Tag Archives: 農業

Sakura Ebi/Cherry Shrimps Catching in Yui. Still Hard Work!

Large painting of a sakura shrimp at the Yui Harbor Fisheries Association Building in Yui, Aoi Ku, Shizuoka City

Yui fishermen will tell you that life has become a lot easier with the advent of technology including motorised boats, radar, radio, machine-cotrolled nets and syphons, but they agree it is still a toil to go out every evening during the two seasons in Spring and Autumn.
Now, how hard was it not so long ago?

pulling the nets by hand!

Now, if you stroll along the street running along the shore of Yui, you will discover some vending machines adorned with copies of all paintings on the life of Yui Cherry Shrimps Fishermen which will give you a good idea of the hard toil local fishermen had to go through!

Pulling up the nets full of sakura shrimp.
It has always been a team work!

Pulling the boats to shore by hand!

Unloading the baskets full of Cherry shrimps.
The fishermen used to spend half of the night separating the shrimps from small fish.
Only ten years they started syphoning up the shrimps directly from the nets inti the the boxes.
A lot of damage to the quality as they dropped baskets inside the nets and shoveled their contents into boxes.
Now the job is far more efficiently done with very little damage.

Every morning after the cheery shrimps had been sorted out the fishermen had to auction their catch.
Now it is all taken care of by the Association and fishermen can hit the sack after midnight!

in the old days, fishermen gathered around food and drink before sleeping in daytime!
Now, they can sleep between midnight and noon!

Now the habor is completely walled in and the ships do not have to pulled upshore everyday except during the off seasons when they are being scrapped and repaired.

And now the Association is taking care of allotting the departure times and destinations everyday!

If you happen to be in Yui make a point to visit the new Yui Harbor fisheries Association Building where you will discover some interesting photographs!

It is located the new part of the harbor!

People there are shy but I’m sure you will find an old hand willing to relate old times!
All these pictures were taken back in 1963!

Pulling the boats upshore!

Unloading the Cherry shrimps!

Boats coming back to harbor!

Unloading the catch!

Blood, sweat and tears!

Traditional Fisherman’s gear!
Now they wear what they want under waterproof overalls and boots!

The beavhes have now been replaced with a safe harbor!

But for all the great improvements my old samurai friend will be the first to tell you this is still bleedin’ hard work!

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

French Gastronomy with a Japanese Twist: Foie Gras Matured with Mirin White Lees, Chouchou Farm Kankankan Musume Corn Vychissoise at Pissenlit!

Service: Excellent and very friendly.
Facilities: Great cleanliness overall. Superb washroom (mouthwash and toothpicks provided!)!
Prices: Reasonable to slightly expensive, very good value.
Strong points: Interesting wine list. Great use of local products, especially organic vegetables and Shizuoka-bred meat.

When it comes to French gastronomy in Japan, great chefs in this country have a welcome tendency to experience with local products and ingredients to create entirely new delicacies that would have gastronomes running back home, in France!

To cut a long story short, on Saturday last week I had to visit Chef Touru Arima/有馬亨さん to bring him a couple of souvenirs from my recent trip to France and I just could not escape the temptation to have lunch there in spite of my tired stomach!
For once I skipped the wine and ordered a home-made ginger ale concocted with local ginger!

Actually the very reason for opting to saddle myself with another great meal was the unusual offering on the carte blackboard menu:
杉井酒造さんのみりん粕に着けたフォアグラ!
Sugii Shyuzou san no Mirin ni tsuketa Fowagura
Foie Gras matured with Mirin (sweet sake) white lees (“mout” in French) brewed by Sugii Brewery (In Fujieda City)!
I was simply doomed!

While Tooru was preparing the composite salad (I certainly needed a lot of greens to counterbalance the foie gras!) I was offered a slice of one of his succulent cake sale/salted pound cake created with local organic vegetables!

I did order a “simple salad” and this is what I ended up with!

Seared bonito, home-smoked salmon, inca mezame potatoes and all kinds of local organic vegetables!

It also included tasty scrumptious mushroom and home-made sausage fillings!

Most organic vegetables came from Shizen no Chikara farm in Shizuoka City!

The important detail: the bed of soft couscous!

The star of the day!

The beautiful pain de foie gras with Hungarian foir gras matured in the white lees of mirin brewed by Sugii Brewery in Fujieda City and seasoned with coarse pepper!

The soft pancake made with inca mezame potatoes!

Fig jam and a true beauty of a vychissoise concocted with kankan musume corn grown in Iwata City by Chouchou Farm!
I had a hard time savoring the whole at a slow pace, I can assure you!

For once I just had to skip dessert!

To be continued… (expect more regular visits!)

PISSENLIT
420-0839 Shizuoka City, Aoi Ku, Takajo, 2-3-4
Tel.: 054-270-8768
Fax: 054-627-3868
Business hours: 11:30~14:30; 17:00~22:00
Closed on Tuesdays and Sunday evening
HOMEPAGE (Japanese)
Credit Cards OK
Entirely non-smoking!

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

Vegan Japanese Dessert: Tofu Wagashi with Kinako!

For the pleasure of vegans and vegetarians alkie tofu can be prepared into delicious, healthy and simple desserts!
Here is a suggestion making use of soybeans in two forms: tofu and kinako (grilled soy bean powder)!

INGREDIENTS:

-Tofu: 1 standard pack
-Kinako (Grilled soy bean powder): plenty
-Salt and sugar: as appropriate

For the syrup:
-Granulated sugar: 100g
-Water: 100 cc/ml/1/2 cup

RECIPE:

-Cut tofu into small one bite cubes. Drain water from tofu. take excess water with kitchen paper.
In a saucepna pour water and sugar and sugar. Heat until the mixture has reached a syrup texture. Do not make caramel! Switch fire and let cool. Chill the syrup for a while inside refrigerarator.

-In a large enough vessel drop the tofu in carefully. Pour the syrup over the tofu. Chill inside refrigerator for 1 hour.

-Take tofu out of the refrigerator. Add salt, sugar and kinako. Mix in carefully with a spatula to cover the whole tofu with kinako.

-Place on a serving dish and sprinkle with plenty more kinako!

-Serve with a small wooden spoon!

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

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

Shizuoka Agricultural Products: Stick Ginger at Hatada Garden

Toshikatsu Hatada/畑田敏克, the 7th generation of the Hatada Family!

With Chiba and Inbaraki Prefectures, stick ginger (or leaf ginger/ha shyouga/葉生姜 in Japanese) is a specialty of Shizuoka Prefecture, and the best are said to be cultivated in Kunou/久能, Suruga Ku, Shizuoka City near the sea where the sandy soil is most propitious!

Yesterday morning I found the whole family and their employees hard at work cleaning, sorting, cutting and packaging the leaf ginger harvested that morning.
Father, Mother, son and 4 staff, including a full time are not too many to harvest the vegetable grown on 1,500 tsubo/4,000 square meters in greenhouses.

Toshikatsu’s fater hard at work!
Toshikatsu’s grandfather first grew leaf ginger 34 years ago!

Ready for packaging. Beautiful, aren’t they?

For a closer look!

The root extremity will be snapped off (not cut!).

The snapped off extremities will not be thrown away. They are just too good! Their filaments and other unwanted parts can easily be pared off before the pieces of fresh ginger can be served in many ways, cooked or raw.
Toshikatsu recommend them fried rolled into tasty bacon!

Toshikatsu makes his own jam with the snapped off extremities of the fresh ginger and honey only. A true health food!

Or pickle them in amazu/sweet vinegar! I was offered that lot! a beauty!

The leaf ginger are carefully selected before delivery.

They usually harvest enough to prepare 100 boxes daily, but they have been asked to limit their delivery to forty daily boxes by their Association due to the recent earthquakes in north east Japan.

Half the boxes will be delivered immediately to Tokyo and the other half to various parts of Shizuoka Prefecture.

The inside of the leaf house greenhouses are hot!
I was advised to take off as many clothes as possible before entering.
40 degrees Celsius! No wonder!
The temperature is controlled by automatic ventilators, but Toshikatsu has to visit the greenhouses every morning and lift the second vinyl sheets where, if one is not careful, the temperature might go into the 70’s!

As for fertilizers, Toshikatsu uses only organic fertilizer, liquid or solid.
Pesticides will be spread at the the bare minimum only once a year.

The care for the health and quality of the vegetables will mean an unavoidable number of them rotting away that have to be taken out at once.

Toshikatsu does not market the rhyzomes (roots) that are found in markets all over the world, but use them for planting.

Choosing the right rhyzomes requires a lot of experience, good eyes, nose and ears (the snap sound is the best indictaion of their health!)!
The ryzhomes will be divided and planted from January to April to produce crops from March to July.
I can assure that the planting alone is back-breaking work!

Toshikatsu and his family grow “leafy” leeks between July and December inside the same greenhouses.
They also grow all year round tomatoes on 300 tsubo/1,000 square meters inside green huses, maily Momotaro and Chuudama varieties.
I certainly intend to come back soon to have a close look at those tomatoes!

Now, I took two batches of those freh leaf ginger with me to introduce them to restaurants of my own choosing. Two gastronomic articles are coming very soon!

Toshikatsu Hatada/畑田敏克
Hatada Garden/畑田農園
422-8015 Shizuoka Shi, Suruga Ku, Naka Hiramatsu, 212/静岡市駿河区中平松212
Tel/Fax: 054-238-3484
Mobile Phone: 09014137499
Corporate and individual orders accepted!

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

Japanese Vegetables 4: Sweet Potatoes/Satsuma Imo/薩摩芋

satsuma-1

Yams or “Satsuma Imo” were first introduced to Japan in the Ryukyu Islands (Okinawa) in 1604 by the Chinese. They were then introduced in Kyushu in 1609, an area that grows 80% of the total Japanese production.
Ssweet potatoes should not be confused with yams or yama imo/山芋 in Japanese.

They have been recognized in this country for a long time for both their nutritional and pharmaceutical values.

satsumabeni_haruka

FACTS:

-Season: September~November

-Analytic data (as per 100g):
Energy: 132 kcal
Water: 66.1 g
Proteins: 1.2 g
Carbohydrates: 31.5 g

Inorganic qualities:
Natrium: 4 mg
Potassium: 470 mg
Magnesium: 40 mg
Iron: 0.7 mg
Copper: 0.18 mg
Manganese: 0.44 g

Vitamins:
B1: 0.11mg
C: 29 mg
E: 1.6 mg

Dietary fibers: 2.3 g

HEALTH FACTS:

-Combined with burdock root, or shiitake, or carrot, or spinach, helps combat colds, helps enhance skin health, helps combat lung and intestine cancer.
-Combined with devil’s tongue tuber-elephant foot tuber/konnyku, or hijiki sweet seaweeed, or beansprouts, or apple, helps combat cancer, constipation, obesity, and artery hardening.
-Combined with Judas Ear mushroom, or shiitake, or seaweed, or hijiki sweet seaweed, helps lower blood cholesterol, helps combat obesity and diabetes.
-Combined with strawberries, or lemon, or pimentos, helps combat stress, helps skin rejuvenation and intensifies appetite.

VARIETIES

There are over a hundred species in Japan, but the most popular edible ones (not the ones exclusively used for making shochu) have red skins and light yellow flesh.

Beni Azuma/ベニアズマ, mostly eaten in Eastern Japan. Turns very sweet upon cooking.

Naruto Kintoki/鳴門金時, popular in Western Japan. Considered elegant and sweet.

Tosabeni/土佐紅, also attributed “No 14 value (top)”, is very sweet and is a “brand name” sweet potato.

Cheese cake combination with Tosabeni Sweet Potato!

Manamusume,/愛娘 another “No 14 value” brand sweeet potato.

Gorou Shima Kintoki/五郎島金時, particularly popular as baked sweet potato.

Kougane Sengan/黄金千貫, considered as the top shochu sweet potato.

Tanegashima Mukashi Mitsu Imo/種子島昔蜜芋, a sweet potao with a beautiful orange colour and elegant taste.

Tanegashima Murasaki Imo/種子島紫芋, as above, but with a beautiful purple colour.

Annou Imo/安納いも, rich in carotens, with a beautiful orange colour and very sweet.

Annou Imo cuisine!

Purple Sweet Road/パープルスイートロード, an interesting name for a sweet tasty hybrid.

The same as above as hyokan Japanese jelly!

satsumatanegashima

A favorite “Tanegashima Gold Imo” grown in Taneko Island south of Kyushu. It has the particularity of being red when raw before changing to a rich golden color when cooked. Among other varieties, the violet sweet potatoes are getting increasingly popular.

yummy
Tanekoshima sweet potato (deep yellow), “common sweet potato” (light yellow) and Murasaki/Violet potato.

A great combination of the three above as a cold salad with mayonnaise or cream-based dressing.

TIPS:

-Choose specimens with nice color and a “fat/roundish” aspect!
-Plunge yam in cold water as soon as you have cut them. They will not lose their color!
-Boil, bake or steam long enough before taking skin off. Discard skin!
-Leaves can be eaten!

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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

Vegan Sashimi at Yasaitei (18/02/2011)

It has been some time since I paid my last visit to Yasaitei.
I do have to show up there regulaly as they use only seasonal vegetables and other products, be they from the land or the sea!

My vegan and vegetarian (I’m not!) friends know this is a place where they can expect a full meal (thinking ofdevising one for the next article!) according to their priorities! Even the shochu and sake are OK!

All vegetables, from the very snack coming with the first drink!

Yasaitei might be an unpretentious izakaya, but it is a very elegant one!
The chopsticks are of great quality and the paper tablecloth is always decorated with seasonal motifs. Rape flowers/na no hana/菜の花 in this case!

So here is the vegan vegetable sashimi of the day!
Great colors as usual!

Ice plant, myoga (almost completely hidden as it was used as a support), celery, red cabbage (in Japanese, although it is dark violet) and mini radishes.

Daikon (sweet and juicy!) supported by chopped winter onion and a leaf of perilla/shiso. (Yellow carrot at the back.)

A side-view of the daikon support.

Cute urui/hasta montana and crunchy cucumber!

Always wondering what is going to be on offer next time!

YASAITEI
Shizuoka City, Aoi Ku, Tokiwa-Cho, 1-6-2 Green Heights Wamon 1-C
Tel.: 054-2543277
Business hours: 17:30~22:00
Closed on Sundays
Reservations highly recommended
Seating: 6 at counter + 14 at tables
Set Courses: 3,000, 4,000, 5,000 yen
HOMEPAGE (Japanese)

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, Chrisoscope, Agrigraph, The Agriculture Portal to shizuoka!

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