Japanese Fish: Japanese~English Lexicon (amended October 2017)

I thought that such a lexicon would become handy both for English-speaking newcomers and long term residents!

I wrote the Japanese pronunciation first, the Chinese (Japanese kanji) characters and the English translations.

bear in mind that many fish have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!

A separate lexicon is being prepared for all other seafood!

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Traditional Japanese Fish Classification

Akami/赤身: red-fleshed fish (tuna, bonito, etc)
Amago/アマゴ: fresh water Red spotted masu trout, Satsukimasu salmon
Gyoran/魚卵: Fish roe (salmon roe, etc)
Hikarimono/光り物: “shining fish” (scabbard fis, etc.)
Nagamono/長もの: “long fish” (eels, etc.)
Saamon/サーモン: salmons
Shiromi/白身: white-fleshed fish (sole, etc.)

Fish varieties

Aburagarei/油鰈: a cheap variety of karei/鰈: righteye flounder, atheresthes evermanni Jordan and Starks
Aodai/青鯛: “blue snapper”, paracaesio caeruleus (Katayama)
Atorantikku saamon/アトランティックサーモン: Atlantic salmon
Ainame/鮎並、愛魚女: greenling
Akahata/赤羽太: an expensive variety of red grouper, epinephelus fasciatus
Aka isaki/赤伊佐木、赤伊佐幾、赤鶏魚/Red chicken grunt
Aka jinmiidai/赤仁羽鯛 (also called Sujiara/筋𩺊): Red-spotted rockcod, Blue spotted grouper
Akakamasu/赤梭魚、赤梭子魚、赤魳 (also called Honkamasu/本梭魚、本梭子魚、本魳): red barracuda, sphyraena pinguis Gunther
Aka kasago/赤笠子、赤瘡魚: rockfish, marbled rockfish, scorpionfish
Akamanbou/赤万包 (also called Mandai/万鯛): Opah,Moonfish
Aka mebaru/赤メバル: red Japanese sea perch-rockfish
Akamutsu/赤鱫、赤鯥 (also called Nodokuro/喉黒): rosy seabass, red gnomefish
Akou/茂魚,石茂魚 (also called kijihata/雉羽太): redspotted grouper
Akoudai/赤魚鯛: rose fish
Amadai/甘鯛: tilefish
Amenouo (Biwa masu)/岩魚, 鯇、天之魚(琵琶鱒): Biwa trout, Biwa salmon (fresh water), char
Aanago/穴子、海鰻: conger eel
Ankou/鮟鱇、鮟: frogfish, monkfish
Ara/𩺊: sawedged perch
Ayu/鮎、香魚: ayu, ayu fish (fresh water)
Bachimaguro/鉢鮪 ・撥鮪(also known as Mebachi/目鉢 。眼撥or as Mebachimaguro/目鉢鮪・眼撥鮪): big-eyed tuna
Bakemaguro/化け鮪(also called Koshinagamaguro/腰長鮪): longtail tuna, longtailed tuna, spot-side tuna (the smallest tuna in Japan)
Binchoumaguro/鬢長鮪 (also known as Binnaga/鬢長 and Tonbomaguro/蜻蛉鮪): Albacore
Binnaga/鬢長 (also known as Binchoumaguro/鬢長鮪 and Tonbomaguro/蜻蛉鮪): Albacore
Biwa masu (Amenouo)/ 琵琶鱒(岩魚, 鯇、天之魚): Biwa trout, Biwa salmon (fresh water), char
Bora/鯔: mullet
Bouzu Konnnyaku/坊主蒟蒻 (also called Chikodai/チコ鯛 or Chidai/血鯛, although misleading): Chunky fathead, cubiceps squmixeps
Budai/ブ鯛: white-spotted parrotfish, Japanese parrotfish
Buri/鰤: yellowtail/Japanese Amberjack
Chichibu/ちいぶ: Tridentiger obscurus (Temminck and Schlegel)
Chidai/血鯛: Crimson sea-bream,Porgy
Chouzame/蝶鮫、鱘: sturgeon
Dojyou/鰌:loach
Ebisudai/恵比寿鯛: Deepwater squirrelfish, Ebisu perch, Giant squirrelfish
Ebodai (also called Ibodai)/えぼ鯛(疣鯛): Japanese butterfish, Melon seed, Wart Perch 
Ei/鱏、鱝、鰩、海鷂魚: Ray. There are many kinds of ray available on the Japanese market. I have heard of at least 13 varieties: Akaei/Whip stingray, Japanese stingray, Hakutensibireei/Electric ray, Hirataei/ Urolophus aurantiacus Müller and Henle,1841, Hoshiei/Pitted stingray, Karasuei/ Pleroplatytrygon violacea (Bonaparte,1832), Madaratobiei/Eagle ray, Narutobiei/Longheaded Eagle Ray, Naru Eagle Ray,Onagaei/Bennett’s cowtail ray, shibireei/Electric ray, tsubakuroei/Japanese butterflyray, tsumarikasube/Okamejei schmidti (Ishiyama,1958), tobiei/Japanese Eagle Ray, Yamatoshibireei/Trapezoidal torpedo
Eso/狗母魚・鱛: lizardfish, snakefish
Etsu/斉魚、鱭魚: Grenadier anchovy
Fuedai/笛鯛: star snapper
Fugu/鰒、河豚: Globefish
Fuka/鱶: shark
Funa/鮒: crucian carp (fresh water)
Ginzake/銀鮭: coho salmon, silver salmon
Gomasaba/胡麻鯖: blue mackerel
Gori/ごり: floating goby
Gori/ごり:Japanese sculpin (also called ukkigori/うきごり)
Goten anago/御殿穴子: a cheap variety of Anago/穴子: conger eel, arisoma meeki (Jordan and Snyder)
Hagatsuo/歯鰹: striped bonito
Hamachi/はまち/Japanese name for a lighter colored flesh variety of buri/鰤/yellowtail
Hakkaku (also called Tokubire)/八角 (トクビレ): a variety of poacher, Podothecus sachi
Hamadai/浜鯛 (also called Onaga/尾長): flame snapper, longtailed red snapper, Onaga
Hamafuefukidai/浜笛吹鯛: a cheap variety of snapper, lethrinus nebulosus (Forsskal)
Hamo/鱧: pike eel
Hasu/鰣: Opsariichthys uncirostris (Temminck et Schlegel, 1846)
Hata/羽太: grouper, the expensive variety
Hata hata/鰰: a sandfish
Haze/蝦虎魚、鯊: goby
Hedai/平鯛: goldlined seabream-tarwhine-stumpnose
Higai/鰉: fat minnow
Higetara/髭鱈: snubnose brotula
Himedai/姫鯛: Crimson snapper,Sea-perch,Snapper
Hirame/平目、鮃、比目魚: sole, flatfish
Hiramasa/平政: yellowtail amberjack
Hirasaba/平鯖: chub mackerel, Pacific mackerel, blue mackerel
Hirasoudagatsuo/平宗田鰹: auxis, variety of bonito, bullet tuna
Hirasuzuki/平鱸: a variety of sea blackbass
Hokke/𩸽: Okhotsk atka mackerel, Arabesque greenling
Honkamasu/本梭魚、本梭子魚、本魳 (also called Akakamasu/赤梭魚、赤梭子魚、赤魳): red barracuda, sphyraena pinguis Gunther
Honmaguro/本鮪 (also called Kuromaguro/黒鮪): bluefin tuna
Hoshigarei/星鰈: “Star Turbot”,verasper variegatus (Temmink and Schlegel)
Houbou/方々: red gurnard, red robin
Ibodai (also called Ebodai)/ 疣鯛(えぼ鯛): Japanese butterfish, Melon seed, Wart Perch 
Ikanago/玉筋魚: Japanese sand lance
Inada/いなだ/ Japnese name for buri/鰤/yellowtail/Japanese amberjack when it is 40 cm long
Indomaguro印度鮪 (also known as Minamimaguro/南鮪): Southern Bluefin tuna
Irako anago/伊良子穴子: a cheap variety of Anago/穴子: conger eel, synaphobranchus kaupii Johnson
Isaza/魦・鱊・尓魚・𩶗/Biwa goby
Isaki/伊佐木、伊佐幾、鶏魚: chicken grunt
Ishidai/石鯛: striped beakfish, barred knifejaw
Ishigaki-Ishigakidai/石垣-石垣鯛: spotted knifejaw
Ishigarei/石喰霊: stone flounder
Ishimochi/石持: silver croaker, white croaker, silver jewfish
Iso kasago/磯笠子、磯瘡魚: a variety of rockfish
Iwana/岩魚、嘉魚、鮇: char, charr
Jyuzukakehaze/ジュズカケハゼ: Chestnut goby (also called gori/ごり)
Kaiwari/貝割: whitefin trevally
Kajikimaguro/梶木鮪・旗魚鮪 (also known as Makajiki/真梶木・真旗魚): spearfish (blue) marlin
Kagokakidai/駕籠担鯛: Stripey, Microcanthus strigatus (Cuvier)
Kamasu/魳、梭魚、梭子魚: barracuda
Kanpachi/間八、環八: greater amberjack, Japanese amberjack
Harargo/鮞・はららごthe traditional Japanese name for Ikura/イクラ (Russian origin)/salmon roe
Karasugarei/烏鰈: Greenland halibut, Mock halibut, Bastard halibut, Black halibut, Reinhardtius hippoglossoides (Walbaum)
Karei/鰈: righteye flounder
Kasago/笠子、瘡魚: False kelpfish, Marbled rockfish
Kasugo/春子鯛: young Madai/真鯛: Japanese seabream
Katsuo/鰹: bonito
Kawahagi/皮剥: filefish, leather jacket
Kibinago/黍女子、黍魚子、吉備女子、吉備奈仔: silver-stripe round herring,
Kibire/黄鰭: yellowback seabream
Kihadamaguro/黄肌鮪 (also known as Kiwada/キワダ(Tokyo, Wakayama), Gesunaga/ゲスナガ(Shizuoka), Mashipi/マシビ(Osaka, Kochi) and Kinhire/キンヒレ: yellowfin tuna
kijihata/雉羽太(also called Akou/茂魚,石茂魚): redspotted grouper
Kinki/金色魚: Thornhead, Idiot, Sebastolobus macrochir (Gunther)
Kinmedai/金目鯛: splendid alfonsino
Kintokidai/金時鯛: red bigeye
Kisu /鱚、鼠頭魚: sand boarer
Ko Aji/子鯵: very young horse mackerel (also called Mame aji/豆鯵)
Kochi/鯒、牛尾魚: flathead
Kohada (konoshiro)/小肌(鰶・鮗・鯯・鱅): dotted gizzard shad
Koi/鯉: carp (fresh water)
Konoshiro (kohada)/小肌(鰶・鮗・鯯・鱅): dotted gizzard shad
Korodai/胡蘆鯛: a cheap variety of snapper, diagramma pictum
Kose/コセ: A variety of Stripped jack, also called Shima aji/縞鯵!
Koshinagamaguro/腰長鮪 (also called Bakemaguro/化け鮪): longtail tuna, longtailed tuna, spot-side tuna (the smallest tuna in Japan)
Koshyo (Koshiodai)/胡椒鯛: crescent sweetlips
Kuchimidai/口美鯛 (also called Menada/目奈陀・目魚): haarder, redlip mullet, Liza haematocheila (Temminck and Schlegel)!
Other names I will have to add to the lexicon!
Kue/九絵、垢穢: longtooth grouper
Kurodai/黒鯛: Japanese black porgy
Kuromaguro/黒鮪(also called Honmaguro/本鮪): bluefin tuna
Kuro Mebaru/黒眼張、黒眼張魚、黒鮴/Black Japanese sea perch
Kuromutsu/黒鱫、黒鯥: Black gnomefish
Kuro shitabirame/黒舌平目: Black Sole
Kyuusen/九線・九仙 (also called Bera/ベラ): halichoeres poecilopterus (Temminck and Schlegel) a cheap variety of snapper in Eastern Japan, but an expensive one in Western Japan
Maaji/真鯵: Japanese jack mackerel
Ma anago/真穴子 (also called Maru anago/丸穴子): a cheap variety of Anago/穴子: conger eel, conger myriaster (Brevoort)
Madai/真鯛: Japanese seabream
Madara/真鱈: Pacific cod
Magarei/真鰈: flounder, yellow striped flounder, turbot, halibut
Maiwashi/真鰯: sardine
Makajiki/真梶木・真旗魚 (also known as Kajikimaguro/梶木鮪・旗魚鮪): spear fish (blue) marlin
Makubuu/マクブー (also called Shirokurabera/シロクラベラ): Okinawa Blackspot tuskfish, Choerodon shoenleinii (Valenciennes)
Mame aji/豆鯵: very young horse mackerel (also called Ko Aji/子鯵)
Managatsuo/真魚鰹: butterfish
Mandai/万鯛 (also called Akamanbou/赤万包): Opah,Moonfish
Numachichibu/ヌマチチブ: Japanese trident goby (also called gori/ごり)
Maruaji/丸鯵: “round horse mackerel”, decpterus akaadsi Abe
Maru anago/丸穴子 (also called Ma anago/真穴子): a cheap variety of Anago/穴子: conger eel, conger myriaster (Brevoort)
Marusoudagatsuo/丸宗田鰹: auxis, variety of bonito, frigate tuna
Masu/鱒: trout
Masunosake/鱒の介: king salmon, chinok salmon
Matoudai/的鯛、馬頭鯛: John dory, St Peter’s fish
Matsukawagarei/松川鰈: An expensive variety of Japanese Karei/鰈: righteye flounder, verasper moseri Jordan and Gilbert
Mebachi/目鉢・眼撥 (also known as Mebachimaguro/目鉢鮪・眼撥鮪or as Bachimaguro/鉢鮪・撥鮪): big-eyed tuna
Mebachimaguro/目鉢鮪 ・眼撥鮪(also known as Mebachi/目鉢 。眼撥or as Bachimaguro/鉢鮪・撥鮪): big-eyed tuna
Mebaru/眼張、眼張魚、鮴: Japanese sea perch, Japanese rock fish
Medai/目鯛: an expensive variety of Japanese snapper, hyperoglyphe japonica
Meichidai/目一鯛: an expensive variety of Japanese snapper, Gymnocranius griseus
Meitagarei/目板鰈: Frog-flounder, Finespotted flounder, Seriola quinqueradiata Temminck and Schlegel
Mejina/眼仁奈: largescale blackfish
Mejiro/目白: young Buri/鰤: yellowtail
Mekajiki/眼梶木・眼旗魚: swordfish, broadbill
Menada/目奈陀・目魚 (also called Kuchimidai/口美鯛): haarder, redlip mullet, Liza haematocheila (Temminck and Schlegel)!
Menuke/目抜: a Japanese variety of rock fish/sea perch, “flame fish”, sebastes flammeus (Jordan and Starks)
Minaimaguro/ 南鮪 (also known as Indomaguro印度鮪): Southern Bluefin tuna
Mizukamasu/水魳、水梭魚、水梭子魚: a variety of Japanese barracuda
Mojako/もじゃこ/ japanese name for buri/鰤/yellowtail/Japanese amberjack when it is still s fry
Mutsu/鱫、鯥: gnomefish
Namazu/鯰: catfish (fresh water)
Nanyoubudai/: blunt headed parrotfish, parrotfish, Chlorurus microrhinos (Bleeker)
Nishin/鯡・鰊: herring
Nodokuro/喉黒 (also called Akamutsu/赤鱫、赤鯥): Rosy seabass
Noresore/のれそれ: conger eel whiting
Oaka Aji/尾赤鯵:Red tail horse mackerel
Ohyou/大鮃: halibut
Okimebara/沖目張 (also called Usumebaru/薄目張): sebastes Thompson (Jordan and Hubbs): a variety of Japanese sea perch, Japanese rock fish
Okoze/虎魚、鰧: velvet fish
Onaga/尾長(also called Hamadai/浜鯛): flame snapper, longtailed red snapper, Onaga
Onigochi/鬼鯒、鬼牛尾魚/a variety of sand borer
Onikasago/鬼笠子、鬼瘡魚: Devil scorpion fish
Renkodai/連子鯛: Yellowback seabream
Saamon torauto/サーモントラウト: salmon trout
Sagoshi/サゴシ/Another name for Sawara/鰆/Japanese Spanish mackerel
Sake, Shake/鮭: salmon
Samegarei/鮫鰈: roughscale sole, clidoderma asperrimum (Temminck and schlegel)
Satsuki masu/皐月鱒: Red spotted masu trout, Satsukimasu salmon
Sakura masu/桜鱒: seema, cherry salmon, masu salmon
Same/鮫: shark
Sanma/秋刀魚、青串魚: mackerel pike
Sappa/鯥: Japanese shad/Japanese sardinella
Sawara/鰆: Japanese Spanish mackerel
Sayori/細魚、針魚: halfbeak
Sennendai:千年鯛: Emperor red sanpper
Shiira/鱪、鱰: mahi mahi, dolphinfish
Shimaaji/縞鯵・島鯵: striped jack, white trevally
Shimanagatsuo/縞鰹: Striped butter fish (not to be confused with Suma/縞鰹: a variety of bonito found in South Japan/same kanji characters!)
Shinko/シンコ: young Kohada (konoshiro)/小肌(鰶・鮗・鯯・鱅): dotted gizzard shad
Shirauo/白魚: white bait
Shirasu/白子(Namasirasu/生白子 if raw): sardine whiting
Shirokurabera/シロクラベラ (also called Makubuu/マクブー): Okinawa Blackspot tuskfish, Choerodon shoenleinii (Valenciennes)
Shiro mebaru/白眼張、白眼張魚、白鮴: white Japanese sea perch-rockfish
Shirosaba Fugu/白鯖河豚: a variety of globefish/puffer fish, lagocephalus wheeleri abe, tabeta and kitahama
Shishamo/柳葉魚: Shishamo (meaning willow leaf fish, a kind of Japanese smelt), Spirinchus lanceolatus
Soi or Kurosoi/曽以, 黒曽以: a variety of black rockfish, sebastes schlegeli, 1880
Sujiara/筋𩺊 (also called Aka jinmiidai/赤仁羽鯛): red-spotted rockcod, blue spotted grouper, plectropomus leoparadus(Lacepède,1802)
Suma/縞鰹: a variety of bonito found in South Japan. Not to be confused with Shimanagatsuo/縞鰹(same kanji characters!): striped butter fish
Suzuki/鱸: Japanese seabass, Japanese dace
Tachiuo/太刀魚、魛: scabbard fish, cutlass fish
Tai/鯛: Seabream (in Japan, it means the best variety!), red snapper
Taiseiyoumaguro/大西洋鮪: Atlantic (including Mediterranean) bluefin tuna
Takabe/鰖: Yellowstriped Butterfish
Tanago/鱮: Acheilognathus melanogaster Bleeker, 1860
Tara/鱈: cod
Tobiuo/飛魚: flying fish
Tonbomaguro/蜻蛉鮪(also known as Binchoumaguro/鬢長鮪 and Binnaga/鬢長): Albacore
Torafugu/虎河豚・虎鰒: globefish
Tsubodai/つぼ鯛: pentaceros japonicus Doderlein (seabream variety)
Ugui/鯎、石斑魚: a Japanese dace, fresh water minnow
Umazura/馬面 (also called Umazurahagi/馬面剥): black scraper, Filefish, Scraper, a large variety of filefish
Umazurahagi/馬面剥(also called Umazura/馬面): black scraper, Filefish, Scraper, a large variety of filefish
Unagi/鰻: eel (only cooked)
Urumeiwashi/うるめ鰯: round Herring
Usumebaru/薄目張 (also called Okimebara/沖目張): sebastes Thompson (Jordan and Hubbs): a variety of Japanese sea perch, Japanese rock fish
Utsubo/鱓: moray eel
Wakasagi/公魚、鰙、若鷺: pond melt, Japanese melt (fresh water
Wakasわかし/Japanese name for buri/鰤/yellowtail/Japanese amberjack when it is 20 cm long
Warasa/わらさ/Japanese name for a buri/鰤/yellowtail/Japanese amberjack when it is 60 cm long
Yagara/矢柄: trumpet fish. There are two varieties: Akayagara/赤矢柄/red trumpet fish and 青矢柄/blue trumpet fish
Yamame/山女魚: A Japanese variety trout
———————————————–

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

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Kyoto One Cup Sake Tasting 1: Kitagawa Honkei Brewery-Tomio Honjozo Miyouhoudai

Tomo Brewery in Kyoto City has created this one cup sake to promote tourism and Miyoudoudai Festival in particular when the night is lit by ritual fires in the mountains surrounding the city!

And the design characters of the cup have the particularity to turn from transparent to red when the temperature dips under 17 degrees Celsius!

incidentally, this is a hojonzo!

Rice milled down to 68%
Alcohol: 14 degrees
Bottled in February 2016

Color: almost transparent
Clarity: very clear
Aroma: Strong and dry. Plums, smoked wood, raisins
Taste: Dry, deepish and fruity attack.
Raisins, plums, dry mandarins.
Lingers for a while on the palate to depart on even drier notes of oranges, coffee beans and almonds.

Overall: an uncomplicated sake conceived to be enjoyed with food, especially izakaya fare, although many a sake lover would drink it on its own.
Keep the cup as a souvenir!
Recommended pairings: bbq meats, nuts, fried potatoes, cheese

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Sushi Millefeuille 2017 Summer Version at Sushi Shokunin Birukawa in Shizuoka City!

Service: shy but extremely attentive and kind
Equipment & Facilities: overall very clean. Excellent washroom. Non-smoking private room possible
Prices: reasonable (that is for true sushi!)
Strong points: Sushi mainly created with local seafood. 3-year old wasabi root exclusively used. Grilled and deep-fried fish, tempura. Excellent list of sake and shochu.

Chef Kenta Birukawa/尾留川健太親方, as a true chef has always loved to be challenged into new ideas.
Every time I visit his restaurant, Sushi Shokunin Birukawa, in Aoi Ku, Shizuoka City he knows I will asak for a new “Sushi Millefeuille”, a bit to the surprise of regulars as the order is not written anywhere, be it on the regular menu or specialties of the day!

So when I proposed the name, Summer Version Sushi Millefeuille, that is what he came up with!
Note that the sushi rice is lightly colored as 10% of the rice vinegar used in its making is akazu/red vinegar!

The fish served in aburi style/half grilled, half raw on top is “nodoguro” or “blackthroat seaperch” also known as “akamutsu” in Japan, a seasonal fish of higher quality!
The fish was accompanied with “boiled “shako” or squilla!
Anago/grilled conger eel was also included inside the rice with grilled eggplant and thinly sliced cucumber!

Almost a whole dinner by itself1 Looking forward to the next challenge!

SUSHI SHOKUNIN BIRUKAWA/寿司職人尾留川

420-0037 Shizuoka City, Aoi Ku, Hitoyado-Cho, 2-5-8
Tel.: 054-251-9787
Opening hours: 17:00~23:00
Closed on Wednesdays
Reservations highly recommended
Credit cards OK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

GRACE WINES Co (Yamanashi Prefecture)Wines Tasting at La Sommeliere in Shizuoka City!

La Sommeliere in Miyuki-Cho, Aoi Ku, Shizuoka Prefecture was reserved for the whole day on Wednesday, July 19th!

Once again Mr. Katsunori Kaneko of Grace Wines Co. in Yamanashi Prefecture graced (conscious pun!) us with his presence at La Sommeliere in Shizuoka City to help us taste the wines of his company under the auspices of Mrs. Hiromi Hasegawa, Wine & Sake Sommeliere and owner of the establishment!

Some of the studious attendance!

Mrs. Hiromi Hasegawa and Mr. Katsunori Kaneko looking after us!

A sample of the soil and rocks found in Katsunuma, Yamanashi Prefecture where Grace Wines Co. is located and producing organic wines since 1923!

The wines of the day!

SERENA Chardonnay Traditional Method Spakling Wine.
White. Extra brut. Chardonnay grapes.
Alcohol: 12.5%
Double fermentation. Manual remuage. 23 months maturity inside bottles.

Clarity: very clear
Color: Light golden hue. Fine bubbles.
Aroma: dry and fruity.
Dry muscat. Faint melon.
Taste: dry and fruity attack.
Wecome acidity.
Lingers long enough n the palate for true tasting.
Muscat. Raisins.
Very easy to drink. Refreshing and unpretentious.
Recommended pairings: Asparagus, vegetable salad.

Gris de Koshu
White. Alcohol: 12%. Koshu Gris grapes.

Clarity: very clear
Color: faint golden
Aroma: light and fruity with a sweetish woody accent. Faint vanilla.
Taste: dry and fruity attack.
Lingers on palate only for a short while.
Dry muscats.
Refreshing if somewhat short impression.
Tends to get sweeter and fruitier with food.
Recommended pairings: cottage cheese, vegetable salad, chicken salad.

Grace Kayagake 2016
White. Alcohol: 11.5%. Grace Wines Co. white grapes blend.

Clarity: very clear
Color: light golden hue
Aroma: dry and spicy. Dry muscats. Faint lemons.
Taste: dry and fruity attack.
Flowers, dry muscat.
Lingers on the palate only for a short while but very steady.
Ends on dry but softer note.
Easy to drink. Actually finishes on improved impression.
Recommended pairings: chicken salad, white-fleshed fish Meuniere.

Grace Koshu 2016
White. Alcohol: 12%. Grace Wines Co. Grapes blend.

Clarity: very clear
Color: light golden hue
Aroma: dry and deepish. Raisins
Taste: dry, slightly acidic and fruity attack.
Pineapple, raisins.
Lingers long enough on palate for true tasting.
Pleasant impression appealing for a further sip. Raisins tend to surge again with every sip.
Recommended pairings: tempura, sushi, grilled white-fleshed fish, vegetable terrine.

Grace Koshu Torii Birahata 2016
White. Alcohol: 12%. Grace Wines Co. Grapes blend.

Clarity: very clear
Color: light golden hue
Aroma: dry and spicy. Flowers, muscat, raisins.
Taste: dry and slightly deep attack.
Light and easy to drink.
Fine petillant.
Lingers on the palate only for a short while.
Muscat, figs.
Recommended pairings: white-fleshed fish Meuniere, sashimi, shellfish.

Koshu Torii Birahata Private Reserve 2016
White. Alcohol: 12.5%. Grace Wines Co. Grapes blend.

Clarity: very clear
Color: light golden he
Aroma: discreet and sweetish. Flowers, sweet apple, faint raisins.
Taste: dry, fruity and elegant attack.
Lingers long enough on the palate for true tasting.
Apples, faint raisins, peach.
Recommended pairings: chicken karaage, vegetable terrine.

Looking forward o he next wine tatsing!

LA SOMMELIERE

420-0857 Shizuoka City, Aoi Ku, Miyuki Cho, 7-5, Aiseido Bldg, 1F
Tel. & Fax: 054-266-5085
Opening hours: 11:00~22:00, 12:00~18:00 on Sundays & National Holidays
FACEBOOK (Japanese)
Entirely non-smoking!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shimizu S-Pulse Soccer Club: Food Stands at Nihondaira Stadium in Shimizu Ku, Shizuoka City!

A Shizuoka specialty on offer at Nihondaira Stadium: Sakuraebi Kakiage to shirasu donburi/bowl of rice topped with cherry shrimps fritters and biled sardine whiting (Seasonal only!)!

Watching a soccer/game, even in Japan, is certainly a hungry and thirsty job!
But do not worry, there is plenty on offer at food stands both outside and inside the stadium to satisfy all palates!

Plenty of beer with Sapporo Company, on of Shimizu S-Pulse official sponsors which also has a big brewery in the Prefecture! Outside the stadium!

Inside the stadium!
Of course soft drinks are available!

As for food, there is really a lot to chose from!
Let’s start with outside the stadium!

No less than 8 kinds of snacks from yaki soba/pan-fried noodles to jagaimo/boiled and buttered potatoes and 6 sof drinks!

What do they make here?

Taiyaki/hot fish-shaped pancake filled with bean jam!

Tako yaki/hot octopus dumplings!

Shaved ice!
Choose your topping!

Shorounpo/hot and juicy Chinese dumplings!

Chinese fried rice!

And more Chinese treats!

Bread and cakes!

Pop corn!

Seafood ramen, curry noodles and chicken karaage!

Bento!

And more from sausages to fried potatoes!

Let’s go inside1
Fried potatoes (French fires for the Americans! LOL)!

No less than 9 dishes from Bacon steak to Japanese Chazuke!

Pineapple!

Fried chicken!

Brochettes!

And for dessert, a smile form the pop corn girls!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Shizuoka Beer Tasting: Aoi Brewing-Suruga Elegant Fruit Ale (2017 version)

Aoi Brewing in Shizuoka City has put out another of its now regular fruit ales: Suruga Elegant Fruit Ale made with Suruga Elegant oranges grown in Shizuoka Prefecture!

Served on tap
Barley, Wheat, Pilsner malt (Germany), Wheat malt (Germany), Acid malt (Germany) Southern Cross hop (New Zealand), Rakau hop (New Zealand, Cascade hop (USA),, Dry English Ale yeast, glutinous starch syrup, Suruga Elegant orangess (grown in Shizuoka Prefecture)
Unfiltered
Natural carbonation
ABV: 5.0%
IBU: 3
Production: 450 l

Bubbles: longish head, very fine bubbles, white color
Color: lemon color, smoky (stays so all the way throuh)
Aroma: very dry and fruity. Oranges, citruses, lemon
Taste: dry (not bitter!), very deep and fruity attack.
More lemons than oranges, although Suruga Elegant orange taste definitely asserts itself.
Lingers long enough for true tasting before departing on more notes of oranges and lemons.
Oranges stay true all the way through.
Takes on a drier turn with food

Taste: again kind of craft beer to enjoy on a warm day!
Very easy to drink and smooth on the palate, but don’t forget it does contain enough alcohol for a late revenge!
Recommended pairings: nuts, salads.
Beer Junkie MOTEL

420-0035 Shizuoka City, Aoi Ku, Shichiken Cho, 11-5, IMAKKOKO Bldg. 1F
Tel.: 054-253-6558
Opening hours: 18:00~25:00
Closed on Tuesday
Parties welcome
FACEBOOK

BEER GARAGE

Aoi Brewing Co.,Shizuoka City, Aoi Ku, Miyagasaki Chyo, 30
Tel.: 054-294-8911
Opening hours: 17:00~23:00 (Monday~Friday), 15:00~23:00 (Saturday), 15:00~22:00 (Sunday)
Closed on Tuesdays
COD, Cash On Delivery only for all orders.
MAP
FACEBOOK

AOI BEER STAND
Shizuoka City, Aoi Ku, Miyuki Cho, 4-6, Den bill, 1F
Tel.: 054-260-5203
Opening hours: 11:00~23:00
Credit cards OK
FACEBOOK

Some Aoi Brewing beers are also available at the mother company’s other restaurant,

GROWSTOCK

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
FACEBOOK

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Vegetarian Lunch with Friends!

I am not a vegetarian, and will never be, but I can appreciate a vegetarian, and even a vegan one, from time to time, especially if I have to prepare it!
After all, more than 80% of my daily food intake is made o vegetables either from the land or the sea!
The other day our good friends from Ireland, Kaori and Colum McCormack who are vegetarian graced with our home with their presence, so we had a vegetarian lunch!
Such a repast is quite easy to conceive as any cuisine is possible in Japan, especially Shizuoka whose neutral climate allows for a regular vegetable supply all year round.
So what did we have?

Spicy “kinpira” made up of konnyaku/konjac and gobooo/burdock root strips seasoned with sesame seeds!

Fresh ha–shouga/leafy ginger root with two kinds of dip sauce!

Snap endou/green peas in the pod and kyuuri/Japanese cucumber strips!

Fried ajillos-style bamboo shoots (fresh but boiled beforehand)!

Aburaage/grilled tofu sheets baked with and without cheese topping!

Japanese-style hanjuku/half-boiled egg (with black sesame seeds) and pickled gobou/burdock root!

Tossed vegetable salad (most vegetables organically grown by your servant!)!

Oden/Japanese pot-au-feu with daikon radish, konnyaku/konjac and gobou/burdock root!

Pommes frites (I’m French!) with local new May Queen potatoes shallow-fried in three steps with their skins!

Sakura tsukemono/Japanese-style light pickles with salted cherry blossoms!

Herb tamagoyaki/Japanese omelette topped with momiji-oroshi/grated daikon with chili pepper!

As for dessert we had plenty of fruit!

Many first-comers to Shizuoka have been easily convinced that we can take care of all their culinary priorities!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine
, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City