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Gastronomic Destinations: Hokkaido (3)

September 8, 2008 dragonlife Leave a comment

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After that great night at Kita DanDan Auberge in Abashiri City, we drove all day to Wakkanai City at the northenest tip of Japan and took a ferry to spend two days and nights in Rishiri Island. Unfortunately, the weather did not greet us and the constant rain limited our activities. A pity as this island has a lot to offer. Consult these Pages 1, 2 for references!

So, on the fourth, day, we took the ferry back to wakkanai and boarded on a local train to Sapporo City, six hours away. Hokkaido is a big island and travelling the slow way by train will allow you to admire some great views and intriguing sites!

We had in mind the place to help us forget the msfortune of the last two days:
HIRAKU, a Japanese style Oyster and Seafood Bar! A bit of a misnomer as it is a full-fledged Izakaya! They specialize in oyster cuisines and offer no less than 32 preparations!
Looking at the menu was a bit of headache as obviously even the four of us would not have been able to taste everything!
Anyway, we did manage to sample a lot and will describe them succintly in the order we ate them!

-See picture at top: Cold steamed oysters served in Japanese fahion with grated daikon and ponzu dressing.

-“Steak-style Kaki”. The oysters are sauteed like a steak with mushrooms and veg with a steak sauce.

-“Fry-Kaki”. The oysters are dipped in batter and breadcrumbs before deep-fried. They must be served at once to be truly appreciated and they were!

-“Shyoyaki yamame”. We kept our eyes open for other morsels naturally. Yamamame is a small Japanese trout variety. You eat it all, head and tail!

-“Escargot fuu Kaki”. French snail-style oyster oysters. Need I explain? Quite tasty, actually!

-Kaki Haru maki”. Deep-fried oyster Imperial rolls. Both crunchy and juicy. A great snack!

They are also very good at preparing meat as demonstrated by this suteed duck breast!

-Kaki Chiizu”. Oysters steamed inside cheese. Frankly speaking, I don’t have a clue how they make them. I know they do use processed cheese. A great snack again!

-“Kimuchi Nabe”. Oysters cooked on a hot plate with kimchee. We are not so far from Korea after all!

-Some sushi rolls to satisfy our need for carbohydrates! LOL,

-“Kaki Tenpura”. This is the first time ever I ate oysters as tenpura! Not easy to make, I’m sure! Delicious!

-“O soba”. As the place is also renown for its buckwheat noodles, we had a serving to end the meal. A complimentary dessert was served at the end of the meal.

Staff at Hiraku are particularly attentive, friendly and fast. A plus in this kind of big izakaya.
Another plus is their drinks memu, with all the items to satisfy evey taste, including some local sake and French wines. A great place for small groups!

HIRAKU

060-0061 Sapporo City, Chuo Ku, Dai Ichi Jyo Nishi, 5 Chome, 17-2, President Matsui Bldg. 100-1202
Tel.: 011-272-6866
Fax: (011)272-6895
Reservations telelephone: (011)241-6165
Opening hours: 17:00~23:00
Closed on Sundays & National Holidays
Cards OK
Homepage (Japanese)

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Shizuoka Izakaya: Waga

September 6, 2008 dragonlife Leave a comment

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Waga is your typical new wave izakaya. Opened a little more than two years ago by the very young at hearｔ (a fan of the Beatles,Queen and Led Zeppelin among others) Shuhei Ichikawa it seems very popular as I managed to enter it only at the third try and this somewhat late at night. In any case if you plan to patronize the place before 9:00 p.m., you had better reserve in advance!

The staff in their late 20’s (30’s?) are a smiling hard-working bunch, but nonetheless extremely welcoming and attentive.
Now as any good izakaya, Waga always has at least a couple of remarkable jizake on offer, although they do change regularly.

The first I ordered was a Hakuin Masamune Junmai by Takashima Brewery in Namazu, a real beauty!
It just drank like wine! Pity I could not stay too long this time, or I might have contributed to the bottle death!

Actually you had better keep your eyes wide open! Not many izakaya offer French Pernod and Ricard, and Portuguese Porto wines!

Now the first indication of a good izakaya, and especially in Shizuoka Prefeture, is its sashimi offering. If you ask for “moriawase/plate”, you will get a good idea of the establishment.
Now, the “Katsuo Tataki/Bonito slightly cooked”, “Kanpachi/Yellowtail” and “Maguro/Tuna” were simply of the higher level that would put a few vaunted Tokyo places at shame, but at very kind prices!

As I said, my friend and I were in a bit of a hurry, but we opted for dishes representative of the establishment. The seasonal dish was “Jukusei Tsurushi Buta Saute to Kisetsu no Kinoko Ankake/Sauteed matured Pork (with tofu) and seasonal mushrooms in sweet and sour sauce”. A hearty dish which should satisfy a big appetite!

Talking of solid appetites the “Karaage/Deep-fried Chicken)” was not only succulent but absolutely enormous. You would problems closing your hand around any of them!

When it comes to sake I’m a big drinker. I asked for the other Shizuoka Sake available, Takasago karakuchi Junmai by Fuji Takasago Brewery in Fujinomiya City. Very dry indeed, but so easy and pleasant to drink!

“Tamagoyaki/Japanese Omelette” is also another preriquisite at any good izakaya, and the one concocted by Waga is also a beauty. We certainly did not need any dessert!

Blimey! There is no way we could sample all the offerings. Which means I will have to come back in a hurry!

Waga
420-0839 Shizuoka Shi, Aoi Ku, Takajo Machi, 2-1-20, Kuroyanagi Bldg., 1F
Tel. & Fax: 054-271-7121
Opening hours: 17:30~23:30 (Monday to Thursday), 17:30~26:00 (Friday, Saturday and day before any National Holiday).
Closed on Sundays and National Holidays.
Set menus and parties possible.
Reservations recommended.
HOMEPAGE (Japanese)

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Today’s Lunch Box/bento (27)

September 6, 2008 dragonlife 5 Comments

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It must be the first this year that I requested a bento on a Saturday! Usually I have time to come for lunch (I work on Saturdays), but not this time as I had a lot to catch up with after our (short) summer holidays!

Usually the Missus prepare curry or stew on Saturdays. Accordingly she steamed rice mixed with mild curry paste and finely chopped red and green pimento. On top of a generous portion she placed “tonkatsu/pork schnitzels. She always makes plenty of them as they freeze well. She brushed them with “katsu tare/bulldog sauce” and added some cress for the greens.

The salad was a bit unusual: slightly boiled “renkon/lotus roots” salad with “Tobikko/Flying fish roe”, a half boiled egg, cherry tomatoes and plenty of mini cress. Hearty and well-balanced, I must admit!

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Gastronomic Destinations: Hokkaido (2)

September 5, 2008 dragonlife 4 Comments

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After our remarkable cruise along the World Natural Heritage of Shiretoko Peninsula, we leisurely drove away from the centre of Abashiri into the neighbouring forested hills in search of the Hotsprings Auberge/Inn called “Auberge Kita no Dandan”/”Warmth of the North Inn”.

It is surrounded with a pristine forest of white birches and fir trees (I was told there are plenty of wild mushrooms to pick inside!). It was built about two years ago with the view to offer guests a traditional glimpse of Japan. It is replete with antiques and local crafts of every possible kind.

The bedrooms are quaint and delightful combination of tradition and state-of-the-art equipment.
The place itself is worth hours of exploration. They even leave cold snack and food all night in the “lounge” for hungry night owls!

Each room has its own individual bathroom, but you may also use a private hotspring bath. or even better take a dip 24 hours a day in the “Rotenburo/Open air bath”! This alone is worth the visit!
But,…
Now, you might have wondered why it bears the French appelation of “Auberge”?
Fairly simple: all the food is of French concept with whenever possible local Japanese ingredients accompanied by a short but well-balanced French wine list! (and local sake, and so on!)

We had reserved our dinner and breakfast on the Internet. In any case the deal includes them and eating out would have been a bit problematic. We certainly did not regret it!

The four of us opted for local sake as aperitif to accompany the amuse-bouches/starters (see above pics): Taitetsu no Kura, honjozo, and Kita no Katsu, futsuhu, both sake from Hokkaido.

From the wine list we started with a refreshing Kuentz Riesling 2005 from Bas Alsace.
Only then could we seriously commence the feast:

“Ao Soi to Mizutako no Arai, O Tsukuri Fuu”: a sashimi salad consisting of “blue soi”, a fish caught off Hokkaido island and mizutako octopus, a small variety with vegetables grown in the Auuberge garden.

“Ke gani no reisei kappriini/Cold Cappellini with spider Crab”. Alright this is not French, but Italian in concept and taste. Absolutely succulent crab legs (enormous!).

“Taihei no nama Ham maki/Braised Raw Ham Roll”. Someone will say it’s Italian again! And I don’t mind as long as I can get my hands on that morsel again!

“Yaki Nasu to Masu Yamato Mushi/Grilled Aubergine/Egg plnt and Trout Steamed in Tradtional Japanese manner/: this both Japanese and Italian in concept. After peeling off its skin the grilled aubergine is rolled into a paste of trout before being steamed and served hot with a slightly sweet translucent sauce.

“Hotate no Poare/sauteed scallops”: I won a little contest on that one. I was the only one to understand that fresh cream and sieved seaweed has been included in the sauce!

I don’t have to explain that the wine had disappeared by then! We contued with a Cote du Rhone, 2006, Parallele 45 distributed by Paul Jaboulet. Just what we needed for the meat!

“Shari Machi, Tamura san ga sodateta Sanrokuton/Sanroku pork from pig raised by Mr. Tamura in Shari Village (nearby village)”. It almost looked like a big sushi on a ball of vegetables. It melted inside the mouth!

“Kasupe Hoppe Moromi Yaki/Kasupe Fish Cheek grilled with a moromi coating”. Kasupe is a local fish big enough to have its cheeks grilled. A discovery!

“Gohan.Kaori no Mono.Shirumono/mixed rice, soba buckwheat noodles in light soup with a piece of grilled herring”. No need to say this was a turn around to Japanese cuisine! Surprisingly good herring with soba. A common dish in Kyoto, this is the first time I really appreciated it!

Now I defy Rowena, Bentoist and Tom to describe our dessert:
Wild Wasabi Sherbet and Creme Brulee accented with String Beans (first boiled and and sieved!)

Alright, we also had coffee, mignardises and a nightcap!

The next morning, the breakfast was served on plates course by course. But I forgot to bring the camera (mobile phone)! Sorry guys as this was the best-ever hotel breakfast!

Auberge Kita No Dandan
093-0045 Hokkaido, Abashiri Shi, Oomagari, 39-17 (3 minutes by car from Abashiri JR Station)
Tel.: 0152-45-5963
Fax: 0152-45-5995
Credit Cards OK
HOMEPAGE

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Gastronomic Destinations: Hokkaido (1)

September 4, 2008 dragonlife 5 Comments

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Every year, preferably end of August and beginning of September I embark on a gastronomic tour away from Shizuoka Prefecture. Last year I went home in Bogurgogne, France and immersed myself in my birth place wine and home-made food.
This year, travelling abroad having momentarily become too an expensive proposition, we (the Missus and I) decided to visit a favourite destination of ours, namely Hokkaido.

Having disembarked at Memanbetsu Airport (leaving from Haneda) near Shiretoko Peninsula, one the three Japanese World Natural Heritage, we rallied Abashiri City by rented car and stayed ther overnight in an unremarkable hotel.

The next day, we boarded a ferry on a three-hour trip till the very tip of Shiretoko Peninsula. This is a rare place of Japan where you can admire a pristine untouched nature and would recommend anyone to visit it if you come to Japan!

Some of the best Japanese sea salmon is caught there by local fishermen who actually unload their catch onto our ferry every day for quick delivery to Abashiri, the nearest harbour and market of note. You can be assured that it comes fresh onto your plate!

IKYUYA

By the time we were back in Abashiri we were starving. We just had time to admire the local scenery before we (after some driving around) found one of our destinations, Ikyuya, located in a small city called Shari (some of the place names in Hokkaido can become a real puzzle as they are mostly very local names written in Kanji that fit the pronunciation instead of the meaning!).
We (the Missus) had chosen this establishment as a representative of the local cuisine favoured by local people.

THe Missus oredered the “Oyako Don”/”Father-Mother and Son-Daughter Bowl”.
In Shizuoka it means chicken omelette (the Hen and the Egg!) spread on a bowl of rice. In Hokkaido, it stands for Shake sahimi”/salmon sashimi and “Ikura”/salmon roe spread over a bowl of rice. It must have been good as for once silence reigns around the table!

Our two friends (which included our gracious driver) opted for “Uni don”/sea urchin spread over a bowl of rice,

“Uni to Ikura Don”/sea urchin and salmon roe spread over a bowl of rice.
Extravagance at a very reasonable rice, absolutely fresh and sweet seafood away from metropolises, what more can you ask?

As for myself, I chose the “Ebi Frai Teishoku”/fried prawns set lunch as I felt in need of hot food on a rainy day. The Missus could not stop ogling at the enormous prawns! LOL.
We certainly felt revived for the rest of our trip!

Ikyuya
Hokkaido, Shari Cho, Utoro Higashi, 13 (2 minutes walk from Utoro Hotsprings Bus Terminal)
Tel.: 0152-242557
Opening hours: 11:00~18:00 (might get closed in the afternoon on busy days. Come early!)

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Bryan Baird’s Newsletter

September 2, 2008 dragonlife Leave a comment

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Baird Beer & Taproom Events Bulletin 2008 #19

Dear Taproom Friend & Baird Beer Enthusiast:

The sublimity of beer resides not just in the drinking but also in the historical, cultural and social tales it tells. Japan Tale Ale is our conception of a beer that tells, in its liquid way, a story of Japan. Today’s release of Japan Tale Ale 2008 represents the second installment in what promises to be a long and interesting story.

Japan Tale Ale 2008 (ABV 6.1%):

Brewed with a host of indigenous Japanese ingredients (umalted wheat, rice, sudakito sugar and plums), Japan Tale Ale is lightly hopped, highly attenuated, pleasantly tart and extremely refreshing. It almost drinks like a beer version of a well-made Ume Sour (a popular drink served in traditional Japanese pubs that is made with distilled shochu and plums and served carbonated on ice). It is now available on draught at both of our Taprooms and at other fine Baird Beer retailing pubs and restaurants. 633 ml bottles also will be available for purchase at Baird Beer retailing liquor shops throughout Japan and via our own estore.

Please mark your calendar for this Saturday, September 6. Beginning at 7:00 pm the Fishmarket Taproom will be hosting a live acoustic music show by the blues-inspired singer, Mexico. A 500 yen music charge will be collected at the door. Please plan to join us.

Cheers!

Bryan Baird

Baird Brewing Company
Numazu, Japan

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French Cuisine: Lunch at Les Cinqs

August 25, 2008 dragonlife Leave a comment

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Yesterday, Sunday would not usually sees me going for lunch anywhere, but the torrential rains having cancelled all possibilities of sport, I was not going to sulk at home and spend a miserable day in a stuffy apartment.
So, under the inefficient protection of my biggest umbrella, I walked/paddled to the bus stop (I do not drive anyway, and a bicycle ride would have turned into a filthy nightmare). I shall refrain from relating the hazards of waiting for commuters’ transport under a deluge along a crowded road and stick to the real venture of the day, namely my lunch!

Les Cinqs offers two different lunch courses 3,150 yen and 5.250 yen (I opted for the latter) with a succinct but sufficient list of wines served by the glass. Of course you may order a full bottle if you wish to.
Noticing Japanese wines on the said list, I decided to have a go for them as I entirely trusted the restaurant. They were actually priced higher than their French counterparts…
The first to come was a “Kooshu wine” Gris de Gris from Yamanashi Prefefecture concocted by Chateau Mercian in 2007. Of a very rich oaken colour, restrained aroma, it tasted very dry but fruity with a shortish tail.

A plate of amuse bouche consisting of scrumptious, if minuscule, duck liver paste gougeres.

The first hors d’oeuvres was a cold Edamame Mousse with Tomato Sauce. Succulent, refreshing and elegant, it actually a more hearty fare than one would believe.
Having chosen a table by the bay window and somewhat isolated from the other guests, I did not bother too much about my manners and ate at my own (fast) pace. Interestingly enough, only one other table had ordered wine. All the other customers were on cold water or its mineral equivalent. I wonder sometimes why people visit higher class restaurants…

The second hors d’oeuvres was “Aji/Saurel” and “Maru Okura/a round okura variety” Tartare with its greens and flowers salad organically grown by Mr. Matsuki at Bio Farm in Shibakawa Cho and other farmers in Yaizu City. The fish came from Chiba Prefecture as it is a bit out season down here. It certainly would have bettered a lot of offerings served at (good) sushi restaurants!

It was about time to order a second glass and I persevered with Japanese wine, namely a Merlot grown in Nagano Prefecture by the same company in 2006. Of a rich dark colour and pungy aroma, it showed a lot of red fruit with a dry shortish tail. I shall have to revise my thinking about Japanese wine to the chagrin of my Burgundian ancestors…

The fish was a surprise indeed, and that single dish would have earned Chuckeats and Luxeat‘s praises! Pan-fried “kuro mutsu/Scombrops gilberti (Jordan and Snyder) (I do not know the English name)

on a bed of “kushinsai/a Chinese vegetable increasingly grown in Japan/

accompanied with a square piece of grilled watermelon “ridden” by a couple of white aubergine tenpura, the whole accented with a Balsamico and sweet basil sauce.
An exquisite salty and sweet marriage!

The second glass having disappeared, I came back nearer to my roots and ordered a glass of Beaujolais Villages, Jean-Claude Lapalu, Cuvee Vieilles Vignes, “Le Petit Vernay”, 2006. A honest wine of rich red colour and powerful aroma, it did taste rich but dry with plenty of red fruit.
It proved a good choice with the meat:

The pork is local and has been named “LBY Ton”. You will not find it outside Japan, but if you do venture here, you will find it both tender and solid and certainly more satisfying in spite of its very rural image. It was served with large Shishito/Japanese Japalenos from Kyoto, courgettes and three kinds of fried potatoes from Yaizu City and seasoned with a great madeira and porto sauce, contributing the right sweet amount to the spicy approach for the pork.

The dessert, Gateau au chocolat with a lukewarm Creme Anglaise/Custard, was absolutely delicious in its simplicity. A dessert that would have had Nicholas Sarkozy run all the way from the G8 summit in Hokkaido where he had had such a hard time, teetollar as he is, pretending to appreciate the art behind a sake cup!

As a good French man (who am i kidding?), I could not help having a last toast to him and our Europeans bigwigs with a Fonseca Porto 1997!

But like Mr. Sarkozy, I do have a sweet tooth and accompanied it with some succulent mignardises!

LES CINQS
Shizuoka City, Aoi Ku, Shichiken-cho, 17-14, Amble Court 1F (along north side of Aoba Park beyond Aoba Park Police Box)
Tel.: 054-251-7728
Cards OK (from end of September)
Reservations recommended

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Today’s Lunch Box/bento (26)

August 24, 2008 dragonlife 1 Comment

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Thursday is a bit unusual for the Missus making a bento for my lazy person, but she had to go to the beauty parlor and what with all the shopping she was planning to do on that day, it was certainly easier for her to make a bento for two (she ate her own at home) and get me out of her legs!

For the first time in a long while she came up with a favourite of mine, namely “soft ton”/very tender boneless pork cutlets. She fried them in shallow oil after after having prepared them in the “tonkatsu”/schnitzel fashion and seasoned them with white and black sesame seeds.
She put them on top of rice mixed with sweet seaweed and decorated the whole with edamame (out of their pods) and “shishito”/Japanese japalenos.
Some pickles and a salad side dish, and that was it!
She had forgotten the dessert again, but I had some ice-cream (made from soy beans, no milk whatsoever from Shibakawa Cho!) handy in the fridge!

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Le Cafe-Labo: Classic Cakes (7)

August 21, 2008 dragonlife Leave a comment

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It’s pears season and Le Cafe-Labo in Shizuoka City has come up with another creation: Pear Mousse!
A cake of just the right size which should tempt Banu with some iced coffee!
A little small but more filling than you might expect.

For once I shall explain from bottom to top:
-A very thin sponge cake slice imbibed with pear liqueur
-Peaar Mousse with some pear liqueur poached pear to be discovered inside
-A thin layer of caramel sauce
-Small pear wedges poached in pear liqueur, Creme Chantilly, redcurrants, chocolate chip and mini mint leaves.

I must admit I ate it far too fast!
Taste Memory Girl and Rowena will scream at the sacrilege! LOL

LE CAFE-LABO
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho

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Shizuoka Umeshu: Masu Ichi Brewery

August 21, 2008 dragonlife Leave a comment

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Every year more local breweries are offering “umeshu” eminently popular in summer when it is most appreciated poured over a few ice cubes!

Masu-Ichi Brewery　in Shizuoka City has just entered the fray with concoction called “Denjiro”, which actually is the master brewer/toji’s trade name as he is the second apprentice of Denbei Kawamura, the man who created the Shizuoka Yeast.

It contains less alcohol, 7~8 degrees, as compared to the more usual 15 degrees, making it very easy to drink by ladies and younger people in particular.

Masu Ichi Brewery: “Denjiro”, “Tsuka/Plum Aroma” Umeshu

Alcohol: 7~8 degrees
Plums, sake, sugar.
Bottled: July 11th, 2008

Clarity: very clear
Colour: light red/pink
Aroma: light, dry, plums
Body: velvety
Taste: Shortish tail. Plum taste discreet, not overwhelming. Elegant. Dry.

Overall: Makes for a great light aperitif in hot summers!

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Today’s lunch Box/Bento (25)

August 21, 2008 dragonlife 2 Comments

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This week, I will have (the pleasure of?) more bento than usual because of the preparations for our trip next week to Hokkaido. The Missus is only too happy to get me physically away from her, busy as she is with the luggage and all that!

This time the combination should tempt solid male eaters more than figure-minded ladies!
The main dish consisted of boiled “ramen/Chinese noodles” for which I had cold stock soup in the pouch featured in the pic at the beginning of this posting. The Missus decorated it with all kinds of vegetables, having my line in mind as ever:
From top, clockwise=soft-boiled egg, vinegared cucumber salad, cut “yama imo/taro roots”, edamame out of their pods, boiled brocoli, carrot salad, and a sprinkle of chopped thin leeks in the middle.

The “accompaniment” consisted of chicken nuggets. Now, these have nothing to do with the frozen horrors served in notorious junk food eateries (no names, alright?). The Missus used “tori no sasami/Chicken breast fillets”, the tenderest and leanest part of the chicken, which can be bought separately in Japan. A bit extravagant, I must admit. They needed no seasoning as their batter was already spiced up. She included plenty of lettuce to wrap them in, as she knows I’m a bit of a savage, eating with my fingers whenever possible!
A few cherry tomatoes and home-made baby melon pickles.
No dessert again! LOL.

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French Cuisine: Les Cinqs

August 19, 2008 dragonlife 2 Comments

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LES CINQS: Grand opening on August 23rd!

At long last, my favourite French Chef in Shizuoka, Tetsuya Sugimoto, is back with us after more than three months of inactivity! Mr. Sugimoto decided to close his highly popular restaurant “Sugimoto” last May after 8 years at the helm, deciding it was time to tackle the next challenge.
The new venture is certainly of a different scale!
He associated himself with Mr. Hideya Nakamura, the owner of Les Cinqs and Mr. Makoto Toi, its General Manager. Tetsuya Sugimoto will have then his hands free to lead a team of four in the kitchen while three more staff will look after the guests and patrons.

Located along Aoba Koen/Park within walking distance from the large Tokiwa Park Fountain the concept of the new restaurant is multi-faceted to cater for different kinds of customers:
At a private counter seating six (above pic) and in two private rooms seating six and four (can be joined to seat 10, below pic) will be served upon reservation a full dinner course for 10,000 yen.

Lunch courses served between 11:30 and 15:00 (last orders at 14:00) will start from 3,000 yen. The restaurant will accept special orders upon reservation according to predeterminate budgets.

Dinner will be served from 18:00 to 23:00 (last orders at 21:00). After 21:00 guests may come just for wine and hors d’oeuvres.

An A La Carte Menu will be available in the main dining room seating twenty-four with Starters/hors d’oeuvres from 1,000 yen up, main dishes from 2,500 yen up and desserts.
Actually from what I have seen, I would recommend taking a seat in the dining room by the large bay windows, unless you prefer the extravagant privacy of the counter!

The wine list is still in process, but I already know the cellar will shelter more than a hundred kinds of mainly French wines!
Yes, there will be some great Shizuoka Sake in the fridge, too!
As for the food, expect my first report by mid September (sorry, I’ll be away for a while!)

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Today’s Lunch Box/Bento (24)

August 19, 2008 dragonlife Leave a comment

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This week being particularly busy due to the preparations for our trip to Hokkaido next week forcing me into putting two weeks’ work into one, I will have to write quite a few articles about the Missus’ bentoes (that is, if there is no repeat or sandwiches. LOL)

Yesterday’s was more of the “expat’s variety” which should tempt big eaters like Foodhoe and Gaijin Tonic again!
the “nigiri”/rice balls were made of rice steamed with mushrooms and cockles (small clams) soup.
The Missus later added some curry paste to shape those brown balls. It made for a welcome change!
She added boiled broccoli, carrot salad, French pickles/cornichons, a half-boiled egg, some edamame out of the pod and “amera rubbins tomatoes”, a variety only grown in Shizuoka. Very small and sweet, they could be served as dessert with red berries!
Some cut “nashi”/Japanese pear and plums for the real dessert.
Just enough to last the day! LOL.

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Gastronomic Destinations: France (2)

August 18, 2008 dragonlife 4 Comments

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Saint-Martin du Mont: Restaurant L’Auberge du Moulin

If you want to get yourself lost in some unknown confines of Bourgogne/Burgundy, live the slow life and savour real traditional food at ridiculously low prices, I would strongly recommend you to discover the minuscule city of Saint-Martin du Mont lost in the middle of Bresse east of Louhans, a region which has given its name to the most famous cicken in the World.

If you opt for a set course you have a choice between three dishes for 15 Euros or four dishes from 20 Euros. Children can have their own menu for 8 Euros!

Wines at the Auberge du Moulin are mainly from the Cote Chalonnaise, probably the best value when it comes to Bourgogne wines. We were quite a few for lunch on a Saturday and we opted for a succulent Givry !er Cru (my own village!), La Renarde, Clos du Cellier aux Moines, Red, 2004.
The perfect wine to go with some really hearty food we ordered:

“Jambon persille au vin de Chablis”/Ham in its own jelly containing parsley and Chablis wine. The Chef, Jean-Jacques Martineau who practically works on his own in his kitchen, makes his own ham from local pigs! A typical Burgundian hors d’oeuvres ( a main dish in many homes!)!

“Terrine au poivre vert”/Green pepper terrine. When you see such a big hors d’oeuvres sitting on the table in front of you, you start wandering if you will be able to go through the whole meal!

“Oeufs Meurette”/Poached eggs served in red wine and mushrooms sauce a garlicked toast. Break the eggs in the sauce first! Another typical Burgundian dish!

“Meli-melo d’escargots et moules, sauce au Roquefort”/Marriage of snails and mussles in Roquefort blue cheese sauce. When sea meets land under the benediction of a ewe!

“Rognons de veau”/Veal Kidneys. Tender and juicy in the perfect cognac and cream sauce. An acquired taste? I did not personally oredered it, but I certainly would not mind!

“Cuisses de Grenouilles”/Froglegs. Another Burgundian specialty with a little accent from the South. Sauteed in olive oil, you eat them with your fingers!

“Cassolette de Saint-Jacques au Noilly Prat”/Scallops in Noilly Prat and cream sauce with a crawfish! Another meeting between land (river, actually!) and sea!

“Salade bressane”/Bresse salad. A very local (we are in the heart of Bresse) hors d’oeuvres which makes for a real meal at home: Ggeens, bacon, poached egg, chicken liver and garlicked toast.

“Nous v’la Bien-Quasi de porc mitonne avec un duo de champignons bolets at cepes dans un veloute de cidre legerement creme, accompagne de pommes de terre vapeur”/pork stewed with mushrooms, cider, cream and accompanied with steamed potatoes.
We could not resist the “Cocottes bressanes”/Bresse pots. This is a traditional way of cooking which dates back to many centuries ago!

“Dix sept a point-Jambon de porc fume par nos soins et cuit dans du vin de la cote chalonnaise avec lardons et champignons, accompagne de pommes de terre vapeur”/home-smoked ham and cooked in cote chalonnaise wine with bacon and mushrooms, served with steamed potatoes.

“Travers de porc laque/lacquered pork”. A dish that would tempt the likes of Foodhoe and Gaijin Tonic!

“Profiteroles au chocolat”, a dessert that would start Bill cooking!

Absolutely enormous “Creme brulee flambee!”

“Baba au rhum”. This was my dessert! I had almost to be towed out, as full as I was!

L’Auberge du Moulin
71580, SAINT MARTIN DU MONT, France
TEL 0385740233

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Today’s Lunch Box/Bento (23)

August 15, 2008 dragonlife 2 Comments

The Japan Blog List

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sake, shochu and sushi

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日本語のブログ
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Yesterday, the Missus had to go home and visit her parents for the O-Bon Festival (Japanese Mid-Summer Festival when the deceased are being venered). She made a bento not only for me but for her siblings.
It is both seasonal in the sense it includes eel and tradiional as it is “Chirashizushi”

“Chirashizushi” could be roughly translated as “mixed sushi”. It is very popular with families as large quantities of it can be made. Allison will be glad to know you can also use it for the base of home-made sushi rolls!
The Missus mixed the “shari”/vinegared steamed rice with Japanese sweet scrambled eggs and pickles. She filled the box with one layer and covered it at radom with pieces of broiled eel. She put one more layer and topped it again broiled eel, scrambled eggs and boiled string beans.
She added some home-made baby melon pickles and cucumebr pickles.