Bonjour à tous ! Do not forget the captions ! Today is the part 2 of our short video/documentary about Roger Voltz, Martial Arts Specialist and Noh Masks Carver. This video focus on two points. 1: More explanations about how Roger became a Noh Masks Carver 2: Deeper explantions about the process to make a Noh mask, and how we use them in Noh theater universe. We will soon release the third part, talking more about the making of the mask itself. Enjoy this short movie !
. Today is the part 1 of our short video/documentary about Roger Voltz, Martial Arts Specialist and Noh Masks Carver. This video focus on two points.
1: The legend of Hagoromo, taking place in Miho No Matsubara which was registered as a part of Mt. Fuji’s world heritage site in June of 2013. 2: A short introduction of Roger Voltz, how he made is way to Japan and his particular relationship with Martial Arts and Noh Masks. The Second point will be developed in the next video that will be released soon
. The third video Roger will go further into the masks creation process. Stay in tune !
Bonjour à tous ! Aujourd’hui nous vous présentons un atelier de teinture à l’Indigo à Shizuoka, depuis 8 générations.
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 ! Il est nécessaire de respecter 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 :
Inutile de préciser que la vidéo est la propriété de notre chaîne 🙂 Nous espérons que cela vous plaira et attendons tous vos commentaires. Merci à vous.
Greetings everyone !(EN/FR CAPTION AVALAIBLE) Today we will introduce an other video about Shizuoka Prefecture and its craftsmen. In this movie we will interview an international couple Canadian/Japanese who took the head of the family company, making traditional Japanese Geta (wooden shoes).
Bonjour à tous ! (SOUS-TITRES FR/EN) Aujourd’hui nous vous présentons une autre vidéo sur la préfecture de Shizuoka et ses artisans. Dans cette vidéo nous nous intéresserons à un couple international Canado/Japonais qui ont hérite de l’entreprise familiale de fabrication de Geta, les sandales en bois traditionnelles japonaises.
To answer Christina’s question (visit her great blog at Lobster Queen!) who asked if a lobster could be eaten raw, here is the basic recipe for preparing it.
Note that lobsters are fine, but spiny lobsters are best, especially small/medium specimens!
The lobster should be still alive before you start proceeding.
First clean the live lobster under running clear cold water.
Note that live lobsters are very “lively”!
Use a short and sharp wide blade knife.
Maintaining the lobster securely in one hand, stab the lobster with the knife point deeply just behind the head at a slant forward.
You should be able to easily twist the tail away from the head.
Put the head aside (will come onto the plate later).
Turn tail over and cut bewteen soft underbelly part and hard shell part.
Cut along both sides.
You should be able to easily pull out the underbelly shell. If you have problems pulling it out, insert a spoon between the shell and the flesh.
Should come out easily then.
Pull the flesh out the shell.
Peel off the thin brown skin and discard.
First cut tail flesh lengthwise through the middle.
Take innards out and discard.
Ten cut the flesh across into one bite size (small size by European/American standards!).
Drop into iced water and clean off the sticky juices. As the flesh will turn white if you leave it in the water too long, this process should not last more than 1 minute!
Take water off in kitchen paper.
Using the shell (cleaned in cold running water and wiped), arrange sashimi as above. Very easy!
You will find out that the flesh is sweet.
A little wasabi and soy sauce (ponzu is even better) is all you need!
On nous demande souvent si la langouste peut se déguster cru, et voici la réponse avec une recette simple !
Les homards sont utilisables pour cette recette mais les langoustes seront préférées, de petite/moyenne taille de préférence.
La langouste doit être vivante avant de commencer le processus. D’abord commencer par laver l’animal sous de l’eau propre coulante en continu. Attention car les langoutes vivantes sont très vivaces et frétillants.
Utilisez une lame courte et bien aiguisée et faites en sorte de bien stabiliser le homard quand vous le tenez de l’autre main, poignardez derrière la tête, celle-ci incliné vers l’avant (voir les photos).
Avec un mouvement de torsion vous devriez être en mesure de séparer les deux morceaux.
Mettez la tête de côté (elle servira de décoration !)
Retournez la queue et coupez entre la partie charnue et molle et la partie dure de la carapace.
Tranchez de tout le long.
Vous devriez pouvoir ensuite retirer toute la carapace de la queue. Si jamais cela coinçait quelque part, s’aide d’une cuillère en la mettant entre la chair et la carapace devrait faire sortir tout ce beau monde !
Sortez la chair, et retirer la pellicule marron et récupérez le précieux aliment 🙂
Ensuite coupez la chair de la queue comme sur la photo dans le sens de la longueur, retirez les impuretés à l’intérieur.
Ensuite coupez les morceaux de manière à ce que cela puisse faire une bouchée…japonaise (donc petite pour les gourmands que nous sommes).
Mettez le tout dans de l’eau gelée et nettoyez ensuite tout ce qui pourrait avoir une texture un peu collante. Comme la chair va devenir blanche si vous la laissez dans l’eau trop longtemps, tout doit être fait en une minute maximum.
Posez le tout sur un sopalin pour absorber l’eau.
Utiliser la carapace lavée vous permettra de présenter les choses ainsi, c’est relativement facile et en envoie plein les mirettes.
La chair obtenue est sucrée. Un peu de wasabi et de sauce soja ou ponzu permet de varier les goûts !
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 “!
Ouverte depuis le début de l’année 2019 non loin du port de Oigawa, la pâtisserie Noan est une perle qui mérite d’être découverte ! C’est plutôt le hasard qui m’a mené ici suite à la recherche d’une pâtisserie sur Google Maps alors que je faisais une activité de pêche en mer.
Open since the beginning of 2019 and not far from the port of Oigawa, the Noan pastry shop is a hidden gem that deserves to be discovered!Luck brought me there after searching for a pastry shop on Google Maps while I was doing a sea fishing activity
N’ayant jamais entendu parler de cette pâtisserie, j’ai décidé de m’y rendre poussé par les nombreux commentaires élogieux !
Having never heard of this pastry shop, I decided to go there pushed by the many positive feedbacks i read !
J’ai été amusé de voir l’ambiance familiale qui y régnait, Noan est géré efficacement de manière familiale et il n’est pas rare de voir la soeur arriver en courant pour prêter main forte en cas d’affluence ! Elle gère une petite boutique de produits de la mer à côté, l’occasion de déguster les Sakura Ebi en pleine saison (en ce moment d’ailleurs !)
I was impressed by the family teamwork, Noan is managed efficiently and it is not uncommon to see the sister running in to lend a hand in case of a rush! She runs a small seafood store next door, an it is indeed the opportunity to taste the Sakura Ebi in high season (its now, run to taste it!)
Le nom de la pâtisserie viendrait d’une ville française, je n’ai pas su la retracer mais si un de nos lecteurs se sentait l’esprit d’investigation ?! Je suppose que c’est probablement Nohant, dans le Berry, chez la bucolique George Sand et son fidèle Chopin dont la romance fait encore écho dans nos oreilles ?
The name of the pastry would come from a French city, I could not fin which one it but if one of our readers feel the spirit of investigation you are welcome to mage your suggestions ?! I guess it’s probably Nohant, in Berry, the home of the bucolic George Sand and her faithful Chopin?
Façade de la pâtisserie, froufrou et ambiance un peu rétro ! Front of the pastry shop, frilly and a little retro atmosphere !
Le nœud papillon est un peu le snacks “signature” ! Décliné sous plusieurs variations.
We can say the bow tie is the “signature” snack! Available in several variations.
Le fraisier : Très bon, et dont les fruits ont le goût de fruit !
The strawberry cake “fraisier”: Very good, and whose fruits have the taste of fruit !
Le gâteau au chocolat “Nuit”. Probablement mon préféré et celui de ma famille ! Délicieux de la tête aux pieds. On trouve d’ailleurs au pied du gâteau un biscuit au chocolat. Dans la plupart de ces gâteaux il sert de support à la structure, mais le chef a su rendre ce dernier délicieux, une prouesse !
The chocolate cake “Night”. Probably my favorite and so says my family! Delicious from head to toe. There is also a chocolate cookie at the bottom of the cake. In most of these cakes it is used as a support for the structure, but the chef knew how to make it delicious, a feat !
Prise de vue de “travers” technique de prise de photo ancestrale de mon ami Robert-Gilles. Voici le couple à l’œuvre dans les fourneaux !
Ancestral shooting technique of my friend Robert-Gilles. Here is the couple at work in the ovens : Very friendly and always welcoming people with a great smile.
Enfin image basique mais qui n’est pas des moindres ! Le chef a obtenu le second prix de la foire gastronomique de Dijon ! Prouesse si on considère son jeune âge à l’époque, probablement dans la vingtaine. Foire de haut niveau… et de mon département de naissance, raison de plus pour se sucrer l’estomac.
Last but not least, this simple image! The chef was awarded second prize at the gastronomic fair in Dijon! Miracle if we consider his young age at the time, probably in his twenties. High level fair of my my birth department, one more reason to sweeten your stomach.
Verdict : Probablement l’une des meilleurs pâtisseries de Yaizu, se trouvant là où l’on ne l’attend pas. La technique du chef est très palpable et l’on sent clairement l’influence française qui s’est effacée derrière un goût plus proche de celui que les japonais adulent. On sent un certaine exigences derrière la qualité des matériaux, ce qui se reflète aussi sur le prix qui est un tout petit plus élevé que la moyenne, mais qui l’est de manière très justifiée !
Verdict: Probably one of Yaizu’s best pastries, being where you don’t expect it. The chef’s technique is very palpable and you can clearly feel the French influence which has faded behind a taste closer to the one the Japanese love. We can feel a certain level of demand behind the quality of the materials, which is also reflected in the price which is a little higher than average, but very justified !
Nous n’avons pu parler des Kakigori (glace pillée japonaise) qui sont de véritable chef d’oeuvre, je vous invite à vérifier par vous même leur facebook !
We could not talk about the Kakigori (Japanese shaved ice cream) which are real masterpieces, I invite you to check by yourself their facebook!
J’apprécie aussi particulièrement la mise à jour régulière de leur line-up, très régulière.
I also particularly appreciate the regular update of their line-up, very regular.
N’hésitez pas à venir vous installer et déguster même sur place, Noan n’a rien à envier aux pâtisseries Tokyoïtes.
Don’t hesitate to come and settle down for eating on the spot, Noan has nothing to envy to the pastries of Tokyo.
Service: Very friendly although a bit shy! Equipment: Great overall cleanliness. Excellent washroom Prices: Reasonable Strong points: Inventive vegan menus. Healthy rice flour cakes.Mainly local products.
The other day I decided to visit my good friends at LOLCOMANI in Shizuoka City for coffee and cakes in the afternoon as lunches are always impossibly crowded, especially with ladies wishing for a healthy lunch offered by this reference vegan restaurant (I am no vegan, but I can appreciate from time to time, and it is always a pleasure to introduce it to my vegan friends!).
As for the cakes they tend to vary with the seasons and ingredients available, so make a point to check them beforehand.
If you cannot read the Japanese menu the owner’s wife will make it her pleasure to explain it in simple English!
As for the drink menu there is plenty to choose from the organic coffees and tea and the home-made vegan fruit drinks!
Chocolate cake!
All cakes are basically made with rice flour in case of some clients being wheat flour allergic!
For a better view with its soymilk cream and sweet nuts sauce!
Organic Coffee!
Actually LOCOMANI’s teas and coffees are well above average, although a bit weak for some, but well-balanced and tasty!
Half cakes set!
LOCMANI have a policy to have their clients taste as many of their cakes as possible. So instead of ordering a full serving of one cake, you can combine two half servings for better enjoyment!
Chiffon cake!
Fruit cake!
For vegans and others with a sweet tooth but mindful of their health!
LOCOMANI
420-0839 Shizuoka City, Aoi Ku, Takajyo, 1-10-6
Tel.: 054-260-6622
Opening hours 11:30~18:00 (11:30~15:00 0n Sundays)
Closed every Wednesday and one Monday HOMEPAGE/BLOG (Japanese) GOOGLE MAP
On Sunday May 22nd, I had the occasion to meet again an old friend, namely Hitoshi Morimoto, owner and master brewer at Morimoto Brewery in Kikugawa City at a great izakaya in Shizuoka City, Hana Oto, which took part in the annual Shizuoka De Hashigo Sake event!
The sake served for this special event was a real and very gem, a koshu/aged sake brewed in 2011 and matured at room temperature. It goes without saying that you need incredible expertise and a lot of courage to create such a nectar!
Rice milled down to 60%
Alcohol: 17 degrees
Pasteurized only once
Matured at room temperature
Bottled in 2011
Clarity: very clean
Color: golden
Aroma: dry and fruity. Dry Sherry
Body: fluid
Taste: deep, fruity attack backed up with only a little junmai petillant.
Complex: dry sherry, plums
Lingers for a while before departing on drier notes of greens and more sherry.
Varies little with food but a sweeter note of white sherry.
Overall: simply extravagant and a very rare experience!
Absolutely splendid sake to be enjoyed as a sherry, either at room temperature or lightly warmed.
The kind of sake you appreciate like a fine sherry after dinner in special company!
If you really wish to pair it, do so with roast beef, BBQ, yakitori and cheese!
Service: Excellent and very friendly Facilities: Very clean, Beautiful washroom Prices: reasonable Strong points: Vegan and vegetarian Cuisine possible any time, Izakaya gastronomy, local products, oden. Good list of sake, shochu. Wines also available.
Yesterday evening the temperature suddenly dipped and I was hungry as I still had work to do before finally heading for home.
It was then about grand time i visited a favorite izakaya of mine, namely Yasaitei in Shizuoka City!
This is the kind of place you can enter any time provided it is not full (and it can be at certain times and on the week end!), have a quick snack, a drink, a little talk and move out!
When you know that all the food is healthy and satisfying you need not worry about your health or weight!
I had come early enough as I know some delicious oden were ready at this cold time of the year.
Yasaitei’s oden are particular for the fact that they are Kansai-style, that is cooked in a light broth, as opposed to the very dark soup prevalent in this city. Although both are delicious, the former is far healthier!
But before my oden were prepared I had ordered a glass of fine shochu from Amami Island in Kyushu and sipped it on the rocks with my o-toshi (snack coming with the first drink): seaweed, grated Japanese yam and shirasu/sardine whiting!
My oden plate served in traditional pottery dish with plenty of broth and chopped scallion and some yuzukoshio/yuzu and pepper seasoning!
Chikuwa/fish paste tube, ganmodoki/deep-fried soft tofu, ito konnyaku/Hard jelly filaments made with the tuber of a konjac.
And daikon under the chikuwa, simmered to a great softness and very elegant taste!
“Oden” can be translated with the French word “Japanese Pot-au-feu!”
I wish I could cook it for my friends back home in France!
YASAITEI/やさい亭
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
Individual orders (carte) welcome
Parties welcome
After the long lapse caused by the End of the Year and the New Year Holidays, new arrivals can be at last be seen at the Fish Market in Parche inside JR Shizuoka Station!
Customers are only starting to come, but it should gete as busy as usual soon!
What fish do we have in the day’s mixed batch?
Hirame/平目、鮃、比目魚: sole, flatfish
Inada/イナダ: Young Buri/鰤/Yellowtail
Houbou/方々: red gurnard, red robin
Mizukarei/水鰈 (also called Mutsukarei/鱫鰈): Round-nose flounder
Akamutsu/赤鱫、赤鯥 (also called Nodokuro/喉黒): rosy seabass, red gnomefish
Amadai/甘鯛: tilefish
Anago/穴子、海鰻: conger eel (from Miyagi Prefecture)!
A strange but very popular seafood: Aka Namako/赤海鼠 (written locally 赤なま子!): red sea slug, red sea cucumber!
A couple of weekends ago I visited the massively fun Yoshiwara Gion Matsuri, in Shizuoka prefecture’s Fuji City. Like last year’s festival it was huge fun, from morning to midnight and I enjoyed ever second of it. I took these photos near the end of it, following the wonderfully decorated dashi, each crewed and representing a specific neighborhood in the city. Here’s the dashi of Sumiyoshicho and some of it’s very cool looking crew. These dashi are the pride of their neighborhoods and the people take great care of them, making sure they are in top notch condition for the annual festival. I heard somewhere that a typical prize for one of these is about 300 000 USD! Later on, walking down the street I came upon a dashi-seriai (山車競り合い), which roughly translates as “dashi showdown”! I think there were 5 or 6 of them, all drawn up in a…
O-toushi/お通しis actually a bit difficult to translate.
In a Japanese (in Japan) izakaya it is an appetizer that is served with the first drink and that you pay for in general in lieu of a cover charge.
I have nothing against such a notion as it gives you a good idea of the chef’s skills!
Last night Dragon found some bincho maguro, a cheap variety of tuna imported from Vanuatu in the South Pacific, in the refrigerator.
Having thawed it, she cut it into mouthful-sized pieces.
She then sprinkled some ponzu and sake on all the pieces before adding flour and curry powder to coat them completely roughly mixing the pieces inside a bowl. She wouldn’t tell me what other spices she added…
Last she fried them slowly with only enough oil until they reached a nice “foxy color”.
She finally served some in a small bowl with hand broken lettuce, a wedge of lemon and some tartar sauce!
Very tasty, healthy and the right appetizer for the first beer or sake of the night!
We spent no less than 4 hours inside the enormous Flower Garden in Hamamatsu city and took more than 180 picture!
I am not going to complete as this allows me to write a series of articles on different themes!
This fifth one is titled Animal Flower Alleys, Hedges, Squares & Houses!
I will concentrate on flowers on the posts after this one!
Many blue flowers in this alley!
Many white flowers in this alley!
One of the many gardeners working there!
Rose hedge!
Alley corner palette!
English country house?
Square full of squares!
Rose canopy!
Another rose hedge!
A Liliputian house! For kids only!
Italian garden!
A stage garden?
A flowery house!
A bed of succulents!
A water alley!
Hamana Lake Flower Garden
Hamanako Flower garden
浜名湖フラワーガーデン
10th anniversary of the 2004 Pacific Flora Garden Exposition and the 21st Japan Urban Greenery Shizuoka Festival
Open until June 15th
Hamamatsu City, Nishi Ku, Murakoshi Cho, 5348-3
Tel.: 53-488-1811 ENGLISH HOMEPAGE
SHIZUOKA GOURMET 