Tag Archives: トマト

Shizuoka Prefecture Appetizer: Fujiyama Beef, Utogi Wasabi & Ameera Rubbins Pearl Tomatoes!

There are days when things seem to click out of nowhere!
The Missus last night brought home some beef from the newly opened Cenova Department Store.
This was Fujiyama Beef, the equivalent of Kobe Beef bred in Shizuoka Prefecture!
It is expensive but when the Missus noticed the 30% discount tag when she visited the place in the evening she did not hesitate!

The Missus sauteed the four slices (two for each…) up to medium rare in top-class olive oil. Nothing else, good girl!

We had a small pack of Ameera Rubbins Pearl Tomatoes from Iwata City in the fridge. These tomatoes are being grown here and there in Japan these days but until recently only two farmers were growing them in our Prefecture in the whole of Japan. These are very firm and sweet and are eaten like a dessert!

I also happened to have quite a few fresh wasabi roots in the fridge. These were offered to me by farmers who grow them in Utogi, Shizuoka City, the very birthplace of wasabi!
Since Shizuoka Prefecture grows 80% of the total crop in Japan, it is quite a common pleasure here to grate your own wasabi!

Just some grated wasabi and salt for the beef… Simple is best and most extravagant!
incidentally, the red salt is a present from Hawai!
Mind you, true to tell, the rest of the dinner was a bit of an anticlimax! LOL

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With a Glass,
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Adventures in Bento Making, American Bento, Beanbento, Bento No1, 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, My Bento Box, 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

Ice Plants & Tomatoes in Yaizu City: Ooba Garden

Mr. Hiroyuki Ooba/大場弘之, growing ice plants and tomatoes at Ooba Garden/おおば農園 in Yaizu City/焼津市

“Looking forward to diversify!”

Meeting 100 students in my classes at University does prove useful when I wish to discover new producers and farmers as in Shizuoka Prefecture some of these very students are bound to be the sons and daughters of local farmers!

One such student was kind enough to introduce to her father, Mr. Hiroyuki Ooba (51) growing ice plants and tomatoes in his farm!
He kindly accepted to pick me up at Fuijeda City JR Station last Sunday on a beautiful day.

Yaizu City and its surroundings being a very flat area we can admire Mount Fuji in the distance all day long!

Mr. Ooba is second generation farmer.
His father was mainly cultivating tomatoes and cucumbers before he took over.
He has since stopped growing cucumbers to concentrate on other green vegetables, always experimenting on new varieties and species.

Mr. Ooba apologized for the “messy” farm, but actually I found it very welcoming with those old pine trees at the entrance!

Well, this certainly looks like a real farm!
Many bicycles! Mr. Ooba has two daughters, the second one being my student and a son, the youngest of his children still at high school, but who already has decided to attend Agricultural university to follow in his father’s steps!

Mr. Ooba grows ice plants in greenhouses covering 6a and 5a, whereas tomatoes are grown in 3 greenhouses for a total area of 12a.

Mr. Ooba started growing ice plants/アイスプラント a couple of years ago, thinking that these African vegetables should be easy to grow in a hot environment. He was surprised to find out that they didn’t like heat much after all!

Enormous ice plants!

The Japanese eat only the top part of the ice plant raw which is crispy and are not interested in the larger leaves as they don’t cook them. on the other hand the plant grows quickly and can be continuously harvested for its top crispy young leaves.

Mr. Ooba allots some space for his own needs: Qing geng cai/チンゲンサイ and thin leeks/細葱.

He also grows and partly sells cabbages as the land is propitious to vegetables whereas trees such as orange trees are not really suited.
Incidentally a great part of Yaizu City farmland is dedicated to rice, which is of very good quality.

Mr. Ooba and his father have been growing tomatoes for about 40 years.
They used to grow Momotaro tomatoes, but Hiroyuki thought he was getting better results with Misora 64 tomatoes.
he grows between August and December and again between January and May. Between May and August he will grow some Momotaro tomatoes.

The cultivation system is nutriculture/養液栽培, a system that he found most practical over the years allowing for a better control and reduction of pesticides and artificial fertilizers.

For all the practicality of this system, cultivation is not that easy.
Plants have to be regularly trimmed and prunes.
One big tomato might look good (above picture) but all tomatoes after that big beauty will not develop properly.

You have to choose two sizes and the consequent technique according to consumer and market demands.
Either you grow them big and few as above or,

or clusters of smaller but more regular and abundant tomatoes!

I personally tend to like them in-between but I’m being selfish.
In any case we already agreed on a second interview next may when i will be able to find great quantities to choose from!

Messrs. Hiroyuki Ooba/大場弘之 and Hajime Matsuda/松田肇 of Six berry Farmers!

I found out that Mr. Ooba is actually a friend of Hajime Matsuda, one of the six merry Berry Farmers growing Toukun/桃薫, peach strawberries!
Funnily enough it was discovery for Hiroyuki!

The three of us shared a long constructive talk about future ventures.
Hiroyuki is seriously thinking of starting grapes and fancy pumpkins next year. great fun in store for me!

Although Mr. Ooba’s vegetables are sold in Yaizu City markets, direct orders are gladly accepted through the phoneor by mail!

Ooba Garden, Mr. Hiroyuki Ooba
421-0212, Shizuoka ken, Yaizu Shi, Riemon, 250-2
421-0212静岡県焼津市利右衛門250-2
Tel.: 054-622-2661
Mobile: 090-3839-7027
E-mail: rynca@live.jp
Mobile E-mail: lycoper@ezweb.ne.jp

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Polyculture: Shigehiko Suzuki at Shige-Chan Garden

Shigehiko Suzuki/鈴木重彦 goes by the nickname “Shige-Chan”, which is also the name of his agricultural enterprise. Actually people have called him simply Shige-chan, a mark of respect from his peers in the local world of agriculture.

As usual On Wednesdays, my good friend Natsuko Koyanagi was on hand to help!

Shige-chan is a polyvalent farmer.
He grows a lot of cress/cresson, a vegetable which has become increasingly popular. He grows it on no less than 220 tsubo/~700 square meters! The above culture is done on “Buckets”.

He also grows “Fruitical” tomatoes on 600 more tsubo~2,000 square meters.
All agricultural land is rented!

Although he says that the tomatoes are not up to par in summer, they certainly look beautiful!

The best season is in February but they need great care all year round.
Shige-Chan’s hooby is arm wrestling, so I’m sure he has the stamina!
Would you believe he has only one gentle old lady to help him do all the picking?

Tomatoes are not attached to poles but kept standing by ropes attached to the “ceiling” of the greenhouses!

It was very hot that day (26 degrees on September 22nd!) and it was even hotter inside!

The gourds seemed to have a good time though!
Shige-chan uses as little pesticides as possiblle and works with his own brand of fertilizers.

And walking between each greenhouse contributed to a lot of lost sweat if not weight!

His other hobby is pisciculture!

This cress is cultivated in “hedge-style”
A central-heating system keeps the temperature above 8~10 degrees in winter while a ventilator systems keep the cress cool in summer.
Incidentally cress must be allowed to flower!

These tomatoes were seeded 6 weeks ago.

But his very first culture has always been roses for the last 22 years after he finished high school!
Quite a lot of them on 80 tsubos/~260 square meters!

An interesting variety, although

Shige-chan specialises in mini-roses of his own brand.

All roses ae grown in the “arch method” for even culture and straight stems.

Tomatoes ready to be delivered.
Shige-Chan spends every morning of the year (with the sole exception on New Year) from 06:00 t0 11:00 sorting, packaging and sending his tomatoes and cress all over Shizuoka Prefecture and as far as Tokyo!

Tough guy!

Shige-Chan Garden (Mr. Shigehiko Suzuki)
421-2118 Shizuoka City, Aoi Ku, Uchimaki, 1720
Tel.: 090-2773-5182
Fax: 054-207-7268
HOMEPAGE (Japanese
BLOG (Japanese)

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Vegan Italian Cuisine: Appetizer at Il Paladino

Service: Excellent and very friendly
Facilities: great and very large washroom, great cleanliness overall
Prices: reasonable to expensive.
Specialty:Sicilian Cuisine. Top-class Italian wines and great collection of Grappa.
no-smoking-logo1 Non-smoking at tables.

With the scalding heat frying us all day long, what can we possibly eat without overcrowding our system?
When I visited Il Paladino, probably the best Italian restaurant in the Prefecture (BG is going to kill me again for that kind of comment!), the chef genially replied: “Just eat vegetables, more vegetables, and even more vegetables!”

Shizuoka Prefecture is blessed with an almost limitless array of vegetable varieties. Actually one has to keep his eyes, nose, and even ears well open, as many more new ones come by the day! I am certainly not one to complain as such knowledge comes inhandy at work when interviewing local farmers!

Present (notice I said “present”) Italian gastronomy wouldn’t exist without tomatoes. Well, I know some good Italian friends who would love to discover the local cultivars.
Shizuoka is receiving a lot of attention for its tomatoes, especially the “Ameera/Very Sweet” genus, which comes in various sizes, from minuscule to large plum-sized.
Il Paladino’s chef chose the latter to prepare his appetizer. They are not only very sweet and fleshy, they also are red all the way through with very little water and pips. You thoroughly enjoy cutting them with a knife, a rarity in Japan!

The tomatoes are peeled first before being marinated with garlic, cucumber (that is served together), lemon, vinegar, olive oil, laurel leaves, sugar, salt, pepper and some “secrets”.

The tomato is then served chilled with the cucumber. Red pimento (not marinated) and basil leaves are added for taste and looks. Finally marinade will be sieved above the whole before being served with toasted home-made bread. I cannot guarantee that the latter was vegan, though, but you certainly need the bread to sponge off the marinade (make sure your bread is vegan, then!)

Tratorria Il Paladino
420-9839 Shizuoka City, Aoi-Ku, Takajo, 2-8-19
Tel.: 054-253-6537
Opening hours: 11:30~13:30, 17:00~22:00
Closed on Mondays
Credit cards OK (Dinner only)

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Indecent Tomato?

I’m bound to be for a lot of flak from Bazooka Gourmet with this one! LOL
Rainy Sunday today, and the Missus before going to work asked me to prepare some ratatouille for dinner.
I still needed quite a few ingredients vefore starting cooking and went to the neighbourhood supermarket.

I noticed some locally grown organic tomatoes sold in a small bunches.

They looked and felt pretty ripe (BG, keep quiet!), just perfect for the ratatouille.

When I opened the vynil bag they were wrapped in at home I discovered two “siamese twins” in a very peculiar arrangement.
I just couldn’t help taking pics before “separating” them for cooking!
I don’t really know how to call them; indecent? Sensuous? Pervert?…

I’m sur BG will come with something!

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Vegan Caprese-Style Tomato & Tofu Salad

I’ve already introduced vegan tofu salads for my friends.
This is another one with a lttle twist!

INGREDIENTS: For 1~2 persons

-Tofu (kinu tofu): 1/2 block: 200g
-Tomato: a large whole one
-Basil leaves: 10 (large and fresh!)

Dressing:
-Wine vinegar: 1/4 cup: 50 cc/ml
-Salt: 1/3 teaspoon
-Whole black peppers: 3 seeds, ground (use a bottle!)
-Garlic: 1/2 clove (fresh!)
-Red chili pepper: 1/2 (fresh if possible) (Chopped finely)
-Olive oil (EV): 1.1/4~ tablespoon
-Onion: 15 g (Fresh and new if possible!)

RECIPE:

-Cut the tofu in 1 cm-thick slices.

-Cut out the stem end off the tomato and cut into half-moon slices.

-Crush the garlic and throw it into a small pan with the wine vinegar, Salt, black pepper, and red chili pepper and heat it until reduced to half.

-Transfer the dressing into a bowl floating on a larger bowl half-filled with water and ice and leave until chilled.

-Take out unsightly pieces out of the dressing. Grate the onion over it and mix. Add the oil oil and mix.

-On a serving dish place the slices of tofu and tomatoes and the basil leaves alternatively as shown on picture above. Season with dressing and serve!

-Very low in calories!

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Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven

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Vegan Japanese Cuisine: Tomatoes marinated in Sweet Vinegar

Like the Aubergines/Eggplants, Tomatoes are available all year round!

Here is a very simple and healthy recipe that anyone can use and eat at will!

Tomato No Amazu tsuke/Tomeatoes marinated in sweet vinegar!

INGREDIENTS:

-Tomato: 250 g
-Onuon: 15 g (finealy chopped)
-Celery: 10 g (finely chopped)
-Coriander: to taste (fresh and finely chopped

Marinade:
-Sugar: 2,1/2 tablespoons
-Rice vinegar: 50 ml/cc
-Water: 100 ml/cc

RECIPE:

-Pour allthe marinade ingredients in a saucepan and heat until just before boiling point. Switch off fire, let cool completely and chill.
Chill chopped onion, celery and coriander inside the fridge.

-Plunge the tomatoes in hot water, then ice-cold water and peel.
Cut into small enough pieces and add them to the marinade. Chill inside fridge.

-Serve tomatoes with chopped vegetables on topas shown in above picture.

You may add optional chopped vegetables and leaves.
As for salt ot spices I would experiment very carefully!

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven

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Vegan Japanese Cuisine: Taro & Tomato Stew

Benn rummaging through my notes and discovered another simple and hearty recipe for my vegan and vegetarian friends!

Taro & Tomato Stew!

INGREDIENTS: For 2 people

-Taro/Sato Imo: 4
-Carrot: 1
-Onion: 1
-Garlic: 1 clove
-Tomato: 100~200 g (canned with their water, or fresh, peeled and seeded)
-Cabbage: 3 leaves
-Miso: 2 tablespoons
-Water: 1/2 cup/100 cc/ml
-Mirin/sweet sake: a little for taste and seasoning

RECIPE:

1-Peel taro and cut into big pieces. Cut carrot into large pieces. Cut onion into 4 quarters. Cut the garlic into thin slices. Cut the cabbage into rough pieces.

2-In a pan drop the taro, carrot, onion and garlic with the tomato and switch on fire. Bring to boil and then lower fire. Cover with lid and cook until vegetables are soft.

3-If you have a pressure cooker, pour everything into it, heat and cook on a low fire for 5 minutes.

4-Add cabbage, miso, mirin and water and cook for a while until cabbage has become soft. Rectify/season with a little salt if necessary although miso contains enough salt.

NOTES:

-Any miso can be used according to your preferences.
-I personally add some lemon juice.
-When servin in bowls, I top it with chopped thin leeks. Fresh coriander would be great, too.

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice

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Easy Vegan Tomato Appetizer

TOMATO-KANTEN

Just found the idea in a Japanese cookbook for an easy vegan/vegetarian appetizer based on tomato:
Agar agar Tomato Jelly!

INGREDIENTS:
-Tomato Juice: 300 ml (make your own juice form tomatoes freshly bought or picked!9
-Orange Juice: 250 ml (same a for tomato juice. Choose biologically grown ones!)
-Sugar: 3 large tablespoons
-Agar agar powder: 4 g

RECIPE:
-Pour all ingredients into pan. Het until suagr and agar and agra are completely dissolved.
-Pour into recipients o your choice and let cool.
-Put inside the fridge and serve when the jelly has completely solidified.

NOTES:
This is a very basic recipe, which calls for variations and ideas:
-If on a diet, discard sugar, and add a lttle celery salt, white pepper and spices of your choice. ecorate with basil leaves.
-Can be used as solid base under fruit or vegetable salads!
-Mixing alcohol with it, vodka for example, and you have jelly cocktail.

Have some good fun!

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Tomatoes: Local varieties in Shizuoka

AGRI-TOMATO1

I had my good friend Rich in mind when I set off on my bicycle yesterday morning in the direction of the Abe River in Shizuoka City. This major river is dotted almost all the way up to its source with farmland. Very often, while the men are busy with staple crops like rice,tubers and even peanuts, some housewives grow vegetables and other produce as a “side business” to contribute some cash to their homesteads.
About an hour ride from my place one will find a JA (Japan Agriculture) market called “Agri Road Miwa” associated with 13 such housewives who sell their vegetables, fruit, flowers, tea, honey and home-made cakes on a daily basis, guaranteeing fresh produce everyday.
The only problem is that you must be there when the market opens at 9:30 and fight off the local “o-baasan/grannies”! LOL
Being seasonal produce only, you can expect something new every morning!
I had already picked some great burdock roots, pink potatoes and maountain veggies, when my eyes stopped on some unusual tomatoes.
Interestingly enough. the grannies were more interested in the lettuce and strawberries, so I had enough time to choose the best specimens!

AGRI-TOMATO2

“Black Tomato”. Actually it is a very deep red colour, practically dark blue-violet.

AGRI-TOMATO3

“Orange Tiger”. Beautiful name, isn’t it?

AGRI-TOMATO4

“Green Tiger”. A cousin of the above!

AGRI-TOMATO5

“White Tomato”. Actually more of a mild beige colour.

Bear in mind that all these tomatoes, in spite of their colour, were ripe.
I bought enough for myself and Yasaitei, a favourite local Japanese Izakaya which specializes in vegetables (I just give them away as the prices are simple ridiculous. If Yasaitei can promote these farmers’ products, I’m more than happy!).
Some actually did not reach my office intact (a long rough bicycle ride is not a great idea for shopping!). I just “sampled” them,… I ended up eating all the “damaged” tomatoes! They were sweet and tangy at the same time, firm and juicy, all basically of the same taste. No need for drinking water after that!
I stored the intact tomatoes in the fridge and later brought them to Yasatei. This izakaya is run by ladies only, and it was a discovery for them! No need to say that the tomatoes were immediately displayed for the customers’ pleasure!

Agri Road Miwa
Shizuoka City, Aoi Ku, Abeguchi Shinden, 537-1
TEL:054-296-7878
Business hours: 09:30~15:30 (from 08:30 on Saturdays)
Homepage (Japanese)
Even if you don’t understand Japanese look at their products!

Yasaitei
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended

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Quick Snack: Cream Cheese Tomato Rolls for the Beer!

tomatospringroll

There are times, be it in Winter, Spring, Summer or Autumn, when you just don’t have the will to venture into another cooking expedition, but still want to offer and eat quick, simple and yummy food!

Here is suggestion that you can store inside the fridge just in case hungry friends barge in with some beer (or mineral water! LOL). It can be easily adapted for vegetarians!:

I don’t have to bother with quantities really.
Just know that you need an equal amount (in volume) of Philadelphia (for example) cream cheese and fresh cream lightly beaten to a semi-hard consistency.
In a bowl mix the cheese and cream well. Add a little salt, pepper, nutmeg and whatever spice you fancy. Add some finely chopped herbs!
As for the tomatoes, choose them as large as possible, but not too ripe to avoid them breaking away. Peel them first, by making a light cut near the stem and plunging them in hot water (or holding them over a flame). When the skin starts opening, take them out and plunge them in cold water. They should peel off very easily.
Cut them in half, empty them, “spread” (you might have to help with a few small cuts) them on a kitchen paper to sponge water off.

Note: do not salt the tomatoes, or they’ll give out gallons of water!

On a large enough piece of cellophane paper spread the tomato flesh, fill with an adequate amount of cream cheese mix, and make a roll closing the cellophane paper around. Twist the ends shut.
Leave in refrigearator until served.

Simple presentation suggestion (look at pic!):
A three-piece presentation is easiest with cut sweet pimento and boiled broccoly stems (a good way to use them!).
Cut the tomato rolls half-way at a slant for better effect.
Add lightly boiled turnips, pieces of raw ham, and plenty of greens.
Serve with a pot of vinaigrette or dip sauce.

Simple and appetizing!
Good for hungry kids, too!

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Vegetables Facts and Tips (2): Tomatoes


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tomato1

Tomatoes have laid on our tables for so long that we have almost forgotten they came from South America. The Spanish and the Portuguese ignored them. The British studied them. The French brought them to Europe under the name of “Love Apple”, a name still existing in Italy. So it is said,…

tomato-fruit
“Fruit Tomatoes”

This summer-maturing fruit can be bought all year round with the interesting consequence that tomatoes ripened in winter are sweeter than their summer cousins as they contain less water, earning themselves the name of “fruit tomatoes”, a great oxymoron, if there was one!

Thanks to consumers’ insatiable appetite for novelty, tomatoes are grown into all kinds of size, shape and colour.
Just to cite a few, the following are the most popular in Japan:

tomato-momotaro
“Momotaro Tomatoes”

-Momotaro (after the Japanese “Peach Boy” tale), which becomes “Fruit tomato” in winter.

tomato-midi
“Midi Tomatoes”

-Midi Tomato (sometimes called “Plum tomatoes”), a larger cousin of the “Mini tomato”, is very sweet and very high in nutrients. Its aroma has a particularly long life.

tomato-italian
“Italian tomatoes”

-Italian Tomato: mainly used for cooking, it may often come in a comparatively elongated shape.
It contains less water and reveals both large amounts of sweetness and acidity, making it very conducive to long cooking with the extra bonus of actually improving in taste upon heating.

tomato-mini
“Mini Tomatoes”

-Mini Tomato: one-bite sized, it is also called “Petit tomato”. It contains twice as many Vitamin C, and it is very rich in beneficient ingredients.

tomato-yellow-mini
“Yellow Mini Tomatoes”

-Yellow Mini Tomato: characteristic for a lot of sweetness and very little acidity. Very handy for children who dislike vegetables!

rubbins
“Ameera Rubbins”

-Ameera Rubbins: with its larger Ammeera tomato, it is grown exclusively (until now, but they are bound to expand beyond our borders!) in Shizuoka Prefecture. They are the sweetest of all, tasting like strawberries, and very firm, making them ideal for decoration, notwithstanding their nutrient value. The smallest variety called “Rubbins” is grown by only two farmers near Iwata City!

tomato-micromini
“Micro Mini Tomatoes”

-Micro Mini Tomatoes: increasingly popular, they are only 8~10 mm and look somewhat like redcurrants. Very tasty with a beautiful acidity, the Japanese use them not only in salads, but also as the final touch on a plate of sashimi!

FACTS:

-Season: All year round
-Main elements: Licopin (Ricopin), Vitamin C, B Vitamins, Potassium, Pectin, Luchin (Ruchin).
Licopin is a carotene variety particularly beneficial in fights against allergies and ageing. The Potassium and Vitamin C and Pectin help control cholesterol in blood.
Luchin reinforces capillary veins and arteries.
Recent researches in Germany and China have proven that tomatoes help control high blood pressure.
Who said that the Italians look healthier than everybody else? LOL

TIPS:

-Choose tomatoes with a deep colour and healthy strong skin!
-Preservation: before storing them into the vegetable compartment of your fridge, wrap themin newspaper or put them inside a vinyl bag, or even better, inside a rigid plastic sealed box.
-Peeling: better than boiling water, direct contact with a flame! Make a very shallow cut near the stem area, firmly stick a fork or thin skewer into the stem area, hold the tomato directly over the gas flame for a few seconds, then plunge it into cold water. Skin should come off very easily.

Shizuoka Agricultural Products: Candy Tomatoes


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Shizuoka Prefecture, especially its Western half has acquired a national reputation for its great tomatoes, notably plum tomatoes and “Aamera” varieties.

The other day, as I had some time, I decided to have a look at the small supermarket inside Kakegawa City JR Station as it specializes in Shizuoka Prefecture products from sake to vegetables, jams, spices and a lot more.

I discovered a new variety of tomatoes called “Candy Tomatoes” grown by Mr. Fukuda,a grower established in Kakegawa City.
They not only make for great presentation, but they are very firm, tasty and sweet. I had some difficulty to keep some for the Missus as I wanted to eat them at once!
Problem is that the Missus wants me to get some regularly on my way back from University!

Korreshika Dokoro
Kakegawa City Station
Free dial: 0120-471056