Tag Archives: 中華料理

Chinese Gastronomy with Shizuoka Products: Cham (new)

Service: excellent and very friendly
Facilities: great cleanliness overall. Traditional
Prices: very reasonable, good value.
Strong points: Great use of local Shizuoka Vegetables and products. Great Chinese Teas! Full Shizuoka Course on reservation! Shizuoka sake!
no-smoking-logoFully non-smoking!

Mr. Atsushi Tomura, after 3 years spent on the other side of town decided to move to a new address last April and adopt a new concept for his beautiful Chinese gastronomy, almost exclusively made, especially vegetables, with products of Shizuoka Prefecture.

Instead of continuing with a large restaurant and the subsequent staff, he chose an old traditional Japanese izakaya, whose former owner had just just retired after 34 years of business, sitting only 7 people (do reserve on the phone beforehand!) and with a kitchen large himself for himself alone!

This allows for a closer and more intimate relationship with his customers in the true izakaya tradition!

Talking of which, you can order not only beer, wine, shochu and so on but also beautiful Shizuoka sake! Non-drinkers will be glad to learn that they can order top-class Chinese teas!

Well-chosen and reasonably-priced white wine is available!

These enormous contraptions help Tomura San make his specialty; Steamed food!

He also proves great concern for healthy food with his own konbu shiyo/昆布塩/salt and seaweed mixture!
And incidentally, very unusual in an izakaya, the place is entirely non-smoking!

Although you can reserve a full Shizuoka Products Course in advance here is a suggestion for a first meal at Cham:
First, you must try Tomura San’s dish of steamed seasonal vegetables all coming from Furuya garden in Asabata, Shizuoka City.
These are served with two kinds of salt and soy sauce from Gotemba City in Shizuoka Prefecture!
You will discover the true taste of really delicious and fresh vegetables!

Next order a steamed combination of vegetables and fish, Suruga Bay isaki/chicken grunt in this case, seasoned with a very light dressing!
And do not be afraid to ask questions! Tomura san will be more than happy to explain everything in detail!

Next, the sweet and sour pork!
I know a lot of Chinese friends who will not bother going back home to savor it!

These are not minced meat balls but thin pork belly strips rolled into the shape of balls!

The perfect accompaniment, home-made and steamed Chinese buns!

Skip dessert and do try the scrumptious fried nira/Chinese chives dumplings!

Well, frankly and truly speaking, this is only the start of a long relationship: seasonal ingredients only, almost all Shizuoka ingredients, everything cooked in front of you and the whole in such a friendly and intimate atmosphere! What else can you ask for?

To be continued…

CHAM
Shizuoka Shi, Suruga Ku, Minami Cho, 6-7, inside Irifune Yokocho
Tel.: 054-285-7115
Business hours: 17:00~24:00; lunches on order only (1 day advance)
Closed on Sundays unless dinner is reserved at least 24 hours ahead
HOMEPAGE

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
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

Vegan Chinese Cuisine: Spring Rolls

Chinese (and Japanese) Cuisine can easily be adapted for vegans and vegetarians and deserrves to apprecaited by all.
Vegan and vegetarians recipes are easier and probably healthier!
As for the ingredients, make sure of what the warppers are made of. They can be either made with wheat flour or rice flour. Your choice!
Choose a frying oil of your preference, too.

As for the dip, I leave it to you, although I will check if I can find one for your prirorities!

INGREDIENTS: For 10 rolls

-Spring roll wrappers: 10


Mizuna

Mizuna (Japanese: 水菜 ‘water greens’), also called Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens, California Peppergrass, Spider Mustard, etc., is a Japanese name used primarily for cultivated varieties of Brassica rapa nipposinica but also for Brassica juncea var. japonica.


Mizuna and Daikon Salad

In addition to the term “mizuna” (and its alternates) being applied to at least two different species of Brassica, horticulturalists have defined and named a number of varieties. For example, a resource provided by Cornell University and the United States Department of Agriculture lists sixteen varieties including “Early Mizuna”, “Kyona Mizuna”, “Komatsuna Mizuna”, “Vitamin Green Mizuna”, “Kyoto Mizuna”, “Happy Rich Mizuna”, “Summer Fest Mizuna”, “Tokyo Early Mizuna”, “Mibuna Mizuna”, “Red Komatsuna Mizuna”, “Waido Mizuna” and “Purple Mizuna”.[

-Mizuna: as appropriate
-Carrot: as appropriate
-Flour: a little
-Rice vinegar: as you like
-Chili pepper: as you like

RECIPE:

-Cut Mizuna in 6 cm long pieces.

-Cut carrot in 6cm long thin strips.

-Place mizuna and carrot on the first third of the wrapper.

-Roll as above. To securely close it apply a little water mixed a little flour on the inside of the wrapper (only on the end!).

-Deep-fry until it has become crispy and a nice light brown.
Bear in mind that the vegetables contain water. Don’t overfry them!
As soon as they look crispy, scop out and lay on a grill or kitchen paper to take off excess oil.
Dip in rice vinegar seaoned with chili pepper (mustard is great, too).

This is only the basice recipe. One can add all kinds of vegetables. The point is that they must be cut in the same size for even cooking!

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

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Vegan Chinese Carrot Salad

Chinese Cuisine, especially salads can be easily adapted for vegan and vegetarian priorities as shown in this simple and adaptable recipe!

Note on Zha cai

Zha cai (literally “pressed vegetable”) is a type of pickled mustard plant stem originating from Sichuan, China. Other transliterations might include cha tsai, tsa tsai (from Mandarin Chinese); or jar choy, jar choi, ja choi, ja choy, or cha tsoi (from Cantonese). In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable (although all of these terms may also refer to any of a number of other Chinese pickles), including the several other types in the Sichuan province itself.

The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar.

INGREDIENTS: For 1 person

-Carrot: 1
-Zha Cai: 1 small tin
-White leek: 1
-Vinegar Rice: 2 tablespoons
-Soy sauce: 1 tablespoon
-Sesame oil: 1 tablespoon
-Salad Oil (of your choice): 1 tablespoon

RECIPE:

-Cut the carrot into thin and narrow strips.

-Do the same with zha cai.

-In a bowl drop the carrot and zha cai strips. Add rice vinegar, soy sauce, sesame oil and salad oil. Mix. Check taste and rectify if deemed necessary. Bear in mind that the zha cai contains salt.

-Cut the white leeks into very thin strips.
Mount the salad as shown in above picture.

-the beta carotene contained in the carrots will be better assimilated by the body thanks to the oil!

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, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

Please check the new postings at:
sake, shochu and sushi

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Chinese Restaurant: Shikinjo (revisited)

Please check the new postings at:
sake, shochu and sushi

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shichi-1

Shizuoka City is lucky to count one real Chinese Restaurant whose owner and staff are all from Beijing!
The Missus and I visit regularly. The main chef has changed, meaning that some seafood dishes have been added!
Here is what we enjoyed last Sunday (sorry for the late posting!)

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Half-raw potato salad, a great appetizer with the first drink (beer in that case).

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Deep-fried seafood Spring rolls.

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Time for the dim sung: steamed gyooza/dumplings. Above are pork dumplings.

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Carrot dumplings.

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A favourite: deep-fried pork balls. And a must as the Missus have given up of reproducing at home!

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Sauteed greens with minced pork meat and rice vermicelli for the Vitamin C!

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Shikinjo has great old Chinese rice wines that I never fail to taste (at room temperature)! That’s when the Missus switch to Chinese Great Wall white wine!

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As we still had some space left in our stomachs, fried (sauteed) seafood gyooza and

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boiled seafood dumplings!

No more space left for dessert!
Pity as they have some great home-made almond curd!

Shikinjo
Shizuoka City, Aoi Ku, Takajo Machi, 3-21-20, Kawai Bldg 1F
Tel. & fax: 054-2742727
Opening hours:
weekdays: 11:30~13:30 & 17:30~22:00
Saturdays, Sundays & National Holidays: 17:00~22:00
Closed on Wednesdays.
Parties welcome
Very reasonable
Homepage: Homepage (Japanese)
10 minutes walk from Shin Shizuoka Station