Japanese Gastronomy, sushi

Sushi: Japanese~English Lexicon (latest amended in October 2017, including history)

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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 varieties of sushi have many names depending on the Japanese region. These are the common names.
If you have a question I will be glad to investigate!

By sushi I meant everything used in making it, be it omnivorous or vegetarian!
As for name of fish and seafood see separate articles!Sushi

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Traditional Japanese Fish & Seafood Classification

Akami/赤身: red-fleshed fish (tuna, bonito, etc)
Ebi-Kani:海老・蟹: crustaceans (shrimps, crabs, etc)
Gyoran/魚卵: Fish roe (salmon roe, etc)
Hikarimono/光り物: “shining fish” (scabbard fish, etc.)
Ika-Tako/烏賊・鮹: Squids (cuttlefish) and octopuses
Kai/貝: shellfish
Nagamono/長もの: “long fish” (eels, etc.)
Others/その他: squilla and sea urchins, sea slug (sea cucumber),seaweed, tamagoyaki, vegetables, etc.
Saamon/サーモン: salmons
Shiromi/白身: white-fleshed fish (sole, etc.)

Sushi History

Although “sushi” is presently written “寿司”, it is only a modern way of writing it (“ateji/当て字”, onomatopoetic writing).
The real kanji caharacters for “sushi” are “鮓”, that is the combination of “sakana/魚/fish” and “su/酢/vinegar”.
One can also find “sushi” written as “鮨”, a combination of “sakana/魚/fish” and “abura/脂/animal fat”, but it is actually the original word for “shokara/塩辛/salted fish or squid
Actually “sushi” is the abbreviation of “sppashi” which meant “sour”!
Sushi chronologically appeared as such:
-Narezushi /熟れ鮨　(Nara and Heian Eras, 710~1185), when it was introduced from Soth East Asia. Its mst famous representatives (still found in Japan) are: funazushi/鮒ずし/Crucian Carp fermented with rice in Shiga Prefecture, sabanarezushi/鯖なれずし/mackerel fermented in rice also in Shiga Prefecture (also called sabazushi/鯖ずし) and sanmanamanarezushi/さんまなまなれずし/fermented Pacific saury/sanma/秋刀魚 traditionally presented with three slices of fish (Mie Prefecture).
Note: Narezushi is the abbreviation of Namarezushi. The concept of sushi was then completed different of modern day sushi as such sushi was only to accompany freshly steamed rice or rice balls at meals. Sushi in those times were the equivalent of modern pickles.
-During the Heian and Kamakura Eras (epecially during the 12th=14th Centuries) appeared the single word “sushi” which meant “hanzushi飯ずし/steamed rice sushi” aand “Tsukemonozushi/漬物ずし/Pickled sushi”. A typicla Hanzushi was Hokkaido salmon sushi called “Sake no hanzushi/鮭の飯ずし”, Ishikawa Prefecture “Kaburazushi/かぶらずし” made with buri/鰤/yellowtail-Japanese amberjack and Osaka “Osakazushi” made with mackerel.
-The present Osaka Style sushi, Hakozushi/箱ずし also called “Oshizushi/押しずし” or sushi pressed inside a box and cut in rectangular or square pieces appeared durin the Muromachi Era (14th~16th Centuries).
At the same time appeared the “Bozushi/棒ずし/sushi in the shape of a log”, notably in Ehime Prefecture, although the fish was then fermented together with rice. Nowadays the whole fish is pressed above normal sushi rice.
Steamed rice blended with vinegar in particular as the base for sushi appeared in the middle of Edo area (18th Century then). Its best example was the “Sasamaki tenuke zushi/笹巻き手抜きずし”, when pickled seafood and else were laid on longish ric”stickks” and left to pickle for a short time rolled inside leaves.
-The modern form of sushi appeeared in Edo (presently Tokyo) under the name of Edomaezushi/Edomaenigirizushi/江戸前ずし・江戸前握りずし/finger pressed sushi (around 1820), but stayed confined to the Tokyo area for a long time before getting known all over Japan after the Great Kanto Earthquake in 1923. But sushi was almost exclusively using pickled or marinated “neta/topping” until the end of WWII. modern times with the advent of better refrigerated and preserved fresh food witnessed more and more fresh raw fish used in the making of sushi. Edomaezushi is still popular in Tokyo but foreign visitors in particular should realize it has become only a small part of the sushi world and remember that any of the 47 Japanese Prefectures has its own particular sushi and neta/topping to boast! Therefore nowadays sushi is more of a whole country gastronomic adventure!

Sushi presentations

Ankimo/安肝: frogfish/monkfish liver steamed in sake and served as firm paste. Also nicknamed “Japanese Foie gras”!
Bara sushi/ばら寿司(also called Gomoku sushi/五目寿司, Tekone zushi/手こね寿司): A simple form of Chirashi zushi
Battera Sushi/バッテラ寿司: from “bateira” in Portuguese.Traditional sushi made with spotted gizzard shad
Bougata/Bougata Sushi/棒型寿司 (also called Bou Suhi/棒寿司: Fish wholly placed onto a long rice ball or whole fish pressed over pressed rice/oshi zushi. Served whole or cut.
California Roll/カリフォルニアロル: Californian style sushi roll including at least some avocado. Can be presented rolled with the dry seaweed outside or inside (often sprinkled with roasted black sesame seeds in the latter case)
Chirashizushi/散らし寿司: “Decoration Sushi”. Usually home-made style sushi consisting of a large dish, wooden vessel filled with sushi rice and topped with all kinds of ingredients
Dashimaki/だし巻き: a variety of Japanese omelet served as a roll
Donburi/Sushi Donburi/丼, 丼寿司: Sushi served as bowl full of sushi rice topped with a single or many toppings
Edomaezushi/Edomaenigirizushi/江戸前ずし・江戸前握りずし: traditional Tokyo-style sushi which first appeared around 1820. The present form was born in 1947
Funa Zushi/鮒寿司: Pickled crucian carp sushi (one of the traditional Narezushi/熟れ鮨)
Futo Maki/Futo Maki Sushi/太巻, 太巻き寿司: Large sushi roll, traditionally including at least seven ingredients rolled inside. Served cut into thin slices.
Gomoku sushi/五目寿司 (also called Bara sushi/ばら寿司, Tekone zushi/手こね寿司): A simple form of Chirashi zushi
Gunkan/Gunkan Nigiri/Gunkan Nigiri Sushi/軍艦, 軍艦握り, 軍艦握り寿司: “mother Ship style sushi. The rice ball is wrapped with a narrow band of dry seaweed slightly higher than the rice ball to allow space for ingredients otherwise difficult to present as simple nigiri sushi.
Hanzushi/飯ずし: traditional sushi in Heian Era (794 to 1185 A.D)
Hoso maki/Hoso maki Sushi/細巻, 細巻き寿司: long and thin sushi roll, usually served cut, unless requested otherwise
Inari/Inari zushi/稲荷, 稲荷寿司: traditional sushi presentation where a pouch made of fried tofu is filled with sushi rice alone or mixed with finely cut ingredients to resemble a traditional rice pack
Kaburazusi/かぶらずし: Traditional sushi prepared in Ishikawa and Toyama Prefectures
Kaki no Ha Sushi/柿の葉寿司: traditional pressed sushi enveloped inside persimmon leaves
Kanpyou Maki/干瓢巻: traditional dry gourd shavings sushi roll
Kappa Maki/河童巻: cucumber sushi roll (Kappa/Water goblin are supposed to be fond of cucumbers!)
Ko Donburi/Sushi Ko Donburi/子丼, 寿司子丼: small donburi/sushi bowl, popular with ladies
Maki/maki Sushi/巻き, 巻き寿司: sushi roll
Matsumae Sushi/松前寿司: traditional mackerel sushi presented in Bogata style
Mehari sushi/めはり寿司: traditional sushi balls enveloped inside pickled leaves
Millefeuille/ミルフィーユ: A modern sushi style reminiscent of a French mllefeuille
Miso Shiru/味噌汁: miso soup
Namarezushi/なまれずし: traditional sushi form in from Heian and Muromachi Eras ( 13th~14th century)
Narezushi/熟れ鮨: Original form of sushi imported from South eastern Asia (710~). Pickled fish was wrapped around sushi rice for transport away from the sea.
Negitoro Maki/ネギトロ巻き: sushi roll containing grated tuna fat belly flesh
Nigiri/Nigiri sushi/握り, 握り寿司: sushi made with a hand-made ball of sushi rice topped with any ingredient
Oshi Sushi/押し寿司: type of sushi popular in the Kansai region where the sushi rice and toppings are tightly pressed inside a mold instead of being manually pressed rice balls.
Piri Kara Hotate Maki/ピリ辛ホタテ巻き: sushi roll containing scallops in a spicy mayonnaise
Sabanarezushi/鯖熟れ鮨: Pickled mackerel carp sushi (one of the traditional Narezushi/熟れ鮨)
Saimaki/最巻: a traditional presentation for shrimp sushi
Rainbow Maki/レーンボー巻: a modern form of Futo maki/太巻/large roll containing seven ingredients rolled inside. Served in slices.
Sake/shake hanzushi/鮭飯ずし: traditional salmon sushi made in Hokkaido
Sanma namarezushi/秋刀魚なまれずし: traditional sushi made with fermented mackerel pike im Mie and Wakayama Prefectures
Sasamaki tenuke sushi/笹巻き手抜きすし: traditional form of sushi dating back from the beginning of the 18th Century
Shiba ebi no suruimi ire tamagoyaki/芝海老のすり身入れたｍご焼き：Japanese omelet containing striped shrimp paste
Shiyokara/塩辛: salted fish or squid
Tekka Maki/鉄火巻き: tuna sushi roll
Tekone zushi/手こね寿司 (also called Bara sushi/ばら寿司, Gomoku sushi/五目寿司): A simple form of Chirashi zushi
Te-Maki/Te-Maki sushi/手巻き, 手巻き寿司: hand-rolled sushi, usually in the shape of a cone
Te-mari Zushi/手毬寿司: Sushi presented in small round balls, especially popular with ladies
Tamagoyaki/卵焼き: traditional Japanese omelet

Sashimi presentations

Moriawase/盛り合わせ: large assortment
O-Makase/お任せ: Chef7s choice
O-Tsukuri/お作り: Sashimi plate
Sukeroku Zushi/助六寿司: traditional combination of Inari sushi and Futo maki
Tataki/叩き: 1) sashimi served finely cut like a tartar style
2) the fish fillet, especially bonito, is first seared over a charcoal or straw fire, then plunged into cold water before being served sliced

Ingredients (other than fish and seafood)

Baniku/馬肉 (also called Sakura/桜): horsemeat
Goma/胡麻: Sesame seeds, golden or black, both roasted
Gomatare/胡麻たれ/: sesame seeds dressing
Kanpyou/干瓢: died gourd shavings
Kome/米: rice
Momiji/紅葉(also called Shikaniku/鹿肉): venison
Miso/味噌: fermented soy bean paste
Niika/煎烏賊: simmered squid
Nori/海苔: seaweed, dry seaweed
Sakura/桜(also called Baniku/馬肉): horsemeat
Satou/砂糖: sugar
Shouyu/醤油: soy sauce
Shikaniku/鹿肉 (also called Momiji/紅葉): venison
Su/酢: vinegar: rice vinegar
Tamago/卵: egg
Uzura no tamago/鶉の卵: quail eggs
Yasai/野菜: vegetables (s)
Wagyu/和牛: wagyu beef
Wasabi/山葵

Technical terms

Bettarazuke/べったら漬: a traditional sweet pickled daikon
Dashi/出し: Japanese-style soupstock (also called dashi Jiru/だし汁)
Gari/ガリ: pickled ginger
Konbujime/昆布締め: raw fish pickled between fresh seaweed sheets
Neta/ネタ: sushi balls/nigiri toppings
Shari/シャリ: the ball of rice in a nigiri sushi
Zuke/漬け: pickled or marinated

Vegetarian Sushi/Vegan Sushi Ingredients ( also see “Algae/Seaweed” below!)

Daikon/大根: Japanese large radish
Gobou/牛蒡 (includes Yama Gobou/山牛蒡): burdock root
Goma/胡麻: sesame seeds
Goya/ゴーヤ (also called Niga uri/苦瓜 ): bitter gourd/ goya
Himesoba/姫蕎麦 (also called Soba no Me/蕎麦の芽): buckwheat sprouts
Kaiware daikon/カイワレ大根: daikon sprouts
Kanpyou/干瓢: dried gourd shavings
Kappa Maki/河童巻: cucumber sushi roll
Kinoko/茸：mushroom (s)
Kyuuri/胡瓜: cucumber
Matsutake/松茸: matsutake mushroom
Me/芽: Sprouts
Menegi/目ネギ: leek sprouts
Miso/味噌: fermented soy bean paste
Mitsuba/三つ葉: a trefoil
Myouga/茗荷: myoga ginger
Nameko: 滑子: nameko mushroom(s)
Nattou/納豆: fermented soy beans
Negi/葱: leek
Niga uri/苦瓜 (also called Goya/ゴーヤ): bitter gourd/ goya
Shiitake/椎茸: shiitake mushroom
Shyouga/生姜: ginger
Soba no Me/蕎麦の芽 (also called Himesoba/姫蕎麦): buckwheat sprouts
Takuan/沢庵: traditional pickled Japanese radish
Ume/梅: Japanese plum. Can be eaten only processed, not raw
Umeboshi/梅干: pickled (salt-pickled) Japanese plums
Ume Natto/梅納豆: a traditional combination of pickled Japanese plum and fermented soy beans
Wasabi/山葵
Yasai/野菜: vegetable(s)

Algae/Seaweed

BROWN ALGAE:
-Konbu/昆布, or Laminariaceae Bory (Latin), comprises many varieties, some of them regional: Makonbu or Saccharina japonica（真昆布）, Onikonbu or Laminaria diabolica（羅臼昆布）, Rishiri Konbu or Laminaria ochotensis（利尻昆布）, Hosome Konbu or Laminaria religiosa（細目昆布）, Hitaka or Mitsuishi Konbu or Laminaria angustata（日高昆布、三石昆布）, Naga or Hamanaka Konbu or Laminaria longissima（長昆布、浜中昆布）, and Kagome or Kjellmaniella crassifolia（籠目昆布）.
-Hijiki or hiziki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, or Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Its two names mean deer-tail grass and sheep-nest grass respectively.
-Hibatama or Fucus, a genus of brown alga in the Class Phaeophyceae to be found in the intertidal zones of rocky seashores almost everywhere in the world.
-Hondawara or ホンダワラ（馬尾藻、神馬藻 (Sargassum fulvellum）
-Mozuku, or Cladosiphon okamuranus (水雲; 藻付; 海蘊; 海雲) , a type of edible seaweed in the genus Cladosiphon, naturally found in Okinawa, Japan. Most of the mozuku now is farmed by locals, and sold to processing factories. The main use of mozuku is as food, and as source of one type of sulfated polysaccharide called Fucoidan to be used in cancer treatment aid health supplements.
-Wakame (ワカメ), Undaria pinnatifida, a sea vegetable, or edible seaweed. In Japan it is most widely used in miso soup.

VIOLET ALGAE:
-Asakusa Nori, or アサクサノリ（浅草海苔 (Porphyra tenera).
-Tengusa/天草, which gives agar agar, a gelatinous substance. Historically and in a modern context, it is chiefly used as an ingredient in desserts throughout Japan, but also as solid jelly used as decoration in salads and others.
GREEN ALGAE:
-Aosa/碧草 or sea lettuce comprising comprise the genus Ulva, a group of edible green algae that are widely distributed along the coasts of the world’s oceans.
-Aonori /青海苔 ,アオノリ, “blue seaweed” or “green seaweed”), also known as green laver, a type of edible green seaweed, including species from the genera Monostroma and Enteromorpha of Ulvaceae. It is commercially cultivated in some bay areas in Japan, such as Ise Bay. It contains rich minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine.
-Umibudou/海葡萄: or sea grapes from Okinawa, a delicacy of its own!
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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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English-Japanese lexicon, Fish, Japanese Fish

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

4 Comments

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

Japan, Japan Sake, Kyoto City, One Cup sake, sake, Tomio Brewery

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

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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

Kenta Birukawa, Shizuoka City, sushi, Sushi Art, Sushi Shokunin Birukawa

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

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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 WINE Co, Hiromi Hasegawa, Japanese Wines, Wine tasting, Wines

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

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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

Food Stands, Football, Japan Soccer, Japanese Food Stands, Nihondaira Stadium, Shimizu s-Pulse, Shizuoka City, Soccer

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

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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

Craft beers, Japan Craft Beers, Shizuoka City

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

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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 Cuisine, Japanese Vegetarian Cuisine, Shizuoka City, Vegetarian cuisine

Japanese Vegetarian Lunch with Friends!

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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

Football, Japan Soccer, Nihondaira Stadium, Sendai Vegalta, Shimizu s-Pulse, Shizuoka City, Soccer

SHIMIZU S-PULSE: vs SENDAI VEGALTA (April, 30th, 2017)

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April 30th: Another game with my favorite and local soccer/football team/club, Shimizu S-Pulse with a home game for the J1 League home game against Sendai Vegalta!

Once again took the special limousine bus sponsored by Shizutetsu Company (600 yen single way) across from　Shizuoka Railway Station north exit!

Long queues as usual! Nothing extraordinary as 14,000 fans were expected on that day!

Plenty of food and drinks on arrival, but that is for a separate article!

Mascots forever!

I arrived early to have a good look again at familiar sights: Shimizu S-Pulse supporters stand!

The opposite main stand!

The away team stand!

Leisurely look at the players’ practice and warming up!

In Japan they have only one game on the card. Pity as it would be nice to watch the youth team for example!

Last watering of the artificial turf!

Sponsors introduction!

Teams entering the ground!

Teams introduction!

Kick-off: 13:03. Sendai kicking off and S-Pulse starting on own half.

2′: free kick for S-Pulse. 25 m, right of the box. Inconclusive, poor shot wide.
3′: Centering wide off the mark by Sendai.
5′: Throw in towards S-Pulse goal. Cleared.
6′: Complete miss kicked volley by S-Pulse in front of almost empty goal!
8′: two consecutive shots at goal by s-Pulse failing in last execution.
Early domination by S-Pulse thwarted by poor shooting.
12′: S-Pulse falling back into their bad habits, especially plying within a handkerchief.

13′: Corner kick for S-Pulse. Poor shot wide right of goal.
14′: Free kick outside S-Pulse box. Heading wide.
17′ Good play by S-Pulse ended by poor shooting.
19′: Sendai domination. S-Pulse running out of ideas.
23′: Sendai Goalkeeper Daniel Schmidt fouls Kaneko outside his box. Lucky to escape with only a yellow card as nobody was between keeper and goal! Lenient umpiring… Fee kick just outside left of box. just wide1
28′: Corner for Sendai. Inconclusive.
31′: very dangerous center by S-Pulse!
32′: Terrible shot from just outside box by S-Pulse.
33′: Sendai shot easily parried.
36′: Sendai pressure. Inconclusive. Too simple an approach.
41′: very poor center by S-Pulse. Building up too slow.
43′: Two successive close-range shots saved by Sendai.

44′: Late pressure from S-Pulse.
45′: S-Pulse attempt barely saved1

half time: Shimizu S-Pulse 0, Sendai Vegalta 0
More domination by S-Pulse who wasted too many many chances because of a too narrow pass play and generally poor finishing.
Should have led by at least one goal with better skill and strategy.


45′: S-Pulse still playing on a handkerchief.
Dangerous S-Pulse center kick. Nobody manages a clean shot.
46′: S-Pulse pressure. Poor finishing.
55′: Penalty kick! Chrislan who had been earlier lucky to escape from a yellow card for dissent manages somehow to convince the referee with a crafty dive! Decision doubtful at best…
GOAL! S-Pulse 0, Sendai 1 (against the run of play, but this is soccer!)
54′: Yellow card (Yasuhiro Hiraoka, Sendai) for Cynicla foul preventing clear run at goal.
56′: Good center kick by S-Pulse but once again poor finishing with head wide off ,ark.
57′: Kaneko substituted by Tiago Alves for S-Pulse.
63′: Dangerous kick at goal by S-Pulse well parried by Sendai keeper.
65′: Very dangerous attack by S-Pulse. Corner kick. Easily caught by Sendai keeper.
66′: GOAL! S-Pulse 0, Sendai 2
Wide gap on S-Pulse left side exploited, center kick, terrible defense, easy goal by Crislan again!
69′: Dangerous center kick by S-Pulse. Terrible finishing again!
70′: S-Pulse Takamura Edamura alone in front of goal shoots above bar1
Sendai’s Crislan carried out. Replaced by Hitrokai Okuno.
S-Pulse’s Gakuto Notsuda substituted by Mitchell Duke.
74′: GOAL! S-Pulse 0, Sendai 3
Terrible defense by two S-Pulse backs exploited by Naoki Sugai with a simple tap-in!
75′: Dangerous center kick by Mitchell Duke.
79′: Sendai’s Takuma Edamura substituted by kazuya Murata.
80′: Close heading by Tiago Alves easily caught by opposite keeper.
84′: Free kick shot wide by S-Pulse. Desperation!
85′: Good shot at angle from narrow angle by Tiago Alves well-parried by Sendai keeper.
87′: Corner kick by Mitchell Duke. Easily kicked away by Sendai defense.
88′: Corner kick for SPulse. Poor execution again.
Full time: Shizmizu s-Pulse 0, Sendai Vegalta 3

Game anylisis:
Horrendous finishing by S-Pulse forwards.
Naive defense.
Insipid strategy (playing on a handkerchief, back passes by strikers,…).
Dubious and lenient to a fault umpiring.
The wost recipe!
I thought I had been sorely disappointed by the game against Kashima Antlers but this borders on helpless frustration!
Congratulations on a limited Sendai Vegalata team which made most of their very few chances through craftiness and sheer luck!
Lost no less than 11 points in four home games!
C’mon, boys (and coaches!)!

I’m turning into a true S-Pulse fan!

SHIMIZU S-PULSE
GK 13 Seiji ROKUTAN
DF 5 Shoa KAMATA
DF 3 Tomoya INUKAI
DF 45 Makoto KAKUTA
DF 25 Ko MATSUBARA
MF 7 Mitsunarai MUSAKA
MF 14 Gakuto NOTSUDA
MF 22 Takuma EDAMURA
MF 10 Ryohei SHIRASAKI
MF 30 Shota KANEKO
FW 9 CHONG TOSE
Subs:
GK 43 Yuki UEKUSA
DF 26 Hiroshi FUTAMI
DF 27 Takahiro IIDA
MF 20 Ryo Takeuchi
MF 11 Kazuya MURATA
FW 8 Tiago Alves
FW 19 Mitchell DUKE

Head Coach Shinji KOBAYASHI

SENDAI VEGALTA
GK 1 Daniel Schmidt
DF 25 naoki Sugai
DF 27 Kazuki Oiwa
DF 13 Yasuhiro Hiraoka
DF 50 Tatsuya Matsushima
MF 17 Shingo Tomita
MF 18 Hirotaka Mita
MF 10 Yong Gi Ryang
MF 2 Katsuya Nagato
FW 20 Crislan
FW 11 Naoki Ishibara
Subs:
GK 21 Kentaro Seki
DF 4 Koji Hachisuka
DF 5 Naoki Ishikawa
MF 7 Hiroaki Okuno
MF 28 Takumi sasaki
MF 34 Keiya Shiihashi
FW 30 Takuma Nishimura

Head Coach: Susumu watanabe

Referee: Yuho Yamamoto
Assistant Referee: Jun Mihara
Assistant Referee:Yosuke Takabe

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

Craft beers, Japan Craft Beers, Shizuoka City

Shizuoka Beer Tasting: Aoi Brewing-Harumi Fruit Ale (2017 2nd version)

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You have to be on a constant lookout with Aoi Brewing in Shizuoka City as they tend to dish out completely different second versions of their craft beers!
This time it is a second version of their very recent Harumi Fruit Ale!
THis time they used only one hop variety, Rakau hop from Australia included at the last second solely for flavoring!

Served on tap
Barley, Wheat, Pilsner malt (Germany), Wheat malt (Germany), Aroma 150 malt (Belgium), Rakau hop (Australia), Dry English Ale yeast, glutinous starch syrup, Harumi mandarines (grown in Shizuoka Prefecture)
Unfiltered
Natural carbonation
ABV: 5.0%
IBU: 0
Production: 450 l

Bubbles: longish head, very fine bubbles, creamy, white color
Color: lemon/orange color
Aroma: very dry and fruity. Oranges, citruses
Taste: dry (not bitter!), very fruity and pleasant attack.
Plenty of oranges.
Drinks like an orange juice, but don’t be fooled, that would be a dangerous juice as it contains enough alcohol to hit you back later!
Lingers long enough for true tasting before departing on notes of oranges.
Oranges stay true all the way through.
Varies little with food.

Taste: the 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

Craft beers, Japan Craft Beers, Shizuoka City

Shizuoka Beer Tasting: Aoi Brewing-Kiyozawa Lemon Fruit Ale!

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Since its very beginning Aoi Brewing in shizuoka City has always been keen to create craft beers with local products!
The latest one is one made with lemons cultivated by an association of more 100 farmers in Kiyozawa, Aoi Ku, Shizuoka City: Kiyozawa lemon Fruit Ale!

I actually met of of these farmers with their leader, Mr. Yukio Ozaki/尾崎行雄さん at Aoi Beer Stand in Shizuoka City!

Served on tap
Barley, Wheat, Pilsner malt (Germany), Wheat malt (Germany), Sapphire hop (Germany), Hallertau Blanc hop (Germany), Munich Classic yeast, glutinous starch syrup, Kiyozawa lemon peels and juice (grown in Shizuoka Prefecture)
Unfiltered
Natural carbonation
ABV: 5.5 %
IBU: 13
Production: 450 l

Bubbles: long head, very fine bubbles, creamy, white color
Color: lemon/orange color
Aroma: dry and fruity. Lemon, wheat.
Taste: very dry and fruity attack.
Dry lemons.
Lingers long enough for true tasting before departing on more notes of lemon.
Very soft and satisfying!
Varies little with food.

Overall: Softer than expected in spite of its dryness and very satisfying craft fruit beer!
Both ladies and gentlemen will appreciate it although the ladies seem not to get enough of it!
Recommended pairings: potato salad, nuts.

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

Japan Soccer, Shimizu s-Pulse, Shizuoka City, Soccer

Shimizu S-Pulse Soccer Practice Ground Visit

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Another way to enjoy soccer and support your favorite players is to visit your club practice gorund and facilities!
Here, in Shizuoka Cit, visiting the practice ground of Shimizu S-Pulse is not only simple enough but also makes for an excellent day out!

Shin Shimizu Station, Shizutetsu Raolway Line, Shimizu Ku, Shizuoka City!

You can always go by car as they have ample parking facilities but the easiest way, especially on your own is to go there by train and bus!
As far as the train is concerned you have to choices although the bus line is the same.
Either get off Shizimiu Station on the Tokaido Railway Line and take a Shizutetsu bus from Bus Platform N0 3.

As for me it is easier to use the Shizutetsu Line (Any station from Cenova Station) and get off at the Shin Shimizu Station Terminal.

Once out of the station go to the Sun Route Hotel across from the station!

Go to No3 bus stop and board the “Tokai Daigaku Miho Suizokukan/東海大学三保水族館”.

The schedule is on the left column above (about 2 buses an hour).

If you use the same bus on weekends note that the schedule is different!

Get off at “S-Pulse Renshuujyou/エスパルス練習場”!

You can’t miss it!

Follow the signs!

Check the map!

Here you are!

Two sets of tiered seats are available for free for visitors!
Note the temperatures can be extreme there, so bring an extra coat in winter and a large sun hat in summer!

Both gender washrooms and a soft drink vending machine are available!

Note that the ground is off limits for casual visitors!

Here in come the players!

Practices are conducted very similarly to any professional soccer/football club all across the Globe!

Practices are held from 11:00 am from Tuesday to Friday unless there is a cup game mid-week!

Separate practice for goal keepers!

Warming up exercises!

Shooting practice!

Mitchell Duke in action!

Sterner practice for goal keepers!

More of the same!

Whole ground team practice!

Half ground practice for faster passing and shooting!

The club house is next to the ground but you need special permission to enter it!

For collectors!

Another rare item!

The official Shimizu S-Pulse Soccer Club Flag!

The mascot of Sekisui Haim Real estate Agents, one of Shimizu s-Pulse official sponsors!

Exchanged flags including quite a few South Korea and even Ajax!

Note that the return bus stop inside the ground!

And don’t forget to check the return bus schedule!

See you again there soon!

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

Craft beers, HUG HOP, Japan, Japan Craft Beers, Shizuoka City

Craft Beer Pub: HUG HOP in Shizuoka City!

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Service: shy but attentive and friendly
Equipment & Facilities: overall very clean. Excellent washroom
Prices: slightly expensive
Strong points: Japanese and foreign craft beers. Pub cuisine.

Koyamachi Street in Aoi Ku, Shizuoka, is fast becoming a craft beer drinking area!
The last shop to appear is HUG HOP, the latest addition to HUG COFFEE which already run three coffee shops downtown!

Its long business hours mean you can also stop there for a pub lunch or dinner!

The craft beers are for the majority Baird Beer brews (Shuzenji, Shizuoka Prefecture) as they have a long collaboration history with HUG COFFEE Co., but you will be offered other craft beers from Japan and overseas. As they tend to change very regularly keep in touch with their menu!

Beautiful sign!

The menu, especially for lunch, often changes, so have a good look!

Plenty of craft beers to choose from!

Very efficient and space-saving draught system!

Bear in mind they often come with rare limited craft beers from Baird Beer!
You will always have something new to try!

Address: 〒420-0852 Shizuoka City, Aoi Ku , Koyamachi, 11, Samsonite Bldg., 1F
Tel.:　054-266-3418
Opening hours: 11:30~02:00
Cash only
Parties welcome

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

Japan Soccer, Mitchell Duke, Shimizu s-Pulse, Shizuoka City, Soccer

Shimizu S-Pulse Soccer Club Player: Mitchell Duke (first interview)

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Mitchell Duke (Mitchell Thomas Duke) is your tough through and through Ozzie who is nonetheless a very loveable chap with an eternal smile.
True to say he has apparently lost some of his Australian drawl thanks to his lovely English wife, Charlotte, who keeps strong ties with her country where their son, Jaxson, was born.
Mitchell, one son with 6 sisters and 2 brothers of Arlene and Bill Duke, traces back his origins, five generations back, to Scotland and Ireland.
Although he has gone through harrowing times after a practice in January last year when he badly damaged the anterior cruciate ligament of his left knee (his kicking leg, although he can shoot with both), fortunately repaired by a famous surgeon back in Australia, he is extremely positive about life in Japan, and Shizuoka for that matter, a country blessed with a rare safety, reliable hygiene and unequaled service. To top it all he is still discovering the culinary joys of Shizuoka City and Prefecture, actually helping him cut the excess food, red meat in particular, and in the bargain easily control his weight, a major concern for any professional athlete.

When asked to cite a negative aspect of his life in Japan he could not think of one. He went as as far as averring that many of his foreign colleagues in soccer were persuaded that Shizuoka Prefeture was the most propitious place to ply their trade hanks to a neutral climate and a mild winter.

his favorite food in Australai was basically BBQ-style, but he learned to appreciate lighter fare in Japan, sushi and Italian cuisines in particular.
Incidentally his favorite (at present) diners are Massimo in Miho, Shimizu Ku, shizuoka City and Gyoko Fuku Ichi Maru Sushi restaurant at Markis department Store in Shizuoka City.
He was also very complimentary with Tequila’s Diner and Blue Books Cafe in Aoi Ku, Shizuoka City and he cannot wait to discover Aoi Beer Stand!
But the best chance to meet him in person would be at one of the HUG COFFEE shops whose coffee he rates as the best in town.
During his free time he enjoys going out for lunch with Charlotte and Jaxson and shopping for great produce in local markets. His wife in particular feels a great attraction to local vegetables which can be acquired all year round as Shizuoka Prefecture is renown for its incredible array of organic products.
Mind you, on game days it’s plenty of carbohydrates for Mitchell’s lunch!

This was my first interview held at Shimizu S-Pulse club house in Miho, Shimizu Ku, and it actually turned into double one as we met shortly after downtown to sip coffee together with wife and a very busy body Jaxson.
in between truly enjoyable socializing we naturally talked about the more serious matters of playing soccer as a profession:

Q: Have your tried your hand (or foot) at other sports?
A: I did play cricket but at the early age of 13 I had to make a decision and it was soccer from then on although my own father was very much into cricket, the top summer sport in Australia.

Q: How has you rehabilitation gone?
A: I’m now fully recovered thanks to the best surgeon in Australia. Actually his methods of operation are completely different from those in Japan. Instead of concentrating on the knee only he will go down as far as the calf muscles and tendons for a full repair job. Back on my feet after 5 months, a comparatively short time after such an injury!

Q:: You were still recently hampered by a pulled muscle , but that also seemed to be cared for. When do you ex@ect to play as a starting team member after this recent series of substitute appearances?
A: It should be very soon indeed and I’m giving my best to prove my worth at practice.

Q: Are you looking forward to playing again for the Socceroos (Australia National Soccer Team)?
A: Honestly speaking, I’m always looking forward to that day in spite of the long break. Now is in fact a good time to remind the selectors and my skills. It is up to me to prove I have the will and talent to represent my country, the ultimate goal for any athlete!

Well, that’s it for the moment gals and guys, but I convinced Mitchell to meet me again soon around a drink (it will be an embarrassment of choice, but I ave an inkling of what would be the first place!) and talk more about soccer at Shimizu S-Pulse, in Japan and in Australia!

MITCHELL THOMAS DUKE CARD

Born on 18th of January 1991 (26 years old as of 2017) in Liverpool, New south wales, Australia
Height: 1.86 m
Position: striker, winger
Present club: Shimizu S-Pulse
Jersey No: 19
Four caps and two goals for the Australian National soccer team
Began his career with Paramatta Eagles (also called Melita, in South Granville, New south Wales)
Moved into the Central Coast mariners (Gosford, Central Coast, New south wales) on 9th of February 2012
signed his first contract with Central Mariners on 24th of January 2012
In August 2013 had a two-week trial with English Premier League side West ham United.
Signed and moved to Shimizu S-Pulse on the 9th of February 2015
In April 2016 suffered an anterior cruciate ligament injury, ruling him out out football/soccer for six months
Appearnces for Shimizu S-Pulse:
2015: 29 + 3 (1 goal)
2016: 7 (1 goal)

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

Craft beers, Japan Craft Beers, Shizuoka City

Shizuoka Beer Tasting: Aoi Brewing: Harumi Fruit Ale (2017 version)

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Aoi Brewing has just put out their 2107 version of Harumi Fruit ale, that is for the third year in a row!

Served on tap
Barley, Wheat, Pilsner malt (Germany), Wheat malt (Germany), Aroma 150 (Belgium), Cascade hop (USA), Sapphire hop (Germany), Hallertau Blanc hop (Germany), Dry English Ale yeast, glutinous starch syrup, Harumi mandarines (grown in Shizuoka Prefecture)
Unfiltered
Natural carbonation
ABV: 5.0%
IBU: 15
Production: 450 l

Bubbles: longish head, very fine bubbles, creamy, white color
Color: lemon/orange color
Aroma: dry. Mandarines
Taste: dry, deep and very fruity attack.
Mandarines, wheat.
Lingers long enough for true tasting before departing on notes of oranges and mandarines.
Mandarines stay true all the way through.
Take a slight turn to sweetness with food with softer notes of oranges.

Taste: extravagant fruit ale craft beer!
Ladies don’t seem to have enough of it!
But gentlemen would do well to grab their share.
Milder than former versions.
Recommended pairings: nuts, salami.

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