Category Archives: Uncategorized

Bryan Baird’s Newsletter (2010/07/13)

July 13, 2010 dragonlife 2 Comments

Baird Beer & Taproom Events Bulletin

Summer Seasonal Releases: Cool Breeze Pils & Tap 10 Anniversary Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The 10-year anniversary celebration of our Numazu Fishmarket Taproom is just around the corner and we are gearing up for up with the release of a fantastic summer libation: Cool Breeze Pils 2010.

New Seasonal Beer Releases:
*Cool Breeze Pils 2010 (ABV 5.5%):

Brewed annually, Cool Breeze Pils is Bohemian in style, cleanly malty in body, coquettishly floral in aroma, and crisply dry in its snappy bitter finish. Cool Breeze Pils registers on the imbiber like a fresh ocean breeze does on the perspiring body of a mid-afternoon sunbather. Cool Breeze Pils is dry-hopped, unfiltered, and re-fermented and naturally carbonated in package where it has undergone an extended maturation. The result, we believe, pays handsome tribute to the glorious history of this storied lager beer style.

Cool Breeze Pils 2010 will be available on draught and in bottles (633 ml) at Baird Beer retailing pubs, restaurants and liquor shops throughout Japan beginning Wednesday, July 14. Also, we have lagered a small number of bottles from both the 2008 and 2009 batches for the purpose of vertical taste comparison. These will be available for purchase on our website E-Shop.

*Tap 10 Anniversary Ale (ABV 7.5%):

We will be kicking off our Fishmarket Taproom 10-year anniversary festivities in Numazu this Saturday with the tapping of a special commemorative ale: Tap 10 Anniversary Ale. This is a sort of strong golden ale that carries a lovely hue of hazy orange produced by additions of both Japanese red sugar (akato) and the juice and peels of freshly picked local daidai citrus fruit. The beer’s strength is masked ominously, and beautifully, by a light body and snappy citrus character. This is about as potent as refreshment gets!

Tap 10 Anniversary Ale will also be available on draught and in bottles (633 ml) at non-Taproom retailers of Baird Beer beginning Saturday, July 17. Consumers can purchase direct from the brewery via our online E-Shop.

Please plan to join us in Numazu for the weekend anniversary festivities. The celebration details are re-printed below:

Numazu Fishmarket Taproom 10-Year Anniversary Extravaganza (July 17 – 19, Sat-Mon):
Sayuri and I opened the doors of our Numazu Fishmarket Taproom on Saturday, July 20, 2000. This July, then, is our 10-year birthday and we intend to celebrate in vigorous style. Please plan to join us for the three-day holiday weekend of July 17-19 (Saturday – Monday). This 3-day anniversary celebration will feature the following (with the Fishmarket Taproom opening each of these days at noon sharp):

Debut Release of a special commemorative Baird Beer: Tap 10.
Delicious 1,500 yen all-you-can-eat Taproom buffet (Sat & Sun: noon – 9:00 pm; Mon: noon – 7:00 pm)
500 yen Baird Beer bura bura cups for all beer styles sold at each venue
Brewery BBQ & Open House (1:00 – 6:00 pm Sat & Sun at the brewery — 500 meters from the Taproom)
Taproom sidewalk BBQ (3:00 – 8:00 pm Sat & Sun; 1:00 – 5:00 pm Mon)
Guided Brewery tours on Monday (1:00 pm and 4:00 pm)
Live Taproom music (Sat 8:00 – 10:00 pm; Mon 7:00 – 9:00 pm)
Open Mic Night performances (Sun 8:00 – 10:00 pm)
As you can see, we will have beer and food available at three separate locations most of the time and thus there will always be a place to escape with your bura bura cup should the Taproom become a bit crowded. Numazu is at its best in the summer months. The surrounding beaches are lovely; fishing, hiking and other activities are aplenty; and fresh fish market sushi beckons. Most compelling of all, though, will be the extraordinary gathering of an eclectic mix of wonderful beer enthusiasts who have made the 10-year journey of the Fishmarket Taproom and Baird Beer possible.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

The Japan Blog List

———————————
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
——————————–
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

Today’s Lunch Box/Bento (’10/52): Te-mari Sushi Bento

July 13, 2010 dragonlife 10 Comments

Tuesday’s Bentoes have become a regular feature as Sushi Bento!
Today’s bento consists of Te-mari Sushi/手まり寿司 or Hand-shaped ball sushi (not easy to translate, so read the explanation!).

The Missus could not decide which picture to choose, so it is my pleasure to show another angle!
Te-mari sushi are naturallly made with sushi rice.
The process is quite simple:
1) Make small rice balls (they can be as small/big as you wish!) either between the palms of your hands or by wrapping some rice inside cellophane paper and twisting the cellophane paper tightly around the rice to form a ball. Unwrap the balls and put them aside.
2) For each te-mari choose the”neta/topping”.
Lay a large enough piece of cellophane paper in your palm. Place the topping upside down (important as all is inverted), place the rice ball on top, close the cellophane paper around the te-mari and twist it closed tightly enough for easy unwrapping and placing inside the bento box.

The Missus prepared three types of Te-mari:
1) Smoked salmon te-mari topped with lemon and capers.
2) Raw ham topped with cress.
3) Cucumber (she sliced it thinly and took the excess humidity first with kitchen paper) topped umenoshi/Japanese pickled plum flesh and black sesame seeds.
She added home-made pickled aubergines/egg-plants and edamame.

As for the salad-dessert “dish”, the Missus included three-coloured potato salad (yellow, pink and violet) topped with black olive, sliced tomato over a bed of cress, cherries and bluberries for dessert.

Certianly made for a big and tasty bento!

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;

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Fruit Cocktails by Wataru Matsumoto 9: Peach

July 12, 2010 dragonlife 2 Comments

Service: very professional and friendly.
Facilities: great washroom, great cleanliness overall.
Prices: reasonable, good value.
Strong points: Fruit cocktails. Cozy and a comfortable, for ladies and gentlemen alike.

This is the ninth recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.
No worries about copyrights as Mr. Matsumoto is only too happy to share his secrets!

INGREDIENTS:

-1 medium-size peach
-Monin Peche syrup: 1 dash
-Monin Grenadine: 1 dash
-Pernod: a few drops
-Mumm Champagne: 45 cc/ml + 45 cc/ml

RECIPE:

-Peel only half of the peach. The other half will go into the cocktail and provide good nutrients!
Cut in rough quarters, Get rid of the seed!

-In a blender drop all the ingredients without the champagne.
Add some crushed ice and blend well.
Add 45 cc/ml of champagne in the blender. Hand mix inside the blender.

-Choose a medium size globe glass and drop a cube of ice inside.

-Pour the blender contents on top of the ice.

-Slowly pour 45 cc/ml more of Mumm Champagne to allow some foam to form on the top.

-Serve wit a star anise floating on top.

It’s nothing else but a variety of Bellini cocktail!
Makes for a beautiful sour and sweet combination.
Tends to disappear quickly, so think about the next one!

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

————————-
英語を読めれば次のブログを是非ご覧になって下い！
Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Shizuoka Gourmet

Uncategorized

Shizuoka Agricultural Products: Aoi Farm

July 12, 2010 dragonlife 2 Comments

Asabata District in Shizuoka City has been long known as a farming community area. It used to be mostly marshlands in the very far past but is now almost exclusively farmland.

I just cannot count the times I have leisurely cycled through that area. Even so I still make a lot of discoveries.
The other Sunday, as I had little to do, I thought of cycling again through that particular area.
That is when I found Aoi Farm just in front of a rehabilitation hospital.

There are many almost identical farms in the vicinity. But this one looked a bit different.

It was bleeding hot and the sharp sun prevented me from taking good shots.

“Please visit freely”, the sign said. I gladly obliged.
A lady was watering the fruit trees there.
“Good afternoon! May I take some pictures please?” I asked somewhat impertinently
“Please, do as you like!”
“Thank you so much!”

It was not all fruit trees but also flowers and all kind of decorative trees. All could be bought right away. Cypresses, Japanese maples and many trees I just was ignorant of their names.

What kind of pine is that…?

That’s a blueberry tree? No way! But that’s what the name tag says!
About time I politely introduced myself!
I returned to the lady and explained the “real reason” I came here. She was certainly caught by surprise and replied I’d better talk to her husband.
(Tell the truth I prefer interviewing ladies to gentlemen, whatever their age! LOL)

Let’s take a pic of those roses on the way…

Her husband went by the name of Takao Inaba.
A bit shy, he was nonetheless very kind and patient with me!
At the age of 62 he retired in 2007 from his “usual” farming job (that is, growing rice) and has been working on his orchard for 3 years now.

These big fruits are blueberries? Well, I didn’t want look stupid with more foolish questions, so I refrained from asking (LOL).

These look like blueberries!

Blueberries are the main culture, no less than 90 varieties.
-Really?
-Sure! But since our customers wouldn’t know even a few of them, I just strive on cultivating delicious ones…

Since this is a blueberry farm, let’s take more pics!

-What is the total area?
-900 tsubo (multiply this by 2.3 to convert into square metres)
-What kind of fertilizers do you use?
-That depends on the season, but I get all of them directly from the farmers’ Cooperative!

-Apart of blueberries, what do you mainly grow?
-Citrus varieties, especially mikan (mandarines).

More blueberries?

-Recently the weather has been quite unpredictable. Any problems?
-Plenty! The weather has indeed gone mad!

Blueberries as big as my thumb nail!

-Do you have any children?
-Sure, I do!
-Are they farming, too?
-No way! Impossible!
-Why is that?
-I would be able to pay tem only 200 yen (2 US$) an hour!

These blueberry trees are not for sale. Their fruit are sold at the Farmers’ Cooperative.

Takao Inaba, in spite of retiring, apparently had to continue working and I can guarantee you that at the age of 65 he is fighting hard!
He told me that he was feeling his age, but he was certainly far healthier than a lot of people of his age that I know! Life as a farmer might be tough, but it is healthy!

Are these dwarf apples?
I’ll have to ask during my next visit!

Aoi Farm
Shizuoka City, Aoi Ku, Asabata, Akamatsu, 7
Business hours０９：００～１７：００
Holidays: Mondays & Tuesdays
Tel. 054-2459380（Home）

————————-
英語を読めれば次のブログを是非ご覧になって下い！
Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Shizuoka Gourmet

Uncategorized

Today’s Lunch Box/Bento (’10/51): Unending Rainy Season Bento

July 12, 2010 dragonlife 22 Comments

We are having a “small problem” with the rainy season this year and it seems we are not the exception, either!
We have been submitted to an unceasing series of unpredictable extremes from scalding heat to rain curtain storms with no end in sight.
No wonder people don’t feel like stepping outside, except when shopping, when it is a battle to wrench the best produce out of the display shelves in supermarkets!
Oh well… keep smiling and don’t drink too much!

This is also a time of the year when particular attention is needed to healthy, sustaining and gentle (on the body) ingredients.
The Missus (who will eat the same for lunch) steamed plain rice before mixing it with home-made umeboshi/pickled Japanese plums. These umeboshi were not pickled in salt but in vinegar. Definitely healthier! They are soft enough for the flesh to be torn away from the pit and mixed with the rice, turning the latter into sushi rice. She also added plenty of roasted sesame seeds for extra seasoning and nutrients.
Boiled green asparagus with a dash of dressing provided for the finishing touch.

The “main dish” included two types of food:

“Niwatori Dango/Chicken balls”. The Missus pressed shimeji mushrooms and plenty of sesame seeds (two colours) on top before frying them in sesame oil. Very soft and tasty balls! The vegetables are fried shishito peppers and fresh lettuce for more vitamins and fibers.

My favourite: plain tamagoyaki/Japanese omelette!

Interesting colourful dessert: home-made sweet mini-tomatoes compote and fresh blueberries!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Cheese Tray at Gentil (2010/07/09)

July 10, 2010 dragonlife 8 Comments

Ranking:
Service: Very Professional
Facilities: Perfect allaround. Beautiful washroom
Prices: ~
Strong points: Best cheese tray in Japan! Great wines

It was about grand time that I visited Gentil Restaurant in Shizuoka City again with my cheese-lover friends!.
Gentil is renown all over Japan for the best cheese trays (within reasonability in a restaurant! Naturally one could always offer a mountain of cheese at ridiculous prices!) served at a restaurant.

I made a point this time to take picture of all individual cheeses for everyone’s references!

These were the 8 cheese presently served (there are more in store at the restaurants but all are served when perfectly ripened!).
Let’s have a look at each of them!

Vieille Mimolette, Cow’s Milk, 18-month old, Northern France. Very soft and elegant in spite of its venerable age!

Blue Stilton, Cow’s Milk, England. A rare combination of softness and pungency!

Langres, Cow’s Milk, Bourgogne & Champagne, France. My home’s cheese! Do I need to comment?

Gorgonzola Dolce, Cow’s Milk, Italy. Vey soft and elegant!

Petit Plaisir, Cow’s Milk, Hokkaido, Japan. It has recently been elected as the best cheese in Japan! A discovery! Remiscent of a beautiful Saint-Marcellin!

Chevre Noir, Goat’s Milk, Canada, 2-year old. Another discovery! very soft for an old goat’s cheese!

Malvaux, Goat’s Milk, Deux-Sevres (Western Loire), France. It is covered with spices like a Corsican Maquis! So many tastes exploding on your palate!

Talegio, Cow’s Milk, Italy. Both elegant and strong!

The tray as served for 3 guests! A work of art, indeed!

Restaurant Gentil
420-0031 Shizuoka Shi, Gofuku-Cho, 2-9-1. Genan Kairaku Buiilding 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage　(Japanese)

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

Uncategorized

Fruit Cocktails by Wataru Matsumoto 8: Watermelon

July 8, 2010 dragonlife 8 Comments

This is the eighth recipe of a (hopefully long) series of cocktails concocted by Wataru Matsumoto, owner/bartender at BOTANICAL (Comfort bar) in Shizuoka City.
No worries about copyrights as Mr. Matsumoto is only too happy to share his secrets!

INGREDIENTS:

-Salt
-Lime: 1/2
-Vodka (Smirnoff): 1 measure
-Watermelon: as appropriate
-Large ice cube

RECIPE

-Choose a tulip glass with a wide enough rim. Coat the rim with lime juice with a half cut lime.
Pour good quality salt on a saucer. Turn the glass upside down onto the saucer so as to allow enough salt to coat the glass rim.

-Drop a large enough ice cube in the glass. Pour the vodaka over it.

-Cut enough watermelon and blend lightly so as to preserve the “crunchy bite” of the watermelon.
Pour over the ice and stir gently with a long spoon.

-It is nothing else but a watermelon salty Dog!

Drinks, “eats” very quickly, so have a care! LOL

BOTANICAL (Comfort Bar)
420-0082 Shizuoka City, Aoi Ku, Ryogae-cho, 1-6-13, Shade Bldg, 1F
Tel.: 054-221-8686
Opening hours: 17:00~01:00
Closed on Mondays.
Credit Cards OK

————————-
英語を読めれば次のブログを是非ご覧になって下い！
Shizuoka Sake
Shizuoka Shochu
Shizuoka Sushi
Shizuoka Gourmet

Uncategorized

Shizuoka Agricultural Products: Mrs. Jitsuko Ishihara’s Zucchini!

July 7, 2010 dragonlife 8 Comments

In Japan, like in any country worth its salt and name, you always need a little help from your friends. And when that applies to agriculture and farmers, it is simply vital!

Luckily enough, I’m blessed with this tireless lady friend, namely Mrs. Natsuko Koyanagi, the recognized leader of all those farmer housewives selling their produce at Agriroad in Shizuoka City!
When you realize that the community accounts for more than a hundred members, interviewing simply becomes a pleasure!

Last year she introduced me to this sweet ladyfarmer, Mrs. Jitsuko Ishihara who has a special fondness for zucchini, especially of the colourful round kind!
Sorry for the small pic, but it was taken last year, as the lady was busy up in the mountain harvesting tea with her husband tis morning!

But in the Shizuoka (and elsewhere in Japan) countryside you don’t need a key to open a fence. Natsuko gave her a call to inform her that that strange foreigner (-“You know, the Frenchman who loved your zucchini last year?”) wanted to have another look at those beautiful vegetables. -“Is it ok for us to visit your field/garden?”
-“No problem, you know the place! Thanks for taking hime around!”
Simple as that!

Since I have started writing these local agriculture articles for the prefectural government I intend to conduct a full interview of Mrs. Ishihara very soon!
Natsuko, having given me a ride to Yuyama, along the Abe River (a good 5 minutes ride. For once, I was happy to leave my bicycle!) we were soon trampling Mrs. Ishihara’s domain and taking pics.

Not a really easy task as you have to delve deep under those large leaves with insects buzzing in your eyes (we are in the middle of the reason!)
There was no way I could leave the place without a hoard of those little treasures…

-“Natsuko, could you please ask Mr. Ishihara if I can have some of these?”
Natsuko was soon talking over her mobile phone (at least one reason to welcome IT in farms, thus cutting distances to zero!”)
-“She says she’ll be glad to let you pick one of your choice back home!” (Sweet lady!)
-“No, I mean to buy 3 or 4 of them! Ask her if I may, and how much she wants for them!”
-“……………

-“She says you can take 3 or 4 of them at 100 yen a piece (just over 1 US$)!”
-“But that’s ridiculously cheap (they would fetch 4 times as much in a supermarket) for a zucchini I need two hands to wrap them completely, and moreover fresh and of such a quality!”

Well, I did go away with my 4 beauties for a grand total of 400 yen! I tried to explain they would be served tonight at a friend’s izakaya who would be ready to the real price, but to no avail!

I will make sure my friends at Yasaitei in Shizuoka City know where these zucchini come from and answer their guests’ queries!
Do visit this great place, an institution here in Shizuoka Prefecture!
They will prepare and serve these zucchini according to your preferences, probably as tempura, steamed or fried with superb olive oil!

Can you see them?

YASAITEI
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 + 20 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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

Uncategorized

Japanese Bamboo Handcraft for your Dining-Room and Home

July 6, 2010 dragonlife Leave a comment

Bamboo has been used from times immemorial. It is very sturdy and does not spoil easily, even in the most severe conditions or environments.
People tend to forget it is not a tree, but a grass. It can grow in inclement climates and withstand frost and snow, although severe droughts will kill it.
It flowers only once in its long (60 to 120 years) life before suddenly dying away.

Bamboos (there are many varieties) are also the fastest growing woody plants in the world. They are capable of growing up to 60 cm (24 in.) or more a day due to a unique rhyzome-dependent system. However, this astounding growth rate is highly dependent on local soil and climatic conditions. But the same growth rate can make it an environmental hazard in some regions where it supplants real trees.
Bamboos are of notable economic and cultural significance in Japan (and Asia) where the stems and even the leaves are extensively used in everyday life as building materials and as a highly versatile raw product, and the shoots as a food source.
Bamboo, when used for construction or utensil-making purpose must be harvested when the culms reach their greatest strength and when sugar levels in the sap are at heir lowest, as high sugar content increases the ease and rate of pest infestation.

Bamboo is extensively used as a food, medicine and construction material.
It also contributes to the manufacture of everyday utensils from chopsticks to baskets, from textiles to musical instruments, and even in water processing and transportation (bamboo bicycles!).
Now, because of its comparatively mild and wet climate, Shizuoka Prefecture has been the home of bamboo handcraft for a long time.
Its major guild, called Suruga Takesen Sujizaiku/駿河竹千筋細工 (literally, Suruga Bay Bamboo Thousand Lines Thin Works) or “Suruga Zaiku” for short, has been in existence since 1620 and quickly achieved fame thanks to the Shogunate and the Old Tokaido Route.
At first craftsmen concentrated on the manufacture of utilitarian objects from baskets to small boxes and trays actively sought by the travelers for their own use or as valuable souvenirs and tradable artifacts.
Their products achieved international first in Austria in 1873 where they were exhibited at the Wien International Exposition. Since then the craft has witnessed lows and highs, but in this present world of cheap plastic and metal utilities, bamboo has increasingly achieved a deserved status of artistic value and even that of a politically correct environment-friendly material.

At present the Guild accounts for 14 craftsmen and craftswomen of all ages specializing in some form of the handicraft. The next generation is well provided for and collectors and buyers can be assured of a continuous, if limited because of the sheer hard work and artistry, supply.
There is an almost unending line of products available depending on your needs:
Vase baskets to hold or carry pottery or glass vases, protecting and adding to the aesthetic value of their contents. There are some 80 models of them that can be laid on tables or tokonomas or hung on walls and pillars.
Many exquisite “kaze suzu/風鈴”, or “wind bells” resonating inside very fine bamboo lined balls.
More than 20 cake boxes and trays to serve or preserve Japanese cakes/wagashi.
Beautiful “handbags” lined with hand-dyed cloth.

Insect collectors, especially “suzu mushi/鈴虫/ring-bell cricket” beloved by the Japanese during the hot season, can choose among more than 20 delicately built cages where they can keep and feed their little pets.
Lamp shades (more than 25 of them) can not only make for very utilitarian devices, but also for lovable souvenirs to bring back home as the oriental note in your western abodes.
But my favorite, if I may be allowed a personal comment, are the trays, either made of bent bamboo lines or interwoven bamboo fibers!

Consult their homepage (Japanese) for the entire array and direct purchase at:
http://www/takesensuji.jp/
Visit their guild in Shizuoka City if you wish to be directly introduced to the artists at work:
Shizuoka Takesen Kougei Kyodokumiai, 420-0078, Shizuoka Shi, Aoi Ku, Hachi Bancho, 7-1
Tel.: 054-252-4924
Fax: 054-273-2679

Or if you happen to stop at Shizuoka Station, spare a minute to admire all the art works at Sumpu Raku Ichi Shop!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Bryan Baird’s Newsletter (2010/07/06)

July 6, 2010 dragonlife Leave a comment

Baird Beer & Taproom Events Bulletin

Debut – Baird 10-Year Summer Ale; Fishmarket Taproom 10-Year Anniversary Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

The season of sweltering heat and prodigious perspiration has once again arrived. The best way we know to beat the heat is with a refreshing pint in a cool pub. We are busy providing both. The newest in our parade of quenching brews is Baird 10-Year Summer Ale.

New Seasonal Baird Beer Releases:
*Baird 10-Year Summer Ale (ABV 4.8%):

10 years in craft brewing is reason for celebration. Most commemorative or celebratory beers tend to be big, strong and heavy in character. This is not a requirement, however. What is important is character that is special and worthy of celebration. We deliver just that to you in this brisk and fragrant commemorative 10-year summer ale.

The starting gravity of Baird 10-Year Summer Ale is on the low side (11.7 P), its bittering units are moderate (25 IBU) and its alcohol strength mild (4.8%). The ale bursts forth from the pint glass, though, with a provocatively refreshing character. The gorgeously fragrant aroma is courtesy of dry-hopping with a combination of Styrian Golding and Santiam hops. A simple base-malt grist bill of Maris Otter, floor-malted pils and wheat (raw and malted) supply a bright and subtly tart flavor stage for the hop performance. No need to limit yourself to just one of this terrifically quenching session ale.

Baird 10-Year Summer Ale is available both on draught an in bottles (633 ml). We will be serving it in traditional Real Ale form from the hand pumps at our various Taproom pubs while supplies last.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

—————————————-
日本語のブログ
—————————————-

Uncategorized

Today’s Lunch Box/Bento (’10/50): Korean Sushi Roll Bento

July 6, 2010 dragonlife 2 Comments

In these days of incessant weather change, one has to make sure of his/her sustainance. In winter, when they are in need of calories, the Japanese often visit the innumerable Korean restaurants in their cities.
I believe that the Korean are tempted with lighter fare such as sushi in summer (I’m only assuming!)!

That is why the Missus came up the idea last night to create a Korean sushi bento of her own for today, Tuesday sushi bento day!

That orange colour is definitively that of kimchi!
After steaming the rice and arranged it as sushi rice, the Missus mixed it with “golden” roasted sesame seeds.
Before spreading the rice on the seaweed, she brushed the inside of the nori/dry seaweed with sesame oil.
She then lined the sushi rice with 3 types of pimentoes she had cut into thin strips before frying them in sesame oil/namuru style.
On top of the vegetables she spread thin slices of pork she had fried Korean-style with spicy sauce and black roasted sesame seeds.

For a closer view of the sushi roll cross section!

The Koreans eat a lot of vegetables with their meat, so the Missus did likewise with a salad duo of freshly cut large plum tomatoes and a combo of cucumber, myoga ginger, shiso/perilla leaves, konbu/seaweed, daikon and sesame seeds.

Cherries from Yamagata Prefecture for dessert!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Shizuoka Bars/Pubs: Grow Stock

July 5, 2010 dragonlife 1 Comment

Service: very lively and friendly.
Facilities: great cleanliness overall.
Prices: reasonable, good value.
Strong points: Beer from all over the world. Outside terrace. Local microbrewery beer available in some quantities.

Grow Stck is the second establishement of the company running Mando tapas Bar and Cherry Beans diner in Shizuoka City.
It was open in March 2009 and has since become one of the most popular bars ofits kind in town

Although the place can be really crowded at times, it is not that easy to find if it is your first visit in town. Located on the 5th floor of Koyama Naka Building in Koyamachi, one of the drinking areas in Shizuoka City, it is worth exploring the vicinity as they have the advantage of offering a real otdoors terrace:

I took the pic in day time and it does really does it justice. It is a great site to lounge around in the summer (not on rainy or cold days, mind you as it is not covered!) in happy company!

Check the board at the entrance for events and good deals.
Although it is written in Japanese, the Manager, Mr. Ryousuku Ono and his staff will be only too happy to oblige and answer your queries!
The clientele is a good mix of Japanese, young to old, local foreigners who know their beer and guests from both genders who want to enjoy themselves!

As its name clearly indicates, it is a place to savour beer.
And they have loads of it:
More than a 100 from all over the world in bottles.
7 draft beers.
Local microbrewery beers! Bryan Baird from Numazu City, and as guests (depends on your lucky day!) draft beer from Bayern Meister in Fujinomiya City, Hansharo Beer from Hirayama in Izu Peninsula and Kaze no Tani/Windy Valley by Oratche in Kannami (Misj\hima City)!

Baird Beer come in bottles!

But there is plenty of other drinks for everyone from Scotch/Bourbon, wine/Jizake (Kikuyoi from Fujieda City!) to cocktails and soft drinks!

Sit at the counter and try to recognize the beers!

That is unless you want to hang onto the draft beer handles!

Peruse through the beer book! They even have Pietra beer from French Corsica!

As for the food, no worries whatsoever!
You can either choose it a la carte such as the fish and chips above or as a course.
Apart of the fish and chips, they serve interesting Belgian mussles steamed in Beer, Beef Carbonade, German Pork and Buffalo Chicken Wings.
Check the pasta, pizza and paella of the day.
Vegetarians can order vegetarian salads!

The place can also be parially or completely reserved for parties as it can provide for up to 100 guests! And TV screens will show big events if you are short of reasons to patronize the establishment!

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

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

Uncategorized

Almost “Tricolor” Fried Potatoes

July 5, 2010 dragonlife 2 Comments

The Japanese are starting to take a real interest in many varieties of potatoes as opposed to sweet potatoes.
The Missus having received a batch of them from her family’s garden, I prepared a quick appetizer last night.
I had 3 differentcolors available: red, yellow and black, that is as far their outside colors were concerned!

Once boiled, they turned to slghtly differentcolors: dark blue, light yellow and pink!
Almost tricolor (I’m in for another of BG’s comments!)!

As a general rule, I boil the potatoes before deep-frying them.
Actually, I don’t deep-fry them but use only a little olive oil. Far healthier!
As for vegans and vegetarians, just frying and seasoning them is enough, but for the sake of taste I first fry chopped bacon (with no oil). Once it has reached a crispy state, I put it a aside. I use the same fry pan without wiping it at all. I pour about 2 tablespoons of olive oil (EV) for the 3 medium potatoes I had.
The potatoes wer cut into large dices with their skin.
I fried them until they had completely absorbed the oil and became brownish. I then throw in a finely chopped clove of garlic, the bacon ,black pepper and some nutmeg.

Once the garlic has started browning I pour the lot into a serving dish.
(Sorry for the last 2 pics! The Missus took them!)

Before serving them I sprinkle them with a good amount of freshly grated parmegiano. This way, I don’t need to add any salt!

Great with dark beer!

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

Uncategorized

Today’s Lunch Box/Bento (’10/49): Heat Wave Bento

July 5, 2010 dragonlife 10 Comments

We are going through a very trying period of the year as far as the weather in Shizuoka is concerned. It is either torrential rains or infernal heat. A small earthquake last night added to the general grumpiness.
That is when you need good sustenance!

Colours are as important as nutrients, aren’t they?
The Missus steamed plain rice with shredded carrots and served it sprinkled with black roasted sesame seeds and topped with home-cooked-pickled edamame and cucumber pickled with ginger from her home.

Considering all the beer I guzzled after cycling out yesterday in unprotected heat, the Missus kept the calories to a minimum.

“You always make mistakes when you describe my bentoes, so listen carefully to my explanations!” grumbled the Missus as she gracefully shot the pics. Interestingly enough, I was not supposed to learn her little secrets until now…

She wrapped black tiger prawns in thin pork slices dipped in miso, then wrapped them again with shiso/perilla leaves before rolling them in breadcrumbs and deep-frying them. She placed them in the box with lettuce to wrap around the prawns and lemon for extra seasoning.

She prepared an Oknawan-style “chanpuru” by sauteeing together thinly sliced goya and red pimentoes with eggs. The red mini-tomato provided extra vitamins on top of those found in the chanpuru.

Japanese cherries for dessert!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Foodbuzz: Blogspot/WordPress Comment Boxes Compatibility: What works and does not work! (repeat)

July 4, 2010 dragonlife 2 Comments

1-sake

Greetings again!

This is a epeat of my article posted om May 3rd, 2009.
I felt it necessary to re-publish because it is still a problem, Blogspot does not agree much with WordPress users. I know some of the reasons, but I would prefer not to delve in “internet politics”!

This said, this is an appeal to Blogspot users to try and publish a Comment Box that is compatible with other systems, in particular Wodpress and Internet Explorer. It certainly will add to comments on your postings and new friends in your mail list!

Thanks to Jenn for helping!

I could not think of a better system than taking pics with my mobile phone as I don’t have a scanner in my office!

WHAT WORKS:

commentbox1

Jenn’s comments:
“I have this comment box for my blog: it is called “Full Page.” It’s in the comment form placement section in the comments tab under setting. In the “who can comment” section under the same tab I selected “anyone” and used the word verification setting. ”

Bear in mind that it must include an “Open ID” to allow access to other systems!

WHAT DOES NOT WORK:

commentbox2