Tag Archives: チーズ

Cheese: Queso Fresco made by Jean Sabedora Garcia in Shizuoka City, Japan!

Who said they don’t make cheese in Japan?
Actually, a lot is made especially in the North, that is, in Hokkaido Island, and some had been made in the Eastern part of Shizuoka Prefecture from cow’s milk for at least ten years, not withstanding the numerous smoked cheese made here and there…

And now, I discovered a cheese maker in Shimizu Ku, Shizuoka City who makes his cheese from cow’s milk!

Jean Sabedora Garcia (I will have to check the proper spelling in a soon to come interview!) is a Peruvian gentleman who makes his cheese the way they fabricate it in South America.

The cheese is made with pasteurized cow’s milk, food salt, potassium chloride and rennet, all clearly indicated on the package label.

The consumption date is also clearly indicated and it is double-packed for maximum food safety. It should be stored at a temperature of 10 degrees Celsius.

Queso fresco (Spanish), Queijo Fresco (Portuguese) or “Natural Cheese” (Japanese) is of a beautiful white color and very firm, making it easy to cut and serve.
It is quite similar to feta in concept, firmness and color but slightly more salted.
The aroma is very pleasant.
Surprisingly well-balanced and easy to eat.
Although made from cow’s milk, it tastes very much like a very young goat’s milk cheese.
Best appreciated on its own with high quality crackers, or in caprese style salad.
I had a little weakness for it toasted on home-made bread!
Really worth discovering!

Jean Sabodera Garcia
DEKASEGUI PRODUCTS-JF Shokuhin Kougyou
Shizuoka City, Shimizu ku, Minato Minami Cho, 1-11-1F
Tel.: 054-537-0374
Mobile Phone: 090-65953065

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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, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, 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,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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Cheese Tray at Gentil (2010/07/09)

Ranking:
Service: Very Professional
Facilities: Perfect allaround. Beautiful washroom
Prices: ~
Strong points: Best cheese tray in Japan! Great wines

It was about grand time that I visited Gentil Restaurant in Shizuoka City again with my cheese-lover friends!.
Gentil is renown all over Japan for the best cheese trays (within reasonability in a restaurant! Naturally one could always offer a mountain of cheese at ridiculous prices!) served at a restaurant.

I made a point this time to take picture of all individual cheeses for everyone’s references!

These were the 8 cheese presently served (there are more in store at the restaurants but all are served when perfectly ripened!).
Let’s have a look at each of them!

Vieille Mimolette, Cow’s Milk, 18-month old, Northern France. Very soft and elegant in spite of its venerable age!

Blue Stilton, Cow’s Milk, England. A rare combination of softness and pungency!

Langres, Cow’s Milk, Bourgogne & Champagne, France. My home’s cheese! Do I need to comment?

Gorgonzola Dolce, Cow’s Milk, Italy. Vey soft and elegant!

Petit Plaisir, Cow’s Milk, Hokkaido, Japan. It has recently been elected as the best cheese in Japan! A discovery! Remiscent of a beautiful Saint-Marcellin!

Chevre Noir, Goat’s Milk, Canada, 2-year old. Another discovery! very soft for an old goat’s cheese!

Malvaux, Goat’s Milk, Deux-Sevres (Western Loire), France. It is covered with spices like a Corsican Maquis! So many tastes exploding on your palate!

Talegio, Cow’s Milk, Italy. Both elegant and strong!

The tray as served for 3 guests! A work of art, indeed!

Restaurant Gentil
420-0031 Shizuoka Shi, Gofuku-Cho, 2-9-1. Genan Kairaku Buiilding 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

RECOMMENDED RELATED SITES:
Warren Bobrow, Think Twice, Frank Fariello, Tokyo Terrace, Wheeling Gourmet, Comestiblog, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, 5 Star Foodie; Jefferson’s Table; Oyster Culture; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, More Than A Mountfull; Cheesemonger Recipes; Cheese Chronicles; Cheese Crave;

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Cheese Plate and Wine Tasting at Gentil

Cheese Tray of the day (2010/02/26):
-Top row: Brie de Meaux (4 months, France), Gorgonzola Dolce (Italy), Bleu D’Auvergne (France), Raclette (6 months, Hokkaido, Japan).
-Bottom row: Chevre Noir (2 years, Goat Milk, Canada), Mont D’or (France), Petit Agour Basque (Ewe, France), Cream cheese and Rum Raisins creation by Gentil.

It was about grand time I paid a visit to Gentil, the oldest French restaurant (1964) in Shizuoka City.
It is a great and accordingly expensive restaurant, but if you confine yourself to a plate of cheese and a glass of good wine, it is actually great value.
Ms. Keiko Kubota is THE authority on any cheese in Japan and actually helps mature cheese she acquires all year long in season only.

As for wines, the pairings are just sublime.

As I had oredered the full tray and requested a white wine, I was offered the following:

A white from my country!

Alsace, France, Riesling by Jean Ginglinger, 2008.

Very clear and clean. Bright golden colour
Aroma: Fruity and sweetish, very natural, green grass, Muscat and apples.
Taste: Soft attack, fruity at first with muscat, but quickly taking a very tangy turn with green grass, green apples and peach memories.
Very pleasant and great pairing with cheese. Kept it own all the time in spite of the strong cheese.

Now for the plate!
All the cheeses represented on the tray at the top of this article are feature except one!
Can you guess them all?

The raclette came on toasts!
I will not bore you with the tasting of the cheeses. They are just all top in their own categories and seasonal. The only thing I will say is that start chasing them around wherever you live!LOL

You do need some sugar to balance all the salt ingested with the cheese!
Chocolate cake, Mikan/Orange jelly and Creme brulee (and sorbets!)

Instead of coffee, I opted for the sorbet/sherbet farandole:
Camomille & Milk, Rum Raisins, Maro-Blue/Usubeni Aoi Herb.
The little mignardise is a snow ball bicuit made with chocolate and caraway seeds.

Need I comment more?

Restaurant Gentil
Address:420-0031 Shizuoka Shi, Gofuku-cho, 2-9-1, Gennan Kairaku building, 2F
Tel.: 054-2547655 (Reservations advisable)
Fax: 054-2210509
Opening hours: 12:00~14:00, 18:00~last orders for meals at 21:30. Bar time 18:00~23:30. Closed on Mondays.
Credit cards OK
Homepage (Japanese)

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie, Easy Does It Recipes, Oyster Culture, Once A Chef, All In Good Food, Cooking Stuff, Cheese Monger, Palate To Pen, Tokyo Through The Drinking Glass, Tokyo Foodcast, Citron Et Vanille, The Cheese Godess

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French Cuisine: Tartelettes Cressonieres au Chevre/Cress & Goat Cheese Tarts

This the perfect time of the year as cress is coming onto the markets (at least here in Shizuoka and also in Aichi)! Associated with goat cheese (perfect for cow’s milk/lactose allergics), it makes for almost a complete nutritious meal in itself!

Tartelettes Cressonieres au Chevre/Cress & Goat Cheese Tarts

INGREDIENTS: For 4 people

-Pate feuilletee/Puff pastry: 1 roll -Check this excellent recipe (in French) if you wish to make it yourself!)
-Fresh goat cheese: 200 g
-Eggs: 4
-Cress: a good quantity (up to you actually)
-Fresh Cream: 200 ml/cc
-Butter: 50 g
-Cornstarch: 1 tablespoon
-Curry mix powder: 1 teaspoon (or two saffron sprigs)
-Salt: to taste
-Ground pepper: to taste

RECIPE:

-Cut the stems off the cress. Wash the leaves and drain well. Fry them lightly in a non-stick pan with 30 g of butter for 5 minutes. Pre-heat oven to 200 degrees Celsius. Coat the insides of 4 molds with the remaining butter.

-Unroll the pate feuilletee/puff pastry. Cut out 4 circles and line the molds with them. Puncture the bottom with a fork. divide the cheese into four portions. Line the bottom of the pastry with a equal share of goat cheese (break it into small lumps with your fingers as you drop it in). Lay four equal portions of the cress over the goat cheese.

-Beat the eggs in a bowl. Mix the cornstarch and fresh cream first in a separate bowl. Add the beaten eggs and mix well. Add salt and pepper for taste. Mix. According to your preferences add curry powder or saffron and mix.

-Pour the egg-fresh milk mixture onto the cress and goat cheese. Bake for about 25 minutes.

-Serve lukewarm or hot with a well seasoned salad.

NOTE:

-If you wish to make a sole big tart, you will have to bake it for 10 more minutes.

-Serve it with a dry white wine.

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie

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French Cuisine: Croustillants a la Feta

Cheese is a staple in most European Cuisines.
Traditional Feta is a Greek cheese that should only include sheep and goat’s milk, although modern feta might also consist of cow’s milk.
As Feta is an aged cheese, commonly produced in blocks, and has a slightly grainy texture, it is easy to cook/use in all kind of pastries.
Here is a simple French-inspired recipe of this Greek delicacy:
Croustillants a la Feta/Feta Croustilla g
nts

INGREDIENTS: For 8 pieces

-Feta: 200 g (try and use real Greek feta!)
-Brick/filo sheets (thin pastry brick or filo/fillo): 4
-Young fresh spinach: 100 g
-Egg: 1
-Butter: 20 g
-Freshly grated Parmegiano: 30 g
-Pine seeds: 40 g
-Oil: 200cc/ml
-White pepper: to taste

RECIPE:

-Clean the spinach in running cold water. Drain them thoroughly and fry them in the butter for 5 minutes on a medium fire.
Dry fry the pine seeds for 3 minutes in an teflon pan.

-In a bowl mash the feta with a fork. Add the egg, parmegiano, spinach and pine seeds. Keep a fine pine seeds for decoration. Mix well and add white pepper.
Do not add salt as the feta is already salted!

-Cut the filo/brick sheets in four portions lengthwise. You should have 16 strips. Place one strip each on another one to form 8 double strips. If the brick is round, fold the thr curving part inside.
Place some feta mixture in one corner of the double strip and fold the rest of the strip over it so as to obtain a triangular-shaped pastry (see above picture).
Repeat with the other 7 double strips.

-Heat the oil in a deep enough pan or deep-fry pan. Deep-fry each the pastry 2 minutes for each side until you obtained a nice dark golden colour.

-Serve them immediately decorated with a few roasted pine seeds.

NOTE:

-Instead of deep-frying them, you can brush the pastries lightly with oil and cook them in the oven (over a baking sheet) for 7~8 minutes at 210 degrees Celsius. Turn them over halfway in that case.

Drink a solid dry white wine with it!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet

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Japanese Cheese: NEEDS Co. (Hokkaido)

CHEESE-NEEDS2

I have already said that the Japanese have been steadily increasing their own cheese production for the last 10 years or so with some reamarkable results.
Moreover, these cheese have slowly but steadily become available over the whole country at specialised shops and department stores.
As a futher proof I have discovered four more cheeses by a different company I hadn’t heard of before: NEEDS Co Ltd in the island of Hokkaido!
NEEDS stands for “Northern Eco Economy Developing System”.
The amusing details are that names are in English or Japanese while weights and packaging are written in French.
NEEDS Co. Ltd. is relatively new as it was founded in 2003.

CHEESE-NEEDS1

They are all made from raw cow’s milk and very safely packaged, a must in this country with very changeable climates!

CHEESE-NEEDS3

The above cheese, a hard type variety is called Kashiwa/槲 (Japanese Emperor Oak), the name of a tree found in Hokkaido.
It is a cross obtween Emmental and Gruyere, with some welcome pungency and solid taste.

CHEESE-NEEDS4

This cheese is called “Oochi no Hoppe/大地のほっぺ” meaning the “Cheek of the Large lands”!
Reblochon-style, it is quite soft and pobably will do better with some more maturing.

CHEESE-NEEDS5

The cheese above is called “Sakeru Type Mozzarella/White pepper/String/さけるタイプ・モッツアレラチーズ・ホワイトペッパーストリング”. in brief it is a string-type cheese you can tear easily. great as a snack. The pepper contained in the cheese is a good initiative. As for the name Mozzarella, it just shows that the Japanese laws are somewhat a bit lax! great snack with beer.

CHEESE-NEEDS6

As the name “Caciocavallo” indicates, the above cheese is Italian-inspired!
Softer than its Italian counterpart, it has nonetheless a solid taste with plenty of supleness, making for a great snack!

NEEDS Co. Ltd.
Hokkaido, Nakagawa Gun, Makubetsu cho, Shinwa, 162-111
Tel.: (819(0)155-57-2511

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Cheesemonger’s Weblog

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French Cuisine: Young Cod and Lentils

CABILLAUD-LENTILS

Young cod or “Cabillaud” in French is one of those white-fleshed fish which are so easy to prepare and do not require complicated recipes!

Here is a recipe which will make you sound like an accomplished chef:
Paves de Cabillaud aux Lentilles/Young Cod Steaks and Lentils!

INGREDIENTS: for 6 persons

-6 large pieces of cod fillets, 150 g each
-Puy green lentils: 500 g
-Bacon or Pancetta: 6 very thin slices
-Carrot: 1
-Onion: 1
-Olive oil (EVO): 4 tablespoons
-Xeres vinegar: 1 tablespoon
-Bouquet garni (if unavailable, make your own with fresh of dried rosemary, thyme, sage, etc)
-Salt: to taste
-Black pepper, freshly groungd: to taste

RECIPE:

-Peel the carrot and onion. Slice the onion very thin and cut the carrot into small dices. Drop the sliced onion and carrot dices and lentils into a large pan and cover (a little higher than the whole level) with cold water (containing as little calcium as possible=soft water). Add the bouquet garni. Bring to boil. Set the heat as to simmer the vegetables for 45 minutes.

-10 minutes before the vegetables are cooked fry the bacon slices on a large non-stick frypan until golden. Take excess fat off by laying them on a kitchen paper sheet.
In the same frypan heat a tablespoon of olive oil. Lay the cod on the rypan and fry on high fire for 2 minutes on each side. Turn the heat low. Sprinkle the fish with salt and pepper and let cook for 5 more minutes on a low fire.

-Drain the lentils. Pour them on a serving dish.
Prepare a vinaigrette with salt, pepper, Xeres vinegar and the remaining olive oil. Pour it onto the lentils. Mix. Place the the bacon slices and cod onto the lentils and serve at once.

-If you serve them individually, keep six plates warm. Place each cod fillet on a bed of lentils and a slice of bacon. Sprinkle the fish with a little freshly chopped Italian parsley and just a little olive oil. Place a sprig of Italian parsley on the whole for the fnal touch.

Serve a good Beaujolais with it (not Beaujolais Nouveau, for people’s sake! LOL)

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Mangantayon
Elinluv Tidbit Corner

Please check the new postings at:
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