Category Archives: Shizuoka Cuisine

美食, 酒, 観光, 農業, Fish, Food, Gastronomes, Gastronomy, Gotemba City, Japan, Japanese Gastronomy, seafood, Shizuoka, Shizuoka Cuisine, sushi, Tourism, 御殿場市

Sushi Restaurant: Myouken in Gotemba City!

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Service: Very friendly and attentive
Facilities & Equipment: Great general cleanliness. Superb washroom.
Prices: Reasonable~slightly expensive
Strong points: Oshizushi, local sake, traditional Japanese gastronomy.

The other day when I went to interview a local soy sauce maker in Gotemba City (article coming soon) I found myself with plenty of time at noon and decided to explore the vicinity of the Gotemba JR Station!

A few minutes walk away from the station I found this sign announcing Myouken/妙見, a local sushi restaurant…

Gotemba City at the foot of Mount Fuji is quite far from the sea, but you never know, so let’s have better look…

Founded in 1935! Now, that sounds as a venerable establishment but it had obviously been recently redecorated…

I had noticed one very important detail which encouraged me to enter the restaurant… but let’s take a picture first!

Remarkable decoration of the “lobby” created with real local rice stalks!

Now, these are delicious-looking take-aways!
Remember that Gotemba City is famous for its outlets with a lot of visitors from Tokyo!

Modern seating at the wide counter!

Beautiful Japanese tatami mat room!
Actually, there are more private rooms, some of which can be made non-smoking!

The lobby decoration has the added advantage to offer some privacy even at the central table I had chosen!

The all-important detail which encouraged me to discover the restaurant: Myoken has its own sake brewed by Takashima Brewery in Numazu City!

Now, apart of the delicious sake, what did I have for my first visit?
An enormous Hamaguri/蛤/Clam soup!

I opted for the sushi lunch set and one more local specialty!

The local specialty, a must: Fujinomiya no Benimasu Bougata Oshi Sushi/富士宮市産の紅鱒棒形押し寿司!
Rainbow Trout from Fujinomiya City served as pressed sushi, whole!
The founder of Myouken had come all the way from Nara City in 1935, a city famous for its pressed sushi!

For a better look!
I ate the lot, head included (I was complimented for that last detail!)!

The sushi lunch set!

From left to right: Chutoro Maguro/Tuna Chutoro, Tennen Hirame/Wild Sole-Flounder, Maguro Akami/Tuna lean Part and Aji/Horse Mackerel!

From left to right: Uni Gunkan/Sea Urchin as gunkan/mothership sushi, Ikura Gunkan/Salmon’s Roe Gunkan, Akagai Nigiri/Blood Clam Nigiri and Ebi Nigiri/Slightly seared Prawn Nigiri!

And for dessert: Local Japanese-style Yuzu/Lime Jelly!

Simple but perfect dessert!

As I have to visit Gotemba City regularly, expect another visit!

MYOUKEN
412-0043 Gotemba City, Shinbashi, 1983 (2 minutes walk from Gotemba Station Mount Fuji facing exit)
Tel. & fax: 0550-82-0142
Opening hours: 09:00~14:00, 15:30~20:00
Closed on Tuesdays
Credit Cards OK
Car park available

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, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/26): After the Rain Leftovers Bento!

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After two days of extraordinarily foul weather with torrential rain and hail, thunderbolts striking everywhere and flash floods, farmers and fishermen had to stay home as most housewives did.
So, the bento had to be made with whatever could be found in the fridge and pantry!

The Missus first steamed rice and served it with all kinds of leftovers!

She mixed the rice with “Chikaka/mixture of wet bonito flakes and cheese” and put some on top as well with thinly chopped dry seaweed. Very tasty rice!
She also included pickled ginger made by her mother for extra zip.

She then boiled some stringbeans and carrots and seasoned them with ground black sesame before adding them to the rice.
She baked some salmon and then fried it in soy sauce. She let it cool before placing it atop the rice.
Finally she decorated the lot with her special half-boiled marinated egg sprinkled with black sesame seeds!

As for the salad and dessert box the Missus arranged together fresh lettuce, pickled mini melon wedges, pitted prunes, cherries and orange wedges!

A bento to perk you up in bad weather!

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, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/25): Teriyaki Vegetable Chicken Rolls and Tamagoyaki Bento!

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I called this bento “Teriyaki Vegetable Chicken and Tamagoyaki Bento”, but I could also have called it “Oyako/Parent and Child” Bento as they call any combination of chicken and eggs here in Japan!

The Missus prepared an interesting mame mazegohan/rice mixed with various beans by adding salad beans, and boiled green peas and broad beans leftovers with freshly steamed rice.
Great colors and very satisfying!

The side box was also very satisfying and for once I took my time to savor it instead of wolfing it down!

The Missus concocted two types of rolls with chicken breast fillets/sasami:
One containing mini green asparaguses,
the other containing carrots and pickled wasabi stems and leaves.
She fried them whole first before cutting them to size.
As for the teriyaki sauce I’m afraid this was a secret I’m not privy to!

She added some plain tamagoyaki (for dessert?) and plenty of vegetable with fresh lettuce and some sauteed green and red pimentos.

Very satisfying as I said above, yummy and so colorful!

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, 魚海の幸, 農業, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Scallops, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine

Japanese-style Butter and Soy Sauce fried Scallops and Asparaguses

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Green asparaguses are still on the market and cheaper fresh small (“baby”) scallops are readily available.
Here is a very simple snack that should please even kids all over the world!

INGREDIENTS: for 2 people

-Baby scallops: 16
-Gree asparaguses: 4 thin to medium thickness
-White wine or Japanese sake: 2 tablespoons
-Butter: as appropriate, about 10 grams
-Soy sauce: 1~1.5 tablespoons
-Salad oil: as appropriate

RECIPE

Boil the asparaguses lightly (60%) and cut in small trunks.

pour some salad oil in a frypan.
Drop in the baby scallops and fry for a lttle while. Add white wine or sake. Turn fir to low. Cover with lid and steam fry for a while.

After the wine or sake has almost completely reduced, add the asparaguses, soy sauce and butter.
Stir or sautee a couple of times and serve!

So simple and delicious!

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

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

Cakes, 美食, 酒, 観光, 農業, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Local Food Stands at 2012 Shizuoka-Cannes Week in Shizuoka City!

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Now, what should I fancy more, the Basque ham or the Ladies? LOL

From Friday May 25th to Sunday 27th, as part of the events held during the 2012 Shizuoka-Cannes Week, a Marche/Market is held in Aoba Street in Aoi Ku, Shizuoka City where many producers and shops, especially dealing in food and drinks, sell their specialties in open stands!

Shizuoka City and Cannes in France have been sister cities for quite a long time and citizens have taken into their hands the yearly celebration featuring a cinema week and many other events!

Still in preparation at 16:00!

Local food will be available in stands in Aoba Street on Friday 25th from 17:00 to 20:00, and on Saturday 26th and Sunday 27th from 11:00 to 20:00!

Accordingly I came early on Friday to run a pre-report on the event!

French hot dogs! Not poodles!

Basque food and French drinks with Restaurant Las Tapas in Shizuoka City!

French organic wines by Lavigne Co. in Shizuoka City!

Great rusks and chocolates by Chocolatier Theo in Shizuoka City!

Ice creams/gelato by mi-so et ma-co in Shizuoka City!

Ganmo.burger in Shizuoka City!

Vegetable quiche and pound cakes by e-pou in Shizuoka City!

Plenty of drinks by HUG coffee in Shizuoka City!

Great cakes and desserts by Austrian Cake factory in Fujieda City!

Authentic, healthy and absolutely delicious Kugelhof!

Tuna gastronomy by Maguro Monya Oomasu in Fujieda City!

Patisserie Gouter in Yaizu City!

I must interview them for their beautiful Madeleines and Financiers!

Great vegetarian gastronomy at Cafe CAPU in Shizuoka City!

BBQ gastronomy at French B.B.Q. Brochette in Shizuoka City!

Can’t wait to sample these enormous sausages with a beer!

Prized French bread at DONQ in Shizuoka City!

The event featured an artist painting beautiful creations live!

Omu-raisu/omelet rice at LEMONeD in Shizuoka City!

Tortilla sandwiches by Ristorante & patisserie Nave Noel in Shizuoka City!

Herb teas at Seiryo in Hamamatsu City!

Great cakes made with local ingredients by Sansuka in Makinohara City!

Bread and baked cakes by TROTIX in Shizuoka City!

Great snacks and drinks by THE HIGE in Shizuoka City!

Authentic Pakistani gastronomy by SPICE 6 in Shizuoka City!

I will have to come back tomorrow or on Sunday for these!

And last, but not least, plenty of music!

See you there!

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

Beche de Mer, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Namako, sashimi, seafood, Shizuoka, Shizuoka Cuisine, sushi, Tourism, 海鼠

Japanese Seafood Species 4: Beche de Mer-Sea Cucumber-Namako-海鼠

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NAMAKO-RED

Red Sea Cucumber

Beche de Mer in French, Sea Cucumber in English, Sea Rat (海鼠) in Japanese, this marine creature has been called all kinds of names in many different countries over the ages.
French sailors were catching them and trading them with the Chinese as far back as the XVIIIth Century.
They are presently the most poached single creature in the Japanese seas by illegal fishermen from China, North Korea and Russia to the tunes of thousands of tons every year.

NAMAKO-GREEN

Green Sea Cucumber

NAMAKO-BLACK

Black Sea Cucumber

Quite a few varieties are found in Japanese markets, but the highest quality specimen are the red sea cucumbers.

The best season is Winter, although they are sold over the counter well beyond Spring in Japan.
They ave many names in Japanese: Namako, Manamako, Akako, Aoko, Kaiso and are caught almost all around the Japanese islands.
They lay eggs from late Spring to early Summer, hence their best taste in Winter when the Japanese find them almost sweet.
Choose red ones as they are softer and tastier. Choose specimens with firm flesh and healthy skin.

NAMAKO-BACHIKO

Namako Bachiko

The Japanese eat them in many ways. Like the Chinese they eat them in their dried form, or “Bachiko”.

NAMAKO-GREEN-TEA

They are popular boiled in green tea!

NAMAKO-SASHIMI

Of course you will find them as sashimi!

NAMAKO-NIGIRI

Or as sushi nigiri!

NAMAKO-KONOWATA

Their innards, called “konowata”, are considered a delicacy!

NAMAKO-KONOWATA-GUNKAN

Most popular as gunkan sushi!

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

Cherry Shrimp, 由比, 美食, 静岡市, 観光, 魚, 魚海の幸, Food, Gastronomes, Gastronomy, Harbors, Japan, Japanese Gastronomy, seafood, Shizuoka, Shizuoka Cuisine, Shrimps, Tourism, 桜海老

Sakura Shrimps Fisherman in Yui: Hiroki Kubota-窪田弘毅!

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A samurai of old? Hiroki Kubota-窪田弘毅!

The cherry shrimps spring catching season will be finished in three weeks before being resumed in late fall.
So yesterday, 23rd of May, it was high time I went looking for an old friend working half of the year as a cherry shrimps fisherman in Yui, Shimizu ku, Shizuoka City!

The cherry shrimps entry gate!

Although Yui has lately been incorporated into Shizuoka City it is still a bit far from the center of Shizuoka City, 5 stations away along the Tokaido Railway Line.
Once you get off Yui Station turn immediately to the right where you will see the Cherry Shrimps Gate at the entrance of Cherry Shrimps Street!

Have a look at the map conveniently set up near the station entrance!

Looking at the pictures you will discover there is lot to see in this little fishing village!

Now, be a bit nosy and you will find copies of old pictures on vending machines!

A fisherman’s life was really hard toil not so long ago, but they already knew how to enjoy themselves!

If you do not miss the entrance to the small (but nationally-known!) harbour past under the railway track you will notice this signboard!

It features a map of Suruga Bay between Omaezaki and the Izu Peninsula.
Every two days the departure time is clearly indicated, varying between 5:30 and 6:30 p.m.!
The ships will be back between 10:30 and 12:00 p.m. depending upon the catch.

The ships, all owned by the Yui Cherry Shrimps fishermen Association are divided into four groups with a new destination every two days as well as a different departing order!

You will find two kinds of fishing ships inside Yui harbor:
The smaller cherry shrimps boats.

And the larger differently-equipped shirasu/sardine whiting boats.
The season and departing times are different for those and they do belong to another Association.

A grand view of the highly protected harbour from its land’s end!

The shirasu boats and private vessels are moored at the end of the harbor.

The Yui Harbor Fishermen Association building where the morning auctions are conducted! I will report there as early as 6:30 a.m. for my next interview!

The exit to the sea under the Tomei Expressway!

A view of the harbour from the sea’s end!

Both quays are dotted with accesses to fuel from where the ships can pump in their individual needs directly!

Ice is brought in bags in small trucks.

I finally found my man: Hiroki Kubota-窪田弘毅!
Hiroki is now a very young 43-year old samurai figure.
After graduating from Tokai University in Yokohama 23 years ago he decided to come back home and work as a cherry shrimp fisherman in Yui half of the year and spend the rest of the year abroad, Bali these days, to enjoy his passion: surfing!
He actually lost half of his right thumb this year in a surfing accident and still wears a plaster around his right hand and wrist!

It doesn’t matter how long you have been in the business, but you still have to go through a lot of very important chores such as oiling the machinery!

Checking the nets!

A last check to ensure the good unfurling of the nets!

Hiroki’s ship: Dai Ichi Wakamiya Maru!
Dai Ichi stands for “First” as the ships always work in teams of two with six crew on each ship!
“Maru” means “Ship”!

This little box is the privies!
They didn’t have it a long time ago!
The ships have been equipped with siphons only ten years ago to haul the shrimps from the nets held between ships!
The work had to be done with large baskets, ropes and pulleys before.
Hiroki assured me that the fishing has definitely become easier on the body!

Each ship is equipped with a stove constantly burning as the nights are cold at sea!
Hiroki’s crew mates, all great lads, invited to join me in the near future! I’m definitely tempted although the Dragon at home will probably disagree!

Checking one’s wet suit and personal belongings for a last time.

Waiting for the official start always announced over a loudspeaker.
Fishing is done only in the evenings of Spring and Fall when the shrimps rise from their usual depth under 200 metres to up to 50 metres below surface.
In Spring fishing is concentrated in the eastern half of the bay whereas in the fall it will be done in the Central part of the Suruga bay.

Still some time left to share a joke and a rumor!

Some mooring lines are already loosened and taken away.

Some of the crews are already putting on their fishing wet suits. Hiroki does seem to need his yet…

What may such men laugh about at such a time?

Our samurai does seem to be an old hand!

Getting the ice ready in the proper place!

Putting some of the protective buoys back aboard.

All ships are equipped with powerful radio and radar!

A last call to the girlfriend?

The last ships leaving!
Hiroki’s was one of the last that day as his ship would work in the nearby sea!

Hiroki’s ship leaving at last!

Speeding away!

Good luck guys, and have a good catch!

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

美食, 観光, 魚, 魚海の幸, Fish, Fish Markets, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Local Shizuoka Fish at Parche Fishmarket in Shizuoka City!

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Shizuoka Prefecture is blessed with two of the richest sea areas in Japan with the Suruga Bay and the Izu Peninsula.
The Prefecture boasts the largest number of seafood and edible seaweed in the whole country and a simple visit to a good fish market such as the one on the first floor of Parche in Shizuoka JR Station will give you a good idea of what is available in our region!

Come and visit as early as possible, ideally before 10:00 a.m. before the first rush of customers of the day and you will discover the full range at ease!

First have a look at the fish just brought to the Yaizu and Numazu harbors early in the morning before being directly transported to the market just after the local auctions!

All the fish except the last one are from Shizuoka Prefecture.
The prices are for 100 grams.
Count 100 yen for 1 Euro and 80 yen for 1 US $!

These fish will be exhibited at the entrance of the kitchen!

Can you recognize some of them?
The employees will gut and dress them on request!

Horse mackerel/Aji/鯵 from Yui!

Live spiny lobsters/Ise Ebi/伊勢海老!

Shizuoka specialty! Raw Cherry Shrimps/Sakura Ebi/桜海老!

A bit pricey by Shizuoka standards, but dead cheap for Tokyo (that is, if you find them!)!

Now, that was for the fresh arrivals!
If you take a good look at the displays on the right of the of the space reserved for the employees in front of the sashimi you will find fish not one day old yet cleanly packed for immediate sale .
Keep your eyes open and you will find that almost 40% of them are local and still very fresh by usual standards!
Now, what was on display this morning?

Above picture and below:
Red Sole/Aka Shita Birame/赤舌平目.

Below: Rosy Seabass/Aka Mutsu/あかむつ
Above: Crimson Seabream/Porgy/Hana Dai/花鯛

Goldline Seabream/Hedai/へだい

Japanese barracuda/Kamasu/かます

“Devil Rockfish”/Scorpaenopsis cirrhosa (Thunberg)/Onikasago/おにかさご

Flying Fish/Tobiuo/とび魚

Golden threadfin-bream,Besugo/Itoyori/いとより

Chicken Grunt/Isaki/イサキ

White croaker, Silver jewfish/Guchi/ぐち

True Seabream/Madai/真鯛

Akou Rockfish/Sebastes matsubarae/Akoudai/あこうだい

Below:
Dark Sleeper/Donkou/どんこう

Above:
Japanese bluefish, Bigeye/Kuro Mutsu/黒むつ

Silver “Dabera”/Gin Dabera/銀ダベラ

Sillago/kisu/鱚

White “Mebaru”Shiroi Mebaru/白めばる

Pacific rudderfish, Butterfish/ebodai/えぼだい

Below:
“kana”/Kana/かな

Above:
Thread-sail Filefish/Kawahagi/カワハギ

Time to visit some harbors (coming articles!)!

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, 蛸, 観光, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Octopus, Shizuoka, Shizuoka Cuisine, Tako, Tourism

Japanese Seafood Species 3: Octopus Varieties

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OCTOPUS-MIZUDAKO-SALAD

Mizudako Octopus Sashimi Salad

Octopuses are common on the markets along the Mediteranean Sea, especially Greece, italy and Spain.
Tey are also very common in Asia, especially Korea and Japan.

OCTOPUS-MADAGO-TSUKIJI

For people living in Tokyo, you will find plenty inside the Tsukiji Market.

OCTOPUS-NUMAZU-HARBOUR

As for people living in Shizuoka Prefecture, go and visit the Harbour in Numazu City!

There many kinds of octopus, some edible, some definitely not!
I will talk here about the main varieties found, sold and eaten in Japan!

MADAKO

OCTOPUS-MADAGO-1

Madako or “True Octopus” will be sold from late Autumn till early Spring.
50,000 tonnes are caught in Japan while 100,000 tonnes are imported, 60% fromm Morocco, 20% from Mauritania and some more from South Africa.

OCTOPUS-MADAGO-2

Boiled Madako from Japan

OCTOPUS-MADAGO-3

Boiled Madako from South Africa

It is very often found boiled in the supermarkets and are appreciated in salads, chyawanmushi, takoyaki and so on.

OCTOPUS-MADAGO-4

But lightly as sushi nigiri is probably the best!

MIZUDAKO

OCTOPUS-MIZUDAKO-1

Mizudako, also called Shiodako and Oodako is a large variety reaching up to 3 metres. It is caught in Autumn and Winter at depths bewteen 100and 1,000 metres in the Northern half of Japan.
It is usually sold frozen. It is then cut when half thawn for:

OCTOPUS-MIZUDAKO-3

Mizudako sashimi

OCTOPUS-MIZUDAKO-SALAD

Mizudako Salad

OCTOPUS-MIZUDAKO-2

It is also very common boiled and pickled in rice vinegar.

OCTOPUS-MIZUDAKO-EGGS
Its eggs are a rare morsel eaten as sushi on a gunkan!

IIDAKO

OCTOPUS-IIDAGO-1

Iidako, also known as Komochidako or Ishidako are caught south of Hokkaido Island. They are comparatively small and do not measure more than 20 cm. A lot are caugt along the Korean Peninsula and China at depths down to 20 metres. They tend to lay their a bit everywhere, even inside empty cans at the bottom of the sea!
Imports have been increasing of late.

OCTOPUS-IIDAGO-2

Iidago are much appreciated cooked whole with their eggs or

OCTOPUS-IIDAGO-3

whole again, boiled or raw, as sushi on nigiri!

CHIHIRODAKO

OCTOPUS-CHIHIRODAKO-1

Chihirodako is local Shizuoka variety found at Numazu Harbour.
It is appreciated boiled or in Tenpura

OCTOPUS-CHIHIRODAKO-2

Its tentacles, boiled, are popular as sushi nigiri!

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

Common Sea Squirt, 美食, 観光, 魚海の幸, Gastronomes, Gastronomy, Hoya, Japan, Japanese Gastronomy, Sea Cucumber, Shizuoka, Shizuoka Cuisine, Tourism, 海鞘

Japanese Seafood Species 2: Sea Cucumber/Common Sea Squirt/Hoya-Mahoya-海鞘

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The Common Sea Squirt or Hoya/海鞘 in Japanese, very often called Sea Cucumber is neither a coral, seaweed, shellfish or whatever.
It is an animal of its own class.

HOYA

In its natural habitat, already a prey to many marine predators, it has become rare because of the extensive catch by humans.

HOYA-NATURAL

Its natural colour is whitish out of the water while (see pic above) Hoya rasied by humans are of a deep orange colour.

We are just in the middle of its season, May.
They are mainly raised in Miyagi Prefecture while natural ones are caught in Iwate Prefecture.

Hoya sashimi!

You have to cut it open to reach its edible part.

It can be eaten raw, slightly boiled or pickled.
It is said to be the rare sea animal combining the four tastes: sweetness, saltiness, sourness and acidity.

HOYA-4

For a better view of its insides.
It is called sea squirt, because it is mainly filled with sea water which can be expelled at will.

I personally appreciate it as gunkan,

or sushi nigiri, although it is a bit of an acquired taste!

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, 観光, 魚海の幸, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Sea Urchin, Shizuoka, Shizuoka Cuisine, Tourism, Uni, Urchin, 海栗

Japanese Seafood Species 1: Sea Urchin-Uni-海栗

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UNI-AKAUNI-2
Aka Uni/Red Sea Urchin Roe

Sea urchins, or uni/海栗 (“Sea Chestbuts”) in Japanese, are popular in many countries, but maybe not as much as in Japan!
The situation sometimes is becoming ridiculous as time and again Chinese and North Korrean ships are caught poaching sea urchins in the Japan seas to export them later to Japan!

There are many kinds of sea urchins, some great, some barely acceptable, and many inedible.
I will keep this posting to the most popular ones in Japan.

EZO-BAFUN-UNI/BAFUN UNI

Ezobafun-uni, or Kaze, or Kanze are best appreciated in Spring.
Most are caught off Hokkaido.
As its name in Japanese says (Sea Chestnut), when fresh it has a firm texture and tastes like chestnuts.

Extravagant Bafun Uni Donburi!

Its roe is a beautiful orange.
Beware of imported copies that don’t mely in your mouth!

Beautiful as sushi nigiri or gunkan!

KITA-MURASAKI-UNI

UNI-KITAMURASAKIUNI-1

Appearing on the markets between early Summer and Atumn, domestic specimen come from Hokkaido (12,000 tonnes).

Please note the different colour, more yellowish.
It is widely imported from Russia (6.200 tonnes), USA (2,600 tonnes), Chili (2,100 tonnes), Canada (800 tonnes) and Kora (300 tonnes).

Great as sushi nigiri!
Good quality specimens should be firm, with a definite shape, and leave a yellow colour inside its box or on chopsticks!

CHILI-UNI
UNI-CHIRIUNI-1

Chili-Uni/Sea Urchin from Chili is considered as the best imported sea urchin in Japan and merits a special mention.

Beautiful served as sushi gunkan!

AKA-UNI
UNI-AKAUNI-1

Aka-uni/Red sea Urchin, although of a lower grade, is considered a choice morsel.

UNI-AKAUNI-2

Aka uni roe, some of which will find its way in the following dishes!

SEA URCHIN DISHES

There are countless ways of cooking and using sea urchins!
The following are just suggestions.
Enjoy!

UNI-CHYAWANMUSHI

Uni Chyawan Mushi

UNI-COLD-PEPEROCINO

Cold Pepperocino Sea Urchin Spaghetti

UNI-GRATIN

Sea Urchi Gratin in its shell

UNI-GRATIN-2

Another Sea Urchin Gratin in its shell.

UNI-PILAF

Sea Urchin Pilaf

UNI-RENKON

Uni-Renkon: Sea Urchin cooked inside slices of Lotus roots

UNI-SHUMAI

Sea Urchin Shou-mai

UNI-TOFU-AVOCADO-MILLEFEUILLE

Sea Urchi Tofu and Avocado Millefeuille

UNI-TOFU-SOUP

Sea Urchin and Tofu Soup

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 (12/22): 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