Category Archives: Shizuoka

Bento, 美食, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, 弁当

Today’s Bento/Lunch Box (12/01): Sakura Ebi Kakiage Bento!

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Kakiage is a kind of tempura in Japan. It is very popular when you need to accommodate small ingredients!
Shizuoka has arguably the most celebrated variety of kakiage: Sakura Ebi/Cherry Shrimps Kakiage!

The Missus kept things very simple: after steaming the rice she mixed it with golden sesame seeds and shredded na no hana/菜の花/rape flowers for plenty of colors and nutritious ingredients.
She made the kakiage in small batches with sakura ebi from Yui, a nearby harbor famous all over Japan for its Cherry shrimps.
The tempura were very crisp and tasty! Even if you don’t have cherry shrimps try it with any small shrimps!

The side dish featured all the Missus’ favorites:
Tamagoyaki/Japanese omelette with a white and yellow pattern.
Carrot and walnut salad in lieu of dessert.
Gobo kinpira/fried spicy burdock root.

Colorful and so tasty!

RECOMMENDED RELATED WEBSITES

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Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Chicken, 美食, Dessert, 酒, 野菜, 茶, 観光, 魚, 農業, Fish, Fuji-Takasago Brewery, Fujinomiya City, Gastronomy, Japan, Japanese Festivals, Japanese Gastronomy, sake, Sake Brewery, Shizuoka, Tourism, 地酒, 富士宮市

Japanese Gastronomy: Fuji-Takasago Brewery Public Opening with Sanoman Delicatessen in Fujinomiya City!

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Some happy participants!

For the last 8 years or so Fuji-Takasago Brewery has been holding a Brewery Public Opening Day on their premises in Fujinomiya City with the collaboration of Sanoman Co., the largest delicatessen company in the Prefecture.
The event is attracting a lot of attention from the whole of Shizuoka Prefecture as demonstrated by thousands of visitors from all corners of the Prefecture!
The joint event has become a reference for an ever-growing number of similar festivals in Shizuoka!

The train saw a lot of people going down at Nishi Fujinomiya Station at a walking distance from the Brewery. Some of them took the opportunity to eat hot pork soups at Sanoman Co. which stands on the other side of the street!

The soups on offer!

They were the more welcome by the cold weather!

I had a quick look inside Sanoman Co. as I knew quite a few of their products would be on sale on the Brewery premises!

And then we had only the street to cross to enter Fuji-Takasago Brewery!

The whole staff with their young owner were busy welcoming everyone!

Take note of the Fuji-Takasago sake kegs!

Quite a few notable visitors were already enjoying themselves including Kenya Yoshimura, owner of Uzu Restaurant in Shizuoka City!

Sakekasu/sake white lees were on sale for customers who will use them for amazake/sweet sake or nabe/hotpot back home!

Fujinomiya Yakisoba!

Visitors were even treated to a show by local folklore dance groups!

A keen crowd!

Cute kids taking part in the dance!

Slightly tired performers!

But my first destination was the sake served for free by the brewmasters (Noto School) themselves!

Directly from the brewing tanks!

Many local producers were selling their products!

Strawberry jams and cakes!

But the cold weather required plenty of hot food: Delicious croquettes by Sanoman Co.!

Baked sweet potatoes!

Hot tonjiru soup!

It certainly brought smiles on many faces!

Even so, quite a few visitors gathered around one of the many fires!

Another method to keep away from the cold was to queue for more free sake!

What with visitors coming from far away the brewery staff was busy selling their nectars!

It was a battle to reach the bottles!

Sake is fine but one can’t drink on an empty stomach, so it was back to the food stands!

Mind you, there was plenty of green tea on offer!

Home-made natural yeast bread!

Tonjiru soup and karaage chicken!

Now, what is this freshly made anko/sweetmeats for?

Dorayaki!

Apart of Fuji-Takasago Brewery and Sanoman Delicatessen, there were two more stars present!
First Kunugi Rainbow Trout Farm from Fujinomiya City!

It was non-stop work for the Kunugis!

Couldn’t wait for these beauties to be ready!

Yummy!

Very happy visitors!

A very rare treat: Red caviar from the land, Rainbow trout Roe!

Another rare treat: canned raibow Trout!

The other star was yakitori by Aoki Chicken Farm in Fuji City!

They certainly needed a lot to satisfy the enormous demand!

Absolutely non-stop work again!

I can guarantee you they were worth the wait!

I’ll have to come earlier next year!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

笑い, Humor, Japan, Shizuoka

Weird Japan (1): Don’t set the Department Store on Fire!

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Seen at Cenova Department Store in Shizuoka City!

The fact that is the safest country in the World sometimes leads to excessive precautions and warnings!
Hazardous Materials (probably wrong choice of word there…) should be prohibited anywhere!
I totally agree with banning smoking!
But who would try to set a department store on fire?

The fact that the sign is almost at ground level be hind a constantly moving sliding glass door might explain why people haven’t paid any notice!
I wonder what the Chinese and Korean translations say?

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka agricultural products, Shizuoka Cuisine, Tourism

French Gastronomy: Shingai Farm’s Ebi Imo in high-class Gastronomy at Pissenlit in Shizuoka City!

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Ebi Imo Terrine!

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Ebi imo, a variety of taro, originally was a “Kyo-sai”, that is a vegetable grown in Kyoto, but the City of Iwata in Shizuoka Prefecture grows 80% of the whole Japanese crop these days!
Usually you one will see it served at high-class Japanese restaurants but Chef Toru Arima/有馬亨さん decided it was about time to experiment with them in French Cuisine and ordered some from Shingai Farm, one of the most celebrated growers in Iwata City!

I had the pleasure to savor it in two dishes yesterday at lunch with my japanese Missus!
The first opportunity came as a dish of its own; Ebi Imo Terrine!
The terrine had been made with pre-steamed Ebi imo packed inside a terrine dish lined with cold bacon and served with concasse Mateta Tomato and fresh cream.

No wonder Japanese high-class restaurants use them: The texture, although extremely fine, did not interfere with the solidity of the vegetable which stays firm in spite of a soft bite. As for the taste it is definitely more sophisticated than a usual potato. Its white-grey color also means you can combine it with a lot of colored ingredients.
Served with concasse (roughly broken) Mateta Tomato (from Shizuoka) and fresh cream, it made for the perfect starter, although it would well qualify for a main dish!

The second opportunity saw it served with young wild boar stewed in red wine!

Ebi Imo Gratin Dauphinois!

It just shows that true gastronomy is unlimited when you have superlative ingredients!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Cafes, Cakes, 美食, Dessert, 観光, 農業, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Café Hanya (般若) in Shimizu Ku, Shizuoka City!

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Service: Very friendly and quiet
Facilities: Great overall cleanliness and beautiful gender-separated toilets
Prices: Very reasonable
Strong points: Traditional Coffee shop. Very reasonable “home food”. Very quiet. A rare non-smoking coffee house!
English and French fluently spoken by the owner!

In an era crowded with chain shops of dubious taste and hygiene it is so refreshing to discover a new coffee shop who offers a relaxing calm atmosphere, allows you to stay as long as you want, serves very reasonably-priced meals and spares you from any smoke in a quiet environment only a few minutes walk from the bustle of town and civilization!

just drop off the Tokaido Line at Kusanagi Station, take the first street on the street on the left until you reach a small river and turn right. There you will discover the coffee shop sign!

No, this is not a demon, but a protection against evil spirits!

The place used to be a very busy cramming school until the Yokoyamas retired last year and decided to transform it into a quiet and homely coffee house.

They also double up as a tiny gallery for local artists.

The tables and chairs are all different either by walls or large windows.
Just choose your little corner!

There are tables for groups of 4, couples and individuals.

Beautiful noren/entrance curtain opening onto the washroom!

Plenty of reading material as you may stay as long as you want!

Drapes help diffuse the light!

Hanya Noh Theater mask!
Hanya is a character found in the Noh Theater lore!

A lot of customers will be tempted to take the table paper cloth away!

Cute goblin!

A personal toothpick is provided with the chopsticks!

At lunch take a good look at the different set menu as they tend to come up with something different very quickly according to the mood and season!
On that day there were two new sets offered. The picture above shows a baked cheese curry!

I chose the other new set: open hamburger steak lunch!

You can’t beat a fresh homely lunch!

All lunches come with coffee or tea and a dessert!
How much did I pay for that? A mere 800 yen!

For people who just wish for a drink and dessert set I would recommend hot green tea (this is Shizuoka after all!) and home-made cake set!

Such a pleasant way to serve green tea!

To be continued…

Café Hanya (般若)
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 1-11-2 (3 minutes walk from Kusanagi Station)
Tel.: 054-345-4377
Opening hours: 07:00~18:00
Closed on Sundays and Mondays
HOMEPAGE/BLOG
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Baird Beer, Beer, 美食, 観光, 農業, Gastronomy, Numazu City, Shizuoka, Tourism

Bryan Baird’s Newsletter (2012/01/10): Latest Seasonal Release; Upcoming Taproom Events

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Latest Seasonal Release; Upcoming Taproom Events

Dear Taproom Friend & Baird Beer Enthusiast:

Happy New Year! 2012 promises to be an interesting one in Japan in the arena of craft beer. Over the past 18-24 months the door to the Japan craft beer market has been kicked open wider than ever before: the core enthusiast community has expanded, the periphery is becoming curious, and the pub/restaurant world has begun to broaden its drink menus to include a greater choice of characterful craft beer.

We would like to contribute additional momentum to this movement with today’s release of a fantastic seasonal India Pale Ale: Brewmaster’s Nightmare Rye IPA.

New Seasonal Beer Releases:
*Brewmaster’s Nightmare Rye IPA (ABV 6.5%):

We love the flavor of rye malt in beer. It lends a spicy, dry character that we find especially pleasing when combined with large doses of piquantly bitter and pungently aromatic hops. The problem with using significant portions of rye malt in the mash is that it tends to make the wort more viscous and gummy, thus rendering lautering (separation of liquid wort from particle grain material) slow and difficult. This year, with more ambition than prudence, we loaded up the mash tun with a grist containing 50% malted rye! A lauter that normally lasts 90 minutes ran 5 hours, with much stress, strain and underletting — just ask Chris! Was it worth it? Oh man!

Part of the 5-hour lauter nightmare was spent readying a massive quantity of five wonderful hop varieties (Columbus, Citra, Nelson Sauvin, NZ Cascade, Motueka) for multiple dosings in the kettle boil. Why not add more to the whirlpool also? And how about a post-primary fermentation double dosing of dry hops in the conditioning tank? Yes and yes!

Brewmaster’s Nightmare Rye IPA is draught-only. It begins pouring at our Taproom pubs today (Tuesday, January 10). It also will be served at other draught dispensing Baird Beer retailers throughout Japan. Come in and get a few pints while the gettin’ is good!

Upcoming Taproom Events:
*Bashamichi Taproom 1-Year Anniversary Celebration (Sat-Sun, January 14-15, noon-close):

We opened the doors of our Yokohama Bashamichi Taproom on Saturday, January 15, 2011. Fueled by the BBQ dreams and passions of our pitmaster/manager, Chuck Morrow, the Bashamichi Taproom enjoyed a smokin’ first year. To celebrate the one-year birthday, and to show our thanks to the loyal customers that have supported it, the Bashamichi Taproom will be hosting a 2-day weekend BBQ and Baird Beer blowout bash. Highlights include:

-500 yen BBQ plate specials: chicken plate w/ cole slaw, pork plate w/ cole slaw, brisket plate w/ cole slaw, BBQ sandwich

-500 yen Baird Beer: The entire lineup of Baird Beer will be poured in our 400 ml plastic bura-bura cups for 500 yen a pop. This includes our special BT anniversary ale: Black Smoke Stout.

-Live Texas Blues on Sunday afternoon: The Sparky Trio will be rockin’ the house with great Texas blues. They will perform four separate sets beginning at 1:30, 2:30, 3:30 and 4:30 pm.

To facilitate smooth service, food and beverage will be cash-on only, no tabs or credit cards. Additional food and beer stations will be set up on the second floor for your convenience. Please join us for what promises to be a special celebration.

*Big Beer Winter Weekend @ Nakameguro Taproom (Fri-Sunday, January 20-22):

This year’s annual Big Beer Winter Weekend at the Nakameguro Taproom will be held Friday-Sunday, January 20-22. We will be pouring an amazing lineup of strong winter-warmer beers and serving them in conjunction with a special Otsumami menu. Mark your calendar and stay tuned for specific details which will be released very shortly.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

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, Gastronomy, Japan, Japanese Gastronomy, sake, Sake Brewery, Shizuoka

Shizuoka Sake Tasting: Kansawagawa Brewery-Shosetsu Daiginjo “Shizuoka Aoi Premium Nama” Gentei

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December and January are very productive months of the year at sake breweries!
Most of the sake put out then are “shinshu/New Sake” and “Gentei shu/limited edition sake”.
It is a great time for experimenting and looking for new flavors!

This particular brew concocted by Kansawagawa Brewery in Yui, Shimizu Ku, Shizuoka City is a limited edition. They accordingly came up with the name “Shizuoka Aoi Premium” to differentiate it from other brews.
It is a daiginjo of extravagant proportions when you consider the rice has been milled down to as little as 35%.
The fact it is also a “Nama/unpasteurised” sake means there was little manipulation!

Rice: Yamada Nishiki
Rice milled down to 35%
Dryness: + 4~+ 6
Acidity: 1.1~1.3
Alcohol: 15~16 degrees
Bottled in December 2011

Clarity: Very clear
Color: Transparent
Aroma: Fruity: dry bananas, pears, apples.
Body: Fluid
Taste: Dry fruity attack backed up by pleasant alcohol.
Lingers only for a little while warming up the palate and disappearing on a sweetish impression and then back on a dry note.
Complex. Banana, apples. Grows even drier on second sip and even drier again with food.
Some oranges, dry nuts and faint coffee beans peeking out later.
Overall: Although a very sophisticated and deep sake, it will definitely appeal more to dry sake loving gentlemen than to ladies, but you never know…
Intriguing and aggressive sake, unusual by Shizuoka standards.
I cannot count the times the bottle called me back from the refrigerator for an extra cup…
A “provocative untamed sake”, or a “one-night only lover”?

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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, 蕎麦, 観光, 農業, Gastronomy, Japan, Japanese Gastronomy, Shimada City, Shizuoka, Shizuoka Cuisine, Soba, Soba Restaurant, Tempura, Tourism, 天婦羅

Japanese Gastronomy: New Year’s Lunch at Setsugekka Soba Restaurant!

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Yuzu/Lime and Jyuwari Soba!

Service: Very friendly and attentive
Facilities: Great overall cleanliness. Beautiful washroom
Prices: reasonable
Strong points: High quality soba. Beautiful tempura. Great local sake

It is a tradition in Japan to eat soba on the New Year and the Missus and I do not hesitate to spend some time in the train to savor them at our favorite soba restaurant, Setsugekka in Shimada City!

Next to the Restaurant is the great site of Oomuraya Sake Brewery (with the brewmaster standing outside as we arrived!). No wonder the sake served at Setsugekka are superlative!

If it’s available, make sure to take the small room overlooking the street!

A nice little corner away from the crowd!

But the whole place is so pleasant and comfortable!

The kitchen!

A nice little snack coming with the first drink: Soba tofu coated with kinako!

Very Japanese!

Another snack: deep-fried soba!

The soba tray is set on the table before the first tempura is served!

But first, the appetizers!

Miso yaki! Miso paste mixed with whole soba seeds cooked under the grill.

Plain juwari/100% buckwheat noodles in cold water to allow you to appreciate their true original taste!

Buckwheat/soba tofu served in soy sauce with grated yamaimo, whole grilled buckwheat seeds and grated wasabi!

Shimonita/下仁田 leek tempura with katsuobushi!

Bamboo shoot, carrot and taro tempura!

Shrimp and lily bulb kakiage tempura!

Next, the soba! All seiro style!

I had two types of soba, while the Missus had three: first elegant yuzu/lime jyuwari soba!

Plain thick jyuwari soba!
Note the well-used vessels!

Plain thin jyuwari soba!

And the desserts!

A rare buckwheat ice-cream!

I still haven’t visited the place at dinner! Next article?

SETSUGEKKA/雪月花
Shimada City, Hontouri, 2-3-4
Tel.: 0547-35-5241
Opening hours: 11:30~14:30, 17:00~22:00
Closed on Monday and third Tuesday
HOMEPAGE
Entirely non-smoking for lunch!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

観光, Japan, Shimada City, Shizuoka, Tourism

Japan Tourism: Ooi Shinto Shrine in Shimada City!

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Torii/Portal at the entrance of Ooi Shinto Shrine

Whatever City you visit in Japan, down to the smallest mountain village, you will discover at least one Shinto Shrine venerated by the locals. And if you are lucky enough to visit them during traditional holidays or festivals they become an unending source of lore study and photography!

Hand-washing fountain.

How do you recognize a Shinto Shrine from other cult sites?
It is actually very simple even if you can’t read any Japanese!
1) The entrance is always marked with “torii/鳥居/portal”, however tiny the shrine.
2) You will usually find a hand-washing fountain/basin.
3) Entrance is free contrary to some of the shrines of other beliefs. Actually you will often see children playing in their yards in daytime.

Ooi Shrine garden

Now, if you happen to pass through Shimada City, by road or train or on your way from the International Airport take a couple of hours off for a leisurely visit of Ooi shrine/大井神社 as it is only a 10-minute walk from the railway station!
It is just the right size and a true representative of the long local history and culture.
It is also within walking distance to places such as Setsugekka Soba Restaurant where you could take a beautiful lunch before proceeding to the next stage of your trip through Shizuoka Prefecture and Japan!

Shimada Obi Festival Dancer Statue

Shimada is celebrated for its Shimada Obi/belt Matsuri/Festival, an event officially designated as one of 20 strangest/most original festivals in Japan. It is held every 3 years on the Years of the Tiger, Snake, Monkey and Wild Boar!

A young dancer of the other celebrated Shimada Festival, the 300-year old Daimyo Gyoretsu, which imitates the procession of a grand jumangoku (one hundred thousand koku, units of rice) daimyo with a total of 250 marchers stretching over 500 meters!

The New Year is an important time for the Shrine to collect money through the sales of New Year decorations!

The New Year is a great time for photography when people of any age and station visit the shrine!

New Year Decorations sales booth.

The Shrine has a small and cute garden with a carp pond and arched bridge!

2012 being the Year of the Dragon, so it would be a good idea to search for hidden representations of the fabled creature!

An ancient hand-washing basin inside the garden!

Traditional paper lanterns/chōchin (提灯), make for great photographs!

A sacred cow, symbol of fertility and wealth!

A “Kappa”!

Keep your eyes open and you will discover some very intriguing statues such that of a “kappa/河童”, the Japanese cousin of the Scottish kelpie!

The French will be glad to discover frogs everywhere!

More dragons spouting water instead of belching fire!

Lions help the dragons guard the shrine from evil spirits!

Looking forward to meeting you at the next shrine!

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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

Crustaceans, 美食, 魚海の幸, Gastronomy, Ise Ebi, Japan, Japanese Gastronomy, Shizuoka, Spiny Lobster, 伊勢海老

Japanese Crustacean Species 6: Spiny Lobster/Ise Ebi/伊勢海老

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ISE-EBI-1

Ise Ebi/伊勢海老 or Japanese Spiny Lobster is one the Spiny Lobster varieties so popular all over the World.
The Japanese variety is smaller, or more precisely is more popular under a certain size.

Also called Kamakura Ebi, it is caught off the shores of Chiba, Wakayama, Mie and Shizuoka Prefectures.

The best specimens are aught in Winter, although imported lobsters can be found at other seasons.

The annual catch is fairly stable at 1,000 tonnes a year.
Imported specimens account for 10,000 tonnes, mainly from Australia, New Zealand and New Caledonia.
In the latter case they are also called Minami/South Ebi.

The Japanese appreciate their lobsters raw.

ISE-EBI-SASHIMI

As o-tsukuri/sashimi plate they are quite spectacular!

ISE-EBI-SASHIMI2

For a closer look!

And of course as sushi nigiri!

No need to mention that the Japanese also love them as gratin!

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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

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Memorable Gastronomy with Shizuoka Products in 2011!

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Fujiyama Wagyu Beef, Utogi Wasabi and Ameera Rubbins Pearl Tomatoes!

2011 was an eventful year for many reasons, some unwanted, even dreadful, and others more conducive to social happiness. I would prefer to remember the latter to help nurture a positive attitude towards a future we cannot predict! Being a convinced agnostic hedonist does help but I’m sure that gastronomes, whatever their credo, will realize how lucky we are in Shizuoka to be able to attain to ever-growing pleasures with seemingly simple local ingredients!
Here is a proposal for a full course, albeit a long one, representative of a dinner I would have enjoyed in 2011!

APPETIZERS/STARTERS:

Rainbow Trout Sashimi Plate!
These rainbow trouts are raised by Mr. Kunugi in Fujinomiya City!

in any repast drinks are most important as they are they insure the link between the dishes!
Japanese sake brewed by Takashima Brewery in Numazu City!
These labels are of a particular interest as they advertized the edible seaweed varieties found in Shizuoka Prefecture!
Note: For friends who may not drink alcohol I would recommend ginger ale made with Shizuoka-grown ginger or Shizuoka green (and black!) tea under various forms!

Tomato Tempura!
Uzu Izakaya in Shizuoka City serves it regularly with organic tomatoes seasoned with home-made yuzu koshio paste!

Sakekasu tempura!
Setsugekka Soba Restaurant in Shimada City serves this tempura concocted qith sake lees produced by their neighbors at Oomuraya Brewery!

Carrot Soup and Carrot Leaves Mousse on a Tomato Bed!
All vegetables are organic served at Pissenlit in Shizuoka city making use of the whole vegetables!

Vegetables in Banya Cauda style!
As served at Piatto in Shizuoka City! All vegetables are organic and grown in Shizuoka!

FISH & SEAFOOD

Steamed Black Bass/Suzuki/鱸 from Suruga Bay and vegetables by Mr. Furuya in Asabata, Shizuoka City!
As prepared and served by Cham Chinese Izakaya in Shizuoka City with a light warm vinaigrette!

True Seabream/Madai/真鯛 with cockles and vegetables, all from Shizuoka!
As served Italian-style by Il Castagno in Shizuoka City!

Imperial Prawn/Sakura ebi/車海老 Tempura!
As served by Setsugekka Soba Restaurant in Shimada City!

MEAT

Fujiyama Wagyu Beef, Utogi Wasabi and Ameera Rubbins Pearl Tomatoes!
As prepared by the Missus and I!
Fujiyama Wagyu is one of the thirteen varieties of wagyu bred in Shizuoka Prefecture which positively compare to Kobe Beef!
The wasabi is grown by Maruichi Farm in Utogi, the birthplace of this most remarkable ingredient!
The Ameera Rubbins Pearl Tomatoes are grown in Iwata City!

Foie gras poele on Corn Galette with Madeira Sauce!
This can qualify as an extravagant appetizer too!
The galette was concocted at Pissenlit in Shizuoka City with high-grade Kankanmusume Corn grown by Chouchou Farm in Iwata City!

Jidori Chicken Poêlé served with a Old Mimolette Cheese topping!
Fuji City is famed for its Jidori Chicken and Gentil in Shizuoka City serves it in extravagant simplicity with a topping of 24-months old Mimolette Cheese!

DESSERTS

Soy sauce and Brown Sugar Mousse Cake, Frozen Organic Mandarine and Lemon Sorbet!

Tetsuya Sugimoto in Shizuoka City is a master of off the beaten track desserts!
The soy sauce is created by Amano Company in Gotemba City and the brown sugar is made with sugarcane grown in Kakegawa City. As for the mandarine and lemon, they are of course organic!

Carrot Crème Brulée and Mandarine Caramelisée!

As served at Pissenlit in Shizuoka City. Both the carrot and mandarine are organic!

Organic Carrot ice Cream!
This could be served as an appetizer, a refresher between dishes or a dessert at Comptoir de Bios in Shizuoka City!

Pheasant Egg Pudding and brown Sugar ice Cream!
Again created by Tetsuya Sugimoto in Shizuoka City with pheasant eggs produced in Hamamatsu City and brown sugar made from sugarcane grown in Kakegawa City!

Naturally I still have missed a lot and I sincerely hope I will be able to introduce other discoveries by the end of this year!

RECOMMENDED RELATED WEBSITES

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Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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, 農業, French Cuisine, French gastronomy, French Restaurant, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

French Gastronomy: Shizuoka Products at Pissenlit (Winter 2011~2012)!

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Organic Cauliflower and Cod Sperm Sacs Puree topped with same Sperm Sacs Poeles and steamed curry cauliflower!

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

Planning a “quick light” lunch at Pissenlit in Shizuoka City always smacks of jumping into a trap of your own making…
This time I had originally asked for a plate of steamed organic vegetables, but from the moment Chef Toru Arima said he had the perfect appetizer for this cold day it was a quick slide down the gastronomic slope!

The cauliflower was nonetheless organic from Chizen no Chikara in Shizuoka City and its marriage with Cod “shirako/Sperm Sacs” (sorry, but this is the true meaning!) into a smooth puree contributed into a beautiful contrast with the crispiness enveloping the unctuous same sperm sacs topping it and the light bite of more steamed cauliflower seasoned with a light curry sauce!

My initial wish was granted with a dish of steamed organic vegetables and a Suruga Bay “te-naga ebi/Japanese Scampi” on a couscous bed!

Sorry for the fuzzy picture!
I just wanted to show the meat of the scampi lodged in the middle of a red squid ring atop the couscous bed!

Beautiful steamed organic vegetables emphasized by a light warm vinaigrette fighting for attention with the Scampi!

The Scampi is not ready to let my fork pitch into the couscous without a fight!

Morocco flirting with Shizuoka! Toru had introduced small pieces of Shizuoka strawberries into the couscous for the perfect sweet and salty balance!
By then, I was ready to fall into the next trap!

“I have the right light meat dish for you!” (he said that before, didn’t he?)
And for my masochistic pleasure he was right:
Shizuoka “Jidoori” chicken poele atop organic potato puree and organic shiitake from Shizen no Chikara Farm!

Demolishing this beautiful piece montee was such a sweet vengeance!
The Shiitake being fresh, it was very tender and each piece of it made for the perfect receptable for the potato puree!
I should have perhaps tried to eat it together some chicken in a single forkful, but I took my time!

There was only one way to escape from the clutches of another dessert: coffee and mignardises!

Home-made Shizuoka Orange jelly, and soft chocolates! The green one is coated with Shizuoka Hon-Yama Green Tea!

It will be a pleasure to meet you again in another self-inflicted trap of mine soon!

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

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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

Crustaceans, 美食, 魚海の幸, 車海老, Gastronomy, Japan, Japanese Gastronomy, Japanese Imperial Prawn, Kurumaebi, Prawn, Shizuoka, Shizuoka Cuisine

Japanese Crustacean Species 5: Kuruma Ebi/Japanese Imperial Prawn/車海老

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KURUMA-EBI-1

Kuruma Ebi, or Japanese Imperial Prawn, is probably the most popular prawn in Japan!
It has different names depending on its size: Saimaki (up to 5 cm), Maki (up to 10cm)

Its season lasts from late Autumn to the end of Winter.
It is found south of Hokkaido Island down to the Indian Ocean until depths of 50 metres.
It had been successfully artificially bred for some time until diseases put a momentary stop to the venture.
The prawn has steadily become a rare morsel. Altogether, natural and domestic specimen, the annual catch amounts only to 2,000 tonnes.

KURUMA-EBI-1a

Raw, or

KURUMA-EBI-2

boiled, they make for great decoration on top of suucculent taste!

Now if you have the chance to eat them raw, try and eat them alive!

As for sushi, especially nigiri,

savor the raw,

Or boiled!

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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

Crustaceans, 甘エビ, 美食, 魚海の幸, Gastronomy, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine

Japanese Crustacean Species 4: Amaebi/Alaskan Pink Shrimp-Pink Shrimp/甘海老

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Amaebi (in Japanese) or by its Latin name Pandalus borealis (also called Pandalus eous) is a species of shrimp found in cold parts of the Atlantic and Pacific Oceans. Many different English names are used, with little consensus (deep-water shrimp, cold-water shrimp, northern shrimp, Alaskan pink shrimp, pink shrimp, northern red shrimp, Greenland prawn (UK)). Often the word shrimp is replaced by prawn, albeit incorrectly.

Amaebi Sashimi!

In Japan, it is also known as Hokkoku Akaebi/North Country Red Shrimp, Nanban Ebi or Tongarasahi.

The season in Japan is Winter, although it can be found all year round thanks to large imports from Greenland and Canada. Yearly domestic catch amount to 2,000 tonnes in Hokkaido and 800 tonnes in Ishikawa Prefecture.

Amaebi Sushi Nigiri!

It is a species famous for its sexual properties: the shrimps are hermaphroditic. They start out male, but after year or two, their testicles turn to ovaries and they complete their lives as females. However, if there is a predominance of female Pandalus shrimp, the males will delay their transformation. Likewise should there be a shortage of females, the male shrimp will begin their transformation earlier, all for the sake of maintaining balance for procreational purposes.

They are called “Ama Ebi/Sweet Shrimp” in Japanese as they will turn very sweet after a couple of days in the refrigerator, whereas they will show no sweetness at all when fresh!

Amaebi Springroll!

They are great as sashimi on their own, in salads or as part of a larger sashimi plate such as served i Tomii in Shizuoka:

Of course, as sushi, they are a superb morsel!

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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, 観光, 魚, 農業, Fish, Gastronomy, Izakaya, Japan, Japanese Gastronomy, Shizuoka, Shizuoka Cuisine, Tourism

Izakaya: Hachokura in Shizuoka City JR Station!

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Service: Friendly
Facilities: Clean
Prices: Reasonable
Strong points: Lots of fresh local fish and produce. Great range of sake and shochu.

If you happen to be hungry but still limited in time, be it for lunch or dinner, Shizuoka City JR Railway Station will offer you plenty of reasonable and decent enough establishments that will serve you either fare found all over Japan, or for the more adventurous, ingredients mainly from Shizuoka Prefecture!

Hachokura in the western building of Asty Mall is such a place.
You cannot miss it with its big board describing local fare!

Even if you are in a hurry, take the time to have a good look at all the seafood and sake on offer. You are bound to make some interesting discoveries!

You can choose a seat at the counter or in a private room.

Traditional Japanese country atmosphere?

You may also sit at tables by the window.
I paid them a visit at lunch time when it is quieter. Evenings are really busy!

Sitting at the counter can turn into a lot of reading!

Tuna Carpaccio is really reasonably-priced!

Local fish and local sake!

Again, a lot to choose from!

You can always choose one of their lunch boxes/plates but their lunch sets are a real bargain when you consider that the beer is included!

So my lunch set started with beer and a snack.

Sashimi plate (tuna, horse mackerel, salmon, cuttlefish, sweet shrimp, tamagoyaki). Note the freshly grated Shizuoka-grown wasabi!

Tuna and horse mackerel.

Salmon, cuttlefish, sweet shrimp and tamagoyaki.

Potato and minced meat croquette and deep-fried chicken “nankotsu/cartilages”!

The croquette!

“Karaage niwatori nankotsu”, chicken soft cartilages deep-fried with some of their meat attached. Great snack for beer!

Simple, tasty and reasonably-priced traditional local fare!

HACHOKURA/八丁蔵
Shizuoka City, Kurogane Cho 48 (inside Shizuoka JR Railway Station), Asty West Building
Tel.: 054-255-8180
Opening hours: 11:00~22:30
Credit Cards OK
Parties welcome
Smoking allowed

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With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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