s Bento/Lunch Box (12/24): Color Orange Bento?

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Now, why did I call this bento “Color Orange” (nothing to do with “Agent”!)?
Well, the color was obviously present not only in the picture but also in the ingredients! Just remember that one way to translate “orange” in Japanese is “daidai/橙”!
Incidentally, orange is the official color of Shizuoka Prefecture!

The Missus (did I tell you her nickname is “Dragon”?) introduced the color in the “mazegohan/mixed rice” which included finely chopped carrot. She just filled one box with the lot sowing plenty of boiled (from her family’s garden) green peas for added taste and design.

Can you guess the element “orange” in the side box?
Actually one is invisible as an ingredient?

The orange color is obvious in the Missus’ half-boiled egg atop a salad consisting of potatoes, red onion, black olives and pink pepper flanked with lettuce grown at home.
I always try to entice the Dragon to include as much of her potato salad as possible! LOL

Beside the delicious plum tomato lies an interesting concept for a salad: thinly sliced cucumber, sesame seeds, natsu mikan orange wedges and boiled prawns, the lot seasoned with Daidai Koshio pepper, the invisible “orange” element!

If the Missus continues in the same vein, her bentos will not only be great to eat, they might become a photograph essay of its own!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Bento, 美食, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products

Today’s Bento/Lunch Box (12/23): Egg Ribbons and Beef Chirashi Sushi Bento!

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The Missus loves to make Chirashi Sushi for my bentos (and her own lunch!) but this might be the last for some time as “she is running out of ideas”!
Well, this particular one was a good idea!

The chirashi Sushi was designed in a two-color concept with a neat third coloration provided with violet daikon sprouts!

The Missus did prepare egg ribbons first while steaming the rice. They are not so difficult to make although they are very spectacular!

She stir-fried fine beef ribbons in ha sauce of hers (she wouldn’t disclose the ingredients!) and let them cool down.
Once the rice was steamed she added vinegar and a little sugar to turn it into sushi rice and finally mixed it with some fried beef and boiled green peas for more impact.
She then filled the box with the sushi rice mixture and topped half with egg ribbons, the other half with stir-fried beef and boiled green peas and drew a separation with fresh violet daikon sprouts!

A spring time side box with vegetable and fruit salad!

Boiled broccoli and marinated mushrooms lined with fresh lettuce and topped with plum tomato!

For dessert “Natsu Mikan” orange and yellow kiwi fruit with imported cherries!

Very satisfying, pleasant to the eyes and so yummy!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

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

Bryan Baird’s Newsletter (2012/05/23): May Hop Madness Continued: Triple-Dry Bohemian Pils and 4-S Belgian Blonde Ale

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

May Hop Madness Continued: Triple-Dry Bohemian Pils and 4-S Belgian Blonde Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The May month of Hop Madness continues with today’s general release of two more hop-crazy brews: Triple-Dry Bohemian Pils and 4-S Belgian Blonde Ale.

New Baird Beer Seasonal Releases:
*Triple-Dry Bohemian Pils (5.7%):

A Bohemian Pilsner is one of the world’s most noted beer styles. In its historical form, it is a clean and refreshing lager that enjoys a wonderful floral hop character, derived most notably from the famous Czech aroma hop, Saaz. The Baird May Hop Madness take on this classic style is unique — we dry-hop this Pilsner on three separate occasions using a blend of three wonderfully aromatic continental hops (Saaz, Tettnanger and Spalter). This is not your grandfather’s Pils!

Triple-Dry Bohemian Pils is available for immediate general release in both kegs and bottles (630 ml).

*4-S Belgian Blonde Ale (5.5%):

Crisply fruity, dry and refreshing are descriptors that come to mind with mention of a Belgian Blonde Ale. Our version is also very hoppily aromatic. We brew (and dry-hop) 4-S with a combination of four hop varieties all beginning with the letter ‘S’: Sterling, Santiam, Saaz, Styrian Golding. The result is a light yet intricately complex ale.

4-S Belgian Blonde Ale is available also for immediate general release in both kegs and bottles (630 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

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

Today’s Bento/Lunch Box (12/22): Cherry Shrimps & Broccoli Tamagoyaki and Karaage Bento!

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Today’s bento was a double hit with the Missus’ specialties, what with tamagoyaki and karaage, not mentioning the great majority of local ingredients again!

Again, after steaming plain local rice she seasoned it with her own pickled Japanese pepper seeds/sanshyo!

She completed the box with stir-fried local green peppers and aubergines/eggplants.
As for the home-pickled radishes they come from her family’s garden!

Now, what did the Missus place inside the side box?
Plenty of colors to start with! LOL

First, her special karaage/deep-fried chicken (shallow-fried actually). I definitely tasted some garlic there!
Plenty of lemon for added zip and vitamins and lettuce from the family’s garden!

I very much doubt you could find such a tamagoyaki outside our Prefecture as the Missus made it Yui Harbor Cherry Shrimps and local broccoli! A real delicacy!
She completed the whole with boiled mini corn and snap green peas and more lettuce!
For dessert, imported cherries! Hey, this might be the first time that the word “cherry” has two different meanings in one of my bentos!

Do I need say it was another beauty? LOL

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

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

Today’s Bento/Lunch Box (12/22): “Ton Toro Ten” Bento!

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The Missus holds a special fondness for pork, and “ton toro” in particular!
Ton toro means “pork toro” like “toro/belly” for tuna!
It is bought already cut into thin slices.
As for “ten”, it stands for “tempura”!

Now, the rice box is a proof that you can concoct a bento almost exclusively with local products!

In this box the plain steamed rice is grown in Shizuoka Prefecture.
The thin vegetable marinade are carrot, wasabi stems and leaves from Shizuoka, and the pickles mini melons are also local!
Only the konbu/seaweed (I’m not sure actually!) and the chili pepper aren’t!

Even most ingredients inside the side dish are local!

Salad consisting of local carrot and walnut (not local!) flanked with cress (local).
The Missus then placed the fine slices of ton toro tempura (local) in between shishito green chili pepper and lemon (all local)。

As for the finishing touch local soft-boiled egg (sprinkled with black sesame seeds) and mini tomato (for dessert!)!

Beautiful and appetizing colors and great satisfaction!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

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

Bryan Baird’s Newsletter (2012/05/16): More May Hop Madness Seasonal Releases

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

More May Hop Madness Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

As you know, we have dedicated the month of May to our good friend, the Hop. The May Hop Madness continues today with the general release of two more hop-forward brews: Spalter Golden Ale and Hop Havoc Imperial Pale Ale.

New Baird Beer Seasonal Releases:
*Spalter Golden Ale (4.7%):

Spalter is one of the hops in the pantheon of great German aroma hops. 2012 marks our first usage of this historical hop. To give both us as brewers and you as drinkers a good feel for the nature of this hop, we have brewed a simple, moderate-gravity golden ale that is hopped exclusively (bittering, flavor and aroma) with Spalter. Floral, herbal, grassy are all adjectives that pop to mind as I imbibe this wonderfully balanced and refreshing Teutonic Golden Ale.

*Hop Havoc Imperial Pale Ale (6.2%):

This is our second year brewing Hop Havoc; it took a full year for our taste-buds to recover from the hop assault delivered in year one. The malt bill here is one that would constitute a strong pale ale (starting gravity of 13.8 Plato), but the hop charge is one you would find in a double IPA (90 BUs in the kettle and whirlpool; double dosings of dry-hops using a combination of Citra, Simcoe and NZ Cascade). Put simply, this is Hop Madness!

Both beers are available for immediate release in both kegs and bottles (630 ml).

Meanwhile, Hop Madness Month continues at all four of our Taproom pubs. Keep checking in regularly to see what is on tap so as to make progress with that Hop Madness stamp card. Be one of the select few to have enjoyed all sixteen of our Hop Madness brews before the month is up.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

美食, 野菜, 観光, 農業, Gastronomes, Gastronomy, Imo, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tororjiro, Tororo, Tourism, vegetables, Yam

Traditional Japanese Tororo/grated yam gastronomy at Chojiya and Culture at Chojiya in Shizuoka City!

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Service: Friendly and informative
Equipment & Facilities: Old but very clean
Prices: Reasonable
Strong points: Traditional japanese food in a traditional environment full of history!

Chojiya/弔子屋 in Mariko, the 21st station of the Old Tokaido Highway made famous by Utagawa Hisroshige’s (real name:  Ando Hiroshige) wooden prints, has served traditional tororojiru, grated yam soup, for no less than 400 years! actually many think that the inn featured on Hiroshige’s woodblock print is Chojiya indeed!

Chojiya under the rain.

In 1596 Shojiya Heikichi/丁子屋平吉 established this tea house in the post town of Mariko to serve the many travelers using the Old Tokaido Route from Edo/Tokyo to Kyoto.
Before reading this article I strongly encourage you to visit their superb HOMEPAGE (English)! A window opened on the history of Japan and Shizuoka!
Great bilingual pamphlets are available for free, too!

History is all around you in this tradtional Japanese inn! take as many photographs as you wish but bear in mind this is a busy place!

You will dine under the benign protection of giant Hina Dolls! Such dolls are to celebrate the Girls Day on March 3rd and Boys day on May 5th, but they are on constant display!

Do not forget to visit the little museum at the entrance where you will discover a genuine ukiyoe wooden print!

A genuine ceramic dish showing a scene of Mariko in Edo Era!

Keep your cameras on the ready!

The tororojiru/grated yam soup that Mariko and Chojiya are so famous for!
I visited the place with my good friend, Patrick who loves the delicacy served on freshly steamed rice!

You pour it yourself on your rice!

And you savor it with chopped thin leeks! The perfect dish for a vegetarian!

The whole traditional lunch!

You will also have the opportunity to enjoy great local sashimi!

Local vegetables served as a traditional boiled vegetable salad!

Their dashi tamagoyaki is a must! Tamagoyaki is the famous omelet-like dish in Japan that all egg lovers must try once!

I’m not too keen on grated yam soup myself but the staff readily agreed to replace it with vegetables serrved as tororoage/vegetables deep-fried in tororojiru! Lovely and such kind and great service!

The menu is impossible to explore in a single day so I definitely plan to come again, especially as the whole establishment is non-smoking!

CHOJIYA
421-0103 Shizuoka City, Aoi Ku, Mariko, 7-10-10 (Take the bus going to Fujieda from North Exit Platform No 7 at Shizuoka JR Station. Get off at Marikobashi Iriguchi stop!)
Opening hours: 11:00~19:00
Closed on Thursdays and last Wedenesday of the month
Entirely non-smoking!
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

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

Shizuoka Sake Tasting: Masu Ichi Brewery- The Last Bottle? Masu Ichi Junmai Dai Ginjyo

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Masu Ichi Brewery has not been making sake for the past year and will not ever as his owner/masterbrewer Denjirou Masui/増井伝次郎 just passed away at the age of 49 leaving no successor willing to take over the brewery founded in 1882.

Denjirou Masui

Denjirou was his brewer’s name given by his mentor Denbei kawamura, the godfather of Shizuoka Sake and the creator of the Shizuoka sake yeast. He was one of the only three brewers of the Shida School.
His sake is fast disappearing and this particular one of a series of “last bottles” I’m scouring the Prefecture to get my hands on for posterity!
This is therefore the fourth and maybe last bottle!

This is a Junmai Dai ginjyo, meaning the top premium variety with no alcohol blending!

Rice milled down to 35%
Alcohol: 15~16 degrees
Bottled in March 2012

Clarity: very clear
Color: Very faint golden hue
Aroma: Assertive and fruity. Banana.
Body: Fluid
Taste: Complex, fruity and back of the palate warming attack.
Dry and deep. Banana, dark chocolate, oranges, coffee beans.
Disappears fairly quickly on a drier note with more coffee beans.
Very elegant and pleasant.
Turns even drier on second sip with a slightly stronger junmai petillant.
Tends to show different facets with every sip adding to complexity.
Although originally not really conceived to accompany food, changes little with just more oranges and coffee beans.

Overall: A very elegant sake best enjoyed on its own for a special occasion.
Extravagant millage down to 35%!
Although I enjoyed it much at room temperature it should become ethereal if a little chilled.
A sake for very special occasions!
I certainly felt guilty drinking it up on my own!
The last bottle?
Definitely and I was blessed to discover it!
Out of respect for such a great brewmaster I will not be sad when I finish it. I will be so thankful!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

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

Vegan Korean Recipe: Namuru-style Asparaguses

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Fresh asparaguses, especially green ones, are still very much in season!
Here is a simple way to accomodate them Korean-style to please vegans and vegetarians!

INGREDIENTS: For 2 people

-Fresh green asparaguses: 5
-Sesame oil: 1 teaspoon
-Salt: 1/3 of a teaspoon
-White sesame seeds: 1 teaspoon
-Black pepper: a lttle

RECIPE:

Cut off bottom ends of asparaguses and peel off the bottom half.
Make sure to discard the peeled part as they tend to stick inside the palate!

Cut the asparaguses as in above picture in easy-to-eat size.

pour sesame oil in a fry pan and fry asparaguses.
Adding some sliced garlic then would be a good idea!

once the asparaguses have been cooked to satisfaction add salt, sesame seeds and black pepper and fry a few seconds.

Simple and delish!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

美食, Daikon, Daikon leaves, 野菜, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Vegan, vegetables, Vegetarian cuisine

Vegan Japanese Recipe: Daikon Leaves, Imo and Miso Stew

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Here is another simple Japanese recipe to satisfy hungry vegans and vegetarians which also has the merit to be ecological and nutritious!

INGREDIENTS: for 4 people

-Daion leaves: all the leaves of 1 large daikon
-Taro, sato imo/里芋 (frozen or fresh and pre-boiled) 8~10 (peeled)
-Aburaage/fried tofu sheet: 1
-Miso paste (of your choice): 4 tablespoons
-Sugar: 4 tablespoons
-Sesame oil: a little
-Cornstarch: as appropriate

RECIPE:

Cut the daikon leaves and aburaage finely and frt in sesame oil until satsifactory.

Add enough water to dissolve the miso into a proper miso soup. Add imo.

Once the imo are cooked to satisfaction add miso paste, sugar. mix. last add cornstarch to attain the appropiate consistency.

So easy!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

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

Today’s Bento/Lunch Box (12/21): Kaki no Tane Salmon & Taro Imo Curry Bento!

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Sometimes the Missus has the knack of using both leftovers and “junk food” in the same bento!
Can you guess what the junk food and leftovers are?

The rice box was a comparatively simple affair.
The Missus having steamed the rice, she filled the box with it and sprinkled plenty of furikake on it. That particular furikake consisted of dry seaweed, shijimi shellfish and golden sesame seeds.
She decorated the rice with two pickles of her own, local carrot and wasabi stems and leaves combination, and radishes in amazu vinegar.

As usual the side dish was full of colors, a fact that the Missus always works on.
Now, where are the junk food and leftovers?

The junk food is there!
The Missus coated fresh salmon with breadcrumbs made of crushed “Kaki no Tane” before frying it. These are very hot sembei you can find anywhere in Japan!
She added lemon for more taste and boiled broccoli for the fibers and vitamins.

These contain the leftovers!
I love taro imo/satoimo just boiled and I always make a batch of them.
The Missus cares little for them as such, so she accommodated my taro with carrots and further cooked them in a light curry sauce of hers!
Very soft and tasty!
As for dessert it consisted of a sole mini tomato! LOL

This just shows that bento are not only delicious and nourishing but also an entire part of Japanese gastronomy which can be accomodated at will anywhere in the World!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Bistro, 美食, 観光, Food, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Hamamatsu City, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Bistro: Kuroneko Tei in Hamamatsu City!

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Service: Very friendly and unpretentious
Equipment & Facilities: Great general cleanliness. Very clean washroom
Prices: Reasonable~appropriate
Strong points: Southern France Cuisine. Wines popping out of nowhere. Great use of local products.

Whereas Shizuoka City is very compact and easy to walk around, Hamamatsu City with a similar population proves to be a veritable expedition when it comes to discover its hidden treasures!
But it is certainly worth exploring!

Over 10 years ago when Akira Fukui/福井章さん (everyone calls him “Fuku Chan”) decided to leave the corporate world and open a bistro he found this place called Kuroneko Tei/くろねこ亭/The Black Cat Restaurant just vacated by its former owner and decided not to change the original name although he cares little for cats!

It was far from easy at the beginning but the black cat brought him good luck in the end!
He refurbished the place little by little, keeping the first floor with a counter seating 7 people free of smoke and creating a private space for partying, eating, smoking, exhibiting local artists and holding mini concerts upstairs!
The establishment being tucked away in narrow side street it has become one of the best known secret places in town!
People are invited to relax and share a word at all times!
The only problem is that the place is dark making photography tough work!

Fuku Chan at work in his tiny kitchen!

The food and wine are definitely French-inspired!

With plenty of solid and reasonable French wines such as this Cote du Rhone/Grenache by Domaine Jean David!

He shows great support to local farmers, fishermen and even artists as a lot of local pottery is used in his restaurant!

Some of the wines lying in wait for you!

Foreigners are welcome (Fuku Chan is a fan of the Yamaha Top Teague Rugby Team!) and forks and knives and chopsticks are available with a nice cat chopsticks rest!

Live sawagani/river crabs!

All kinds of friends seem to bring him local finds!
Yesterday one brought local live sawagani/river crabs!

Italian cuisine is also present with caprese salad!

Local asparaguses sauteed and served with cheese!

Southern French cuisine appears very much with local fish!

Isaki/伊佐木/Chicken Grunt (the fish name!) meuniere!

Fuku Chan had the sawagani drunk live in white wine before deep-frying them as they were!
A true local delicacy!

Even Spanish and Moroccan cuisine find their way in with this tajine paella!

As the menu changes regularly expect new finds and morsels!

To be continued…

KURONEKO TEI
430-0931 Hamamatsu City, Naka Ku, Shinmei Cho, 315-8 (Sakana Machi Street near Shimizu Bank)
Tel: 053-453-9334
Business hours: Lunch, 12:00~16:00 (Friday, Saturday and Sunday only). Dinner, 17:00~23:00
Closed on Tuesdays and fourth Monday
First floor entirely non-smoking!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Cakes, 美食, Dessert, Desserts, 茶, 観光, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomes, Gastronomy, Japan, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Strawberries, Tea, Tourism

French Dessert with Local Shizuoka Ingredients by Tetsuya Sugimoto in Shizuoka City!

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Service: Highly professional and friendly
Facilities: Great overall cleanliness. Beautiful washroom
Prices: Reasonable~appropriate
Strong points: Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables, top-class Shizuoka-bred meat and Suruga Bay seafood. Seasonal food only.

Map (Japanese)

Last Monday I had to visit Tetsuya Sugimoto, one of the very top French Restaurants in the whole Prefecture after lunch to talk with Tetsuya about white asparagus producers in Shizuoka (there is one!).
Having already eaten lunch, I nonetheless could not resist asking for a light dessert with my coffee as we conducted our talks!

The cake was a mousse made with Hon Yama tea grown along the Abe and Warashina Rivers in Shizuoka City laying over light Genoise biscuit/short cake!

The ice cream/sorbet was created with organic Akihime Strawberries from Shizen no Chikara farm in Shizuoka City!
Incidentally all sugar comes from sugar canes grown in Kakegawa City!

A delicious and extravagant dessert in its simplicity!
The perfect dessert for slim-conscious ladies!
Even a chauvinistic male like me loved it!

To be followed…

Tetsuya SUGIMOTO
４２０－００３８ Shizuoka City, Aoi Ku, Umeya,２－１３，１Ｆ
Tel./Fax: 054-251-3051
Opening hours：１１：３０～１４：３０，１７：３０～２１：３０
Holidays: undecided
Credit cards OK
HOMEPAGE(Japanese)

Entirely non-smoking!