Tag Archives: 日本

Sansai/Edible Wild Japanese Mountain Vegetables (2014 edition)

tomii-veg31

“Sansai/Wild Mountain Plants” are around the corner so I thought it might be a good idea to draw people’s attention back to them for easier reference! They also include wild fruit that can be eaten both as vegetables and fruit with various preparations.
Some can be boiled, others fried, prepared as tempura, cooked in soup, prepared as pickles or jam, etc.

As it would become far too big (already massive, but inexhaustive) a posting if I wrote everything, please pick up one item at a time if you want more explanations and I will write an individual article for your pleasure!
But some have added some since the last time I wrote about them and I added some facts!

Here we go:
(No particular order)

ainu-negi-alium-victorialis

AINU NEGI: ALIUM VICTORIALIS
Also called: GYOUJA NINIKU/VICTORY ONION/ALPINE LEEK

High in Vitamin B1

akebi-chocolate-vine

AKEBI: CHOCOLATE VINE

High in Potassium, Vitamin B1, B2, B6, C and vegetal fibers.
Provide great stamina!
The inside is eaten raw as it is sweet.
The outside can be pickled or fried as tempura!

amadokoro-polygonatum-odoratum
AMADOKORO: POLYGONATUM ODORATUM

azami-thistle

AZAMI: THISTLE
Try it as tempura!

fukinoto-giant-butterbur

FUKINOTO: GIANT BUTTERBUR/FLOWER CLUSTER

High in Vitamin A Beta carotene, B1, B2, b6, C, vegetal Fibers and Potassium.
Beautiful as tempura!

hamaboufuu-glhnia-littoralis
HAMABOUFUU: GLEHNIA LITTORALIS

hangonsou-senecio-cannabifolius

HANGONSOU: SENECIO CANNABIFOLIUS

hasukappu-lonicera-caerulea

HASUKAPPU: LONICERA CAERULEA/HASCUP

hikagehego-flying-spider-monkey-tree-fern

HIKAGEHEGO: FLYING SPIDER MONKEY TREE FERN

irakusa-urtica-thunbergiana

IRAKUSA: URTICA THUNBERGIANA

itadori-japanese-knotweed
ITADORI: JAPANESE KNOTWEED

katakuri-dogtooth-violet

KATAKURI: DOGTOOTH VIOLET

Flowers are also edible.

kiboushi-plantain-lily-hosta-fortinei

KIBOUSHI: PLANTAIN LILY HOSTA FORTINEI ( a variety of Hosta Montana)
Beautiful lightly steamed!

kogomi-ostrich-fern

KOGOMI: OSTRICH FERN (exists as green and red)

One of the most eaten wild maoutain vegetable in Japan!
Great plant as it needs no special procees to erase tanginess.
High Carotenes, Vitamin C, Amino acids and vegetal fibers.

koshiabura-ascathopanax-sciadophylloides

KOSHIABURA : ASCATHOPANAX SCIADOPHYLLOIDES

kuko-chinese-wolfberry
KUKO: CHINESE WOLFBERRY

kusagi-harlequin-glory-bower-peanut-butter-shrub2

KUSAGI: HARLEQUIN GLORY BOWER PEANUT BUTTER SHRUB

matatabi-silver-vine
MATATABI: SILVER VINE

mitsuba-japanese-honeywort

MITSUBA: JAPANESE HONEYWORT
has become a common garden vegetable!

nirinsou-anemone-flaccida

NIRINSOU: ANEMONE FLACCIDA

nobiru-alium-macrostemon

NOBIRU: ALIUM MACROSTEMON
Another favorite in Japan!

High in Vitamin C, Carotenes, Calcium, Potassium and vegetal fibers.

oyamabokuchi-synurus-pungens

OYAMABOKUCHI: SYNURUS PUNGENS

ryoubu-clrthra-barbinervis
RYOUBU: CLERTHRA BARBINERVIS

sarunashi-actinia-arguta

SARUNASHI: ACTINIA ARGUTA

seri-japanese-parsley

SERI: JAPANESE PARSLEY
has become a garden vegetable in Japan!

suberiyu-common-purslane

SUBERIYU: COMMON PURSLANE

takenoko-bamboo-shoots
TAKENOKO: BAMBOO SHOOTS (SPROUTS)

tanpopo-dandelion

TANPOPO: DANDELION
A green and a yellow variety are already grown in Japanese gardens!

tara-no-me-aralia-elata

TARA NO ME: ARALIA ELATA

High in Potassium, Vitamin A Beta Carotenes, B2 and vegetal fibers.
Another favorite in Japan!

tsukushi-horsetail

TSUKUSHI: HORSETAIL-Equisetum arvense (Source IVY)
A kid’s favorite!
High in Potassium, Magnesium, Carotenes and Vitamin E.

tsuroganeninjin-adenophora-triphylla

TSUROGANENINJIN: ADENOPHORA TRIPHYLLA

udo-aralia-cordata

UDO: ARALIA CORDATA
Commonly found in Japanese supermarkets!
High in Potassium, Calcium, Magnesium, Vitamin B1, C, Pantotene acid.
Helps combat human body acidity.

yamaudo

YAMAUDO: same as UDO (above)

urui-hosta-montana

URUI: HOSTA MONTANA
Can be eaten raw.
Great in salads. Has become a common vegetable in Japan.

warabi-pteridium-aquilinum

WARABI: PTERIDIUM AQUILINUM/BRACKEN
High Potassium, Calcium, Magnesium, Iron, Vitamin B2, C, E and vegetal fibers.
Commonly seen in supermarkets!

yamabudo-crimson-glory-vine

YAMABUDO: CRIMSON GLORY VINE

yamawasabi-wild-horseradish

YAMAWASABI: WILD HORSERADISH
Consumed for its flowers, stalks and leaves, but not roots!

zenmai-osmunda-japonica

ZENMAI: OSMUNDA JAPONICA/ROYAL FERN
High in Potassium, Vitamin A Beta Carotenes, B2, B6, C and vegetal fibers.

FUKI:JAPANESE BUTTERBUR/GIANT BUTTERBUR-Petasites japonicus (Source IVY)

High in Potassium, Calcium, Vitamin B2 and vegetal fibers.

—————————
Still have to find the English names for the following ones!

aiko

AIKO/Laportea macrostachya (Maxim.) Ohwi (Source IVY)

akamizu

AKAMIZU/ELATOSTEMA UMBELLATUM var. NAJUS

Found the name!

aomizu

AOMIZU/Pilea Mongolica
Found the name thanks to IVY

inudouna

INUDOUNA/Cacalia Hastata L. var . tanakae kitam
Found the name thanks to IVY

shidoke

SHIDOKE

ITADORI
has become common in Japan! Can actually be very invasive!

HONNA/Also called SUPPON

YOMOGI/MUGWORT
Great as tempura or in rice cakes!
Not to be confused with absinthe!

NOKANZOU/Hemerocallis fulva, orange daylily
Found the name thanks to IVY

YUKINOSHITA/Saxifraga stolonifera (is the same as Saxifraga sarmentosa), known by several common names, including Creeping Saxifrage, Strawberry Saxifrage, Creeping Rockfoil, the quite ambiguous “Aaron’s beard”, and Strawberry Begonia or Strawberry Geranium (Source: IVY)

Found the name!

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, Pierre.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

Bryan Baird’s Newsletter (2012/10/23): Autumn Seasonal Releases

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Autumn Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Unlike industrial beer, where summer reigns supreme, craft beer truly is a beverage of all seasons. That said, fall — with its crisp and brisk weather — strikes us as a quintessentially good season for the enjoyment of the robustly full-flavored ales that typify craft beer. We are excited to announce today’s release of three such autumn ales: Big Red Machine Fall Classic Ale, Son of Rising Strong Pale Ale, and Autumn of the Beach Ale.

New Baird Beer Seasonal Releases:
*Big Red Machine Fall Classic Ale (ABV 6%):

To baseball fans, October means World Series (also known as the “Fall Classic”) time. To me, the annual Fall Classic invariably brings back boyhood memories of watching and rooting for the great “Big Red Machine” Cincinnati teams of 1975 and 1976 World Series fame. Big Red Machine Fall Classic Ale was brewed initially in 2005 as a 30-year tribute to the Cincinnati Reds World Series championship team of 1975 (they beat the Boston Red Sox in a dramatic 7-game series). We continue to brew it annually because it is such a fine beer and it is the perfect libation to enjoy while taking in the Fall Classic. I was hoping for a Reds appearance in this year’s Fall Classic but, alas, those hopes were dashed by a tenacious San Francisco Giants team.

Big Red Machine Fall Classic Ale is brawny in the depth and richness of its malt character, and balanced beautifully by a spicy and sprite hop essence. Much as the rare combination of power and finesse was a hallmark of the Big Red Machine on the field, so too is it a hallmark of the Big Red Machine in the pint glass!

Big Red Machine Fall Classic Ale is available on draught at all of our Taproom pubs as well as at other select Baird Beer retailing establishments in Japan. It also is available in bottles (360 ml) for purchase direct from our brewery e-shop or from one of the many fine Baird Beer retailing liquor stores in Japan.

*Son of Rising Strong Pale Ale (ABV 6%):

Son of Rising is the strong-willed offspring of Rising Sun. He is bold and boisterous (double-dry-hopped with four citrus-laden varieties: Columbus, Chinook, Cascade, NZ Cascade); but he is no rebel. He is approachable in his balance, nuanced in his depth of character. He is a dutiful son who brings much satisfaction to his father.

Come visit a Taproom and introduce yourself. Son of Rising is a small-batch seasonal and available only on draught at one of our Taproom pubs.

*Autumn on the Beach Ale (ABV 5%):

This small-batch red ale is brewed with a combination of Bohemian floor-malted pilsner barely and German Munich malt. It is hopped delicately with a unique varietal combination: American Magnum, German Hersbrucker and New Zealand Wakatu. It is light and refreshing for a malty red ale — the type that would be enjoyable while sitting on the beach in Numazu on a sunny fall afternoon.

Autumn on the Beach Ale is available only as real ale on hand-pump, and exclusively at our Baird Beer Taproom pubs. Stop in for a pint while the pouring lasts!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, Pierre.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,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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/10/12: Fall Seasonal Releases: Biere du Japon and 08 Hop Harvest Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Fall Seasonal Releases: Biere du Japon and 08 Hop Harvest Ale

Dear Taproom Friend & Baird Beer Enthusiast:

I am excited to announce today’s release of two debut seasonal brews: Biere du Japon and 08 Hop Harvest Ale.

New Baird Beer Seasonal Releases:
*Biere du Japon (4.7%):

One of the prominent beer styles associated with Belgian brewing culture is Witbier, or white beer. Hoegaarden White is the quintessential modern version of the style. Witbiers are moderate gravity beers brewed with generous additions of unmalted wheat and more often than not spiced, most generally with coriander and orange peel. When brewed artfully they are sprite and extremely quenching beers.

Baird Biere du Japon is our Japanese take on this classic Belgian beer style. We mash with an ample quantity of domestic unmalted wheat combined with wheat, rye and pilsner malt. We only lightly hop the kettle boil with 15 IBUs of two varieties: Vanguard and Sterling. Following fermentation with our Belgian witbier yeast strain, we add the indigenous magic — lightly crushed sansho seeds and cut whole New Summer Orange fruit from nearby Izu.

The result is a wonderfully delicate, nuanced flavor that is supremely refreshing. Stop in to a Taproom pub for a taste today. Biere du Japon is available in both kegs and bottles.

*08 Hop Harvest Ale (5.5%):

2008 was the year of the dreaded hop shortage. Hop prices went through the roof but most brewers were happy just to obtain a sufficient supply. We were down to our last supplies of a few varieties from this most notorious hop harvest crop and our idea was to concoct a final hop taste of 2008.

08 Hop Harvest Ale is a malty brown ale with a brisk hop punch. We combine four American hop varieties from the 2008 harvest to achieve this punch: Perle, Glacier, Vanguard, Sterling. Generous additions of Caramel and Chocolate malt round out the flavor imparting toasted and roasted notes.

08 Hop Harvest Ale is draught only. It can be enjoyed at any one of our Taproom pubs as well as at other Baird Beer retailing establishments in Japan.

Upcoming Beer Events:
*Killer B Party (October 27, 4-8 PM):

Our friends at Nagano Trading are proudly sponsoring their second annual Killer B Party at the YC&AC in Yokohama. The Animal House of Japan beer parties proudly features Beer (20 serve-yourself taps featuring Nagano Trading imports from the U.S., Baird Beer, Brimmer Beer and others), Bowling (don’t go up against Andrew after he has had a couple!), Buffet (always a wonderful spread) and more.

Email reservations can be made at: all@naganotrading.com. Location directions can be found at: http://www.ycac.or.jp/club/map.html.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, Pierre.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,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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/10/01): Seasonal Release: Fall Fest Lager

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: Fall Fest Lager

Dear Taproom Friend & Baird Beer Enthusiast:

The transformation of summer into fall is my favorite seasonal change. In Japan, it seems that this transformation more often than not is blown in through the furious force of a typhoon. This year the transformation has been completed by Typhoon #17 which blew through Honshu last night. We awoke in Shizuoka prefecture this morning to a clear powder-blue sky and a crisply cool, gentle and dry breeze. Autumn has arrived!

In celebration of this season of harvest, the Baird Brewery is proud to release Fall Fest Lager.

New Seasonal Baird Beer Release:
*Fall Fest Lager (5.3%):

Richly malty and smoothly soft, this amber-colored lager, reminiscent of the fall foliage, is our take on a classic Vienna lager. It is the beer I will be sipping in the five o’clock hour sitting at the window counter of the Fishmarket Taproom, gazing out at the fall sunset while nibbling on pretzels and chatting with my friend, the Carpenter.

Fall Fest Lager is available for immediate release in both kegs and bottles (360 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, Pierre.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,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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/09/12): Seasonal Release: Pacific Porter

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Release: Pacific Porter

Dear Taproom Friend & Baird Beer Enthusiast:

While fall has not fully arrived here yet, it most certainly is “in the air.” We are welcoming its arrival early, today, with the release of a fantastic seasonal brew: Pacific Porter.

New Baird Beer Seasonal Releases:
*Pacific Porter (ABV 7.7%):

This is the Baird Beer Pacific ocean version of a Baltic Porter (a strong dark beer fermented with lager yeast that has enjoyed historical popularity in Baltic sea region countries). The color is deep copper-brown, almost black. The aroma is soft, round and fruity with a hint of chocolate. The body is chewy but not thick. Subtly sweet flavors of caramel and milk chocolate are highlighted magnificently by an underbelly of nut and pit fruit character. The overall impression is one of smoothness and balance.

Pacific Porter is draught-only (no bottles this year). It is available for immediate release in Japan. It begins pouring from our Taproom taps tonight.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, Pierre.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,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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/08/29): Three Late Summer Seasonal Releases

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Three Late Summer Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

As we move into September, summer begins to fade into fall — though it certainly doesn’t feel like that yet. As an antidote to the lingering late-summer heat, we are happy to announce the immediate release of three thirst-quenching seasonal brews: Japan Tale Ale 2012, Baird Belgian Tripel, and Plum Session Ale.

New Baird Beer Seasonal Releases:

*Japan Tale Ale 2012 (ABV 5%):

Brewed with a host of indigenous Japanese ingredients (un-malted wheat, korizato sugar, fresh ume plums and, of course, lovely soft Numazu water) Japan Tale Ale is lightly hopped, pleasantly tart and extremely refreshing. It’s hazy, milky-white color and snow-white foam collar are reminiscent of a Belgian witbier. It drinks, though, like a beer version of a well-made ume sour (a popular drink served in traditional Japanese pubs that is made with distilled shochu and plums and served carbonated on ice).

Japan Tale Ale 2012 is now pouring from the taps of each of our Baird Beer Taproom pubs and will be available both on draught and in 360 ml bottles at Baird Beer retailing pubs and liquor shops throughout Japan.

*Baird Belgian Tripel (ABV 8.5%):

Belgian-style Tripels are stealthily potent golden ales — rich yet briskly refreshing — that originated in the historical context of monastic brewing in Belgium. The quintessential example of this style, and one of my favorite Belgian ales, is the iconic monastic beer, Westmalle Tripel.

The Baird take on this glorious style incorporates an all-base malt grist bill of floor-malted Maris Otter and Bohemian Pilsner as well as a blend Japan, German and English wheat. Kettle gravity is strengthened by a generous addition of Japanese sudakito and korizato sugars. The hopping rate is moderate (25 IBUs) and includes the floral-spicy varieties Sterling, Saaz and Styrian Golding. Fermentation is warm (24-25 C) and happily carried out by our Belgian witbier-derived yeast strain. Apparent Attenuation is high (88.5%) and thus the alcohol content is strong. As per our custom with high-alcohol beers, we krausen at packaging to produce a secondary fermentation and natural carbonation in keg or bottle.

Baird Belgian Tripel is draught only. It is pouring at our Taproom pubs beginning today and is available for immediate release to all fine beer establishments in Japan. Please contact Kojima-san to place an order.

*Plum Session Ale (ABV 4.1%):

What should a brewer do when unexpectedly receiving a bundle of perfectly ripe, freshly harvested local plums? After eating one or two, he should formulate a session-beer recipe that allows the softly sweet-tart essence of the plums free play; and then he should fire up the mash tun and get busy.

Our diligence in early July has yielded this wonderul late-August beer harvest. Come visit a Taproom today and help us to enjoy the fruit of this harvest. Plum Session Ale is being served as real ale on hand-pump and exclusively at our Baird Beer Taproom pubs.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, Pierre.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,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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/08/02): Upcoming Seasonal Releases

Baird Beer & Taproom Events Bulletin
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Upcoming Seasonal Releases

Dear Taproom Friend & Baird Beer Enthusiast:

Into the scorching heat of summer we will be releasing from the cool confines of our Baird Beer cellar the following seasonal brews.

Upcoming Baird Beer Seasonal Releases:
*HT-3 Natsumikan Lager (5.5%):

This month marks the third year anniversary of the opening of our Harajuku Taproom. To commemorate we have brewed a special lager fruited (fresh peels and squeezed juice) with Shizuoka natsumikans. It will be tapped at noon sharp, Saturday, August 4, thus kicking off the Harajuku Taprooms two-day birthday celebration. Plan to join the staff and fellow enthusiasts for what promises to be a weekend of great beer and food and much merriment.

HT-3 Natsumikan Lager is draught-only and available exclusively at the Harajuku Taproom.

*Asian Beauty Biwa Ale (5.5%):

Biwa is “the small, yellow, edible, plum-like fruit of the loquat tree.” We had no idea what it was until our partner-friend-carpenter-farmer, Nagakura-san, brought some in several years ago for us to taste and then brew with. It is an extremely subtle fruit that harmonizes sweetness with tartness. Asian Beauty Biwa Ale is coyly fruity, spritely effervescent and yet delicately firm — like a true Asian Beauty!

Asian Beauty is available in both kegs and bottles (360 ml). It will begin shipping on Monday, August 6.

*Workingman’s Dark Mild (3.5%):

This is the quintessential English session ale. In good British pub fashion, it will be available only as real ale dispensed via handpump. It will be poured exclusively at our Taproom pubs beginning Friday, August 10.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/07/28): Summer Seasonal Releases: Old World Kolsch and O-Bosan Ale

Baird Beer & Taproom Events Bulletin
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Summer Seasonal Releases: Old World Kolsch and O-Bosan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

Need respite from the scorching summer heat? Enjoyment of a cool and refreshing beer is your best bet. Today we are releasing a fantastically effective heat-beating brew: Old World Kolsch.

New Baird Beer Seasonal Releases:
*Old World Kolsch (ABV 5%):

In the annals of German beer history, Kolsch actually is a relatively “new world” style at a mere two centuries old. It is a pale, dry, assertively hopped golden ale know as the “beer of Cologne.” A fruity-winy bouquet is one of its hallmarks. Baird Old World Kolsch is brewed with a combination of two varieties of floor-malted base barley — Bohemian Pilsner and English Maris Otter; and it is hopped with a combination of American varieties — Sterling, Perle, Vanguard. The appearance is highlighted by a gorgeously full head of long-lasting white foam and a slightly hazy white-gold color. The aroma is zesty and lemon-like. The flavor is dry and quenching with a hint of bitter hop fruit.

Old World Kolsch begins pouring from our Taproom taps today, Friday, July 27. It will be available on draught at other Baird Beer retailing establishments in Japan beginning Saturday, July 28. Bottles (360 ml) also are available for immediate release.

When the sun sets and the evening rolls in, often accompanied by a pleasant ocean-breeze, the atmosphere is right for a slightly heartier, more contemplative brew. This we offer in a first-time seasonal release: O-Bosan Ale.

*O-Bosan Ale (ABV 7.5%):

The Belgian beer landscape is dotted with monastic breweries that have created many unique beer styles over the long course of their brewing history. One such style is a Belgian Dubbel. Dark red to brown in color, Dubbels tend to be relatively strong in gravity and alcohol, medium in body, with flavor notes of caramel, chocolate and pit fruit.

If this style had been brewed in Japan, it undoubtedly would have been crafted by some beer-loving sect of Buddhist monks (O-Bosan). Sadly, it hadn’t been. The Baird brewers have stepped in to fill the void. Our O-Bosan Ale is a celebration of the religious history that informs large segments of beer culture. May it help you to find your inner being!

O-Bosan Ale is available for immediate release in both kegs and bottles (360 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/07/18): Fish-Tap 12-Year Annivesary Celebration

Baird Beer & Taproom Events Bulletin
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Fish-Tap 12-Year Annivesary Celebration

Dear Taproom Friend & Baird Beer Enthusiast:

Sayuri and I opened the Numazu Fishmarket Taproom twelve years ago this week, on July 20, 2000. I will never forget that day. We were filled with nervous energy and driven by a keenly motivating fear — a sort of fear that I had never experienced before. The first customers of the day were, to no one’s surprise, the carpenter, Nagakura-san, and his wife Shoko-chan. Their presence was both calming and reassuring. The first beer poured was Hoegaarden White (Baird Beer wasn’t available until January, 2001); the first food delivered was Sayuri’s parmesan chicken salad. We were officially in the restaurant and beer business!

It has been a long and winding, arduous but enjoyable journey. I have said this on many occasions but it’s worth repeating: our greatest pride has always been the extreme high quality of our Taproom customer base. We are deeply appreciative of the sincere and loyal patronage of our Taproom customer-friends. Thank you for your long-time support and friendship. You are an integral part of the Baird Beer family.

*Numazu Fishmarket Taproom 12-Year Anniversary Celebration (Friday-Sunday, July 20-22):

We will be celebrating the Fish Tap’s 12th birthday this coming weekend, which appropriately enough, kicks off on July 20. Doors open at 5:00 pm on Friday, noon on Saturday and Sunday. Weekend party highlights include:

Debut of two special commemorative brews: Fish-Tap 12-Year Summer Ale and Fire in the Belly — Doug’s Red Ale.
Special food and beer menu with all items priced at 500 yen. We will be selling weekend Baird Beer and food cards with twelve stamps for 5,000 yen (12 beer and/or food items for the price of 10). The cards are valid exclusively at the Fishmarket Taproom and only during the three-day celebration (July 20-22).
Saturday and Sunday outdoor BBQ at the brewery (1:00 – 6:00 pm). Chris M will be grilling up burgers, dogs and homemade sausages as well as pouring a variety of specially cellared seasonal Baird Beers. Beer and food cards can be used at the outdoor barbecue.
Baird Brewery Tours: Brewer-guided brewery tours will be held both on Saturday and Sunday at the following times — 12:30, 2:30 and 4:30. Tours are open to all interested patrons.
CODE reunion concert — 7:00 pm kick-off Saturday evening.
New Baird Beer Seasonal Releases:
In conjunction with our Fish-Tap birthday celebration, we are releasing two commemorative seasonal ales to the broader market. Each is available both in kegs and bottles (360 ml); shipments will begin Thursday, July 19.

*Fire in the Belly — Doug’s Red Ale (6%):

Doug Benning was what we would consider a ‘founding customer’ in our Fishmarket Taproom. He first made an appearance the second or third weekend of our operation, visiting together with his wife, Miyuki, and fellow ‘founding customer’, Jason Block. That Doug was a curiously inquisitive and passionate person was revealed to Sayuri and me within minutes. That he was to be a life-long fan of the Taproom and Baird Beer, a future owner-partner in our business, and, most of all, an intimate and fiercely loyal friend, become apparent over the coming months and years.

Sadly, Doug passed away several weeks ago in a fashion as sudden as his life was intense. I understood Doug’s intensity perhaps better than most; we shared what my mother would have called ‘fire in the belly.’ We love Doug and Fire in the Belly is our beer memorial to him.

Fire in the Belly is an explosively flavorful ale, richly malty with a biting hop character. The aroma is spicy and peppery and comes courtesy of dry-hopping with four varieties: Chinook, Cascade, Motueka and Santiam. If Doug were here to toast his beloved Fish-Tap, this undoubtedly would be the beer with which he would do so.

*Fish-Tap 12-Year Summer Ale (4.5%):

There is a word for July in Numazu — sultry. The best antidote that I know to the heat and humidity, other than a dip in Suruga Bay, is a tall pint of a crisp and sprite, light yet flavorful session ale. This is what our 12-Year Summer Ale happens to be. 11.4 Plato of malty goodness (including strategic additions of rye, caramel-wheat and un-malted wheat) is combined with 15 BU of hop crispness to produce an exquisitely clean and refreshing brew. The floral nose comes courtesy of dry-hopping with a combination of Tradition, East Kent Golding, Santiam, Saaz, and Styrian Golding.

Please plan to join Sayuri, John and me, and our entire brewery and Fish-Tap team for a celebration of beer and friends and life and happiness, all of which will be abundantly present.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/07/03): New Seasonal Releases: Cool Breeze Pils / Belgian Strong Pale Ale

Baird Beer & Taproom Events Bulletin
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New Seasonal Releases: Cool Breeze Pils / Belgian Strong Pale Ale

Dear Taproom Friend & Baird Beer Enthusiast:

July is the month that we annually release a Baird Beer summer seasonal classic: Cool Breeze Pils. Our beer cellar happens to be brimming with other experimental summer seasonal beers also. Today we are pleased to release one of these: Belgian Strong Pale Ale.

Baird Beer Seasonal Releases:
*Cool Breeze Pils 2012 (ABV 5.5%):

Cool Breeze Pils is Bohemian in style, cleanly malty in body, coquettishly floral in aroma, and crisply dry in its snappy bitter finish. Cool Breeze Pils registers on the imbiber like a fresh ocean breeze does on the perspiring body of a mid-afternoon sunbather. Cool Breeze Pils is unfiltered and re-fermented and naturally carbonated in package where it has undergone an extended maturation. The result, we believe, pays handsome tribute to the glorious history of this storied lager beer style.

Cool Breeze Pils 2012 will be pouring from our Taproom taps beginning Wednesday, July 4. It also is available for immediate release in bottles (360 ml) and kegs to Baird Beer retailers throughout Japan.

*Belgian Strong Pale Ale (ABV 8%):

This Belgian yeast-fermented ale is big in gravity (17.4 Plato), strong in alcohol, and hoppily aromatic (dry-hops include six different European varieties — Kent Golding, Styrian Golding, Spalter, Tettnanger, Hersbrucker and Sazz). The bittering units (IBUs), however, are moderate at 30. This is a remarkably refreshing ale given its strength.

Belgian Strong Pale Ale is available for immediate release — in kegs only.

Upcoming Taproom Events:
*Numazu Fishmarket Taproom 12-Year Anniversary Celebration (Friday-Sunday, July 20-22):

Mark your calendar for what promises to be a fantastic birthday celebration. Weekend celebration highlights include:

Debut of two special commemorative brews: Fish-Tap 12-Year Summer Ale and Fire in the Belly — Doug’s Red Ale.
Special food and beer menu with all items priced at 500 yen. We will be selling weekend Baird Beer and food cards with twelve stamps for 5,000 yen (12 beer and/or food items for the price of 10). The cards are valid at the Fishmarket Taproom only during the three-day celebration (July 20-22).
Saturday and Sunday outdoor BBQ at the brewery (1:00 – 6:00 pm). Chris M will be grilling up burgers, dogs and other treats as well as pouring a variety of specially cellared seasonal brews. Beer and food cards can be used at the outdoor barbecue.
Baird Brewery Tours: Brewer-guided brewery tours will be held both on Saturday and Sunday at the following times — 12:30, 2:30 and 4:30. Tours are open to all interested patrons.
CODE reunion concert — 7:00 pm kick-off Saturday evening.
More weekend details will be forthcoming in the next Bulletin.

*Live Irish Music performed by Pat O’Connor and Eoghan O’Sullivan (Wednesday, July 18 at the Bashamichi Taproom and Thursday, July 19 at the Fishmarket Taproom):

Both shows will start at 7:30 pm. There will be a 500 yen music charge — all proceeds going to the musicians. If you enjoy foot-stomping Irish music, you will not want to miss these guys.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/06/20): Seasonal Release: Shizuoka Summer Mikan Ale

Baird Beer & Taproom Events Bulletin
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Seasonal Release: Shizuoka Summer Mikan Ale

Dear Taproom Friend & Baird Beer Enthusiast:

In the aftermath of a rainy season typhoon we find poetic justice in announcing the release of a seasonal brew that is distinctly summer and sunny — Shizuoka Summer Mikan Ale.

New Baird Beer Seasonal Releases:
*Shizuoka Summer Mikan Ale 2012 (ABV 5.5%):

A summer mikan (natsumikan) is a grapefruit-like citrus fruit that is tart and sweetly sour in flavor and wonderfully aromatic. The only fruit to make it through the doors of the Baird Brewery, of course, is fresh whole fruit recently plucked from the land. Our summer mikans are Shizuoka-grown, right in the Heda orchard of our carpenter-partner-friend, Mitsuo Nagakura. The bounty of fruit is painstakingly hand-processed by the Baird Brewery team before its introduction into the brewhouse and cellar. You can taste the freshness and wholesomeness of the natsumikan fruit in each sip of this extraordinarily zesty brew.

The refreshing citrus character of Shizuoka Summer Mikan Ale is not supplied by fruit alone, however. The natsumikans are complemented beautifully by deft additions of four citrusy-spicy American hop varieties: Summit, Simcoe, Cascade and Ahtanum. This year, in a departure from past versions, we fermented with our house Belgian yeast strain rather than our Scottish ale strain. This has contributed another layer of subtle spiciness. The quenchingly brisk and tart result is summer paradise in a glass! Who cares if its grim and cloudy outside!

Shizuoka Summer Mikan Ale 2012 will be available on draught and in bottles (360 ml) beginning Thursday, June 21. Please visit a Taproom pub or local Baird Beer retailer while quantities last.

Please note: We have abandoned the 630 ml bottle for seasonal beers. Henceforth, all seasonal bottle beer will, like the year-round brands, will be of the 360 ml size.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/06/15): A Beer for our Fathers

Baird Beer & Taproom Events Bulletin
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A Beer for our Fathers

Dear Taproom Friend & Baird Beer Enthusiast:

I, like perhaps many others, didn’t realize the enormity of the role and responsibility of fatherhood until I became a member of the fraternity myself. Only then did I fully and comprehensively appreciate all that my Dad had done for me over the many years. It is with love and gratitude, then, that the brewers of Baird Beer have crafted Father’s Day Ale.

New Baird Beer Seasonal Release:
*Father’s Day Ale (ABV 5.5%):

Much of beer brewing in history has been conducted in monastery settings, by the sect fathers. Monastery father-brewers in Belgium were known to brew a refreshing and wholesome table-beer for their own consumption known as Patersbier (father’s beer). This history is the direct inspiration of our Father’s Day Ale.

Father’s Day Ale is a very simple recipe: one malt (floor-malted Pilsner), two hops (Tradition and Saaz). It is fermented with our Belgian witbier yeast strain and then secondarily fermented with the same strain in package. It is lightly fruity and quenchingly effervescent. It is a gift to all of you fathers out there; you deserve at the very least a wonderful beer on Father’s Day.

Father’s Day Ale is available both in bottles (630 ml) and kegs. It will begin pouring from the taps of fine beer establishments all over Japan beginning Father’s Day (Sunday, June 17).

Happy Father’s Day, Dad!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/06/08): Seasonal Release: Rainy Season Black Ale

Baird Beer & Taproom Events Bulletin
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Seasonal Release: Rainy Season Black Ale

Dear Taproom Friend & Baird Beer Enthusiast:

This beautiful sunny morning marks the fourth day since the official start of the rainy season (tsuyu) here in the Kanto area of Japan. Well, we have the perfect brew for both the gloomy and bright moments of this stormy period: Rainy Season Black Ale.

New Baird Beer Seasonal Release:
*Rainy Season Black Ale 2012 (ABV 6.5%):

A torrential down-pouring of hops define this otherwise roasty, toasty, espresso-like black ale. 60 bittering units of clean, crisp lupulin-resin (courtesy of Galena, Nugget, Motueka, Tradition, Glacier and Santiam) emerge from our kettle boil; the lupulin-oils (from our friends Motueka, Tradition, Glacier and Santiam) join the gig via dry-hopping in the conditioning tank and contribute a pleasant herbal-spicy-peppery aromatic character. After a few sips you will find yourself licking from your lips a resinous stickiness that can best be described as pungently pleasurable. Here’s to the rainy season!

Rainy Season Black Ale is available for immediate release. It is draught-only.

Reminder: If you are a pizza and beer fan (and who isn’t?), don’t forget to come out and join us at the Nakameguro Taproom tomorrow night for the full-scale debut of our New Haven-style pizza. The hours for this kick-off event are 6:00 – 10:00 pm.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/06/08): New Baird Beer Seasonal Releases; New Haven-style Pizza at Nakameguro Taproom

Baird Beer & Taproom Events Bulletin
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New Baird Beer Seasonal Releases; New Haven-style Pizza at Nakameguro Taproom

Dear Taproom Friend & Baird Beer Enthusiast:

Beer’s ability to make itself a suitable partner to the food in all culinary cultures is one of its special traits. Put most simply, good beer makes good food an experience even more pleasurable than it otherwise would be. One of the world’s most recognized symbiotic beer-food relationships surely is beer and pizza. Next to man and woman, beer and pizza is perhaps the most natural and life-affirming marriage on earth. This bulletin is about the two partners in this wonderful relationship: beer and pizza. First to the beer.

New Baird Beer Seasonal Releases:
*4-C Strong Pale Ale (ABV 6%):

We love pale ales of all stripes. This one is a a bit stronger and bolder than is typical. Its hallmark character stems from hopping (both kettle- and dry-) with four different varieties of American ‘C’ hops: Columbus, Chinook, Citra and Cascade. 4-C Strong Pale Ale represents the sort of adventurous play on a classical beer style that helped to ignite the American, and now world, craft beer renaissance.

4-C is available for immediate release in both kegs and bottles (630 ml).

*Suruga Bay Belgian Imperial IPA (ABV 8%):

Yes, this is another in our series of year-round beers fermented with a non-typical yeast strain. In this case, we have brewed a batch of Suruga Bay but have fermented it not with our house Scottish ale yeast but with our Belgian witbier strain. The Belgian yeast strain working at higher temperatures has yielded a slightly more attenuated and stronger alcohol version of Suruga Bay Imperial IPA. Taste the two versions side-by-side and experience for yourself the clear but nuanced difference.

Suruga Bay Belgian Imperial IPA also is available for immediate release — in kegs as well as bottles (360 ml).

Now, it’s on to pizza.

Upcoming Taproom Events:
*Debut of New Haven-style Pizza at the Nakameguro Taproom:

As most of you know, we brought a new head chef aboard (Chef Joon) at the Nakameguro Taproom a couple months ago. Since assuming control of the NT kitchen, Chef Joon has been busy bringing the food back more squarely in line with the philosophy of our beer: i.e. use of fresh, fully flavored and minimally processed ingredients and preparing them with a simplicity that allows the intrinsic natural flavors to shine bright. Well, the radiant flavors of his work speak for themselves.

Joon’s dream-vision, as a chef and passionate beer enthusiast, though, has been to focus his culinary skill on the task of bringing truly world class pizza to our beer table. His work with us began with a week-long study trip to the U.S. where we attended the International Pizza Expo in Las Vegas and then visited the kitchens of several noted pizza establishments in and around Portland, Oregon. We quietly added a super high-temperature pizza oven to our NT kitchen several weeks after our return. Joon has been experimenting and refining our approach to hand-made dough preparation and pizza baking ever since. Well, we are about ready to go full-on-no-safety-net-live with a spectacular new pizza and salad menu.

What kind of pizza? This was our easiest decision: New Haven-style Pizza. This is a style of Neapolitan pizza known as apizza in and around its birthplace — New Haven, Connecticut. It is supposed to have originated at the Frank Pepe Pizzeria Napoletana back in the 1920s. What sets New Haven-style pizza apart is the crust — it is especially thin with a crispy shell that is replete with burnt black spots, desirably known as ‘char’, due to the short but intense high-temperature baking. The inside of the thin crust, though, is soft when done expertly.

New Haven-style pies tend also to be very simple and light on the cheese, which generally is Pecorino Romano rather than Mozzarella. Simple but flavorful sauces (plain or white is olive oil, red or marinara is tomato sauce) are the spice. Fresh toppings, arrayed and combined creatively, complete the pie performance. Add good beer, and Baird Beer in particular, and you have one of life’s truly subliminal food-beverage experiences.

Mark you calendar: we will inaugurate the full pizza menu at NT with a special debut party on Thursday, June 14. Please note, the hours of operation on this kick-off day will be: 6:00 – 10:00 pm. The full variety of our New Haven-style pizzas will be flowing out of our pizza oven all night long; you are free to sample to your heart and belly’s content. Fresh salads also will be served. Food price for the evening is 3,000 yen per person. Beer is sold separately. Reservations are not required. As a special beer treat, we will be tapping in sneak-preview fashion our 2012 Shizuoka Summer Mikan Ale. Drink a glass with one of these extraordinary pies and I promise you, your life will change.

Sayuri, John and I will be leading a pack of pizza and beer lovers into the Nakameguro Taproom for this special debut event. Please plan on joining us.

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Bryan Baird’s Newsletter (2012/05/23): May Hop Madness Continued: Triple-Dry Bohemian Pils and 4-S Belgian Blonde Ale

Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

May Hop Madness Continued: Triple-Dry Bohemian Pils and 4-S Belgian Blonde Ale

Dear Taproom Friend & Baird Beer Enthusiast:

The May month of Hop Madness continues with today’s general release of two more hop-crazy brews: Triple-Dry Bohemian Pils and 4-S Belgian Blonde Ale.

New Baird Beer Seasonal Releases:
*Triple-Dry Bohemian Pils (5.7%):

A Bohemian Pilsner is one of the world’s most noted beer styles. In its historical form, it is a clean and refreshing lager that enjoys a wonderful floral hop character, derived most notably from the famous Czech aroma hop, Saaz. The Baird May Hop Madness take on this classic style is unique — we dry-hop this Pilsner on three separate occasions using a blend of three wonderfully aromatic continental hops (Saaz, Tettnanger and Spalter). This is not your grandfather’s Pils!

Triple-Dry Bohemian Pils is available for immediate general release in both kegs and bottles (630 ml).

*4-S Belgian Blonde Ale (5.5%):

Crisply fruity, dry and refreshing are descriptors that come to mind with mention of a Belgian Blonde Ale. Our version is also very hoppily aromatic. We brew (and dry-hop) 4-S with a combination of four hop varieties all beginning with the letter ‘S’: Sterling, Santiam, Saaz, Styrian Golding. The result is a light yet intricately complex ale.

4-S Belgian Blonde Ale is available also for immediate general release in both kegs and bottles (630 ml).

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE

RECOMMENDED RELATED WEBSITES

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, 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!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery