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Robert Yellin’s Newsletter: Japanese Pottery by Miyao Masahiro

September 29, 2009 dragonlife Leave a comment

scene

Greetings from Mishima,

We hope this finds you well and enjoying the autumn season. Here in Japan it’s the Season of Culture–and great food and drink–with many exhibitions and events planned throughout the islands. Here in Mishima we’re starting our autumn exhibition season with Miyao Masahiro, an emerging-important Bizen ceramic artist who recently fired and unloaded his autumn kiln.

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Robert was the first to see–and select–the newly fired works and we offer here in our preview pages the chance to acquire one or more of the 60 works, ranging from cups to large vessels.

nerikomi-vase-front

Miyao Masahiro was born in 1970 in Fukuoka prefecture on the southern island of Kyushu. Even from his boyhood he knew he wanted to ‘play with clay and fire’ and become a Bizen ceramic artist. With that goal in mind he dropped out of university in 1991 and headed to Bizen to apprentice with Okayama Intangible Cultural Property Yamamoto Yuichi (son of Living National Treasure Yamamoto Toshu 1906-1994).

cups-all

Miyao established his own kiln a few kilometers outside of Bizen in 2001. His star has been on the rise ever since with awards won at prestigious events such as the Japan Traditional Arts and Crafts exhibition, which was the JTAC Chairman’s Award and Miyao is only the third Bizen potter ever to win this award. Other awards were garnered at the Contemporary Tea Forms Exhibition at the Tanabe Museum and at the JTAC Chukoku Exhibition where he was awarded the Okayama City Mayor’s Award, and the Okayama Culture Exhibition where he won the Runner-up Grand Prix. All of these in a very short time span.
Easy to see why.

4front-up

His forms are fresh and engaging, combined with his superb firings we have a rising star. He does all the classic Bizen styles including the highly prized ‘kiln change’ yohen, dripping sesame goma, scarlet hidasuki rice cord markings and his addition of pine ash on some works to add a new ‘landscape’ to his works; we offer all these styles in this exhibition.

The preview hidden links are below and all details on each piece can be found under the photos in the captions. Additional photos or details on any work will gladly be sent upon request to:
robert@e-yakimono.net
The exhibition will be available for public viewing in a few days, for now those who have signed our guest book—thank you–are offered previews here:

1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14

Our future exhibitions before the year ends include a look Iga’s Fujioka Shuhei, Bizen by Yokoyama Naoki, and a few large Shodai plates by Inoue Taishu that were exhibited at the Kumamoto Prefectural Museum of Art. Also on the horizon Wakimoto and Harada of Bizen with about a dozen works each. Of course, each weekday we continue to offer new works by many various artists working in many styles; we hope you visit us here in Mishima or online

With thanks and appreciation as always and all the best from apan.

Sincerely,

Robert Yellin
HOMEPAGE

3-2-18 Omiya-cho, Mishima-shi, Shizuoka-ken
Phone: 81-559-91-5388
Fax: 81-559-91–5387

RECOMMENDED RELATED SITES:
Warren Bobrow
5 Star Foodie
Think Twice
Frank Fariello

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Japanese Cuisine: Karei no Karaage/Whole deep-fried Flounder

September 29, 2009 dragonlife 8 Comments

KAREI-KARAAGE-1

Here continues the mini-series on easy Japanese fish recipes:

Karei no Karaage/Whole deep-fried Flounder!
Have a look at the flounder pic below!

INGREDIENTS:

-Flounders: 1 per person
-salt: to taste
-Black pepper: To taste
-Cornstarch

RECIPE:

KAREI-KARAAGE-2

-Take scales off the fish. Take out innards. Clean the fish under running cold clear water. Dry off with kitchen paper.

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-make a incision under the gills and take these out cleanly. Sprinkle with salt and let rest for 10 minutes.

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-Wipe water and salt off the fish. Make a cross section cut along the skin as in picture. Season with salt and pepper and leave inside fridge for a while to let the fish suck in the seasoning.

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-Sprinkle both sides of the fish with cornstarch (enough to cover the fish as “thinly” as possible)

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-Heat the oil to 160~170 degrees Celsius. Drop the fish in the oil.

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-When the fish has attained a nice colour and that the tail and fins have become crispy, finish the cooking by raising the temperature of the oil for a little while.

– KAREI-KARAAGE-8

-Take off excess oil on a piece of kitchen paper.
Apart of the bones around the eyes, not only the flesh, but the bones, fins and tail can be eaten!

NOTE:

Take care not to start the deep-frying at too high a temperature, otherwise the fish will “burn out”!

KAREI-FLOUNDER

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Japanese Cuisine: Mebaru no Nitsuke/Stewed Rockfish

September 29, 2009 dragonlife 3 Comments

MEBARU-1

I found a bunch of simple fish recipes in my notes and thought that the faster I published them the better.
So after yesterday’s Simmered Turbot, here is a similar recipe for “mebaru” or Rockfish. a very popular fish here in Shizuoka and elsewhere!
Have a look at the pic of the fish at the end of this posting!

INGREDIENTS:

-Mebaru/Rockfish: 1 whole
-Water: 75 ml
-Soy sauce, Japanese Sake, Mirin/Sweet sake: 1 tablespoon each
-Sugar: 1 teaspoon
-Ginger, grated: 1 teaspoon

RECIPE:

-Dress the fish (take out the gills and innards.

-Wash the fish in running clear cold water. Dry it off with a piece of kitchen paper.
In a large pan, drop water, soy sauce, sake, mirin, and sugar. Mix well. Heat just before boiling point. Lay the fish inside.

-Bring the fire down to low-medium. Keep spooning “juices/soup” over the fish as it cooks.

-Cook until soup is reduced to one third.

-Check the taste of the soup halfway. If too astringent add sugar or mirin.

-The juices/soup having reached a slightly sirupy state, add the grated ginger. It is better to add it at the last minute, otherwise the taste will disappear.

-Consider the size of the fish as regards the ingredients for the soup/stock. It will be ok to double the ingredients quantity anyway.

NOTE:
Youmay increase the quantity of ginger and sugar. If the fish does not seem to be absolutely fresh increase the amount of sake and decrease accordingly the amount of water.

MEBARU-ROCKFISH

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Today’s Lunch Box/Bento (’09/64)

September 29, 2009 dragonlife 2 Comments

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Today’s was also a “Working Man’s Bento”, and the Missus, grumpy as she was (rain outside and so on) certainly couldn’t help pointing it out (she is working, too…)!

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It was pretty voluminous, too. I wonder why the Missus is always complaining b\about my bulging waist,…

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Not only did she steam the rice this morning (complaining I was just lounging around,…) but she also deep-fried fresh Tonkatsu made with pork fillets. Tender and succulent. She topped the tonkatsu with sauce that helped give flavour to the rice, too. The same was underlaid with some shredded cabbage and white sesame seeds.

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The salad part was the same as yesterday: potato, cucumber and egg salad with plum tomatoes on a bed of lettuce.

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The dessert was the same as yesterday, too, but I’m not to complain as I love those Asian pears/”nashi” and ripe plums, both seasonal and so sweet and juicy!

Did I mention before that the grumpier the Missus, the better?

RECOMMENDED RELATED SITES:
Think Twice
Mangantayon
Hapabento
Tokyo Terrace
Sally’s Kitchen

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Japanese Cuisine: Karei no Nitsuke/Simmered Turbot

September 28, 2009 dragonlife 2 Comments

KAREI-RECIPE-1

Karei/Turbot or halibut is a cheap and very popular fish in Japan, especially cooked, steamed, simmered or deep-fried.
Here is a very easy recipe found in many homes and izakayas:

Karei no Nitsuke/Simmered Turbot!

INGREDIENTS: For 3 “slices”

-Turbot/Halibut: 3 large cuts
-Soy sauce: 130 ml
-Sugar: 2 tablepsoons
-Mirin/sweet sake: 4 tablespoons
-Japanese sake: 4 tablespoons
-Miso paste: 1 tablespoon
-Garlic, grated: half a tablespoon
-Ginger, grated: Half a tablespoon

RECIPE:

KAREI-RECIPE-2

-In a large pan drop soy sauce, miso paste, sugar, mirin and sake, and bring slowly to boil.

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-Add fish and bring slowly to boil.

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-Add grated garlic and ginger and cook on a low-medium fire until fish is almost cooked.

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-Cover the fish with foil paper and simmer for 5 more minutes. Take care not burn anything.

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-Discard foil paper and keep spooning the juices over the fish util it has reached a nice brown colour and reduced to a nice texture.

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-Serve at once with some lettuce or greens. The fish and the sauce should have a shiny aspect.

The juices might look a bit dark, but that is when it’s at its best. Cooking time is difficult to determine exactly, but make sure nothing “burns”.
Great with plain steamed rice.

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Shizuoka Wine receives national recognition!: Naka Izu Winery

September 28, 2009 dragonlife Leave a comment

NAKA-IZU-WINE

After 10 years of existence, Naka Izu Winery Chateau T.S. has finally recevied the accolade of wine lovers in Japan!

NAKA-IZU-WINERY
Naka Izu Winery & Hotel

The winery entered 10 varieties of wines in the Japan Wine Challenge Concours 09.
Its Shida Noujyo Nagano Chardonnay 2008 won the Gold Medal in the New World White Wine Wine Section, and its Shida Noujyo Nagano Chardonnay 2007 won another one at the National Homegrown Wines Contest.

NAKA-IZU-WINE-CHARDONNAY

Both wines made use of a Chardonnay grape strain originally developped in Nagano Prefecture, our northern neighbours.

On the other hand, another white wine made from Chardonnay grape strain developped in Izu City, Shizuoka Prefecture, called Shida Chardonnay won a silver medals in both contests.

NAKA-IZU-WINE-RIESLINGjpg
Riesling strain grown at Naka Izu Winery.

The winery grows all its grapes and the wine is aged either in their own stainless tanks or wooden casks depending on the variety, making a real local winery.
Actually, until 1958 wine was produced in many parts of Shizuoka Prefecture, especially near Numazu City and in the Izu Peninsula, but disappeared when the government decided to support sake instead with very substantial subsidies.
Naka Izu Winery is still the only winery in existence in Shizuoka Prefecture.

About time to interview the winery and taste its wines!

Naka Izu Winery Chateau T.S.
410-2501, Shizuoka Prefecture, Izu Shi, Shimoshiraiwa, 1433-27
Tel.: 0120-818-517
Office hours: 09:30~17:00
HOMEPAGE (Japanese)

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!, Warren Bobrow, Tokyo Terrace
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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Today’s Lunch Box/Bento (’09/63)

September 28, 2009 dragonlife 2 Comments

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I would call today’s bento/box lunch the “Working Man Bento”!
Simple, hearty and healthy!

BENTO-09-09-28b

Three large o-nigiri/rice balls made of freshly steames rice mixed later with umeboshi/Japanese pickled plums and aka shiso/red perilla leaves furikake/seasoning and wrappe inside large green shiso leaves (the latter are also caleed “ooba/large leaves”)

BENTO-09-09-28c

Meat garnish was chicken and mushrooms fried in tomato sauce, slightly spicy-style. Actually the Missus made a whole batch of these. I can expect to have some more for dinner!

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The “salad” consisted of a bed of shredded veg topped with cress and plum tomatoes and a potato, cucumber and egg salad.

BENTO-09-09-28e

The seasonal dessert was fresh (and peeled) figs!

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Cheese Plates at Gentil (’09/09/25)

September 27, 2009 dragonlife 4 Comments

GENTIL-09-25-3

Last Friday, as said in previous reports, my two friend students and I visited Gentil, the oldest French restaurant in Shizuoka City.
It is a great and accordingly expensive restaurant, but you confine yourself to a plate of cheese and a glass of good wine, it is actually great value.
Ms. Keiko Kubota is THE authority on any cheese in Japan and actually help mature cheese she acquires all year long in season only.

As we were three of us, she served us two trays of them.

Above picture:
-Top left: “Tsuki no Okurimono/The Moon’s Present”, Cow’s milk, Hokkaido, Japan.
-Top left: Ossau Iraty, Ewe’s milk, Pyrenees, France
-Centre: Bleu des Causses, Cow’s milk, Causses, France
-Bottom left: Mimolette, 18-month old, Cow’s milk, North, France
-Bottom right: Bleu du Vercors Sassenage, Cow’s milk, Alpes, France

GENTIL-09-25-2

The second plate was an original combination:
-Top-left: Sainte-Maure, Goat’s milk, Loire, France
-Top-right: Aged Camembert, Cow’s Milk, Normandie, France
-Centre: Cosne de Porte Aubray, Goat’s milk, Loire, France
-Bottom left: dried black figs
-Bottom right inside a small dish: “Baby Cheese”, Cow’s milk, Canada!

What did wedrink with that?
A very fine Morgon from Bourgogne, France!

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 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)

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French Dessert Combination at Gentil (’09/09/25)

September 26, 2009 dragonlife Leave a comment

GENTIL-09-25-1

Last night, after we visited Sushi Ko in Shizuoka City, we went to Gentil, the oldest French restaurant in town for cheese (report coming next) and dessert.

The chef at Gentil has just changed and the style is different, but very modern in approach as demonstrated by the combination dessert we were served:

From left to right:
-Caramel ice-cream
-Kabocha/Japanese Pumpkin Creme Brulee
-Fresh kaki/persimmon (my first this year!)
-Banana Cake
-Cassis Sorbet

Definitely extravagant!

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Sushi Restaurant: Sushi Ko (’09/09/25)

September 26, 2009 dragonlife 8 Comments

SUSHIKO-09-25-5

Last night, I took two of my students to Sushi Ko in Shizuoka City to introduce them to the highest quality for the best value sushi in town.
Most sushi restaurants in Japan do not advertize their prices, whereas Sushi Ko does so expcept for the sashimi of thday, which are nonetheless of very good value.

Moreover they serve local seafood whenever possible, and seasonl one only. You do not visit Sushi Ko to fill yourself with cheap fat rolls, but to appreciate healthy top class sushi and sashimi.

SUSHIKO-09-25-9

My students, being both ladies. we ordered a Chablis bottle to start.
Halfway, I ordered for myself a glass of succulent Shizuoka Sake, “Shosetesu/正雪 brewed by Kansawagawa Brewery (located in Yui, one of the best spots for fihing in the Prefecture!).
SUSHIKO-09-25-8
Sashimi: Katsuo/bonito, Shimaaji/Stripde Jack and Kinmedai/plendid alfonsino

Since the last time I visited the place in June with the Missus, the seasonal fish haven’t changed that much yet and we almost ordered the same.
We started with a plate of sashimi consisting of katsuo/bonito, shimaaji/striped jack (a variety of saurel) and kinmedai/plendid alfonsino (a variety of grouper) all caught off Shizuoka’s shores!

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Next we ordered a “tennen-aji” a saurel caught in the wild as a tataki/Japanese-style tartare served with the rest of the fish.

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The fish being extremely fresh, its bones and head were later served deep-fried/karaage!

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Then, it was for the Sushi Ko classics:
Sushi Millefeuille with maguro/tuna, kyuuri/cucumber, avocado adn topped with tobikko/flying fish roe!

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Piri kara hotate maki/spicy scallops roll. A superlative roll made with with finely cut scallops, tobikko, chili pepper, finely chopped leeks and peanuts with mayonnaise and what else.
A must at Sushi Ko!

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A plate of vegan sushi!

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The last order is unfortunately going to creat consternation among some of my friends in the US: kujira/whalemeat seasoned with a little salt and a good amount of goma a bura/sesame oil without any siy sauce. Succulent!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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Japanese Cuisine: Buta Miso Tsuke/Miso-pickled Pork

September 25, 2009 dragonlife 2 Comments

BUTA-MISO-1

The Japanese use miso not only for soup or seasoning but also to preserve other foods, eggs, fish and meat in particular
I would like to introduce here a very easy and tasty recipe to preserve and season pork:
Miso-pickled pork!

INGREDIENTS: For 4 persons

-Pork: 4 large slices of 100g each with as little fat as possible
-Miso: 400 g
-Sugar: 80 g
-Mirin/Sweet sake: 3 tablespoons
-Japanese sake: 1 tablespoon
-Ginger: grated, half a tablespoon

RECIPE:

BUTA-MISO-2

-In a separate bowl drop miso, sugar, mirin, Japanese sake and grated ginger.
Mix well.

BUTA-MISO-3

-In a large recipient drop half of the miso mix, spread all over the bottom and insides of the recipient and flatten it with a spatula.

BUTA-MISO-4

-After having placed the pork slices in one single layer, lay a piece of gauze all over the meat (wet the gauze with clean water and press all water out of cloth). Pour the remaining miso mix over the gauze.

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-Spread the miso evenly.

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-Cover with cellophane paper and leave inside refrigerator for 24 hours.

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-The pork will attain a certain transparency upon pickling.

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-Fry slowly on a frypan. Take care not to burn the miso!

ANOTHER DISH SAMPLE:
BUTA-MISO-1a

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Japanese Cuisine: Tamago Miso Tsuke/Miso-pickled Egg Yolk

September 24, 2009 dragonlife 8 Comments

TAMAGO-MISO-1

Eggs are one single ingredient used all over the World (except for the glacial caps mybe!), and people have come up with infinite ways of preserving them.
Tamago Miso Tsuke/卵黄味噌漬け is a popular way in Japan to preserve egg yolk in miso.
I decided to publish this very simple recipe as it could become useful for a tasty decoration!

INGREDIENTS:

-Raw eggs: 2
-Japanese sake: half a tablespoon
-Miso: 50 g
-Sugar: half a tablespoon

RECIPE:

TAMAGO-MISO-2

-Mix miso, Japanese sake and sugar well.

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-Line two cups (narrow bottom and wide top) with gauze cloth (first clean it in cold clean water and press out all water). Pour half of the miso mix on each.

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-Wash the egg and wipe it clean of water. Use it to fashion a “bed” inside the miso.

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-Break the egg and separate yolk from white. Drop the Egg yolk (only!) inside the miso bed. Cover with cellophane paper and leave inside the refrigeartor for 2 days.

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-After the first two days take the cup out and turn the egg yolk over delicately with a spoon. Leave in the fridge for three~four more days.
It should be ready by then!
It can be safely preserved inside a tightly closed tupperware inside the fridge for up to ten days!

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Japanese Cuisine: Datemaki/Tamagoyaki Roll

September 23, 2009 dragonlife 16 Comments

DATEMAKI-1

I do not need to tell you how much tamagoyaki/Japanese Omelette and Maki/Rolls are popular, do I?LOL
Now, many of you have seen and wondered how to make those Tamagoyaki Rolls? Their real name is “Date maki/伊達巻.
There are cheap and dubious varieties abounding, and frankly speaking, I would recommend everyone to make their own than buy cheap “junk food”-style ones ready-made at supermarkets, so here is a simple and deicious recipe.
It also has the advantage to be very healthy and become a full full meal with a salad!

INGREDIENTS:

-Eggs: 5
-White fish or shrimp (without skin, shell or bones!): 100 g
-Sugar: 3 tablespoons
-Mirin/sweet sake: 3 tablespoons
-Soy sauce: half a tablespoon

RECIPE:

DATEMAKI-2

-This time shrimps were used. I repeat: do not forget to take of heads and shells!

DATEMAKI-3

-In a blender/mixer drop 2 eggs (without the shells!LOL), the sugar, mirin and soy sauce. Blend for 30 seconds.
Add the remaining 3 eggs (without the shells! I told ya, dinya?) and blend for 30 more seconds.

DATEMAKI-4

-Line the bottom of 20×26 cm rectangular mold with a sheet of cooking paper. This should result in an approximately 7 mm thick omelette.

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-Bake in oven at 200 degrees Celsius for 25 minutes.
The surface of the omelette should attain a nice even brown colour.

DATEMAKI-6

-Roll the omelette with a sushi roll bamboo sheet.
The brown surface should on the outside, meaning that you should lay the omelette on the bamboo sheet upside down.
Do this while the omelette is hot.
Don’t wait for it to cool down!

DATEMAKI-7

-Roll the omelette tight and bind the whole with a string or rubber band.

DATEMAKI-8

-Wait at least for 30~40 minutes for the egg roll to cool down completely.
Cut and serve!

DATEMAKI SAMPLE PICS:

DATEMAKI-PIC-1

-Simple is best?

DATEMAKI-PIC-2

-Combined in O-Sechi New Year Bento

DATEMAKI-PIC-3

-Combined with sushi

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Japanese Cuisine: Yuzu Koshio/Lime Chili Mix-Recipe

September 23, 2009 dragonlife 5 Comments

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Yuzu Koshio or lime and Chili mix is prepared with green hot chili (as opposed to red one) and lime skin/zest.
It is quite commnon in Kyushu Island, especially in Oita Prefecture, as well as far as in Okinawa.
It is quickly becoming more and more popular all over Japan, and is even locally produced in our Prefecture, Shizuoka!
It is a very versatile condiment that can be used in all kinds of Asian cuisines by vegans, vegetarians and omnivores alike!

Here is a simple recipe. Don’t forget you can replace green chilies with red chilies for two varieties!

INGREDIENTS:

-Green lime: 1 large
-Fresh green chilies: 6
-Salt: to taste

RECIPE:

YUZU-KOSHIO-2

-Peel the lime.
Wash the lime zests and green chilies in clean cold water.

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-Chop lime zests as fine as possible.

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-Cut the chilies in two, discard the seeds and chop them all as fine as possible.

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-Grind lime zests and chilies with a pestle so as to obtain a paste.

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-Add salt (experimentation might be needed there) and mix well.

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-Add lime juice (experimentation might be needed there, too) and mix well.

YUZU-KOSHIO-8

-Wrap the mix in cellophane paper and store in a tupperware box, or pour it inside a small bottle. Keep it in the fridge away from the light.
Consume as soon as possible!

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Japanese Cuisine: Buri Teriyaki/Yellowtail inTeriyaki Sauce

September 22, 2009 dragonlife 2 Comments

BURI-TERIYAKI

Here is a simple recipe for preparing fish in teriyaki style.
I chose Yellowtail/buri as it is about to come in season!

INGREDIENTS: For 3 people

-Yellowtail slices/steaks: 3
-Salad Oil: 1 tablespoon

Tare/sauce:
-Soy sauce: 4 tablespoons
-Mirin/sweet sake: 4 tab;espoons
-Japanese sake: 4 tablespoons
-Sugar: 2 tablespoons

RECIPE:

– Prepare the tare/sauce first by mixing all the ingredients well in a small bowl.

-Heat oil in frypan.
Fry fish on the their skin first, however narrow. Then fry on one side util a nice colour is attained.

-fry other side until a nice colour is attained. Lower fire. Cover with lid and steam fry for 2~3 minutes.

-Add all tare/sauce.
Fry on a low fire for 7~8 minutes, scooping the sauce over the fish regularly.
It will be ready whenthe sauce has reduced and started caramelizing!

NOTE:
-Serve it topped with grated daikon!