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Sashimi Plate at Tomii (’09/12/04)

December 5, 2009 dragonlife 2 Comments

I suppose I do not need to introduce Tomii again as it is my favourite Japanese restaurant in the whole of Shizuoka Prefecture!
To make a long story short, I paid them a visit last night on my way back from university before going home.

I was not that hungry, so I just ordered “o-tsukuri/sashimi plate”.

From left to right:
Yellow carrot, Suzuki/black bass, various sprouts, Kyoto ninjin/Kyoto re carrot, Aka Ika/red squid, shiso/perilla flowers and beni shigure daikon/red daikon variety.

For a clsoer view of thefresh vegetables!

From left to right:
Kan buri/Winter yelowtail on shiso/perilla leaf, Uni/seaurchin under a slice beni daikon/red daikon and bachmaguro/tuna variety.

I had sake with all that of course.

I particularly enjoyed a new brew by Doi Brewery in Kakegawa City:

Doi Brewery: Kaiun Junmai
Rice: Oyamanishiki
Rice milled down to 60%
Alcohol: 15 degrees
Dryness: +4
Acidity: 1.5
Amino acids: 1.2
Bottled in March 2009

Clarity: very clear
Colour: faint golden hue
Aroma: Fresh, discreet, feminine, fruity. Memories of vanilla, banana and pineapple.
Body: velvety
Taste: Soft attack. Well-rounded. Short tail.
Pleasant, fleeting, feminine, sophisticated.
Fruity and dry, but very smooth.
Pineapple, soft citruses
Junmai tingle appears with food with a late appearance by almonds.
Very soft and fleeting finish with more dry almonds.

Overall: Extravagant, sophisiticated, fleetingly feminine are not exaggerated descriptions for this sake, the last created by Master Brewer hase who passed away in 2009.
Now, how would you drink it?
With your love? as an extravagant aperitif? Or on your own away from the bustle of everyday life….

TOMII
Shizuoka City, Aoi Ku, Tokiwa-cho, 1-2-7, Tomii Bldg, 1F
Tel.: 054-274-0666
Business hours: 17:00~22:00
Closed on Sundays
HOMEPAGE (Japanese)

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Cheese Cakes: 2009 Compilation

December 5, 2009 dragonlife Leave a comment

This is a compilation of all the cheese cakes I have either come across or written recipes about this past year.
I sincerely hope other foodies will find it useful for reference and copying/sharing as all pics and articles in this posting are for sharing!

Japanese Cheese Cake: The basic Recipe

CHEESE-CAKE-1

I have been recently asked a lot of questions about Japanese-style cheese cakes. Incidentally I had never heard of cheese cakes before I came to Japan 33 years ago. After investigation, cheese cakes have been around the world for quite a long time and developped into many varieties. Among them, the Japanese style seems to have acquired a lot of popularity, to the point that many customers expect them to be on offer in Japanese Izakayas abroad!

Here is the basic recipe as far as it goes in this very country.
It should provide a base from which one can create more sophisticated desserts!

INGREDIENTS: For an 18cm-diameter cake
-Cream cheese (philadelphia style): 250 g
-Fresh cream: 1 cup/200 ml
-Eggs: 2
-Sugar: 80 g
-All purpose flour: 3 large tablespoons
-Lemon juice: 2 large tablespoons
For the base:
-Biscuites (or crackers of your choice): 90 g
-Unsalted butter: 40 g

RECIPE:
CHEESE-CAKE-2

-Put biscuits/crackers inside a tight seal vynil pouch. Close. Crush until fine.
Take crumbs out and mix with melted unsalted sugar.
Lay cooking paper inside a cake mold.
Spread crumbs on the bottom . Press with masher for uniformity and solidity.

-Soften cream cheese inside microwve oven for 30 seconds~1 minute.
Divide into 3 or 4 parts.

-In a mixer/blender drop eggs, sugar, lemon juice and flour. Mix well.

CHEESE-CAKE-3

Pour in fresh cream and then cream cheese little by little. Mix well. Stir with a spatula from time to time to help.

CHEESE-CAKE-4

-Pour the cheese cake mixture over the crumbs.
Preheat oven at 170 degrees and bake for 40~45 minutes.

CHEESE-CAKE-5

The colour should be a nice brown-orange. In Japan they say “kitsune iro/fox colour”!
Leave inside the mold.
Let it cool completely.
Leave inside the fridge at leat 12 hours. before unmolding and serving.

For better cutting, wipe the knife clean after every cut!

If the cake attains its colour before the cooking time has elapsed, cover with foil paper and put back into the oven.
In the case colour does come quickly enough raise the oven temperature.
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Soft Peach and Cheese Cake

CREAM-CHEESE-PEACH-1

I’ve heard that Japanese Cheese Cakes are very popular in North America.
Since I already Have posted a snack and a chicken dish today, I thought I ought to finish it up wit a dessert before going back to work! LOL
It is also peach season right now in Japan. If you want to use fresh peaches for this recipe, choose them firm or make a compote with them first!

INGREDIENTS:
-Cream Cheese: 250g
CREAM-CHEESE-PEACH-9
This is the Cream Cheese most used in Japan. Does it exist in North America?
-Fresh cream: 100~130 ml according to preferences
-Canned white peaches: 1 can
-Sugar: 40~50 g
-Canned syrup: 35 g (from the peaches can!)
-Eggs: 2
-All-purpose flour: 30 g

RECIPE:
CREAM-CHEESE-PEACH-2

Take peaches out of the can. Keeping six slices apart for topping, crush the other peach slices with a fork.

CREAM-CHEESE-PEACH-3

Soften cream cheese inside microwave oven for 20~30 seconds. Strongly stir it inside a bowl until it becomes absolutely smooth.

CREAM-CHEESE-PEACH-4

Add sugar and syrup and stir well.
Make sure the whole is smooth and without any “solid” parts left.

CREAM-CHEESE-PEACH-5

First add egg one at a time and stir until completely smooth. Add flour and stir until completely smooth (important!).

CREAM-CHEESE-PEACH-6

Add fresh cream. Mix until smooth. Add crushed peaches. Mix until smooth.

CREAM-CHEESE-PEACH-7

As on the picture above, inside a baking mold/dish place lightly oiled (light vegetal oil) wide strips of kitchen paper. This will help takinf\g the cake out of the mold as it is very soft!
Pour in the whole cake mix and place peach sliced on top for decoration.

CREAM-CHEESE-PEACH-8

Bake at 180 degrees Celsius for 40 minutes.
As all ovens have their own “character”, check the colour until you are satisfied.
Stab with a thin wooden toothpick. If it comes out clean, the cake is ready!

Note: The cake might be difficult to unmold as it is soft. Do it carefully.
If you have one, use a mold with a movable bottom.
It’s best to let cool first and leave it in the refrigerator for a night before serving.
The above recipe is for the whole family. Adults can add peach liqueur as a finishing touch!
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Japanese Mango and Rare Cheese Cake

MANGO-CHEESE-1

The Japanese make a distinction between two kinds of cheese cakes:
-Just “cheese cake” means it has been baked
-“Rare Cheese cake” means that the cake is not cooked.

This particular recipe is dedicated to Elin and her love for mangoes!

INGREDIENTS: For 4 servings (18×9 cm pound cake mold)
-Cream cheese (Philadelphia): 150 g
-Lemon juice: 1 large Tablespoon
-Sugar: 45 g
-Plain yoghurt: 150 g
-White wine: 3 large tablespoons
-Gelatin powder or agar agar powder: 5 g
-Fresh cream: 100 ml (half a cup)
-Rum: 1 large tablespoon
-Cake margarine: 30 g
-Coconuts sable biscuits: 60 g
-Allspice: half a teaspoon
-Dried mango: 3~4 slices
-Fresh or canned mango: 4 cubes
-Green pistachio: 4

RECIPE:

MANGO-RARE-CHEESE-2

Place cooking paper inside a pound cake mold.
Mix crushed coconuts sable biscuits, margarine and allspice.
Spread equally on bottom of the mold.
Leave inside refrigerator.

MANGO-CHEESE-3

Cut dried mango into small pieces and season with rum.

MANGO-RARE-CHEESE-4

In a separate small bowl/deep plate pour in wine. Then (the other round will result in failure!) sprinkle with gelatin powder and mix until smooth.

MANGO-RARE-CHEESE-5

Soften cream cheese in a microwave oven for about 30 seconds. Add lemon juice, sugar and yoghurt. Mix well until smooth.

MANGO-CHEESE-6

Add wine and gelatin to cheese cake mixture and mix well, taking care not to make bubbles!

MANGO-RARE-CHEESE-7

In a separate bowl, whisk fresh cream up to 7/10 solidity (too solid is not welcome!) . It should still be bubbly. Add a small part to cheese cake mixture and mix well. Add rest of fresh cream and mix carefully, taking care not tobreak bubbles.

MANGO-CHEESE-8

Add rum-soaked dried mango to cheese cake mixture. Mix just enough for uniformity.
Pour the lot into mold and leave insid eefrigerator until it has completely solidified.

MANGO-CHEESE-9

Decorate with whipped cream, pistachio and mango cube before cutting and serving!
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Baked Blueberry Cheese Cake

BAKED-BLUEBERRY-CHEESE-CAKE

With blueberries in full season, I seem to have entered a “blueberry mode”! I do have a few recipes on my “desk” right now, and you can expect at least three more coming in the near future!

her is another version of Japanese cheese cakes:
Baked Blueberry Cheese cake!

INGREDIENTS: For a 15 cm wide mold
-Cream Cheese (Philadelphia style): 200 g
-Sugar: 4~5 large tablespoons
-Eggs: 2
-All-purpose flour: 3 large tablespoons
-Fresh cream: 100 ml
-Lemon juice: 1 large tablespoon
-Blueberries (frozen): 120 g

RECIPE:
-Preheat oven to 180 degrees Celsius.
Place baking paper inside mold.

-In a larg bowl drop cream cheese. Add sugar, eggs, flour, fresh cream in that order and mix well one by one. Last add lemon juice and mix well.

-Drop bluberries in and quickly mix. Pour cheese cake mixture into mold and bake for 40~50 minutes.

NOTES:
-You could use an 18 cm wide mold, but it will take less time to bake.
You may use a square mold to allow you to cut the cake into “sticks” for a different presentation.
Above picture shows a cake to which 60 g of crushed Graham Crackers mixed with 15 g of butter to provide a more solid base!
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Rare Blueberry Cheese Cake

BLUEBERRY-RARE-CHEESECAKE

I posted a baked blueberry Cheese Cake yesterday. Here is the “rare” version as the Japanese describe their bain-marie cooked Cheese Cake as opposed to the fully baked variety!
Rare Blueberry Cheese Cake!

INGREDIENTS: For an 18 cm diameter mold
Cheese cake
-Cream Cheese (Philadelpia type): 250 g
-Sugar: 80 g
-Eggs: 2 medium-sized
-Fresh Cream: 200 ml
-Lemon Juice: 1 large Tablespoon
レモン汁大さじ１
-Flour: 3 large Tablespoons
-Blueberries (frozen): 130 g
-Biscuits: 100 g
-Butter: 50 g

Sauce:
-Blueberries (Frozen): 130 g
-Sugar: 50 g
-Lemon Juice: 2 small teaspoons

RECIPE:
-Drop biscuits in a food processor and process until you obtain fine crumbs. Add melted butter and process.

-Place baking paper inside mold. Pour biscuits mix in and spread evenly. Leave inside fridge until further use.

-Clean the food processor. Drop in the cream cheese, sugar, eggs, fresh cream, lemon juice and flour. Process one at a time until mixture is smooth before dropping in the next ingredient.

-Transfer the mixture into a separate bowl. Add three fourths of the frozen blueberries. Mix them in carefully so as not to break them.

-Pour the cheese cake mixture directly onto the biscuit base. Place remaining blueberries on top. Cook in bain-marie at 170 degrees Celsius for 60 minutes.

-Leave cake inside the refrigerator after having completely cooled down.

-Blue berry sauce:
Drop blueberries, sugar and lemon juice in a cooking recipient.
Cover with cellophane paper and cook inside a microwave oven at 500~600 W fro 3~4 minutes. Take out and stir for a while. Let cool completely and leave inside refrigerator.

-Serve the cheese cake chilled with a good dose of chilled sauce.

NOTE:
When you add blueberries to cheese cake mixture, do not overmix, otherwise the whole thing will turned blue!
Best served when chilled.
Think about about extra decoration for better efffect (mint leaves, etc…)
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Baked Matcha (Green Tea) Cheese cake

MATCHA-CHEESECAKE

Shizuoka Prefecture, where I live, produces no less than 50% of the national crop of green tea. You can imagine the quality of green tea consumed in homes in our Prefecture!
Matcha, high quality green tea powder has increasingly become popular in cooking not only in Japan, but abroad.
It does make for a beautiful combination with cheese cakes!

Baked Match Cheese Cake!

INGREDIENTS:
-Cream Cheese (Philadelphia style): 250 g
-Sugar: 90 g
-Eggs: 2
-Fresh cream: 100 ml
-Cornstarch: 1 large tablespoon
-Matcha: 1 nad a half large tablespoons

RECIPE:
-Preheat oven to 180 degrees Celsius
Place a sheet of cooking paper inside the cake mold
Bring the cream cheese to room temperature

-Mix softened cream cheese with sugar and mix with a hand mixer. Next add eggs, one at a tim e and mix well.

-Add fresh cream and mix well.
Mix cornstarch and matcha, then sprinkle the mixture in a “rain” over the cheese cake mixture and mix.
Pour the mixture into baking mold.

-Cook at 180 degrees Celsius for 40~50 minutes.
Atfer having cooled the cake completely leave in refrigerator to chill probably before serving.

Easy, isn’t it?
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Baked Tofu Cheese Cake

BAKED-TOFU-CHEESE-CAKE

One way to lighten your cheese cake and invest into a new taste is to introduce tofu!

Here is a simple recipe that will please anyone woorying about unwanted calories:
Baked Tofu Cheese Cake!

INGREDIENTS:

-Cream Cheese (Philadelphia): 230 g
-Tofu (kinu tofu): 200g (before pressing water out)
-Sugar: 70g (of your choice)
-Eggs: 2
-Vanilla bean pod: 1 (small) (if not available use vanilla essence)
-Soy milk: a little
-Flour: 2 tablespoons (flour of any kind is fine)
-Cornstarch: 1 tablespoon
-Biscuits (crushed to form a solid base under the cheese cake/optional)

RECIPE:

-Line the bottom of a oven cake mold with a layer of crushed biscuit.
You may do without it but it will help absorb excess water from tofu.

-Soften cream cheese to room temperature (you may warm it a bit inside a microwave oven) and mix with sugar.

-Once the cheese and sugar misture has become smooth, add the tofu by crushing it between your palms, addd the whole eggs and mix well with an eletric whisker until you obtain a smooth mixture.

-Cut the vanilla bean lengthwise and extract the inside (or use vanilla essence), mix it with some soy milk and add to the mixture. Mix well.

-The last three steps may be done with a food processor, but mixing all ingredients one by one give you a “right feel”!

-Pour the mixture inside the mold over the biscuit layer and flatten the surface with a spatula.

-Preheat oven to 180 degrees Celsius. Bake for 50 minutes r until you have obtained the right colour and a raising mound in the middle.

-If the colour even then is too white, raise temperature to 200 degrees Celsius and bake for 10 more minutes.

-Let cake completely cool down.
Only then may you take it out of its mold and leave it inside the refrigerator overnight before eating it.
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CHEESECAKE AT IL CUORE

Altough cheese cakes originally came from reece, the Japanese have simply turned into an art of their own!

This very Sunday, as we had finished our cricket session very early, I still had time for a quick lunch/snack as I cycled across town on my way back for a quick visit to my office and laptop.

Il Cuore is my favourite Italian Caffeteria in Shizuoka City, a locality replete with Italian establishements. It is unpretentious, but authentic (although all the staff is Japanese) and very convivial.
I ordered a plate of Parma Ham and a smaller one of Italian cheese with home-made bread and a couple of glasses of red Italian wine.
I was about to call it quits when my eyes spotted the enormous cheese cake in the display fridge. It was 30 cm (1 foot!) wide and at least 5 cm ( at least 2 inches) thick! Officiallyit made for 12 portions, although I suspect it could make for far more!LOL
I just had to have it, regardless of my waistline!

Served with some icing sugar and a sprig of fresh mint, it had the perfect balance (nothing to do with the cloying sweetness of some cakes bought over the counter!).
Made by the young chef, Seiya Maejima, It was fullfilling but light and very easy to eat (wolf down!). I didn’t ask for his secrets, but I know it took 1 kg of cream cheese to make.

As for the biscuit base, I only know they are Italian.
A cake to emulate!

CAFFETERIA IL CUORE
420-0035 Shizuoka City, Aoi Ku, Shichiken-cho, 13-20, Ishiwata Bldg. 1F
Tel. & fax: 054-2723737
Business hours: 11:30~23:00 (closed on Tuesday)
Credit Cards OK

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For Vegan and Vegetarians! “Forgotten” Vegetables 20: Chenopodium/Tree Spinach

December 5, 2009 dragonlife 4 Comments

SYNOPSIS:
Organic agriculture and biodiversity have in recent years brought about a rediscovery of many “forgotten” vegetables that people especially in Europe and France conscientiously tried to forget as they reminded them of the privations suffered during WWII. The same people had then to make do with untraditional vegetables because potatoes, carrots and so on were confiscated by occupying forces or their own armies.
With sustainibility and bioagriculture made more important by the deficiencies of modern mass agriculture, those “forgotten” vegetables have suddenly come to the fore for the pleasure of all, and that of course of vegetarians and vegans!

This particular series of postings will introduce these vegetables one by one. I hope they will become useful for a long time to come to all my vegan and vegetarian friends!
1) Scorsonere/Oyster Plant
2)Potimarron
3) Vitelotte
4) Rutabaga
5) Cardon
6) Panais/Parsnips
7) Patisson
8) Topinambour
9) Crosne
10) Cerfeuil Tubereux
11) Poiree
12) Oca
13) Ulluque/Ulluco
14) Tigernuts
15) Capucine tubereuse-Maschua
16) Chataigne de Terre-Great Pignut
17) Yacon

18) Balsamite/Costmary
19) Sikkim Cucumber

Chenopodium, or more precisely Chenopodium Giganteum , also called Tree Spinach or Magenta Spree, is a plant originally found in Northern and Eastren India, but has been naturalized in France and some other countries.

The leaves and seeds of all members of this genus are more or less edible. However, many of the species in this genus contain saponins, though usually in quantities too small to do any harm. Although toxic, saponins are poorly absorbed by the body and most pass straight through without any problem. They are also broken down to a large extent in the cooking process. Saponins are found in many foods, such as some beans.
The plants also contain some oxalic acid, which in large quantities can lock up some of the nutrients in the food. However, even considering this, they are very nutritious vegetables in reasonable quantities. Cooking the plants will reduce their content of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition.

It is in flower from July to September, and the seeds ripen from August to October. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Wind.
The plant prefers light (sandy), medium (loamy) and heavy (clay) soils. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires moist soil.

Edible Parts: Leaves; Seed.

Leaves can be cooked. Of excellent quality, they are a spinach substitute. The raw leaves should only be eaten in small.
Seed can also be cooked. Ground into a powder and used with wheat or other cereals in making bread etc. The seed is small and fiddly, about 1.5mm in diameter. It should be soaked in water overnight and thoroughly rinsed before it is used in order to remove any saponins.

An easily grown plant, succeeding in most soils but disliking shade. It prefers a moderately fertile soil.
The tree spinach is sometimes cultivated for its edible leaves. There are some named varieties like ‘Magentaspreen’, which is a vigorous plant growing 1.5 metres tall. It has large leaves, the new growth is a brilliant magenta colour. Tastiest when young, the leaves are eaten raw or cooked like spinach. A warm climate is required in order to ripen the seed.

Try them in salads for a taste of “wilderness”!

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French Cakes: My Top 10 Of The Past Year

December 4, 2009 dragonlife 4 Comments

With the festive season about to start in earnest, I thought it was time to pnde/reminisce about the best French Cakes I had the (mis?)fortune to encounter or tatse.
I certainly let myself open to a few dilemnas!

ABONDANCE: TARTE AUX FIGUES

FIGUES-HEBERLE

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ABONDANCE’s CLASSIC CAKES: ELEGANCE

ELEGANCE2

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TAKY’S classic Cakes: Framboise

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Rouge (red) red berries cake and assortment plate at Rouge et Piquant

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ABONDANCE’S CLASSIC CAKES (3): NOISETTE/HAZELNUT

noisette
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CHOCOLAT FIN: TRADITIONAL CAKES-CHIBOUST

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LE CAFE-LABO: Classical Cake-PISTACHE

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Bouquet: Gateau Basque

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ABONDANCE: 4810

4810
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ABONDANCE: CASSIS EVOLUTION

CASSIS-EVOLUTION

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ABONDANCE
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

LE CAFE-LABO (unfortunately, will close the last day of this year!)
424-0886 Shizuoka City, Shimizu Ku, Kusanagi, 46
Tel.: 054-3441661
Also available at Isetan Dept. Store, Shizuoka City, Aoi Ku, Shichiken-Cho.

TAKY’S
420-0839 Shizuoka City, Aoi Ku, Takajo, 1-11-10
Tel.: 054-255-2829
Opening hours: 11:00~22:00
Closed on Sundays

BOUQUET
420-0839 Shizuoka City, Aoi Ku, Takajo machi, 1-8-6
Tel. & fax: 054-2530349
Open: 11:00~20:00
11:00~19:00 (Sundays & National Holidays)
Closed on Wednesdays

ROUGE ET PIQUANT
Address: 420-0032 Shizuoka Shi, Ryogae-cho, 2-4-29, Aspis Bldg. 2F
Tel. & Fax: 054-2214358
Opening hours: 14:00~24:00
Closed on Mondays
Chef-Owner: Ms. Kanae Tsunogai

CHOCOLAT FIN
Shizuoka City, Aoi Ku, Takajo Machi, 1-3-7 (2 minutes walk from Shin Shizuoka Center)
Tel. & fax: 054-2516321
Business hours: 10:00~20:00

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For Vegan and Vegetarians! “Forgotten” Vegetables 19: Concombre Apple Sikkim/Sikkim Cucumber

December 3, 2009 dragonlife 1 Comment

Did you know that all cucumbers originated in the wild in India?
Well, I didn’t know until I did some rearch on that particular variety!
Large genetic varieties of cucumber have been observed in different parts of India. It has been cultivated for at least 3,000 years in Western Asia, and was probably introduced to other parts of Europe by the Romans. Records of cucumber cultivation appear in France in the 9th century, England in the 14th century, and in North America by the mid-16th century.

Sikkim Cucumber is not an hybrid, but an ancient variety which grows in Sikkim State in India.
Protected by a hard skin, it can easily stored safely for months!
It is comparatively small, never reaching more that 10 cm/4 inches.
Its skin makes for a beautiful design and a popular ornamental plant in Europe.

But it is edible. Its taste is soft and void of acidity.
It can be eaten raw or cooked.
It certainly seems very populat inthe Indian Himalayas.
It can actually be prepared in as many dishes as usual green cucumbers.

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Vegan sashimi at Yasaitei (’09/12/02)

December 3, 2009 dragonlife 2 Comments

Service: excellent and very friendly
Facilities: great cleanliness overall
Prices: reasonable, good value.
Strong points: Very fresh local ingredients extensively used. Seasonal ingredients only. All-ladies staff.

Last night, having a long break in the evening and being ravenous, I just couldn’t wait until dinner at home. So, I veisited my favourite izakaya, namely Yasaitei, where I knew I could have a quick and delicious fix without worrying about my wasitline!

In Japan it is usual to be served a small snack (which will be charged at a nominal but reasonable price) with the first drink order.

For a closer view!

The snack was “yuba”/tofu sheets with uni/sea urchin (vegans or vegetarians only need to point out their priorities and they will be served only according to them, so no worries!) and Shizuoka wasabi (and slices of radish).

With a little soy sauce,so simple but so refined at the same time!

The vegetables were basically the same as my last visit, which I don’t mind at all, but the plate and the presentation were different, which I appreciate no end!:
-Yellow carrot
-Myoga/myoga ginger shoots
-Cucumber (so crispy!)
-Celery
Daikon
-Shiso on a bed of thinly cut onions.

For a side view!

Served with sesame oil, miso and salt seasoning and a glass of Doman Shochu by Hamamatsi-Tenjigura Brewery, perfect!

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)

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For Vegan and Vegetarians! “Forgotten” Vegetables 18: Balsamite/Balsamita/Costmary

December 2, 2009 dragonlife 2 Comments

Courtesy of Jean-Luc Muselle

Balsamite (French) or Costmary (English) is an aromatic plant that has been cultivated for a long time as an ornamental and medicinal plant.

Its Latin name is Balsamita major Desf. (synonym : Tanacetum balsamita L. subsp. balsamita).

It is known under many names: Grande balsamite, menthe-coq, menthe de Notre Dame, tanaisie des jardins, baume-coq, Chartreuse, (French), Balsamkraut (German), costmary (English), erba-amara balsamica, erba buona (Italian)

It has been grown for many centuries for its pleasant, slightly medicinal or balsamic smell. It was used in medieval times as a place marker in bibles.
Moreover, the plant is known from ancient herbals and was widely grown in Elizabethan knot gardens.

It is a strong plant, quite tall, 1,2 metres/4 feet giving out a pleasant aroma similar to mint with beautiful yellow flowers.

It originated in Western Asia and the Caucasus. It strives in temperate climates and has been succefully grown in Europe, North Africa and North America.

The leaves, slightly sour, can be used to season salads and liqueurs.
Good Beer and Country Boys will be gld to hear that a long time ago, they were used to contribute aroma to ale beer in England!

Liqueur fans, try this:
Macerate 9 leaves with 9 pieces of sugar in fruit alcohol for 2 or 3 months!

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Tempura: The Professional Basic Recipe

December 2, 2009 dragonlife 2 Comments

Tempura is not difficult to make. If you keep to the basics and good ingredients, you will be able to make a lot of people happy with healthy and beautiful food.

The following instructions should be amply enough to succeed with this celebarted Japanese gastronomic marvel:

INGREDIENTS:

What can you fry as tempura?
-Any green or not vegetable as long as they are cut to the appropriate size. Avocado and pumpkin can be made as tempura!
Important: try to keep all vegetables cut to the same size.
If consistency and thickness varies, sort them out accordingly in compatible batches. The frying will be more even, avoiding disappointing discrepancies.
Wash and dry vegetables.
-Any white-fleshed fish, crustaceans and shellfish. Clean and wipe off excessive humidity. Fry them separately from the vegetables. Some red-fleshed fish can be made as tempura, but they are a bit of an acquired taste.

In short, don’ be afraid of experimenting!

Vegans and Vegetarians

Before we go any further, vegans and vegetarians can make tempura. Replace the egg white with cornstarch. Wheat flour allergics can use other flour types, keeping in mind they have to be of the kight-weight and fine sort.

-If you use frozen ingredients, make sure to thaw them completely and wipe off all excess water!

The batter:
-Use an equal amount of fine light flour and pure water.
1 cup of water for 1 cup of flour and 1 egg white are the right proportions.

Important!
-Flour, water and egg, not only must be at the same temperature, but must be chilled! leave them together in the fridge before using!
The batter should be prepared at the last moment after all the ingredients have been cut and laid on the table, the oil brought to the right temperature and the sauces or spices prepared and laid on the table!

-First mix water and egg white (or cornstarch/not too much with that one!). Then pour on the flour and mix lightly.
Do not overmix! Flour blobs should still be there! This is the secret for fluffy, light tempura!

Fish, crustaceans and shellfish may be completely dipped in the batter as well as rounded or stick-shaped vegetables including slices of onions, kabocha or avocado.
But in the case of large leafy vegetables such as shiso/perilla or large flat mushrooms such as shiitake, dipping only one side (back side for leaves!) in batter is preferable, otherwise you will end up with masses of fried batter!
Actually, in the case of fish, it is better to dip only the skin side in the batter.

Oil:
-Use plenty.
Use clean fresh oil!
Use salad oil of your preference and sesame oil in a 6:4 ratio.
Bad oil or old oil is bad for your health.
If the oil keep bubbling on upon being heated, change it!

Frying:
-The usual temperature is 180 degrees Celsius, but the ideal is 170 degrees Celsius.
Note: 160 degrees Celsius is not hot enough!
-Use a relatively thin pan for frying as the temperature of the oil will fall down by 4 degrees Celsius when food is plunged into the oil. The oil has to reach its former temperature back as soon as possible.

-Fry vegetables before fish or seafood as the latter’s proteins will change the character of the oil.
-Do not crowd the oil. Drop everything in the middle in small batches.
-Do not overfry. Experience will tell you when to take ingredients out.
-Do not fry twice! Full stop!

Serve on a piece of kitchen paper after having put the ingredients on a grill for a few seconds to get rid of the excess oil.

Seasoning:
-Personally I eat tempura as it is without anything, but if I use seasoning I like the following:
Matcha powder
Rock salt
Curry mixture powder

Now,if you want to dip your tempura in soup/tsuyu, you can prepare it as follows:
Dashi (konbu/seweed dashi for veganas and vegetarians!): 5 (or 4)
Soy sauce: 1 (or 2)
Mirin/sweet sake: 1
Heat the whole a little before serving.

NOTE:
-You may use freshly grated daikon, lemon juice or a light dressing of your choice for further seasoning.

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Japanese Cuisine: Himono-Dried Fish

December 1, 2009 dragonlife 10 Comments

How many people outside Shizuoka Prefecture know that half (yes, half!) of all dried fish are caught and processed in our Prefecture, notably along the shores of the Izu Peninsula?
When will i convince everyone that Shizuoka Prefecture is THE true gastronomic region of Japan? LOL
To those guys living in Tokyo, may I remind them that Mount Fuji, Izu Peninsula and wasabi are all in Shizuoka Prefecture? Please someone stop me!

I chose a fish called “isaki” or “Chicken Grunt” (who came up with that English name?) that is quite common on our shores.
The recipe naturally applies to loadsof fish!

CLEANING THE FISH:

Using a strong short sharp knife (the japanese use the same knife to cut and gut medium size fish), first get rid of the scales as much as possible.
Wash once under running clear cold water.
Cut along the back (not the belly! very important) from the tail to the head as shown on above picture deeply enough to reach the main bone.

Oncethe knife has cut all along the back and reached the head, cut the head in half along the same cutting line.
The head of a isaki being small it is quite easy. It might requires some strength for bigger head fish like seabreams. Call the MOTH then! (not the moths, the “Man”! LOL).

Open the fish and continue cutting in half all the way through.

Take out innards carefully so as not having them getting in contact with the flesh!
Depending upon the season, you might be lucky to get male sperm sacks (shirako). Don’t throw that away. They are great simmered with soy sauce, mirin/sweet sake, japanese sake and chili pepper! (see pic below).

Open the fish and clean it under running clear cold water.
Take water off with some kitchen paper or a clean piece of cloth.
Sprinkle with salt and dry outside under the sun until it has reached a nice aspect. You could also smoke it.
It can be preserved insde an airtight plastic bag and frozen, although eaten quickly it will taste so much better!

The Japanese grill their himono/dried fish pasted with a liuttel soy sauce or tare. Beautiful with beer, Good Beer and Country Boys!

Great also grilled with a little salt!

If grilled with salt don’t forget the freshly grated daikon (and lemon juice, and soy sauce…)

The male sperm sacs (shirako) make for a great snack with your beer or sake once simmered in soy sauce, mirin/sweet sake and Japanese sake (and a little chili pepper)!

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Shizuoka Brewery: Baird Beer Company

December 1, 2009 dragonlife 10 Comments

The line-up!

When Bryan and Sayuri Baird founded Baird Brewery in March 2000 in Numazu City, a celebrated harbor in Shizuoka Prefecture, very few people could have imagined than no less than nine years later, their beers would be savored on both sides and across the Pacific Ocean, and in pubs and bars dotted all over Japan!

What is the secret of a couple born in Okinawa (Sayuri) and in the US (Bryan), who has succeeded in managing their business and raising their children at the same time?

In Bryan’s words, they are a family born of a deep passion for beer and a great reverence for brewing history, tradition and culture. Their motto is “Celebrating Beer”, meaning to them not simply the production and sale of beer of character and quality but even more importantly but also entailing the comprehensive enjoyment of beer in a way that enhances the overall experience of life.

Baird Beer is, above all, an experience in flavor.
The flavors of malt and hops and yeast are highlighted and celebrated to their utmost.
The basic formula for the entire line-up of hand-crafted Baird Beer is the same: “Balance + Complexity = Character”.
Baird Beers burst with flavor and character rarely witnessed in this country.
They are made in tiny batches with painstaking care, passion and reverence to tradition.

All bottled Baird beer is unfiltered and undergoes a secondary fermentation in the bottle, producing a lovely and completely carbonation. Yeast sediment is at the bottom of the bottle, meaning that beer should be poured gently into your glass so as to leave the yeast sediment in the bottle.

The founders!

Bottle-conditioned Baird Beer requires refrigeration, but for maximum enjoyment should be drunk at cool (8~12 C), not cold temperatures.
Although the beer can cold-aged for long periods, in general, it is highly recommended to drink them sooner than later.

Baird beers are available both as year-round brands and seasonal brands.
Year-round brands are of eight kinds:
Wheat King Ale, Rising Sun Pale Ale, Red Rose Amber, Teikoku IPA, Angry Brown Ale, Kurofune Porter and Shimaguni Stout.
The brewers of Baird Beer annually craft a plethora of seasonal beers because they are convinced that beer is simply the most diverse and exciting beverage on Earth.
Seasonal Baird Beers are produced in of five seasonal beer series:
Baird lager Beer Series, consisting of top-fermenting ales in styles such as Bock, Pilsner, Marzen and so forth.
Baird Strong Ale Beer Series with high-gravity, high-alcohol brews similar to Imperial Stout, Wheat and Barley Wine and strong Scotch Ale.
Baird Brewmaster’s Select Beer Series made with unusual ingredients such as fruits and spices , a traditional hallmark of Belgian brewing. Even Japanese mikans and kabocha, coffee and spices find their way into these brews!
Baird Beer Classics conceived to recreate classic ale styles and reminisce about the past.
Baird Wood-Aged Beer Series consisting of brews aged inside wood casks which formerly held bourbon whisky or wine, a tradition recently pioneered by craft brewers in the U.S.

All beers are available on tap, in cask-conditioned at their three Taprooms in Numazu City and Tokyo (Nakameguro and Harajuku), as well as at select pubs and restaurants in Japan.
Bottle-conditioned Baird Beer may be purchased direct from the Brewery through their website estore and through select pubs, restaurants and liquor shops in Japan.
For a complete listing of Baird beer retailers in Japan, visit the retailers section of their website at
http://bairdbeer.com/en/bairdbeer/retailers

The Fishmarket Taproom in Numazu City

Baird Beer Company presently runs three Pubs:

-Fishmarket Taproom in Numazu City.
This is where all began for Baird ber. The heart, soul, sweat and tears of thir enterprise reside there, Open in July 2000, the Numazu taproom spent many years ignored by the locals. Fortunately, though, a friendly neighborhood atmosphere, characterful beer, great beer-inspired food, and matchlee camaraderie seem to have won out. The fact that their prices are for the most reasonable for craft beer anywhere in Japan is a plus, too.
This is where you will find the brewers and owner-partners of Baird Beer drinking on a regular basis., as well as the oldest Baird fans!
Opening hours: Monday and Wednesday through Friday: 17:00~24:00, Saturday and Sunday and National Holidays: 12:00~24:00. Closed on Tuesdays
Address: 19-4, Senbonminato-cho, Numazu City, Shizuoka Prefecture, 410-0845
Phone: 055-963-2628
Access: Tokaido Line=get off at Numazu Station. Shinkansen=disembark at Mishima and change to the Tokaido Line.

Nakameguro Taproom in Tokyo
The Nakameguro Taproom opened in May 2008 as Baird’s first Tokyo-area pub. Like the original Fishmarket Taproom, it enjoys an all-natural wood and brick décor that is warm, inviting and unpretentious. It has space to seat up to 60 patrons, which makes an ideal venue for parties and group events.
Twenty taps and four hand-pumps are devoted to the perfect dispense of a terrific variety of Baird Beer. They have added four new taps dedicated to superb rotation of other world-class craft beers.
Opening hours: Weekdays: 14:00~24:00, Saturday and Sunday and National Holidays: 12:00~24:00.
Address: Nakameguro GT Plaza C-Block 2F, 2-1-3, Kamemiguro, Meguro Ku, Tokyo:
Phone: 03-5768-3025
Access: Within walking distance of Nakameguro Station, Tokyutoyoko Line

Harajuku Taproom
Opened in August 2009, it is distinctively a Japanese-style pub in the izakaya and yakitori fashion.
The low ceiling and expert wood craftsmanship contribute to an intimate, communal environment that disguises the ample seating capacity of 40. A significant percentage of the seating is devoted to counter space around the 15-tap bar and small open kitchen.
Two hand pumps are also in action dispensing Baird beer in Real Ale style (including the year-round Harajuku Ale!).
Opening hours: Weekdays: 17:00~24:00, Saturday and Sunday and National Holidays: 12:00~24:00.
Address: No-surrender Building 2F, 1-20-13 Jingumae, Shibuya Ku, Tokyo:
Phone: 03-6438-0450
Access: Within walking distance of Hatajuku Station, Takeshita Exit, Yamate Line

For complete information,orders and blogs, check:
HOMEPAGE (English)

RECOMMENDED RELATED WEBSITES:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery, Warren Bobrow, Tokyo Terrace, Think Twice, Frank Fariello, Mangantayon, Numazu Traveller

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Today’s Lunch Box/Bento (’09/75): Open Sandwich Bento

December 1, 2009 dragonlife 2 Comments

As yesterday’s bento was based on rice,the Missus decided I needed something lighter today, hence her other specialty: “Open Sandwich Bento”!
Talking of rice, the steamed rice leftovers of yesterday’s bento came back onto my plate last night: As we had nabe/Japanese pot au feu, she poured some of the soup stock onto the rice, heated it and added some leaves/herbs to make a simple but great Japanese-style risotto!

Almost looked like one of those old-fashioned US workers’ boxed lunches!

As for bread she toasted (made in Japan) English style barley muffins: light and crispy.

She arranged everything else, main dish, salad and dessert in the same box:
From bottom, clockwise:
Smoked salmon (from Ireland!) seasoned with lemon juice, sliced onons and herbs.
Avocado slices with their dipping seasoning.
Japanese scrambeld eggs.
Smoked ham and cheese.
Jiro kaki/squat persimmon slices (from Kakegawa City)
Pois gourmands/green peas in the pod (boiled).
Plum tomatoes.

Very healthy again!

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Mushrooms Gratin

November 30, 2009 dragonlife 10 Comments

When the Missus came back home from work last night, the night was miserable with wind and rain.
As I came back a lot earlier, I decided to prepare a simple hot dish to warm her up.
I had just bought plenty of mushrooms at the supermarket and they were to come handy!

I used five of them, three shimeji varieties, one eringe, and the last maitake.
Of course you can use absolutely any kind of fresh mushrooms in that simple recipe:

Mushrooms Gratin!

There are two ways to go about this recipe:
Either you make less sauce and include only one egg white and 50 ml of fresh cream, or you use the whole ingredients like I did to avoid any wastage. In the latter case many will call this gratain an open quiche, although a recipe is slightly different!

INGREDIENTS: For 2~4 people

-Mushrooms: as much/many as you want! At least two big fistfuls.
-Eggs: 4
-Butter: 50 g
-Fresh cream: 200 ml
-Salt, pepper, nutmeg: to taste

For frying the mushrooms:
-Olive oil + butter: 1 large tablespoon of each
-Shallot: 1 (chopped fine)
-Garlic: 1 clove (chopped fine)
-Fresh herbs: to taste, finely chopped (this where you can further improvise)
-Slat (a little!), pepper. Other spices are OK, but think about the whole balance!

RECIPE:

-Preheat oven to 250 degrees Celsius.

-Separate yolks from whites.

-Drop the olive oil and butter in frypan to fry the mushrooms. on a medium fire, fry shallots and garlic until they become translucent.

-During that time, melt 50 g of butter over a small fire in a pan or frypan. Once the butter has melted, add egg yolks and keep stirring all the time to obtain a smooth sauce. Stop for a only a few seconds to drop the mushrooms into the frypan. Fry the mushrooms over a medium high fire. Toss them from time to time while you stir the egg sauce.

-Once the egg sauce has attained a smooth and creamy aspect, add the egg whites and keep stirring energically for a while. Once everything is well mixed add fresh cream and stir again. Once it is smooth, add salt, pepper and nutmeg. Mix and switch off the fire.
Fry the mushrooms until tthey have become soft and releae their juices.
Add salt, pepper and spice and stir for a few more seconds.

-Pour all the mushrooms and their juices in a flat shallow oven dish.
Pour all the egg sauce evenly over the mushrooms.

-Bake for about 10 minutes and serve hot!

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Today’s Lunch Box/Bento (’09/74)

November 30, 2009 dragonlife 6 Comments

It’s been more than two weeks since I last wrote about my bentoes!
Don’t worry, the Missus is still making them!
The reason for this prolonged silence is that we did travel a couple of times on Mondays and Tuesdays. Otherwise the Missus had prohibited me from reporting on them as she did not judge them worthwhile.

Today’s bento can be considered a classic Japanese beto with steamed rice with various garnishes.

The Missus steamed fresh rice with hijiki/sweet seaweed and beans on top, which she stirred altogether upon being cooked.

Soft-boiled eggs (meaning that the yolk is still soft) seasoned with roasted black sesame seeds.
The salad consist of boiled na no hana/rape blossoms and fried shimeji mushrooms seasoned with goma tare/sesame dressing.

As for the meat part she fried chicken tsukune/ patties.

Before frying them she made a slice of renkon/lotus root to adhere to once side for added crucnchiness.

The other side after being fried in a Japanese-style sweet and sour sauce.

The salad/dessert consisted of pieces of jiro kaki/squat persimmon, sliced radish and muscat on a bed of fresh leaf vege/herbs.

Back onto a healthy road!

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Cheese Cake at Il Cuore

November 29, 2009 dragonlife 6 Comments

Altough cheese cakes originally came from reece, the Japanese have simply turned into an art of their own!

This very Sunday, as we had finished our cricket session very early, I still had time for a quick lunch/snack as I cycled across town on my way back for a quick visit to my office and laptop.

As for the biscuit base, I only know they are Italian.
A cake to emulate!

CAFFETERIA IL CUORE
420-0035 Shizuoka City, Aoi Ku, Shichiken-cho, 13-20, Ishiwata Bldg. 1F
Tel. & fax: 054-2723737
Business hours: 11:30~23:00 (closed on Tuesday)
Credit Cards OK

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Vegan Tofu Cuisine: Agedashidofu

November 28, 2009 dragonlife 6 Comments

“Agedashidofu” or (Tofu first deep-fried, then served with dashi soup” is a very popular Japanese dish that can easily be adapted to fit vegetarian and vegan priorities!
Moreover, whatever dashi/soup is left can be poured onto a bowl of freshly staemed rice for a fillingand healthy suppelementary dish!

Veagn Agedashidofu!

INGREDIENTS: For 2 people

-Tofu (momen tofu) 1/2 a large piece (can of course be increased!)
-flour: 1 tablespoon (whatever flour as this could add an interesting variation!)
-Cornstarch: 1 tablespoon
-Oil for deep-frying
-Freshly grated daikon (to taste)
-Thinly chopped leek (to taste)

-Dashi (konbu/seawed dashi): 100 ml
-Soy sauce: 2 tablespoons
-Mirin/sweet sake:2 tablepoons

-You may add spices of your choice, especially grated ginger and hot chili powder!

RECIPE:

1. Pressas much water out the tofu as possible.
Cut the tofu into large pieces. Take as much as humidity off their surface by wrapping inside a clean cloth for a while.
Mix the flour and cornstarch.
Roll the tofu pieces into the flour and cornstarch so as to cover all sides.
If you don’t have enough flour/cornstarch, prepare more.

Drop in deep-frying oil at 170 degrees.

2. Prepare the dashi soup by heating the konbu dashi with the soy sauce and mirin (and extra spices if wanted).

3. Pour the dashi in individaul dishes.
Place fried tofu in the middle.
Top tofu with freshly grated daikon and chopped leek.

SUGGESTION:

Boil some cut mushrooms in the dashi before serving them together with the tofu!

Easy and healthy, isn’t it?