Tag Archives: 浜松市

花の舞酒造, Hamamatsu City, Hana no Mai Brwery, Japanese Gastronomy, sake, Sake Brewery, 浜松市

Shizuoka Sake Tasting: Hana No Mai Brewery-Junmai Shiboritate Genshu

March 7, 2011 dragonlife Leave a comment

Hana no Mai Brewery in Hamamatsu City ‘ the largest Sake Brewery in Shizuoka Prefecture and export a sizeabkle amount abroad.
For quit some time they have been breweing their sake with their own ingredients. They grow their own Yamada Nishiki rice in the same city, uses Shizuoka yeats and the local water!

They produce also many limited brews such this nicely warpped “shiboritate/newly pressed” Junmai (no alcohol added) Genshu (no water added!

Rice: Shizuoka-grown Yamada Nishiki
Rice milled down to 60%
Dryness: +3
Acidity: 1.8
Alcohol: 16~17 degrees
Bottled in October 2010

Clarity: Very clear
Color: Very faint golden hue
Aroma: Fruity and asserive. banana, pineapple, custard
Body: Fluid
Taste: Strong fruity alcohol attack.
Warms back of the palate.
Dryish and strong junmai petillant.
Lingers for a short while with lots of almonds and coffee beans. Oranges, Macadamia nuts, hints of dark chocolate.
Drinks well with food with more Macadamia nuts.

Overall: Unusually strong sake for Hana No Mai Brewery.
Straightforward and fruity.
Tends to vary with food.
Best appreciated with strong taste food, although the latter might influence the taste.
A good sake for Izakayas!

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

—————————————-
日本語のブログ

Uncategorized

Shizuoka Sake Tasting: Hamamatsu-Tenjingura Brewery/Shusseijyo Aki Agari Tokubetsu Honjozo

October 18, 2010 dragonlife 2 Comments

Hamamatsu-Tenjigura was the oldest Sake Brewery in Hamamatsu City until it started absorbing all the neighbouring cities.
It stands in Shizuoka Prefecture for having the only “Brewmistress”!

Their sake come into two distinct varieties, the ones designed for food, the others for separate tasting.
This particular sake was great with food prepared by the Missus!
It also has the merit to made with Shizuoka-grown Homare Fuji Sake Rice!
And it certainly makes for a long title!

Hamamatsu-Tenjigura Brewery: Shusseijyo Aki Agari (Autumn’s First) Tokubetsu Honjozo Homare Fuji

Rice: Homare Fuji 100%
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in August 2010

Clarity: Very clear
Colour: Transparent
Aroma: Dry and fruity: bananas, coffee beans and coconuts
Body: Fluid
Taste: Very dry attack. Fruity: Coconuts, almonds.
Disappears quickly with a drier note with more almonds and nuts/coffee beans.
Changes little with food with an even drier note.

Overall: An eminently drinkable sake for dry sake fans.
At 60% millage simply an extravagant Tokubetsu Honjozo!
Great accompaninent to food.
Could be enjoyed in any way, chilled, room temperature or lukewarm!

It was certainly perfect with the Missus’ food: Deep-fried lotus roots chips and cheese gyoza!

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Cake by Bernard Heberle: Foret Noire

April 2, 2010 dragonlife 2 Comments

My good friend, Bernard Heberle, the owner/chef of Abondance in Hamamatsu City has just been elected the best patissier in Shizuoka Prefecture (4,000,000 souls) by the biggets Food Blog Community in Japan, namely Tabelog!

He was kind enough to send me his latest creation with the following comments in French:

“Biscuit léger au chocolat surmonté de copeaux de chocolat imbibé de liqueur de griotte sertie d’un moelleux au chocolat blanc et griottine et une mousse au chocolat amer et finition a la crème chantilly vanillée.”

“light chocolate biscuit topped with chocolate flakes imbibed with griotte/cherry liqueur surrounded with a white chocolate moelleux and griottine/cherry, and a sour chocolate mousse and vanilla scented Chantilly cream.”

Hope you understand!
In any case an absolute marvel!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Vegan Tea Buckwheat Noodles: “Tya-soba”

October 28, 2009 dragonlife 2 Comments

Shizuoka Prefecture is celebrated for its green tea all the World.
I had the pleasure to taste something of value for many recently.
Vegeterians (and vegans!), rejoice! A company called Ikejima Foods in Hamakita Ku, Hamamatsu City has come up with Tea Buckwheat Noodles/Tya-soba!.
Tea comes from the Kawane area which produces some of the best tea in the Prefecture.
The noodles contain no preservatives and neither the noodles, nor the tsuyu/soup contains any animal extracts whatsoever (no milk or egg products).
One pack contains enough for 4 small or 2 medium portions.

As for cooking, here are simple instructions:
Cold Noodles style:
Dilute tsuyu/soup in 100 ml of clean water.
In one big pan heat 2 litres of water. Bring to boiling point. Drop in noodles. Lower fire to samll. Stir with long chopsticks. The noodles are ready when they readily come to the surface. Wash them rapidly under running cold water inside a “zaru”/small basket or inside a bowl full of cold water until noodles are cool enough. Drain water and place on a flat dish over a bamboo net if possible. Eat noodles by dipping them in tsuyu/soup to which you can add freshly cut raw leeks and wasabi (or any spices you fancy!)

Hot noodles style:
Dilute tsuyu/soup into 230 ml of hot water.
Cook noodles as for cold style. Drain and drop into bowl full of tsuyu/soup. Add vegetables, freshly cut raw leeks and spices to taste.

“Meicha Soba”
Ikejima Foods
Hamamatsu City, Hamakita Ku, Terajima, 2351
Tel.: 053-587-1025

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Cake by Bernard Heberle: Tarte aux Figues/Fig Tart

August 27, 2009 dragonlife 10 Comments

FIGUES-HEBERLE

My good French friend, Bernard Heberle, a native from Alsace in France and plying his trade as a patissier in Hamamatsu City, has just sent me his last creation:

Tart aux Figues/Fig Tart!

In his own words:
“Voici une tarte de saison , la combinaison de figue et de framboise sur un fond de pâte sucrée a l’amande régulée par une douce crème pâtissière , un vrai mélange de saveur et de parfum avec une sensation croustillante et mielleuse a la fois.”

“Here is a seasonal tart. The fig and raspberry combination on an almond pâte sucrée is enhanced by a soft crème pâtissière/custard. A true mixture of savours and perfume with a crusty and honey sensation.”

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Cake by Bernard Heberle: Cassis Evolution

August 6, 2009 dragonlife 12 Comments

CASSIS-EVOLUTION

My good French friend, Bernard Heberle, a native from Alsace in France and plying his trade as a patissier in Hamamatsu City, has just sent me his last creation:

Cassis-Evolution!

In his own words:
“Une nouvelle création … ” Évolution Cassis ”
C’est un gateau a base de mascarpone avec une douceur myrtille au chocolat blanc sur un pain de Genes et une touche de gelée de cassis. Très frais et de saison, les myrtilles sont excellentes cet été , malgré la pluie incessante. ”

“A new creation…”Evolution Cassis”
It is a cake with a mascarpone base qith a sweet blueberry and white chocolate layer on a Genes bread/short cake and a touch of cassis jelly.
Very fresh and seasonal. The blueberries are excellent this summer, in spite of the unceasing rain.”

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Japanese Vegan Treat: Cha Soba/Tea Soba

July 17, 2009 dragonlife 6 Comments

Shizuoka Prefecture is celebrated for its green tea all the World.
It grows no less than 50% of the national crop.
Vegetarians (and vegans!), rejoice!
A company called Ikejima Foods in Hamakita Ku, Hamamatsu City has come up with Tea Buckwheat Noodles/Cha-soba! (or Tya Soba)!
Tea comes from the Kawane area which produces some of the best tea in the Prefecture.
The noodles contain no preservatives, and neither the noodles, nor the tsuyu/soup contains any animal extracts whatsoever (no milk or egg products).
One pack contains enough for 4 small or 2 medium portions.

As for cooking, here are simple instructions:
Cold Noodles style:
Dilute tsuyu/soup in 100 ml of clean water.
In one big pan heat 2 litres of water. Bring to boiling point. Drop in noodles. Lower fire to small. Stir with long chopsticks. The noodles are ready when they readily come to the surface. Wash them rapidly under running cold water inside a “zaru”/small basket or inside a bowl full of cold water until noodles are cool enough. Drain water and place on a flat dish over a bamboo net if possible. Eat noodles by dipping them in tsuyu/soup to which you can add freshly cut raw leeks and wasabi (or any spices you fancy!)

Hot noodles style:
Dilute tsuyu/soup into 230 ml of hot water.
Cook noodles as for cold style. Drain and drop into bowl full of tsuyu/soup. Add vegetables, freshly cut raw leeks and spices to taste.

“Meicha Soba”
Ikejima Foods
Hamamatsu City, Hamakita Ku, Terajima, 2351
Tel.: 053-587-1025

The Japan Blog List

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

French Cake by Bernard Heberle: Tisane

June 3, 2009 dragonlife 6 Comments

TISANE

Here’s the latest creation by my good friend, Bernard Heberle, the owner-patissier at Abondance in Hamamatsu City!
It is called “Tisane”, or herb tea infusion.

In his own words:
“Voici un gâteau au nom de ” Tisane ” et pour cause il est a base d’herbe fraîche et plus spécialement de Verveine.
La combinaison Verveine, crème, oeuf, lait et amour se marie très bien surtout en approche de la saison chaude et humide.”

“Here is a caked I called “Tisane” because it is prepared with a fresh herb base, especially Verveine.
The combination of Verveine, cream, egg, milk and love is just perfect as we approach the hot sultry season!”

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

HOMEPAGE (Japanese)
Please check the new postings at:
sake, shochu and sushi

—————————————-
日本語のブログ
—————————————-

Uncategorized

ABONDANCE’S CLASSIC CAKES (4): ELEGANCE

May 11, 2009 dragonlife 2 Comments

ELEGANCE2

My Good French friend in Hamamatsu City is very busy: His message was very laconic this time. LOL

“Robert
Voici ” Élégance” un gâteau au chocolat , lait et noir 70% avec un biscuit chocolat sans farine…très léger et plein de saveur.
Au plaisir…
Bernard”

“Here is “Elegance”, a chocolate cake, milk, and a 70% black cocolate.
On top of a biscuit. No flour used. Very light and full of flavour”.

He forgot to mention the small macarons!

Abondance
Address: Hamamatsu Shi, Sumiyoshi, 2-14-27 (in front of Seirei Hospital)
Tel.: 053-4738400
Fax: 053-4738401
Opening hours: 10:00~20:00. Closed on Tuesdays.
Homepage

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Indian Restaurant: Lunch at Laxami

November 5, 2008 dragonlife 6 Comments

The Japan Blog List

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

—————————————-
日本語のブログ
—————————————-

So many so-called Indian Restaurants in Japan are either completely walking beside their shoes or a pale copy of an extraordinary epicurean culture that I always warily walk in any such establishment.
Well, this time I needed not worry as I was enjoying the company of my new Indian Cricket friend Deepak who simply said, “just like home!”. The fact that the owner, Mr. Binay Kumar, hails from the same State in India certainly did help!
We had booked lunch as we would be coming between opening hours, which did not seem to trouble the owner, a single proof that pleasing his customers is a rule.
Mr. Kumar had worked for the first restaurant, Kumar in Act City in Hamamatsu cIty, before acquiring it five years ago. Two years later he opened Laxami in the same City, far away from the centre, proving his business acumen.
Lunches come at reasonable prices at 750, 980, 1,450 and 1,500 yen with a 680 yen special for kids. An array of single dishes are avalaible from 630 yen apiece.
Lunnch buffet is on offere on Saturdays and Sundays for 1,000 yen per person.
Not only soft drinks, but also wine, beer and even whiskies are on the menu.
As we were starving we chose the 1,450 yen menu.
I will let judge for yourselves:

Tandoori Chicken and Mutton Kebab

Vegetables Curry (probably a different name!).
Note that there is plenty on offer for vegetarians and vegans!

Mutton curry.

Enormous Naan!
Potato Parantha, Poori, Chapati and so on are also featured on the menu!

Chicken Curry.

Dal Soup. For Vegetarians and Vegans again! Actually Mr. Kumar had a lunch of Dal Soup and Rice later!

Seasoned Rice.
“Don’t break my herat!”, the owner could not help joke!

Laxami Indian Restaurant
433-8122 Hamamatsu City, Naka Ku, Kamijima, 2-1-1
Tel. & Fax: 053-474-0300

Kumar Indian Restaurant
430-7790 Hamamatsu City, Naka Ku, Itaya Cho, Act Tower, 111-2, Act Plaza B1
Tel. & Fax: 053-451-0154

Business hours: 11:00~13:00, 17:30~22:00
Parties welcome.

Uncategorized

21st Shizuoka Prefecture Sake Brewers Festival

October 6, 2008 dragonlife 2 Comments

The Japan Blog List

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

—————————————-
日本語のブログ
—————————————-

I usually keep all Shizuoka Sake postings for Shizuoka Sake Blog, but I thought for once it might be of some interest to show what can one expect at a hotel fuction dinner in Japan and Shizuoka Prefecture.
The Festival which is held every year by the Shizuoka Sake Brewers Association took place in Hamamatsu City this year as the rotation came to the West of our Prefecture (it will be held in Numazu City next year).

I came early to be able to greet the many Master Brewers and owners I know and make personal acquaintance with the few I haven’t had the pleasure to meet yet.

Before entering the Main Hall, I had a good look at some sake specialists blind-tasting brews as part of a national competition. For all my love of sake and probably because of it, I never felt becoming a recognized taster. I am more interested in the people who work so hard to produce those great nectars.

Although Grand Hotel Hamamatsu is a venerable institution, its main function hall is pretty big as it easily managed to cater for than 400 guests and all the Brewers’ stands.
I did enter it long before the actual event to say hello and talk shop with the Brewers (a bit pert, I reckon, but I did work hard to make myself accepted in a very closed traditional world).

I also took the opportunity to take pictures of new labels from Sogatsuru-Hagi no Kura, Aointenka and Doi Breweries I soon will visit in Kakegawa City.

The actual event lasted two hours while all guests either stayed at the tables and enjoyed the meal and sake selection already served on each table seating eight diners, or like myself went around the whole room tasting sake at the Brewers’ stands and came back now and then for drink of water and some food served as soon as they were seated. A very practical system for the guests but extremely trying for the staff!

Set of three appetizers

Set of three sashimi

Set of fried vegetables

Cooked seafood plate

Chicken confit and mushrooms as meat plate

Seabream (snapper) rice, pickles and soup

Dessert: hot “Amazake”, made from sake white lees (non-alcoholic)

Alright, I did not go into many details but I will be glad to answer requests for explanations! At least that should give a good idea of what to expect at such functions in Japan!

Uncategorized

Douman Crab at Suehiro-Hamanako no Megumi Sushi Restaurant

July 23, 2008 dragonlife 4 Comments

The Japan Blog List

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

—————————————-
日本語のブログ
—————————————-

“Douman” is the name of a very rare crab of fairly large proportions exclusively caught in Summer in Lake Hamana, Shizuoka Prefecture.
Fishermen will be lucky if they manage to find 2 or 3 specimen caught in their nets in a single day for the whole lake!

It has become one of the symbols of the area as demonstrated by the rice/kome shochu of the same name brewed by Hamamatsu-Tenjingura Brewery/Distillery in Hamamatsu City.
Consequently only a few privileged establishments may serve it from time to time.
One such place is Suehiro-Hamanako No Megumi Sushi Restaurant, a little secret place of mine.
As introduced in other articles, it is tucked away from the city bustle south of Hamamatsu JR Station.

I make a point to reserve a seat or two before I visit them as hey will make sure to keep a bottle of Shizuoka Sake just for me.
Last Friday, they just happened to have an excellent bottle from a favourite Brewery of mine, namely Hatsukame in Okabe Cho.
That particular brand, called “Fujisan”, is a honjozo made with rice from Toyama Prefecture and yeast from Shizuoka Prefecture, perfect in summer with sushi and seafood!
Light food was on order as it had been an excessively hot day now that the rainy season is finally off our heads.

Pickled myoga, and ham and avocado salad were perfect with the first couple of glasses of chilled sake.

With a kitchen conveniently closed away, Suehiro has the knack to serve the right mixture of sashimi, sushi and cooked fare which ensures you will not leave the place worrying about a still empty stomach.
Mind you, this is an expat notion which does not count for the Japanese habit to visit at least two or three different places in the same night.
We opted for some akami/lean tuna and suzuki/seabass sashimi and a plate of Hamana Lake prawns deep-fried inside Spring rolls.

Finally we were ready for the Douman Crab!
My friend took the opportunity to order a glass of shochu of the same name while I gamely took care of the sake.
In Hamamatsu City they just serve it steamed as it is without any dressing or seasoning.
And our half (can you imagine the price of a whole one?) did not need any whatsoever. It came very full of so soft, tasty, even sweet meat that you naturally take your time savouring a little at a time with chopsticks. Forbid a fork or spoon!
I’m afraid this will be my first and last time I experience such a delicacy. That is unless Suehiriro calls me (and other customers?) next time they chance upon one (two would be impossible, so do not plan a party!)

We still hjad one more morsel before we left for the Liquid Kitchen, a bar held by a cricket friend of mine: Hamana Lake anago/conger eel and ikura/salmon roe sushi.
As this restaurant always comes up with local delicacies on a purely seasonal basis, I wonder what will compel me to visit it again!

SUEHIRO-HAMANAKO NO MEGUMII AJI
Hamamatsu City, Naka Ku, suyama Cho, 360-6
Tel.: 053-452-6288
Business Hours: 11:30-13:30＆17:00-22:00
Closed on every Wednesday and second Tuesday
HOMEPAGE (Japanese)

Uncategorized

Iruka Ham Co.: Basil and Tomato Sausage

July 14, 2008 dragonlife Leave a comment

The Japan Blog List

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

—————————————-
日本語のブログ
—————————————-

In the heat of summer, a snack is always welcome with a cool (cold) beer!
The more welcome if it is locally made with local products!

Made with chicken and pork from animals raised in Shizuoka Prefecture, it makes for good traceability. I found it in Kakegawa JR Station Supermarket as it is made in neighbouring Mori Machi.
The introduction of basil and tomato is certainly a good idea, giving an extra light taste to an already very light snack.
Taken out of its protective skin it cuts very easily into any shape you can imagine.
Great with salads with the beer after a long hot work day!

Iruka Ham Co.
Shizuoka Ken, Shuchi Gun, Mori Machi, Kazumiya, 1221-2
Tel.: 0538-84-2645

Uncategorized

Shizuoka Cheese: Gigio Smoked Cheese

July 10, 2008 dragonlife 3 Comments

The Japan Blog List

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

—————————————-
日本語のブログ
—————————————-

The other day, as I was looking around the supermarket in Kakegawa JR Station, my eyes fell on some cheeses displayed in the refigerated area. As I know that this particular establishment sells solely Shizuoka products I decided to investigate.
I thus discovered a company called Gigio in Hamamatsu City. Upon investigation it turned out to be an Italian Restaurant whose chef makes his own cheese!

Out of its airtght packaging their smoked cheese comes with a nice dark nut colour and an appetizing aroma typical of a smoked cheese.

It also has the merit not to be encased in one of those obnoxious wax casing you have to fight your way through.
It cuts easily in spite of its tenderness, and can be served with salads or other cheese and pickles for example.
It makes for a great morsel with beer as its taste marries really well with the tangy flavour of hops.
I did not try, but next time I shall experiment with pizza or toast or even gratineed vegetables!

Gigio
Hamamatsu City, Naka Ku, Takaoka Kita, 1-48-18
Tel.: 053-4383994
HOMEPAGE (Japanese)

Uncategorized

Shizuoka Agricultural Products: “Noen no Megumi” Orange Juice

May 12, 2008 dragonlife Leave a comment

The Japan Blog List

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

—————————————-
日本語のブログ
—————————————-

Mikkabi area near Hamamatsu City in the estern partof Shizuoka Prefecture has been renown for its oranges, especially for a variety called “Mikkabi Aoshima Mikan”

It is always a special pleasure when you can discover them in the guise of 100% juice produced by local farmers!
Tasting notes:
Natural sweetness. Solid juice (100%). Great natural orange taste.
Both refreshing and satisfying!
Great for children and adults in summer.
Would especially recommend as dessert drink for children lunch boxes!

Noen No Megumi/Mikkabi Aoshima Mikan
Okamoto Mikan “Factory” ATA
hamamatsu City, kita Ku, Mikkabi cho, 276-1
Tel.: 053-524-4155