In Japan and Shizuoka BBQ’s are taken very seriously!
Today, Sunday October 9th, I took part in the 2nd Shizuoka Products BBQ organized by Nagashima Wine Shop in Shizuoka City!
The event catered for no less than 50 people and certainly required some organization like the Japanese are so good at!
The event took place on the bbq space of Yamako/山幸 soba shop up in the Mariko mountains in Shizuoka City!
The BBQ was scheduled for 11:00 a.m. but I came early to give a hand and to be able to report on the whole day!
It certainly was hot for an October Sunday!
Plenty of hands needed, but organizing committee included some hefty guys!
We still took time to share a joke or two!
Let me introduce all the good people who made it possible!
Takahiro Nagashima/長島孝博/ owner of Nagashima Wine shop in Shizuoka City, the main organizer.
Kazutaka Takashima/高嶋一孝, owner and master-brewer of Takashima Brewery in Numazu City.
Yuusuke Tozaki/戸崎雄介, owner-chef of Hana Oto Chinese Izakaya in Shizuoka City.
Takao Shimura/志村剛生, owner-chef of Narusei Tempura Restaurant in Shizuoka City.
Shigeru Sano/佐野茂治, owner-chef of Kamoshibito Restaurant in Shizuoka City.
Ken-ya Yoshimura, owner-chef of Uzu Izakaya, the leader of the group!
I took a break to take a stroll in the natural surroundings. Beautiful but unfortunately inedible karasu uri/烏瓜!
Things getting ready!
Preparing the charcoal BBQ!
Washing the vegetables!
All the vegetables of the day, except for the mushrooms and the jumbo peanuts were organic and grown by Bio Farm Matsuki in Fujinomiya City!
Little beauties for the salads!
Oura burdock roots!
Yuzu Koshio and Basil Paste created by Ken-ya Yoshimura at Uzu!
Sauces/dressings for the BBQ!
All the sakes of the day were nectars called Hakuin Masamune brewed by Takashima Brewery!
Kazutaka Takashima makes it known all through his sake labels that the Suruga Bay has the largest number of edible seaweed varieties in Japan!
The water of the day all came from Takashima Brewery’s own well!
All the guests were provided a sake cup with a removable cap to make sure not a single drop would be spilled!
Rainbow trout from Kunugi Fish Farm in Fujinomiya City!
Preparing the rainbow trout sashimi plate!
Beautiful, isn’t it?
Boiled jumbo peanuts grown in Shizuoka City! Great snack!
Pick your tomato!
Gomadare/sesame dressing by Sanoman Company in Fujinomiya City!
Boiled mangenton pork belly slices, cucumber and boiled bean sprouts salad!
The star of the day: dry ageing beef (Holstein) by Sanoman Co.!
The star of the day on the charcoal grill!
Decorating the bbq’d beef tray with mushrooms grown by Mr. hasegawa in Fuji City! To be savored raw!
Cutting the beef sashimi style!
Placing the beef on the tray…
Almost ready… I wasn’t left any time for a last picture!
Mangenton pork sausages!
Red Moon potatoes tempura!
Oura burdock root tempura!
Preparing the butternut squash tempura!
Organic sweet potatoes!
Anchovy sauce potatoes!
The guest product of the day: mozuku seaweed brought all the way from Miyako Island in Okinawa!
The other star of the day! Toshiyaki Horie/堀江利彰, owner of Horie Chicken Farm in Shuzenji, Izu Peninsula, who came all the way tpo demonstrate the cutting of his Amagi Shamo Chickens!
An attentive audience…
Amagi Shamo is arguably the best and rarest chicken in Japan!
Charcoal-grilled Amagi Shamo Chicken!
Some very happy and contented ladies!
See you again next year same time!
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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