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Ice Plants & Tomatoes in Yaizu City: Ooba Garden

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Mr. Hiroyuki Ooba/大場弘之, growing ice plants and tomatoes at Ooba Garden/おおば農園 in Yaizu City/焼津市

“Looking forward to diversify!”

Meeting 100 students in my classes at University does prove useful when I wish to discover new producers and farmers as in Shizuoka Prefecture some of these very students are bound to be the sons and daughters of local farmers!

One such student was kind enough to introduce to her father, Mr. Hiroyuki Ooba (51) growing ice plants and tomatoes in his farm!
He kindly accepted to pick me up at Fuijeda City JR Station last Sunday on a beautiful day.

Yaizu City and its surroundings being a very flat area we can admire Mount Fuji in the distance all day long!

Mr. Ooba is second generation farmer.
His father was mainly cultivating tomatoes and cucumbers before he took over.
He has since stopped growing cucumbers to concentrate on other green vegetables, always experimenting on new varieties and species.

Mr. Ooba apologized for the “messy” farm, but actually I found it very welcoming with those old pine trees at the entrance!

Well, this certainly looks like a real farm!
Many bicycles! Mr. Ooba has two daughters, the second one being my student and a son, the youngest of his children still at high school, but who already has decided to attend Agricultural university to follow in his father’s steps!

Mr. Ooba grows ice plants in greenhouses covering 6a and 5a, whereas tomatoes are grown in 3 greenhouses for a total area of 12a.

Mr. Ooba started growing ice plants/アイスプラント a couple of years ago, thinking that these African vegetables should be easy to grow in a hot environment. He was surprised to find out that they didn’t like heat much after all!

Enormous ice plants!

The Japanese eat only the top part of the ice plant raw which is crispy and are not interested in the larger leaves as they don’t cook them. on the other hand the plant grows quickly and can be continuously harvested for its top crispy young leaves.

Mr. Ooba allots some space for his own needs: Qing geng cai/チンゲンサイ and thin leeks/細葱.

He also grows and partly sells cabbages as the land is propitious to vegetables whereas trees such as orange trees are not really suited.
Incidentally a great part of Yaizu City farmland is dedicated to rice, which is of very good quality.

Mr. Ooba and his father have been growing tomatoes for about 40 years.
They used to grow Momotaro tomatoes, but Hiroyuki thought he was getting better results with Misora 64 tomatoes.
he grows between August and December and again between January and May. Between May and August he will grow some Momotaro tomatoes.

The cultivation system is nutriculture/養液栽培, a system that he found most practical over the years allowing for a better control and reduction of pesticides and artificial fertilizers.

For all the practicality of this system, cultivation is not that easy.
Plants have to be regularly trimmed and prunes.
One big tomato might look good (above picture) but all tomatoes after that big beauty will not develop properly.

You have to choose two sizes and the consequent technique according to consumer and market demands.
Either you grow them big and few as above or,

or clusters of smaller but more regular and abundant tomatoes!

I personally tend to like them in-between but I’m being selfish.
In any case we already agreed on a second interview next may when i will be able to find great quantities to choose from!

Messrs. Hiroyuki Ooba/大場弘之 and Hajime Matsuda/松田肇 of Six berry Farmers!

I found out that Mr. Ooba is actually a friend of Hajime Matsuda, one of the six merry Berry Farmers growing Toukun/桃薫, peach strawberries!
Funnily enough it was discovery for Hiroyuki!

The three of us shared a long constructive talk about future ventures.
Hiroyuki is seriously thinking of starting grapes and fancy pumpkins next year. great fun in store for me!

Although Mr. Ooba’s vegetables are sold in Yaizu City markets, direct orders are gladly accepted through the phoneor by mail!

Ooba Garden, Mr. Hiroyuki Ooba
421-0212, Shizuoka ken, Yaizu Shi, Riemon, 250-2
421-0212静岡県焼津市利右衛門２５０－２
Tel.: 054-622-2661
Mobile: 090-3839-7027
E-mail: rynca@live.jp
Mobile E-mail: lycoper@ezweb.ne.jp

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!

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Producing Shizuoka Tea Bags on Order: Saikou Chaen Co. ltd.

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Asami Itoh/伊藤麻美 at Saikou Chaen Co. Ltd./彩香茶園有限会社

“Always trying to expand business onto new avenues”

Tea bags have been an established business for long in Europe and in the Americas, but Japan is only coming very slowly to accept the idea for its green tea.
This is a business opportunity with great potential but also fraught with risks as the Japanese do not easily forget their traditions even they are obviously narrow-minded.

Asami Itoh is a young entrepreneur who only recently joined her father’s long-established tea factory business to find new ways to expand the family business.

The compulsory “cleaning room” all visitors and staff have to go through.

She spent 5 years in Tokyo and Shizuoka studying and working in architecture and interior design. This experience proved useful when designing her own annex in her father’s company, Marufuku Tea Factory/丸福製茶.
It had to be conceived small, compact and in an absolutely clean environment.
Any visitor or staff must first go through the “cleaning room” where powerful air jets will take care of any dust or particles you might carry on your clothes.

A staff of 5 is looking after all operations including the transformation of tea into powder/funmatsu/粉末 (I was not allowed to take pictures of that particular process as they use a machine of their own concept), tea grading, blending and packaging.

Space had to be planned for the inclusion of 2 tea bags machines and more equipment for packaging.
Temperature and humidity have to be controlled very tightly, especially during the rainy season and in Autumn.
Static electricity is the biggest problem.
The place must be cleaned every morning mainly with vacuum apparels and everything has to go through one more and complete cleaning session every week.

Tea bags as they come out of the machine.

Green tea being blended with genmai/whole rice/玄米.

Tea sometimes does have to be treated the traditional way!

The final product as a package of tea bags!

All tea bags are made on order to avoid any waste and to provide best quality.
The competition is fierce and copying is inevitable, but the key of a successful business is quality and service.
As for the future Asami knows she still has plenty to learn including the English language for business expansion and the manufacture of Chinese Oolong tea for a new type of tea bags.

Do visit her official homepage/CHA-O and you will realize how much work is put into her venture! Great explanations and pictures to be discovered!

Saikou Chaen Co. Ltd./彩香茶園有限会社
420-0006 Shizuoka Shi, Aoi Ku, Wakamatsu Cho, 94
Tel.: 054-253-8421
fax: 054-253-8413
Mobile: 09032504188
Free dial: 0120364188
Business hours: 09:00~17:00
Closed on Sundays and 2nd + 4th Saturdays

RECOMMENDED RELATED SITES:
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Peach Strawberry: A First in the World! Toukun/桃薫

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Toukun/桃薫 Peach Strawberry!

Shizuoka Prefecture is celebrated all over the country for its superlative strawberries.
But the competition is fierce.
The only way to stay ahead of other producers is to come up with new products of quality.

Two years ago a group of six benihoppe/red cheeks (first grown in Shizuoka Prefecture in 2002) strawberry farmers in Yaizu City put their heads together and investigated for new possibilities.
They called themselves the “Six Berry Farmers” (in English) under the leadership of Mr. Hajime Matsuda/松田肇 (3rd gentleman from the left on the above photograph).
The Japanese Government, and the Ministry of Agriculture and Forestry in particular, actively sponsors research for new products.
Our merry band of Berry Farmers checked with the Kyushu-Okinawa Agricultural Research Center/九州沖縄農業研究センター in Fukuoka City, Kyushu Island, and found two interesting varieties for a new venture.
Incidentally, such research centers only do research and announce their results. It is up to farmers to check with them for new possibilities!
These two varieties were particularly interesting as they were not only extremely resistant to diseases, but also easy to preserve for a long time after harvest!

The Six Berry Farmers raise their own bees for pollination!

Ookimi Strawberries plants.

The first they chose was “Ookimi/おおきみ/Large Fruit Strawberry”,a very sturdy, bright red strawberry with a green bottom and a good balance between sweetness and acidity.

Ookimi Strawberries ready for harvest.

For a closer view! Beautiful and deep red color!

Toukun Strawberries ready for harvest.

Ookimi is a great strawberry and it has the merit to be rare in Japan as it is only grown in Saga (Kyushu) and Shizuoka Prefectures.
But our merry band wanted to try something even more unusual.

The Toukun Strawberry!

They decided then to grow the “Toukun/桃薫/Peach Fragrance”, a hybrid Benihoppe originating from a cross with a Chinese Strawberry variety.

Now, talking of rarity, you cannot do better: there are only 3,000 plants (kabu/株 in Japanese) shared in 6 locations!
Well, that is for the moment!
Things will change rapidly when gastronomes discover this beautiful strawberry of a pink-orange color with a strong peach aroma, a white and juicy inside, and a strawberry tasting like a real peach!

The Six Berry Farmers have designed their own style of elevated cultivation away from the soil and at a practical height for picking with pipes regularly providing water to the strawberry soil. Artificial fertilizers are kept to a minimum and pesticides have been greatly reduced with the introduction of pests-eating insects.

The soil under the strawberries is covered with sturdy vinyl sheets to help farmers move easily between rows and to keep any undesired elements away!

Very healthy plants!

Enormous flowers!

Tokun samples ready to be transported away!

For comparison:
the three strawberries in the middle row at the right are Toukun, all the others are Ookimi!

At “Nori” Italian Restaurant in Fujieda City.

The first step is creating a new variety.
The second step is to grow that variety.
The third step is to market that variety!
That is when the farmers need outside help. So Mr. Katsuyuki Ishimori/石森克往 of Agrigraph and I (I also work for Agrigraph) took Mr. Matsuda literally by the hand to introduce him, his colleagues, and their strawberries to a select few gastronomes of our choice: Nori Italian Restaurant in Fujieda City, Pissenlit French Restaurant in Shizuoka City, and Wine Bar whose owner is also a Fruit Sommelier (article coming soon!) also in Shizuoka City.
Moreover, we had Mr. Matsuda send samples to the best Patissier in Shizuoka Prefecture, Patisserie Abondance in Hamamatsu City.

These lucky few will be proud to say later that they were the first to serve them before they were even put on sale.

This is only a first article as I intend to interview all six farmers individually and the reactions from our gastronomes!

SIX BERRY FARMERS
Hajime Matsuda/松田肇
Junya Suzuki/鈴木淳也
Kousuke Takada/高田剛佑
Kazunori Kawamura/川村和徳
Takeo Ikegaya/池谷猛夫
Masahiro Masuda/増田昌弘

Contact:
Hajime Matsuda/松田肇
421-0213 Shizuoka Ken, Yaizu Shi, Habuchi, 774
421-0213静岡県焼津市飯淵７７４
Mobile: 09012934605
Tel./fax: 054-622-0915
Mail: six_berry_farmers@yahoo.co.jp

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Shizuoka Marine Products at Sushi Ko: Seabream and Cuttlefish

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Left: Tennen Madai/天然真鯛/Wild Red Seabream
Right: Aori Ika/障泥烏賊/Bigfin Reef Squid

Last night I had another occasion to visit my favorite Sushi Restaurant Sushi Ko in Aoba Koen/青葉公園/”Green Leaves Park” in Shizuoka City.
I go through many of my own traditional enquiries before choosing my morsels, and one of them is to find out what is on the “sashimi menu of the day”!

This was when I noticed two items labeled “Tennen/天然, meaning “natural/wild” from Shizuoka Prefecture, more precisly from the Suruga Bay:

Madai/真鯛/Red Seabream (English information, Japanese information)

The fish is not only served as sashimi, but being very fresh (actually alive in a tank at Sushi Ko!), it is also served with its skin in aburi/炙り/grilled style!
The flesh is extremely tender and almost sweet. No wonder it is so prized in Japan!

Aori Ika/障泥烏賊/Bigfin Reef Squid (English information, Japanese information)

Sushi Ko serves it in strips that have been indented at regular spaces for an easier bite and for a better exposure to taste.
The cuttlefish is in fact easy to chew and very tasty!

Notice the edible perilla/shiso/紫蘇 flowers and grated wasabi from Shizuoka, too!

Sushi Ko
shizuoka City, Aoi Ku, Ryogae-cho. 2-3-1 (Aoba Koen)
Tel.: 054-2512898
Business Hours： 17:00~25:00. 17:00~23:00 （Sundays）
Closed on Wednesdays
Reservations recommended
Credit cards OK
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!

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Shizuoka Sake Tasting: Morimoto Brewery-Sayogoromo Tokubetsu Junmai Homare Fuji

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The great thing about Morimoto Brewery is the unpredictability of its sake!
All are worth tasting again and again every year as they show different characters and idyosincrasies.

This sake made with Shizuoka-grown Homare Fuji sake rice is another proof of their originality!

Morimoto Brewery: Sayogoromo Tokubetsu Junmai Homare
Fuji

Rice: Homare Fuji (Shizuoka-grown)
Rice milled down to 60%
Alcohol: 15~16 degrees
Bottled in October 2010

Clarity: very clear
Color: transparent
Aroma: Fruity, alcohol, custard, macadamia nuts. Sweetish and pleasurable
Taste: Very dry attack backed with a little pleasant alcohol and junmai petillant.
Fruity: custard, almond nuts, greens.
Disappears quickly with notes of coffee beans and dry almonds.
Sharpish, straightforward. Devised to accompany and complement food.
Changes little with food, turns only a little drier.

Overall: A very good sake for food, especially winter heavy food.
Contribute a dry note to balance heavy food.
A fine sake on its own, too!

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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Cream Cheese Tiramisu (Japanese style?)

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The Japanese are very fond of their cream cheese and cheese cakes, But they are also crazy about tiramisu!
Here is a simple recipe uniting both in a Japanese style!

Cream Cheese Tiramisu!

INGREDIENTS: For a mold 15 X 20 cm

-Cream Cheese: 200 g
-Fresh Cream: 200 g
-Sugar: 100 g
-Rum (or brandy): 1 large spoon
-Soft Biscuits: 150 g

Coffee syrup:
-Water: 100 cc/1/2 cup
-Sugar: 30 g
Instant coffee: 2 teaspoons

Finishing:
-Cocoa powder: as appropriate

RECIPE:

1- Pour the ingredients for the coffee syrup into a large cup and let heat in a microwave oven for 1 minute. If the sugar is completely dissolved, let it cool down completely.

2- In a large bowl drop the cream cheese and work with a spatula until smooth. If too hard warm it up lightly first inside the microwave oven for 30~60 seconds.

3- Add one third of the sugar to the cream cheese and mix well. Repeat the same process once again.

4- In another bowl pour the fresh cream and add the remaining one third of the sugar and beat up until 80% hard.

5- Add and mix the cream cheese into the fresh cream one half at a time and mix well both times. Add rum (or brandy) and mix well.

6- Line the bottom of a mold with one layer of biscuits (half of the total). Brush the biscuits with plenty of coffee syrup (half).
Spread evenly one half of the cream cheese over the biscuits.
Lay the other layer of biscuits. Brush plenty of coffee syrup over the biscuits and evenly spread rest of cream cheese over the biscuits.

7- Sprinkle plenty of chocolate powder over the whole cream cheese with a sieve. Chill well and serve!

Easy, ain’t it?

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!

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Bryan Baird’s Newsletter (2010/12/17)

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Holiday Season Release: Jubilation Ale!

Dear Taproom Friend & Baird Beer Enthusiast:

The year-end holiday season is upon us once again. As always we take this occasion as opportunity to recognize and celebrate the numerous blessings of life. As brewers, we like to eulogize these blessings in liquid form each December with the release of our special Jubilation Ale.

Jubilation Ale (ABV 7%):

This malty rich, festively red-hued ale derives its special character primarily from the addition of two wonderful local ingredients: (1) fully ripened and freshly picked figs (ichijiku) and (2) cinnamon twigs culled from a Japanese nikki tree. The full bodied character combined with the attendant alcohol strength will warm the flesh just as it brings jubilation to the soul.

Jubilation Ale will be available on draught and in bottles (633 ml) throughout Japan beginning Saturday, December 18. Consumer purchases of bottles direct from the brewery are possible through our online E-Shop: (http://bairdbeer.com/en/shop/).

Holiday Events at our Taprooms:
There is no place where you can better enjoy the jubilant spirit and warm camaraderie of the holiday season than at a cozy beer pub. And wonderful holiday cuisine? We have that for you also.

*Numazu Fishmarket Taproom:
Our chef will be preparing a gorgeous Christmas meal to be served both on Christmas eve (December 24 from 7:30 pm) and Christmas day (December 25 from 7:00 pm). The full meal costs 3,500 yen and reservations are required.

*Nakameguro Taproom:
Wonderful Christmas dishes will be served from December 23 (national holiday) through Christmas day. You can choose your dishes a la carte and match them with the beers of your preference. Reservations are not required.

New Year’s Eve countdown parties will be held on Friday, December 31 at both our Numazu Fishmarket and Nakameguro Taprooms (the Harajuku Taproom will be closed). Event details will be released early next week. The Harajuku Taproom will be open from January 1 for all of you who need refurbishment after an O-shogatsu visit to the nearby Meiji Shrine.

Happy Holidays!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
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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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Miso Paste: Made Onsite at Miwa Agriroad

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Mrs. Yukiko Mochizuki/望月幸子 and Mrs. Kayoko Mochizuki/望月加代子

“We make miso onsite for better quality, safety and traceability!”

Wednesday is on of the days I usually reserve for on-field interviews. On Wednesday mornings, whenever I have the chance, I try to meet my old friend, Mrs. Natsuko Koyanagi/小柳奈津子 in Agriroad Miwa, in Miwa, Aoi Ku, Shizuoka City.

As mentioned before, Agriroad Miwa is a market run in collaboration by the JA and local ladies to sell all kinds of vegetables, bentoes and processed foods prepared by more than 100 lady members.
There are quite a few of these locally-run markets in town and prefecture, and they are the best bet for freshest and best quality without mentioning the very low prices!

I had noticed for quite a while these big boxes of miso paste on sale at this market. At 650 yen for a kg, this is quite good value.

When I questioned Natsuko about it, she explained that it was made in turns by lady members inside the Agriroad Market kitchen between December and March!

Natsuko hiding behind her mask (she had just caught a cold! LOL)

Good miso should not be complicated to make.
The good thing about this particular miso is that it is not only fresh and free of all preservatives and whatnot found in mass-produced miso pastes, it is also safe, stable and traceable!

The big vat in which the soy beans are boiled.

What do you need, then?
Quantities will be also according to the size of your kitchen snd utensils, but the bigger, the better!
-Soy beans: 30 kg
-Rice: 30 kg
-Salt: coarse salt/arashio/荒塩. Natsuko actually uses rock salt form Nepal!: 12 kg
-Yeast/koujikin/麹菌: one standard pack (can be bought in specialized shops all over Japan)
-Water, water, and more water (lol)

The ladies of the day were kind enough to explain the process with plenty of smiles!
The soybeans are first soaked for a whole night and then boiled until soft. Keep some of the soybeans water when you want to adjust the miso paste humidity later instead of plain water!
Agriroad uses soybeans grown in Hokkaido.

At the same time wash, rince and steam the rice. Old rice, that is from the previous year’s harvest, is best.
Agriroad uses exclusively local rice and salt made in Japan.
Let the rice cool down just a little. Sprinkle the yeast all over it evenly and let ferment for one day and a half (break it and mix it a few times).

Mash the soybeans.

Pour the mashed soybeans, fermented rice, salt, and whenever wanted (use your eyes and tastebuds) the “juices”/soybean boil water (cold) and mix well.

And that’s it!
Pour the miso into jars or other vessels, close tightly.
Some people use it as it is, but is best matured for 6 months at room temperature in winter or in the fridge in summer.

This the basic and delicious recipe.
Natsuko mixes her own with yuzu/lime/柚子!

Agriraod miwa/アグリロード美和
〒421-2114 Shizuoka Shi, Aoi Ku, Abeguchishinden, 537-1.
〒421-2114 静岡市葵区安部口新田, 537-1.
Tel.: 054-296-7878.
Fax: 054-296-7878
Business hours: 09:30~15:30 (from 08:30 on Saturday, Sunday and Holidays)

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!

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Agricultural Products from Producer to the Gastronomic Table:　LOCOMANI

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Ranking：
Very friendly and relaxed
Equipment: Very clean
Prices: Very reasonable
Strong points:Freshest produce and ingredients only, mainly from Shizuoka Prefecture. Organic vegetables. Seasonal food only

Entirely non-smoking!

“Healthy and tasty Shizuoka food!”

When Shigeyuki Aoshima/青島茂幸 (35) and his wife Hiroko/寛子 (33) opened Locomani in Takajo Machi, Shizuoka City in June 2008 they were on a mission: create healthy food for all and mainly from Shizuoka products.

Their restaurant/cafe is a very cozy place all wood and country decoration, a warm place to enjoy slow food at lunch or early dinner or a little haven for a quiet drink and a book or friend.

Their menus outside and inside are written in Japanese but they will be glad to explain the food to foreigners, however long it will take with a constant smile. Actually both are very shy, but once the ice is broken they enjoy a good talk!

Chicken in Peking Duck fashion set meal.

They cater both for vegetarians (vegan is possible on order) and omnivores. They always use the freshest ingredients and organic vegetables whenever possible.

Even set lunches (all priced at 1,000 yen) are for the main part vegetables, cooked or raw.

genmai/玄米/whole rice

Rice can be ordered white, genmai/玄米/whole, or half white, half whole.

Vegetarian kuruma fun katsu/車ふんカツ　lunch set

The katsu/cutlets are vegetarian and served with an apple and miso sauce!

Organic vegetables curry set

This very tasty curry is practically vegan as they use coconut milk!

All set lunches come with miso soup and three-year old organic tea!
As a rule they change 2 of 4 set lunches every week (the other two, including the organic vegetable curry are “regular set lunches”)

Fresh fig tart

if you come in the afternoon be on the lookout for their simple but great seasonal desserts!

As I mentioned above, the Aoshimas are always trying to use local vegetables, especially organic vegetables, and others. Accordingly they are on a constant search of new sources.
If you are a gardener, producer or farmer proud of your vegetables, do contact them for an eventual business collaboration!

And do check their blog. too!

LOCOMANI
Shizuoka City, Aoi Ku, Takajo machi, 1-10-06
静岡市葵区鷹匠町１－１０－０６
Tel.: 054-260-6622
opening hours: 11:30~20:00
Closed on Wednesdays

Blog: http://rokomani.exblog.jp/

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Bryan Baird’s Newsletter (2010/12/09)

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Baird Beer & Taproom Events Bulletin
bryan-sayuri.gif

Seasonal Releases: West Coast Wheat Wine and More!

Dear Taproom Friend & Baird Beer Enthusiast:

The cool weather and short days provide the perfect season for the enjoyment of hearty, warming and complex ales of potency. We are pleased to greet the season with the release of our 2010 version of West Coast Wheat Wine. To make this year’s release extra special, we are unveiling new brand artwork for West Coast Wheat Wine crafted for us by our friend and immensely talented artist, Ms. Eiko Nishida.

Wheat Wine is a beer style born on the U.S. West Coast in the 1980s, thought to have been originally brewed at the Rubicon brewery-pub in Sacramento, California. It has as its progenitor the British Barely Wine style. A Wheat Wine, generally, is characterized by a rich and hearty complexity that is lightened and made a touch sprite by a predominantly wheat, rather than barley, malt base. It is a style representative of the irreverent creativity and unrelenting passion that are hallmarks of craft brewing on the West Coast of the United States. Baird West Coast Wheat Wine is crafted in annual homage to the skilled brewing artisans and fearless beer entrepreneurs who have pioneered craft brewing on America’s great West Coast!

This 2010 version of West Coast Wheat Wine contains no character malt whatsoever and thus appears in a wonderfully hazy hue of sunset gold. The flavor is characterized by a deep, layered wheat malt complexity that is complemented beautifully by a cleanly bitter hop character (exclusive use of U.S. West Coast hops: Magnum, Horizon, Perle, Sterling). Two yeasts (American and Scottish) combine in two stages of fermentation to add further flavor complexity and to produce a piquant all-natural carbonation.

West Coast Wheat Wine will be available at various of our Taproom pubs and at other Baird Beer retailing pubs and liquor shops beginning Friday, December 10. Bottles (633 ml) can be purchased by individual consumers direct from the brewery via our online E-Shop.

Other New Seasonal Beers on Tap:
We also have just released two new small-batch ales which are pouring as Real Ale from the hand-pumps of our three Taproom pubs: Queen & Country Pale Ale and Wheaty Stout.

*Queen & Country Pale Ale (ABV 5%):

This British-style Pale Ale is a deep golden-amber color, exhibits a pleasant caramel-like sweetness in the mouth and finishes with a burst of herbal hop flavor. The dry-hop aroma (NZ Hallertau Aroma and Slovenian Styrian Golding) is grassy, herbal and just a touch spicy.

*Wheaty Stout (ABV 6%):

Midnight black in color and pouring with a massively dense tan-brown head, this hoppy stout (50 BUs of a combination of Warrior, Columbus, Simcoe, Amarillo) is surprisingly light in body due to ample additions of an unique blend of wheat malts (British base wheat, carawheat, chocolate wheat, and un-malted roasted wheat). If you enjoy stouts and porters, this is a must try.

Please visit one of our Taproom pubs soon for a tasting of these splendid real ales.

Holiday Season Cheers!

Cheers,

Bryan Baird

Baird Brewing Company
Numazu, Japan
HOMEPAGE


The Japan Blog List

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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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The Yamaguchis’ Benihoppe Strawberry Fields (beginning of December)

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Mrs. Tamako Yamaguchi/山口玉子 and her daughter Haruka/晴香

Last Monday, December 6th, I traveled to the Izu Peninsula for the second time in eight days.
The occasion was my third visit to Yamaguchi Benihoppe Strawberry Farm.

Their daughter, Haruka (she is also a student of mine at University!), was on hand to pick me up at Mishima JR Station and drive me all the way to Nirayama/韮山 in Izu No Kuni City/伊豆の国市.

It was another gorgeous day of that unending Autumn and Mount Fuji kept an eye on us all the time!

Her father, Mitsuo/光雄, being away to a meeting ,Haruka had arranged the interview with her mother who knows as much as her husband.
When we arrived at her home (above picture) her mother, Tamako/玉子, was still busy in one of their greenhouses, so we took a leisurely tour of their home and the neighborhood.

The strawberry packages storeroom.
Plenty of work every morning!

The strawberries are usually picked early every morning, sorted, packed and stored into a large refrigerator before being sent and delivered the next morning.

Near their home I noticed the sign of an abandoned yakiniku restaurant. The name of the sake advertized, Kikugenji/菊源氏 was from a brewery in Izu Peninsula which has been absorbed by Bandai Brewery/万代酒造 quite some time ago. It must have been abandoned a long time ago!

Just next to their home again is the entrance to a shinto shrine called Wakamiya Jinja/若宮神社.
If you look carefully around you will found many of them tucked away in the Japanese countryside!

This one is not that old by Japanese standards (1926), but it did look venerable!

Her mother finally joined us and we all went to one of their many greenhouses.
You will find a box in front of every greenhouse. They are beehives. Mr. Yamaguchi does not bother about frills and makes his boxes practical. The bees don’t seem to mind! The latter are very peaceful, used as they are to humans.
Usually other growers will borrow such boxes for a fee.
Strawberry culture might be possible without the bees, but you will never obtain large fruit of a regular shape!

Those “bee boxes” don’t look much from the outside, but they are so valuable that they have to secured against theft (unfortunately it regularly happens!)!

A very small exit from the beehive and a slightly larger entrance into the greenhouse.

Inside the greenhouse. A lot of green foliage, but don’t worry, plenty of strawberries can be found under it!
On the average each plant produces 20 crops!

Each grower has his/her own techniques.
The Yamaguchis keep the inner temperature at nearly 30 degrees Celsius with this apparatus.

This apparatus will distribute carbon dioxide gas to help fruition.
It is carefully used and as little as possible. The Yamaguchis understand they cannot avoid using it but they do so sparsely and with utmost care.

As a rule, the Yamaguchis do not use pesticides from the very moment the plants are transfered to soil inside the greenhouses. They fight pests in many ways: these sticky yellow cards will catch a lot of insects, especially flies. The bees practically never get caught as they are placed well above the plants. They also use natural enemies such as ladybugs.

These traps are usually devised for mice, but placed atop the beehives, they will catch nastier enemies!

Giant carnivorous wasps/suzumebachi/雀蜂 and what else!

At night they have to surround the greenhouses with electric wires to fend off hakubishin/白鼻芯/civets! Those pests (they can eat a whole crop in a single night!) found their way into Japan through our very Prefecture in 1945 when pets from China were abandoned into the wild!

The space between the rows is filled with rice husks to absorb excess humidity and allow for easier harvesting.

Strawberry flowers.

A bee pollinating a flower.
They produce top-class honey!

A view of the strawberries in the afternoon which had been harvesting the morning.

Because of the very large demand for Christmas cakes, the small round strawberries are the most expensive in this season.
After Christmas, the plants will be regularly pruned to allow only for large strawberries.

But I was offered no less than 4 boxes of these great large specimens!

Enormous!
They are always packed with their sepals, otherwise they would lose half of their Vitamin C and nutrients within half an hour.
Strawberries without their sepals in cakes are not that good for the body, whereas half a dozen medium ones (with their sepals) pack enough Vitamin C for a whole day!

Yamaguchi Benihoppe Strawberry Farm
410-2114, Izu no Kuni, Nan-jo, 8
Tel.: 055-949-2330

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Healthy Oranges in a Healthy Environment: Shiratori Orchard in Izu Peninsula

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Healthy Oranges in a Healthy Environment!

Last Monday I somehow managed to get a full day free (and I certainly needed the whole of it!). My good friend Yasushi Imaizumi/今泉康 drove me on a grand tour of the Eastern part of Shizuoka Prefecture.
Our destination was a remote place deep south the eastern coast of Izu Peninsula.

The day was just gorgeous!
Absolutely blue skies and mild temperatures.
We just couldn’t help taking pictures of snow-capped Mount Fuji on the way!

It took us (Yasushi) three hours to drive down to Shirata/白田, near the minuscule fishing harbor of Inatori/稲取, in Kamo Gun/賀茂郡, only a short distance from Shimoda City/下田市.

There, we discovered the oranges orchard of the Shiratori Family with an incredible view over the ocean. By clear weather you can see as far as Oshima/大島 Island!

Miyoko Shiratori/白鳥美代子, a live-in student, her daughter-in-law, Hiroko/弘子, her son, Takehisa/岳寿 and her husband, Ryuusaku/龍作.

Mr. Ryuusaku Shiratori/白鳥龍作 (82), was a seventh generation of growers of rice, tea, oranges and wasabi back in Shizuoka City until he decided to move there 40 years ago to become the first of three generations of orange growers.
This must have been the right choice as he and his wife Miyoko/美代子 could pose in any magazines as models of incredibly healthy longevity!

Having bought those 2 ha of steep terrain, he had it buldozzed into shelves within three days!

I can tell you that you need good feet and good eyes to move through the orchard!

He has never looked back since then!
He is presently helped by his son Takehisa/岳寿　(54), his daughter-in-law, Hiroko/弘子 (49) and his grandson Tatsumi/達巳 (26). They also get the very much needed hands of a live-in student from Shizuoka City.

Ryuusaku Shiratori demonstrating cuttings to my friend Yasushi.

They do grow many varieties of oranges and one of them, a hybrid developed by Ryuusaku, Shiratori Hyuuga/白鳥日向 (developed from Hyuuga Natsu/日向夏 from Miyazaki Prefecture in Kyushu Island) has been registered with the Japanese Agriculture & Forestry Ministry!
Actually, he is quite well-known as no later than a week before a whole Tokyo HHK TV crew of 10 staff and 2 cameras spent a whole day there!

These Hyuuga Shiratori oranges are carefully pruned away to leave only the best fruit which are wrapped in paper for better fruition!

Another view of the trees!

The wrapping takes days and days!

40-years old trees! They can be harvested until the grand age of 60 years!

Trees are propagated with cuttings planted directly into the soil.
These new trees will be completely pruned for 4~5 years before harvesting the first oranges.

100% organic culture is impossible, but the Shiratoris reckon that their orchard is more than 90% organic. The second and third generations have actually been awarded the title of Ecofarmers by the Government!
Fertilizer is practically organic. You understand it when you see the beautiful grass growing between the trees.
As for pests, they use the very minimum of pesticides and introduce natural enemies of such pests such as ladybugs and other carnivorous insects!
Pollination is done either by hand, with the help of the wind, or with rented bees!

Their Shiratori Hyuuga oranges, although seedless and full of juice, will take two more months to mature to a tasty and sweet juice.


This beauty is not ready yet!

New Summer Oranges (will be mature in May!)

As I said, they grow many varieties to organize a constant harvest and delivery.
Among them Haruka/晴香, Ponkan/ポンカン, and New Summer Oranges are extremely popular.

Ponkan ready for harvest and delivery!

They do grow and experiment with other fruit such as loquats/biwa/琵琶!

Although great exposure to the sun and big differences of temperature between day and night are welcome, the wind isn’t!
To fend off the wind, Ryuusaku planted hedges of camelias/tusbaki/椿.
He likes them so much that he made a point to plant as many varieties as possible. He invited me to admire them next February!

They do also grow a lot of their own food, such as these shiitake mushrooms and string beans I was offered to take back home with a whole bunch of ponkan!

Since I have to make at least two more trips expect more pics and explanations!

Shiratori Orchard/白鳥農園
413-0304 Shizuoka Ken, Kamo Gun, Higashi izu Cho, Shirata, 1742
413-0304 静岡県賀茂郡東伊豆町白田１７４２
Tel./Fax: 0557-95-2083
Mobile phone: 090-7025-6659

Check their HOMEPAGE for orange varieties, prices and orders!

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Shizuoka Agricultural Products from The Producers to the Gastronomic Table: Dinner at UZU

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Organic vegetables shabu-shabu

Service: excellent, easy-going and very friendly
Facilities: great washroom, great cleanliness overall
Prices: very reasonable, good value.
Strong points: Very fresh local ingredients, especially organic vegetables extensively used. Local sake. Home-made umeshu. Great shochu list.

Uzu has become the reference in the whole Shizuoka Prefecture when it comes to enjoy local ingredients of the highest quality in a Japanese Izakaya or Restaurant!

The “oyakata”/Chef, Mr. Yoshimura constantly scours the whole Prefecture for the best vegetables, meat, fish and fruit.
But he will neither scorn a great product if it is not from Shizuoka, especially shochu! But more than 90% of the food was grown, caught or raised in our plains, mountains and sea!
The overwhelming result of his enthusiasm is that he can please anyone whatever his/her gastronomic priorities.
A phone call beforehand will be enough to devise a vegan, vegetarian or omnivore meal!

As an example, let me describe what the four of us ordered there a couple of weeks ago. Do not forget we also had plenty of local sake/jizake/地酒!
The above picture features sashimi Shizuoka is particularly famous for:
-Katsuo/鰹/Bonito from Suruga Bay.
-Kinmedai/金目鯛/Splendid Alfonsino (interesting name in English!) from the Izu peninsula.
-Benimasu/紅鱒/Rainbow Trout raised in Fujinomya City at the foot of Mount Fuji!

Shamo Chicken/軍鶏 from Umegashima up the Abe River.
This dish solely consists of grilled or fried offal including shirako/白子/sperm sacs! Don’t worry, these morsels can be served only if they are super fresh and the chef has a special license!

Organic green tomatoes from Matsuki Biofarm in Fujinomiya City served as tempura!

Fried (enormous) lotus roots/renkon/蓮根 from Asabata/麻端 in Shizuoka City. So crunchy and satisfying!

Salad of organic mushrooms and broccoli from Matsuki Biofarm!

Organic Vegetables (from Matsuki Biofarm) Shabu Shabu!
Bear in mind this particular dish must be ordered at least 2 days in advance!

The Shabu Shabu is served with a great soup (can be ordered vegan!) in which you either dip or simmer the fresh vegetables to your liking!

Depending on the season and the ever-changing menu one can order organic salads such as above (I had it one month ago!) and many other delicacies!
Make a point of checking their homepage first (even if you don’t read Japanese, the pictures will give you a good idea of what’s in store for you!)

UZU
Shizuoka City, Otowa-cho, 3-18
Tel.: 054-249-6262
Business hours: 17:00~23:00
Closed on Mondays and first Tuesday
Reservations recommended
Credit cards OK
HOMEPAGE (Japanese)

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A Japanese Gardener’s Winter Preparations

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Looking at my dear neighbor, Mr. Yoshizo Sugiyama’s garden this morning I realized that winter was about to fall on us in spite of the prevailing mild weather.
The telltale signs were the fruit and vegetables hung out to dry as the climate will turn very dry and cold enough for such a process.

I know he has a few persimmon/kaki/柿 trees in another plot he’s lent for some time.
Dried persimmons are a typical Japanese delicacy, and they certainly don’t come cheap on the market. It is definitely worth drying them yourself!
The persmmons are first peeled, then a twine is passed through them under their sepals before they are hung to dry.
The fruit will reduce to less than half their size and will be delicious with all their concentrated sugar!

The daikon of the same garden were being for takuan/沢庵 or Japanese pickled daikon!

In spite of their crazy shapes, these dailon will make excellent pickles.
They were first thoroughly washed before being hung.
Beside them you can also freshly hung persimmons and more that are almost completely matured into dry fruit.

The picture shows you how easy to hang the daikon.
Their heavy leaves are used as a counterweight with the result there is not need to secure them with twine.
After the daikon have dried to almost half their size they will be pickled for the whole winter!
The same picture shows you again the persimmons!

RECOMMENDED RELATED SITES:
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Shimada City: a New Portal to Japan!

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Horai Bridge

Ask Businessmen and tourists coming to Japan from China and Korea and they will answer the new starting venue in this country is Shimada City!
Shimada City? Where can that be? So many people in other celebrated metropolises will surely ask.

Shimada City is slightly away from the center of Shizuoka Prefecture which in turn lies in the very middle of Japan halfway between Tokyo and Nagoya, the most traveled portion of this country. But it all started with the advent of Shimada Airport, also called Mount Fuji-Shizuoka Airport, in 2009. You will understand why we see many Chinese and Korean visitors in this area when you realize planes daily land there directly form Seoul-Incheon and Shanghai-Pudong. In fact, it is faster and cheaper to travel from Shimada to Paris via Seoul-Incheon Aiport!

All that is fine, you might say, what brings all these visitors to that particular part of Japan? What does it has to offer to businessmen and tourists?
Well businessmen know that Shizuoka is the third richest Prefecture, GDP-wise, after Aichi and Kanagawa Prefectures (which incidentally follow each other along the Tokaido Road!), and that ought to be a good enough reason.
Alright, alright, businessmen also share more reasons to come with tourists!

Shimada City and its neighborhoods certainly have enough to warrant a serious visit and a longer stay than expected. After all, if you also come from Kyushu or Hokkaido you will appreciate to learn they are regularly serviced with direct flights from Mount Fuji-Shizuoka Airport.

Shimada tea fields

Shimada City being in the middle of Shizuoka prefecture finds itself in the heart of green tea country. It also has two railway stations, more precisely in Kanaya where you can board the Steam Locomotive for a beautiful trip along the Oigawa Main Line up to Senzu Hot Springs Resort across vast expanses of green tea fields bordering the Oi River. Do not forget to pay an enriching visit to the Tea Museum/Ocha No Sato in Kanaya!

Horai Bridge

The same Oi River was at its most difficult to cross in Shimada City along the Old Tokaido Road prompting the Meiji Government to build the (still) longest wooden bridge in the world, the Horai Bridge, in 1879. It is 897.4m long and 2.7m wide.
Not only it deserved to be walked across for a great vista but it also has the great merit to lead to vast green tea fields beyond a small mountain ridge along a lane dotted with statues of Seven Deities.

Obi Sword dancer

Every city worth its salt in Japan has a major festival to boast from.
Shimada City not only has one, but it is one of the so-called most unusual festivals in Japan!: the Shimada Obi Matsuri and its Daimyo Procession.
The 300-year old Daimyo Gyoretsu imitates the procession of a grand jumangoku (one hundred thousand koku, units of rice) daimyo, and a total of 250 marchers stretch over 500 meters. Particularly striking is the presence of oyakko who walk gracefully, carrying an obi for safe delivery of babies on the tip of a wooden sword.
The procession is held every three years, in the years of the tiger, snake, monkey and wild boar. It’s commemorated by a grand statue in case you cannot visit the city on time for the festival!

Oomuraya Brewery

Now that we have enough reasons to either choose Shimada as a practical entry portal to Japan for our business or a source of new hidden treasures, what about the communications, accommodations and gastronomy?

Communications are no problem at all as the Mount Fuji Shizuoka Airport is directly linked by bus to Shimada Tokaido Line Railway Stations and the Shinkasen/Bullet Train Stations in Hamamatsu, Kakegawa and Shizuoka Cities, all within 90 minutes of Nagoya and Tokyo. Moreover, a (free) parking lot for more than 1,000 cars, taxis and car rental companies are part of the facilities.

Accommodations should not be a worry either as the city has enough hotels of all grades, Western or Japanese style near and by the railway station.

As for gastronomy, the City is blessed with a celebrated Sake Brewery, Oomuraya Shuzo, whose brands “Onna Nakase” (“Make a Lady weep”), “Wakatake” (“Young Bamboo) and “Onigoroshi” (“Goblin-Killing”) are known as far as New York, Paris and London.
The presence of a great sake brewery means that the local Japanese Izakayas in particular are of a higher level. What with superlative marine products from nearby Suruga Bay and the extravagant abundance of vegetables (don’t forget the green tea!), there is plenty to please everyone, be they vegetarian, omnivores, drinkers or not!

Recommended Hotel:
Hotel Route Inn Shimada Ekimae, 427-0022 Shizuoka Ken, Shimada Shi, Hon Toori, 5-1-13, Tel.: (81)(0)547-37-0055, Fax: (81)(0)547-037-0065, http://www.route-inn.co.jp/search/hotel/index.php?hotel_id=48

Recommended Restaurant:
Setsugetsuka (Soba, menus to please both vegetarians and omnivores alike. Great sake!), (Closed on Mondays and third Tuesday), 427-0022 Shizuoka ken, Shimada Shi, Hon Toori, 2-3-4, Tel.: (81)(0)547-35-5241
http://www3.tokai.or.jp/soba-setugetuka/top.htm

Tea Museum/Ocha No Sato, (Closed on Tuesdays) Shizuoka Ken, Shimada Shi, Kanaya, 3053-2, Tel.: (81)(0)547-46-5588
http://www.ochanosato.com/

Oomuraya Sake Brewery (Closed on Sundays), 427-0022 Shizuoka ken, Hon Toori, 1-1-8, tel.: (81)(0)547-37-3058, Fax: (81)(0)547-37-7567
(Visits and tasting sessions for small groups possible upon reservation)

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

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sake, shochu and sushi