Tag Archives: 魚海の幸

Japanese Gastronomy: Himono-Dried Fish-干物-Recipe

How many people outside Shizuoka Prefecture know that half (yes, half!) of all dried fish are caught and processed in our Prefecture, notably along the shores of the Izu Peninsula?
When will I convince everyone that Shizuoka Prefecture is THE true gastronomic region of Japan? LOL
To those guys living in Tokyo, may I remind them that Mount Fuji, Izu Peninsula and wasabi are all in Shizuoka Prefecture? Please someone stop me!

Houbou/竹麦魚、魴鮄/Bluefin Robbin (Red Gurnard) Himono in Mochimune, Shizuoka City.

Actually if you walk around the fishing cities of Numazu City, Yaizu City, Omaezaki City, Shimoda City, Shimizu & Yui & Mochimune in Shizuoka City you will discover all varieties of fish drying in front of shops or homes!

Saba/鯖/mackerel in Mochimune drying across the street!

Tai/鯛/Seabream form Mochimune. A bit extravagant for a dried fish.

Aji/鯵/Horse Mackerel from the Suruga Bay. You can eat them all. Great source of calcium!

BASIC RECIPE

I chose a fish called “isaki” or “Chicken Grunt” (who came up with that English name?) that is quite common on our shores.
The recipe naturally applies to loads of fish!

CLEANING THE FISH:

Using a strong short sharp knife (the Japanese use the same knife to cut and gut medium size fish), first get rid of the scales as much as possible.
Wash once under running clear cold water.
Cut along the back (not the belly! very important) from the tail to the head as shown on above picture deeply enough to reach the main bone.

Once the knife has cut all along the back and reached the head, cut the head in half along the same cutting line.
The head of a isaki being small it is quite easy. It might require some strength for bigger head fish like seabreams. Call the MOTH then! (not the moths, the “Man”! LOL).

Open the fish and continue cutting in half all the way through.

Take out innards carefully so as not having them getting in contact with the flesh!
Depending upon the season, you might be lucky to get male sperm sacks (shirako). Don’t throw that away. They are great simmered with soy sauce, mirin/sweet sake, japanese sake and chili pepper! (see pic below).

Open the fish and clean it under running clear cold water.
Take water off with some kitchen paper or a clean piece of cloth.
Sprinkle with salt and dry outside under the sun until it has reached a nice aspect. You could also smoke it.
It can be preserved insde an airtight plastic bag and frozen, although eaten quickly it will taste so much better!

The Japanese grill their himono/dried fish pasted with a little soy sauce or tare. Beautiful with beer, Good Beer and Country Boys!

Great also grilled with a little salt!

If grilled with salt don’t forget the freshly grated daikon (and lemon juice, and soy sauce…)

The male sperm sacs (shirako) make for a great snack with your beer or sake once simmered in soy sauce, mirin/sweet sake and Japanese sake (and a little chili pepper)!

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

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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

Japanese Crustacean Species 6: Japanese Imperial Prawn-Kuruma Ebi-車海老

KURUMA-EBI-1

Kuruma Ebi/車海老, or Japanese Imperial Prwan, is probably the most popular prawn in Japan!
It has different names depending on its size: Saimaki (up to 5 cm), Maki (up to 10cm)

Its season lasts from late Autumn to the end of Winter.
It is found south of Hokkaido Island down to the Indian Ocean until depths of 50 metres.
It had been successfully artificially grown for some time until diseases put a momentary stop on the breeding.
The prawn has steadily become a rare morsel. Altogether, natural and human-raised specimen, the annual catch amounts only to 2,000 tonnes.

KURUMA-EBI-1a

Raw, or

KURUMA-EBI-2

boiled, they make for great decoration on top of succulent taste!

KURUMA-EBI-4

They are very much appreciated a sashimi, especially after having been made to “dance” in Japanese sake!

Grilled on the stick would tempt many an officionado!

They make for extravagant tempura!

As sushi Nigiri, they are equally popular raw, or

boiled!

If you the chance to buy tem alive (In shizuoka, we do have them kicking), especially coming from Okinawa, put them in a pan with Japanese sake under a lid. Wait until they have grown “quiet”, and prepare them right away!

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 5: Spiny Lobster-Ise Ebi-伊勢海老

ISE-EBI-1

Ise Ebi/伊勢海老, or Japanese Spiny Lobster is one the Spiny lobster varieties so popular all over the World.
The Japanese variety is smaller, or more precisely is more popular under a certain size.

Also called Kamakura Ebi, it is caught off the shores of Chiba, Wakayama, Mie and Shizuoka Prefectures.

The best specimens are aught in Winter, although imported lobsters can be found in other seasons.

The annual catch is fairly stable at 1,000 tonnes a year.
Imprted specimens account for 10,000 tonnes, mainly from Australia, New Zealand and New Caledonia.
In that case they are also called Minami/South Ebi.

The Japanese appreciate their lobsters raw.

ISE-EBI-SASHIMI

As o-tsukuri/sashimi plate they are quite spectacular!

ISE-EBI-SASHIMI2

For a closer look!

Another extravagant to serve as sashimi is to have them slightly seared outside and raw inside!

They are natuarally very popular as a sushi nigiri!

If they are small enough they can be served as another extravagant sushi grilled whole over a single ball of rice/shari!

And the larger specimens can be prepared western-style in gratin!

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