Shizuoka Beer Tasting: Aoi Brewing- Weizen

January 26, 2015 dragonlife Leave a comment

At long last, Aoi brewing in Shizuoka City has released its Weizen!

It certainly proved better than expected in spite of the high esteem for Aoi Brewing craft beers!
Incidentally The brewery is in the process of making a wholly Shizuoka Weizen with barley and its malt produced in Fujinomiya City at the foot of Mount Fuji!

Served on tap
Wheat, Australian Galaxy hop, Tettnang hop, Pilsner malt, Wheat malt, sugars.
ABV: 5%
Clarity: slightly smoky (normal considering live yeast and being unfiltered), very clean
Color: light orange
Bubbles: longish head. Very fine bubbles, a little creamy. White.
Aroma: assertive. Dry banana with hints of cloves and lemon.
Taste: very refreshing, dry and fruity attack.
Some welcome acidity well balanced by dry bananas and softened by hints of lemon.
Deep pleasant taste lingering long enough on palate for true tasting.
Stays true to first impressions all the way through.
Practically does not change with food.

Overall: definitely heads and shoulders above most Weizen found in this country. Stronger and more reliable, too.
Solid and so reliable. Refreshing craft beer for all seasons!
Definitely bound to become a long seller!

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

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

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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

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HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka CityShizuoka

Fish, Japan, Mackerel Pike

Japanese Fish Species 15: Sanma/Mackerel Pike

January 25, 2015 dragonlife Leave a comment

“Sanma” or Mackerel Pike usually comes on our plates with the advent of Autumn, but can be found until mid-winter in Shizuoka Prefecture
Known under other names such as “Saira” or “Banjyo”, it is a fish with red meat rich with proteins.
In season, the flesh is fatty and sweet.

Its Japanese name 秋刀魚 means Autumn Sword Fish!

It is mainly caught off the north eastern shores of Japan as the fish swims down from Hokkaido.
But the more south it is caught, the less fat it will contain.
The annual catch exceeds 20,000 tonnes, although breeding is increasingly successful.
If you eat it at a sushi restaurant, you can expect its bones and head served deep-fried.

As sashimi it can be enjoyed straight with wasabi and soy sauce.
But as it is a red-flesh fish it beautifully combines with grated ginger, sliced myoga or chopped thin leeks.

As sushi it does come in many forms and can be pretty spectacular as a single sushi nigiri serving!

Another sushi nigiri sample!

In Western Japan it is very popular as oshizushi/pressed sushi.

Another popular oshizushi version is “bo-gata/whole fish sushi”!

Bo-gata is often encountered as a sushi bento/lunch box!

As it is a very rich fish, it can be eaten simply grilled with its skin and grated daikon and lemon.

It is easy to manipulate such as the above sanma and bacon roll (later grilled)!

Of course it can be simmered Jpaanese style with soy sauce, mirin, sake and ginger!

As himono/dried fish it is practical for carrying and grilling later!

Tinned/canned, it is comparatively cheap and can be accommodated in many ways, such as with kimchi!

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Japanese welfare, Organic Agriculture, Shizuoka City

Organic and Natural Agriculture with Mentally-impaired Patients at “Workshop Leaf “in Shizuoka City (1)!

January 23, 2015 dragonlife 1 Comment

Shizuoka City is very active with the welfare of mentally and physically impaired children, and consequently adults, because it is the location of one of the only two “Children Hospitals” in Japan.
It is also very much used as research center or “test case” to find ways to make life easier for such patients.
The fact that Shizuoka City has a mild climate all year through was played an important role in choosing and equipping such a location. But children eventually have to leave hospitals and be looked after in special institutions.
One such institution is Workshop Leaf in Kita, Aoi Ku, Shizuoka City.

They came up with the idea of creating a garden under the leadership of young Ryoji Takeda/武田良治さん to grow organic and natural vegetables in 2009.
JAS (Japanese Agricultural Standard/日本農林規格) gave them recognition as an organic agriculture farm in September 2014.

I finally visited the for the first time thanks to the help of my friend Nahoko Imai今井奈保子さん who runs a Fair Trade associated shop called Teebom in Sumpu Cho, Aoi Ku, Shizuoka City (report coming soon!) where she sells some of their products

Organic herb tea.

Black and brown rice recognised as Eco farm products by the Shizuoka Prefecture Government.

Workshop Leaf does not only .produce agricultural products but also Japanese paper/Washi/和紙 and some reaaly cute dye cloths (another report coming soon!)!

Adult patients living in Workshop Leaf are severely mentally impaired and need constant care.
Among their occupations is farming under constant supervision. They seemed very calm and attentive to me in spite of their obvious impairments. I’m convinced such a natural outdoors occupation contributes to their well-being.

The farming is divided into two distinct projects, one organic and the other”natural”, that is done with no fertilizer, pesticides or even water.
The fertilizers used for the organic cultivation are basically organic matter matter including chicken manure, other animal manure and kurosekkai/黒石灰/black Calcium cyanamide.

Organic leeks.

Green peas.

Cabbages.

Nahoko Imai and Ryoji Imai inspecting the “natural” fields.

As for the natural farming, fields are only covered with rice husks to protect them.

The original soil has been mixed with fine bamboo chips to help the natural breakdown of soil into a rich bed for vegetables. Interestingly enough insects hate such a soil thus making the use of pesticide obsolete.
I do recognize I need to explain in more detail such a cultivation but I don’t want to write mistakes and in any case this article is the first one of a monthly visit, therefore expect more details in the near future not only about the life in Workshop Leaf but also about their cultivation!

Natural cultivation carrots!

Appetizing natural carrots!

Actually I talked at length about the marketing of such agricultural products. Some local restaurants are already buying them and I plan not only to suggest other plant species but also introduce the farm to more local restaurants and chefs!

Natural farming turnips.

Natural farming fennel.

Natural farming artichokes.

Natural farming Swiss chard.

They do need to expand and already have another small field and a green house.

Inside view of the green house especially used for herbs!

More carrots.

Mint.

Coriander.

Violet daikon in the field nearby.

Big red radishes in the field nearby.

More coming next month!

WORKSHOP LEAF

420-0961 Shizuoka City, Aoi Ku, Kita, 3-18-37
Opening hours: 08:30~17:30
Closed on week ends
Tel.: 054-248-2705
E-mail address: wa-kushoppu@cy.tnc.ne.jp

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French gastronomy, Restaurants, Shizuoka City

French Winter Lunch at Chez Mont-Pierre in Shizuoka City!

January 22, 2015 dragonlife Leave a comment

Service: Very friendly, accommodating and helpful
Equipment & Facilities: Superb cleanliness overall. Extravagant washroom. Entirely non-smoking. Separate room for families with children.
Prices: Very reasonable considering the quality and generosity
Strong points: High class Classical French gastronomy with a modern and inventive touch. Excellent wine list.

As I said before, Shizuoka City is divided into 3 distinct wards, Aoi Ku, Suruga Ku, and Shimizu Ku. Suruga Ku south of Shizuoka JR Station is rapidly evolving into a gastronomic area to provide for a growing population and palliate for the congested Aoi Ku north of Shizuoka JR Station.

Yesterday Bernard Heberlé, owner-chef pâtissier at Abondance in Hamamatsu City came to visit me in Shizuoka City and I thought it a good opportunity to introduce him to one of the few great restaurants he hadn’t visited in our town yet!

He actually had a great time deciphering the menu both written in French and Japanese.
Chez Mont-Pierre offers three different lunch courses and wine by the glass for lunch.
We opted for the medium menu which I knew would be more than enough even at the reasonable price!

All bread is home-baked!

The first appetizer!

Don’t forget to open the small jar first!

Soupe à l’oignon nouveau/new onion soup and Consommé Paris Soir!

Bavaroise de Reblochon purée de petits pois/Reblochon cheese bavaroise and mashed green peas!

Second appetizer:
Oeuf à la Coque et au Champignon de Cèpe et Petite Quiche Lorraine au Foie Gras et Crême de Poireaux aux Truffes/Half-boiled egg with cep mushroom and small Quiche Lorraine with leek and truffle cream!

The third appetizer!

Escalope de Saumon Crème au Vermouth/Salmon escalope with Vermouth Cream!
Incidentally all vegetables including above small turnips are local!

The fourth appetizer!

Étuvée et purée de Légumes et fruits de Mer/Steamed and mashed vegetables and seafood plate!

Such a pleasure to discover all the hidden ingredients!

My friends had fish for their main course!

Suruga Bay Amadai/Tilefish poêlée on its skin and fresh vegetables!

Such attention to small details!

I had meat as my main course!

Hamamatsu pork escalope!

Who said pork is not a noble meat?

Where shall I start eating it!

Succulent Darjheeling Tea pudding avant-dessert/pre dessert!

The double plateau of home-desserts!

You can order as many as you want!

But you are kindly to eat all your order!

Can you guess what I ordered?

Tarte Tatin (reversed apple tart) and cheese cake!

Of course, tea, coffee, or expresso (single or double) is included!

Difficult to beat anywhere in japan at 30 US $/25 Euros!

CHEZ MONT-PIERRE
Chef: Kenichi Meguro/目黒研一さん

422-0836 Shizuoka City, Suruga Ku, Shikiji, 1-5-27
Tel.: 054-236-0255
Opening hours: 11:30~14:00, 17:30~21:00
Closed on Mondays all day & 2nd and 4th Sundays for dinner
Cards OK for dinner only
Private room for 4~8 guests
Parties welcome
Group courses available for 10~22 guests.
Car park available
Entirely non-smoking!
Call beforehand!

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Manhole covers, Shizuoka Prefecture, Tourism

Manhole Covers In Shizuoka Prefecture 35: New Commemorative Fire Hydrant Manhole Cover in Shizuoka City!

January 20, 2015 dragonlife 6 Comments

Last Friday the Shizuoka Municipal Government finally announced the creation of a new Fire hydrant manhole cover to commemorate the 400th Anniversary of the death of Lord Tokugawa Ieyasu in Sumpu Castle.
I decided some more investigation was in order and I visited the Shizuoka City Hall to find out where it was exhibited.
It wasn’t.
And nobody could tell me where to find it until a nice lady civil servant did some research and told me I would have to go to a Shizuoka City Works Office Water Distribution Department in Nishinakahara on the other side of the station! I actually cycled the wrong way, had to ask the way in a police station who didn’t know much more than me in spite of my 38-year residency.

南安倍取水場/Minami Abe (of Abe River) Water Pumping Site! Lucky I can read Japanese!

Looking at the nondescript building/office there is no way to know where you are.
Lucky that nice lady back in the Shizuoka City Hall did some good investigative wrok for me!
Not only this but she had forewarned a young civil servant of my coming!
And the least I can say is that he was ready with information and manhole covers!
But let’s have a look around first!

Cover for access a small to medium water valve!

The smallest type of cover for access to a water valve!

Mr. Yuuta Fujii/藤井勇太さん to whom I’m indebted for the whole investigation!

The three types of manhole covers (plus the smaller ones) this particular office is in charge of installing and maintaining!
There are other types for electricity, gas, drainage waters, sewers, but they all are the reposiblity of as many offices! No wonder it is so difficult to find out information!

The traditional fire fighting festival pole, “matoi/纏”!

The traditional three fire fighting festival pole, a model probably older and definitely rarer!

The cover commemorating the 400th anniversary of the coming of Lord Tokugawa Ieyasu to Sumpu Castle

Most of the above three covers will be replaced with the new one in the two months to come.
Hurry to take photos of them before they disappear!

The design of the new cover to commemorate the 400th Anniversary of the death of Lord Tokugawa Ieyasu in Sumpu Castle!

Mr. Fujii had prepared color copies of the information for me!
The design represents Mount Fuji, Miho no Matsubara Beach, Kunozan Toshogun Shrine and Suruga Bay!
Relief accounts fro 54.56% of the surface!

The plaque is fabricated by a Shizuoka Company called Hinode Suidou Kiki Co.!

40 covers will be fabricated for a total cost of 2,500,000 yen.
Each cover diameter is 530 mm, and each will weigh 24 kg!

They will be installed to replace ld types around Sumpu Park and along the route from Shizuoka JR Station to the Sengen Shrine!

Mr. Fujii has promised to call me when the first cover will be installed for the benefit of the media!
New report in the offing, then!

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sake, Sake Brewery, Shizuoka City

Shizuoka Sake Tasting: Suruga Brewery-Abekaido Tokubetsu Honjozo

January 18, 2015 dragonlife Leave a comment

Abekaido is one of the brands taken over by Suruga Brewery when they acquired the license of defunct Yoshiya Brewery in Shizuoka City.
It was certainly worth it what the beautiful label and the exquisite sake!

This particular brand is readily available in 300 ml bottles, the perfect size for tasting and present/souvenir!

Rice milled down to 60%
Alcohol: 15.7 degrees
Dryness: + 7
Bottled in November 2014

Clarity: very clear
Color: faint golden hue
Aroma: Dry and fruity. Pears, green apples
Body: fluid
Taste: dry and fruity attack backed up with pleasant alcohol.
Complex: pears, green apples, notes of banana, almonds oranges.
Lingers for a short while before departing on a slightly sweeter note with dark chocolate, milk coffee and nuts.
Varies little with food. Marries beautifully with any kind of food, but particularly with heavy food, Japanese or Western.

Overall: A solid, reliable and complex sake obviously conceived to accompany food. Complex enough to ask many questions.
A sure value one expects to taste and enjoy again every year!
Not as dry as expected, would do superbly with cheese and cold meats in particular in lieu of a strong white wine.

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Health Foods, Japanese Gastronomy, Non-smoking restaurants, Shizuoka City

Healthy Lunch at Cyohachi Coffee in Shizuoka City!

January 18, 2015 dragonlife Leave a comment

Service: Shy but very friendly and smiling
Facilities & Equipment: Very clean overall. Excellent washroom. Entirely non-smoking
Prices: Reasonable
Strong points: Lunch cafe! very healthy lunches with local ingredients. Open as a cosy cafe all
day!

fortunately for the true cafes and healthy food lovers there seems to be a resurgence of establishments which offer you something different from the industrialized diners and cafes invading our streets in Shizuoka City and Prefecture!

One such place is Cyohachi Coffee/長八珈琲店 tucked away in Sumpu Cho away from the bustling center of Shizuoka City!
It does have a lot of merits apart of their delicious coffee and healthy food!

Most of their ingredients are local!

You can take a seat at the counter or at a table on the first floor, but if you wish for some peace climb the stairs to the second floor!

The decoration has been thankfully kept to a minimum with a simple and homey atmosphere!

Not only a great place to enjoy coffee or tea, but the lunch menu is definitely worth a good look!

And the place is entirely nonsmoking!

I had the hand–made hamburger lunch set for my first visit!

Soup!

More than enough for lunch!

Fresh greens salad!

Home-made hamburger!

I mean a delicious stewed open hamburger!

Steamed rice with a nice touch!

Stewed vegetables and tofu, potato salad and home-made pickles!

Tea or coffee included served with real sugar and milk!

See you there again for another lunch!

CYOHACHI COFFEE/長八珈琲店

420-0856 Shizuoka City, Aoi Ku, Sumpu Cho, 1-32
Tel.: 054-6591076
Opening hours: 11:30~20:30

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BLUE BOOKS Cafe, Shizuoka City

American Gastronomy: “Lobster & Tile Fish Nage” at BLUE BOOKS CAFE in Shizuoka City!

January 13, 2015 dragonlife Leave a comment

Service: Very friendly, smiling and attentive
Equipment & Facilities: Great overall cleanliness. Superb washroom in same building separated from the cafe.
Prices: Reasonable for such big servings!
Strong points: Very generous cafe/bistro multi-genred gastronomy. Great variety. Great products. Very modern atmosphere. Great books!

Yesterday was a cold and I suddenly craved for a hot lunch!
My feet seemed to naturally carry me to BLUE BOOKS CAFE in Miyuki Cho, Aoi Ku, Shziuoka City!
It took me some time before making up my mind!

I finally opted for the “Lobster (“Homard” in Japanese) and Tile fish (“Amadai” in japanese) Nage (French for “Swim”/light sauce/broth) with seasonal vegetables!

The lunch set includes unlimited home-baked bread!

Dessert is not included (good for me who is carefully monitoring y weight!) but coffee or tea can be added for 100 more yen! Very good value indeed considering it costs less 14 US $ or less than 11 Euros

The lunch set!
Now, what did I have?

I limited myself to two pieces of bread although my eyes wanted more! (you can ask for more during the meal!)

A big enough green salad and black tea!

The main dish!

I admit it is a small lobster and only half of one, but it is still good value!

And tile fish does not come in Japan, either, although it is fortunately a local fish!
The lobster and the fish are mounted on a smooth and creamy potato mash which is delicious mixed with the sauce/broth!

The local seasonal vegetables were absolutely superb: Broccoli, yellow cauliflower, “Petit Vert” Brussels sprouts (a variety created in Shizuoka Prefecture), snap green peas and turnip!

Great value once again, delicious and so healthy!
Who said that American cuisine is heavy? LOL

BLUE BOOKS CAFE

420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 4-6, Den Bldg 1F (5~10 minutes walk straight ahead from Shizuoka JR Station North Exit, around the corner at the large crossroads)
Tel.: 054-280-7644
Opening hours: 11:00~14:30 (lunch), 14:30^17:30 (cafe), 17:30~23:00 (dinner)
Credit Cards OK
HOMEPAGE
FACEBOOK
Twitter: @BlueBooksCafe

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Japan, Mount Fuji, Nihondaira, Shizuoka, Tourism

Along the Tokaido Nature Trail to Nihondaira Peak in Shizuoka Ciy!

January 12, 2015 dragonlife 1 Comment

Mount Fuji is best seen on a winter sunny days and there is an embarrassment of choices as to from what spot to admire it!
Nihondaira Peak inside Shizuoka City, that is in suruga Ku, is one of them.
And if you feel like having some much needed exercise one way to reach Nihondaira peak is to do it on foot!
If you are a fit person, whatever your age, it will take you only a couple of hours walk.
To avoid monotony just go back by bus but beware that the last one is at about 16:00.
Let me relate how I achieved it last week!

I first took a local train from Shizuoka JR Station and got off at Kusanagi Station.
You can also reach the same destination by riding the Shizutetsu Line from Shizuoka Cenova Department Store!
Get off at Kusanagai and walk till the main crossing ahead. Turn left and look for a big Torii/鳥居 gate which will be your starting point. The torii is that of a very interesting shrine, Kusanagi Shrine I described earlier.
Walk under the torii and proceed straight ahead!

Don’t forget to look at your feet sometimes and you will discover some interesting manhole covers!

This type is a pretty old fire hydrant access when Shimizu was still a separate city!

The same type with a colored center!

An even older type of Shimizu City fire hydrant cover!

Go along he Kusanagijinja (Kusanagi Shrine) dori/path!

Don’t worry, there will be plenty of signs along the route to keep you on the right track!

First you will reach the Kusanagi Shinto Shrine!

Spare some of your time to visit it! It is worth it!

On your way out you will find an interesting manhole cover again!

Old Shimizu City type featuring Mount Fuji and Miho Beach with Matsubara Forest!

For collecting river and rain waters!

Check that you are on the right path!

Have a good look at the map!

It is bilingual!

It also gives you indications on the time needed!

Your first steps will take you through rural land!

Green tea fields and the last winter Chinese cabbage!

You are on the right path!

Peach tree field!

This is orange tree land!

Discovered this cute shed before the next bend!

it is only a private farm tool shed but the local primary school kids spent a great time decorating it!

A great idea to help the local kids’ sense of creation!

Don’t miss the next bend and walk up the passage way above the road!

A grand view is in wait for you at the top of the stairs before you penetrate the mountain forest!

Mount Fuji!

Shizuoka is also the land of green tea in japan!

A long flight of stairs will lead you to the nature trail going along the top of the mountains!

You never know, you may meet some elves there!

Plenty of ferns at the foot of tall cedar trees!

Follow the trail!

There are definitely sprites among hose trees! LOL

Out of the woods and almost at the top of Nihondaira peak!

Goal!

What is that statue?

The story of “The Little Girl with The Red Shoes Who Was taken Away By A Stranger”!

Coming to one of the top Mount Fuji Viewing Spots in Japan!

The overview!

Shimizu Harbor and the Suruga Bay!

Mount Fuji!

Suruga Bay and Izu Peninsula in the distance!

I wished I had taken more pictures but I was really running low on batteries!
Moreover the air was a bit hazy. Next time I will take pictures earlier in the morning or before sunset (problem here as there will no more buses unless I visit the place on a busy week-end!)!

RECOMMENDED RELATED WEBSITES

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sake, Sake Brewery, Shizuoka Prefecture

Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery-Shusseijo Ginjo Fujihomare Nakakumi Nama Genshu (conducted at La Sommeliere in Shizuoka City)

January 11, 2015 dragonlife Leave a comment

I don’t mind repeating it all the time but I prefer conducting sake tastings in the right environment but not many places are propitious for that exercise or willing to help.
But La Sommeliere in Miyuki Cho, Aoi Ku, Shizuoka City is certainly becoming a habit as not only I can conduct my tasting in the best conditions possible but also exchange views at the same time!

Owner Hiroko Hasegawa/長谷川浩美さん called me to to inform me she had received the first batch of sake brewed by Hamamatsu-Tenjigura Brewery in Hamamatsu!

This one particularly interested me!

It is a “Shuseijo” ( the brewery’s main brand!), Ginjo Fujihomare (sake rice grown in Shizuoka Prefecture) Nakakumi/中汲み (beginning and end of pressing not included) Nama (unpasteurized) Genshu (no pure water blended in)!

Rice: Fujihomare (Shizuoka rice)
Rice milled down to 60%
Shizuoka yeast
Alcohol: 18~19 degrees
Bottled in December 2014

Clarity: very clear
Color: Faint golden hue
Aroma: Very dry and fruity. Strong creamy attack with pears, melon, marshmallows
Body: Fluid and slightly sirupy
Taste: Strong and well-rounded attack backed up with pleasant and puissant alcohol.
Complex: melon, custard, marshmallows.
Lingers for a while with marshmallows and peach before ending up with dry oranges.
Changes little with food.
Superb with cheese, soft Gorgonzola in particular. Try it with Munster cheese as it beautifully enhances the smoothness of the cheese!
Should be perfect with pork meats and sausages!

Overall: Surprisingly elegant and easy to drink in spite of strong alcohol contents.
Its complexity will please ladies in particular.
Superb on its own, it would nonetheless be extremely attractive paired with cheese, particularly soft Gorgonzola or Munster!
Can be eminently enjoyed as aperitif or digestif slightly chilled or at room temperature.
Extremely good value and well above average for similar sake!

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
Closed on Sundays & National Holidays
Entirely non-smoking!

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Fish, Japan, Salmon

Japanese Fish Species 14: Sake/Shake/Salmon

January 9, 2015 dragonlife 1 Comment

Salmon is a favourite almost everywhere on the Globe, but it is in Japan that you can enjoy in the most numerous manners!

Like every other fish it has many names according to season and place:
Shirozake/White Salmon, Akiaji or Akizake for Autumn Salmon, Shake in Tokyo.
In Spring it is called Tokishirazu.
I don’t have to tell you there are many, many names for it all over the world!

Its roe, before processing, is called Sujiko in Japanese, whereas the salmon roe, once treated, is called Ikura.

Many Japanese appreciate the roe untreated, but more people enjoy it on top of rice as it is with some soy sauce and grated wasabi.

It also makes for some splendid colourful creation on a plate of sushi!

As oshizushi/pressed sushi, it can make some very interesting combinations with the salmon flesh and roe.

Have you ever tasted Sake Gohan/Salmon Rice?

Slightly smoked the Japanese way, It is extensively used in the making of bentoes!

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Japan, Shinto Shrines, Shizuoka City

Kusanagi Shinto Shrine (草薙神社) in Shimizu Ku, Shizuoka City!

January 9, 2015 dragonlife Leave a comment

Kusanagi shrine (草薙神社) in Kusanagi, Shimizu Ku, Shizuoka City, has been a major sanctuary in the city of Shizuoka, more precisely the former city of Shimizu before the two were merged at the end of the 20th Century.
It involves a good walk, so choose a shiny day, preferably in winter although you must not miss the rocket festival held in September.
Take either the normal train (Tokaido Line) or the local Shizutetsu Line and get down at Kuasanagi Stations.
Proceed straight to the main crossing and turn left.

You will find a big torii/sacred gate across the street.
Walk under and walk straight for about 20 minutes!

Ancient plaque somewhat difficult to read!

A new stone monument is there to ascertain this is the right shrine!

Signs will be found along the way to confirm your right path!

Getting very near!

The shrine across the road!

The torii of the main entrance!

The lantern with the shrine crest and an informative board!

It has been officially venerated since 1432 but records back to Year 927 mention it!

Pass under the torii and its rice straw garland!

Some stone stairs are in wit for you!

A warrior of yore!

Old history on stone!

A short but nice flight of stone stairs running through ancient trees!

No, the shrine is not on fire! Just burning dead trees away!

Incredibly old tree being venerated!

A 1,000 year old tree with a height of 15 meters and spread of 12 meters!

And it is venerated through its own little shrine!

The roofed stone hand washing basin!

Cute hand towels!

The gate to the main shrine!

A solemn guard!

And his companion!

Part of the September Fire Rocket Festival gear!

They even have a rocket on display at a side building!

The main shrine!

New Year prayer messages!

The “smiling” lion guard!

The “roaring” lion guard!

This is an important shrine since it has no less than three ropes for bells to be rung by worshipers!

Let’s have a peek inside!

Old paintings!

Festival drum!

Looking back at the entrance!

An older shrine beside the main one!

An old stone lantern!

It is carved out with a crescent moon!

A rare hollyhock carving proving that the shrine was venerated by Lord Tokugawa Ieyasu!

The older shrine in a long and low shape!

New Year rice paste offerings!

It has its own small altar!

Side view of the main shrine!

Side view of the inner shrine behind the main shrine. Inaccessible to the pubic!

Beautiful roofing!

Sponsors’ names!

Another older type but smaller shrine on the other side of the main shrine!

Left side view!

Time slip!

More sponsors’ names!

Board explaining that the 25-kg rocket can reach an altitude of 300 meters!

Looking forward to next September!

A side entrance torii gate!

The small rocket museum!

Detailed sight of the inside fireworks mechanism!

The rocket launching ramp!

Dragon!

They also house a kyudo/archery club!

The archery range!

See you there again next September!

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Japanese Gastronomy, Shizuoka City, Yakitori

Yakitori and more Succulent Morsels at Ginza Enishi in Matsuzakaya Department Store, Shizuoka City!

January 7, 2015 dragonlife Leave a comment

There is little need to introduce yakitori, a traditional Japanese gastronomy, which has become so popular far away from its borders!
On the other hand good quality is not always evident even in Japan as there is little traceability available in most izakaya and cheap stalls.
And if you do not want to go out at night and drink at the same time, it is definitely better to look for them in a specialized shop!

Luckily enough, we do have a great shop in Shizuoka City namely Ginza Enishi/銀座縁, conveniently located near the JR Shizuoka Station and main hotels on the Basement floor in Matsuzakaya Department Store across from the North Exit!

You will no miss it as it found along a narrow underground corridor linking both buildings!

Now, that sign will be very useful to foreign visitors!

Take the time to read it!
This is a rare piece of good service!

You will be able to purchase your favorite morsels at any time of the day, seven days a week and take them back to the hotel or along with you if you do not wish to go to an izakaya or restaurant!
Their freshness will insure a superlative taste even cold!
All the chicken comes from a contracted poultry farm in Aomori Prefecture!　
The chicken is registered under the name of Gokokuajidori/五穀味鶏！
Their offerings vary with the seasons but you will find most of your favorites all year through!
I have included an explanation of each morsel for you to copy next time you visit Matsuzakaya Department Store in Shizuoka City!
Do note that the prices may sound a bit higher than in cheap shops but the quality entirely entitles them!

Broiled eels/unagi/鰻!

Two types of fresh lunch boxes/bento/弁当, regularly changed!

Chicken balls/Tsukune/つくね!

Chicken livers/reba-/レバー!

Broiled chicken skin/kawa/かわ!

Broiled chicken thigh and scallions/leeks brochettes/ももねぎ!

Broiled chicken and garlic brochettes/Ninniku/にんにく！

Broiled chicken thigh/Momo/もも!

Grilled chicken shoulder/Hina/ひな!

Grilled chicken shoulders and scallions/leeks/Hinanegi/ひなねぎ!

Chicken gizzards/Sunagimo/砂肝!

Grilled spread chicken wings/Tebachuu/手羽中!

Grilled chicken and garlic/Ninniku/にんにく！

Grilled soft chicken cartilages/Nankotsu/なんこつ！

Chicken and perilla/shiso balls/Shiso Tsukune/しそつくね!

Grilled chicken skin/Kawa/かわ！

Deep-fried Chicken wings/Tebasaki karaage/手羽先唐揚げ!

Deep-fried chicken soft cartilages/Nankotu karaage/なんこつ唐揚げ! Price per 100 grams!

Deep-dried chicken/Karaage/唐揚げ! Price per 100 grams!

Deep-fried mini potatoes/Chibimaru poteto/ちびまるポテト! Price per 100 grams!

Deep-fried chopped scallions/leeks and red ginger/Negi to benishouga no chigiri age/ねぎと紅生姜のちぎり揚げ!

Dumplings deep-fried inside chicken skin/Tori kawa Gyouza/鶏皮餃子!

Chicken balls in sweet and sour sauce/Niku dango/肉団子!

Have fun!

GINZA ENISHI/銀座縁

Manager: Mr. Takayuki Ishinagi/石椛隆之さん

MATSUZAKAYA DEPARTMENT STORE SHIZUOKA-松坂屋静岡店
〒420-0857 Shizuoka City, Aoi Ku, Miyuki-Cho, 10-2
〒420-0857 静岡県静岡市葵区御幸町１０−２
Tel.: 054-254-1111
Opening hours: 10:00~20:00
Closed on January 1st
HOMEPAGE (Japanese)
HOMEPAGE (English)
HOMEPAGE (Taiwanese)
HOMEPAGE (Chinese)
HOMEPAGE (Korean)
MAP　

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Fish Markets, Japan, Shizuoka City, Uncategorized

Local Shizuoka Fish & Seafood At Parche Fish Market In Shizuoka City: Including Red Sea Slugs!

January 7, 2015 dragonlife Leave a comment

After the long lapse caused by the End of the Year and the New Year Holidays, new arrivals can be at last be seen at the Fish Market in Parche inside JR Shizuoka Station!

Customers are only starting to come, but it should gete as busy as usual soon!

What fish do we have in the day’s mixed batch?

Hirame/平目、鮃、比目魚: sole, flatfish
Inada/イナダ: Young Buri/鰤/Yellowtail
Houbou/方々: red gurnard, red robin
Mizukarei/水鰈 (also called Mutsukarei/鱫鰈): Round-nose flounder
Akamutsu/赤鱫、赤鯥 (also called Nodokuro/喉黒): rosy seabass, red gnomefish
Amadai/甘鯛: tilefish
Anago/穴子、海鰻: conger eel (from Miyagi Prefecture)!

A strange but very popular seafood: Aka Namako/赤海鼠 (written locally 赤なま子!): red sea slug, red sea cucumber!

Thees log silvery fish have been caught by hand!

Tachiuo/太刀魚、魛: scabbard fish, cutlass fish!

Kose/コセ: A variety of Stripped jack!

Renkodai/連子鯛: Yellowback seabream!

Kasago/笠子、瘡魚: False kelpfish, Marbled rockfish (top)!
Aka kasago/赤笠子：Red False kelpfish, Red Marbled rockfish (bottom)!

Donko/鈍甲,貪子: Dark sleeper!

Shiro mebaru/白眼張、白眼張魚、白鮴: white Japanese sea perch-rockfish!

Amadai/甘鯛: tilefish (top)!
Kuromutsu/黒鱫、黒鯥: Black gnomefish (bottom)!

A Shizuoka specialty: Shirasu/白子(Namashirasu/生白子 if raw): sardine whiting!

A shrimp which made Shiuoka famous all over Japan and beyond: Sakura ebi/桜海老: cherry shrimp

Should plenty more varieties soon!

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Japanese Fish, Mackerel, Saba

Japanese Fish Species 13: Saba/Mackerel

January 4, 2015 dragonlife 1 Comment

Mackerel or saba/鯖 is a fish eaten over the whole Northern Hemisphere and does come under many varieties and names.
In Japan it is mainly called “Saba”, “Masaba” or “Sekisaba”.
In this country it is mainly caught off Oita, Saga Prefecture, although quite a few are caught off our coasts, especially off Yaizu.
They feed on plankton mainly.

They are prepared and cooked in many guises. In France, my birthplace, they are steamed and then pickled in white wine and spices before being canned.

Naturally, tinned tuna is available in Japan,too!

In Northern Europe they also eaten half raw as smorgasbrod and pickled fish.

It can be appreciated as sashimi, but it must be absolutely fresh and is best served with grated fresh ginger and lemon.
As far as sushi is concerned, “masaba” variety is best

Saba Konbujime nigiri.

It is especially popular as “oshizushi” (pressed sushi).

Double oshizushi!

My preference goes for Saba konbujime.

Saba Bogata

The mackerel is kept inside a variety of wet seaweed for an hour or so before put whole on top of a long “bar” of rice, then cut to size.

Saba Heshiko Zuke.
Saba/Mackerel has been a staple fish in Japan since immemorial times.
One way to conserve it for better transport away from the shores was “Saba Heshiko zuke”, that is pickled in miso and sake white lees.