Category Archives: Shizuoka

[English/Japanese] Portraits of Shizuoka #3 : Aizome, Indigo Dyeing

January 3, 2021 Jacky Royer Leave a comment

Greetings everyone Today we will talk about the Shizuoka traditionnal dyeing : Aizome

We specialize in Shizuoka where we have lived tens of years. The local gastronomy is one of our main focuses. We invite you to peruse the following sites to follow our reports:

https://shizuokagourmet.com/ (French/English) https://saveursdujapon.me/ (French) https://www.facebook.com/Japanecdote

e kindly remind you that this video is our sole property. We believe that because of the Covid 19 it is important to focus on our particular region which has welcomed us along the years but we do not pretend to know all its richness yet and hope you will discover and enjoy them together with us… in front of your screen or one day on site! Our most sincere thanks to you and them all!

Green Tea, Shizuoka, TEa Potage

Portraits de Shizuoka #1: Marufuku Seicha /Shizuoka Portraits #1: Marufuku Seicha

December 6, 2020 Jacky Royer Leave a comment

Do not forget to activate the subtitles in French/English !

Greetings, everyone!

Here is the first video of our series called “Shizuoka Portraits” conceived with a will to introduce the faces of all those who work hard to make what our Prefecture is

. We endeavored to concentrate our attention more on the “people” than on their art without forgetting to extoll on the latter.

This work being totally amateur and without any financial gains, we hope you will be kind enough to forgive the eventual beginners’ mistakes we are well aware we made in this first edition (sound, background and transitions in particular) which will be corrected in the next episode. This particular video is divided into two distinct parts. The first part is a general enough introduction with a tour of Marufuku Tea factory, and the second one involves more personal points (the conditions, difficulties and personal life of an enterprise lady boss). Do not hesitate to address each part in your preferred order according to your interests.

It is of utmost importance to respect the private life and work of the people we introduce, many of whom are friends/personal acquaintances. If you wish to contact them we would be most grateful that you proceed through us first. We specialize in Shizuoka where we have lived tens of years. The local gastronomy is one of our main focuses.

We invite you to peruse the following sites to follow our reports: https://shizuokagourmet.com/ (French/English) https://saveursdujapon.me/ (French) https://www.facebook.com/Japanecdote/

We kindly remind you that this video is our sole property. We sincerely hope that it will help and please you and we are ready to welcome your comments and reply to them. We believe that because of the Covid 19 it is important to focus on our particular region which has welcomed us along the years but we do not pretend to know all its riches yet and hope you will discover and enjoy them together with us… in front of your screen or one day on site! Our most sincere thanks to you and them all!

Bonjour à tous !

Voici la première partie de notre vidéo de notre série “Portraits de Shizuoka” qui a la volonté de montrer le visage de ceux qui travaillent à rendre notre département ce qu’il est. Nous nous efforçons de nous focaliser plus sur les “gens” que sur leur art sans pour autant oublier d’en parler.

Ces vidéos sont le fruit de résidents à Shizuoka uniquement, depuis plusieurs dizaines d’années pour certains. Pour vous donner une image de notre travail… imaginez par exemples des japonais en Bourgogne et présentant les bourguignons ! C’est une démarche qui sort un peu de l’ordinaire mais nous croyons en son intérêt.

Il existe à notre connaissance peu de fournisseurs de vidéos en français sur le Japon se focalisant essentiellement sur un département, à l’heure où le Japon est de mieux en mieux connu, nous voulons parler du local, pour eux, mais aussi pour vous, pour essayer de vous dresser au fil des vidéos une idée de ce qu’est une région japonaise ainsi que ses particularités. Nous n’avons pas la prétention de couvrir le territoire japonais en entier et cela n’est pas notre but. Nous croyons qu’avec le virus, il est important de se focaliser sur la région qui nous héberge et n’avons pas la prétention d’en connaître encore toutes les richesses et espérons que vous pourrez en profiter avec nous…derrière votre écran ou un jour sur place !

Le travail étant totalement amateur, et sans contrepartie financière, j’espère que vous nous pardonnerez les erreurs de débutants dans ce premier montage dont nous avons conscience (son, décor et transitions précisément) qui seront réglées dans le prochain épisode. En ce qui concerne cette vidéo, elle est découpée en deux parties : La première est une introduction assez générale avec la présentation de l’usine à thé de Marufuku, et la deuxième aborde des points plus personnels (condition d’une femme cheffe d’entreprise, difficultés et vie personnelle), n’hésitez pas à vous reporter directement à celle-ci selon le sujet qui vous intéresse. Il est important de respecte la vie privée et le travail des gens à qui nous faisons appel, qui sont pour beaucoup des amis/connaissances. Si vous désirez rentrer en contact avec eux merci de passer par nous. Nous sommes spécialisés sur Shizuoka, et y vivons pour certains depuis plusieurs dizaines d’années.

La gastronomie locale est un de nos axes principaux, merci de vous reporter aux pages suivantes pour suivre nos articles : https://shizuokagourmet.com/ (Français/Anglais) https://saveursdujapon.me/ (Français) https://www.facebook.com/Japanecdote/ Inutile de préciser que la vidéo est la propriété de notre chaîne 🙂 Nous espérons que cela vous plaira et attendons tous vos commentaires et à y répondre. Merci à vous, merci à eux.

Recipes, Shizuoka, Shizuoka Cuisine, Talk, Tasting, Uncategorized

Local fish: “Houbou”/Blue Fin Robin

November 19, 2020 dragonlife 3 Comments

Please check the new postings at:
sake, shochu and sushi
Shizuoka Pics

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日本語のブログ
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A couple days ago, my good friend Patrick Harrington rightly pointed out on the importance to eat “local” as much as possible. Consequently, I will endeavour whenever possible to introduce any vegetables, dairy products, meat and fish grown, made, raised or caught in Shizuoka Prefecture (and its waters)
As for today I would like to introduce a fairly cheap and tasty fish: houbou. Its English name is quite poetic: blue fin robin (“Chelidonichthys spinosus” for the purists)
Some call it grotesque, others beautiful. It earned its name because of it darkish red colour and bluish fins.
Most of them are found in Niigata Prefecture from in Winter (30~50 cm), but they are caught in early Spring in Suruga Bay (the Shizuoka variety is smaller, up to 20 cm).

It can be prepared in many ways:

Sashimi and sushi if just caught

In “nabe” (soup pot) or as “nimono” (simmered) in Japanese-style cuisine.

Steamed and served with a sweet and sour sauce in Chinese-style food.

My preferred way is Mediterranean style (one fish per person):
Cut the side fins and scrape the scales off. Clean the insides. Make a couple of shallow incisions over each flank.
Fill the stomach with a mixture of finely chopped vegetables and herbs (leave your imagination free!).
Put it on a large sheet of olive oil coated cooking foil paper, sprinkle it with a little salt and pepper. Place vegetables cut in long strings on both sides (plenty is fine), and one or two thin lemoon slices on top. Coat it with some (not too much) extra virgin oil. As a last touch, I add some white wine and a little anise spirit (Pernod, Ricard or Absinthe).
Lossely envelop the fish with the foil paper, close both ends by twisting them around.
Place the fish in its foil paer directly on the metal plate inside an preheated at 180 degrees Celsius and cook for about 15 minutes (longer for large fish).
If you do not have an oven, steam it the Chinese way!

Il y a quelques jour, mon ami Patrick Harrington m’a indiqué avec justesse la nécessité de manger autant local que possible. Dans cette optique je vais essayer de présenter autant que possible la richesse de l’agriculture, la pisciculture et l’élevage à Shizuoka.

Pour commencer je voudrais parler du houbou, le grondin rouge, bon marché et très goûteux poisson. Certains disent qu’il est grotesque alors que d’autres le considèrent comme plutôt joli. Son nom anglais “blue fin robin” vient de ses ailerons bleutés et sa couleur rouge foncé. La plupart d’entre eux se pêchent en hiver dans le département de Niigata (30~50 cm), mais à Shizuoka et dans la baie de Suruga, une plus petite espèce se pêche et elle mesure vers les 20 cm).

On peut le cuisiner de plusieurs façons : En sashimi si il est encore tout frais, dans un “nabe” (une sorte de pot-au-feu japonais), en “nimono” (mariné) à la japonaise. On le trouve aussi cuit vapeur avec une sauce aigre-douce de style chinois.

Je conseille personnellement la version méditerranéenne (1 poisson par personne) : Coupez les ailerons latéraux, et dépouillez le de ses écailles, retirez les entrailles et nettoyez. Incisez le ensuite sur les flancs.

Remplissez son ventre avec un mélanger de légumes hachés finement et d’herbes selon votre bon goût !

Mettez-le ensuite sur une large feuille d’aluminium recouverte d’huile d’olive, salez et poivrez-le. Découpez des légumes dans leur longueur et déposez-les aux côtés du poisson (ayez la main lourde si vous le voulez!), ajoutez aussi deux trois fines tranches de citron dessus.

Pour le final recouvrez-le d’un peu d’huile d’olive et d’alcool d’anis (Pernod, Ricard ou Absinthe).

Fermez ensuite la papillotte d’aluminium en nouant ses deux bords . Mettez le poisson au four sur une plaque de métal préchauffée à 180 degrés pendant 15 minutes (voire plus selon la taille du poisson).

Si vous n’avez pas de four je recommande alors la préparation dite “à la chinoise “!

Food Health, Japan, Shimizu s-Pulse, Shizuoka, vegetables

Sports, Health & Vegetables in Shizuoka With Mitchell Duke at Shimizu S-Pulse

May 13, 2018 dragonlife 1 Comment

Mitchell and Charlotte Duke

Mitchell Duke, who also played for the Australian National Football (Soccer) Team, is now in his 4th year at Shimizu S-Pulse Football Club in Shizuoka City, a member of the J1 League with a long tradition and history.
He gracefully agreed to an interview to answer questions and express his views on culinary diet and especially vegetables in a region which boasts the largest official number of varieties in all Japan.
Question: Dear Mitchell, thank you so much for sparing your time. First of all, what was your daily diet back in Australia before moving to Shizuoka City?
Mitchell Duke: Quite heavy, actually! As a typical Ozzie (Australian) it started right away with enormous breakfasts with eggs, meat, avocadoes, bread and what else. In comparison, Japanese breakfasts would amount to calories ingested in our comparatively lighter dinners. Lunches and dinners still included large amounts of carbohydrates, what with all the steaks and pasta!

Q: What has changed since you came to Japan?
MD: Everything! I immediately began in earnest to research more into nutrition to the point of taking a TFE course in nutrition. First of all, I cut out the red meat to shift to a pescarian (fish, especially white-fleshed fish) diet. I also came to bypass most dairies although I still eat eggs. And of course, I came to pay more attention to all vegetables of all kinds.

Q: Do you find it easy to maintain your new diet in Shizuoka (and Japan for that matter!)?
MD: Yes, indeed! There are enough restaurants (I do have to eat out, what with trips and inevitable socializing) with enough variety to allow me to choose food according to my priorities without much of a fuss. Truth to tell, my teammates often indulge in plenty of meat, especially at their favorite yakiniku restaurants. In such cases I keep to grilled vegetables and dig a lot into the kimuchi! LOL. One thing is sure: I keep my eyes and ears open for new venues and possibilities!

Q: Can you obtain your requirements when eating at the club facilities?
MD: no problem there! Meals are served on a buffet style basis which allows me plenty of options including heaps of vegetables and salads! The food there is not only plentiful, but definitely above average cafeteria!

Q: Where do you usually make your daily food shopping?
MD: So far I have used the local Max Value supermarket and other local shops, but I must admit that I probably need to investigate a bit further! The more options, the better! If you have any suggestions, I shall be the happier for it!

Q: Do you consider Shizuoka an easy place to follow your diet compared to the rest of Japan?
MD: Yes, I may say that Shizuoka is arguably the best place when it comes to satisfy my personal dietary requirements, especially when you consider that it is an endless discovery! When you choose to concentrate on vegetables, the variety offered here is nigh unbeatable! The neutral weather plays an important role when it comes to a yearlong search for the best vegetables!

Q: What are the main benefits from your present diet?
MD: First of all, weight control has become so much easier to attain. And I actually enjoy the whole experience. I haven’t been sick for a long time, and most importantly I do recover faster from fatigue or injuries inherent to my occupation! The few times I do have to ingest meat I always end up feeling sluggish the next day! A kind of food hangover!

Q: The last question: would you be kind enough to introduce one your favorite restaurants to our readers?
MD: Ristorante Massimo Italian Restaurant (89-1, Miho, Shimizu Ku, Shizuoka City. Tel.: 054-335-0030. http://www.geocities.jp/granmassimo/)!

-Dear Mitchell, thank you so much for sharingｇyour time! It was a rare pleasure!
-You are most welcome, mate!

RECOMMENDED RELATED WEBSITES

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

Must-see tasting websites:

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

Non gastronomy must-see sites by Shizuoka Residents

Craft Beer, Shizuoka

Shizuoka Beer Tasting: Aoi Brewing-Subtle IPA

May 9, 2015 dragonlife Leave a comment

Aoi Brewing Co. in Shizuoka City is about to come with quite a few new brews for the summer and it will be a scramble to taste them all!
Here is the first one!

Subtle IPA!

Served on tap
Barley, Maris Otter malt, Crystal Malt, Munich malt, Australia Galaxy hop, Kent Holding hop, Belgian strong ale yeast
Unfiltered
Alcohol: 6~7%
Bubbles: fine bubbles.Longish head. Creamy. White
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: Deep orange color
Aroma: Refreshing and dry. Bread
Taste: Refreshing attack with plenty of body.
Bread, oranges, orange peels, Hints of biscuits. A little welcome acidity

Overall: A very solid and reliable IPA craft beer!
Very satisfying. Another improvement on an already excellent craft IPA beer!
Eminently enjoyable on its own, but would pair beautifully with pork meat!

Beer Junkie MOTEL

420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 11-5, IMAKKOKO Bldg. 1F
Tel.: 054-253-6558
Opening hours: 17:00~25:00, 17:00~26:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesday
Parties welcome
FACEBOOK

BEER GARAGE

Aoi Brewing Co.,Shizuoka City, Aoi Ku, Miyagasaki Chyo, 30
Tel.: 054-294-8911
Opening hours: 17:00~23:00 (Monday~Friday), 15:00~23:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesdays
COD, Cash On Delivery only for all orders.
MAP
FACEBOOK

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK
FACEBOOK

Some Aoi beers are also available at Aoi Brewery’s restaurant in Shizuoka City, namely

GROWSTOCK

420-0852 Shizuoka City, Aoi Ku, Koyamachi Naka Building, 5F
Tel.: 054-293-9331
Opening hours: 17:00~25:00 (Mon.~Thurs.), 17:00~27:00 (Fri & Sat.), 17:00~24:00 (Sun.)
Parties welcome (reserve!)
Credit Cards OK
FACEBOOK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Craft Beer, Japanese Beer, Shizuoka

Shizuoka Beer Tasting: Aoi Brewing-Primeur French Saison, Partially Matured

April 21, 2015 dragonlife Leave a comment

Just tasted Aoi Brewing’s latest brew although this will be the first of a two-step tasting session!

Primeur French Saison, Partially matured limited brew!
For the sake of comparison part of this new beer is available on tap before the fully matured version is made available end of May!

Served on tap
Barley, Pilsner malt, Wheat malt, Topaz hop, Select hop, Willamette hop, Summer hop, coriander, orange peel, nutmeg, lemon grass, cinnamon, cloves
Unfiltered
Alcohol: 5.8%
Bubbles: very fine bubbles.Longish head. White.
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: Deep lemon color
Aroma: Refreshing, dry, spicy, herbs, hints of lemon
Taste: Refreshing, very dry attack with plenty of acidity.
Still very young with a consequent high acidity.
Complex: lemon, coriander, cloves.
Lingers long enough in palate for true tasting before departing with more spicy lemon.
Varies little with food.
Stays true to first impressions all the way through.

Overall: French Saison type, of the Pilsner family, that is a beer you will start drinking with the better and warmer season.
Very refreshing and solid craft beer but definitely for lovers of beer with plenty of acidity, “hoppy-style”!
Would pair well with shellfish and seafood, but not so much with fish.
Wait for the comparison with the matured article in late May!

Beer Junkie MOTEL

BEER GARAGE

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK
FACEBOOK

Some Aoi beers are also available at Aoi Brewery’s restaurant in Shizuoka City, namely

GROWSTOCK

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Filefish, Shizuoka, sushi

Kawahagi/Filefish: As Delicious But Cheaper Than Fugu/Puffer!

March 27, 2015 dragonlife Leave a comment

Chef Kenta Birukawa/尾留川健太さん at Sushi Ko/すし幸 Sushi Restaurant in Shizuoka City holding a live filefish before preparing it!

Kawahagi, or Filefish or Leather jacket in the Land of Oz, must be one of the most underrated fish in the World!
Some people go as far as to say that penny for penny it is worth more than overpriced puffer/globefish/fugu!
And moreover it is safer!
Kawahagi or Thread-sail Filefish (or simply Filefish) is an angler’s favorite in summer, although it is caught almost all year round in Shizuoka.
Like any other fishes, it has other names such as “Gihagi, “Hagi”, “Gyuu”, “Subuta” or “bakuchiuchi”.
It is fairly common in Central and South Japan.
It is called Leather jJcket down in Australia where it is considered a pest!

The skin should be rough like that of a shark and brightly coloured.
Avoid sticky skin fish.
The bigger the size, the greater the taste (anglers, enjoy!)

In Kansai area, it replaces Fugu/Globefish when it is out of season for its similarity as sashimi.

It is such an eclectic fish that it can be appreciated as sushi, sashimi, marinated, or cooked, especially deep-fried!
When ordering such a fish at a sushi restaurant always ask it to prepared from a live fish, an easy thing here in Shizuoka Ciy as Sushi Ko Restaurant always two or three varieties swimming in their tanks!
The trick is to ask the chef to serve the whole and single fish in as many presentations as possible!
let me show you what Chef Kenta Birukawa/尾留川健太さん came up with!

The presentation as o-tsukuri/お作り, that is the fish cut in sashimi/slices of raw fish.
It can be cut as thinly as puffer fish and make for as beautiful!

It is served with small sticks of sscallion/negi/葱 that you wrap with thin slices of the fish. A great way to prove your dexterity with chopsticks!

As for the dip or seasoning you do not use soy sauce.
Chef Birukawa will serve you a dip sauce made with the fresh liver of the same fish seasoned with ponzu/lime vinegar and some secret ingredients.
Dip your fish and scallion into it before savoring it.
Do not discard any liver sauce leftover!

Another beautiful presentation of a larger variety!

As for sushi there two main possibilities with the thin slices of the filefish and its raw liver!

A nigiri/握り with chopped thin leeks under the fish topped with its liver!
A little dip in soy sauce will be more than enough!

A “gunkan/軍艦/mother ship” with the sashimi topped with its liver and chopped thin leeks!
Ask the chef to sprinkle with a tiny amount of ponzu!

And the deep-fried jowls of the same fish you eat with your fingers (that you lick later!) to cap it all!
Have I convinced you to look for that fish next time you see it in a good sushi restaurant or in a market?

SUSHI KO

Service: Pro and very friendly
Facilities: Very clean. Excellent toilets
Prices: Reasonable (for sushi!)
Strong points: Great variety of fish and seafood from Shizuoka Prefecture and the rest of Japan. Great list of sake and shochu.

420-0032 Shizuoka City, Aoi Ku, Ryogae-cho, 2-3-1 (Aoba Park Street)
Tel.: 054-251-9701
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (in Japanese)
Smoking allowed. Private room can be arranged for non-smoking (4 people)

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japan, Mount Fuji, Nihondaira, Shizuoka, Tourism

Along the Tokaido Nature Trail to Nihondaira Peak in Shizuoka Ciy!

January 12, 2015 dragonlife 1 Comment

Mount Fuji is best seen on a winter sunny days and there is an embarrassment of choices as to from what spot to admire it!
Nihondaira Peak inside Shizuoka City, that is in suruga Ku, is one of them.
And if you feel like having some much needed exercise one way to reach Nihondaira peak is to do it on foot!
If you are a fit person, whatever your age, it will take you only a couple of hours walk.
To avoid monotony just go back by bus but beware that the last one is at about 16:00.
Let me relate how I achieved it last week!

I first took a local train from Shizuoka JR Station and got off at Kusanagi Station.
You can also reach the same destination by riding the Shizutetsu Line from Shizuoka Cenova Department Store!
Get off at Kusanagai and walk till the main crossing ahead. Turn left and look for a big Torii/鳥居 gate which will be your starting point. The torii is that of a very interesting shrine, Kusanagi Shrine I described earlier.
Walk under the torii and proceed straight ahead!

Don’t forget to look at your feet sometimes and you will discover some interesting manhole covers!

This type is a pretty old fire hydrant access when Shimizu was still a separate city!

The same type with a colored center!

An even older type of Shimizu City fire hydrant cover!

Go along he Kusanagijinja (Kusanagi Shrine) dori/path!

Don’t worry, there will be plenty of signs along the route to keep you on the right track!

First you will reach the Kusanagi Shinto Shrine!

Spare some of your time to visit it! It is worth it!

On your way out you will find an interesting manhole cover again!

Old Shimizu City type featuring Mount Fuji and Miho Beach with Matsubara Forest!

For collecting river and rain waters!

Check that you are on the right path!

Have a good look at the map!

It is bilingual!

It also gives you indications on the time needed!

Your first steps will take you through rural land!

Green tea fields and the last winter Chinese cabbage!

You are on the right path!

Peach tree field!

This is orange tree land!

Discovered this cute shed before the next bend!

it is only a private farm tool shed but the local primary school kids spent a great time decorating it!

A great idea to help the local kids’ sense of creation!

Don’t miss the next bend and walk up the passage way above the road!

A grand view is in wait for you at the top of the stairs before you penetrate the mountain forest!

Mount Fuji!

Shizuoka is also the land of green tea in japan!

A long flight of stairs will lead you to the nature trail going along the top of the mountains!

You never know, you may meet some elves there!

Plenty of ferns at the foot of tall cedar trees!

Follow the trail!

There are definitely sprites among hose trees! LOL

Out of the woods and almost at the top of Nihondaira peak!

Goal!

What is that statue?

The story of “The Little Girl with The Red Shoes Who Was taken Away By A Stranger”!

Coming to one of the top Mount Fuji Viewing Spots in Japan!

The overview!

Shimizu Harbor and the Suruga Bay!

Mount Fuji!

Suruga Bay and Izu Peninsula in the distance!

I wished I had taken more pictures but I was really running low on batteries!
Moreover the air was a bit hazy. Next time I will take pictures earlier in the morning or before sunset (problem here as there will no more buses unless I visit the place on a busy week-end!)!

RECOMMENDED RELATED WEBSITES

Must-see tasting websites:

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Kura, Shizuoka

Kura: Traditional Japanese Warehouse in Shizuoka Prefecture 23: Hon Tori, Shizuoka City!

October 3, 2014 dragonlife Leave a comment

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

thanks to the directions of my good friend, Atsuko Kurata, I found, atthe second attempt, this kura hidden along the Hon Tori Street in Aoi Ku, Shizuoka City!

It is easy to miss as it is tucked away from the pavement at the end of a new car park, indicating it was probably the warehouse of a company that ceased to function. in such cases the Japanese owners of such abandoned businesses transform the area available into a car park.
I also noticed another minuscule kura in the front left corner.

Can you distinguish the small white door on the left?

The whole kura is quite big, so it must have been a commerce of a certain worth in the past!

The front is still in pretty good repair, so it must be used as a shed by the owners in the house in the same enclosure.

but the roof needs to be weeded!

For a better view beside the owners’ house!

On the other hand , the back looked pretty decrepit!

Cement plastering flaking away…

The back door lock is crudely blocked with cement.

I’m afraid the owners are not ready to spend money on plastering!

How long is it going to survive?

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Shizuoka Sake Tasting: Hatsukame Brewery-Akiagari Honjozo Genshu

September 25, 2014 dragonlife Leave a comment

Although cheaper than a junmai/sake not blended with pure rice alcohol, the blending of a honjozo is actually no easy matter. And it is even rare to find it in its genshu state, that is blended with pure water to lower the alcohol level!

These days Hatsukame Brewery puts a small red circle called “maru” in memory of a beloved cat of the same name!

Rice: oyama Nishiki + Gohaykumangoku
Rice milled down to 65%
Alcohol: 18~19 degrees
Dryness: + 2.0
Acidity: 1.75
Bottled in September 2014

Clarity: very clear
Color: transparent
Aroma: assertive. Pears, alcohol, green apples
Body: fluid
Taste: very dry and fruity attack backed by beautiful acidity.
After a strong alcohol appearance subtly slides onto a sweet and fruity note.
Very elegant for a honjozo.
Complex: pears, green apples.
Varies little with food.

Overall: Would make for a superb aperitif but actually marries beautifully with any food, including meat and heavy izakaya fare.
For lovers of strong but subtle sake!

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Shizuoka Beer tasting: Baird Beer-Red Rose Amber Ale

July 19, 2014 dragonlife Leave a comment

Due to increasing demand, Bryan Baird had to move his brewery from Numazu City to Shuzenji in Izu Peninsula recently, but on the other hand his beers are increasingly available in many stores in Shizuoka City!

“Red Rose Amber Ale” was named so because Bryan wanted to introduce the taste of red roses in this beer dark ale!

Product name: Baird Beer-Red Rose Amber Ale
Unfiltered
Ingredients: barley malt, barley, sugars, hops, yeast
Volume: 360 ml
Alcohol: 5.5%
Process: Unfiltered. Double fermentation for natural bubbles at low temperature. Live yeast

Clarity: Smoky but very clean (natural for unfiltered beer)
Color: Dark orange
Foam: Long head. Fine bubbles. Very light orange color
Aroma: Solid. Fruity. Oranges, citruses, bread
Taste: Dry, deep and fruity attack. Very refreshing.
Dry oranges, bread with hints of persimmon. Late appearance of apricots.
Varies little with food, except for deeper and drier oranges.
Lingers for a while in the palate before leaving with an even drier note.

Overall: Very refreshing, deep, solid, reliable and elegant craft beer.
Enjoyable in any season. Great with food.
Personally I enjoy it most on a hot evening on its own, lightly chilled, and try to savor it as slowly as possible (not easy!)!
Mind you, because of its strong orange taste, might be best enjoyed in winter in Shizuoka!

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Fashion, Heels, Shizuoka

Japanese Ladies fashion in Shizuoka 54: Summer Heels!

July 19, 2014 dragonlife Leave a comment

It does not matter if it is hot or not, Shizuoka ladies have some set minds when it comes to shoes and heels!

Whatever they wear, they tend to wear shoes with heels of varying height and styles!

When ladies are blessed with long legs they want to show as much of them as possible!

And summer does prevent them from overdressing if it can emphasize the perceived beauty of their legs!

When legs are of the average length, ladies will go to any other lengths to increase that very length!

The result is always of the wanted kind!

It is not always easy!

But some ladies are more proficient at the art!

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Shizuoka Beer Tasting: Orache Wind Valley Beer-Limited Seasonal Pils

June 26, 2014 dragonlife Leave a comment

Shizuoka Beer Tasting: Orache Wind Valley Beer-Limited Seasonal Pils

The other day I had the chance to find one of the very few seasonal craft beers produced by Orache Wind Valley beer in Kannami Cho, Tago Gun, Shizuoka Prefecture (between Mishima and Atami)!

Wind Valley/Kaze no Tani/風の谷 is actually the name of the place the brewery chose to establish itself!

Announced as an “Extravagant Pils”!

Product: Orache Brewery Limited Seasonal Pils
Draught/nama Beer, unfiltered
Ingredients: Barley Malt, barley, hops. Live yeast.
Contents: 360 ml

Clarity: Very clean if somewhat a bit smoky (normal as it is unfiltered)
Alcohol: 5.5 degrees
Color: Deep gold
Foam: Fine bubbles. Very long head
Aroma: Assertive. Fruity. Oranges, bread
Taste: Very deep refreshing attack.
　　　　Complex. Oranges, persimmons.
Lingers nicely on the palate.
Disappears on a drier note with subtle acidity and orange peels.
Changes little with food.

Overall: Very pleasant and elegant. Fruity and dry with great balance.
Insistently calls for the next sip.
Although great with food, eminently pleasurable on its own, especially on a hot afternoon/evening!

ORACHE WIND VALLEY BEER

Orache, originally a dairy products company was the first to produce organic microbeers in Japan!
It produces 4 regular brews and seasonal ones, too.
Tago Gun, Kannami Cho (south of Mishima City), Tanna, 349-1
〒419-0105　静岡県田方郡函南町丹那349-1
Tel.: 055-974-4192
Business hours: 09:00~17:30
HOMEPAGE (Japanese only)

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Shizuoka Sake Tasting: Kanzawagawa Brewery: Shosetsu Yamakoge Junetsu Junmai Ginjo Nama

June 24, 2014 dragonlife Leave a comment

Kanzawagawa Brewery in Yui, Shimizu Ku, Shizuoka City does sometimes come with some interestingly named limited brews!

It is a Junmai Ginjo Nama.

As for its name “Yamakage Jyunetsu” it is related to a famous military scholar of the Edo Period!

Rice milled down 50%
Dryness: +2~ +4
Acidity: 1.2~1.4
Alcohol: 15~16 degrees
Bottled in March 2014

Clarity: Very clear
Color: Very faint golden hue
Aroma: Dry and fruity: Cherries, apricots, pears.
Body:: Fluid, slightly sirupy
Taste: Dry and fruity attack.
Complex. Little junmai petillant.
Pears, milk coffee, dark chocolate.
Turns sweeter with food with coffee beans taking a bigger role.
Very elegant and easy to drink.

Overall: Beautiful sake fit for tasting sessions.
Superb slightly chilled
Great balance in dryness and acidity.
No wonder it is limited to one single tank!
Makes for a superb reasonably-priced present!

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Shizuoka Beer Tasting: Baird Beer-Kurofune Porter

June 8, 2014 dragonlife Leave a comment

Summer has come and it is a god time to enjoy cool beer in late afternoons!

Today after having spent 4 hours non-stop on a bicycle and taken a bath I had this Kurofune Ported by Baurd Berr Berwery which has just moved its headquarters in Shuzenji, Izu Peninsula!

Product name: Baird Beer-Kurofune Porter
Unfiltered
Ingredients: malt, barley, sugars, hops, yeast
Volume: 360 ml
Alcohol: 6%
Process: Unfiltered. Double fermentation for natural bubbles. Live yeast

Clarity: Smoky but very clean
Color: Dark brown
Foam: Fairly long head. Fine bubbles. Milk coffee color
Aroma: Solid. Bread, caramel
Taste: Well rounded, deep and rich attack. very refreshing for a porter.
Lighter than expected.
Dry. Caramel, bread.
Pleasantly lingers on with a drier accent, more caramel and coffee beans.

Overall: A very satisfying brew, but quite elegant and light for a porter.
Chilled, it makes for a superlative summer or evening drink.
Although it marries well with food, one can best appreciate it on its own!

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