Tag Archives: 蓮根

“Smiling Frog Cappucino”at Patina in Shizuoka City!

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list.

Today I had another cappucino at Patina in Shizuoka City because I’m steadily getting addicted to them, and also because I wanted to check a question asked by Sissi at “With A Glass”!

Cute Saori/沙緒里さん told me she uses only her fingers and imagination!
So, what did she create for me this time?

A smiling frog!
Actually she got a bit miffed when I guessed it wrong at first. I must admit I didn’t look carefully at first!

Those bulging eyes…. A frog indeed!
Mind you usually they don’t smile, they just croak!

Saori is fond of this leaf pattern!

It didn’t matter how much I drank, the smiling frog refused to disappear!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00~15:00, 17:00~21:30 (last orders) for meals, 11:00~22:00 for the cafe, Sunday~Saturday
10:00~22:00 on Sundays
Closed on Tuesdays

BLOG
Non-smoking until 15:00

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

“Halloween Rabbit Cappucino”At Patina in Shizuoka City!

Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Prices: Reasonable
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list.

I went to Patina, my favorite Cafe Bistro in Shizuoka City for a coffee break this afternoon!
I just ordered: “Make me a cute Cappucino!”

Since Halloween is getting near I didn’t get an Easter Bunny but a Halloween Rabbit!

I was going to say you need a lot of patience to create such pictures, but since it came rapidly enough, I would think more of skills!

To the very last detail!

PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Tel.: 054-266-9500
Opening hours: 11:00~15:00, 17:00~21:30 (last orders) for meals, 11:00~22:00 for the cafe, Sunday~Saturday
10:00~22:00 on Sundays
Closed on Tuesdays

BLOG
Non-smoking until 15:00

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

Japanese Easy Recipe: Lotus Root and Pork Balls

Lotus root can be used with meat to make delicious and easy to prepare balls/meat balls!
A comfort food appreciated everywhere and a great snack if you like beer!

INGREDIENTS: (For 2 people)

Minced pork meat: 200 g
Lotus root: 60 g
Salt: one pinch
Soy sauce: 1 tablespoon
Ginger: 1 fresh cube 2x2x2 cm
Cornstarch: As appropriate

RECIPE:

in a large ball drop the minced pork.
Grate the lotus root over it.
Add salt.
Mix until you obtain a smooth paste.
Grate fresh ginger over it and add soy sauce.
Mix well.

Prepare one-bite sized balls and coat hem with cornstarch.
Deep-fry at 170 degrees (the best temperature!) until they have a attained a crispy brown color.

Serve at once with some leafy greens for best balance.

So simple and so yummy!
Naturally you can add spices of your liking to the recipe!

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

Vegan Natto & Cucumber Sushi Rolls

Here is another simple suggestion for making sushi rolls with natto for all to enjoy!

Vegan Natto & Cucumber Sushi Rolls!

INGREDIENTS: For 1 roll

-Nori/dry seaweed sheet: 1
-Rice: 1 bowl Check RECIPE
-Roasted sesame seeds: 1 teaspoon

-Beni shooga/pickle red ginger: 1 tablespoon
-Natto: 1 standard pack
-Cucumber (Japanese style, thin and crunchy): 1/2
-Thin leeks: 1~2

RECIPE:

-Chop the beni shooga finely. Add to rice with sesame seeds. Mix well.
Cut the cucumber into long thin strips.
Do the same with the leek.
Mix natto with its seasoning well (if not sold together, use soy sauce, sesame oil and mustard).

On a sushi roll pad, spred the nori/dry seaweed sheet. Cover it evenly with the rice.
As shown in picture above, fill the roll (starting fromabout 1 quarter of the width) with cucumber, leeks and natto.
Roll delicately first, then firmly.
Leave inside the pad until you serve.

Before serving, unroll the sushi roll and cut it with a sharp knife.
Wipe the knife cleanly after each cut!

Enjoy!

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, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

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

Vegan Japanese Cuisine: Lotus Root and Natto Sandwiches

I still have plenty of recipes with natto to publish!
This time I would like to introduce a very simple idea for a cruchy snack (Bazooka Gourmet will certainly have a comment for that! LOL):
Lotus Root and Natto Sandwiches!

INGREDIENTS: For 4 people

-Lotus root/Renkon: 20 cm long piece or the equivalent in 2 or 3 roots
-Natto: 1 standard pack
-Ooba/large shiso leaves/perilla leaves: 1 for each sandwich!
-Leek: as appropriate (chopped)
-Cornstarch: as appropriate
-Soy sauce: as appropriate

RECIPE:

-Cut the lotus root into 5 mm/1/2 cm thick slices. Wash in clear cold water.
Mix the natto with the chopped leeks and the tare/sauce and mustard provided in usual packs (if unavailable add some soy sauce, sesame oil and mustard).
Wash the large perilla leaves in clear cold water.

-Take water off both sides of lotus root slices with kitchen paper. Do the same with perilla leaves. Sprinkle lotus root slices with cornstarch on one side only, that is the side which will come in contact with frypan and oil.
Make sandwiches with one slice of lotus root + one perilla leaf + natto mix + one more lotus root slice.
Pour a little oil of your liking in a frypan and fry snadwiches on both sides until the lotus root is cooked and has attained a nice colour.

-Serve with a light soy sauce and yuzu kosho/lime and pepper paste for extra seasoning!

-Enjoy with a beer!

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, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

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

Vegan Japanese Cuisine: Lotus Root Steaks

This is the third (and not fianl, I hope!) of a series of vegan recipes for such friends as Vegansarus prepared with lotus root or renkon/蓮根 in Japanese. These should be easier and easier to get these days. They do provide a great bite on top of their nutritional value!

By cutting lotus roots into thick slices you can eat them like steaks!

Lotus Root Steaks!

INGREDIENTS: For 2~ paople

-Lotus roots: 2~ large ones
-Olive oil (EV): as appropriate
-Salt: a reasonable quantity
-Freshly ground black pepper: as much as you want!

RECIPE:

-Peel and cut lotues roots into 1 cm-thick slices. make sure of getting rid of any blemish. Wash them in clear cold water and drain thoroughly.

-Pour enough olive oil in frypan. More than less oil is better as it will be sucked in by the lotus root. Place lotus roots on oil. Cover with lid. Cook over a medium fire. Fry both sides of the slices until they have reached a nice brown colour.

-halfway through cooking, when lotus root slices are starting changing colour sprinkle salt and freshly ground black pepper on both sides.

When ready serve as they are, or with some reen leaf vegetables.
A little chili pepper or a final seasoning for people who like their food spicy!
Simple, isn’t it?

Great with Japanese sake or beer!

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, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, Vegansarus

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

—————————————-
日本語のブログ
—————————————-

Vegan Japanese Cuisine: Lotus Root Chips

This is the second of a series of vegan recipes for such friends as Vegansarus prepared with lotus root or renkon/蓮根 in Japanese. These should be easier and easier to get these days. They do provide a great bite on top of their nutritional value!

Potatoes are great as chips, aren’t they? Now, lotus roots are too! Moereover, they can be used for striking decoration in salads!

Lotus roots Chips!

INGREDIENTS: For 1 person

-Lotus root: 1~2 medium size
-Oil
-Salt

RECIPE:

-Cut the lotus root root into 2 mm thick slices and wash them lightly in water.

-Drain them thoroughly. Take out all excess water by pacing them between two sheets of kitchen paper.

-Fry them slowly in oil at about 150 degrees Celsius. keep in mind that overfried lotus roots (dark brown to balckish9 become sour and tasteless!

-Scopp them out when they attained the right colour and let them rest on a sheet of kitchen paper to take out excess oil.

-After letting them cool a bit, drop them in a (clean!) vinyl pouch with a little salt and shake them around for an even taste!

Great with Japanese sake or beer!

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, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, Vegansarus

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

—————————————-
日本語のブログ
—————————————-