Tag Archives: 観光

French Organic Wine Bar & Retailer: La Vigne in Shizuoka City!

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Shop Manager Hidetaka Satoh/佐藤大高さん & Staff (calling themselves the “Nice-Looking Boy and beautiful Damsel”!)

Service: Very friendly and caring. Great explanations!
Facilities and equipment: Great cleanliness overall. Superb washroom. Whole establishment non-smoking!
Prices: Reasonable
Strong points: French organic wines. Higher grade wine cellar. Drinks and light food at standing bar.

The Japanese love their wines, and French wines in particular!
But they also have a care for their health.
And what’s a more healthy drink than organic wine!

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You will find La Vigne very conveniently located right across the street from Shizuoka JR Station North Exit!

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It almost looks like a street side cafe back in France!

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“自然のワイン/Shizen no Wain” means “Natural/Organic Wines”!

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The wine and the producer of the month!

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Wine recommendations for coming Christmas!

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A suggestion for a present for an important person!
Actually today was exactly the Fourth Anniversary of the opening of La Vigne in the 18th of December 2008!
The mother company is located in Nagoya while the most recent and third shop stands in Higashi Ginza, Tokyo!

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The shop was first conceived as wine retailing establishment that offers plenty of organic wines from France.

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More suggestions for Christmas!
All purchases can be wrapped as presents for a small fee!

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They do offer a lot to eat with those wines: terrine, pate, sauces, jams, olives and the like!

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And also plenty of cheese, hams, sausages, and other appetizers you can eat on site if you wish.

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Photographs and signatures of the producers whose wines are featured at La Vigne!

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The standing bar which has proved to be best investment of the establishment!
Many customers, including many local chefs, taste their wines there before acquiring them by the bottle (s)!

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La Vigne also sells some great breads concocted by a local baker that find their way onto the counter more than often!

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Great map of French wines to give all information and conversation topics of the day when needed!

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Take your time, glass in hand , and take a good look at all the wines!

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The wines to be drunk and purchased by the glass at the standing bar regularly change.
You pay your orders, be they wine or food in cash as they come, or you can before leaving either cash or by credit card.

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Great explanations for each wine!

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My order of the day!
Wines and food can be consumed all day long, but coffee and mineral water is also available!

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Plenty of food and snacks available.
No cover charge or extra fees!

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If you find a canned food of your liking just take it from the display tables, bring it to the counter and ask the staff to open it for instant consumption as it is or with bread and so on!

LA VIGNE
420-0852 Shizuoka City, Aoi Ku, Koya Machi, 17-2, 1F
Tel/Fax: 054-205-4181
Opening hours: 10:00~22:00 (Monday~Saturday), 12:00~20:00 (Sundays and National Holidays)
Credit Cards OK
Private Parties welcome
HOMEPAGE (Japanese)
Entirely Non-smoking!

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, 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: 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

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Persimmon Trees: Autumn has come to Mariko in Shizuoka City!

Autumn/Fall is finally arriving in Shizuoka City!
The other day I visited the Mariko Area, one of the main tourist attractions in Shizuoka Prefecture and even in Japan where they were awarded a commemorative stamp!

Issued on October 7th, 2005 [Tokai Route 53 stages by Utagawa Hiroshige/2005.10.7発行東海道五拾三次之内丸子(鞠子)(歌川広重)]

Mariko is naturally an important tourist attraction, but if you walk along the lanes away from the crowds you will discover many farm and old houses worth a second and third look and many camera shots!
let me share the pictures I took on that day with you!

You will find two types of persimmons in Mariko:
Shibu Kaki/渋柿, as above, which are small and pointed and eaten dried as the fresh fruit is too astringent!

More shibu kaki!

For a closer view.
The very thick leaves are still green.
When those redden they are used as decoration on plates under food in Japanese restaurants!

Here is a tree with the second variety of persimmons.

Squat persimmon or Jirou kaki/次郎柿 in Japanese.
Did you know this particular variety was first grown in Shizuoka Prefecture in the 19th Century?
They can be eaten raw as opposite to Shibu Kaki!

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 Japanese Gastronomy: Sweet and Sour Fried Tofu and Mushrooms

For the pleasure of vegetarians and vegans tofu can be prepared as a hot and very satisfying dish all year round!
A typical example is Agedashidofu/揚げだし豆腐, tofu first deep-fried and then served in dashi.
As for the dashi use seaweed/konbu dashi!

INGREDIENTS: For 3 people

-Tofu: 2 standard blocks
-Cornstarch: as appropriate
-Shimeji mushrooms: 1 standard pack
-Enoki mushrooms: 1 standard pack
-Nameko: 1 bunch

Note: you can adapt with any ind of mushrooms.

-Seaweed/Konbu dashi: 600 cc/ml/3 cups
-Salt: a little
-Soy sauce: 3 tabelspoons
-Mirin/sweet sake: 1 tablespoon
-Japanese sake: 1 tablespoon
-Grated ginger: 1 tablespoon
-Yuzu koshio: a little
-Cornstach dissolved in water: as appropriate
-Grated daikon: as appropriate
-Chopped leeks: as appropriate

RECIPE:

-Wrap tofu in kitchen paper and leave it for an hour for excess water to be absorbed (about an hour).
-Place tofu on a dry wooden cutting board. Place a plate and weight on top and enough water will come out. Dry in kitchen paper.

-In a large pan pour the dashi, salt, soy sauce, mirin, sake, ginger, and yuzu kshio.
Bring to light boil.
Drop the mushrooms in.

-When the mushrooms are cooked to satisfaction pour the cornsatrch dissolved in water. Stir until you have obtained a smooth texture. Keep hot.

-Cut the tofu in adequate large bit sized cubes (you could have done it beforehand and take out excess water)>
Roll them in cornstarch. Shake away excess cornstarch powder.

-Fry tofu cubes in shallow oil until they have attained a very light bron color.
Take ou and pace in a dish.
Pour the sweet and sour mushrooms all over.
Decorate/season with grated daikon and chopped leeks.
Serve immediately!

You may also place the lot over freshly steamed rice!

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

Japanese Cuttlefish/Squids Species 1: Spear Squid-Yari Ika-槍烏賊

Cuttlefish or squids are eaten almost all the world as they seem to inhabit the whole planet! They are the favourite food of many big fish such as tuna, whales and birds. Although humans contribute to dwindling stocks, they will never consume the same amount as its natural predators.

The Japanese call them Ika/烏賊, roughly meaning crow shellfish/cephalopods.

This is the start of a long series. I do hope you like them, otherwise you are in for a long haul!LOL

Yari Ika Sashimi Salad!

Yari Ika/槍烏賊, or Spear Squid, are also known under the names of Sashiika, Sayaika, Shyakuhachi, Tsutsuika or Sayanaga.
In Japan they are mainly caught in Winter and Spring off the shores of Aomori, Hokkaido, Ibaragi, Mie, Aichi and Yamaguchi Prefectures. Suruga Bay in Shizuoka Prefecture is replete with many varieties.
Females are slightly more rounded than the males.
They are either caught with nets or lines.
Their flesh is comparatively thin, but soft and sweet. They are among the most popular in Japan.
The best specimens are the ones caught by line. Buy them live whenever possible.

They make for beautiful sushi with the body and tentacles (geso/ゲソ) served separately.
They can ordered seasoned with salt and lemon juice, or with tare sauce!
The best sushi restaurants will serve them sashimi or sushi with two different types of soy sauce.

Cooked Japanese style they are simple and succulent, grilled served with soy sauce!

Do try them stuffed, Japanese style!

Or Spanish style!

Needless to say, they are popular in local Italian Restaurants!

RECOMMENDED RELATED WEBSITES

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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Italian Gastronomy: Spring “Tidbits” at Soloio in Shizuoka City, Japan!

Now, what was that superlative risotto made with?
Read below!

Service: Pro and very friendly
Equipment & Facilities: Great overall cleanliness and superb washroom
Prices: Reasonable
Strong points: Fresh local ingredients whenever possible. Both traditional and inventive Italian cuisine. Good wine list at moderate prices. Open late!

Whenever I discover a new risotto concocted by Chef Takehiko Katoh/加藤武彦, who unofficially make the best in Shizuoka Prefecture, it seems to reminds me of Charles at Five Euro Food.. It might be time to challenge him to create a risotto for 5 euros!

I’ve already introduced Solio in Shizuoka many a time, but I go there regularly for a glass of wine and a single dish in between work I’ll just proceed directly to introduce the “tidbits” I recently enjoyed!

This salad was prepared with enormous lucolla/roquette leaves organically grown by one of the Chef’s neighbors!
In Shizuoka there is very little in using imported or mass-produced vegetables!

Beautiful lucolla leaves! Enormous, crispy and so delicious with a minimal dressing. Health in heaven!

The orange tomatoes are also grown in Shizuoka City!

Solio’s risottos are mostly seasonal.
The other day I asked if Chef Takehiko Katoh/加藤武彦 had any secrets for his famous recipes.
He simply enough replied:
“Any good chef can come up with truly great risottos if he uses good and fresh products. The only difference is the stock/stock soup!”
Great answer, but I will never know his secret stock!
Now, what was the above risotto made with?

Shizuoka-grown Na no Hana/Broccolini and Hokkaido “Kegani/毛蟹/Horsehair crab, Horse crab, supposedly the best crab in Japan!
Extravagant!

Now, how about this creamy one I had last night?

Sora mame/蚕豆/Broad beans and Talegio Cheese!

Takehiko asked me to try and come when the restaurant is not too busy as I tend to request dishes that are written on the official menu…

To be continued…

SOLOIO
420-0858 Shizuoka City, Aoi Ku, Tenmacho, 9-7, Kita, 1
Tel./fax: 054-260-4637
Business hours: 16:00~24:00
Closed on Monday
Credit cards OK
Private parties welcome!
Smoking allowed BUT Non-smoking until 20:00 everyday!

RECOMMENDED RELATED WEBSITES

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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Fish Recipe: Curry-marinated Pike Mackerel/Aji No Kari Marine

Pike Mackerel, Horse Mackerel or Saurel is called Aji/鯵 in Japanese.
Shizuoka Prefecture, and especially Suruga Bay is very famous for great quality pike Mackerel almost all year round.

Here is a simple way to eat it cold, a welcome notion for the coming summer!

Curry-marinated Pike Mackerel/Aji No Kari Marine!
INGREDIENTS: for 5 persons

-Pike mackerel/Saurel: 2
-Red onion: 1
-Lemon slices: 3~4
-Flour: 2 tablespoons
-Curry mix powder: 1 tablespoon
-Salad oil: 100 cc/ml/1/2 cup
-Rice vinegar: 50 cc/ml/1/4 cup
-Salt: a little

RECIPE:

-Dress the fish (cut out the fillets) and cut into 4cm long pieces. Sprinkle with a little salt.

-Cut the red onion in half. Cut out the hard core. Slice it thin. Let the onion slices rest into clean cold water long enough to take out astringency (bitterness).

-Peel the lemon slices and cut them 6~8 “quarters”.

-Mix the flour with curry mix powder and lightly coat the fish with it. Deep-fry the fish.

-Line a large enough flat vessel (preferably rectangular) with the deep-fried fish. Place the lemon bits evenly on top. Cover evenly with the sliced red onion (drain it thouroughly first). Mix the oil, rice vinegar and salt and then pour the lot over the fish.
Cover with cellophane paper and let it marinate inside the fridge long enough for the taste to penetrate the fish.

SUGGESTION:

Grill sweet red pimentoes. Peel off the skin. Cut it in strips. You could do the same with string beans you boil first and then cut in strips.
Add them to the marinade for added taste and effect.

Don’t forget that the presentation will be the more important that this dish is simple!

RECOMMENDED RELATED WEBSITES

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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Crustacean Species 7: Sakura Shrimp-Sakura Ebi-桜海老

My favorite, sakura ebi sashimi served with grated ginger!

SWakura Ebi Portal in Yui!

“Sakura Ebi” or Sakura shrimp/桜海老 is a vey small (maximum 5 cm) crustacean mostly caught in the Suruga Bay off the shores of Shizuoka Prefecture. Most of ships are anchored in Yui, formerly a city recently merged to Shizuoka City in Shimizu Ku, and also Oigawa Harbor in Yaizu City.

Sakura ebi ships leaving Yui before dusk!

The modern technique is to catch them in a net between two ships and next to syphon them out of the net for a neat separation from other seafood.
The shrimps are displayed in special net baskets according to long traditions before they are put on the market immediately for auction.
Many fishermen open their own sushi restaurants, bars and often serve their catches of the night until early in the afternoon before taking a well-earned sleep.

For people who prefer them as sushi, the gunkan style is the most appreciated!

Most French and Italian Restaurants in Shizuoka City and around will serve them in quiches!

Another popular way to eat them is of course as a tempura called kaki-age, either with fresh sakura ebi in season or dried ones.

The same in my bento!

Fishermen use to dry their catch for sale and export until the government had the great idea to run an expressway just along the harbour!

The shrimps are now dried along nearby Fujikawa River, creating large quaint rose expanses in the most useen for locations!

Next time you visit Shizuoka don’t forget to buy sakura ebi senbei as a souvenir!

RECOMMENDED RELATED WEBSITES

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!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery